Hyatt Regency Sydney partners with international mixologist Grant Collins to create an eclectic cocktail list
The extensive drinks list, which includes vermouth inspired cocktails and rums sourced from around the globe sitting alongside the menu with vintage originals from the 1950s and 60s, has been curated by world renowned mixologist Grant Collins and led by bar manager Mirko Simonazzi.
“We’ve been able to create a variety of cocktails using unique barrel aged vermouths served on tap and rums using hypersonic and sous vide infusions,” said Simonazzi. “The hypersonic infuser is able to ‘barrel age’ cocktails in seconds and infuse spirits in minutes to create unique and innovative drinks.”
Zephyr will also feature Sydney’s largest range of aperitifs and digestives as well as luxury frozen cocktails using the finest liquors, spirits and freshly hand squeezed juices.
The food menu features contemporary dishes infused with fortified wines and rum reductions, as well as favourites such as fresh Sydney rock oysters; truffle, mushroom and parmesan arancini balls and a classic charcuterie board.