Cara ponders where the word cocktail came from and shows you how to make Sam Ross’ modern classic - The Penicillin.
Don’t forget to subscribe to help keep the channel going.
Liking, commenting & sharing really helps too!
Instagram - https://www.instagram.com/withcaradev...
Facebook - https://www.facebook.com/withCaraDevine/
Bomba Bar - https://bombabar.com.au/ - https://www.instagram.com/bombabar/
Ingredients: 50ml Blended Whisky (Johnnie Walker Black Label)
20ml Freshly Squeezed Lemon Juice
20ml Honey & Ginger Syrup
10-15ml Smoky Whisky (Ardbeg Ten)
Candied Ginger to garnish
Method: Combine the blended whisky, lemon juice & honey ginger syrup into your large tin. Fill small tin with ice and add to large tin. Shake until frosty. Strain into chilled glass over a large piece of ice, using a hawthorne & fine strainers. Pour smoky whisky slowly over the back of a spoon so it floats gently on the top of the drink. Garnish with candied ginger on a skewer. So now you know. The Twist: This week Cara also introduced another of Sam Ross’ drinks, The Paper Plane. To make this you will need: Equal parts bourbon, Amaro Nonino, Aperol & lemon juice. Shake vigorously and strain into a chilled coupe.
Created by Cara Devine, Jesse Gerner & Josh Moore Hosted Cara Devine, manager at Bomba Bar Rooftop (https://bombabar.com.au/) Filmed/Directed/Edited by Josh Moore (http://nimblepictures.com.au) Music by the Phonicpimp - aka Will Lovell (https://soundcloud.com/phonicpimp) Logo & titles design by Richard Birdseed (http://www.richardellis.studio) Filmed on location at Nomada (https://www.nomada.com.au)