Goldfish

Back in the day, the Goldfish Bowl was the spot where teenage junkies, grizzled old men clutching their form guides and slobbering drunks all gathered for 24-hour beers in the heart of the neon jungle of Kings Cross. But that's all over now. Goldfish has transformed from house of seed to house of great drinks, thanks to bartender Ben Walsh. Gone is the sticky carpet and smashed punters throwing back schooners. Replacing this is a ceiling that literally absorbs sound, made from some sort of absorbent, bouncy black rubber stuff, puffy ottomans, lush ruby banquettes and more throw cushions than you can poke a stick at. Get thee straight to the bar and grab a cocktail list - preferably one for each hand. What you'll find is a mix of classics, punches, fizzes, mules and the like. They do an absolutely exceptional Aviation (gin, lemon juice and violet syrup) and if you like your drinks filthy, you should try a Tommy's Margarita served on the rocks and rimmed with orange salt. A mix of lemon and lime juice with Sauza reposado tequila and agave syrup, it's trouble in a tumbler. (We're big fans.) And if something with a little more sweetness floats your boat, try the Funk Rum Swizzle - Bacardi, Licor 43 (a Spanish citrus liqueur) and almond syrup topped with lime juice, swizzled and served short. Cocktail lounges serving drinks this good are few and far between in Sydney and the handful that do are always packed to the gills with scenesters. Get here.