Forget chefs. Barmen are the new rock stars of the taste world. From Cape Town to Singapore and back Down Under, globe-trotting Australian Luke Whearty leads the pack.

 

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Milk and Honey

  • 80ml Milk & Honey Mix

 

Pour chilled milk and honey mix into white ceramic cup. Garnish with milk snow and honey comb.

 

Milk & Honey Mix

  • 800ml full cream milk
  • 400ml brandy
  • 200ml honey
  • 15g fig leaves
  • 1x cinnamon quill
  • 1x whole nutmeg (cracked)

 

Combine all ingredients in saucepan and heat until roughly 60 degrees (too hot for finger at three seconds). Once heated take off heat and leave to cool. Once cooled, strain, bottle and refrigerate for service.

 

 

Milk Snow

  • 800ml full cream milk
  • 200ml honey
  • 15g fig leaves

 

Combine all ingredients in saucepan and heat until roughly 60 degrees (too hot for finger at three seconds). Once heated take off heat and leave to cool. Once cooled, strain into cream siphon, charge with 2 c NO2 bulbs and refrigerate for service.

 

Honey Comb

  • 75g honey
  • 140g liquid glucose
  • 400g castor sugar
  • 90ml water
  • 25g baking soda

 

Place the honey, liquid glucose, water and sugar in a large heavy-based saucepan and heat gently, stirring occasionally until sugar dissolves. Increase the heat and cook until the mixture starts to turn to light golden color. Mix in baking soda. The mixture will erupt into a foaming mass. Pour immediately into a baking tray lined with parchment paper. Leave to cool, then place in the fridge to set for approx 7-10 minutes. Store in airtight jar of not using immediately.


 

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Applebos

(non-alcoholic)

  • 120ml apple juice

 

Heat red apple juice on stove to 80 degrees Celsius.

Pour slowly over apple bush tea and serve to guest.

 

Apple Bush Tea

  • 100g Red bush tea
  • 100g puffed rice
  • 25g star anise
  • 10g dried lemon zest
  • 5g dried strawberries
  • 25g red apples
  • corn flowers to colour

 


 

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Watermenlon & Rosemary

(non-alcoholic)

  • 6x pieces fresh watermelon
  • 20ml lime
  • 15ml agave nectar
  • 20ml soda water

 

Muddle watermelon in bottom of shaker before adding all ingredients (except soda) in shaker and shake with blocked ice. Strain neat into stemless Champagne flute, add soda and garnish with fresh sprig of wild rosemary.

 


Text: Tudor Caradoc-Davies | Photographs: Warren Heath