Cocktail

The MacNicol

It was a week of fine drinks served up at the Diageo World Class Australia Finals last week. There are many great ones I’m going to try and write about, but one in particular has stuck in my mind. A dry apéritif  affair, stirred up by Angus Burton of the Waiting Room, in Melbourne.

The young Mr Burton qualified in one of the Brisbane rounds, and has spent some time behind the stick at Canvas. It’s a bar that keeps cropping up when I hear about great drinks and bartenders with compelling individual styles North of the Border, perhaps time to make a visit to warmer climes.

I digress.

Utter class in technique, Angus gave a twist on the Bobby Burns, a liqueured and bittered take on a Manhattan, American Whiskey changed out for Scotch. Using delicious Talisker as a base, dried out, but not too much by a smattering of Noilly Prat. Dry spiced sweetness from a waft of Mozart Dry and the amazing nutty Maraska Apricot Liqueur.

Talisker wonderfully showcased, that hint of smoke dancing at the finish. The salted caramel finish the experience, delightful.

The drink on the right was good too, a drying out of Zacapa, finished with rather delightful lavender and pineapple bitters. The delicious jamon, with flowers of salt, all wrapped around a matchstick of coconut, was part of a seemingly growing trend for meat garnishes. It is a trend I wholeheartedly endorse.

The scotch drink for me though, endures, named his own kilted roots. Gus was kind enough to share the spec with me, and here it is, below:

The MacNicol

45ml Talisker
15ml Noilly Prat
7.5ml Zadarski Apricot
7.5ml Mozart Dry
Dash of Rosso Antico (5ml)

Stir it down and strain into a cocktail glass,

Give it some orange zest love and discard the zest.

Drink it up.

Advertisements
Standard

4 thoughts on “The MacNicol

  1. Simon McGoram says:

    A fantastic drink for sure definitely one of the highlights from this round. Another nice touch from this round that hasn’t been mentioned yet Ben was that cold brewed coffee that Angus served us a palate cleanser. Rather than being overbearing the coffee had crisp acids and only a mild bitterness. Well done Angus – I don’t doubt we’ll see you competing at this level again soon.

  2. Pingback: The MacNicol | angus burton

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s