Ex-Zeta Bar mixologist Grant Collins has teamed up with Wine Library’s James Young to open a gin bar in the backstreets of Potts Point.
The Powder Keg has Sydney’s largest gin collection with over 120 types of gin sourced from around the world and a little black book of vintage cocktails from the 17th and 18th centuries.
It has G and T’s on tap that can be served with three choices of ice and five different tonics to choose from, including a homemade variety. Signature cocktails include the Nettle Gimlet (gin, homemade nettle cordial, served in a vintage coupet) and the Gunpowder Plot (gunpowder tea-infused gin, fernet branca, gunpowder syrup, dandelion and burdock bitters and a tea smoke).
Head chef Elijah Holland has worked with Danny Russo and Roy Ner to create a 17th century-inspired menu including items like oysters with gin and tonic sorbet, quail scotch egg with smoked potatoes, crispy pancetta and shimji mushrooms and BBQ pin wheeled Cumberland sausage.
The bar’s interior has been stripped back to highlight the 18th century architecture and features leather banquettes, black leather club chairs and a wood panelled bar fitted with a vintage gin presentation cage.
The Powder Keg is located at 7 Kellett Street, Potts Point NSW.