It’s been a big year at Martini Whisperer HQ, ranging from one on one gin masterclasses to large public events for hundreds of guests. What I love about each event I’m invited to stage, or be part of, is the opportunity to create something new each time.
So I thought I’d share with you some of the cocktail recipes I created for a range of occasions and clients, This is part one of two articles, the next will appear next week and will feature low and non-alcohol recipes for sober and summer sipping.
NEW AND VARIATIONS
AUSSIE NEGRONI
An all Australian version:
- 30mls of Applewood Distillery Okar
- 30mls of Maidenii Sweet Vermouth
- 30mls of Canberra Distillery Dry Gin
- In a mixing glass with ice add, stir until chilled, then pour into a glass with ice and garnish with an generous slice of an grapefruit peel.
AUTUMN NEGRONI
I presented this a special event at the Canberra Centre and it makes for a lovely sipping drink in the cooler months, but you can also make a jug of it and turn it into an exotic iced tea!
You’ll need, per person
- 20ml Campari
- 20ml of a robust London Dry style gin
- Rooibos tea – see instructions
- 20ml Sweet Vermouth
- Slice of Orange peel
Method:
- Make a pot of tea and let cool, don’t make it too strong, then strain off from the tea leaves
- Add the tea to gin in a 1:5 ratio and let it rest overnight in a bottle
- When ready to serve add equal parts in a glass or jug for a group:
- Campari
- Gin infusion
- Sweet Vermouth
- Stir over ice until very chilled, and garnish with an orange peel
- Option: you can have the tea gin infusion warm and not use ice when mixing for a cold evening warmer.
GRIFFIN MARTINI
- 30ml of Underground Spirits Shiraz + Pepperberry Gin
- 20ml St Agnes Bartenders Cut Brandy
- 10ml of Maidenii Dry Vermouth
- Stir over ice until very chilled and pour into a chilled cocktail glass
- Garnish with a Grapefruit peel
NEGRONI BLANCO
This is a variation of mine on the classic Negroni which turned 100 this year.
- 30ml McHenry Navy Strength Gin (or a London Dry gin above 50% ABV)
- 10ml Amaro Nonino
- 20ml Regal Rouge Daring Dry Vermouth
- Orange peel
- In a mixing glass with ice add, stir until chilled, then pour into a glass with ice and garnish with an generous slice of orange peel.
FLORIADE
THE LADY OF THE LAKE
I was commissioned by Canberra distillery, Underground Spirits this year to create the official cocktail for the  hugely popular Floriade festival. Using a special gin they created exclusively for the event, I came up with the very romantic and pretty cocktail.
- 30ml of Underground Floraide release gin (you can also use your favourite Aussie gin that isn’t too citrus forward, something full flavoured and aromatic)
- 5ml of Creme de Voilettes
- 25ml of St Germaine Elderflower Liqueur
- Teaspoon of edible dried rose petals – I got mine at Essential Ingredient
- Soda Water
- Dash of Peychaud’s Bitters
- In a rocks glass over ice add the gin, Cream de Voilettes, St Germaine, then top with soda. Add a generous dash of the bitters, then sprinkle the rose petals on top.
THE ROYAL AUSTRALIAN MINT
THE HOLEY
The Holey and the Money cocktails were created a special cocktail part as part of the the Royal Australian Mint’s exhibition of early Australian currency. With the gold and silver dust you get a happy snow dome effect in the glass!
- 30mls of Brix Spiced Rum
- 15mls of Orange Triple Sec
- Add 1/2 teaspoon of edible silver dust
- Build in tall glass with Soda and ice
- Add two thin slices of lime
THE MOLEY
This uses the luscious and intense organic Agricole spirit, unique in Australia as it’s base.
- 30ml of Husk Australian Agricole
- 15mls of fresh lime juice
- Add 1/2 teaspoon of edible gold dust
- Build in tall glass with ice and top with Fevertree Elderflower tonic
- Garnish with fresh mint and serve in an rocks glass
THE KINGSTON
Another of my own creations that is a variation of the classic Manhattan cocktail
- 30mls Barrel Aged Gin
- 30mls Maidenii Sweet Vermouth
- A generous dash of Angostura bitters
- Stir over ice, pour into a chilled class with a Maraschino cherry garnish
WILDBRUMBY RECIPES
I’ve had the pleasure of presenting cocktail workshops at the Wildbrumby distillery a few years now in the Snowy Mountains, and this year I came up with a range of recipes from the diverse line up of spirits and award winning Schnapps.
ALPINE VESPER
Inspired by the James Bond version of a Martini, this is simply delicious and packs a punch too!
- 30mls Vodka
- 30mls Regular Gin
- 30mls Peach Scnhapps
- Add to cocktail shaker with ice, shake until very cold
- Pour into chilled cocktail glass, garnish with slice of orange rind
MOUNTAIN PUNCH
You can make a big jug of this by just scaling up the proportions
- 30mls of Schnapps – choose your favourite flavour
- 60ml of French Early Great Tea chilled – not brewed too strongly
- 30ml Vodka
- Pour into a tall glass over ice and garnish with fresh mint and thin slice of lemon + lime
THE MORELLO OLD FASHIONED
Wildbrumby produce a limited number of bottles of a semi-sweet bitters using their own Morello Cherries, so I came up with this riff on the classic.
- 60ml of Pink gin
- One Sugar cube infused with Morello Bitters
- Crush the cube with a teaspoon of water
- add Gin, stir over ice in a mixer
- Pour into rocks glass with ice and garnish with a morello cherry and thin slice of orange peel
WOO WOO
Based on an old 1920s era recipe this is great for Summer party sipping.
- 60ml Cranberry juice
- 30ml Vodka
- 30ml Schnapps of your choice (I used their spicy chilli version)
- In a tall glass build over ice and add a couple of lime wedges for a garnish and stir.
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