Drinking in the drama: Flint Grill & Bar brings fresh artisanal cocktails to happy hour using unusual natural ingredients
Specialist Bryson Rivera has sought inspiration from a variety of sources to create mixes that bring the senses alive
Cocktails are getting healthier by the day as Flint Grill & Bar pioneers a movement to bring artisanal farm-fresh cocktails to happy hour.
Cocktail specialist Bryson Rivera’s team scour local markets for natural ingredients such as beetroot, baby corn, asparagus and thyme. They seek inspiration from the sensory experiences of our city, from the savoury scents of market spices to the fast-moving clouds of a Hong Kong typhoon. The resulting cocktail menu includes dramatic cocktails made with cotton candy clouds, rose-scented carbon dioxide and a garden’s-worth of fresh herbs. The cocktail crowd can sample such drinks as West End Market in an image of a Polynesian woman carrying produce to market, with ingredients of Martell VSOP, home-made raspberry-thyme cordial, and which balances vibrant carrot juice, pasteurised egg white and Chinese bitters with notes of Szechuan pepper.
Flint’s latest series also includes the One Way to Paloma with sweet, earthy beetroot that accentuates and mellows the Casamigos Reposado tequila, or an Exotic Bloom with Bloom gin alongside asparagus, tamarind, ginger ale and emerald asparagus foam.