boozeinprettycups

we're serious about good cups

Bussell & Bailey Flip

Named for the two Australian brewing legends Roger Bussell and Roger Bailey, that Little Creatures Rogers’ is named after.
Just stumbled across these photos from a few months back when Jav and I made drinks at Helvetica one sunny afternoon. Miss you Perth, but Melbourne is lovely. Once I find work I’ll hopefully be able to take photos of drinks every so often, again.

Rittenhouse Rye, Heering Cherry Brandy, Little Creatures Rogers’ beer, egg, spiced sugar syrup

Ensenada Soda

This is an original drink from Javla Fitzgibbon. It uses a baked chilli and pineapple soda with a refreshing heat to it.

Don Julio Anejo, baked pineapple and chilli soda charged in a siphon

Seelbach Cocktail

It’s been a while between drinks, and this drink is bittery, bourbony, fizzy deliciousness.
Those are technical bartender terms.

Javla Fitzgibbon, the assistant manager at Helvetica Bar, helped me out with this one.

Peychaud’s Bitters, Angostura Bitters, Woodford Reserve bourbon, Cointreau, sugar, sparkling wine, lemon twist

Gladio Cocktail

Being back at school isn’t allowing for as many drinks as usual. That said, this is one from Seb Terkildsen at 399 (where I  no longer work, sadly, so I’ll take any excuse to visit). The name comes from a Cold War era, CIA supported “stay-behind” NATO operation, which operated in all of the countries represented in this drink.

Ketel One vodka, Nardini Aquavite Blanco grappa, Pernod absinthe, Gabriel Boudier Créme de Fraises, star anise

beer cocktails

We love beer. We don’t think it needs improving, and a beer cocktail is definitely not designed to be an improvement. (Apart from the Michelada.) Beer is just this whole new world of flavours when it comes to experimenting with cocktails. These drinks are based on ideas that are already out there. Special thanks to Mr Ben Taaffe for introducing us to the first recipe with this youtube link.

© Dee Allen

Beer Milkshake: James Squire Porter, Pusser’s Navy rum, Maggie Beer’s Burnt Fig, Honeycomb and Caramel icecream, malted milk powder

The second was influenced by Berliner Weisse (BeerAdvocate) which is a German style of beer that is designed to have flavoured syrups added to it. German purity laws prevent fruit from being added during the brewing process so with these beers they add the flavour later. It’s usually raspberry or woodruff which is a popular sweet, herbaceous flavouring.

© Dee Allen

© Dee Allen

watermelon shrub, Westwinds ‘The Sabre’ gin, Blanche de Namur

on the road – The Sentinel

So, I’m three weeks into a photography major at ECU which has put a bit of a dampener on my drinks photography hobby. (I have old photos here: flickr and some new photos here: behance)

On an invitation from their manager, Lowri, this week I managed to slip in a quick visit to The Sentinel Bar & Grill. It’s on the corner of a busy intersection in the Perth CBD. Their bar manager even brought in a pretty cup that his mother has had since she was 19! He used it for the ‘Johnny Appleseed’.

See their website here: link


house martini: Brokers London Dry gin, Dolin Dry, orange twist


Power of Three: Cynar, Lillet blanc, Brokers London Dry gin, orange twist


Johnny Appleseed: Berneroy Calvados, Licor 43, Fee Bros Old Fashioned Aromatic Bitters, cinnamon and vanilla pear puree, lemon juice, apple juice, egg white

The Humbug: The Kraken Black Spiced Rum, Bittermen’s Burlesque Bitters, maple syrup, lemon juice, apple juice, egg white, Mythe Absinthe rinse

My bartender for the afternoon, Luke.

boozeinprettycups on the road – The Classroom

Tucked into a little strip of shops on the intersection on Charles Street and Scarborough Beach Road in North Perth, The Classroom has quickly livened up what was once a small business black spot. We’ve seen many a business come and go from that strip and more often than not the seemingly prime real estate has stood empty. Thank goodness for Adam Keane and Daniel Sterpini!
Heavily themed, The Classroom is full of references to an Australian child’s schooling experience. Desks as tables, hopscotch painted onto the floor, a backbar built out of old lockers, black boards and exercise books as menus. The drinks follow suit with the use of smokes, fogs, bunsen burners and interesting textures, all utilized in theatrical ways to engage their patrons. Adam, Daniel and their bar manager, Andrew Bennett have worked together to create a clever and original drinks selection.

These guys pay a lot of attention to the details and have managed to create an all encompassing aesthetic experience. We loved the clock on the wall set permanently at 3.25pm (the end of a traditional school day in Perth).

website: link

Barrel Aged Automobile – “Olds Mobile”: genever, scotch, sweet vermouth, orange twist

Dark & Stormy: Goslings Black Seal, house ginger beer, lime

Fatwashed Manhattan: 10 hour BBQ bourbon beef ribs fatwashed Wild Turkey Rye, Antica Formula, Fee Bros. Whiskey Barrel Bitters, house brandied cherries

Storm in a Tea Cup: Beefeater 24 gin, orange liqueur, rose petal jam, sencha green tea syrup, green tea and citrus fog, garnished with a rose bud

Our bartender for the afternoon, Andrew Bennett, prepares our final drink.

Smoked Lunch Box Rob Roy: Chivas Regal 18yo, Antica Formula, Fee Bros. Whiskey Barrel Bitters, Peterson’s tobacco smoke

boozeinprettycups on the road – el Público

Exposure to new flavours and products is on the rise in Perth. Luckily, this means tequila has expanded beyond the realm of a shot glass sandwiched between a lemon wedge and a salty knuckle.

Enter el Público! A bar focused restaurant and the niño de amor (thanks, http://www.spanishdict.com) of Paul Aron (Greenhouse), Michael Forde (Cantina 663) and Alex Cuccovia. Heading up the bar team is a well known face, James Connolly (ex Defectors/Sentinel).

When James invited us in to share some drinks we were more than keen. True to the theme, all the drinks he made for us used tequila or mezcal, and a quick glance at the back bar was impressive. These guys have gone out of their way to source products previously unavailable to Perthites and even many Australians.

Lagerita: Espolon Blanco tequila, Cointreau, lime juice, Tecate
Served in a cut off Tecate beer can.

el Público mezcal serve: llegal Mezcal Reposado, chilli salt,
hibiscus & raspberry icy pole
Served in a clay pot reminiscent of those used to serve agave spirit in Oaxaca

Captain Fanta Pants: Calle 23 Blanco tequila, St Germain Elderflower liqueur, Bitterman’s hopped grapefruit bitters, lemon juice, Fanta
Served in a crown seal Fanta bottle with crushed ice.

Margarita: Herradura Silver tequila, Cointreau, agave nectar, lime juice, salt

Our bartender for the afternoon, James Connolly.

ps. check out the beautiful “coming soon” page of their future website: link

flip – two ways

Here are a couple of original drinks from both of us.

The first is a British style beer flip. I say “British style” because it differentiates from the American style which was more popular, in that all ingredients are heated together in a saucepan, rather than with a red hot loggerhead, to froth up the liquid. (Wayne Curtis’ And a Bottle of Rum is one of the most engaging booze history books I’ve come across, and that’s where I picked up that piece of info. link)
We’re in the southern hemisphere in the middle of a particularly cold and wet couple of weeks so I’ve been dreaming about this sort of drink constantly. Traditionally the old school flip uses a strong flavoured beer, rum and sugar or sweetener. Egg is an optional extra, as are spices.

James Squire Porter, Myer’s rum, Cherry Heering, raw sugar, grated nutmeg (B)

The second flip is a version served cold. It follows the formula of spirit, egg, sugar with a couple of added flavours to compliment the chosen spirit: rum!

Havana Club 7yo, apricot jam, pineapple juice, whole egg, raw sugar (D)

I’ve been trying to find out how one evolved into the other. Although it seems pretty obvious from some of the shared ingredients. Curtis says that an ale flip with egg added would have been called a bellowstop of battered flip, and that this drink was common and had many variations through the first half of the 18th century… And then Jerry Thomas published recipes for both hot and cold flips in the late 19th century, and neither mention beer at all. If anyone knows of where along the way the that evolution happened, I’d love to know!

balearic milk fizz and the indecent martini

Gin Mare is hosting an international competition with a global final to be held in Ibiza.
One half of our team here has made it through to Australia’s national final with these two original drinks, the Balearic Milk Fizz and the Indecent Martini. The brief was for a Mediterranean inspired cocktail and an original take on a dirty martini.

Take a look at Gin Mare’s beautiful website here: link

Balearic Milk Fizz  –  gin mare, orange juice, orgeat, egg white, cream, cava, rosemary sprig

Indecent Martini  –  gin mare, amontillado sherry, cynar, caper brine, flaked anchovy and sugar rim

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