You’d be hard pressed to find this late 19th century cocktail anywhere in Australia (although if you do know of a bar that serves it, add a comment below) but we did come across it at The Victoria Room. Served in a tall glass, this is like an old-school tiki drink that combines rum (the staple of tiki drinks) with cognac and gin and a variety of fruit juices. It might not cut through fog but it’ll certainly give you a buzz.

Here’s the recipe that The Victoria Room gave us:

Ingredients:

• 30ml Havana Blanco rum
• 20ml Remy Martin VSOP cognac
• 10ml Beefeater gin
• 30ml orange juice
• 15ml lemon juice
• 15ml lime juice
• 10ml orgeat syrup (which is made with almonds)

Method:

Shake and strain ingredients into a highball glass. Fill with ice, garnish with a sprig of mint and two cherries tied together and then drizzle 10ml of Pedro Ximenez sherry over drink.

Voila!

 

Related posts:

1. Bedtime Blazer cocktail recipe
2. Tiki cocktail recipes (and the winner of last week’s Appleton Estate rum competition)
3. Day of the Dead margarita and other cocktail recipes from Drift
4. Pomerancza and Earl Grey sour cocktail recipe from Zeta Bar
5. Lynchburg Lemonade cocktail recipe