Orlando Marzo's Cocktail Recipes

Westholme has partnered with leading Australian bartender Orlando Marzo to create three cocktails inspired by our wagyu. 

“People often think of cocktails as an aperitif or digestif but they’re so versatile – there are endless opportunities to drink them as part of a dining experience,” says Orlando, who was named Best Bartender in the World after winning the prestigious Diageo World Class cocktail competition in 2018.  

“When I match cocktails with wagyu, I think about the elegant, buttery, rich notes, those signature qualities that wagyu brings to the plate,” says Orlando. “I want to highlight those flavours and bring in other elements with the cocktails.” 

Different cuts and preparations allow for diverse cocktail profiles, adjusting flavour, acidity, temperature and even glassware. “When I think about the freshness and minerality of a wagyu tartare, I think of delicate Spritz elements, while for the more concentrated flavours of a charcoal-grilled ribeye, I move towards the rich, intense flavours of a Martinez,” says Orlando. 

Matching food and cocktails is always about looking for balance. “You reach a golden point when everything just works,” says Orlando. “The cocktail and the wagyu dish is in symbiosis and all the flavours are dancing together.”  

The true victory is finding a diner willing to try something new – and then love it. “The most exciting part of being a bartender is to see someone really happy about a special cocktail you made for them, particularly if it was an unexpected one,” says Orlando. “There’s nothing wrong with a classic red wine match, but I find that element of surprise so rewarding.” 

Westholme Spritz 

A typical spritz includes bitter Aperol, Prosecco and soda. We’ve retained the bitterness and fizz for our signature Westholme Spritz, and added layers of flavour by making a homemade herbaceous cordial.  

This is a refreshing drink that goes down easily. Fragrant mountain marigold brings tropical notes that evoke the Queensland rangelands, while lemon zest adds tart fruitiness. The spritz works beautifully with a wagyu tartare – try this one from Brisbane chef Adam Wolfers and this wagyu tataki from Sydney chef Clayton Wells. 

Orlando suggests you drink this without a straw to make it easier to engage with the heady aromas of the spritz. 

INGREDIENTS 

Mountain marigold and lemon cordial 
1 lemon 
20g (large handful) mountain marigold (or other herb, such as basil, lemon verbena or mint) 
200g (1 cup) sugar 
300ml (1.25 cups) water 
½ tsp citric acid 

Spritz 
50ml (2 oz) Saint Felix Bitter Citrus Aperitivo * 
15ml (½ oz) mountain marigold and lemon cordial (recipe below) 
100ml (3½ oz) sparkling wine, such as Prosecco 

To serve 

cubed ice 
orange zest 
mountain marigold sprig (or other herb), to garnish 

METHOD 

Mountain marigold and lemon cordial 

1. Zest lemon, being careful not to include white rind. Put it in a jar with the rest of the ingredients. Stir and allow to macerate for 24 hours, stirring occasionally.  Strain, retaining liquid. 

Spritz 

2. Place aperitivo, cordial and sparkling wine in a glass.  

3. Add ice and stir gently. 

4. Garnish with orange zest and herb sprig. 

Notes 

• Orlando uses an aperitivo from Australia’s Saint Felix, which includes indigenous ingredients such as lemon myrtle and rosella flower. Campari or Aperol are great substitutes. 
• Leftover cordial will keep for weeks in the refrigerator. Use it to make more spritzes or simply dilute with soda for a virgin refresher. 

Glentana Highball 

When looking for a drink to pair with grilled ribeye, most people would reach naturally for red wine. Our Glentana Highball, named after one of our Westholme stations, is a less conventional match, with dry floral notes which enhance the smooth minerality of our Australian wagyu.  

Whisky brings a smokiness which plays with the flavour of the grill, while the citrus notes – from lemon juice and yuzu soda – bring a freshness which amplifies and cuts through the richness of the ribeye. Try this reverse-seared rib-eye recipe from Tim Hollingsworth. 

INGREDIENTS  

30ml (1 oz) Starward whisky * 
15ml (½ oz) Lillet Blanc * 
15ml (½ oz) lemon juice 
10ml (2 tsp) simple syrup 
lemon wedge  
cubed ice 
yuzu soda * 

METHOD 

1. In a cocktail shaker, add whisky, Lillet, lemon juice, syrup, lemon wedge and a scoop of ice. Give the drink a short, sharp shake. 

2. Strain into a chilled highball glass, fill it with ice and top with yuzu soda. 

Notes 

• Starward Whisky is made in Melbourne, Australia but you can use any single malt whisky. 
• instead of Lillet Blanc, use any aromatised wine or vermouth 
• simple syrup is a 1:1 mix of sugar and water. To make it, combine 2 cups water and 2 cups sugar and stir or shake to dissolve sugar. Store in a squeezie bottle or jar in the refrigerator. It keeps indefinitely. 
• yuzu is a Japanese citrus; if you can’t find yuzu soda, replace with soda water and a dash of lime juice, or grapefruit soda. 

Mitchell Martinez 

Orlando Marzo’s twist on the Martinez is named after Mitchell grass, an Australian plant that nourishes our herd on the Queensland and Northern Territory rangelands. Our Mitchell Martinez has concentrated fruit flavours which meld beautifully with the roasted, caramelised notes of our wagyu tenderloin or striploin.  

The cocktail is stirred with ice then poured into a chilled glass – having a cold drink next to wagyu, rather than room temperature wine, is also part of the experience. The play of heat from the wagyu and cold from the drink allows the melting nature of the wagyu to be experienced anew with each bite. 

Try the Martinez with Nina Compton’s seared New York strip. 

INGREDIENTS 

30ml (1 oz) Saint Felix Wild Forest Gin 
30ml (1 oz)  Sweet Vermouth 
10ml (2 tsp) Palo Cortado Sherry 
5ml (1 tsp) Luxardo Maraschino cherry liqueur 
orange zest 

METHOD 

1. Place gin, vermouth, sherry and cherry liqueur in a cocktail shaker. Add ice and stir. 

2. Strain cocktail into chilled sherry glass. 

3. Spritz with an orange ‘coin’ (a circle of orange zest).  

Notes 

• Orlando uses a gin from Australia’s Saint Felix, which has pine notes thanks to the use of mastic gum. You can replace it with your favourite gin.  
• Palo Cortado is a Spanish sherry; it can be replaced with Amontillado or Oloroso sherry.