As of this week, General Havelock Hotel on Hutt Street launched their brand new Thursday night, Club Tropicana, in conjunction with local bloggers Adelaide Food Central and The Adelaide Set.
The Havelock’s newly renovated balcony space offers a summery atmosphere, completed with fake grass laid out on the floor, furniture entirely painted white and bright green plants in pots for decoration.
To add to the tropical nature of the setting, the Havelock’s redeveloped cocktail menu does absoulte wonders for the tastebuds with a selection of six fresh and fruity beverages, triggering thoughts of relaxing by the beach on a warm summer’s night.
Amareto Sour & Sloe One cocktails
We started our night off with the refreshing Watermelon Martini, combining vodka with freshly juiced watermelon and lime zest. Following it up with a Raspberry Amaretto Sour, our standards were already set high for this cocktail list. The amaretto sour was our particular favourite as, although tasting more so like cherry than raspberry, the mixture of amaretto raspberry liquer with lemon juice and fresh raspberries was frighteningly more-ish. We couldn’t help but go back for seconds. And thirds. And fourths.
The Sloe One consisted of sloe gin, Chambord, Frangelico, raspberry jam and more fresh raspberries. This one was definitely a better raspberry cocktail option for those who don’t particularly like the super sweet ones. Your Mojito was a classic mojito cocktail with Bacardi, sugar syrup, fresh lime and fresh mint: a super refreshing and light beverage choice.
Watermelon Martini
To finish, the menu offers both red and white sangria, either by the glass or in a pitcher for a group of friends. The Spring Sangria is made with brandy, Chambord, vanilla vodka, Cointreau, Shiraz, apple juice, orange juice and fresh fruit while the Apple Mint & Cucumber Sangria combines sparkling white with fresh apple, cucumber, mint, apple juice and lime juice.
Guests were treated to some light culinary delights which included the likes of mushroom aranchini balls served with sweet chilli or aoili sauce, thick-cut wedges and nachos with a cheese, spicy salsa, jalapeno, avocado and sour cream topping.
Feasting on nachos
Crunchy aranchini balls
We enjoyed the rest of our evening watching the sunset over the balcony and listening to some relaxing, tropical tunes being mixed by a DJ on the far side of the area. Havey, you’ve done good.
Gallery images: Havelock Hotel Facebook Page.
