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In global mixology scene, Australian cocktails are a new addition although they have plenty to offer at all times. An emerging 20th century trend, the history behind the birth of the Australian cocktail culture stems from the European settlements and British colonies in Australia’s biggest cities like Sydney, Melbourne and Canberra. These cities, that also became hotly pursued social hubs sprung up with plenty of pubs and taverns – catering to communities migrating from all over the world. Not only did they serve cocktails from around the world but also became the centre where new, authentically Aussie cocktails were born.
Once the Second World War was over, Australia also witnessed a huge influx of American soldiers, adding to the rich tapestry of cocktails in the island nation’s mixology history. This cocktail renaissance, where creative Aussies took it upon themselves to innovate and craft their own unique concoctions that represent local tastes, indigenous flavours and a fusion of cultural influences from around the world was one of the most defining moments in their culinary culture. Much like the country’s food that has begun to pique interest around the world, the cocktail scene has also exploded recently and managed to garner an interest.
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Death Flip
A modern classic that is shaken, not stirred, the Death Flip is a creation innovated in 2010 by a bartender at the Black Pearl in Melbourne. A concoction made with blanco tequila, yellow French herbal liqueur, a German herbal digestif, simple syrup and an egg, this cocktail has Australian roots with global influences. Shaken with ice and strained into a couple glass before serving with a garnish of grated nutmeg, it is believed that the Death Flip was inspired by 19th century flip cocktails which included whole eggs for a creamy, smooth and yet potent drink.
Japanese Slipper
Eastern and Southeast Asian cuisines have always had an impact on Australia’s gastronomic canvas and so, it is only natural that a cocktail like the Japanese Slipper is a culmination of these influences. Innovated by Jean-Paul Bourguignon in 1984 at Melbourne’s Mietta Restaurant, the Japanese Slipper is a fruity cocktail with a core Japanese element of a green-coloured sweet liqueur flavoured with muskmelon or a Japanese cantaloupe variety called Yubari. Add to this a French, orange-flavoured liqueur along with lemon juice in equal parts, and when shaken with ice and served with a cherry at the bottom is a drink that is bright and citrusy.
Fizzy Apple Cocktail
Image Credits: The Ice Co
Legend has it that Australians found the Appletini, crafted with vodka, a bit too strong for their palate, and hence it gave way to the Fizzy Apple Cocktail. A mixture of vodka, apple juice and lemonade, this Australian classic with its mild golden hue and fizzy appearance, combines sweet and sour flavours with the clearest vodka available. The garnish on top usually is a few slices of apple or a lemon twist to accentuate the core ingredients of the drink. Poured over ice in a chilled glass, this drink is perfect for summers or sundowner events.
Lemon, Lime & Bitters
Image Credits: Punch Drink
Known simply as an LLB cocktail colloquially, the citrusy-bitter drink is crafted with a blend of lemonade, lime juice cordial and bitters. Due to its low alcohol content, the LLB is considered to be ideal for those who don’t like their cocktails too potent, but enjoy the flavours of one. All you need to do is combine equal parts of lemonade and lime juice cordial with a dash of bitters, stir and pour over ice with a garnish of lemon or lime twists. Rim the glasses with the bitters and then fill it up with a blend of the other two for an extra touch of zing.
Aussie Mule
Unlike the regular Moscow Mule or Mexican Mule cocktail, the Aussie mule blends dark rum and lime juice with a kick from fresh ginger. Elevated with the addition of ginger beer for fizz, the cocktail is garnished with candied ginger for a more layered ginger flavour, instead of it being one-dimensional. Combine the dark rum of choice with fresh ginger and lime juice before stirring with lots of ice. Top up with cold ginger beer and finish your drink with some candied ginger pieces and a wedge of lime.
