Scotch Whiskey distillery Aberfeldy joined forces with The Urban Beehive Sydney for an educational lunch for local bartenders to promote the use of responsibly farmed local honey that encourages honeybees and other pollinators.
“Just like honey, Aberfeldy whisky is available across the world. Urban beehives are thriving across Australia, and we are proud to partner with local producers, incorporating delicious tasting honey which is unique to cities into Aberfeldy cocktails,” said Hayley Loveridge, Aberfeldy Brand Manager.
After their bee experience, bartenders returned to the bar with their newfound knowledge and supply of local honey to experiment and get creative. Their task was to spin the Aberfeldy classics – the Hot Toddy and the Golden Dram.
Cocktails will be on offer to consumers during August with Aberfeldy making a donation for each cocktail sold going to the Wheen Bee Foundation, an Australian bee charity that promotes the importance of bees for food security and raises funds for research that addresses the national and global threats to bees.
- Aria has created Parendes, a cacao butter-infused Aberfeldy 12-year-old paired Honey, Orange Blossom syrup and oat milk finished with a dash of vanilla oil
- Burrow Bar produced Golden Tower, a riff on the French 75, with honey notes and hints of Orange.
- Hickson House created Miso Honey, a sweet and savoury riff of an Old Fashioned
- Jolene’s & Nola combined forces for their creation Bittersweet, a twist on the classic Penicillin, combining Mezcal, Chartreuse & Aberfeldy 12-year-oldBittersweet.
- Rosie Campbell’s created The Olden Goldie, with the calming characteristics of the mandarin & chamomile tea syrup
- Smoke Bar at Barangaroo House created the Bee-side – a twist on a Red Hook.
- The Sofitel in Darling Harbour added apple to the mix with their creation Taste Aux Pomme “Smoked Apple Tart” cocktail
- Stitch Bar has reinvented the whisky cocktail and delivered a long and refreshing number that could be confused for a pint. Served with a side of dark chocolate
- The Bank crafted their own take on a classic hot toddy.
- Baxter Inn created the Smokey Joe’s cocktail, a spice and citrusn driven cocktail
- The Doss House created a tall, refreshing winter highball called the Heather n’ Leather Highball .
- The Duke of Clarence has crafted the Hot Toddy with fennel seeds, peppercorn, cinnamon, star anise, clove, rosemary, lemon and orange peel with a warming hint of ginger.
- The Copper Queen by The Swinging Cat mixed citrus, homney and chocolate for a twist on an Old Fashioned.
- Zushi (Barangaroo and Surry Hills) created The Honey Helper, a tall, refreshing and sweetened highball