Out on a Friday night ‘date’ with my long-term partner I was after a relaxing but cool and comfy evening to enjoy some delicious cocktails…and that’s what we got. We were greeted warmly and offered a table but headed straight to the bar for a quick chat with Guillermo, one of my Head Cocktail Bartenders for the 2010 Mobile Cocktail Bar.
Introduced to Ryan Christopherson et al, some tasty olives and almonds arrived as did our beverages. Spying large bottles of mineral water this is what I asked for but we were served small ones, which added to 3 by the time we asked for the bill.
Music to suit the vibe of the place pumped from the great sound treated space, perhaps we were a little to close to the speaker though, but the tunes were great and I was tempted to ask what was playing, as one customer did and they obliged efficiently, after hearing some cool French hip-hop.
My sweet martini with olives was served in a coupette style martini glass and was pretty good for a miss-pour.
Guil was kept busy with lots of cocktail orders but was all over it and turned out some great looking and tasting drinks. After perusing the fairly limited cocktail list I asked what he suggested for another drink and the ‘apple and almond pisco sour’ served in a wine glass rimmed with cinnamon was a great idea. A nice balance, and not too sweet it strangely matched the small bowl of truffled parmesan fries. We had ordered from the bar, the answer to my ‘should we get fries with that’ was a definite yes, but requested a table and were promptly seated.
While the food was amazing (mmm stuffed zucchini flowers) I won’t write (home) about it, as $17 for 7 mussels served without bread leaves a man hungry.
My after dinner cocktail was a Pyrate Old Fashioned and perfect for the moment. Stirred to perfection in a crystal beaker poured over fresh ice and garnished with a healthy orange rind, I would be tempted to drink a few of these rum versions of a classic.
Ok then…one more for the road and I requested one of my own cocktails invented due to the fact that sometimes a bar says they don’t do cocktails. The Whiskey Crush takes half a wedged lemon, muddled, or stirred, with (raw) sugar and stirred again with plenty of ice and a good measure of whiskey and a dash of sugar syrup, or preferably shaken. Pour the mix, wedges and all into a tumbler and top with ice. Try this with the house whiskey to round off the flavours or a middle shelf whiskey and see how the different whiskeys talk to you through the simple ingredients.
All in all a great evening, great service and the perfect place for it in this nice terrace style small bar on a lively cosmopolitan street.
Emmilou Cocktail Bar - 02 9360 6991
413 Bourke Street Surry Hills 2010