About these cocktails
Three classic, tropical cocktails created by the team at BarNone, a secret refuge for cocktail enthusiasts.
BarNone came to be in 2004 when its owner, Michael Cotter, was inspired by a visit to the U.S.A. Cocktails were making a comeback and the prohibition-style speakeasies of San Francisco, New York and New Orleans captured his imagination with their bartending prowess and cool, underground vibe.
With no patience for minimalism, BarNone launched with an ‘all of the drinks’ philosophy. The bar’s famous ‘Cocktail Bible’ showcased such an exhaustive list of options that even the most hesitant could be tempted to try something new.
Since then, Melbourne’s bar scene has flourished. Bars have come and gone, but BarNone has endured. Once only served on the comfy lounges in this hidden basement bar, a dizzying range of delicious cocktails can now be enjoyed at home.
Ingredients
Mojito: white rum, fresh mint, sugar and lime juice. ABV 22%
Zombie: five rums, overproof rum, Luxardo maraschino liqueur, orgeat, lime juice, pineapple juice and bitters. ABV 25%
Tommy’s Margarita: blanco tequila, fresh lime juice & agave nectar. ABV 20%
Directions
Mojito: best served chilled. Simply refrigerate first, then serve. Pour into a highball glass filled with crushed or cracked ice. Garnish with fresh mint and a lime wheel. 1.75 approx standard drinks
Zombie: best served chilled. Simply refrigerate first, then serve. Pour into a tiki or highball glass filled with crushed or cracked ice. If you’re game, get creative with a flamed passionfruit bowl to garnish, but don’t forget to blow out the flame before you sip. 3 approx standard drinks
Tommy’s Margarita: best served chilled either by using your cocktail shaker or simply by refrigerating first. Pour into a tumbler over ice. Traditionally, Tommy’s Margarita has no salt rim. 1.6 approx standard drinks
