The Final Note by Aubrey Sim
What you need:
- 1 whole soft, green pear
- 3 thin slices of ginger (2cm x 1cm)
- 15ml simple syrup (1 part sugar to 1 part water)
- 15ml fresh lemon juice
- 45ml Ketel One Citron vodka
Method:
- Muddle (crush) the ginger and pear in a mixing glass.
- Then pour in the rest of the ingredients.
- Shake well and fine strain into a cocktail glass.
Latin Threesome by Matthew Bax
(created at Melbourne’s award winning Der Raum bar)
What you need:
- 25ml Sagatiba Cachaca
- 25ml Zacapa 23 year rum
- 25ml Barsol Pisco
- Three pieces of fresh pineapple
- Three lime wedges (quartered)
- Two bar spoons of dark muscovado sugar (to taste)
Method:
- Use a large old fashioned glass, muddle fruit and sugar.
- Half fill glass with crushed ice, stir.
- Pour in spirits and stir carefully until mixed.
- Top with more crushed ice and garnish with pineapple spears.
Rosemary Tales by Ethan Leong
What you need:
- One stalk of rosemary
- 10ml vodka
- 30ml lemon juice
- 30ml gin
- 30 ml simple syrup
- Handful of ice
Method:
- Removes leaves from bottom half of rosemary stalk, then chop roughly and put into an old fashioned glass.
- Shower the stalk and leaves with vodka and set aside.
- Fill a shaker with ice, then pour over lemon juice, gin and simple syrup, shake.
- Ignite the rosemary leaves, then quickly strain and pour over the concoction in the shaker.
- Top up with ice.
Spicy Illusion by Jamey Merkel
What you need:
- 30ml Russian Standard vodka
- 15ml Midori
- 15ml lime juice
- 30ml pineapple juice
- Handful of ice
- Dash spice tincture (see recipe below)
Spice tincture
- 10 cardamom pods
- 2 tsp cloves
- 3 cinnamon sticks
- 1 tsp coarse black pepper
- 300ml vodka
- Allow spices to macerate in vodka for three days to a week; be sure to check on it daily. Filter and bottle, then store in a cool, dry place or in the refrigerator.
Method:
Shake everything up with ice, strain and serve in a martini glass.
Yerba Alta by Spike Marchant
What you need:
- Orange zest
- Mint leaves (to taste)
- 15ml spiced syrup
- 15ml lemon juice
- 40ml freshly brewed, cooled tea (such as English Breakfast or Earl Grey)
- 50ml Ron Zacapa rum
- Handful of ice
Spiced syrup
- Cane sugar
- Cloves
- Allspice
- Boil spices in 2 parts cane sugar to 1 part water till sugar has dissolved, allow to cool. Then store in the fridge.
Method:
- Shake well and strain into a cocktail glass.
- Garnish with mint leaves.
