Here we share some of our favourite cocktail recipes with you. Some we have created on our own, and others that have inspired us along the way.
Like a good marriage it’s complex, delicate and fruity, and has a sweet-sour-vinegary kick that keeps you thirsty enough for the next round.
The history of cocktails is replete with colourful provenance stories, many or even most of them probably apocryphal. Others are pretty simple – an entitled one-percenter walks into a bar in 1919, says “Screw the soda, you peasants, I want gin with my Campari and vermouth”, or words to that effect, and the Negroni is born. Still others hardly bear repeating – “yeah, um, so I had these three bottles at the back of the bar, and…” etc. But the provenance story I want to tell today is neither apocryphal nor soporific.
Intuition tells us that cocktails are invented on the back of their main constituent – the spirit that serves to stimulate the creative process. In most cases I imagine this is true. However, in this instance, it was the ingredient with the smallest volume that provided the inspiration.
Invented by master mixologist Sam Ross, formerly of Melbourne and now wielding the ice pick in NYC, this drink is aptly named, particularly as Nobel Laureate Alexander Fleming, discoverer of penicillin and its therapeutic benefits, was a Scot. Scroll down to the list of ingredients, and you’ll also notice this drink likely has similar antibacterial properties to its namesake. While maybe not quite deserving of a Nobel Prize for chemistry, at a minimum the combination of ginger, honey, lemon and whisky should earn Mr Ross automatic membership of Mensa.
With winter upon us, warm up with the Employees Only Bar Winter Ginger Smash.
We love Jamie Bourdreau. We hope to interview him one day, but until then...