Beneath the award-winning Canberra restaurant, Onzieme, you’ll find its wine bar, 11e Cave. The wines on offer are great, of course, but it’s the short but sharp cocktail list from bar manager Brett Nebauer that we’ll be heading back for.
For this drink, Brett says that he “wanted to make a modern clean version of the classic, smooth and stirred down without the whites.
“[It’s an] absolute crowd favourite and a great introduction to unsure whisky drinkers.”
Quince Caramel Whisky Sour
- 40ml bourbon
- 15ml housemade citrus husk limoncello
- 5ml fino sherry
- 10ml poached quince caramel
- 3 dash orange bitters
- 25ml acid adjusted verjuice
