World Class Cocktail Week is a seven-day celebration of the best bartenders and cocktails around Australia, from one-off parties and food pairings, to expert masterclasses and tastings.

Samuel Tripet, Bar Manager of Cobbler, says World Class Cocktail Week is a highlight of the fast-evolving Brisbane bar scene.

“It’s making people excited to make cocktails and host their own events,” he says.

But the annual event is also a prime opportunity for anyone simply curious about cocktails.

“People are more interested in what they’re drinking and how they can make these things themselves,” says Tripet. “People come in and say they never taste the same when they make them at home. But there’s some really easy ways to make bar-quality drinks at home. They just need someone to show them how.”

Tripet’s favourite cocktail recommendation for novices wanting to try something new is the Mamie Taylor, which features Talisker 10-year-old Scotch whisky, lime juice and ginger.

“I picked this one because it’s simple,” says Tripet. “It’s a whisky and ginger highball, also known as a Mamie Taylor. Typically it’s made with ginger ale and a little squeeze of lime. A little heat from the fresh ingredients really brings this drink to life.”

At Cobbler, Tripet is hosting a back-to-basics masterclass on how to create your favourite whisky cocktails with whatever you can find in your kitchen. He’ll be providing recipes and samples to take home, as well as offer tips for achieving bar standard cocktails in your own kitchen.

“This is Cobbler’s style of service anyway,” says Tripet. “A humble approach. I thought it’d slot quite nicely into what’s happening in Brisbane.”

Here’s how to make Cobbler’s Mamie Taylor at home.

Mamie Taylor

Ingredients
Makes one serve. Approximately 1.5 standard drinks.

45ml Talisker 10-year-old Scotch whisky
15ml lime juice, freshly squeezed
20ml sweetened ginger juice
90ml soda
Lime or candied ginger, for garnish

For sweetened ginger juice:
375ml ginger juice
250g caster sugar

Method

Mix ginger juice and sugar. Leave to dissolve, stir occasionally. (Note: Don’t heat the mixture, be patient.)

Bottle and put in fridge.

Mix whisky, lime juice and ginger juice in glass. Top with soda.

Garnish with lime or ginger.

This article was produced by Broadsheet in partnership with World Class. See the full program for World Class Cocktail Week.