boozeinprettycups

we're serious about good cups

Tag: drinks

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

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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

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!

crusta

This little cup is the perfect size for a little nip of something at home, and as we discovered, the diameter of the rim in the perfect size for the long, lemon zest garnish required for a crusta.

Cointreau, Luxardo Maraschino liqueur, Martell VS cognac, lemon juice, castor sugar

Exmouth, Western Australia

We’ve been away! We thought we’d post a few photos from our holiday (don’t worry there’s a drink in here, too) since Exmouth really is a beautiful spot.

That should set the scene a little bit!
So we bought this glass and it’s partner for 50 cents a piece from the op shop in town, and then tried to come up with something to suit the dry northern heat. We decided on a kind of white wine punch, since we had everything except for the fruit. The pineapples weren’t ripe in town, so we bought a watermelon.

watermelon, castor sugar, mint, Houghton’s White Classic (aka “White Burgundy”), soda water.

Good Fortune Duck Shrub: The Movie

The third heat of the Bols Around the World competition required a 2 minute video submission.
When you don’t specialize in something you turn to those who do. With more than a few beers under our belts, and the exceptional editing skills of Sione Murray and Mitch Keane (cheers guys, it couldn’t have been done without you), we came up with this bad boy. There were quite a few beers involved by the time it came to adding subtitles, so unfortunately we flipped the measurements on a few ingredients. Hope you enjoy, and here’s the true recipe:

Ingredients

50ml Duck fat Washed Bols Genever
(Cook duck, and then take 250ml of bols genever and add 40ml of rendered duck fat to it. leave in fridge sealed for 7 hours and then freeze. Filter through coffee filter and bottle.)
30ml Satsuma Plum and Star anise Shrub
(take 3 satsuma plums and slice finely. cover in 150gm of castor sugar with 2 star anise pods. after 24 hours separate the syrup and 1.5 times the volume of white wine vinegar. allow to sit for 3 days before use)
20ml Bols Dry Orange Liqueur
Crushed ice
Ground Nutmeg and star anise.
Fanned Satsuma Plum.

Method

Take the 3 Ingredients and add to a suitably sized Collins glass.
Add crushed ice to glass and “swizzle”
Top with crushed ice and garnish with two short black straws, fanned plum and ground nutmeg and star anise.
Drink While eating Peking Duck

lime and lemon whiskey sour

Birthday cups from Andy Mac.
We put a whiskey sour in ’em. Lime and bourbon are surprisingly complimentary. It’s a spicier and drier sour than lemon.

Jim Beam Black Label, lemon juice, lime juice, castor sugar

mocktail – parsons special

it’s nice when a mocktail is a bit more than an $8 juice.

grenadine, lemon juice, orange juice, egg yolk, raw sugar, soda water.

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