Two illustrious Sydney businesses, PS40 and Black Star Pastry (BSP), have combined their powers to create something awesome: a trio of cocktails inspired by BSP’s famous cakes.

PS40’s owner and bartender Michael Chiem has distilled the flavours of BSP’s legendary Strawberry-Watermelon cake, Japanese Forest cake and Pistachio Lemon Zen cake into cocktail form.

“[It was] so intimidating,” Chiem tells Broadsheet of turning the famed cakes into cocktails. “Especially the iconic Strawberry Watermelon cake. We didn’t try to make a complete flavour match. Rather, we drew resemblances and in turn created drinks that would complement the eating experience of Black Star's delicious cakes.”

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The Strawberry Watermelon number is made with a gin base infused with fresh strawberry, rose-petal tea and clarified rose-scented cream. The Japanese Forest cake, meanwhile, is a coffee-and-umami-heavy Old Fashioned made with whiskey, red-miso caramel, Mr Black coffee liqueur, hojicha tea and aromatic bitters. And the Pistachio Lemon Zen cake is reimagined as a Paloma, with red grapefruit and lemon, butter-washed tequila and coriander and fennel seeds.

Chiem and BSP general manager Josef Murray have been friends for around six years – Chiem’s wife worked with him at the now-closed diner Kensington Street Social.

“When he took up his role at BSP, he frequented PS40 and we have always talked about doing something together,” says Chiem. “The lockdown opened up an opportunity for us to actualise this. BSP and PS40 make a great match through a shared attention to detail and the care that goes into each aspect of what we produce. I’ve always been a culinary fan, which inspired our Takeover Tuesdays [dinner series]. I feel like that translates in our drinks, too.”

The cocktails are available in a three-pack ($80), with each bottle serving two. Or you can get a cake and cocktail combo ($125), which comes with all three cocktails, and double-sized servings of their cake twins.

PS40 has also just started delivering slushie packs, to complement the stellar bottled cocktails that have been getting us through lockdown. The Salted Pina Colada and Watermelon Margarita are available at the bar in regular times. And they’re quality: unlike the Fruit Tingle slushies you drank at nightclubs back in the day, these babies aren’t diluted.

“At those bars we went to when we were 18, slushies are made with four to six ice cubes,” says Chiem. “We make up this difference with either cold-pressed watermelon or pineapples. As a result, the intensity of these drinks remains while producing a smoother consistency. (Also there's nothing wrong with a cheesy Fruit Tingle and Strawberry Daiquiri! I could go for one right about now.)”

The slushies come with paper umbrellas, and Chiem suggest you get into the mood by accessorising with a tiki-inspired or floral shirt and blasting Escape by Rupert Holmes. Just keep the slushie pouches in the freezer and give them a spin in the blender when you’re ready to drink. They’re $32 per pouch, and each contains two serves.

Order the PS40 x BSP collaboration here by 3pm for next-day delivery; delivery is free on orders over $100. Order slushie pouches here. Minimum three-drink purchase for delivery, with same-day delivery if you order before 1pm Tuesday to Saturday.