I congratulated Adam on winning the Amaro Montenegro's, "The Australian Vero Bartender of the Year" in September 2019. He blushed and said he is, 'just a guy behind the bar.' He is the most humble person I've met and yet his cocktails are really something to shout about.
More alchemist than bartender, Adam Lau is the Masterchef of the spirits world. Photo credit: Nicole James.
The team are currently working on a fabulous drinks menu to propel Grain as the number one cocktail bar in Sydney.
Some of the creations that will be on the new cocktail menu in 2021. The aim is to position Grain in the top 50 bars in the world. Photo credit: Nicole James.
Adam spends his days brainstorming his next flavour infusion. Gone are the outdated days where a lot of venues had a deficit of bartending skills. The team are skilled, friendly and engaging. They will happily whip up a cocktail to suit the mood and personality of each guest.
Two of the cocktails that will feature in the Grain 2021 drinks menu. Top: A vegan cocktail called, "Blue Collar Roots
Each cocktail produced at Grain is handcrafted with love and careful balancing of ingredients such as honey, salt, and home-made citrus cordials.
I notice Adam constantly tasting (in a Covid-safe way) as he stirs, shakes and mixes his concoctions. I overheard him discussing whether to crush mint before or after adding the spirit to avoid excessive bitterness. He really has a passion for his art. Photo credit: Nicole James.
I spot a row of mini barrels along the back wall that looks more like a winery than a bar. Inside there is a boulevardier gently cask-ageing away. It is a key ingredient in one of their new signature cocktails.
The team are pushing the limits by barrel-ageing spirits and potentially bottling their own cocktails. Photo credit: Nicole James.
I tried the boulevardier and it was pretty punchy. It certainly puts hairs on your chest. It's all part of the revolutionary cocktail menu being developed by this ambitious young bar team.
One of Four Season's signature cocktails, barrel-aged Boulevardier decorated with a single sliver of orange. It had chocolate notes with coffee at the finish with bitterness coming from the Campari and Amaro. Photo credit: Nicole James.
Not all the cocktails are radical strange concoctions. Some of the drinks were delightfully simple. I found the fermented pineapple with coconut water cocktail clean-tasting with a hint of pandan.
Best in show cocktail of the five I tried was the fermented pineapple cocktail, topped with wheat beer and a sprinkle of nutmeg. The taste reminded me of tropical holidays in Asia when I was a kid. Photo credit: Nicole James.
The team also like to whip up their own bar snacks. To see the food menu click here.
Dehydrated pineapple and sugar crisps. Photo credit: Nicole James.
Grain Bar is hidden just off to the side of the Four Seasons lobby. It is conveniently located at Circular Quay train station and the new Circular Quay light rail stop. To contact the bar click here or email them at email@example.com.
Grain bar at Four Seasons, Sydney. There is a great view of Circular Quay and the new light rail will bring you practically to the front door of Grain Bar. Photo credit: Nicole James.