“Cocktails are such an integral part of the vibe right now,” says Noel Jesberg, owner of The Rix Hotel. Situated in regional Queensland, the pub has become an integral part of Charters Towers nightlife. With a premium cocktail bar to quench the thirst for something a little luxury, Noel shares the recipes of his two ‘shaken shots’ that keep customers coming back for more.
“Our shaken shots are right up there, they are massive in our venue, cost effective to make and they’re good bang for buck for the customer.” Noel’s shaken shots include the decon-tini, a deconstructed espresso martini, and blue balls, a favourite among the bartenders.
The Decon-tini
Ingredients:
- 30ml Kahlua
- 30ml Baileys
- 30ml espresso shot
- 30ml Crème De Curacao
- 10ml sugar syrup
Directions:
- Pour all ingredients into a shaker
- Add a scoop of ice
- Shake vigorously until shaker begins to feel frosty (it will pour a minimum of six and maximum of eight shots depending how long you shake it for)
- Serve in tall shot glasses
Blue balls
Ingredients:
- 30ml Captain Morgan Tropical Rum
- 30ml Malibu
- 30ml Blue Curacoao
- 30ml pineapple juice
Directions:
- Pour all ingredients into a shaker
- Add a scoop of ice
- Shake vigorously until shaker begins to feel frosty (it will pour a minimum of six and maximum of eight shots depending how long you shake it for)
- Serve in tall shot glasses
