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Stoke Bar’s Witty, Winter Cocktails Set To Fire Up The Riverside

July 15, 2015 Food & Beverage No Comments Print Print Email Email

Attention Attention! Stoke Bar has announced a new and craftily clever Winter Cocktail Menu! Whether these 13 cunning and occasionally fiery potations warm the cockles or simply tantalise the tastebuds, they absolutely reflect a Queensland winter, the Stoke Bar way!http://www.destination-asia.com/

  • Brilliantly named, carefully created and one you cannot but adore, the Prickly Pear mixes Olmeca Tequila, Poire Williams liqueur, lemon, pear and house made Allspice Dram. Given the actual Prickly Pear is illegal in Queensland, we strongly suggest you enjoy this libation and all its exotic flavours as soon as possible! Watch the thorns.
  • There’s the Winter Julep which stars Bulleit Bourbon, orange, honey, peppermint and mint and will warm the cockles … while also curing any lingering lurgies.
  • Stoke Bar’s Limsip celebrates the starring citrus flavours of winter, with Absolut Citron, Limoncello and locally grown lemon.  (Note – absolutely 100 per cent not to be confused with Lemsip, not ever).
  • The brilliantly named Pillow Talk is a deceivingly gentle mix of Chamomile infused Campo de Encanto Pisco, Peche de la Vigne, lemon and Bonne Maman peach syrup.  Remember though, your secrets are meant to be kept – good night!
  • Ah, the Lady Jane. Proper but with quite the twist, this femme fatale features Beefeater 24 gin, Aperol, Cartron Elderflower, Licor 43 and orange. Like all amazing women, she kicks it. 
  • For those broomstick travellers, we have the perfect potion: the Witchy Woman is made of Havana Blanco, Campari, orange, lime, Orgeat and bitters and may or may not be created in a cauldron.
  • While Queensland is readying to wave goodbye to Captain Jack and his raucous hoard, the spirit of swashbucklin’ remains, in the form of the Jack Juice – Angostura 1919 Caribbean rum, pumpkin juice, ginger and pumpkin pie spice. It’s a brilliant, mad mix of flavours and attitude!
  • As pretty as a picture, the Violette Swizzle is the perfect purple moment, created with Beefeater 24 gin, crème de violette and lime. We suggest you sit and face the Brisbane River while sipping on this divine creature.
  • One for our poor, State of Origin losing NSW cousins – the Mexicano Martini! In all seriousness, this packs one mightyándalewith its mix of Belvedere vodka, Avion espresso tequila and espresso. Served straight up, of course.
  • The Grapefruit Gimlet Royale nods to the vibrancy of Queensland’s wintersun with Belvedere vodka, ruby red grapefruit, fresh Tahitian lime and a topping of Veuve Clicquot Champagne. Quite the sipper.
  • Next, we’ve taken the Martini and made it even better – try the A-maize-ing Martini folks: Absolut vodka, Tuaca Italian vanilla liqueur and house made popcorn syrup.
  • Celebrating one of our greatest Queensland-born brands is the Dark & Stormy, the result of English Harbour 5 year old rum mixed with Bundaberg ginger beer and fresh lime. Much nicer than a Wet & Windy, trust us!
  • And to finish….. it has to be the Corpse Reviver #2 – a cocktail that has no equal and equally, needs no introduction. Strong enough to wake the dead, tempting enough to attract the angels, this creation features a fiercely secreted recipe of  Four Pillars Gin, Cointreau, Lillet Blanc, lemon juice and the big daddy of them all, Absinthe. Given Stoke Bar overlooks the mighty Brisbane River, we suggest you partake of this particular potion while pondering how many real corpses may or may not be at home beneath! Good luck and god be with.

Given man and woman cannot (apparently) live on liquids alone, Head Chef Richard Ousby has matched these 13 creations with some of his own – a new Bar Food menu of shared and tasting plates. Some of the highlights include:

  • Fried mozzarella and tomato chutney for $13, Truffle & Taleggio arancini and aioli $8
  • Fried chicken and lemon aioli $15
  • Spiced sausage, yoghurt, parsley & farro salad $15
  • Rocket & roasted pumpkin, salted onion, honey, labna $11
  • Charcuterie- selection of cured meats, parfait, pickles, fresh bread $24
  • Basket pressed ricotta gnudi, zucchini, toasted pine nuts, lemon, basil $19
  • Slow braised beef cheek, white polenta & gremolata $22
  • The Grass-fed Wagyu cheese burger, bacon, iceberg & dill pickle $16
  • Or for the sweet included there’s a chocolate & malt ice-cream sandwich $5 and The Bombe, a white chocolate parfait, strawberry sorbet, meringue for $18.

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