Two years in the making, Colonial Brewing Co. Barrel Projects Brown is an 8.1% ABV Barrel Aged Sour Brown Ale, that is best served at 5C°-10C°
This carefully curated blend of dark and pale beer, aged for over 24 months and fermented in an array of mixed cultures, the ex-Chardonnay French Oak barrels develops a character akin to the prestigious flavours of fine wine. But is still, at heart, the rustic Brown Ale showcases wild yeast funk reminiscent of sour cherries & forest fruits. A complex and moreish, sensational brew.
Paul Turner and I are back at it again! It's only been 5 years since our last dinner x drinks dego so it's about time
It's truffle season and the menu will be focussing on just that. We've teamed up with Stonebarn Trufflerie, Dani Valent and truffle expert Morri Berrhman to bring you a night of over indulgence at LOVER.
The Barrel Projects Brown Ale will be served along side Chef Paul Turner's butter roasted artichoke, truffled bone marrow, pepita & cashew course.
Sometimes we need to stray from the path set for us to find what we really want. Off The Beeten Path is definitely on the more adventurous side of libations for the evening so be prepared to be led astray...
On the nose is fresh cut grass and lemon with a natural funk from our yuzu & beetroot kombucha. Taking you down the path of the palate will be a smack of bitter lemon zest and a coating of sweetness with a tropical but extremely earthy finish.
This drink will be complimenting Paul Turner's first course of cecina, barbequed beetroot, truffle fraiche & lemon for Just Another Truffle Event
40ml Bitter melon infused Idle Hour Rye Vodka
45ml Housemade yuzu & beetroot kombucha
45ml Clarified guava milk punch
All bottled and chilled
Nick & Nora glassware
Atomised eucalyptus tincture
Garnished with lemon thyme
My thoughts behind coming up with an old fashioned-style drink were that I wanted to create something that really showcases and appreciates the ability of Patrón Añejo Tequila to stand alone.
In most of the popular tequila drinks out there, tequila is at best the base component of a drink, often concealed with more dominant flavours. That’s why I set out to find flavours that would complement Patrón Añejo Tequila, without overshadowing its inherent notes.
My starting point was one of my first encounters with tequila, back in Austria when I was 18 and we’d drink tequila shots with cinnamon and orange slices. Of course, we are talking about a very different kind of tequila here, but cinnamon, orange, and tequila was always a combination that for me just worked.
From there, to balance the sweetness of the cinnamon, I decided to add star anise, which has subtle liquorice and almost bitter notes. The next ingredient I added was vanilla, which is meant to complement the slight vanilla notes already present in Patrón Añejo Tequila.
Agave syrup was the sweetener of choice, coming from the same plant as the tequila itself, and by combining all these elements into one simple-to-use spiced syrup, it makes the drink easy to replicate.
Finishing it all off with orange bitters for those citrus and bitter elements, and fresh fig and pear for some fruity notes, you got yourself… A Perfect Pearing.
Patrón Añejo Tequila (60ml)
Agave syrup (15ml)
Cinnamon (2 tsp/200ml syrup)
Vanilla pod (1/200ml syrup)
Star anise (5 pieces/200ml syrup)
Orange bitters (3 dashes)
Fresh fig (1, quartered)
Pear (1/4) for garnish
Start by making the spice-infused agave syrup. Measure 200 ml agave syrup, transfer to a plastic bag and add 2 teaspoons cinnamon, 1 vanilla pod and 5 crushed pieces of star anise. Seal the bag and let it sit in a hot water bath (at around 60 degrees) for 30 minutes. Then, strain the syrup through a coffee filter and keep in a sealable container or bottle until use.
Add 60ml (2oz) of Patrón Añejo Tequila, 15ml (1/2oz) of your spice-infused agave syrup, 3 dashes orange bitters, and a small fresh fig, cut into quarters, to a mixing glass. Add ice and stir down for about 20 seconds, or until chilled. Strain into a chilled rocks glass, serve with one large ice cube and garnish with a pear slice fan.
In case you missed it... LOVER, Uprooted Projects and I have a truffle dinner event coming up on the 26th of July I'll be teasing you with drinks to match the food by Paul Turner over the next 6 days
HOGTIED & HIGHBALLED
Blood Orange Liqueur
Smoked Sparkling Mineral Water
Blood orange flesh wrapped in truffle oil cooked bacon
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!