Chocolate Pairings by The Everleigh (Melbourne)

About The Everleigh 

Entering The Everleigh is a singular Melbourne experience. Come in through the corner door of the diner, walk down the hallway, climb a few stairs to be whisked back in time to the golden era of classic cocktail bar.

Owner and founder, Michael Madrusan, opened The Everleigh on 4 July 2011. As an alumni of Sasha Petraske's Milk & Honey NYC, Michael had resettled in Melbourne with the intent on building The Everleigh as the newest addition of the Milk & Honey family – while the pressure in this undertaking was enormous, the honour in doing so was even greater.

Taking a purist approach to cocktails, Madrusan focuses upon classics from the time of the cocktail’s birth. His meticulous and systematic attention to detail has been imbued in each member of the The Everleigh family. What sets The Everleigh bartenders apart is that they want to know you. The bartenders spend time with each guest to ensure that your experiences are entirely interactive and engaging. They encourage you to put the menu aside and instead opt for ‘Bartender’s Choice’ (much like a game of ‘Guess Who’ but for cocktails) where the expert team take you on a journey through drinks perfectly suited to your specific tastes.

About David Molyneux

Shortly after graduating from college in 2010, David Molyneux moved from Tasmania to Melbourne, to begin what would become a professional career choice in the hospitality industry. Molyneux ‘cut his teeth’ working in Gordon Ramsay's Maze Restaurant. Molyneux then moved over to The Lui Bar, where he worked under the expert tutelage of Sebastian Reabum, a respected spirits consultant, bar owner and cocktail historian. In 2013, Molyneux then joined the team at The Everleigh, where he remains working today.

To’ak – Everleigh Chocolate Pairing Recommendations

2015 Single Malt Islay Cask 2 Years (73%)

“The time that the chocolate spent in in the Laphroaig barrels provides an alternative character to this edition. Seaweed and light peat smoke are evident. To play along with this character a wine based cocktail is called for. The Guggenheimer, with its bitter and herbal Fernet quality is striking along with the rich fruit, clove and wood spice of the Moscato vermouth base. Simple, but just as elegant as the chocolate it’s paired with.” -DM

Guggenheimer
1/4oz Fernet Branca
2 3/4oz Cocchi Torino Sweet Vermouth
Stir with ice, strain and serve in a Coupe
Garnish with a Lemon Twist

2015 Kampot-Aged (80.5%)

“The distinctive red fruit characteristic of the To’ak range has given way to a drier, spice driven quality in this edition. Curry leaf, light turmeric and cardamom along with drier, bitter cacao nuttiness not unlike roasted almond. To compliment, coffee and dry orchard fruit with a slight anise spice of the American Rye base work fantastic when reined in by the oily nature of lemon peel. This was by far the most interesting chocolate I have tried in a very long time. Pairs so well. Great Stuff.” -DM

Coffee House Rye
2 Dashes Orange Bitters
1oz Rye Whiskey
1 1/2oz Mr Black Coffee Liqueur
Build in a Double Old Fashioned glass and serve over a large rock of ice
Garnish with a Lemon Twist

El Nino Harvest 2016 (78%)

“Bright sweet acid of mandarin, lemon and cherry fruit notes dominate this cacao. A wine-heavy cocktail with cherry brandy and bitter orange, as well as the classic combination of dark chocolate and Chinato. This was first made in 1928 by Ramond Latour for the Paris Cocktail Competition held annually, and this classic is still kicking goals. Rich, complex and fruit driven with a bitter finish, this is my favourite pairing.” -DM

Six Cylinder
1/2oz Dolin Dry Vermouth
1/2oz Cocchi Torino Sweet Vermouth
1/2oz Cocchi Chinato Vermouth
1/2oz Campari 1/2oz Cherry Herring
1/2oz Gin London Dry
Stir with ice, strain and serve in a Coupe
Garnish with a Lemon Twist

Rain Harvest 2015 Dark (80.5%)

“The richer tones of the Dark Rain Harvest against its counterpart the Light Rain Harvest, have redirected the cherry fruit into pomegranate and plum. The acid lingers longer with a distinctive Tonka Bean anise wood spice. Dark molasses based Jamaican rum brings banana, grassiness and toffee to compliment the cacao. At first glance a shaken citrus cocktail wouldn’t think to pair well, however this rich funky and absinthe accented classic has nothing but good to give.” -DM

Shanghai Dash Absinthe
3/4oz Lemon juice
3/4oz Pomegranate Grenadine
1 1/2oz Dark Jamaican Rum
Shake and Strain into a Coupe

Rain Harvest 2015 Light (73%)

“Light acid, pronounced wild strawberry and raspberry, almost a cherry wood floral spice stand out for these smooth cacao notes. This was the first cocktail that sprang easily to mind—it had to be a julep. Smooth brandy richness and herbal floral tones are perfect for this. Adding a little fruit to the paring, the Floridita Julep from the La Floridita Cocktail book released in Cuba cicra 1937 gives us the combination of Cognac, tawny port, maraschino liqueur and mint. Delicious.” -DM

La Floridita Julep
White Sugar Cube
Small Handfull Fresh Mint
Bar Spoon Maraschino Liqueur
3/4oz Tawny Port
2oz Pierre Friand Cognac
Plenty of Crushed Ice
Garnish with Mint bouquet, Lemon Peel and Maraschino Cherry