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The perfect summEr cocktail

As the weather heats up, we find ourselves contemplating leisurely dinners with family and friends accompanied by something delicious and sweet, with perhaps a little bit of gin. As part of this year’s catalogue, we were fortunate enough to spend some time with the talented Joey Jones, co-owner of award-winning laneway bar Romeo Lane and local supper club The Mayfair. An aficionado of the classic cocktail, proper glassware, and technique, Joey was kind enough to give us not one but three takes on summer cocktails to celebrate the launch of this year’s Craft Catalogue and some useful tips on making your own.

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#1 The Familiar Regale

— served in vessel by Katie Ann Houghton

A classic negroni with a delicious cloud of French Champagne floating dreamily on top

Ingredients: Gin, Sweet Vermouth, Champagne, orange rind and Campari

Method: Equal parts everything — add gin 30mL, sweet vermouth 30mL and 30mL Campari. Mix everything into a shaker and shake. Strain over fresh ice (single block preferable), add orange rind and stir for 20-30 seconds. Finally, gently pour 30mL of French Champagne over the top to finish.

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#2 Shiso and Yuzu Mojito

Ingredients: 50mL Rum, 40mL of Yuzu Liquor, Soda Water, Ripped Shiso Leaves

Method: Crush the Shiso leaves in the glass with a muddler. Mix Rum and Yuzu Liquor, adding everything to the glass, top with crushed ice and garnish with a shiso leaf or two.

#3 Ramos Gin Fizz

– served in a porcelain cloud glass by Ryan L Foote.

Ingredients: 50mL Gin, 20mL of pouring cream, 20mL simple syrup and 10mL of lemon juice, 10mL of lime juice and one egg white

Method: Mix ingredients together in a dry shake (no ice) — then add two ice cubes and shake vigorously. Pour gently into your chosen glass and return to the freezer for 5 minutes. Once set, top up with soda water to create the ‘fizz’. Serve with a straw.

Three QUICK Tips FROM JOEY JONES for Making a Great Cocktail

#1 Always add the ice last — especially if you’re entertaining. It’s very easy to get distracted, especially with guests.

#2 If you’re going to use juice in your cocktails — make sure it’s fresh. Juice yourself a pitcher 20 minutes beforehand, because the last thing you want to add after spending all this time with your other ingredients is week old juice from your fridge.

#3 Don’t let cocktails wait — drink them when they’re good. There’s nothing more frustrating than making someone a delicious cocktail and then seeing it wait alone at the table. Drink it when it’s full of life and spluttering — as Harry Craddock said drink a cocktail ‘Quickly! While it’s laughing at you’.

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