More than just a health drink, watch Isaac Cunningham from Chophouse whip up a delicious cocktail using kombucha.
Sipped on by the health conscious and trendy socialites alike, kombucha isn’t something typically associated with booze laden cocktails, until now! In this week’s episode of Bar Tag, Isaac Cunningham from Sydney’s Chophouse whips up a cocktail using the immortal health elixir, aka fermented tea, kombucha. Nominated by Sam Burnside from Paddo Inn Bar & Grill, Isaac rose to the challenge, using this key ingredient to make a childhood classic, the humble spider. Typically made with a generous scoop of ice cream and lashings of sugary soft drink, Isaac’s cocktail is an adults only version. It comes complete with cognac and Crème de Mure. Garnished with a chocolate toile, it’s a sight to behold.
So how does it taste? You can watch all the action for yourself here.
Situated in the heart of the CBD on Bligh St, Chophouse is renown for its contemporary Australian grill and well curated wine selection. Take a walk inside the main dining area and you’ll soon spot the eye-catching interior design. Fit out with well-worn chopping blocks, exposed bulbs and walls clad in iron and reclaimed timber, you just have to squint your eyes to see how the main dining area mimics the stomach of a cow. It was an intentional move on behalf of Chophouse’s clever designer. Since opening its doors back in 2012, Chophouse has attracted meat lovers far and wide, with its moody and alluring atmosphere, professional service and luxe setting.
The Bligh Spider Recipe
- 30ml Hennessey VS
- 30ml Crème de Mure
- 1 scoop vanilla bean ice-cream
- 75ml Kombucha (Paddington Inn)
- Shake cognac and crème de mure.
- Add ice-cream to glass and drizzle reduction over the top.
- Strain spirits over ice-cream and top with kombucha.
- Garnish with chocolate toile and pomegranate seeds.
25 Bligh Street, Sydney
Open Monday – Friday: 12pm – till late, Saturday: 6:pm till late
Phone: (02) 9231 5516
Keen to find out more about Chophouse? You can jump on the official website here