Der Raum Fends Off Winter Chill

Pumpkin Pie Blazer

Der Raum have fended off winter’s chill by running hot in this year’s Australian Bar Awards nominations and by releasing more smoking additions to their cocktail program.

Whilst the autumn menu was only a brief flirtation, the Der Raum team lead by owner/executive bartender Matthew Bax, have recently engaged in a heated affair with some sultry winter offerings that explore the flavours and aromas from the darker, more warming end of the cocktail spectrum.

Highlights include the ‘Pumpkin Pie Blazer’ (above) with roast butternut pumpkin rum spiced ginger gel, maple syrup, port and Angostura orange bitters and the Nitro Xocolatl Flip with El Senorio Joven Mezcal, Luxardo maraschino liqueur, spiced dark chocolate, chilli, cinnamon, nutmeg and a hot white chocolate and Tequila foam.


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  1. can anyone tell me what the infusion device used in the ‘big in japan’ is called?

  2. Its a Hario (brand) coffee syphon. Heaps of fun to play with although I haven’t actually made a coffee with one yet. Cheers Chris!

    Nice work Der Raum Lads!

  3. It’s a traditional coffee siphon. It uses vacuumed pressure created by the heated liquid from the bottom sphere to extract flavours from the ingredients in the upper carafe (usually coffee, or in this case, whatever you want to brew). It’s use has become a big trend in Japan in the last 10 years.

  4. Wonderful work by the guys at Der Raum (as always!)…kudos to Mr Bax 😉 Love your work guys!

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