Diageo // World Class Cocktail Week Launch Dinner

An exclusive peek at the majesty of the World Class Cocktail Week menu

There’s one thing to know about World Class Cocktail Week in Melbourne, Sydney and Brisbane from 7-13 May: you want to go.

With over 100 events between the cities, uncountable numbers of awesome bartenders who’ve dedicated their lives and lustre to the art of the alcoholic cocktail and some of the country’s best restaurants and bars playing host to said events, it’s going to be damn well worth your time.

Sydney will host forty events (see more about them here), Melbourne will host forty events (see more about them here) and Brissy will host the rest, bringing to the cities just what they need. More alcohol.

It’s all about celebrating the talent and creative minds of the people behind the bevs, says Natalie Ng, Australia’s World Class ambassador.

MORE: The Gretz in Enmore has something special going on for the week

“Shining a light on some of Australia’s best hospitality talent, World Class Cocktail Week celebrates the skill, creativity and inspiration that goes into creating cocktails. The events provide a fantastic opportunity for venues to showcase what they are best at and guests to experience cocktails in new, fun and interactive ways,” she said.

To participate in the magic, Bondi Icebergs held a special preview of the gastronomic barrage ahead of the country.

Icebergs’ bartender of five years took to the shaker to create a sensational Don Julio Reposado tequila, verdita, pineapple, mint, coriander, chilli and lime double time cocktail that when mixed in your mouth, was a spicy tequila based, spicy green explosion (No. 424).

SEE ALSO: The Ugly Duckling in Melbourne is a must-visit during World Class Cocktail Week

Diageo // World Class Cocktail Week Launch Dinner at Icebergs in Bondi on May 2, 2017 in Sydney, Australia. (Photo by Anna Kucera)

They backed this up their No. 231, a combination of Tanqueray gin with Noilly Pratt’s vermouth and saffron infused cocktail onions; a simple combination but a damn drinkable gin that doesn’t leave a bad taste on the palette.

Diageo // World Class Cocktail Week Launch Dinner at Icebergs in Bondi on May 2, 2017 in Sydney, Australia. (Photo by Anna Kucera)

Followed by a No. 564 comprised of Bulleit rye, Dom Benedictine, Carpano Antica Formula, La Fee Absinthe and Peychauds bitters; a drink not for the feint-of-heart, their menu didn’t leave many corners unventured.

Diageo // World Class Cocktail Week Launch Dinner at Icebergs in Bondi on May 2, 2017 in Sydney, Australia. (Photo by Anna Kucera)

What is a spread of sensational cocktails if it all goes without something slightly ‘dolce’? Nothing. That’s what. So Bondi Icebergs’ twist on the classic Sgroppino cocktail with a daily blend of sorbet blended with prosecco and Ciroc vodka was a sensational way to top it off.

Diageo // World Class Cocktail Week Launch Dinner at Icebergs in Bondi on May 2, 2017 in Sydney, Australia. (Photo by Anna Kucera)

Diageo // World Class Cocktail Week Launch Dinner at Icebergs in Bondi on May 2, 2017 in Sydney, Australia. (Photo by Anna Kucera)

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