Rabbit Hole Bar & Dining Spring Cocktail List

Rabbit Hole Bar & Dining has launched a new and inventive cocktail list in time for spring. The basement level bar along Sydney’s Elizabeth Street is renowned for spherification and molecular techniques of co-owner and cocktail bartender, Doug Laming.

Rabbit Hole Bar New Cocktail List
Painkiller Powder 

A world first according to research undertaken by Laming, Painkiller Powder ($21) is an invention of alcoholic powdered rum, mixed with pineapple, coconut and blood orange. Taste the rum first, allowing time to savour the flavour and you’ll get a little kick at the end. Taste the white powder then and mix the two together for a taste sensation. A word of warning, don’t be fooled by this powdered cocktail, the rum powder has an ABV of 40%.

Rabbit Hole Bar New Cocktail List
Jellied G&T 

The Jellied G&T ($11) is an original creation of Eben Freeman of NYC. Laming makes it with No. 3 London Dry Gin which has a citrus character profile that works well with this style of “drink”. Pop it in the mouth, let it melt and it will explode with the flavours of gin and citrus. One word of warning, one of these jellies may not be enough.

Rabbit Hole Bar New Cocktail List

Lava Lamps ($18) make use of spherification techniques with spherified pearls of Pama pomegranate liqueur and Cointreau caviar swimming in a glass of sparkling wine.

Rabbit Hole Bar New Cocktail List
Lava Lamps 

An elegant and feminine drink, the bubbles help to keep some of the caviar afloat which pop gently in the mouth.

Rabbit Hole Bar New Cocktail List
Effen Island

Vodka drinkers would enjoy Effen Island ($19), a delicious and refreshing mix of lime wedges, lemongrass muddles with black lime syrup with a long pour of Effen Vodka and a touch of Branca Menta crowned with a thick and alcoholic coconut foam.

Rabbit Hole Bar New Cocktail List
Breakfast Bouquet

For a girly and floral cocktail, the gin-based Breakfast Bouquet ($18) is a play on a Martini with creme de cassis, rose and strawberry jam and orange blossom water. Heavily perfumed, the drink is finished with a dash of rhubarb bitters.

Rabbit Hole Bar New Cocktail List
Ay Carumba 

Tequila fans would enjoy Ay Carumba ($19) made with tequila, Yellow Chartreuse, lime, piquillo pepper and agave nectar with white pepper and fresh coriander. Complex and well balanced, the bell pepper salt rim accentuates the mix of sour and spicy notes.

Rabbit Hole Bar New Cocktail List

If you’re in the mood for something summery and fruity, Shrubbery ($18) does the trick with a mix of Russian Standard Platinum vodka with berries, elderflower, citrus and rhubarb bitters and amaranth.

Rabbit Hole Bar New Cocktail List
XO Zombie

And for something to put you in a holiday mood, XO Zombie ($17) with Mt Gay XO Rum, Cointreau and Joseph Corton Cocody works its tropical magic. Once the flame has been extinguished in the passionfruit and it has cooled down, sip the spirit and explore the flavours at the bottom with a curious tongue.

Rabbit Hole Bar New Cocktail List
Wood and Smoke

For a special cocktail to end the night, Wood and Smoke ($20) is the star especially for fans of smoky whisky. Auchentosan 3 Wood, Jim Beam Devil’s Cut and Laphroaig 10 yo work their magic with Quassia and Barberry Bark syrup and whisky barrel aged bitters. The drink is served with a smouldering cinnamon stick which tantalises the senses with a warm aroma before the first sip.

Rabbit Hole Bar
Rabbit Hole Bar & Dining

Rabbit Hole Bar & Dining also serves a delectable French-inspired menu – which we previously reviewed – with Executive Chef Tomoyuki Usui ex L’Astrance in Paris at the helm making it a complete drinking an dining experience in the heart of Sydney’s CBD.

Rabbit Hole Bar’s Spring Cocktail List is available from September 1, 2013.

Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.

Rabbit Hole Bar and Dining
Basement level, 82 Elizabeth Street, Sydney
Tel: +61 02 8084 2505
Open Monday to Friday 12-3pm, 6-9pm, Saturday 6-9pm

About the author

Corinne Mossati

Corinne Mossati is a drinks writer, author of GROW YOUR OWN COCKTAIL GARDEN, SHRUBS & BOTANICAL SODAS and founder/editor of Gourmantic, Cocktails & Bars and The Gourmantic Garden. She has been writing extensively about spirits, cocktails, bars and cocktail gardening in more recent years. She is a spirits and cocktail competition judge, Icons of Whisky Australia nominee, contributor to Diageo Bar Academy, cocktail developer and is named in Australian Bartender Magazine's Top 100 Most Influential List. Her cocktail garden was featured on ABC TV’s Gardening Australia and has won several awards. She is a contributor to Real World Gardener radio program and is featured in several publications including Pip Magazine, Organic Gardener, Australian Bartender and Breathe (UK). Read the full bio here.