Intelligentsia -- Webisode 1
Dan Gregory | Black Pearl
Dan Gregory started as a pastry chef in Brisbane before taking a post as bar manager at the acclaimed Brisbane bar, The Bowery. His career includes a cocktail championship accolade from Amsterdam, a stint at the famed Eau de Vie in Sydney before finding his feet as bartender with the Black Pearl family in Fitzroy Melbourne.
Tzars Breakfast
45ml Russian Standard Vodka
20ml White Port
15ml 1883 Vanilla Syrup
2 dashes barrel aged bitters
1 egg
Freshly grated nutmeg
Ice
Shake and strain without ice (dry shake) then shake again with ice and strain (served up) into a chilled fancy glass.
Barbados on Fire
50ml Mt Gay Rum Extra Old
10ml 1883 Coconut Syrup
7.5ml DOM Benedictine
7.5ml Yellow Chartreuse
zest of one whole orange
5 whole cloves
15ml Fresh Draw Espresso
30 hot water
Flambé rum, coconut syrup, Benedictine and Chartreuse in a shallow dish. Cascade flambé ingredients over clove studded orange horses neck. Extinguish flame with espresso and hot water. Remove clove studded orange horses neck and pour up into punch glasses.
