The new drinks list: Spirits, beers and soft drinks to seek out
Top tipples to try in 2018.
Marionette Cassis
What is it?
France's favourite blackcurrant liqueur party starter is being made on home turf by Shaun Byrne of Maidenii, bartenders Nick Tesar and Hugh Leech, and designer Lauren Bonkowski. They're using blackcurrants sourced from single farms in Tasmania, which undergo a boozy and sweet maceration and also have their soaking water distilled (and you can get it at Dan Murphy's).
Do we like it?
It smells like jam and resembles the blood of a fuschia Furby, but drinks surprisingly and excellently dry. That makes it a great mixer for not just champagne to make a classic Kir Royale, but also cider, soda, wheat beers such as La Sirene's or served straight up over ice.
Escubac
What is it?
You know everyone is making gin. And that gin by definition must contain juniper. Well, here's Escubac, a gin-like thing that's got all the botanicals infused into the white spirit and none of the genever.
Do we like it?
East London company Sweetdram has been making the one we've seen around bars lately and it's a keeper. It's got cardamom, caraway and citrus, isn't as hell-bent on standing out from the crowd as some craft gins that are like drinking potpourri, and parties hard with tonic.
Deviant Distillery "whisky"
What is it?
Science whisky! Three Tasmanians think they've cracked the formula for making 10-week-old whisky taste like it's been aged 10 years by rapid-infusing the raw spirit with barrel chips, supposedly transferring flavour. It's "whisky" because it can't legally be called that at under three years of age. As Sydney radio host Nic Healy beautifully put it: "It's whisky with a fake ID."
Do we like it?
We also used the science, doing a blind tasting with three Melbourne whisky experts. Their guess on age? "It's probably about 2-3 months old but trying to taste aged." It won't fool a pro, and is pretty "hot" and raw at first sip, but the back palate is smoother than expected.
Actual Australian whisky
We probably don't need imposter local whisky anyway. One of the reasons there has been such a massive increase in Australian gin labels over the past few years is because young distillers needed to make and sell something while their whisky has a long sleep in the barrel. You can expect these new-breed nectars to wake up soon.
Do we like it?
Heck, yes. More Australian whiskies on the market is an awesome thing for both the domestic booze economy and your tastebuds.
Seedlip Drinks
What is it?
English company Seedlip makes sexy booze-free "spirits" flavoured with things such as rosemary, thyme, spearmint, cardamom, grapefruit and cascarilla. Seedlip blends Spice 94 and Garden 108, poured at British restaurants such as The Ledbury, Fat Duck and Clove Club, became available in Australia for the first time late last year.
Do we like it?
Alcohol-free drink options in Australia are pretty grim at the pub. Lemon, lime and bitters? Claytons and dry? Still not really sure what Claytons was made from, but, my stars, it was awful stuff. Mixed with an Aussie tonic and fresh lime, Seedlip spirits are the tasty way to teetotal. Bring on Dry July.
Local larrikin lager cans
What is it?
The Australian craft beer industry is maturing past high-alcohol, highly hopped pale ales to brew easy-drinking lagers more in tune with the Australian climate and mainstream tastes. You can find many of these beers in cans with labels that honour Australia's double-pluggered drinking culture of the '80s.
Do we like it?
Do we ever. The tins might cost a couple of bucks more for a six-pack but we're happy that money is going to a brewer in gumboots around the corner instead of a multinational company. Check out cans from Philter, Yulli's, Frosty's, Mismatch, Beer Farm, Hawke's and Sailors Grave.
Rum and independently owned cola
What is it?
We've never had a greater choice of rum, gin, vodka and whisky in our watering holes. Many punters still love a rum and cola or vodka and lemonade, so if you're going to be ordering top-notch spirits, why mix them with post-mix Coke or Sprite? Good bars have been championing locally made mixers for some time and now pubs are getting in on the action, most notably Maurice Terzini's Dolphin Hotel and Bondi Beach Public Bar, where you won't find one drop of post-mix.
Do we like it?
Yep. Small-batch sodas and tonic waters won't overpower their spirit guides like sugary mass-produced soft drink will. Pubs across Australia, get on board.
Gemima Cody is former chief restaurant critic for The Age and Good Food.
Callan Boys is editor of SMH Good Food Guide, restaurant critic for Good Weekend and Good Food writer.