The Beresford

354 Bourke Street

Darlinghurst NSW 2010

Tel: +61 2 9357 1111

info@theberesford.com.au

Google Map.

The money spent on fitting out this grand structure is supremely visible. The quality of the finishes from the front bar, the bathrooms downstairs and the outdoor courtyard are stunning. I hear good things about the restaurant, and the food did look stunning. The menu is available on the website.

Happily the quality is matched behind the bar, with a fine selection of hard to find spirits and bar tending nouse ensuring that any libation that crosses the bar is tasty, balanced and well presented.

Blake Head, another fine kiwi export, whipped me up a great little drink to unwind a busy day at the office, the South Gin Southside. The Beresford has a vodka southside on the list, but my preference is for the extra lift that gin imbues. South Gin is made in New Zealand, by the same guys that make 42 Below. It is a very soft gin, meaning the hefty kick of juniper prominent in most English gin is softened considerably. The liqour is distilled with a couple of native botanicals, namely kawakawa and manuka.

The southside is essentially a gin sour. 3 parts gin, 1 part gomme (sugar syrup), 1 part fresh lime juice. About six to eight leaves of mint are added before the mixture is shaken, strained and served up. garnished with a mint sprig.

The taste is both sharp and cool, the mint hangs on your breath and the drink will also stand up to being made with something a little heftier, say a Beefeater perhaps. Probably not one to stay on all night, but a great way to freshen the senses before a meal, snack or another beverage.

Ron Zacapa Centanario Rum

Rum, for me, is very special. Often overpowered by post mix coke in bars across the country, the Tiki revival has seen the number, quality and popularity of Rum explode.

On the top of the ever growing heap sits Ron Zacapa. This Rum is from the mountain regions of Guatemala. What this means is that the sugar cane is grown at altitudes in excess of 23oo meters above sea level. The result is an exceptionally smooth Rum, beautifully packaged. Ron Zacapa comes in 15, 23 and 25 yr old versions and is now being imported and distributed in Australia by Diageo.

I cannot stress enough just how gorgeous this sweet nectar of the gods tastes. It is best served on its own, like a fine single malt. Add a little ice if you must.

Many would say that to use this, the finest of spirits in a cocktail is a waste. In general, I would agree with this line of reasoning. However, I have come across one recipe that does the flaxen bottle justice. The Imperial Mojito. 

Add a generous measure of Ron Zacapa to a highball glass. Twist off six or seven leaves of mint and rip them roughly in half and add them to your glass, you can add a little sugar or mint syrup but the Rum packs a good measure of sweetness as it is. Top it up with ice and give it a generous stir to release and mingle the minty oils. Top the highball off with Champagne, Bollinger for my preference but I heartily encourage experimentation. Garnish with fresh mint, a straw and a warm, hammock filled afternoon.

The Victoria Room

Old World Elegance

 

Level 1, 235 Victoria Street
Darlinghurst NSW 2010
Sydney, Australia.

+61 2 9357 4488

Google Map.

Up a set of awkward but seemingly authentic warehouse stairs, lies Sydney’s Victoria Room. 

A stylish eating and drinking affair, the room gets a little crowded, so either get there early enough to get a seat or a pice of the bars real estate, or get your game face on and stare down any number of on-the-cusp tweentie somethings to mark your territory.

I started proceedings with a Rittenhouse Manhattan from the house list. A very generous measure of Rittenhouse Rye, stirred over ice with Cinzano Rosso. It was a smoky wonderful treat, perfect for cutting through the lethargy remaining from my meal. 

Rittenhouse Rye Whisky was originally launched upon the repeal of Prohibition by the Continental Distilling Company of Philadelphia , and was subsequently acquired by Heaven Hill Distilleries, the nation’s largest independent family-owned spirits producer and the second largest holder of aging American Whiskey in the world.

For a follow up, I ordered one of my favorites, the Aviation Cocktail. I prefer mine with Tanqueray stirred over ice with just a dash of Luxardo Maraschino Liquer and around 10 mls of fresh lemon juice. Strained up in a martini glass and icy cold is the way to drink this one.

Traditional recipes may call for the addition of Creme de Violet or as much as 15 mls Maraschino, but I find this overly floral and sweet. The drink originates from the prohibition era, when the gin was made in bathtubs, served in teacups and needed a lot of hiding. Use any of the new style premium gins and you’ll find this a delightful experience.

Overall, the Victoria Room was an average experience, with an overcrowded bar and long waits for service being offset by friendly, engaging staff. I’ll go back and try it again, hopefully on a quieter night.