In The Mix: Cocktail Recipes From The Pros

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


  • 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)


  • 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


  • 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.

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.


  • Shake well and strain into a cocktail glass.
  • Garnish with mint leaves.