Since 2018, Employees Only has brought a taste of New York’s vibrant nightlife to Sydney, and the CBD basement bar is enhancing its offering with the launch of a new cocktail menu that takes inspiration from the original New York speakeasy.
Award-winning bartender Christine Lam and Restaurant Manager Andrea Dinardo have collaborated on the new cocktail menu, which pairs the sophistication of NYC-style cocktails with bold flavours.
Sharing his excitement about the launch of the new menu, Dinardo said: “We wanted this new cocktail menu to be as dynamic and vibrant as the people who come here. Each cocktail tells a story, blending unexpected ingredients that spark conversation and create memorable moments.
“From the spicy kick of the Emergency Loop to the layered notes of the Yozakura, Christine and I have designed each new cocktail to offer our guests something memorable, with all inspired by the spirit of classic New York.”
One of the standout cocktails from the new menu is the Emergency Loop, a blend of chilli tequila, white rum, coriander, jalapeno syrup and Green Chartreuse.
Other highlights include Yozakura, a combination of shiso and sumac gin, cherry blossom cordial, Zucca Rabarbaro and tonic water; Chaos & Order, blending rye whiskey with pineapple, honey, tamarind, curry leaf and miso, and topped with coconut foam; and Midnight Snack, comprising peanut butter whiskey, banana liqueur, strawberry jam and celery bitters.
Wanting to reflect the dynamic, ever-evolving cocktail culture in New York, Dinardo told Bars and Clubs the new cocktails were designed to embody a blend of bold innovation and timeless tradition.
“The cocktail scene in New York has long been a hub for cutting-edge mixology, with bartenders often experimenting with new techniques, ingredients, and presentations. The same is happening in Sydney and our menu follows the standards.
“New Yorkers value both convenience and quality, so the use of locally sourced, seasonal ingredients in both the food and drink offerings feels very much in tune with the city’s ethos. We do the same on every menu here in Sydney.”
These days, many Australian bars are focusing on zero-waste practices, a principle that has been prominent in New York for a long time, and Dinardo says it’s not the only trend making waves overseas.
“It’s not just about the drink; it’s about the entire experience. In New York, bartenders are becoming as focused on the ice as they are on the spirits. As in Sydney with American and Japanese influences, we might see different kinds of ice supplied in bars.”
As Employees Only celebrates the launch of the new cocktail menu, the venue has also unveiled a new alfresco area ahead of summer. Complete with a portable bar and a select tabletop menu, patrons will now be able to enjoy signature cocktails, wines and beers streetside in Sydney’s CBD.
Dinardo added: “We’re thrilled to finally bring our cocktails outdoors in a new and beautiful open-air space, so guests can unwind in style and savour a cocktail or two. The new cocktail menu and the alfresco space bring together the best of Employees Only’s creativity and Sydney’s vibrant nightlife, whether you’re a cocktail enthusiast or simply out for a good time.”
Complementing the new cocktail menu, Employees Only offers a sizeable food menu with dishes such as Sydney rock oysters, pulled chicken tacos, braised lamb shoulder tacos, and a signature Employees Only steak tartare prepared tableside.
