+81 Aizome Bar

Ever heard of neo cocktails? First invented at Par in Melbourne, these high concept concoctions are crafted over multiple days by freezing and steeping fresh botanicals in alcohol before straining, bottling and resting the resulting drink. Basically, it’s an intensive process that creates a cocktail that can not only be served with ease, but whose flavour will intensify as it warms—and you can now sip them in Brisbane at West End’s intimate new drinking den. 

Inside what will soon be +81, a luxe Japanese kappo-style restaurant set to open in February, Aizome Bar features just 10 seats arranged around a large curved bar with an almost entirely deep indigo blue colour scheme except for a large wooden rotating back bar—which makes sense once you know Aizome literally means indigo blue. Designed by Alexander Lotersztain from Derlot Design, the Ginza-inspired sanctuary is a world away from busy Montague Road outside. 

The reason you can sip on those neo cocktails here is bartender Tony Huang, co-owner of the now closed Par and one of the top 25 bartenders in Australia according to Drinks World. As well as six different neo cocktails, such as the Tomato Rosé, a take on a Bloody Mary, there’s also six ‘fresh’ cocktails shaken up in a more traditional manner, including sips like the Watermelon Colada and Dirty Mango Martini. 

You don’t need to wait until +81 opens to get a bite to eat either—Chef Aidan Whittle has crafted a snack menu to perfectly complement the creative cocktail list, including a few teaser dishes from the restaurant. Knock back appellation oysters with Suntory hollandaise and lime, a manchego, sunflower and praline tartlet, and satsuma-age (a fried fishcake) with pickled kohlrabi, all of it served on artisan tableware sourced from Japan. 

Image credit: Florian Groehn | Instagram