Creation of veteran Australian bartender Grant Collins. Grant has released a cocktail book titled Mix It Up as well as open venues and tailored menus for several iconic cocktail bars such as The Collins Bar at the Hilton in Adelaide, The Powder Keg in Potts Point and most recently, Olio Kensington St.
The Silver Fox is a winning (and intriguing) combination of gin and amaretto created by Richard Boccato of Dutch Kills in New York City.
The Easy Street cocktail is a creation of one the Everleigh team members and is essentially an Elderflower Gin Collins. Subtle sweet elderflower flavours with a spritz.
The Stay Up Late cocktail was first featured in the 1946 publication Stork Club Bar Book. Essentially a gin collins with a touch of cognac for richness.
The Kookaburra cocktail is bright & herbaceous. First created in 2010 and features on the drinks menu at Potato Head in Bali, Indonesia.
Papaya is readily available in Bali, Indonesia so it was fitting to make a Papaya Gin Sling! Fresh fruit, gin, citrus and a few dashes of aromatic bitters.
The Archangel is a bitter riff on a classic martini. Vermouth is substitued for a slightly larger measure of Aperol, the bitter Italian aperitif.
The Marmalade Cocktail was first featured in the Savoy Cocktail Book by Harry Craddock when it was published back in 1930. Gin & marmalade are flavours that meld well together as seen in later drinks such as the Breakfast Martini.
The Bitter French is a variation on the classic French 75. Created by Phil Ward from Death & Co. NYC. A pleasantly bitter version of a classic!
The Fitzgerald is a gin sour with the egg white omitted. It also has the addition of an aromatic bitters. First created by Dale DeGroff back in the 90s at the Rainbow Room.