Fresh from being named Hotel Bar of the Year by Australian Bartender Magazine, Four Seasons Sydney’s Grain Bar has been pushing into the spring/summer season with a bit of a playful revamp to their colourful list of cocktails, making use of seasonal fruits and blooms to bring extra flavour to their craft liqueurs, premium spirits, and various garnishes.
The bar team has sourced a great range of ingredients to pour a bit more creativity into their concoctions. Cocktail lovers can now expect a menu that reads with the likes of molasses bitters, fairy floss, vanilla pear jam, dragon fruit, bacon twists, toasted marshmallows, edible flowers, juniper berries, maple syrup, white chocolate straws, and pink grapefruit foam.
“Our bartenders have let their imaginations run wild creating these colourful concoctions, coming up with a unique list worth celebrating and falling in love with again and again throughout the warmer months,” said bar manager Alexandra Dahlenburg. “We set out to create cocktails perfect for sipping in spring and summer, to celebrate the longer days and bright nights that Daylight Savings brings.”
The new menu includes Mexican Breakfast, a layering of El Jimador Reposado tequila, Cointreau, avocado, lime and honey thyme syrup poured into a glass and finished with a chilli salt rim; the Caracas which is Pampero Anejo rum with fig and caramel liqueur, molasses bitters, and caramelised fig; Murphy’s Law (featured image), which is built with Bulleit Rye, rocky road liqueur, dark agave, and berries before being garnished with a rocky road; and the Take My Money (pictured above) with El Jimidor Reposado, coco lopez, mint, watermelon, honey, and dragon fruit.
Of course, Grain Bar still maintain their very solid selection of Whisky and an admirable dedication to the spirit. You can read more about that HERE.
Grain Bar
Address: Four Seasons Hotel; 199 George Street, Sydney
Contact: 02 9250 3118
Website: www.grainbar.com.au
Hours: 7 days 12pm-late.
Images supplied.
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