Ginger
Editorial
Like our coffee, Melbourne has a reputation for making some serious cocktails. If you cast your mind back to the early days after Misty opened its doors and lounge bars became the in thing, the cocktail became regarded as less imasculating and more refining for the average taste. No longer the domain of lobby bars, cocktail bartending grew as a widely recognised and legitimate occupation, and with it, the growth of cocktail bars began. It was around this time that the world took notice of a new, little bar on a Bohemian shopping strip called Ginger.
Like all good things in this world, Ginger is the result of a mother/daughter team-up, combining wisdom and spontaneity in every drink they serve. Now several years on, this cocktail bar continues to garner awards and blow critic's palates away with such regularity you'd think some kind of deal with the devil had been struck. A simple interior of oranges and browns belies the sophistication of the alcohol on offer, and the recent, exciting changes to the food menu now make this bar nothing short of brilliant. Roll on more awards.
The mammoth cocktail list is nothing short of breath-taking. The list of classics, innovative new designs and more experimental creations leaves one wanting for nothing more than an easier choice. For a sweet hit try Mr Miyagi's Iced Tea (sake and Dewar's scotch mixed with plum wine, lychee syrup, pink grapefruit and bubbly), while the more adventurous among you can opt for a Quintessential Quaffer (Hendrik's gin with chilli and cucumber, shaken with rose syrup and lemon juice topped with a negroni soda). Serious drinking for serious drinkers.
Mark Gambino, April 2008
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