We went from drinking cocktails to eating cocktails and now you can too.
Earlier in the year, award-winning bartender Clinton Weir teamed up with top chef Thomas Damm for a night of cocktails—the shaken, stirred and edible variety. Guests were entertained and treated to a five-course edible cocktail menu paired with their liquid counterparts and served with tasty canapés.
Due to popular demand, Damm and Weir are back with their Edible Cocktail Sensory Experience and, like their first events, the combination of flavours, textures and aromas will continue to excite and play with your senses.
Not content with rehashing the same formulas over and over again, Weir and Damm have refined their creations and the event as well but kept the essence of both for another night to remember.
To begin, Weir’s signature drink the Ruby Rose Martini makes a grand return and is served as a gin and rose marshmallow topped with cranberry gel and candied orange skin before one of our go-to cocktails, the Dark & Stormy, gets the edible treatment with a rum-soaked pineapple cube topped with lime meringue, ginger crumble and a Kaffir lime mist.
The ever-popular Espresso Martini is always on the menu in Melbourne and will be transformed and placed inside a chocolate eggshell with a vanilla sponge while the Colada scores a hit of whiskey, coconut mousse and a sphere of passionfruit and vanilla praline.
Then, the cocktail portion of the night ends with the UV Lychee & Lavender Martini that’s matched with a UV flair bartending show by Weir where you’ll see him throw, spin and twirl bottles in the air right before your very eyes.
All cocktails—both liquid and solid—will be accompanied by five exquisite canapés that include a smoked caviar and creme fraiche tart, a lamb cigar and a kingfish ceviche. These equally delicious bites will serve to further enhance the striking combination of flavours and textures of Weir’s and Damm’s cocktail creations.
The two-hour experience also includes music as well as the chance to mingle and boogie on the dancefloor after you’ve drunk and eaten your fill of cocktails and canapés. Good to know: all cocktails can be made vegetarian, vegan and/or gluten-free and the venue has accessible access so everyone can enjoy this sensory experience.
Clinton Weir and Thomas Damm
With more than two decades of experience, bartender Clinton Weir has not only crisscrossed the world racking up awards in both cocktail and flair competitions, but he has also developed and created cocktails for over 75 menus—he’s even managed to can his signature cocktail so you can get it to go. His talent, panache and know-how make him the perfect partner in this unique and intriguing collaboration.
Thomas Damm, the other half of this creative duo, first began his culinary journey in some of Germany’s top Michelin-starred restaurants. He then sharpened his knives in Australia at the Melbourne Club and the Stokehouse. Now, he runs and owns Damm Good Catering where he is best able to showcase his craft, talent and technique at private parties.
The Edible Cocktail Sensory Experience takes place on multiple nights throughout September, October and November. Doors open at 6:30pm with the two-hour cocktail feast commencing at 7pm sharp.
The five edible cocktails paired with five traditional cocktails served with five canapés and a sound and light show will set guests back $169.