Overview
With restaurants and bars currently shut to patrons, you're probably spending more time than usual preparing your own drinks at home. And if your cocktail making repertoire consists of a G&T and not much else, you could be in a bit of strife. Don't get us wrong, we love a G&T. It's simple, reliable and dead easy to make in just three quick steps: simply mix gin, tonic and ice together, stir and top with your preferred garnish. But it can also get a bit repetitive.
To help you shake things up a bit (pun intended), we've teamed up with Sydney Gin to share some different gin cocktails that look more complex than they actually are. Each of these colourful tipples has been created by award-winning bartender Kate McGraw (owner of Bondi bar Isabel) and uses Sydney Gin's handcrafted small-batch spirit, which is made in the inner city. Its flavour — a solid spice-filled base with zesty notes of lemon myrtle, orange rind and lime peel — is designed to epitomise Sydney's unique identity. And all of these cocktails take just three steps to make but they'll leave your housemates, partner or colleagues on Zoom thinking you've been taking virtual bartending classes.
BIRD IS THE WORD
It may look sweet and fruity, but the inclusion of bitters makes this well-balanced concoction the ideal afternoon aperitif.
– 40ml Sydney Gin
– 7.5ml Campari
– 20ml lemon juice
– 1 heaped teaspoon raspberry or strawberry jam
– 2 dashes Angosturra Bitters
Combine all ingredients in a shaker. Shake hard with ice and strain into coupe glass. Garnish with a strawberry or raspberry and a lemon twist.
SYDNEY SMASH
This tangy mix goes down extremely well on a hot day. Shake it up, take it outside and soak up the rays — you'll be transported from that sunny spot on your balcony to a faraway tropical destination in no time.
– 45ml Sydney Gin
– 20ml fresh mandarin juice
– 10ml fresh red grapefruit juice
– 10ml dry vermouth
– 10ml sugar syrup
– 2 basil leaves
Combine all ingredients in a shaker. Shake hard over ice and strain into a rocks glass over ice. Garnish with a grapefruit peel and some extra basil leaves. Hot tip: tap the leaves against your hand to release extra aroma.
CHOCOLATE NEGRONI
Forget ice cream — this is what you should be making for dessert tonight. It's rich, creamy and slightly bitter, just like a piece of dark chocolate.
Chocolate Campari
– 300ml Campari
– 150ml chocolate milk (almond, oat and macadamia chocolate milk all work)
Combine the Campari and chocolate milk and let it sit at room temperature for about an hour. Pop it in the freezer till the milk freezes, then strain through a coffee filter.
Cocktail
– 30ml Sydney Gin
– 30ml Chocolate Campari
– 30ml sweet vermouth
Combine all ingredients over a big ice cube in a glass and stir with a mixing spoon. Garnish with a piece of chocolate (or shard of Easter egg).
SCARLET SNAPPER
Brighten up your next at-home weekend brunch with this spicy, zesty gin twist on a classic bloody mary.
– 45ml Sydney Gin
– 60ml tomato juice
– 15ml lemon juice
– 3 dashes worcestershire sauce
– 3 dashes hot sauce
– 1 teaspoon olive or pickle brine
– 1 pinch ground szechuan pepper
– 1 pinch smoked paprika
– 1 stick rosemary
Combine all ingredients with just a few leaves of rosemary in a shaker. Shake hard with ice and strain into a tall glass. Top with the remaining rosemary and your favourite bloody mary-style garnishes — think a celery stick, celery salt on the rim, cherry tomatoes, bacon or pickles.
Sydney Gin is currently offering free delivery for Concrete Playground readers. Head to the website and use the code CONCRETE to get a bottle sent your way (offers ends 03/05/20).