toast! Spring issue by Rita Shields

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Spring drinks A new season of beer, wine & cider

YOUR ESSENTIAL GUIDE TO BUBBLY

go retro

with old school spirits

Lighten up Best new low alcohol drinks

cocktails to make at home

Spring 2014 NZ $6.95 Complimentary with your Liquorland purchase

Issue

n w o r ou y Grow garden cocktail

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New

From or t i d e the I have a friend who says she can’t hear the sound of a Champagne cork popping without shouting out a heartfelt “wahay..!” I’m pretty sure we all know what she means, so synonymous is the sound with celebrations big and small. In this Spring issue of toast! we take a look beyond the cork pop at everyone’s favourite party drink, revisiting a few classics, trying a few fizzy cocktails, and making a few – sometimes surprising – suggestions at sparkling wines worth trying, just in time for Christmas. There, we’ve done it now. We’ve said the C-word. But as well as sparkling wine, we have some other great festive drink ideas all geared to a warm weathered (fingers crossed) festive season. Of course, spring also tends to be the season of restraint. We’re all considering a little more exercise and little less alcohol intake with summer skin-baring just around the corner. And we have you covered, with a look at the next generation of low-alcohol drinks. Consumers are increasingly demanding a bigger range of lighter drinks, and winemakers, cider makers and brewers are meeting them step for step with fantastic drinks that make no sacrifices on quality in the move to lower ABVs. Would it be wrong to celebrate that with the pop of a little Champagne? Cheers.

From the drinks cabinet We’re loving this fruity cocktail as the perfect “bridging” drink between winter and spring. A splash of brandy for warmth, delicious fruitiness, and ice to keep things cool. 150ml brandy 240ml pineapple juice 275ml Deep Spring Naturals Blackcurrant Half an orange, thinly sliced Put all ingredients into a pitcher or container and chill in the freezer for two to three hours until semi-frozen. Pour into rocks glasses.

Kerri Jackson Editor. editor@toastmag.co.nz

Account Directors LauraGrace McFarland, Fiona Kerr Published by Image Centre Publishing Limited PO Box 78070, Grey Lynn Auckland 1245, New Zealand tangiblemedia.co.nz

Contributors Kerri Jackson, Janice Marriott, Michael Donaldson Sales Managers Sam Wood, Amanda Clerke Cover Photographer Robin Hodgkinson Stylists Becks Silke, LauraGrace McFarland

The contents of toast! are protected by copyright and may not be reproduced in any form without the written permission of the publisher. Opinions expressed in toast! are not necessarily those of the publisher or the editor. Information contained in toast! is correct at the time of printing and while all due care and diligence has been taken in the preparation of this magazine, the publisher is not responsible for any mistakes, omissions, typographical errors or changes to product and service descriptions over time.

Enjoy the flavours of red berries and a touch of spice

toast! is published for Liquorland Ltd DX Box EX11366, Auckland Telephone: 09 621 0875 liquorland.co.nz

Like our Facebook page facebook.com/LiquorlandNZ or follow us on Twitter @LiquorlandNZ

Enjoy Brancott Estate wines responsibly

s t n e t n o C

Upfront 8 toast! recommends All that’s new and in store at Liquorland.

Features 12 Champagne cheat sheet

What’s beneath the surface of those delicious bubbles?

Joss’ picks Joss’ picks from this issue

from this issue

18 The art of breakfast

1. Try poaching your eggs in Champagne.

An early morning start can be a civilised way to celebrate.

2. How about a Vampire’s Kiss cocktail for Halloween?

20 Craft beer corner

What’s new in the artisan beer world?

3. Low alcohol beer can be tasty.

24 Crate expectations

National Crate Day and why we love our beer in a box.

26 Spring drinking

Start your spring shape-up with the next generation of low alcohol drinks.

38 Love local

Discover Taupo with one of our local experts.

30 Cocktail garden

Grow your own cocktail ingredients.

42 Find us

34 Ask Joss

Introducing Lindauer’s NEW Limited Release 2014. Here’s to us. Available now from Liquorland stores facebook.com/lindauerNZ

Liquorland brand ambassador Joss Granger on how to breathe new life into some old-school favourite spirits.

36 Christmas starts here

Begin your festive prep with these great food and drinks recipes.

Last call

Locate your nearest Liquorland.

44 Join the party

Subscribe and become a regular part of the toast! experience.

46 The Last Drop

Where in the world are we? Your chance to win.

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upfront • recommends

toast! recommends

Our pick of what’s new and noticed on the market now and available from your local Liquorland.

In store

Lindauer Summer

DB Export Grapefruit DB Export Citrus gave the beer market a wee wake-up call last summer, with the clever clogs idea of adding natural lemon juice to DB Export. The result was a refreshing, tasty low alcohol (2% ABV) drinking choice, that was soon popping up all over summer barbecues. But DB hasn’t finished tango-ing with your tastebuds just yet. This season it’s adding a new twist to the idea with the launch of DB Export Citrus Grapefruit, with yes, natural grapefruit juice in place of the lemon. Thirst quenching and extremely refreshing. *For more low-alcohol drinking ideas see page 26.

Johnnie Walker Limited Edition Art Deco bottle Eighty years ago, at the height of art deco, King George V awarded John Walker a Royal Warrant for Johnnie Walker Black Label’s distinctive flavour and striking design. It was during that same era that “Johnnie” established its global footprint across more than 120 countries. That history is celebrated in this new limited edition art deco bottle design. Available from November 1 at selected Liquorland stores.

Is it possible to bottle summer? Lindauer has given it a good go with Lindauer Summer. This sweet-dry sparkler is made with several different aromatic varieties, though gewürztraminer is to the fore – think rose petals, creaming soda and Turkish Delight. Try it with a cheese platter, relishes and paté, though it should also make for a tasty dessert match.

Mionetto Prosecco

This very welcome Italian import is the perfect tipple with which to toast spring. With aromas of golden apple and a hint of white peach it is dry, clean and delicious. The perfect base for a classic Bellini but even better on its own.

For more bubbles see page 12 Jim Beam Signature Craft Jim Beam Signature Craft is the first ultra-premium spirit from the world’s number one bourbon. Twelve years old, this handcrafted bourbon carries notes of caramel, deep vanilla and oak. Drink it neat or on the rocks. Available from selected Liquorland stores.

One to savour

Wither Hills Rosé There’s something intrinsically summery – or spring-y – about rosé, and none more so than this watermelon-coloured release from Wither Hills. Made 100% from pinot noir grapes given great depth of flavour by 2014’s warm, dry growing season. It has the subtle aroma of fresh raspberries and strawberries.

Wild Buck Wild Buck has answered the call of rural New Zealand beer drinkers. It’s a beer that’s not fancy or soft, just a good, nononsense New Zealand ale. It’s made with our best local hops, malts and pure water. It’s fresh and fizzy with a slight hit of treacle but don’t let that fool you, it’s really just good beer ... without the bull. And it’s your new hot weather thirst quencher.

Tui Catch A Million

Now available at all Liquorland stores.

Baileys Chocolat Luxe Scrumpy Lemon One of the country’s favourite cider brands has added a little citrus zing to the mix. Scrumpy Lemon is just what the name suggests – delicious Scrumpy strong cider with a hint of lemon to make it extra refreshing.

Chocolate in a glass? Yes please. Arriving just in time for the festive season is Baileys Chocolat Luxe. Three years in the making it represents the first time that real Belgian chocolate has been fused with alcohol, just as Baileys Original Irish Cream was the first liqueur to fuse whiskey with cream. Luxury in a glass. Available from selected Liquorland stores.

Warm up your catching hands. Tui’s successful Catch A Million promotion will be back for summer 2015. Last year’s campaign meant the off-field crowd antics at Black Caps matches caused just as many headlines as the action on the pitch, with spectators wearing their orange Tui tees trying to catch a superbly struck six in order to win $100,000 cash. This coming summer, Tui has signed on as the official beer of the Cricket World Cup 2015 and will be bringing Catch A Million back to the New Zealand games during the tournament. And to make things interesting this year, the Tui brewery has put $1 million on the BLACKCAPS to win the Cricket World Cup all you have to do is “catch” your share of the prize by catching a six one-handed. Before the action starts the best way to get your hands on a new Tui Catch A Million Tee is to grab a box of Tui.

Boutique shopping

Liquorland boutique is a new kind of Liquorland store, designed to fit into smaller suburban communities, where a full scale Liquorland store may not fit. But the boutique size won’t mean any compromise in the product range, level of expertise or service standards, says Liquorland marketing manager Rita Shields. “The brands you know and love will be available in the Liquorland boutiques – and they’ll be run by existing Liquorland franchisees so you can expect the same high level of knowledge and service.” The only difference is that the boutique stores will have a slightly more premium focus.

“They’ll have more premium wines and spirits and a good choice of craft beers,” says Rita. The first Liquorland boutique is already open for business in Great North Rd, Grey Lynn in Auckland and more are planned for key sites around the country. The boutiques will also continue to offer key services, such as collection of Fly Buys points and redemption of Fly Buys rewards for Liquorland products.

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upfront • recommends

WIN the ultimate

Kiwipong prize pack including: • Kiwipong beer pong table • 25 red party cups • 25 blue party cups • 25 black party cups • 25 green party cups • 1 Set of Kiwipong racks • 12 precision

engineered Kiwipong ping pong balls • 12 limited edition glow-inthe-dark Kiwipong balls

Moët Ice Imperial

Summer is coming

Well if this picture doesn’t make you excited about the coming summer nothing will. What better accompaniment for a hot day entertaining – or being entertained – than a refreshing glass of Moët Ice Imperial. Champagne purists will be up in arms at the very idea of diluting their precious French bubbles in such a way but Moët Ice has been created specifically to be enjoyed that way. It’s a little fruitier and sweeter than traditional bubbles which are offset nicely by the chill, while retaining a

pleasant acidity that makes it very fresh and revitalising to sip.

For more information on Moët Ice Imperial see p12

Thirst quencher

Be part of the Kiwipong phenomenon – the truly epic game where legends are born one cup at a time. It’s a really simple game, that is super addictive and will provide you with hours of fun. See the competitive side of your friends and family like never before. Pack includes everything you need, including all important red American style party cups, Kiwipong ping pong balls (precision engineered for extreme accuracy), a funky rules poster and a bumper sticker. For the official match rules and more information visit www. kiwipong.co.nz. And keep an eye out in your local Liquorland for giveaways of t-shirts and inflatable Kiwipong tables over summer. To enter: Email your name, address and phone number to win@toastmag.co.nz with Kiwipong in the subject line by December 1. Entrants must be over 18.

Quench your warmer weather thirst with these new lightly sparkling fruit juice flavoured waters from Deep Spring Naturals. The three flavours are apple and feijoa, pear and passionfruit, and blackcurrant. With just 75 calories per bottle and all natural they’ll fit with your spring health kick. That said, they also work well in cocktails. Try topping up a standard margarita with the Deep Spring Naturals apple and feijoa for a fruit spin on a classic.

Canadian Club Spiced Blended with extracts of vanilla, allspice, black pepper, cinnamon, clove, juniper berry and mace, means Canadian Club’s new Spiced is a tasty experience indeed. The spiced flavour is balanced with a long, luscious finish for easy drinking. Try it in a cocktail or on the rocks.

Chivas Art of Hosting gift pack Impress your guests over the social season with a little help from Chivas Regal, the second largest premium Scotch whisky in the world. The “Art of Hosting” gift pack helps you become a perfect host and create a range of drinks to share with friends. The pack includes two Chivas tumblers, a Chivas cocktail recipe and a bottle of Chivas 12yo.

Get Fly Buys points at Liquorland and spend them on:

Available from selected Liquorland stores.

Matua Lands and Legends Paretai Sauvignon Blanc

The Matua Lands and Legends series celebrates regional Maori legends. Paretai Sauvignon Blanc salutes the Marlborough battle story of Kupe and the octopus. When the octopus came out second best his eyes became the rocky Marlborough landmark known as Nga Whatu, near the Awatere Valley, where grapes for this fruity, herbaceous wine were planted. We’re not sure how the octopus would feel about all that, but the wine is, well, legendary.

Montana Affinity Montana Affinity is a new contemporary wine range that is fresh, light and vibrant in style. The Montana Affinity Sauvignon Blanc 2013 and Montana Affinity Pinot Gris 2013 are both 9% ABV, and perfect to enjoy while catching up with friends. Available from selected Liquorland stores.

Esky 45.7 litre high performance cooler It’s never too early in the season to stock the chilly bin for a big day out. This Esky can keep ice for up to four days, and comes with all-terrain wheels allows for easy transportation. There’s a handy cargo net on the side to keep essentials likes keys and wallets safe – and if you’re taking it on the boat, there’s even a fish measuring ruler.

295

Fly Buys points

905

Fly Buys points

Woodstock Black 4-pack

Woodstock Black is blended with the finest, old style cola – because you don’t mix an oak-aged, 4-yearold bourbon with just anything – in this handy 4-pack of 355ml cans. Perfectly portable just in time for party season.

Set of six Italian Bormioli Rocco Premium Crystal Stemware.

290 to 375 Fly Buys points

Choose from Champagne, sauvignon blanc, shiraz or chardonnay glasses to add a touch of flawless class to a well-laid table.

Get these today at flybuys.co.nz *Rewards are subject to availability. Points are correct at time of print.

George Foreman new Mix & Go Create your own special breakfast, lunch smoothie or maybe even your signature cocktail mix. The Mix and Go comes with icecrushing blades and two 600ml drink bottles with lids. It’s also dishwasher safe and has rubber feet for stability.

www.toastmag.co.nz

spring drinks • champagne

Bubble rapt

Put a little fizz in your life with a closer look at some of the best sparkling wines. No other drink sums up both the desire to celebrate and the means of celebration quite so universally as Champagne – or, to speak more generally, sparkling wine. Those dusky golden bubbles lend their effervescence to any event, occasion, or just unwinding after a tough day at the office. Most of us know a few basic facts about sparkling wine, like the fact it can only be called Champagne if the grapes are grown and the wine produced in the Champagne region in the north east of France. But to divide sparkling wine merely into the two categories of “French” and “other” is wildly underselling it, just as the words “red” and “white” ignore the incredibly varied flavour profiles and grape varieties available in still wine. So let’s take a closer look. »

“Always keep a bottle of Champagne in the fridge for special occasions. Sometimes the special occasion is that you have a bottle of Champagne in the fridge.” Hester Browne

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spring drinks • champagne

Cocktail hour

Wines to try G.H.Mumm Cordon Rouge Made with a predominance of pinot noir grapes, plenty of chardonnay and just a touch of pinot meunier, G.H. Mumm is fresh and intense with a peachy aroma, with hints of vanilla and caramel. At G.H. Mumm they are also very keen on the notion that a bottle of Cordon Rouge should be opened via sabrage – that’s with a sword. Up to you whether you want to try that at home, although it would certainly give the guests at grandma’s birthday party something to remember. Try it with ...

seafood, but it also matches deliciously well with other white meat dishes, salad or cured meats such as ham or paté.

Mionetto Prosecco

Bubbles on ice Moët Ice Imperial And now for something completely different ... Moët Ice Impérial is the only Champagne especially created to be enjoyed over ice. The official recommended way to drink it is poured over three large ice cubes in a cabernet glass. Using large ice cubes means they’ll melt more slowly and won’t dilute that delicious Champagne too quickly. That said, it’s really up to the drinker how they like it best. While traditional Moët, and all Champagne, is balanced to drink on its own at around that ideal temperature of 8-9°C, Moët Ice is created a little sweeter and fruitier with slightly less fizz. The ice works almost like another cocktail ingredient bringing everything into balance.

Prosecco is enjoying something of a boom among sparkling wine drinkers and this light, straw-coloured wine is a good example of why. Just looking at it makes you thirsty. But then, with more than 125 years practice as one of Italy’s leading producers of prosecco, you can be sure the folk at Mionetto should know what they’re doing. This is a clean, dry wine, with notes of apple and a hint of white peach. It’s a brilliant wine for matching well with a huge range of foods.

Bellini A bellini is one of the iconic sparkling cocktails, traditionally made with prosecco and white peach purée. Other sparkling wines will taste just delicious though – as will canned or fresh yellow-flesh peaches. Just add about two teaspoons of your peach purée per glass and top with the wine. And while the classic bellini is all about peaches, you can try other fruits. Non-acidic fruits are best such as lychees or mango.

Try it with...

2 parts strawberry purée and 1 part raspberry liqueur in the bottom of your glass, topped with the Mionetto.

Try it with ...

a garnish of fresh mint, raspberries, limes or lychees. It also matches well with citrus flavours. Try it with a dessert of orange crème brulee or coconut and lime mousse.

What’s in a name?

Know your varietals Blanc de blancs: Made from 100% chardonnay grapes, these wines are often lighter and more dry. Blanc de noir: Made from 100% pinot noir and/or pinot meunier grapes, the wines are usually quite full-bodied and a deeper gold in colour. They’re an excellent food wine, matching particularly well with meats and cheeses. Rosé: Sparkling rosé is produced either

by leaving the clear juice of black grapes to briefly macerate on its skins to add colour or by adding a small amount of still pinot noir red wine to the sparkling wine cuvée or juice. Prosecco: A dry Italian sparkling wine, usually made from Glera grapes and almost always using the Charmat or tank method. The wine can only be called prosecco if it is produced in

the regions of Veneto and Friuli Venezia Giulia. Asti: is a sweeter, though still not sweet, Italian sparkling wine produced around the towns of Asti and Alba in Piedmont from the Moscato Bianco grape. Moscato d’Asti: A sweet, lower alcohol wine that is often only slightly sparkling, made in the same region from the same grapes as Asti.

I talian treat!

Champagne: The right to use the name is not governed only by location. It also covers grape growing, pruning systems, harvesting, and the method of natural fermentation in the bottle. Methode Traditionnelle: These wines are made by exactly the same process as Champagne, but are produced out of that region. In the past they were often labelled as “methode Champenoise” but

use of that term is now also restricted. These wines can be just as good as Champagne. For a start try Nautilus Cuvée Brut, champion wine of the 2013 Air NZ wine awards. Sparkling wine: This is a generic term used to describe all bubbly, from those merely injected with carbon dioxide (probably best avoided), to Champagne and methodes.

Vampire’s kiss Something a little dramatic – and perfect for a Halloween party. • 2 parts vodka • 2 parts sparkling wine • 1 part Chambord • Red sugar for rimming (add red food colouring to sugar, gently mix and leave to dry) • Rim a martini or coupe glass with red sugar then pour in vodka and half the Chambord. Top with sparkling wine. Pour the remaining Chambord over the back of a spoon to make it float.

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! t s a o t mmends

spring drinks • champagne

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n o as e s he t of P ick

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Deutz Marlborough Cuvée NV and Cuvée Rosé Here at toast! we’ve often heard Deutz described as “a really great bubbly for the price”. It’s not. It’s just a really great bubbly – the price is a bonus. We think it holds its own against some of the great French Champagne houses. Although that won’t come as a surprise to those already familiar with its crisp, yeasty flavours. It’s a chardonnay predominant wine, with hints of berries and citrus with a long, satisfying after taste. And nothing tastes like spring quite so much as a classic sparkling rosé and Deutz Cuvée Rosé is our pick of the season. It’s dry, with soft berry flavours. Very more-ish, which is no bad thing. Try it with...

This rosé is delicious as an aperitif with canapés; try the cuvée with seafood.

Perfect for punch Lindauer Fraise Infused with natural strawberry essence this is a surprisingly sophisticated wine that balances its strawberry taste and aroma with an underlying yeastiness. Sweet and fruity it tastes brilliant matched with a platter of fresh fruit and cheese. Try it with...

a group of friends in the sun, on its own or as a base for a spring punch. Combine three cups of cold berry tea with about two litres of fruit juice, and a bottle of Fraise. Top up to taste with ginger ale then add sliced strawberries and other fruit. You could also add in a little vodka to taste.

Cellaring and serving: Check the vintage: Non-Vintage Champagne is a blend of several different batches of wine from different years to make a more consistent product. It is produced to drink now, but will keep two to five years if the cork and storage conditions are ideal. Vintage Champagne, made when there

is a great season and a vintage year is declared, can keep for five to 10 years (some say more), depending on the cork and storage. These rules also apply to all New Zealand sparkling wines fermented in the bottle. Chill out: Chilling the wine keeps the aromatics of the bubbles, maintains

bubble size and prevents frothing/ foaming, but too chilled takes away aromatics. A couple of hours in the fridge is a good guide. Alternatively leave an unopened bottle in an ice bucket filled with half ice and half water for about 30 minutes. Stop it up: How long your bubbles last

depends on the wine and how much is left in the bottle – the fuller the bottle the longer it will last. A stopper in the top will help it last till the next day. Stand tall: The best glass is still a tall, narrow flute as it preserves the bubbles, although a tulip glass, with a slightly wider tip is also ideal. There are

varied opinions though, with other Champagne – and glassware – gurus saying a glass with a wider bowl such as a chardonnay glass will allow the wine to breathe. The trick to avoid losing the fizz with a wider glass is to drink it slightly faster than standing around chatting usually allows.

“Radiant lime, citrus and white peach, accentuated by a finely bubbled palate with a crisp, refreshing finish.” The way chief winemaker Michael Ivicevich describes Oyster Bay Sparkling Cuvée Brut is enough to make anyone thirsty. Like all Oyster Bay wines, Ivicevich says, the Cuvée Brut, and its sparkling sister, the Cuvée Rosé, are distinctly regional wines with an elegant cool climate intensity. Oyster Bay Sparkling Cuvée Brut is made from 100% chardonnay grapes which give the wine elegance, finesse and minerality. Oyster Bay Sparkling Cuvée Rosé is a marriage of 80% chardonnay and 20% pinot noir. The elegant and zesty chardonnay fruit brings finesse, and the fragrant rich pinot noir brings soft, red berry fruit characters to the wine. Both wines are made using the Charmat method. The natural secondary fermentation takes places in stainless steel fermentation pressure tanks instead of the bottle. Yeast and sugar is added to the base wine in tank, which initiates fermentation and naturally imparts bubbles which are retained in a pressurised environment. Ivecevich says the method retains the cool climate varietal fruit characters and produces smaller, longer-lasting bubbles, “which makes it the most appropriate winemaking process for Oyster Bay Sparkling Cuvée”.

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Spring Drinking • celebration breakfast

a s o m i m c i s as Cl

A good morning

Breakfast can be the perfect meal to celebrate a special occasion with style. As the social season kicks off, a celebration breakfast or brunch is an excellent way to squeeze just one more festive event into your packed social calendar.

Here are a few tips to hosting the perfect brunch: •K eep the food simple. Think pastries

and fruit or bacon and eggs on the BBQ. You don’t want to be up prepping at 5am.

• I f you don’t mind last-minute

labour, try poaching your eggs in Champagne. Serve with ham and bread charred on the BBQ.

•K eep your drinks menu light and

refreshing. Champagne’s tart bubbles are the perfect thing to cut through rich foods like eggs and pastry and most match well with fruit.

•B e innovative with alcohol-free

options. A good fruity punch with a hint of effervescence will keep guests pepped up and hydrated.

Bubbles The simplest way to serve bubbles at breakfast is with a mimosa – one part orange juice to three parts sparkling wine, although half in half works too if you want a lighter option. Use the best quality bubbles you can afford. Where possible go with freshly squeezed orange juice and always make sure everything is perfectly chilled. The twist: Swap the oranges for grapefruit juice or even stewed rhubarb, or try immersing frozen or fresh raspberries in a little vodka and sugar syrup overnight. Add a couple of teaspoons of the mix to a tall flute and top with Champagne. Very Christmassy.

Build the liquid ingredients in a highball glass over ice cubes. Stir well. Add the seasonings to taste. Garnish with a celery stick.

Marmalade martini

•2 parts chilled ginger tea* •3 parts Deep Spring Naturals Pear

You’re probably only going to want one of these, invented by legendary bartender Salvatore Calabrese, but the marmalade does make them taste distinctly breakfast-y. •3 parts gin •1 part Cointreau •1 part fresh lemon juice •1 teaspoon medium-slice orange marmalade •1 small wedge of orange Pour all the ingredients into a shaker with ice. Shake and strain into a martini glass. Squeeze a small amount of orange on top.

Bloody Mary

•2 parts tomato juice •1 part vodka • 1/3 part lemon juice •1 dash of Worcestershire sauce • Celery salt • Ground pepper • Hot pepper sauce to taste • Horseradish to taste (optional) • Celery stalk to garnish

Non-alcoholic tropical fruit punch and Passionfruit Soda

•1 part mango pulp • Squeeze of lime • Fresh mint • Ice

Fill a pitcher or tall glass with ice, add mango and stir, then add ginger and soda. Squeeze fresh lime to taste then slap fresh mint leaves between your hands to release the oils and drop into the top of the glass. Note: fresh or tinned mango is fine, or substitute the mango with fresh passionfruit pulp. *Thinly slice fresh ginger root and simmer in plenty of water for about 30 minutes.

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beer • craft brews

Stoke 2 Stoke

The brewery: Stoke, the McCashin family brewery on the outskirts of Nelson, was, gateway for many years, the home base of New Zealand’s first real craft brewery, Mac’s – owned by Terry McCashin and his wife The brew: First up, this is brilliantly named beer. For modern Bev. After battling the big breweries for a people who own only battery-powered tools, two-stroke describes decade to break the duopoly that Lion and the fuel used for lawnmowers, chainsaws and the like. So I like DB had held for so many years, Mac’s was the witty reference to real men’s tools on a light beer. 2 Stoke (a eventually sold to Lion, which kept brewing 2 per cent beer) has a good hop aroma – it smells like a real beer. beer at the Stoke brewery, leased from the But it’s the taste that makes it. The malt element is strong with a McCashin family. A few years ago, Lion baked biscuit-ness and there’s a shade of honey sweetness that decided to let the lease slide back to the compensates for the loss of the alcohol. The hop bitterness then comes through to create a really long finish that just hangs around. family – probably never envisaging they’d start up another brewery; but that’s exactly This beer is made by removing the alcohol molecules through an evaporation method – because alcohol goes into a gaseous state at what the McCashin family has done, continuing a fine tradition of making great, a lower temperature than water, gently heating the brew will burn drinkable beer. off alcohol while retaining other key flavours.

Michael Donaldson is the current Brewers Guild Beer Writer of the Year. He is the author of Beer Nation - the Art and Heart of Kiwi Beer and his regular Pint of View column appears in the Sunday Star Times.

Craft beer corner Michael Donaldson reviews some of the best new brews and the breweries behind them.

Craft Beer tasting guide GATEWAY

Artisan

Townshend’s Sutton Hoo Amber Ale 500ml artisan The brew: American amber ales are slowly gaining prominence in New Zealand. The style, while built around a caramel malt base, is usually clean and crisp and has a restrained hop character. With a lower alcohol profile (this one is 4.7 per cent), a true American amber is a really approachable beer and a great way to start exploring craft beer. Sutton Hoo – the name refers to an ancient burial site in Suffolk, England – is a wonderful beer that will satisfy the palate, from the inexperienced to craft beer aficionados. It has a rich biscuit base which is overlaid with aromas of orange zest to produce a flavoursome beer that feels as though it offers much more body and taste than you could imagine from a relatively low alcohol beer.

Cult

Beer Profile

Sessionable

Savour

Redefining

Recipe

Simple

Interesting

Complex

Mouthfeel

Clean

Flavourful

Intense

Aroma

Subtle

Invigorating

Bold

Malts

Mostly base malts

Base & specialty

Mostly specialty

Use of Hops

Low-Med

Med-High

High

The brewery: Townshend’s is a small brewery in Upper Moutere, in the rolling hills of the countryside outside Nelson. Englishman Martin Townshend started the brewery nearly 10 years ago and makes small batches of “real ale”. One of the keys to his brewery’s success is the water, drawn from a natural aquifer. Water is one of the most disregarded ingredients in beer, but it can make a real difference. The natural chemical composition and taste of Townshend’s water, married to a centuries-old natural fermentation process makes this an oldfashioned, but very real brewery where the brewer is an artisan, using all natural ingredients to create an amazing range of great beers. *Available from selected Liquorland outlets from mid-October

Panhead THE VANDAL 500ml cult The brew: The best beers in New Zealand at the moment are arguably the range of double IPAs that are coming out of Epic (Hop Zombie), 8-Wired (Superconductor), Liberty (C!tra), Tuatara (Double Trouble) and Panhead (The Vandal). A double IPA is essentially a classic IPA with double the alcohol and double the hops. But the quality of these New Zealand versions is their amazing balance and drinkability, and Panhead’s Vandal is a perfect example. The hops just rev out of the glass, spitting aromas of passionfruit, pine resin and grapefruit – with the delicious hop character becoming more forward as the beer warms (hint – do not drink these super-hopped beers too cold or you will miss the goodnes).

The brewery: Panhead owner-brewer Mike Neilson cut his teeth with Tuatara, turning out volumes of clean, well designed and classic beers for the fast-growing Kapiti Coast brewery. But last year he decided to branch out on his own and in many ways his life has come full circle. Panhead Custom Ales is set up in an old Dunlop tyre factory in Upper Hutt, where his father Danny once worked. And Danny, as well as being a backer, also helps his son produce his stunning beers with their freakishly appealing labels showing various vehicles from hot rods, to tractors. *Available from selected Liquorland outlets from mid-October

Liberty C!tra Imperial IPA 500ml cult The brew: Some beers are so good, the system for rating them is impossible. On one rating site, I thought five stars wasn’t enough – it needed six or seven, like those amazing hotels in Dubai that are off the scale. This beer is bitter but it’s a sweet bitter – which is nothing at all like bittersweet. Overflowing tropical fruit salad aromas from the hops, backed by a rich caramel malt base and a slick, oily mouthfeel from the high alcohol (9 per cent), everything comes together to create an aromatic, soft and luxuriant and immensely fulfilling beer. Joe Wood describes the hop character of C!tra as smelling like ‘‘sweaty mangos’’ or a ‘‘surfer’s armpit’’. But don’t let that put you off. These are good characteristics – the way blue cheese is good.

The brewery: Brewer Joseph Wood started Liberty when he was living in New Plymouth and working in the port there as well as running a home-brew supplies operation on the side. But last year he made the decision to return home to Auckland. He’s employed as a fulltime production manager at the Hallertau brewery in west Auckland, where he oversees production at the wonderfully named Beer Fountain. That’s where his time is split 80-20 making Hallertau and Liberty beers, and as a result he has a lot of trouble keeping up with the demand for his flavoursome beers. *Available from selected Liquorland outlets from mid-October

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beer • craft brews

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Monteith’s BREWER’S SERIES Raspberry Wheat gateway The brew: This beer was made in the German Hefeweizen style, which means it’s unfiltered – giving it a cloudy, slightly murky appearance, which is perfectly OK. Hefeweizen (which literally means yeast-wheat) gets lots of its flavour profile from the yeast, as opposed to the malt or hops. In this case, there’s a hint of bubblegum and banana – which is typical and desirable in this style – with just a hint of boiled lolly sweetness. The raspberry flavour comes through on drinking and is nicely in balance, creating a refreshing, enlivening and very pleasant taste sensation, with the sweetness held nicely in check by the tart flavour of raspberry and the dry finish.

The brewery: The Raspberry Wheat beer is part of the Monteith’s Brewer’s Series – beers produced at the Greymouth craft arm of the business, as opposed to the core range of Monteith’s products which are made at DB Breweries in Auckland. In Greymouth, at the recently refurbished and spectacular brewery, head brewer Tony Mercer has been given licence to try some interesting recipes made in small batches. These beers push the boundaries of the traditional Monteith’s range and make a vibrant addition to a well-loved brand.

Emerson’s 1812 IPA gateway The brew: No-one really knows why this beer is called 1812 – it’s a classic but it doesn’t really relate to classical music (1812 Overture). One suggestion I’ve heard is that 1-8-1-2 are the last four digits of Emerson’s phone number, and knowing brewer Richard Emerson, that would be his sense of humour. Whatever the reason for the name, this is a classic because a) it’s been around so long (though not that widely available) and b) well, it’s a classic style. Unlike some of the modern hopdriven styles of IPA available today, 1812 takes us back to a gentler, English-style IPA with lovely caramel malt and sensational marmalade hops giving a jammy but bitter sweetness that justifies its benchmark status.

The brewery: The best thing about Emerson’s sale to Lion, which caused some discontent among craft beer fans, is that Emerson’s is now far more widely available than it used to be. Once, you could only really get 1812 on tap in and around Dunedin and now it’s in pubs the length the breadth of the country. Despite the sale, the brewery remains very much the child of Richard Emerson, who started this brewery almost 25 years ago with the ambition to make Kiwi versions of some of the world’s classic beers. Born deaf, Richard argues the loss of one sense has increased his sense of smell and there’s no questioning this man’s palate – he produces some of the most subtle, brilliantly balanced and drinkable beers in New Zealand. You can never go wrong with an Emerson’s.

Coronado THE islander IPA artisan The brew: Drinkers used to the generous tropical fruit aromas of New Zealand-style IPAs might be initially surprised by the pungency of this brew from San Diego. Up front there’s a savoury character a bit like spring onions and underneath that, there’s an orange zest oiliness that comes through more as the beer warms up. This definitely packs a great hop hit; a spicy abrasiveness that combines well with the 7% alcohol and generous malt base … the dry finish just keeps asking you back for another mouthful.

The brewery: Coronado Brewing is based in the town of the same name – an “island” in San Diego Bay, just across from the city. It’s not an island in the strict sense of the word as it’s tied to the mainland by a thin strip of land. Two brothers, Ron and Rick Chapman, set up the brewery in 1996 and it remained a small operation until a couple of years ago when an expansion allowed greater production – allowing the beer to reach further afield than the local area. The brewery’s distinctive logo – a mermaid carrying a frothing beer – is a reference to local folklore which had mermaids inhabiting the waters around Coronado Island.

Behemoth Chur NZ Pale Ale 500ml artisan The brew: This is typical of the now widely recognised New Zealand pale ale style. Pop the cap and pour it into a good glass and you’ll get an immediate punch of summer freshness. Orange, peach and freshly cut grass compete for a place in your nose. The rush of freshness comes from using a dryhopping technique, where a huge whack of New Zealand hops are added into the fermenter to impart all the wonderful aromas our hops are known for. There’s a nice snap of grassy bitterness on the first taste, followed by a creamy, wellrounded, nicely balanced beer that has just the right amount of sweetness to offset the gentle hops, producing an extremely drinkable, refreshing beer that weighs in at 5.5% alcohol. The brewery: Andrew Childs came to fame a few years ago when his home-brewed American-style brown ale infused with coffee beans was named one of the four winners of the Wellington In A Pint competition, where home brewers were asked to produce a beer that captured the essence of the capital. His wonderfully named Celia Wade Brown Ale was commercially produced by Yeastie Boys and launched the young brewer towards a commercial career. After a stint at Mangrove Jacks, the home brew supplies company, he set up his own brand, Behemoth, in 2013. Behemoth is a great name, because Andrew is a giant of a man and probably the tallest brewer in the business in New Zealand. *Available from selected Liquorland outlets from mid-October

A sour taste...

editor’s note

This season, personally, I am all about sour beer. This, it turns out, does not mean beer that’s been left out in the sun too long. I learnt this from head brewer at Hamilton brewing legends Good George, Nate Ross, as we set about preparing our joint entry in the Beervana 2014 media brew. “Why don’t we do a a sour wheat beer called Gose?” he suggested. “Sounds brilliant,” I replied while hastily checking Google on my phone under the table. Gose it turns out is a traditional German sour beer, usually made with coriander and salt, and it’s become something of a specialty at Good George. But to meet the “Kiwi-ness” of the media brew regulations out went the coriander and in went a dash of peppery horopito and, what seemed at the time of hand squeezing, the juice of about 12 tonnes of limes. The result was an effervescent, refreshing brew – sharpness from the limes, a gentle hum from the horopito, all balanced out with subtle saltiness. Sublime. And frankly I’m outraged we didn’t win. (I’m looking at you judge and toast! beer-man Michael Donaldson). Still at least I’ve discovered a delicious new beer style to see me through spring. - Kerri Jackson

The season for cider

Warmer weather means we all need cooler drinks. As cider continues to make leaps and bounds in popularity among Kiwi drinkers, here are a few new tipples on the market.

Monteith’s Lightly Crushed Cider

Monteith’s Crushed Apple has cemented its place as New Zealand’s number one selling cider*. This year the Monteith’s cider team have come up with a tasty new offering for those looking to make the most of their summers. Monteith’s Lightly Crushed Cider is the first lower alcohol cider to hit New Zealand shelves, with only 2.8% alcohol. This perfect new tipple for summer, fermented with 100% handpicked, crushed New Zealand apples, has all the same full flavour of Crushed Apple Cider, making it perfect for social occasions where you wish to keep your wits about you.

Old Mout cider

Old Mout Cider has been lovingly made in its Nelson cidery since 1947, and since way back then, it’s been all about helping Kiwis celebrate the good times. And now those clever cidermakers have been working on ways to make their cider more enjoyable for plenty more occasions this summer. For times that call for something a tad more dressed up, they’ve added a 500ml glass bottle to the Old Mout family – and it’s available in two delicious flavours, the much-loved, velvety Boysencider and the luscious Passionfruit & Cider. All you need to do is chill, add ice (if you fancy) and enjoy responsibly.

Rekorderlig CIDER

The delicious march of new Rekorderlig flavours is not letting up with the arrival of Rekorderlig Premium Lemon-Lime (4% ABV) just in time for summer. The perfectly balanced citrus symphony of sweet juicy lemons and zesty limes in this tasty number are best enjoyed over ice with a wedge of lime or a splash of bitters for extra tang. *#1 is volume sales AC Nielsen MAT to 15.6.14 * Liquorland is the home of cider this spring and summer, with all the brands and flavours you need.

l il w s k c o cl ’ o x i S

beer • crate day

National Crate Day Now in its fifth year, National Crate Day was the invention of The Rock radio station, traditionally held on the first Saturday of December to herald in summer; that makes the next National Crate Day, December 6, 2014. But there are rules. Apart from drinking responsibly, the key commandment of National Crate Day is to support the “Crate of Origin” – or drink beer from wherever you’re from: for example Dunedin = Speights; Auckland = Lion Red.

Crate expectations

Crate moments in history Remember when the crate was king? By Michael Donaldson If you’re in a nostalgic mood, and feel a yearning to soak yourself in Kiwi history, you could get a few mates together and toddle off to the nearest museum. Or ... you could get a few buddies together and share a crate of beer; maybe on the first Saturday in December, also known as National Crate Day. In the interests of responsible drinking we’ll add that you should make it quite a lot of buddies because 12 bottles of beer containing 750ml equals 9 litres, which is quite a lot of beer. But sharing a crate with a mate is a great way of recognising an integral slice of New Zealand history. These days, as beer is more readily available in 500ml single bottles or four packs of 330ml bottles, it’s important to remember that once upon a time in New Zealand, the minimum purchase of beer was two gallons. Any guess what two gallons is in today’s language? Yes, 9 litres. A crate of beer.

As the minimum. But before we understand how the crate became a standard measure of take-home beer, we have to go back a little further; back to the day when bottled beer became the preferred method of drinking at home. Bottled beer in various forms has been around for hundreds of years, but glass-bottled beer wasn’t possible until glass-blowing techniques improved to the extent that the bottles could withstand the pressure of carbonated beer without exploding. But even then, in the mid-19th century, it still wasn’t the preferred choice of take-home beer

You won’t find crates of your favourite beer in supermarkets; you’ll only find them in bottle stores. Talk to your local Liquorland.

as the tax on glass in the UK made it too pricey. Normal practice was for people to take home a wooden cask of beer containing about 23 litres that was designed to last a week. Invariably this cask beer was worse for wear at the end of the week and far from the fresh and enlivening drop when purchased. So as soon as the tax went off glass, brewers began bottling their beer, and packing those bottles in crates. Initially those crates held four quart bottles (each about 900ml), which were packed in wooden crates with straw wedged between them to stop them breaking. The bottled beer kept its condition better than the wooden casks and so quickly caught on among consumers. Fast forward to 1917 New Zealand. World War I was in full swing, as was a strong prohibition movement. Stay with me here because there is a point. The war effort, and with it the government’s bid for greater “national efficiency”, resulted in the

So for all those young beer drinkers raised on the stubbie, here’s how the whole crate thing works: First, buy a full crate of your chosen beer from Liquorland and pay a small deposit. Take home and enjoy with mates. When the crate is finished, simply return it to Liquorland with all 12 empty bottles and receive a discount on your next full crate. Not only is it brilliantly environmentally friendly, it’s pretty cost effective: A 24-pack of Lion Red – a total of 7.92 litres – might set you back about $40; whereas a swappa crate of the same – which is 9 litres – will cost you about $33.

establishment of a National Efficiency Board. Lobbying from prohibitionists convinced the board that alcohol had a negative impact on economic activity. The board argued for prohibition, claiming it would put more money in people’s pockets and, without hours wasted on drinking and the subsequent hangovers, the nation would be better off economically. The government of the day knew prohibition couldn’t work – it would be too unpopular. Instead it went for six o’clock closing, leading to the infamous “six o’clock swill”, when workers would stampede to the nearest pub as soon as they were off the clock to drink as much as possible before closing. Alongside this was a less well-known law that stated, rather perversely, that alcohol could only be bought in bulk, with two gallons (or 9 litres) the minimum purchase. So you can see where we’re going here. The minimum purchase was 12 bottles and you need something to carry them in. Brewers were already using wooden crates, it just became a matter of making bigger crates. And to think this was all supposed to stop us drinking too much. While the six o’clock swill disappeared in 1967, the idea of taking home a crate of beer has lasted for nearly 100 years. Now that’s something worth celebrating.

Turning Japanese Japanese beer is having a moment. Partly because of our ever-expanding interest in discovering and trying new beer styles, and partly because as a nation, at heart, we all still love a lager. The global interest in all things hoppy out of Japan began in 1987 with the launch of Asahi Super Dry – the world’s first Karakuchi beer. Prior to that Asahi had commissioned a survey of 5000 beer drinkers in Tokyo and Osaka to find out what they wanted in a beer – sparked by changes in Japanese eating habits and a growing switch from beer to dry wines and sake. When a majority of survey responses came back expressing a desire for lighter, more refreshing beers which would match well with food, change was afoot. The launch reinvigorated the Japanese beer market, sparking what became known as the ‘’dry wars” as other brewers released their own Karakuchi varieties. It also caught the eye – or tastebuds – of the rest of the world. It is now one of the fastest growing international premium beer varieties in this country. With a smooth, dry light-bodied taste, Asahi and some other Japanese beers here are larger in their flavour profile but a little less hoppy and malty than traditional European lagers. And that makes them good for matching with food, which, says Liquorland brand ambassador Joss Granger, is one of the reasons Kiwis have taken to Japanese beers likes ducks to water. “As food and wine/ beer matching is starting to gain more appreciation people are looking for beer styles that go well with foods.” It’s particularly worth trying Asahi with seafood or anything nice and spicy.

Did you know ...? Asahi is the most popular Japanese beer sold through Liquorland; other varieties stocked in some stores include Kirin, and Sapporo. Joss Granger also predicts the arrival of more varieties in the New Zealand market with Japanese beer brand Suntory’s recent purchase of Beam Global.

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Spring drinks • low alcohol

Spring drinking

Right now is a perfect time to buy and try low-alcohol drinks “Spring has sprung, the grass has ris, look at where our waistline is...” As we venture out of winter hibernation, and tentatively start to bare a little more skin in the warmer weather, it’s only natural that thoughts turn to ways we can tweak our lifestyle in order to be healthier, leaner, and perhaps even a little more motivated to hit the gym. One of those ways can be to reduce alcohol intake. But before you all roll

your eyes and storm from the room slamming the door, the good news is it need not mean you need to give up all social activities. Our demand for a greater variety of lower alcohol drinking options is being met step for step by our winemakers, cider makers and brewers with a new generation of delicious, lighter drinks, that make absolutely no sacrifices in flavour and quality in the name of reducing alcohol. »

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Spring drinks • low alcohol

Beer

Wine

Brancott Estate’s Flight range launched last year and was such a success it’s been expanded to include a sparkling sauvignon blanc and a rosé, which both have 9% alcohol by volume (ABV). The pair join the sauvignon blanc, pinot gris and riesling already in the range. “The 2014 vintage was ideal for Brancott Estate Flight,” says chief winemaker Patrick Materman. “The season started early which meant the grapes had plenty of time to develop intense flavours at a lower sugar level. The response to Brancott Estate Flight has been outstanding and we were keen to take advantage of this year’s outstanding fruit to explore new varietals for the range.” Villa Maria is also a key player in the growing trend for lower alcohol wines, releasing the new Private Bin Light range which includes a Private Bin Light sauvignon blanc, rosé and pinot gris. Senior winemaker Nick Picone says the biggest challenge for winemakers in creating low alcohol wines is looking for ripe flavours and acidity at much lower sugar levels. “The challenge is to not compromise on flavour with the palate weight, texture and complexity in comparison to standard alcohol wines.” While some traditionalists will maintain low-alcohol wine means

sacrificing quality, the growing demand suggests otherwise, Picone says. Those who are looking for lower alcohol wine options include as many traditional wine drinkers as those who are just looking for a healthier drink option or those who have a low tolerance for the effects of alcohol, he says. “Plus, the convenience of the lower alcohol means the wine lends itself well to certain social situations.” He adds that the low alcohol wine primary growth partnership research programme, being run by the Ministry of Primary Industries in partnership with wineries, means New Zealand is well positioned to be a world leader in the development of quality low alcohol wines.

Also worth trying

• Belle by Invivo Sauvignon Blanc • The Doctors Late Harvest Sauvignon Blanc

While low-alcohol beer has been around on the market for a while, finding one that comes complete with a full-flavour has been much tougher. Enter 2 Stoke, a light golden beer, with full-bodied taste and subtle bittering, at just 2% ABV. Scott McCashin from McCashin’s Brewery which produces 2 Stoke says it became clear there was a gap in the market for a full flavoured low-alcohol beer. “As part of getting an on-licence for our on-site bar, we had to provide a low alcohol option and we found there were very few commercially available low alcohol beers, let alone craft beers.” He says the biggest hurdle in creating a tasty low alcohol beer is that it gives brewers nowhere to hide. “The higher the alcohol content, the more ‘wow’ factor the beer has. It gives it more body and hides a lot of faults. “We make 2 Stoke by starting with Stoke Gold and evaporating off some of the alcohol which gives you a fuller flavour and body, compared with only fermenting a beer up to 2%. But it is also a costly way of doing it. “We have definitely achieved what we set out to do and we’ve had quite a few stories of people happily drinking 2 Stoke until several beers later they realise they are drinking a low alcohol beer.” Among the big players DB last year addressed the growing demand for lighter drinks with the release of DB Export Citrus – a blend of DB Export lager with natural lemon juice. It went on to be one of the standout hits of the summer. They’re following it up this spring with the release of a grapefruit version. Says DB spokesman Simon Smith: “The reception to DB Export Citrus has been incredible. There is now a different set of expectations of the role beer plays for people when they spend time with their family and friends. They now look to be in greater control of their actions and enjoy experiences.”

Try 2 Stoke with caesar salad or seafood such as prawns or snapper Cider

DB has also been taking a fresh, low alcohol look at its cider portfolio and has just released Monteith’s Lightly Crushed Cider with a 2.8% ABV. The challenge for the cider makers, says Smith, was maintaining the body and full apple taste consumers experienced in the full alcohol version. They really had to “go back to the drawing board”. “The trend towards health and wellness means consumers are being far more wary of what they’re consuming, which makes Lightly Crushed Cider a perfect alternative for summer socialising for those looking to have a refreshing drink but not a soft drink or light beer.”

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DIY • Cocktail garden

A party garden

Never mind the garden bar, we’re all about the bar garden. By Janice Marriott. If you start a cocktail garden this spring, after the fear of frosts has gone, you’ll save money and drink your own home-grown cocktails all summer. Start out with the basic herbs and fruits that make great drink mates: mint, basil, chillies, lemons and limes, strawberries and maybe raspberries. All of these can thrive in pots in a sunny courtyard, or will grow in a raised bed.

Ginger

Lemon and limes

Look for the dwarf varieties of lemon and lime trees in your garden centre. I have a yellow Mexican lime for stuffing into my Corona bottle neck, and a green Tahitian lime for everything else. They look great in pots. A shiny tree full of fruit beams a welcome at the door before you’ve even served that Singapore sling. Limes don’t like frost so a bit of a cuddle and some shelter on a frosty night will be necessary. Meyer lemons produce fruit from winter through to summer. The plants are resilient but they need rich soil to keep them cropping. Citrus fertiliser solves the problem.

Mint

Sorry but mint is almost too easy. Spring is the best time to plant. You need to trap its roots in a pot as feral mint left to its own devices will take over your garden – a bit like some people at cocktail parties. All mint needs is sun and a big pot, big because you will love the taste and use a lot. The best mint for mint juleps and mojitos is spearmint.

Chillies

Hot tips l Raid your flower borders.

Borage flowers look beautiful floating on a margarita.

l Use fresh basil for your bloody marys.

l Gin, lavender and a

squeeze of citrus go together (try adding a few stalks of lavender to a bottle of gin and leaving it to infuse), as do rosemary, rhubarb and gin. Start mixing!

One chilli plant will give you plenty of colourful chillies to pick in summer. Plant seeds inside in August. Transfer the plants outdoors when the soil’s warmer. Your jalapenos could end up infused in tequila or, if you want to be dangerous, add raw cocoa to this for a (hot) chocolate tequila.

Berries

Garden centres have lots of strawberry plants right now and although they make an attractive ground cover, they are just as happy dangling from a basket. Just make sure you water them well and often. Try something different such as a blackberry and mint julep, or a raspberry daiquiri. Both blackberries and raspberries are cold-country plants so if you get frosts, these are for you. Just make sure you choose the thornless hybrid blackberries, not the rampant wild ones. The best time to plant blackberries is autumn into winter when plants are dormant. Most berries prefer slightly acidic soil, with lots of compost. This is where the morningafter coffee grounds are useful.

YOUR MOVE, SUMMER.

*Janice Marriott is a columnist for House and Garden and co-author of several books on keeping a city garden, including Common Ground and Common Table.

Brewed to be drunk outdoors under the sun, Speight’s Summer Ale is our newest, and a welcome, addition to the Speight’s craft range. A unique blend of malt, aromatic hops, citrus and spice make for an easy to drink ale that’ll help keep you refreshed, and your whistle wet.

www.toastmag.co.nz

SPG0019C_SPG_TOAST

This is a tropical plant but a big pot in a warm spot inside can provide you with fresh ginger. If your guests stroke the leaves they release a lovely ginger scent into the room. Garden centre varieties are usually decorative rather than culinary so beg a root off someone who grows it. This is the right time to do this. You can try supermarket ginger. Some have growth retardant on them but a soak overnight will fix that. Fertilise regularly. The best time to harvest ginger is after the leaves have died down, about nine months after you’ve planted it.

Trade enquiries: Lion NZ 0800 107 272. Available nationwide October 2014.

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How to mix well with others

We Kiwis love a splash of the Irish – whiskey that is, and Jameson in particular. So why do we love it so? What makes it so good? Well it’s consistently excellent. That’s a good place to start. The ingredients for Jameson - 100% Irish spring water, barley and yeast – hasn’t changed in more than 230 years since John Jameson first established the distillery in Bow St, Dublin. There have been a few additions to the Jameson family over the years, such as Jameson Gold Reserve and Jameson Select Reserve, offering Kiwi fans the chance to trade up. But the essential Jameson has maintained the same excellence since 1780. Jameson Irish Whiskey stands out due to the fact it’s triple distilled, leading to a whiskey that is extra smooth. And that makes it versatile and perfect for mixing. Simple mixers to enjoy with Jameson are dry ginger ale, apple juice, cranberry juice and soda; always garnished with a wedge of lime.

For the perfect refreshing spring drink try a Jameson, dry and lime: Fill a short glass with ice, pour in 30ml of Jameson Irish Whiskey, top with dry ginger ale and squeeze in a wedge of lime. Sláinte!

ASK JOSS • OLD SCHOOL SPIRITS

Ask Joss

Go retro The fast-moving world of what we love to drink leaves some old favourites languishing in the liquor cabinet. What do you do with those oldies but goodies? Liquorland brand ambassador Joss Granger has some ideas.

Pimms

Campari

Aperol

Pernod

Pimms – full name Pimms No.1 Cup – is synonymous with the English and tennis, specifically Wimbledon. It’s a gin based spirit, combined with a secret mix of herbs and liqueurs, created in the 1850s by a London bar owner to serve as a digestif. There have been other Pimms – a No.2 and No.3 for example – using bases such as whisky or brandy, but they’ve all been phased out in favour of the original. On its own, Pimms has a delicate herbal flavour with a hint of orange which makes it the perfect base for a fruity punch. The classic recipe is 1 part Pimms, 3 parts lemonade with slices of strawberry, cucumber and orange with fresh mint leaves piled into a tall glass with ice – or upsized to fill a pitcher. For a simpler mix just add lemonade or ginger ale. Or for more of a kick add equal parts Bombay Sapphire gin and Pimms for a Pimms and Blue.

From England to Italy, and Campari, an aperitif with a unique taste of bitter orange. It was created in 1805 by Gaspare Campari, fond of creating new drinks, from an infusion of herbs such as cascarilla, and fruit such as chinotto, a citrus variety. The complete recipe, rumoured to have anything from 20 to 80 ingredients, has long been a closely guarded secret. Famed for its dark red colour, Campari is perhaps most commonly drunk mixed with just soda, although it’s also worth trying with fresh grapefruit or orange juice. It’s also a key ingredient in several well-known classic cocktails such as a Negroni and an Americano.

Still in Italy, Aperol is another distinctive Italian aperitif, first created by two brothers in the early 20th century. These days the spirit is owned by Campari and while the two share a similar citrus flavour profile, Aperol is lighter, both in alcohol content and colour – and is less bitter. The drink was made famous in the 1950s with the emergence of the Aperol spritz – combining the drink with that other Italian favourite, prosecco. And it’s enjoying something of a revival in popularity these days, appearing on the menus of an increasing number of bars. Aperol also works as a lighter replacement in any of the Campari cocktails mentioned previously. But for something new try it with a little rhubarb syrup (just rhubarb cooked down in water and sugar). Dollop the syrup into an ice-filled glass, add one part Aperol and top with soda. Rhubarb is one of the key ingredients in Aperol so the match makes sense.

Pernod’s roots can be traced back to 1792, which makes it the oldest of all of the brands of liqueurs we call absinthe today. Legend has it, this was the year Dr. Pierre Ordinaire, in Neuchâtel, Switzerland, created a wormwood liqueur made with anise, melissa and chamomile. The original was hugely popular among the art set in bohemian Paris in the early 20th century but was eventually banned thanks to a campaign blaming it for all manner of social problems. Pernod as we know it today emerged in 1920 when the original absinthe formula was adjusted to meet regulatory restrictions. It was soon recognised as a national beverage throughout France.

l For Pimms with a twist try a

Pimmlet: muddle mint, cucumber and a dash of sugar syrup in a cocktail shaker, fill with ice and pour over equal parts Pimms, gin and fresh lime juice. Shake well, then strain into a martini glass.

l For a Negroni build equal parts

Campari, gin and sweet vermouth over ice in a rocks glass. Garnish with a slice of orange. For an Americano switch out the gin for soda water. Try a Campari Spritz: one part each of Campari and cranberry juice with three parts prosecco poured into a wine glass. Gently stir in a few fresh mint leaves to finish.

l For the classic spritz mix three

parts prosecco with two parts Aperol and one part soda water.

l To drink it the French way just add

one part Pernod and five parts water, to a highball glass filled with ice. Stir well and serve. For something decidedly less French try a Pernod Colada: one part Pernod, two parts pineapple juice, one part coconut juice, shaken and served over ice.

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DIY • CHRISTMAS

Christmassy!

Festive cheers

Blackberry Attraction

Spring in the southern hemisphere means many things – not least of which is waking up one morning and finding Christmas decorations in the shops. Never fear. Let your festive feasting plans start here.

Christmas celebrations and your favourite beverages go hand-in-hand, whether you’re hosting the family for an epic dinner, or simply hosting cocktails. And while northern hemisphere tradition focuses on warm and hearty brews such as mulled wine and brandy-laden egg nogg, here in the South Pacific Christmas means an abundance of seasonal fruit and fresh flavours. Here are a few ideas to try that will all make good use of the liquor cabinet.

Lauraine Jacob’s Rich Christmas Cake • 1.5kg mixed dried fruit, including

sultanas, raisins and currants

• 500g butter • 385g brown sugar •8 eggs •1 tbsp golden syrup •4 tbsp blackcurrant jam • 500g flour •1 tsp baking soda •1 tsp baking powder • ½ tsp salt •1 tsp mixed spice •1 tsp cinnamon •1 packet (150g) glacé cherries • 100g blanched almonds •¼ cup brandy • Optional: Apricot jam for glazing

Place all the dried fruit in a large saucepan and cover with water. Bring to a boil and simmer for 5 minutes. Drain well, cool and let stand overnight. Beat the butter and sugar well until light and creamy, then add the eggs one at a time, beating well between each addition so it is well incorporated. Add golden syrup and blackcurrant jam and beat that in well too. Sift the dry ingredients four times. Add the dry ingredients and fruit in small alternate batches to the creamed butter, sugar and egg mixture, and finally, fold in the cherries. Line a 24cm cake tin with several layers of greaseproof or brown paper and tip in the mixture.

Pimm’s Eton Mess

A good old sherry trifle is the staple pud of many a Kiwi Christmas. Give the classic a fruity and very English twist with this spin from Pimms • 300ml whole milk • 300ml double cream • 1 vanilla pod, split in half • 3 free-range eggs • 20g cornflour • 75g golden caster sugar • 8 trifle sponge fingers • 100ml Pimm’s No.1 • 4 tablespoon strawberry jam • 250g strawberries, hulled and sliced • 2 oranges, 1 peeled and cut into

Berry twist

• 45ml Absolut vodka • 50ml cranberry juice • Frozen blackberries • Lemon garnish

Fill a tumbler glass with ice and frozen blackberries. Add vodka and top up with cranberry juice. Garnish with a twist of lemon.

Strawberry mojito • 1.5 parts Absolut vodka • 1 part lemon juice • 1 part simple syrup • 5 mint leaves • 1 whole strawberry

Method: Muddle mint leaves, the whole strawberry and simple syrup (see www.toastmag.co.nz for recipe) in a highball glass. Fill with ice cubes. Add lemon juice and Absolut Vodka. Garnish with a strawberry.

Kiwi and mint julep • 45ml Absolut vodka •1 kiwifruit • 20ml fresh lime juice • 2 barspoons caster sugar •2 sprigs mint leaves • Soda water

Muddle kiwifruit and one spring of mint with sugar and lime juice in the bottom of a mixing glass. Shake with vodka and strain over ice into a short glass. Top with soda water and garnish with an extra kiwifruit slice and a mint leaf.

segments and 1 juiced

• 300ml whipped double cream • Mint leaves, to garnish

Press almonds on to the surface. Bake the cake at 160˚C for 4 hours. When cooked, pour brandy over the surface while the cake is still warm. Cool and place in an airtight tin to mature for 2-4 weeks. Immediately before cutting the cake, glaze the top with melted apricot jam for a professional looking finish. Makes one large 24cm cake Wine match: a rich sherry or Champagne for a real celebration Recipe kindly shared by Lauraine Jacobs; www.laurainejacobs.co.nz; Photography by Elizabeth Clarkson www.elizabethclarkson.com

Heat the milk and cream with the vanilla pod until almost boiling. Remove from the heat and allow to infuse for five to ten minutes. Remove the vanilla and scrape the seeds from the pod into the milk and cream. If you like, you can keep the pod, dry it out and add to sugar to make vanilla sugar. Whisk the eggs with the cornflour and sugar, then strain the milk and cream through a fine sieve into the egg mix, whisking all the time. Pour the mixture into a clean pan and heat gently, stirring until the custard has thickened. Chill in the fridge. Arrange the trifle sponges in the bottom of a large serving bowl, drizzle over half the Pimm’s, then spoon over the jam, 150g strawberries (keeping 100g for the topping) and the orange segments. Pour the cooled custard over and top with whipped cream. Leave in the fridge until ready to serve, and to prevent people from nibbling as they walk past. Boil the remaining Pimm’s with the orange juice until it’s thickened, and then add the remaining strawberries to infuse. Top the trifle with the strawberries, some of the syrupy juices and mint leaves.

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The last drop • love local

BREWED IN THE FUTURE. SINCE 1987.

Love

local Derek and Sharon Newton of Liquorland in Taupo share their favourite local places

I have a special occasion to celebrate I’m off to... The Brantry Restaurant on Rifle Range Rd. It is set in an original 1950s townhouse, with a variety of different areas to dine in. While the weather is still cool, our favourite is beside the roaring fire. I have visitors in town I’m taking them to... Plateau Restaurant on Tuwharetoa St. This is an awardwinning restaurant and Monteith’s Bar. We enjoy sitting outside in their garden bar on a gorgeous Taupo day enjoying a nice glass of Monteith’s Crushed Apple Cider. But if I want to catch up with mates I’ll go to... The Mousetrap Bar on Northcroft St. This bar has a beautiful deck with expansive views over Lake Taupo and the mountains – a great place for a Friday night glass of Mysterious Diggings Central Otago Pinot Noir. For a relaxed long lunch you’ll find me at... L’Arte Café and Gallery on Mapara Rd. This has been voted Lonely Planet’s number one cafe in the central North Island and one of the top 10 places to visit in New Zealand. It is a visual and edible feast. It even has an outdoor mosaic living room and magical garden. To soak up the sun the best place is... Café Pinot on Huka Falls Rd. Sit on the deck with views of Mt Tauhara and Taupo Township, tasting lovely wine such as Mills

Reef Chardonnay while sharing one of their great platters. The best thing about Taupo in spring is... being out on the lake in the boat. With a picnic lunch, enjoying a chilled glass of wine, while taking in the stunning views of the snow-capped Tongariro mountains. It is not quite warm enough to swim in spring, but fishing is sometimes successful! The one thing everybody should know about the Taupo region is...

Taupo

Taupo is home to New Zealand’s most visited natural attraction, the majestic Huka Falls. But there is something for everyone here. You can experience mountain biking, snow skiing, all sorts of water activities and fishing on Lake Taupo, as well as a soak in our natural hot pools after doing the Tongariro Crossing in the national park. The drink that sums up spring for us is ... A Lighthouse gin and tonic in a tall glass topped with a slice of cucumber.

Liquorland Taupo 74 Tuwharetoa St Taupo. 07 378 9000

1. Café Pinot 56 Huka Falls Rd 2. Plateau Restaurant 64 Tuwharetoa St

3. Mousetrap Bar 14 Northcroft St 4. Brantry Restaurant 45 Rifle Range Rd 5. L’Arte Café and Gallery and Garden 255 Mapara Rd

2 3

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www.toastmag.co.nz

Store locations NORth Island Northland Kaikohe Kamo Kensington Kerikeri Otaika Tikipunga Waipapa

42 Broadway 477 Kamo Rd, Kamo 3-5 Kensington Avenue 52 Kerikeri Road Shop No 7, Otaika Shopping Centre, Otaika Rd Shop 16 Paramount Shopping Centre, 1 Wanaka St State Highway 10

Auckland Region Albany 357 Albany Highway Beachlands 41 Third View Avenue Botany 287 Botany Rd, Golflands Grey Lynn 219 Great North Rd (Liquorland Boutique) Forrest Hill 252 Forrest Hill Road Howick 125 Elliot Street Mangere Bridge 42 Coronation Road Manukau Unit 4 613-615 Great South Road Mt Eden 346 Dominion Road Newmarket 480 Broadway Northcross Cnr Carlisle & East Coast Road Onehunga 267A Onehunga Mall Orewa 2 Tamariki Avenue Papakura Unit D/ 2 - 14 Railway St West Parnell 101 The Strand Pt Chevalier 1130 Gt North Rd Pukekohe 10 Massey Ave, RD 3 Remuera 427 Remuera Rd (Liquorland Boutique) Snells Beach 240 Mahurangi East Road Southgate Unit 15E, 230 Great South Road Waiheke Island Shop 5, 24 Onetangi Road Waiuku 19 Kitchener Rd Coromandel Thames 215 Pollen St Whitianga 1 Lee St Waikato / Bay of Plenty Bethlehem 19 Bethlehem Road Cambridge 26 Victoria St Dinsdale 140 Whatawhata Road Eastside 319 Grey Street Gate Pa 1000 Cameron Road Katikati 74 â&#x20AC;&#x201C; 76 Main Road Morrinsville 47 Studholme Street Mt Maunganui 1 Owens Place Rototuna 16 Horsham Downs Road Taumarunui 15 Hakiaha Street Taupo 74 Tuwharetoa Street Tauranga 395 Cameron Road Te Awamutu 49 Vaile Street Te Kuiti 80 Taupiri Street Whakatane 13 Peace Street Central north Island Ahuriri West Quay Ahuriri Albert Street 105 Albert Street, Palmerston North College St 92 College Street, Palmerston North Feilding 19 Bowen St Fitzroy 594 Devon Street East Gisborne 191 Customhouse Street Lynmore Unit 4B, Redwood Centre Corner, Te Ngae and Tarawere roads Onekawa 110 Taradale Road Koutu 48 Koutu Road Taihape 120 Hautapu Street Waipukurau 42-44 Russell Street Wanganui 291 - 293 Victoria Avenue Wellington / Wairarapa Masterton 206 Chapel Street Miramar Unit 1, 37 Miramar Avenue Porirua 18 Parumoana Street Waterloo 2 Trafalgar Square

South Island Marlborough Blenheim 7 High Street Golden Bay 5 Motupipi St, Takaka Motueka 90 High St Nelson 31 Vanguard St Turf 228 Songer St, Stoke WEST COAST Recreation Westport

68 High St, Greymouth 207 Palmerston St

Canterbury Beckenham Blenheim Road Rangiora Riccarton Shirley Tinwald

157-161 Colombo St 227 Blenheim Road 73 Victoria Std 43 Riccarton Rd 114 Marshlands Rd 99 Archibald St, Tinwald, Ashburton

Otago Cableways Clutha Leith Street Milton Mosgiel Oamaru

Cnr Kaikorai Valley Rd & Mellor St, Dunedin 70 Clyde St, Balclutha 233 Leith Street, Dunedin 147 Union St 6 Gordon Rd 261 Thames St

Southland Centrepoint Gore South City

252 Dee Street, Invercargill 25 Trafford St 66 Tweed Street, Invercargill

Join ty r a p e th

Drinks index Beer, cider and ginger beer

We’ll be bringing a new issue of toast! to you every three months and we’d love for you to become a regular VIP guest at the party. Each issue is filled with hot tips, expert advice, and new ways for you to enjoy your favourite drinks. Maybe we’ll even persuade you to try something you’d never thought to taste before. You can find the current issue of toast! at your local Liquorland but you can make sure you’re up to date between issues by visiting our website www.toastmag.co.nz, and following Liquorland on Facebook. But for the real “velvet rope” VIP treatment make sure you head to the website and subscribe. That way you’ll be first in line for each issue and top of the list for hot deals and the lowdown on new products. You’ll never be bored by your drinks cabinet again.

Asahi 25 Behemoth 23 Coronado 22 DB 8, 29 Emerson’s 22 Good George 23 Monteith’s 22, 29, 38 Kirin 25 Liberty 21 Panhead 21 Sapporo 25 Scrumpy 9 Stoke 21, 29 Townshend’s 20 Tui 9 Wild Buck 9

Liqueurs and spirits Absolut 37 Aperol 35 Baileys 9 Bombay Sapphire 34 Campari 34 Canadian Club 11 Chambord 15 Chivas 11 Cointreau 18 Jim Beam 8 Johnnie Walker 8 Lighthouse 38 Pernod 35 Pimms No1 Cup 34, 36 Woodstock 10

How to subscribe:

1. Go online to www.toastmag.co.nz

Wine

2. Fill out subscription form

4. Magazine arrives at Liquorland stores 44

3. Magazine distributed to Liquorland stores

5. Happy as Larry when you go in store to collect your latest copy of toast! magazine

Brancott Estate 28 Deutz 16 G.H. Mumm 14 Invivo 28 Lindauer 8, 16 Matua 10 Mills Reef 38 Mionetto 8, 14 Moët 10, 14 Montana 11 Mysterious Diggings 38 Nautilus 15 Oyster Bay 17 The Doctors 28 Villa Maria 28 Wither Hills 8

Non-alcoholic Deep Spring Naturals

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