Hamilton bar Nitro in the mix for national prize
With nitrogen as its distinctive ingredient, Nitro Cocktail Bar is one of three finalists in De Kuyper Masters Of Mixolog.
As the only bar in New Zealand dedicated to making cocktails with liquid nitrogen, Nitro is one of three finalists for the De Kuyper Masters Of Mixology.
At the Hamilton bar, bartenders use nitrogen to give drinks a sorbet consistency.
Owner Karai Wall created the Black Widow cocktail, which conquered the upper North Island in the competition.
Wall has won three New Zealand titles which gave him trips overseas, where he learnt about nitro cocktails.
“In the States and Europe it was popular. The idea originates from top chefs who used nitrogen to make desserts, so we thought why can’t we do it with alcohol, and it worked.”
His winning cocktail uses sour apple with tequila, to which he adds liquid nitrogen, fresh limes and apple juice, making a sorbet.
The team has also created a garnish using De Kuyper butterscotch with spun sugar. It turns into a web, a technique chiefs use to make desserts.
“Then in our own special way, we make what we call ‘caviar’ with black raspberry liquor, the cocktail looks like a spider’s nest with eggs on top of it,” he said.
“We beat a lot of top bars in Auckland. So that was really great,
“We are really trying to promote our point of difference with the liquid nitrogen in all the cocktails.”
The winning team will be announced by August 31, and their prize will be a trip to the Sydney Bar Show.
