Rodney Macuja
A not-so-soft drink from the deeper recesses of the cocktail canon.
This year Melbourne’s pioneering Bar Americano has used Hugo Ensslin’s 1916 Recipes for Mixed Drinks as its operating manual, and one of the springier joys in its pages is a Modern Lemonade. “It’s a great way to introduce the public to the drier Sherries,” says owner Matt Bax. Bar Americano, 20 Presgrave Pl, Melbourne, Vic.
Cut a lemon into quarters and muddle it in the bottom of a mixing glass with 2 tsp of icing sugar. Fill the glass with cracked ice, add 30ml dry Sherry and 30ml sloe gin, shake well and strain into a Collins glass over freshly cracked ice. Top with soda water and serve with a slice of lemon dusted with icing sugar on the side.
