Page 52 - foodservice magazine April 2019
P. 52

16
RECIPES
A. Needles and Pins. B. Kayla Reid.
C. David Molyneux. D. Mango Coconut. E. Pandan Colada. F. Tom Kearney.
G. Jessica Clayfield. H. Antrim’s Orchard. I. Chelsea Lamperd.
RECIPES FROM THE NEXT GENERATION OF BARTENDERS
A.
B.
D.
C.
THE NEXT GENERATION OF BARTENDERS IS A SHAPING UP TO BE A GOOD ONE. YOUNG MEN AND WOMEN FROM AROUND THE COUNTRY ARE GETTING WILDLY CREATIVE BEHIND THE BAR, RIFFING ON OLD-WORLD COCKTAILS AND THROWING LEFT-FIELD INGREDIENTS TOGETHER (LIKE ONE WHO WAS INSPIRED BY A SALAD). WE HUNTED DOWN SOME OF AUSTRALIA’S BEST YOUNG BARTENDERS, ALL AGED IN THEIR 20S, AND ASKED THEM TO SHARE THE RECIPES FOR THEIR SIGNATURE COCKTAILS. A TOAST: TO THE YOUNG GUNS HAULING KEGS, POLISHING GLASSES, AND MIXING SOME DAMN GOOD DRINKS. NA DZROWIE.
DAVID MOLYNEUX’S NEEDLES AND PINS
THE EVERLEIGH, MELBOURNE
This light and lean style of Martini, a take on the classic Rolls Royce Martini with the addition of dry sherry and Benedictine, is perfect before or after dinner. When I first made this drink at the Everleigh, we were listening to the Ramones’ song Needles and Pins, and it just stuck.
NEEDLES AND PINS
• Bar spoon of D.O.M. Benedictine • 15 ml Manzanilla Sherry
• 15 ml Cocchi Americano
• 60 ml London Dry Gin
M E T H O D Stir down all ingredients over ice and serve in a chilled coupe glass. Garnish with a lemon twist.
KAYLA REID’S MANGO COCONUT
SAVILE ROW, BRISBANE
Just like a mango lassi, only boozy.
MANGO COCONUT
• 50 ml Woodford Bourbon • 10 ml Becherovka
(a type of digestive from the
Czech Republic)
• 15 ml mango puree
• 10 ml simple syrup
• 20 ml lemon
• 20 ml coconut sorbet
M E T H O D Shake all the ingredients over ice, and then strain into a chilled coupe glass. Garnish with a gentle dusting of allspice.


































































































   49   50   51   52   53