The Long Goodbye
1/83 Stanley Street
Darlinghurst, NSW 2010
(02) 8957 7674
Dramatic, drawn-out sigh. They just don’t make ’em like they used to. Well, it appears sometimes they do in fact. So step into this upstairs hideaway of a cocktail bar and step back in time. The Long Goodbye harks back to the film noir era, making heady references to the 1940s and 1950s, with classic cocktails served with house-made liqueur, live jazz and blues on Thursdays and old-fashioned service. And when we say hark, we mean they’ve really gone all-in on the theme here.
Take some time and look around, because there’s going to be a lot to take in. It’s pretty easy to get yourself lost in the whole “dark and brooding” thing. Damask covered walls, vintage glassware, antique artwork, and dripping candles do the trick. Oh, and a typewriter. Which they used to hand-type each menu. Because the answer to, “How many places do you see with a typewriter on the bar these days?” is always going to be not enough. Ornate, cushioned chairs practically beg to be perched upon. Or perhaps you’ll stretch out across a dark leather couch or chaise lounge. It’s the kind of place where you’ll whisper dark things in dark corners. Things like, “Would you prefer something with homemade chili bitters or passionfruit liqueur?” Dangerous stuff.
And because most great scenes from that era involve a great plot twist, here’s one for you. The Long Goodbye’s owner and bartender extraordinaire Flynn McLellan (think Kagura, Uncle Ming’s, Sugarcane, Zeta Bar) has added Japanese style and themes to these cocktail classics. Yep. Plot twist. Never even saw it coming.
The signature beverages here include The Long Goodbye (aptly named) with house-made lime syrup, mezcal and mint; Strawberry Blonde with lemon curd, lemon, strawberry, gin, egg white and soda; and Danté’s Sour with black sesame honey, lemon, ginger, rye whiskey and egg white. Or if you’re feeling adventurous- and really who wouldn’t be- veer off the menu entirely, and just tell Flynn what you’re in the mood for.
In a throw back to really current technology (Well… best of both worlds), they use an ultrasonicator to create their house-made liqueurs. We’ll let you try and sound that one out while Flynn just explains it, “We’re using an ultrasonic machine to add flavour to the base liquor. We’ve created some unique flavours including a duck fat washed apricot brandy, strawberry balsamic shrub and chilli bitters.” These infusions are made through the machine’s vibrations, which keeps the brightness of the ingredients. Shaken or stirred? It’s definitely shaken.
And so, instead of making this an overly long goodbye, we’ll sum it up in three word for you: Lights, camera, cocktails.