The Cocktail Revolution HQ

Broadsheet’s Bartender Masterclass #3: Santa Barbara

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This week, we visited Santa Barbara, where bartender Dave Kerr conducted our third and final bartender masterclass. Upon learning a few cocktail-making fundamentals, we found out how to make the most of a few seasonal and readily available ingredients to create some summer drinking essentials.

 

Based on a few key criteria, we were shown how to really get creative in our own homes. Firstly, with a quick lesson in thermodynamics, participants learned the cause and effect of quality ice and learned to appreciate that a range of cocktails with fancy names are actually achievable (and a whole lot of fun) to recreate at home, when the steps are broken down.

 

Indeed, by adding some quality seasonal fruit, a selection of basic spirits and, of course, a few considered Schweppes mixers, the process proved to be much smoother than one might think. Most importantly, we were taught that a touch of experimentation never goes astray.

 

Many thanks to Dave Kerr and Santa Barbara for their time, knowledge and inspiration.

 

 

Lynchburg Lemonade

 

  • 45ml Jack Daniel’s
  • 15ml Cointreau
  • 15ml lemon juice
  • Schweppes lemonade
  • ice

 

Pour Jack Daniel’s, Cointreau and lemon juice into a tall glass, fill with ice and top with lemonade to finish.

 

 

Passionfruit Collins

 

  • 60ml tequila
  • 20ml fresh lemon juice
  • 15ml passionfruit pulp
  • ice
  • Schweppes soda water

 

Combine tequila, lemon juice and passionfruit pulp in a glass and top with ice. Complete the cocktail with a topping of soda water.

 

 

Santa’s Sleigh

 

  • 30ml Jim Beam Rye
  • 30ml sweet vermouth
  • 8 leaves mint
  • lime wedge
  • ice
  • Schweppes dry ginger ale

 

In a tall glass, pour Jim Beam and sweet vermouth over ice. Add mint leaves and lime wedge and top with dry ginger ale.

 

 

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