Cocktail: Cardinal Points | Bartender: Mike Norbury

Inspired by the natural world, and creating balance between your life behind the bar and getting lost in nature.

Cocktail: Cardinal Points | Bartender Atlas

Photo: Brendan O’Gorman

1.5 oz Bombay Sapphire Gin
0.5 oz Martini Rubino
0.75 oz Caramelized Curaçao*
0.25 oz Soured Maple Water**
3 dashes Amer Kebek Wild Mushroom Bitters

Add all ingredients into a mixing tin, stir until chilled and diluted. Aerate by pouring liquid into another vessel from a higher elevation. Pour into double walled rocks glass or glass coffee mug over a clear cube. Garnish with a Charred Cedar Mezcal Mist*** and a Blue Spirulina Coral Tuile****

*CARAMELIZED CURAÇAO: Take a sealed 750 ml bottle of Pierre Ferrand Dry Curaçao and place it in a sous vide bath at 75 degrees for 3 days. The sugars will caramelize leaving you with a more decadent flavoured curaçao.

950 mL Maple Water
25 g Citric Acid Powder
35 g Tartaric Acid Powder

Stir all ingredients together until the powders dissolve into the maple water

100 ml Koch Espadin Mescal
50 ml Bombay Sapphire
15 g Food Safe charred cedar strips

Infuse all ingredients together for 24 hours at room temperature. Transfer to a spritz bottle.

90 mL of water
10g all purpose flour
1g blue spirulina
0.25g salt
0.25g sugar
125 g coconut oil

Create a batter with everything except the coconut oil. Add 1 tbsp of coconut oil to a pan, get it really hot and cook the batter into a tuile. Rest tuiles on paper towel and store gently in a sealed container at room temperature.

Mike Norbury
Victoria based bartender, love cocktail comps and meeting new people in the industry. Worked at a variety of different bars from cocktail focused, to pubs, nightclubs, and dives. I am adding this cocktail as it is my Patron Perfectionist submission that has made the top 10 for Canada.
Mike Norbury on Instagram