This week, Fitzroy’s legendary Black Pearl welcomed a class of thirsty cocktail students through their doors for the second of our bartender masterclasses. With thanks to Schweppes, participants were armed with a toolkit of aromatic spirits, peachy liquors, a host of fresh ingredients and some essential mixers.
Hosted by bartender, Dave Kerr alongside Black Pearl’s Sam Ng, the cool confines of the venue’s upstairs Attic Bar proved the perfect antidote to the lingering heat outdoors.
The class learnt how to muddle, shake and garnish, creating three classic summer refreshments – The Margaret River Swizzle, Despicable You and the Pisco Stu – relishing in their own tasty results as well as the comical banter of the pros behind the bar.
From clapping mint leaves to extract essential oils and flavours, to gathering tips on how to prepare bar quality ice cubes at home (plastic containers and large chiselled chunks are the key), participants walked away with some cocktail knowledge perfect for using at home.
Thanks to Dave Kerr, Sam Ng and Black Pearl for their guidance and hospitality. Next week, we head to Dave Kerr’s bar, The Beaufort.
Pour gin, grapefruit juice, lime juice and orgeat into a Collins glass. Fill with crushed ice, top with Schweppes soda water, add a dash of Peychauds bitters and garnish with a sprig of mint.
Muddle four chunks of fresh pineapple and two bar spoons of brown sugar into a short glass; add tequila, apricot brandy and lime juice. Top with a splash of Schweppes ginger ale and garnish with a chunk of pineapple and a sprig of mint.
Double shake egg white, pisco, crème de peche, mandarin juice and gomme with ice and strain into a fancy tall glass or coupette. Top with Schweppes soda water, three dashes of dandelion and burdock bitters and garnish with a sprig of mint.