Mark White

Mechanics Institute

Forest for the Trees


Small snifter


Pine needle sprig


50ml Hakushu Distillers Reserve

20ml Salted fig and Pine-needle syrup

15ml Sandalwood Orgeat

20ml Soured Fino Vinegar

2 dashes of Liquorice Bitters


Shaken and double strain, serve up


For the Japanese, tradition does not hinder adaptability, it encourages it. Through their forty plus years of whisky making, the people behind Hakushu have shown this. In a time when produce and waste are becoming ever more taxing on the environment, I wanted to show how traditionally "luxurious" and "difficult" ingredients could be sourced, utilised and preserved in a more sustainable manner, whilst also showing off the flavours found in Hakushu and the effect of the forest that surrounds the distillery.

World Bartender Day at Mechanics Institute

Mechanics Institute

In celebration of World Bartender Day and the hospo friends that surround them, Mark and Murray will be throwing a rager of a party at Mechanics’ Institute on the 11th of February. They’ll both be on deck to make you their Perfect Blend cocktails as well as other killer drinks showing off the best that Beam-Suntory and Mechanics’ has to offer. It’s gonna be a big one, so let’s bring the ruckus! Mechanics’ will also be dishing out burgers with Rye and Apple Juices for $16 everyday between 12pm and 3pm. (Valid from the 10th to the 24th of Feb).