Drinks World Australia Top 25 Bartenders 2017

AUSTRALIA 2017 DW T25 BT AU2017 pp01 OFC 01.indd 101

27/7/17 9:35 am

DW T25 BT AU2017 pp02 IFC.indd 2

27/7/17 9:34 am

WELCOME We are stoked to be hosting the second edition of Australia’s T25 Bartenders, joining our friends in Hong Kong, Singapore and now Dubai in the T25 community. Wow. Year two – and we’ve only just recovered from the first time around.

Special highlights this year include our first T25 bartenders representing South Australia (Adelaide) and the Northern Territory (Darwin), showcasing the far-reaching talent we have in Australia and the wonderful judges travelling coast to coast, going about their jobs, training, activating and bringing wonderful drinks to our world-class bars. So a big shout out to the supporting brands, who have gainfully challenged Australia’s Top 25 Bartenders to create something special and make the T25 come to life.

What’s so special about the T25 is that there really is no number one and no number 25; just a collection of the best bartenders the industry has to offer.

These fine 25 bartenders hone their craft at some of the finest venues in the country and, if you’re anything like me, that makes the bar even more attractive to spend some quality time in. We believe the T25 members work in the finest establishments, and that’s no coincidence, hence on page 119 we showcase the best bars in the country – according to their bartending talent.

Finally, on page 14 you can get an overview of the many accolades the T25 bartenders have received over the years, but keep in mind not all the best bartenders enter the competitions and as such we prefer to continue to use the T25 awards as our go-to list for the best bartenders and bars to visit.

Cheers,

Ash Pini

DRINKS WORLD

DW T25 BT AU2017 pp03 WELCOME NOTE.indd 3

°3

27/7/17 9:34 am

THANK YOU TO OUR SPONSORS

PRODUCT PARTNERS:

4°

DRINKS WORLD

DW T25 BT AU2017 pp04 SPONSORS.indd 4

27/7/17 9:34 am

CREDITS CREDITS Publisher Ashley Pini ashley@hipmedia.com.au

CONTENTS

06 Meet the Judges

Production Manager Sasha Falloon sasha@hipmedia.com.au General Manager Melinda Virgona EDITORIAL Associate Editor Hannah Sparks

07

12

14

Your Top 100 Bartenders 2017

Education and Training Programs

Champions of Champions

17

119

Meet Australia’s Top 25 Bartenders 2017

Venues

14

Assistant Editor Lukas Raschilla Editorial Assistants Stephanie Aikins, Mary Parbery

17

DESIGN Art Director Evelyn Rueda Senior Designer Racs Salcedo SALES National Sales and Marketing Manager Chris Wheeler PHOTOGRAPHY Photographers: Charlie Bliss, Yoann Derunes (JDF Productions), Josh Geelen, Jack Hawkins, Declan Roache, Ryan Stuart, Stephen Walton VIDEOGRAPHY Videographers: Alexander Tull, Jake Blackburn, JDF Productions (Yoann Derunes, Mitch Short)

119

Produced and published by

Editorial Enquiries: If you, your bar, or your brand and company have news or events you would like to share with Drinks World please contact: ashley@hipmedia.com.au and/or sasha@hipmedia.com.au Although Hip Media endeavours to ensure the accuracy and correctness of the information and Drinks World and www.drinks.world, we do not accept any liability or responsibility for any inaccuracies or omissions. The views expressed by authors of publications or event presentations, published Drinks World, do not necessarily represent the views of Hip Media. Decisions or actions based on the information and publications provided by Hip Media are at your own risk. drinks world

drinksworld

DRINKS WORLD

DW T25 BT AU2017 pp05 CREDITS-CONTENTS.indd 5

°5

27/7/17 9:43 am

SELECTION PANEL

6°

ANDY FREEMAN Director, Two Bit Group

ASHLEY PINI Managing Director, Hip Media

BEN DAVIDSON Drinks Curator, Drinks World Magazine

BEN LUZZ Owner, Gin Palace

CHRIS WHEELER National Sales and Marketing Manager, Drinks World Magazine

DAN HUTCHINS-READ Brand Development Manager, Australia & NZ, Berry Bros. & Rudd

DANIELE PIROTTA Brand Ambassador, Campari Australia

DYLAN HOWARTH Director, The Drinks Cabinet

GEE DAVID National Training Manager, SouthTrade International

GRANT SHEARON National Advocacy and Development Manager, Brown Forman Australia

HAYLEY MORISON National Brand Activation Manager, Beam Suntory

JAMES FRANCE Managing Director, Vanguard Luxury Brands

JARED PLUMMER Account Director, Sweet & Chilli

JASON CRAWLEY Director, The Drink Cabinet

JO RANDEL State Sales Manager, Willie Smith’s Cider

JUSTIN STRZADALA Brand Ambassador, Monkey Shoulder Australia & NZ

KAREL REYES (PAPI) Brand Ambassador, MONIN

LAURA HAY Whisky Marketing Specialist, The Whisky Company

LOY CATADA Brand Ambassador, Bacardi Martini Australia

LUKAS RASCHILLA Editor, Drinks World Magazine

MALCOLM GANDAR Brand Development Manager, Artisan Handcrafted

MANUEL TERRON Executive Consultant, Cocktail & Co

MARCUS MOTTERAM The Admiral, Hains & Co

MATT BARNETT Brand Activation Specialist, Beam Suntory

MATTEO FABBRIS Brand Ambassador, Spirits Platform

MIKEY ENRIGHT Director, The Barber Shop

NIGEL WEISBAUM Sales & Marketing Manager, Archie Rose

PASAN WIJESENA Owner, Earl’s Juke Joint

PHIL BAYLY Global Mezcal Ambassador

ROSS BLAINEY The Balvenie Brand Ambassador, Australia & NZ

SASHA FALLOON Production Manager, Hip Media

SHEENA HARTCHER President, Australian Bartenders Guild

STUART REEVES On-Premise Marketing Manager, Brown Forman Australia

SVEN ALMENNING Owner & Director, The Speakeasy Group

TASH CONTE Owner, Black Pearl

TIM PHILIPS Owner, Dead Ringer

DRINKS WORLD

DW T25 BT AU2017 pp06-07 SELECTION PANEL-TOP 100.indd 6

27/7/17 9:42 am

Congratulations to those who have been chosen as the Top 100 Bartenders of Australia for 2017.

DRINKS WORLD’S

TOP 100 BARTENDERS AUSTRALIA 2017 (BY STATE/TERRITORY)

NEW SOUTH WALES / AUSTRALIAN CAPITAL TERRITORY Adam Cork, Kittyhawk Alen Nikolovski, Shady Pines Saloon Alex Gilmour, Tio’s Alissa Gabriel, Mjolner Andrea Gualdi, Maybe Frank Andrew Ratcliff, Baxter Inn Bobby Carey, Big Poppa’s Charlie Ainsbury, This Must Be The Place Charlie Lehmann, Ramblin’ Rascal Tavern Dale Schoon, Earl’s Juke Joint David Nguyen-Luu, Barber Shop Dre Walters, Lobo Plantation Evan Brown, Rockpool Harriet Leigh, Archie Rose Holly Ingram, Highball Express Igor Pachi, Assembly James Irvine, Swillhouse Jemima McDonald, Earl’s Juke Joint Jenna Hemsworth, Hubert John Davidson Jnr., Button Bar Jono Carr, Kittyhawk Joshua Ng, Papa Gedes Kurtis Bosley, Public House Management Group Lewis Jaffrey, Big Poppa’s Luke Ashton, This Must Be The Place Max Greco, Vasco Michael Chiem, PS40 Michelle Tee, Burrow Bar Miya McLaughlin, Rosie Campbell’s Noriel Calub, Blackmarket Petr Dvoracek, Merivale Group Quynh Van Nguyen, Fred’s & Charlie Parker’s Raphael Redant, Stitch Bar Sam Egerton, Charlie Parkers Thalita Alves, Bulletin Place Thor Bergquist, PS40 Yoshi Onishi, Tokyo Bird

NORTHERN TERRITORY

VICTORIA

Dan Carr, Nirvana Janna Connell, PM Eat & Drink Josie Blanchard, CHOW! Pouya Khoshtarash, Sky City

Alex Archibald, Seamstress Chris Hysted-Adams, Black Pearl Daniel Monk, The Rum Diary Bar Dave Kerr, The Beaufort Ev Liong, Whisky & Alement Hayden Lambert, Above Board Jack Sotti, Boilermaker House Kelvin Low, Elysian Kevin Peters, Garden State Matt Stirling, Black Pearl Michael Madrusan, The Everleigh Mitch Townsend, Gin Palace Nathan Beasley, Black Pearl Orlando Marzo, Lûmé Seb Costello, Bad Frankies Trish Brew, The Gin Palace Yao Wong, Elysian Whisky Bar

QUEENSLAND Adam Bastow, ETSU Aiden Beiers, Black Bear Lodge Alex Boon, Seymour’s Cameron Pirret, Seymour’s Dan Gregory, Canvas Club Dave Marshall, Lefty’s Ed Quatermass, Maker Ella Rhodes, Cobbler Elliot Pascoe, Maker Josh O’Brien, The Bowery Kal Moore, Tomcat Martin Lange, Savile Row Peter Hollands, Black Bear Lodge Pez Collier, The APO Ryan Lane, Gresham Steve McDermott, Statler & Waldorf

SOUTH AUSTRALIA Ben Parton, Mr Good Bar Ben Walsh, Udaberri Cody Deatker (Banks), Hains and Co. David Danby, Hains and Co. Finn Healey, Duke of York Mitchell Clarke, 2nd & 6th Nick Corletto, Maybe Mae Ollie Margan, Maybe Mae Phil Jones, Hains and Co. Roman Tazhdynov, The Bibliotheca Vini Wang, Hains and Co. Will Turner, Maybe Mae Zac Markov, BadDog

WESTERN AUSTRALIA Ben Tua, Mad Dog’s Brendan Grey, Mechanics Institute Claire McDaid, The Odd Fellow David Stucken, Bar Lafayette Dim Rtshiladze, Mechanics Institute Elise Godwin, Dominion League James Connolly, Long Chim Jessica Page, Helvetica Joe Sinagra, Ku De Ta Mitch Gurrin, Dominion League Phillip Weber, El Grotto Simon Hough, Flour Factory Tom Kearney, Dominion League

DRINKS WORLD

DW T25 BT AU2017 pp06-07 SELECTION PANEL-TOP 100.indd 7

°7

27/7/17 9:42 am

For more on the world of drinks head to Drinks World online at

drinks.world Get the latest news and updates at drinks.world, your source for everything drinks. Covering Australia, Oceania and Southeast Asia head to drinks.world for updates, interviews, and the latest in venue openings, competitions and new product releases.

To make sure you’re in the loop for all things drinks, subscribe to our weekly newsletter and never miss a drop.

Of course, we also love hearing from you, so if you want to get in touch, tip us off, talk shop, contribute, or just send us some all around good vibes feel free to get in contact.

SO FOR EVERYTHING DRINKS, HOSPITALITY AND HAPPENINGS BOTH HERE IN AUSTRALIA AND AROUND THE GLOBE, HEAD TO DRINKS.WORLD

DW T25 BT AU2017 pp08 DW WEBSITE AD.indd 8 Wedsite ad AU version.indd 2

27/7/17 25/7/17 9:41 2:28 am pm

41

TIP #

NEVER CLICK YOUR FINGERS AT THE BARMAN. AFTER ALL, HE’S MIXING YOUR NEXT DRINK...

The Perfect Large Mixing Glass

We can all be a little classier. Dress better. Drink better. Raise the bar. So we asked the world’s leading barman to create the perfect cocktail glasses. Ladies and gentlemen, we present the Perfect Serve Collection. You’re welcome. spiegelau.com.au/perfectserve DRINKS WORLD

Spiegelau_RaiseTheBar_Print Ads x8.indd 5

DW T25 BT AU2017 pp09 RSN SPIEGELAU AD.indd 9

°9

18/11/2016 12:18 PM

27/7/17 9:41 am

GIN’S MORE INTERESTING

PARTNER The

SPICED PEAR FIZZ • • • •

Cascade Spiced Pear & Bitters 30mL gin 5mL lychee syrup Pear and cinnamon stick to garnish

PREMIUM MIXERS For more information, please contact your local CCA Representative, or contact our customer care team on 132 653 or visit mycca.com.au © 2017 Pacific Refreshments Pte Ltd. ‘CASCADE’ is a registered trade mark of Pacific Refreshments Pte Ltd.

DW T25 BT AU2017 pp10 CASCADE SPICED PEAR AD.indd 10

27/7/17 9:41 am

DISTINCTIVELY SHARPER

TASTES made for mixing

OUR TONIC WATER CONTAINS

QUININE FROM NATURAL SOURCES For more information, please contact your local CCA Representative, or contact our customer care team on 132 653 or visit mycca.com.au © 2017 Pacific Refreshments Pte Ltd. ‘CASCADE’ is a registered trade mark of Pacific Refreshments Pte Ltd.

DRINKS WORLD

DW T25 BT AU2017 pp11 CASCADE TONIC WATER AD.indd 11

° 11

27/7/17 9:41 am

GET SMART K

nowledge is power, and the hospitality industry is no exception. Training programs offer professionals a level of knowledge and skills that will aid them in serving, recommending and being able to liaise with customers, giving them a greater experience. From wine and beer to spirits, these educational programs provide not only a foundation to work upon but also offer a range of higherlevel programs for those wanting to continue to evolve and hone their skillset.

WSET The Wine & Spirit Education Trust (WSET) is an awarding body offering internationally accredited courses of the highest standard in wine and spirit knowledge. Their mission is to provide widely available, top of the class education to assist both individuals and businesses in developing their knowledge and expertise. The independent, not-for-profit organisation currently offers nine qualifications, ranging from one-day beginners courses to specialist level diplomas in wine, spirits and sake. There are over 600 approved programme providers globally, stationed in over 70 countries. The existing nine courses are: • • • • • •

WSET Level 1 Award in Wines WSET Level 1 Award in Wine Service WSET Level 1 Award in Spirits WSET Level 1 Award in Sake WSET Level 2 Award in Wines and Spirits WSET Level 2 Award in Spirits WSET Level 3 Award in Wines and Spirits WSET Level 3 Award in Sake WSET Level 4 Diploma in Wines and Spirits

wsetglobal.com

12 °

DRINKS WORLD

DW T25 BT AU2017 pp12-13 TRAINING.indd 12

27/7/17 9:41 am

INSTITUTE OF BEER To combat the lack of recognised professional training courses in the beer industry, the Institute of Beer was formed in 2015, offering Australian and New Zealand beer lovers and professionals much desired international qualifications. The focus of the Institute of Beer is training and it also offers accreditation of the Cicerone range of beer qualifications.

Cicerone accreditations are fundamental for those working in America’s beer industry and the Institute of Beer believe these qualifications are pre-requisites in Australia also. Courses currently provided include: the Institute of Beer- Fools Guide to Beer, an entry-level one day course about understanding the nuances and styles of beer, it is complemented by the Certified Beer Server exam, designed for anyone who wants to work in the industry and serve beer, it covers everything from tapping kegs, to pouring from a tap, can or bottle, and for those wishing to develop their service skills. For the next calibre of professionals including venue managers and sales representatives, is the Cicerone exam, and for beer, a Certified Cicerone is equivalent to a wine sommelier. Accreditation includes a three hour exam and a pass mark of 75% in both practical and written exams. The Institute also offers Faults & Flavours, training for beer judging and appraisal, designed to improve tasting knowledge and ideal for brewers and judges.

For whatever your beer knowledge get certified, visit the Institute www.theinstituteofbeer.com

THE COURT OF MASTER SOMMELIERS Established in Europe in 1977, The Court of Master Sommeliers is an intensive education programme that spans four levels of rigorous coursework and examination to develop and assess wine knowledge. Since its introduction to Australia in 2008, there has been a total of 982 sommelier graduates, comprising of 620 Introductory Sommelier graduates, 273 Certified Sommeliers, 11 Advanced Sommeliers and only three who have attained the coveted title of Master Sommelier, the culmination of the curriculum. courtofmastersommeliers.org

DRINKS WORLD

DW T25 BT AU2017 pp12-13 TRAINING.indd 13

° 13

27/7/17 9:41 am

Champions A

OF CHAMPIONS

ustralia’s T25 2017 bartenders have achieved a lot, with a bunch of accolades next to their name. Of course, it’s a reason why they are some of the best in the business.

Here we celebrate their titles and achievements with this list.

Andrea Gualdi

CHRIS HYSTED-ADAMS

ED QUATERMASS

• Diageo Reserve World Class Ambassador

• Diageo Reserve World Class State Finalist 2015, 2016 & 2017 • 2016 Diageo Reserve World Class Best Food Pairing

DAN GREGORY Charlie Ainsbury

ANDREA GUALDI

DAVE KERR

• 2016 Winner of Disaronno Competition Sydney Finals • 2017 Diageo Reserve World Class Australian Bartender of the Year • 2016 Diageo Reserve World Class Best Bottled Cocktail of the Year

• 2017 Bacardi Legacy Australia Winner • 2017 Bacardi Legacy Global Competition Top 8

CHARLIE AINSBURY • 2016 Diageo Reserve World Class Winner Australia • 2016 Spirited Awards International Bartender of the Year Top 10 • 2016 Drinks World T25 Australia • 2014 Diageo Reserve World Class Winner Australia • 2014 Diageo Reserve World Class Global Top 6 (Asia-Pacific Regional Winner)

14 °

• 2015 Diageo Reserve World Class finalist • 2016 Drinks World T25 Australia

DAVID NGUYEN-LUU • 2014 Bacardi Legacy Australian Finals • 2014 Angostura Global Cocktail Challenge Australian Finals

DIM RTSHILADZE • 2016 MONIN Cup Finalist • 2016 Drinks World T25 Australia • 2014 State Winner Havana Club International Cocktail Grand Prix • 2014 2nd Havana Club International Cocktail Grand Prix National Final • 2014 Altos Tahona Society Cocktail Competition

ELLA RHODES • 2017 Diageo Reserve World Class top 20 • 2016 QLD State finalist for The Blend by Beam Suntory • 2016 Diageo Reserve World Class top 25

JACK SOTTI • 2014 Bols Around the World Australian Finalist - Top 8 • Diageo Reserve World Class ‘Best Bartender’ Australia • Diageo Reserve World Class ‘Best Bartender’ Global Competition – Third Place • 2016 Drinks World T25 Australia

JAMES CONNOLLY • 2016 Australian Hotels Association WA Cocktail Bartender • 2016 Drinks World T25 Australia

DRINKS WORLD

DW T25 BT AU2017 pp14-15 CHAMPIONS.indd 14

27/7/17 9:41 am

Jonothan Carr

Jack Sotti

JAMES IRVINE • 2015 Angostura Global Cocktail Challenge (AGCC) Winner • 2017 Diageo Reserve World Class World Class In a Glass Australia • 2016 Drinks World T25 Australia

JENNA HEMSWORTH • 2016 Drinks World T25 Australia • 2015 Diageo Reserve World Class Australian Finals • 2015 Diageo Reserve World Class World Class In a Glass Round Winner • 2014 Diageo Reserve World Class Australia Top 5

JOE SINAGRA • 2017 Patron Margarita Masters Speed Competition Winner • 2016 Beam Suntory Bartenders 4 Bourbon Winner • 2016 Drinks World T25 Australia • 2015/16 Angostura Global Cocktail Competition National Final 3rd Place • 2012 Disaronno Mixing Star National Final 2nd Place • 2012 Angostura Global Cocktail Challenge International finalist 4th Place

JONOTHAN CARR • 2017 NSW State Finalist for The Blend by Beam Suntory • 2017 Winner of Sydney Cider Cocktail Competition • 2016 NSW Finalist for The Blend by Beam Suntory

James Irvine

JOSIE BLANCHARD • 2016 Bacardi Legacy Top 50 • 2016 Top 42 for 42Below Earth Cup • 2016 & 2017 Diageo Reserve World Class Top 100

MARTIN LANGE • 2016 Drinks World T25 Australia • 2013 1st State Finals Hendricks Hot Gin Punch, Brisbane • 2013 4th National Finals Hendricks Hot Gin Punch, Thredbo, New South Wales.

• 2014 1st State Final Hendricks Hot Gin Punch, Brisbane • 2014 1st Place Final Hendricks Gin Punch, Vanuatu.

MAX GRECO • 2017 Patrón Margarita of the Year Australia • 2017 Patrón Margarita of the Year Global – 4th • 2016 Drinks World T25 Australia

NATHAN BEASLEY • 2014 Havana Club Grand Prix • 2016 Drinks World T25 Australia

Tom Kearney

OLLIE MARGAN • 2016 SA State Finalist for The Blend by Beam Suntory • 2017 Winner of The Blend by Beam Suntory

QUYNH VAN NGUYEN • 2016 Bacardi Legacy Australia Top 8 • 2015 Bacardi Legacy Singapore Top 10 • 2016 Invited as wildcard entry for Patrón Perfectionist – Unable to attend

TOM KEARNEY • 2015 & 2016 WA State Finalist Glenfiddich Future Pioneers • 2016 Drinks World T25 Australia • 2016 WA State Finalist The Blend by Beam Suntory • 2015 WA State Winner Wild Turkey and Russell’s Reserve Cocktail Competition • 2014 WA State Finalist Suntory Cup

DRINKS WORLD

DW T25 BT AU2017 pp14-15 CHAMPIONS.indd 15

° 15

27/7/17 9:41 am

DW T25 BT AU2017 pp16 UBER AD.indd 16

27/7/17 9:40 am

Meet Your

TopBartenders 25

18

Andrea Gualdi

22

26

30

34

Charlie Ainsbury

Chris Hysted-Adams

Dan Gregory

Dave Kerr

38

42

46

50

David Nguyen-Luu

Dimitri Rtshiladze

Edward Quatermass

Ella Rhodes

54

58

62

66

Harriet Leigh

Jack Sotti

James Connolly

James Irvine

70

74

78

82

Jenna Hemsworth

Joe Sinagra

Jonothan Carr

Josie Blanchard

86

90

94

98

Martin Lange

Max Greco

Michael Chiem

Nathan Beasley

102

106

110

114

Ollie Margan

Quynh Van Nguyen

Ryan Lane

Tom Kearney DRINKS WORLD

DW T25 BT AU2017 pp17 MEET YOUR T25.indd 17

° 17

27/7/17 9:57 am

a e r d n A 18 °

i d l a u G

DRINKS WORLD

DW T25 BT AU2017 pp18-21 ANDREA GUALDI.indd 18

27/7/17 9:56 am

A

fter a stint working in London, Italian Andrea Gualdi worked at Sydney’s Palmer & Co before Maybe Frank snapped up his services to helm the bar.

TELL US ABOUT TANQUERAY NO. TEN AND THE INSPIRATION BEHIND YOUR COCKTAIL. Tanqueray No. TEN is the only gin made using whole citrus fruit with juniper and coriander, which works perfectly with my cocktail, mixing this gin with some Bianco vermouth sous vided with dill and a sandalwood cordial, a native Australian ingredient.

YOU’RE ITALIAN, HOW DID YOU END UP IN SYDNEY AND WHY DID YOU MAKE THE MOVE TO AUSTRALIA? After a few years in London I decided to make a move, I was looking for new challenges in a new land, and of course the weather and the fact that we are living in a natural paradise helps!

WHAT DO YOU MISS MOST ABOUT ITALY? To be honest not much, but if I have the opportunity to bring something here it will be the feeling of being in a bar or in a square during the aperitivo, I mean the social ritual, not the drinks.

TELL ME ABOUT THE WORST VENUE YOU’VE EVER WORKED IN AND WHY. I am pretty happy about the venues that I have worked for, however, in London I happened to work for a small dodgy bar that was constantly looking for staff, I realised after a couple of weeks that the reason was because they were basically not paying anyone.

ARE YOU A NIGHT OWL OR MORNING BIRD? After few years of going home after work at 6 or 7 am I am definitely a morning bird now. I really enjoy waking up early and go through the whole day, especially in Sydney.

DRINKS WORLD

DW T25 BT AU2017 pp18-21 ANDREA GUALDI.indd 19

° 19

27/7/17 9:56 am

Dillicious

By Andrea Gualdi INGREDIENTS: • 50ml Tanqueray No. TEN • 20ml Dill Bianco Vermouth • 5ml Sandalwood Cordial • 2 x Dashes Grapefruit Bitters GARNISH: Dill METHOD: Stir ingredients in a mixing glass and strain over hand cut ice GLASSWARE: Coupette

Approx. 2.4 Standard Drinks

20 °

DRINKS WORLD

DW T25 BT AU2017 pp18-21 ANDREA GUALDI.indd 20

27/7/17 9:56 am

DRINKS WORLD

DW T25 BT AU2017 pp18-21 ANDREA GUALDI.indd 21

° 21

27/7/17 9:56 am

W

ith over 13 years of experience both domestically and abroad, Charlie Ainsbury stands as one of Australia’s most awarded bartenders. Originally from Thailand, Charlie has worked in some of the best bars in the world and has travelled extensively to seek inspiration from the different bar cultures. He resides in Sydney where he is co-owner of This Must Be The Place with friend and fellow bartender, Luke Ashton.

TELL US ABOUT JOHNNIE WALKER GOLD LABEL RESERVE AND THE INSPIRATION BEHIND YOUR COCKTAIL. When it comes to blends, Johnnie Walker Gold Label Reserve is one of the whiskies I’ll take over most. It boasts a healthy amount of Clynelish, a favourite malt of mine, as well as the signature smoke from the Johnnie Walker range. I wanted to highlight the coastal element of Johnnie Walker Gold Reserve as well as lift the citrus so I added kombu and verjuice respectively. The spiced cocoa bitters is always a welcome addition with this whiskey and the Suze brings a notable bitter kick towards the end.

CAN YOU DESCRIBE FOR ME THE FUNNIEST VENUE YOU’VE EVER WORKED IN? I think this was the first venue I ever worked. It was a tavern where bartenders wore white polyester shirts and black ties, ashtrays on every table and every corner of the room, floors were sticky even at 7pm and they’d play the Irish national anthem for last call, which was at 6am. They used me for 12 hours clearing glasses and ashtrays – still haven’t been paid for that.

RUDEST CUSTOMER YOU’VE EVER SERVED? Not one guest springs to mind but I’ve had my fair share over the years. You eventually learn that these people being rude really has nothing to do

22 °

with you but perhaps something that’s happening around them or something going on with their life – you’re just their punching bag for the time being.

If you can acknowledge that then dealing with a rude guest becomes easy. Never take it personally.

WHAT WAS THE BIGGEST CHALLENGE YOU HAD TO OVERCOME WHEN OPENING TMBTP? I think it was trying to stay inspired going through the arduous process of opening a bar in Sydney.

You can easily lose direction and passion and forget why you are doing it in the first place. As a young bartender, I used to dream about my perfect bar top; what kind of wood was it going to be?

Should I use zinc instead? Brass trimmings? You’d think that once you installed your bar top, you’d celebrate but really, it’s just another thing that needs to be done before you open the doors.

WHAT’S ONE THING YOU LOVE ABOUT THE INDUSTRY? That lovely transformation when strangers become guests, when guests become regulars and when regulars become friends. And free liquor.

NIGHT OWL OR MORNING BIRD? Nowadays I’m all about the mornings despite the late finishes. If I’m not out of the house by 9am I feel like I’ve wasted my day.

DRINKS WORLD

DW T25 BT AU2017 pp22-25 CHARLIE AINSBURY.indd 22

27/7/17 9:55 am

e i l r a h C

y r u b s n i A

DRINKS WORLD

DW T25 BT AU2017 pp22-25 CHARLIE AINSBURY.indd 23

° 23

27/7/17 9:55 am

ATLANTIC

By Charlie Ainsbury INGREDIENTS: • 50ml Johnnie Walker Gold Label Reserve • 15ml Verjuice • 5ml Suze • 1 x Dash Spiced Cocoa Bitters GARNISH: Kombu Strip METHOD: Stir and strain into a cocktail glass GLASSWARE: Cocktail

Approx. 2.2 Standard Drinks

P T

24 °

DRINKS WORLD

DW T25 BT AU2017 pp22-25 CHARLIE AINSBURY.indd 24

27/7/17 9:55 am

P ARTY I N S TYLE

PLEASE DRINK RESPONSIBLY. JOHNNIE WALKER, THE KEEP WALKING WORDS, RED LABEL WORDS, THE STRIDING FIGURE DEVICE AND ASSOCIATED LOGOS ARE TRADEMARKS. © JOHN WALKER & SONS 2015.

DRINKS WORLD

DW T25 BT AU2017 pp22-25 CHARLIE AINSBURY.indd 25

° 25

27/7/17 9:55 am

s i r h C

s m a d A d e t s y H

26 °

DRINKS WORLD

DW T25 BT AU2017 pp26-29 CHRIS HYSTED-ADAMS.indd 26

27/7/17 9:54 am

C

hris Hysted-Adams has been in the industry for over a decade and plies his craft serving revellers at Melbourne’s iconic Black Pearl. This moustache clad gent talks about his days at a video store and winery.

TELL US ABOUT MICHTER’S RYE AND THE INSPIRATION BEHIND YOUR COCKTAIL. One thing that’s always drawn me to Michter’s is the huge flavour and presence their whiskies possess. These were the building blocks behind the cocktail Ryan Noreiks and I created; only adding ingredients that were going to help amplify these qualities (and wanting to create a cocktail similar in feel to a Hot Buttered Rum). Jasmine tea provides structure and helps accentuate the subtle tannins of Michter’s Rye, Coco Lopez brings out that delicious mouthfeel and flavour, whilst the Pastis provides complexity and brings out the slight marzipan and anise flavours Michter’s Rye holds. This cocktail is bloody delicious.

HOW DID YOU END UP WORKING AT BLACK PEARL? Like many of the bartenders who’ve worked here over the last 15 years, I started as a regular (ten years ago now!). There was no pretension at the bar then, nor is there now. It’s always been about getting great booze into peoples’ mouths. It’s one of the reasons I love the place so much.

THE VENUE YOU WORK AT ALWAYS SEEMS TO FEATURE IN TOP BARS LISTS. CONVERSELY, CAN YOU TELL ME ABOUT THE FUNNIEST VENUE YOU EVER WORKED IN AND DESCRIBE THE DÉCOR? (Laughs) Like I said, I’ve been here for ten years now. Before that it was Yering Station, which is an absolutely beautiful winery in the Yarra. Before that? It was a Video Ezy in Healesville (so it’ll have to be that I suppose). I can’t believe those things still exist…to get an idea of the décor, you’ll have to venture out of the city a fair bit…

YOU RUN A MEAN MOUSTACHE. HOW LONG HAVE YOU BEEN ROCKING THAT FOR? WAS IT INITIALLY A MOVEMBER ATTEMPT TURNED FULL-TIME MO? Full-time from the get-go. I’ve had it ever since I left high school. There’s something about not being allowed to grow facial hair that really makes you want to do it. Well, that and I’ve heard your upper lip shrinks the longer you have one, so I’m terrified to let it go now! My wife has never seen it.

DRINKS WORLD

DW T25 BT AU2017 pp26-29 CHRIS HYSTED-ADAMS.indd 27

° 27

27/7/17 9:54 am

Off the Michter Scale

By Chris Hysted-Adams INGREDIENTS: • 45ml Michter’s Straight Rye (flash infused with white Jasmine tea) • 45ml Coco Lopez • 5ml Henri Bardouin Pastis • 75ml Water GARNISH: Rudey Nudey METHOD: Batch 10 serves, sous vide at 63 degrees. Then simply pour GLASSWARE: Ceramic Tumbler

C

M

Y

CM

MY

CY

CMY

K

28 °

DRINKS WORLD

DW T25 BT AU2017 pp26-29 CHRIS HYSTED-ADAMS.indd 28

27/7/17 9:55 am

Michters_HIP_single page ad.pdf

1

5/12/16

9:24 AM

Contact Vanguard Luxury Brands www.vanguardluxurybrands.com.au

C

M

Y

CM

MY

CY

CMY

K

It’s all about the whiskey.

DRINKS WORLD

DW T25 BT AU2017 pp26-29 CHRIS HYSTED-ADAMS.indd 29

° 29

27/7/17 9:55 am

D

an started bartending by accident, when the former chef took a week off and went on a trip to Melbourne with his bar manager at the time to attend the Melbourne bar show. Loving what he experienced, when he returned Dan quit the kitchen, jumped into the bar and never looked back. When not working behind a bar, you’ll find Dan sitting in front of one.

n a D 30 °

y r o g e r G

DRINKS WORLD

DW T25 BT AU2017 pp30-33 DAN GREGORY.indd 30

27/7/17 9:53 am

TELL US ABOUT JÄGERMEISTER AND THE INSPIRATION BEHIND YOUR COCKTAIL. I think Jägermeister has a soft spot in most people’s hearts, and it captures a lot of memories of my past. As a cocktail ingredient it is amazing, at a time where you see a lot of bartenders and punters going for herbal and slightly bitter ingredients. The inspiration is from another bartender in the T25 this year and a man I was lucky enough to share a bar with. It is Chris Hysted’s Death Flip, which has become a household name in the global bartending community. I wanted to pay homage to this Jägermeister laced drink, with a bit of tongue- in- cheek thrown in there as well.

YOU STARTED IN HOSPITALITY AS A CHEF. DO YOU TAKE INSPIRATION FROM FOOD AND CHEFS WHEN CREATING DRINKS? I was hidden away in the kitchen for many years, which has helped me so much in my transfer to bartending. The pros of this weigh a good insight of how flavours work together, utilising techniques from the culinary world and coming up with innovative ideas and garnishes. The down side to this is that being stuck behind a wall for so long my customer service sucked so much, and that, for me, is the number one skill a bartender should master.

YOU’RE CURRENTLY WORKING AT CANVAS. CAN YOU TELL US A LITTLE ABOUT THE VENUE (THEME, DÉCOR, COCKTAIL MENU)?

It’s a great little venue that has been kicking goals on the Brisbane bar scene for many years now. Tucked away next to the Gabba grounds where the holy game of AFL is played and my much-loved team (Lions) are based. Canvas is a very chilled out neighbourhood bar, cool art- work embrace the walls with a very homely feel. The cocktails are very creative and have no boundaries, with nothing holding us back or restricting our creativity it gets very interesting.

WHAT DO YOU LOVE MOST ABOUT THE SCENE IN BRISVEGAS? (CAN WE CALL IT BRISVEGAS?) I think when I started a lot of people would always compare Brisbane to Sydney or Melbourne. Brisbane in the last few years has built its own style of bartending and hospitality. The scene is amazing with some of the best bars in the country in this city and more on the way. It’s a good place to be a bartender right now. And being a full-blooded Queenslander there’s no place like home.

WHAT’S ONE THING YOU LOVE AND ONE THING YOU DESPISE ABOUT THE INDUSTRY? I love the passion that people have for this industry and I despise people that can’t handle their booze.

NIGHT OWL OR MORNING BIRD? I was always a night owl but the older I get the more I’m finding myself enjoying the mornings. But I still can’t seem to get to bed before 2am.

DRINKS WORLD

DW T25 BT AU2017 pp30-33 DAN GREGORY.indd 31

° 31

27/7/17 9:53 am

Back From The Dead

By Dan Gregory INGREDIENTS: • 30ml Jägermeister • 15ml Rye Whiskey • 15ml Yellow Chartreuse • 5ml Maple Syrup • 1 Whole Egg GARNISH: Grated Nutmeg METHOD: Add all of the ingredients to a toby tin and dry shake.

Add ice, shake hard and double strain into a chilled fancy stemmed cocktail glass. Garnish with a grating of nutmeg GLASSWARE: Stemmed Cocktail

32 °

DRINKS WORLD

DW T25 BT AU2017 pp30-33 DAN GREGORY.indd 32

27/7/17 9:53 am

DRINKS WORLD

DW T25 BT AU2017 pp30-33 DAN GREGORY.indd 33

° 33

27/7/17 9:53 am

e v a D 34 °

r r e K

DRINKS WORLD

DW T25 BT AU2017 pp34-37 DAVE KERR.indd 34

27/7/17 9:51 am

D

ave Kerr is a 15 year veteran of the bar industry has worked across a multitude of venues. Beginning in seedy nightclubs, progressing to RSLs and then onto cocktail bars in Edinburgh and London. After stints in hatted dining in Melbourne, he distilled all of that into his venue, The Beaufort in Carlton. He also runs a drinks agency, The Tender, facilitating bespoke and major events with a host of clients.

TELL US ABOUT ANTICA FORMULA AND THE INSPIRATION BEHIND YOUR COCKTAIL. Ever since I stopped pretending to like Negronis, and actually starting enjoying them, I always had a soft spot for Antica Formula. Beautifully balanced, I always enjoyed the viscosity of it and it’s perfect for my palate which has a definitive sweet skew. I’ve been through every fad and phase as a bartender and I always come back to loving Tiki. There’s not enough vermouth in the Tiki world, so I’m setting the world straight, starting now.

CAN YOU TELL ME ABOUT THE FUNNIEST VENUE YOU EVER WORKED IN AND WHY? It would have to be a nightclub in Manuka I worked at which has since closed down. Rest its mortal soul. I finished at 7am, went home stinking of cigarette smoke and the pay was beyond terrible.

WHAT WAS THE INSPIRATION BEHIND OPENING THE BEAUFORT? WHAT WAS THE BIGGEST CHALLENGE IN GETTING THE BAR UP AND RUNNING? Five years this year, the biggest challenges come now. When I was 27 and opened the bar, I didn’t have any fear, I had no understanding of the gravity of what I was doing. But now, I’ve got to constantly remind people that we exist and continue to evolve and refine the product.

ARE YOU A NIGHT OWL OR MORNING BIRD? I own a bar and have a four and half year old. So, both.

WHAT’S ONE THING YOU LOVE AND ONE THING YOU DESPISE ABOUT THE INDUSTRY? The global sense of comradery. It’s not like plumbers and bankers can go to the other side of the world and be given a list of people that are going to look after them like they were family.

I hate that what we do has a lot to do with serving alcohol and, in the wrong hands it’s something that can destroy lives and create great turmoil.

DRINKS WORLD

DW T25 BT AU2017 pp34-37 DAVE KERR.indd 35

° 35

27/7/17 9:51 am

The Monkey Fist

By Dave Kerr INGREDIENTS: • 40ml Antica Formula Sweet Vermouth • 20ml Bacardi 8 • 40ml Fresh Pineapple Juice • 20ml Orgeat • 12.5mls Fresh Lime Juice GARNISH: Amarena Fabbri cherries, lime wheel and a pineapple frond if you’ve got one to hand METHOD: Shake, strain and serve over ice in tall Tiki glass. Top with soda GLASSWARE: Tall Tiki

C

M

Y

CM

MY

CY

CMY

K

36 °

DRINKS WORLD

DW T25 BT AU2017 pp34-37 DAVE KERR.indd 36

27/7/17 9:51 am

C

M

Y

CM

MY

CY

CMY

K

DRINKS WORLD

DW T25 BT AU2017 pp34-37 DAVE KERR.indd 37

° 37

27/7/17 9:51 am

38 °

DRINKS WORLD

DW T25 BT AU2017 pp38-41 DAVID NGUYEN-LUU.indd 38

27/7/17 9:49 am

d i v Da - Luu n e y u Ng D

avid Nguyen-Luu was studying a diploma of hospitality when an assignment in cookery class to present a dish or drink using orange flavours made him realise he liked making drinks. David got a job in a bar and the rest, as they say, is history.

TELL US ABOUT OPIHR AND THE INSPIRATION BEHIND YOUR COCKTAIL. Opihr is a delicious oriental spiced gin, and I chose to work with the exotic combination of ginger and elderflower to compliment the gin in one of my favourite cocktails – the Gimlet. This is my twist on the gimlet, which I’ve simply dubbed – “The OG” (Opihr Gimlet). Elegant and fresh.

CAN YOU TELL ME ABOUT THE WORST VENUE YOU’VE EVER WORKED IN AND WHY? There is one particular venue which was atrocious – let’s just say it was close to working in a retirement home because of the clientele.

WHAT’S ONE THING YOU LOVE AND ONE THING YOU DESPISE ABOUT THE INDUSTRY? One thing I love about the industry is the fun.

It’s the most interesting and rewarding industry in the world.

One thing I despise about the industry are the young guys who think they are bartenders after doing a short bar course. They don’t respect the training, the time and experience it takes to know how to be a bartender and need to understand they need to do the apprenticeship properly.

WHAT’S THE FUNNIEST THING YOU’VE WITNESSED IN YOUR TIME BARTENDING? I was teaching a new bartender how to make a blazer. He singed his eyebrows, fell forward, hit his forehead on the bar bench, then whiplashed his head back, then slipped on the blazer that he dropped, fell backwards and cracked his head on the fridge door. As he sat there on the bar floor, dazed, fruit from the fruit bowl above his head fell down onto him. It was absolutely like a scene from Laurel & Hardy or a cartoon or something. I was in tears.

DRINKS WORLD

DW T25 BT AU2017 pp38-41 DAVID NGUYEN-LUU.indd 39

° 39

27/7/17 9:49 am

The O.G.

By David Nguyen-Luu INGREDIENTS: • 50ml Opihr Oriental Spiced Gin • 10ml St. Germain • 15ml Lime Cordial • 10ml Yuzu • 3 x Pieces Fresh Ginger • Native Tasmanian Pepperberry • Orange Twist GARNISH: Orange Twist METHOD: Slightly muddle fresh ginger. Shake all ingredients well and double strain into a cocktail glass (except pepperberry). Use a pepper grinder to crack Tasmanian pepperberry into the drink. Spray with orange twist and garnish elegantly GLASSWARE: Coupe

40 °

DRINKS WORLD

DW T25 BT AU2017 pp38-41 DAVID NGUYEN-LUU.indd 40

27/7/17 9:49 am

Opihr 1

DISCOVER THE EXOTIC FLAVOURS OF THE ANCIENT SPICE ROUTE

DRINKS WORLD

Opihr 1.indd 1 DW T25 BT AU2017 pp38-41 DAVID NGUYEN-LUU.indd 41

° 41 13/7/17 11:23 am 27/7/17 9:50 am

Dimitri

R tshiladze

T

he Perth legend and dog lover simply known as ‘Dim’ is the man behind one of W.A.’s finest venues, Mechanics Institute. When not running classes on how to unbespoke a venue, find Dim in the park with his poodle.

TELL US ABOUT MONIN AND THE INSPIRATION BEHIND YOUR COCKTAIL. Pineapple, Rum, Beer, Spice, Sweet, Sour, nuff said. That’s pretty much how my mind works with drinks….

MONIN is great because you are left with so many possibilities with what to do with your drink.

The pineapple and falernum are delicious so I always wanted to use them and make something Tiki with a twist. I like to keep things relatively simple, create drinks people want to drink that are easy enough to make, and are delicious.

WE’RE TOLD YOU’RE A BIT OF AN INDUSTRY LEGEND OUT WEST, FROM MULTIPLE SOURCES. HOW DO YOU THINK THE LEGACY STARTED? I am? I don’t know why… I like welcoming people who make it over here, showing them around town and showing them love for actually getting out to Perth. You’re not always just representing yourself and your bars, you’re representing your city.

TELL ME ABOUT THE WORST VENUE YOU’VE EVER WORKED AT. One place comes to mind. There is not enough space to write about what was wrong with that venue and its (now old) operator. Think one of the worst things was a $5000 tip I received which was

42 °

meant to be used for all the staff to have a party, the owner kept it for himself. What a legend.

WHAT’S ONE THING YOU LOVE AND ONE THING YOU DESPISE ABOUT THE INDUSTRY? Love: The people you meet in this industry, bartenders, customers, brand people, traveling, drinking.

Hate: “So what’s your real job?”

IS WEST BEST? WHAT DO YOU LOVE ABOUT W.A.?

The west side is definitely the best side, even though it is a 4hour flight from any other city. It’s a pretty chilled out lifestyle over here. The bar community is pretty tight, food scene is great, beaches are awesome, nine months of summer every year. Yeah, I think I’ll stay.

YOUR PHOTO FEATURED DOGS. WHAT’S YOUR FAVOURITE BREED OF DOG? DO YOU THINK YOU COULD WORK AS A PROFESSIONAL DOG WALKER? Anyone who knows me knows I’m a dog whisperer.

My favourite breed of dog is the one that is in front of me and lets me pat it. Apart from that, poodles are dope, we all know real men have poodles….

Yes, I have a poodle.

DRINKS WORLD

DW T25 BT AU2017 pp42-45 DIMITRI RTSHILADZE.indd 42

27/7/17 9:49 am

DRINKS WORLD

DW T25 BT AU2017 pp42-45 DIMITRI RTSHILADZE.indd 43

° 43

27/7/17 9:49 am

Pineapple Ruckus

By Dimitri Rtshiladze INGREDIENTS: • 20ml Le Fruit de MONIN Pineapple • 15ml Le Sirop de MONIN Falernum • 40ml Plantation O.F.T.D. • 20ml Becherovka • 30ml Fresh Lime Juice • 3 x Dashes Aromatic Bitters • Topped with American Style Pale Ale GARNISH: Pineapple leaf, dehydrated lime wheel METHOD: Add all ingredients to a shaker. Shake and strain over ice, top with pale ale GLASSWARE: Pineapple

44 °

DRINKS WORLD

DW T25 BT AU2017 pp42-45 DIMITRI RTSHILADZE.indd 44

27/7/17 9:49 am

DRINKS WORLD

DW T25 BT AU2017 pp42-45 DIMITRI RTSHILADZE.indd 45

° 45

27/7/17 9:49 am

46 °

DRINKS WORLD

DW T25 BT AU2017 pp46-49 EDWARD QUATERMASS.indd 46

27/7/17 9:52 am

d r a w d E

s s a m r e t a Qu

E

d Quatermass started barbacking at the Emporium Hotel in 2011 while finishi ng the last year of a Bachelor of Science. After a months work in research, working in bars appealed to his likes and strengths far more. A mad NBA fan, if he’s not behind the bar you’ll find Ed watching games, otherwise eating or drinking. Always eating and drinking.

TELL US ABOUT OLMECA ALTOS TEQUILA AND THE INSPIRATION BEHIND YOUR COCKTAIL. I wanted to create a drink that is the sort of drink you would want watching the sun set over the characteristic Brissie River.

CAN YOU TELL ME ABOUT THE WORST VENUE YOU EVER WORKED IN AND WHY? I’ve been incredibly lucky and never worked in shitty pubs, or clubs. I started at a 5 Star boutique hotel then Papa Jacks and now Maker. If I wanted to complain about shaving every day and not drinking at work I’d say the hotel.

YOU’RE KNOWN FOR MAKING YOUR OWN LIQUEURS, VERMOUTHS AND INFUSIONS AT MAKER, CAN YOU TELL ME A LITTLE ABOUT HOW THIS BEGAN? Everything we do revolves around what we think tastes best and is most practical to use, make and prep. If we don’t feel there is a suitable product on the market for the right price to suit our drinks, we’ll make it ourselves. We have phased out certain practices we thought seemed awesome when we opened but became too inconsistent

and distracting. If someone else makes a delicious product for cheaper than we can do it, I’ll get that, not just make our own for the sake of it.

HOW HAS THE BRISBANE BAR SCENE CHANGED SINCE YOU STARTED BARTENDING? The geographical spread of good venues has increased. While the majority of good bars were in the valley or fairly centralised, we now have good drinking hubs all over the city. From Seymour’s on Caxton, to Cobbler in West End to Canvas at Woolloongabba, heading out further now into suburban areas in Nundah, Stones Corner and growing out.

Probably more a testament to the bars I’ve progressed through but the average punter is becoming more knowledgeable about booze.

With gin and whisky leading the charge, customers come in knowing more and wanting different things than ever before. Cocktail wise I think everyone is starting to simplify things. Tasty seasonal produce based drinks are phasing out fancy ingredients and overly boozy drinks. We are the most tropical cocktail hub in Australia after all.

WHAT’S THE FUNNIEST THING YOU’VE WITNESSED IN YOUR TIME BARTENDING? When someone broke into Maker over a year ago, they managed to wedge open the front sliding window and walk over the bar with their footsteps showing exactly what they did. They didn’t take any cash from the till, or any expensive booze, or anything super valuable. Literally only a bottle of bourbon and the house cherry liqueur were missing from the back bar. When letting themselves out the front door the guy reconsidered the choice of cherry liqueur and left it at the front door. Of everything valuable possible, to break into a venue and make off with a bottle worth less than $40 cracked me up.

NIGHT OWL OR MORNING BIRD? Both! I love working nights, but I am often at my happiest early morning on the golf course sinking tins. My sleep cycle is far from regular, and I have never had any problem adjusting to one time of the day or another.

DRINKS WORLD

DW T25 BT AU2017 pp46-49 EDWARD QUATERMASS.indd 47

° 47

27/7/17 9:52 am

Sunset Over the Brown Snake

By Edward Quatermass INGREDIENTS: • 50ml Olmeca Altos Reposado • 7.5ml Toasted Coconut Infused Maraschino • 40ml Fresh Pineapple Purée • 15ml Fresh Lime Juice • 7.5ml 2:1 Sugar Syrup • 6 x Dashes Peychaud’s Bitters GARNISH: Four large red shiso leaves, freeze dried pineapple and burnt coconut dust METHOD: Shake all ingredients and single strain over crushed ice. Cover crushed ice cap with six dashes of Peychaud’s Bitters. Garnish with bunch of micro shiso, freeze dried pineapple and burnt coconut dust GLASSWARE: Collins

48 °

DRINKS WORLD

Untitled DW T25 BT AU2017 pp46-49 EDWARD QUATERMASS.indd 48

27/7/17 9:52 am

DRINKS WORLD

Untitled-1 1 DW T25 BT AU2017 pp46-49 EDWARD QUATERMASS.indd 49

° 49

18/7/17 10:04 am 27/7/17 9:52 am

Ella 50 °

Rhodes

DRINKS WORLD

DW T25 BT AU2017 pp50-53 ELLA RHODES.indd 50

27/7/17 9:58 am

S

till only in the early stages of her bartending career, Brisbane’s Ella Rhodes has already started making waves.

The self-confessed whisky lover tells of her start in the industry and the Brissy bar scene.

TELL US ABOUT THE BALVENIE AND THE INSPIRATION BEHIND YOUR COCKTAIL? I decided I wanted to be a cocktail bartender the very first time I walked into Cobbler and from then decided to pursue my career in the industry. It was only two years later that I got offered a job at Cobbler.

Getting The Balvenie as my spirit was awesome because I wanted to sort of pay a tribute back to Cobbler and how important of a role it played in my life. The Balvenie was one of the spirits that Marty (Lange) has always loved and it’s one of the spirits that inspired him to open the whisky bar (Cobbler.) I thought it was only fitting to base this cocktail around a style of drink that we hold dearly to the bar, a blazer.

I chose ingredients that would showcase the versatility of the whisky, rather than making a stir down which we already know is achievable. I incorporated the cold brew and spices in the amaro to highlight the flavours in the whisky. Everything else was to emphasise the already present flavour notes in The Balvenie Doublewood, like using agave to pick up the honey notes.

CAN YOU TELL ME ABOUT THE WORST VENUE YOU EVER WORKED IN AND WHY? I don’t think I’ve ever worked in a bad venue. I’ve only been in this industry for a couple of years so everything is still a massive learning experience for me and I have taken a lot from the various places I’ve worked in. I think the best thing has been that they’ve always been very different styles of bars, it’s helped me expand my knowledge immensely by doing so. There was one venue I recall though, they used to put Tabasco in my coffee every day and I never learnt...

HOW HAS THE BRISBANE BAR SCENE CHANGED SINCE YOU FIRST STARTED? I think Brisbane has revived itself in the sense of drinking culture, it’s expanding rapidly. I think that people genuinely want to come to Brisbane to drink now.

Though we are still a smaller community I think what we offer is consistent and I’m really happy to be able to develop as our little city does.

WHAT DO YOU LOVE AND HATE ABOUT BRISVEGAS (CAN WE STILL CALL IT BRISVEGAS?) I’ll say this over and over again. Any city you go to is going to have something special to offer. Most cities in Australia have a cocktail/bar culture but I think what defines Brisbane from everywhere else is how close we all are. This is the most supportive, close-knit collection of hospitality people that I have ever met. Being in this sort of environment while I was (and still am) learning the ropes, was crucial. We are able to go to any bar or ask any person for help or resources and are able to find it. We hold Greenhorn comps, which are low key, introductory comps for fresh-faced bartenders that have never been in front of a large audience, for the pure purpose of lending experience in a positive way. The down side is that we are still small compared to a lot of the cocktail culture around Australia and internationally, but we are expanding rapidly and I don’t think Brisbane is far off from being in the upper echelon of bars.

NIGHT OWL OR MORNING BIRD? Somewhere in between. I find myself relatively versatile with my sleep patterns but generally speaking you’ll find me between the hours of 11am to 1am...unless you can twist my arm.

DRINKS WORLD

DW T25 BT AU2017 pp50-53 ELLA RHODES.indd 51

° 51

27/7/17 9:58 am

7 Browning Street

By Ella Rhodes INGREDIENTS: • 50ml The Balvenie Doublewood • 15ml Homemade Cold Brew Amaro • 1 x Bsp. Agave Syrup • 15ml Water • 2 x Dashes Orange Bitters • 1 x Dash Chocolate Bitters GARNISH: Orange Peel METHOD: Place all ingredients into a blazing jug, heat with a blowtorch then throw. Pour into a goblet glass and garnish with an orange peel GLASSWARE: Crystal Goblet

52 °

DRINKS WORLD

DW T25 BT AU2017 pp50-53 ELLA RHODES.indd 52

27/7/17 9:58 am

WG103

DRINKS WORLD

WG1033_The Balvenie_Hip_Media_Full_page_ad_280x230_v5.indd 1 DW T25 BT AU2017 pp50-53 ELLA RHODES.indd 53

° 53

23/7/17 27/7/17 3:25 9:58 pm am

t e i r r a H h g i Le

54 °

DRINKS WORLD

DW T25 BT AU2017 pp54-57 HARRIET LEIGH.indd 54

27/7/17 9:53 am

H

arriet Leigh has been pouring drinks for 19 years and still loves making sure people have a great night out. With Archie Rose she now gets the chance to do just that all over the country.

TELL US ABOUT DIPLOMATICO AND THE INSPIRATION BEHIND YOUR COCKTAIL. One of the best perks of my job is that my workplace is next door to Messina HQ. I can often be found doing “research” at their counter and finding unnecessary ways to incorporate gelato into drinks. I was stoked to get Diplomático and I chose to use the Planas - it’s an elegant white rum. I was nosing the spirit, looking for inspiration when naturally my mind wandered to the daiquiri family.

After having six daiquiris I then thought of the greatest of all drinks - the Mango Daiquiri - which is of course all bartenders favourite drink both to make and drink. This simple little riff is in homage to that classy little number.

I used Mango Gelato from Messina, putting the blame for an out of season fruit squarely on their shoulders (plus giving me an excuse to go and spend time with my nose pressed against the glass at Messina HQ across the road from Archie HQ). I used a bergamot juice because it is in season and it’s a wonderfully weird citrus, most people will recognise it from Earl Grey tea, and a touch of absinthe to give some herbaceous intensity. It’s simple and smashable. All too smashable. Which is how I came to the name.

CAN YOU DESCRIBE FOR ME THE FUNNIEST VENUE YOU’VE EVER WORKED IN? I sure can. It was my first job, at a pub in Clapham, London. Circa 1998. We were on the same street as the Time Out Pub of the year - The Bread and Roses.

About three times a day someone would come in asking where the pub was and we weren’t allowed to answer them. I don’t mean tell them we didn’t know where it was, I mean we were not allowed in any way to verbally respond to their question. There was a sign behind the

bar that said, “We are a pub not an A to Z” which I still don’t think makes sense, we were allowed to point at the sign in response. So people would walk in and ask, we’d point to the sign with a slightly panicked/crazed look in our eyes, all the (6) regulars would bristle, the people would raise their voices and ask again, we wouldn’t respond, and so eventually they would back away towards the door and continue on their way. It was very weird. I did however learn how to pull a pint. One septugenarian regular enquired when looking at his overly frothy beer if I thought I could fit a shot of whisky in it. I inspected the beer and told him I thought I could, and he responded, “Well fill it up with beer then”. I still use that line on newbies. It highlights both attention to what you are serving and the customer’s expectation of getting what they are paying for.

TELL US ABOUT THE RUDEST CUSTOMER YOU’VE EVER SERVED. I think the man who knocked me unconscious with a plastic schooner at point blank range at the Flinders some years ago could have been more polite.

WHAT’S ONE THING YOU LOVE ABOUT THE INDUSTRY? The people, on both sides of the bar. Many of them will be people I still adore when I’m confused and incontinent.

NIGHT OWL OR MORNING BIRD? Night owl, through and through. I have been since I was a little kid. I’d stay up till the wee hours when I was seven or eight reading and not be able to keep my eyes open at school.

DRINKS WORLD

DW T25 BT AU2017 pp54-57 HARRIET LEIGH.indd 55

° 55

27/7/17 9:53 am

Shmango Shmaqiri

By Harriet Leigh INGREDIENTS: • 60ml Diplomático Planas • 20ml Bergamot Juice • 10ml Sugar Syrup • 5ml Absinthe • 20ml Messina Mango Gelato GARNISH: Mango Fruit Leather METHOD: Add all the ingredients into a shaker, if the gelato is too cold you may need to give it a muddle to break it up. Give it a good hard shake and fine strain it in to a Nick & Nora glass, garnish with mango fruit leather or dried mango GLASSWARE: Nick & Nora

56 °

DRINKS WORLD

DW T25 BT AU2017 pp54-57 HARRIET LEIGH.indd 56

27/7/17 9:53 am

Distributed in Australia by: Baranows Emporium I ben@baranowsemporium.com I DRINKS 0407245243 WORLD ° 57 DW T25 BT AU2017 pp54-57 HARRIET LEIGH.indd 57

27/7/17 9:53 am

ack

58 °

Sotti

DRINKS WORLD

DW T25 BT AU2017 pp58-61 JACK SOTTI.indd 58

27/7/17 10:12 am

J

ack Sotti found his way to Aussie shores after bartending in his native England and for our Kiwi neighbours across the Tasman in New Zealand.

With years of experience under his belt, the self-professed lover of cheese, charcuterie and whisky slings drinks at Melbourne’s Boilermaker House.

TELL US ABOUT HIGHLAND PARK AND THE INSPIRATION BEHIND YOUR COCKTAIL. Salt & Stone is inspired by the juxtaposition of the harsh yet beautiful situ of Highland Park distillery. Orkney is wind swept and cold, yet has been called home by man since the Neolithic period. I wanted to create a cocktail that celebrated the sea and rocks that have helped build man’s presence on the Islands and have greatly influenced the character of the whisky with elegant maritime flavours coming through.

YOU WERE WORKING IN NEW ZEALAND BEFORE MELBOURNE. WHAT MADE YOU MAKE THE MOVE TO AUS? The move to Aus was a simple one, to expand my horizons and become a little fish again. Australia has been incredible so far and I love that I can call it home.

IS THERE ANYTHING YOU MISS ABOUT NEW ZEALAND THAT YOU HAVEN’T FOUND IN MELBOURNE? The biggest thing I miss about New Zealand are the people, but luckily I’m married to a Kiwi and we seem to have attracted a 50% Kiwi team at Boilermaker House.

YOU’VE TRAVELLED FOR BOTH WORK AND PLEASURE. WHAT’S YOUR FAVOURITE CITY TO VISIT? Hands down Edinburgh, not only are the Scots a lovely warm bunch of people but the city is absolutely gorgeous, there is a balance of history, culture and entertainment that is unrivalled anywhere else in the world. On top of that there is so much whisky on your doorstep!

ARE YOU A NIGHT OWL OR MORNING BIRD? My wife wished I was a morning bird but you can’t help your nature, I’ve been a night owl my whole life and now half my working week starts early - I’m really struggling. I find myself most productive at midnight and always wake up in the middle of the night with creative ideas I need to write down before I go back to sleep.

DRINKS WORLD

DW T25 BT AU2017 pp58-61 JACK SOTTI.indd 59

° 59

27/7/17 10:12 am

Salt & Stone

By Jack Sotti INGREDIENTS: • 50ml Highland Park 12 Year Old • 25ml Salted White Chocolate Cordial • 20ml Fresh Lemon Juice • 20ml Amphora Dry Riesling • Top with “Sea surf ” (juniper, saltbush, coriander root and kombu emulsified with soy lecithin) GARNISH: The air is made by emulsifying ingredients with soy lecithin and then using a fish pump to create the sea surf bubbles METHOD: Shake and strain GLASSWARE: Stone Vessel

60 °

DRINKS WORLD

DW T25 BT AU2017 pp58-61 JACK SOTTI.indd 60

27/7/17 10:12 am

DRINKS WORLD

DW T25 BT AU2017 pp58-61 JACK SOTTI.indd 61

° 61

27/7/17 10:12 am

TELL US ABOUT THE BOTANIST GIN AND THE INSPIRATION BEHIND YOUR COCKTAIL. The Botanist is a great gin, I was really glad to get it and being from England originally you have to like gin (it’s in the rules!!).

It’s very herbaceous and aromatic from the locally foraged ingredients, so I wanted to continue on that trend (Thai style) and use some herbal and aromatic ingredients.

YOU’RE A HUGE TEST CRICKET FAN. THE ASHES ARE COMING UP NEXT SUMMER. LET’S HARKEN BACK A LITTLE, IF YOU HAD TO CHOOSE ONE CRICKETER BASED ON SKILL AND DRINKING ABILITY WHOM WOULD YOU CHOOSE BETWEEN BOTHAM (BEEFY) AND BOONY? I’m already pumped!!! As much as I’d love to smash a few tinnies with Boony, I would choose Ian Botham every single time, he was not only one of the greatest cricket players ever with amazing stats, he is a pretty classy drinker too! Can we mention Headingley 1981 just in case anyone forgot…

WHAT’S THE FUNNIEST THING YOU’VE WITNESSED DURING YOUR TIME IN THE INDUSTRY? I came up with the ‘Parlez Vous Chartreuse’ comp that was around for a few years, and some of the stuff people would do was hilarious!

It was mental but I fondly remember them being a lot of fun!

YOU’VE SPENT A BIT OF TIME OUT EAST WITH THE LONG CHIM BRAND, WHAT DO YOU LOVE ABOUT W.A.?

Apart from my wife? (Tick). The best thing about going away is coming home!

It’s a very liveable city, that changes all the time. What more do you need than beautiful warm days, amazing beaches, family and friends and a few tinnies of Emu export!

EAGLES, DOCKERS OR COULDN’T CARE LESS? I have a lot of friends who are very passionate about the game... I just can’t understand why? But I think we go for the Dockers? The meat pies at halftime are good!

62 °

DRINKS WORLD

DW T25 BT AU2017 pp62-65 JAMES CONNOLLY.indd 62

27/7/17 10:11 am

A

latecomer to cocktail bartending, James Connolly started mixing drinks when he moved to Australia from the U.K. at age 27. When not bartending you’ll find him changing dirty nappies and being a Dad.

ames

Connolly

DRINKS WORLD

DW T25 BT AU2017 pp62-65 JAMES CONNOLLY.indd 63

° 63

27/7/17 10:12 am

The Saparot Punch

By James Connolly INGREDIENTS: • 45ml The Botanist Gin • 20ml Pok Pok Pineapple (Thai drinking vinegar) • 15ml Fresh Lime Juice • 10ml Toasted Black Pepper Agave • 5 x Dashes Thai Basil Bitters • Splash of Soda Water GARNISH: Thai Basil Sprig METHOD: Shake and fine strain GLASSWARE: Fancy Punch

64 °

DRINKS WORLD

DW T25 BT AU2017 pp62-65 JAMES CONNOLLY.indd 64

27/7/17 10:12 am

DRINKS WORLD

DW T25 BT AU2017 pp62-65 JAMES CONNOLLY.indd 65

° 65

27/7/17 10:12 am

J

ames ‘Jimmy’ Irvine started bartending at the ripe age of 20. When not working, he loves to cook and host dinner parties. Cheese and wine is a must.

TELL US ABOUT CASAMIGOS AND THE INSPIRATION BEHIND YOUR COCKTAIL. Casamigos is the brainchild of George Clooney and Rande Gerber… well up until recently. It just sold for a cool billion dollars US. I still remember the first time I saw it. It was a series of Casamigos ads, where Clooney, Gerber, Cindy Crawford and Stacy Keibler are falling into bed after a night on the lash… pretty saucy stuff.

The drink I’ve put together is called Bad & Boujee. It’s a reference to the track from the Georgian trio Migos. For puns sake it had to be done, not to mention the Boujee link to Casamigos former owners.

YOU’VE WORKED IN A FEW DIFFERENT AREAS IN THE INDUSTRY, FROM BARTENDER TO MANAGER TO BEVERAGE DIRECTOR, AS WELL AS BRAND AMBASSADOR AND HAVE BEEN CALLED ON TO JUDGE COCKTAIL COMPETITIONS. WHAT HAS BEEN YOUR FAVOURITE ROLE IN THE INDUSTRY THUS FAR? I see my time in hospitality as a great experience with the right amount of challenges, achievements and learning curves. I’m very grateful to have done this through different areas of the industry, as it has given me multiple perspectives. I must say though, my current role with The Swillhouse Group as Beverage Director takes the top spot.

HAVE YOU CHANGED FROM A NIGHT OWL TO A MORNING BIRD THROUGH DIFFERENT ROLES? There was a definite paradigm shift when moving into a different company and different role. However, in saying that I still do services, closes and pack downs.

WHAT THE FUNNIEST THING YOU’VE EVER WITNESSED IN A BAR? Rather experiencing to witnessing. I was sharing a well with a good-looking friend of mine at The Baxter Inn and I noticed that all the ladies in the venue wanted to be served only by him. So I told them to take a number and went on my break.

66 °

DRINKS WORLD

DW T25 BT AU2017 pp66-69 JAMES IRVINE.indd 66

27/7/17 12:03 pm

ames

Irvine DRINKS WORLD

DW T25 BT AU2017 pp66-69 JAMES IRVINE.indd 67

° 67

27/7/17 12:03 pm

Bad & Boujee

By James Irvine INGREDIENTS: • 45ml Casamigos Blanco Tequila • 75ml Rhubarb / Dill Rosé • 30ml Verjuice GARNISH: Fresh dill sprig METHOD: Make sure all ingredients are chilled and place into a PET bottle with a quick release and charge with a Co2 regulator. Pour and serve over ice into a wine glass GLASSWARE: Stemless Wine

68 °

DRINKS WORLD

DW T25 BT AU2017 pp66-69 JAMES IRVINE.indd 68

27/7/17 12:03 pm

DRINKS WORLD

DW T25 BT AU2017 pp66-69 JAMES IRVINE.indd 69

° 69

27/7/17 12:03 pm

enna

70 °

Hemsworth

DRINKS WORLD

DW T25 BT AU2017 pp70-73 JENNA HEMSWORTH.indd 70

27/7/17 10:05 am

M

elbournian turned Sydney-sider, Jenna Hemsworth loves mixing up cocktails, introducing people to new flavours, and swears

by Cassis, which makes everything better, even hangovers.

TELL US ABOUT ST-GERMAIN AND THE INSPIRATION BEHIND YOUR COCKTAIL. I wanted to create a light, low alcohol cocktail that would sit well alongside breakfast. I wanted to utilise the sweetness of St-Germain in a savoury cocktail, which I hadn’t seen before, so the salt, vermouth and celery really played well with its sweetness to make an approachable morning drink that wasn’t too overwhelming on the palate.

LAST YEAR YOU MADE THE MOVE FROM MELBOURNE TO SYDNEY, ANY DIFFERENCES IN THE BAR SCENES BETWEEN THE CITY? BE HONEST, WHICH CITY HAS HAD BETTER CUSTOMERS IN YOUR OPINION? I’ve found a bit more of a social aspect in the bar scene up in Sydney, between bars and between bartenders and such…but Melbourne will always be my home. Customer wise, it really depends on the bar, the two venues I work at I see the best and the worst of people, but the places I worked in back in Melbourne were a good mix too.

WE’VE SEEN YOU WITH BOTH PURPLE AND BLUE HAIR. FAVOURITE COLOUR? Blue is my power colour.

WHAT’S ONE THING YOU LOVE ABOUT THE INDUSTRY? That all my friends are in it.

NIGHT OWL OR MORNING BIRD? Constantly sleepy slug.

WHAT’S A NEW INGREDIENT YOU LOVE USING AT THE MOMENT? Cassis is my go-to ingredient at the moment.

DRINKS WORLD

DW T25 BT AU2017 pp70-73 JENNA HEMSWORTH.indd 71

° 71

27/7/17 10:05 am

The Corday

By Jenna Hemsworth INGREDIENTS: • 20ml St-Germain Liqueur • 20ml Noily Prat Dry Vermouth • 30ml Celery Juice • 1 x Pinch Salt • Top with Sparkling Wine (Approx. 90ml) GARNISH: Baby celery spear METHOD: Build in a champagne flute. Garnish with a cute little baby celery spear GLASSWARE: Champagne Flute

72 °

DRINKS WORLD

DW T25 BT AU2017 pp70-73 JENNA HEMSWORTH.indd 72

27/7/17 10:05 am

60ml

Brut Champagne (or Sparkling Wine)

30ml

St~Germain

45ml

Sparkling Water (or Club Soda)

Method: Stir ingredients in an ice-filled Collins glass, mixing completely. Think Paris circa 1947.

Garnish with a lemon twist. Variation: Think Sartre circa 1947. Be the lemon twist.

DRINKS WORLD

DW T25 BT AU2017 pp70-73 JENNA HEMSWORTH.indd 73

° 73

27/7/17 10:05 am

TELL US ABOUT NUSA CAÑA AND THE INSPIRATION BEHIND YOUR COCKTAIL. Nusa Caña is a great Indonesian rum who I’ve been lucky enough to work with as they launch into Australia. The brand really focuses on the forgotten history of rum, which really originated in Indonesia in the late 14th Century. The rum itself is quite complex while maintaining a great mixability.

I wanted to allow the fruitiness of Nusa Caña to shine while also taking advantage of the great backbone of the bright and fresh aromatics Nusa Caña lends to cocktails. I’m all about keeping drinks relatively simple and the Java Passion typifies that. While simple, it becomes more about the interaction between the ingredients and each ingredient adds to the overall end product.

74 °

YOU WERE A PROFESSIONAL POKER PLAYER A WHILE BACK, DO YOU STILL LIKE TO DABBLE IN POKER? HAVE YOU EVER HUSTLED PEOPLE WHO DIDN’T KNOW YOUR PAST EXPERIENCE IN POKER? I don’t play much these days, just the occasional social game with some of my oldest friends.

They’re well aware of my previous playing history and take great delight in trying to get the better of me. Most of the time they’re the ones trying to hustle me.

HOW HAS THE PERTH BAR SCENE CHANGED SINCE YOU FIRST STARTED BARTENDING? It’s been a long time so there’s been a lot of changes. The biggest was the introduction of small bar licenses. The Perth scene has definitely changed from large beer barn type pubs to smaller venues with loads of personality.

WHAT’S A NEW INGREDIENT YOU LOVE USING AT THE MOMENT? Apricot Brandy. It’s a great addition to drinks that adds fruitiness and sweetness without being too much.

WHAT’S ONE THING YOU LOVE AND ONE THING YOU DESPISE ABOUT THE INDUSTRY? I definitely love the sense of family. The industry is so tight knit that it’s so easy to make lasting connections with fellow bartenders. I think the hardest thing in the industry is that people outside the industry still struggle to see it as a viable career.

NIGHT OWL OR MORNING BIRD? Definitely a night owl!

DRINKS WORLD

DW T25 BT AU2017 pp74-77 JOE SINAGRA.indd 74

27/7/17 10:05 am

A

bartender and poker player in one, Joe Sinagra loves the interaction of bartending and has a passion for all things rum, and of course, Tiki.

oe

Sinagra DRINKS WORLD

DW T25 BT AU2017 pp74-77 JOE SINAGRA.indd 75

° 75

27/7/17 10:05 am

Java Passion

By Joe Sinagra INGREDIENTS: • 45ml Nusa Caña Rum • 15ml Apricot Brandy • 30ml Fresh Lime Juice • 15ml Passionfruit Syrup • 5ml Sugar Syrup GARNISH: Lime Husk METHOD: Add all to a shaker with ice. Shake and double strain over cubed ice GLASSWARE: Rocks

76 °

DRINKS WORLD

DW T25 BT AU2017 pp74-77 JOE SINAGRA.indd 76

27/7/17 10:05 am

DRINKS WORLD

DW T25 BT AU2017 pp74-77 JOE SINAGRA.indd 77

° 77

27/7/17 10:05 am

onothan

G

rowing up on Queensland’s Sunshine Coast, Jono started working in cafe’s at age 14 and went on to study hospitality before working on islands and ski fields en route to Sydney where he now calls home.

78 °

TELL US ABOUT COINTREAU AND THE INSPIRATION BEHIND YOUR COCKTAIL. Cointreau was the first orange liqueur that I was aware of as a young bartender and in many ways is what I identify as the orange flavour modifier of choice in cocktails. Its iconic bottle has a place on any back bar and it is on the shelf in my home bar too.

The cocktail came about from spending time with my lovely lady. We work opposite schedules, which is a story many hospitality folk can relate to, so even if I’ve been at work until the early morning closing the bar, on Sunday morning I’ll try to get up not too long after her so that we can go to our favourite café for breakfast. Sadly these days she

can’t drink coffee and milk is no longer my friend so we are now “those people” who order turmeric lattes, cause they are delicious and made with almond milk. Bonus points for active wear.

CAN YOU TELL ME ABOUT THE WORST VENUE YOU EVER WORKED IN AND WHY? I worked briefly at a bar that a friend of mine was consulting for, which seemed like it would be pretty cool; great team, good location and creative control. Issues only arose once the owner started coming in and vetoing any positive changes that he was paying the consultant to make. The owner was stuck on how the (failing) business was and couldn’t let go. It taught me that the owner has to

DRINKS WORLD

DW T25 BT AU2017 pp78-81 JONOTHAN CARR.indd 78

27/7/17 10:03 am

Carr be on board with the same vision for the venue as the staff, and vice versa.

WHAT’S ONE THING YOU LOVE ABOUT THE INDUSTRY? The camaraderie that is shown for one another amongst competitions, it really is an amazing thing to see and be a part of. Also the booze.

WHAT’S THE FUNNIEST THING YOU’VE WITNESSED IN YOUR TIME BARTENDING? When I worked in the infamous Kings Cross as a nightclub manager, part of my job was to look after high profile guests. One particular evening we had an MC that is almost exclusively known for adding

words like “Ye-ayah”, “Whaaat” and “Okaayy” to popular songs. The MC decided that he wanted to stand on the bar and give laybacks of a certain coffee flavoured tequila to the bar team. I was at the end of the line, and by that time his pouring wasn’t so accurate, so I ended up with coffee flavoured tequila all over me. The rest of the night was a sticky mess (despite a wardrobe change) and probably one of the reasons why I am particularly conscience of being clean on shift… and why I choose not to drink that spirit anymore.

NIGHT OWL OR MORNING BIRD? Night owl, even before hospo life.

DRINKS WORLD

DW T25 BT AU2017 pp78-81 JONOTHAN CARR.indd 79

° 79

27/7/17 10:03 am

Those People

By Jonothan Carr INGREDIENTS: • 20ml Cointreau Orange Liqueur • 40ml Kittyhawk House Spiced Rye • 40ml Coconut and Almond Milk • 10ml Lemon • 5ml Agave Nectar • 1 x Bsp. Ground Turmeric GARNISH: Homemade lemon, coconut and almond tarts METHOD: Thrown GLASSWARE: Metal Latte Cup

80 °

DRINKS WORLD

DW T25 BT AU2017 pp78-81 JONOTHAN CARR.indd 80

27/7/17 10:03 am

DRINKS WORLD

DW T25 BT AU2017 pp78-81 JONOTHAN CARR.indd 81

° 81

27/7/17 10:03 am

osie

82 °

d r a h c n a Bl

DRINKS WORLD

DW T25 BT AU2017 pp82-85 JOSIE BLANCHARD.indd 82

27/7/17 10:01 am

B

artending for the better part of a decade, Josie fell in love with all things booze related. Working for the Milestone Group since 2011, she has focused heavily on staff training and customer service across all seven venues. Her passion and enthusiasm has seen Josie become a driving force in the progression of the Darwin bartending scene.

TELL US ABOUT SOLERNO AND THE INSPIRATION BEHIND YOUR COCKTAIL. Sicilian blood oranges and lemons are distilled in three separate batches giving this layered, complex liqueur its intense flavour and aroma; the long dry finish makes Solerno ideal for all kinds of drinks, however, it always makes me think of sunny afternoons in the garden. I combined some of my favourite flavours from my garden, creating a batched cocktail that is perfect for enjoying the sunshine with friends on your day off.

CAN YOU TELL ME ABOUT THE WORST VENUE YOU EVER WORKED IN AND WHY? I’ve somehow managed to only work at venues I enjoy, I’ve been really lucky and I’ve had some wonderful employers over the years who have taught me so much as well as supported my ideas.

I really can’t complain.

YOU’RE ORIGINALLY FROM VICTORIA, WHAT MADE YOU MAKE THE MOVE UP NORTH TO DARWIN? My (now) ex was in the military, we lived in Brisbane for a year before moving to Darwin.

I fell in love with the friendly people, the laidback atmosphere, the unbeatable sunsets, and the incredible weather, and here I am, nearly 10 years later.

YOU’RE THE FIRST T25 BARTENDER TO REPRESENT THE NT. CAN YOU TELL ME ABOUT THE DARWIN BAR SCENE AND HOW IT’S CHANGED SINCE YOU BEGAN BARTENDING? Darwin’s bar scene has transformed dramatically over the last decade; from the home of the 2L

Darwin stubby, where you could always get a watered-down mojito, a frozen mango daiquiri, or an overly-sugary ‘expresso’ martini, all from a disinterested bartender just waiting to take your money; to a budding bar scene, filled with eager young bartenders thirsty for knowledge, cranking out some truly high quality drinks with an actual smile.

Our bartending community is small and competitive, but unbelievably supportive and generous, and always up for a good time, there is a reason that every single out of town rep or BA who visits us can’t wait to come back!

WHAT’S THE FUNNIEST THING YOU’VE WITNESSED IN YOUR TIME BARTENDING? How could I possibly pick just one?

Maybe the two Brand Ambassadors, who will remain nameless, wrestling on the Sky Bridge, leading to one of them taking a short, unscheduled nap?

Perhaps the bartender hosting a gin cocktail competition who neglected to actually put gin in his cocktail?

Possibly realising that a visiting BA didn’t have shoes to get into the club, so finding someone who could lend us some shoes for the night?

Or maybe the time we convinced one of our bartenders that a shot of White Dog was going to be a gentle, sweet shot.

This industry is constantly entertaining, it’s why we all love it isn’t it?

NIGHT OWL OR MORNING BIRD? I think the correct term is permanently exhausted pigeon.

DRINKS WORLD

DW T25 BT AU2017 pp82-85 JOSIE BLANCHARD.indd 83

° 83

27/7/17 10:01 am

The Botanist’s Fancy

By Josie Blanchard INGREDIENTS: • 40ml Solerno • 30ml Four Pillars Negroni Gin • 20ml Aperol • 10ml Rhubarb and Strawberry Shrub* • 30ml Rosemary Tea**

84 °

GARNISH: Rosemary Sprig METHOD: Combine ingredients in a soda siphon, chill overnight, carbonate. Serve over ice in Collins glass. Garnish with rosemary sprig.

GLASSWARE: Collins

*RHUBARB AND STRAWBERRY SHRUB • 2 Parts chopped rhubarb • 1 Part chopped strawberries • 1.5 Parts caster sugar • 2 Parts apple cider vinegar METHOD: Combine ingredients in glass jar, allow to sit for approx. 36 hours, strain and store in refrigerator

**ROSEMARY TEA • 50g Rosemary • 1L water METHOD: Combine ingredients over medium heat until water is boiling, reduce heat for 10 minutes.

Remove from heat, cover and allow to sit for two hours, strain and store in airtight jar.

DRINKS WORLD

DW T25 BT AU2017 pp82-85 JOSIE BLANCHARD.indd 84

27/7/17 10:01 am

ARANCIA

ROSSA

BLOOD ORANGE LIQUEUR

CELEBRATING THE ORIGINAL AND NATURALLY INTENSE FLAVOUR OF SICILIAN BLOOD ORANGES Solerno Blood Orange Liqueur is the world’s first blood orange liqueur. At 40% ABV, Solerno is an invigorating spirit that is both vibrant and zesty, yet smooth and luxurious, for an indulgent flavour that really lingers. In the true Sicilian lifestyle, Solerno can be enjoyed as an effortless Italian-inspired aperitivo, or to add bold flavour to modern interpretations of classic cocktails.

Solerno Blood Orange Liqueur is available from all major wholesalers and retailers.

DRINKS WORLD

DW T25 BT AU2017 pp82-85 JOSIE BLANCHARD.indd 85

° 85

27/7/17 10:01 am

F

rom male model to bar owner, Argentinian Martin Lange has opened his second venue, Savile Row in Brisbane’s Fortitude Valley on the back of the success of his first venue Cobbler. Oh, and like most Argentines, did we mention he loves Fernet-Branca?

n i t r a M 86 °

DRINKS WORLD

DW T25 BT AU2017 pp86-89 MARTIN LANGE.indd 86

e g n La 27/7/17 10:00 am

TELL US ABOUT YOUR FERNET-BRANCA CREATION AND THE INSPIRATION BEHIND YOUR COCKTAIL. I wanted to do a drink that brings out a bit more of the savoury notes of Fernet-Branca by doing a simple twist on a sour.

NICOLA OLIANAS FROM FRATELLI-BRANCA WAS IN AUSTRALIA EARLIER THIS YEAR. DID YOU GET THE CHANCE TO MEET HIM AND TALK ALL THINGS FERNET? Yes. He did a very impressive presentation at my other venue, Cobbler. We had a full house with 50 bartenders. He did a four hour presentation on Fernet-Branca and a couple of other liqueurs that the company own. He is a great presenter and you can definitely see the passion for Fernet in him.

WHAT’S THE THING YOU MISS MOST ABOUT ARGENTINA? The meat, the wine and the family.

AND WHAT DO YOU LOVE ABOUT BRISBANE? The weather of course, but the possibility to grow is my favourite thing. When I first arrived in Brisbane in 2004, there was barely anything in the city. It has been growing consistently since then, and being part of that growth is great.

IF YOU HAD TO CHOOSE – MARADONA OR MESSI? I would say Messi. But there would be no Messi without Maradona. Messi is the evolution of what Maradona was.

TELL ME ABOUT THE WORST BAR YOU’VE EVER WORKED IN. I can’t say I hated any of my bar jobs. I consider myself lucky enough to have been able to pick where I worked and always had great teams. If I really had to pick my least favourite out of all those experiences, I would say I don’t think I’d ever work again in a hotel bar. It’s was too rigid and there was way too much red tape.

DRINKS WORLD

DW T25 BT AU2017 pp86-89 MARTIN LANGE.indd 87

° 87

27/7/17 10:00 am

Nemean Lion

By Martin Lange INGREDIENTS: • 60ml Fernet-Branca • 20ml Pumpkin Juice • 20ml Fresh Lime Juice • 10ml Cardamon and Pepperberry Maple Syrup • 5ml Saline Solution • Egg White GARNISH: Dehydrated Salted Pumpkin Strips METHOD: Dry shake, wet shake and double strain GLASSWARE: Nick & Nora

88 °

DRINKS WORLD

DW T25 BT AU2017 pp86-89 MARTIN LANGE.indd 88

27/7/17 10:00 am

DRINKS WORLD

DW T25 BT AU2017 pp86-89 MARTIN LANGE.indd 89

° 89

27/7/17 10:00 am

Max 90 °

Greco

DRINKS WORLD

DW T25 BT AU2017 pp90-93 MAX GRECO.indd 90

27/7/17 10:00 am

O

wner of Sydney’s rock n’ roll bar, Vasco, the sometimes crazy Italian, Max Greco tells us about his passion for rock, Foo Fighters and his vampire status.

JACK DANIEL’S IS SYNONYMOUS WITH ROCK N’ ROLL, FROM MOTÖRHEAD’S LEMMY TO SLASH, KEITH RICHARDS AND JIMMY PAGE ALL BEING FANS OF THE WHISKEY. TELL US ABOUT JACK DANIEL’S AND THE INSPIRATION BEHIND YOUR COCKTAIL. I started drinking Jack back in London circa 1999, then two years ago I had the fortunes of visiting the distillery in Lynchburg and that was totally surreal, and my love for this “ juice of rock “ only grew.

The drink is called “JACK OF MY BANANA” more than an inspiration, it was just that Jack always reminded me of banana. When I was young I used to love the dessert banana split with vanilla and chocolate ice cream, and here it is for you to enjoy.

I HATE TO DO THIS TO YOU MAX, YOU’RE A ROCK N’ ROLL MAN. TELL US YOUR FAVOURITE ALBUM (OR FAVOURITE THREE IF YOU CAN’T PICK)?

Damn…well I got to go with The Colour and the Shape from the Foo Fighters, but there’s lots more that I love.

YOU’RE ITALIAN, WHY DID YOU CHOOSE SYDNEY TO OPEN A BAR IN, OF ALL PLACES IN THE WORLD? Well that just happened, it was always on my mind to have my own bar with my own stuff in it and I believe I did pretty much what I always dreamt of.

WHAT IS YOUR MOST PRIZED PIECE OF ROCK ‘N’ ROLL MEMORABILIA YOU OWN? Dave Grohl limited edition signature Gibson DG 335.

THE MOST MEMORABLE CONCERT YOU’VE BEEN TO? Damn...I’ve been to so many concerts in my life but it has to be my first Foo Fighters concert in Earls Court London in 2004.

NIGHT OWL OR MORNING BIRD? YOU’RE A ROCK N ROLL MAN SO I’M GUESSING NIGHT OWL? I am a vampire.

DRINKS WORLD

DW T25 BT AU2017 pp90-93 MAX GRECO.indd 91

° 91

27/7/17 10:00 am

Jack Of My Banana

By Max Greco INGREDIENTS: • 50ml Jack Daniel’s • 15ml Banana Liqueur Infused with Chilli and Vanilla • 10ml Tempus Fugit Chocolate Liqueur • 3 x Dashes Aromatic Bitters GARNISH: Dehydrated Banana Slice and Mezcal and Herbsaint Mist METHOD: Mix ingredients in a mixing glass. Strain over ice into a rocks glass GLASSWARE: Rocks

92 °

DRINKS WORLD

JACK D

DW T25 BT AU2017 pp90-93 MAX GRECO.indd 92

27/7/17 10:00 am

JD_Drin

A POSTCARD FROM LYNCHBURG, TENNESSEE. FUNNY HOW WE NEVER GET ANY ‘RETURN TO SENDER’.

EVERY DROP FROM A SINGLE SOURCE, LYNCHBURG, TENNESSEE.

PLEASE ENJOY EVERY DROP RESPONSIBLY

DRINKS WORLD

° 93

JACK DANIEL’S AND OLD NO.7 ARE REGISTERED TRADEMARKS. ©2017 JACK DANIEL’S. TENNESSEE WHISKEY ALCOHOL 40% BY VOLUME (80 PROOF). DISTILLED AND BOTTLED BY JACK DANIEL DISTILLERY, LYNCHBURG, TENNESSEE.

JD_DrinksWorld FPC_ 230mmMAX X 280mm_Margin.indd DW T25 BT AU2017 pp90-93 GRECO.indd 93 1

21/07/2017 7:14 am pm 27/7/17 10:00

A

fter perfecting his skills at some of the finest venues, Michael Chiem now co-owns PS40, serving up bespoke cocktails and house-made sodas.

Michael

94 °

DRINKS WORLD

DW T25 BT AU2017 pp94-97 MICHAEL CHIEM.indd 94

27/7/17 9:59 am

TELL US ABOUT SEEDLIP AND THE INSPIRATION BEHIND YOUR COCKTAIL. Seedlip is a very interesting product! I’ve never worked with anything quite like it before, it is super aromatic. The recommendation on the bottle is to lengthen with tonic so I decided to take it one step further and incorporate it into a soda.

The pomelos we skinned and segmented were a gift from my grandmother’s garden so I naturally went for the Garden Seedlip, adding a bit of juniper berry for spice too.

CAN YOU TELL ME ABOUT THE WORST VENUE YOU EVER WORKED IN AND WHY? I once worked a couple of shifts, cash in hand at a little cafe owned and operated by a lady who had never worked in hospitality before. I wouldn’t say it was the worst venue but it was definitely hilarious.

WHAT WAS THE BIGGEST HURDLE YOU FACED IN OPENING PS40?

Dealing with builders. Going from working in an industry where everyone is so eager to help others and contribute to dealing with builders was a big leap.

WHAT’S THE MOST REWARDING ASPECT OF HAVING YOUR OWN VENUE? If we want to make or change something to improve the venue there’s no one holding you back from doing so!

CAN YOU TELL ME HOW THE HOUSE MADE SODA ASPECT OF PS CAME ABOUT? It originated from my business partner and bartender Thor Bergquist and his experiences in consulting for a company in the US. It is common place for sommeliers to make wine, baristas to make coffee, pubs to make their own beer these days, so we looked at bartenders making sodas as a parallel to that.

WHAT’S THE FUNNIEST THING YOU’VE WITNESSED IN YOUR TIME BARTENDING? The funniest things probably shouldn’t ever go into print! We had a bar back help us out once at this bar I worked at for one night, he broke a glass almost every 20 minutes on the dot. The night was super busy and so we celebrated the end of the night with some drinks and he ended up punching and stealing another bartenders phone. Find my iphone is a great application.

Chiem NIGHT OWL OR MORNING BIRD? Night owl but I’m slowly becoming a morning bird too.

DW T25 BT AU2017 pp94-97 MICHAEL CHIEM.indd 95

DRINKS WORLD

° 95

27/7/17 9:59 am

Pomelo Garden

By Michael Chiem INGREDIENTS: • 300ml Seedlip Garden 108 • Pomelo Skin • Segmented Pomelo Flesh • 1 x Tbsp. Juniper Berries • 500g Raw Sugar • lL Water GARNISH: Lemon Thyme METHOD: Pasteurise all ingredients and carbonate.

Serve over ice with lemon thyme GLASSWARE: Collins

96 °

DRINKS WORLD

DW T25 BT AU2017 pp94-97 MICHAEL CHIEM.indd 96

27/7/17 9:59 am

W H A T T O D R I N K W H E N Y O U ’ R E N O T D R I N K I N G® The World’s First Distilled Non-alcoholic Spirits

ALCOHOL FREE

A L T E R N A T I V E

S U G A R

TO A GIN & TONIC

F R E E

AVA I L A B L E N O W W I T H T H I N K S P I R I T S info@ThinkSpirits.com 02 4577 7800 w w w. S e e d l i p D r i n k s . c o m @ S e e d l i p D r i n k s

DW T25 BT AU2017 pp94-97 MICHAEL CHIEM.indd 97

DRINKS WORLD

° 97

27/7/17 9:59 am

98 °

DRINKS WORLD

DW T25 BT AU2017 pp98-101 NATHAN BEASLEY.indd 98

27/7/17 9:59 am

S

linging drinks at Melbourne’s Black Pearl, Nathan Beasley shares his love of Tokyo, and his days behind the stick in the City of Churches.

TELL US ABOUT MONKEY SHOULDER AND THE INSPIRATION BEHIND YOUR COCKTAIL. Golf, like Monkey Shoulder, is a proud creation of Scotland. It is also a game I love, which requires a lot of dedication and patience. This cocktail, the “19th Hole”, is an invigorating and thirst quenching number to cool and calm you down back at the clubhouse after a long day on the course.

TELL ME ABOUT THE WORST VENUE YOU’VE EVER WORKED AT. In Adelaide, I had the privilege of working at an emotional-esque nightclub.

I spent my shift from 10pm-6am only picking up plastic cups off the floor and cleaning them in a room which had three air conditioners backing onto them. My other time during the shift was occupied by cleaning blood, vomit, and piss.

WHAT’S ONE THING YOU LOVE AND ONE THING YOU DESPISE ABOUT THE INDUSTRY? Hospitality. I love the relationships you strike up with people, whether it be a 30 second relationship, or a life long one. It’s amazing who this industry can introduce you to. The only thing I despise is unwarranted ego. Piss off.

YOU’VE TRAVELLED QUITE A BIT. WHAT’S YOUR FAVOURITE CITY IN THE WORLD AND WHY? Tokyo would have to take the cake. The Japanese are just the greatest bunch of people on the planet, and Tokyo is the number one playground. Can’t speak highly enough about it.

n a h t a N

y e l s Bea DRINKS WORLD

DW T25 BT AU2017 pp98-101 NATHAN BEASLEY.indd 99

° 99

27/7/17 9:59 am

The 19th Hole

By Nathan Beasley INGREDIENTS: • 45ml Monkey Shoulder • 15ml Pierre Ferrand Dry Curacao • 15ml Falernum • 15ml Fresh Lime Juice • 2 x Dashes Angostura Aromatic Bitters • 5ml Ginger Juice GARNISH: Skewered Lime Twist METHOD: Shake and double strain into a coupette GLASSWARE: Coupette

100 °

DRINKS WORLD

DW T25 BT AU2017 pp98-101 NATHAN BEASLEY.indd 100

27/7/17 9:59 am

100% MALT WHISKY MADE FOR MIXING OUR MASTER BLENDER SET OUT TO CREATE A LIQUID WITH ALL THE CREDENTIALS OF A SINGLE MALT WHISKEY WITH THE VERSATILITY AND MIXABILITY TO PUT IT FRONT AND CENTRE OF A COCKTAIL REVOLUTION.

TOP NOTCH

Quality

A unique combination of three tasty Speyside Single Malts, expertly married in small batches, creating a smooth, versatile flavour like no other.

THE Mix Master

From the Old fashioned to the modern Penicillin – the richness and vibrancy combine with mellow notes to make it an awesome pairing to many a concoction.

Refreshingly APPROACHABLE

With a cheeky disregard for tradition and commitment to unconventional serves we are bringing great Scotch whiskey to a new generation the world over.

THE SMOOTH, RICH FLAVOUR OF MONKEY SHOULDER TASTES JUST AS GOOD ON THE ROCKS AS IT DOES MIXED INTO A FRESH, FRUITY COCKTAIL. IT’S A LIQUID THAT’S EARNED ITS PLACE IN THE SHAKERS OF THE WORLD’S FINEST BARTENDERS.

DRINKS WORLD

DW T25 BT AU2017 pp98-101 NATHAN BEASLEY.indd 101

° 101

27/7/17 9:59 am

TELL US ABOUT JIM BEAM DOUBLE OAK AND THE INSPIRATION BEHIND YOUR COCKTAIL. Jim Beam Double Oak is created by ageing the whiskey a second time in a new charred American white oak barrel. This results in an intense whiskey with rich caramel, toffee and spice. Due to this, I decided to freshen the whiskey up and temper it with light, crisp and savoury ingredients by serving it in a highball format.

CAN YOU TELL ME ABOUT THE WORST VENUE YOU EVER WORKED IN AND WHY? I have actually only been in the industry a few years, and my one bar job prior to my current one was really great! However, I did once DJ at a 60th on a cattle station and didn’t have any Cold Chisel. That was uncomfortable.

YOU’RE THE FIRST T25 BARTENDER TO REPRESENT SA. CAN YOU TELL ME ABOUT THE ADELAIDE BAR SCENE AND HOW IT’S CHANGED SINCE YOU BEGAN BARTENDING? My first bar job at Proof which was the first venue to be granted a small bar license, I think once that legislation passed, the whole cocktail scene started to burgeon. From 2013ish, there has been exponential growth in the niche bar scene and has allowed Adelaide as a whole to really show itself.

WHERE DO YOU LIKE TO HANG OUT IN ADELAIDE WHEN YOU’RE NOT WORKING? Down south there is a great pub with a few shacks attached called the Victory Hotel, it has one of the greatest views of the coastline you will ever see. I love getting down there when I find a minute and just gorging on seafood and riesling, and not bumping into anyone I know. It is unreal.

WHAT’S THE FUNNIEST THING YOU’VE WITNESSED IN YOUR TIME BARTENDING? I am amazed at how many people between the hours of 12am-2am look to flower arrangements as a food source.

YOUR FAMILY PRODUCES WINE AND VERMOUTH. WHAT’S BEEN THE MOST FUN AND EXPERIMENTAL VERMOUTH YOU’VE HAD A HAND IN MAKING? Our Vermouth is single vintage, so each year we get a completely fresh start to making it, and as such, what should flavour it. As virtually all the botanicals are grown onsite, each year has a slightly varied selection of weird-ass herbs and roots to play with. Really fascinating to watch how each component contributes to the overall product.

NIGHT OWL OR MORNING BIRD? Aspirational morning bird —> reality is not such.

YOU’VE BEEN IN SA FOR A WHILE NOW BUT GREW UP IN NSW. SWANS, CROWS, OR PORT? Attended the last three Swans Grand Finals. My allegiance is very clear in this department.

102 °

DRINKS WORLD

DW T25 BT AU2017 pp102-105 OLLIE MARGAN.indd 102

27/7/17 10:21 am

e i l l O

n a g Mar H

ailing from the Hunter Valley with parents in the hospitality and wine making game, Ollie Margan moved to Adelaide for University in 2012. He started bartending in late 2013 at Proof Laneway Rooms before moving on to Maybe Mae and eventually taking it on as managing partner in mid 2015.

DRINKS WORLD

DW T25 BT AU2017 pp102-105 OLLIE MARGAN.indd 103

° 103

27/7/17 10:21 am

If You Don’t Noe, Know You Noe

By Ollie Margan INGREDIENTS: • 40ml Jim Beam Double Oak • 150ml Southern Sparkler™* GARNISH: Mint Top and Crystallised Ginger METHOD: Build in a Collins glass with an ice column. Garnish with mint top and crystallised ginger GLASSWARE: Collins

104 °

*SOUTHERN SPARKLER™ (Patent pending. Makes 600ml) • 330ml Green Apple Juice (clarified and acidulated with 30ml (2:1:12 Malic Acid: Citric Acid: Water)) • 60ml Ginger Juice • 60ml Mint Syrup (1:1 simple syrup blended with fresh mint and strained (1 bunch per 1L Simple Syrup) • 90ml Chilled Green Tea (strong) • 60ml White Verjus

METHOD: • Combine all ingredients and chill to 2 degrees • Add 50ppm Potassium Metabisulfite (.03gm) • Carbonate to 43 psi • Bottle and crown seal

DRINKS WORLD

DW T25 BT AU2017 pp102-105 OLLIE MARGAN.indd 104

27/7/17 10:21 am

, S L E R R A B D E R R A H C O W T .

N O B R U O B E S N E T ONE IN E xp e r t l y ag e

l e r r a b k a o d n o c e s a n i d e r u t a m n e h dt

.

®

HIST5ORY E K A M DRINKS WORLD INCE 179° 105

®

S

DW T25 BT AU2017 pp102-105 OLLIE MARGAN.indd 105

27/7/17 10:21 am

106 °

DRINKS WORLD

DW T25 BT AU2017 pp106-109 QUYNH VAN NGUYEN.indd 106

27/7/17 10:20 am

h n y Qu R

n e y u g N n a V

amen fiend and guitar hero, Quynh Van Nguyen began bartending in Sydney’s Bondi before making waves both in Australia and a stint in Singapore. Quynh currently mans the bar at Fred’s and Charlie Parker’s. When not behind the bar, you’ll find him at any good ramen spot.

TELL US ABOUT PATRÓN AND THE INSPIRATION BEHIND YOUR COCKTAIL. Me and Patrón go way back. It’s a premium tequila made with 100% agave and deliciousness. The key to a great tequila is how they make their Blanco | Plata | Silver and Patrón is one of the best. So with this drink I wanted to accentuate the earthiness by utilising what is usually discarded – the beetroot leaf and stalk. Gooseberry was in season as well so I threw a couple into the mix. It’s more or less, well actually it is, a riff on a margarita.

TELL US A LITTLE BIT ABOUT HOW YOU STARTED IN THE INDUSTRY. I actually started bartending by chance. Before I jumped into this industry I was working in Civil Construction – making footpaths and football fields. One day I was looking for a room in Bondi and it so happened that the room I was looking at, the guy was a GM at Home nightclub which

back then was pumping. We realised we had some mutual friends so we chatted and I mentioned that I’ve always wanted to be a bartender. He passed my number onto one of his mates who was looking for a barback for his nightclub. I did that for a year and the rest is history.

YOU’VE SPENT SOME TIME BARTENDING IN SINGAPORE. WHAT DID YOU ENJOY MOST ABOUT BEING IN SINGAPORE? I actually am in love with the Singapore bartending community. They all love what they do and they all really support each other. Everyone that I know that goes to Singapore, I will literally send them a whole list of who to see and what to eat because without fail I know they will get looked after like no other. This is one of the best stories I can tell you – I lived about three stops from 28 Hong Kong Street - 2016 ‘Best Bar in Asia’. They all know my weekly ritual – Gran Classico & Tonic plus their burger

which happens to be one of the best burgers ever.

I love egg with everything and with this it’s even more killer. But it was only ever a one off that the chef would do, so each subsequent week I’d get a no. But one of my mates who worked there felt so bad saying no that he went out and bought a frying pan to specifically cook an egg for me.

That to me is what the SG bartending community means to me.

IF YOU WEREN’T BARTENDING, WHAT DO YOU THINK YOU’D BE DOING? At this time – I’d be a food junkie or a jaded musician playing weddings and bar mitzvahs.

NIGHT OWL OR MORNING BIRD? I’m more of a night person but my body clock wakes me up religiously at 7am regardless of how much sleep or how tired I was the night before.

DRINKS WORLD

DW T25 BT AU2017 pp106-109 QUYNH VAN NGUYEN.indd 107

° 107

27/7/17 10:20 am

Don’t Beet Yourself Up

By Quynh Van Nguyen

GARNISH: Beetroot Leaf METHOD: Muddle gooseberries then add the remaining ingredients into a shaker.

Shake and double strain GLASSWARE: Coupe

108 °

The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 40% abv.

INGREDIENTS: • 50ml Patrón Silver sous vide with Beetroot Leaf • 10ml Manzanilla Sherry • 20ml Lime Juice • 12.5ml Honey Ginger Syrup • 1 x Pinch of Salt • 2 x Gooseberries

DRINKS WORLD

DW T25 BT AU2017 pp106-109 QUYNH VAN NGUYEN.indd 108

27/7/17 10:20 am

WE DIDN’T INVENT TEQUILA Tequila has been around for centuries, but we took the time to get it right, crafting a small batch spirit that’s worth sipping slowly. It requires Mexico’s finest 100% Weber Blue Agave, hand-selected and distilled in custom copper stills for a smooth finish every time. We didn’t invent tequila,

WE JUST PERFECTED IT.

DRINKS WORLD

DW T25 BT AU2017 pp106-109 QUYNH VAN NGUYEN.indd 109

° 109

27/7/17 10:20 am

W

ith over a decade of experience in the Brisbane hospitality industry, Ryan Lane retuned to Queensland after a stint in Melbourne to open The Gresham in 2013. When he’s not behind the bar, you’ll find him at the nearest TAB sucking down 7’s of bourbon and coke and smashing a few beers.

n a Ry 110 °

DRINKS WORLD

DW T25 BT AU2017 pp110-113 RYAN LANE.indd 110

e n La 27/7/17 10:20 am

TELL US ABOUT BUFFALO TRACE AND THE INSPIRATION BEHIND YOUR COCKTAIL. As many know, I have an affinity with Buffalo Trace, and American Whiskey as a category. I feel American Whiskey should receive the same prestige, love and care that any of the great malt whiskies receive!

My drink is exactly that… A very special bottling of Buffalo Trace Bourbon, that I hand selected whilst on my wedding trip to Kentucky last year. This is an 8 year 9 month single barrel hand selected bottling of my favourite whiskey, two dashes of orange bitters with an orange twist. Served neat, and at room temperature, as you would any sipping whiskey. Simplicity is everything, allowing the whiskey to do what it’s supposed to, sing.

I’VE HEARD YOU HAVE BUFFALO TRACE RUNNING THROUGH YOUR VEINS AND EVEN GOT MARRIED AT THE DISTILLERY! HOW DID THE LOVE AFFAIR FOR THIS BOURBON COME ABOUT? I’ve enjoyed bourbon from the moment I turned 18 (for licensing reasons…). It was the drink of choice for a young man growing up in North Queensland. After tasting different brands and styles over the years, I realised, “This is my jam, what I love”. Much like Australia’s rum industry, whiskey helped shape their wonderful country, and it is deserving of all its earnt. Bourbon unfortunately has a bit of a bad stigma about it here in Australia, even though we’re the second largest consumer of it outside of America, thanks to those cheeky little pre-mix cans (also a guilty pleasure of mine, because if you’re going to love something, you should love ALL of it!). I’m hoping to change the hearts, minds and perceptions of people when it comes to American whiskey, my love! (Don’t show my wife this article please…)

CAN YOU TELL ME ABOUT THE WORST VENUE YOU EVER WORKED IN AND WHY? You know what, I wouldn’t say any of the venues I’ve worked in have been “bad”, but certainly different.

Which is a great thing! Learning different aspects of all facets of the hospitality industry is great, and something I think the young guys should do! Work in a pub, learn service, a nightclub, learn speed, a restaurant and wait tables, a café, learn coffee, and of course cocktail bars, and perfect your craft and creativity. All are very valuable.

DRINKS WORLD

DW T25 BT AU2017 pp110-113 RYAN LANE.indd 111

° 111

27/7/17 10:20 am

The Marriage

By Ryan Lane INGREDIENTS: • 60ml Buffalo Trace Gresham Single Barrel Select • 2 x Dashes Orange Bitters GARNISH: Orange Twist METHOD: Pour whiskey into rocks glass, add orange bitters and garnish with an orange twist. Serve neat at room temperature GLASSWARE: Rocks

112 °

DRINKS WORLD

DW T25 BT AU2017 pp110-113 RYAN LANE.indd 112

27/7/17 10:20 am

DRINKS WORLD

DW T25 BT AU2017 pp110-113 RYAN LANE.indd 113

° 113

27/7/17 10:20 am

Tom

y e n r a e K

114 °

DRINKS WORLD

DW T25 BT AU2017 pp114-117 TOM KEARNEY.indd 114

27/7/17 10:20 am

Z

oology student to bartender, and infamous for being shirtless, you’ll find Tom Kearney running the show at Perth’s Dominion League.

TELL US ABOUT SOUTHERN COMFORT AND THE INSPIRATION BEHIND YOUR COCKTAIL. Southern Comfort is a whiskey liqueur recently bought by the Sazerac Company who are bringing it back to its whiskey roots. Created in the French Quarter of New Orleans, it was the Gentlemens whiskey liqueur.

Inspired by the New Orleans drinking culture and Moe Szyslak, this is a harmonious blend of liqueur, whiskey and stonefruit.

TELL ME ABOUT THE WORST VENUE YOU’VE EVER WORKED AT. The best venue? Definitely Cecil. The jewel of Perth home bars. No other could boast a balcony pool, pyrotechnics and hallway jousting all in the same venue. Clothing optional, fire guaranteed.

WHAT DO YOU LOVE ABOUT W.A.?

It’s a relaxed and easy-going, tight knit community and we’ll outlive the rest of the world when it all goes to sh!t.

TELL ME ABOUT THE RUDEST CUSTOMER YOU’VE EVER SERVED. An ex-con once told me he was going to break a chair in half and stab me to death with it. I guess Pepsi wasn’t ok.

NIGHT OWL OR MORNING BIRD? Daytime bin chicken.

EAGLES, DOCKERS OR COULDN’T CARE LESS? Dockers.

DRINKS WORLD

DW T25 BT AU2017 pp114-117 TOM KEARNEY.indd 115

° 115

27/7/17 10:20 am

La De Dah (Mr. Frenchman)

By Tom Kearney INGREDIENTS: • 30ml Southern Comfort 100 Proof • 30ml Nectarine Pit Buffalo Trace • 25ml Acidified Nectarine Juice • 10ml Roasted Macadamia infused Rooftop Honey • 2 x Dashes Saline • ½ Egg White GARNISH: Nectarine powder playing card stencil and bag of roasted macadamia METHOD: Dry shake, shake and fine strain GLASSWARE: Crystal Goblet

116 °

DRINKS WORLD

DW T25 BT AU2017 pp114-117 TOM KEARNEY.indd 116

27/7/17 10:20 am

DRINKS WORLD

DW T25 BT AU2017 pp114-117 TOM KEARNEY.indd 117

° 117

27/7/17 10:20 am

DW T25 BT AU2017 pp118 SYDNEY BREWERY AD.indd 118

27/7/17 10:19 am

VI

ENUES

t’s no coincidence that top bartenders in the country also happen to work in the finest venues.

Check out these places, which will undoubtedly quell your thirst in both the drinks and ambiance department.

Mechanics Institute

DRINKS WORLD

DW T25 BT AU2017 pp119 VENUES TITLE PAGE.indd 119

° 119

27/7/17 10:15 am

BAR SURRY HILLS Housed within Rydges Sydney Central, Bar Surry Hills is one of Sydney Brewery’s flagship bars.

With their multi-award winning range featured across seven taps and a wonderful food menu to match, you’re bound to find a beer or cider you like and walk out feeling well satisfied.

28 Albion Street, Surry Hills NSW 2010

120 °

DRINKS WORLD

DW T25 BT AU2017 pp120 VENUES-BAR SURRY HILLS.indd 120

27/7/17 10:13 am

Mechanics Institute

NORTHBRIDGE MECHANICS INSTITUTE Booze, cocktails, burgers, beers and a killer outdoor area which is perfect for Perth weather. The bar has an option for everyone, from rotating cocktail lists, nerdy whiskies, to craft beer, and 80s and 90s tunes playing.

Rear 222 William St, Northbridge WA 6000

DOMINION LEAGUE It’s a party at the weekend in Perth’s whisky emporium and cocktail bar. With ridiculously tasty plates from the kitchen and a solid team slinging good whisky to the people, it’s easy to see why you always end up at Dominion. Head here after a stint at Mechanics Institute.

PERTH

T

84 Beaufort St, Northbridge WA 6000

hese venues would have you believe the hype that ‘west is best’. Perth might just be Australia’s best small bar scene. Head to these places and see why.

CBD

Dominion League

LONG CHIM PERTH With a Thai inspired food and drink menu, and cocktails courtesy of Singapore’s famously discreet 28 Hong Kong street under the expert hand of James Connolly and his team, Long Chim satisfies your food and drink needs in style. Come here to indulge, imbibe, and be merry.

State Buildings, Cnr St Georges Terrace and Barrack St, Perth WA 6000 Long Chim Perth

Ku De Ta

EAST PERTH KU DE TA Set on the Swan River in Perth, KU DE TA is the second branch, with the other located in Bali. Soak up those sunny days on the river with a delicious food menu and cocktails to match.

On the Point, 306 Riverside Drive, East Perth WA 6004

DRINKS WORLD

DW T25 BT AU2017 pp121 VENUES-PERTH.indd 121

° 121

27/7/17 10:13 am

This Must Be The Place

SYDNEY INNER SUBURBS

A

stone’s throw away from the CBD, Sydney’s inner suburbs offer everything from neighbourhood bars, rock n’ roll bars to top-notch pizza and cocktails, and even a distillery!

THIS MUST BE THE PLACE This Must Be The Place is a neighbourhood cocktail bar specialising in spritzes, bespoke cocktails and new generation wine paired with warm, genuine service.

239 Oxford St, Darlinghurst NSW 2010

Fred’s and Charlie Parker’s

FRED’S AND CHARLIE PARKER’S Fred’s and Charlie Parker’s is a forward thinking two-in-one venue in Sydney’s Paddington.

Fred’s restaurant focuses on ethically produced seasonal fare while the below is Charlie Parker’s, a neighbourhood bar with innovative drinks that push the envelope using a nose to tail approach.

But don’t fear, the neighbourhood bar aspect is still in full swing here, you can still just have a beer or glass of wine and have a chat to the friendly folk behind the bar.

380 Oxford St, Paddington NSW 2021

122 °

DRINKS WORLD

DW T25 BT AU2017 pp122-125 VENUES-SYDNEY.indd 122

27/7/17 11:48 am

Vasco

VASCO Sydney’s rock ‘n’ roll bar, fitted out with a drum kit, microphones and a range of tom toms and cymbals behind the bar. Head here pre or post gig, and fill up on the house-made gnocchi.

Friday and Saturday nights you might even get a chance to belt out some lyrics on the mic.

421 Cleveland St, Redfern NSW 2010

MAYBE FRANK Eh la Madonna! Sydney’s pizza and cocktail venue run by Italians, nuff said. Rock in on a Tuesday for all you can eat pizza.

417-421 Bourke St, Surry Hills NSW 2010

ARCHIE ROSE Tucked away in the suburb of Rosebery, this Sydney distillery and bar is the perfect place to go for a spirit flight, trial some new and unreleased products and of course killer cocktails featuring these aforementioned spirits while sitting amongst the barrels and stills.

85 Dunning Ave, Rosebery NSW 2018

Archie Rose

Maybe Frank

DRINKS WORLD

DW T25 BT AU2017 pp122-125 VENUES-SYDNEY.indd 123

° 123

27/7/17 11:48 am

SYDNEY CBD

The Baxter Inn

H

arbour city offers up everything from gin bars and whisky dens to contemporary designed venues offering house made sodas, along with some of the finest French cuisine and drinks to match.

THE BAXTER INN This Sydney speakeasy style bar has whisky as far as the eye can see. Head here for after work drinks, or sample some hard to get and rare bottlings in the whisky room. Bonus points for pretzels.

152/156 Clarence St, Sydney NSW 2000

PS40 Contemporary designed modern minimalist venue nestled in Sydney’s CBD offering in-house sodas and a tight bespoke cocktail list. Take advantage of the huge windows and head there late afternoon to enjoy the sunset.

2/40 King St, Sydney NSW 2000

124 °

PS40

DRINKS WORLD

DW T25 BT AU2017 pp122-125 VENUES-SYDNEY.indd 124

27/7/17 11:48 am

Kittyhawk

KITTYHAWK French cuisine offered up next to the longest bar in Sydney, with an impressive back bar focused on rum and rye and knowledgeable staff. The perfect place for an after work drink, night cap or an indulgent dinner.

16 Philip Lane, Sydney NSW 2000

Restaurant Hubert

RESTAURANT HUBERT Sydney city’s French restaurant is gluttony at it’s best. Best to take advantage when there’s a show in the theatre room and make it dinner, drinks and a show. Pro Tip- Reserve a table well ahead of time and arrive early. This place gets packed. Or head there mid-week and avoid the crowds. Bon Apetit!

15 Bligh St, Sydney NSW 2000

THE BARBER SHOP Speakeasy style bar at the back of a barber shop offering a vast range of gin. Hit The Barber Shop after work for a refreshing G&T made with any gin and array of tonic your heart desires, or for a slick cut to get yourself looking sharp.

The Barber Shop

89 York St, Sydney NSW 2000

DRINKS WORLD

DW T25 BT AU2017 pp122-125 VENUES-SYDNEY.indd 125

° 125

27/7/17 11:48 am

Canvas Club

BRISBANE

A

h Brisbane, ‘Brisvegas’ the glitzy city in the north where it’s summer all year round. Make no mistake, Brisbane’s up and coming bar scene is a mover and shaker, giving the bigger east coast rivals a run. Check out these places to unwind and wet the whistle.

Maker

CANVAS CLUB A vintage inspired treasure in the heart of Woolloongabba. At Canvas they are passionate about using only the freshest seasonal fruit and premium spirits in their cocktails. Personal service paired with rustic shared food and fun, interesting drinks. Here you can kick back, relax and become part of the Canvas family.

16B Logan Road, Woolloongabba, QLD, 4102

MAKER Chic and intimate hole-in-the-wall bar tucked away in South Brisbane. Cocktails take center stage here with seasonal flavours paired with house-made and local ingredients. Duck in for an early evening tipple and perch up at the bar.

9 Fish Ln, South Brisbane QLD 4101

126 °

DRINKS WORLD

DW T25 BT AU2017 pp126-127 VENUES-BRISBANE.indd 126

27/7/17 10:23 am

Cobbler

COBBLER Whisky and cocktail bar in Brisbane’s West End, and one of the few to stock whiskies from The Scotch Malt Whisky Society, duck in here for a dram or a delicious cocktail. A live jazz band features on Fridays and a DJ on Saturdays, oh, and did we mention they even let you BYO food!

7 Browning St, West End QLD 4101

THE GRESHAM Offering some of the highest caliber rum, whiskey and wine in the country, and an extensive and artistic cocktail list, The Gresham has some of the finest décor, holding the only Heritage Bar Licence in Queensland.

Be it mid-week or weekend, come here for the drinks, stay for the company.

308 Queen Street, Brisbane QLD 4000

The Gresham

SAVILE ROW Sister venue opened by the Cobbler team, Savile Row sits in Fortitude Valley, with an impressive centerpiece back bar that houses 900 plus bottles. This two level spaces offers a tight cocktail list, ample wine and Champagne and is the perfect place to have a drink at the bar, for either a pre-dinner drink or night cap, with the whole venue offering table service.

Savile Row

667 Ann St, Fortitude Valley QLD 4006

DRINKS WORLD

DW T25 BT AU2017 pp126-127 VENUES-BRISBANE.indd 127

° 127

27/7/17 10:23 am

Black Pearl

INNER NORTH BLACK PEARL Black Pearl is Melbourne’s quintessential cocktail bar and it’s no wonder that this place is continuously ranked in the World’s 50 Best Bars list. Situated in the inner north suburb of Fitzroy, and with a 2am licence, the venue houses a master bar crew who sling delicious cocktails, with a menu showcasing in-house creations.

304 Brunswick St, Fitzroy VIC 3065

THE BEAUFORT

MELBOURNE

T

he “World’s Most Liveable City” as it has been voted, should, by definition, have some cracking bars. And, the capital of ‘The Big V’ doesn’t disappoint. Killer cocktails, tasty burgers and a burgeoning whisky and craft beer list are the order of the day at these inner north and CBD venues.

The Beaufort

Behind the blackened doors of a corner pub lies a transformed boozer with an indoor shack out the back offering burgers and BBQ (and yes, vegetarian and vegan options are available!).

Cocktails come from an experienced crew with Dave Kerr at the helm. There’s no pretension and you’re free to do whatever you like. Great cocktails, awesome burgers, good times. Bonus points for a pool table and late night snack menu.

415-421 Rathdowne St, Carlton VIC 3052

Boilermaker House

CBD BOILERMAKER HOUSE As the name suggests, go here for a pairing of beer and whisky.

Or just beer or whisky. The selection of both is ample and the friendly knowledgeable staff on deck can provide some advice on said libations, should you need it.

209/211 Lonsdale Street, Melbourne VIC 3000

128 °

DRINKS WORLD

DW T25 BT AU2017 pp128 VENUES-MELBOURNE.indd 128

27/7/17 10:23 am

W

elcome to RADELAIDE! While South Australia is undoubtedly known for its world renown wine regions (and the pie floater), the state capital is transforming with a bustling small-bar scene offering top-notch drinks and service.

MAYBE MAE The City of Churches revels at this late night, subterranean cocktail den. Come here for produce driven cocktails seasoned with rock ‘n’ roll in a ‘good times’ party atmosphere.

15 Peel St, Adelaide SA 5000

ADELAIDE

F

rom daily crocodile encounters to sunset cruises, in Australia’s only tropical capital city take advantage of the Asian-influenced food and drink in the adventurers’ paradise.

CHOW! A sweet, salty, hot and sour blend of South East Asia is CHOW! It’s moody, seductive interiors are home to a drinks list begging to cool you down from Darwin’s humidity. Located at the city’s Waterfront precinct, CHOW! offers a lunch menu of favourites and an expansive dinner menu, offering small and large plates built for sharing (or not). But it’s the drinks menu at CHOW! that comes to life.

DARWIN

Rums and gins from around the globe join wines, ciders, aperitifs and whole coconuts. A fusion of the tropical top end and the streets of Saigon make up CHOW’s signature cocktails, with bold ingredients such as lemongrass, anise and specialty sorbets.

Asian street flavours are re-imagined as Ka-Pow cocktails, besides Tiki cocktails listing fire as an ingredient, and stirred down old fashioneds highlighting the nuances of their base spirit.

Shops D1 & D2, 19 Kitchener Drive, Darwin NT 0800

DRINKS WORLD

DW T25 BT AU2017 pp129 VENUES-ADELAIDE & NT.indd 129

° 129

27/7/17 10:23 am

Stay Social with Drinks World! drinks world

drinksworld

For all the latest news, interviews, industry insights – we’ve got it covered from what’s happening across Australia, Asia and the Middle East!

Join our world and the drinks community at WWW.DRINKS.WORLD

SHARE WITH US! Do you have industry information to share? Or just simply want to goss about all the wonderful things happening in our industry – well we want to hear from you.

Share with us what you’ve got at sasha@drinks.world

WWW.DRINKS.WORLD

DW T25 BT AU2017 ad 2017.indd 50pp130 DW SOCIAL MEDIA AD.indd 130

27/7/17 am 12/4/17 10:23 1:30 pm

Sign up now for the Leukaemia Foundation’s U.G.L.Y. Bartender of the Year 2017 fundraising competition and help beat blood cancer.

Your nominated bartender and your venue could be in the running for some amazing prizes.

COMPETITION DATES Queensland: 1 August - 11 September All other states: 1 October - 14 November

PRINCIPAL SPONSOR

BAR TOOL PARTNER

MEDIA PARTNER

DRINKS WORLD

YLGU

DW T25 BT AU2017 pp131 IBC-UGLY AD.indd 131 UGLY17_T25-FullPage.indd 1

° 131

27/7/17 am 19/7/17 10:22 3:25 pm

mp 52:3

DW T25 BT AU2017 pp132 OBC.indd 132

27/7/17 10:22 am