It is cocktail time.
When the sun comes out and Australians head outdoors - and upstairs - then cocktails come into their own.
Sydney cocktail bar Dean & Nancy’s on 22 - promoted as a homage to classic hotel bars of golden eras past - overlooks the city from the A by Adina Hotel in downtown Sydney.
Its new Above the Clouds cocktail menu features the venue’s first edible cocktail: Rocketman (above) - which is an astronaut-shaped ice-cream crafted from Haku Vodka and Mapo lemon and fior di latte ice-cream.
Other highlights across the new menu include the Space Taco with taco spice mix-infused Patron tequila; Alien on Holiday with pistachio orgeat syrup, Hendrick’s Gin, fino sherry, lime, aloe vera, and green kiwi; plus the Starry Night (below) with Roku gin, mango, kaffir lime leaf, tincture, and Perrier.
“Living and working in a microgravity environment requires culinary ingenuity and creativity,” says restaurant and bar manager Stefano Filardi, who clearly talks the talk.
“Back on earth, we’ve applied a similar technique to create a cocktail menu that reflects the energy of the city as seen from Level 22 and above.”
Above the Clouds features 17 playful cocktails, many of them edging the $30 mark.
Dean & Nancy on 22, Level 22, 2 Hunter St, Sydney NSW. Open Monday-Sunday: 4:30pm till late.
