As our great southern land begins to embrace top-shelf spirits and native ingredients more and more, we thought we'd further investigate some of the emerging trends in the big bad world of local booze.\r\n\r\nThough there's absolutely nothing wrong with enjoying the occasional mid-summer Brojito (FYI: it's a Bundy Mojito topped up with VB and garnished with a Winnie Blue), we turned to our friends at Archie Rose to learn some new recipes that are a little more, er, sophisticated.\r\n\r\nFill your ice cube trays, get yourself a bottle of Archie Rose and whip one of these out at your next garden party to impress even the most know-it-all cocktail connoisseur in your address book.\r\n\r\nhttps:\/\/www.youtube.com\/watch?v=HmebLJe9Ibc&feature=youtu.be\r\n#1 'Bloody Matilda'\r\nIngredients:\r\n\r\n30ml Archie Rose Original Vodka\r\n10ml Beetroot Shrub\r\n120ml Fresh Carrot Juice\r\n10ml Lemon Juice\r\n5ml Hot Sauce\r\n2 Drops Saline\r\n\r\nMethod:\r\n\r\n \tBuild all ingredients in a Can Glass, top with ice then stir.\r\n \tGarnish with Cherry tomato & Mint sprig\r\n\r\nhttps:\/\/www.youtube.com\/watch?v=HGcKxdlLt58&feature=youtu.be\r\n#2 Our Mate Peat\r\nIngredients:\r\n\r\n50ml Archie Rose White Rye\r\n10ml Margan Hunter Valley Dry Vermouth\r\n5 drops Vanilla\r\nPinch of Hickory Salt\r\nAustralian Peated Whisky Rinse\r\n5ml Sugar Syrup\r\nSpritz of Honey Distillate\r\nLemon Peel\r\n\r\nMethod:\r\n\r\n \tAdd everything besides peated whisky and honey distillate into mixing glass\r\n \tAdd ice & stir\r\n \tRinse a small stemmed cocktail glass with peated whisky and discard\r\n \tStrain liquid from mixing glass into cocktail glass, garnish with Spray of Honey Distillate and Twist of Lemon\r\n\r\n \r\n\r\nhttps:\/\/www.youtube.com\/watch?v=I12_kPkymHs&feature=youtu.be\r\n#3 The '1842'\r\nIngredients:\r\n\r\n45ml Archie Rose Signature Dry Gin\r\n20ml Lemon Juice\r\n15ml Wattle Seed Cola (from PS40)\r\n5ml Egg White\r\n2 Bar spoons of Fig Jam\r\nJuniper Salt\r\n\r\nMethod:\r\n\r\n \tPour all ingredients into Boston\r\n \tShake without ice\r\n \tShake with ice\r\n \tStrain into Rocks Glass over a Large Rock.\r\n \tGarnish with Juniper Salt\r\n\r\n \r\n\r\n\r\nInterview With the Bartender\r\nIf there\u2019s one thing that can be said for Australian drinking culture, it\u2019s that our tastes as a nation have undeniably improved in recent times. Upgrading from UDLs to premium spirits, mainstream lagers to craft ales and West Coast Coolers to Pinot Gris, the palates of this wide brown land have matured exponentially, and there\u2019s never been a more exciting time to be a drinker in Australia.\r\n\r\nWhile people are getting #woke about the huge world of spirits and cocktails, hungry for education on whisk(e)y from the Highlands to Honshu, the differences between a London Dry Gin and an Old Tom and why rum from a solera system tastes so goddamn good, there\u2019s an even greater move toward supporting what\u2019s become a burgeoning local scene for craft spirit production.\r\n\r\nWhen Tasmania\u2019s Sullivan\u2019s Cove won best single malt whisky in the world back in 2014, the spirit quaffing world\u2019s ears pricked up and Australia was officially on the map in terms of distilling prowess. Since then, other regions and expressions have started to carve their own name on the mantel, each distillery bringing something unique to the young, exciting table. One such trend is the use of Australian botanicals in the production of gin.\r\n\r\n\u201cThe Bush Tucker movement is seemingly all too slow to take off \u2026 but we\u2019re starting to see it creeping onto more and more menus\u201d says Greg Bampton, Bar Manager at Rosebery\u2019s Archie Rose distillery (and handsome chap behind the bar in the above video).\r\n\r\n\u201cWe use a fair amount of Lemon Myrtle, which you do see occasionally around the traps. It\u2019s one of our native ingredients in our Signature Dry Gin (Which also won the prestigious award for World's Best International Contemporary Gin).\u201d\r\n\r\n\r\n\r\n\u201cIt\u2019s reminiscent of a Peter\u2019s Lemonade icy pole, which you used to get from the corner store after a scorching school day. It\u2019s not surprising that it\u2019s found it\u2019s way into today\u2019s cocktail world. I also see Pepperberry, Saltbush, Finger Limes and Blood Limes appearing here and there.\u201d\r\n\r\nArchie Rose is in the process of ageing whiskies, but while we wait hotly in anticipation for these to be ready for release, we\u2019re invited to cool down with some of their Australian-centric cocktails and mixers, many of which focus on their highly-lauded Signature Dry Gin. So what makes a cocktail fundamentally \u2018Australian\u2019 you ask?\r\n\r\n\u201cAustralia is widely regarded internationally as punching well above its weight in terms of both mixology and service more generally. If you travel to the best restaurants and bars around the world you will find Australians in every nook and cranny\u201d Greg continues.\r\n\r\n\u201cOur bartenders frequently win international competitions, and just this year Melbourne\u2019s Black Pearl took out Best International Cocktail Bar at the Tales of the Cocktail Spirited Awards \u2026 and here at home the standard of our bars is second to none. Australia has a proud profile on the world\u2019s drinks stage. And spirits are following that well-worn path, slowly getting the world\u2019s attention.\u201d\r\n\r\nGreg takes time out of his busy schedule managing the bar at Archie Rose, which isn\u2019t as simple as polishing glasses and putting ice into the wells, to run us through three recipes. Archie Rose\u2019s bar doubles as a shopfront for the distillery, and a dedicated homage to craft cocktails. No expense has been spared on the fitout; it\u2019s spacious, elegant. Dark and comfortable. You are instantly invited to forget that you\u2019ve stepped into a warehouse on an industrial estate, the space is international and welcoming, but with a distinctly proud hint of Australiana sprinkled throughout.\r\n\r\n\r\n\r\nWhen asked about the significance of using local produce, Greg takes the logical approach. \u201cIn every business that uses perishables within its product in some way shape or form there is a saying \u2013 \u201cfresh is best\u201d. That translates to getting [ingredients] from the farm to the plate in the most efficient and quickest way possible. Food miles are an unnecessary modern extravagance. Why pour a gin that was made on the other side of the world when we have such an interesting spirit scene here? Why buy an out of season fruit which was grown in the northern hemisphere when you can utilise the crops of the season grown right here?\u201d\r\n\r\nThis approach has seen Archie Rose go from strength to (distiller\u2019s) strength, with no sign of slowing down any time soon. The growth of our local industry only makes sense when you consider how our tastes continue to develop, with inner-city \u2018hipster\u2019 trends rapidly spreading.\r\n\r\n\u201cI\u2019m looking forward to the high standard experienced in inner cities spreading across the country, it takes time but we\u2019re already seeing sales of high end products increase in rural areas, soon cocktail trends will follow\u201d \u2013 Greg tells us while we\u2019re scoffing the last of his cocktails (should we do another take? I think so\u2026)\r\n\r\n\u201cI also think the current trend of drinking less but drinking better can only be a good thing, as alcohol is certainly something to be respected.\u201d\r\nVisit Archie Rose\r\nHave you subscribed to\u00a0Man of Many? You can also follow us on\u00a0Facebook,\u00a0Twitter, and\u00a0Instagram.