Cocktail talk with John Toubia

Cocktail Talk with John Toubia at InterContinental Sydney’s Supper Club
The Culinary Life

Supper Club is undoubtedly one of Sydney’s best-kept secrets. Perched atop InterContinental Sydney, 32 floors above the city, the views are uninterrupted and span from the inner city to the Harbour Bridge to the Opera House, right over the Eastern suburbs and beyond.

BUT, the views are not the only reason to visit.

In fact, it’s the incredible cocktails and cool sophisticated ambience that captures the hearts and palates of Sydney’s elite crowd. Behind this elusive experience (and bar) is resident mixologist and cocktail guru, John Toubia.

John is a well-versed master at creating classic cocktails with a signature twist. His recipes have earned international notoriety having been featured in publications around the world (read about the Shiraz Negroni here), with his ‘classics-with-a-twist’ collection being his stamp on Sydney’s bar scene.

Below, John shares the story of one of his favourite flavours for spring.

The Tequila and Blackberry Gimlet

Each spring, I love to pull this recipe out from my twisted classics repertoire. This drink was created in 2008 at a late night haunt called Aperitif (which served the best snail dish I've tasted to date!). I was really big on Tequila at the time and had tried twisting almost every classic cocktail with Tequila. After considerable failures, Tequila & Blackberry Gimlet was a silver lining - a refreshing outcome to a rather challenging twisted Tequila saga.

Here's the exact recipe for those who wish to recreate this at home:

What you'll need:


1 bottle of Tequila Reposado - Ensure your Tequila is 100% Blue Agave (this will be listed on the label). Reposado means ‘rested’ which means it’s aged slightly

1 bottle of Crème de Mure - A French blackberry liqueur. Massenez is a great brand

1 bottle of Rose's Lime Cordial - Schweppes lime cordial is also a good substitute

1 Lime

Ice cubes


1 mixing glass - Mixing glass can be purchased from specialty hospitality stores, however you can use a carafe or juice jug (provided it's got an open top for you to stir the drink in

1 bar spoon - again this can be purchased from hospitality stores however, a long spoon or tablespoon will also suffice

1 measuring jigger or small jug

1 cocktail glass - Martini or Champagne saucer, whichever you prefer (I'm LOVING vintage Champagne saucers right now!)

1 vegetable peeler


  1. Fill your mixing glass with ice to the top
  2. Add 50ml of Tequila 
  3. Add 15ml of Crème de Mure
  4. Add 10ml of Rose's lime cordial
  5. Cut 1 lime wedge, squeeze the wedge into your mixing glass and drop the lime wedge in also
  6. Using your bar spoon, stir the ingredients for 30 seconds
  7. Pour the cocktail into your cocktail glass without ice (strain off the ice by gently holding the ice back with your bar spoon while you pour into the glass)
  8. Using your vegetable peeler, peel a large lime zest off your lime
  9. Squeeze the lime zest in the air to remove excess citrus oil, twist the zest using your fingers and drop the zest into your drink
  10. Enjoy!

Happy bartending!

Tequila & Blackberry Gimlet is available by request at Supper Club, open Friday and Saturday evenings from 8 pm.

September 14, 2017