SIP Super Fast

Shake things up with this Super Fast cocktail reSIPe crafted by Kelsey Ramage, founder of The Trash Collective. It's a cocktail that's perfect for any occasion.

Founder of Byrdi bar in Melbourne, Australia, and member of Like Minded Creatures, Luke Whearty shares his twist on the Bamboo Cocktail with this Sushi Mango recipe! Ingredients: 20ml Junmai Ginjo sake 20ml Oloroso sherry 20ml lacto-fermented mango liqueur 10ml brown butter-washed vodka 10ml toasted sesame re-distilled Absolut vodka Ice Toasted nori, for garnish Method: Add all ingredients to a mixing glass. Fill with ice and stir until well chilled. Strain into a chilled coupe or nick & nora glass. Garnish with toasted nori.

Samuel Antonio Bernardo, bar owner of Zest and Spice Bar in Cologne, joins us for a Super Fast feature with his R&G cocktail starring Bumbu spiced rum 🍹 Crafted with verjus, simple syrup, Angostura bitters, and a herbal elixir infused with GABA, it’s a balanced blend of bold flavour and mindful mixology. Please enjoy responsibly. Forward only to those of legal drinking age.

Where exotic meets local and Thailand meets Germany. The talented Freddie Schefferski from the award-winning Jing Jing bar in Hamburg, Germany, serves up the Chandler Bing in this Super Fast episode; one of the venue's many impressive serves. The bold mix includes Absolut Vodka, banana distillate and lime juice cordial, pour over ice and garnish with dill.

Butter. Cheese. Whisky. Tolgahan Saribugday from Kempinski Muscat is serving serious flavour in this Casein Penicillan cocktail recipe for a Super Fast. Featuring 45ml Deacon Whisky, 60ml ginger & honey cordial infused with burnt butter, ice for chilling and dilution, finished with a savoury twist of bergkase & cordial powder garnish. Please enjoy responsibly. Forward only to people of legal drinking age.