The Private Walker

I have a couple of friends who complain about visiting Perth and finding a fruit accompaniment on the side of every serve, admittedly they’re from Melbourne and tend to think anything that can’t be reached on a tram can’t be up to much. It did however raise a smile when I noticed that the Perth entrant  came with a bright orange fruit accoutrement.

The drink sounds as though in would work well, and I’m a sucker for a PX rinse these days, perhaps the subliminal use on Masterchef masterclasses is making an impact.

The Private Walker

45ml Apricot Infused Johnnie Walker Platinum Label
10ml Bertrand Nougat Liqueur
5ml Maple Syrup
Dash of Walnut bitters
Dash of Peychauds bitters
Pedro Ximinez (Alvear) rinse
Apricot soda and nougat on the side

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.

Sydney, you’re going to drink a lot of these this summer.

Some of you will know that Jason Williams, exAustralian Bartender of the Year and deliverer of some very fine chat, had taken a job working for the Keystone Group, working across the venues of the group, with a remit to improve the beverage offer.

Gazebo, perennial Pott’s Point wine garden and watering hole will be the first place that remit becomes visible on a cocktail list.

There are a number of interesting drinks on the list. The Shiraz Negroni is delicious, and the Love Potion brings a little table side theatre to the Sydney drinks market.

It’s the delicious beverage in the picture that I can see being drunk in large numbers as the weather warms up and competition for the outdoor seats heats up. It’s called the Spring Sherry Cobbler.

Cobblers are an older style of drink, mentioned in even the oldest surviving cocktail books. Jerry Thomas included seven in his book. On paper it’s a simple drink; wine, spirit or sherry mixed over ice with sugar and some fruit. Put in context its the definition of luxury, first made in a time when ice was not sallying forth from a hoshizaki ice machine but hauled in straw insulated railcars and ships from a frozen place to, well, not so.

The Spring Sherry Cobbler at Gazebo uses Pedro Ximinez sherry, the darling child of the food industry for its rich sultana and chocolate flavours. Well iced it delivers a remarkable freshness that will ease many a transition from work to afters. The PX coats your mouth to the finish.

Summertime goodness you won’t regret ordering. Yum.

Gazebo on Google Maps here.

 

 

The Hot Cross

After New Zealand Butter turned up in the mystery boxes for the Ready, Steady, Shake competition in Queenstown, I’ve been thinking about how I’d put it to use in a cocktail. This morning, eating Hot Cross Buns for breakfast, I came up with this variation on Jerry Thomas’s Hot Flip.

The Hot Cross

In a heated bar glass dissolve one teaspoon of sugar in a little hot water. Add a small knob of butter, a pinch of cinnamon, nutmeg and allspice & the yolk of one egg. You could shake this, but I had more luck combining it using a barspoon as a whisk.

To this mixture add 45mls Alexander Grappa Moscato, 15mls Pedro Ximenez Sherry and 30mls boiling water. Shake thoroughly, serve in a flip glass. I’ve garnished mine with a cinnamon cross, a crown of thorns might be appropriate as well.

The Grappa is for the Romans, putting Jesus on the Cross, and then taking his message around the world from the seat of the Vatican, The PX is for the Inquisition, and because no one expects it,, the Egg because that is what easter is about these days and a bunny would have only left hair in the glass.

MixMarch #28: The World’s Biggest Flip

Flips are notoriously hard to get right. the taste, the consistency and the fact most people seem to have some issue with eating raw eggs (they will not, so long as they are fresh) all work against them. It was with some degree of trepidation, then, that I took part in the World’s largest flip last night at Hawthorn.

The World’s Biggest Flip.

To start, combine 13 eggs with 300mls of cream. whisk to ensure a smooth consistency.

In a 42Below Magnum, combine 250mls PX Sherry, 180mls 42Below Manuka Honey vodka, the egg and cream mixture, 1 bottle (750 mls) 42Below Pure vodka. Shake well. Pour into a rocks glass over a large ice cube. Garnish with fresh spices. Serves 25.