Smoky Bonfire Nachos
Make one big nachos for everyone to share, or create individual bowls so there's no fighting over th...
"This cocktail comes from Edward Quatermass, a buddy of mine who lives in Brisbane. He left the naming of this drink up to me – not my strong suit! So I decided to keep it simple and name it after a beautiful public space in Brisbane that was named after King George V." - Shaun Byrnes.
25 ml Maidenii sweet vermouth
25 ml Plantation pineapple rum
25 ml rye whiskey
Ice cubes, for mixing
Absinthe, for rinsing
Lemon twist, to garnish
Combine all the ingredients in a mixing glass and top with ice cubes.
Stir, to chill and dilute, for about 20 seconds.
Strain into a chilled rocks glass rinsed with absinthe (see page 78) and garnish with a lemon twist.
Credits: This is an edited extract from The Book Of Vermouth by Shaun Byrne & Gilles Lapalus published by Hardie Grant Books RRP $39.99 AU and is available in stores nationally.
Photo Credits: Jack Hawkins.