Wine-based cocktails turning heads

Hunter Valley winemakers may have raised their eyebrows when local bar manager Jamie Walker(below right) began using their wines in his cocktails, but he says the concept is taking off.

Walker, of Goldfish Hunter Valley, told TheShout the idea of wine-based cocktails came from his experience bartending in fine dining restaurants with cocktail bars attached in his native home of Scotland.

He said he’s lucky to be friendly with lots of local winemakers who drink at the bar, and have been very helpful in giving him their ideas on what they think he should do.

“And sometimes what they think I should try and avoid!”

Walker told TheShout that a few of the Hunter’s “old guard” were at first sceptical of the concept, but many have since come round to the idea.

He said they understand the value of putting younger drinkers, or people who wouldn’t normally drink wine, onto Hunter wines.

Kilted Ambrosia (pictured left): 30ml Johnnie Walker Gold, 30ml Tempus Two Tempranillo, 20ml lemon juice, 15ml fig and black chocolate syrup, 5ml Heering Cherry Liqueur, fresh egg white. Shake and double strain into a flute glass straight up, or a rocks glass over ice, served with shaved dark chocolate garnish.

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