|Good Food Month Bar Hop presented by Tanqueray, at select Sydney bars, 1-31 October 2014|
|Tanqueray Bar Hop transport courtesy of Prestige Chauffeurs|
The evening's plan was to hit up four bars around town for their Tanqueray Bar Hop offerings, all very responsibly with thanks to Prestige Chauffeurs picking us up and dropping us at each bar. If that's not bar hopping in style, I don't know what is.
|Grain Bar at Four Seasons Hotel, George Street, Sydney|
Packed to the gills with the after-work crowd, it was a nice and sweet start to the night with the Violette Royale cocktail featuring Tanqueray gin and Creme Yvette liqueur of violet petals and berries, topped with sparkling wine.
|Violette Royale cocktail with Hiramasa kingfish with limoncello mayonnaise from Grain Bar|
There's not really any elegant way of eating small morsels from a soup spoon, and so scoffed in one mouthful it was; the creamy mayonnaise being a highlight flavour.
|Tanqueray gin martini (left) and Bramble 2.0 from Grain Bar|
But nothing beats a good martini to start a night of drinks and food, especially when there's fat green olives in the mix.
|Freshly shucked Sydney rock oysters fron Grain Bar|
|Prestige Chauffeurs pick up for next bar on Bar Hop|
|French 75 cocktail at Gilt Lounge, QT Sydney, Market Street, Sydney|
Gilt Lounge's Bar Hop offering is the classic French 75 champagne cocktail, featuring Tanqueray gin, lemon and sugar, topped with sparkling wine and finished with a lemon twist. It's a great, relatively light cocktail that's totally food and canapé-friendly.
|French 75 cocktail and snapper ceviche spoon from Gilt Lounge|
|Water and spiced peanuts at Grasshopper Bar, Temperance Lane, Sydney|
As one of the first bars to use jars as glassware, they're forgiven for the water glasses and thanked for the super moreish, salty and spiced peanuts which I felt I ate by the handful.
|Golden Axe cocktail|
|Golden Axe cocktail and crispy pastry, duck breast|
The concept was great and the flavours fantastically modernised, but structurally the crispy pastry had nothing on traditional pancakes; basically disintegrating on first bite and necessitating the need to either shove it all in in the one mouthful or let it fall to bits on the wooden board.
|Cocktail shaker collection at The Roosevelt, Orwell Street Potts Point|
The Roosevelt's gorgeously-presented Bar Hop cocktail and canapé came as one, the salmon gravlax sitting on a concave glass dish balanced atop the vintage glasses.
|East Side Peach cocktail and salmon gravlax from The Roosevelt|
It was served with house-cured Tasmanian salmon gravlax (we were hitting all the raw fish canapés it seems) with a tiny bit of roast kipfler potato and beetroot in a pretty, artful composition that didn't last long.
Bar Hop completed, it was a comfortable and safe ride home thanks to Prestige Chauffeurs, who have a fantastic service and certainly made bar hopping in heels much easier. The Good Food Month Bar Hop is a great way to discover Tanqueray gin cocktails in Sydney bars, both new and old, near and far (especially if you've got a chauffeur).
Food, Booze and Shoes participated in the Bar Hop presented by Tanqueray with thanks to Leo Burnett Sydney. Special thanks to Sean and Prestige Chauffeurs.
Disclaimer: Food, Booze & Shoes is acquainted with staff at Gilt Lounge and The Speakeasy Group.