Wednesday, October 12, 2011

Happy 5th Birthday to Gazebo!

Gazebo is one of the first bars I ever visited in Sydney. October 2006 - I had just come fresh off winning New Zealand Bartender of the Year and David Spanton - Bartender's editor had kindly invited me over to Sydney to judge the Australian Bartender of the Year Competition alongside the likes of Dale DeGroff and Angus Winchester.

It was a beautiful spring day - one of those Sydney stunners - and sitting outside at the brand spanking new Gazebo Wine Garden drinking German Riesling I thought to myself - yeah I could live here. Of course I wasn't to know that Gazebo's space was unique in Sydney, in fact, this town was place that really under utilised it's near perfect climate. Why aren't there still more places which understand alfresco drinking and dinning in Sydney?

But I digress. Gazebo was a fore-runner and inspiration for the many wine bars now opening up in this fair city. Enomatic wine systems, Mosel by the glass, casual, but knowledgeable and slick service this place was always going to be a winning. Hats off to Gazebo for five fine years. You might just be of age to go to school, but you've been schooling Sydney-siders on how to drink for years. I wish the team many happy returns for the next five.

Here's what the birthday guests will be drinking this evening as Gazebo cuts the cake:

Gazebo's Giggly Rose
The Giggly Rose

(Makes 6)

Bunch of mint, leaves picked
Petals of 3 unsprayed roses, plus 6 small unsprayed roses to garnish
3 shots (90ml) gin
1/4 cup (60ml) lemon juice
Ice cubes, to serve
750ml bottle sparkling white wine, chilled
Rose syrup:
150g caster sugar
1 Tbsp rosewater

Chill six tall glasses in the fridge. For the syrup, place sugar and 100ml water in a pan over medium-high heat. Bring to the boil, stirring to dissolve sugar, then remove from heat. Stir in rosewater, then chill until it has cooled completely. 

Bruise the mint leaves and rose petals in your hands to release their aroma, then stuff them into the chilled glasses. In two batches, combine gin, lemon juice, rose syrup and plenty of ice in a cocktail shaker. Shake well, then pour into the glasses and top up with sparkling wine. Tuck in a rose to garnish, then serve immediately with a straw.

NB. For the month of October $1 from everyone of these beauties sold will go in aid of the Wayside Chapel.

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