The Rowan is a whisky-driven stir down from Waxflower
You’ll find this whisky-driven, stirred down cocktail from Margot Michat at Brunswick bar, Waxflower.
When it comes to cold weather, we start looking at drinks that warm us up. That doesn’t mean, however, that we’re all of a sudden reaching for the blazing tins and hot drinks; there is plenty of warmth to be found in some choice ingredients, assembled smartly — the type of drinks which warm you from the inside.
It helps if the bar you’re sitting at is warm and inviting, too. Take Waxflower in Brunswick, for instance. The bar has appeared twice on the Boothby Best Bars Victoria Top 50, and that’s down to the combination of intimate service, smart drinks, and a special ambience you’ll only get from the warm sound of vinyl.
“We are a neighbourhood bar loved by music lovers, offering a unique experience by playing exclusively vinyl music,” says bar manager Margot Michat. “We also host DJs from all over the world.”
Margot’s cocktail, The Rowan, draws on a duo of spirits suited to cooling climes — single malt whisky and calvados — and pairs them with vermouth and salted pineapple; that is then stirred down over block ice, and garnished with gold leaf.
“At Waxflower, we believe that cocktails should be a complete sensory experience, showcasing the flavours, textures and colours of the season,”Margot says. “We draw inspiration from nature and fresh ingredients to create cocktails that are not only delicious, but also visually appealing.”
Ingredients
- 30ml The Balvenie 12
- 30ml Christian Drouhin Calvados
- 30ml Cocchi Vermouth di Torino
- 2 barspoons of homemade cherry salt syrup
Method
1.Stir down all ingredients with ice.
2. Strain over a large, clear block of ice in a rocks glass.
3. Garnish with gold leaf.
Recipe by Margot Michat. Photographs by James MacRae.