I was lucky enough to receive an invitation to Rabbit Hole Bar and Dining (82-88 Elizabeth St, Sydney) Spring cocktail launch party on Wednesday night, 14 August. Rabbit Hole is known for their exciting, innovative and tasty cocktails. Rabbit Hole are always looking to push the boundary with their molecular techniques in their cocktails. I hear that they are one of a few bars in the world to use Cointreau Caviar Spherification, which they have been doing since they opened late last year.
|Spring cocktail menu|
The booze was well and truly flowing on the night. We were allowed to sample any of the cocktails of the night at the front and back bars. I had the opportunity to try all the cocktails (I hope you don't think I am an alcoholic), except the Jellied G&T. All the cocktails were enjoyable but my favourites were XO Zombie and Wood and Smoke. Although the flame refused to stay lit on my XO Zombie, I found it to be a very refreshing cocktail with great tropical fruit flavours. The Wood and Smoke was my last cocktail for the night and it was definitely a great one to end the night with after all those fruity cocktails. I enjoyed the complex and bitter flavours of this drink. It packed quite the punch, just the way I like it! The perfect nightcap for a midweek night!
|Lava Lamp |
"What a lava lamp? NO! It’s a sparkling cocktail.
Springfield Caviar float through the bubbles
of the glass while Remy Martin VSOP, orange bitters
and demarara syrup highlight the Jansz NV."
"Sierra Millenario Blanco is mixed with Yellow Charteuse,
lime, piquillo pepper and agave nectar, fresh coriander
and white pepper. Bell pepper salt rims your glass. Spicy,
sour and complex. Delicious."
"Lime wedges, lemongrass and muddled with black lime
syrup. A long pour of Effin vodka and a hint of Branca
Menta are added before this drink is topped with a
thick, alcoholic coconut foam."
There were some great canapes served too. My favourites were the wagyu beef slider and the hand cut chips (see my review of the full size version). The slider was essentially a smaller version of the Rabbit Hole burger, which I think is one of the best burgers in Sydney. So tasty! And hand cut fat chip is quite possibly the best chip in Sydney. Crisp on the outside and a thin batter with amazing flavour from the herbs used. And warm, soft, fluffy potatoes on the inside. Just amazing! All the canapes were quite tasty, however they were a little bit messy to eat. A small problem really for some delicious food :9
|Tiede wagyu tartare, egg emulsion and truffle meringue|
|Seared king prawn soft shell taco|
|Seared scallops, celeriac two ways and buckwheat|
|Rabbit Hole wagyu beef sliders|
I sampled these cocktails and canapes as a guest of Rabbit Hole Bar and Dining. A special thanks to Georgie Dodds for the invitation to the launch party.