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
Yulli’s made vegetarian food tasty and then, in a masterstroke, combined it with good booze. As Twitter's Charlie Sheen would say, #winning. Now two years old, the bar has really found its groove and is drawing in a consistent crowd looking for somewhere apart from a pub, cocktail bar or wine bar that is unpretentious and inviting. Artichoke and goats' curd arancini are soft flavour bombs straight off a share menu that also includes gems like leek-and-ginger dumplings and superb salt-and-pepper tofu. Eggplant involtini could just be the best alternative to chicken parmigiana ever. The beer list is a stonkingly good selection of hand-crafted microbrewery NSW beers featuring over 30 winners from delicate Viking IPA from Mt Kuringai to the heady 9.5% Mad Abbot Tripel from Port Macquarie. The staff are laid back, keeping the food and liquor flowing quickly. Soft lighting and timber panelling give the room warmth. Be warned, cougars - this is not a bar for cruising. The most predatory thing about this bar is the leopard print banquettes lining the room.