Top 10 Cocktails of 2014

Naming the top cocktails of 2014 is no easy task. As our regular readers know, we frequent many bars throughout the year and we are often invited to attend tastings and judge cocktail competitions.

For the sake of this list, we have not included any cocktails from bartender competitions that we judged or otherwise, or any of the amazing creations from Gourmantic’s 5th birthday bar hop and the unforgettable party. In this best of list, we are not only naming the cocktail and the bar but the bartender who prepared it.

Here are the top 10 cocktails for 2014 presented in no particular order.

1. Fino Martini at Fino Par

Fino Par, Sydney

Fino Martini (gin, fino sherry and lemon twist) at Fino Par in Sydney CBD prepared by Brett Harris.

2. Genever Crusta at The Barber Shop

Genever Crusta

Genever Crusta (genever, lemon juice and bitters) at The Barber Shop in Sydney CBD prepared by Petr Dvoracek.

3. Penicillin at The Clock Hotel

Pennicillin, The Whisky Room

Originally created by Sam Ross, the Penicillin Cocktail (whisky, fresh lemon, honey-ginger syrup & smoky whisky float) at the Clock Hotel’s Whisky Room prepared by Daniel Molnar.

4. Uncut at The Smoking Panda

Smoking Panda

Uncut (Booker’s Bourbon, Lillet Blanc, Absinthe and Peychaud bitters) at The Smoking Panda in Sydney CBD, an off the menu cocktail prepared by Clément Martin.

5. What’s Up Doc at Eau de Vie Apothecary

What’s Up Doc Cocktail - Eau de Vie Apothecary, Darlinghurst

What’s Up Doc (Tequila, carrot, ginger, citrus and shisho with pickled carrots) at Eau de Vie Apothecary in Darlinghurst prepared by Dr Phil Gandevia.

6. Left Hand Cocktail at Henrietta’s Supper Club

Left Hand Cocktail

Left Hand Cocktail (bourbon, Campari, sweet vermouth and xocolatl bitters) at Henrietta Supper Club in Darlinghurst prepared by Vashti Hardie.

7. Mennonite Martini at The Rook

The Rook

The Mennonite Martini (jonge genever, reposado mezcal, sugar syrup, orange bitters) at The Rook in Sydney CBD prepared and created by Rollo Anderson.

8. The Botanical at the Print Room

Print Room

The Botanical (gin, pomme verte, white grapefruit juice, elderflower cordial, cucumber and egg white) at the Print Room in Paddington prepared by Sean Bosman.

9. Two Sips & It’s Gone at the Stillery

Stillery, InterContinental Double Bay

Two Sips and It’s Gone (clarified gazpacho, celery bitters, gin, smoked celery salt rim, torched rosemary) at the Stillery Bar  prepared by Hemant Samtani.

10. Don The Beachcombers Zombie at The Cliff Dive

L-R: Mr Cavendish, Don The Beachcombers Zombie

Don The Beachcombers Zombie (rum, house-made falernum, Pernod, grenadine, citrus, cinnamon sugar syrup in Tiki mug) at The Cliff Dive by Michael Chiem.

Also in this series… Top 10 Restaurant Dishes of 2014

About the author

Corinne Mossati

Corinne Mossati is a drinks writer, author of GROW YOUR OWN COCKTAIL GARDEN, SHRUBS & BOTANICAL SODAS and founder/editor of Gourmantic, Cocktails & Bars and The Gourmantic Garden. She has been writing extensively about spirits, cocktails, bars and cocktail gardening in more recent years. She is a spirits and cocktail competition judge, Icons of Whisky Australia nominee, contributor to Diageo Bar Academy, cocktail developer and is named in Australian Bartender Magazine's Top 100 Most Influential List. Her cocktail garden was featured on ABC TV’s Gardening Australia and has won several awards. She is a contributor to Real World Gardener radio program and is featured in several publications including Pip Magazine, Organic Gardener, Australian Bartender and Breathe (UK). Read the full bio here.

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