The CBD's much loved voodoo-themed bar Papa Gede’s has launched a brand new cocktail menu showcasing native Australian ingredients. They are dubbing it 'bush voodoo', so think Mad Max via New Orleans, killer koala bears and a tiki-fied Ned Kelly. The cocktail menu plays around local ingredients – some totally native and others just creative – so there'll be Aussie beer syrup, house-made quandong cordial, wattlseed and lemon myrtle.
The Bunyip ‘17, which combines gin, Okar, Australian sparkling and quandong citrate for a spritz peachy twang. Love citrus? The Tucker and Tang throws together gin, vermouth, mandarin and cumin tang, grapefruit, and lemon myrtle to create a fresh and zesty cocktail. Or head straight for the Holy Grail for fruity rosella and red wine citrate, lemon and a kick of silver tequila. Plus the drinks in the bush voodoo range showcase NSW spirits as much as possible.
Papa Gede’s experimented with a number of native ingredients from locations throughout Australia. Their final selections means you can enjoy astringent Kakadu plums from the Northern Territory’s subtropical woodlands, tart quandongs from Australia’s southern and arid regions, and the sweet sing of lemon myrtle from the coast of northern NSW. All of the native ingredients used come from Taste Australia Bush Food Shop, who supply both commercially grown and wild harvested bush foods.
Drinking native Australian ingredients might be even tastier than eating them. Treat yourself to a bush voodoo cocktail 4pm-midnight Mon-Fri and 5pm-midnight Sat.
Want more excellent city drinking holes? Check out our guide to the best bars in the CBD.