If you feel that your cocktail game needs a little reform, then the cocktail menu at Melbourne’s House Of Correction may just be the discipline you need.
After all, this is a bar that has ‘flavour’ all locked up, especially when you look at cocktails like the Citriodora (which, in case your Latin is not up to par, is the scientific name for the Australian botanical Lemon Myrtle).
If you’ve never tasted lemon Myrtle it adds an unmistakable lemony and tangy flavour, with distinct lime zest notes and a pleasantly lingering, slightly numbing camphor aftertaste. House Of Corrections takes this citrus blast and infuses it with Scotch Whisky.
“We use a sous vide to infuse the Lemon Myrtle with the Johnnie Walker Black Whisky,” said bartender, Izaak Blair. “We chose Johnnie Walker because we needed a whisky that was strong, with enough peat to stand up to the Lemon Myrtle.”
To this wonderful infused Scotch, the bar adds house-made Macadamia Orgreat and a little Lemon Juice. To these flavours, another citrus layer is added with the Italian Liqueur Italicus, which is a rosolio made with Bergamot.
The final part of the cocktail is the addition of Wunderfoam, which is an egg white replacement. Blair explains that the choice to use this, instead of egg white, is not just for convenience but as part of the ethos of the bar.
“We try not to use animal products in the bar for one thing,” he said. “But beyond that, we are trying to create an environment with zero waste and Wunderfoam fits that much better than other substitutes like Aquafaba.”
It may be a House Of Correction but Blair points out that the bar has a very ethical approach to what they do. “We make as much as we can inhouse,” he. said. “This is not only from a sustainability standpoint but also to ensure that everything is as fresh as possible”.
Citriodora
Ingredients
- 50mls (1.69oz) Lemon Myrtle infused Johnny Walker Black
- 20ml (0.67oz) Lemon Juice
- 20ml (0.67oz). house-made Macadamia Orgeat
- 10ml (0.33oz) Italicus
- 5 drops of Wunderfoam
Instructions
Add all ingredients to a shaker tin and dry shake. Add ice and shake again, before straining into a chilled glass.
