Sydney bartender, Kate McGraw saves Easter with this Sydney Gin Chocolate Negroni recipe

Put that extra chocolate to good use this Easter and spice up your cocktail-making skills at home with these Sydney Gin cocktail recipes. Start with the Chocolate Negroni, a perfectly timed creation by Kate McGraw from Isabel Bar in Bondi Beach. The other 3 recipes have all been made using ingredients many should find readily available in their pantry. Now is the time to up-skill and whip up these drinks at home.

CHOCOLATE NEGRONI

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
(or a chopstick works too!). Garnish with a cracked Easter Egg.

How to make the Chocolate Campari
300ml Campari
150ml Chocolate Milk (Almond, Oat and Macadamia based milk also work)
Combine the Campari and the chocolate milk and let it sit at room temperature
for about an hour. Pop it in the freezer until the milk freezes, then strain through a
coffee filter.

BIRD IS THE WORD

40ml Sydney Gin
7.5ml Campari
20 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 a coupe
glass.
Garnish with a strawberry or raspberry and a lemon twist.

SCARLET SNAPPER

45ml Sydney Gin
60ml Tomato Juice
15ml Lemon Juice
3 Dashes Worcestershire Sauce
3 Dashes of your Favourite Hot Sauce
1 teaspoon olive or pickle brine
1 pinch ground szechuan pepper
1 pinch smoked paprika
1 stick rosemary
Combine all ingredients in a shaker except the stick of rosemary – only use a couple
of leaves. Shake hard with ice and strain into a tall glass.

Garnish with all your favourite Bloody Mary-esque things and the remaining rosemary – a stick of celery, celery salt around the rim, fresh cherry tomatoes, streaky bacon and/or pickles.

SYDNEY SMASH

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
them against your hand to release extra aroma!

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