From chamomile-infused gin to caramel popcorn martinis, The Emporium Hotel’s winter cocktail menu revitalises forgotten favourites with bespoke ingredients.
Proving why it was named Australia’s Best Boutique Luxury Hotel, The Emporium Hotel’s new winter cocktail menu is set to serve up some much-needed indulgence and warmth during the cold winter months.
I was fighting off the Tuesday blues that always follow a long weekend when I stopped by the Emporium after work and was pleasantly surprised by their new cocktail offerings.
Emporium’s sommelier and bar manager Robert Lavelle explained how he has fused iconic cocktails with beloved foods to create the new menu.
The mastermind behind the bar has created an exquisite drink by combining chamomile-infused Beefeater Gin with Earl Grey, a concoction he has aptly named the Morning Tea cocktail. This was hands down my favourite drink at Emporium, as well as those listed below:
Scottish Chestnut Treacle
Chivas Regal 12yr, Le Birlou apple and chestnut liquer, apple juice and whiskey barrel aged bitters.
Altos Reposado tequila, Tamborine Mountain choc ‘n’ chilli liquer, Mozart dry chocolate Liquer and fresh chilli.
Caramel Popcorn Martini
Popcorn-infused Absolut Vodka, Tamborine Mountain caramel butternut liquer and caramel syrup.
Chamomile-infused Beefeater gin, Licor 43 vanilla, Aperol, Earl Grey tea, peach purée and rhubarb bitters.
The Emporium Hotel has a dish to match each cocktail, including delicious pulled-pork sliders, local Mooloolaba sautéed prawns, tempura vegetables, banana waffle icecream and lavender passionfruit macarons.
Before heading home, I noted that Emporium is the ideal venue to see or be seen in; patrons can either privately enjoy a drink in a range of secluded lounge suites or perch at the bar underneath the chandelier.
If The Emporium Hotel’s new cocktails sound like the perfect way for you to wash down post-work stress or to indulge a little this winter, you can check out the full menu here.
For more information, visit our dining guide.