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.
Known for his experimental pairings of local flavours with classic cocktail profiles and mixology techniques the Grain Bar’s new Beverage Manager Sarath Nair takes over his role in November.
Relocating to Sydney from his native India, Sarath will oversee management of the robust beverage offerings at Four Seasons Hotel Sydney, including The Cabana poolside kiosk, premium dining outlet Mode Kitchen & Bar along with lobby-based cocktail outlet, Grain Bar.
Grain Bar on George Street in the heart of the CBD celebrates the fine craft of drinking in a neighbourhood vibe - showcasing passion, produce and people in moody surrounds of subtle lighting, a glowing aqua bar and embossed walls, setting the scene for lingering over cocktails and share plates.
"It has been a dream of mine to explore Australia for about 10 years and I am very excited to join the team at Four Seasons Hotel Sydney and Grain Bar,” Sarath tells AGFG. "Sydney has always been a vibrant city that attracts an array of international visitors and has become known for its world-class food and beverage scene.
"I look forward to sharing my own experiences through Four Seasons’ hospitality and our magical touch points. I can’t wait to host guests at Grain Bar.”
To celebrate the Race that Stops a Nation, Sarath delivers his Melbourne Cup recipe for The Spark of Stallion, using elderflower liqueur, Champagne, a touch of raspberry and edible golden race track glitter. In a tribute to the 2022 Cup winner Gold Trip, this cocktail has floral notes from the St Germain liqueur along with fresh raspberry, making it a refreshing drink on a hot, sunny afternoon.
Sarath’s career with Four Seasons Hotels & Resorts has seen him work in Bengaluru in India, Bangkok and Mauritius, where he was responsible for menu curation, training, resource management and improvement of guest satisfaction.
