Black-tea ice cubes, sultana swizzle sticks, honeycomb, vodka, gin, rye and more all shaken and stirred and muddled and served for your pleasure - meet the drinks (and their makers) you'll find at the year's biggest cocktail carnival
Expertly made drinks, delivered in a business-like fashion
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Zeta Bar: the play land of would-be alphas, going hard on the European beers and firm handshakes. It’s a funny place, Zeta. Because on one hand, you’ve got a crew of really talented bartenders behind the bar, in the sense they make great drinks. In terms of large format city bars pumping through queues three deep, these guys do it with panache. It’s just a shame the excellent drinks don’t stretch to friendly service. On asked for a recommendation (seriously. The cocktail list is as thick as a pocket Penguin) we’re met with an indifferent “you’re drinking it, not me”. We’re not asking for a verbal essay on 18th Century New Orleans. We’re asking for guidance on a long, and expensive list of drinks. The drinks are pretty amazing, though. A smoky gin sour (they're calling it a Gunpowder Plot) with a lick of Fernet Branca and burdock bitters is served under a giant glass cloche, filled with smoke from bits of eucalyptus bark. It smells like camping. As much as the team at Zeta like to experiment with their drinks-making, they’re also incredibly adept at playing it straight. They’ll do an ice-cold, almost viscous Martini as fast as they’ll grab you a beer or a glass of Champagne. All you have to do is ask, and not expect much except your drink in return.