The team behind Bottoms Up Bartenders (who earlier this year made headlines with plans for a Ron Burgundy bar only to be shut down by Paramount Pictures) have returned just in time for one final event before Christmas, one that thankfully won’t bring up any copyrights issues. It’s a continuation of their successful “Edible Cocktails” event in October of this year, imagining classic cocktails as inventive snacks and desserts.
They’ll be bringing this one back on Sunday 18th December, maintaining the theme by having all cocktails served in edible form one way or another, taking over a space at Melbourne’s Loch & Key to highlight 4 inventive interpretations and a stack of gin specials.
The previous event showed just how creative you can get when thinking about the kind of cocktail one would need cutlery for. Those who went along were treated to the likes of an Espresso Martini Lasagne, which was the classic coffee cocktail set with a seaweed extract and a chocolate, coffee, peanut and toasted hazelnut meal soil; a Chocolate Buttered Rum Ganache made from caramelised white chocolate butter and rum with a cover of dark chocolate and a drizzle of white chocolate sauce and cocoa powder; and of course an Edible G&T, using the popular spherification technique to create a G&T sphere that was solid on the outside with a gel pillow and pure liquid on the inside.
For the forthcoming event the team will be switching things a bit, trading in the ganache and dessert lasagne with alcoholic chocolates, espresso terrine, sorbets and a few other surprises.
Each ticket to the event will include one welcome drink and 2 edible cocktails with extras available for purchase on the night. For more information head to the official Facebook event page HERE
Edible Cocktails Part II: Return of the Snack
Where: Loch and Key; 34 Franklin St, Melbourne, VIC 3000
When: Sunday 18th December; 7pm-10pm