Here at Embury our affection for Sydney's Eau de Vie is well documented, both here and in The New York Times. (The really smashing Sydney-centric cocktail blog Everyday Drinking confirms our high opinion of the team's mad skills in a series of posts here.) On the eve of the stellar bar's one-year anniversary soon-to-be lead barman Philip Gandevia sent along "several experimentations" that employ our Brooklyn Hemispherical Bitters. We were inpired to finally bottle the bitters to share with Team Eau de Vie, and their very name alludes to a trans-hempispherical bitters exchange with this bar on the other side of the world. So we're incredly pleased to see them put to such high level use by Gandevia.
SMOKEY 'Ol SEOUL LOVE
50ml Reposado (Ocho works well, DJ just fine)
12.5 Grenadine (the good stuff... Pomegranate juice and all 15 kills it in sweetness, but 10ml is not quite enough)
3 dashes Peychauds (the drink's gotta be pink)
Liberal with Brooklyn Hemispherical Sriracha Bitters
10ml (or so - barspoons a bit shy, but dont let it dominate) smokey single malt goodness (or something illegal...)
Stir with love. Garnish with a lemon twist - but discard and donate to some lacklusture gin drink. Add a cherry if you feel it needs it, but the drinks pretty enough as is.
50ml Tanqueray (or solid London Dry)
3 Fresh strawberries
20ml Apple juice (go cloudy if possible)
2 Chunks mandarin
Srig of rosemarry (no stem just leaves)
Dash egg white
15ml honey water (organic)
Tspn corriander seed
Crush then shakey shakey (Can infuse strawberrys in gin ala tequila por mi amante) and Brooklyn Hempispherical Strawberry Bitters to top.
THAI LADY BOY MEETS THE SCOTTISH GENT
20ml Cinzano Rosso
2 Thai Basil leaves
Brooklyn Hemispherical Rhubarb Bitters (go nuts)
Stir, orange twist
WAITING ON THE WORLD
50ml Finlandia Grapefruit
25ml Lemon juice
Brooklyn Hemispherical Meyer Lemon Bitters on top....
Eau de Vie