“Jenna took one sip of Chinola passionfruit liqueur and decided Pavlova was the way to go for the summer menu at The Gidley,” says group bars manager Alex Gondzioulis. “She wanted something instantly recognisable on the menu, with easy to understand flavours, but using a bit of smart technique to create a drink that’s distinctly a Gidley style of cocktail. Chartreuse provides a little spice undercurrent, while the milk we use to make this clarified milk punch is infused with vanilla bean and fresh strawberries.”
Pavlova Milk Punch
Ingredients
15ml lime juice
5ml sugar syrup
1ml Fee Brothers Grapefruit Bitters
7.5ml Yellow Chartreuse
15ml Chinola Passionfruit Liqueur
40ml white rum
10ml water (for dilution)
30ml strawberry and vanilla infused milk (for washing)
Instructions
Batch all ingredients and pour over a ice in a rocks glass.
This one’s a banana cocktail with a backstory.
“Bartender Breakfast is a tribute to my best friend, who [is] the manager of Danico in Paris,” says the drink’s
Here’s a wet Martini with a very Victorian accent.
“When setting up Daphne, we knew we wanted to focus on Martinis,” says the drink’s creator, Sam Peasnell. “My
Here’s a Paper Plane riff we love.
“We have moved towards a winter orange forward flavour profile,” says Gibney’s James Gentile of the drink, created by Alex Chapman.
This one’s a banana cocktail with a backstory.
“Bartender Breakfast is a tribute to my best friend, who [is] the manager of Danico in Paris,” says the drink’s
Here’s a wet Martini with a very Victorian accent.
“When setting up Daphne, we knew we wanted to focus on Martinis,” says the drink’s creator, Sam Peasnell. “My
Here’s a Paper Plane riff we love.
“We have moved towards a winter orange forward flavour profile,” says Gibney’s James Gentile of the drink, created by Alex Chapman.
Here’s a Piña Colada that went somewhere sunny and came back changed.
“Piña Colada went to Bondi, got a glow-up and came back with commitment issues,” says the
