Mr. Moustache Cocktail Launch

Sydney / 26 March 2014

Mr Moustache- a place where passion flows more freely than the 70+ different types of mescal stocked behind the bar. At it’s helm is Mrs.Moustache, Regina Bueno Ros, a fiery and fervent chica from Mexico. She came to Sydney with a mission- to introduce the love of her national drink, mescal to the people of Sydney. 
You’ll find this new bar in the heart of Bondi Beach in the new Adina complex, past A Tavola and Gelato Messina. Tonight we’re trying their new cocktail menu but first, some food! Light crispy beetroot chips with guacamole, salad sticks served with ‘chamoy’ a spicy plum-chilli sauce that packs a punch. This is followed by duck tostadas, tuna ceviche and esquites-  a popular mexican street treat made from corn, cream and chilli powder. Then the cocktails arrive.
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Behind the bar is seasoned bartender Mike Tomasic who takes us through his well crafted cocktail list and the world of mescal. The Tohuko Shrub is a sweet and honeyed blend of Mezcal, Tequila reposado and house made fuji apple shrub. Served with a crisp apple-cinnamon chip, this drink is a light and pleasant start of an evening.
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To follow was the D’Vine cocktail, a nectarous combination of peach bitters, apricot brandy liquer, cane sugar, cut with Plymouth Gin and fresh lemon juice. The mixture is muddled with egg white and finished with star anise, from which floats a divine aroma creating a sensuous experience for the palette.
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With the spotlight on Mescal, these were our favourites. The house mescal is the Nuestra Soledad San Baltazar a rare and profound spirit. The complex flavour is impacted by the atmosphere, air and wood in which it is stored for over 30 years. Much like a fine wine it has a smooth, rotund body which represents the dedication involved in making such a special drink. At Mr. Moustache you can try this mescal, pure, with a side of home-spun pickle juice. This funky and unique combination bring out the smokey flavour and opens the palette making the mescal more approachable.
A must try is the Agave de Cortes Extra Anejo, notably a more syrupy pour this aged Agave goes really well with dark chocolate, or (if you’re lucky) the best chilli chocolate from Oaxaca, Mexico is a dream match.
The amazing drinks and personality make this small bar stand out in Bondi’s emerging bar scene. Make sure you  drop in for a night of mischief.

69-71 Hall St
Bondi 2026
Open Monday to Friday from 5pm – 11pm, Saturday 12pm – 11pm and Sunday 12pm – 10pm