Caellan Sparkes

Xoong


Kentucky herbal

Glassware

Coupe

GARNISH

Thai basil

INGREDIENTS

50ml Maker's Mark

5ml Chartreuse

20ml rose

3 drops of Shiraz

10ml Thai basil and kafir lime leaf infused sugar syrup

15ml Lemon oleo saccharum

METHOD

Stirred down

THE STORY BEHIND THE COCKTAIL NAME

This cocktail takes me back to when I first discovered my love for whisky and cocktails.

I was a young 18 year old looking for my first opportunity to work in what I consider to be my first proper bartending role. I was handing my cv around everywhere trying to find someone to take me on to teach me the craft. Eventually I got a call back from a whisky bar not too far from where I lived. I went in for a trial and I was honest. I told my bar manager all I knew about whisky was bourbon and Coke. I had never tried whisky neat before and I had little to no knowledge about cocktails. He said he would teach me if I was willing to learn. I got the job and after my first shift I sat down for a staff drink. He asked me what I would like to drink (he was going to make me a cocktail). I told him I have no idea, but I know I like bourbon. So, he made me a whisky sour. This cocktail takes me back to when I first tasted that whisky sour when my eyes lit up and my taste buds were flying everywhere in excitement. I learnt a lot of what I know today in that bar and a whisky sour is where my love for cocktails and whisky started and for that I am so grateful. That is where this drink takes me every time I take a sip. Back to where it all began.

World Bartender Day at Xoong

Xoong

At Xoong we will have a cocktail flyer explaining a bit about the cocktail with the World Bartender Day logos on it also for all our bar tables.