The Final Note by Aubrey Sim

What you need:

• 1 whole soft, green pear
• 3 thin slices of ginger (2cm x 1cm)
• 15ml simple syrup (1 part sugar to 1 part water)
• 15ml fresh lemon juice
• 45ml Ketel One Citron vodka

Method:

• Muddle (crush) the ginger and pear in a mixing glass.
• Then pour in the rest of the ingredients.
• Shake well and fine strain into a cocktail glass.

Latin Threesome by Matthew Bax

(created at Melbourne’s award winning Der Raum bar)

What you need:

• 25ml Sagatiba Cachaca
• 25ml Zacapa 23 year rum
• 25ml Barsol Pisco
• Three pieces of fresh pineapple
• Three lime wedges (quartered)
• Two bar spoons of dark muscovado sugar (to taste)

Method:

• Use a large old fashioned glass, muddle fruit and sugar.
• Half fill glass with crushed ice, stir.
• Pour in spirits and stir carefully until mixed.
• Top with more crushed ice and garnish with pineapple spears.

Rosemary Tales by Ethan Leong

What you need:

• One stalk of rosemary
• 10ml vodka
• 30ml lemon juice
• 30ml gin
• 30 ml simple syrup
• Handful of ice

Method:

• Removes leaves from bottom half of rosemary stalk, then chop roughly and put into an old fashioned glass.
• Shower the stalk and leaves with vodka and set aside.
• Fill a shaker with ice, then pour over lemon juice, gin and simple syrup, shake.
• Ignite the rosemary leaves, then quickly strain and pour over the concoction in the shaker.
• Top up with ice.

Spicy Illusion by Jamey Merkel

What you need:

• 30ml Russian Standard vodka
• 15ml Midori
• 15ml lime juice
• 30ml pineapple juice
• Handful of ice
• Dash spice tincture (see recipe below)

Spice tincture

• 10 cardamom pods
• 2 tsp cloves
• 3 cinnamon sticks
• 1 tsp coarse black pepper
• 300ml vodka
• Allow spices to macerate in vodka for three days to a week; be sure to check on it daily. Filter and bottle, then store in a cool, dry place or in the refrigerator.

Method:
Shake everything up with ice, strain and serve in a martini glass.

Yerba Alta by Spike Marchant

What you need:

• Orange zest
• Mint leaves (to taste)
• 15ml spiced syrup
• 15ml lemon juice
• 40ml freshly brewed, cooled tea (such as English Breakfast or Earl Grey)
• 50ml Ron Zacapa rum
• Handful of ice

Spiced syrup

• Cane sugar
• Cloves
• Allspice
• Boil spices in 2 parts cane sugar to 1 part water till sugar has dissolved, allow to cool. Then store in the fridge.

Method:

• Shake well and strain into a cocktail glass.
• Garnish with mint leaves.