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The Victoria Room

European

First published on 2 Apr 2008. Updated on 2 May 2012.

The Victoria Room is a serious cocktail bar with serious cocktails. Yes, it’s easy enough to take along your girlfriends (or flamboyant boyfriends), grab a lounge and spend the evening bitching over a round of Vodka Things (bisongrass vodka, cassis, lemon and apple juice), but the bar is also home to some serious bartending talent. The room's always been a drawcard, with its lush lounges, beaded curtains and ferns as far as the eye can see. It's like a colonial Indian palace - all that's missing is the elephant. They’ll whip you up a Trinidad Sour (a masterpiece cocktail of rye hammered with a full jigger of bitters – not for the faint of mouth) as fast as a Pina Colada (in its very own coconut!) and are happy to chat about barrel-aged cocktails and rare bitters to your heart's content. Getting your nerd on has never been so easy.

Back to Sydney's Best High Teas

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World Class Cocktail: Ron & Nuts
by Max Gurtler

Zacapa 23 rum, Egg Nogg and Winter; Match made in heaven. A silky winter night warmer, a combination of Ron Zacapa Rum, Dry Sherry and an old faithful; Nutella. Enjoy this heavenly drink by the fire.

Recipe:
50ml Zacapa 23 rum
7.5ml Seppeltsfield Amontillado Sherry
1 Barspoon Nutella Sand*
1 Yolk of Quail Egg
1 Barspoon Dark Muscovado Sugar
1 Cinnamon Quill
1 Tonka Bean
* In a blender combine 40g of Nutella; 60g of Multitextrin. Blitz for 45 seconds and store in an air tight container.

Method:
Fill tea cup with hot water, set aside. In a pewter mug place Quail Egg Yolk along with Nutella Sand, whisk thoroughly until ingredients are combined. Add Muscovado Sugar, Sherry and Zacapa 23 rum. Whisk a final time until ingredients resemble a smooth and not clumpy texture. Heat hot rod on stove and carefully place inside of pewter mug in order to heat.Once the mixture is hot, remove hot rod and set aside.Pour out hot water from tea cup and pour in drink.

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World Class Cocktail: Good Company
by Luke Hanzlicek

Luke's Bespoke jasmine tea, fig and licorice molasses shaken with Zacapa 23 rum and Amaro Montenegro then topped with sparkling wine.

Recipe:
30mL Zacapa 23 rum
10mL Amaro Montenegro
15mL Jasmine tea
Fig & Licorice Molasses
30mL quality Sparkling Wine

Method:
Build in a shaker everything except the Sparkling Wine, shake and fine strain into a chilled coupe. Top with Sparkling Wine.

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