Bring on the Havana nights this winter with a spicy twist on a Jack Rose cocktail from Canberra's new Cuban-themed bar Highball Express. "We've added dark rum, berry compote and ginger beer for some zing," says beverage director Lorenzo Focarile. The rum of choice from the bar's 500-label collection is Bacardi 8, which boasts "rich oak, vanilla and spice notes" to complement the Calvados. If time's on your side, Focarile recommends making your own compote using mixed berries and mulling spices such as nutmeg and star anise. Cigars optional.
Highball Express, level 1, 82 Alinga St, Canberra, ACT, highballexpress.com.au
Combine 30ml dark rum, 30ml Calvados, 20ml lime juice, 20ml pineapple juice, 3 tsp berry compote and an eggwhite in a shaker. Shake without ice to emulsify the egg, then add ice, shake and strain into an ice-filled highball glass.
Top with ginger beer and garnish with a toasted marshmallow.