House-made spiced rum, “bathtub” gin, tonic water, vermouth and bitters are just five of the specialties created at Escobar, the ambient bar and kitchen in a classic Queenslander.

Drawing influences from the Mediterranean and South America in its food and drink offerings as well as its name, the venue's distinctiveness is in the details. The El Salvadorian chef, Allan Rivas, brings flair to the menu, which includes haloumi cigars, beef cheeks and fried ricotta gnocchi.

As you savour one of the 100 or so spirits from the gin- and rum-focussed back bar, you can stand around a barrel, playing board games brought in from co-owners Lee and Kalan Douglas' childhood home.

The bar also runs a drinks clinic, a class at which patrons eat, drink and learn about the history and production of selected spirits and cocktails. The barrel-aged gin and cocktail program is another highlight.

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Updated: August 23rd, 2017

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