Australian Traveller - - Shortcuts Wine & Dine -

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


30ml Mr Black 30ml Os­car 697 Ver­mouth Rosso 20ml Calle 23 Blanco Tequila 10ml Cam­pari

Stir, strain into a coupette, gar­nish with an or­ange twist.

We all love an espresso mar­tini, but there is an­other way to sneak a caf­feine hit into your evening soirée while also be­com­ing some­thing of a trail­blazer for fine cof­fee liqueurs. Mr Black is crafted at a small dis­tillery on the NSW Cen­tral Coast, us­ing cold-pressed, sin­gle-ori­gin beans from Ethiopia, Brazil and Pa­pua New Guinea. Drop into the cosy bar at An­nata in Syd­ney’s Crows Nest, and bar­tender Chris­tian Blair will ar­range an in­tro­duc­tion. “This vari­a­tion on a ne­groni uses Mr Black Cold Drip Cof­fee Liqueur as the driv­ing flavour,” he says. “Cold drip is said to high­light more flo­ral flavours from the cof­fee it’s made with, so in this in­stance sweet ver­mouth is added to in­ten­sify the dark fruit char­ac­ter, Cam­pari to en­hance the bit­ter­ness, and tequila to bring up the sweet­ness.”

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