Ever since they pulled the dust cloths off the shining copper stills in the distillery back in March of 2014 and started pumping out gin, vodka, rum and white rye we’ve been singing the praises of this impressive operation located on Rosebery’s most innovative block. Not only is it one of Sydney's most beautiful bars, the local edge and carefully crafted spirits do nothing but add to the romance.
Under the watchful eye of head of hospitality, Harriet Leigh (ex Hazy Rose and Henrietta Supper Club) you can be sure they're stirring up a five-star house gin Martini with a precise brine balance. You are in very good hands here.
A gutsy cocktail list is ever evolving and playful, with tipples like the Papaya Don't Preach; a concoction of Archie Rose Native Botanical Vodka, blood orange, lime, papaya, peach, pineapple and chili salt; The Pear Necessities that combines Archie Rose Distiller’s Strength Gin, bergamot, lavender, lemon, pear and sparkling wine; or the Baby Got Mac – Archie Rose White Rye, citrus, coconut, wattleseed, macadamia and mango. As well as investing in the use of native botanicals, the crew at Archie Rose don't shy away from a dizzying number of collabs with other local legends. A glance at the cocktail list boasts input from the Sydney Opera House, Blasphemy Coffee and even the Sydney Cricket Ground.
The room is the last word in industrial elegance. It’s separated from the distillery by a heavy-duty metal grille and a wall of spirit barrels. On the bar side, the vibe is a little bit chemistry lab, a little bit workshop, and features a whole lot of copper. Curl up in an oversized barrel booth if you need to kick back, but it’s more fun posting up at the copper bar where every metallic surface gleams in the light refracted through the shelves of oversized beakers. The whole fit-out is an amusement park for light waves.
A tidy snacks menu varies from cheese and charcuterie boards to burrata and heirloom tomato salads, right up to two-handers like smoked pastrami Reuben sandwiches.