2019 Original Cocktail Recipes: Part 1

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:

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

NEGRONI BLANCO

This is a variation of mine on the classic Negroni which turned 100 this year.

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.

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 concentrated Holey with it’s sliver specialness!

THE MOLEY

This uses the luscious and intense organic Agricole spirit, unique in Australia as it’s base.

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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