DarkSide, located in the Rosewood hotel, is launching an exciting three-night bar takeover featuring Australian coffee liqueur brand Mr Black and local roastery and specialty coffee brand Hushush. Running from April 21 to May 1, the collaboration sees Mr Black’s mixologist Arlene Wong behind the stick for a guest shift at DarkSide with an exclusive and limited-time menu that offers creative coffee-infused cocktails and mocktails.
Menu highlights include cocktails ($160) such as The Dark Side of Coffee made with Mr Black Coffee Amaro and DarkSide Grand Champagne Cognac, sweetened with Mr Black Amaro chocolate praline; Sweet Bitter which combines Mr Black single-origin Colombian coffee, orange peel cold brew, Maraschino liqueur, Campari, and London Essence tonic water; Black on Black with Mr Black single-origin Colombian coffee, Eco Widges gin, espresso and crème de mure (blackberry liqueur); and Bed-Stuy which uses Mr Black cold brew coffee liqueur, Michter’s rye whiskey, and Intorcia Marsala Superior Ambra Dolce with Angostura bitters.
Meanwhile, coffee-loving teetotalers can enjoy the Pina Latte ($130) which blends cold brew coffee, pineapple, lime, and coconut cream in a tropical caffeine-laced concoction. For those that do want the alcohol, this also comes in a spiked version with Mr Black single-origin Colombian coffee, Plantation 3 Stars, pineapple, coconut cream, lime, and Smith & Cross rum.
The coffee used in the cocktails is an exclusive blend, created by Hushush's barista-owner Kammie Hui, featuring two Columbian microlot coffees: a 100 percent Castillo varietal by Jairo Arcila, which underwent a meticulous production process including being placed inside rum barrels for 20 days, and a boutique brew of 100 percent San Bernardo varietal, by Javier Rubio.
