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FOOD & DRINK

A Booze-Infused Slice of New York's Momofuku Milk Bar Is Coming to Australia

Whisky maple cookies from NYC's favourite baker.
By Tom Clift
September 30, 2015
  shares

A Booze-Infused Slice of New York's Momofuku Milk Bar Is Coming to Australia

Whisky maple cookies from NYC's favourite baker.
By Tom Clift
September 30, 2015
  shares

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.

Published on September 30, 2015 by Tom Clift

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