The Martini is very much back, and Melbourne bar Apollo Inn makes a great one. Below, bar manager Lachlan Bentley walks us through their take.
“These days everyone loves a good Martini,” he says. “At Apollo Inn we wanted to do a riff on the classic Gibson using cucumber. Our cucumber brine is made by using a combination on fresh and lacto fermented cucumber with mirin and vinegar to bring acid and sweetness. Served ice cold and garnished with a pickled onion. It is insanely fresh, bracingly cold and packed with depth and a slightly savoury edge. Not reinventing the wheel with this one, just a cracking Martini.”
“I wanted to create a fun and approachable twist on an Absinthe Frappe,” James says. “The name came from a passing joke when tasting the drink and me exclaiming that
This drink comes to us from one of Australia’s best bars, Caretaker’s Cottage in Melbourne. Created by Kitty Gardiner, Darren Leaney, and Tom McHugh, the drink is “inspired
File this under When Two Drinks Collide. This drink from Honeydripper in Adelaide is what you get when you take the Garibaldi from Dante in New York, and make it
If you like your coffee with an a sidecar of alpine amaro in the side, this might be the coffee cocktail you love. Braulio here is shaken with citrus and
“I wanted to create a fun and approachable twist on an Absinthe Frappe,” James says. “The name came from a passing joke when tasting the drink and me exclaiming that
This drink comes to us from one of Australia’s best bars, Caretaker’s Cottage in Melbourne. Created by Kitty Gardiner, Darren Leaney, and Tom McHugh, the drink is “inspired
File this under When Two Drinks Collide. This drink from Honeydripper in Adelaide is what you get when you take the Garibaldi from Dante in New York, and make it
