As the days shorten and the temperature drops, we find ourselves heading into Queenstown’s legendary winter season. At No5 Church Lane, the fire is stoked and the cocktail menu is full of body- and soul-warming artisan creations. One new addition to the winter cocktail list this season is the Baked Apple Toddy. Organic, hand-picked apples from local orchards are baked with a house blend of spices, vanilla, and brown sugar, and steeped with Chivas Regal Scotch whisky, lemon juice, and hard apple cider. Served piping hot, it’s the perfect way to round out a trip to one of the world’s best winter destinations.
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Head Chef Will Eaglesfield’s commitment to a menu sourced from local, seasonal, and organic ingredients is mirrored by the team at No5 Church Lane’s craft cocktail bar, who are consistently working with local and seasonal ingredients to push the boundaries of mixology. “Gold Rush”, a new addition to the winter drinks list features Plymouth gin infused with saffron hand-foraged from Alexandra in Central Otago, along with zesty lemon, pear, Liquore Strega, and an artisan hopped grapefruit bitters–a bright and warming drink perfect to sip on after a day on the slopes!
– by Jake Page