Little black box
Online bar experience-platform Box Bar has teamed up with Scapegrace Black Gin – a naturally black gin – to put together a cocktail kit. The box ($55) includes enough gin for three cocktails, as well as mixers, dried fruit for garnishing and cocktail cards. Our pick? The Ebony Collins – a spin on the Tom Collins, made with Scapegrace Black, limoncello gin, soda water and dehydrated grapefruit.

Alley eats
Chippendale’s Spice Alley precinct has added a new hole-in-the-wall diner to its selection of eateries. Sedap Malaysian is dishing up Malaysian street food, including char kway teow, pai kut wong (pork ribs in sweet-and-sour sauce) and nasi goreng. While you can’t dine in the vibrant laneway right now, you can swing by for takeaway.

Pumped-up protein
Japanese-inspired salad and bowl group Fishbowl has added a new spring special to its squad: the Pump n’ Protein bowl ($16.90). It packs in 32 grams of protein, and includes chicken (or tofu), miso pumpkin, kale, radish, ginger, spicy shoyu dressing, tamari almonds and more. The zesty bowl is now available in-store and will be available for delivery from Monday September 6. Plus, use the code PUMPINAVO when you order via Fishbowl’s website for free avocado on top.

In high spirits
Manly Spirits Co has launched its first-ever whisky – a single-malt number – under its new brand Coastal Stone. There are five different styles available, from five different casks: sherry, pinot, bourbon, port and shiraz. The glass bottle mimics the weathered textures of Sydney’s sandstone cliffs; its stopper is made from Sydney sandstone. The ballot is now open for the sherry-casked whisky; there are just 500 bottles available in its first batch. The ballot closes on September 6, with bottles being dispatched on October 1. The others will be progressively released every couple of months over the next year.

Slamming tequila
Sesion Tequila and Potts Point brasserie Franca have partnered for a virtual masterclass at 6.30pm on September 9. It’s all about sustainability and upcycling (and, of course, tequila). Tune in to learn how to make three cocktails – Franca’s Electric Margarita, a Tequila Pineapple Sour and a Tommy’s Margarita – and a lesson on upcycling ingredients such as pineapple cores and lime skin. Tickets cost $35, and you’ll receive a box in the lead up with everything you’ll need to concoct your cocktails. Order by September 6 to get your box in time.