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.