DISCOVER THE WORLD CLASS 50
The definitive guide to the finest drinking experiences
The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.
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Charlie Ainsbury, Blood Sweat & Tears
Blood, Sweat & Tears relies on Talisker 10 and Zacapa 23 to give overall body and depth to the drink, developing a complex palate as they subtly engage with the other ingredients. As Charlie explains: ‘it starts its life as an Old Fashioned and progresses through different flavour sensations – it’s a fine balance of salty, sweet, sour, bitter and hot’. The floral aromatics are made by Charlie using five different flowers from his garden (steeped in a neutral spirit and sprayed from an atomizer). Involving a five-minute walk, the Bondi sea salt is pretty local too; though feel free to substitute with a sea salt handier for you to source.
Watch Charlie creating his cocktail here:
Zacapa 23yr • 30ml
Talisker 10yr • 20ml
Ginger • A thumb
Coconut vinegar water (coconut vinegar & coconut water 1:1) • dash Dale DeGroff’s Pimento bitters • dash
Bondi sea salt rim (Heat filtered Bondi Sea water until dry, scrape off salt)
Garden aromatics (5 local flowers steeped in neutral spirit, sprayed from an atomiser)
Contains 18 grams of alcohol per serve
Muddle the ginger, stir & fine strain the ingredients into a chilled wine glass rimmed with Bondi sea salt. Spray over the garden aromatics.
To try the cocktail made by the man himself visit The Anchor & Bulletin Place, Sydney, Australia