MEET AUSTRALIA’S
TOP
25
BARTENDERS
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THE SPIRIT OF AUSTRALIA
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How to support those affected by the fires
OVER 30 COCKTAIL RECIPES INSIDE HIMKOK: THE WORLD’S MOST SUSTAINABLE BAR
D R I N K S • T R E N D S • T R AV E L • B A R S • E N T E R TA I N I N G • M E E T
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E X P LO R E T H E
AWARD WINNING RUMS FROM FIJI
CONTENTS
CONTENTS
FEATURES 10
The Spirit of Australia
TRENDS 13 What's New
DRINKS 16 Editor’s Picks – Sparkling Wine
19 40
92
24 Rum Co. of Fiji Cocktails 28 Master of Mixes Cocktails 92 Fever-Tree Cocktails 96
Drinks Cart
97
Last Drinks
MEET 22 Anna Nguyen 40 Drinks World Top 25 Bartenders Australia
VISIT 14 Isabel 19
Loire Valley
36
23 Door Knock 36 HIMKOK
ENTERTAINING 95 Gifts
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WELCOME
WELCOME
The summer of 2019/2020 has been a challenge. Scorching temperatures, bushfires, and a "public health emergency of international concern" that will no doubt be considered a pandemic by the time this magazine is at print have made this a summer to last long in the memory. The government is waving the flag of impending negative growth, as consumer confidence is rattled and communities heal. All this on the backdrop of a continuing fire season that the bureau of meteorology says, "In southern Australia, the bushfire season peaks in summer and autumn," making us only halfway through.
If you're looking to get overseas and escape the coming winter, we can suggest the Loire Valley in France. The region is super accessible and offers something for all members of the family. While wine is clearly at the heart of most towns and villages along the length of the Loire, there are chateau and castles, country estates, and UNESCO heritage gardens that are strewn along the route from Nantes to Sancerre. We feature everything Loire on page 19.
However, amid a crisis, the best, and worst, of human nature comes to the fore. On the drinks industry's official website (www.drinkstrade.com.au), stories are dedicated to the effects of the bushfires and the impending pandemic. Wine exports to China crashing and producers, such as the Hunter Valley's Tyrrell's family, declaring 80 per cent of its crop lost due to smoke taint, and stories of support and donations from leading drinks companies have dominated the media. Industry leaders such as Lion and Casella Family Wines, have donated generously, the later giving $1 million US ($1.5 million Australian) through the Yellow Tail brand in the US.
ADELAIDE HILLS
Other companies have sent thousands of cans of water, run numerous fundraisers, and donated themselves generously. The social effect of the fires has touched many, and the drinks industry is not immune. One such company doing everything it can to support those affected by the bushfires in our industry is Nip of Courage, a business dedicated to Australian Craft Spirits. On page 10, we feature some of those affected by the fires and some of the brands you can get behind, using contacts and content supplied by Kathleen Davies, the inspiration behind the business. Her efforts are applauded and should be supported. Also, in this edition we celebrate the best bartending talent in Australia over the past year. The best bars and the best drinks are made by the best bartenders, so why not choose your next night out based on where these legends work? Starting on page 40, you can navigate your way around the country and chat with the rock stars of the bartending world. You can have a crack at making their drink or better still, visit them, and put them on the spot.
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So, as we edit this edition, wineries have made decisions around what they can pick and what they can not. Rural craft distilleries and brewers are counting the cost and rebuilding, but most of all, regions want you to know that they are open for business. Rebuilding consumer confidence can be just as difficult as the buildings themselves. For what remains of this summer and the coming autumn, two cracking wines that punch well above their price point deliver back to fire-affected regions are:
NEPENTHE PINNACLE ITHACA CHARDONNAY - 2017 Complex with pure fruit characters of white peach and nectarine complemented by secondary aromatics of nutty oak. Generous palate weight. Stone fruit and secondary characters of hazelnut and sweet spice. Exceptional length and good natural acidity.
RRP $30
HUNTER VALLEY MOUNT PLEASANT ELIZABETH SEMILLON - 2016 A crisp, lively, and refreshing wine released late for immediate enjoyment. Generous floral and citrus notes alongside unique mineralogy and great length of flavour.
RRP $25
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Ash
Delightfully Different Naturally Rose
SNAPSHOT OF THIS EDITION
Bubbles Master of Convenience Master of Mixes is your guide to creating simple cocktails, without compromising on flavour. Most of the cocktail recipes include two ingredients, one simple step and voilà - a great tasting cocktail. Head on over to page 28.
We love bubbles and there is something about the warmer months that makes sparkling and Champagne even more enjoyable. Head on over to page 16 to see our Editor’s top picks.
TOP 25 BARTENDERS AUSTRALIA
This edition features the Top 25 Bartenders in Australia, the cocktails they created and the venue you will be able to find them behind the stick. Head on over to page 40 to find out more on T25 and discover the talent we have in our country.
exploredrinks.com explore DRINKS brings you the latest openings, trends, rare finds and your entertainment guide to set you up for the new year.
HIMKOK
HIMKOK was voted the world’s most sustainable bar at the World’s 50 Best Bars ceremony in 2018. Head on over to page 36 to see what lengths this venue goes to be sustainable and reduce waste. HIMKOK is also a regular on the World’s 50 Best Bar list and has featured every year since opening in 2016.
LOIRE LURES YOU IN
Architects heaven, wine lovers sanctuary and animal lovers paradise, the Loire Valley located 2 hours south-west of Paris, has something for everything. In this edition, we delve into the four central wine-growing regions and why you should add the Loire Valley to your bucket list. Head on over to page 19. EXPLORE US
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CREDITS
EDITORIAL Publishing Editor | Ashley Pini ashley@hipmedia.com.au Production Manager | Sasha Falloon DESIGN Senior Designer | Racs Salcedo ADMINISTRATION Accountant | Georgie Dawson
PHOTOGRAPHY Atmohs Studio (WA), Charlie Bliss (NT), Glen Scrymgour (SA), Millie Tang (QLD), Parker Blain (VIC), Peter Whyte (TAS), Ryan Stuart (NSW), Steve Woodburn (NSW), Wes Nel (NSW)
SPONSORS
CONTRIBUTORS Cocktails I Kate McGraw Cocktails I Anna Nguyen Writer | Colin Peebles Christensen
explore DRINKS is published by Hip Media
Suite 3, 11 Railway Street Chatswood, NSW 2067 Ph: 02 9492 7999 www hipmedia.com.au ABN: 42 126 291 914
ON THE COVER: IT TAKES TWO TO MANGO INGREDIENTS: 20ml Disaronno 30ml Gin 15ml Bianco Vermouth 15ml Reà l Mango Puree METHOD: Stir, then strain into a chilled coupe glass GARNISH: Fresh mango GLASSWARE: Coupe PHOTOGRAPHY WES NEL
The views expressed in explore DRINKS are of the respective contributors and are not necessarily those of the magazine or Hip Media. Copyright is held by Hip Media and reproduction in whole or in part, without prior consent, is not permitted. Other explore titles include: explore Rum explore Gin, Tequila & Vodka explore Beer explore Cider explore Champagne & Sparkling explore Wine explore Cocktails To order your copy of explore visit: exploredrinks.com Hip Media was the winner of Small Publisher of the Year at the Publishers Australia Awards of 2010
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The Spirit of
AUSTRALIA This fire season has raged through New South Wales, Victoria and Adelaide having a devastating impact on our land, wildlife and local businesses. In this edition, we highlight distilleries and wineries that have been heavily impacted by the fires and what you can do to help to support these businesses get back on track.
WILDBRUMBY DISTILLERY Wildbrumby Distillery, located in the Thredbo Valley, sells a wide range of award-winning schnapps, gin and vodka through the distillery and online. Distillery sales came to a grinding halt when the doors were forced to close due to the fires ripping through the region. Founder
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and distiller Brad Spalding described the closure was during one of the busiest periods of the year, due to the high volume of traffic passing through the Valley. As a result, the distillery and other local business are really feeling the financial blow and solely relying on online sales to keep them afloat.
HOW YOU CAN HELP Show your support by buying a bottle or two RETAIL SALES: wildbrumby.com/shop
FEATURE
STONY CREEK FARM DISTILLERY – NORTH OF EDEN GIN What was a farm shed 12 months ago is now a fully operational gin distillery in the Bega Valley. Stony Creek Farm Distillery was set to run their very first ‘Gin School’ program the week the fires threatened the region. Owners and
independent distillers Gavin Hughes and Karen Touchie issued full refunds to all the bookings and is now focusing on supporting local people and businesses who have been affected to rebuild. In an emotional plea Hughes urges all Australians to “support ravaged communities”, and those wishing to support can do so by purchasing directly from Stony Creek Farm Distillery through the website. Every bottle of
JOADJA DISTILLERY Based in the Southern Highlands of NSW, Joadja Distillery produces Single Malt Whisky. They are part of only a handful of Single Malt Whisky Distilleries in the world who grow their own barley and has natural spring water on-site. The distillery was very fortunate to escape the fires as they tore through surrounding areas. Even though the distillery is still standing, there are major concerns from Valero and Elisa Jimenez, owners and distillers due to the remote location and fire ban in the region. When facing catastrophic conditions, tourism
North of Eden Gin sold will help contribute funds to the local community affected by the fires.
HOW YOU CAN HELP Show your support by buying a bottle or two… RETAIL SALES: northofeden.com.au/the-shop
drops and will only return when authorities deem it safe to travel. Valero and Elisa call on all Australians to continue to visit not just small towns but any areas that have been affected by fires once it’s considered safe to travel. In the meantime, it is possible to support Joadja Distillery via their online store.
HOW YOU CAN HELP Show your support by buying a bottle or two. RETAIL SALES AND WHOLESALE ORDERS: joadjadistillery.com.au Stock is available now
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FEATURE
A special mention to the team at Nip of Courage who is a distributor and represent 100% Australian made and owned craft spirits. Nip of Courage is behind the initiative ‘The Community Spirit’ which helps bring awareness to distilleries which have been impacted by the fires. For more information, a list of distilleries affected by the fires and how you can help, head on over to www.nipofcourage. comthecommunityspirit
WINERIES AFFECTED BY THE FIRES: TILBROOK ESTATE gofundme.com/f/save-tilbrook-estate-wines VINTELOPER www.vinteloper.com.au TOMICH WINES www.tomich.com.au
REED & CO. DISTILLERY Family owned and operated distillery Reed & Co. are the producers of Remedy Gin. Located in the alpine town of Bright N.E Victoria the distillery and restaurant offers a neighbourhood bar vibe. Owners and independent distillers Hamish Nugent and Rachel Reed were forced to leave the premises due to several fires in the region that were forecasted to merge into a mega blaze. Nugent has concerns for his business as they have missed a portion of peak season sales and it will take time for tourism to
be back to normal. “We hope that people will return to the region once authorities have given the all clear,” says Nugent, “We hope that tourists will return and support local businesses as they have in the past so we may rebuild our community”. Reed & Co are working tirelessly to get back on track with online sales, and through the support of their wholesaler partner Nip of Courage.
NEW ERA VINES www.neweravineyards.com.au GOLDING WINES www.goldingwines.com.au BARRISTERS BLOCK www.barristersblock.com.au BIRD IN HAND www.birdinhand.com.au/shop
HOW YOU CAN HELP Show your support by buying a bottle or two… RETAIL SALES: reedandcodistillery.com/shop
NOVA VITA WINES novavitawines.com.au
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WHAT’S NEW 18TH AMENDMENT BAR
Voted as Australia’s best regional bar in 2019, 18th Amendment Geelong is expanding to Ballarat. Gorge Camorra the brains trust behind the Geelong bar mentioned “It just made sense” to expand to one of Victoria’s biggest regional centres. The new venue will be very similar to Geelong, however, the menu will be inspired by local offerings in Ballarat. Doors are due to open in March 2020.
BUCKLEY’S RYE WHISKY Rye whisky was the original base spirit for many cocktails before prohibition; the Old Fashioned, the Manhattan, the Sazerac, the Brooklyn, the Boulevardier. It was also the first whisky drunk in Australia, brought here from the US on a trading ship “The Hope” in 1792. The legend of William Buckley continues, learn more at www.exploredrinks.com Now available for your home bar for $80 RRP
TRENDS
MCGUIGAN ZERO RANGE ROSÉ, SHIRAZ, SPARKLING, CHARDONNAY AND SAUVIGNON BLANC
McGuigan Wines has launched a range of alcoholfree wines after two years in development. It employs a method unique to the brand’s Buronga Hill winery in New South Wales to dealcoholize the wines with a gentle spinning cone technology so the wines retain their delicate fruit flavour and varietal character. RRP: $12
MANLY SPIRITS LAUNCHES GUILT-FREE G&T IN A BOTTLE Award-winning Manly Spirits Co. Distillery has released a low alcohol by volume, low calorie, ready-to-drink craft gin and tonics. Available in a 275ml glass bottle, the Northern Beaches distillery have launched two variations: Manly Spirits Gin & Tonic with Australian Dry Gin and Manly Spirits Pink Gin & Tonic with Lilly Pilly Pink Gin. This no fuss, ready to drink option, hasn’t compromised on flavour and have increased the number of botanicals in each of the recipes. For more details, visit www.manlyspirits.com.au RRP: $28 per 4 x pack
POMMERY APANAGE BLANC DE BLANC NV
This 100 per cent Chardonnay made from grapes from the northern terrain of the Montagne de Reims and the hills of Nogent l’Abbesse, is an aperitif style champagne exhibiting a remarkable elegance and freshness. The Apanage is another example of the cutting-edge innovative champagne styles Pommery is gaining ground for. RRP: $99.95
TAKE FLIGHT WITH ARCHIE ROSE DISTILLING CO. There’s now even a better reason to arrive at the airport early! Archie Rose Distilling Co. are popping up in the Sydney International Terminal this Summer. The custom-designed sixteen seat Archie Rose cocktail bar will be serving up Martinis, Manhattans and other signature cocktails all mixed with the distilleries award-winning gins, vodka and whiskies. So sit back, relax and settle the pre flying nerves with a delicious tipple at the Archie Rose Cocktail Bar found at B1045 T1 International Terminal Sydney.
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ISABEL
Isabel is your non-traditional Japanese izakaya set in the heart of Bondi Beach, drawing inspiration from Japanese ingredients and techniques but set in a contemporary and relaxed Australian setting. The team behind the Bondi venue is Geraint Coles and Mitchell Slattery of Panama House, Michael Riley (Owner Milkbox Tuckshop, Baja Mexican and hotel manager Park Hyatt Sydney) and Kate McGraw (Lotus Dining Group); together they bring a wealth of industry experience and a fresh innovative offering to the famous beach suburb. Stepping into Isabel, you’re welcomed by a blend of local timber, brass and marble with subtle touches of Japanese design throughout. Leading the interiors were designed inhouse by Coles and implemented by Oro Design. Rory Unite has tastefully designed and curated the furniture to match Oro’s exceptional design of the bar. McGraw is responsible for the beverage list and has pushed the boundaries with the offerings.
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VISIT
Kate McGraw The drinks approach is around clarity of flavour, and an a la carte menu and kaiseki cocktails are also on offer. The menu features one of the largest Japanese whisky collections in Australia and around 40 sakes. “Isabel Bondi encourages guests to explore a range of different drink offerings that they are not privy to in the east – along with some excellent options from the R&D lab” says Kate McGraw. On offer we have housemade persimmon and rhubarb wine, fermented and then rested for 18 days. “Fruit wine is something that we will continually be adding to the list, with batches of everything being cellared to be released later in the year.” On the food front, the menu showcases a range of yakitori with a native Aussie twist.
OCEAN INGREDIENTS: 50ml Limestone Distillate 20ml Foraged sea plant & kelp cordial 1g x Murray River Sea Salt 3 x Generous drops of kelp oil METHOD: Build GLASSWARE: RIEDEL Veritas Spirits Photographer: Wes Nel
L103, 180-186 Campbell Parade, Bondi Beach NSW W: www.isabelbondi.com OPERATING HOURS: Wednesday-Friday: 4.30pm-12:00am Saturday: 12:00pm-12:00am Sunday: 12.00pm-10:00om
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EDITOR’S PICKS
Champagne and Sparkling It’s always a good idea to pop open the bubbly, but with so many options finding the perfect bottle is harder than ever. While Prosecco, from Australia and Italy, is rising fast, the classic bottle-fermented sparkling wines made from Chardonnay, Pinot Noir and Pinot Meunier, are still the dominant local style and are the wines that represent the peak of sparkling, particularly Champagne. From our recent sparkling tasting, our Editor has picked his top picks so you don’t have to worry about selecting the perfect bottle. We’ve done the work for you.
AUSTRALIA NV
STORM BAY BRUT
JANSZ BRUT
HIGHGATE BRUT
A bright and fresh style with great balance of youthful citrus fruits plus nutty autolytic complexity. It is crisp with a fine bead and has good concentration of fruit.
A classic Tasmanian Brut with its super elegant just-ripe citrus fruits superbly integrated with fine French pastry complexity. Light in body yet also surprisingly powerful. It is a finer, aperitif style.
Universally praised by all judges and the undisputed winner. This wine is a picture of elegance showing subtle detailed floral fruits well-matched by brioche complexity, finishing fine and long.
AUSTRALIA VINTAGE
JANSZ BRUT 2011
ARRAS BDB 2009
Immediately attractive and balanced without showing its age, this wine has great drive of red fruits with both exceptional elegance and complexity all driven by laser-like acidity.
A hugely complex wine showing mushroom, gunflint and toasty complexity still beautifully balanced with fresh acidity. It also shows exceptional persistence and elegance to finish.
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FREYCINET RADENTI BRUT A rich, powerful and impressive sparkling wine that shows layer after layer of finely detailed praline complexity underpinned by bright, fresh Tasmanian fruit. Very classy.
ROSÉ (NON-CHAMPAGNE)
DE BORTOLI LA BOHEME Quite a serious rosé style for a bargain price this is elegant with detailed, complex fruits, including a touch of French pastry complexity. The wine finishes dry, crisp and well balanced.
ARRAS 2009 The standout wine in the class showing power, complexity and finesse with many layers of pretty and savoury fruits beautifully balanced on a long and elegant palate.
DRINKS
CHAMPAGNE VINTAGE
POL ROGER VINTAGE 2012 A classic vintage Champagne with outstanding complexity combined with brooding power. Despite its age the wine is still brimming with youthful vitality promising ageing potential.
POMMERY GRAND CRU ROYAL 2006
VRANKEN DIAMANT BLEU BDB 2007
A very reserved and crisp style showing both power and refinement. Toasty aged influences and a touch of tropical fruit provide impressive complexity on a crisp palate.
Superb from start to finish with exceptionally complex pastry and citrus fruits leading to a bright, fresh and silky palate finishing with extraordinary length.
CHAMPAGNE NV
POL ROGER
POMMERY BRUT ROYAL
LOUIS ROEDERER
A powerful Champagne-style showing layers of Pinot Noir red fruits. The wine is crisp, but also round and rich for Champagne with good structure and balanced dosage.
A fresh and lifted Champagne-style showing generous raspberry and lychee fruits. It shows good palate power and richness driven by sherbety acidity making for a crowdpleasing style.
A very attractive and complex Champagne-style showing layered fruits with toast and oyster shell complexity. The fruit is youthful, lifted and bright which is exceptionally balanced with mouthwatering acidity.
CHAMPAGNE ROSÉ
MOËT & CHANDON NV
POMMERY NV
VEUVE CLICQUOT NV
Mid salmon colour and aromatically complex with savoury mushroom and toast plus bright red fruits complexity. Beautifully pitched with a crisp and concentrated palate. It finishes with finesse and length.
Hard to fault this wine, which is pale salmon in colour. It is made in a fuller-bodied style with layers of Pinot Noir red fruits well matched by pastry and toast. Creamy in texture, it finishes with power and poise.
A shy and understated rosé with floral, wild raspberry and toasted brioche complexity. Dry and juicy, it is surprisingly concentrated and finishes with supreme length.
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A FRESH CUCUMBER TWIST ON YOUR G&T
FOR MORE INFORMATION VISIT FEVER-TREE.COM
J0090-FT-500ml-Cucumber-PA-HIP-Media-220x275mm-FA.indd 1
@FEVERTREEAU
@FEVERTREEAUSTRALIA
2/2/20 1:54 pm
VISIT
The castle of Chaumont-sur-Loire Valley, France
LOIRE VALLEY THE HEART OF FRANCE
THE LOIRE VALLEY BY NUMBERS 63 000 ha of wine growing area 2,700,000 hl production 3rd largest AOC winemaking region France’s top producer of white AOC wines 2nd largest producer of sparkling wines (after Champagne) 2nd largest producer of rosé AOC wines 79 wine appellations 320 million bottles sold per year (68 million exported) AOC = appellation d’origine contrôlée means “controlled designation of origin” in French.
FOUR MAIN WINE-GROWING REGIONS Region Nantais Anjou/Saumur Touraine Centre-Loire
The Loire Valley lies at the geographical and cultural heart of France. According to the locals, the ‘purest French’ is spoken in the Loire, and the region has long been the preferred residence of French kings. From the middle ages to the 17th Century, the French upper class and royalty built their holiday homes, hunting lodges and castles in the Loire and along the way, picking up the name of: ‘Le Jardin de la France, The Garden of France. Many of Frances’s most famous and visually stunning châteaux’s are in the Loire Valley, making it, along with its accessibility from Paris, one of the most popular tourist destinations in Europe. Much of the Loire is designated a UNESCO World Heritage Region. The grand chateaux of Chambord, the hunting lodge of King Francois I, and Fontevraud Abbey are just some of the many must-visit architectural marvels that adorn the length of the Loire Valley which runs from the Atlantic coast in the west right into the heart of France. The Loire Valley is also the 3rd largest AOC winemaking region with a range of wines that are characterised by their freshness and diversity of colour.
Ancient wine cellar
The region has four distinct areas that are known for their production of specific grapes: Region Nantais, Anjou/Saumur, Touraine, and Centre-Loire. Region Nantais is furthest west and closest to the coast and the influences of winds having travelled thousands of kilometres across the vast north Atlantic Ocean. Here is the famed Melon de Bourgogne and Muscadet.
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Saint Etienne Cathedral in Bourges
Moving upstream to the east is the Middle Loire, headlined by cities of Angers and Tours. The Middle Loire is home to the two districts of Anjou/Saumur and Touraine where Cabernet Franc and Chenin Blanc are kings; this is the beating heart of the Loire Valley, with the highest production and the most appellations. The region benefits significantly from long hot summers developing a smooth, silky Cabernet style, especially in the Anjou-Villages appellation. Here you find the wine styles of Vouvray, Saumur-Champigny, and Chinon. Savenniéres is the most famous region for Chenin Blanc production, but unfortunately, the volume is far lower than demand restricting access to some of the region’s most age-worthy wines. Crémant de Loire is the regional appellation for sparkling wines from Anjou, Saumur, and Touraine, that, in its best form – can rival the noisy neighbours to the north-east in Champagne. The diverse styles of wines from the Loire are becoming more readily available in Australia as French winemakers look further afield to attract new world drinkers to their wines. Sparkling wines are made in abundance throughout the Loire, making the region the second-largest producer of sparkling wines behind Champagne. The style is clean and approachable, and the price point far more accessible
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Loire chateaux over the river
VISIT than Champagne. Prosecco’s newfound popularity seems to have stolen a march on Loire Valley sparkling wines such as Crémant de Loire, Saumur Sparkling, and Vouvray Sparkling; all are stylistically elegant wines and worth taking the time to explore.
The Crémant de Loire wines can be white or Rosé. The white is made from Chenin Blanc mostly while the Rosé is Cabernet Franc. Crémant de Loire can be produced in the Anjou, Saumur, or Touraine areas of the Loire Valley. It can get confusing. Saumur Sparkling, however, can only be made in Saumur and is the most famous sparkling in
Saint Etienne Cathedral in Bourges
the region (at least by bottles sold). Vouvray Sparkling also must only come from the Vouvray region. Further upstream and you’ll land in the heart of France and the city of Bourges, home to the World Heritage-listed Gothic Saint Etienne Cathedral. In wine region parlance you are now in the Upper Loire, the region famous for Sauvignon Blanc and Pinot Noir, and the wine districts of Pouilly-Fume and Sancerre. A visit to the Loire Valley uncovers a long list of visually stunning vineyards and breathtaking chateaux’s all set against the backdrop of the Loire River, winding its way from Sancerre to Nantes. There’s something for everyone on this journey; from the wine connoisseur to the history buff. The Loire itself is over 1000 kilometres long, and the temperature, apart from the highs of mid-summer and the lows of mid-winter, is relatively mild. When visiting, keep in mind that vintage time (harvest) is from September to October. You will get day visitors from Paris, which is just two hours away by train, but most will look to stay for a week or more. The wine buff visiting the region will find a range of quality wines coming from 79 appellations and 14 grape varieties. It’s worthy of a ‘deep dive’ should you want to travel the length of the river; you can also pick your favourites and focus your energies there. One common thread along the length of the valley is the generous and welcoming nature of the people. The Loire represents so much of what is great about the country: the arts, culture, food, and wine sit alongside a region of abundant natural beauty and architectural genius. The grapes may sit at the heart of local culture and play a vital role in the lives of towns and villages along the way, but it is the people that make this place so special. A region to spend time.
MUST VISIT:
Don’t miss one of the best zoos in Europe is in Beauval, near SaintAignan, home to Pandas donated by the Chinese government. exploredrinks.com 21
MEET
Refreshing Summer Rum Bartender at Door Knock in Sydney’s CBD, Anna Nguyen gets a kick out of making drinks that are refreshing and fruit-forward. Teaming her up with BATI and RATU rums by RUM Co. of Fiji to create four cracking summer cocktails with their ranges was a no-brainer. Read on to discover her go-to cocktail, the story behind her intriguing tattoo and the inspiration behind her show-stopping concoctions. explore Drinks: How long have you been bartending? Anna Nguyen: Nearly three years, but I have been in the hospitality industry for over five years now.
dark spirits drinker the RATU 5YO Premium Dark. The RATU Dark works well in an old fashioned or espresso martini, and I find cocktails are a great way to introduce someone to the category.
eD: How did you get into bartending?
eD: How do you approach the creation of a new cocktail?
AN: I started as a waitress at Palmer & Co. but left the floor as I wanted to gain experience behind the bar. I worked at a pub for a while before moving back to cocktail bars to really hone down on the craft of cocktails. From here, I got a bartending gig at Button Bar and then moved to Door Knock where I have been for over a year.
AN: At Door Knock we have two ways we go about creating a new cocktail. First, we taste a spirit and decide on the style of cocktail we would like to create with it, what produce is in season and flavour combinations that work well with the liquid. Otherwise, someone will come up with a really creative pun, and we’ll work backwards from there.
eD: How would you describe your cocktail style?
Creating each menu is a collaborative effort with the team, and we work with each other to find out what produce we’re each using and how we can reuse that produce to minimise waste in our venue. For our new list, each of the team members will have up to four cocktails featured.
AN: I love making drinks that are refreshing and fruit-forward. I also love a good blended cocktail. If I had to pick one cocktail to make, a daiquiri is my go-to. Simple and refreshing. eD: Is there a particular spirit you gravitate to?
eD: Guilty cocktail pleasure? AN: A Piña Colada
AN: Rum and whisky. eD: For someone new to the category, what rum would you first introduce them to? AN: If the consumer prefers white spirits, I would suggest the BATI 2YO White Rum in a daiquiri; however, if they are a traditional
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eD: What’s been your most embarrassing moment behind the bar? AN: I don’t have much shame, and not much embarrasses me; however, I once had a sneezing fit and ran towards the kitchen to be out of site from the customers and ended up falling over in front of everyone.
Anna Nguyen, bartender at Door Knock Sydney eD: You have several tattoos, what’s the reason behind the tattoo of Pikachu, wearing a Thor helmet, eating a taco? AN: My friend and I got the same tattoo while doing a guest shift together in Singapore. We’re both Marvel, taco and Pikachu fans, so we thought it was a great idea and it’s still one of my favourite tattoos – I absolutely love it!
DOOR KNOCK
VISIT
Some of the best cocktail bars are a challenge to find, and Door Knock fits in both of these categories.
Escape from the hustle and bustle of innercity Sydney and grab a drink at the city’s underground hideaway. Entry is via Pitt Street and walk along the long dimly lit hallway. When you start to question ‘am I in the right place?’ keep on walking. At the end, knock the brass Pineapple doorknocker three times (as per the instructions) and enter this atmospheric cocktail bar. The masterminds behind Door Knock is industry legends Natalie Ng (Mojo Record Bar) and Justin Best both who offer a strong wine and cocktail offering. The cocktail list frequently changes to showcase seasonal ingredients and to keep the menu fresh and interesting. The list is a collaborative effort from the bar team who create unique combinations that are approachable and inviting. The aim is to keep the wine list just as fresh, with the extensive list of fortified, sherry and natural wines rotating alongside the cocktail list. On the food front, you’ll find all your bar favourites from cured meats, mezze plates, fried chicken wings to the more substantial meals including an Angus Scotch Fillet. If you plan on staying around for a couple of cocktails, don’t go past the mac & cheese croquettes. They are everything you would hope, plus so much more. Whether you’re sitting at the bar, on the comfy lounge chairs or at the high table, this venue is inviting, cosy and the friendly vibe gives you no reason to leave.
B2/70 Pitt St, Sydney, NSW OPENING HOURS: Monday-Wednesday: 4pm-12am Thursday & Friday: 12pm-12am Saturday: 4pm-12am Sunday: Closed
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Four Rum Cocktails You Have to Try by Anna Nguyen PHOTOGRAPHY RYAN STUART
FIJIAN DAIQUIRI INGREDIENTS: 45ml RATU 5 YO Spiced Rum 45ml Coconut water (from drinking coconut) 15ml Fresh lime juice 15ml Crawley’s Real Falernum Syrup METHOD: Shake and strain GARNISH: Fresh mint, skewered ginger slice and lime wedges GLASSWARE: Drinking coconut
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SPONSORED
WAKING THE GIANT INGREDIENTS: 30ml RATU 5YO Dark Rum 30ml RATU 8YO Signature Blend 30ml Coffee 15ml Coconut cream 15ml Brown sugar syrup METHOD: Shake and strain GARNISH: Grated nutmeg and orange twist GLASSWARE: Chilled coupette
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CABLE CAR INGREDIENTS: 60ml BATI 2YO Spiced Rum 30ml Fresh lemon juice 30ml Orange Curaรงao METHOD: Shake and strain GARNISH: Fresh mint, skewered ginger slice and lemon wedges GLASSWARE: Drinking coconut
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SPONSORED
MELLOW SPRITZ INGREDIENTS: 30ml BATI 2YO White Rum 30ml Dry Vermouth 15ml Fresh lemon juice 15ml Raspberry syrup METHOD: Shake and strain GARNISH: Skewered frozen grapes GLASSWARE: Chilled wine glass
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Cocktail Master Making quality cocktails doesn’t get much easier than this. These simple cocktail recipes require minimum ingredients and minimum steps without compromising on quality and taste. Become the star-tender at your next party and impress your guests with these Master of Mixes cocktails. PHOTOGRAPHY WES NEL
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SPONSORED
MARGARITA INGREDIENTS: 45ml Master of Mixes Margarita Mixer 45ml Tequila METHOD: Add ingredients to a shaker with ice. Shake and strain into a chilled coupette GARNISH: Salted rim GLASSWARE: Coupette
TIP: To make the salt stick to the rim of the glass, run a lemon or lime wedge along the rim of the glass
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MOJITO INGREDIENTS: 100ml Master of Mixes Mojito Mixer 60ml Rum Top with soda water METHOD: Add ingredients to a tall glass filled with ice and stir. Top with soda water and a squeeze of fresh lime GARNISH: Lime wedges and mint leaves GLASSWARE: Tall glass
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SPONSORED
PIÑA COLADA INGREDIENTS: 90ml Master of Mixes Piña Colada Mixer 45ml Rum METHOD: Add all ingredients to a cocktail shaker with ice. Shake hard and strain into a short glass filled with ice GARNISH: Desiccated coconut rim GLASSWARE: Short glass
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BOOCHI MELON SPRITZ INGREDIENTS: 60ml Master of Mixes Watermelon Daiquiri / Margarita Mixer 30ml Vodka Top with original Kombucha METHOD: Add ingredients to a wine glass except Kombucha and stir. Fill wine glass with ice and top with Kombucha GLASSWARE: Wine glass
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SPONSORED
MELON BREEZE INGREDIENTS: 60ml Master of Mixes Watermelon Daiquiri / Margarita Mixer 30ml Master of Mixes Margarita Mixer 30ml Vodka METHOD: Add all ingredients to a shaker with ice. Shake hard and strain into a highball glass filled with ice GARNISH: Lime and mint sprig GLASSWARE: Highball
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SPONSORED
PASSIONFRUIT MARGARITA INGREDIENTS: 30ml Master of Mixes Margarita Mixer 90ml Master of Mixes Passion Fruit Daiquiri / Margarita Mixer 45ml Tequila METHOD: Add ingredients to a shaker with ice. Shake hard and strain into glass GARNISH: Fresh passion fruit pulp and salt rim GLASSWARE: Short glass
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Rea
Quality Puree’s Crafted with a Movement in Mind I dig the rich, intense fruit flavours with a balanced sweetness. SIMON “THE HOFF” HOUGH WA MANAGER OF STRIKE & HOLEY MOLEY (FUNLAB)
Why I love Reàl, I find the products incredibly versatile and easy to use. It’s consistent in its quality and in the squeezy tubes my guests love it! We use it to bring colour and flavour to our tiki cocktails and the coco reàl on fresh lime with tequila is epic! BJORN KARASON MANAGER OF TIKI AS FK, PERTH
Starward Colada
Kentucky Muffin
Banana Daiquiri
Tommy’s Margarita
Glass: Tall
Glass: Double Rocks
Glass: Nick & Nora
Glass: Double Rocks
45ml Starward Two-Fold
60ml Buffalo Trace Bourbon
45ml White Rum
60ml Corazon Blanco Tequila
30ml Reàl Coconut 15ml Lemon Juice 60ml Pineapple Juice Method: Blend with scoop of ice. Garnish: Rosemary sprig, dehydrated pineapple
Real Mechanical Drinks Ad 220(w)x275(h)mm.V3.indd 1
15ml Reàl Blueberry Syrup 30ml Pressed apple juice 15ml Lime Juice Method: Shake all ingredients with ice and strain over fresh ice Garnish: 3 Blueberries on a stick
30ml Reàl Banana Infused Syrup
30ml Lime Juice
15ml Finest Call Single Pressed Lime juice
15ml Reàl Blue Agave Nectar
Method: Shake all ingredients with ice and double strain into a chilled glass
Method: Shake all ingredients with ice and double strain into an icefilled glass
Garnish: Lime Twist
Garnish: Lime wedge
30/7/19 11:12 am
HOW A “MADE IN NORWAY” ETHIC MADE HIMKOK A GOLD MEDALIST IN SUSTAINABILITY Behind a teal stone facade in downtown Oslo, marked only by the street number, visitors are greeted by shelves of preserved fruits and vegetables — a visual appetiser for the bar’s celebration of hyper-local flavours and ingredients. Himkok means moonshine in Norwegian, but translates literally as “cooked at home”. Fittingly, the bar brews, distills and produces as much as possible in-house. WORDS COLIN PEEBLES CHRISTENSEN
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VISIT
Since opening in 2015, the bar has shot up global bar rankings, leaping to 17th place on the World’s 50 Best Bars list this October. Last year, Himkok also won the exclusive Ketel One Sustainable Bar Award — a nod of approval of the team’s tireless efforts to put locavore ethics and waste reduction on the agenda. It also helped push Himkok onto headlines and chyrons as the world’s most sustainable bar. “Unless we fix the way we eat and drink we can’t fix the world’s climate issues or starvation. And the biggest impact to our own environment starts with our own sources,” says Himkok’s founder and general manager Erk Potur. “And [this kind of] sustainable business gives local consumers more understanding of their own habitat and craftsmanship and reason to be proud of their own heritage.”
The venue comprises a cocktail bar and distillery, a backyard cider bar, and a large upstairs area seating 300-350 people, where tap cocktails help lubricate service. They are all connected by a common theme that rests on two key pillars: local focus and waste reduction and repurposing. Himkok currently produces 75 to 80 per cent of its own spirits. That’s thanks to a 180 litre hybrid-still distillery on the first floor that churns out potato-based vodka, gin and aquavit, Norway’s signature spirit. These lay the foundations for most of Himkok’s seasonal cocktails. Specialised expressions such as the Himkok Old Tom sherry cask gin and Himkok seaweed aquavit, are reserved for the spirits list. “Wine is huge in Norway, but it’s mostly French wines, Italian wines, South African wines,” Potur says. “But at Himkok we
reduced imported wine sales 50 per cent.” Fruit wines, made in-house from rhubarb and strawberry, and the ice plum wine from Skott Gård, are local replacements for imported bordeauxs, burgundies and rieslings. Himkok’s beers, too, are made just a few blocks away at the affiliated microbreweries Crow Bar and Eik & Tid. Himkok also makes its own mead, with honey from a local Oslo bee-keeping collective. An outdoor cider bar — Norway’s first, according to Potur — was originally stocked with international ciders. But as domestic production grew, especially in the applegrowing Hardanger region, Himkok cut back on its foreign offerings. “We had nearly 90 per cent foreign ciders. Now it’s the total opposite. Ninety per cent of our ciders are from Norway, 10 per cent are coming from abroad,” he says. “It was a process.”
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The new cocktail menu, titled “Around Norway”, was launched in September and showcases local, seasonal ingredients. “Farmers are the most important part of the ‘farm-to-table, field-to-drink’ movement,” Potur says. “So very early we made a lot of research about local producers, farmers and their best available products [that] you can use for the season.” Himkok currently cooperates with around 60 producers across the country. Domestic ingredients include sea buckthorn from Trondheim, milk kefir from Rørås, pine needles from Telemark and tomatoes from Finnøy — home of Norway’s annual tomato festival. The tomato juice is clarified and combined with
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vermouth, Himkok aquavit and the bar’s bread-infused vodka for the “Tomato” cocktail. Oats from Moss, a city about 50 kilometres south of Oslo, is combined with aquavit, aquafaba, raspberries and allspice in “Oats and Raspberry”. Aquafaba — a non-dairy foaming agent made from chickpea water — comes from leftovers at neighbouring Turkish and Indian restaurants. It is used as stand-in for egg whites, slashing the usual egg yolk wastage while also making use of restaurant refuse. Himkok substitutes imported citrus with seasonal Norwegian souring agents. Rhubarb and red currants from southern and northern Norway, as well as
organic whey from cheese production at Bygdø Kongsgård, located within city limits, are effective low-milage alternatives to lemons and limes. Each month, Himkok makes 100 litres of milk punch using 3.5 kilos of organic dairy waste. The bar turns discarded citrus peel into aromatic perfumes and leftover fermented fruit pulp from wine production is distilled for Himkok’s Nordic eau de vie. ‘Tails’ from distillation, high in non-drinkable fusel alcohols, are collected and used for cleaning bar counters and toilets. Nothing from the distillery is thrown away, Potur explains. Green operations can be profitable too: The bar sold 200,000 cocktails and 10,000 litres
VISIT
of house-made spirits last year. “Financially, also, we are very sustainable,” he says. Himkok belongs to a small family of lowwaste locavore pioneers. Other members include the nomadic Trash Tiki, Native bar in Singapore (this year’s sustainability award winner) and Luke Whearty’s Operation Dagger in Singapore and Outrage of Modesty in Cape Town. Potur specifically highlights Byrdi, Whearty’s freshest Melbourne venue, as a bar to watch. Norway’s world-leading bottle deposit scheme and hydro-powered electricity help reduce Himkok’s carbon footprint, but short growing seasons present a challenge for seasonal sourcing. In contrast to
sun-soaked Australia, Norway’s growing season last about two months. This has forced the team to think creatively about preservation, using methods like pickling and fermenting. Still, Potur believes that if it can be done in partly Arctic Norway, it should be a piece of cake elsewhere. “We are not zero waste”, Potur concedes. “Whoever say that they are zero waste, I don’t know, it’s hard to believe because at the end of the day our industry is a luxury business. We bring in a lot of bottles, and all the packaging is waste.” But Potur advocates thinking broader than waste reduction by looking at the environment you inhabit as a whole, using
everything that is available to its fullest. “Maybe in the future we can be 100 per cent Norwegian, or at least Scandinavian,” he says. “That’s the aim.” “Our goal is always to be 100 per cent sustainable. And we’re increasing this every year.”
HIMKOK BAR Storgata 27, 0184 Oslo, Norway W: himkok.squarespace.com/contact OPENING HOURS: Sunday-Thursday: 5pm-3am Friday-Saturday: 3pm-3am
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TOP 100 BARTENDERS AUSTRALIA 2019 Presenting Australia’s Top 25 Bartenders voted by the industry. Be sure to check out the Drinks World website for full interviews and cocktails recipes from the best bartenders in the country. PHOTOGRAPHY PARKER BLAIN
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MEET WHAT IS T25? Drinks World’s Top 25 Bartenders was back in 2019, recognising and celebrating the efforts of Australia’s leading bartenders, tin rattlers and drinks slingers! The craft of bartending in Australia just gets better every year; our bartenders continue to astound the world with their knowledge, technique, execution and delivery in everyday service and global cocktail competitions. Now in its fourth year, Drinks World’s and explore DRINKS T25 continues to grow and evolve into an important element of the ongoing acknowledgement of excellence in the field of bartending.
WHAT IS (OR SHOULD WE SAY, WHO ARE) THE T25? Ensuring credibility and reliability, T25 are selected from a two-stage process. In the first stage, a panel of industry experts is invited to vote for the Top 100 bartenders across the country.
Once we raised a glass in celebration of these outstanding men and women, we asked each to get back down to business and conduct a peer on peer vote based on who they think are killing it right now. Over an evening of Negronis, we counted up the votes and sat in awe of the new T25 before us.
We reached out to industry professionals and advisors in the liquor industry to weigh in on the lay of the land, telling us the names of the leading bartenders.
In 2019, we saw some fresh faces making it into the T25, along with regular bartenders, some who have featured across all four editions.
This year, the panel comprised of 24 industry experts. Nearly 1,000 nominations were received, creating a 200-plus strong list of bartenders, which was shortened to the Top 100, based on those with the most votes.
Now there’s no excuse on where to find the best drinks and bartenders in the industry. Here is your guide to the best bartenders in Australia for 2019/20. Cheers to a year of drinking great drinks.
THE PANEL Adam Keane, Alex Ross, Andrew Ratcliff, Ashley Pini, Cameron Pirret , Charlie Ainsbury, Daniele Pirotta, Fred Siggins, Garth Foster, Gorge Camorra, Hayley Morison, Joey Tai, Karel Reyes, Kass Hill, Krystal Hart, Loy Catada, Luke Sanderson, Mark Hickey, Mike Lowe, Micth Wilson, Ross Blainey, Sasha Falloon, Thalita Alves, Tim Ludlow, Tristram Lilburne-Fini
PHOTOGRAPHERS Atmohs Studio (WA), Charlie Bliss (NT), Glen Scrymgour (SA), Millie Tang (QLD), Parker Blain (VIC), Peter Whyte (TAS), Ryan Stuart (NSW), Steve Woodburn (NSW)
SPONSORS
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Alex Boon FROM Mjølner
VOTED AUSTRALIA’S
#1 BARTENDER
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MEET
NUSA BANANA By Alex Boon INGREDIENTS: 40ml Nusa Caña Rum 20ml Pineapple and anise hyssop verjus 20ml Banana honey METHOD: Stir down and pour over a large block of ice GARNISH: Orange penny GLASSWARE: Chilled rocks glass
MJØLNER Ground Floor 106 Hardware Street Melbourne, VIC 3000
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Alex
“Happy”
r u o m gil
FROM Tio’s 44 exploredrinks.com
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TÉ ANTIGUO By Alex ‘Happy’ Gilmour INGREDIENTS: 50ml Herradura Reposado Tequila 60ml Carbonated citrus and honey tea 10ml Fresh lime juice METHOD: Build in a highball glass and top with crushed ice GARNISH: Fresh mint sprig GLASSWARE: Highball
TIO’S 4-14 Foster St, Surry Hills, NSW 2010
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Andrea Gualdi FROM MAYBE SAMMY
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MONTENEGRONCINO By Andrea Gualdi INGREDIENTS: 25ml Amaro Montenegro 25ml Select Aperitivo 20ml Mezcal 10ml Italicus 10ml Cedarwood syrup 2 x Dash Peychaud’s Bitters 25ml Purified chilled water METHOD: Combine all ingredient into a bottle and store in the fridge. Pour chilled when ready to serve GLASSWARE: Mini coupette
MAYBE SAMMY 115 Harrington Street, The Rocks, NSW 2000
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e s e i l e Ann i l o i z a Gr FROM HOT TAMALE
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BUSH TUCKER BOTANIC By Anneliese Grazioli INGREDIENTS: 45ml Larrikin Sunburnt Country - Bush Tucker Gin 100ml Rosella citric balanced wine 3g Cracked pepperberry METHOD: Built on ice GLASSWARE: Stemless wine glass
HOT TAMALE F2/19 Kitchener Dr, Darwin City NT 0800
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Antonello Arzedi FROM Scout Sydney
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PUBLIC HAZARD By Antonello Arzedi INGREDIENTS: 40ml Jack Daniel’s Single Barrel Rye Whiskey 5ml Cauliflower distilled 40ml Fermented banana skin 2.5ml River mint syrup 50ml Filtered water METHOD: Combine all the ingredients and chill to ice-cold, carbonate with soda stream or carbonation rig system GARNISH: Citric acid and mint dust GLASSWARE: Small highball
SCOUT SYDNEY The Dolphin Hotel, Level 2/412 Crown St, Surry Hills NSW 2010
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Dan y r o g e Gr
FROM Evolve Spirits Bar
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FORTITUDE & HEART By Dan Gregory INGREDIENTS: 40ml Fortaleza Reposado Tequila 20ml Off-Dry 5yo madeira 20ml Alpe genepy herbetet 5ml Lacto-Fermented pineapple scented honey 1 x Dash walnut bitters METHOD: Add all ingredients to a mixing glass and stir down well with ice. Strain over a large single rock of ice and place garnish on top of ice GARNISH: Orange disc and pineapple sphere GLASSWARE: Rocks
EVOLVE SPIRITS BAR MACq 01 Hotel, 18 Hunter Street, Hobart TAS 7000
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N E R R DA Y E N LEA FROM Capitano Carlton
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AFTER EIGHT By Darren Leaney INGREDIENTS: 20ml Fernet-Branca 20ml Branca Menta 20ml Mancino Rosso Vermouth 20ml Cognac METHOD: Stir over cubed ice and strain GLASSWARE: Rocks
CAPITANO CARLTON 421 Rathdowne St, Carlton VIC 3053
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David Robinson FROM Hot Tamal e
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MEET
ARCHIE & A MAN GO By David Robinson INGREDIENTS: 50ml Archie Rose Rye Malt Whisky 20ml Housemade mango skin vermouth* 15ml Mango ferment** 2 x Drops Angostura Bitters or Wattleseed Bitters 2 x Drops Xocolatl Mole Bitters & Wattleseed Bitters METHOD: Add all ingredients into a chilled mixing glass. Fill with ice. Stir to chill and strain GARNISH: Express orange peel over the drink GLASSWARE: Nick & Nora
*MANGO SKIN VERMOUTH INGREDIENTS: 1L Mango skin Lacto-Ferment** Neutral grape spirit (depends on ABV) 75mg Wormwood 1g Lime zest 1g Lemon myrtle 2g River mint 2g Pepperberry 100ml Agave nectar METHOD: Macerate ingredients in the fridge for five days. Fine strain and store in the fridge
**MANGO SKIN LACTO-FERMENT INGREDIENTS: 4 x Fresh mango skins (with a little bit of flesh still on) 200g Sugar 15g Non-iodized salt 1.5L Water METHOD: Place all ingredients into a bottle and put a balloon over the top with a tiny hole in it. Leave at Darwin room temperature for six days (26-28 degrees). Fine strain and store in fridge for a further 14 days for a second ferment
HOT TAMALE F2/19 Kitchener Dr, Darwin City NT 0800
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Dean n a n a h c u B FROM Long Chim
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MERLION By Dean Buchanan INGREDIENTS: 25ml Tanglin Gin 40ml Young passionfruit wine 7.5ml Verjus 10ml Rice blossom liqueur 20ml Distilled shiso water METHOD: Add all ingredients to a PET bottle and carbonate at 42 psi. Once carbonated pour 120ml into highball glass over an ice sphere GARNISH: Shiso leaf GLASSWARE: Highball
LONG CHIM Lower Ground level, Cnr St Georges Tce & Barrack St, Perth WA 6000
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Elliot e o c s Pa FROM Finney Isle
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THREE KINGDOMS By Elliot Pascoe INGREDIENTS: 50ml Mango-Rested Slane Irish Whiskey 30ml Ginger verjus (acidulated) 12.5ml Black cardamom syrup 10ml Goats milk METHOD: Carbonate and pour from PET Bottle GARNISH: Mint Leaf GLASSWARE: Old Fashioned
FINNEY ISLE 702 Ann St, Fortitude Valley QLD 4006
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p s i r C a mm
E 62 exploredrinks.com
FROM El Grotto
MEET
TIMBOOCH HOOCH By Emma Crisp INGREDIENTS: 45ml Timboon Port Expression Single Malt 40ml Jasmine kombucha 20ml Egg white 15ml Pistachio orgeat 15ml Citrus (2:1 lemon to calamansi) 1 x Bsp. Strawberry Champagne conserve METHOD: Dry shake all ingredients except for Jasmine kombucha. Hard wet shake and double strain into ceramic cup. Top with kombucha GARNISH: Pistachio Tuille GLASSWARE: Ceramic cup
EL GROTTO 5/148 The Esplanade, Scarborough WA 6019
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N A V E STROEVE
ce a l P n i t e FROM Bull
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STRAWBERRY HILLS By Evan Stroeve INGREDIENTS: 35ml Wild Turkey Longbranch Kentucky Straight Bourbon 10ml Seppeltsfield Aged Flor Apera 20ml Caramelised cream 15ml Strawberry syrup 15ml Fresh lemon juice 10ml Aquafaba Top with soda METHOD: Reverse dry shake and fine strain GARNISH: Strawberry dust GLASSWARE: Fizz glass
BULLETIN PLACE Level 1,10-14 Bulletin Place, Sydney NSW 2000
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n e d y Ha t r e b m a L FROM Above Board
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B.G. EXPERIENCE By Hayden Lambert INGREDIENTS: 35ml Westwinds Wild Plum Gin 15ml Japanese peach liqueur 25ml Fresh lime juice 7.5ml Sugar syrup (2:1) 1 x Dash orange bitters Top with soda water METHOD: Build over ice GLASSWARE: Highball
ABOVE BOARD Level 1/306 Smith Street (chopper lane), Collingwood VIC 3066
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a n n je h t r o w s Hem p u o r G e s illhou
FROM Sw
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THE MONARCH By Jenna Hemsworth INGREDIENTS: 45ml BACARDĂ? Carta Blanca 15ml Dom Benedictine 30ml Mandarin juice 20ml Fresh lime juice 1 x Peel of one mandarin 8 x Basil leaves METHOD: Shake all ingredients hard to properly infuse the peel and release the basil oils. Double strain into glass GARNISH: Garnish with a young basil sprig GLASSWARE: Coupette glass
SWILLHOUSE GROUP 15 Bligh St, Sydney NSW 2000
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a c i s s e J t t o n r A
FROM Tiny’s Liquor Emporium
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WEDNESDAY COBBLER By Jessica Arnott INGREDIENTS: 25ml Jägermeister 25ml Barbadillo Amontillado sherry 25ml Blackberry verjus shrub 2 x Dash salted wattleseed and vanilla bitters METHOD: Add all ingredients to a julep cup, fill with crushed ice and churn well. Top with more crushed ice, garnish and serve GARNISH: Two blackberries and rosemary flowers GLASSWARE: Metal julep tin
TINY’S LIQUOR EMPORIUM QV1, 250 St George’s Terrace enter via, Milligan St, Perth WA 6000
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h p e Jos m l o h s CHi FROM The Boom Boom Room
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BOOCHI BERRY By Joseph Chisholm INGREDIENTS: 45ml BACARDĂ? Carta Blanca 15ml Dom Benedictine 30ml Mandarin juice 20ml Fresh lime juice 1 x Peel of one mandarin 8 x Basil leaves METHOD: Dry shake all ingredients apart from the kombucha. Wet shake without kombucha. Strain into fizz glass and top with ice and kombucha GARNISH: Davidson plum dust GLASSWARE: Fizz glass
THE BOOM BOOM ROOM Basement, 49 Elizabeth St, Brisbane City QLD 4000
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Joseph Sinagra FROM The Halford Bar
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PROSTY By Joseph Sinagra INGREDIENTS: 60ml Belvedere Single Estate Lake Bartezek Vodka 15ml Spiced honey syrup 20ml Hot water METHOD: Combine the vodka, honey and hot water. Stir to combine and then pour warm into a cocktail glass GARNISH: Star anise pod GLASSWARE: Nick & Nora
THE HALFORD BAR Hay St & Cathedral Ave, Perth WA 6000
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Kayla Grigoriou FROM Bar Torino
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HENNY SPRITZ By Kayla Grigoriou (serves five) INGREDIENTS: 240ml Hennessy VS Cognac 150ml Banana & cacao nib syrup 120ml Coconut water 120ml Fresh lemon Juice 120ml Fresh lime juice 240ml Milk METHOD: Add all ingredients together, allow to curdle overnight, filter all through. Using a carbo-rig, spritz the serve GARNISH: Banana & cacao nib crisp using leftover banana and cacao nib from syrup GLASSWARE: Wine glass
BAR TORINO 158 Hutt St, Adelaide SA 5000
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l e a h c i m Chiem 0 4 S P M O R F
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PEAR AND PRALINE By Michael Chiem INGREDIENTS: 45ml Black Tears Spiced Rum 20ml Pear and praline 20ml Verjus 5ml Chardonnay vinegar METHOD: Shake and fine strain GARNISH: Thinly sliced pear GLASSWARE: Short glass
PS40 Skittle Ln, Sydney NSW 2000
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g n a T e i l l i m
n a h s e he Gr
FROM T
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PRINTEMPS PLEASER By Millie Tang INGREDIENTS: 20ml St-Germain Elderflower Liqueur 30ml Roasted almond fino sherry Blended tea soda (English Breakfast, chamomile, Earl Grey) Small scoop of lemon myrtle sorbet METHOD: Shake and top with sorbet and soda GARNISH: Lemon myrtle leaf GLASSWARE: Cocktail flute and skinny dessert spoon
THE GRESHAM 308 Queen St, Brisbane City QLD 4000
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k c i N o t t e l r Co e a M e b y FROM Ma
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MEET
STELLA DI MILANO By Nick Corletto INGREDIENTS: 30ml Disaronno Liqueur 15ml Rue infused Grappa 40ml Fig leaf infused clarified milk 12.5ml Acid Modified Spent Verdelho METHOD: Combine ingredients into a batch bottle if desired, otherwise measure out ingredients and stir down over ice; strain into chilled coupette and serve with almond bread GARNISH: Almond bread GLASSWARE: Coupette
MAYBE MAE 15 Peel St, Adelaide SA 5000
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k c i N Tesar FROM Bar Libert y
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BAXTER By Nick Tesar INGREDIENTS: 30ml Michter’s US 1 Single Barrel Rye Whiskey 20ml Cynar 10ml Marionette dry cassis METHOD: Stir and strain GARNISH: Lemon twist GLASSWARE: Nick & Nora
BAR LIBERTY 234 Johnston Street, Fitzroy VIC 3065
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e i l l O Margan e
Ma e b y a M FROM
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CLIP IT By Ollie Margan INGREDIENTS: 30ml Sailor Jerry Spiced Rum 60ml Lactic pear* 40ml Walnut apera** METHOD: Build with pebble ice/ churn/cap with pebble ice GARNISH: Dehydrated pear crisp
*LACTIC PEAR INGREDIENTS: 500ml Fresh corella pear juice (adjusted to 3.1pH with 1:1 tartaric:citric acid) 250ml Full cream milk 250gm Sugar 250gm 1:1 simple syrup 1 x Bsp. Vanilla paste
METHOD: Warm milk to simmer, remove from heat. Add pear juice to curdle, strain through a coffee filter, then strain again through previous curds. Add simple syrup and vanilla. Add sugar (allow for +/- 50gm variation depending on the time of season – taste)
**WALNUT APERA INGREDIENTS: 10% w/w toasted walnuts – Seppeltsfield Apera METHOD: Toast walnuts and sous vide at 55c for 45mins with sherry. Strain
GLASSWARE: Highball
MAYBE MAE 15 Peel St, Adelaide SA 5000
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y a h S n i a l r e Chamb l
r a e P k c a FROM Bl
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PURE BLOOD By Shay Chamberlain INGREDIENTS: 40ml elit Vodka 20ml Seppeltsfield Amontillado style apera 10ml Crème de cacao 10ml Blood orange sherbet* 15ml Fresh lemon juice 60ml Soda METHOD: Add all ingredients (except soda) to a tin and whip with one cube until the cube has dissolved. Add soda and pour over cubed ice GARNISH: Thai basil sprig GLASSWARE: Wine glass *BLOOD ORANGE SHERBET METHOD: Zest 6 sml blood oranges, muddle the zests into 400g of caster sugar until all combined. This extracts all the oils. Add 300ml blood orange juice and mix until the sugar has dissolved. Fine strain.
BLACK PEARL 304 Brunswick St, Fitzroy VIC 3065
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y e n r a TOM Ke
l
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THE CO-OP By Tom Kearney INGREDIENTS: 60ml The Craft & Co. Old Tom Gin 10ml Sandalwood Nut Washed Cocchi Americano 2 x Dash plum & saltbush bitters 3 x Drops salted liquorice oil Crispy saltbush METHOD: Add the gin, cocchi and bitters to a mixing glass and stir down. Strain into your glass and add three drops of salted liquorice oil to the surface of the drink. Flash fry some saltbush leaf and serve on the side GARNISH: Salted liquorice oil GLASSWARE: Nick & Nora
PANAMA SOCIAL 245 William St, Northbridge WA 6003
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COOL
Cocktails
Bold, bright and beautiful. These simple Fever-Tree cocktails are the perfect statement to your next gathering. Not only do they taste great, but they are also a synch to make.
BLOODWOOD COLLINS INGREDIENTS: 75ml Fever-Tree Soda Water 45ml Buckley’s Straight Rye Whisky 15ml Fresh blood orange juice 20ml Fresh lemon juice 30ml Blood orange juice METHOD: Add ingredients to a tall glass, fill with ice and gently stir GARNISH: A slice of blood orange GLASSWARE: Tall glass
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SPONSORED
RUBY ROSÉ SPRITZ INGREDIENTS: 30ml Fever-Tree Soda Water 30ml Pampelle Aperitif 90ml Rosé wine
WATERMELON SPRITZ INGREDIENTS: 60ml Fever-Tree Soda Water 45ml Lillet Rosé Aperitif 30ml Fresh grapefruit juice 15ml Watermelon syrup
METHOD: Add ingredients to a large wine glass and fill with ice. Stir gently GARNISH: A slice of pink grapefruit GLASSWARE: Large wine glass
METHOD: Add ingredients to a large wine glass with a scoop of ice and stir GARNISH: A wedge of watermelon and fresh mint leaves GLASSWARE: Large wine glass
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SPONSORED
G&T INGREDIENTS: 150ml Fever-Tree Mediterranean Tonic Water 40ml Gin METHOD: Fill glass with ice. Add gin and top with Fever-Tree Mediterranean Tonic Water GLASSWARE: Tall glass
PINK G&T INGREDIENTS: 150ml Fever-Tree Aromatic Tonic Water 40ml Gin METHOD: Fill glass with ice. Add gin and top with Fever-Tree Mediterranean Tonic Water GARNISH: Pink grapefruit twist and lime wheels GLASSWARE: Tall glass
LEMON G&T INGREDIENTS: 100ml Fever-Tree Sicilian Lemon Tonic Water 40ml Gin METHOD: Fill glass with ice. Add gin and top with FeverTree Sicilian Lemon Tonic Water GARNISH: A lemon wedge and basil sprig GLASSWARE: Short glass
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GIFTS
ENTERTAINING PINEAPPLE INFLATABLE FLOATING BAR, DRINKS COOLER & HOLDER RRP: $53.99
www.YellowOctopus.com.au
SUNNYLIFE LUXE TROPICAL ISLAND POOL RING FLOAT RRP: $39.99
www.YellowOctopus.com.au
Looking for a present or a little something to treat yourself? We’ve got you covered from our favourite wine essentials, outdoor rugs and a ‘must-have’ chair to enjoy your favourite tipple in. *Prices may vary between retailer
SANUR LOUNGE CHAIR NATUR RRP: $700.00
www.satara.com.au
GIN AND TONIC PICNIC RUG / CHUNKY BLANKET RRP: $232.31
www.tollymcrae.co.uk
FLAMINGO LAMP RRP: $490.00
www.studioaustralia.net
LARGE RUSTIC RECTANGLE WITH TEAL TRIM RRP: $60.00
www.2ducktrading.com.au
CHEEKI INSULATED WINE TUMBLER WITH STRAW 320ML RRP: $28.95
www.biome.com.au
SUNNYLIFE COCONUT SIPPER CUP RRP: $19.99
www.YellowOctopus.com.au
KINNON BLACK LEATHER WINE BOTTLE CARRIER
IS GIFT AMPHIBIGLASS – FLOATING GLASS
WINESTAINS WINE GLASS PICNIC STAKE - SINGLE GLASS HOLDER
www.kinnon.com.au
www.everten.com.au
www.biome.com.au
RRP: $175
RRP: $12.95
RRP: $29.95
CHAMPAGNE BUCKET CENTREPIECE GIFT - COPPER RRP: $69.95
www.gyrofish.com.au
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DRINKS
Drinks on the Move
The drinks cart has become a popular home accessory, and when styled and stocked well, it can make serving drinks a breeze. Here are some of our ‘must-have’ items. SPIRITS AND MIXERS
Citrus • Lemon • Lime • Orange
• • • • • • •
Belvedere Vodka Gin Mare Gin Buckley’s Straight Rye Whisky Pampelle L’Apero Aperitif Disaronno Amaretto Fentimans Tonic Water Soda Water
First, you’ll need to decide what drinks you’re going to serve and then work back from there. It’s always good to have a core range of spirits and mixers on hand, so you’ll be able to make a variety of mixed drinks and cocktails.
BAR TOOLS • Ice bucket and tongs (never underestimate how much ice you will need for a party. Always have plenty of hand for when you need to restock). • Shaker and strainer • Botter opener Plan ahead and have your citrus pre-cut so you don’t need to have a citrus peeler, juicer and knife on your cart.
Glassware Select glassware that will go with the drinks you will be serving. As space is minimal, we suggest going with a short glass as this will work in mixed and non-alcoholic drinks, and a coupette as this will work for cocktails and sparkling wine. Our go-to glassware range is Riedel.
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Wine • Tempus Two Prosecco • Jacobs Creek Le Petit Rosé Having Prosecco on hand, you’ll be able to make the popular Spirtz cocktail.
LAST DRINKS
DRINKS
Flavour profile queen Kate McGraw from ISABEL in Bondi Beach, is the creative behind this refreshing coffee forward cocktail. PHOTOGRAPHY WES NEL
Amaretto Ristretto INGREDIENTS: 30ml Disaronno 15ml Coffee Liqueur 20ml Cold Drip Coffee Top with tonic water METHOD: Add ingredients to a tall glass, fill with ice and top with tonic water GARNISH: Grapefruit twist GLASSWARE: Tall
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TIP #
CAIPIRINHA. KAI-PEE-REEN-YA. IF YOU CAN’T PRONOUNCE IT, YOU CAN’T ORDER IT.
The Perfect Double Old Fashioned 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