The Swinging Cat experiments with cold-pressed spirits for new cocktail menu (Sydney)

Dimly lit New Orleans themed small bar The Swinging Cat are moving in a healthier direction with their inventive new cocktail menu, experimenting with the techniques of cold-pressed juicing and crafting cold-pressed spirits, infused and pressed with dried fruits, seeds, and spices.

Dark Rum that has been infused with dried banana is used for new addition Rue Desire, whereas others make use of dried apricots and thyme (Toulouse Street), dried peach julep (Magnolia), and dried figs & walnuts (Bourbon St). There’s even a modern twist on the Mai Tai (Elysian Fields Ave), and a toasted cocoa nib espresso martini (Belle Chase).

An example of the process is described in the creation of the Elysian Fields Ave, of which owner Pete Fischer explains: “We use tropical dried fruits like pawpaw, papaya, pineapple and mango and soak them in Pampero Anejo dark rum. After soaking the fruits for a few days they are cold-pressed to produce an amazing alcoholic tropical nectar. We then make our own version of an alcoholic almond milk from almonds soaked in Pampero blanco white rum, which are then also cold-pressed. From there we shake these ingredients with lime juice and a dash of fresh orange juice and serve over crushed ice”.

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“When you order a green juice or smoothie at a cafe they use fresh ingredients, though we choose to use dried fruits and nuts because they contain certain sugars and flavours as all the moisture has been removed in the drying process”, explains Fischer. “This leaves a raw nectar which gives a sharp and delicious liquid that adds more flavour and texture into each and every cocktail”.

Pressing the fruit to retain essential vitamins, minerals, and enzymes should translate to healthier nights out at The Swinging Cat, tapping into a distinctive trend that, in addition to weekly Tuesday evening swing classes, adds to the energy and character of the popular CBD small bar.

To create the liquid, Pete and his bar crew run the infused spirit through the cold-press to create a rich and powerful syrup that is used as the base for each of the new cocktails, a process Pete says was inspired by the out-of-box thinking frequently employed by the world famous Heston Bluementhal.

The Swinging Cat

Address: 44 King Street, Sydney CBD
Contact: (02) 9262 3696

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