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The Laneway

Cocktail Bars

Head to the Laneway for cocktails and a dose of Charlie Chaplin

First published on 7 Dec 2011. Updated on 10 Apr 2012.

Two of the city’s most talented bartenders in one place? Yup, you’ve hit the Laneway, where Callum More and Perryn Collier are making drinks and breaking hearts. The bar is hidden behind inner-city brasserie the Euro. Walk straight through the restaurant to the dark bar out the back, which confusingly can’t actually be reached by a laneway. Get 'em to make you something with their house-blended whiskey or go straight off the list. There are two of Time Out’s favourite drinks on the list – the Tipperary (whiskey, green Chartreuse, sweet vermouth) and the Boulevardier (bourbon, Campari, sweet vermouth) – and one of the most impressive beer selections we’ve seen in a good long while. Sure, there are flat screens throughout the bar but rather than footy they’re playing cuts from Charlie Chaplin movies. And OK, something needs to be done about that teenagers-losing-their-virginity music - but when they place a Toronto made with their own house-blended whiskey down in front of you, everything’s just peachy.

Time Out Promotion

World Class Cocktail: A Night at the Lodge
by Perryn Collier

Inspired by cold winter's nights, this hot chocolate variation warms inside and out. Coconut fatwashed, Zacapa 23 rum, dark chocolate and Guatemalan single origin coffee bean sauce and roast almond milk are heated, mixed and frothed to perfection and served topped with Ron Zacapa Marshmallow and freshly grated nutmeg. This drink is served with two accompaniments inspired by Zacapa's unique aging process: firstly scorched almond and vanilla biscotti - representing bourbon barrels - and dark chocolate and rehydrated raisin (rehydrated in Px sherry, sherry vinegar and almond essence) to represent sherry barrels. To make the lodge experience complete, the drink is served with a flaming cedar wood chip whose burning scent instantly transports you to a snow-covered cabin by a roaring fire, sipping a hot chocolate, enjoying another Night at the Lodge.

Recipe:
75ml Coconut fatwashed
Zacapa 23 rum
40ml dark chocolate and Guatemalan single origin coffee sauce
130 ml roast almond milk

Method:
Combine all ingredients in a Cadbury Hot Chocolate Maker. Turn on, leave until combined, heated and fluffy (the machine does this automatically) dispense into hot chocolate mug.

Words by Myffy Rigby