Cocktail, Melbourne

The Kilmarnock Pearl

Sven Almenning’s venues in Sydney and Melbourne are gaining renown for their abilities in putting up cocktails that match and extend food items from their kitchen.

The pepper bitters lift the drink, and the oysters into a really tasty place. Egg white and pineapple gives great mouth feel.

The Kilmarnock Pearl

50ml Johnnie Walker Platinum Label
10ml Yellow Chartreuse
30ml Pineapple Juice
20ml Lemon Juice
20ml Chargrilled Pineapple Syrup
3 dashes pepper bitters
Egg White
1 Oyster

This drink was created as part of the launch of Johnnie Walker Platinum Label in Australia. Eight bars, across the country, were selected to receive the liquid ahead of general trade and had the chance to come up with a signature serve to make the most of the spirits versatility and showcase their bars style and service.

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Competitions

This guy is World Class. Again.

The results are in and once again Tim Philips has come out on the top of the pile in Diageo’s World Class competition.

He’s holding the beetroot he used to stain his Sesa-Who, Sesa-me Sour at Sokyo for the food pairing.

Big love to Angus Burton and Dr Phil, taking out second and third places respectively.

The quality was amazing this year and the drinks were tasty as anything.

More photos and stories to come.

 

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