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:
- 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)
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.