Get the recipe for INXS at PS40

The Pornstar Martini is a drink that has long been super popular in the UK, but has only recently began making serious headway here in Australia.

And now it’s getting the PS40 treatment. What does that involve? Well, it’s called INXS, and you know it’s gong to be delicious.

“It’s our twist on a Pornstar Martini,” says owner and bartender Michael Chiem, who created the drink along with bartender Joffy Rhodes. “But make it a carbonated clarified punch. [We’re] playing with wine as part of its base and bolstering it with black cardamom and Earl Grey.

“The prosecco that is normally served on the side has been swapped out for a sweet wine jelly that we encourage people to eat as they drink their drink.

“It’s called the INXS because of it’s over the top interpretation of a modern classic. And it is a special collaboration between a senior bartender and someone who had just started working in a cocktail bar.”

INXS

DAY ONE - SPICE MIXTURE - Gently mortar pestle 10g green cardamom and 10g black cardamom - Add 5g star anise and combine all spices to a pot on medium heat. Dry toast for a couple of minutes until fragrant. - Add 750ml old white wine and 750ml young coconut water. If there’s no old white wine use any opened tropo or vermentino. - Add 5g ginger powder - Bring to the boil and then turn down to a simmer for 5 minutes with a lid on to cover (or bowl if you don’t have a lid). - Add the following to the pot immediately after -1000g caster sugar - 25g earl grey tea - 50g lime peels -Stir in well until the sugar is well dissolved and then keep in the cool room over night. Leave a note in the handover to continue Day Two steps and make sure we have all ingredients to do so. Z aw no

DAY TWO STEP ONE - MILK MIXTURE - Heat 3500ml of milk in a pot on a medium heat while stirring the bottom constant s to ensure it doesn’t burn. It’s ready when it is showing lots of steam but don’t let it boil. Turn off heat and add 250ml of old citrus

STEP TWO - BOOZE AND JUICE MIXTURE Combine all the following Banana liqueur 400 Vanilla vodka 3600 Pineapple/Passionfruit 1500 - to make this cold press 900 pineapple and add passionfruit pulp. Blend well in the thermo and set strain through chinois until you achieve 1500 in total volume. Reserve all the good passionfruit husks in a container in the freezer for garnish.

STEP THREE - Strain the finished Milk Mixture through a large coffee filter / big strainer setup over a clean👏🪄💯🇱🇰🏴󠁧󠁢󠁳󠁣󠁴󠁿🇹🇷 white bucket. - Combine Booze and Juice + Spice mixtures, when most of the whey (milk liquid) has strained add this in too. - Now that everything is one tub strain it through the milk solids three times, communicating to the team and over the handover. - Prior to the last strain, give the collecting bucket a quick spray rinse to remove any potential sediment for a clean collection of finished cocktail.

WINE JELLY
500g water 300g caster sugar 32g gelatine (soaked in iced water) 400g demi sec wine 600g tropo sparkling - Pour the 600g of tropo into a vessel to allow the fizz to settle a bit • Soak the gelatine in ice water for 15 minutes and squeeze genltly to remove excess water before using • Make a syrup with the water and sugar, simmer in a pot and remove from the heat for 1 minute. Add the soaked gelatine and stir to dissolve. • Place the pot in a big bowl of ice water and add the sweet wine, stir occasionally until starting to set. Keep going back to it every 5 minutes or so to stir. • Once fairly viscous gently pour and stir in the tropo and immediately pour in to passionfruit moulds and set for at least 6 hours before use. Use a tray filled with dry rice to level out the moulds. NOTE- if you get quite a heady mixture due to the fizz in the tropo decant a little bit off to one side to let it settle. Best to pour a less foamy mixture in to the passionfruit moulds first.