Where to grab a cock­tail dur­ing Vivid Syd­ney

A sig­na­ture cock­tail at these bars and pubs will be the per­fect re­prieve from your busy Vivid light hunt

Time Out (Sydney) - - LOVE SYDNEY WINNERS -

Three Bot­tle Man

Three is the magic num­ber at this slen­der venue, and it makes read­ing the drinks list easy: there’s three whiskies, three ciders, three reds and so on. You can visit for a healthy break­fast or lunch in the day­light hours, but in the evenings it be­comes a moody wine and cock­tail bar for the lo­cal liqueur lover. 1 Bul­letin Pl, Syd­ney 2000.

Three Bot­tle Man’s Stars in Their Eyes

- 45ml Salted Caramel and Ba­nana Star­ward whisky - 10ml ap­ple juice - Dash of choco­late bit­ters Stir and serve over hand-chipped ice. Gar­nish with a cin­na­mon quill.


This New Or­leans-in­spired bar and eatery draws on the re­gion’s melt­ing pot of cul­tures to bring fier y Amer­i­can flavours to Baranga­roo. Start your evening with a tast­ing from more than 500 whiskies, then move on to some­thing fruity. Tower 1, 100 Baranga­roo Ave, Baranga­roo South 2000.

Nola’s Lafayette High­ball

- 50ml Tito’s Hand­made vodka - 10ml Crème de Vi­o­lette - 20ml lemon juice - 10ml pome­gran­ate syrup Serve over crushed ice and crown with Crème de Mûre. Gar­nish with pome­gran­ate seeds and an or­chard flower.


Syd­ney’s strik­ing sky­line de­mands an au­di­ence, and this open-air rooftop ho­tel bar has sweep­ing views of the har­bour. Sit­ting atop the Hy­att Re­gency Syd­ney, Ze­phyr has fancy-pants cock­tails to match, with a fo­cus on vin­tage ver­mouth and rum sourced from around the world. Lvl 12, 161 Sus­sex St, Syd­ney 2000.

Ze­phyr’s Vivid Cock­tail

- 40ml 78 De­grees laven­der­in­fused gin - 30ml spiced blue­berry syrup - 3-4 drops but­ter­fly pea - 10ml lemon juice - Dash of faler­num Mix and gar­nish with berries, mint, ed­i­ble flow­ers, orange and lemon. Top with Fever-Tree Mediter­ranean tonic wa­ter.

This pub is the per­fect ca­sual pit stop for Cir­cu­lar Quay ex­plor­ers

Cus­toms House Bar

Its selec­tion of 20 beers, colour­ful cock­tails and the com­fort­able gar­den seat­ing makes this 19th-cen­tury pub the per­fect ca­sual pit stop for Cir­cu­lar Quay ex­plor­ers. Catch up with friends at the long com­mu­nal ta­bles be­fore head­ing out into the fray once more. 30 Pitt St, Syd­ney 2000.

Cus­toms House Bar’s Vivid Dreams

- 30ml Tito’s vodka - 15ml Gal­liano Vanilla - 10ml bianco ver­mouth - 5ml ab­sinthe Shake to­gether and dou­ble strain. Gar­nish with a lemon peel.

Grain Bar

Look­ing to im­prove your liquor knowl­edge? The wise bar­keeps at this el­e­gant cock­tail bar within the Four Sea­sons Ho­tel will guide you though their lists of fine Scotch, Ja­panese whiskies and Amer­i­can drams un­til you’re whip­ping up your own stirred-down drinks. 199 Ge­orge St, Syd­ney 2000.

Vivid Cock­tail

- 30ml Star­ward Sol­era whisky - 15ml Luxardo Maraschino

liqueur - 15ml Dom Bene­dic­tine - 1 dash orange bit­ters - 1 dash black wal­nut bit­ters - 2 dashes choco­late bit­ters Stir down all in­gre­di­ents and serve over a sin­gle large ice cube. Gar­nish with an orange peel.

Doss House

This her­itage-listed sand­stone bunker in the Rocks is home to an in­ti­mate whisky bar ped­dling rare fire­wa­ter, stirred-down cock­tails and char­cu­terie. Nav­i­gate around 150 whiskies from Australia, Scot­land, Ire­land, Ja­pan and Amer­ica, and find rare cask num­bers hid­den in cus­tom oak cab­i­nets. 77-79 Ge­orge St, The Rocks 2000.

Doss House’s Star Struck

- 40ml Star­ward Wine Cask whisky - 15ml plum-in­fused ver­mouth - 4 dashes Pey­chaud’s bit­ters - Ab­sinthe rinse on glass Stir, strain and gar­nish with a twist of lemon.

Doss House’s Baked Ap­ple Sour

- 40ml 78 De­grees gin - 10ml Amaro - 15ml spiced ap­ple purée - 10ml caramel - 25ml fresh lemon juice - 20ml egg white Dry and wet shake and fine strain. Gar­nish with ap­ple slice and cin­na­mon.

Ze­phyr’s Vivid Cock­tail

Grain Bar

Doss House’s Star Struck DBoaskseXXXCock­tail dHoAup­spele’sSBoaukred Ap­ple Sour

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.