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  • Non-alcoholic cocktails

“Building balance in a cocktail without alcohol allows creative thinking and a deeper understanding of each ingredient,” Max Babajev InterContinental Sydney’s Cortile Lounge Bar Manager said. As one of the early adaptors of non-alcoholic cocktails Max has created a zero-alcohol cocktail menu focusing on cocktail craftmanship with unique ingredients such as hand-crafted cucumber syrup and pure elderflower.

“From the highest selling distilled water Seedlip to bartenders using rotovap or ultra-sonic sound wave machines to extract delight and unique flavours such as pine cones or fern leaves to enhance our guests experiences, I don’t see the non-alcoholic trend slowing down anytime soon,” Tim Wilson from InterContinental Hayman Island Resort shares.

With the nationwide shift to conscious drinking, Max continues “the culture of overconsumption is changing, and innovative bars and restaurants are beginning to adapt. The modern diner is more educated than ever in their decisions. We are moving away from mass production and focusing on fine produce and skill, which is a positive change for all.”

  • Coffee with a twist

In Queensland, guests of InterContinental Sanctuary Cove Resort can trial the newly launched High Coffee menu, with their signature Smoking Hot Chocolate. “Guests respond to the theatrical elements of this drink; the bartender’s interactive smoke machine, the swirling cedar wood and the rich milk chocolate smell the smoke creates” shares Lucy Blanch, the Food & Beverage Manager.

InterContinental Sydney Double Bay  is known for its twist on a classic, with the Tim Tam Espresso Martini. Placed on the menu through happy hour as a cheeky treat after a long day in the office – it is available in Stillery Bar Monday to Friday, from 5pm-7pm. This cocktail was created by the Restaurant and Bar Manager, Giovanni Chianese who describes the drink as when “two classics meet at the bar.”

  • Exploring the relationship between gastronomical techniques and beverages

Max Babajev is developing cocktails which blur the boundaries of taste and texture, redefining the drinking experience for his guests. To commemorate the 170th anniversary of the construction of the Treasury Building, where InterContinental Sydney now stands, he crafted the Treasury Martinez. The drink is a twist on the traditional Martinez, the forefather to the Martini, which is also celebrating 170 years since its origin. The drink is garnished with a hand-chiselled ice cube dressed in 24 carat gold leaf and served with a unique side which alters the entire experience. A tin of sweet ‘caviar’ is presented; gold-dusted beads of lychee flavour which perfectly replicate the sensation of caviar hitting the tongue. Each has been meticulously hand-crafted using advanced cooking techniques to infuse a profile which will change the taste of the drink upon consumption. Bold flavours become balanced and the senses are challenged.

Of the creation, Max says “Drinking and eating are seen as two individual practices, even though they are often paired. Instead we approach this as one experience to discover something more complex and well-rounded. I want to leave guests with a memory lasting long after the final sip”.

  • Local ingredients

Gin is trending and quickly gaining traction in the NZ market, with local Wellington gin distilleries, such as Beaurecrat, Denizen and Southward becoming increasingly popular, with hotel guests. As staff are continually finding travellers are looking for a traditional cocktail, with a local twist.

“International travellers visiting Wellington want the familiarity of a classic cocktail yet want to indulge in the local tastes. We provide a taste of the region by crafting classic cocktails using local spirits – allowing guests to explore in comfort. There has been a shift in the approach to enjoying spirits, with many guests requesting our recommendations and then spending an evening exploring those recommendations whether it is an array of Japanese whisky or Wellington gins” shares InterContinental Wellington’s Bar Manager Levi Kenny.

Lucy Blanch Food & Beverage Manager at InterContinental Sanctuary Cove Resort, “Queensland has an iconic reputation for craft beers in Australia which guests both domestic and international are interested in tasting – our menus feature beers from local supplier Burleigh Brewing Co. which is a Gold Coast Craft Brewery and wines predominantly from regions within Australia.”