And now, a decade after the doors first swung open, after ten jubilant years of cocktail trends and resurgences, the multitude of influence from each great bartender to walk the boards behind the bar, and the maturation and sophistication of Wellington’s drinking set, Hawthorn Lounge is still shining a light for appreciative imbibers the world over.
With a combined 30 years experience currently behind the bar, paired with ten years of concept and style success, Hawthorn Lounge always aims to please and impress. And with their welcoming friendly manner Hawthorn Lounge’s bartenders will make you feel as though you’ve finally found home.
As the bar’s intimate interior lends itself to many convivial interactions between guest and bartender, guests will quickly discover the drink list is just the beginning, and that after a little chit chat and a few friendly inquiries they just might find themselves faced with the perfect cocktail – personally tailored to their taste, mood, intent and fancy.
PRESENTING THE HAWTHORN LOUNGE VISA WOAP 2017 COCKTAIL
With a great love for our vibrant city; the coolest little capital in the world, we drew inspiration for this year’s Visa WOAP Cocktail from our talented local musicians.
Songstress trio Chocolate Box Sessions, have been a Wellington institution for over a decade and were our musical muse for the velvety Wellington Chocolate Factory Peruvian Chocolate base.
World renown Wellington reggae band, The Black Seeds,
started out small and made it big, much as we hope our friends at Reid+Reid Gin will.The addition of their native NZ Dry Gin brings spiced, nutty and orange citrus elements – derived from the varied botanicals and seeds used, along with three months’ barrel aging in Pinot Noir barrels, lending hints of vanilla and oak.
To flavour our house-made crème brûlée we looked to Wellington’s legendary dub staple, Trinity Roots, adding warming ginger, liquorice and turmeric. And for a climatic hint of theatre and a fiery nod to indie alt-rockers the Phoenix Foundation, we flame the crème brûlée. Served up with a side of melt in the mouth quince shortbread and cream.