This afternoon, Adelaide Food Central was invited to The Collins Bar for a tasting of their new Prohibition Collection cocktail menu. The prohibition era exhibited a nation wide ban on the production, transportation, importation and sale of alcohol products. This ban stayed in place for around 13 years (1920-1933). Their cocktail menu showcases the alcoholic beverages that were popular throughout this era.
We started off the afternoon with The Chicago Crew – Chivas 12 year old with lapsang souchong tea syrup and house cigar bitters. The initial smell of the cocktail was quite strong, which then you expect the drink to also be. Once the beverage hit the pallet you could feel a warm sensation, which could be seen to be the contrast between the Chivas and the tea syrup. It was also a very light tasting drink, and would be an enjoyable beverage to consume in small portions throughout the night. This cocktail was served short, with a cigar tube and dehydrated lime.
Next was the Honey Butter Old Fashioned – Buffalo Trance bourbon fat washed with butter, honey, lemon syrup with house made chocolate bitters. The two main elements that could be smelt and tasted in the cocktail was the butter and honey. This cocktail was thick and paired very well with the Buffalo Trance bourbon. This cocktail was a little stronger than the Chicago Crew, but could be drunk at ease.
The third cocktail served up was Al Capone’s Jules – Buffalo Trace bourbon, mint granita and mint jelly. The sweet mint jelly paired extremely well with the Buffalo Trance bourbon, as it is typically less smokey than your regular bourbon. Even though the main element to this cocktail was mint, it did not overpower the overall idea of the drink. It is often that cocktails can loose their identity when an overpowering element is used. This cocktail was topped with a sweet and refreshing mint granita, which I would happily eat individually on a hot day.
Favourite cocktail of the day was the Fancy Bourbon and Coke – Gentleman Jack with popcorn infusion and fever tree coke. I must admit that bourbon and coke is probably one of my least favourite alcoholic beverages, but this was my favourite cocktail of the afternoon. This cocktail was something that I have never tasted before, and introduced different flavours to my pallet. As you drink the cocktail you can smell the delicious buttery popcorn. The first taste introduces the refreshing flavour of coke, and then brings you onto the salty and vibrant popcorn element. You are also left with a pleasant after taste of popcorn. The cocktail is served in a bottle with a side of popcorn just to emphasise the beautiful element that is used throughout this beverage.
The last cocktail was Enoch’s Empire – Martell Vsop and Grand Marnier, lemon juice and grenadine. This cocktail is a bright pink drink with a rim of sugar around the glass. As the cocktail was a lively colour it did look like it would be quite easy to drink but it was the strongest of the bunch. The bitter orange flavour coming from the Grand Marnier and the lemon juice complimented the slightly sweet cognac. These acidic and sweet flavours paired together made an overall satisfying cocktail.
We would like to thank the staff at The Collins Bar for showcasing us their beautiful cocktail menu. They were very knowledgeable and helped us with all our questions regarding the beverages and the prohibition era. We would also love to thank Grays PR for inviting us along and hosting another successful event. We really enjoyed our afternoon at The Collins Bar and recommend heading over to sample the new additions to their drinks menu.
Words by Tomika Salerno
WHERE: 223 Victoria Square, Adelaide