Introducing Craft Month, a digital series created to inspire sustainability in the cocktail industry through the use of seasonal produce.

For episode seven of Craft Month, we’re stepping into the world of Torino Aperitivo. In the bustling heart of Melbourne's CBD, amidst the eclectic mix of cultures and flavours, lies the brand-new Italian Aperitivo bar.

Where the warm green tones and brassy finishings create an ambiance reminiscent of a European piazza. And at the helm of Torino Aperitivo’s drinks program is Kealan Brady, pictured alongside one of Torino’s expert drink shakers, Chantalle Narith.

Meet Torino Aperitivo drink creators, Kealan Brady and Bartender Chantalle Narith

The duo who knows their way around an expertly shaken cocktail are also the team behind this month’s Craft Month feature cocktail, titled “Balsam.”

“It’s a summer day banger. Think fresh strawberries and cream, with floral and botanical layers hiding underneath.” – Torino Aperitivo Venue Manager, Kealan Brady

In the making of “Balsam”, Kealan was inspired by a perfumer, Aaron Terrence Hughes, who is committed to sustainability and anti-animal cruelty. His perfume ‘Hard Candy’ has notes of strawberry, honey and tonka bean, which heavily inspire the flavour of the drink.

Crafted with precision, the “Balsam” cocktail brings together Republic of Fremantle Aromatic Gin, Licor 43, Frais de bois, lemon juice, and the signature Tonka and Vanilla infused honey.

Now, let's talk about honey—the kind that's not just sweet on the palate but sweet on the planet too.

We're talking about Rooftop honey, the sustainable ingredient for this month’s Craft Month cocktail. Rooftop Honey is a honey producer committed to sustainability and helping stabilise the bee population in Melbourne with its local urban hives around the city.

Just a stone's throw away from Torino Aperitivo, nestled amidst the Melbourne CBD, lies one of the rooftop honey hives. This proximity creates a sweet collaboration that not only infuses Torino Aperitivo's drink recipes with a delightful twist but also enables them to actively support their local ecosystem, one sip at a time.

 

Full Recipe Method 

The making of the Tonka and Vanilla Honey

1. Add 300g of rooftop honey, 100g of water, 2 grated Tonka beans, 1 Vanilla pod – halved and seeded (add all) to a sous vide bag.
2. Seal and sous vide at 55 degrees for 45mins
3. Let cool and fine strain into a squeeze bottle or honey jar 

The cocktail recipe 

1. Combine 40ml of Aromatic Gin, 10ml Licor 43, 10ml Frais de bois, 20ml lemon juice, 15ml Tonka and vanilla infused honey and 3 drops of wonderfoam to a shaker with ice.
2. Dry shake, then wet shake
3. Pour into Nick & Nora's glass
4. Garnish with grated tonka bean.

Melbourne's cocktail enthusiasts can order Balsam at Torino Aperitivo until the end of February 2024.

The Balsam cocktail is now available to order from the cocktail menu at Torino Aperitivo. As the Craft Month series unfolds, stay tuned for next month’s episode with another fresh establishment: Non-Disclosure Bar in Geelong.

For more from Torino Aperitivo, follow them on Instagram @TorinoAperitivo