Molecular Cocktails The Rabbit Hole Sydney

Jan Leeming

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Computers and the internet are amazing things. One of my concerns with putting together this site was that it could remain current, yet with all my travelling I've often much to say, but little time to say it. Years ago when reading the news it would take me days on end to reply to the kind letters people sent. Now, with the magic of the modern age, I can keep you up to date with what I'm doing and other events in my life.

MOLECULAR COCKTAILS - The Rabbit Hole, Sydney

Date: 15th January 2014

Although not officially part of his job spefication, my son often writes reviews for restaurants and bars in and around Sydney.

Last night, his girlfriend gallantly allowed me to accompany him to a fascinating 'Watering Hole' on Elizabeth Street - The Rabbit Hole which specializes in Molecular Cocktails. I have probably partaken of a dozen cocktails in the whole of my life but last night I drank four of the most innovative and fantastic concoctions which would turn me into a cocktail lover if anything like The Rabbit Hole existed in the UK.

Owned and operated by cocktail specialist Doug Laming, Rabbit Hole is dedicated to molecular cocktails, focusing on a technique known as ‘Cointreau caviar spherification’. And though it sounds WEIRD, it’s a process offered nowhere else in Australia. The Balls, looking just like caviar, are formed from alcohol by a strange looking kit which resembles a honey comb. The alcohol is injected into the 'comb' and then forced out and into hydrochloride molecular binding agents - and by a 'chemical reaction' form balls which retain their rigidity until popped into the mouth - not sure if one eats it or drinks it!

I was offered a Breakfast Bouquet - scrumptious, Doug's Margharita and a jellied G & T and a Zombie. They were all delicious but I couldn't begin to tell you what was in them apart from the jellied G & T which was, of course, a small jelly square made from G & T plus some extras. Doug was an absolutely charming host and as passionate about his cocktails as any artist would be - and artist he is. His artistry and care also extends to the delicious food which is presented so beautifully you hardly wish to disturb the 'picture'.

Thinking that 'The Rabbit Hole' was an odd name for a restaurant I now realise that it is an oblique reference to the 'Magic' Alice discovered when she went down the hole in 'Alice in Wonderland'. I took pictures of the cocktails and the food but until I get back to the UK, can't transfer them from my camera onto the Ipad , but will do so once I get over the dreaded jet lag.

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