|Zeta's Summer Tiki Bar, Zeta Bar, Hilton Sydney, George Street|
|Piña coladas served in young coconuts|
|Piña colada served in coconut shell|
We start on coconuts, with umbrellas of course, filled with a smooth and creamy Piña Colada - coconut-y more so than pineapple juice-y - and a seriously big serving size. Who knew a coconut could hold so much yummy, boozy beverage?
|Rum punch to share|
|Grant Collins and liquid nitrogen|
|Fresh daily pressed sugar cane mojito|
Along with light rum, lime, mint and a sugar cane stirrer, I'm a happy camper with this refreshing drink that can be followed with a good chew on the sugar cane stick stirrer.
|Grant Collins strains a Mai Tai into a hollowed pineapple|
|Zeta Mai Tai|
|Grant Collins presents the Zeta Mai Tai|
|Grant Collins presents a Long Island snow cone|
|Dispensing piña colada foam|
|'Cooking' the piña colada puff|
|Piña colada nitro puff|
Amid the fizz, the coconut flavour comes through the strongest and by the time any other flavours come through, you'll probably be too busy laughing or trying to defrost your tongue to notice. Fun and definitely recommended to change up the regular Friday night drinks.
|Mojito sorbet in a miniature cone|
I think the mojito is the hands-down winner, minty fresh with lime and barely a hint of rum. Grant tells us that the snow cones, nitro puffs and sorbet both have very little alcohol content, and are more about new and fun cocktail experiences than say, getting trashed on cocktails.
|Piña Colada sorbet|
|Zeta's Summer Tiki Bar menu|
(Photo courtesy of Zeta Bar)