5 Kensington Road, Chippendale
@longshore.syd
Chippendale’s newly opened seafood restaurant and wine bar, Longshore, from former Hartsyard house owners Dorothy Lee and Jarrod Walsh, boasts a powerful drinks checklist.
Longshore’s beverage program is curated by Head Sommeliers Isobel McFadden (ex Chin Chin and No 92 GPR) and Elly Walsh (ex Bennelong and Margaret).
Whereas the wine checklist is rigorously constructed, there’s nonetheless room for cocktails. One of many crowd-favourite cocktails Strawberry Previous Original, a fusion of Strawberry-infused whiskey, agave and bitters.
Strawberry Previous Original
60ml Strawberry Whiskey*
15ml agave
1 sprint orange bitters
Pour all substances right into a glass jug, stir with ice and pressure right into a rock glass.
Garnish with dried orange or contemporary strawberry.
ADVERTISEMENT
 
* To make the Strawberry Whiskey:
700ml Blonde scotch whiskey, 500g any strawberry trim (flesh solely), 2 massive bunch of strawberry gum powder, 20g agave
Vacuum seal substances in an enormous bag and punch down all of the strawberries to launch their juices within the bag. Steam this in a 70-85 diploma oven for a minimum of 45 minutes, chill down with ice and fine-strain the liquid.
