2015 will see the trend of using local, seasonal produce extend beyond just chefs with top bartenders moving towards better drinking. Charlie Ainsbury, winner of the 2014 Australian World Class competition, explains how he uses organic and local ingredients in the creation of his cocktail ‘Blood, Sweat & Tears’.
By bringing together both his Australia and Thai heritage, Charlie has created a personal and sentimental cocktail using fresh ingredients. Using Bondi beach saltwater and home-grown produce check out how Charlie makes this delicious drink.
THE RECIPE (Try it yourself!)
• 30ml Zacapa 23yr
• 20ml Talisker 10yr
• A thumb of ginger
• 2.5ml Coconut vinegar water (Combine coconut vinegar & coconut water 1:1)
• 2.5ml Dale DeGroff’s Pimento bitters
• Bondi sea salt rim (Heat filtered Bondi Sea water until dry, scrape off salt)
• Garden aromatics (5 local flowers steeped in neutral spirit, sprayed from an atomiser)
Contains 18 grams of alcohol per serve
Muddle the ginger, stir & fine strain the ingredients into a chilled wine glass rimmed with Bondi sea salt. Spray over the garden aromatics.