WiththehelpofsomeofAustralia’sbest
drinks experts,Mike Bennielooks into his
crystal ball of trends and likes what he sees.@mikebennie101 @mikebennie101WELCOME
CHANGE
MIKEYNICOLIAN,
CONTINENTAL DELI,
SYDNEY:REGAL ROGUE
BIANCO VERMOUTH, $40
Whitevermouthprovides
a good baseline for spritz
drinks, enlivening with
botanical lift and gentle
sweetness. This one
worksatreatinawineglass
splashed with prosecco and
a dash of citrus shrub.HARRIET LEIGH, ARCHIE
ROSE DISTILLERY,
SYDNEY:RINQUINQUIN A
LA PECHE, $45An unusual
peach liqueur, which Leigh
says is best with a touch of
gin, some lemon juice and
afewfingersofsodawater.
Thegentlesour-sweetness
marries brilliantly with
summerydays.Tracksome
down and get spritzing.OLIVIA EVANS, PAPER
DAISY, CABARITA, NSW:
BROOKIE’S SLOW GIN,
$65Evansexplainsthatthis
‘slow’ginusesDavidson
plum instead of sloe
berries, honouring local
ingredients. It’s tart but
gently sweet, and is ideal
with a slice of orange and
some mint, though drinking
it on ice is a charm, too.KERYNMAE,LIBERTE,
ALBANY, WA:SUNLIGHT
LIQUOR GUMS & ROSES
SPARKLING MEAD, $4
Ipredictarevivalofthe
honey-based beverage.
Sunlight Liquor has done
astellarjobcreating
something fresh and
virtuous in its glugability.
Bestserved while
partying in wading pools.MIKE BENNIE, SYDNEY:
BRUXO No.1 ESPADÍN
JOVEN MESCAL, $63So
this might defy the whole
‘light, fresh, lower alcohol’
motifofmoderndrinking,
butanexcellentsmoky,
herbal mescal, on the
rocks, sipped with
considerationisatruly
wonderful thing. Bruxo
is doing great things.BETTER WINE, LESSof it. Cocktails with
a seasonal-ingredient focus. Drinks that
go lighter on the booze. Pre-batched
mixed drinks and punches. Non-alcoholic
shrubs, infusions and fermented cordials.
Thisisthefutureofdrinking.
I’m lucky enough that I can draw on
the knowledge of some of the finest
drinks brains in Australia, keen-minded
individuals helping to shift drinks culture.
MyfirstportofcallisMikeyNicolian,
the award-winning bartender and
proprietor of Sydney’s Continental Deli.
“I like the bianco and rosé vermouths that
have been cropping up, to drink on ice
orinspritzes,”Nicoliansays.“Forwilder
times, I still get into whisky shots; for a
less-sophisticatedtime,Ilikeredwine
with coke, the Basque favouritekalimotxo
‘cocktail’,which works nicely.”
HarrietLeigh,alegendoftheAustralian
drinking scene and manager of Sydney’s
Archie Rose Distillery, is well-versed in
good times, and offers her take succinctly:
“The wonderful thing about parties is you
candoawaywithsomeofthestuffier
drinking rules. Negroni pitchers are ideal.”
Olivia Evans, from Halcyon House’s
PaperDaisy,hasameteredapproach.
“Brookie’sSlowGinfromCapeByron
Distillery is only 26 per cent alcohol and
has a unique flavour, and I’m proud to
drink something from down the road.”
Oneofmyfavouriterestaurant-bars
is Liberte, in Albany, WA, with chef-
proprietorAmy Hamilton and wildly
talented bartender Keryn Mae. Mae pays
homage to local ingredients and shifts
herdrinksmenuseasonally.
Thatbeingsaid,herpickforpartytimes
is a beverage defeated by trendiness and
time. “Sparkling mead!” she says. “It’s
anicebalanceofsweetanddry,sogood
forspringandsummer.Itcomesinacan
soit’sgreatforpicnics.Andifyouwant
toscaleitup,justaddaperolorAmaro
Montenegro, andvoilá– instant cocktail.”
The future of party times looks bright.delicious.com.au/drinks
To peruse more of Mike’s
favourite drinks.
MIKE BENNIE IS ALSO CO-OWNER OF A SYDNEY-BASED WINE AND LIQUOR RETAIL BUSINESSMATT BAX,
BAR AMERICANO,
MELBOURNE:AMARO
AMERICANO, $55
Matt Bax is a drinks
legend of huge creativity.
These ‘Hometender’
cocktails are his vision
splendid,offering
take-home versions
of his classic drinks.
This Americano is killer.DRINKS.
40 delicious.com.au