Inspired by dimly lit 1970s cocktail lounges of yesteryear, the trio behind Sydney’s Double Deuce Lounge Bar revive an old-school aesthetic for a sexy rendezvous with the past; and it’s one that’s also reflected in the drink’s menu and tactile decor.
“We wanted to revive corny classics and forgotten camp cocktails that are from an era of amazing bars but with average ingredients,” says co-owner Charlie Lehmann.
“We aspire to trick up beverages with modern bartending techniques and keep the fun. Essentially, we make these one-dimensional drinks into ‘70s porn chic,” he says.
The humble retro Grasshopper makes a modern comeback; mintier than ever – and proof it never should have been ushered off cocktail lists.
“The first Grasshopper I swilled was a creamy number nearly as big as my head at Star Bar on George Street, Sydney – it doesn’t exist anymore,” recalls Lehmann.
“However, when you take a sip of the Deuce Grasshopper it’s a full-bodied cocktail and perfect after a big dinner. This is highlighted by the inclusion of Fernet and Branca Menta – a couple of really mint and herb forward digestives. It’s bloody delicious,” he says.
The drink list was initially created by the venue’s first bar manager Oliver Churcher; and it’s been updated to capture quite a few classic crowd pleasers too. Now you’ll find Claudia Morgan steering the bar ship late into the night and making sure the drinks list are retro era-hits.
Some new cocktails on the menu include Afternoon Delight – a refreshing fusion of gin, Aperol and mandarin while Superfly embraces a frozen tequila ambition, and when combined with chartreuse, blood orange, lime, red gum smoked salt and served frozen – it sounds cheekily dangerous.
“From the décor down to the bartender, servers and waiters’ aesthetic, the bar is a little bougie yet accessible to anyone,” adds Sebastian “Cosmo” Soto.
The tunes reflect their 70s posturing to perfection. This is where you’ll hear soul and funk cranked to 11 and where Mayfield’s Pusherman hits the spot.
“The tunes at Deuce fit the time and feel of the bar,” says Soto.
“We mostly play soul, funk, upbeat jazz and disco for party time later in the night. We steered clear of the 70s Dad rock even though I love it. The music we’ve settled on reflects the bar a lot better,” he says.
They also take their wine lists seriously here too, with a range of rotating varietals that swap monthly.
“We have a handful of mainly local producers who focus on minimal intervention and low sulphite wines,” says Lehmann.
Some on the list include Nero D’Avola from Blood Moon Autumn Moon Shivers, Swan Valley Wine ‘Skins’ Chenin [that’s an orange wine] and their favourite whites from Eden Flo Blue Wines -think Semillon, Chardonnay and Riesling.
This month they’re pouring The Wanderer Shiraz Rosé and a prosecco from Palloncino.
According to Lehmann, the Spring drinking trend will be on low ABV options – a reflection of the frugal economic times.
“Everyone is feeling the pinch from inflation and cost of living, so cutting the booze back on some banging cocktails and still getting your buzz on looks to be the go as we move forward,” he says.
“And well, the hangovers aren’t nearly as bad.”
https://www.doubledeucelounge.com/
