Zikra Armeda, Sokyo Lounge

Drink: The Suppai Saiyan
Portrait of Zikra Armeda
Photograph: Daniel Boud
By Time Out editors |
Advertising

The best bartenders are much more than impatient pourers of drinks who give you your change on a saucer. Zikra Armeda, for one, works on building a rapport with her customers. “I was interacting with a customer once and they gave me their baby and asked me if I would leave my current position to take up babysitting!” she recalls. “It was a proud moment, and a great laugh among the bar staff.” Sokyo is highly regarded both as a bar and a Japanese restaurant, and Zikra was determined to showcase Japanese whisky in her east-meets-west variation on the classic Whisky Sour. “When the Japanese took whisky-making from Scotland in the early 1900s, they ended up creating something special. We are also taking the western condiment marmalade and reinventing it with Japanese ingredients.”

Make it yourself

More Hotel Bars

Qtique Old Fashioned Cocktail
Photograph: Daniel Boud
Bars, Cocktail bars

Hotel Bar Guide

There are some amazing bars and ace hospitality talents tucked away in our city's finest hotels, so Time Out set out to discover the best hotel bars in Sydney.

Advertising
This page was migrated to our new look automatically. Let us know if anything looks off at feedback@timeout.com