Together with Schweppes, the first in our series of bartender masterclasses took place over the weekend, with Dave Hobbs of SweatShop and host Dave Kerr showing some Broadsheet readers exactly how to drink creatively by stirring, squeezing, dashing and shaking their way through a selection of bar-quality cocktails, perfect for making at home.

First up was a variation on the classic gin and tonic, a London Buck Highball. Now a standard G&T is a drink we might make at home already, but built in a tall glass, this aperitivo uses Schweppes dry ginger ale in place of the spirit's usual accompaniment of tonic (but still with a lemon wedge). By matching the sweet and subtle spicy notes of the ginger ale with the usual juniper and floral offerings of the gin, this was a simple change from the norm that blended a few staple yet unexpected ingredients.

From there, things got a little more creative with a Morning Glory Fizz. Traditionally known as the original pick-me-up, this cocktail (which dates back to 1916) combines the joys of lime, egg white, Scotch whiskey, a healthy dash of pastis, sugar syrup and Schweppes soda water to finish. After explaining the textural logic behind the use of raw egg whites in cocktails, the boys showed us a recipe that resulted in a refreshing, herbal and foamy offering that, although quite different, would give a ballsy Bloody Mary a run for its money.

Last but not least, we were guided through the creation of a Mexican Paloma. Made from a base of tequila and grapefruit, this vibrant drink is an ideal summertime quencher that intriguingly unifies a few sweet, sour and salty flavours. This time around, class members were shown how to get the best juice out of ripe, ruby red grapefruit, created a salt rim with the assistance of a lime wedge, and were taught the perfect use for Schweppes’ citrus Agrum mixer.

For a full rundown of the SweatShop recipes, simply cast your eyes below. Many thanks to Dave Hobbs, Dave Kerr and SweatShop for their time, wisdom and banter. Next up, we head to the iconic Black Pearl. For more creative recipes, be sure to visit Cocktail Revolution HQ.

Drink One: London Buck Highball

• 30ml London dry gin (Tanqueray)
• Schweppes dry ginger ale
• ice
• lemon wheel to garnish

Pour the gin into a tall glass, add the lemon wheel and half fill with dry ginger ale. Top up with ice, extra ginger ale if needed and another lemon wheel if desired.

Drink Two: Morning Glory Fizz

• 45ml blended Scotch whiskey (Johnnie Walker Black)
• 20ml fresh lemon juice
• 20ml sugar syrup
• 1 egg white
• dash of pastis (Pernod)
• dash of Schweppes soda water
• ice

Aside from the ice, add all ingredients to a cocktail shaker and dry shake to emulsify. Next, top up the shaker with ice and wet shake. Strain into a traditional Delmonico glass and serve without ice.

Drink Three: Paloma
• 45ml 100 per cent agave, reposado tequila (Jose Cuervo Traditional)
• juice of half a grapefruit
• juice of half a lime
• 10ml sugar syrup
• sea salt
• dash of Schweppes Agrum citrus blend
• ice

Use a lime wedge to moisten rim of glass and dunk in sea salt. Shake all other ingredients with ice and strain into salt-rimmed glass. Top with ice and garnish with a lime wedge to finish.

sweatshopbar.com.au
cocktailrevolution.com.au