Sydney bartender, Kate McGraw saves Easter with this Sydney Gin Chocolate Negroni recipe
Put that leftover 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. We might all be in Covid-19 isolation this Easter but just because we can’t hit the bars for cocktails doesn’t mean the cocktails can’t come to you. The other 3 recipes have all been made using ingredients many should find readily available in their pantry. Nows the time to up-skill and whip up these drinks at home.
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
150ml Chocolate Milk (Almond, Oat and Macadamia based milks 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
BIRD IS THE WORD
40ml Sydney Gin
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
Garnish with a strawberry or raspberry and a lemon twist.
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 rose-
mary – a stick of celery, celery salt around the rim, fresh cherry tomatoes, streaky bacon and/or pickles.
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!
Photo credit- Wes Nel Photography
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