Bartender Tom Opie shared his two cocktails that won him the 2023 Massenez Amuse Bouche Cocktail Competition.
Backyard Beaujoulais
Ingredients:
- 10ml Banana Peel “Amazake” (very ripe banana peel treated with amalyse)
- 20ml Massenez Chestnut liqueur
- 7.5ml Massenez Lemercier Absinthe
- 30ml Lacto-fermented Blackberry Cordial
- 20ml Cocao-infused Hartshorn Distillery Sheeps Whey Gin
- Tasmanian Pepperberry Hydrosol
Directions:
- Combine in a cocktail shaker
- Strain into a glass
- Garnish with pepperberry hydrosol
“This drink takes you straight to a French backyard during Nouveau Day: bananas, jammy dark berries, nuts, choccy and a lick of absinthe for subtle anise. Stirred down, served ice cold and sprayed with the fruity, peppery aromas of pepperberry. This kind of sits between a Hanky Panky and a nutty, creamy Gamay, somehow with a little extra texture and slight umami. Lacto fermented berries also add a little funk, which is what you get with great Beaujolais wines,” Tom described.
For the competition, Tom paired the cocktail with an amuse bouche, an onigiri made with miso-cured banana and sesame, charred slightly to caramelise.
Fit for a King
Ingredients:
- 30ml Massenez Roquefort Liqueur
- 30ml Mandarin Juice
- 15ml Manzanilla Sherry
- 20ml Chamomile syrup
- 10ml Massenez Dried Tomato Liqueur
- 30ml water
- 2g citric acid
Directions:
- Combine ingredients in a cocktail shaker
- Strain into a glass
