A Booze-Infused Slice of New York's Momofuku Milk Bar Is Coming to Australia
Whisky maple cookies from NYC's favourite baker.
Sip whisky and indulge your sweet tooth at The Singleton Whisky & Sugar Bar when it springs up in Sydney and Melbourne as part of Good Food Month 2015. The result of a partnership between whisky label Singleton Whisky and Momofuku dessert spinoff Momofuku Milk Bar, this pop-up bar and baked goods dispensary probably won't do your teeth or liver any favours — although if that's enough to keep you away, then you've got a hell of a lot more self control than we do.
Booze and sweet treat enthusiasts will find the New York-inspired whisky and sugar shed smack bang in the middle of Good Food Month's Noodle Night Markets, located in Sydney's Hyde Park between October 8-25 and Melbourne's Birrarung Marr between November 12-29.
Headlining the menu will be a whisky-infused maple cookie crafted by Momofuku Milk Bar's chef, owner and founder Christina Tosi. Should go down quite nicely with an array of whisky cocktails and neat tastings — although we can't help but hope they'll also be serving Momofuku's famed cereal milk. We wouldn't say no to a slice of their crack pie, either.
Tosi, who spearheaded the dessert program at David Chang's Momofuku restaurant group, and who has also served as a judge on MasterChef US, said that the whisky maple cookie recipe "plays on two of the biggest culinary trends currently sweeping the globe — the whisky renaissance and the classic dessert redefined with a twist — the result is an absolute delight." Tosi will travel to Australia on October 8 to help launch the Sydney pop-up. Sorry Melbourne. Have another cookie to cheer you up.
Want more Good Food Month shenanigans? Check out the whole program for Sydney here and Melbourne here.
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