Blossom Bar & Gin Lane Cocktail Recipes To Try At Home This Spring

Drink, Drink Recipes, Sydney / 24 October 2022

Grant Collins, Chippendale’s Gin Lane & Blossom Bar’s Head Mixologist, shares his delicious cocktail recipes inspired by the changing seasons. 

As the weather warms up and the flowers bloom – Spring is in the air in Sydney. What better way to celebrate and wish the La Niña away than a cheeky cocktail or two? Grant Collins, owner of Sydney’s local favourite cocktail bars Gin Lane & Blossom Bar has crafted 9 unique and new cocktails at each venue and has kindly shared some recipes with us! Try your hand at re-creating some of these delicious drinks and impress your family & friends at your next gathering. 

Collins is an award-winning mixologist, expert in drinks advising and boutique foods, author, and presenter, who has collaborated and consulted with some of the world’s leading bars and hotels, including the UK, USA, South Korea, Hong Kong, and Australia. At Gin Lane & Blossom Bar, he is constantly experimenting with new techniques and flavours to create exciting experiences for guests, igniting all the senses from sights, smells, sounds to tastes. 

If you are interested in trying Collin’s creations in real life, head on over to Gin Lane & Blossom Bar, both nestled amongst the heart of Chippendale in Kensington Street.

Gin Lane

Referencing the iconic Gin Lane print by English artist William Hogarth, Gin Lane pays homage to the sights, tastes and sounds of 1750s London. 

Our favourite beverages included the Sloe Grapefruit Martini ($21) – created with Tanqueray London Dry, Sloe Gin, and freshly pressed Grapefruit – so simple but so flavourful. As well as the Yuzu Breakfast Martini ($22) – Jinzu Japanese gin, Cointreau, a citrusy burst of flavour with fresh pressed lemon and yuzu, yuzu-marmalade orange, grapefruit zest, yuzu pearls and burnt toast tincture served straight up. GOT fans will love the GOT Wildfire ($23) a delicious bubbly treat consisting of spiced Gin, apricot, citrus, pineapple, and aged bitters served in a smokey goblet. 

The bar is open from Tuesday – Thursday from 4:30 – 11:15 pm and Friday & Saturday from 2 pm to midnight.

Yuzu Breakfast Martini 

Ingredients

  • 40 ml Jinzu Gin
  • 15 ml Cointreau
  • 20 ml fresh lemon juice, 
  • 10 ml sugar
  • 1 bar spoon yuzu marmalade (heaped)
  • Dash Citric Solution 
  • Dash Aqua Faba

Garnish

  • Pink Grapefruit Twist 
  • Toast Crumbs with Burnt Toast “spritz” 
  • Speared Burnt Toast Yuzu Pearls

Method:

  • Shake all together and strain

English Garden

Ingredients:

  • 40 ml Cut grass-infused Tanqueray London Dry
  • 10 ml Green Chartreuse 
  • 20 ml Elderflower
  • 3-4 slices Muddled Cucumber
  • 60 ml Apple Juice
  • Dash Cider Syrup 
  • Dash Sugar

Garnish:

  • UK Flag
  • Slice of Cucumber
  • Sprig of Mint

Method:

  • Dry-shake all of the ingredients
  • Shake and then strain

Blossom Bar 

Is Japan too far away just right now? It is always a good time with Japanese-inspired cocktails and sushi. Reminiscent of the tiny cocktail bars you would find in the backstreet of Tokyo’s Shinjuku, Blossom Bar serves up a selection of Japanese sake, whisky and cocktails inspired by the Land Of The Rising Sun. Sip a drink or two and nibble on your favourite sushi, sashimi and Japanese bar snacks from the nearby Kyo-to. 

Our favourites from the new drinks menu included the Disko Fever ($25) – Vodka elderflower paired with house-made yuzu marmalade and lychee yuzu sorbet prosecco served in a smoking disco ball with disco lights and some dancing and singing. For more fun – the Breakfast Mojito ($34 and serves 2) is a deconstructed take on the classic. Brush your teeth with Rum Mojito toothpaste sprinkled with some candied mint and rinse it off with rum mouthwash. 

Blossom Bar is open from Monday – Sunday from 5 pm to late. 

Watermelon Crackle

Ingredients:

  • 30 ml Midori
  • 20 ml Triple Sec
  • 20 ml Lemon
  • 15 ml Sugar
  • Dash Aquafaba
  • Dash Citric Saline Solution 

Garnish:

  • Mint
  • Candied Lime 
  • Watermelon Popping Candy

Method:

  • Shake all together and strain

Mount Fuji 

Ingredients:

  • 70 ml Gin
  • 20ml Blue Curacao 
  • 60 Calpis
  • 30 ml Sake 
  • 20 ml Sansho Syrup
  • 15 ml Lemon
  • 10 ml Citric Solution 
  • Dash Aquafaba
  • Sansho & Champagne Float 

Garnish:

  • Sprig of Mint
  • Slice of Lemon/Lime

Method:

  • Shake all together and strain

Looking to impress your guests as the weather warms up? Check out more DIY cocktails recipes here

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