The Swinging Cat Launches Cold Pressed Spirits

You’ve heard about cold pressed juices. It’s time to get acquainted with cold pressed spirits.

The Swinging Cat
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.

The Swinging Cat
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.

The Swinging Cat

Other cocktails include Magnolia, a Julep style dried peach bourbon,

The Swinging Cat
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

Photo Credit – The Swinging Cat, used with permission.


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

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