LIFE IN THE BUBBLE

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Taste Bondi this Summer

Wednesday, 19 December 2012
16 Comments

Local cocktail master, Mikey Enright has shaken and stirred up some bespoke recipes for Life in the Bubble just in time for the silly season.

Enjoy a Bondi Barrel this summer, we certainly will.

NORTHSIDE

INGREDIENTS
50ml Plymouth Gin
5ml Absinth
30ml Lemon juice
10ml Sugar syrup
10ml Raw ginger juice
6 Mint leaves
1 Egg white

METHOD
Add all ingredients in a Shaker with cubed ice. Shake and strain into a Coupett glass

GARNISH
Edible flower

REGAL ‘MARKY’ ROGUE

INGREDIENTS
20ml Lemoncello
20ml Regal Rogue Bianco Vermouth
40ml Russian Standard
30ml Pink grapefruit
10ml lemon juice
2 white grapefruit chunks
1 Lemon chunks
4 Basil leaf

METHOD
Add all ingredients in a shaker with cubed ice. Shake and pour into a Tanker glass

GARNISH
1 Round of ground black pepper
2 Basil leaves


GETTING BARRELED

INGREDIENTS
20ml Plymouth Gin
20ml Antica Formula
20ml Campari

*Negroni aged in a 5L American white oak barrel for 6-8 weeks

METHOD
Pour 60ml into an old fashioned glass and stir
with cubed ice

GARNISH
Orange zest

BONDI BEETS

INGREDIENTS
55ml Espolon Reposado Tequila
5ml Chambord
10ml Pomegranate syrup
20ml Lime juice
15ml Beetroot juice
2 Drps Grapefruit bitters

METHOD
Build all ingredients in a Boston glass, add ice. Shake and pour into a Highball glass

GARNISH
Pomegranate seeds


Don’t forget to let us know which is your favourite.
All receipes are in order of photography.


Cocktails: Mikey Enright
Photography: Wes Nel from Hobo


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