WITH the silly season in full swing, some of Perth’s hottest bartenders have shared their favourite cocktail recipes to get the party started.
The perfect addition to any pre-Christmas function, these drinks are best enjoyed with friends.
James Connolly from The Peach Pit, Scarborough
45ml Wild Turkey Rye Whiskey
15ml Noilly Prat Dry Vermouth
25ml freshly squeezed lemon juice
15ml Crawleys Grenadine Syrup
2 dashes Regans’ Orange Bitters
Add all ingredients to a cocktail shaker, fill shaker with ice and shake for 10 seconds.
Fine strain into a chilled cocktail glass, garnish with lemon twist and serve.
Jess Blyth from The Reveley, Perth
20ml lemon juice
20ml lavender honey
45ml lemon sherbet
30ml Tanqueray Rangpur gin
Fill a Collins glass with 1 1/2 cups ice, set aside in the freezer.
Combine gin, lemon juice, sherbet and honey in a cocktail shaker.
Add 1 cup ice, cover and shake until chilled.
Strain into the chilled Collins glass.
Top with soda water.
JAPANESE WHISKEY HIGHBALL
Ali Claws from Goody Two’s, Perth
45ml Kakubin Japanese Whisky (chilled)
180ml soda water (chilled)
Fill highball glass with ice, add whisky, top with soda water and stir at least 7 times.
Garnish and serve immediately.
FADE INTO BLACK
Jaaidev Vidyadharan, The Waiting Room from Crown Towers Perth, Burswood
30ml Jameson Black Barrel Irish Whiskey
15ml Mancino Vermouth Chinato
10ml Rinomato Aperitivo
5ml pomegranate cordial
90ml Vittoria Rainforest Organic coffee tonic
In a highball glass, pour in the coffee tonic, followed by the Mancino Vermouth Chinato, Jameson, Rinomato Aperitivo and pomegranate cordial.
Next, place ice in the glass (the amount is up to you, however we recommend adding ice until the liquid is about 3cm below the rim).
Put a toothpick through a Turkish delight and place over the glass.
The drink is ready to serve and we recommend eating the Turkish delight in between sips of the cocktail.
Caroline Watson, The Beach Club at The Cottesloe Beach Hotel
45ml Gordon’s Pink Gin
75ml prosecco (the dryer the better)
Tonic water (preferably Fever-Tree)
2 sliced strawberries
Paper straw (not plastic)
Thinly slice the strawberries and place in a large wine glass.
Add Pink Gin and swirl to allow the fruit to macerate.
Add ice to fill to the brim of the glass.
Top with tonic water and swirl with a paper straw to allow strawberries to float.
Dyan Vanhoff, Garum, Perth
40ml Carpano Antica Formula
Pour the Campari and vermouth into a highball glass filled with ice cubes.
Top with soda water.
Garnish with a orange slice.