A Tea Time Tipple

"The importance of jam and cream in bonding a community should not be underestimated." - Dulce May Booker

It's absolutely no secret that I'm a bit of a nanna. I'm not sure what gives it away though. Perhaps it's my predilection for gardening, baking scones, and enjoying a nice cup of Earl Grey - no gumboot tea for me thank you very much! I have also been known to order the odd Dubonnet Cocktail - the Queen Mum's favourite tipple - simply equal parts Dubonnet and gin served over ice with a lemon twist.

This weekend past, however, called for a new potion to go with my afternoon repast of scones, jam and cream (don't they look good - thanks mum for your swell recipe!). Hence the Tea Time Tipple was born. After finishing a hot cuppa, I put the kettle back on so I could allow my creation to brew.

I've recently developed an obsession for home-made soda. It's a quick and easy way to develop a tasty beverage at home for me and my lady without having spend too much time in the kitchen fiddling around with shakers, strainers and other cocktail apparatus every time someone goes dry. Prepared ahead of time you can simply pour your favourite poison into an ice filled glass and top with your bespoke soda to order. Voila! An instant praiseworthy potable.

Tea Time Tipple
120ml home-made earl grey soda*
45ml gin (Tanqueray works a treat) or un-peated Scotch
Lemon twist for garnish

Add your preferred tipple to a high-ball glass. Add ice cubes and top with your home-made soda. garnish with a lemon twist.


*Earl Grey Soda
550ml strong, cooled earl grey tea
100ml sugar syrup or honey water
60- 100ml lemon juice to taste

Combine ingredients in a large measuring jug and adjust lemon juice to taste. Funnel into your siphon ensuring that the mix is well strained. Charge with one soda bulb and chill.

I'm Parched Az Bro

No, before you ask, it's not another clichéd sobriety month, in fact, Parched March is quite the opposite. That's right, Sydney's only month long celebration of bars and drinks is back and this year it's shaping up to be bigger than ever.

This hair brained scheme was dreamed up Amy Cooper a couple of weeks before March 2010. The idea was to create some positive press for bars in a media landscape that was otherwise pretty negative - after all Sydney has a dynamic and colourful bar scene that should be celebrated not deplored. Copper approached Bartender magazine and 4bars and the idea to visit 30 bars in 30 days was born.

In 2010, I joined Amy in her charity bar odyssey and found the task of visiting bars day after day enlightening. 30 bars within the time frame is totally achievable - even with a full time job to hold down. And whilst even the most sensible of drinkers is prone to over indulge in beverage alcohol upon occasion we found that for the most part the month could be tackled responsibly. The key was to enjoy a venue's bar food offerings, meet up with people and converse instead of antisocially imbibing and visit bars during the quieter periods week. If you haven't indulged in social drinking during the earlier part of the week it's definitely to be encouraged - I've long be a proponent of the fact that going out of Friday and Saturday night is quite possibly the worst time you could choose.

Last year we raised money for our two animal charities using a sponsorship like scheme. Whilst this was effective we did realise that it was a bit rich to ask for money from people to  donate to charity when we were spending our own money in bars. This year we came up with an eloquent solution that spread the burden over as many people as possible. Participating venues have agreed to offer special drinks for the month (often with the help of suppliers in terms of bonus stock) from which a percentage of their profits for that drink will be donated to our charities - SDCH and AWL Queensland.

If you haven't done so already head along to www.parchedmarch.com to check out all the cool bars we've got signed-up and perhaps even consider setting up your own team to participate in this year's cause. At the very least come and join me over the month - I'm already feeling a little parched az and so will be kicking the month off in a couple of bars tonight!

Blood Orange Sgroppino

The delicious but unpronounceable Blood Orange Sgroppino

This is a fabulously easy wee beverage that I put together for a private gig I did over the weekend. It's darned simple really - sorbet, a splash of liquor and prosecco - it's an Italian favourite if highly unpronounceable and a nightmare to spell (I'm a little dyslexic at the best of times).  I used this as a welcoming drink for guests and it went down a treat.

The real secret to this drink is not in the bartenders skill but in the quality for the sorbet you use. I came across the blood orange sorbet one hot evening whilst doing a cameo shift at Low 302 (thanks Sal for the inspiration). It comes from Darlinghurst's Gelato Messina - in my mind the best gelato in town. I'm also a real sucker for Aperol and Campari at present so these were always going to be married together.

Last year I was invited along to a tidy little event organise by One Green Bean for Martini. They'd released a new Rosato vermouth and a whole range of Italian sparkling wines for the Australian market. They took us to Gelato Messina as part of a wee Italian moving feast of Victoria street so it was only logical that I revisit it here. The Martini prosecco is a real winner to boot and comes at great price point - it's perfect for this beverage as you don't need to spend a bomb on bubbles and a goodly amount of sorbet will set you back a few. 

Away enough chatter here's the spec:

Blood Orange Sgroppino (makes 2)

30ml Aperol
2 scoops tart and tasty blood orange sorbet from Gelato Messina 
250ml Martini Proseco

Add all into a large steel bowl or jug. Whisk thoroughly until homogeneous.  Enjoy with your lady friend and repeat several times until merry.