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!

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