COASTAL COCKTAILS

Sipping cocktails by the water is a quintessential Australian pastime, but what makes the perfect seaside libation? Quinton Seeto, head bartender at Cruise Bar’s Junk Lounge on Sydney’s glittering harbour, guides us through his new cocktail menu.

WHAT MAKES A PERFECT WATERFRONT COCKTAIL?

For me, it changes with the seasons. In the warmer spring/summer months I would say it would be something light and fruity, driven to be refreshing in the heat. In the autumn/winter months, I would opt for something warming, fairly stiff and strong to combat the cold.

HOW DO YOU CONCEPTUALISE A NEW COCKTAIL BLEND – AND HOW MUCH TASTE TESTING GOES INTO IT?

When creating a new cocktail, I generally start with an idea or theme. In Junk Lounge, we are an Asian fusion restaurant so I tend to focus on Asian ingredients and flavours to start the creative process. The amount of tasting that goes into it is substantial. The first cocktail is to make sure the flavours I have combined work well together and the cocktail looks good (as most people drink with their eyes), then there will be tweaking to enhance certain flavours, mouth-feel and taste. This generally takes a few attempts and eventually the perfect recipe is achieved.

WHAT SPIRITS DO YOU FIND YOURSELF USING A LOT AT THE MOMENT?

Currently I find myself playing with Asian spirits such as Baijiu, Sake, Soju and Sochu, as well as the dark spirits due to the fact that the colder months are approaching.

WHICH ONE OF THE NEW COCKTAILS IS YOUR PERSONAL FAVOURITE?

The Oishisho is my personal favourite among the new cocktails: Bulleit bourbon, lemon juice, pineapple juice, pepper, dandelions and a bespoke spiced pear syrup (poached pears, Chinese five-spice, cinnamon, nutmeg, star anise and Szechuan pepper), shaken together and served over ice and garnished with a dehydrated pear wheel and a piece of star anise. This cocktail is playful; the warmth of the bourbon and the spices come through on the palate, the pineapple lightens it and the lemon juice adds a touch of sourness.

WHAT DISHES WORK BEST WITH THIS?

Chicken karaage, Hainan chicken and rice or braised wagyu beef brisket. cruisebar.com.au