Drink Archives - Page 3 of 12 - Gourmet Traveller

Five Senses to open pop-up brew bar in Sydney

A two-week pop-up with tasting flights, rare roasts and free classes comes to Surry Hills.

The new wave of whisky

New World whiskies are making a splash with unique flavours cooking in the barrel.

Cachaça, the spirit of Brazil

Cachaça is as bold as Brazil, best expressed in the boisterous and joyful Caipirinha, writes Max Allen.

Mandarin and Pink Peppercorn Caipirinha

“This is a drink found in good bars and also one you’d knock up for friends at dinner parties,” says ex-Garagistes chef Luke Burgess.

Best bars in Rio de Janeiro

Sip and samba your way into Rio's lively bar scene.

Signature Drink: The Lobo Plantation’s Rum & Rye

An update of the classic Old Fashioned with a bit of island flair.

Top Drops: July 2016

Our top ten alcoholic picks for the month.

What is kombucha?

The fizzy fermented drink has been brewed for thousands of years.

Bloody Shiraz Gin

A Victorian region best known for its wine is producing a gin with a difference.

Video: Unpacking The Dolphin Hotel

Terzini's newest masterpiece has opened. The team shows us around.

Fourteen ways with sparkling wine

If winter is starting to feel a tad bleak, turn to these sparkling wine recipes to liven things up. In terms of alcohol, you needn't be too strict; Champagne, prosecco or a sparkling moscato will do. Santé.

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Highball Express’s Jack Rose Fizz

This liberated classic is your passport to good times.

Smalls’ East India

A smooth and easy-drinking apéritif bound to bring on the good times.

Late Night Valentine’s Late Night Crusta

A new way to enjoy an old favourite.

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Beechworth’s new winemakers

An energetic and accomplished new crop of wine talent is taking Beechworth to the next level.

On the house: Bar Brosé in four drinks

Ed Loveday, co-owner and co-sommelier at Sydney’s Bar Brosé, walks us through the line-up.

Top drinks of the month: May 2016

What we're drinking this month, including pinot meunier, sugarcane rum and more.

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Craft beer bouquets

Sydney’s Brewquets delivers thank you gifts for craft-beer enthusiasts.

New cocktail bar and soda factory to open in Sydney’s CBD

Sydney's CBD is in for quite the (fizzy) shake-up when PS40, a combined bar and soda factory, opens this month on King Street.

Seven new Sydney bars opening soon

Fear not, Sydney. Melbourne might have its wine bar crawl sorted, but this year a host of new Sydney bars will keep the good times rolling in the city. Here are our top picks of Sydney bars to watch.

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On the house: The Beaufort in three drinks

In On the House, the tenders of our favourite bars talk us through their spiritual homes, glass by glass. Here's The Beaufort's Dave Kerr, starting things with a Martini.

A return to sauvignon blanc

A radical return to old winemaking methods is rehabilitating sauvingnon blanc, writes Max Allen.

How to make matcha

Skip the lattes, muffins and soft-serve and embrace matcha on its own terms.

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Cocktails by the batch

Did the cocktail game just get easier? We look at why more and more cocktails are being served straight from the bottle and not the shaker.

A new bar with 400 gins

Lee Ho Fook's sommelier is set to open his very own gin bar in Melbourne, this spring.

Sydney’s Cake Wines to open a permanent cellar door

Don’t expect a dog, a truck or a winemaker named Brian to greet you at Cake Wines’ new cellar door. It’s right in the middle of Sydney.

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Pink Moon Saloon’s Sugar Pea Southside

A zesty autumnal sipper balancing light and bright with Southern charm.

Super-choc milkshake

The secret is the carmelised chocolate syrup - make a batch and add a decadent chocolate hit to your next baking project.

Grilled cucumber and lemon myrtle soda

Gourmet Traveller recipe for grilled cucumber and lemon myrtle soda, Ben Devlin, Paper Daisy

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The rise of saison beers

Local craft brewers are discovering saison, a style of Belgian ale just made for summer, writes Max Allen.

Dead Ringer’s Blackstone Bramble

A summery cherry-powered treat that’ll leave you feeling as fresh as it tastes.

Noma Australia in the glass: Mads Kleppe, Head Sommelier, Noma

Gourmet Traveller's Maggie Scardifield catches up with Noma Australia head sommelier Mads Kleppe.

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Cerise

Charlie Ainsbury and Luke Ashton cocktail recipe for the Cerise from This Must be the Place in Sydney.

Wildlife

Charlie Ainsbury and Luke Ashton cocktail recipe for the Wildlife from This Must be the Place in Sydney.

Chambéry

Charlie Ainsbury and Luke Ashton cocktail recipe for the Chambéry from This Must be the Place in Sydney.

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Afterglow

Charlie Ainsbury and Luke Ashton cocktail recipe for the Afterglow from This Must be the Place in Sydney.

Evergreen

Charlie Ainsbury and Luke Ashton cocktail recipe for the Evergreen from This Must be the Place in Sydney.

Provence

Charlie Ainsbury and Luke Ashton cocktail recipe for the Provence from This Must be the Place in Sydney.

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12-hour barbecue beef brisket

Curtis Stone recipe for 12-hour barbecue beef brisket.

Duncan Welgemoed’s Cameroonian spiced banana gâteau

Duncan Welgemoed recipe for Cameroonian spiced banana gâteau from Africola restaurant in Adelaide.

Corn salad with prawn salt

Duncan Welgemoed recipe for corn salad with prawn salt from Africola restaurant in Adelaide.

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Smoked mulloway with apricot and beer

Duncan Welgemoed recipe for smoked mulloway with apricot and beer from Africola restaurant in Adelaide.

Prego rolls

Duncan Welgemoed recipe for prego rolls from Africola restaurant in Adelaide.

Lamb loin chops with smoky eggplant, and farro and tomato salad

Emma Knowles recipe for lamb loin chops with smoky eggplant, and farro and tomato salad.

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Barbecued tomahawk with tomato relish

Emma Knowles recipe for barbecued tomahawk with tomato relish.

Soy-glazed pork cutlets with Japanese slaw

Emma Knowles recipe for soy-glazed pork cutlets with Japanese slaw.

Pisco, lime and strawberry slushies

Lisa Featherby recipe for pisco, lime and strawberry slushies.

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Lebanese-style snapper

Michael Bacash recipe for Lebanese-style snapper.

Best Australian red wines for drinking now

Australians are getting a taste for thirst-quenching reds made for drinking now. Here are ten of our favourites.

Amor y Amargo’s Black Rock Chiller

A fortifying summer cocktail that’s as portable as it is potable.

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Roasted rib of beef with ndolé

Duncan Welgemoed recipe for roasted rib of beef with ndolé from Africola restaurant in Adelaide.

Cast-iron peach cobbler with buttermilk ice-cream

Curtis Stone recipe for cast-iron peach cobbler with buttermilk ice-cream.

Belafonte

Charlie Ainsbury and Luke Ashton cocktail recipe for the Belafonte from This Must Be the Place in Sydney.

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Roasted gurnard with smoky eggplant, farro and boiled lemon

Emma Knowles recipe for roasted gurnard with smoky eggplant, farro and boiled lemon.

Raw mahi mahi with green papaya, lime and chilli

Emma Knowles recipe for raw mahi mahi with green papaya, lime and chilli.

Lobster, peach and mint salad with smoked almond

Emma Knowles recipe for lobster, peach and mint salad with smoked almond.

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Spice-crusted quail with buttered rice and figs

Rodney Dunn recipe for spice-crusted quail with buttered rice and figs.

Hot-smoked chicken with marinated tomatoes

Rodney Dunn recipe for hot-smoked chicken with marinated tomatoes.

Roast duck with orange and rhubarb

Rodney Dunn recipe for roast duck with orange and rhubarb.

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Salsa verde chicken

Rodney Dunn recipe for salsa verde chicken.

Alternative wines from South Australia’s Riverland

An unlikely wine region is proving to be fertile ground for progressive winemakers, writes Max Allen.

Frozen drink recipes

Keep these on high rotation all summer.

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Party cocktails you can make in advance

What can you suggest in the way of cocktails that can be made ahead for parties? Which ones work? Which ones don’t?

The Boilermaker Sour

A lighter twist on the whisky cocktail for lazy summer days.

Poached turkey and prawn salad with avocado dressing

A summer-ready salad with poached turkey and prawn, topped with avocado dressing.

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Barbecued prawns with pickled and grilled cucumber

Emma Knowles recipe for barbecued prawns with pickled and grilled cucumber.

Nama sea pearls

Recipe for nama sea pearls by Louis Tikaram from EP & LP in Los Angeles.

LP nachos

Recipe for LP nachos by Louis Tikaram from EP & LP in Los Angeles.

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Wood-fired rib-eye with jaew, butter lettuce and Asian herbs

Recipe for wood-fired rib-eye with jaew, butter lettuce and Asian herbs by Louis Tikaram from EP & LP in Los Angeles.

Affogato “my style”

Recipe for affogato by Louis Tikaram from EP & LP in Los Angeles.

Spring onion fritters and crisp broad bean leaf tips with preserved-lemon mayonnaise

Recipe for spring onion fritters and crisp broad bean leaf tips with preserved-lemon mayonnaise by Danielle Alvarez.

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Charcoal-grilled veal wrapped in lardo

Recipe for charcoal-grilled veal wrapped in lardo by Danielle Alvarez.

Rose jam with strawberries and buckwheat crêpes

Recipe for rose jam with strawberries and buckwheat crêpes by Danielle Alvarez.

Bruschetta with mozzarella, zucchini, mint and lemon

Lisa Featherby recipe for bruschetta with mozzarella, zucchini, mint and lemon.

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Spicy lobster tea sandwiches with green mango and chilli relish

Lisa Featherby recipe for spicy lobster tea sandwiches with green mango and chilli relish.

Chicken mayo and bacon clubs

Lisa Featherby recipe for chicken mayo and bacon clubs.

Onion bialys with sugar-cured trout and green peppercorn cream

Lisa Featherby recipe for onion bialys with sugar-cured trout and green peppercorn cream.

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Veal schnitzel rolls with chipotle sauce

Lisa Featherby recipe for veal schnitzel rolls with chipotle sauce.

Pitas with broad bean felafels, green tahini sauce, pickled radish and herb salad

Lisa Featherby recipe for pitas with broad bean felafels, green tahini sauce, pickled radish and herb salad.

Lime and coconut marinated short ribs

Alice Storey party snacks recipe for lime and coconut marinated short ribs.

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Devilled eggs three ways

Alice Storey party snacks recipe for devilled eggs three ways.

Broccoli dip with charred flatbreads

Alice Storey party snacks recipe for broccoli dip with charred flatbreads.

Proof’s Black Sally

A bittersweet elixir to refresh the palate.

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Best Australian rosé wines

From dry pinot gris to savoury nebbiolo, Australian rosé is diverse, versatile and made for warmer weather. There’s never been a better time to drink pink, writes Max Allen.