Important Easter ordering times! Warehouse closed 23rd to 26th April - order before 2pm AEST on Thursday, April 18th for dispatch prior to Easter

Winter Warmer cocktail recipe

March 28, 2019

Winter Warmer cocktail recipe

As the nights draw in down here in the Southern Hemisphere, why not treat yourself to a warming winter cocktail?

INGREDIENTS

  • 10ml Pernod Absinthe
  • Fresh fig
  • Star anise
  • Cinnamon stick
  • 30ml Martell Cognac
  • 15ml Esprit de Figues liquer
  • Aromatic bitters

METHOD

Take a balloon glass and add the absinthe. Add fig, star anise and a small piece of cinnamon stick to the glass and light*.

Using a ProFlow pourer and ProMegJig measure the cognac and Esprit de Figues liquer into a Urai mixing glass. Add a dash of aromatic bitters.

Exstinguish the flame from the balloon glass and pour over the contents of the mixing glass.

GARNISH

Star anise, fresh fig and cinnamon stick.

To watch this cocktail being made and more, visit our YouTube channel.

*Please ensure all appropriate safety measures are taken when lighting liquor.




Leave a comment


Also in News

A jigger for wine? - It's no pour decision!
A jigger for wine? - It's no pour decision!

April 18, 2019

There is a flaw in using the white plimsoll line marked on the side of a wine glass. While lines make clear cut boundaries on the sports field or in a car park, the same can not be said for wine glasses.

Unlike spirits, there is no (in either the USA, or Australia) legal requirement for what a measure of wine should be, just some guidelines. So the question remains, what is a standard wine measure?

View full article →

Lemon Myrtle Honey Collins Cocktail
Lemon Myrtle Honey Collins Cocktail

April 11, 2019

Zesty lemon with botanicals and honey, make this a really enjoyable long drink, a vodka cocktail that is sweet enough without being too sugary.

View full article →

Size matters: too big to fit, too hard to serve
Size matters: too big to fit, too hard to serve

April 05, 2019 1 Comment

Many bartenders complain that larger bottles are hard to pour, impacting speed of service, so opt out of using these 'problem' bottles, substituting other brands that are easier to serve (even if not on the cocktail menu). If speed pourers are such an essential tool, but size is an issue, then what is the answer?

View full article →