Double Deuce Lounge is something else.

Double Deuce Lounge is something else.

It’s a cocktail bar, sure, but it’s one without the pretence and the self-serving wank. And that makes the place a good time.

That’s not to say that the cocktails here aren’t great (they are) or that they are simple drinks using simple techniques (they’re not). It’s just the ethos of the place is a bit more democratic.

Set in the basement of an old building on Bridge Street in the Sydney CBD, Double Deuce Lounge is the second bar from the ownership trio behind Ramblin’ Rascal Tavern: Dardan Shervashidze, Sebastian Soto, and Charlie Lehmann. Each of them is well-schooled in classic cocktail technique and service, but with Ramblin’ Rascal they build a five star dive — the cocktails are there, but not the main event.

Cocktails are front and centre at Double Deuce Lounge. With bar manager Oliver Churcher (ex-Ramblin Rascal Tavern, Hello Sailor) at the helm overseeing the drinks, and talented Perth bartender Claudia Morgan (ex-Mechanics Institute) and Hobart’s Alicia Clarke (ex-Evolve Spirits Bar) backing him up behind the bar, they’re using some avant-garde technique in service of delicious drinks (and without the bullshit that often comes with it).

Using the bar’s vaguely 70s porn chic aesthetic as a jumping off point, Churcher has reimagined takes on the Stinger (see below) and retooled the White Russian. The result? Drinks that have the all-round appeal of these otherwise daggy disco drinks, but made for the modern palate that wants a little more flavour, a touch more complexity, and a lot less sweetness.


Meet Oliver

The Recipes

This Copacabana Daiquiri is all about the passionfruit
Get the recipe for Oliver Churcher’s tropical take on the Daiquiri, the Copacabana Daiquiri.
Matcha tea plays a starring role for this bourbon sipper
Oliver Churcher is a guy with a knack for flavour combinations and cocktail technique, as you can see in this matcha-tea inspired cocktail.
Double Deuce Lounge gives the Stinger an upgrade
This Stinger recipe from Sydney bar Double Deuce Lounge has been given an upgrade with Fernet Branca and absinthe.

Double Deuce Lounge
66 Bridge Street
Sydney, NSW 2000