You’ve heard about cold pressed juices. It’s time to get acquainted with cold pressed spirits.
Cold Pressed Cocktails
New Orleans themed bar, The Swinging Cat has introduced a new concept to making cocktail ingredients. Inspired by the current cold pressed juice trend and the work of Heston Blumenthal with hydrating and rehydrating ingredients, the bar team has set out to make their own cold pressed spirits.
The concept is to macerate fruit, nuts and spices in alcohol for a few days, drain the alcohol and then cold press the solids using an industrial based cold press machine which the team sourced from the US. The result is a rich syrup that is concentrated in flavour which forms the base of the cocktails.
Currently on the menu are six cold pressed spirits: an apricot gin, a banana dark rum, a peach bourbon, a cocoa nib vodka, a fig and walnut bourbon and tropical fruits rum. Three have made it into three cocktails with three more being introduced next week.
Elysian Fields Ave
Try the the Elysian Fields Ave, a twist on the Mai Tai made with tropical dried fruits like pawpaw, papaya, pineapple and mango macerated in Pampero Anejo dark rum, and an alcoholic version of orgeat with almonds soaked in Pampero blanco white rum.
Magnolia
Other cocktails include Magnolia, a Julep style dried peach bourbon,
Toulouse Street
and Toulouse Street with Dried Apricot Gin.
The Swinging Cat is open Monday to Saturday from 4pm to midnight 12am Monday to Saturday with live music every Tuesday, Thursday and Saturday night.
The Swinging Cat
44 King St, Sydney NSW
theswingingcat.com
Photo Credit – The Swinging Cat, used with permission.
[…] with tropical fruit and rum, and Magnolia, a Julep style drink with dried peach bourbon. (more on The Swinging Cat cocktails […]