A new cocktail bar called Moondrop has opened in former home of The Everleigh, but about the only thing reminiscent of the Gertrude Street institution is the low lighting. Behind the new spin on the new thing is Steve Chan, Jesse Kourmouzis and Jacob Muoio – who collectively bring creds from cocktail fever dream Above Board and Carlton North’s Sleepy’s – where flavours of the east reign supreme in the likes of the Sichuan Slipper, the 5-Spice Girls and Chan’s very own chocolate tuile-topped Chanhattan.
The Chanification extends to the food, too, with Chan calling on Sleepy’s, for inspiration: the previously off-menu pork and chrysanthemum dumplings score a permanent spot on the board at Moondrop, while Cantabrian anchovies with sweet-and-sour onions, bread and butter sit on the saltier side of things. And later in the evening? Order up on “little bags of prawn crackers” alongside your drinks.
Here’s what you might like to order at Gertrude Street’s first Chinese-inspired craft cocktail bar, according to Jesse Kourmouzis.
Me & Ube
This, in my eyes, is one of the three staple drinks that’s a must-try at Moondrop. At its core it’s a clarified Piña Colada that highlights ube, but in actuality it is so much more, not to mention an ode to my youth and obsession with ube bubble cups. Me & Ube is split with oat milk, making this a completely vegan milk punch that looks great and tastes even better. You’ve got some slight carbonation and then some tapioca pearls dancing around the bottom of the glass for a good time.
Sichuan Slipper
Paying homage to my roots and upbringing in Melbourne, the Sichuan Slipper is the perfect amalgamation of what Moondrop represents as well as the city in which it resides. It’s a fun, spicy twist on the classic Japanese Slipper – which happens to have been created in Melbourne back in 1984. Our approach doesn’t steer too far away from the classic recipe that we all know and love but shifts the focal point on our house-made hot sauce turning this vibrant green cocktail into a buzzy orange – then garnished with a thin slice of radish.
Chanhattan
A riff on one of my favourite classics, the Manhattan and a dedication to co-director Steve Chan himself. It’s lapsang souchong (the Chinese black tea that’s known for its smoky flavour), chocolate liqueur and Nikka From the Barrel whisky. Sitting proudly on top of the drink is a house-made chocolate crisp made again by the talented Jacob Muoio; it’s sure to satisfy both peated-Scotch enthusiasts and novice whisky drinkers both.