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. Sarah Cole-Bowen of New Nor­mal Bar & Kitchen in Su­bi­aco, Perth, has taken a pair of vod­kas from James Young and his Old Young’s dis­tillery up the road in Hen­ley Brook and spliced them to de­li­cious ends. “As there is no espresso in this cock­tail, the cof­fee vodka pro­vides the big cof­fee kick, while the smoked vodka leaves a lin­ger­ing smooth and silky fin­ish,” she says. “The two are a per­fect com­bi­na­tion.” We made it our­selves for the shot be­low and we whole­heart­edly agree!


30ml x Old Young’s Cof­fee Vodka 20ml x Old Young’s Smoked Vodka 30ml Bao Bao Milk Stout (by Black Brew­ing Co) 15ml sim­ple syrup (wa­ter and sugar, 1:1) Tiny tiny pinch of salt Spice mix (clove, star anise, cin­na­mon, co­coa nibs and freeze dried cof­fee – all ground to a fine pow­der)

Add all in­gre­di­ents (ex­cept for spice mix) into shaker tins with ice. Shake hard to achieve a nice, thick foam den­sity. Dou­ble strain into a chilled coupe glass. Gar­nish with a line of spice mix across the mid­dle of the foam. En­joy!

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