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"And so I bring an old refrain from days of posts and rails,

And lift the good old words again, for Sunny New South Wales." -Henry Lawson

In Australia, New South Wales is the cradle of the countries wine industry. The first vine cuttings arrived in 1788, but soon died. Even though the first attempt failed, the wine industry eventually flourished. In a similar spirit of the bold individuals that tried to bring wine to Australia, the producers of Regal Rogue vermouth are pioneers. Regal Rogue has taken the next logical step of turning Australia's phenomenal wines into world class vermouth that defy expectations.

One of their creations, Bold Red, embarks on a groundbreaking new path. Regal Rogue Bold Red is one of the world's first semi-dry red vermouths. To produce this unique spirit, they blend Shiraz and unwooded Chardonnay. The combination of these two varietals from the See Saw vineyard in New South Wales produces a fascinating combination. Using this base, Regal Rogue steeps native Australian botanicals such as pepper berry, wattle seed, native thyme, and others to round out the flavor.

This vermouth's deep "bold" red entices you to take a sip. The nose brings a fruity aromatic bouquet featuring cherries. The flavor palate hits a range of notes with hints of herbs, cinnamon, and chocolate coming through.

As one of the first semi-dry red vermouth, you can try substituting it into recipes that either call for sweet or dry vermouth. However, my preferred way to enjoy it is with one large ice cube and an orange slice. This vermouth definitely deserves to be sipped on its own. However, incorporate it into your favorite martini recipe and see how it plays with the vodka or gin. I found it pairs excellently with different whiskies when substituting for sweet vermouth even though it is semi-dry. Embrace your rogue spirit and come up with novel ways to use this unique vermouth.



Twist on a Classic: Old Pal

I wanted a classic cocktail that would allow Regal Rogue Blood Red to shine. I tinkered with the proportions of the Old Pal to bring vermouth forward. Bold Red melded perfectly with the bitterness of the Campari and the spice of the rye.

For the drink:

-1 1/2 oz rye (Stauning Rye)

-1 oz Regal Rogue Bold Red

-1/2 oz Campari


Lemon peel


Nick and Nora

Add all ingredients to a cocktail mixing glass with ice and stir for 30 seconds. Pour into your glass through a Hawthorne strainer. Garnish.

Something Original: Aussie Opera

Maybe it was a stereotypical choice, but I wanted to feature the Sydney Opera House for a cocktail. Regal Rogue comes from New South Wales and Sydney is the capital of this Australian state. I tried to assemble an array of flavors that would work in harmony and tried to incorporate the colors of both the Australian and New South Wales flag.

For the drink

-2 oz Regal Rogue Bold Red vermouth

-1/2 oz Japanese whiskey (Nikka Coffey Malt)

-1/3 oz allspice dram (St. Elisabeth)

-1/3 oz pear liqueur (Clear Creek Pear Liqueur)

-2/3 oz fresh lemon juice

-1/4 oz sugarcane syrup

-Egg white


Butterfly pea flower mist



Add about 6 butterfly pea flowers to 2 oz of water and allow to steep for at least 30 minutes. You want to make the color as vibrant as possible. Carve out an outline of the Sydney Opera House from cardstock or plastic. Place your glass into the freezer. Add all the ingredients to a cocktail shaker without ice. Shake for 30 seconds then add ice and shake for 15 more seconds. Pour through a Hawthorne and fine mesh strainer into your glass. Using an atomizer or mister spray the design on top of the egg white foam with the butterfly pea water.

Eat Your Spirit: Bold Red Poached Pears and Sabayon

I have always wanted make poached pears. Regal Rogue Bold Red seemed the perfect alcohol undertake this dish. Many poached pear recipes use wine and then add herbs and spices. The Bold Red already has such a range of flavors I simply added sugar and a touch of salt. I topped the pears with a vermouth-based sabayon to add a creaminess.

For the poached pears:

-200 ml Regal Rogue Bold Red vermouth

-1/4 cup sugar

-1/16 teaspoon salt

-2 bosc pears (slightly under ripe)

For the vermouth sabayon:

-3 oz Regal Rogue Bold Red

-2 egg yolks

-1/6 cup sugar

-Pinch of salt

Poached pears:

-Set a sous vide to 175 degrees.

-Whisk together the vermouth, sugar, and salt.

-Pour the mixture into a ziploc bag and add the pears (leave them whole).

-Remove the excess air and cook sous vide for 35 minutes.

-Transfer the pears and wine mixture to a fresh bowl. Allow it to rest for 15 minutes then refrigerate for 2 hours.


-Bring about 1/2 inch of water in a medium sauce pan to a simmer.

-As the water comes to a simmer, whisk all the ingredients together in a heatproof duralex or pyrex bowl.

-Once the water is simmering, place the bowl over the water.

-Whisk constantly until the sabayon has thickened and increased in volume. You can use a thermometer to test it, with a temperature of 160 being done. This should take about 5 minutes.

-Serve the poached pears and add the sabayon



This post, like others about regions I have not been to, means this section of the post is a little different. While I have not been to Australia, this is an assortment of places I would like to visit and bars and restaurants of interest.


Things to do:

-Whale watch along the splendid coastline.

-Learn to surf in Byron Bay.

-Relax at Whale Beach north of Sydney.

-Plan your trips to wine country.

-While perhaps cliche, the Sydney Opera House seems worth a visit.

-Enjoy the outdoors at Sydney's Royal Botanic Gardens.

Places to stay:

-Stay at the Tanja Lagoon Camp when visiting the Sapphire Coast.

-The Adina Apartment Hotel gives off Scandinavian vibes.

-For a boutique hotel experience, stay at the Crystalbrook Albion.

Food and Drink:

-Visit See Saw Vineyard where Regal Rogue sources their wine.1

-The Netflix show Chef's Table made me so interested in trying Firedoor.

-Try one of the most renowned Cantonese restaurants in Sydney: Yum Cha.

-Check out the button bar for cocktails.

-Visit the Carriageworks Farmers Market.


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