A cocktail of flavours to tempt

Wellington Vietnamese/ French-inspired restaurant Apache is turning its attention to cocktails as well as burgers in this year’s Visa Wellington On a Plate.

The eatery took out the Best Burger content in 2016 and while chef Le Minh says winning the cocktail section would be a bonus for his hard working team, it’s more about the clientele.

‘‘It is about bringing a new combination and inspiration to our audience to taste and enjoy, to give them a new experience here.’’

Called Hanoi Meets Welly Martini, the cocktail features Vietnamese drip coffee, Mojo coffee-infused vodka, coffee liqueur, condensed milk and Wellington Chocolate Factory cigar.

Described by Le as ‘‘a real coffee hit’’, the cocktail is accompanied by OX.XO, that is twice-cooked smoked Wakanui OX short-ribs, squash, cocoa, wild leaves and Apache` XO sauce.

Apache’s cocktail has special meaning for Le – it represents his friendship with Mojo boss Steve Gianoutsos and celebrates the meeting of two cultures, Vietnam and New Zealand.

‘‘It did not take long to come up with the cocktail, it has always been in my mind, something that reminds me of my background, culture, friendship ... people around me.

‘‘Steve and I travelled together to Vietnam for a couple of days, we had an idea of a Mojo in Hanoi, then thought maybe we could just test the concept right here in Wellington!’’

As a result, Hanoi Meets Welly Martini combines a hit of caffeine from two different worlds of coffee, caramel, vanilla and sweetened up with a hint of condensed milk. ‘‘Many people have tried espresso martini and also tried a Vietnamese coffee martini before, but we’ve mixed them together to give people a chance to try both at the same time,’’ says Le. ‘‘It’s not just the cocktail but the coconut and the Wellington Chocolate Factory cigar will blow you away.’’

Apache’s concoction is one of 63 created for the 2018 Cocktail Wellington contest.

Southern Cross Garden Bar Restaurant’s alcoholic take on the traditional icecream spider is expected to be popular with festival goers. ‘‘Hokey Pokey Whisky Floaty’’ is inspired by the classic root beer float, combining whisky and Six Barrel Soda Co, poured over hokey pokey icecream. ‘‘I’d call it half drink, half dessert – nothing makes you feel more like a kid at a birthday party than an icecream float,’’ says Southern Cross marketing manager Georgia Teague.

‘‘We’ve upped the ante by combining two locally-produced craft beverages, Six Barrel Soda Co’s sarsaparilla syrup and Thomson Whisky, to bring you a boozy, nostalgic, fizzy combination that’s the perfect accompaniment to our beef, firecracker bacon and cheese doughnut slider.’’

It’s best described, says Georgia, as rich caramel flavours from the hokey pokey icecream, subtle spice and floral notes from the sarsaparilla soda, and warm caramelised fruit flavours from the whisky.

‘‘We chose to use the Thomson Two-Tone Whisky as it has a very approachable flavour profile, perfectly complimenting the cocktail with caramelised fruit and spice flavours, without overpowering with smoke or peat.’’

All 63 cocktails can be scored by the public throughout the festival by visiting VisaWOAP.com.

Scoring drinks out of 10 by August 26 will help determine the five Cocktail Wellington Best Cocktail finalists, to be judged the week following.

The overall winner will be announced at the awards night on September 3.