Posted: Thu, 22 Feb 2018 06:59:01 GMT

WORLD Bartender Day is tomorrow, so we asked some of Sydney’s best what we’ll be drinking as the weather turns and it becomes too cool for Aperol spritzers and frose.

CELERY AND NETTLE FIZZ

Rutte celery gin, nettle distillate, citric acid, gum arabic, celery juice, whites, soda and black pepper

“The gin fizz is best the known cocktail in the fizz family (sour-based cocktails with the mandatory addition of club soda and lemon juice),” says Steve McDermott, bar manager of The Duke of Clarence, Sydney.

“This is a twist on the old classic. Celery, black pepper and nettle work well together, especially as the weather starts to cool down.”

RUM OLD FASHIONED

El Dorado 15 rum, sugar syrup and black walnut bitters

“As summer gives way to autumn the mojitos and spritzers begin to fade in popularity and you start to see a shift towards slightly more savoury, spirit-focused drinks,” says Iain Guthrie, manager The Smoking Panda, Sydney.

“In December it’s so hot you need something fruity and full of ice, but March is a more agreeable month and offers you the chance to taste the essence of the spirits as opposed to the mixers they’re paired with.

“A twist on the Old Fashioned, traditionally made with whiskey, this rum and walnut variation offers notes of soft caramel, sweet orange and delicate walnut.

“With rum seeing a massive rise in popularity over the past year, expect to see a lot more than Bundy gracing the shelves of your local watering hole in the coming months.”

TRUFFLE NEGRONI

Truffle-infused London dry Tanqueray gin, Campari, Regal Rouge bold red and black truffle syrup

“Changing seasons allows us to start introducing a range of new interesting ingredients into our drinks menus,” says Grant Collins, owner of Gin Lane, in Chippendale.

“The start of the truffle season in Australia is around May, sometimes earlier, and they make a great complement to gin.

“Truffles work perfectly with a pinch of sea salt to give a unique twist on a negroni or in an Aviator.”

APPLE OF LOUISIANA

Lairds Applejack brandy infused with farro grains, rock sugar, bitters and absinthe jelly with saffron

“When it starts to cool down, you want to be imbibing things that warm you from the inside out,” says Kate McGraw, head mixologist at Solera in Barangaroo. “Inspired by the classic Sazerac, this is equal parts bold and boozy making it a perfect winter sipper.”

4 3 SOUR

Licor 43, lemon juice, sugar syrup and egg white

“This is a lighter cocktail for those who don’t want to quite give up the warm summer weather but still want something that has body,” says Dan Rocha, general manager of Bondi’s Can Cava Pintxos & Wine. “Licor 43 is a Spanish liqueur made of 43 herbs and spices, vanilla being the most dominant which gives it a slightly sweeter note.

“The vanilla creeps through, making you feel warm and fuzzy, floral and herb notes give it a subtle scent while lemon brings it down to earth.”

BOCADO

Bacardi Gran Reserva 8 Años Rum, DeKuyper Creme de Bananes, Noilly Prat Original Dry Vermouth, Palo Cortado Sherry and rosemary oil

“Low ABV drinks are hot-ticket items over the warmer months,” James Irvine, beverage director at The Swillhouse Group (Shady Pines Saloon, Baxter Inn) and winner of the Bacardi Legacy Cocktail Competition, says. “But as we head into the cooler months we’ll see this trend swapped out for drinks with tropical flavour profiles found in warmer countries

“The Bocado is a great example of an autumnal flavour profile; warmer flavours, nuttiness, a fuller mouth feel and texture are way more enjoyable during the cooling months.”

CAMPFIRE ESPRESSO MARTINI

House-made marshmallow vodka, Kahlua, espresso and marshmallow syrup

“The sticky, charred marshmallow works to create a dessert-like cocktail that’s sure to warm you up,” says Jason Song, manager at Hacienda, Sydney.

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