Bars

Grain Bar New Cocktail Menu

Grain Bar at the Four Seasons Hotel Sydney has recently undergone a few changes with the appointment of Roderick Boerma as Bar Manager and Lance Essihos as Assistant Bar Manager.

Grain Bar
L-R: Roderick Boerma, Lance Essihos (Photo Supplied)

Originally from Amsterdam, Roderick has managed The Living Room and Bar at Park Hyatt Sydney, after working in some of Amsterdam’s best bars and luxury hotels, including then new boutique Andaz Hotel and Sofitel Legend Grand Amsterdam. He brings to Grain Bar a passion for local craft spirits, drawing from his own interest in the stories of Australian distillers.

Together with Lance Essihos whose previous roles include managing Gowings Bar and Gilt Lounge at QT Sydney, and the bar team, they bring to Grain Bar a new and revitalised cocktail offering.

Adopting a simpler approach of showcasing the spirit as the main player, the team has created a cocktail list that reduces the use of liqueurs and complicated ingredients and uses as much fresh products as possible such as house made syrups. While the menu is not focused on a particular spirit, it has been designed to appeal to all demographics so you’ll find spirits such as Pisco, Cachaça, Tequila and Mezcal alongside Gin and Vodka.

Grain Bar
Kiwi Ginger Smash

The Kiwi Ginger Smash ($20) combines Cachaça with kiwi fruit and ginger peppercorn syrup, shaken and served on ice with candied ginger. On its own, the drink is a little light on flavour, but take a bite of the candied ginger and it adds an element of spice and brings the drink to life.

Grain Bar
Mr Watson #2

Mr Watson was a regular customer who had a cocktail named after him. When he returned to find the cocktail has been replaced, the team created Mr Watson #2 ($20) in his honour, a sessionable mix of tequila, passionfruit, lime juice and agave.

Grain Bar
Smoked Cherry Bomb

The Smoked Cherry Bomb ($20) brings together the right balance of smokiness from mezcal and cherry flavour from Luxardo Marachino with a shiraz wine float. If you’re new mezcal and smoky cocktails, this one makes a perfect introduction. It’s neither too smoky nor too confronting, and one that can easily be ordered again.

Grain Bar
Alec’s Tears

Alec’s Tears ($20) combination of Crème de Violette and Ketel One Vodka shaken with egg white and Angostura bitters is an elegant sipper. Don’t be fooled into thinking it’s a girly cocktail. The drink packs a punch while balancing the floral and violet notes.

Grain Bar
My Life’s a Movie

If your preference leans towards sweeter style of drinks, My Life’s a Movie ($20) is not to be missed. Pisco Encanto, Coco Lopez, passionfruit, pineapple, lime juice and an edible garnish of popcorn on a passionfruit husk is not only well made but is set to be a popular drink with the instagram crowd.

Grain Bar
The Cheeky Scotsman

To finish the night, try The Cheeky Scotsman ($20) where The Botanist Gin meet Ardbeg 10 and gets shaken with red berries. It balances fruit and smoke with hints of the botancials in the gin.

Grain Bar
Tempura Prawns

If you’re feeling peckish, the selection of bar food includes popular staples such as salt and pepper squid, sliders and chips as well as cheese and charcuterie boards. The Tempura Prawns ($20) are sweet and lightly battered accompanied by a squid ink yuzu aioli.

Grain Bar
Pizzetta of Truffle

For something more substantial, the Pizzetta of Truffle, Mushrooms and Buffalo Mozzarella ($20) hits the right spot and lines the stomach for more imbibing.

Grain bar is located at the Four Seasons Hotel Sydney and is open daily from 2pm till midnight.

Grain Bar
Four Seasons Hotel Sydney
199 George St, Sydney
www.grainbar.com.au

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This article is posted on Gourmantic.com - All rights reserved - Copyright © 2017.

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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