Fancy a nice refreshing cocktail before your next flight? Try one of our top picks for pre-flight cocktails that are bound to delight every traveller. Located at different bars within the International and Domestic Terminals, make sure to celebrate your imminent holiday with a seasonal cocktail.
Rum Old Fashioned
Aviation Pier Cafe and Bar, Domestic Terminal, next to Gate 43
Small batch Cargo Cult spiced rum is the base of Aviation Pier's simple but popular Old Fashioned. The bar has given it a unique twist, swapping the traditional Old Fashioned whiskey based base with spiced rum, produced from rich volcanic soils, pure water and sugarcane grown in the sun-drenched tropics of the South Pacific, its sweetness tempered by dry spices that give it an extra kick. The first step on an adventure to the Top End, we say.
- 60ml Cargo Cult spiced rum
- 20ml simple sugar syrup
- Dash of bitters
- Lemon twist
To make: mix the ingredients in a short glass over ice and garnish with a twist of lemon.
Gettin' Figgy wit It
Glasshouse Bar, Domestic Terminal, near Gate 40
This funky twist on a classic mojito is a nod to the '90s hit by actor, rapper and comedian Will Smith 'Gettin' Jiggy wit It', and based on the Esprit de Figues fig-flavoured liqueur. A sip before embarking to the Whitsundays perhaps?
- 30ml Esprit de Figues Liqueur
- 15ml lychee liqueur
- 15ml lime juice
- Soda water
- Lime 'wheel' slices for garnish
- Fresh mint sprigs for garnish
To make: fill a hurriance glass with crushed ice. Pour in liqueurs and lime juice. Top it off with equal parts lemonade and garnish with lime slices and mint sprig.
Brisbane River Grill, International Terminal, Level 3
A passenger travelling to Vanuatu asked mixologist Ricardo Baker to surprise her with something tropical and that provided the inspiration for the Tanquillity cocktail which has become one of its most popular drinks.
- 2 lime wedges
- 30ml gin
- 15ml Midori Melon Liqueur
- 15 ml Malibu Coconut Rum
- 30ml pineapple juice
- 4-6 mint leaves
To make: muddle the lime wedges in a shaker then add gin, Midori Melon Liqueur, Malibu Coconut Rum and pineapple juice. Take the mint leaves in your hand and gently clap your hands together until you can smell the mint aroma. Drop the mint into the shaker and fill with ice. Shake vigorously and double strain into a chilled martini glass.
Corretto Cafe & Bar, International Terminal, Level 4
Manager Lee McKimmin's own passion for blueberries and mojitos led to this combination on the cocktail menu and they soon discovered patrons loved it too - a refreshing aperitif before boarding for a tropical island getaway. The bar staff gets creative for special occasions so come Christmas-time look out for a Santa Claus-mopolitan and other treats for a limited time.
- 60ml Bacardi Rum
- 5-7 blueberries
- 5ml lime juice
- 1-3 lime slices
- 7 mint leaves
- 15ml ginger simple syrup*
- Soda water
- Edible flowers for garnish
To make: muddle mint, blueberries, ginger syrup and fresh lime together then add ice, pour over Bacardi and top up with soda water. Garnish with more mint, lime slices, flowers and a blueberry straw (blueberries on a small skewer). *Make as for simple syrup with sugar and water, adding 100g of fresh ginger peeled and cut into very thin rounds, steep then strain before adding to drink mix.
Windmill & Co, International Terminal, Level 3
The mixologists at Windmill & Co combine their barista expertise with their spirit-ual talent, blending espresso with liqueurs and artistically layering the flavours in the pour. A coffee-cultured update on New York's popular martini.
- 30ml Patron XO Cafe
- 15ml Frangelico
- 10ml simple sugar syrup
- 30ml espresso
- 15ml Baileys Irish Cream Liqueur
- 3 coffee beans for garnish
To make: chill a martini glass with ice then discard the ice. Pour Patron XO, Frangelico, simple syrup and espresso into a Boston shaker with ice, shake hard, strain three quarters of mixture into martini glass. Add Baileys to the shaker and shake hard again. Strain the remainder of mixture into the martini glass using a cocktail spoon to help layer. Garnish with coffee beans.
- Feature image by: Eric Wang
- Originally published: BNE Magazine