Home » Beverage » Currently Reading:

Blu Bar on 36 Welcomes Famed Bartender Luca Cinalli

August 13, 2016 Beverage No Comments Print Print Email Email

Internationally renowned bartender Luca Cinalli, who forged his reputation at London’s legendary speakeasy, Nightjar, before making his mark at the famed Oriele, will shake things up at Blu Bar on 36 from 15 to 21 August 2016.http://recruitment.travelcounsellors.com/au/?utm_source=eGlobal&utm_medium=banner&utm_campaign=Its%20time

Cinalli helped turn Nightjar into one of the most talked-about cocktail joints in London making the “50 Best Bars in the World” list, before helming the bar at Oriele, which recently won “Best New International Cocktail Bar” at the 10th Annual Spirited Awards.

Known for his complex and innovative cocktails, Cinalli will fly to Sydney to showcase a specially curated menu using an inventive blend of daring and audacious ingredients.

An exclusive cocktail master class with Cinalli will also take place on Saturday, 20 August 2016, at 2 p.m., which is guaranteed to have cocktail connoisseurs milling about the bar, learning the tips and tricks of the trade.

“We’re excited to have an international bartender of Luca Cinalli’s calibre headlining Blu Bar on 36 for Sydney-siders and visitors alike,” said Patrick Pena, Blu Bar on 36’s bar manager.

A guest judge at Diageo Reserve World Class bartender competition, Cinalli is well known for adventurous libations, which guests can enjoy during his residency at Sydney’s destination bar.

His feted cocktails will include the finely smoked Alcazar, which uses brandy, fino sherry, wine leaves, aloe crème angle and lemon, served with Madeira Cake.

Octo Punch, an ode to the sea, consists of gin, coffee leaves, vermouth, ristretto stouth, pressure-cooked milk and duriam foam fittingly served in a double-walled octopus mug with duriam popcorn and chocolate sea shells as a garnish.

Illyria entrances with rye whisky, mezcal, salted rhubarb amaro, gentian wine, drops of cascara tincture, absinthe tobacco with a dried billy button flower garnish.

Taking its inspiration from South America, Ollantaytambo blends pisco, eucalyptus chicha, purple morada and lime juice, with garnishes of beetroot, purple corn dust and fried chulpi.

Blu Bar on 36, floating high above the glittering lights of Sydney Harbour, serves creative cocktails by talented bartenders presiding over a sleek space, with breathtaking views of the Emerald City’s trifecta, enhancing the sparkling, shimmering glamour of Sydney’s signature bar.

Luca Cinalli will be at Blu Bar on 36, from 15 to 21 August 2016. The master class will take place on 20 August at 2 p.m.  For general enquiries and master class bookings, please call (61 2) 9250 6000 or email [email protected].  Blu Bar on 36 opens from 5 p.m. to midnight, Monday to Thursday; from 4 p.m. to 1 a.m., Friday to Saturday; and from 3 to 11 p.m. on Sunday.

Comment on this Article:







Time limit is exhausted. Please reload CAPTCHA.

Platinium Partnership

ADVERTISEMENTS

Elite Partnership Sponsors

ADVERTISEMENTS


Premier Partnership Sponsors

ADVERTISEMENTS


Official Media Event Partner

ADVERTISEMENTS

Global Travel media endorses the following travel publication

ADVERTISEMENTS