Winter 23 - Craft of the Fluid Chef

 Craft of the Fluid Chef

THE BLUE BAR liquid chefs spend endless hours preparing homemade bitters, syrups, liqueurs, teas, aperitifs, shrubs and dehydrated garnishes. For you, it's a cocktail. For our liquid chefs, it's passion!

 

The Morning Brew

Stranger and Sons Gin, Homemade Coffee, Orange and Vanilla Liqueur, Plum and Green Cardamon.

Stranger and Sons Gin is India's best-known Gin brand globally; I paired it with homemade Coffee, Orange Zest and Vanilla Liqueur, which also has a base of Stranger and Sons Gin with muddled plum and Cardamon. The Cocktail has a subtle fruity entry with a delightful Coffee and subtle Cardamon finish.

Ingredients

30mls Stranger and Sons Gin, 

40mls Homemade Coffee, Orange and Vanilla Liqueur, 

Half a Plum  

2 Green Cardamon Pods.

Glass

Glass tea cup

Mixology

Muddle Half a Plum and 2 Green Cardamon Pods. Add ice and 30mls Stranger and Sons Gin, 40mls Homemade Coffee, Orange and Vanilla Liqueur, shake and Double strain into a chilled glass tea Cup.

Garnish

Slice of plum, 1 green cardamon pods and 3 coffee beans

 

Rosella for Nan

Samsara City of Pink Gin, Hibiscus and Pepper fortified Wine, Strawberry, Clementine with Ground pepper.

As a child, my Nan (Grandmother) in summer would make Rosella Jam, Australian for hibiscus Jam, so I always loved making drinks with the Hibiscus. I created a fantastic Hibiscus and Pepper fortified Wine, then crafted a Cocktail around it. Samsara City of Pink Gin has lovely floral notes that pair delightfully with Hibiscus. Strawberry and Clementine added a fruity dimension. 

 

Ingredients

40mls Samsara City of Pink Gin, 
30mls Hibiscus and Pepper fortified Wine, 
3 Strawberries, 
half Clementine
Ground pepper.

Glass

Martini Coupe

mixology

Muddle 3 Strawberries, add half a freshly squeezed Clementine, 40mls Samsara City of Pink Gin, 30mls Hibiscus and Pepper fortified Wine, ice and shake.
Double strain into a chilled Martini Coupe.

Garnish

ground Pepper over the top. 2 strawberry halves

Holy Fig

Jaisalmer Indian Craft Gin, Spiced Tamarind Honey liqueur, Fig

This Cocktail is inspired by a dish I had at a fusion restaurant on a recent holiday in Phuket. The meal was Fig with a sweet, spicy tamarind sauce, so in this Cocktail, I used a Jaisalmer Indian craft gin base to recreate that excellent favour combination. 

Ingredients

40mls Jaisalmer Indian Craft Gin, 

30mls Spiced Tamarind Honey liqueur, 

1 Fig

Glass

Liqueur

Mixology

Muddle 1 fig, add 40mls Jaisalmer Indian Craft Gin, 30mls Spiced Tamarind Honey liqueur, and ice. Shake and Double Strain into a chilled Liqueur glass.

Garnish

Half a fig and red Chilli

 

BBQ

Johnnie Walker Black Label Whisky, with a Cooper Pale ale, Onion and Barbeque Sauce reduction, red apple, Aromatic bitters, smoked 

The BBQ is an Aussie Tradition, and the flavours of the Aussie BBQ inspire this Cocktail. Cooking the Australian BBQ, the meat was regularly marinated in Beer, then served with Barbequed Onion and covered in Barbeque sauce. Desert was most commonly Apple pie. 

 

 

ingredients

60mls Black Label, 

20mls Cooper pale ale, Onion and Barbeque Sauce reduction, 

half a red apple, 

2 dashes of Aromatic bitters,

Wood chips

Glass

 Small Old Fashioned

Mixology

Muddle Half a Red Apple with the core removed, add ice, 60mls Black Label, 20mls Lone Wolf Lager, Onion and Barbeque Sauce reduction,  and 2 dashes of Aromatic bitters.

Shake and Double strain over ice chunks, and smoke with woodchips.

Garnish

Slice of Red Apple

 

 

 

Breakfast at the Rocks

Grey Goose Vodka, Ginger and Roasted Pecan infused Maple Syrup, Watermelon, Blueberry, and Coconut Water.

On special occasions when I was young, my Father would take My Sister Jane and me to Pancakes at the Rocks in Sydney for breakfast. My favourite pancake was covered in Maple Syrup, Blueberries, Pecans and A Ginger Coconut Sauce. I have combined this blend of flavours with watermelon and Grey Goose Vodka.

Ingredients

60mls Grey Goose Vodka, 

10mls Ginger and Roasted pecan-infused Maple Syrup, 

1 chunk of Watermelon, 

10 Blueberries

30mls Coconut Water.

Glass

Martini

Mixology

Muddle 1 chunk of watermelon and 10 blueberries, and add 60mls Grey Goose Vodka, 10mls Ginger, Roasted pecan-infused Maple Syrup, ice, and 30mls of Coconut water.

Shake and double strain into a chilled Martini Glass.

garnish

Slice of watermelon with 2 blueberries and 1 pecan nut

 

Downstream

Toki Japanese Whisky, with a White Chocolate, Vanilla and Cashew Liqueur, Sauvignon Blanc, Passionfruit.

My Father has a couple of Passion Fruit vines in his Garden. One summer holiday, my best friend Andrew came on holiday to Dad's farm. We built Passionfruit boats and created a race course on the stream up from our swimming hole. Over the following year, Passionfruit vines popped up in random places downstream.

A Yummy Whisky Cocktail!

Ingredients

40mls Toki Japanese Whisky,  

20mls White Chocolate, Vanilla and Cashew Liqueur, 

15mls Sauvignon Blanc, 

half a Passionfruit.

Glass

Coupe

Mixology

Shake with ice, 40mls Toki Japanese Whisky,  20mls White Chocolate, Vanilla and Cashew Liqueur, 15mls Sauvignon Blanc, and half a Passionfruit. 

Double strain into a chilled coupe.

Garnish

Half a Passionfruit