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Three of Australia’s bartending stars share their thoughts and expert tips for getting it right.
Many of us have at least one foolproof dish to cook when we want to impress. It might not be fancy, but it’s the meal that works every time and brings on the appropriate level of praise. But what about cocktails? Is there a drink you can whip up that never fails? If you’re yet to master your own signature cocktail, we’ve gathered some tips from the experts on how to nail three of the classics.
There are loads of ways to hack the at-home mixology these days – we’re big fans of all the ready-to-pour cocktails that taste like the real thing. But we also think there’s a time and a place for mixing up a winning cocktail from scratch. So, what’s the one drink we should all know how to make? And how do we get it right? That’s exactly what we asked three star bartenders from top venues around the country. Steal their pointers and you’ll be treating your guests to the following cracking cocktails in no time.
The creative director of Adelaide’s Leigh Street Luggage is all about pre-batching the ultimate Martini to keep in your freezer so it’s ready to go for any occasion. It makes you look super sophisticated, but, as Shahin reveals, it’s a total hack.
Why: “The Freezer-Door Martini is pretty much the perfect Martini that you can make at home. It’s super easy and doesn’t take any skill, so it’s good for everyone,” Shahin says.
The ratios: “The ratio I’ve found to work best is 50mL gin, 10mL dry vermouth and 10mL water, preferably filtered. That’s for one drink,” Shahin says. Then, all you do is upscale the proportions to suit the bottle size you’re using and whack it in the freezer.
To serve: “Wait until it gets down to temperature – about four hours in the freezer is right. Then pour it into a Nick and Nora or martini glass. If you like it dirty, add olive brine to the glass – I suggest about 5ml to 20ml, depending on how you like it, and I’ll chuck an unpitted olive in there, too. Go for a big green, crunchy Spanish olive.”
The hot tip: Adding water is a necessity. “When you make a Martini, you stir it in ice to dilute it, so the reason you want water in here is to get rid of that bite. If you don’t add water, the concentration of alcohol will be too high. This dilution will still give you a bite, but not enough to overshadow the botanicals of the gin and the other flavours.”
Preferred products: Shahin likes the dry vermouth Dolin Dry and Spain’s Gin Mare. “This gin is made with botanicals like olives and rosemary, which gives a Mediterranean vibe, and I think it makes a perfect dry or slightly dirty Martini.”
Final advice: “The beauty of this recipe is you can tweak it to use any gin or vermouth combination, or even vodka – just change the liquids and see what you like best. And don’t forget to pop your glass in the freezer for five minutes before serving.”
Everyone should be able to make the iconic Old Fashioned cocktail, according to Tibo, the venue manager at Melbourne speakeasy-style bar Eau de Vie.
Why: “The Old Fashioned is one of the most quintessential cocktails. It’s such a simple drink and it’s all about balance. It was created [in the late 1800s] to cover up the spirit – the bourbon back then was horrible – but now it’s the opposite. We really want to taste the ingredients.”
The ratios: “I use 60mL bourbon, 5mL to 7mL of sugar syrup made with a 1:1 ratio, and two dashes each of orange bitters and Angostura bitters. The Old Fashioned is much better under-diluted than over because you can always fix it, and I think the spirit should shine through.” Tibo adds that you aren’t meant to taste the sweetness – the sugar syrup should counterbalance the drink, not change it. “You want to still get bitter flavours, but not tart,” Tibo says.
To serve: Stir the ingredients together in a mixing glass with ice – Tibo says the glass can’t be too thick or it will absorb a lot of the chill – and strain to serve over ice in a tumbler or old-fashioned glass with a citrus twist. Tibo uses both lemon and orange as garnish. “They really complement each other, with the orange adding more sweetness.”
The hot tip: In addition to using a proper mixing glass, Tibo says it’s critical to chill down all glassware. He also recommends a large ice cube in the drink for less dilution – this is a drink to sip, so you want it to taste as intended for as long as possible.
Preferred products: “If anyone is making their first Old Fashioned and wants to know what bourbon should taste like, I suggest using Wild Turkey 101. It’s a staple.” And if you’re newer to this cocktail – or bourbon – Tibo suggests trying a touch more sugar syrup, so tinker with your quantities.
Final advice: “There are lots of ways to riff on the Old Fashioned, but it’s important to perfect it first to understand the balance. Then you can make anything you want with it. I like it with different spirits, like Australian whisky and Scotch.” For more inspiration, check out our Rum, Oaxaca and Toasted Marshmallow Old Fashioned cocktail recipes.
For Chris, assistant venue manager of Mechanics Institute in Perth, it’s all about the zingy, super-fresh crowd-pleaser, the Southside cocktail.
Why: “The Southside has always been my favourite cocktail to drink, and it’s a classic that’s just absolutely delicious. I like Sour cocktails in general, and a lot of them are great examples of balancing a drink.”
The ratios: “It takes the classic Sour ingredients of spirit, citrus and sugar, and adds one key flavour. So, I use two shots of gin [60mL], 30mL of lime juice and 15mL of sugar syrup made with 1:1 ratio, with about six to eight mint leaves.”
To serve: Shake all ingredients together with ice, then strain into a coupe or Nick and Nora glass. A single mint leaf is Luke’s simple garnish. “It’s not overstated – it lifts the aroma when you hold the glass to your mouth and adds depth.”
The hot tip: Don’t skip the straining. “Otherwise, you get bits of mint in the drink, which can get stuck in your teeth, and it also starts to add a vegetal note.” Chris also notes this drink only needs a quick shake. It should be done after about 10 to 15 seconds – any longer and the mint will start to change the flavour.
Preferred products: Aussie gins are Chris’s pick. “Republic of Fremantle Aromatic Gin made one of the best Southsides I’ve ever had, and the Archie Rose Signature Dry is an absolute can’t-go-wrong for all sorts of drinks as it’s not massively junipery.” For London dry styles, he suggests Never Never Distilling Co. Triple Juniper, and for internationals, The Botanist or Nikka Coffey Gin.
Final advice: Despite his recommendations, Chris says not to get caught up on a specific gin as it can get expensive, especially if you haven’t tried it before. “Try making the Southside with whatever gin you have at home,” he says. Another cost-cutter is to make a mini version, especially while you’re figuring out how you best like it. Just be sure to work with that baseline ratio: “The 60mL/30mL/15mL is a great starting point.”
