Negroni is a liquor that bartenders drink after work. This classic wine was unveiled at Will & Flow, with Brisbane Gin from Queensland and Brookies Gin from New South Wales as the main toppings.
15 ml Brisbane gin
15 ml Brookies gin
15 ml Kimberly
10 ml martini red wine
Orange peel
Preparation Method:
Add Brisbane Gin and Brookies Slow Gin to the mixing glass and add Kimballi and Sweet Absinthe. Add two drops of orange essence and stir with ice cubes. Decorate the rock cup with burnt orange peel, pour the Negroni wine on ice and garnish with orange peel twist.
Champagne cocktails strike a balance between hissing foam, slight bitterness, sweetness and citrus sourness, and the history of this wine is as old as its formulation, yet simple and catchy.
Champagne in moderation
5 drops of Angustura bitter essence
1 sugar cube
Place a sugar cube at the bottom of the champagne bottle and add a few drops of Angerstura bitters. Gently fill up champagne. Garnish with a long lemon zest ribbon.
Moscow Mule is another classic cocktail that tastes crisp and delicious and, most importantly, very easy to make.
60 ml vodka
30 ml lime juice
15 ml syrup
Ginger beer
Provisioning method:
Fresh ginger, mash a small piece in a cup before adding other ingredients. Add the ingredients and shake, metal cup. Ginger lemon slices peppermint garnish,
The Yankee cocktail is a pre-dinner wine with the sweetness of The Simeth and the bitterness of The Kimberly. The name Americano comes from the Italian word "amaro", which means "bitter". According to the traditional preparation method, the Yankees must add a slice of lemon peel to be authentic enough.
Sweet Max 30ML
Kimberly 30ML
Soda to taste
Infused with 2 to 3 pieces of ice in a classical wine glass, add an appropriate amount of chilled soda and gently mix and squeeze in the lemon zest juice.