Tucked inside Sydney’s Four Seasons Hotel, Grain Bar has introduced an immersive drinking experience. The new Epic Sensory Cocktail menu is a five-part line up that challenges not just how we drink, but how we feel when we do.
Curated by Sarath Nair, a mixologist with experience in Four Seasons bars globally – this new collection is built around sensation and consciousness. Five cocktails – five senses.
The Shattered, is a drink that lives up to its name. Patrons are handed a tiny wooden hammer to crack open a globe of crystal-clear ice – releasing a waft of rosemary-smoked rye, bitters, and sugar. It’s a drink you don’t just taste, you hear.
Then there’s The Perfumed Bloom, it’s light, floral, and comes with a literal spritz. A cherry blossom perfume mist, crafted in-house, floats above a mix of Jasmine Verte and wine, inviting you to inhale and smell the blended aromas before you sip.
Taste is celebrated with the idea of five basic tastes – sweet, sour, salty, bitter and umami. Featuring ingredients like mushroom-infused vodka, passionfruit, saline water, and tonic, it’s a cocktail tailored to your palate’s every mood.
Visually, the Heart of the Garden draws the attention with a citrus-floral creation unveiled in a plume of lemongrass and ginger smoke. Presented in a small garden with an edible jelly heart at its centre, it’s a visual experience that stops conversations to witness.
Finally, the Pina Fizz, fuses, pineapple, and coconut soda, a tropical blend playing on texture and touch. A cloud of fairy floss floats above the glass, melting down slowly into the drink below.
“With the launch of Epic Sensory Cocktails, I wanted to create something that pushes the boundaries. These aren’t just drinks, they’re stories brought to life through the senses. From the smash of ice to a spritz of cherry blossom perfume, each detail is designed to awaken and surprise,” said Nair.