May 2014 – Our Top Cocktails

The Blue Bulleit  The Botanist in Kirribilli submitted this splendid cocktail The Blue Bulleit consists of blueberry infused Bulleit bourbon with peach liqueur, a dash of orange bitters, spiced vanilla & blueberry syrup and a splash of lemon juice. 45ml Blueberry Infused Bourbon 15ml Peach Liqueur 30ml Lemon Juice 15ml Gerard Fothergill’s house spiced syrup 2 Dashes of Angostura Orange Bitters Add ice, shake and strain into a double old fashioned, garnished with 4 skewered blueberries. Head on down and check out www.thebotanist.com.au Mr Blacks Espresso Martini There are as many ways to make this damn drink as there are people on the earth so go wild. Here’s an easy one we enjoy. 45ml MR BLACK 15ml Simple Syrup (50/50 water, sugar) 30ml Vodka (seriously, this tastes as good with whatever’s on the shelf. Tequila? Yep. Rum? Yep. Gin? You betcha.) Fill a shaker with ice, add ingredients and shake this baby until your arms fall off. Double strain into chilled glass. (if you’ve got fresh coffee available and like a bit of a coffee kick, well worth sticking it in. Suggest 30ml for cold drip or pour over, 15ml for espresso) nieuw amsterdam salted caramel negroni   This drink certainly sent that tingling sensation up the spine the good sensation not the bad when Sean Mcguire cocktail manager at Niuw Amsterdam in Melbourne sent us this recipe and we had to try it Ingredients: 30ml Hennesy VS 30ml Campari 20ml Antica Formula 10ml Caramel liqueur Method: Stir all ingredients down over ice. Strain over a large ice block into a double rocks glass. Garnish with toffee shard, one edge rolled in sea salt. Toffee Shard Recipe Equipment: -A small saucepan -A pastry brush – baking paper -A baking tray -A candy thermometer -A teaspoon Ingredients: 2 cups raw sugar 150ml espresso 60ml water Method: – Line a large baking tray with baking paper. – Combine ingredients in saucepan. There should be just enough liquid so as not to cover but to dampen the sugar. – Put saucepan onto stove at a medium heat. – Do not stir the mixture with a spoon but swirl the pan (If you need to remove residue from the side of pan, use a pastry brush dipped in cold water). – Check the temperature regularly with a candy thermometer. To get a glass crack toffee, aim for a temperature within the range of 148-154 degrees Celsius. This is the range where the sugar will temper and set to a glass-like toffee shard. – When the toffee is approaching the temperature it will start to thicken up to a consistency similar to honey. – Timing is quite important at this stage, as going beyond the temperature range of 148-154 C will result in burning the sugar and leaving it tasting bitter. You can further test if your toffee is ready to set by dipping a teaspoon into the mixture and then dunking it into a glass of iced water. Pull the spoon out after 10 seconds and that will give you an accurate indication of what stage of tempering the sugar is at. – When the toffee is ready to set, pour the molten mixture onto one end of your baking paper (be careful at this stage as molten sugar can be pretty dangerous), – Pick up one end of the baking tray and let the toffee slowly spread down the paper. – Let the toffee set for 5 to 10 minutes. – To store, break up toffee by snapping it into desired sizes and store between sheets of baking paper in an air-tight container. If stored in a refrigerator it should keep for 3-5 days. – before serving, roll the edge of your toffee in sea salt. Get it from the Source 106 – 112 Hardware St www.nieuwamsterdam.com.au      ]]>

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