Little Chelsea cocktail
- 40ml Beefeater Gin
- 20ml Tio Pepe Sherry
- 15ml fresh lime juice
- 15ml sugar syrup
- 2 inches of cucumber
From a small office bar to the highest honour in bartending - 22-year-old visual arts student Charlie Ainsbury began bartending just two years ago for Bayswater Brasserie before he was whipping up his own creative cocktails. Going through a gruelling three rounds of competition including a written exam, a cocktail-making session in front of a panel of judges and a taste test, Charlie beat hundreds of bartenders across the state to take out the industry's top award.
Method
Muddle the cucumber in a mixing glass. Add all ingredients and shake really hard to combine. Fine strain into a cocktail glass and garnish with a slice of cucumber.
Charlie's tip: Muddle the cucumber a day before and refrigerate for a stronger flavour.
