Bildo Saravia & Mike Tomašić
Bondi Beach, Sydney. Arguably one of the coolest places on the planet, but also a place with contradictions that should not work – One of the world’s best beaches, full of beautiful people all hanging out in the sun, doing yoga, paddle boarding or surfing….mixed in with some of the scariest deadliest wildlife on the planet. Expensive real estate but still a haven for backpackers! However, somehow everyone and everything manages to get along swimmingly most of the time (pardon the pun). Which brings us to Mr Moustache, a cocktail bar and restaurant which has somehow managed to seamlessly marry lively Mexican food and culture with the refinement of French elitism from the 1920s. Like the contradiction of yoga bunnies and sharks hanging out on the beach it sounds like it shouldn’t work, but trust us, this one really does. The decor is slick with an element of understated cool, not a Piñata or sombrero in site. The food is beautifully presented, showcasing the best of Mexico’s rich culinary history without being a pastiche of its own heritage.
So onto the drinks. The menu is a collaboration between Phil Ward from Mayahuel, New York, and Mike Tomašić so you should expect great things and you won’t be disappointed. The drinks are Mescal led, all ingredients being locally sourced wherever possible.The juices hand squeezed daily using a Mexican elbow and the garnishes are simple yet elegant. Many of the cocktails also use key spices from the kitchen meaning there is a real synergy between the food and drinks.
Heres a couple of our favourites:
LITTLE FATSO’S FIZZ
According to ‘The Urban Dictionary’ Pamplemousse is slang for little fatso in France. Not too sure how true this is but why let the truth get in the way of a good story….. or a great name for a cocktail for that matter!
Calle 23 Blanco
Giffard Crème de Pamplemousse
Angostura Orange Bitters
Fresh pink grapefruit
Little Fatso’s Fizz
A riff on the 20th Century ~ a classic cocktail from the early 1900’s consisting of Gin, White Crème de Cacao, Lillet Blanc and lemon ~ the 21st Century plays on the seamless affinity between Mezcal and chocolate in a non-cloying, refreshing kinda way.
Giffard White Crème de Cacao