Introducing Craft Month, a digital series created to inspire sustainability in the cocktail industry through the use of seasonal produce. For this month’s edition, we're featuring our good friends at Beneath Driver Lane.  

Nestled off Little Bourke St in Melbourne, Beneath Driver Lane is an institution located in the historic vault of the old Money Order Office, an extension of the iconic GPO building. This atmospheric venue is renowned not just for its extensive whisky selection, boasting over 500 different bottles, but also for its unique approach to cocktail craftsmanship. 

The bartenders at Beneath Driver Lane, are masters in creating bespoke cocktails that elevate every spirit they work with. Their dedication to the craft has earned them a reputation for innovation and quality, making the venue a go-to destination for cocktail enthusiasts and whisky aficionados alike. 

One of the standout features of Beneath Driver Lane is their Nitro fountain, which allows them to serve up perfectly ice cold Martinis. Their commitment to supporting emerging distilleries is also evident in their collaboration with Republic of Fremantle, showcasing their love for craft and quality. 

For the 11th episode of Craft Month, we challenged Francesca Camilli from Beneath Driver Lane to create a drink that embodies the flavours of Winter. 

 

Francesca's approach to cocktails is defined by her preference for silky, crystal-clear drinks. When asked about her favourite way to enjoy a cocktail, she invariably opts for this smooth and refined style, which inspired her to create a milk punch. 

Her creation, the Matcha Milk Punch, is a testament to her skill and creativity. 

 

Matcha Milk Punch Recipe 

Ingredients: 

• 45ml Signature Vodka 
• 20ml Matcha Cordial 
• 25ml Oat Milk 
• 5ml Pastis 
• 1 Tablespoon of Greek yogurt per 500ml of batch 

Matcha Cordial: 

1. Brew matcha tea
2. Add sugar to create a 1:1 syrup
3. Keep the syrup refrigerated and use within 3 days (note: matcha will darken and taste more astringent over time).

Making the Final Drink (500ml): 

1. Combine all ingredients in a jug
2. Add cold milk to a container. Slowly pour the cocktail mixture into the milk. Stir and let it sit for a few minutes to allow the milk to curdle
3. Once the whey has set, strain the mixture
4. Strain again using a coffee filter in a funnel and let it cool in the fridge
5. Pour straight from the fridge into a Nick & Nora glass

This innovative drink captures the essence of Republic of Fremantle's dedication to quality and creativity. Melbourne friends, you can now try this cocktail on their menu and experience their exceptional service and collection.  

 

As the Craft Month series comes to a close, stay tuned for final instalment from the lucky last Melbourne venue. 

For more from Beneath Driver Lane, follow them on Instagram @beneathdriverlane