Josh Egan
Mixologist at SOUL Bar & Bistro
Photography by Manja Wachsmuth
Amber Finale
A luxurious cocktail, rich and sweet, to be sipped and savoured, perfect for sitting by a fire somewhere.
Josh blends Apricot Brandy, Calvados, Ruby Port and whisky-infused Mānuka Honey before topping with a light foam made with fresh Apple Juice and another dash of The Southerly. The sweetness of the honey and the unique flavours from the whisky barrel tie the drink together perfectly.
“I wanted to see how it would show up against those other ingredients and was not disappointed. The whisky-infused Mānuka Honey is incredibly versatile and doesn’t always need to be paired with whisky.”
Josh Egan
Mixologist
SOUL Bar & Bistro
Golden Barrel
I fat-washed barrel-aged gin in honey butter and aged it for another week in beeswax to add a gum-like texture to the now creamy gin.
While that was settling, I made an oleo-saccharum from orange offcuts and added a small amount of chardonnay balsamic vinegar to add a touch of bite.
I then added Bianco Vermouth from Karven with its punchy herbal notes of Kawakawa and Horopito to lengthen the drink and a nod to New Zealand.
I couldn’t resist adding another splash of the unique whisky-infused Mānuka Honey to bring the cocktail together perfectly.
Golden Barrel
I fat-washed barrel-aged gin in honey butter and aged it for another week in beeswax to add a gum-like texture to the now creamy gin.
While that was settling, I made an oleo-saccharum from orange offcuts and added a small amount of chardonnay balsamic vinegar to add a touch of bite.
I then added Bianco Vermouth from Karven with its punchy herbal notes of Kawakawa and Horopito to lengthen the drink and a nod to New Zealand.
I couldn’t resist adding another splash of the unique whisky-infused Mānuka Honey to bring the cocktail together perfectly.
Honey Sonata
A blend of VS Cognac, Gran Marnier, white chocolate and a house made toasted walnut orgeat.
I added heavy cream and a touch of orange blossom to tie together the flavours of the Gran Marnier.
The whisky-infused Mānuka Honey was the perfect sweetener and balanced the heavy flavours of the cognac and chocolate.
I grated some toasted walnuts directly onto the cocktail to give it a lovely nutty fragrance on the first sip.
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