Unlikely bedfellows that they may be, eucalyptus and whisky make for winter warmth in this drink.
Tim Philips's "Third-Course Fizz" is so named for its position in the drinks-with-food component of the local heat of this year's World Class cocktail competition. This unlikely sounding winner, from the bartender at Ivy's private Level Six bar, paired so well with Rockpool's king prawns with oysters, preserved egg, tapioca and wakame that Philips took the night, won the larger competition and has gone on to represent Australia at the world finals. Ivy, 330 George St, Sydney, NSW, (02) 9240 3000.
LEVEL SIX'S THIRD COURSE FIZZ
Add 30ml Talisker single malt whisky, 10ml Tamborine Mountain eucalyptus gum leaf vodka, 5 tarragon leaves, 10ml lemon juice, 10ml gomme syrup (or a syrup of sugar dissolved in an equal part of water) and an eggwhite to a shaker half-filled with ice. Shake hard, strain into a tumbler filled with ice cubes, top with Australian sparkling wine, garnish with tarragon flowers and a piece of lemon peel and serve.