Hollie Wright
Mixologist at HI-SO
Photography by Manja Wachsmuth
Golden Monkey
A nostalgic dessert-style cocktail inspired by the iconic Crunchie Bar, this drink blends chocolate, banana and rum that combine with the honey for the perfect base.
Featuring chocolate fat-washed rum, banana oleo and a honeycomb 1:1 syrup made with The Southerly for a smooth, smoky sweetness. The rum is fat-washed with Crunchie Bar chocolate, banana oleo adds richness and the homemade honeycomb syrup deepens the flavour. Finish with orange and mandarin bitters and saline solution to bring saltiness, notes of fresh zest and a tad of spice. Her Golden Monkey is garnished with a honeycomb tuile for crunch and flair.
“I loved using the whisky-infused Mānuka Honey in multiple layers, from syrup to garnish. It added a warm caramelised note and made every element more expressive. It’s an absolute dream to work with behind the bar.”
Hollie Wright
Mixologist
HI-SO
Last Sting
The Last Sting was inspired by both the Bees Knees (gin, lemon and honey) and the Lolita cocktail (tequila, lime, honey and angostura bitters).
I combined the stunning notes of the whisky-infused Mānuka Honey with passionfruit and chilli to bring out citrus notes and give the drink a punch to it plus added Arette Blanco Tequila.
I then added some cardamom bitters to give the drink extra spice and floral notes.
The apricot brandy offers extra fruity flavours to the cocktail.
Last Sting
The Last Sting was inspired by both the Bees Knees (gin, lemon and honey) and the Lolita cocktail (tequila, lime, honey and angostura bitters).
I combined the stunning notes of the whisky-infused Mānuka Honey with passionfruit and chilli to bring out citrus notes and give the drink a punch to it plus added Arette Blanco Tequila.
I then added some cardamom bitters to give the drink extra spice and floral notes.
The apricot brandy offers extra fruity flavours to the cocktail.
Autumn Air
I decided to combine Waitui Whisky and Waiheke Honey Rye Whisky after discovering the whisky used in the honey was aged in a cask-strength barrel.
I then added autumn bitters, amaro and saline solution before adding a unique honey autumn air to sit on top, a visual and taste sensation created by molecular mixology.
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