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.
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%.
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.
Spherification
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.
Lava Lamps
An elegant and feminine drink, the bubbles help to keep some of the caviar afloat which pop gently in the mouth.
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.
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.
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.
Shrubbery
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.
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.
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 & 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
www.rabbitholebar.com.au
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