The Short Buzz: A Cocktail to Defy Space and Time

 

It is believed by a growing number of mixologists that a cocktail garnish should attribute more function than aesthetic filler.  In Sydney, Australia, the philosophy is being applied in a sprits of beach essence sprayed over the faces of blindfolded consumers strapped to an I-Pod.

Grant Collins’ aforementioned design is one of four sensory cocktails debuting at Zeta, a trendy nightspot in downtown Sydney.  The cocktail is actually a colada of rum, pineapple and coconut, but it’s the semi private area, the blindfold, and shots of Hawaiian Tropic sun tan oil that complete the drinks experience.

Mr. Collins states he was influenced by Heston Blumenthal, the chef of Fat Duck, whose menu graced a seafood dish paired with the ambience of ocean sounds.  Mr. Collins asserts the process can “heighten the link between the drink and the experience. Listening to the music makes your mind drift, and the blindfold heightens your sense of smell.”

Along with beach inspired meditations, the Zeta drink menu also totes a salty sea breeze cocktail paired with aquatic renditions and a martini designed to whisk one away to New York City circa 1950 at tunes of the Rat Pack.

But the complete experience is not without consumer participation, “You have to almost will yourself to be transported,” Mr. Collins advised. “For us, it’s about creating the right environment for that to happen.”

For those not dissuaded to work for metaphysical travel here is Zeta’s Tiki Sensory Colada (blindfold and sun tanner not included):

Tiki Sensory Colada

1.5 oz. Appleton Estate Reserve rum

.3 oz. coconut liqueur

2 oz. unsweetened coconut milk

3 oz. pineapple juice

.3 oz. ounce simple syrup

Combine the ingredients in a shaker with ice.  Shake vigorously, and then pour into a hollow pineapple or a tall glass.  Serve with a straw.

The Short Buzz is a regular post highlighting spirits.