Dish · Eau de Vie, Sydney
Firehawk
Grey Goose Vodka, ruby port, grapefruit cordial, strawberry gum, eucalyptus bitters, basil oil, gum leaf; served up. A bold and herbal take on the classic, Gimlet. Ruby port and strawberry gum give a bold tannic back note with the grapefruit cordial providing the perfect amount of zesty acidity. A torched gum leaf finishes the serve to add layers of complexity.
- First documented
- 2026
- Latest documented
- December 10, 2026
- Appearances
- 1
- Description revisions
- 0
From the record
FIREHAWK is documented in the Cartelier archive as served at Eau de Vie in Sydney, NSW. It appears on the menu of December 10, 2026 under “TART & FRESH”, listed at 30.5, one of 68 items served that cocktails. As printed, the kitchen describes it: Grey Goose Vodka, ruby port, grapefruit cordial, strawberry gum, eucalyptus bitters, basil oil, gum leaf; served up. A bold and herbal take on the classic, Gimlet. Ruby port and strawberry gum give a bold tannic back note with the grapefruit cordial providing the perfect amount of zesty acidity. A torched gum leaf finishes the serve to add layers of complexity. Every appearance below preserves the menu exactly as published — source, hash, and date — so this dish can be read as it stood on any documented evening.
The dish through time
Each appearance preserves the exact description as it was printed.
As printed — December 10, 2026
FIREHAWK
Grey Goose Vodka, ruby port, grapefruit cordial, strawberry gum, eucalyptus bitters, basil oil, gum leaf; served up. A bold and herbal take on the classic, Gimlet. Ruby port and strawberry gum give a bold tannic back note with the grapefruit cordial providing the perfect amount of zesty acidity. A torched gum leaf finishes the serve to add layers of complexity.
- Menu date
- December 10, 2026
- Service
- cocktails · TART & FRESH
- Price
- 30.5
- Source
- Official source
Served alongside — TART & FRESH
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Every appearance
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