Expertly crafted cocktails at East Thirty-Six
Every detail is looked after to create the perfect tasting experience. Chilled glasses and rims dipped in the finest of ingredients, including lavender sugar and lemongrass. Different flavour combinations were muddled and mixed to excite your palette. The new spring/summer menu at East Thirty-Six, uses seasonal flavours with lots of citrus inspired liqueurs to evoke a clean and crisp feeling, like a spring morning, when enjoying your drink.
The mixologists, headed by Julien Salomone, were busy making new cocktails including:
A sweet tasting drink with citrus infused Absolut vodka, passionfruit syrup and a dash of Dillion’s DSB Bitters with notes of vanilla and allspice.
The trendy “cousin” of tequila, Mezcal takes center stage in this green coloured cocktail. Like tequila, it was sipped with a salted rim. Instead of the typical lemon wedge, a chilli pepper graced the drink with a toothpick. The smoky pepper flavour was very subtle but evened out the sweet agave.
The gourmet snack food was delicious. Circling through the room were Lamb Sliders and Fried Humboldt Squid.
On a regular night, the venue can hold 120 people standing, or 65 seated for dinner. There is also a semi-private room for parties of 18. The evening saw the space filled with people mixing and mingling after work, complemented with jazz music from the Brushstrokes Trio, that made the relaxed ambiance even more enjoyable.
For venue details and menus, visit their website http://www.eastthirtysix.com/.