Byblos is heating up the chilly months with a new cocktail menu specifically designed to warm you up on cold days.

Occupying prime river frontage at the sophisticated waterfront dining, retail and residential precinct Portside Wharf, the award wining restaurant and bar is renowned for its creative and extensive cocktail menu, and this winter Byblos bartender Sam Tripet has taken his creativity to a whole new level.

Sam says the team behind the bar has been given freedom to be creative, leading to an inspired cocktail menu, which features more than 30 different varieties, each concocted from fresh ingredients and finished with unique handmade trimmings.

“A change of season gets us excited behind the bar because it means we get to experiment with new flavours, infusions and fresh new ingredients,” he said.

“The new cocktail menu is jam packed with indulgent drinks designed to warm you up from the inside as we battle through the colder months.”

Sam says it is almost impossible to pick a favourite from the menu but he ran through a couple of the highlights, all perfect for a winter’s night out at Brisbane’s premier waterfront dining destination.

“One of the top picks for winter is definitely our hot buttered rum, showcasing the favourite flavour combination  of rum and raisin,” he said.

” It is served hot, with orange peel and spices, topped with our house-made raisin flavoured foam and dusted with nutmeg – it is dangerously good.

“The Solstice Sunrise is another great winter warmer using Herradura plata, house-made anise, cinnamon spiced pear puree and lemon juice with a hearty mulled wine float.”

Sam says they are also twisting up the classic whiskey sour, with The Geisha – an oriental inspired whiskey-based drink using Yamazaki 12 year old whiskey, rhubarb, saffron, lemon and orange blossom.

“The Rumbullion Blazer is a great point of difference and definitely set to be a crowd pleaser this season,” he said.

“We make a syrup from fresh espresso and quince paste, then heat it up with some black walnut bitters, Eau De Coing Quince Liqueur and Angostura 1919 rum. Served with a treat on the side – either chocolate coated coffee beans, or one of chefs dark date pies  this drink is to die for.”

He says the team has worked tirelessly to create something new, exciting and memorable for this years winter cocktail list.

“I want our customers to remember the drinks they’ve had at Byblos and know they can always come back and try a cocktail unlike anything they have had before,” he said.

“I think we’ve achieved that and I’m excited to showcase it throughout winter.”

Byblos has just launched Winter Sundays with entertainment from great acoustic duo’s such as Phoenix, Jasper, SoHO, Velvet Star and Blue Steel from 3pm-7pm and drink specials including some from the new winter cocktail menu.

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