International Bartender Cihan Anadologlu is in Sydney and has prepared a unique cocktail list inspired by the city.
Cihan Anadologlu with Fly To Australia Cocktail
Cihan Anadologlu began his hospitality career as a bar back in the Four Seasons Hotel in New York after an attempt at becoming a professional basketballer ended. His hospitality education took him around the globe to London, Munich, Hong Kong where he was the Bar Manager at the Four Seasons Hotel. Moving back to Munich he started at Schumann’s Bar which won “Best International High Volume Cocktail Bar” in New Orleans in 2014 at “Tales of the Cocktail” which at this stage he was head bartender. He subsequently left to start his own consulting business and has been working with the Shangri-La hotels.
Cihan is the winner of ‘Grey Goose 10’ Competition in 2013 which allowed him to create a cocktail for the 2014 Oscars and Oscar after parties such as The Governors Ball and Vanity Fair’s Oscar Party.
His new bar, CIRCLE by Cihan Anadologlu will soon be opening in Munich. In travels around the globe, Cihan has been greatly impressed by the creativity and quality of female bartenders and as such has drawn female bartenders only from around the world to work at CIRCLE. He says that CIRCLE is the first Members Only bar in Germany.
His visit to Sydney coincides with Good Food Month where he’s created six cocktails that are only available at Blu Bar until 25 October.
The Oscars Cocktail (sample size)
As enjoyed by the stars of Hollywood, The Oscars Cocktail is a combination of all things French with Grey Goose Vodka, fresh pressed lime juice, dried lavender, fresh green grapes and honey syrup garnished with dried lavender. What first strikes before tasting are the aromas of lavender and honey.
Beautiful Harbour (sample size)
The Beautiful Harbour is refreshing with Grey Goose Vodka mixed with Summer Berries (Strawberries, Raspberries, Blackberries), Chambord Liqueur, Mascarpone Plum Liquer Espuma and Aged Balsamico. With the mascarpone and berries this is almost a marriage of dessert and drink.
From Sydney With Love (sample size)
From Sydney With Love uses Bombay Star East Gin with Homemade Ginger Beer,
Martini Dry Vermouth infused with Sandalwood and dehydrated Pineapple, Oranges, Lemons, Ginger Confit at the bottom of the glass. There is a good hit of ginger and the fruit comes to the fore.
Cacao Old Fashioned
For something with a bit more serious, the Cacao Old Fashioned with Michters Rye Whiskey infused with cacao beans which have been crushed and infused with Whiskey for 24 hours, Pedro Ximenez Sherry and Chocolate Bitters is one to try.
Other cocktails on the list include Fly To Australia with Baron Otard Cognac infused with dates syrup, reduced Portwine and Turkish Coffee which has been brewed and double filtered is an alternate coffee cocktail.
D Daiquiri is a double take. It is garnished with Dried Amazonas Ants. Just a few are added to the Bacardi 8 anos, with the juice of limes that have been grilled and a
Sweet Pale Ale Syrup with Sezchuan Pepper.
Then there is the Opera Bloody Mary with Grey Goose Vodka that has been Chilli infused, Green tomato water, Umami Vinegar, Black Truffle Salt Truffle Oil and Szechuan Pepper to get the juices flowing.
Cocktails are priced at $21 and will be available from 5 m to 11 pm until 25 October 2015 as part of Good Food Month.
Blu Bar On 36
Shangri-La Hotel
176 Cumberland Street
The Rocks, Sydney, NSW 2000
Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.
