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Bacchus Classic Collection
Before Dinner Cocktails
Composed of Campari, sweet vermouth, and club soda, the Americano was first served in creator Gaspare Campari's bar, Caffe Campari, in the 1860s. It was originally known as the "Milano-Torino" because of its ingredients: Campari, the bitter liqueur, is from Milan and Punt e Mes, the vermouth, is from Turin.
Back in 1919 Count Camillo Negroni gave his favourite cocktail, the Americano, an extra kick by substituting the soda water for gin. The Negroni is a tribute to the original definition of a cocktail: spirit, sweet, sour and bitter, the ultimate balance of flavours to stimulate all senses and quench all thirsts.
"Serious-minded persons omit fruit salad from 'Old Fashioned', while the frivolous window-dress the brew with slices of orange, sticks of pineapple, and a couple of turnips." - Crosby Gaige 1941
The Manhattan predates other vermouth greats like the Martini, the Rob Roy and the Bobby Burns. It is the king of vermouth drinks. We like a "perfect" Manhattan which refers not to the quality of the drink (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.
'A dry martini,' Bond said. 'Three measures of Gordon's, one of vodka, and a half measure of Lillet. Shake well until it's ice cold, then add a large thin slice of lemon peel. Got it?' 'Gosh, that's certainly a drink.' - Casino Royale. - Ian Fleming
Kir is a French cocktail made with a measure of creme de cassis topped up with white wine. Originally called blanc-cassis, it is now named after Felix Kir, the then mayor of Dijon in Burgundy, who popularized the drink by offering it at receptions to visiting delegations. Besides treating his international guests well, he was also promoting two economic products of the region.
Consisting of pureed peaches and Prosecco, the Bellini was invented by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy. He named the drink the Bellini because its unique pink colour reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini
The name Spritz comes from the German "spritzen", which means spray or splash. The Spritz appeared in Venice in the middle of the nineteenth century, when Veneto and Venice were parts of the Austrian Empire. Aperol is mixed over ice with Prosecco, a splash of sparking water, and an orange slice and it becomes a liquid, fashion forward statement that distinctly says Venezia.
The historians of tippling are seldom able to provide precise origins for the most popular drinks and there's no better cocktail with which to prove this than the mighty French 75, a mixture of gin-or is it cognac?-with lemon, sugar, ice and Champagne. Refreshing, delightful and wickedly intoxicating, it's a concoction every bartender must know and every drinker cherish.
All Day Cocktails
Gin's version of a mojito, there are three different stories on where this drink came from. The most reliable is that it was first made at the Southside Sportsmen's Club in Long Island as the perfect sweet, refreshing, minty antidote following a game of sport.
The cosmo was popularized among young women by its frequent mention on the television program Sex and the City, where Sarah Jessica Parker's character, commonly ordered the drink when out with her girlfriends. The film adaptation made a reference to its popularity but when Miranda asks why they stopped drinking them, Carrie simply replies "because everyone else started."
The Singapore Sling was created at Raffles Hotel at the turn-of-the century by Hainanese-Chinese bartender, Mr. Ngiam Tong Boon. Originally, the Singapore Sling was meant as a woman's drink, hence the attractive pink colour. Today, it is very definitely a drink enjoyed by all, without which any visit to Raffles Hotel is incomplete.
The Bramble is a cocktail created by Dick Bradsell in 1980s London, England. Best described as a spring cocktail, the Bramble brings together dry gin, lemon juice, sugar syrup and creme de mure.
The first known publication of a margarita recipe was in the December 1953 issue of Esquire, (when it was cocktail of the month) with a recipe calling for an ounce of tequila, a dash of triple sec and the juice of half a lime or lemon. Margarita is Spanish for Daisy.
The word caipirinha means 'little countryside drink' in Portuguese. Although there's no definitive version of how the cocktail was invented, its story is bound up with that of cachaca, the spirit that Brazilians drink a staggering 200 million litres of every year. .It seems likely that the caipirinha evolved as workers on Brazil's sugar cane plantations looked for a palatable way to drink the cachaca they were helping to produce.
Peru's signature drink, the famous Pisco Sour has a taste quite unlike any other. It's a curious mix of sharp tang and sweet, and its texture changes from cloudlike foam to icy cold in the time it takes for the liquid to break through its wall of egg white.
With the flavours of pineapple and raspberry, the French Martini is a stunning drink, with fruity flavours that appeal to many palates, especially those who are not particularly fond of alcohol.
Created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. Ensslin's recipe calls for 1½ oz. gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes creme de violette, a violet liqueur which gives the cocktail a pale purple colour.
The Casino is a very gin-forward drink that despite its miniscule amount of lemon and maraschino is extremely nice and not overkill. The gin sweetness is just enough to balance out the tart lemon, giving the classic sweet/sour combination that doesn't dominate the base spirit like in so many other cocktails.
A cocktail consisting of Gin, Lemon Juice, Raspberry Syrup and egg white, it is a drink that pre-dates Prohibition and is named for the Philadelphia men's club of the same name, which met in the Bellevue-Stratford hotel - The club itself dates to 1896, and lasted until the 1920s.
The Kamikaze is an historic drink, a distillate of elegance and sumptuous scents. It belongs to the great family of the sour cocktails packed with a compact and precise elegance. The recipe of the Kamikaze is all played on the sweet and sharp flavours of the triple sec that weave to the textured freshness of lemon. The vodka has a neutral flavour, but with its alcoholic thickness, sustains the whole cocktail, making it smooth.
The exact origin of the sidecar is unclear, but it is thought to have been invented around the end of World War I in The Ritz Hotel in Paris and was directly named for the motorcycle attachment.
In the 17th century, British settlers along the coast of India began stirring tea, juice, sugar and water into fermented palm sap liquor to make it more palatable; the resulting punch was rapidly translated for other ports. Over time a rhyme developed that helped remember how to mix a Planter's Punch drink: "One of sour, two of sweet, three of strong, four of weak."
Sloe Gin Fizz
The best-known cocktail in the fizz family, a gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. The drink is similar to a Tom Collins, with the distinction being a Tom Collins historically uses Old Tom Gin, a slightly sweeter pre-cursor to London Dry Gin.
The Classic Mai Tai is aged Jamaican Rum, Orgeat Syrup, Triple Sec, and fresh Lime Juice, served over crushed ice and garnished with cherry. Synonymous with Tiki culture both past and present, it featured prominently in the Elvis Presley film Blue Hawaii. The Tahitian word for good, the Mai Tai was created by Trader Vic in 1944 at the eponymous restaurant, Trader Vic's, in California.
Moscow Mule is made with high-quality vodka, a spicy ginger beer, and lime juice, usually served in a copper mug. The cocktail became popular during the vodka craze in the United States, during the 1950s and refers to the popular knowledge of vodka as Russian liquor.
A bourbon-based cocktail, the julep is associated with the American South and the cuisine of the Southern United States in general, and the Kentucky Derby in particular. The mint julep has been promoted by Churchill Downs racetrack in association with the Kentucky Derby since 1938 and each year almost 120,000 juleps are served at Churchill Downs over the two-day period of the Kentucky Oaks and the Kentucky Derby.
Following the classic cocktail principle of balancing strong alcohol with weak fruit juice and sweet with sour, the Sea Breeze is a refreshing mix of vodka, cranberry and grapefruit.
After Dinner Cocktails
Bartending guru Dick Bradsell created the drink-originally called The Pharmaceutical Stimulant-at Fred's Club in the late 1980s. This drink's unlikely longevity isn't just a product of being embraced by the cocktail community, but a symptom of Australia's ongoing love affair with espresso and its cafe culture-one of the first to emerge outside of Europe.
Created around 1840 the Sazerac Cocktail, made with Sazerac French brandy and Peychaud's Bitters, was immensely popular, and became the first "branded" cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added.
Dark and Stormy
A Dark and Stormy cocktail will only ever call for one rum: Goslings Black Seal. Adding ginger beer, lime and bitters seems the most respect we can give this delicious Bermudan beverage. This will be a refreshing substitute for mojito-drinkers.
Made by mixing Drambuie and Scotch whisky, a Rusty Nail can be served in an old-fashioned glass on the rocks, neat, or up in a stemmed glass. It is most commonly served over ice. A Rusty Nail served without ice is sometimes called a Straight up Nail.
Disaronno, a brand of amaretto that is commonly used in this drink, claims that the Godfather was a favourite of Marlon Brando. As Marlon Brando starred in the original adaptation of the movie The Godfather and the Italian mob was such a prominent component of The Godfather, many think that the name of the cocktail is the same as the movie because of the drink containing Italian liqueur.
Although originally made using gin, chocolate liqueur and cream, in around 1922, Princess Mary married Viscount Lascelles in London. Most believe that this was the time when gin was replaced with brandy in honour of this event. Thus, the Brandy Alexander was born. This is now the most popular version of this drink.
Traditionally made by pouring the vodka over cracked ice in an old fashioned glass, followed by the coffee liqueur, this combination first appeared in 1949, and is ascribed to Gustave Tops, a Belgian barman, who created it at the Hotel Metropole in Brussels in honour of Perle Mesta, then U.S. ambassador to Luxembourg.
James Squires Pale Ale | New South Wales | 8 Four Pines Pale Ale | New South Wales | 8 Fortitude Brewing Co. Lager | Queensland | 8
Cascade Light | Tasmania | 6.5 Rogers Amber Midstrength | Western Australia | 7.5 Peroni Leggera Midstrength | Italy | 7.5 Asahi Super Dry | Japan | 9 Peroni Nastro Azzurro Lager | Italy | 9 Stella Artois Pilsner | Belgium | 9 Goose Island IPA | Tasmania | 9.5 Stone & Wood Pacific Ale | New South Wales | 9.5 Little Creatures Pale Ale | Western Australia | 9.5 Holgate Hop Tart Semi-Sour Pale Ale | Victoria | 11.5 Killer Sprocket Bandit Peated Pale Ale | Victoria | 10.5 White Rabbit White Ale | Victoria | 9.5 Hoegaarden Belgian-style White Beer | Belgium | 11 White Rabbit Dark Ale | Victoria | 9.5 Red Hill Brewery Scotch Ale | Victoria | 12.5 Holgate Temptress Chocolate Porter | Victoria | 13.5 Four Pines Stout | New South Wales | 9.5 Leffe Radieuse Strong Dark Ale | Belgium | 15 Brookvale Union Ginger Beer | New South Wales | 15
Cider St. Ronan’s Apple (dry) | Victoria | 15 The Hills Apple | South Australia | 9 The Hills Pear | South Australia | 9 Gwynt y Draigg Farmhouse Scrumpy | Wales | 12
Wine by the Glass (150ml)
Sparkling NV Domaine Chandon Brut | 17 NV Moët et Chandon Brut Impérial | 25 2009 Dom Pérignon | 80
White 2017 Grosset Springvale Riesling | 25 2016 Murdoch Hill Chardonnay | 16 2017 Watson Family Bacchus Sauvignon Blanc Semillon | 12 2016 Lethbridge Pinot Gris | 17
NV Antinori Grappa di Tignanello | 15 NV Gaja Grappa Gaia & Rey | 14 2009 Jacopo Poli Grappa di Sassicaia | 25
Rémy Martin Louis XIII France | 312 Hennessy V.S France | 11 Hennessy Privilège V.S.O.P France | 14 Hennessy X.O France | 24 Hennessy Paradis Impérial France | 260 Richard Hennessy France | 322
1996 Delord | France | 12 1985 Delord | France | 13.5 1961 Delord | France | 34
Le Pere Jules 3 year old | France | 12.5 Adrien Camut 6 year old | France | 13.5 Adrien Camut Privilége 18 year old | France | 24 Roger Groult 3 year old | France | 11 Roger Groult 8 year old | France | 14 Roger Groult Vénérable 25 year old | France | 23
Eaux de Vie (30ml)
Tamborine Mountain Distillery Apricot | Australia | 13 G.E. Massenez Poire William | France | 10 Bertrand Framboise Sauvage | France | 17.5 La Salamandre Vieille de Prunes d'Ente | France | 14
Quierolo Quebranta | Peru | 10 Quierolo Plum | Peru | 10
Manly Spirits Co. Marine | Australia | 11 Hartshorn Sheep Whey | Australia | 14 Süd Polaire | Australia | 10 Beluga Noble | Russia | 11 Beluga Transatlantic | Russia | 15 Beluga Gold Line | Russia | 24 Belvedere Pure | Poland | 9.5 Belvedere Unfiltered | Poland | 11 Zubrowka Bison Grass | Poland | 10 Ultimat | Poland | 14 Cîroc | France | 12 Grey Goose | France | 12 Ketel One | Holland | 10
Four Pillars Rare Dry | Australia | 11 Westwinds Sabre | Australia | 10 Westwinds Cutlass | Australia | 10 Süd Polaire Antarctic Dry | Australia | 11 Brookie’s | Australia | 11 Brookie’s Slow | Australia | 10 Distillery Botanica | Australia | 11 Rogue Society | New Zealand | 15 Junipero | USA | 14 Beefeater 24 London Dry | England | 11 Bombay Sapphire Star of Bombay | England | 12 Hayman's London Dry | England | 9.5 Hayman's Old Tom | England | 11 Hayman's Sloe | England | 10 No. 3 London Dry | England | 10 Martin Millers Reformed | England | 11 Martin Miller’s Westbourne | England | 14 Plymouth | England | 10 Brockmans | England | 11 Hendricks | Scotland | 12 The Botanist | Scotland | 11 Tanqueray | Scotland | 10 Tanqueray Ten | Scotland | 12 G'vine Floraison | France | 10 Gin Mare | Spain | 14 Rivo | Italy | 12
Don Julio Reposado | Mexico | 15 Don Julio 1942 | Mexico | 28 Don Julio Anejo | Mexico | 18 Gran Patron Platinum | Mexico | 53
Appleton Estate Signature | Jamaica | 10 Appleton Estate Reserve | Jamaica | 12 Angostura 1919 | Trinidad | 12 Dictador 20yo | Colombia | 18 Diplomatico Reserva Exclusiva | Venezuela | 15 El Dorado 12yo Gold | Guyana | 14 Flor de Cana | Nicaragua | 10 Gosling’s Black Seal | Bermuda | 10 Gosling’s 151 Proof | Bermuda | 16 Havana Club Anos 3yo | Cuba | 9.5 Havana Club Selecion de Maestros | Cuba | 16 Havana Club 7yo | Cuba | 11 Havana Club 15yo | Cuba | 25 Havana Club Maximo | Cuba | 320 Matusalem Gran Reserva | Dom. Republic | 16 Mount Gay Eclipse | Barbados | 10 Pyrat XO British | W.Indies | 14 Ron Zacapa 23yo | Guatemala | 16 Plantation Original | Trinidad | 10 Plantation Jamaica | Jamaica | 11 Plantation Guyana | Guyana | 13 Plantation Grenada | Grenada | 11 Plantation 20th Anniversary | Barbados | 16
Agricole Rhum (30ml)
Barbancourt 5 Star | Haiti | 10 Saint James Rhum Vieux 12yo Fr. | W.Indies | 16 Rhum de Père Labat 8yo | Guadeloupe | 14
Spiced Rum (30ml)
Rum Diary | Australia | 10 Sailor Jerry | Caribbean | 10 Kracken | Caribbean | 11
Sagatiba Pura | Brazil | 10 Sagatiba Velha | Brazil | 11
Australian Whisky (30ml)
Starward Wine Cask Single Malt | Victoria | 15 Lark Classic Cask Single Malt | Tasmania | 40 The Grove American Style Corn Mash | Western Australia | 13 The Grove Maple Syrup Corn Mash | Western Australia | 17 The Grove Distiller’s Cut | Western Australia | 35