Tzatziki in a cocktail? Give it a go at Douglas Bar

In the ever-evolving world of cocktails, the classic martini is experiencing a remarkable resurgence, reclaiming its place in the limelight on bar menus across the globe. Yet, this isn’t just your grandfather’s martini making a comeback; it’s the martini with a twist—literally. Bars are pushing the envelope, infusing this timeless favourite with bold, unexpected flavours that challenge and delight the palate. At the forefront of this trend is The Douglas Club, a moody, sophisticated hideaway nestled in the heart of the CBD. Known for its daring approach to cocktail crafting, The Douglas Club has given birth to the Tzatzikitini—a Mediterranean-inspired marvel that redefines what it means to sip a savoury cocktail. This daring concoction begins with a base of cucumber-infused gin, providing a crisp and refreshing backbone. Greek yogurt clarification adds an unexpected creaminess, while zesty lemon injects a vibrant brightness. The pièce de résistance? Dill-infused vermouth, which delivers a herbal kick, evoking the essence of a Mediterranean garden. The result is a uniquely unforgettable sip that promises to intrigue even the most adventurous drinkers. As the martini undergoes this bold transformation, the trend of savory cocktails influenced by food is gaining traction. No longer satisfied with sweet and fruity, cocktail enthusiasts are seeking out drinks that challenge their taste buds with savory, umami-rich profiles. These innovative creations often draw inspiration from culinary techniques and ingredients, blurring the lines between food and drink. The Tzatzikitini is just one example of how bartenders are embracing this movement, crafting beverages that are as much about the experience… Read More