Introducing Craft Month, a digital series created to inspire sustainability in the cocktail industry through the use of seasonal produce. For this instalment, we’ve teamed up with Non Disclosure Bar in Geelong, Victoria. 

This month, we're venturing beyond the bustling streets of Melbourne to discover a hidden gem nestled in the heart of Geelong – Non Disclosure Bar.

Where speakeasy style meets Gatsby sophistication, Non Disclosure promises an unparalleled drinking experience that transcends the ordinary on Little Malop Street.

At Non Disclosure Bar, creativity flows as freely as the spirits. Meet Indra Saryani, the maestro behind the bar whose passion for crafting inventive cocktails knows no bounds. With experience honed at one of Asia's leading cocktail bars, 28 HongKong Street in Singapore, Indra brings a unique touch to every creation.

Meet Non Disclosure Bar’s Venue Manager and resident drink shaker, Indra Saryani
 

 
And speaking of creations, allow us to introduce you to this month's Craft Month masterpiece – the "Un Fig-etable" cocktail. Crafted with care and inspired by the lush gardens of Victoria, this cocktail is a testament to the beauty of seasonal produce.

Imagine the bold spice notes of Republic of Fremantle Full Bodied Gin dancing alongside the delicate sweetness of locally sourced figs and apples, all harmonised with a touch of apple cider vinegar for acidity. But what truly sets this cocktail apart is Indra's unwavering commitment to sustainability.
 
 

 
Indra's dedication to sustainability shines through in every sip of the "Un Fig-etable" cocktail. From the locally sourced figs and apples to the fig leaves and thyme foraged from his family garden, each ingredient is a tribute to the goodness of homegrown produce and the importance of supporting local growers.

For those eager to recreate this masterpiece at home, fear not! We've got you covered with the full recipe method:

Full Recipe Method 

Pickled Fig Syrup Recipe:

• 250g Baby Fig
• 150g Brown Sugar
• 100mls Water
• 3 Sprig of Thyme
• 30mls Apple Cider Vinegar

Acid Adjusted Granny Smith Apples:

• 3 Green Apples, approx 200gms juice
• Citric Acid

Fig Leaf Tincture:

• 20g Fig Leaves
• 25g Water
• 10g Sugar
• 75ml Full Bodied Republic of Fremantle Gin

Combine all the ingredients and shake

1. Combine 50mls Republic of Fremantle Full Bodied Gin, 15ml Pickled Baby Fig Syrup, 30ml Acid Adjusted Granny Smith Apple, and 4 Drops Fig Leaf Tincture into a shaker.
2. Wet shake.
3. Strain and pour into a tall glass.
4. Top up with 60ml Soda Water.
5. Use a butane torch to flame/burn 1 Pickled Baby Fig

Geelong cocktail lovers can order a Un Fig-estable at Non Disclosure Bar until the end of March 2024.

 As the Craft Month series unfolds, stay tuned for next month’s episode with another fresh establishment: Black Kite Commune.

For more from Non Disclosure Bar, follow them on Instagram @NonDisclosureBar.