Bar 1880

Delve into Sydney's past with inventive cocktails and revived classics at Bar 1880, in the historic home of Bulletin Magazine, which started in 1880 and was one of Australia’s longest-running publications before it ceased printing in 2008.

The two-level Circular Quay bar includes The Headline Bar on the ground floor (with indoor and outdoor seating) and The Press Room upstairs, both with a distinct feel and plenty of original architectural elements like a cobbled path, antique press trays, and floor features where the original printing press once sat.

On top of classics featuring local and artisan spirits, signature drinks featuring completely house-made elements include a warming hot toddy blending Johnny Walker Black whisky, honey, lemon and cloves, and the Lock Me Up: an old-fashioned style cocktail using sous vide banana and white cacao butter-washed cognac, chestnut and fino sherry.

Up in The Press Room, a range of "forgotten" cocktails are also on the menu, including the Old Pal which dates to Paris in the '20s, the Suffering Bastard (François Voyer VS Cognac , Hickson House Distilling Co dry gin, lime cordial, ginger beer and bitters) from Egypt in the '40s, and the rum-heavy Ancient Mariner, which was created in L.A. in the '90s.

A diverse range of wines and light snacks including charcuterie platters and tinned seafood round out the offering at Bar 1880, making it an ideal spot for knockoffs, pre-show drinks, or a nightcap, with a 2am close on Friday and Saturday nights.

Image credit: Bar 1880

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