The sub-tropical clime of Noosa has led to a marked change in our drinking habits. In Melbourne, it was mostly beer and red and white wines, winter and summer. In Noosa’s summer heat and humidity, the drinking diet has varied somewhat and now includes a fair whack of mixed drinks and cocktails, as well as the tried and true.
After some research, the bar is looking well-stocked: a stainless steel cocktail shaker from the local op shop, Angostura Bitters, vermouth, all sorts of spirits and liqueurs. No teensy umbrellas. And in the fridge, the usual tonic water, dry ginger, and soda water. Not to mention various cordials, and limes and lemons and buckets of ice.