Sydney’s hip, boutique hotel QT is woven into the creative fabric of the city. QT Sydney is a highly curated fusion of cutting-edge art, bold interior design and historical architecture. The Gilt Lounge is a secretive, late night lounge for the city’s savvy punters. Now and then they will tweak the bar’s seasonal recipes, and this time round they’ve asked some of their favourite mixos to create new cocktails. We snagged five recipes for you.

Corn’n’Broil

30mls Laphroiag 10yr

30mls Pussers Navy Rum

4 dashes of Memphis BBQ Bitters

20mls house-made Falernum

20mls Fresh Lime Juice

Method: Add all ingredients to a mixing glass with cubed ice and stir until chilled and diluted.  Julep strain over cubed ice into a large old fashioned glass. Garnished with Blackened corn and beef jerky. Serve.

Sake It too me, Baby

60mls Sake

30mls Pomegranate blend (juice & Syrup)

10mls orange blossom water

30mls Lemon juice

Method: Add all ingredients to a shaker with cubed ice and hard shake until chilled and diluted. Double strain ingredients into a chilled Nick & Nora glass. Garnish with an edible flower. Serve.

Natural Hipster

50mls Earl Grey Infused Cazadores Blanco tequila

10mls TMD Melon Liqueur

20mls Aloe Vera Juice

½ bar spoon of Spirulina

15mls Lime Juice

5mls Agave

Method: Add all ingredients to a shaker with cubed ice and hard shake until chilled and diluted. Double strain ingredients into a chilled Nick & Nora glass. Garnish with a sprig of fresh parsley. Serve.

Velvet Oubliette

40mls hibiscus infused Old jay spiced rum

20mls Mozart white chocolate distillate

15mls Guinness Reduction

15mls Beetroot vinegar

Topped with Cream Cheese foam

Cream Cheese Foam

4 egg yolks

40mls sugar syrup

100mls single cream

4 heaped bar spoons of cream cheese

Foam canister

2 cream bulbs

Method: Add all ingredients to a food processor and whizz until all ingredients are incorporated. Add the liquid to a creamer syphon and shake vigorously, then charge with cream bulbs. Refrigerate for 30mins before use.

Method: Add all ingredients (except cream) to a two part shaker with cubed ice and hard shake until chilled and diluted. Double strain into a chilled speakeasy coupette, cap with cream cheese foam. Garnish with crushed freeze dried raspberries. Serve.  

The Gilligan

60mls Pineapple Skin infused Elyx vodka

30mls El Dorado Spiced Rum

5mls of Pernod Absinth

45mls Fresh Lemon juice

30mls of pineapple vinegar

20mls House-made falernum

20mls Frosty Fruit reduction

Pineapple Lump Smoke:

2 dashes of pineapple essence

60mls hot water

4 pellets of dry ice

Method: Add all ingredients to a large two tin shaker (except pineapple Lump smoke ingredients) with cubed ice and shake vigorously until chilled and diluted. Double strain over large cubed ice into a copper pineapple and garnish with a dehydrated pineapple wheel and fresh mint sprig. Using the lid of the copper pineapple add 4 pellets of dry ice, then , right before the drink is served, pour the pineapple smoke liquid over the dry ice and place the pineapple on top for smoke and theatre. Serve.

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