“The drinks are challenging, and boundary pushing, using the ingredients in different ways to create those memories of tropical plants and fruit…”
This Clubland Cocktail dates to 1937’s Café Royal Cocktail Book, put together by William J Tarling. There’s some 24 or so vodka cocktails in Tarling’s book, and one of the most striking is this one.
The Mixicologist is that it’s more than just a collection of recipes or a guide to bartending; it’s a neatly contained time capsule of what life was like behind the bar in 1895.
This month, Bombay Sapphire Premium London Dry Gin is set to launch The Bombay Sapphire x MCA Pop-Up Bar on the Museum’s rooftop Sculpture Terrace, immersing guests in a multi-sensory experience of light and projections during Vivid Sydney (25 May-16 June).
At The Halford in Perth, they’ve been putting using pandan in a syrup to use in this drink, the Pandanmonium. Below we asked bar manager Joe Sinagra just how the drink came about.
Ti Punch is to the French what G&T is to the British, and Husk Distillers, Australia’s only agricole rum distillery, is introducing their expression of this style of spirit to local bartenders as they move to change the way Australian’s perceive and drink rum.
Perhaps you’re not in the mood for gin? Well, you could always employ the Mr Potato Head theory of mixing drinks, which is how NYC bartender Phil Ward created this Final Ward recipe.