The Corpse Reviver #2 is one of my all time favourites. It's a great way to start your morning or round off a big night. It's fresh, aromatic and is packed full of all the good things in life.
My twist on this timeless classic cocktail brings a bit of a modern edge to it. I also strive support our locals and have matched the flavour profiles of two of Victoria's finest distilleries with a premium local vermouth to bring you the Corpse Reviver #86
30mL Starward Malt Whisky
30mL Four Pillars Rare Dry Gin
10mL Maidenii Dry Vermouth
15mL Blood Orange Shrub
10mL Fresh pressed lemon juice
2 dashes of absinthe
Combine all of your ingredients into a cocktail shaker
Half fill your shaker with ice and while you have the ice handy, grab a coupette for your end product and chill it down with aforementioned ice
I used a Spiegelau cocktail coupette in the photograph
Seal your shaker and shake the heck out of it for four seconds
Taste... Great, right?
Ditch the ice from your coupette and double strain your drink into the vessel
Garnish with a dehydrated blood orange
Bask in what is left of Spring's sunshine and sip away
J.B. - MENACE TO SOBRIETY
Here it is ladies and gentlemen... The winning cocktail of Leaving Tradition Behind with Amaro Montenegro in all it's glory.
Eau de Vie's Alex Hart's drink has been built around the story of Giuseppe, a family man and cafe owner in the city Napels, Italy. Business was steady at his cafe, with a stream of regulars, helping him support his wife and three kids.
One day a woman came into his cafe, different from the rest of his usual patrons. She carried herself with an elegance and regality. She sat outside, hidden behind sunglasses and a wide brimmed hat, she drank espresso and snacked at her biscotti.
The following afternoon she returned to Giuseppe's cafe, again hidden behind sunglasses. This time she ordered an amaro over ice and olives, then sat waiting in the sun. Giuseppe asked one of his regulars, who the woman might be. He replied I've heard rumours the Princess of Montenegro is visiting town. At this moment a man Giuseppe did recognise approached the table, sat by the women and kissed her full on the lips. It was the Prince of Naples.
40ml Montenegro Amaro
15ml Rittenhouse rye whiskey
10ml Apricot brandy
20ml Pineapple & thyme shrub
5ml Nocellara olive brine
spray of coffee tincture
Swizzle and serve over crushed ice in a large sour glass
Garnish: Coffee tincture toasted biscotti and thyme
Photography by Brook James
We had the pleasure of visiting the Four Pillars Gin distillery earlier this year and were blown away by their innovation and attention to detail. The amount of love and care that goes in to creating their products is immaculate. We pay tribute to the art of perfection and the colour of their beautiful copper still with the 'Healesville Old Fashioned".
40mL Four Pillars Barrel Aged Gin
15mL Giant Steps Chardonnay (2015)
2 dashes of Angostrua Bitters
4 dahses of Kari's Aromatic Orange Bitters
1/2 teaspoon brown sugar
Combine all of your ingredients into a mixing beaker
Pour your self a Four Pillars with a dash of soda
Fill your beaker to the top with high quality ice and while you have the ice handy, grab a vessel for your end product and chill it down with aforementioned ice (We used Denver and Liely's new gin cocktail glassware)
While stirring down your ingredients, consume your Four Pillars and soda (shouldn't take longer than 10 seconds)
If it is good to go then single strain that bad girl into your vessel over fresh ice
Serve with one orange peel
Our founder, Jimmy Burchett has taken inspiration from the immaculate classic Sazerac and created his own deadly twist: Menace
Playing off of the subtle flavours of figs from Starward's Malt Whisky, combining them with the fiery tobacco & cinnamon characteristics of Bulleit's Rye Whiskey creating the perfectly blended hot & sweet slow sipper.
40mls Starward Malt Whisky
20mls Bulleit Rye Whiskey
4 dashes Mr Bitters Cinnamon & Fig Bitters
2 dashes Peychaud's Bitters
1 sugar cube
2 dashes Absinthe
Combine all of your ingredients into a mixing beaker. Pour yourself a 20ml shot of Rye. Consume said shot of Rye. Crush that sugar cube up. Fill your beaker to the top with high quality ice and while you have the ice handy, grab a vessel for your end product and chill it down with aforementioned ice.
Stir down your combined ingredients for at least ten seconds. Having that shot of Ry at the start should have gotten you ready for what's coming, so taste your creation. If it is good to go then single strain that bad girl into your pre-chilled vessel (after discarding the ice from vessel).
Scrounge up some sweetened baby figs, skewer two and place into your tipple.
Sip slowly and enjoy...
The eloquent and flamboyant Blake Hall from The Woods Of Windsor concocted a drink so good that it earned him second place at our Damn Fine cocktail competition. Blake enjoys a good stumble down Chapel Street whilst sipping on a Japanese Slipper. Enjoy his amazing drink, The Woodside.
60ml 1 hour Brooklyn rinsed barrel aged West Winds Broadside Gin
10ml Native pepper berry and wattle seed infused Sauternes
5ml Old Pultney 12 Year Old Whisky
Stir that shit
Served in a martini glass
The beautiful human that is Max Allison took out the gong at our Damn Fine West Winds Gin cocktail competition this year. Usually you would find him behind the stick at the infamous Boilermaker House on Lonsdale Street in Melbourne's CBD but he is pulling up stumps and flying off to the land of the "free" (hopefully to drink and create some amazing bourbon cocktails). So here is his drink Blood & Oak for y'all to bask in.
30ml West Winds Cutlass
20ml Bush tomato spiced red capsicum juice
20ml Applewood distillery Okar
20ml Custom barrel-aged Kellybrook method traditionelle apple cider
Dash 2:1 Gomme
Shaken, served neat
Garnished with Kangaroo apple flowers
Farewell Max! Good luck in the United States!
With the cold weather rolling in to Melbourne I thought it was time to re-visit one of my old favourites; Ebony's Drop.
30mls Dark Spiced Rum *
15mls Chestnut Liqueur
5mls Sour Apple Liqueur
15mls Gingerbread Syrup
15mls Egg White
2 Cinnamon Sticks
Sparkling Apple Juice
Combine all ingredients into a boston shaker, seal that guy up and shake the aboslute hell out of it for about 3 seconds
Pop him open and the contents should be nice and frothy. Add one scoop of ice to the shaker and seal it up again
Shake for a further 4 - 5 seconds
Open the shaker up and double strain over ice in to a large wine glass
Top up with sparkling apple juice
Pop the 2 cinnamon sticks in there and fire them up so that they are nice and smokey
Sip on that and forget about the gloomy cold ass weather outside
*The rum that I used (Dead Man's Drop) has quite unique flavours. A barrel-aged rum with orange peel, vanilla and the Australian native flavours of ringwood and cinnamon myrtle.Almost malaise and wine-like.
MENACE TO SOBRIETY
30mls Ciroc Vodka
15mls Pomme Verte (Apple Liqeuer)
10mls Chestnut Liqeuer
15mls Blended Rhubarb Compte
15mls Fresh Lemon Juice
30mls Cloudy Apple Juice
1 bar spoon Brown Sugar
Combine all ingredients into a boston shaker and set aside
Before you do anything else you will want to get your garnish ready as it can be a prick of a thing to get together if you haven't made an apple fan before. Grab a red apple and slice one side clean off avoiding the core. Slice into strips (usually get about 15 strips per side). Using a metal skewer, pierce the apple all the way through and slowly fan out the strips. Pretty, right?
Grab your boston that is filled with the ingredients and add one scoop of ice
Seal the boston shaker and shake the bad girl with vigour to ensure the sugar dissolves properly
Grab a cold coupette (cocktail glass) and double strain your drink into it
Garnish with your stunning apple fan and serve up to your hot date for desert 😘
MENACE TO SOBRIETY
45mls 1776 Rye Bourbon
10mls Lagavulin 16 Year Old
2 dashes Angostura Bitters
2 dashes orange bitters
1 sugar cube
Combine ingredients in to mixing beaker. Crush sugar cube.
Choose a cold tumbler and cover with a large glass container, leaving a gap at the bottom for those hose of your smoking gun.
Add cinnamon to smoking gun and light that badboy up to smoke your tumbler.
Add ice to the beaker and stir for roughly 7 seconds or to taste.
Remove large glass container from covering your tumbler and single strain in to the vessel.
Add ice and enjoy in rich-boy leather chair in front of a big ass open fire.
MENACE TO SOBRIETY
45mls West Winds Broadside Gin
90mls Tomato Juice
20mls Lemon Juice
20mls Full Bodied Shiraz
15mls Sriracha Sauce (7/10 Hotness)
15mls Pickle Brine
Pinch Sea Salt
Pinch Cracked Pepper
5 Thai Basil Leaves
Teaspoon of seeded mustard
Combine ingredients in boston shaker and add a scoop of ice. Seal the boston and roll until outside of the boston is frosty (do not shake).
Double strain in to a tall cocktail glass over ice.
Garnish with cornichons, pickled onions, cherry tomato, celery and cucumber.
Cure that hangover!
MENACE TO SOBRIETY