It’s easy to get stuck in a funk about the Australian summer this year. When there aren’t flood waters tearing through houses and livelihoods in four of the seven states, there is a super cyclone spinning its merry way down to rest atop the lucky country. It’s enough to make you feel like a drink.
Luckily, the Seasonal Summer Cocktail round of Diageo’s World Class has just come to an end. I thought I’d share the winning recipes and question just how much gay abandon is being shared between Sydney and Melbourne, when two drinks turn up and win with the Bloomsbury Moniker?
Anyway, let’s start with the recipes:
40ml Tanqueray No. TEN
10ml Yellow Chartreuse
30ml White Grapefruit Juice
30ml ‘Beer’ syrup
Shake, strain into a mini beer mug, top with soda.
Grapefruit zest oils and dandelion bitters on top
60ml Tanqueray No. TEN
15ml Greenbottle Elderflower Cordial
10ml Luxardo Maraschino Liqueur
top w/ 90ml Carbonated Pineapple & Coconut Infused Green Tea
Build in Vintage Stemmed Fizz Glass
Stir Briefly over hand cut ice
Top w/ Carbonated Pineapple & Coconut Infused Green Tea
Garnish with a Curled Banana Leaf
180ml Tanqueray No. TEN
60ml Amaro Montenegro
60ml Agave nectar
60ml lemon juice
180ml Pink Grapefruit Juice
240ml Sparkling Mineral Water
8 dashes cherry and Chamomile bitters
4 barspoons caster sugar
The peel of one orange
Muddle Cherries, Orange peel, caster sugar, lemon juice, bitters and agave nectar together in the bottom of a Punch Bowl. Add all other ingredients and mix until there is no residue on bottom of the bowl. Fill punch bowl with Ice until approximately 1 inch from the top of the bowl. Mix with bar spoon again. Serve with ladle, on a tray, alongside 4 tea cups with an orange twist and cherry in each cup. Find 3 friends and enjoy.
Delicious drinks gentlemen. Can’t wait to make my comeback as a judge for the next Sydney round…