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 Bobby Burns was first featured in the book 1700 Cocktails for the Man Behind the Bar with 3 variations. A combination of Scotch whiskey, sweet vermouth and a liqueur – no. 1 calls for Dom Benectine, no. 2 calls for Maraschino liqueur and no. 3 calls for Drambuie.
The Derby cocktail dates back to 1947 and the original calls for a bourbon whiskey. The Irish Derby substitutes the bourbon for a slightly sweeter style of Irish whiskey. The end result is a tart, citrusy Derby.
The Vieux Carré originates from the Carousel Bar in the French Quarter of New Orleans. This complex cocktail packs a lot of punch especially after we used a Bonded Rye such as Rittenhouse.
First created by Enzo Enrico of Milk and Honey, New York City in 2003. The Red Hook has strong similarities to a classic Manhattan and was also inspired by the Brooklyn cocktail.
The El Capitan is essentially a 2:1 ratio Pisco Manhattan. We used Antica Formula which is a sweet style vermouth with vanilla notes. We recommend playing with the vermouth and perhaps trying it with something more punchy and bitter, such as Punt E Mes.
The Harvard is a cognac version of the classic Manhattan. Surprisingly smooth and aromatic. Cognac, sweet vermouth and aromatic bitters.
The Bamboo Cocktail was first created in Yokohama, Japan back in the 1890s. It’s combination of ingredients include a dry sherry, sweet & dry vermouth and two kinds of bitters.
A fizzy take on the classic Negroni cocktail recipe. Simply swap the gin from a standard Negroni recipe for a splash of Italian Prosecco.
A double measure of Carpano Antica Formula sweet vermouth is accompanied by a dash of minty Branca Menta in this low-alcoholic sipper. Bright, bittersweet with a dob of orange marmalade.