Perth’s best bartenders share their top Christmas cocktail recipes

Perth’s best bartenders share their top Christmas cocktail recipes

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.

SCOFFLAW

James Connolly from The Peach Pit, Scarborough

Ingredients

45ml Wild Turkey Rye Whiskey

15ml Noilly Prat Dry Vermouth

25ml freshly squeezed lemon juice

15ml Crawleys Grenadine Syrup

2 dashes Regans’ Orange Bitters

Method

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.

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PHIL COLLINS

Jess Blyth from The Reveley, Perth

Ingredients

20ml lemon juice

20ml lavender honey

45ml lemon sherbet

30ml Tanqueray Rangpur gin

Soda water

Method

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.

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JAPANESE WHISKEY HIGHBALL

Ali Claws from Goody Two’s, Perth

Ingredients

45ml Kakubin Japanese Whisky (chilled)

180ml soda water (chilled)

Method

Fill highball glass with ice, add whisky, top with soda water and stir at least 7 times.

Garnish and serve immediately.

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FADE INTO BLACK

Jaaidev Vidyadharan, The Waiting Room from Crown Towers Perth, Burswood

Ingredients

30ml Jameson Black Barrel Irish Whiskey

15ml Mancino Vermouth Chinato

10ml Rinomato Aperitivo

5ml pomegranate cordial

90ml Vittoria Rainforest Organic coffee tonic

Method

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.

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LONDON’S CALLING

Caroline Watson, The Beach Club at The Cottesloe Beach Hotel

Ingredients

45ml Gordon’s Pink Gin

75ml prosecco (the dryer the better)

Tonic water (preferably Fever-Tree)

2 sliced strawberries

Ice (lots)

Paper straw (not plastic)

Method

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.

Add prosecco.

Top with tonic water and swirl with a paper straw to allow strawberries to float.

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AMERICANO

Dyan Vanhoff, Garum, Perth

Ingredients

40ml Carpano Antica Formula

40ml Campari

Soda water

Method

Pour the Campari and vermouth into a highball glass filled with ice cubes.

Top with soda water.

Garnish with a orange slice.