Bonito flakes? In a cocktail? Sam from Paddo Inn Bar & Grill shows us how in Bar Tag Ep 3.
Chances are you’ve been exposed to a quirky cocktail or two in your day. Ones that are set on fire, or the cocktails served with an extreme garnishing (Bloody Mary’s garnished with beef sliders, anyone?). Can you admit to ever tasting a cocktail made with bonito flakes though? No? Neither can we, until now. In this week’s episode of Bar Tag, Sam Burnside from Paddo Inn Bar & Grill proves that this dried, fermented, and smoked skipjack tuna typically scattered atop sizzling Japanese dishes, can in fact be made into an epic cocktail with the perfect salty yet sweet balance of flavour. Nominated by Nicola from Goros, Sam was given the challenge of making this ingredient, which Ms Darlinghurst herself admitted smelt akin to cat food, into something not only drinkable but delicious.
Interested to see what Sam created? You can watch all the action for yourself right here:
Paddo Inn Bar & Grill is one of the oldest and most loved pubs in Paddington. Resting on the corner of Oxford St and William St, Paddo Inn Bar & Grill garnered a strong following of pub hungry locals from the time of its inception in 1814. After undergoing a huge renovation at the end of 2016 that didn’t quite hit the mark with what their locals wanted, the owners listened and made a further round of changes earlier this year to now reflect the new look Paddo Inn Bar & Grill.
Next episode, we’re visiting Isaac from Chophouse and getting our health nut on with his nominated ingredient, Kombucha. Stay tuned for that video next week!
Bon Vivant Recipe:
- 45ml Mezcal
- 15ml Yellow Chartreuse
- 30ml fresh lemon juice
- 30ml Heirloom tomato juice
- 15ml red bell pepper juice
- 10ml agave syrup
- Pinch bonito flakes (Goros)
- Shake and strain all ingredients.
- Strain into glass over fresh ice.
- Garnish with 2 green olives on a skewer