Hendrick’s Gin: 'Gold Rush Tea' cocktail to celebrate Australia Day (26 Jan 2012)

http://www.hendricksgin.com

Floral tones of elderflower

Thanks to Amanda Porter from Weber Shandwick for organising a bottle of Hendrick's Gin and small bottles of St Germain's Elderflower Liqueur to help me try and make the Gold Rush Tea cocktail created for Australia Day by Jamie Terrell (Hendrick's Gin Ambassador, Australia). I'm a big fan of Hendrick's Gin & Tonic with a slice of cucumber so was interested to try this cocktail to compare. I searched high and low for mango tea in Coles, Woolworths and David Jones Food Hall but could only find a tea with mango in T2 Tea. The helpful Jennifer in the Westfield Bondi Junction store provided a little sample of the Sencha Mango while I bought a kids tea of the Magic Mango ($8) to also try. The Sencha Mango had a nice scent on the nose although I wasn't so keen on the Magic Mango which smelt quite overly sweet and overpowering. Taste wise I also preferred the more natural tasting Sencha Mango tea so would recommend this over the Magic Mango even though it wasn't as strong in the actual mango taste.

Mixing the ingredients is relatively easy as long as you prepare the tea in advance to allow it to cool down. I learnt very quickly it's not particularly fun trying to measure and pour hot tea — lesson learnt. My first attempt was shaking all the ingredients and then pouring it into a cup with ice. The St-Germain had quite a strong taste and the mix could have done with more mango for my liking. On it's own St-Germain tasted rather like a sweetish port. I also tried shaking the ice with the ingredients and then pouring into a glass which provided a more distinctive mango flavour which I preferred and thought helped round all the flavours together. I sort of felt the cocktail still needed something to help balance the strength of the elderflower so I then mixed everything with some fresh panama passionfruit which I thought added a nice note to compliment the elderflower. I think the recipe would probably work with a rose flavoured tea with maybe fresh strawberries instead of mango perhaps. For me the cocktail has a bit of an acquired taste and I still prefer the classic Hendrick's Gin & Tonic which works so well.

'Gold Rush Tea' recipe

Ingredients
30ml Hendrick’s Gin
2 one-inch cubes of ripe mango
50ml pre-made Mango Tea
15ml St. Germain Elderflower Liqueur

Method
Shake all ingredients together and finely strain. Serve in a teacup or suitable glass drinking vessel with ice. Garnish with a cucumber wheel.

SNAPSHOT REVIEW:

PROS: An interesting alternative to using Hendrick's Gin if you're a mango lover

CONS: Make sure you prepare the tea in advance so it has time to cool down before using, Mango tea isn't readily available

MUST TRY: Discovering other Hendrick's cocktails and making the St-Germain Cocktail with champagne

—

St-Germain and Hendrick's Gin

The St-Germain Cocktail I might have to try as well

Gold Rush Tea recipe notes

T2 Sencha Mango (my preference) and T2 Magic Mango

T2 Sencha Mango

T2 Magic Mango ($8)

T2 Magic Mango and T2 Sencha Mango (my preference)

Ingredients to make a Gold Rush Tea cocktail

Cutting up the mango

Gold Rush Tea cocktail served in Hendrick's Gin tea cup

Gold Rush Tea cocktail served in cocktail glass

Gold Rush Tea cocktail shaken with ice then poured

Gold Rush Tea cocktail shaken with ice and fresh passionfruit

Cocktail: Aperol Spritz (6 Jan 2012)

http://www.aperol.com

Easy drinking Aperitivo

The Aperol Spritz is a quick and easy cocktail that anyone can make. Aperol is very similar in taste to Campari but it's lower in alcohol content. I remember first trying this type of drink at La Vucciria. It's a refreshing drink for Summer although if you're not a fan of Campari then the taste might not be quite to your liking.

Aperol Spritz:

3 parts Prosecco

2 parts Aperol
1 splash of soda
Ice, half a slice of orange

SNAPSHOT REVIEW:

PROS: Quite refreshing if you don't mind the taste of Campari, Low on alcohol, Easy to make

CONS: Can't really stop at one if you like it

MUST TRY: Making the Aperol Betty next time with 2 parts Aperol, 1 part orange juice, 1 part grapefruit juice, some ice cubes, shake the blend.

—

Aperol, Prosecco and Soda Water = Aperol Spritz

Aperol Spritz recipe — very simple

The Red Door: Bar, Surry Hills (11 Feb 2011)

65-67 Foveaux Street,
Surry Hills, 2010
http://www.thereddoor.com.au

Nice place for a sexy drink

For a special after work drink The Red Door offers a relaxed and cosy atmosphere to enjoy a fine wine, cocktail or decently made gin and tonic. The Bellini white peach puree and prosecco ($16) is about what you'd expect to pay and my Hendricks with fresh cucumber ($11) comes with a nicely fashioned single ice cube. The 2009 Fairbank Rose Bendigo ($10) is good and my Tanqueray 10 with fresh pink grapefruit ($11) is a good match and something I haven't tried before. I always try to follow a bartender's recommendation for what goes with particular gin. I'm thinking they should know better than me and if they don't then it's time to move on to another bar. I'd be happy to return and perhaps check out the restaurant upstairs which looked pretty nice. Prices are more expensive than your stock standard bar but the decor and ambience is also above average and the bar staff seemed pretty switched on and focused on good customer service.

SNAPSHOT REVIEW:

PROS: Nicely made gin and tonics, Intimate and cosy atmosphere, Nice romantic décor, Friendly service, Ideal for a romantic rendezvous

CONS: More expensive than your average pub and bar, Awkward spacing issue in mens toilet

MUST TRY: Revisiting to try the restaurant upstairs or bar menu

DAMAGE: $48 for two (drinks only)

—

Welcome to The Red Door

Bellini white peach puree and prosecco ($16), Hendricks Gin & Tonic with fresh cucumber ($11)

2009 Fairbank Rose Bendigo Vic ($10), Tanqueray 10 Gin & Tonic with fresh pink grapefruit ($11)

Bill $48 for two

Cute menu illustrations

Vodka and Gin menu

Bubbles of trouble

Wine by the glass

Bar seating and decor

Bar service area

Restaurant upstairs — looks quite nice although haven't tried the food

Very awkward access to cubicle next to wall urinal — precarious and unfortunate tight squeeze if someone is standing there

View Larger Map

My home cocktail bar is now reorganised (9 July 2011)

Cocktail bar on standby

As a big fan of making and drinking cocktails I've managed to collect a vast amount of different spirits and liqueurs over the years. I'm no stranger to the duty-free shopping which scores you the big one litre bottles and being a G&T kind of guy I received the occasional bottles of gin for my birthday. It's got to the point where I simply can't fit anymore in the cupboard so a friends BBQ event tonight and perhaps another friends birthday tomorrow will be a great opportunity for me to share a few to make more space. A bottle of Plymouth Gin, Bombay Sapphire Gin and Tanqeray Gin are kept in the freezer for emergencies when G&T friends pop over. One may quite rightly get the wrong impression of me with all this alcohol at my finger tips but I've never drunk alone at home, and don't intend to, and only drink during social occasions with other people — I promise.

A few opened bottles to bring along to a friends BBQ tonight to share

Plymouth, Bombay Sapphire and Tanqeray Gin kept chilled in the freezer

The Departure Lounge: Mexico at Piano Room, Potts Point (9 June 2011)

1 Bayswater Road, Potts Point NSW 2011
http://www.pianoroom.com.au

Overseas without the jet lag

Thanks to Ms Darlinghurst from Eat Drink Play for inviting me along as a guest to the first week of The Departure Lounge ($15 pre-booked, $20 at the door). Mexico was in store for my group of four once we had our Boarding Passes — I like the attention to detail of the ticket design. Arriving early helps find a nice spot to set up possie. Two cocktails and a chef’s plate was included with the entry. The Hakka-san cocktail was apparently the Piano Room’s version of a margarita. Quite easy to drink and made from scratch so it’s not watered down, but still went quickly. Getting two cocktails is probably worth the $15 alone but you also get a small tasting plate. Other Mexican themed tasting plate dishes were available for $10 each prepared by Chef Sarah French. Each dish had its distinctive taste but some were a lot easier to eat and share than others. I preferred the Smoked chicken and caramelised onion quesadilla ($10) and the wonderfully crispy Bunuelos ($10). It’s probably preferable if the dishes can be eaten by hand rather than needing cutlery since most of the seating is quite laid back and lounge-like.

The Mexican band were a lively bunch that moved around the room although at first needed to compete with the Piano Room’s sound system playing different music which made it very noisy at times. The dancing lady fluttered her arms around like a butterfly in her colourful dress — although I could really work out if she had any other moves. The Departure Lounge hostesses were welcoming and attentive so you didn’t have to get out of your seat to get your cocktails at the bar. Probably a good thing since the bar staff weren’t particularly friendly as they concentrated on making the cocktails and didn’t seem very customer-focused. I reckon it’s best to remain seated and relax with your friends while the hostesses grab your orders. The Piano Room decor is quite lavish with nice mood lighting although I was half-expecting there to be some Mexican decorations around as well. Perhaps some large flags, blow-up cacti and sombreros would have helped create a more party-themed atmosphere, but then again the price of entry would probably be more too.

The Departure Lounge on Thursday
Week 1. Mexico 9th June

Week 2. Japan 16th June

Week 3. Greece 23rd June

Week 4. Zimbabwe 30th June

Week 5. Morocco 7th July

Week 6. France 14th July

Week 7. Old England 21st July

Week 8. Spain 28th July

Week 9. Vietnam 4th August

Week 10. Brazil 11th August

Other visits to The Piano Room:
• 9 June 2011 - The Departure Lounge - Mexico

• 12 August 2010 - Cheese Plate, Chicken Satay, Arancini, Anitpasto

SNAPSHOT REVIEW:

PROS: Entry includes two cocktails which is pretty good value, Nice décor, Live entertainment, Friendly hostesses, Extra tasting plates to choose from

CONS: Bar staff weren’t particularly friendly, Thursday could be considered a school night, There didn’t seem to be a drinks menu and cocktail menu doesn’t display prices, Extra drinks could be expensive, Hard to know what the tasting dishes might look and taste like

MUST TRY: Visiting on one of the other themed night

—

Sonya Mefaddi from Fashion Palette and Ms Darlinghurst from Eat Drink Play

Flight crew hosts

My boarding pass for Mexico, includes 2 cocktails and Chef's Plate ($15 pre-booked, $20 at door)

Hakka-san cocktail

Chef's plate, avocado salsa with corn chips

Tequila chicken with mole ($10)

Pescado a la veracruzana ($10)

Spiced bean nachoes with guacamole, salsa and cheese ($10)

Smoked chicken and caramelised onion quesadilla ($10)

WORTH TRYING :-)

Bunuelos traditional fritter ($10)

SIMON FAVOURITE :-)

Chef Sarah French

List of kitchen dishes to be prepared

Bartender making Hakka-san cocktail, apparently the Piano Rooms version of a Marguerita

A quiet drink between friends

Seating with a view down William Street

Bar area

Big pussycat

The Departure Lounge hostesses waiting for their cocktail drink orders

Cocktail menu — nice writing

Mexican live entertainment

Balcony smoking area with a view

Nice decor in the toilet

Below the famous Coke sign

View Larger Map