The Swinging Cat Cold Pressed Obsessed

The Swinging Cat is one of those “blink and you’ll miss it small bars”, there’s minimal signage but for those in the know it’s become the go-to place. Made popular for its New Orleans inspired vibe, jazz music and swing dancing, but the main reason is these hip cats know how to make a mean cocktail. Celebrating the art of mixology and the spirit itself, The Swinging Cat is about to get a reputation for something else, that is a new and innovating and could very well change the cocktail making process itself.

Inspired by the Willy Wonker of the food world, Heston Blumenthal, Pete Fischer owner of The Swinging Cat, is the mastermind behind the innovative technique of cold pressing and outlines the benefits of using dried fruits and nuts instead of fresh ingredients.

“We wanted to offer our guests a completely unique drinking experience, like no other. We took inspiration from the work of Heston Blumenthal who completely thinks outside the box. We use a top of the range stainless steel cold-press to ensure we are producing the best syrups and nectars for our cocktails”.

The result how ever is the only answer you really need. Pete and his team infuse various dried fruits and nuts with complementary spirits for periods of between three and ten days, before they are then cold pressed, liquid and all to create some very interesting and unique spirits. Not only does this method insure the most intense flavours it also means that the mixologist isn’t restricted to seasonal ingredients.

To showcase these innovative spirits the Swinging Cat is launching a new cocktail menu, which features six delicious cocktails consisting of refreshing yet punchy flavours:

Rue Desire – dried banana infused dark rum (my personal Favorite)

• Toulouse Street – dried apricots and thyme

• Magnolia – dried peach julep

• Belle Chasse – a toasted cocoa nib espresso martini

• Bourbon St – dried figs and walnuts and lastly,

• Elysian Fields Ave – a modern twist on a tropical favourite, the Mai Tai.


“One of the cocktails that we have on the cold-pressed menu is the ‘Elysian Fields Ave’, which is our modern twist on the classic Mai Tai. We use tropical dried fruits like pawpaw, papaya, pineapple and mango and soak them in Pampero Anejo dark rum. After soaking the fruits for a few days they are cold-pressed to produce an amazing alcoholic tropical nectar. We then make our own version of an alcoholic almond milk from almonds soaked in Pampero blanco white rum, which are then also cold- pressed. From there we shake these ingredients with lime juice and a dash of fresh orange juice and serve over crushed ice,” Pete concluded.

One of my favorite things that the bar is doing is making their own versions of more generic branded spirits and liqueurs like Southern Comfort, Malibu and Baileys. The mission being to retain the essence of flavour but minimalizing the sweetness and letting the alcohol speak for itself.

The Journey to perfection is long one and I feel as Pete and his experienced team at the Swinging Cat gets the process down pact that they will only get bolder with their experimentation and process (can’t wait till they start hydrating their own fruits).
I suggest you get down and see what the teams doing for yourself. Try a new take on a classic, try them on ice or even event your own. What ever you’re craving the amazing bar staff are there to help you out and send your taste buds on a spirit-ually driven journey.