Inspired by the bartenders who continue to push boundaries and lift others, this drink is a celebration of community and creativity. Brought to life thanks to the support of Rach Bartlett (Monkey Shoulder AUS), Trish Brew (Fever-Tree AUS), and Marie Pautie (Calvados Christian Drouin) — and born from last year’s fundraisers for Protea Place Inc. and Mixhaus. I give a nod to Millie Tang, Mr Lyan, Lachlan Watt, Doris Gao, and Tyler Dent — each sip is a toast to their influence and inspiration in my bartending career to date.
50ml Beeswax aged Monkey Shoulder*
10ml Calvados Christian Drouin @calvadoschristiandrouin
20ml Mountain Marigold, Tarragon & Apple Cider Vinegar Cordial**
3 drops of orange bitters (1:1 Fees and Regans brand is preferred)
3 drops Angostura bitters
15ml Aquafaba
Add all ingredients in shaker tin. Dry shake and then wet shake. Double strain into cocktail coupe. Add splash (30ml) of soda on top. Garnish with three small citrus coins in a line on top of the right-hand side (lime, lemon and orange)
*Beeswax aged Monkey Shoulder
Beeswax aged in a bottle for 1 week (Will make 10 serves per bottle)
Inspired by Ryan’s Beeswax Old Fashioned recipe: It can be stored in any resealable container, but try storing it in glass bottles coated in beeswax. Using a sous vide machine is advised, but not required in my opinion.
1. Fill a large container or pot with water and set your water circulator to 73°C (163°F). Allow the water to come to temperature.
2. Fill a second, smaller container (select one that you don’t mind being permanently coated with wax) with about 50g (about 2 oz.) of beeswax, and carefully float it on top of the water until the beeswax turns to liquid.
3. Take the container off of the water bath and set it on your workstation.
4. Gently pour the wax into your glass bottle and rotate the bottle until the inside is coated with wax.
5. Turn the bottle upside down so that any excess wax drips back into the container. Repeat this step until the entire bottle is coated.
6. Allow to dry before filling with any liquid.
**Mountain Marigold, Tarragon & Apple Cider Vinegar Cordial:
Makes 40 serves (20ml each)
423 g sugar
423 ml water
106 ml apple cider vinegar
17 g malic acid
2 tsp Kosher sea salt
4–5 sprigs of tarragon leaves
4 tsp mountain marigold flowers & leaves
1. Combine sugar and water
2. In a medium saucepan, add 423 g sugar and 423 ml water.
3. Heat gently over medium heat, stirring occasionally, until the sugar is fully dissolved. Do not boil.
5. Remove from heat.
6. Stir in 106 ml apple cider vinegar, 17 g malic acid, and 2 tsp salt until fully dissolved.
7. Add tarragon and mountain marigold flowers & leaves to the syrup.
8. Cover and let steep for 30–45 minutes, or until the desired flavour intensity is reached.
9. Strain
10. Strain the syrup through a fine mesh sieve or cheesecloth to remove solids.
11. Allow the syrup to cool to room temperature.
12. Transfer to a clean bottle or jar and store in the fridge for up to 2 weeks.
