ON E F OR T H E ROA D

The cocktails that put the most considered Australian craft spirits to good use, with recipes from the best bartenders in the country.

Last year gin was all the rage – this year, vermouth is in vogue. Indeed, such is the newfound appetite for vermouth that a dedicated bar Banksii, named after botanist Sir Joseph Banks, opened last year at Sydney’s Barangaroo to satiate the city’s desire for the botanical-infused fortified wine. Causes & Cures is a great example of the stuff and is made down in Healesville, Victoria, its name harking back to vermouth’s original use as an Italian medicine. “Causes & Cures Semi Dry White was one of the first Australian vermouths I tried and it’s still one of my favourites,” says Banksii’s sommelier Rebecca Lines. “It’s bold and has a good depth of flavour due to the viognier grapes and the use of oak in the process of making it. There are plenty of orange notes from the Seville oranges they use, so I’ve used it as a replacement for Cointreau in the classic Side Car cocktail, also switching lemon juice out for orange juice. The faintest hint of cinnamon adds to the winter appeal of this cocktail.” Enjoy!