Sydney’s bar scene has come a long way over the past five years. It has become noticeably more niche, varied and localised, but in return gained a notch of sophistication and confidence. Nowhere is that more evident than on Sydney’s cocktail menus.
“The cocktail scene is becoming a lot more specific,” says Tim Philips, bartender at Dead Ringer and Bulletin Place and former Global World Class bartender of the year. “Venues are fine-tuning their offering so as not to be just a cocktail bar. Many are era- or spirit-specific.”
We’re celebrating that at Broadsheet Restaurant by working with Philips and his team to run our bar. That includes creating our cocktail menu.
The food menu features dishes from Sydney’s best restaurants and bars, so Philips has created nine exclusive cocktails to suit all aspects of the restaurant’s dining experience. “Our cocktails are broken up into two sections,” says Philips. “Aperitifs for before your meal, and digestifs for afterwards.”
To start the meal Philips has created a Strawberry Negroni, which mixes Tanqueray Gin, cold-pressed strawberry juice, organic Rondo aperitif and Australian rosé vermouth (Regal Rogue). There’s also what Philips has called the Three-Grape-Highball, featuring Ketel One, Aperol, lemon and fizz. “These are standalone cocktails to be enjoyed before and after your meal,” Philips says.
Mains dishes include T-bone steak with black pepper and shrimp butter by Master Dining, whipped bottarga pretzel by 10 William Street, and pavlova by The Unicorn. To cap off the meal, Philips has created two punchy, caffeinated digestifs.
The Whisky Noir has a stirred-down blend of cold-brew coffee, Singleton Single Malt Scotch Whisky, vermouth and maple syrup. The Kentucky Sipper combines Bulleit Bourbon with vanilla syrup and a freshly juiced Granny Smith apple.
That’s not the last of it, though. Philips’s final drinks-menu item is designed for the day. Tucked away on the Broadsheet Restaurants breakfast and day menu is Dead Ringer’s Bloody Mary. Made with tomato, salt, Amontillado sherry, Tanqueray Gin, celery, pomegranate vinegar and dashi, Phillips says, “the drink is fuller bodied, rich, umami-laden and refreshing all at once.”
As far as pairings go (Broadsheet Restaurant’s breakfast menu features black-sesame and mango pancakes from Edition Roasters; soft baked eggs and chorizo from Rueben Hills and; Boathouse’s smoked salmon on rye) Philips says, “The Bloody Mary will go with anything, especially in the morning.” He does have a caveat, though: “I would always suggest to go with one only, though. More than one and you’re just drinking in the morning.”