The Highway Hotel is synonymous with style, inventive dining and an all round superior bar experience. This has been created and fostered by a team of well versed professionals. So it was no surprise that my cocktail adventures lead me here to sample a few new additions to their extensive and popular menu.
I sat down with Bar Manager, Jason Brocklehurst to find out a little bit more about the latest additions, future direction and current favourites on the HWY cocktail menu. The first drink I was introduced to was the Smoked Bloody Mary.
Smoked Bloody Mary
I’ll be straight up – I have never been a fan of Bloody Mary’s, the texture of the tomato juice deters me from ordering one at the bar. The HWY has been the first to impress me with their house-made, smoked, spicy tomato juice. The spice and smoke worked perfectly with the salt & pepper rim and was complimented with a crisp stick of celery.
We then moved on to the Apple Crumble. A sweet base of GF Massonez Apple Liqueur shaken with vanilla vodka and cloudy apple. The drink was topped with an egg foam with hints of vanilla and a dust of cinnamon which provided a light, sweet & smooth cocktail. An easy one to kick back with on a Sunday arvo in the beer garden.
This is a winner for Margarita lovers – the house-made cucumber and chilli past adds a bit of heat that starts on your palette and will warm your insides. Personally I like a bit more zest from the fresh lime but all in all, this one went down very easily.
Menz Dark Mintchocs Cocktail
Designed by one of the HWY’s Senior Bar Staff the Menz Dark Mintchocs Cocktail is a ‘FruChoc version of a mint bomb for your mouth’.
How to make a Menz Dark MintChoc Cocktail
- 30 mL Vok Creme De Menthe
- 30 mL Mozart Dark Chocolate
- 30 mL Cream
- 2 Menz Dark Mint Chocs
- 1 Sprig of Mint
- Fill a boston glass with ice
- Shake and strain into a chilled cocktail glass
- Garnish with finely chopped Dark Mint Chocs and mint spring