Technically, it’s not drinking alone if the bartender is there!
You know the drill…it’s Friday afternoon and time to relax after a long and stressful work week.
What better way to chill out than with a cocktail at your favourite bar or restaurant? Alternatively, you could take the party home and concoct the perfect drink to usher in the weekend.
Welcome to our Cocktail of the Week series, where each Friday we will highlight a cheeky creation to tantalise tastebuds and set the tone for good times.
Let local shine is the motto behind the menu at BLAQ Restaurant & Bar on Brightlands Avenue in Blackheath. Nestled in Kyah Hotel in the heart of the snowy Blue Mountains, discover the joy of eating quality regional produce masterfully cooked by Chef Mate Herceg, in warm and welcoming rustic surrounds of a roaring fire in chilly months, a horseshoe-shaped bar and floor-to-ceiling glass letting the outside in.
Mixologist Dwayne Ninnis brings his My Tai cocktail recipe to the table with a personal twist that will transport you to a faraway tropical destination.
Featuring Plantation Rum, which supports the Eco Tote system to help reduce waste, Brookies macadamia liqueur is added to the usual Mai Tai recipe and orgeat is swapped out for falernum to take it up a notch.
"Your drink is garnished with flowers harvested from the Kyah gardens and fronds from the fruit that is served on our breakfast buffet,” Dwayne explains. "The thing I love about tiki-style drinks is that whether there is rain, hail or shine, they can transport you to a faraway tropical destination.”
