Barfly Edition 2 2019 by Hip Media

Edition 2, 2019

2019 SPIRITED AWARDS WINNERS GALLIANO X MAYBE SAMMY

BAR IN DEPTH:

LYANESS

HEATED UP IN BALI

THE BIN CHICKEN CHAMPIONSHIPS

PLUS: THE PERFECT BLEND WINNERS TRIP TO THE JIM BEAM AND MAKERâ&#x20AC;&#x2122;S MARK DISTILLERIES, KOYOMI HIGHBALL AND HAKU VODKA LAUNCH

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WHISK(E)Y

COGNACS LIQUEUR

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VODKA

GIN

TEQUILA

RUM

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32 39

58 78

CONTENTS 8

THE PERFECT BLEND GRAND FINAL: BALI

MEET SAVANNAH AND JOEY, THE BOOM BOOM ROOM

LYANESS

HAKU VODKA

42 DAYS, 42 MARATHONS

KOYOMI

TIM LAFERLA AND MAX GIUDICE; DISTILLERY TRIP

ROKU GIN

THE GREAT EXCHANGE

THE BIN CHICKEN COMPETITION

THE SPIRITED AWARDS

MEET: AGO PERRONE

HOW TO: GALLIANO

THE ROOK FEAT. SIPSMITH

MEET: JARED HUK

WOLLONGONG BARTENDERS

VENUE PROFILES

BAR BUZZ

THE PERFECT BLEND ENTRIES 2020 CONTENTS

L LOVE AT FIRST

EDITOR’S NOTE As BAR WEEK draws near, so do the Bartender Magazine Australian Bar Awards. A night to celebrate our industry and the people that make it so incredible. We also want to celebrate those who are part of our family. The Perfect Blend this year is hosting an Alumni Dinner during the excitement of BAR WEEK. Since inception into the market in 2015, we’ve had nearly 300 finalists take to the stage! So, we thought, let’s get the crew back together for a night of festivities. We look forward to seeing those who are part of the Alumni and those who are yet to be, at the many exciting events during the week. We’re about to open up The Perfect Blend (TPB) 2020 submissions. This year we’ve changed things up, you know, to keep it interesting! Turn to page 98 for competition details. Before we kick off TPB 2020, Barfly reports on The Grand Finals recently held in Bali. 12 finalists, five days, four new challenges and a whole lot of adventure. Turn to page 8 to read what went down (well the censored version). Our winners, Max Giudice and Tim Laferla, jetted off to New York City, where they shared their cocktails with a tonne of industry people at Bar Convent Brooklyn (BCB) and visited some of the world’s best bars. While in the US, they also received the VIP treatment at Jim Beam and Maker’s Mark distilleries in the home of Bourbon: Kentucky. They’ve shared their experiences on page 50. Galliano caught up with the gents at Maybe Sammy for a day of laughs and Italian cocktails. Be inspired by the recipes on page 72. Also, a mammoth shout out to the crew at Maybe Sammy who were recently awarded the World’s Best New International Cocktail Bar at the 13th Annual Spirited Awards. To view, the full list of winner’s head to page 66. We surveyed our members, and the people have spoken.“Interviews”, you said you wanted more, so more you shall have. This edition we caught up with Savannah Piper and Joey Chisholm from The Boom Boom Room in Brisbane (page 32). We also caught up with the team at Lyaness in London to explore the new venue since the renovations and new concept (page 36). We also talked to the talented brothers behind KOI: Reynold and Ronald Poernomo. Five desserts curated by inspirations of colour, two of which were matched perfectly with ROKU Gin. Turn to page 54 to be inspired by the flavours of KOI Dessert Bar in Chippendale. Great segway into House of Suntory – Haku®, a new premium craft vodka launched into market. The innovation is truly Japanese in craft. Find out more on page 39.

CREDITS MANAGING EDITOR Hayley Morison PUBLISHING EDITOR Ashley Pini ASSOCIATE EDITOR Sasha Falloon EDITORIAL ASSISTANT Yahn Monaghan SENIOR DESIGNER Racs Salcedo CONTRIBUTORS Ago Perrone, Brendan Grey, Hayley Morison, James Wheeler, Tim Etherington-Judge, Jared Huk, Joey Chisholm, Max Giudice, Reynold Poernomo, Ronald Poernomo, Savannah Piper, Tim Laferla PHOTOGRAPHY Atmohs Studio, Bill Brymer, Niklas Halle’n, Patrick Stevenson, Ryan Norieks, Steve Woodburn

And we love drinks in a can. So does Japan. This month launched Koyomi meaning calendar/flow of time (indirectly) in Japanese. Koyomi challenges your notion of RTD, perfectly blended with Shochu and Japanese flavours and you can read all about the new innovation on page 46. Keen to try Koyomi? Don’t worry, it will be available at BAR WEEK - see you on the deck! If that isn’t enough, we have our regular features of all the nations new hot spots, and recipes to keep you busy for hours.

Hayley ‘Milkshakes’ Morison #the_blend www.the-blend.com.au

Barfly is published on behalf of Beam Suntory Australia by HIP Media 169 Blues Point Road, McMahons Point, NSW 2060 ABN: 42 126 291 914 Barfly was nominated as finalist in Customer magazine of the year at the 2009 Publishers Australia awards

WELCOME NOTE

THE PERFECT BLEND 2019

GRAND FINAL 12 FINALISTS. 5 DAYS. 1 EPIC LOCATION. BALI, INDONESIA IS AN ISLAND PARADISE; A PLACE OF ICONIC BEACHES, SURF, CULTURE AND ORGANIC EATING. CONTRARY TO POPULAR BELIEF, ITâ&#x20AC;&#x2122;S ALSO HOME TO SUSTAINABLE, HEALTHY-LIVING LIFESTYLES AS WELL AS AN EXCITING NIGHTLIFE. IN MAY, IT WAS THE SETTING FOR THE GRAND FINAL OF THE PERFECT BLEND 2019.

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Max Giudice - Winner Apprentice category

Tim Laferla - Winner Professional Category

The Perfect Blend, and the brands behind it, are strong voices for implementing sustainable practices, minimal waste management, and guiding others on how they can incorporate these principals within their everyday lives and workplaces. This years brief for The Perfect Blend Regional Finals as well as The Grand Final, invited bartenders to enter a signature creation produced with minimal waste and using sustainable practices. The location of The Grand Final was rather fitting for further education around this movement. Did you know Bali was declared a plastic free island from July 2019? In September last year, there were just over 400 entries submitted into The Perfect Blend 2019, which saw a whopping 92 regional finalists shortlisted across Australia and New Zealand. The competition took to the road late February 2019, completing a lap of the country including our neighbours in NZ, where they hosted the Regional Finals (and threw a helluva bartender party each night), picking up a winner in both the Professional and Apprentice categories at each event.

Six Professional and six Apprentice category winners gathered in picturesque Bali for five days of workshops, seminars, dinners, challenges and some well deserved poolside relaxing. To convey the importance of sustainability from within, finalists reaped the benefits of meditation and yoga morning sessions before breakfast, providing them with the basic skills and techniques, and the benefits that come from them. The first day saw bartenders off on a â&#x20AC;&#x2DC;flavour experienceâ&#x20AC;&#x2122; adventure. A local host, who FEATURE

adopted the name ‘mum’ post the activity, guided the bartenders through a local fresh market tour on which she identified local fruits, herbs and spices, while demonstrating how to cook and prepare them, or just eat them as is!

Mystery Box prep round the next day, (something that proved rather useful). After a mammoth cooking session, the finalists sat down to eat a feast of Indonesian delicacies in a peaceful setting of Balinese rice padi’s.

Post the local market tour came a Balinese cooking experience, which gave the group tips and techniques for one of the challenges to come. Within the cooking experience was a team challenge. Teams were judged by Kurtis Bosley (2018 Professional Category winner) on their method, ability to review the recipe and putting it into play. The winning team was allowed an extra ten minutes at the

Other workshop sessions included one on social media, and ‘personal brand’ hosted by Jonte Highton, The Exchange Ambassador as well as a Whisky of the World dinner, at the iconic Ku De Te, hosted by Dan Woolley and Erica Richards, while last year’s winner, and competition mentor, Kurtis Bosley, hosted an evening of cocktails paired with dinner at Da Maria in the heart of Seminyak.

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THE GRAND FINAL — CHALLENGES Keeping the finalists on their toes and putting them through their paces, The Perfect Blend saw the four challenges set on different days. Each bartender sat a blind tasting, where they identified a range of spirits from the comprehensive Beam Suntory portfolio. This was followed by an exam, which tested their knowledge of the Beam Suntory brands, and their ability to think creatively, the way The Exchange brand ambassadors do within their role.

The next day, finalists presented two drinks before a panel of judges including The Exchange ambassadors, and Kurtis Bosley (Corretto). The ‘Refresh the way you Whiskey’ Challenge identified Bali as a tropical setting with stunning poolside venues, a place where one can unwind, relax and indulge, however, poolside is stuck on the ‘old side’ of the last century with 1980s inspired cocktails. Finalists were challenged to create their own modern twist on the old style holiday cocktails and turn them resort-chic. Bartenders had to innovate and create a signature creation

using either Jim Beam White Label, Jim Beam Black Label, Maker’s Mark, Canadian Club 1858, Bowmore 12 YO, Auchentoshan American Oak and Connemara. The next challenge was the Mystery Box Cocktail creation, where they were revealed a table of fresh local ingredients as well as wastage items and food ‘scraps’. Finalists had 15 minutes to conceptualise their cocktail and submit their chosen ingredients without picking up a tool. They then had one hour to prep ingredients. The brief also addressed wastage in bars. Finalists were challenged with the task of creating a cocktail that incorporated sustainability

methods or minimal waste practices, that could be easily replicated around the world using readily available ingredients. Using Sipsmith London Dry, ROKU Gin, Maker’s Mark, Jim Beam White Label, Jim Beam Black Label, Auchentoshan American Oak or Ardmore. The judges assessed the presentations from the Professionals first, affording the Apprentices the opportunity to watch and learn. As always with The Perfect Blend, the Apprentice competitors stepped up to the high bar set by the Professionals, and the judges were impressed by the level of drinks, performance and

creativity on display throughout the day. There could be only one winner per category. First announced was the Runners Up — Brittany Rowe from Old Mates Place, NSW in the Apprentice category, and Lachlan Robinson from Tiny’s, WA in the Professional

category — Beam Suntory National Brand Activation Manager, Hayley Morison, announced the winners. From SCOUT in NSW, Tim Laferla, took out the Professional category, while Max Giudice from Tiny’s, took home the major prize for the Apprentice category.

THIS YEAR’S GRAND FINALISTS • Georgia Mackenzie (Hawthorn Lounge, NZ) • Daniel Sullivan (The Bramble, NZ) • Tom Gibbs (Gogo Bar, VIC) • Tony Huang (Lui Bar, VIC) • Jin Maekawa (Bar Torino, SA) • Nick Corletto (Maybe Mae, SA)

• Savannah Piper (The Boom Boom Room, QLD) • Joey Chisholm (The Boom Boom Room, QLD) • Brittany Rowe (Old Mates, NSW) • Tim Laferla (SCOUT, NSW) • Lachlan Robinson (Tiny’s, WA) • Max Giudice (Tiny’s, WA) FEATURE

VIC/TAS APPRENTICE OSCAR SHAW SWAN SONG

Glassware: Grappa glass Garnish: Nude Ingredients: 30ml Sipsmith London Dry Gin 20ml Bols Genever 15ml Oxided red wine reduction 15ml Lemon husk reduction 10ml Whey concentrate 10ml Rose water syrup Method: Stir

TOM GIBBS CONCORDE

Glassware: Nick & Nora Garnish: Dehydrated lemon Ingredients: 40ml ROKU Gin 20ml Luxardo infused with cherries and plums 10ml Cherry syrup 15ml Lemon citrate 10ml Créme de Violette Method: Shake

SHENAI JONES FEELENTINES

Glassware: Coupette Garnish: Ice sphere Ingredients: 45ml Auchentoshan Three Wood 10ml Hazelnut infused Dry Vermouth 10ml Dubonnet 2 x Drops of chocolate bitters Splash of ginger beer Method: Stir

TYLER DENT

BARTENDER’S RUIN Glassware: Nick & Nora Garnish: Unripe peach powder rim Ingredients: 60ml Sipsmith London Dry Gin 15ml Housemade Rakau hopped Dry Vermouth 2 x Dash of Hopped grapefruit bitters Method: Stir

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ALASTAIR BROADHURST RINGO HIGHBALL

Glassware: Highball Garnish: An apple and lemon seed gel used to create Hibiki calligraphy on the glass with lemon aromatics on top Ingredients: 60ml Hibiki Japanese Harmony 150ml Apple and honey soda 10ml Fresh lemon juice Method: Build

ALICIA CLARKE

THROW ANOTHER FENNEL ON THE BARBIE Glassware: Large Rocks Garnish: Slow smoked applewood fennel heart and charcoal smoked Tasmanian olive oil drops Ingredients: 50ml Basil Hayden’s 10ml Homemade heirloom fennel and applewood charcoal bitter digestif 1 x Tsp. Homemade reset orange oleo-saccharum cube Method: Stir

LIAM EDMUNDS

I’M SWEET ON PEAT Glassware: Coupette Garnish: Peated mango rollup Ingredients: 50ml Maker’s Mark 10ml Bowmore No.1 Single Malt Scotch Whisky 30ml Peated mango puree 10ml Amaro Method: Shake

DANIEL NORTON FLIP OF FAITH

Glassware: Grappa Garnish: Grated Tonka beans Ingredients: 45ml Maker’s Mark 5ml Pedro Ximénez Sherry 5ml Fresh lemon juice 1 x Quail egg 1 x Bsp. Peach vanilla jam Method: Shake

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CHLOE COOPER

YOU’RE MAKIN’ ME NUTTY Glassware: Rocks Garnish: Orange rind flame Ingredients: 45ml Maker’s 46 15ml Courvoisier V.S.O.P 10ml Hazelnut liqueur 5ml Maple syrup 4 x Drops of salted orange bitters Orange zest flame Method: Stir

PROFESSIONAL TONY HUANG KINSETSU

Glassware: Stemless flute Garnish: Bitter lemon husk powder Ingredients: 45ml ROKU Gin 60ml Overnight Rosé Champagne 30ml Lemon husk oleo-saccharum 30ml Egg yolk 30ml Lemon husk soda ROKU Gin 1/2 x Tsp. lemon husk powder Method: Wet shake, dry shake, strain

ZACHARY MORGAN RULE OF THREE

Glassware: Stemless wine glass Garnish: Maraschino paint, waste lemon peel hydrosol, recycled menu paper label Ingredients: 45ml per serve / 315ml per bottle Maker’s Mark 25ml per serve / 175ml per bottle of lacto-fermented left over lemon juice 10ml per serve / 70ml per bottle hemp smoked honey 20ml per serve / 140ml per bottle of mineral water Method: Bottled group serve

RENATO TONELLI BREAD & BUCK

Glassware: Collins Garnish: Recycled ginger cracker and lime pith sugar Ingredients: 60ml Maker’s Mark 30ml Banana peel shrub 15ml Fresh lime juice 90ml Ginger ale infused pineapple skin 60ml Kvass bread foam 5ml Laphroaig 10YO Single Malt Scotch Whisky Method: Shake 14

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DAMIEN KOS

BIG BIRTHDAY BASH Glassware: Rocks Garnish: Nasturtium flower Ingredients: 50ml Ardmore Single Malt Whisky 10ml Nasturtium distillate 5ml Brisket Rub Infused Fino Sherry 3 x Dash Australian Bitters Co. Aromatic Bitters Method: Stir

SARAH ELYSE WATSON TORII GOES TIKI

Glassware: Tiki Mug Garnish: Pineapple leaves, mint sprig, pineapple, yuzu and black pepper jam Ingredients: 60ml ROKU Gin 30ml Fresh lemon juice 45ml Pineapple, Yuzu and black pepper Jam 60ml Pineapple and mint tea 5ml Plum brandy 3 x Dash Pernod Absinthe Method: Shake, top with crushed ice

ASHLEY LUKE TURNER RAW MATERIALS

Glassware: House made Collins sugar glass Garnish: Lemon verbena and recycled paper wrapped around glass Ingredients: 45ml ROKU Gin 30ml Housemade pineapple tepache 30ml Housemade oleo-saccharum 20ml Housemade Champagne vinegar 10 x Lemon verbena leaves from our garden Method: Shake

ROHAN MASSIE

A TOWN CALLED PLUM Glassware: Nick & Nora Garnish: Lemon bow and spent aromatics scented fog Ingredients: 35ml Jim Beam Rye 10ml Courvoisier V.S.O.P 15ml Plum Pisco 15ml Housemade vanilla and star anise quinquina (made from oxidised red wine) Method: Stir FEATURE

CAMPBELL NICOL

FRESH & CRISPY BEETS Glassware: Prosecco glass Garnish: Golden beetroot crisps with beetroot skin salt Ingredients: 60ml Jim Beam Rye 2ml Mezcal 45ml Beetroot mead 20ml Meyer lemon juice 2 x Drops saline solution (10%) 30ml Spanish Cava Method: Shake, double strain and top with Cava

APPRENTICE AXELLE MARTIN GAMBETTA

Glassware: Coupette Garnish: Flowers and peppercorn Ingredients: 45ml ROKU Gin 20ml Grapefruit liqueur 10ml Chartreuse 30ml Homemade lemon pepper syrup 30ml Egg white 4 x Drops grapefruit bitters Method: Shake

GEORGIA MACKENZIE EVENS MILLENNIALS MASH

Glassware: Embassy Garnish: Dehydrated cherry tomato Ingredients: 50ml ROKU Gin 20ml Vermouth infused with feta and avocado 2 x Dash avocado seed tincture Method: Stir

LOUIS SHEPHERD CHERRY COOPER

Glassware: Coffee Mug Garnish: Bourbon flavoured cherry Ingredients: 40ml Maker’s Mark 15ml Homemade cold brew coffee 15ml Homemade sherry vanilla syrup 20ml Maker’s Mark cherry infused 15ml Fresh lemon juice 150ml Boiling water Method: Stir 16

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JACK COPPACK COQ AU VIN

Glassware: Double Old Fashioned Garnish: Calcium citrate rim Ingredients: 50ml Knob Creek 9YO 30ml Lemon juice chicken stock (*50ml smoked chicken infused) 15ml 1:1 Simple syrup 10ml French red Burgundy (float) 1 x Whole egg Method: Shake and strain

VICTORIA MAY

KENTUCKY FRIED CANADIAN Glassware: Rocks Garnish: Candied bacon Ingredients: 60ml Jim Beam Rye 15ml Bacon fat washed maple syrup, infused with Lapsang and black pepper 2 x Dash black walnut bitters Method: Stir

PROFESSIONAL DANIEL SULLIVAN

WAKE FROM DEATH AND RETURN TO LIFE Glassware: Nick & Nora Garnish: Pineapple rind and salt cured egg yolk Ingredients: 45ml ROKU Gin 20ml Spent citrus oxymel 90ml Spiced pineapple rim tepache 15ml Aquafaba Method: Shake

ANDREA MARSEGLIA A SIP OF HOME

Glassware: Coupette Garnish: Salted lemon air Ingredients: 50ml Sipsmith London Dry Gin 10ml Celery infused Dry Vermouth 5ml Aperol 20ml Verjuice 10ml Parsley orgeat syrup Method: Stir FEATURE

JOEY CLANCY

SLOE DOWN AND PEAR UP Glassware: Martini Garnish: Rosemary wrapped in orange peel Ingredients: 30ml Sipsmith London Dry Gin 20ml Sipsmith Sloe Gin 30ml Rosemary simple syrup 20ml Pear puree 10ml Fresh lemon juice 90ml Soda Method: Shake

BEN NEWMAN

THE SWAN SONG Glassware: Coupette Garnish: Zig zag cut orange twist Ingredients: 50ml Sipsmith London Dry Gin 10ml Cocchi Americano 5ml Dry Vermouth 10ml Lemon, orange, juniper oleosaccharum Method: Stir

GINA NICHOLLS

PINEAPPLE SKIES Glassware: Highball Garnish: Dehydrated pineapple Ingredients: 50ml Knob Creek 9YO 30ml Pineapple juice 30ml Pineapple tepache 5ml Homemade Pimento Dram Liqueur 15ml Fresh lime juice Method: Shake

CAELLAN SPARKES KENTUCKY HERBAL

Glassware: Coupette Garnish: Thai basil Ingredients: 50ml Maker’s Mark 5ml Chartreuse 20ml Rosé 15ml Lemon oleo-saccharum 10ml Thai basil and kaffir lime leaf infused sugar syrup 3 x Drops of Shiraz Method: Stir

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MADELEINE TATE LIMITLESS

Glassware: Rocks Garnish: Edible Flower Ingredients: 45ml Maker’s Mark 5ml Laphroaig 10YO Scotch Whisky 25ml Riesling dessert wine 2ml Chocolate bitters 5ml Sugar syrup Method: Stir over ice to desired dilution

APPRENTICE MAX GIUDICE

JUICE DAY LOVE Glassware: Fancy Highball Garnish: Up-cycled, edible pineapple glass Ingredients: 45ml Canadian Club 12YO 60ml Spiced pineapple wine 20ml Pineapple pulp oleo-saccharum, acidified 2 x Dash saline solution Method: Shake

PAULA GALVEZ

SATAY THE HELL OUT OF ME Glassware: Rocks or Old Fashioned Garnish: Ginger, lemon grass and galangal leather with a lemon grass straw Ingredients: 60ml Hakushu Distiller’s Reserve Single Malt Whisky 30ml Homemade peanuts and galangal orgeat 30ml Fresh lemon juice 4 x Dash homemade ginger and lemongrass bitters A pinch of sea salt Method: Shake

ASHA COMBES

COCKTAIL NAME: JAMU TONIC Glassware: Tall Garnish: Garnish lemon peel rose and mint leaves Ingredients: 30ml Sipsmith London Dry Gin 45ml Bianco Vermouth 20ml Jamu tonic 20ml Fresh lemon juice 10ml Sugar syrup 1 x Dash Aromatic Bitters Method: Shake FEATURE 19

LACHLAN HANNA SPRING FLING

Glassware: Coupette Garnish: Bee pollen coral tuile, honey essence mist and West Australian wildflowers Ingredients: 45ml ROKU Gin 15ml Pavan Muscat grape liqueur 45ml Grapefruit juice 2 x Drops Bittermens Elemakule Tiki Bitters 1 x Dash saline solution Pipe over top of drink Aromatic springtime foam Method: Shake

TAYLOR ROGERS BERRY DAYS

Glassware: Wine Glass Garnish: Skewed mulberry dusted saltbush Ingredients: 45ml Sipsmith London Dry Gin 25ml Mulberry sherbet 100ml Carbonated salt bush and Chamomile tea 2 x Dash saline solution Method: Build and stir

PROFESSIONAL LACHLAN ROBINSON

THE ARDUOUS COLLINS Glassware: Collins Garnish: Mulberry paint Ingredients: 45ml Ardmore Legacy 20ml Champagne sherbet syrup 120ml Smoked hay soda 1 x Thick brush stroke mulberry paint 10ml Fresh lemon juice Method: Build, top with soda

KADEN POOL

THE HONEY POT Glassware: Coupette Garnish: Solid Cologne: Made from the left-over honey pot glycerine combined with the smoke infused yeast, strained, then set into a solid Ingredients: 40ml Laphroaig Quarter Cask Single Malt Whisky 10ml Canadian Club 12YO 10ml No waste / Fridge sage and stable for 1 year off the vine honey pot nectar 5ml Fridge safe and stable for 6 months Sonic bitters Method: All pre-batched and pre-diluted to serve 20

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MARK WHITE

FOREST FOR THE TREES Glassware: Small Snifter Garnish: Pine needle sprig Ingredients: 50ml Hakushu Distiller’s Reserve Single Malt Whisky 20ml Salted fig and pine needle syrup 15ml Sandalwood orgeat 20ml Soured fino vinegar 2 x Dash liquorice bitters Method: Shake

ZACK GARCIA

OTHER SIDE OF THE SUN Glassware: Japanese Highball Garnish: Pale malt mulberry fruit leather Ingredients: 45ml Knob Creek Rye 10ml Laphroaig Select Cask Scotch Whisky 20ml Pale malt mulberry shrub 20ml Black currant and English breakfast kombucha 55ml Citric acid soda 3 x Dash orange bitters Method: Shake

JESSICA ARNOTT

HATCHIMITSU REDUX Glassware: Coupette Garnish: Nutmeg and ground roasted rice. A spritz of grapefruit twist from a distance, then discarded Ingredients: 45ml Yamazaki Distiller’s Reserve Single Malt Whisky 15ml Oloroso sherry infused with roasted rice, nutmeg and wattle seed 20ml Acidulated white grapefruit juice (add 2g citric and 2g malic acids to 100g fresh pressed white grapefruit juice) 10ml Burnt honey syrup (cook honey until reduced and caramelised. Cut 1:1 with water for ease of pouring) 15ml Egg white 2 x Drops salt water (20g salt to 80g still water) Method: Dry shake, wet shake, fine strain

EMMA CRISP

LUCK OF THE MOUNTAIN Glassware: Highball Garnish: Sugar snap pea Ingredients: 50ml Hakushu Distiller’s Reserve Single Malt Whisky 80ml Snap pea and honeydew juice 10ml Fresh lime juice 4 x Drops Sansho pepper tincture 45ml Jasmine tea snow Method: Shake FEATURE

MURRAY WALSH

HANAMI BY THE RIVER Glassware: Ornate Rocks Glass Garnish: Sweetened bread roll Ingredients: 50ml Hakushu Distiller’s Reserve Single Malt Whisky 7.5ml Miso and Sakura syrup 10ml Pickled ginger and plum shrub 2 x Dash Fig and cinnamon bitters Method: Stir

SA/NT

APPRENTICE JIN MAEKAWA

MORNING GLORY Glassware: Nick & Nora Garnish: Rehydrated rosemary Ingredients: 45ml ROKU Gin 15ml Housemade verjus 30ml Pink grapefruit juice 15ml Burnt rosemary syrup 2ml Rosemary stem infused Peychaud Bitters Method: Shake

BEN TALLURA

THE OLD FAMILIAR Glassware: Coupette Garnish: Dehydrated lemon and pear Ingredients: 60ml Connemara Peated Single Malt Irish Whiskey 20ml Fresh lemon juice 5ml Manzanilla sherry 20ml Pear shrub Method: Dry Shake, wet shake, strain

JACOB ALDERDICE SAMUEL’S SEAL

Glassware: Nick & Nora Garnish: 3 x Dash sesame oil Ingredients: 45ml Maker’s Mark 30ml House fermented rockmelon and sesame gruit 20ml Citrus stock 10ml Rockmelon juice 10ml Salted rockmelon simple syrup 1 x Dash sesame oil Method: Shake 22

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MIKE HAN

FLIPPING NUTS Glassware: Flip Glass Garnish: Bread crumb, eggshell and gazpacho salt rim Ingredients: 45ml Basil Hayden’s 15ml Amaro 15ml Preserved lemon brine 15ml House made lime husk Falernum 1 x Whole egg Method: Shake

PROFESSIONALS NICK CORLETTO

DEAD MAN’S REEF Glassware: Rocks Glass Garnish: Dead Man’s Fingers (Codium fragile) Ingredients: 45ml Hakushu Distiller’s Reserve Single Malt Whisky 20ml Sea Vermouth 10ml Red syrup Method: Stir

ALEX JOHNSTON AUCHIE & BETTY

Glassware: Tall Coupette Garnish: One large ice cube, thyme oil and rose petals Ingredients: 45ml Kaiserfleisch bacon fat washed Auchentoshan American Oak 30ml Strawberry and rosemary Sweet Vermouth 10ml Grapefruit and Lavender Dry Vermouth 1 x Bsp. orange zest and cognac marmalade Method: Stir

JAIME FRASER

TOKAIDO MAIN LINE Glassware: Coupette Garnish: Orange rind, two cherries, orange sherbet Ingredients: 30ml Yamazaki Distiller’s Reserve Single Malt Whisky 10ml Non-perishable Laphroaig Quarter Cask 10ml Non-perishable Knob Creek Rye 10ml Perishable Ruby port 7.5ml Home made vanilla syrup 3 x Drops Homemade chocolate bitters Method: Stir FEATURE

AL SIMMONS

TOM AND HUCK Glassware: Short Stemmed Coupette Garnish: Miniature fishing pole tied to glass with huckleberry on hook Ingredients: 45ml Basil Hayden’s 30ml Homemade Huckleberry Sweet Vermouth 20ml Pureed sundried tomato syrup 10ml Yellow Chartreuse 15ml Fresh lemon juice Method: Shake

ANNELIESE GRAZIOLI NOW WHAT?

Glassware: Collins Garnish: Mint Leaf Ingredients: 45ml Knob Creek Rye 10ml Bols Triple Sec 15ml Mint stalk infused honey 60ml Orange peel and butterfly pea (citric acid balanced) soda Method: Build

CHAD HANSON

MAKING MY MARK Glassware: Re-used Maker’s Mark Wax-dipped highball Garnish: Dehydrated pineapple chip Ingredients: 45ml Maker’s Mark 75ml Pineapple ferment 10ml Clarified pineapple juice 15ml Fresh lime juice Method: Build all ingredients over cubed ice. Serve on edible bitter lime coaster with metal straw

JOSH MACK

THE SUSTAINABILITY CLUB Glassware: Crystal Sherry Garnish: Raspberry sherbet/candied bitter lemon strap Ingredients: 40ml Sipsmith London Dry Gin 15ml Maker’s Mark 20ml Raspberry syrup 22.5m Fresh lemon juice 30ml Egg white 4 x Drops coriander bitters Method: Dry shake, wet shake, strain 24

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KAYLA GRIGORIOU PEACHEZ & HONNIES

Glassware: Collins Garnish: Daisy flowers Ingredients: 50ml Maker’s Mark 15ml Peach and nasturtium leaf Oleo-Saccharum 15ml Honey amd peach pit syrup 30ml Lemon juice stock 60ml Peach puree and nasturtium flower tea soda Method: Shake

QLD

APPRENTICE DAVID AZNAR MODERN DAZE

Glassware: Highball Garnish: Fresh aloe vera scented grapefruit Ingredients: 45ml Hakushu Distiller’s Reserve Single Malt Whisky 15ml Carrot leaves manzanilla 30ml Peated acid apple Absinthe Aloe vera grapefruit tincture Top up lacto fermented watermelon rind Method: Throw

ZOLTAN OGNYENOVITS GINEALACH

Glassware: Coupette Garnish: Orange pulp wafer, honeycomb and lemongrass spray Ingredients: 50ml Ardmore Highland Single Malt Whisky 25ml Honeyed orange and lemongrass curd 30ml White wine reduction (Boytritis Viognier) 4 x Dash of orange pith tincture Method: Shake

DAN RUTHERFORD ELOTE DE VIE

Glassware: Old Fashioned Garnish: Dehydrated lemon with charred corn mist Ingredients: 45ml Laphroaig Quarter Cask Single Malt Whisky 30ml Habanero-infused “outback” honey 20ml Fresh lemon juice 2 x Dash Aromatic Bitters 4 x Bsp. Sweet corn (muddled) Method: Muddle, shake, strain FEATURE

JOSHUA PRETORIUS FIRST MATE â&#x20AC;&#x2DC;46

Glassware: Custom Rocks Glass (recycled old glass bottles, wrapped in rope) Garnish: Dehydrated paper bark clipped to glass and weaved lemon grass coaster Ingredients: 50ml Jim Beam Rye 20ml Aromatic Bourbon (P46 Sailor Wine) Makerâ&#x20AC;&#x2122;s 46 3 x Drops lemon tincture Method: Thrown and strained over large ice cube. Torch paper bark until heavy smoke, place a glass container over the cocktail and smoked paper bark and let sit for three seconds. Place weaved lemon grass coaster on bar top. Remove glass cover and clip paper bark to the cocktail. Place the drink on the coaster to serve

CURTIS MINNS LAST LIGHT

Glassware: Vintage Collins Glass Garnish: Rosewater Mist Ingredients: 45ml ROKU Gin 20ml Mulberry shrub 20ml Japanese Sencha tea 15ml Yuzu juice 10ml Orange blossom syrup 40ml Yuzu soda Method: Dry shake, wet shake, strain. Top with soda.

KIKI DAY

SNOWED OUT Glassware: Yunomi Cup Garnish: Lightly roasted black and white sesame seeds Ingredients: 50ml Hibiki Japanese Harmony 10ml Bols Apricot Brandy Liqueur 10ml Egg white 20ml Black sesame lemon royal tea cream 60ml (approx.) Calpis (calpico) soda (10:1) Method: Shake

SAVANNAH PIPER LOZANO

Glassware: Stemless wine glass Garnish: Dehydrated pineapple flower, pineapple leaves Ingredients: 50ml Canadian Club 1858 100ml Pineapple and ginger tepache 2 x Scoops (100ml) housemade lime sorbet 30ml Water Method: Shake 26

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PROFESSIONAL JESSICA MOXON

SIX MINUTES TO MIDNIGHT Glassware: Antique Crystal Goblet Garnish: Stabilised jasmine foam, pickled ginger rosette with Guava (dehydrated), Jasmine and Sandalwood Potpourri Ingredients: 45ml ROKU Gin 15ml Bols Peach Liqueur 25ml “Dream Journal” shrub (malic acid balance, guava, ginger blend) 10ml Jasmine flower gomme 3 x Dash “Night Queen” aromatic bitters (sandalwood chip, guava waste, ginger skin) 1 x Pinch white pepper Method: Shake, strain and top with foam

ALEX LANGE

ABOVE AND BEYOND Glassware: Homemade black bamboo Double Old Fashioned Garnish: Two roasted cherry tomatoes in skewer with a drop of Laphroaig Ingredients: 50ml ROKU Gin 10ml Sansho pepper infused Umeshu liqueur 20ml Yuzu juice 12.5ml Rhubarb and plum cordial 10ml Egg white Method: Dry shake, wet shake, strain

LUKE KELLY

LORD OF THE ISLES Glassware: Viking Vessel (Highball) Garnish: Tarragon flower Ingredients: 30ml Laphroaig Select Cask Scotch Whisky 15ml Dried Game Infused Laphroaig Quarter Cask 15ml Mead wine 45ml Parsnip and ginger reduction (spiced with citric acid) 2 x Dash Aromatic Bitters 60ml Ocean soda (Chablis/Water 1:4, sea salt) Method: Shake

NICHOLAS HARRIS PEEL ME A GRAPE

Glassware: Nick & Nora Garnish: Orange pulp wafer, honeycomb and lemongrass spray Ingredients: 50ml Auchentoshan Three Wood 10ml Flambéed Knob Creek Bourbon fat washed with coffee butter 7.5ml Bitter verjus 7.5ml Pinot Noir and pomace reduction Method: Shake and double strain FEATURE

TRISTAN ROBINS RISING TIDE

Glassware: Highball Garnish: Coriander leaf, vanilla bean straw, and “recycled corn chip” made from re-using corn ferment pulp Ingredients: 45ml Jim Beam Double Oak 15ml Oxidised red wine 20ml Lemon / vanilla curd 30ml Charred corn ferment Method: Shake

LEROY MARTIN-MCEWEN PIPS ‘N’ ALL

Glassware: Highball Garnish: Baked sugar-coated apple skins and a Ringo star (apple star) Ingredients: 40ml Hibiki Japanese Harmony 15ml Bols Peach Liqueur 20ml Apple-soaked Fino Sherry 3 x Dash absinthe 50ml Apple soda Method: Build

JOEY CHISHOLM YASI’S MARK

Glassware: Terracotta highball Garnish: Banana leaf and lemon and vanilla dust Ingredients: 50ml Maker’s Mark 40ml Homemade banana Greek yoghurt 12ml Spent lemon peel and cardamom honey 10ml Yellow Chartreuse 2 x Bsp. spent lemon and cinnamon sherbet 40ml Up-cycled barista milk Method: Blend with a milkshake maker

NSW

APPRENTICE BRITTANY ROWE AMERICAN WHEY

Glassware: Ceramic vessel wrapped with banana leaf Garnish: Three drops of burnt lemon oil Ingredients: 60ml Auchentoshan American Oak 30ml Clarified banana juice (clarified with yoghurt) 15ml Yoghurt whey 15ml Discarded lemon and banana peel oleo Method: Thrown 28

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BENJAMIN VIALS BRINK FIZZ

Glassware: Wine Glass Garnish: Rosemary sprig, metal straw Ingredients: 50ml Maker’s Mark 20ml Chocolate croissant infused White Vermouth 10ml Orange peel oleo-saccharum 20ml Fresh lemon juice 30ml Soda 90ml (Approx.) Orange and rosemary foam Method: Shake. Top with foam

JANE ZOU

MAPLE STATE OF MIND Glassware: Coupette Garnish: Three fresh pumpkin seeds Ingredients: 50ml Knob Creek 9YO 20ml Maple roasted pumpkin vermouth 20ml Fresh lemon juice 15ml Apple and rhubarb syrup 5ml Apple and rhubarb discard shrub 10ml Egg white Method: Shake

CONOR TEEVAN

SKI LODGE PANCAKES Glassware: Snifter Garnish: Pikelet Ingredients: 45ml Canadian Club 1858 15ml Laphroaig 10 YO 22.5ml Maple syrup 22.5ml Fresh lemon juice 1 x Drop Peychaud’s Bitters 2 x Drops vanilla essence Method: Smoked glass, shake over ice and double strain

SARAVANAN SUBRAMANIAM LITTLE INDIA

Glassware: Copper Pot Garnish: Orchid flower and cardamom pods Ingredients: 45ml Sipsmith London Dry Gin 15ml Bols Pomegranate Liqueur 30ml Mango Lassi (three fresh mangoes, 400g yoghurt, 100g ice, six cardamom pods and blend) 15ml Turmeric simple syrup 20ml Fresh lemon juice 15ml Sugar syrup Method: Shake FEATURE

ORION LEPPAN TAYLOR FIRST KISS

Glassware: Turkish Tea Glass Garnish: Single rosebud perched atop the cream Ingredients: 60ml Sipsmith London Dry Gin 3 x Large strawberries 10cm x Stick chopped rhubarb 1 x Lemon peel 1 x Dash of spice mix (Pimento/Cayenne spice mix) Top with Rosehip cream Method: Muddle Ssrawberries, rhubarb, lemon peel and spice mix in a Turkish coffee pot or hot infusion siphon. Add gin, bring to a high simmer and let simmer until a dark pink hue is achieved. Fine strain into glass. Top with rosehip cream from a professional nitrous charged whipper

LUCILLE ROSE

THE GOOD OLD NORTH Glassware: Goblet Garnish: Pineapple leaves and dehydrated mango Ingredients: 60ml Jim Beam Double Oak 5ml Bols Mango Liqueur 15ml Homemade mango syrup 1 x Dash black walnut bitters 2ml Apple cider vinegar Pinch (2ml) of tartaric acid Method: Stir

LIAM GAVIN

ORANGE-NAL PRANKSTER Glassware: Flute Garnish: Third use Citrus Husk Sherbet Ingredients: 45ml Sipsmith London Dry Gin 5ml Pavan Muscat Grape Liqueur 25g Orange and coffee sorbet 10ml Rapid infused citrus husk Fino Sherry 40ml Housemade brioche and pineapple skin soda Method: Blend

RAPHAEL REDANT PASSIONICILLIN

Glassware: Rocks Garnish: Tea leaf Ingredients: 50ml Auchentoshan Three Wood 20ml Fresh lemon juice 15ml Passionfruit puree 60ml Smoked honey ginger kombucha Method: Build 30

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PROFESSIONAL TIM LAFERLA MELISSA

Glassware: Dessert Wine Garnish: Seasonal white flowers Ingredients: 40ml ROKU Gin (beeswax rested) 5ml Hakushu Distiller’s Reserve Single Malt Whisky (bar waste charcoal filtered) 30ml Cherry blossom mead 10ml Lemon myrtle verjus Method: Stir

KATE MCGRAW MASH UP

Glassware: Highball Garnish: Apple gummy bear Ingredients: 50ml Maker’s Mark 20ml Sour apple cordial 10ml Miso ‘caramel’ (made from caramelised apple pith) 80ml Clarified apple juice 20ml Cucumber water To fill glass with Cucumber ice cubes Method: Combine bourbon and miso ‘caramel’ in glass. Carbonate other ingredients. Add cucumber ice and top with carbonated soda

CHARLES CHANG ZENZAI

Glassware: Highball Garnish: Matcha ice cream Ingredients: 30ml Yamazaki Distiller’s Reserve Single Malt Whisky 15ml ROKU Gin 15ml Rescued wine syrup 15ml Ruby port 100ml Adzuki bean water soda Method: Shake

NATASHA CAPOL

IN SWINDIAN FASHION Glassware: Nick & Nora Garnish: Dehydrated orange wheel with three mango pearls Ingredients: 45ml Knob Creek 9YO 20ml Sweet Vermouth (curry fat infusion) 5ml Laphroaig 10YO 5ml Bols Apricot Brandy Liqueur Method: Stir down over ice, 30 rotations and single strain FEATURE

MEET:

SAVANNAH & JOEY THE PERFECT BLEND

QLD APPRENTICE AND PROFESSIONAL GRAND FINALISTS FOLLOWING THE PERFECT BLEND GRAND FINAL IN BALI, WE CAUGHT UP WITH TWO FINALISTS JOEY AND SAVANNAH, BOTH FROM THE BOOM BOOM ROOM IN BRISBANE. KEEP ON READING TO FIND OUT ABOUT THEIR EXPERIENCE, HIGHLIGHTS FROM THE TRIP, AND WHAT’S NEXT FOR THEM BOTH.

SAVANNAH PIPER Apprentice Category - Grand Finalist QLD HOW LONG HAVE YOU BEEN IN THE INDUSTRY? AND HOW DID YOU END UP AT THE BOOM BOOM ROOM? Long story short, I went to a bar when I first moved to Brisbane from Central Queensland in 2013. It was called the Sling Lounge, and as a fresh 18-year old, I’d never seen anything like it, and I fell in love. I’d never worked in hospitality before and was sick of retail, so I thought, ‘hey maybe I’ve got something to learn here.’ I trialled and somehow got a job on the floor. The time I spent there showed me I had a lot more to learn, so I worked a few casual bar shifts learning what I could before finally getting up the courage to apply at Byblos Hamilton for a busy Sunday afternoon shift. Since that day I’ve been working for the Ghanem Group and working between Byblos, Blackbird, and opening The Boom Boom Room last September. WHAT DRIVES YOUR PASSION AND MOTIVATION FOR THIS INDUSTRY? My passion for the industry is driven by a sense of community that is otherwise hard to find — paired with being a huge creative outlet for me. As a theatre graduate, I haven’t been able to progress in that field yet, so this fills my creative needs. 32

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WHAT WAS OR HAS BEEN THE MOST EMBARRASSING THING THAT HAS EVER HAPPENED TO YOU ON SHIFT? I’m somewhat of a clumsy person, so embarrassment is a daily ritual essentially, but I rarely break things. One day in the Blackbird restaurant, I was returning a bottle of wine to the fridge. The red wine fridges are the walls of a function room, which is absolutely gorgeous but sometimes tricky. I’ve opened the cabinet to put the bottle back in, but it was a bigger bottle than your standard, so I’ve jiggled it a little to get it back in. Bad idea. Like a domino effect, I tapped one bottle on the same row, then another and the last bottle fell out. It would have been fine if it didn’t land on our only French appellation bottle worth $3,000. It cracked and before I was able to pick it up about a third was lost. I was mortified ... but I still have my job. YOU ENTERED THE PERFECT BLEND 2019. WHY DID YOU WANT TO TAKE PART THIS YEAR? I attended last year’s event to watch a friend, and it was the first organised brand competition I’d been too. After seeing how it all went down, I was eager to enter this year. Luckily I made it through and was able to experience the Regional Finals. YOU WON YOUR RESPECTIVE TITLE IN YOUR REGIONAL FINAL – WHAT DID IT FEEL LIKE TO WIN? To win the Regional Final felt so surreal. ‘Flabbergasted’ I think was the word I used and it’s spot on. I could barely speak I was so shocked, not that I didn’t have confidence in my drink or my knowledge, but I didn’t think as a first-time presenter that it would be possible. YOU WERE THEN TAKEN TO BALI, TO JOIN THE OTHER FINALISTS. SHARE WITH US YOUR GRAND FINAL EXPERIENCE?

enjoy ourselves while preparing for the competition. It was a whirlwind experience, stressful at times but amazing nonetheless. I met so many great people and now I have friends all over Australia and New Zealand. Joey and I being from the same bar had probably a bit of a different experience to others in the group. Sort of like two best friends on holiday, we work together for four out of five days a week, study together and are always throwing around ideas and whatnot, so we went in with a game plan but also to have fun. There were tears, plenty of sweat and thankfully no blood but a lot of hard work put in to get us that far and I’m proud of what we achieved for ourselves and our bar. WHAT WAS A HIGHLIGHT? A major highlight for me was having a whisky dinner hosted by Dan Woolley at Ku De Ta. Everyone had this excited energy to use, and it saw us combine as a group, have a chance to get to know each other. We were treated to a cooking class with Orlinda and the ladies at MEXX cooking school for a day of traditional Balinese cuisine. I sure know how to grind a spice paste now! WAS THERE ANYONE THAT INSPIRED YOU OR MADE AN IMPACT ON YOU DURING YOUR TIME? The one and only Jonte (John Highton) was with me every step of the way during the whole competition even before selection for Regionals, supporting myself and Joey, helping us with brand knowledge and just being the best ambassador and friend he could be. What a legend! I also have to mention Joey Chisholm too, I guess! Going through this together, being the only state to have two competitors from the same bar was amazing, especially support wise. To know someone who has your back was great comfort in the more stressful times. We also just had so much fun together. It was great. HAVE YOU OR DO YOU HAVE A MENTOR IN THE INDUSTRY?

the Ghanem Group and our rock, our god and our inspiration. He is such a caring, knowledgable and hardworking person. If I could aspire to be like anyone in our industry it would be him. HOW WERE THE CHALLENGES SET AT THE GRAND FINAL, AND HOW DID THIS CHALLENGE YOU? I think the challenges were great. I wish I had more time to prepare. We had so many amazing activities with a jam-packed itinerary. I lost myself a bit, and by the time I realised it, it was competition morning. We had a Sustainability Mystery Box Challenge, ‘Refresh the way you Whiskey’, which was re-vamping an 80s classic to bring it into the current age, and the blind tasting and product knowledge exam. By far my favourite was the recreation test, I ended up trialling a twist on a Fluffy Duck and teaching myself how to make Bourbon Advocaat with Maker’s Mark (highly recommend) with a passionfruit Champagne syrup, lemon and soda. Tasty. GLOBALLY WHO INSPIRES YOU OR WHICH MARKET / COUNTRY HAS A BAR SCENE YOU WOULD LOVE TO WORK IN OR IMMERSE YOURSELF IN? Globally I’d love to go back and see what they are doing in Argentina. I spent a week, or so there last September and the bar and dining culture in San Telmo was fantastic. I also visited a bar named The Harrison Speakeasy and sat through a thunderstorm drinking cocktails and talking to an Argentinian ambassador from a globally recognised whisky brand. It really shows just how small a world it can be. WHAT’S NEXT FOR SAVANNAH? I intend on travelling a lot, so I have a few extended holidays lined up Borneo, Japan, Africa and then, who knows? I’d love to get into theatre or somehow combine the two, I think as long as I’m happy then it doesn’t really matter what I do.

Heading to Bali for the Grand FInal was an epic experience. The place is another world. Firstly, making sure we had everything, then getting it over there and trying to

For sure, my go-to for everything inside and outside of the industry is Aaron Clark. He is the Group Operations Manager for FEATURE

JOEY CHISOLM Professional Category - Grand Finalist QLD HOW LONG HAVE YOU BEEN IN THE INDUSTRY? AND HOW DID YOU END UP AT THE BOOM BOOM ROOM? I’ve been in the hospitality industry for a little over 11 years. I started working in a winery in Mt Cotton, and then I moved overseas to London and worked in hotels as a room service attendant and event staff in 5-star hotels. I then moved to Edinburgh and landed a job as Bar Manager of the Whiski Rooms; this was an awesome experience and where I fell in love with whisky. The bar specialised in Scottish cuisine and Scotch whisky, with over 500 single malts on the back bar. I then moved back to Brisbane and worked at Cobbler in the west end, where I worked with greats like Cameron Pirret and Dominic Xavier. I then moved over to Lefty’s on Caxton Street and then I opened Seymour’s Cocktails and Oysters with Cameron (now NSW, The Exchange Ambassador) and Alex Boon. Following here, I moved to Brooklyn Standard while The Boom Boom Room was being built.

YOU WON YOUR RESPECTIVE TITLE IN YOUR REGIONAL FINAL – WHAT DID IT FEEL LIKE TO WIN? Winning the Regional Final was an awesome experience because Cameron (who is afraid of bananas) had to drink my banana milkshake! No, but seriously, I was able to help a community in need by raising money from my cocktail, and I’m proud that this competition allowed me to do so.

WHAT DRIVES YOUR PASSION AND MOTIVATION FOR THIS INDUSTRY?

YOU WERE THEN TAKEN TO BALI, TO JOIN THE OTHER FINALISTS. SHARE WITH US YOUR GRAND FINAL EXPERIENCE?

I love creating drinks that evoke a sense of emotion or a feeling of excitement. Watching customers faces light up when they taste something delicious is what it’s all about. Also, the community is one big family and it’s great to be apart of that.

The experience was unreal! The Beam Suntory team had so many awesome activities lined up, and it was such a cool place to hold a competition. WHAT WAS A HIGHLIGHT?

WHAT WAS OR HAS BEEN THE MOST EMBARRASSING THING THAT HAS EVER HAPPENED TO YOU ON SHIFT? I can’t answer that. It will incriminate me. YOU ENTERED THE PERFECT BLEND 2019. WHY DID YOU WANT TO TAKE PART THIS YEAR? The Perfect Blend is such a fantastic competition, and the prize is a trip of a lifetime. I want to go to Kentucky to visit The Jim Beam and Maker’s Mark distilleries! 34

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The highlight for me was the first dinner at Ku De Ta where we were treated to delicious cocktails and the most beautiful sunset. Dinner was paired with some delicious whisky that Dan Woolley had organised and educated us on. WAS THERE ANYONE THAT INSPIRED YOU OR MADE AN IMPACT ON YOU DURING YOUR TIME? Lachie Robinson (WA Professional Category 2nd Place) was a big inspiration for me, not

only was he sick during The Grand Final competition challenges, he powered through and ended up creating two of the best cocktails. HAVE YOU OR DO YOU HAVE A MENTOR IN THE INDUSTRY? I’ve have several mentors in this industry, Alex Boon had a significant impact on how I develop drinks and Aaron Clark is someone I always look up too. HOW WERE THE CHALLENGES SET AT GRAND FINAL, AND HOW DID THIS CHALLENGE YOU? The challenges were harder then I thought. I loved the Mystery Box Sustainability Challenge, but, the ingredients weren’t the most common Balinese ingredients which made it difficult. GLOBALLY WHO INSPIRES YOU OR WHICH MARKET / COUNTRY HAS A BAR SCENE YOU WOULD LOVE TO WORK IN OR IMMERSE YOURSELF IN? I’d love to work at Oriole Bar in London. This venue is at the forefront of the industry and the drinks they produce interest me a lot! WHAT’S NEXT FOR JOEY? Joey wants to win The Perfect Blend 2020! And then hopefully get a BA role with Beam Suntory!

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MEET LYANESS AT THE HEIGHT OF ITS SUCCESS, DANDELYAN, (OVERLOOKING THE THAMES IN LONDON), CLOSED ITS DOORS. WHAT WAS ONCE ONE OF THE WORLD’S BEST BARS, RE-OPENED IN MARCH AND HAS BEEN REVAMPED AND REBRANDED TO LYANESS, A BAR HEADED UP BY RYAN CHETIYAWARDANA AKA MR LYAN AND HIS AWARD-WINNING TEAM. WE HAD THE OPPORTUNITY TO CATCH-UP WITH JAMES WHEELER, GENERAL MANAGER AT LYANESS, TO FIND OUT THE REASON BEHIND THE CHANGE, THEIR COCKTAIL MENU, AND THE CONCEPT OF THE NEW VENUE. LYANESS, DESCRIBE THE VENUE, CONCEPT, AND WHAT YOU WANT YOUR CUSTOMERS TO EXPERIENCE (FOR ALL THOSE WHO HAVEN’T HAD THE PRIVILEGE TO VISIT YET)? Well, we were looking at what it was about Dandelyan that worked so well, and why it experienced the success that it did. The answer was the team. It was apparent what we did next was champion them. Within the team, we have such a vast range of experience and knowledge. Something that we learned during our Dandelyan journey was that they are so wildly capable of making delicious and damn interesting things 36

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that could rival those of some kitchens. So our new way of working would be using the team to make, and then deliver to our guests, the best ingredients we are capable of creating. We started looking into ingredients and flavours that frustrated us as well as flavours that we wanted to celebrate. At the same time doing some really f***ing cool collaborations with industry pals that are leading the way with their innovative approaches. With all of that, we wound up with seven ingredients which would essentially be our menu. Five ingredients are made here by us, and there are two collaborations, from our external partners. To give you an idea of

one of the ingredients we made here, we were frustrated with the lack of banana products that had any complexity, that didn’t simply taste like candy, so we brainstormed what exactly it is that we’d want from a banana syrup, and made our own. While that may all sound rather complicated, it isn’t. Essentially what we’ve done is given our wonderful team the tools to talk you through these seven ingredients and include you in the process of finding the exact drink for you in that moment, using one of the ingredients. WHAT WAS THE INSPIRATION OR REASONING BEHIND THIS REBRAND (ESPECIALLY AS

YOU JUST WON WORLD’S BEST BAR, AT WB50 2018 AND TOTC SPIRITED AWARDS 2017)? The time was just so right. Dandelyan was so wonderful, and we will always love everything about it, but the conversation that we were having with it became much less relevant. The time was right to start a new conversation with Lyaness. The idea was already about a year old by the time we actually pulled the trigger on it, so we were absolutely ready to go with it. We wanted to go again, (as we use the term ‘burn it down’) and start fresh, and most importantly, continue to push ourselves, as well as our

industry, to keep things relevant and exciting. YOUR COCKTAIL MENU IS RECOGNISED AROUND THE GLOBE AND IS INCREDIBLY UNIQUE. HOW LONG DOES IT TAKE TO CONCEPTUALISE A DRINK, AND WHERE DO YOU DRAW YOUR INSPIRATION? We were lucky enough to have two of our Dandelyan menus recognised as the best in the world at the Spirited Awards (2016 and 2018), and yes, we did invest a huge amount of time into the process. Typically, a Dandelyan menu would take six months from the day we give the team the brief to the day we launch the finished menu. With the first Lyaness menu things were a little different simply because we had the small matter of closing a bar that was doing 3,000 odd covers a week

and there was a lot of different bits to juggle. We spent four months on this menu, and to be perfectly honest, it was a lot of work to do in that period of time, but the team knuckled down and were so excited by it that we managed to get it all finished to the exact standard we were hoping for, if not more so. We are currently full steam ahead on the second version of this menu, which we will launch mid-October. This time we have given ourselves a slightly more generous five months.

products, and wanting to make our version that was clean and dynamic when it came to making drinks with it, so we made a Milk Wine. We make a sour milk culture using a combination of Turkish milk, whole milk and yoghurt. We cook the sour milk for five hours in a water bath and then cool before adding a non-alcoholic sauvignon blanc which will give the finished product a delicious fruity base as well as helping to split the liquid leaving us with a clear nonalcoholic aromatised Milk Wine.

WHAT’S ONE OF YOUR FAVOURITE OR WEIRDEST CREATIONS ON THE NEW LIST, AND TAKE US ON A JOURNEY THROUGH FROM IDEA TO FINISHED LIQUID?

DO YOU IMPLEMENT SUSTAINABILITY OR MINIMAL WASTE PRACTICES WHEN CREATING YOUR COCKTAIL MENU WITHIN THE VENUE? IF SO, CAN YOU SHARE A FEW RECIPES?

Hmmm, my favourite and the weirdest are different but let’s go with the weirdest. Looking at celebrating milk and milk

As with any projects under the Mr Lyan umbrella, sustainability is always at the forefront of our

minds. It’s wonderful to see the team, especially any newbies that come through, starting to think about what’s happening into the bar and what’s going in the bin. Things like blitzing passion fruit husks, to making salt for a garnish, or using leftover pineapple chunks to garnish one of our afternoon tea drinks. For me, one of the best sustainable practices on the current menu is our Infinite Banana ingredient. I briefly touched on this earlier, but this ingredient was made out of frustration that we had with the lack of quality banana products, so we had a look at what we would want from a banana product, and how we could create one infinite banana flavour. We wanted that ripe green note that you get from the skins, the wonderful caramel flavour that you get from Maillard banana and then the FEATURE

#ingredientslayer “The exploring and exploding of ingredients to bring new angles of perception to the landscape of drinks” -Alex Lawrence

punchy fruitiness from the cured flesh, so we did just that, which means the entire banana is being utilised. Any leftover banana flesh (which is very little) is used to make a banana bread that is being used as a garnish. WHAT EXCITES YOU ABOUT THE NEW VENUE? Every-bloody-thing. The way that we have embraced this new level of inclusivity with the guest, the way the new space has an ability to create two totally different vibes during the day, and then in the evening. Watching the team take this let’s be honest - slightly weird (standard Ryan) concept and run with it and make it their own. To watch one of the team spend that time with a guest to find out exactly what they want to drink at that moment and then see the check come through for a “turbo pina colada with Purple Pineapple”, that’s exciting (and tasty AF). 38

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HOW LONG DID THE TRANSFER/REFURB TAKE? Ten days LLL. WHAT WAS THE MOST CHALLENGING PART OF THE REFURB? The ten days part! We were really up against it. We quite literally closed the doors of the Dandelyan closing party (which was f***ing brilliant and out of control by the way), and the team shifted all of the furniture into storage so that work could start first thing the next morning. The schedule was so tight, and there was so much to do, everything was mapped out to the hour, twenty-four hours of the day for ten days. WHAT WAS THE MOST EXCITING PART? Walking into the bar the morning after the walls had been painted, and the light fittings had gone in and just falling totally in love with it.

YOU’VE COMPLETED SOME EPIC COLLABORATIONS RECENTLY, SHARE ONE WITH US? Vijay and his amazing team from Native in Singapore just came over to do the first of our new ‘House Party’ series, and it was brilliant. He’s such an incredible dude, and his team are insanely talented. They brought some cool local ingredients with them that they’d foraged themselves, needless to say, the outcome was some very tasty drinks. They were using things like torch ginger, blue pea flower, candlenut, laksa leaves, buah keluak and kampot pepper, to name a few. They played their local Singaporean hip hop playlist, we recreated a couple of their signature bar snacks, and they dived headfirst into service, and it went down a treat. #INGREDIENTSLAYER, WHAT IS THIS? “The exploring and exploding of ingredients to bring new angles

of perception to the landscape of drinks” Quote Alex Lawrence. RECENTLY YOU WERE NOMINATED AS TOP FOUR AT TOTC. HOW DID THAT FEEL, KNOWING YOU’VE JUST REBRANDED AND OPENED DOORS? It’s ridiculous! We didn’t even think that after such a short period we would be recognised on that scale at all, let alone a top four. It’s extremely heartwarming to know people are enjoying the new bar already and it’s a lovely pat on the back for the team that has worked so hard to get it all up and running. DO YOU MISS US HERE IN AUSTRALIA? Your rubbish chat, hell no. Everything else, yes very much so. When are you inviting us back? FUNNY YOU ASK... THE BLENDS OF THE WORLD 2020 TOUR ANNOUNCED SOON...

HAKU SODA

Ingredients 30ml Haku vodka Chilled premium soda water Lime twist for garnish Method 1. Fill a tall glass to the brim with ice. 2. Add 30ml Haku and top with chilled soda water. 3. Stir and garnish with lime twist.

Enjoy Responsibly. HakuÂŽ Vodka, 40% Alc./Vol. ÂŠ2018 Beam Suntory Import Co., Chicago, IL

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HAKU THE NEW HEIGHT OF VODKA

WHEN WE THINK OF THE BRAND ‘THE HOUSE OF SUNTORY’ WE INSTANTLY THINK OF THEIR FANTASTIC RANGE IN AUTHENTIC AND TRUE JAPANESE WHISKIES. THE HOUSE'S ARTISANS HAVE RELEASED A PREMIUM CRAFT JAPANESE VODKA, AND THE RESULT IS HAKU. THE CREATION IS BASED ON MORE THAN 100 YEARS OF CRAFTSMANSHIP AND IS CURATED IN THE TRUE SPIRIT OF JAPAN. The House of Suntory has managed to instil their amazing talent of getting the perfect balance between creating a product we’re all familiar with and yet still being able to be new, innovative and refreshing. Through precise distillation methods and unique ingredients, The House of Suntory has given this classic spirit a brand new taste and look while still keeping to the core essence of vodka. There are two meanings of ‘Haku’ in Japanese. Each of which has an integral meaning to the liquor 40

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it represents. The first of which is easily translated to ‘white’, which refers to the Japanese white rice used to create this craft vodka. Now, contrary to what many westerners believe, rice was not always a staple to a Japanese meal. In fact, there was once a time where it was highly considered to be a luxury. Served only for worship or to wealthier noble classes and royalty. Its second meaning translates to ‘untainted’ or ‘brilliant’, which is a tribute to their craft of mastering a clear, clean and

luminous vodka. Now when we say luminous, we mean it. The House of Suntory achieves this glow by using a bamboo charcoal filtration method that dates back to ancient Japanese culture. The structure of this element is three times more porous (per gram) than any other charcoal wood acting like a sponge, absorbing any impurities that might take away from its taste and transparency. The western world of beauty has also just started

seeing the benefits of using charcoal on the skin, teeth and stomach. The kanji (Japanese character) ‘Haku’ that this vodka is named after is both poetic and incredibly factual. Made 100 percent from Japanese white rice grown and fermented in Kagoshima (a Japanese city at the bottom of Kyushu). It’s then transported to Osaka to be distilled through a pot still to

create a rice spirit. The distillate is then distilled a second time through two different processes that introduce flavour and volume to the liquor, before being blended and filtered through bamboo charcoal. It is The House of Suntory’s ethos of craftsmanship, meticulous attention to detail and commitment to quality paired with an unconventional but highly effective method of distillation that allows for an artisanal, gluten-free, GMO-free, authentic premium vodka to be born. Shinjiro Torii founded The House of Suntory in 1899

against the backdrop of the Japanese Meiji era. An era that represents Japan’s fast modernisation by looking to the west for inspiration. It was also the beginning of the Japanese Empire. Shinjiro not only wanted to blend imported liquors but to mainly develop quintessential Japanese spirits for his people. Keeping Shinjiro’s ethos and passion, Suntory Whisky inevitability launched in 1937. Since then they’ve created three distinct whisky distilleries renowned for producing some the most authentic and successful Japanese whiskies in the world.

TASTING NOTES PALATE A rich taste that gradually envelops the mouth with the natural sweetness and complex flavour of the rice.

DIRTY HAKUTINI GLASSWARE: Martini GARNISH: Edamame beans INGREDIENTS: 60ml Haku Vodka 20ml Sake Crushed pickles METHOD: Add all ingredients and stir

UMAMI MARY GLASSWARE: Highball

Unparalleled soft, round, and subtly sweet taste. NOSE A soft aroma played up by the sweet, delicate, floral aromas of rice.

HAKU SIGNATURE SERVES

FINISH A smooth finish, with a sophisticated, pleasantly lingering sweetness due to the bamboo charcoal filtration process.

GARNISH: Shiso leaf, black pepper and salt rim and lemon wedge INGREDIENTS: 30ml Haku Vodka 120ml Tomato juice 5ml Fresh lemon juice METHOD: Stir all ingredients and serve over cubed ice FEATURE

42 MARATHONS IN 42 DAYS

THIS YEAR I TURNED 42. IN BARTENDER YEARS THAT’S F****NG ANCIENT, WELL PASSED THE USUAL RETIREMENT AGE. IT HASN’T BEEN A LIFE FILLED WITH HARDSHIP AND STRUGGLE, BUT SOMETIMES I WONDER HOW I MADE IT THIS FAR, PERHAPS IT’S DISCOVERING THE ANSWER FOR THE ULTIMATE QUESTION FOR LIFE, THE UNIVERSE AND EVERYTHING. IF YOU DON’T GET THAT REFERENCE THEN STOP READING THIS IMMEDIATELY AND GOOGLE DOUGLAS ADAMS. WORDS BY TIM ETHRINGTON-JUDGE In my 42 years I’ve been a barback, a chef, a Brand Ambassador and a bartender, I’ve been unemployed and funemployed, I’ve been a broke-ass backpacker and business class traveller, but this year I became something I never thought I’d be: a runner. By the time you’re sitting down to read this, I will, if successfully avoiding injury, illness or a global shortage of crunchy peanut butter, have run 42 marathons in 42 consecutive days. If I didn’t, then just delete that last sentence and erase it from your memory. While you may be reading it after the event, I’m writing it travelling at exactly 903km/h on a A380 from Sydney to Singapore on my way home to Amsterdam for a few days and final preparations before heading off to Tales of the Cocktail where it all begins. 11 days to go. I’m equal parts confident, excited and nervous. The question I have been asked the most by everyone who’s heard about Run424242, and I’m sure the one rolling around inside your head as you read this, unsurprisingly is: Why? Why would a particularly clumsy, middleaged man who’s never particularly excelled at any sport choose to attempt to run 1,784 kilometres in less than a month and half? A midlife crisis for someone who can’t afford a Ferrari? Or perhaps it’s a masochistic cry 42

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for attention for someone who struggles with their personal self-esteem perhaps? A test of proof to myself that I’m not a quitter and I can do something extra-ordinary with my life? Whilst I exaggerate for the purpose of entertaining reading, there is perhaps a little grain of truth in all those things. When we chose to undertake any challenge that pushes ourselves outside of our comfort zones and challenges our very beliefs of what we can accomplish, there is usually a multitude of reasons, both personal and external that drive us. For me, two driving factors led me to this point. The first, and most important, has been the need to take positive action around mental health in the hospitality industry. I’ve spoken publicly about my struggles with depression and the industry, uncovering that far from being alone, there’s a growing number of people for whom good mental health is becoming increasingly difficult. I want to create a positive narrative and engage in conversation, whilst raising as much money as possible (yes we’re still accepting donations) for a charity working to improve support platforms for mental health in the bar industry. The second is a deeply personal desire to challenge myself and what I’m capable of. For most of my life, I’ve been reasonably

fit (there was a short period when as a bartender I lived off nothing but pizza, fries and shots of everyone’s favourite Italian amaro). I’ve cycled a lot, I own four bikes and have done many races which I’ve mostly enjoyed. I’ve never pushed my physical and mental limits to find out exactly where they lie. I’ve always held back, easing off when things have gotten too painful, even when the competitive spirit takes over racing friends up monumental alpine climbs on my bike.

TRAINING I travel a lot. Too much for my, and our planets, liking. Travelling so much makes training hard. Effective training is based around a plan, consistency and routine. I don’t have that in my life so I’ve had to set goals and try and achieve them whenever, and wherever feasible. I’ve run in Sydney, Adelaide, Perth, Brisbane, Auckland, London, New York, Amsterdam, Helsinki, Copenhagen, LA, Sofia, Brussels and Dublin. Besides getting as many km’s into my legs as possible, the other big part of my training has been stretching and mobility to reduce the chances of injury. Keeping my hips and hamstrings flexible, strengthening my ankles and making sure my IT band is in top order has all kept me injury, and pain, free so far.

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NUTRITION I’ve eaten a plant-based diet for the last two decades. Originally a choice for a better environment, the more I learnt about nutrition and exercise I began to understand the benefits a plant-based diet has on endurance and physical recovery. It was controversial in 1999 but thankfully it’s much more accepted and widespread these days. I’m determined to do this eating real food. So no slimy sugary gels, value-added protein shakes or sickly sports drinks. Learning from personal experience running the only marathon I’ve run, I will take electrolyte tablets to keep painful cramps at bay. I’ve been fortunate enough to work with an amazing nutritionist, Angela Oosterling from BodyMasters in Amsterdam, who’s helped guide me with my eating. It hasn’t been easy, especially when travelling. A whole-food, plant-based diet is lower in calorific density and with the amount of training I’ve been doing, it results in a lot of eating. During my marathons, I’ll be aiming to eat 5,500 calories a day. That’s a lot of carrots, hummus, avocados and peanut butter sandwiches.

RECOVERY & SLEEP Recovery and sleep are, in essence, the same thing. If you’ve ever been to one of my seminars, workshops or talks, you’ll now that I harp on about sleep, a lot, and it’s for good reason. Sleep is our most powerful recovery tool, the time when our body and brain undo all the damage that we did to them during the day. Sleep is going to be vital and I’m anticipating that I’ll be sleeping for at least 10 hours a day to give my body the opportunity to work its magic and heal the micro-tears in muscles that come from pounding the pavement for 42km every day for 42 days. I have to give a shout out to the incredible sponsors that believed in me from the start. On Running, Patagonia, Stance Socks and Run & Become saw a crazy man with a crazy dream and were moved enough to support with incredible products. 44

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So whether I made it or not, a quick google of #Run424242 will tell you just how far I got, I tried. I tried to take a stand against the growing plague of mental health issues in our industry. I tried to create a positive narrative about what we can do to improve our own mental health. And I tried to push myself to see exactly what I’m capable of. And I have one last thing to try. To try and convince you to follow the link below and dig into your pocket and donate towards better mental health in our industry. An hour’s wage, part of a nights tips, or the loose change in your pocket will make a difference.

TIM’S TOP TIPS FOR RUNNING • Get a good pair of shoes from a specialist running shop. Buy shoes that are one size too big for you to avoid the dreaded black toe and reduce blisters. I wear a

US13 normally but my On Running shoes are a US14. • Don’t be a training day hero. Train slowly and regularly and don’t try and beat your time every run. You’ll enjoy it more, reduce chances of industry and long term will run faster, and further. • Just do it. I’ve never felt worse after going for run, and there have been so many occasions where I didn’t want to run. • Fabric plasters on your nipples will save you a lot of pain.

LINKS & SOCIAL www.424242.run www.healthyhospo.com #run424242 #healthyhospo @healthyhospo @gingerbitters

W H I S K Y. S U N T O R Y. C O M

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KOYOMI Is Sharing Shochu With Australia THE WHITE SPIRIT CATEGORY HAS LATELY BEEN INUNDATED BY AN ABUNDANCE OF VODKA, GIN AND RUM. WHEN THESE OLD-FAITHFULS COME TO MIND, WE INSTANTLY HAVE A STRONG IDEA OF WHAT TO EXPECT. NOW, DON'T GET US WRONG, WE LOVE A G&T OR A SIMPLE VODKA SODA. BUT IT'S TIME FOR SOMETHING NEW AND UNIQUE. SOMETHING TO SHAKE THE WHITE SPIRIT CATEGORY UP. SOMETHING WE HAVEN'T SEEN BEFORE. SOMETHING SHOCHU. Koyomi is the new kid on the block in Australia and boy oh boy does it tick every box that's missing in the category. With a nod towards Japanese culture and craft, Koyomi has taken on the challenge, of introducing the popular Japanese spirit 'shochu' to the Australian market, head-on. This premium highball in a can was designed for the ease of a sophisticated consumer who wouldn't normally have a pre-mixed tipple. Presented in a loud and exotic can, this ready

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to drink shochu highball is the modern and relaxed way of experiencing an ancient spirit that's loaded with history. Koyomi directly translated means calendar but as with many other Japanese words, there is an inference to the word - 'a connection with the flow of time, changing seasons, colours, moods, emotions, culture and temperature'. This definition can be seen in the flavour profiles they have chosen, that all bond and flow off each other. And yet, are also individually

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perfect for any occasion. The variety comes in three seasonal and popular Japanese flavours. Yuzu & Lime, Mandarin & Grapefruit and Blood Orange & Bitters. Yuzu and lime is a perfectly balanced marriage of Japanese and Western citrus fruits. Creating a refreshing zesty highball that's super easy to drink. Mandarin & Grapefruit has warmer sweet notes, making this can a more elegant and adventurous highball. Lastly, Blood Orange & Bitters is an aromatic highball. It's bold, richer and sweeter because of the blood orange but then balanced out by the bitters. These premium shochu highballs come in packs of four 250ml cans, with three unique flavours available. There is a pack of shochu highballs for everyone and every occasion. With an ABV of 4.2%, these cans are low in calories paired with elegant natural ingredients. Making each can only 109 calories. If you don't know exactly what shochu is, there's nothing to be embarrassed about. We've got everything you'll need to know about this premium white spirit. But before we get stuck into that, the first thing you need to know is: shochu is not sake. It's not even close. Shochu is one of the most popular drinks amongst Japanese locals, even

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more so than sake. Outside of Japan shochu is an uncommon and exotic spirit. However, it is the go-to spirit to enjoy with a meal in Japan. It's also a super versatile liquor, made from sweet potatoes, rice, wheat or cane sugar. The origin of shochu is unclear, but according to Japanese historical records, it can be dated back to the 16th century. Which is why the first thing you needed to know was that shochu is not sake. It has its own individual production process and history. Its only common factor is that they're both Japanese. Sake is fermented and made from rice. Whereas shochu's ingredients can vary greatly and is distilled. It is definitely an original within the white spirit category. Shochu is often referred to by Westerners as 'Japanese Vodka' because of its distillation process. But in reality, this nickname doesn't do it any justice. Shochu is incredibly easy to drink. Depending on the type of Shochu varietals, it is an approachable and versatile spirit. It has a very smooth finish, especially when consumed straight. Straight shochu also has an ABV of around 25%. Which is lower than gin or vodka but stronger than sake or wine. It's medium ABV makes it a fantastic aperitif and an excellent option for guests who are looking for a lower ABV beverage.

WHITE SPIRITS

What’s the Difference? SO YOU'RE PROBABLY THINKING WHAT THE DIFFERENCE IS BETWEEN SHOCHU AND OTHER WHITE SPIRITS? WE'VE BROKEN IT DOWN FOR YOU. SHOCHU VS SAKE • Sake is fermented. Shochu is distilled like other spirits • Sake has a lower ABV sitting around 16% (Shochu around 25%) • Sake is enjoyed either hot or warm, while Shochu is enjoyed in many ways • They taste nothing alike

SHOCHU VS VODKA • Even though they are both distilled, they taste nothing alike • Vodka has a higher ABV (40%) • Shochu is more approachable and versatile compared to vodka

SHOCHU VS SOJU • Out of all the white spirits, shochu and soju do have similarities; both are distilled from similar ingredients, popular in their own countries and traditionally enjoyed with food • Soju is slightly sweeter due to added sugar and usually drank neat

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The Perfect Blend 2019 Winners

Meet: Tim Laferla and Max Giudice EVER THOUGHT ABOUT ENTERING THE PERFECT BLEND? KEEP ON READING THE TWO INTERVIEWS FROM MAX AND TIM - WINNERS OF THIS YEAR’S GRAND FINAL, AND YOU’LL NEED NO CONVINCING. THE TRIP OF A LIFETIME IS AN UNDERSTATEMENT. VIP DISTILLERY TOURS, GLOBAL INDUSTRY EVENTS AND EXPERIENCING THE WORLD’S BEST BARS.

TIM LAFERLA Professional Category Winner WHAT DID IT FEEL LIKE TO WIN THE PERFECT BLEND 2019? It was an amazing feeling to win The Perfect Blend. Knowing how much work I had put in personally, and also how much work the other competitors had put in, made

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it extremely rewarding. By the time you reach the final stages of the competition you know everyone is going to give it their all and produce drinks and performances of a high standard so it could have been anyone’s, I was just lucky enough to be that one this time around on the day. WHAT WERE YOU MOST EXCITED ABOUT PRIOR TO NEW YORK (BAR CONVENT BROOKLYN) AND WORKING

BEHIND THE BEAM SUNTORY BAR, VISITING VENUES, AND KENTUCKY VISITING THE JIM BEAM AND MAKER’S MARK DISTILLERIES?

better back home. The day you don’t think you can learn, or be inspired by anything elsewhere in the world, is the day you should leave the industry.

Visiting venues is always one of my most exciting parts of seeing a new city. Even if we think of cities like New York as being more culturally similar to us, it’s super exciting to see the subtle differences and be inspired to do something different and

WHAT WAS THE HIGHLIGHT OF YOUR TRIP? The whole trip was so incredible it’s really hard to pick out one specific highlight. The facilities at Liquor Lab were inspiring, the Beam Suntory stand and

“Maker’s Mark distillery is absolutely beautiful, so picturesque!” Bar Convent Brooklyn (BCB) experience were great for meeting new people, the bars in New York were terrific, and Kentucky is beautiful with some of the most picturesque distilleries in the world. Take your pick! WHAT DID YOU LEARN AT BCB? The hospitality scene in the US is huge. It’s like a whole other world. The number of professionals, cocktail bars and brands that are only within the US is crazy and probably comparable to the rest of the western world combined. However, there does seem to be a degree of separation between the US and the rest of the world, even in this digital day and age. I think it’s great that events like BCB are going towards bridging that gap. WHAT DID YOU LEARN ABOUT THE BRANDS YOU DIDN’T KNOW PRIOR? Maker’s Mark distillery is absolutely beautiful, so picturesque! Seeing in action just how manual so much of the

process still is today from the label cutting to the wax dipping was pretty crazy. It just goes to show how it doesn’t matter if a product is produced on a large scale or small scale, it’s those small little details that can make a brand like Maker’s Mark unique and high quality. Our tour guide, Courtney, was a legend. WERE YOU INSPIRED BY ANY VENUES OR TRENDS WITHIN THE USA? Seeing the facilities at Liquor Lab. The team and support when we were doing our prep, was incredibly inspiring. All over the world this kind of co-working spaces gives hospitality professionals access to equipment and facilities otherwise out of their reach. It is something hugely positive for the industry and something I hope to see more of in the future. There are some other great examples all over the world, The Crucible in London and Worksmith in Melbourne. HOW DO YOU FEEL NY DIFFERS TO AUSTRALIA AND OUR BAR SCENE?

New York has some amazing bars, which we all know about, but Australia equally has as much quality and diversity, even if it doesn’t get as much global recognition. The main difference for me is that Australia has embraced our more laid back culture and translated that into our best cocktail bars which tend to be less serious, but with the same emphasis on the quality of their New York counterparts. SUMMARISE THE EXPERIENCE AND YOUR JOURNEY OF TPB WITHIN THE INDUSTRY TO DATE. After being away living and working in London for five years, this year was the first year that I had the opportunity to enter The Perfect Blend. But over those years I’ve been watching from a distance the fantastic educational program that The Blend team puts on throughout each year, the competition and the amazing opportunities for the winners. It made me feel like I just had to enter and give it my best shot. The experience this year was incredible, getting up in front of 100+ people in your home state to present

was exhilarating. Then the Grand Final in Bali was so relaxed compared to some other competitions I’ve done, and it was great to have that downtime and alternative activities to make the most of the whole experience which you never usually get to do when its just fly in-fly out for one or two nights. New York and Kentucky was just the icing on the cake, just making it over to the Grand Final in Bali felt like I had already won. WHAT WOULD YOU SAY TO SOMEONE THINKING OF ENTERING THE PERFECT BLEND 2020? Just do it. Win or not, the networks, feedback, experience, and impression you leave will jump-start your personal and professional development immensely. If competitions are something you have always wanted to do, the only way is to throw yourself in the deepend and get the experience. The Apprentice Category gives you the chance to compete against other people of a similar experience level, so it doesn’t need to be so intimidating! FEATURE

MAX GIUDICE Apprentice Category Winner WHAT DID IT FEEL LIKE TO WIN THE PERFECT BLEND? Amongst so many inspiring and talented bartenders, it was an incredibly surreal moment and a dream come true to win The Perfect Blend. After months of hard work, study and drink development, it was immensely rewarding to come away with a win and demonstrate to myself the extent of what is achievable in this industry. WHAT WERE YOU MOST EXCITED ABOUT BEFORE THE TRIP BEING BAR CONVENT BROOKLYN (BCB) AND WORKING BEHIND THE BEAM SUNTORY BAR, VISITING VENUES, AND KENTUCKY VISITING THE JIM BEAM AND MAKER’S MARK DISTILLERIES? It sounds clichéd, but I was so excited about everything! From travelling to NYC and Kentucky to meet and work with amazing people, to having the opportunity to make cocktails at BCB for other bartending and booze nerds like myself, and visiting bars that played such a big role in sparking my interest in cocktail bartending. I couldn’t believe it (and it still amazes me!). After travelling to Bali and then to the United States through bartending, it is incredible the opportunity I have been given through The Perfect Blend. WHAT WAS THE HIGHLIGHT OF YOUR TRIP? It’s so hard to choose just one highlight, but when it comes down to it, I think the best part of the trip was the people I met 52

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that made the trip so memorable and inspiring. It was a great moment the night after BCB finished having a drink on a rooftop in Brooklyn looking over the Manhattan skyline with so many new friends that I’d made from all over the world that shared a passion for hospitality and bartending specifically, and one that I’ll never forget! WHAT DID YOU LEARN AT BCB? Being in the heart of NYC, I really got a feel for how alive and prosperous this industry is and the plethora of opportunities and pathways there are. Experiencing BCB lead to watching remarkable seminars, working with brand teams, meeting producers, getting an insight into some innovative and inspiring programs happening, and meeting people in the industry who I really admire. It was great pulling information from all these sources around me, and I really gained an understanding that there are so many pathways of success in hospitality.

Tim Laferla (left) and Max Giudice (second from left) with Hayley Morison and Fred Noe

WERE YOU INSPIRED BY ANY VENUES OR TRENDS WITHIN USA? I was inspired by venues such as Katana Kitten, Dante and Bar Goto. Although all these venues were immensely different, they each executed their concepts exceptionally well. It’s not often that you see venues that have an idea, and execute it down to the very last detail. From the “cafe” culture at Dante and its stunning décor, service, and extensively-well thought out drinks program, to the comfortably crammed and sophisticated atmosphere at Bar Goto concentrating on Japanese minimalism and high-quality through simplicity, to the super fun split-level bar at Katana Kitten full of personality, it was great to see venues achieve what they wanted. I think this created such a microcosm within a space

and generated an atmosphere that curated amazing experiences. It’s less common to see this in Australia probably due to the vastly smaller population.

attend to your every need. I think that the quality of bartenders and drinks in Australia is just as good and if not better than NY. Some of the best drinks I’ve had have been in Australian bars.

HOW DO YOU FEEL NYC DIFFERS TO AUSTRALIA AND OUR BAR SCENE?

SUMMARISE THE EXPERIENCE AND YOUR JOURNEY OF TPB WITHIN THE INDUSTRY TO DATE.

I don’t feel that the bar scene is that different. I think one of the main differences I noticed was the service relationships and resulting atmosphere that was created, as the staff are predominantly working for tips and want to impress. For the most part in Australian bars I’ve been to, my best experiences are those when the staff want to hang out and be your friend, as this creates the best relationships and leads to a great experience. Whereas in NY I felt that the service was more formalized and the staff were more there to

Challenging, inspiring, eyeopening, rewarding, fun, memorable, exciting, crazy. Not necessarily in that order! WHAT WOULD YOU SAY TO SOMEONE THINKING OF ENTERING THE PERFECT BLEND 2020. I would whole-heartedly encourage them! My experience from start to finish of TPB was immensely positive, and the journey played a big role

in developing my skills. Being an amateur in the industry, it was an amazing opportunity competing with others, developing relationships and meeting so many new people, learning so much, and challenging myself to push bartending beyond just a nighttime job. The Perfect Blend really inspired me to embrace the industry and all it has to offer, and I could not recommend it highly enough for anyone in the industry! ANYTHING ELSE YOU WISH TO SHARE! Just a HUGE thank you to all those who played a part in making TPB possible and creating such an incredible experience. To all the amazing bartenders I met and competed with, and to all my friends and family for supporting me on this amazing journey!

GUEST SHIFT AT BAR CONVENT BROOKLYN 2019 As part of The Perfect Blend prize, Tim and Max were able to experience Bar Convent Brooklyn (BCB). For the second year running, the two-day event is a space where exhibitors get to showcase their products to people in the industry. Attendees of the Expo are able to witness demonstrations, keynote speakers and panel discussion from leaders in the industry. During their time at BCB, Tim and Max had the opportunity to guest shift behind the Beam Suntory Bar. This allowed the guys to showcase their talent and curate drinks to other like-minded professionals and leaders in the trade. FEATURE

GINSPIRATION AT KOI REYNOLD POERNOMO ROSE TO FAME AFTER HIS EXPERIENCE ON MASTERCHEF, SO IT WAS A NO BRAINER FOR REYNOLD AND HIS BROTHERS RONALD AND ARNOLD TO FOLLOW THEIR DREAM AND OPEN KOI DESSERT BAR. WITH A LOVE FOR CREATING BEAUTIFUL, DELICIOUS AND TASTY DESSERTS, THE BROTHERS ALSO ENJOY COLLABORATING WITH BRANDS TO PUSH THEIR CREATIVE BOUNDARIES. TEAMING UP WITH ROKU GIN, THE BROTHERS AND THEIR TEAM CREATED TWO ROKU GIN COCKTAILS PAIRED WITH TWO DESSERTS.

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Reynold Poernomo, MasterChef Australiaâ&#x20AC;&#x2122;s Dessert King

KOI STARTED AS A DESSERT BAR BUT NOW ALSO HAS A GREAT DINING MENU. WHAT MADE YOU WANT TO EXPAND INTO DINING?

HOW DID KOI COME ABOUT AND WHERE DID YOUR LOVE FOR DESSERTS COME FROM? Reynold: My love for desserts started when I watched Zumbo on MasterChef. From here, I read a lot of cookbooks from Michelin starred chefs and saw how desserts could be so much more than just a baked cake. KOI started with my mum wanting to showcase her cakes and me wanting to do plated desserts, so we would collaborate a lot when it comes to flavour pairings, techniques and presentation.

FOR THOSE WHO HAVEN'T BEEN TO KOI, WHAT CAN THEY EXPECT ON THEIR FIRST VISIT? Reynold: We have an upstairs and downstairs area. Downstairs is more on the casual setting and features our colourful cakes. It's designed to sit down with family and friends and enjoy cake and coffee. Whereas, upstairs, we feature more of a dessert degustation where the desserts are much more interactive, playful and intricate within an intimate dining setting.

Reynold: We've always had a dining menu, but now there is more focus on this area, and we try to change it as often as possible. I have this creative urge, where I want to show more than just desserts. It completes the whole experience upstairs for night time. YOU'RE WORKING WITH ROKU GIN, HOW DID THE COLLABORATION COME ABOUT, AND WHY IS ROKU SUCH A GREAT FIT WITH KOI? Reynold: We connected with ROKU Gin through media and decided to collaborate, featuring five dishes with paired cocktails, two of which are with ROKU

Gin. It was the perfect fit. The flavour profiles of our desserts with ROKU Gin works so well together. THERE ARE TWO ROKU GIN COCKTAILS ON THE DEGUSTATION MENU. WHAT ARE THE COCKTAILS PAIRED WITH, AND WHY DO THESE FLAVOUR PROFILES WORK WELL TOGETHER? Ronald: The first dessert is Essence (green apple, yoghurt, grape, lime, chervil, Midori and sorrel). This dessert is paired with our ROKU Sencha cocktail (ROKU Gin infused with Japanese green tea). This paired really well with Essence in a way that it creates a mouthful feeling with freshness from the apple and grape. All this freshness is enhanced by the Sencha in the cocktail and created a clean finish and a slight bitterness. FEATURE

The second is Mosaic (geranium, beetroot, berries, blood peach and blood plum). This dessert is paired with ROKU Momo cocktail (ROKU Gin with white peach and citrus). The Mosaic dessert is very floral, fruity and earthy with a richness feel on the palate. To retain that rich and fruity feel we used white peach as the main ingredient in ROKU Momo and balanced with citrus, which creates a lingering peachy and rich after taste.

AS YOU MAY HAVE SEEN, BARTENDERS ARE BECOMING EVEN MORE CREATIVE THESE DAYS, DRAWING INSPIRATION FROM THE CULINARY WORLD TO MAKE THE MOST AMAZING DRINKS. WHAT ADVICE DO YOU HAVE FOR BARTENDERS WHO ARE DEVELOPING IN THIS SPACE (FOOD PAIRING OR CRAFTSMANSHIP RELATED)?

SHARE WITH US THE PROCESS OF CREATING THE FOOD AND COCKTAIL PAIRING. WHERE DID YOU DRAW INSPIRATION FROM?

Ronald: Do lots of trials and R&D. It is worthwhile to spend some time in the kitchen to learn from the chefs and their techniques used.

Ronald: We looked at the six elements in ROKU Gin and then looked at what ingredients go well with those elements. For example, Sencha and apple complement each other. In terms of the creation process, we did both at the same time and adjusted the dessert and cocktail to ensure it highlights the flavour profile that we wanted to achieve. 56

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IT HAS BEEN INCREDIBLE TO SEE KOI EXPAND FROM REVOLUTIONARY DESSERTS TO DINING AND NOW TO COCKTAIL PAIRING. CAN YOU SHARE WITH US WHAT'S NEXT ON THE AGENDA FOR KOI? Ronald: For KOI we are working on other collaborations. We love to collaborate with other brands (not just food). It pushes our creativity hat to a whole new level.

ROKU SENCHA GLASSWARE: Stemless wine glass GARNISH: Matcha rim and dried orange slice and mint spring INGREDIENTS: 30ml ROKU Gin (infused with sencha) 30ml Yuzushu 25ml Matcha syrup Top with tonic

ROKU Sencha

METHOD: Mix all ingredients (except tonic) into a shaker with ice, then shake. Double strain into stemless wine glass, top up with tonic and garnish with dried orange and mint spring

ROKU Momo

ROKU MOMO GLASSWARE: Wine glass GARNISH: Citrus slices (orange and lemon) INGREDIENTS: 30ml ROKU Gin 25ml White peach puree 20ml Fresh lemon juice 15ml Peach liquor 1 x Tbs. Orange jam Top with tonic METHOD: Mix all ingredients (except tonic) into a shaker with ice, then shake. Double strain into wine glass, top up with tonic FEATURE

A new era in industry leadership - join the conversation! THE GREAT EXCHANGE IS AN IMMERSIVE THOUGHT LEADERSHIP EVENT SERIES, BRINGING TOGETHER THE BEST MINDS IN THE BUSINESS TO DISCUSS THE TOPICS AND TRENDS THAT MATTER TO THE TRADE. Since starting out “The Exchange has come such a long way over the five years that it’s been running. We continue to evolve. We are so much more than a supplier solely selling booze. We strive to take things to another level. We’re trying to be at the forefront of what’s happening and be the drivers for positive change” explains Dan Beale, The Exchange National Business Manager. 58

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“In Australia, there are limited opportunities within the trade community to come together and celebrate the trends, innovations and issues in the industry. We have always wanted to create a platform that connects, supports and inspires local trade talent across Australia.” For the maiden lap around Australia in The Great Exchange event series, the theme of ‘Health

in Hospo’ was chosen to spark conversation and break down barriers within our industry. International guest speaker Tim Etherington-Judge (co-owner of Healthy Hospo) helmed the tour alongside a host of local talent in each city. Together, these industry leaders debated the health of the industry and shared their personal experiences, while

giving trade audiences the inspiration and tools to shape a better future for themselves and their peers. As the series progressed, clear themes emerged. Whether it be the role management play around health in the workplace, the benefits of a happy and healthy team to business success or how to look after yourself and your employees, the issues

LOCAL LEADERS PANEL SYDNEY: Julian Train, Sam Egerton, Shannon Rosie MELBOURNE: Shay Leighton, Caleb Baker, Orlaith Belfrage ADELAIDE: Raymond Matthews, Ollie Margan & Kate Rowlands PERTH: Brett Robinson, Claire Bass, Brie Maddox BRISBANE: Aaron Clark, Kwan Leigh Fong, Ceri Kidby-Salom

our industry faces are consistent irrespective of location. Above all, it was clear that genuine conversation and empathy within the trade community is a crucial factor in ensuring the health, longevity and success of the industry from both a personal and commercial standpoint.

CULTURE IS KING One of the most consistent things to be discussed across all states was the importance of culture; instilling a positive one and then setting the example from topdown. “At the Court (Hotel) what I’ve learnt over my time is how important the culture is, because our workplaces operate at the time when we would normally be

out socialising with our friends, our workplace takes that. We are one of the unique industries where we are the friendship group. We don’t get to clock off at 5 o’clock and go have a drink in places like this.” explains Brie Maddox in Perth. “The other thing I find that is really important when leading my team is, I need to show them as well that I’m not immune to having moments of my own. We’ve all broken down at the hotel, we’ve done massive renovations at the hotel, and at times I’ve been the one in tears. Or our senior manager has been the one in tears. We always have this thing of “if you fall, I’ll pick you up”. And if I fall, you’ll pick me up”. And that is invaluable. If you can instil that culture

in your staff, if you can take nothing else home from this but going back to the place that you work and looking at your culture and thinking, is this a good influence in my life? Make the place you work at a positive impact on your life. And then it will lead to better health outcomes, be it mental or physical.” Kate Rowlands in Adelaide also touched on the importance of setting values as a mentor of younger staff members just starting in the industry, “…one of the things that I’ve become really conscious of is moderation. And that my version of moderation is going to look very different from your version of moderation. Having that conversation within the workplace is very important.”

HEALTH STARTS AT HOME Shay Leighton, the organiser of Tough Guy Book Club, spoke passionately about having more real conversations during the Melbourne panel discussion. “The “Party Party Party” nature of the industry itself is something that we perpetuate. We’re the ones that say, “c’mon have another shot, another beer, let’s go out every night”. “In those times, when people aren’t able to look after themselves, we need to start acting like a community, not just start talking about ourselves like a community. We need to be more empathetic and more caring about the bartenders we work FEATURE

with and build relationships that are not just based around booze.” “But how do we broach that subject? How do we actually talk to each other about things that are not just “do you want another shot” or “how was the football game on the weekend?” It’s having better communication, having better conversations with each other. Tim Etherington-Judge builds on this saying, “the ‘are you okay?’ question is something that’s asked a lot, but something that needs to change is answering it honestly. Because so often we say ‘no I’m fine’ when things are not fine. The person asking is not there to judge you; they are probably genuinely quite interested. Be confident enough in that friendship or relationship to say “you know what? I’m not okay today. I’m a bit shit”. Have that conversation.” Brett Robinson in Perth shared some invaluable information on how he leverages governmentsubsidised support available via local GP’s. 60

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“I see my GP and have a mental health plan, which probably everybody in this industry should have. It gets you ten subsidised visits to a mental health practitioner, psychologist, to sit down and maybe have the conversations that you don’t have with your colleagues, with your partner, with your family. Because it’s hard to do it. Sometimes it takes someone who’s not involved in your life, to be able to say, “these are the things I’m struggling with, and they can give you some very simple answers.” “It’s one of the easiest things you can do. Once you start the discussion, it’s so much easier to keep it going. Get the conversation started. Write a list of things you know you can do a little bit better in your life, whether it be sleep, eat etc. and make that time for yourself. Once you start that process, it’s so much easier to keep it rolling.” Tim reinforced this message further by encouraging us to stay one step ahead. “Even if your

mental health is good, still do it! Preventative care is way better and way more effective than waiting until you get sick.” As owner/managers, you can play a crucial part in looking out for and putting in place systems to prevent or manage mental health issues within your business. However, it’s essential to recognise that this is not something you need to do alone, as Brett Robinson explained, “all of your staff are different, and treat them that way. Different people have different relationships in the workspace and make sure that the right people are looking out for one another. You can’t always be the one to see issues with everybody in your team, so don’t think you’re the person that’s going to fix everybody.”

THE ROLE OF MANAGEMENT Ollie Margan, the owner of Adelaide’s Maybe Mae, discussed the importance of strong mentoring and leadership during the panel. “When I made the decision four years ago (to move to management full time), it was a time when I made a fairly seismic shift in my direction in life, and one that was going to be bound to the lifestyle of hospitality.” “In my mind, there had to be a way that this was sustainable and didn’t have to be the lifestyle that I had been exposed to at the time. I think that I have a cultural, social and moral duty of care to make sure that there is a really positive workplace environment and a really open dialogue around these issues that are so inherent.”

Ollie also touched on the benefits of a happy and healthy team. “The other thing that I latched onto today is the other responsibility that I think anyone when they make that transition actually needs to assume, is fiscal responsibility. I’ve known a lot of great bar operators over the years, and I rarely hear people talk about it in this sense.” “I know that it costs me about $2,000 to train a new employee. If you say the average tenure is six months, then we are already at $6,000 in cost of workplace unhappiness.” “It’s never really spoken about as something that should be an investment yet if your dishwasher breaks or you need to get some new menus printed, no one bats an eyelid at dropping several thousand dollars on a problem like that. But when you have a staff member that’s not happy, or not in a good place, there seems to be a reluctance to acknowledge that a small

investment from a business point of view is all that’s required to fix that.”

everything, because every single day you’ll learn something new in this industry.”

WORKING TOGETHER

This even comes down to who should be managing the staff rosters. “For me it’s all about having trust in your teams, and that’s the biggest thing, I don’t write the rosters, they write the rosters, you trust in them that they’re doing the right thing for your business.”.

As the series drew to a close in Brisbane, Aaron Clark from The Ghanem Group shared his experience as a senior manager in a business with multiple venues and over 400+ staff. The key takeout? The importance and benefits of delegation. “When I first started with my company, we didn’t even have a marketing department, we didn’t have an HR department. Now we have a team of five in marketing. You’ve got to learn to delegate the right opportunities to them to get the business growing. With HR, they might have different reasoning. They might be telling us to cut wages, but they don’t understand on the ground level what it’s like for the staff, so I’m the voice of the people, so for me it’s constantly learning and evolving every day, and never think that you know

The most important thing above all Tim reminds us is “making sure you have a really strong separation between work and your time. Constantly checking your emails and constantly being at pseudo work all the time, even though you’re not at work and counting the hours, psychologically it has an impact.”

Aaron Clark agrees; “one of the biggest things that I’ve done, and I should do it again, I actually deleted my work email from my mobile phone and that was actually the best thing I ever did.”

LOOKING FORWARD “Health in Hospo is so timely and so important, now more than ever. The way the industry is looking, the number of hours people work, the drinks culture and status of mental health, it’s really making sure we take care of our most valuable resources which are our relationships with each other, and our relationships with our workplace. Ultimately, it’s about taking care of ourselves so we can enjoy the industry and have more fun together” says Cam Pirret, The Exchange NSW Brand Ambassador.

To learn more about The Great Exchange series and to become part of the conversation, follow The Exchange’s social channels below: FB: @theexchangeaustralia

IG: @theexchangeaus FEATURE

THE BIN CHICKEN

CHAMPIONSHIP 2019

THE HUMBLE IBIS IS AN UNSUNG HERO OF SUSTAINABILITY, REPURPOSING SCRAPS AND WASTE LONG BEFORE IT WAS COOL OR HIP, MAKING THE WORLD A BETTER PLACE ONE BIN AT A TIME. WORDS BY BRENDAN GREY (WA – THE EXCHANGE, AMBASSADOR) In conjunction with The Exchange the bar team at Mechanics Institute hosted The Bin Chicken Championship: an initiative to showcase how the best in the west can make zero waste drinks that are ridiculously delicious. Bar teams from Tiny’s, Long Chim and Who’s Your Mumma joined the crew from Mechanics Institute behind the stick for an hour each to showcase the latest

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in sustainable practices in the bar with an extra challenge. Each bar team was given a mystery box ingredient the week beforehand that they had to incorporate into their drink one way or another. Have a look at what these beautiful cats put together…

WHO WON/JUICY TIMES There were no winners or losers! Each team got a handcrafted trophy made from random broken bar gear, a sweet new outfit from the local op shop stencilled with the BCC logo and a chance to showcase some weird new ideas around sustainability and repurposing waste products. These techniques have since been implemented into each

bars operation systems. If you ask nicely, they’ll even make you their signature BCC cocktail. Everyone was in full swing with punters volunteering to get their clothes (and in one case body) stencilled with the BCC logo. The Mechanics Institute sanctioned the light vandalism that occurred.

Photo Credits: Atmohs Studio

Cocktail:

SHELL SHOCKED

Name of Competitor: Long Chim Bar Team - Dean Buchanan, Kaden Pool, Savanna McDonald Mystery Box Ingredient: Egg shells RECIPE: Glassware: Nick & Nora Garnish: Five spice oil with Kaffir lime distillate spray Ingredients: 60ml Eggshell infused ROKU Gin* 10ml Strawberry Gum Fiano 5ml Dry Vermouth *To infuse the eggshells into your spirit boil then cook your eggshells until crisp, grind into a powder and sous-vide with your spirit. The Calcium Carbonate in the eggshells acts as an alkaline flavour to counterbalance the acidic Fiano wine. Method: Stir and strain

Cocktail:

THIS IS HOW YOU GET ANTS

Name of Competitor: Mechanics Institute - Mark White, Claudia Morgan, Charlotte MacMaster Mystery Box Ingredient: Celery leaf RECIPE: Glassware: Rocks / Old Fashioned Garnish: Celery Oil rested on block ice and Ants on a log (celery stick with peanut butter and sultanas) Ingredients: 45ml Peanut Butter washed Jim Beam Black Label 5ml Port and Pedro Ximenez blend 5ml Salted Demerara Syrup Repurposed celery leaf oil Method: Stir down and pour over block ice resting the repurposed celery leaf oil on top FEATURE

Cocktail:

ALL THE SMALL THINGS

Name of Competitor: Tinyâ&#x20AC;&#x2122;s James Pennefather, Lachlan Robinson, Sarah Woolhouse Mystery Box Ingredient: Egg yolks RECIPE: Glassware: Fizz Garnish: 3 x drops of Aromatic bitters Ingredients: 30ml Jim Beam Black Label 3 x Bps. Sumac and preserved lemon curd (made using leftover egg yolks and preserved lemon husks) 2 x Bps. Vanilla ice cream 20ml Egg whites 20ml Acidic Riesling 10ml Amaretto Top with Soda Method: Combine ingredients in a NutriBullet or comparable blender, add three cubes of Hoshizaki ice and blend until the ice has incorporated. Pour into a chilled fizz glass and allow to settle before topping with soda. Cocktail:

OVER USED PICK UP LIMES

Name of Competitor: Whoâ&#x20AC;&#x2122;s Your Mumma- Jody Carmichael, Angus Neale Mystery Box Ingredient: Mint stalks and lime husks RECIPE: Glassware: Coupette Garnish: Mint lime crusta (made from combined and dehydrated lime husk zest and mint/ mint stalks) Ingredients: 45ml Jim Beam Black Label 20ml Vanilla syrup Fresh Strawberries and lime cordial (created from a lime husk stock). Method: Stir down ingredients and strain into crusted Coupette glass 64

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CHARACTER TA K ES TI M E.

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Best New International Cocktail Bar

MAYBE SAMMY at the 2019 Spirited Awards TALES OF THE COCKTAIL FOR 2019 HAS WRAPPED UP, ENDING WITH THE 13TH ANNUAL SPIRITED AWARDS. THOUSANDS OF INDUSTRY PROFESSIONALS FLOCK TO NEW ORLEANS EACH YEAR TO PARTAKE IN WHAT HAS BECOME ONE OF THE INDUSTRYâ&#x20AC;&#x2122;S MOST SIGNIFICANT AND MOST RESPECTED TRADE FESTIVALS. THE WEEK-LONG CELEBRATIONS GIVE BRANDS, BARTENDERS, DISTILLERS AND SPECIALISTS THE CHANCE TO SHOWCASE THEIR PRODUCTS AND TO ATTEND TRAININGS, SEMINARS, TASTINGS AND SPECIAL EVENTS.

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It’s a night where the industry come together to celebrate the most recognised in their field for their achievements. Bringing it home to Australia for 2019 is Sydney venue Maybe Sammy, who took out Best New International Cocktail Bar. World’s Best Bar was titled to Dante. Naren Young, creative director mentioned, “It was all pretty surreal, to be honest. While we thought it was possible, it was still a complete shock. We’ve all worked extremely hard to create a bar that resonates with people. If that results in some big awards that validates our relentless pursuit of excellence, then we’ll take it”. “A big award like this feels great and can often open up many more doors and creates a new dialogue with various brands. It’s mostly amazing for our team, especially the younger kids. Having “World’s Best Bar” on your resume surely can’t hurt. But moreover, it means that we need to keep pushing harder every day and not rest on our laurels. People are watching us now more closely than ever and analysing everything we do. The pressure is on”. Full list of winners from the 2019 Spirited Awards during Tales of the Cocktail revealed below:

SPECIAL AWARDS • World’s Best Bar: Dante (New York, NY) • Helen David Lifetime Achievement Award: Javier De Las Muelas • Philanthropy Award: Speed Rack • Timeless American Award: Napoleon House (New Orleans, LA) • Timeless International Award: El Floridita (Havana, Cuba)

Naren Young, Creative Director of Caffe Dante in New York

GLOBAL CATEGORIES

INTERNATIONAL CATEGORIES

• Best Bar Mentor: Ivy Mix and Lynnette Marrero • World’s Best Cocktail Menu: Trick Dog (San Francisco, CA) • World’s Best Spirits Selection: Atlas Bar, Singapore

• International Bartender of the Year: Monica Berg (Tayēr and Elementary, London, United Kingdom) • Best International Brand Ambassador: Joe McCanta, Grey Goose • Best International Bar Team: Licorería Limantour (Mexico City, Mexico) • Best International Cocktail Bar: Atlas Bar, Singapore • Best International HighVolume Cocktail Bar: Schumann’s Bar (Munich, Germany) • Best International Hotel Bar: Manhattan at Regent Singapore, Singapore • Best International Restaurant Bar: Hawksmoor Spitalfields (London, United Kingdom) • Best New International Cocktail Bar: Maybe Sammy (Sydney, Australia)

AMERICAN CATEGORIES • American Bartender of the Year: Julio Cabrera (Cafe La Trova, Miami, FL) • Best American Brand Ambassador: Tim Cooper, Fords Gin • Best American Bar Team: Herbs and Rye (Las Vegas, NV) • Best American Cocktail Bar: Attaboy (New York, NY) • Best American High-Volume Cocktail Bar: Herbs and Rye (Las Vegas, NV) • Best American Hotel Bar: Compère Lapin at The Old No. 77 Hotel & Chandlery (New Orleans, LA) • Best American Restaurant Bar: Dante (New York, NY) • Best New American Cocktail Bar: Katana Kitten (New York, NY)

WRITING & MEDIA CATEGORIES • Best Cocktail & Spirits Publication: SevenFifty Daily

Stefano Catino co-owner of Maybe Sammy

• Best Cocktail & Spirits Writer: Robert Simonson, The New York Times, Imbibe Magazine, PUNCH • Best New Cocktail or Bartending Book: Cocktail Codex: Fundamentals, Formulas, Evolutions by Alex Day, David Kaplan, and Nick Fauchald • Best New Book on Drinks Culture, History or Spirits: A Drinkable Feast: A Cocktail Companion to 1920s Paris by Philip Greene • Best Broadcast, Podcast or Online Video Series: Bartender at Large FEATURE

Ago Perrone of The Connaught DIRECTOR OF MIXOLOGY AT THE CONNAUGHT BAR AN INDUSTRY LEGEND, AGO PERRONE, SHARES HIS LIFELONG CAREER STORY WORKING AND BUILDING SOME OF THE BEST BARS IN THE WORLD.

IN YOUR PREVIOUS LIFE, YOU WERE A PHOTOGRAPHER. WHAT DREW YOU TO HOSPITALITY?  Photography has been a lifetime passion that unexpectedly led me to bartend. It was a bit of a lucky accident. Back in the days, I had decided to enrol in a photography college in my home town in Lake Como and to fund the course I started bartending. I was quickly drawn in. I was fascinated by the whole vibe of the hospitality industry. I discovered how much creativity and personal input I could apply to the profession. Photography is still very much a prominent interest, and I seize every opportunity to continue looking at the world through my camera lens, whether during my travels or at the bar.   68

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YOU LANDED INTO LONDON IN 2003, WHAT WAS YOUR PLAN THEN?  After a period working across bars in Lake Como, I decided to integrate my spontaneous and passionate flair for bartending with some professional training. After a course at the 3F American Bartending School I thought the next right step would be to go and gain some international experience, so I flew to London. I thought I would give the city six months, just the time to learn and see what the innovative bar scene there had on offer. I would have never thought that 16 years down the line I would still be here and call London home.   WHERE WERE YOU BEFORE THE FAMOUS AND HIGHLY

AWARDED THE CONNAUGHT BAR, MAYFAIR?  Salvador & Amanda in Soho was where I first started in London. There I had the chance to come across some of the industry’s most legendary bartenders and become part of that amazing community, and family, of incredibly inspiring professionals. The next move was Dusk in Battersea, arguably the hottest bar in South London at the time. Under the guidance of Nidal Ramini, I found a fertile ground to nurture my drive. It did not take long before I got hooked with cocktail competitions and big projects such as the opening of Montgomery Place in Notting Hill. At Montgomery Place, I really came into my own, developing my personal taste

and touch for modern classics. The visibility I gained, alongside flattering accolades such as CLASS Bartender of the Year in 2006, caught the attention of Galliano and established our long-standing collaboration and paved the way for the lifechanging role at The Connaught.   YOU WERE BROUGHT ON BOARD TO OPEN THE NEWLY REFURBISHED THE CONNAUGHT HOTEL, DESCRIBE THIS EXPERIENCE?  After two years at Montgomery Place, I was approached by The Connaught. The hotel’s F&B manager and the future bar manager came to see me at Montgomery Place. I still recall how they laid the plans out on the bar while I was on duty.

When I went to visit them at the hotel and saw The Coburg Bar and what The Connaught Bar would look like. I thought that wouldn’t be my pair of shoes. At the time, I had never worked in a hotel bar, so I didn’t know what the role would entail nor the expectations linked to it. However, I felt right away The Connaught was never meant to be just another hotel bar. Creativity and innovation were going to be at the centre stage integrated with the impeccable and classy service of a five-star establishment. To me it was clear that it would be something unique and never-seen before, and that’s where I saw a real opportunity. The beginning was crazy with lots of positive challenges that made us grow day after day. We had to put together a drinks list that would go beyond expectations, surprise guests and open the doors to a new generation of drinkers, while staying true to the inherent elegance of the hotel.   HOW DID YOU FIRST SET UP THE BAR/ SPACE AS TO WHAT IT IS NOW? WHAT ORIGINAL IDEAS / CONCEPTS DID YOU PUT INTO PLACE?  The new Connaught Bar space carried the distinctive mark of David Collins’ luxury interiors. We had to build our area, keeping that in mind while also thinking about the equipment and facilities necessary to bring to life an innovative standalone bar. I designed the back bar and the bar station - which has stayed the same for over ten years and has only been replaced in June 2019 - with a functional and practical mindset. I planned the fridges behind the bar with a special drawer  in order to always

Ago Perrone (left), Director of Mixology at The Connaught Bar with Giorgio Bargiani Photo Credit: Niklas Halle’n

have the freshest ingredients at disposal, as well as two freezers  to cool the glassware. I planned a multifunctional preparation area in the back to craft both hot and cold infusions. We were also the first hotel bar to have an ice ball moulder, and we sourced a full set of Japanese tools. Once everything was set up, we started, and the first couple of years were packed with learnings. It was all about adapting, tweaking and tailoring our service and cocktail making according to the feedback of our guests, hotel staff and industry peers. For example, when we designed our signature Martini and Bloody Mary, we infused them with unique elements to make them stand out from the classics that drinkers couldn’t find anywhere else. However, we had no idea they would become our best-sellers, so we had to adapt to the delivery of big volumes of these serves.

YOUR TEAM HAS WON AN EXTRAORDINARY AMOUNT OF AWARDS. CONGRATULATIONS. CAN YOU SHARE WITH US THE CULTURE AND DAY TO DAY BEHIND THE SCENES WITH THE TEAM?  Since day one, The Connaught Bar team has been key to the making and success of our bar. I have always been surrounded by great professionals who have an incredible dedication to hospitality and believe in what we do in our bar; from Erik Lorincz and Santino Cicciari in the early days, to Rusty Cerven and current key team members such as Giorgio Bargiani and Maura Milia, all who have been at The Connaught for many years, as well as Riccardo Semeria, who joined us as junior mixologist, left to travel the world and came back as Bar Manager today. At The

Connaught, we instil passion for five-star mixology and hospitality to keep the highest professional standards while giving everyone the opportunity to grow within the team and develop their own style and personality. For these reasons, I think that The Connaught Bar distinguishes itself from other bars for retaining talent. We have a mission to deliver a worldclass drinking experience while leaving a mark in our guests’ memory; not only through our signature drinks but also through the way we welcome and accompany them during their stay at the bar. To achieve this, the whole team come into play with no exception. We work closely together, almost like a family, supporting each other and constantly communicating to deliver a strong cohesion and harmony which translate into a flawless service.  FEATURE

YOU ARE AN ADVOCATE OF THE VALUES EMBODIED BY THE  TRULY AUTHENTIC ITALIAN BRAND GALLIANO, AND BEING ITALIAN, THIS IS RATHER FITTING. WHAT DOES THIS ENTAIL?  Galliano was one of the first brands to approach me when I was still at Montgomery Place. It was rather flattering to see such an authentic brand believing in what I was doing. I find Galliano, and I always shared the same values. I was brought on board to support the relaunch of Galliano L’Autentico at a time when the discovery of the forgotten classics was very hot on the scene. It was a pleasing feeling to become almost a spokesperson and the face of a product that is strongly rooted in my home country and craft drinking culture. I had the chance to travel the world to share my passion for mixology and hospitality as well as my blend of Italian and British approach to bartending. Not only has it been a journey of sharing, it has also meant discovering, connecting and finding new sources of inspirations from countries, people and produce all over the world.  WHAT IS IT YOU LOVE ABOUT GALLIANO?  I was first intrigued by the beauty of the liquid. The taste complemented the charm of the bottle of L’Autentico,  which reminded me of ancient apothecary products. Then I had the chance to visit Maraschi & Quirici in Turin, where Galliano is produced with the same care and commitment to quality since 70

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its inception in 1896 in Livorno. The way they produce Galliano is overwhelmingly inspiring. It’s produced with traditional equipment dating back 200 years, and the entire process is artisanal. Automation comes into play only at the end for quality and stock checks. Their commitment to the tradition and authentic flavours of Italy is not a limit though. There’s been a lot of experimentation in order to innovate and craft new products. I am thinking of Galliano Ristretto that is not just a coffee liqueur, but an espresso liqueur, therefore a piece of Italian culture.

WHAT OPPORTUNITIES DOES GALLIANO GIVE YOU AS AN ESTABLISHED ADVOCATE OF THE BRAND?  The long-standing collaboration with Galliano has represented a great opportunity for me to bring my experience and passion for hospitality abroad, alongside The Connaught Bar culture. With Galliano we have been working to spread the best of Italian authentic flavours and approach to fine drinking to the community of bartenders and to drinkers alike all over the world. The producers, Maraschi & Quirici, in Italy, have been an outstanding source of inspiration and knowledge for me, therefore it’s been a mutual exchange of trust and enthusiasm.   CAN YOU SHARE WITH US ANY EXCITING PLANS FOR 2020?  2020 is going to be another exciting and busy year. After 11 years of activity at The

Connaught we’re really set in stone. We have cemented a solid service and signature cocktail style, so we will continue to hold our high standards while working with partner brands and industry professionals to experiment and innovate. Spreading The Connaught Bar culture around the world will still be one of our key objectives, and I am looking forward to visiting Australia again with Galliano. Australia has many amazing bartenders who have boosted a vibrant bar scene, so it will be a pleasure to share my experience with them and discover local trends, new cocktails and produce. It is going to be an exciting opportunity to amplify my dedication to this industry and inspire bartenders and drinkers with lots of events involving trade, consumer and media.

WHEN DO YOU BEST ENJOY GALLIANO, AND HOW DO YOU RECOMMEND DRINKING/ CONSUMING GALLIANO?  We always refer to Galliano as a famiglia because throughout the years, we have been working closely together to create a range of flavours that can make any moment or occasion truly special. Galliano L’Autentico has a  vibrant herbaceous nature with a distinctive spiciness, anise hint and a  strong body. This liqueur is suitable for a variety of drinks from aperitif to digestive and refreshing, fruity serves. Its complexity makes it a perfect ingredient for my signature Mulata Daisy, a modern classic now, served across 30 bars all over the world

after winning a global cocktail competition. For easy home use I would suggest L’Autentico with ginger beer and a fresh squeeze of lime. If you prefer a lighter taste, try to swap it for Galliano Vanilla. Galliano Vanilla is also a great ingredient to convey a stronger character to the Mimosa – grapefruit juice and prosecco – which is ideally enjoyed over brunch.

Galliano Ristretto stands out when compared to other coffee liqueurs. It’s an espresso liqueur with its Arabica and Robusta blends offering a perfect balance of bitter and sweet beans which make it a versatile cocktail  ingredient. Use its complexity in long drinks - for example in wine-based cocktails or cobblers for an amazing length of flavour. Ristretto is also ideal in one of the big classics, the Espresso Martini. I love mixing coffee cocktails as I reminisce of the first time I took a cocktail shaker in my hands to make a ‘caffè shekerato’ – shaken coffee – in a small classic bar in the heart of Como. With Galliano, I can elevate the experience and play with the flavour combinations of my drink – for example to give it more nuttiness I use Galliano Amaretto, and for a more refreshing finish I like Galliano Sambuca, which is also a classic pairing in Italy. LIVING IN LONDON…WHAT DO YOU MISS ABOUT ITALY AND THE CULTURE?  What really strikes you when travelling around Italy is the endless array of local produce you can encounter and the local

Ago Perrone (right) and Giorgio Bargiani Photo Credit: Niklas Halle’n

knowledge and taste for craft. Each region, county, and even the tiniest area has some unique products and a peculiar savoirfaire that distinguish them from their neighbour producers 10km away. The richness and diversity of the landscape and wildlife, together with the highly fragmented and diverse cultural heritage across Italian regions, makes it possible for every artisanal product to be specific and unique to that singular territory – be this a distillate, a variety of vegetable or a cooking method or tool.

ITALIAN CULTURE IS ALL ABOUT THE APERITIVO AND  DIGESTIVO MOMENT. SHARE WITH US A SIGNATURE SERVE OF GALLIANO, FOR EACH OCCASION.

GALLIANO MIMOSA 20ml Galliano Vanilla 30ml Fresh grapefruit juice Top with prosecco

Aperitivo Serves:

ESPRESSO MARTINI 20ml Galliano of choice (L’Autentico, Vanilla, Amaretto or Sambuca) 20ml Galliano Ristretto 20ml Vodka 1 x Shot espresso coffee 1 x Dash Sugar syrup

ITALIAN STORM 30ml Galliano Vanilla 30ml Light rum 10ml Fresh lime juice Ginger beer Garnish with a lime wedge

Digestive Serves:

A Connaught Bar’s Signature by Ago Perrone: WOOD 30ml Barsol Pisco infused wild cherry bark 10ml Aged Rum 15ml Galliano Aperitivo or Italian bitter 45ml Americano Cocchi 10ml Catuaba bark syrup 10ml Galliano Ristretto Grapefruit and Rosemary London essence tonic FEATURE

HOW TO GALLIANO

GALLIANO TEAMED UP WITH THE CREW AT MAYBE SAMMY TO CREATE AUTHENTIC ITALIAN COCKTAILS. THESE COCKTAILS HAVE EMBRACED EVERYTHING GREAT ABOUT THE BRAND - SOPHISTICATION, ELEGANCE AND TRUE CRAFTSMANSHIP.

MIMOSA Glassware: Champagne flute Ingredients: 30ml Galliano Vanilla 30ml Fresh grapefruit juice Prosecco Method: 1. Add Galliano Vanilla and grapefruit juice 2. Top with Prosecco

HOW TO

GALLIANO HOTSHOT Glassware: Shot Glass Garnish: N/A Ingredients: 15ml Galliano Vanilla 15ml Hot espresso 15ml Cream Method: 1. Add 15ml Galliano Vanilla to glass 2. Gently layer 15ml hot espresso on top 3. Add 15ml cream as the final layer 4. Serve

CAFĂ&#x2030; AMARETTO Glassware: Coupette/Martini Garnish: Three floating coffee beans or a piece of biscotti Ingredients: 15ml Galliano Amaretto 30ml Galliano Vanilla 45ml Chilled espresso coffee Method: 1. Add all ingredients into a cocktail shaker with ice 2. Shake hard 3. Strain into chilled glass 4. Garnish with three coffee beans

HOW TO

AFFOGATO Glassware: Old Fashioned Garnish: 3 x coffee beans Ingredients: 30ml Galliano Ristretto 1 x Scoop of vanilla ice cream Method: 1. Add 1 scoop of ice cream to a glass 2. Pour 30ml Galliano Ristretto on top and garnish

RISTRETTO MARTINI Glassware: Coupette/ Martini Garnish: 3 x Coffee beans Ingredients: 30ml Russian Standard Original Vodka 30ml Galliano Ristretto 30ml Chilled espresso coffee Method: 1. Add all ingredients to shaker with ice 2. Dry shake/wet shake (Make sure itâ&#x20AC;&#x2122;s hard to create foam layer) 3. Strain into a chilled glass 4. Garnish with 3 x coffee beans

HOW TO

AMARETTO SOUR Glassware: Rocks/Old Fashioned Garnish: Lemon zest Ingredients: 50ml Galliano Amaretto 25ml Freshly squeezed lemon juice 15ml Egg white Dash of Australian Bitters Co. Aromatic Bitters Method: 1. Add all ingredients to a shaker with ice 2. Dry shake / wet shake (Make sure itâ&#x20AC;&#x2122;s hard to create foam layer) 3. Fine strain into a glass with fresh ice 4. Garnish with lemon zest

HOW TO

TORINO NEGRONI Glassware: Rocks/Old Fashioned Garnish: Orange twist/zest Ingredients: 30ml Galliano Vanilla 30ml Sipsmith London Dry Gin 30ml Campari Method: 1. Add all ingredients into mixing glass with ice 2. Stir gently to obtain optimal dilution 3. Strain into Rocks glass over fresh quality ice 4. Garnish with orange zest

SHORT SERVE ALONGSIDE COFFEE Glassware: Shot glass Garnish: Coffee beans (optional) Ingredients: 30ml Galliano White or Black Sambuca Cup of black coffee Method: 1. Pour 30ml Galliano into a shot glass 2. Serve with a hot coffee

HOW TO

ITALIAN STORM Glassware: Highball Garnish: Lime wedge Ingredients: 30ml Galliano Vanilla 30ml Light rum 10ml Fresh lime juice Ginger beer Method: 1. Fill glass with ice 2. Add Galliano, rum and lime juice 3. Top with ginger beer 4. Stir and garnish

HOW TO

Sipsmith Winter Escape at The Rook

THE ROOK, LOCATED ON YORK STREET AND ONE OF SYDNEY’S LEADING ROOFTOP BARS RECENTLY HAD A MAKEOVER. IN CELEBRATION OF THE FRESH NEW LOOK AND THE RECENT WINTER MONTHS, THE VENUE PARTNERED WITH SIPSMITH TO LAUNCH ‘HOT GIN ROOF’ - AN EXCLUSIVE GIN MENU FEATURING TEA-INSPIRED COCKTAILS. READ ON AND BE INSPIRED BY THESE SIPSMITH WINTER WARMERS.

VACUUM POT COCKTAILS Add all liquid ingredients to the bottom flask and all solid flavouring agents to the top infusion chamber. Method: Using the blow torch, heat the base of the Vacuum Pot continuously. The liquid will siphon into the infusion chamber and begin to infuse. A barspoon may be used to mix and encourage infusion. After 30 seconds, remove the heat and allow the cocktail to siphon back down into the lower chamber. Remove the infusion chamber being careful not to burn yourself and pour into a teacup. Garnish cocktail. 78

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BERRYLICIOUS

HOT GINSMITH

Garnish: Grapefruit peel

Garnish: Dash of cream and a square of Lindt sea salt caramel chocolate

Ingredients: 45ml Sipsmith London Dry Gin 20ml Sugar syrup 100ml Boiling water Infusion Chamber: Small handful of mint, slightly bruised 2 x Slices of ginger 1 x Grapefruit peel 2 x Heaped barspoons T2 Very Berry Fruitea

Ingredients: 30ml Sipsmith London Dry Gin 15ml Banana liqueur 20ml Salted caramel syrup 100ml Boiling water Infusion Chamber: 1 x Tea bag of Twinnings vanilla emptied 1 x Large pinch of cacao nibs 2 x Slices dehydrated banana

TEA TIME Garnish: Half a dehydrated orange wheel and star anise Ingredients: 30ml Sipsmith London Dry Gin 15ml Sipsmith London Cup 20ml Sugar syrup 100ml Boiling water Infusion Chamber: 2 x Heaped Bsp. T2 French Earl Grey Tea 1 x Cinnamon quill 1 x Star anise 1 x Slice of orange

CUPPA JOE Garnish: Raspberry cream from cream siphon and dehydrated raspberries Ingredients: 15ml Sipsmith Sloe Gin 15ml Sipsmith London Dry Gin 15ml Belsazar Red Vermouth 20ml Sugar Syrup 100ml Boiling water Infusion Chamber: 3 x Heaped Bsp. coffee 3 x Crushed raspberries

BLAZERS Non-classic approach to the original Blue Blazer - served over crushed ice, served in a brandy balloon glass. Method: Add all ingredients except garnishes into a blazing pot. Best to keep all ingredients at room temperature to make ignition easier. Take a Brandy Balloon, add a handful size of crushed ice and place the garnish on top of the ice. Using the blow torch ignite the cocktail in the blazing tin, if the mixture doesnâ&#x20AC;&#x2122;t stay alight use the torch to heat the tins from the base and try again. Once steadily alight, carefully pour cocktail from one tin to the other 3-5 times before carefully pouring the flaming drink onto the crushed ice and garnish inside the glass. Stir it to chill the ingredients and present to the customer.

WILD FIRE Garnish: Edible flowers Ingredients: 30ml Sipsmith London Dry Gin 15ml Massenez Poire Williams 15ml Dolin Chamberyzette 10ml Elderflower cordial FEATURE

FIRE & ICE

SPICED PLUM

Garnish: Grapefruit peel

Glassware: Coupe

Ingredients: 30ml Sipsmith London Dry Gin 15ml Ginger Vermouth 30ml Raspberry Campari 20ml Green Chartreuse 10ml Rosemary syrup

Garnish: Dehydrated plum

COLD COCKTAILS GINGER APPLE FIZZ Glassware: Ribbed Rocks Garnish: Grated nutmeg Ingredients: 15ml Sipsmith London Dry Gin 15ml Sipsmith Sloe Gin 15ml Sipsmith London Cup 15ml Ginger syrup 20ml Fresh lime juice 30ml Apple juice 1 x Egg white Dirty Tonic to top Method: Add all ingredients except tonic and nutmeg to shaker. Dry shake hard then add ice and shake to chill. Double strain into a chilled rocks glass. Top with tonic. Garnish with a few grates of nutmeg over the top of the foam. 80

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Ingredients: 30ml Sipsmith London Dry Gin 15ml Sipsmith Sloe Gin 15ml Bols White Cacao Liqueur 20ml Fresh lemon juice 15ml Spiced syrup 3 x Bsp. plum puree 3 x Dash plum bitters Method: Add all ingredients to shaker and shake over ice. Double strain into a cinnamon sugar-rimmed coupe glass.

MR & MRS SMITH Glassware: Coupette Garnish: Fresh lavender flower Ingredients: 15ml Sipsmith V.J.O.P. 10ml Sipsmith London Cup 25ml Averna 10ml Cherry Heering 15ml Fresh lemon juice 15ml Blueberry shrub 7.5ml Sugar syrup 1 x Dash lavender bitters 10-15ml Egg white

Method: Add all ingredients to a cocktail shaker and dry shake to develop a creamy foam with the egg white. Add ice and shake again to chill. Fine strain into a chilled coupette glass.

COLD BUTTERED GIN Glassware: Ribbed Rocks Garnish: Orange peel Ingredients: 60ml Brown Butter Sipsmith London Dry Gin 10ml Spiced Syrup 2 x Dash black walnut bitters Method: Stir all ingredients over ice and strain into a chilled glass over a large block of clear ice.

GRANMAâ&#x20AC;&#x2122;S KISS Glassware: Ribbed Rocks Garnish: Tarragon sprig Ingredients: 45ml Sipsmith London Dry Gin 15ml Sipsmith London Cup 10ml Fresh lemon juice 20ml Tarragon syrup 1 x Bsp. Absinthe Method: Add all ingredients to shaker and shake over ice. Double strain over ice into a chilled rocks glass. Top with berry foam* *Foam Method: Take 300mls of 1:1 sugar syrup and place over medium-low heat. Once the syrup reaches 80 degrees, add 20g of a fruity hibiscus tea (we prefer T2s Very Berry Fruitea) and allow to infuse in sugar syrup for 10 minutes on heat and a further 10 minutes off heat until syrup takes on a deep red colour and fruity aroma. Add 45ml of fresh lemon juice and mix well. Once the temperature has dropped to room temperature, fine strain syrup. Dissolve 3.2g of gelatine powder in 100ml of hot water and strain into hibiscus berry syrup. Pour all ingredients into a cream siphon and charge twice with 2 x NO2 bulbs. Chill preparation and use as instructed. FEATURE

LET THE GOOD TIMES ROLE JARED HUK CO-OWNER OF HOSPITALITY GROUP ‘GOOD TIMES ONLY’ CAUGHT THE HOSPITALITY BUG AT THE RIPE OLD AGE OF 18. WORKING AT A NUMBER OF VENUES ALONG THE EAST COAST AND A STINT OVERSEAS, HE IS BACK ON HOME TURF, CALLING WOLLONGONG HOME AGAIN. WE CAUGHT UP WITH JARED TO TALK ABOUT HIS DEDICATION TO SUSTAINABILITY AND HIS LATEST VENUE BIRTHS AND DEATHS, A MINIMUM WASTE GIN BAR IN WOLLONGONG’S CBD. YOU’VE TRAVELLED AND LIVED IN MANY CITIES FAR AND WIDE, SHARE WITH US YOUR BACKGROUND AND HOW YOU ENDED UP IN WOLLONGONG. I grew up here on the south coast in a small town called Shellharbour about 20 minutes south of Wollongong. My first hospo job was at the Ocean Beach Hotel in Shellharbour. At 18 I moved to Wollongong, before relocating to the Gold Coast where I worked the nightclub scene. Here I met a great bunch of Canadian guys so when they went home, I followed and spent a year travelling around Canada. Upon return, with a new appreciation for the snow, I moved to Jindabyne for a snow season, working nights in a little cocktail bar at The Perisher Manor where I met another Canadian. After the seasoned finished, we decided to backpack up the east coast for four months, reaching Cairns, where I spent the next nine months working the cocktail section of a Mexican restaurant. Missing the city, I moved to Melbourne where I didn’t do much except drink and eat a lot plus I was able to experience the Fat Duck when it was there. That was amazing and truly inspirational. In a bit of a lull with hospo work I decided to go to University to study Marine Science (specifically fisheries management). I grew up fishing and had slowly watched fish populations decline, so I wanted to do something about it. Deciding it was probably too late for fisheries management, I moved to aquaculture because if we culture our own fish then we don’t need to touch the natural fisheries and they can recover. At Uni I started working at a Hatted restaurant, this 82

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was really where my cocktail skills developed the most, and was able to work with some extremely talented and inspirational chefs. Here I was able to experiment in the kitchen with all the savvy kitchen equipment. I’ve learnt more about technique and flavour from chefs than I have from any bartender. After three and a half years with Seasoned, I then took a venue manager job for Josh Agostino at Hooch & Fellow. On holiday, passing through Wollongong I decided to stop to see what was new. Starting the night out at Howlin’ Wolf with a few mates, Ben, Scott and Luke, we began workshopping the idea to open a cocktail bar together. That was in November, I moved back in February and we opened Births and Deaths the following November (2018). And now Wollongong is home again. TELL US ABOUT YOUR NEW VENTURE (WELL...NINE MONTHS OLD) BIRTHS AND DEATHS. We are a gin cocktail bar with a big focus on sustainability, Australian spirits and native produce. We have just over 100 gins on the backbar of which 90 per cent are Australian. We also have a nice little collection of quality Australian whiskies, vodkas and rums. We offer rotating craft beer and wine options as well as food, including share plates and jaffles with the majority of ingredients all made in-house. WHAT IS IT ABOUT WOLLONGONG AND THE COMMUNITY THAT YOU LOVE? Wollongong has always had such a multicultural community, that they all kind of blend into one to become this culture that can’t be found anywhere else.

The bar community is great. There is no pretentiousness and it’s way more chilled than some places, especially the big cities. There are so many young kids keen to learn; it’s exciting to see. That’s why we get great turnouts to industry events because people appreciate it when they get a chance to do stuff they would normally have to travel to Sydney to see. HOW HAS IT EVOLVED IN THE LAST FEW YEARS? When I left Wollongong 11 years ago the scene was dominated by big clubs and the same management group that had a monopoly on Wollongong’s nightlife. Now it’s thriving with small bars popping up everywhere as well as a couple of breweries and distilleries. Another gin bar opened the same day we did, and we didn’t even know about it, that’s how much is going on! YOU’VE MENTIONED SUSTAINABILITY IS IMPORTANT, HOW DO YOU INCORPORATE THIS INTO YOUR VENUE? Absolutely, my passion for sustainable practices comes from my years at Uni. It was a significant focus of my degree to develop sustainable farming methods. Our first menu was all about the Births and Deaths of ingredients; every ingredient was reused into another drink or made using the waste from our food menu. For example, we had a beetroot relish on the food menu. I used the leftover beet skins to make a syrup for what became my favourite drink on the menu called The Good Root, good for the environment and made of beetroot. We use metal straws; we make our own washable reusable coasters; we use all the leftover citrus husk and pineapple skins from all three venues to make oleos and shrubs that go into our drinks. We are also conscious of where our produce comes from. Our current menu uses all native ingredients that have been ethically sourced by aboriginal communities throughout Australia, helping to give money back to these regional areas. We also look at our packaging, for example, we stopped our dry cleaners unnecessarily wrapping all our stuff in plastic, same goes with our main fruit supplier. We are constantly developing new methods to reduce our waste to an absolute minimum.

We also look at our packaging, for example, we stopped our dry cleaners unnecessarily wrapping all our stuff in plastic, same goes with our main fruit supplier. HOW DO YOU CREATE OR CONCEPTUALISE NEW COCKTAILS ON YOUR MENU? IS IT A COLLABORATIVE PROCESS, OR DOES YOUR TEAM LEAD THIS? At first, it was me, but now we have a couple of menus under the belt it has become a collaborative process between all the staff. Some drinks we have worked on together; some are straight-up staff member drinks. Now with our new menu dropping in two weeks, I can’t say any of the drinks were created by myself. Tom Opie has been killing it, he has a banging palate and so much passion for trying new stuff; he will be a future star. HOW DO YOU KEEP YOUR TEAM ENGAGED AND MOTIVATED, DRIVING THEM TO CHALLENGE THEMSELVES?

would be Tim Philips. I admire his outlook on cocktail making and bartending in general and everything they do at Bulletin Place. WHAT DO YOU THINK THE INDUSTRY NEEDS MORE OF? More support from the government. Trying to open a venue these days is costly and requires so much red tape between that and the non-stop changes to liquor laws, especially in NSW and QLD. It’s becoming a bit of a farce. I am loving the rise of the speciality bars over the last ten years, especially small bars. I don’t know if Cantina OK! would have made it ten years ago, but it’s killed it since opening and deservedly so. It’s just passionate people sharing what they love, and that’s what it’s all about. WHAT’S NEXT FOR JARED HUK?

I always like to encourage my staff and regularly set them challenges in the venue to come up with ideas. We have a specials board that matches our bartenders head to head each week with a secret ingredient. Basically, in the tradition of sustainability anytime we have something different or unusual leftover I will give it to the team to use for a special that week and watch them compete for the most sales. There is no prize, just a wheelbarrow full of respect. WHERE DO YOU DRAW INSPIRATION FROM OR WHO INSPIRES YOU? Inspiration can come from anywhere, some days I want to get my chef game on and make the most outrageous technical thing I can, then the next I want to make a simple, easy, fresh cocktail inspired by good ingredients. I like to think that Births and Deaths is a happy middle ground to both of those concepts but all with a backbone of sustainable practices. If there were one person in the industry over the years, it

I’d love to get into distilling, to be honest. The dream is to combine my Uni skills with my hospitality life and have my own restaurant, where I grow all my own produce and do a degustation menu with mini cocktail pairings rather than wine. Until then maybe Wollongong’s first Tiki bar? I just want to set shit on fire! YOU’RE UP FOR SEVERAL AWARDS AT THIS YEAR’S BAR AWARDS. WHAT WOULD IT MEAN TO YOU AND THE TEAM IF YOU WON? We would be stoked to win anything. Just to get a nomination for Operators of the Year up against literally the biggest names in the industry is amazing. We couldn’t be prouder. We were obviously hoping Howlin’ Wolf would be up again for Regional Bar and really believe they deserve to take the crown this year, but to get the addition nod for live music venue was a very pleasant surprise. FEATURE

SOUTH OF THE BIG SMOKE WOLLONGONG

IF YOU COULD REWRITE THE MEANING OF TIGHT-KNIT COMMUNITY IN THE OXFORD DICTIONARY, YOU WOULD REPLACE IT WITH THE WOLLONGONG BARTENDING COMMUNITY. THIS IS A GROUP THAT IS YOUNG, DYNAMIC BUT MOST IMPORTANTLY, A GROUP THAT SUPPORTS EACH OTHER LIKE FAMILY. BARFLY CAUGHT UP WITH EIGHT BARTENDERS FROM THE GONG, AT BIRTHS AND DEATHS, TO HAVE A BIT OF FUN AND TO HIGHLIGHT THE GROWING TALENT DOWN SOUTH.

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CONOR TEEVAN

TOM OPIE

Breakout Bar

Births and Deaths (Head Bartender)

JAPANESE BREAKFAST Glassware: Rocks or Old Fashioned Garnish: Grapefruit and cucumber slice Ingredients: 45ml Turmeric rested ROKU Gin 22.5ml Grapefruit juice 15ml Sugar syrup Muddled cucumber Method: Shake and double strain

“The community here in Wollongong is tight and extremely caring and supportive. Whenever visiting each other’s bars, you’re always welcomed as if it were your second home.”

JACK OF ALL TRADES Glassware: Coupette Garnish: Plum fan Ingredients: 40ml Peach and Pineapple tea -infused ROKU Gin 10ml Yellow Chartreuse 20ml Jackfruit juice 10ml Sugar syrup 15ml Fresh lemon Juice 1 x Egg white 3 x Drops pepperberry extract Muddled blood plum Method: Muddle, shake and strain

“I started bartending in restaurants in Shellharbour, and moved to the Gong about two years ago, and have been cocktail bartending for nine months. As Head Bartender at Births and Deaths this enables me to create the cocktail lists and collaborate with Jared on concepts.’’

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ASHLEY O’NEILL Births and Deaths KAFFIR NICE DAY Glassware: Collins Garnish: Kaffir lime leaf Ingredients: 60ml Jim Beam Black Label 45ml Fresh pineapple juice 20ml Sugar syrup 1 x Dash Tiki bitters 6 x Muddled smoked almonds 1 x Egg white Soda to Top Method: Dry, wet shake and double strain

CAMERON ELLIOTT Kneading Ruby (Bar Manager) MORNING GLORY Glassware: Beer Glass / Tulip Garnish: Banana peel and shaved macadamia nut Ingredients: 90ml Jim Beam Black Label 130ml Coconut milk 90ml Maple syrup 1 x Whole banana 10ml Macadamias Method: Dry shake, wet shake, and double strain 86

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“Everyone that I’ve met here in Wollongong, have been phenomenal – with the same level of drive, and it’s never a competition between us. Everyone is supportive, bouncing ideas off each other. My role as Bar Manager at Kneading Ruby, enables me to be the curator of the cocktail lists. I’ve been fortunate enough to write the last four menus.”

“Over the last few years, the Gong has changed a lot. It’s a genuine community, who care and are supportive of one another. Also a very aware community of each other’s mental health. This is probably one of the the healthiest and happiest group of industry regions to be part of.”

KRISTIE LONG Howlin’ Wolf SWEET AMERICAN ROOT Glassware: Old Fashioned Garnish: Dehydrated beetroot and slither of sea salt dark chocolate Ingredients: 50ml Auchentoshan American Oak 10ml Beetroot demerara syrup 3 x Dash Australian Bitters Co. Aromatic Bitters 1 x Dash Chocolate Bitters Method: Stir and strain over block ice

“There is a huge family vibe here in Wollongong, and I have incredible mentors. Jared and Luke, (owners of Good Times Only Group) are incredibly motivational and supportive in helping me with my career journey.”

FEATURE

KIERAN OSBORNE The Night Parrot THYME TO PEAR Glassware: Collins Garnish: Pear and Savoury Time Ingredients: 45ml Canadian Club 1858 5ml Dark Rum 2 x Bsp. Pear puree 1 x Bsp. Matcha Tea 4 x Bsp. Lemon-lime butter Top with Dry ginger ale Method: Stir (no ice), pour over ice, top with dry ginger ale

“I’ve been living in Wollongong for four years now, and out of that time, I’ve been bartending for 2.5 years. I love the community aspect, sharing recipes and supporting each other.”

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DAVE WHIDDON Births and Deaths FULL MARKS Glassware: Rocks or Old Fashioned Garnish: Seaweed and spicy pumpkin seed dust Ingredients: 75ml Maker’s Mark 20ml Sugar syrup 1 x Dash Old Fashioned Bitters 20ml Blood orange juice 1 x Whole egg Method: Dry shake, wet shake. Double strain over block ice

“I love the hospo scene here. I never saw myself staying in the industry for this long.”

ORION LEPPAN TAYLOR Breakout Bar ZENSAI Glassware: Rocks or Old Fashioned Garnish: Kombu leaf and ginger crown Ingredients: 45ml Maker’s Mark 30ml Sweet Vermouth 30ml Amaro 2 x Thumb sized pieces of celery 1 x Slice of ginger 1 x Kombu leaf Method: Muddle, shake and strain

“You ask what my career highlight is? Every Saturday night - I love it when it’s three deep, team working well together, and everyone is having a great time!”

“Wollongong has been a wonderful place to learn how to bartend. Everyone in the community is so supportive and friendly, I’ve learned so much from being able to spend time in other people’s venues and just share ideas.” FEATURE

BAR TOPA Say ‘hola’ and bring your amigos to the cosy Spanish tapas bar on Palings Lane in Sydney’s city. Inspired by the delicious tapas culture in Spain, Bar Topa is quietly tucked away in the city of Sydney. In fact their name is derived from the Spanish word ‘topar’, which means ‘to come across or ‘run into’. Which says a thousand words about the vibe and ethos of the bar. With a handful of bar stools and a capacity of 40 people, Bar Topa is the perfect place to go to before a show or meeting to grab a few cocktails and bite to eat. Bar Topa has two sides of their food menu. There’s pintxos which is a small snack like sliced jamón on crispbread or whipped salted cod, all available at the counter. Creating no wait time 90

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for their guests to indulge. Then, there’s a selection of tapas-style dishes cooked on a ‘la plancha’ (a Spanish flat grill). From chorizo, cuttlefish, sardines, grilled vegetables that all incorporate flavours of garlic and olive oil. The intimate venue embraces a Mediterranean vibe and is the perfect place to unwind with friends over a sangria, aperitivo or a classic martini or two. 4 Palings Lane, Sydney NSW 2000 T: 02 9114 7368 W: www.merivale.com/venues/ bartopa Opening Hours Monday-Friday: 12pm-12am Saturday: 5pm-12am Sunday: Closed

BLUE KAHUNAS Newcastle’s bar culture is ever growing and has become a hub for small cocktail bars and restaurants. Blue Kahunas is another modern tiki bar that has managed to bring the retro tiki theme into the modern cocktail era. While they still pay homage to some of the best Tiki classics,

they have also introduced a handful of unique and creative cocktails that still touch on their theme. Blue Kahunas has a strong focus on Agricole Rhum and sugar cane juice rums, which opens many doors for creativity and flavour. ‘It’s very important to us to create a

relaxed, fun and inclusive space, we want people to leave all their worries at the door and escape with a fine r(h)um. We wanted to share our passion of r(h)um, hospitality and cocktails to the small and growing bar scene in Newcastle.’

3/146 Hunter St, Newcastle NSW 2300 W: www.bluekahunasbar.com Opening Hours: Monday: Closed Tuesday-Thursday: 5pm-12am Friday-Saturday: 5pm-12am Sunday: Closed

PEARL PUNCH  Glassware: Collins Garnish: Mint sprig Ingredients: 50ml Bati White 2 Year Old (Coconut Husk Filtered)  25ml Guava cordial  15ml Fresh lime juice  10ml Mandarin Infused Dry Vermouth   25ml Soda water Method: Combine all ingredients in a shaker tin, shake with large ice to chill with little dilution. Pour into chilled Collins glass, top with soda water and ice sphere.

DEATH & TAXES Death & Taxes may have just proven that two wrongs do make a right. These two wrongs (death and taxes) have created an ominous and sinister cocktail bar that is surprisingly very intriguing. Utilising the venues skeleton to their advantage, the interior has exposed brick and an industrial feel. With low seating booths, leather stools, dark wood panelling and low lighting. However, it’s their drink menu that fully deserves your attention. The cocktail list boasts up to 30 original cocktails that are forward in flavour concept. It’s the kind of menu that has something for everyone. It’s also one of the most impressive

visually designed menus, that will keep you engaged for hours. The back bar is also impressive, featuring over 900 bottles, with a large whisky range but not shy of gin, rum, tequila and mezcal bottles. Along with an extensive wine list. All in all, if you aren’t sure about where to go one night. Two things are always certain, Death & Taxes. 36 Burnett Lane, Brisbane, QLD, 4000 W: www.facebook.com/ DeathandtaxesBrisbane/ Opening Hours: Sunday-Wednesday: 3pm-12am Thursday-Saturday: 3pm-2am

VENUE PROFILES

CORRETTO

Dee Why is home to the surf, beach, sunbathing and an easy going/laze-fair spirit. Contrast to this, Kurtis Bosley (Winner of The Perfect Blend 2018) has clearly worked incredibly hard to instil this same energy into his venue. His goal was to create a great brunch spot on the beaches, which is something he believed was missing in the market at the moment. Corretto is a European inspired all-day neighbourhood eatery and operative bar with an incredibly inviting space. Whilst still having elements of an upscale venue. The Dee Why hot spot is the perfect setting for that brunch, long lunch, or just a place to spend your afternoon watching the sun go down. We have three words for you, Corretto Brunch Club. Delicious cocktails, with delectable food. Its the type of venue that gives you no reason to leave. 92

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Shop 1/24 The Strand, Dee Why NSW 2099 T: 02 9981 2061 W: www.correttodeewhy.com Opening Hours: Monday: Closed Tuesday: 7am-5pm Wednesday-Thursday: 7am-10pm Friday-Saturday: 7am-11pm Sunday: 7am-10pm

CLOVER BEACH CLUB Glassware: Coupe Garnish: Raspberry & vanilla disk made from the leftover fruits from the syrups Ingredients: 50ml Larios Gin 30ml Raspberry and vanilla syrup 20ml Citrus 5ml Mancino Secco Dash of egg whites Method: Shake and strain

THERE THERE Do you ever look back to the ’70s and think you just ‘Can’t Get Enough’? Well, you’ll be able to tell the DJ to ‘Play That Funky Music’ at Geelong’s ’70s themed cocktail bar. Walking into the venue is like stepping into a retro

time capsule of flared sequin pants, go-go boots and roller skates. Records line the walls with couches straight out of That 70s Show, all of which will only encourage a night where spirits are free, and inhibitions

don’t exist. There There has been praised for both their food and drink menus. With an extensive list of liquor with almost every spirit and 10 cocktails that’ll warp you back in time.

8 Malop St, Geelong VIC 3220 T: 0407 554 417 W: www.therethere.com.au Opening Hours: Thursday-Sunday: 7pm-1am Monday-Wednesday: Closed

EVOLVE SPIRITS BAR

Evolve Spirits Bar located on Hobart’s wharf precinct, within the MACq 01 Hotel is a lounge bar that pays homage to the enthusiastic archaeological pursuits of the Victorian era. The venue has an impressive 37 fossils on display, dating from 550 million years to 50,000 years old. The relics and design of the venue is not the only remarkable thing but the beverage menu that features over 400 rare and speciality spirits, showcasing some of Tasmania’s greats.

Heading up the bar is awardwinning bartender Dan Gregory. Having a multitude of awards under his belt, Dan brings a wealth of experience to the venue and the hospitality community in Tasmania. On the drinks front, “We focus on built and stirred spirit beverages and fine spirit tastings, but we also offer a smaller selection of wines, beers, ciders and food accompaniments,” says Mr Gregory.

Evolve also has a Spirits Keep which allows guest to purchase their own bottle of rare spirits and reserve it solely for when they next come to the bar. MACq 01 Hotel, 18 Hunter Street, Hobart TAS T: 03 6210 7656 W: www.evolvespiritsbar.com.au Opening Hours: Monday-Wednesday: 5pm-1am Thursday-Sunday: 4pm-1am

BLOOD DIMOND Glassware: Rocks Garnish: Flamed orange disc Ingredients: 40ml Laphroaig Quarter Cask 20ml Alpe Genepy Herbetet 20ml Antica Torino Vermouth 2 x Dash walnut bitters Method: Add all ingredients to a mixing glass, stir down with ice and strain over a large piece of ice

VENUE PROFILES

FORTY LICKS Located on York St in Sydney’s CBD you’ll find Forty Licks a Hanoi-style eatery and cocktail bar. The 75-seat basement venue brings a little piece of Vietnam to the heart of the city. On the menu, you’ll find contemporary Vietnamese dishes. You’ll find everything from scallop and prawn dumplings, traditional crispy pancakes and select cuts of meat cooked on

the BBQ or Rotisserie coated in Vietnamese herbs and spices. Kurtis Bosley of Corretto curated the cocktail list, upon opening. In addition to Justin North and his team at Concept Hospitality have been consulting behind he scenes on menu development and training. The menu features classics but also a vast selection of cocktails influenced by Asian flavours.

Forty Licks is opened til late, so it’s the perfect place to enjoy bar bites and Asian inspired cocktails after a long shift. Lower Level, 24 York Street, Sydney T: 02 8591 1620 W: fortylicks.com.au Opening Hours: Tuesday-Saturday: 11.30am-late Sunday: Closed

RYE YUZU SOUR Glassware: Rocks Garnish: Lemon rind and edible viola flowers Ingredients: 60ml Jim Beam Rye Bourbon 1 x Tbs. Yuzu preserves 2 x Dash Yuzu bitters 30ml Fresh lemon juice 12ml Homemade honey syrup 25ml Egg whites Method: Dry shake all ingredients. Add ice to shaker, shake again and strain over ice

BAR WA IZAKAYA Co-owners Richard and Julian Hensens have created the perfect spot to enjoy a drink or two while enjoying great food and the social atmosphere. When searching for the meaning of ‘Izakaya’, it is a ‘Japanese bar which serves a variety of small dishes, snack and accompanied with alcoholic beverages’ and this is Bar Wa Izakaya. Bar Wa Izakaya brings a Japanese style gastropub located to the heart of Hobart. The venue is suited for all seasons with Al Fresco spaces out the front and a deck outside with cosy wood heaters. There is an excellent selection

VENUE PROFILES

of cocktails on the menu. You’ll find classics and other cocktails influenced by Japanese flavours, along with a vast range of Japanese whiskies, beers and sake. If you’re feeling like a trip to Japan but can’t get the time off. Bar Wa Isakaya is a far cheaper and quicker solution. Head on over to gastropub and be transported to the Land of the Rising Sun! 216-218 Elizabeth St, Hobart, TAS, 7000 T: 03 62887876 W: www.barwaizakaya.com Opening Hours: Monday-Sunday: 12pm-12am

THE LOUNGE BY FROGMORE CREEK BAR Frogmore Creek is an awardwinning winery that opened their second venue ‘The Lounge’ in 2016 Hobart. They aimed to bring Frogmore’s food, wine and service from the vineyard to the city. This all-day lounge is also a restaurant at night that focuses on local Tasmanian produce, a wine list of Frogmore Creek and International wines that compliments their a la carte menu. Their award winning winery and vineyard is located just 20 minutes from the venue, allowing them the unique opportunity to incorporate

Frogmore Creek wines into their creative collection of cocktails by Alexander Chaplin. Creating their own mixtures by barrel ageing multiple types of wines in casks that have held port or Negroni. The lounge is a sophisticated space and atmosphere that’s contrasted with an adventurous and original cocktail menu. 18 Hunter St, Hobart TAS 7000 T: 03 6274 5876 W: www. frogmorecreek.com.au Opening Hours: Monday-Sunday: 11.30am-11pm

OVER EASY  Glassware: Schott Zwieselwine tasting glass Garnish: Freeze-dried mandarin Ingredients: 30ml ROKU Gin 30ml Lemon myrtle vodka 45ml Mandarin juice 20ml Frogmore Creek Iced Riesling 1 x Whole egg Method: Wet shake with ice, then dry shake & double strain into tasting glass, top with apricot foam*

*APRICOT FOAM (for 1.5L) Ingredients: 300ml Apricot puree 250ml Sugar 800ml Water 10g Citric acid (powdered form) 200g Sosa Proespuma Cold Method: Fill a 500ml ISI Whipper, charge it three times, and shake quite vigorously between each charge

VENUE PROFILES

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BARTENDER EXPERIENCE! A PRIZE LIKE NO OTHER

BEAM SUNTORY SCOTTISH DISTILLERY TOURS

Located off the west coast of Scotland, Islay is where our Laphroaig and Bowmore distilleries carefully craft our legendary peated malts. Experience the brand and the essence of Scotland that is inside every last drop.

FEATURE

WORK EXPERIENCE WITH LYANESS

LONDON COCKTAIL WEEK

Since opening, Lyaness has been making an impact not only in London but across the globe.

London Cocktail Week is an enormous industry celebration of the capital’s fantastic cocktail scene and the biggest event of it’s kind in the world. Bartenders from across the globe descend on London. A cocktail Village, pop-ups, parties and masterclasses, awards nights and more – this is one festival you do not want to miss experiencing!

As our partner for The Blends of the World 2020 we offer the chance to experience it first hand, and behind the scenes. Your chance to learn alongside the world’s best.

2020 ENTRIES ARE NOW OPEN!

‘A TOAST TO...’

* A toast is a ritual in which a drink is taken as an expression of honour or goodwill...

This year we raise a toast in celebration of the people, places, dates or occasions that mean the most to us. While the ritual varies across cultures, the act is one unique to humanity. The Perfect Blend invites you to craft the perfect cocktail of celebration! Using at least one of the award winning brands from the Beam Suntory portfolio*, tell us the story of your toast. Is your toast to a mentor, an achievement, maybe a new adventure or milestone? Whatever it may be, innovate, create and share with us what it is you’re toasting to. Who knows, maybe we will end up toasting you...

ENTRIES OPEN SEPTEMBER - CLOSE 4TH NOVEMBER. See website for further T&C’s *Hero product range available on the website

MASTER YOUR CRAFT FEATURE

100 FEATURE CONTAINS ALCOHOL