MUDL Magazine - Issue 2, Dec 2011 by MUDL Magazine. Mixology Released

“The Rolls Royce of Single Malts.” Whisky Magazine

Not for Sale to Persons Under the Age of 18. Enjoy Responsibly.

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Not for Sale to Persons Under the Age of 18. Enjoy Responsibly.

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O N D I S C E R N I N G TA S T E

C O C K TA I LS W I T H A V I E W

Drink Responsibly. Not for Sale to Persons Under the Age of 18.

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118 page o t o G how to see akes a m Louw ito. Roxy b Moj u l C a Havan y!!!

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Liquor Industry News

Keep up to date on all things liquor both locally and internationally.

Bitter Sweet Symphony

Get Dr Elmegirabâ&#x20AC;&#x2122;s expert opinion on bitters.

Don the Beachcomber

Find out about the man behind the original Tiki bar.

The 60th IBA Congress

In November 2011 the International Bartenders Association celebrated its 60th Anniversary at the IBA Congress in Poland. See the winning cocktail.

Spirit Spotlight - Havana Club

All you need to know about Havana Club Authentic Cuban Rum.

Rum Cocktail Recipe Guide

50 rum based cocktail recipes to make and enjoy. Tear them out and keep them!

116

The Hat is Back!

Get the low down on Mandarine Napoleon from Simon Difford.

118 How to make a Mojito with Roxy Louw

Join Roxy Louw at Cafe Caprice and learn how to MUDL the perfect classic Mojito!

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e R M U R E TH

Editor Ross Shepherd Managing Editor and Operations Grant McDonald 3 Art Director Sarah McLean Contributors Jan Braai, Ian Burrell, Simon Difford, Ryan Duvenage, Tom Dyer, Dr Adam Elmegirab, Andrew Mullins, Gary Regan, Seth Rotherham, Conor van Gesselleen Editorial Enquiries Tel: 021 447 6008, Fax: 021 447 3097 info@mudlmag.com Advertising, Marketing and Distribution grant.m@mudlmag.com Subscription, Newsletter & Retail enquiries grant.m@mudlmag.com MUDL is published by MUDL Media MUDL Magazine, Block C, Black River Park â&#x20AC;&#x201C; North, 2 Fir Street, Observatory, Cape Town, 7925 Quarterly Distribution MUDL Magazine is distributed quarterly throughout South Africa to over 2,000 on-consumption and retail outlets. Visit the MUDL website at www.mudlmag.com Or go to Twitter: @MUDLmag Facebook: http://www.facebook.com/MUDLmag

On The COVER

Roxy Louw sponsored by Oakley Photograph David Lazarus Make-Up Marietjie Hurter Venue Cafe Caprice, Camps Bay

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e R M U R E TH In the know

How to

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Jan

USA/Cuban Relations 61 Cocktail Making Methods The Ultimate Standoff 62 Cocktail Garnishes 40 Are You Going To Stay As You Are? 63 Coctail Equipment Ryan Duvenage 96 Shaker Flair Studio 44 Name Dropping 46 Rum - The true global spirit Ian Burrel Products 48 Nelson’s Blood 28 Plugged, Played, Purchased 80 Voodoo Priestess Gaz Regan 58 SA Rum and Cachaça Availability 93 Flair - Styles around the world Tom Dyer 73 Product Glossary Cocktail 106 Steer Clear ARA 84 Oude Meester Demant Making 90 From Russia with Love Places to go i a Russian Standard Bra Methods 32 Ekasi Style Bar Sedibeng 95 Available Apps 2 0 1 78 Hot SA Rum Bar - Banana Jam Café 100 Birth of a Brand - Pink Pigeon 61 99 New Venue Review - Valora 108 MUDL Directory 104 Road to Rhapsody’s

What’s been happening 12 22

Class d l r o W ogist Mixol Horn e l l e t Chan 82

MUDL Moment Liquid Lifestyles

People to know

27 Billy Walker 38 Sailor Jerry Ambassador Sonja Myburgh 82 World Class Mixologist Chantelle Horn 97 Cape Flair Society 102 Jan Braai 120 Want another Mojito? Seth Rotherman

MUDL info 08 Social Media 10 MUDL Subscriptions 11 Competitions 114 MUDL Next Issue

Sailor Jerry Ambassador Sonja Myburgh 38

ISSUE 02 2011

MAGAZINE

editor Letter the from By Ross

Shepherd

Ian Burrell Ian’s career has taken him on an interesting and inspired journey. He first dived into the cocktail world during the boom of the early 90s while taking a year off from school. ‘Alcohol is the element and cocktails the compound’ is one of his favourite quotes. But it was his love of tropical cuisine and creating drinks to match that brought his attention to drinks companies such as J Wray & Nephew, who made Ian one of the first Rum Brand Ambassadors in the UK. Gary Regan Gary Regan, bartender extraordinaire, was born over a pub in Lancashire, England. An expert on spirits and cocktails, he has written numerous articles on bar service and liquor. He has also worked as a consultant to restaurants and liquor companies, written about drinks and drinking, and coordinated with his wife Mardee Haidin Regan on a variety of food and beverage-oriented projects.

Andrew Mullins Andrew Mullins is Operations Director at Fling International. Fling International is a group of professional bar developers and hospitality operators dedicated to the improvement of bartending, bar operation, hospitality training & guest experience worldwide.

Magazine

Dear Readers,

What a year it’s been! It’s a bit of a cliché to say that time has flown, but it really seems like just yesterday that we were gearing up for the FIFA World Cup. Since then we’ve seen two princes get married (one to our own Charlene Wittstock), the International Bartenders Association turn 60, our Springboks get robbed, and Julius Malema suspended from the ANCYL. In amongst all of this, a certain mixology magazine was born. Welcome to its second issue. When we put issue one into the trade, we had high hopes. We knew we’d put together a quality publication (if we do say so ourselves!) and that it was only a matter of time before people took notice. Well, to say that our expectations were exceeded is an understatement. The positive responses we’ve received over the past couple of months have been extremely encouraging. The enthusiastic way in which readers have sought MUDL Magazine is an indication of the thirst for knowledge in the liquor industry, and the growing interest we’re getting from current and potential advertisers vindicates our confidence in the brand as a relevant platform among our target market. Plans are already afoot to take the MUDL entity further, with exciting brand-building ventures on the horizon, so keep an eye out on Facebook and Twitter for updates. But enough talk about our brief history and our exciting future; let’s turn our attention to issue 2 – the Rum Release! As you will discover in the pages that follow, rum is a remarkably interesting spirit, from its wildly colourful and rather inauspicious beginnings through to the delicate art-form it has become. There is so much variety and character in this category that a wellstocked rum bar will never fail to produce

Dr Adam Elmegirab Dr. Adam Elmegirab is the founder of Evo-lution Bar Consultancy, having worked as a bartender since late 2000. Adam has been directly involved in a training and consultancy capacity for a number of venues and currently oversees the bar programmes he has implemented for Mim and Yatai in Aberdeen. Tom Dyer Tom Dyer is one of the finest flair bartenders on the planet, appearing in almost every significant flair bartending movie made in the last 3 years. He is also co-founder of the World Flair Association, an organisation dedicated to flair bartending around the globe.

Simon Difford Simon Difford has been involved in most aspects of the drinks industry from running his own off licence and wholesale company to importing and brand creation, but is best known as a drinks writer and publisher.

interesting cocktails when there is a skilful mixologist at the helm. In this issue we welcome a contribution from Simon Difford for the first time, the celebrated founder of the bartender’s handbook The Difford’s Guide and Class Magazine. You can read our review on a fantastic little Cape Town restaurant called Valora, discover the magic of Soweto’s Sedibeng, and join us as we team up with Roxy Louw to shake up a couple of Mojitos. Wrapping up, I’d like to take this opportunity to wish all our MUDL readers the very best over the festive season. In all

things mixology, be adventurous, push the boundaries with different ingredients, and when the night is over, use Home Heroes for a safe ride home. Happy Holidays,

Ross Shepherd Editor — MUDL Magazine

www.mudlmag.com http://www.facebook.com/MUDLmag

info@mudlmag.com

@MUDLmag

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Thanks to everyone who has supported us via Social Media over the past 3 months since our first issue. Keep sending in your comments and feedback.

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Johnny’s Liq Hyper Ex clusive Wine Eve

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@MUDLmag

Rhapsody’s, Brooklyn

feed://Mudlmag.com/MUDLmag/?feed=rss2 Chantelle Whyte

Cafe Caprice, Camps Bay

SoCo ladie s at Good Food and Wine Show , Johannesb urg

SA Band, The Olympics, rocking with MUDL

Last Issues Winners!!

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DL, Wow MU !I d dude!! impresse part of 3 ry e v so I am e best spent th ion of have just ing the first edit d lown a b re m rs a hou ork and w t a !!!!! g K a R Mudl M AT WO ALLY GRE E R ! y a w a gn up ant to si s! rtainly w I most ce y quarterly copie m t e g d n a cule an / Bas ac Lenn M r rm e g to a S an Floor M

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Viva Passoa Gi ft pack to the value of R200 0 Heinz Hambroc k, Pretoria French Flair lim ited edition M andarine Napo Maheen Leathe leon r bag complet e with mixology kit VA LUED at €2000 Alan Marwick, Pretoria Tell us what yo u would like to see featured in to win a night MUDL at The Grand Da ddy Hotel Kelby Schnetle r, Cape Town Win a bottle of Belvedere Vodk a Ulof Pienaar, Pr etoria

Charlotte Spicer (@Liquidity_SA)

26/09/2011 15:46

Tash Bryant (@TashJayne)

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finally got my hands on the new @Mudlmag - congrats guys! great mag! :)

26/09/2011 19:16

Flair club boys are receiving their @mudlmag tonight.. So cool!

Marco-Pierre (@marco_pierre)

04/11/2011 12:29

Awesome shoot with @roxy_louw and @mudlmag and of course @OakleySA the cocktails are flowing! Boom! yfrog.com/h3v85jdj

Keegan Smith Flair Bartending

12/09/2011 23:08

Hey MUDL! Finally!!!!! A magazine for society’s elite! Hahaha keep it up gents. I will support you guys in any way possible! Booyah!

Kelby Schnetler

23/09/11 18:12

been in the industry for years, on ships. To see what you are doing at MUDL is awesome. SA cocktail culture needs a revamp, and MUDL is part of the revolution. All SA needs is a speakeasy.”

Pure Bar Studios

12/10/11 16:37

We like very much! Everyday you’re shuffling!

Pieter Oosthuizen

04/11/11 17:38

Great mag, def something the industry in SA has been missing, can’t wait for the next one, Happy flairing!

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10 Don’t Drink And Snip. Cut Responsibly Complete the form below, attach a copy of your ID and post it to: MUDL Magazine, 2C Black River Park - North, Fir Street, Observatory, Cape Town, 7925 or email your details to info@mudlmag.com together with proof of payment (see banking details below). Title:

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Subscription fee: R140 (4 issues)* *RSA delivery only and foreign subscriptions by request. I do not wish to recieve promotional material from MUDL For Electronic Transfers: Name: RW Shepherd Investment Holding T/A MUDLMAG Bank: Standard Bank Branch: Milnerton Code: 051001 Acc: 078244935 Subscription Terms and Conditions: Subscription and promotions available for South African delivery only. Email addresses and phone numbers will be for the use of MUDL promotional material only. Your privacy will be respected and your details will not be sold to any third party. Offer valid until 29th February 2012, for 4 issues only.

MIXOLOGYRELEASED

Youwa you

e Competitions tition rinksParty Picturo e D p k m n i P C Post a photo of you and your friends on the MUDL Facebook page partying with the MUDL Magazine and sipping cocktails, and TAG the magazine and yourselves. The entry that appeals to us the most will be published, and will win a mobile bar party AT THE WINNER’S HOUSE for up to 30 people! The photo can be taken anywhere, so GET CREATIVE! Tag your photos by the 29th February 2012 to stand a chance.

Terms and Conditions: • • • •

he judges’ decision is final and no correspondence will be entered into. T The prize is not transferable or redeemable for cash. The person submitting the entry must appear in the photo and own it. By submitting a photo it is implied that you give MUDL permission to publish it in the magazine and on the MUDL online platforms. • All entrants must be over the age of 18. • The prize constitutes a fully stocked mobile cocktail bar manned by two or more mixologists. The bar will arrive any time from 5pm to set up and will start packing up at midnight at the latest. Anything not mentioned here is not included in the prize. • This competition is open only to residents of South Africa who live in and around the JHB, PTA, CT, DBN or PE areas.

Win a 4 day mixology course with Pure Bar Studios worth R1500! All you have to do is tell us what position Travis Kuhn finished at the 2011 IBA Congress. SMS Pure the answer followed by your name to 45507 and you could be on your way to mixing cocktails with the best of them! Terms and Conditions: SMS charged at R2. Free and bundle SMSs do not apply. Winner will be drawn from SMS entries submitted on or before 29th Feb 2012. Employees of MUDL Magazine and its associated companies, as well as their family members, may not enter. You must be over the age of 18 to enter. The prize is not transferable or redeemable for cash. This competition is open only to residents of South Africa.

WIN the range of Havana club rums

Blanco, Especial AND Reserva! It’s real simple, all you have to do is Tweet us an interesting Havana Club Cocktail recipe. The one we like the most WINS! Terms and Conditions: • Entries close on 29th Feb 2012 • Prize is not transferrable or redeemable for cash, and is subject to availability. • The judges’ decision is final and no correspondence will be entered into. • Employees of MUDL and associated companies are not eligible to enter.

What do people who drink pink drinks think? Tell us what’s on your mind and stand a chance to win.

ONE reader

will win a pair of New Balance ‘595’ mens shoes and a bottle of Russian Bear ‘Bitter lime & Mint’ SMS NB Russian Bear followed by your name to 45507! Terms and Conditions: SMS charged at R2. Free and bundle SMSs do not apply. Winner will be drawn from SMS entries submitted on or before 29th Feb 2012. Employees of MUDL Magazine and its associated companies, as well as their family members, may not enter. You must be over the age of 18 to enter. The prize is not transferable or redeemable for cash. This competition is open only to residents of South Africa.

Win one of Three limited Edition Campari Calendars! Answer the following question correctly and stand a chance to win one of three limited edition Campari Calendars! Q: Milla Jovovich is the latest sexy celebrity to star in which calendar? A: Campari B: Pirelli C: Sports Illustrated Swimwear SMS Campari and A, B or C, along with your name, to 45507. Remember, the more you enter, the better your chances! Terms and Conditions: SMS charged at R2. Free and bundle SMSs do not apply. Winner will be drawn from SMS entries submitted on or before 29th Feb 2012. Employees of MUDL Magazine and its associated companies, as well as their family members, may not enter. You must be over the age of 18 to enter. The prize is not transferable or redeemable for cash. This competition is open only to residents of South Africa.

Write to us with suggestions of interesting features you would like to see covered in the next edition of MUDL. The submission we use in the next issue wins! It’s that simple. We know it would be reward enough just to see your concept published (really we do) but we’d like to show our appreciation all the same. What can we win, we hear you ask! A night for 2 at the Grand Daddy Hotel in Cape Town, including breakfast (www.granddaddy.co.za). That’s what. Send your ideas to: info@mudlmag.com Terms and Conditions: • Entries close on 29th Feb 2012 • Prize is not transferrable or redeemable for cash, and is subject to availability. • The judges’ decision is final and no correspondence will be entered into. • Employees of MUDL and associated companies are not eligible to enter. • Flights and transport are not included.

MAGAZINE

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1 handfull Mint leaves 3/4 shot Fresh lime juice 1/2 shot Giffard Rose Syrup 3 Rose petals 2 shots Light rum 1 shot Fresh pink grapefruit juice

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SAB Ltd Grows Profit and Margins in six months to end september 2011 The South African Breweries Ltd’s business strategy continued to gain momentum for the six months to end September, with the company posting improved group revenue, operating profit and margins. The improved performance was posted despite a challenging environment, with weaker consumer demand and the cycling of the positive impact of the 2010 FIFA World Cup in the prior year offsetting the benefit of a peak Easter trading period in April. As a result of the stronger performance, SAB declared an interim dividend of R43.37-million under its black economic empowerment scheme Zenzele, a significant increase on the interim dividend declared in 2010. This is the third dividend declared since the programme was launched last year and highlights that the deal continues to deliver excellent value for

shareholders. SAB group revenue grew 10% to US$2.669billion (or 5% on a constant currency basis) in the review period from US$2.432-billion previously, factoring in the 7.5% excise increase on beer earlier in the year. SAB Chairman and MD Norman Adami said: “We are pleased that the successful implementation of our business strategy, launched in 2009, continues to result in tangible benefits for the business. The beer business has seen improved market share, operating profit and margins while in the soft drinks business, we have invested in market facing activities and improved productivity through the broader supply chain.”

Jimmijagga!! KWV launches South Africa’s first fusion wine spritzer into Gauteng outlets, a new ready-todrink (RTD) called jimmijagga. The expansion into the Flavoured Alcoholic Beverages (FAB) category forms part of KWV’s plans to grow their market share in South Africa and to meet the increasing demand for a good quality products in the RTD market. “As the first fusion wine spritzer in South Africa, jimmijagga is an exciting addition to the RTD market and offers consumers an extraextraordinary new option,” explains Gareth Haarhoff, Innovations Director at KWV. More and more South African consumers are opting for lighter drinks – jimmijagga is lowalcohol at 4%. It’s also ready to go, perfect for people who lead busy lifestyles. Unique, stylised glass bottles of 275ML are available in four-packs or as a case of 24. jimmijagga launched into selected Gauteng on-con outlets on the 25th November 2011. Durban and Cape Town can anticipate its arrival in early 2012.

RED STAG MIGRATES TO THE SA PARTY SCENE! Red Stag is the latest addition to the Jim Beam family and promises to be the next must have drink on the social scene. Infused with natural black cherry flavours for a smooth taste, the new kid on the block is set to bring charisma to any party vibe. Red Stag is the drink for those who are constantly on the hunt for fun with their friends. Red Stag is made with fouryear-old Jim Beam Bourbon and has reinvented the status quo on bourbon consumers. Brand Manager for Red Stag, Linda Brash, comments on ABV Brands’ latest addition: “We are so excited to bring Red Stag by Jim Beam to South Africa. This fun and sociable label is completely different to anything you’ve ever tasted before and guaranteed to get your taste buds dancing!”

All around the world, during the month of November, new moustaches sprouted on the faces of men. It was Movember – the annual charity event where men (known as Mo Bros) grow moustaches throughout the month to raise vital funds and awareness for men’s health, specifically prostate and testicular cancer. This is such a serious topic, but Savanna was determined to support the Mo Bros, and help them do it in style! Says Dominic Romani-Backhouse from Distell, “Movember is all about real moustaches and real issues, and we want to support those who make the effort to grow their Mo’s. This is a topical, relevant cause and it fits well with the Savanna brand. We love the idea of real men grooming their Mo’s and looking good, while looking after themselves and encouraging others to do the same”.

Savanna-branded Movending machines were placed in selected Savanna-friendly venues, dispensing an array of Savannafied moustache kits to ensure your Mo was kept perfectly groomed (or to make sure your facial-hair-growing-man could groom his Mo with a Savanna sense of humour). Savanna moustache kits included: • Grooming Kit – containing a mini comb, tweezers, scissors and a clipper • Unique Savanna Tash Badge – little fashion accessory • Special Snor Shampoo and Conditioner for your tash • Shaving Kit – mini shaving cream and razor All proceeds from Movending machines went to CANSA.

MAGAZINE

Movember: Love your health, love your mo, man!

A special brew of Guiness launches in South Africa Diageo and Brandhouse announced the launch of a new Guinness variant in South Africa in October 2011, called Guinness Original. 10 million glasses of Guinness are drunk every day in 150 countries, of which the African continent consumes more than one third. It thus made perfect sense to extend this 250 year old brand to South Africa - the 9th largest beer market in the world. “Research told us that consumers wanted to make a change, to progress and improve their lives and would welcome a modern, inspirational brand that would represent this outlook on life. So we decided to launch Guinness Original – a beer that made one change. Whilst most beers boil the barley, Guinness master brewers roast the barley, one change that makes the world of difference in every sip

of Guinness Original. The roasting process used for Guinness Original provides the single most distinguishing feature in the flavour, giving it its unique, crisp, bold taste and distinctive colour and aroma,” says Guinness Marketing Manager, Melanie Woest. “Guinness Original’s taste contains nutty, biscuitty, caramel toffee notes, whilst its bitterness is much closer to that of lagers than the traditional stouts such as Guinness Draught and Castle Milk Stout, which is why we like to call it ‘a beer with more flavour,’” concludes Woest. Brewed in the Sedibeng Brewery in Gauteng, Guinness Original will be available at taverns and leading bottle stores throughout South Africa from end October, at an RSP of R10 for a 660ml returnable (R1) bottle.

IWSC results offer welcome boost for South Africa November 2011 – SA’s 641 medals marked a dramatic step up from the 367 it achieved a year ago. Among the medals were 32 Gold Best In Class, 13 Gold and 4 product trophies. This improvement was driven in part by the 27% increase in entries from South Africa as a result of the IWSC’s decision to hold the initial judging round in Paarl for the first time this year. The news will provide a boost following a difficult year for South African wine sales in the UK. The October issue of the drinks business reported that the country lost 26% of its branded share in the UK (Nielsen MAT to July ’11), partly due to an unfavourable exchange rate. “Holding the initial round of judging in Paarl was a key innovation this year, proactively promoting the competition in this important market,” remarked David Kelly, IWSC Group marketing manager.

“We now have a proactive marketing programme to make sure all of our medal winners have the tools they need to shout about their awards.” Despite this strong performance from South Africa, it was Australia who topped the medal table this year, winning a total of 695, including 35 Gold Best In Class and 20 Gold. New Zealand’s Sauvignon Blanc and Pinot Noir took responsibility for many of the country’s 305 medals, although it was a Kiwi Riesling which scooped the London International Wine Fair Trophy for Single Vineyard White. Despite the success of New Zealand Sauvignon Blanc, it was Chile’s Cono Sur 20 Barrels Limited Edition Sauvignon Blanc which took home the IWSC Trophy for Sauvignon Blanc. In all, Chile saw its entries increase by 33% this year.

MAGAZINE

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Introducing the Russian Standard See page 92 for more on this premium vodka brand

OLMECA TEQUILA RELEASES THE FLAVOUR In September 2011 Pernod Ricard South Africa released Olmeca Fusion Dark Chocolate Tequila in South Africa. Olmeca Fusion Dark Chocolate fuses the tastes of tequila and cocoa, combining these two authentic Mexican flavours to create premium ready-to-serve tequilabased liqueurs and cocktails. Bringing together a dynamic, colourful label with the iconic Olmeca bottle, Olmeca Fusion appeals to a progressive and stylish audience. With the huge popularity of lowalcohol flavoured shots, Olmeca Fusion

Dark Chocolate is going to be the taste on everyone’s lips this summer. Olmeca Fusion Dark Chocolate Tequila was launched in South Africa at trendy ‘Release the Flavour’ parties in Johannesburg and Cape Town. In each case, the product was revealed when a crate burst open and Olmeca Fusion babes served cocktails and shots to the happy guests. Celebrities, models, bartenders, trendsetters and tequila enthusiasts indulged in Olmeca’s new nectar and danced the night away as leading DJs rocked the house.

20 September 2011 – Ogilvy and the South African Breweries celebrates 50 years of friendship The partnership between these two companies started in the early 1960s, and has evolved into one of the most successful client/agency relationships in South Africa. As Ogilvy South Africa’s CEO, Nunu Ntshingila, put it, “If there was an Olympic category for long-term business relationships, the 50 year engagement between SAB and Ogilvy would always be in medal contention.” SAB first began working with VZ, the predecessor to Ogilvy, in 1961. In 1984,

VZ merged with Rightford Searle-Tripp and Makin, which later went on to become Ogilvy South Africa. Over the years, Ogilvy and SAB have worked together on a range of iconic brands, including Castle Lager, Carling Black Label, and Castle Lite. Ogilvy has worked on more than 25 SAB brands across the African continent. Many of South Africa’s most famous brands, and most iconic and memorable campaigns, have been as a result of this enduring partnership.

KWV 10 year old Awarded Best Brandy in the world

The renowned KWV 10 Year Old brandy has been awarded Best Brandy in the World for a second time at this year’s International Spirits Challenge (ISC). A true South African gem, this fine brandy also received this trophy in 2007. Announced at the Marriott Grosvenor Square in London earlier this

week, the ISC celebrates excellence and quality in spirits. This honour was awarded by a specialist panel of master blenders, master distillers, importers and independent experts in a blind tasting judging based on aroma, appearance and taste. Kobus Gelderblom, Chief Brandy Master at KWV, was honoured by this exceptional achievement. “We distilled our first brandy in 1926 and released it as a 10 Year Old brandy in 1936. To have the 10 Year Old awarded with this trophy is a reflection of the quality of our products. The KWV 15 Year Old was also the only other Gold medal winner in the Potstill brandy category”, says Gelderblom. In October, KWV made history by winning the most double gold and gold medals ever by one cellar at the South African 2011

Veritas Awards, the first year that a brandy category has been added to this sovereign wine competition. This included five double gold and nine gold medals across the brandy and wine category. The KWV 15 Year Old was awarded with a double gold while the Imoya VSOP, Laborie Alambic (KWV’s estate brandy) and the KWV 10 and 20 Year Old each received a gold award. The KWV 3 and 5 Year Old each won a silver medal resulting in KWV winning seven awards for their seven brandy entries. “It is a great achievement winning both international and local awards and shows real consistency in excellence throughout the world. None of this would have been possible without our wonderful and dedicated teams within the vineyards right through to the blending cellar”, concludes Gelderblom.

A new alcoholic energy drink has just been launched with the bold tagline, ‘max-energy zero sugar’ and it means what it says. Hunter’s eXtreme has been revised and a new eXtreme drink is on the market – eXtreme Zero. eXtreme Zero has all of the same energyboosting qualities of the original eXtreme, but completely guilt-free since it is the first zero sugar-added RTD (ready-todrink) in South Africa. eXtreme Zero uses only natural sweeteners with the same apple-based combination of Guarana, Taurine and Caffeine and the 5% alcoholic cider that South Africans know and love. This means that there are no strong spirits to counteract the energising ingredients, and therefore the energy is enduring; keeping you going throughout the night. “Going on the success of Hunter’s Dry as the mother brand, and the extension of eXtreme, we have no doubt that our local markets will love this drink as a guilt-free alternative to the alcoholic energy drinks on the market,” says Richard Lawrence, Marketing Manager, Hunter’s Global.

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Hunter’s eXtreme Zero launches with ‘max-energy and zero sugar’

If Toffee and Vodka had a Lovechild… Todka is here in South Africa (or it will be soon, depending on when you read this)! A toffee flavoured vodka that began life in a small guest house in Newquay UK, the cult status and popularity of this brand has quickly spread overseas. Look out for it behind your local bar.

DISTELL Feted BY NEW YORK Distell has been awarded the title of Distillery of the Year, winning the only double gold medal of the show at the 2011 New York International Spirits Competition held in November. This is the first time the company has entered the event that attracted over 300 entries from 30 nations worldwide. The double gold honours went to Oude Meester’s specialty, top-of-the range, Souverein. The luxury brandy, a blend of Savalle-potstills matured in French oak for 18 years and longer, is no stranger to accolades. Earlier this year it was decorated with gold medals at both the Veritas and Michelangelo International Wine Awards.

The competition that brings together New York’s leading importers, distributors, hotel beverage directors, restaurant and retail store owners to judge submissions by category and according to price point, also awarded silver medals to two other connoisseur brandies in the company’s FINE BRANDY.BY DESIGN portfolio. These went to Oude Meester Reserve 12 Year Old and Van Ryn’s 20 Year Old. A third silver medal was earned by Distell’s popular cane spirit, Mainstay. According to portfolio spokesperson Carrie Sanders, what makes the winning of the competition so significant is that its judging draws on the industry expertise of key members of the trade who serve as the gatekeepers to New York’s highly influential consumer base. “New York is regarded by many as the style bar and club capital of the US. Trends are set here that are followed worldwide.”

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Big brands making big moves into spring On 3 September, Russian Bear and New Balance joined forces to host one of Joburg’s hottest parties at Arts on Main in the Maboneng Precinct. To celebrate a fusion of Russian Bear’s Flavours range and New Balance’s lifestyle sneaker range, a group of graffiti artists, including the likes of well-known artist Mak1one, created six customised New Balance sneakers inspired by the three colours of Russian Bear’s berry, lime and vanilla flavoured vodkas. The event was a colourful affair with Russian Bear’s range of flavoured vodkas adding zest to the bar and vivid inspiration for the customised sneakers that were displayed on the night. A handful of guests were also lucky enough to have their sneakers personally customised by a live shoe illustrator, giving them the opportunity to walk away

with their very own one-of-a-kind Russian Bear and New Balance branded sneaker. On the night, guests we’re welcomed by their gorgeous hostess, ‘Minnie’ Dlamini and swagged it out with Big Moves caps and sneakers on the dance floor. The DJ line-up featured DJ Dimplez, DJ Speedsta and DJ pH, and they rocked the house into the early morning while A-list guests sampled cocktails or mixers infused with Russian Bear’s range of premium flavoured vodkas, namely: Spiced Vanilla and Coffee Bean, Bitter Lime and Mint or Wild Berry and Guarana. Sho SA’s top hip-hop dance crew, The Repertoires, made a special appearance, as did parkour free-running group, Sabotage, leaping from second story balconies and thrilling the crowd.

The 2011 Eat Out DStv Food Netwrok Restaurant Awards

The winners of the 2011 Eat Out DStv Food Network Restaurant Awards and the prestigious Top 10 Restaurants were announced in November at a glittering awards ceremony held at the Rotunda at the Bay Hotel, Camps Bay. Restaurants are judged on food, service and ambience, as well as other aspects that make or break the eating out experience. This year also included a host of new categories, making these the most extensive culinary awards in South Africa. The winners: Chef of the year: Luke Dale-Roberts Restaurant of the year: The Greenhouse Service Excellence Award: The Roundhouse The Top 10 1. The Greenhouse 2. The Test Kitchen 3. The Tasting Room at Le Quartier Français 4. The Roundhouse

5. Overture 6. Terroir 7. DW Eleven-13 8. Jordan Restaurant 9. Nobu 10. La Colombe Best Bistro: Bizerca Bistro Best Steakhouse: The Local Grill in Boksburg, Parktown North and Sandton Best Country Style Restaurant: The Table at De Meye Best Asian Restaurant: Kitima Best Italian Restaurant: 95 Keerom The Boschendal Style Award: Makaron The City Press ViP Sunday Breakfast Award: Salvationcafe The Lannice Snyman Lifetime Achievement Award, brought to you by Paarl Media: Garth Stroebel Woolworths TASTE Bursary winner: Zahir Isaacs

Passoa Pumps set to hit the market!! Get ready for summer with Passoa and its Summer Pump campaign! Passoa cocktail pumps will be available at your favourite bars this summer, so go ahead and try out the new passionate flavour of Passoa. The Passoa Pump is a self-service solution for high volume sites. The tanks can serve up to six people at a time, offering ease of access to your customers and allowing you to hit great targets. The portfolio will be available with various point of sale platforms to assist with getting the brand promoted in your store. Passoa will also be launching the Beach Hamper campaign at selected stores, giving you the chance to win a Passoa beach hamper. Keep your eyes open for the marketing campaign set to roll out soon.

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One of Kentucky’s signature companies, Beam is the fourth largest premium spirits company in the world. Its extensive bourbon portfolio include Jim Beam, Jim Beam Black, Red Stag by Jim Beam, Devil’s Cut, Knob Creek, Basil Hayden, Baker’s, Booker’s, Knob Creek Single Barrel Reserve, Maker’s Mark and Maker’s 46. According to Noe, twelve million barrels would:

• Yield

nearly 340 million cases of Jim Beam Bourbon • Create more than 500 trillion bourbon cocktails • Fill 1,060 Olympic-sized swimming pools

Heineken - the entrance Look out for a brand new Heineken TV ad that has launched in South Africa. It’s called “The Entrance”, and brings to life the global “Man of the world” campaign idea. Shot in a palace near Barcelona, it shows our hero making a super smooth and very entertaining entrance into a party filled with fascinating characters.

This ad is the first part in The Legends campaign, and scored three Gold Lions and a Silver at the Cannes June. “The Entrance” will flight from November 2011 throughto April 2012 in 30 and 45 second versions on national networks. Aspecial 60 second version will be shown in cinemas.

Jack Daniel’s new honey whiskey In April 2011 Jack Daniels brought out a honey whiskey – the brand’s first launch in nearly a generation. Jack Daniel’s Tennessee Honey launched throughout the US from April and the drink is described as Jack Daniel’s Old No. 7 Tennessee Whiskey “mingled with a proprietary honey liqueur resulting in a unique, smooth offering”. Jack Daniel’s master taster Jeff Norman said: “In every sense of the word, this is a natural. Jack Daniel’s Tennessee Honey brings together two complementary tastes in a new way.

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BEAM FILLS 12 MILLIONTH BARREL OF BOURBON

The commemorative white oak barrel bearing the new company logo was filled and sealed on Oct. 17, 2011, at Beam’s flagship distillery in Clermont, Ky., where it will be aged until 2015. “After more than 216 years, Beam continues to thrive as the number one Bourbon producer in the world,” said Frederick “Fred” Booker Noe III, Jim Beam’s great-grandson and seventh generation Beam family distiller. “This milestone comes at a time when bourbon is growing faster than categories like vodka in the U.S., and reflects the popularity of our brands, innovations and the worldwide growth of America’s native spirit.”

The quality and character of Tennessee Honey is in keeping with the Jack Daniel’s tradition, and we think our friends will be pleasantly surprised with the new offering that has everyone abuzz here in Lynchburg.” “Whether it’s chilled straight or served in drinks with other mixers like lemonade, tea or ginger ale, we think our friends will really love its unique taste and smooth character,” Norman added. The launch followed other American whiskey and honey launches including Wild Turkey American honey and Evan Williams Honey Reserve.

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World’s 50 Best Bars 2011 announced

The 2011 World’s 50 Best Bars list has been published, in partnership with sponsor Stolichnaya. This year, New York speakeasy PDT (Please Don’t Tell) took the top spot, with London hotel bars The Connaught and the Artesian in second and third place, and then back to New York for number 4 with Death & Co. The poll was conducted by World’s 50 Best Bars editor Lucy Britner and US drinks writer Camper English. The pair canvassed around 100 bar professionals including the Playboy

Club’s Salvatore Calabrese, King Cocktail Dale DeGroff, Esquire US’s David Wondrich and diamond ice-carver Hidetsugu Ueno. This is the first time that most of the top names in the industry have come together to vote for their favourite bars. These votes were coupled with a global poll of 100 bars, some of which featured in the 2010 list. Votes were received from every continent and bars in 16 countries made the top 50.

Please Don’t Tell, New York: There is a unique way to enter this bar. You enter a small hot dog place called Crif Dogs and look for a phone booth. Step in and call the PDT operator with an old spin dial phone (make sure you spin the correct number or else!) to open the secret door.

Madonna Selects Lil Buck as the Winner of the Global Dance Competition

Smirnoff, the world’s number one vodka, together with Madonna and over millions of international revellers spanning five continents, celebrated The Smirnoff Nightlife Exchange Project in New York. Madonna along with choreographers Rich & Tone Talauega, watched the final dancers perform and selected the winner of Smirnoff’s exclusive highprofile global dance competition. The

11 finalists battled it out in front of over one thousand guests in November 2011. Lil Buck from Memphis Tennessee was the designated winner and becomes an official member of Madonna’s dance crew. The thrilling evening included Madonna’s personal selection to headline the event. DJ Martin Solveig has been collaborating with Madonna on her upcoming album. Crossing time zones, borders and language barriers, the Smirnoff Nightlife Exchange Project saw countries worldwide create one-of-a-kind global events that encouraged the sharing and swapping of the most extraordinary nightlife ideas. Events across the world featured a diverse line-up of superstar talent including Kelis, CSS, Basement Jaxx, Alex Gaudino and more - collectively performing 200 hours of music. Over 117,000 carefully crafted Smirnoff cocktails were enjoyed as partygoers grooved to over 3000 tracks. “The Smirnoff Nightlife Exchange Project has uncovered amazing dance talent from all over the world,” said Madonna. Each of the participating countries showcased its own “Be There” moments through a melding of fashion, drinks, music, entertainment, technology and

“We’ve Spiced things up a bit” Bacardi recently announced the launch of Oakheart, its first entrant into the spiced rum market. This is a big announcement for the rum giant, which now offers rums across all categories – traditional, flavoured and spiced. Bacardi Oakheart is created with a blend of rums mellowed in charred American white oak barrels. From there, spices including maple, cinnamon, nutmeg, honey and vanilla are added. The result is what the company calls “…a bold, spiced rum straight from the heart of charred oak barrels with an amber hue, a hint of smokiness and unique velvet-

like smoothness. Rich and oaky on the nose, with hints of smoke and dried fruit, this exceptional spiced rum has a robust flavour that stands up to any challenge. Slightly sweet and peppery with a noticeable rum-kick, Bacardi Oakheart tastes great straight or combined with cola and served over ice in a chilled stein glass.” The Oakheart name was developed in collaboration with thousands of consumers and hundreds of bartenders. More than 2,700 names were considered before Oakheart was selected, a process that took more than two years.

more. In Australia, which swapped nightlife with Italy, the event took the shape of Giuseppe Verdi’s three act opera Un Ballo in Maschera (‘A Masked Ball’). The event was brought to life with three key ‘acts’, Una Discoteca in Maschera. At midnight all guests wore silver masquerade masks as fireworks fell from the stage and opera singers, aerial performers and dancers wearing Venetian masquerade costumes kicked off the global event. In the UK, which swapped nightlife with Jamaica, multiaward winning dance super group Basement Jaxx collaborated with Grammy-nominated singer-songwriter Janelle Monáe. They were joined on the main stage by legendary Jamaican band The Jolly Boys who performed a special never-been-seen-before collaboration of Bob Marley’s ‘One Love’ with acclaimed hip-hop artist, Ms Dynamite.

Hollywood actress Mena Suvari has been brought on board by Diageo to tell the story of The Captain’s Island through PR and content. The Captain’s Island campaign uses Facebook as the hub for the whole activity, with an interactive application that can be downloaded from each participating country’s Facebook page (SA isn’t one) designed to drive engagement with the brand. Consumers wanting to compete to win a legendary three day adventure on The Captain’s Island will need to join the Captain’s Facebook crew which is already in excess of two million fans globally. Fans will then collect five ‘keys’ to enter the

campaign, available on special promotional packs and online challenges. Hollywood actress Mena Suvari, currently filming American Reunion (the fourth in the American Pie series), has also been enrolled in the campaign, playing a key part in getting news of The Captain’s Island to consumers and encouraging them to participate. Mena will also be present on The Captain’s Island as Captain Morgan’s Island reporter, interviewing consumers who have made it that far and commentating on highlight videos from the final. Mena will also be delivering a responsible drinking message to consumers as part of the role.

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Captain Morgan launches ‘The Captain’s Island’

Asia next on Rum’s Radar Rum is set to be the next big thing in Asia, according to Arnaud de Trabuc of Banks Rum. Though Scotch whisky and Cognac are currently thriving in the region, de Trabuc is of the opinion that the Asian consumer’s preference for dark, crafted spirits will lead them to develop a deeper appreciation of rum. Speaking to the drinks business, de Trabuc said: “I am a great believer that Asia is going to become a major buyer of rum. “It will suit the tastes of consumers over there; they appreciate quality, they like alcohol and they have an open mind to trying new things. “They haven’t really had enough exposure to rum

yet, as there is currently much more emphasis on cognac and whisky over there at the moment, but rum’s time will come soon.” The rum category is enjoying a period of sustained year-on-year growth in markets across the world, with golden and dark rums benefitting from the renaissance of white rums such as Bacardi, which are flying off the shelves of cocktail bars the world over. “We are only at the beginning of the cocktail revival,” de Trabuc said. “It might not be all that new in the US or the UK, but in other European markets it is still very much in its infancy.

Eastern promise – forecasted growth is driven by Asia-Pacific Asia-Pacific is predicted to be the fastest-growing region for the alcoholic beverage markets over the next five years, according to The IWSR Forecast Report 2011-2016. It will overtake the Americas as the second-largest region for consumption and will surpass Europe. The Total spirits consumption is expected to rise from 2.81bn cases to 3.32bn – over half a billion cases between 2010 and 2016. 85.9% of this growth will come from just two markets – China (63.2%) and India (22.7%). The next 5 years will be see the ever-increasing importance of emerging markets especially in Asia, Central and Eastern Europe, and much of South America. The growing importance of brown spirits will also be a key trend, as will continued

premiumisation, although at a slower rate than previously due to a weaker economic outlook for many countries. Premium-and-above spirits will rise from 109.35m cases to 143.07m cases. Vodka and whisk(e)y will account for 71.4% of total growth of the Westernstyle categories in the standard-and-above quality segments. Growth in Asia is not just restricted to spirits; 75% of the growth forecast for wine consumption comes from China. Total wine is predicted to rise from 3.32bn to 3.65bn cases – a rise of 326m cases by 2016. Beer’s share is set to rise marginally by 0.7% by 2016 versus other types of alcohol as demand grows in emerging Asian markets.

Asian alcohol market is set to grow to new heights

BACARDI WINS HAVANA CLUB RUM DISPUTE IN U.S. COURT OF APPEALS Bacardi U.S.A., Inc. applauded the U.S. Court of Appeals for the Third Circuit for its unanimous decision in favour of Bacardi in connection with its packaging and marketing of HAVANA CLUB rum in the United States. For years, Bacardi U.S.A., Inc. has vigorously defended its position in the wake of on-going and inaccurate allegations by Pernod Ricard surrounding the sale of Havana Club Rum in the United States. “Bacardi USA commends the Appellate Court’s decision which reaffirms that Bacardi has accurately portrayed both the geographic origin and the Cuban heritage of our Havana Club Rum. The Bacardi Havana Club Rum is based on the original Cuban recipe from the creators of the brand, which

was legally purchased by Bacardi and is now produced in Puerto Rico,” said Robert Furniss-Roe, Regional President, Bacardi North America. “This is yet another Court decision supporting Bacardi’s legitimate right to use the name Havana Club for Puerto Rican rum with a prominent statement of origin on the packaging.” Bacardi purchased the rights to the Havana Club trademark from the creators and original owners, the Arechabala family, who made their rum in Cuba from the 1930s until 1960 and exported it to the United States and other countries until their rum-making facilities and personal assets were seized without compensation during the Cuban revolution.

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In November 2011, the second instalment of Bacardi Belief was held, and MUDL was there for the Cape Town leg. Bacardi Belief is an on-going International Initiative that focuses on the bartender, with each country implementing it in its own way. It was launched in South Africa two years ago with Bacardi Belief “University”, and this year’s “Masterclass” campaign was equally as impactful. The motivation behind it is to raise the level of professionalism in the trade by showing that there is way more to bartending that pouring a drink.

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Instead of just lecturing about Bacardi to his audience, brand ambassador Kevin Snyman talked about it in such a way that was relevant and entertaining. Most of the 2 hours was very interactive, and attendees were invited to ask questions and taste classic Bacardi drinks. Anil from Shaker then ran through a few molecular applications of Bacardi, before teaming up with Pete in a funky tandem flair routine session to a close.

If you get the opportunity to go to one of these fantastic and worthwhile Bacardi events, do it! There are great prizes to win, lots to learn and it’s absolutely free.

Anil explaining molecular techniques

Kevin Snyman demonstrating classic Bacardi cocktails

Guests sample the molecular pina colada

Shake and strain!

Anil Sabharwal and Pete the Sock tandem flairing

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It was a spectacular evening at the Val de Vie Polo Estate, befitting an occasion as auspicious as the SA Brandy Foundation Banquet. Guests mingled on the deck enjoying canapés and Collison’s-based cocktails ably shaken up by the crew from the Bartenders Workshop, including Kurt’s personal creation, the colourful “Ama-lekkerlicious”. The Gugulethu Tenors displaying their operatic prowess, polo horses thundering up and down in the background and a three course feast served with excellent brandy; it all made for a special way to spend a Wednesday evening.

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Songstress Lira and her band

Max Modise and Veronica Modise with Linda Stofile

Dirk and Careen Conradie

Linda and Zithobile

Kobus and Hanlie Gelderblom

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The invitation said â&#x20AC;&#x153;smart elegantâ&#x20AC;?, a suitable reflection on the tone of this Glenlivet Premium Night held at Jade Bar in Sea Point, Cape Town. Inside, each guest was greeted with a glass of single malt and a welcome from Mandla Holomisa, the Glenlivet brand manager and host for the evening. Before long the room was a sea of designer suits, sunglasses and lovely ladies as DJs Leo Large and pH started raising the tempo, but amongst all the glamour it was still Khanyi Mbau who managed to outshine the rest.

Tebogo Lerole, Tshepo Lerole, Don, Khanyi Mbau, Vuyani Gaga and Mpho Lerole

The Glenlivet brand manager, Mandla Holomisa

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Visitors whip up cocktails in the Schweppes Art of Cocktail Mixing Zone

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Whyte and Mackay stand at Cape Town FNB Whisky Live Festival 2011

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The FNB Whisky Live Festival, which took place from 2–4 November 2011 in Cape Town and 9–11 November in Johannesburg, has once again cemented its reputation as being the largest, liveliest and most entertaining whisky event of its kind both in South Africa, and globally. According to the organisers, the ninth FNB Whisky Live Festival - which showcased more than 180 different whiskies - has certainly lived up to its reputation.

Gillian Macdonald from Penderyn teaches visitors some Welsh at this year’s FNB Whisky Live Festival

Whisky and food pairing at the FNB Whisky Live Festival 2011

“Although this show has never been a numbers game and more about the quality of the experience, we are thrilled to report that nearly 18,000 visitors attended the festival. When you consider that many South Africans are feeling the financial pinch as a result of the economic downturn, this excellent turn out speaks volumes about the growing popularity that whisky is enjoying in South Africa,” says Karen Chaloner, co-organiser of the festival. Since it launched in 2003, the FNB Whisky Live Festival has succeeded in breaking away from the conventional exhibition style show to showcase a fresh take on the world of whisky, and in doing so, constantly attracting newcomers to the festival and the whisky category as a whole. Another strong trend that emerged was that visitors displayed a more responsible approach to drinking, which was reflected by the increase in sales of the designated driver ticket - up a whopping 50% in Cape Town and 70% in Johannesburg.

The J&B stand at the Cape Town FNB Whisky Live Festival 2011

“We’re delighted that visitors are coming in their numbers, and that they’re doing so responsibly, It’s clear that the festival offers a truly ‘edutaining’ experience, even for those who don’t take part in the tastings, but who come to enjoy the spectacle that’s on offer,” said Bernice Samuels, FNB’s Chief Marketing Officer.

Cape It’s the second day of Whisky Live the got team l oria Town, and the edit ed brat cele with n dow sit chance to about talk to ker Wal Billy ran vete ky whis ar, the the Water of Life and, in particul K. CAS LE magic of SING

BenRiach Distillery

The two distilleries which I own together with my South African business partners are different in many ways, despite their close proximity. Glendronach is surprisingly smaller, and an absolute belter of a highland distillery, whereas BenRiach makes classic Speyside malts with all the delicacy and sophistication associated with that region. Between the two we make a wide variety of single malts – and even single casks – to suit any discerning palate.

A simple definition of single cask is that it’s a malt derived exclusively from one cask, but there is so much more to it than that. We would only choose casks for bottling under the banner of “single cask” that has extraordinary and unique qualities. If you look at the inventory that dates as far back as 1966, we know the “DNA” of anything 15 years and older. We are constantly fingerprinting the casks to note the development of the whisky as it sometimes can behave in an extraordinary way. All the elements in the process, both inside the cask and inside the microclimate that is the warehouse, conspire to produce spectacular results. Aside from the cache about the privilege of getting your hands on a single cask, each one has to be good enough to justify its price. And the ones that make the grade have a uniqueness about them; they’ve behaved a certain way all on their own, intimately and Billy Walker in their own right. There is something special about a whisky that retains its own single personality.

We used to think that the bigger casks might struggle a little to find a foothold in the market, but as it’s turned out, almost every single cask we make is presold and allocated before it hits Tebogo Lerole, Tshepo Lerole, Don, the shelves. So there is a substantial appetite Khanyi Vuyani Gaga and Mpho for it. Mbau, The market has come to realise that any single cask we produce is going to have Billy is one of the most reco gnisable spectacular characteristics and be great characters in the Scotch Whisky value for money. industry, having now been involved in the industry One of the reasons we keep making such for over 35 years. He is a Kee varied and interesting styles of whisky, in per of the Quaich, has been responsi my opinion, is that we don’t limit ourselves ble for the creation of a number of to a particular type of wood. Interestingly, award winning blended Scotch whis a lot of the casks found at BenRiach were kies and American wood which lends the whisky a has been involved in the acquisiti on and hint of sweet vanilla. This is in contrast to resurrection of four single mal t whisky the effect of European wood that has been distilleries during his career – Dea nston, predominantly in use, which gives it a drier Tobermory, BenRiach and GlenDron ach. feel on the palate with more tannin.

GlenDronach Distillery

As mentioned earlier, we use big casks; port pipes and sherry butts. The history of

The famous casks

the wood is a significant contributor to the complexity of the flavour. Ultimately, our focus is on making whisky that is different, interesting, brimming with character, and is good enough to bear the name “single cask”. I feel we, as a company, have contributed heavily to the development of the popularity of single cask whisky. Not to say we’re alone in this, but it is an important part of our business, and we’re fortunate to have a fantastic inventory to work with. And we still have a lot of the really old stuff left; we’re using it wisely. When we first explored the distilleries we expected to find some surprises, and we certainly did, most of them very pleasant, a few not so suitable. It’s all been dated and is continuously monitored to ensure it is bottled when it’s just right. As far as South Africa is concerned, we’ve already begun to find a receptive market. The number of informed consumers here is growing, and these are the people that will gravitate to our product. We know that our whisky is easily worth the price it fetches – this is backed by the fact that nowhere in the world is our product underpriced – and offers the punter something unique. In fact, our 12yr has just been awarded the IWSC Best Single Malt in the 12 to 20yr category. This is a badge any single malt maker would love to win! Elsewhere in the world we’ve found massive demand in the Far East. Some of our customers even get irritated when they can’t get an entire cask! We also do pretty good business closer to home, despite the fact that Scotland and Europe as a whole is a mature market. In fact we even set aside certain casks for sale exclusive in the UK through the private retail sector – you’ll never find our whisky at your local supermarket. When you Lerole it’s quite

look at our full range you’ll see extensive, but our message to consumers is “you’ll find one for you”. We’re all about giving people a choice from an array of markedly different whiskies, each with its own style. These days, the growing number of informed whisky drinkers wants their choice of tipple to reflect their appreciation for unique and different whiskies. It’s becoming less about sticking to your stock favourite than it is about exploring the rich variety available, especially among the discerning, and these are the people we are reaching out to with our handcrafted product.

Billy Walker

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I’ve I’ve always liked playing with things. Double entandres, games and toys of all varieties. But the most satisfying has always been things technological. I’m no engineer, so like everyone else I must assume that understanding the building blocks of the technology we have today would have me systematically and enthusiastically burnt in another age. Just comprehending the facade can be effort enough, but well worth mastering in our fast-paced society. I’ve recently played my first metrosexual card (of which I reckon I have three at the most) and begun moisturising. I pity the man who has to delve into this world alone. The options can overwhelm, night, day, SPF, no SPF, exfoliating, nonexfoliating, all of which happens to be in French... I had help, but the fear was real. Myriad choices that generally resulted in a stiff one at the closest purveyor of anything alcoholic. There’s the same abundant choice with technology, but take comfort in the fact that whatever your decisions, you won’t be left looking like an ageing surfer if you make the wrong ones. As I write, Steve Jobs has recently passed on but the Apple juggernaut continues to bulldoze all those in its way. The iPhone 4S was unveiled to a collective groan of disappointment, yet has already begun to break all previous sales figures as the Android horde tries doggedly to keep pace. A throng of lawyers are smiling all the way to their respective banks as Apple sues Samsung and HTC with litigation covering multiple continents, and companies are selling enabling patents at a rate of knots. Our little neck of the woods however, appears to have escaped their wrath and we seem to have more choice and variety than some of our more illustrious first world counterparts. A fine thing, but as the dollar soars, so does cost, and we find ourselves placing price at the forefront of any decisions. It’s not all gloom, it just means that we must choose sensibly, products that will lubricate the cogs and not just shine them.

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MOTOROLA XOOM 2

Using an unlicensed 60 GHz spectrum, the Wireless Gigabit Alliance envision a world without wires, where devices can communicate vast amounts of information with each other over the airwaves, sans internet with speeds up to 7 gigabits per second! It’s still a way off with the first compatible devices coming to a first world near you in mid 2012. If advances in battery technology continue, it’s a bright and wire-free future for all.

Its predecessor had the connectivity to kill off the iPad and Galaxy, but didn’t have the appeal. But the Xoom is back and it’s built muscle, shed the fat and gained some much needed style. Coming in 10.1” and 8.2” varieties, it has micro-USB connectivity, an HDMI port and 16GB internal storage. Its 4G capability remains a pipe dream in SA, but with Honeycomb 3.2, upgradable to Ice Cream Sandwich 4.0, the OS is not going to disappoint. Your move iPad 3! (Please God don’t let it be an iPad 2S)

www.wirelessgigabitalliance.org

(Unreleased at time of press) www.motorola.com

IPHONE 4S Yup, everyone wants one. A digital assistant to listen to your gripes and take memos, 7X faster graphics to play Infinity Blade 2, 8 megapixel camera shooting 1080p video and a huge amount of social cred. in coffee shops around the country. With the same engine under the hood as the iPad 2 it won’t be cheap, but it’ll be worth it provided you remind everyone within earshot that it’s the iPhone 4S and not its slightly slower twin brother. (Unreleased at time of press) www.apple.com/za

BOSE SOUNDLINK WIRELESS SPEAKER Someone said that everything’s better with bluetooth, and they’re right. This 9.6 inch compact marvel goes anywhere and plays music from any device capable of wireless streaming - 30 feet away for up to eight hours! So it’s time to upgrade your cellphone memory, buy an iPod touch or get a tablet. Wires are out and we’d best start getting used to it. (See Wigig) Import only. www.bose.com

HTC Evo 3D

SAMSUNG SMART TV

Grab this while you can before Apple’s lawyers reach our shores and sue for patent infringements, as they’ve already done successfully in Germany, Australia and Japan. It may look like the iPad 2, but it plays better with friends. All the freedom of Android, the brilliance of Honeycomb 3.2, full access to the Android market no matter where you’re from and a movie friendly 10.1 inch super amoled screen.

With internal specs similar to that of the iPhone 4S, this one has an ace up its sleeve, or rather an entire trick deck. No Siri here, but the somewhat more fun ability to shoot both photos and video in 3D. Granted your 3D pics are a fairly low-res 2 megapixels, but they’re glasses free and able to be streamed to your 3D TV with ease. Did someone say beach time?

A beautiful product with tons of awesome features, all premised unfortunately on having an Internet connection that’ll cost you upwards of R900 a month. Link up your phone, laptop, tablet or other devices to it via wi-fi and use its nifty touchscreen or slide-out qwerty remotes to surf and search and watch just about anything. It’s a nice product and I want one, but I can’t help thinking deep down that it’s somewhat redundant, as almost everything it can do can be accomplished by simply hooking up your computer to a flatscreen.

www.samsung.co.za

www.htc.com

MAGAZINE

Samsung Galaxy 10.1

www.samsungsmarttv.co.za/home

KINDLE touch 3G

IPAD 2

PLAYSTATION VITA

The Kindle has become the planet’s e-reader of choice, and justly so. While the last batch of Kindles made ripples when the Chinese used its Whispernet technology to circumvent their government’s internet censorship, this latest version has no agenda other than to make life more convenient. It has the same award-winning e-ink display you can read in direct sunlight, but they’ve added a touch screen, dropped the price and placed a few advertisements on your home screen to recoup the difference. If you read, buy it! If you don’t, buy it for someone who does!

(With iOS 5 and iCloud)

Playstation lovers rejoice, because this is an intimidating and glorious piece of hardware. Front capacitive multitouch OLED screen, rear capacitive multitouch panels, an A9 quad-core processor, front and rear cameras, wi-fi and 3G capable, sixaxis motion sensors and the ability to play titles across devices with your PS3. If this thing was any more juiced its back would have more craters than Callisto.

www.amazon.com

I cried twice when I got my iPad 2. The first time when I finally got my hands on it and the second when I realised that owning an iPad with a South African iTunes account was about as useful as a knife in a Texan bar brawl. So if you’re not willing to bend the law for a US iTunes account I do not recommend it. If you are, the compatibility issues seem irrelevant in the endless joy the fully loaded app store gives you. www.apple.com/za

za.playstation.com

Conor

t e e w s r e t t i b

Symphony

Magazine

“I shall not hesitate to gratify the curiosity of my inquisitive correspondent: Cock-tail, then is a stimulating liquor, composed of spirits of any kind, sugar, water and bittersit is vulgarly called a bittered Katalina, and is supposed to be an excellent electioneering potion inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said also, to be of great use to a democratic candidate: because, a person having swallowed a glass of it, is ready to swallow anything else.” First printed on Tuesday 13th May 1806 in New York’s Balance & Columbian Repository, this exchange details the definition of the Cock-tail. Whilst there is no definitive literature that explains the origins of the term, this repartee clarifies exactly what was to be expected of a beverage of its type. Nowadays it is the norm to classify all mixed drinks with three or more ingredients as a Cock-tail; however the Cock-tail was classically a morning drink, a pick-me-up or an eye-opener if you must. At a time when drinks families had clear definitions, the one detail that separated the Cock-tail from other families was the crucial inclusion of bitters. So what is bitters I hear you ask? Put simply, it is a compound of herbs, roots, barks, spices and spirit originally used as a medicine. The final product should have layers and layers of flavour with a pronounced bitter, or bittersweet, flavour. It is worth noting that there are two common types of bitters, potable and non-potable, and it is advisable to understand the differences. Potable bitters, the likes of Campari, Fernet Branca and Jägermeister which can be consumed on their own, typically act as digestifs. Non-potable bitters such as Angostura Aromatic, Peychaud’s Aromatic, Dr. Adam Elmegirab’s Boker’s or Regan’s Orange #6 are not intended to be imbibed on their own, but instead are typically dashed into drinks to act as a flavouring agent and binder. Our interest for the moment is in this non-potable variety.

Elmegirab

cratic the account of a demo of the 6th instant, in r pe pa r you in do. ve 25 ser s, “Sir, I ob head of Los ture, marked under the isla leg the in t of sea a candidate for meant by this species to inform me what is as ing lig ob so be you , l character Cock-tail. Will you lieve, from your genera a stranger to you, I be gh ou Th t? en hm res ref ” uest to be impertinent. will not suppose this req

Dr Adam

Historically bitters were lauded for their ability to cure a vast number of ailments, with many bitters producers making absurd claims to that effect. With that said, what is undeniable is their ability to aid digestion. When bitter flavours come into contact with the human tongue it stimulates a sequence of events that culminates in the flow of digestive juices to the stomach, liver, duodenum and pancreas. Many doctors believe it is the lack of bitter flavours in the diet

the Cock-tail was classically a morning drink, a pick-me-up or an eye-opener of some United States citizens that is a contributory factor to digestive related health issues prevalent in the US. When you compare their digestive problems to the lack of such in Germany and Italy, who are regular imbibers of bitter drinks such as Underberg and Campari, it appears that they may indeed have a valid point. Although bitters were traditionally consumed for their medicinal properties, they later found their way into food and primarily drink as a flavouring agent and digestive stimulant. Due to the many layers of flavour they contain bitters assist in the integration of flavours found within cocktails, bridging gaps between the various components and adding layers of complexity, depth and character. Think of food without seasoning and you are on the way to understanding why bitters play an essential role in many mixed drinks. Some refer to bitters as the salt & pepper of cocktails, and although I don’t feel that entirely does them justice, I fully understand where they are coming from with the analogy. Bitters were a mainstay of mixology throughout the 1700s and early 1800s in spirituous drinks such as the Cock-

tail. At their peak during the 17-1800s there were literally hundreds of bitters on the market such as Hostetter’s, Stoughton, Caroni, Celery, Pepsin and Schroeder, et al. In the mid-1800s, sometime after 1840 and likely the early 1850s, the Cock-tail as it was known would experience something of an Evolution [shameless plug]. Joseph Santini, the recently appointed manager of the New Orleans City Exchange, took the classic Cock-tail and added lemon juice, ice in place of water, Curacao and a sugar-crusted rim, thus giving birth to the Crusta. The Cock-tail would never be the same again.

Historically bitters were lauded for their ability to cure a vast number of ailments with many bitters producers making absurd claims to that effect. In the late 1800s, with vermouth and maraschino added to a bartender’s armoury, the likes of the Martinez, Improved Cocktail, Martini and Manhattan were born. Perhaps the greatest example of the Cock-tail’s development was witnessed in 1887 when the Morning Glory Cocktail first went to print in Jerry Thomas’ rewritten bartender’s guide. The name alone spells out this drink’s intentions to act as a corpse reviver of sorts. Take the classic Cock-tail of spirit, sugar, water and bitters, in this case brandy, whiskey, gum syrup, ice and Boker’s. Add to that some dashes of Curacao and Absinthe, two more favourites of bartenders in the late 1800s, a twist of lemon peel and stir with ice. Strain into a small highball to remove the ice, top with soda water and finish with a teaspoon of powdered sugar which will add some froth and fizz to the drink. And there you have a hangover cure as prescribed by Professor Jerry Thomas.

These relatively simple changes to the Cock-tail gave us some of the greatest drinks ever created, with bitters at the heart of all these libations. Sadly, this was arguably the pinnacle of bitters’ influence on mixology as it was about to enter a period which would signal the death-knell for many US-based bitters companies. As we moved into the early 1900s the palates of bar patrons were everevolving with an increasing demand for lighter drinks that were predominantly citrus led. Bitters were not the only product to suffer during this time, with Old Tom Gin and Dutch Genever losing favour to London Dry Gin, and dark, funky rums falling behind light rums. Couple this with the passing of the Pure Food & Drug Act of 1906, which stipulated that patent medicines (the distinct classification that many bitters fell under due to their questionable medicinal properties) could no longer be sold with misleading labels or as a product which had no substance to their alleged claims, and the writing was on the wall: even more so when you consider what was about to happen in the succeeding years. Those companies that were fortunate to survive these troubled times were dealt the final nail in their coffin with the passing of the Volstead Act in 1919, which we now commonly refer to as Prohibition. This act prohibited the sale, manufacture, transportation, import and export of alcohol and alcoholic beverages, and was in effect in the United States of America between 1920 and 1933. The lasting effects of Prohibition, the details of which are too lengthy to go into just now, were to be felt for decades, not just in the US but across the world with Cock-tail culture falling by the wayside until recent years. Thankfully two bitters producers survived this traumatic period, Peychaud’s Aromatic from New Orleans and undoubtedly the most famous bitters of them all, Angostura Aromatic, originally of Venezuela but nowadays based in Trinidad. It

Across the globe bars and bartenders are experiencing something akin to a second coming of the Cock-tail, with bars and bartenders re-discovering the lost arts of the 17-1800s, combining them with new-found methodologies, techniques and a deeper understanding of the history of the Cock-tail. Whereas before we would pick up vintage cocktail books and only dream of Tom Bullock’s Celery Sour with celery bitters, or Jerry Thomas’ Japanese Cocktail with Boker’s Bitters, or a Martini with orange bitters, we can now reproduce these classics and sample a little bit of history for ourselves.

MAGAZINE

is the survival of these bottlings that has ensured the importance of Cocktail bitters has never been forgotten, leading to the bitters renaissance we are currently experiencing.

During the first Golden Age of the

Across the globe bars and bartenders are experiencing something akin to a second coming of the Cock-tail, with bars and bartenders re-discovering the lost arts of the 17-1800s. Cock-tail in the 1800s, bartenders had access to a variety of bitters with which they created a number of timeless libations such as the Martinez, Crusta, Manhattan, Sazerac, and Japanese Cocktail, to name but a few. The good work of a certain Dr. Adam Elmegirab and companies such as The Bitter Truth, Regan’s, Scrappy’s, Bob’s, Bittermen’s and Fee Brothers, who have all reformulated bitters that were lost to the sands of time or have themselves created new bottlings, has meant the baton has now been passed from our forefathers to the bartenders of today so they can create their own classics in this new Golden Age of Cock-tails… Sláinte!

Dr Adam Elmegirab

ars Ekasi B e tyl S

ng e b i Sed

Magazine

Welcome to a place that combines the best of high-energy socialising with African hospitality to create an atmosphere all its own.

‘Sedibeng’ is a South Sotho word which means ‘the well’ or ‘the watering-hole’. It is an appropriate name for a venue which brings people from all walks of life together to refresh and relax. Situated in South Western Township (SoWeTo) area of Johannesburg, it has quickly established itself as a firm favourite among locals, as well as tourists looking for a taste of contemporary township life. Whether you’re sipping a cocktail outside by the pool on a warm summer’s evening or chilling inside at one of the tables while the live music plays, Sedibeng will soon have you in the mood to party! If food is what you’re after, you can’t go wrong at Sedibeng. From good old English breakfasts to Greek Salads and T-bone steak dinners, chances are you’ll find something to your taste among the wide and varied offerings. Every effort is made to provide a simple yet unique, themed menu and an easy atmosphere for locals and tourists alike. Sedibeng is well decked out. The three bars service the 2000 capacity venue with ease, ensuring no one waits too long for a drink, and the executive lounges offer a bit of seclusion for those looking for respite from the hustle and bustle. If you like music, Sedibeng has played host to stars such as Black Velvet, Zahara and Hotstix Mabusa, and stages live performances every second weekend. On Sunday nights they have comedy evenings for those of you up for a laugh, and entry is free. Pool parties, good food, fine whiskies and great music; this place has something for everyone. It is little wonder it was voted the Best Venue in Soweto by the Mail & Guardian in 2009.

Pigeo k n i P d by e r e pow

MAGAZINE 33

MAURITIAN PREMIUM VANILLA RUM www.pinkpigeon.com

Not for Sale to Persons Under the Age of 18.

Magazine

r a B l a n o i t a n egend r L e t In of a the don Story

Don the Beachcomber restaurants originated in the 30s in Hollywood and grew to incorporate 16 restaurants under the brand umbrella. Donn Beach was responsible for creating and spreading “tiki culture” around the world. As defined by Beach, Tiki is a relaxed ambiance consisting of exotic, rum-based cocktails and tropical décor, complete with island-themed fabrics, torches, “hula” girls, palm tree motifs, masks, carvings and Asian-influenced food. Donn Beach gained much acclaim for his creation of rum drinks with a tropical twist, unknown then in the tropics, but now offered at every mainstream watering hole and bar. His famous rum cocktails include the Navy Grog, Vicious Virgin, Rum Cow, Dr. Funk, Zombie, Missionary’s Downfall and, of course, Donn’s Original Mai Tai. But who is the man behind these colourful cocktails and equally colourful name?

a gentle late evenings, of y ac tim in y the corrugated In the booz gin to patter on be n se te of ld ou rain w to a garden ho the bar—thanks , er an ov sm of es ro sin al bu met lways the (A d. le al st ed in nd Beach had ight drinkers te ed that late-n was he had observ they thought it other round if an r fo r ge lin to ) raining outside.

“Give me a beer, stupid”

In December 1931 a somewhat adrift 24-year-old washed up in Southern California. A native of New Orleans, he was named Ernest Raymond Beaumont Gantt. Gantt had made do during the Depression on his wits, doing odd jobs such as working in restaurants in Chinatown, parking cars, and doing a bit of freelance bootlegging in the months before Prohibition ended. Sociable and charming, he befriended such Hollywood personalities as David Niven and Marlene Dietrich, and through them found occasional work as a technical adviser on films set in the South Pacific. A couple of years after he arrived in Los Angeles, Gantt happened upon a newly vacated tailor shop just off Hollywood Boulevard. He built a bar that would seat about two dozen customers and scattered a few tables in the remaining space. He decorated the place with his South Pacific gewgaws, along with old nets and parts of wrecked boats he had scavenged from the oceanfront. He called his watering hole Don the Beachcomber. Rum was the least expensive of the spirits, and Gantt had sampled a variety in his travels. He devised an exotic menu of rum-based drinks that complemented his theme and scratched the names on a board behind the bar. The combination of Gantt’s engaging personality and the novelty of his drinks proved irresistible to his patrons. Among those first drinks was the Sumatra Kula, which cost a quarter. A well-dressed man named Neil Vanderbilt came in one day and ordered one, then another and another. He said it was the best drink

beachcomber

The joint became so much part of his personality that he legally changed his name. Ernest Gantt was now Donn Beach. He was the inventor of the tiki bar, a new kind of place that, over the next 30 years, would migrate from the cities to the suburbs and beyond.

don the beachcomber

Signature

Cocktail

Zombie

MAGAZINE

he’d had in years. He was a writer for the New York Tribune, and he soon came back with friends, including Charlie Chaplin. Word of Don the Beachcomber began to spread through Hollywood and beyond. “If you can’t get to paradise, I’ll bring it to you,” Gantt told his customers. (It didn’t work for everyone; in July 1936 a wealthy businessman struck and killed a pedestrian with his car, allegedly while driving home after a night at Don the Beachcomber. The driver was Howard Hughes.)

When World War II broke out, his ship was attacked by a U-boat. Beach was injured, and after he recovered he spent the remainder of his enlistment in charge of hotels and restaurants where airmen could rest and recuperate. Beach’s ex-wife, Cora Irene (“Sunny”) Sund, was left running the business back in California. She proved as natural an entrepreneur as her ex-husband. When Beach returned home, he found that Don the Beachcomber had blossomed into a Chain with 16 locations. Beach signed on as a consultant and then packed his bags for Hawaii, where he opened his own unaffiliated Don the Beachcomber in an up-andcoming resort area called Waikiki Beach. His restaurant became an instant landmark, more Hawaiian than most of Hawaii itself. A myna bird presided over the premises, trained to blurt out, “Give me a beer, stupid!” In the boozy intimacy of late evenings, a gentle rain would often begin to patter on the corrugated metal roof over the bar—thanks to a garden hose Beach had installed. (Always the businessman, he had observed that late-night drinkers tended to linger for another round if they thought it was raining outside.) Donn beach remained a fixture in Honolulu until he died in 1989 at the age of 81. The New York Times ran a brief obituary that painted him as a sort of Thomas Edison of the thatched-roof bar and the inventor of 84 bar drinks. Although none of the early Don the Beachcomber restaurants exist today, thousands of other establishments opened following his lead. Unfortunately, many of these were poor imitations of his restaurants and tried, unsuccessfully, to duplicate the flavour of his drinks, losing focus on tiki culture, and playing up more of the kitschy décor that physically defined the locations. Under the ownership of Arthur and Delia Snyder, Don the Beachcomber is experiencing a rebirth with its first new restaurant in 20 years. The goal is to replicate the experience of the original tiki restaurants made popular in the 40s and 50s throughout Southern California, and in Orange County, where Don the Beachcomber opened its doors in Corona del Mar in 1969. Don the Beachcomber is located at 16278 Pacific Coast Highway, Huntington Beach, California America 92649. For more information or to make reservations, call 562-592-1321 or visit http://www. DonTheBeachcomber.com.

Created by: Donn Beach

Ingredients: Actually it’s a secret! The info they will share is that it includes 13 ingredients, three of which are rums, along with “Donn’s Mix” of juices and herbs. It’s so strong they limit 2 per customer. Don the Beachcomber has never revealed the recipe, which dates before 1933 and they make it based on the oldest known recipe of Donn’s famous creation. Guests may get it served with Absinthe (the pre-repeal version) for $14 (original $12). To get a MUDL variation of the Zombie see our cocktail tear-out section.

n a b /Cu

s ion

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US Ultimate

the

By Grant

Standoff

McDonald

Have you ever wondered why Cuban rum – or any other Cuban product – is not available in the United States? Here is a tongue-in-cheek account of the events that led up to the US embargo on all Cuban goods, but be warned:

Magazine

the pettiness might astound you!

The story starts way back in 1898 when the US, after defeating Spain in the SpanishAmerican War and gaining rights to its territories, granted Cuba its independence. A good start, you might think, and for the next fifty-odd years the two countries played nice. America invested heavily in the Cuban economy, and helped quash the odd rebellion here and there. Then came the Cuban Revolution. In 1959, Castro overthrew the Batista regime with the help of Che Guevara and his band of guerrillas. America had also helped through political sanctions against Batista’s government and they immediately recognised the new regime, although amidst much tut-tutting over the genocide of hundreds of Batista supporters. Within 3 months of coming to power, Castro visited the US and toured Washington with Vice President Nixon. Cuba and America were still chums, but not for long. Soon Castro began seizing land and nationalising private companies in Cuba, among them the Havana Club Distillery owned by the Arechabala family. He also took American companies, and taxed products so heavily that imports from the US halved over the next 2 years. What followed was what can only be described as a large-scale game of tit-for-tat. The US response: If you’re going to tax our goods, we’re imposing trade restrictions. The Cuban response: Yankee imperialism! We don’t want to play with you anymore! Our new BFF is the Soviet Union! The US response: Well if you’re going to be like that, we’re not talking to you anymore, so there! You can direct all communication through Switzerland. And by the way, we’re declaring a full embargo! Cuba to Switzerland: Tell America we say “Fine!” America to Switzerland: Tell Cuba WE say “Fine!”

Then things really got ugly and America thought it might be a good idea to try and kill Castro, but even the way they went about that was petty, more befitting an episode of Punk’d than a military campaign! After the Bay of Pigs, a botched CIA plot to overthrow Castro, they launched Operation Mongoose – a year-long series of ridiculous attempts on his life, ranging from an exploding seashell to shoes dusted with chemicals to make his beard fall out.

Richard Nixon

The Cuban response: So not cool! Now you’ve done it! We’re going to let our new BFF build a missile base in our back yard! The US to Switzerland: Tell Cuba we’re still not talking to them. Eventually what became known as the Cuban Missile Crisis was averted when the Soviets agreed to disarm Cuba in exchange for America dismantling their nuclear armoury in Turkey. Afterwards, the situation settled down to a strong dislike between the US and Cuba. Things were tense but manageable, but then Castro couldn’t help himself and decided to release a flotilla of undesirables from one of his harbours, including a boatload of criminals and mental patients, in the direction of America. When they landed in Florida a few days later, the US was understandably unimpressed, but Castro’s response was along the lines of: no takiesbackies! And so America strengthened sanctions, effectively saying that none of its friends were allowed to play with Cuba, and that its island neighbour was banned from the playground.

Fidel Castro

Will there ever be an end to the silliness? In recent years President Obama has shown willingness to engage in talks, which is promising. Whatever happens, it will be a long time before these two start sharing their toys again, so don’t go to America looking for Cuban rum any time soon.

Che Guevara

MAGAZINE

“I’D RATHER HAVE CHARACTER THAN BE ONE .”

– Norman “sailor jerry” collins 1911-1973

Sailor Jerry Spiced is made to Norman’s unyielding standards and the only way a spiced spirit should be: bold, spiced & smooth. Mix it with cola, your favorite mixer or just pour it over ice and let our work speak for itself. FIND OUT MORE AT SAILORJERRY.COM RESPECT HIS LEGACY. DRINK SAILOR JERRY RESPONSIBLY.

The father of old-school tattooing, Norman “Sailor Jerry” Collins was a true classic in every sense of the word. Known as “The Man” amongst his peers, Collins was a tough old sea dog with a shrewd intellect. He made his name during World War II tattooing America’s fighting men in Hawaii. A master craftsman, his artistry and integrity remain as timeless as the spirit that bears his signature.

Not for Sale to Persons Under the Age of 18. Enjoy Responsibly

on i t r... o s d a ue ss

a q Amb y iSn Jerr r ailo By Grant

h g r bu y ...

you b o t t h a My broug

McDonald

Sonj

Magazine

It is said that Sailor Jerry is a straight-up no nonsense kind of rum. But its robust flavour is also delicately nuanced with undertones of sweetness, and to have it on its own is a lively experience filled with pleasant surprises. Not unlike its national brand ambassador.

I met with Sonja Myburgh in a cosy little venue in Cape Town’s Observatory Main Road called Hello Sailor (where else?!). What struck me first – apart from the myriad tattoos that covered her body, which I was expecting – was that she seemed genuinely happy. Not the annoying “I’m a bubbly little nymph” or the fleeting “I just heard some good news” kind of happy; she just had a contentedness about her. This I was not expecting. I realise it was completely unfair of me, but I suppose I was anticipating a brooding biker chick with a chip on her shoulder. Wrong!

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iron

The daughter of two school teachers in Malmesbury, Sonja was always fascinated by tattoos but her father made her wait until she was 18. When the time came, far from resisting, he took her to get her first tattoo – three stars on her hip by renowned artist Tyler Murphy. “My parents have always supported me in whatever I wanted to do. They never told me to stop with the tattoos, or that they look ugly, or that I should change my lifestyle. They always encouraged me to express myself and for that I’m so grateful. That’s why I chose to have their initials inked on each ankle surrounded by wings,” she said wistfully.

I hate needles; I actually cried the last time I gave blood and the nurse was like, “Look at you, you’re covered in tattoos!”

Sonja with Ryan McDonagh, owner of Hello Sailor.

Q So any more plans to travel? A I travel around SA a lot for work, but I

ng tti ge of ct ea th

would love to travel more internationally. Although I have an irrational fear of having my visa application rejected.

Q I find that a little bizarre, considering the amount of bravery required to get a tattoo.

Q When and where did you first come across Sailor Jerry? A A few years ago I was living in the UK. In 2007 I first tried it while working at Dingwalls [the famous live music venue in Camden]. Q

Dingwalls? interesting!

That

must’ve

been

A Very! I was rubbing shoulders with Amy Winehouse, Razorlight, the Undertones... well maybe not rubbing shoulders, but they were close [laughs]! It was there that I was introduced to the Rockabilly scene which inspired me to get my first Sailor Jerry tattoo. Q What did you get? A A swallow on my stomach. I got it done

at a place called Evil from the Needle – don’t you love that name?!

Q Did you enjoy the UK? A Yes, loved it. I feel

the experience helped me grow up a lot since leaving school.

Q What were you like at school? A Spoilt and shitty! [smiles] Q I somehow doubt that! So did you start

representing the Sailor Jerry brand as soon as you got back to SA?

No, I got a job at The Shack in Cape Town, which I‘m very thankful for because I knew no one, and I made a whole new circle of friends through my time there. I did get my second Sailor Jerry tattoo soon after getting back - ‘Rise and Shine’ but I left out the naked lady. I somehow wasn’t comfortable having boobs on my back!

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A A lot of people say that; they talk about the lifelong commitment, but I have a different view. For me, the act of getting a tattoo is more meaningful than the tattoo itself. It’s an intimate one-on-one with a talented artist. These are my heroes. I won’t let just any shithead tattoo me. Q I’ve heard it’s addictive. A No, it’s bloody sore! And I hate needles;

I actually cried the last time I gave blood and the nurse was like, “Look at you, you’re covered in tattoos!” But the pain does make the interaction with the artist more intimate as you share in art… I suppose it is addictive in a way.

Q Do you regret any work you’ve had done? A Yes [enigmatically]. It was a spur of the moment decision at a live music show… let’s leave it at that. Q So how did you come to work on Sailor Jerry? A A bit of luck, actually. I got the opportunity to meet with Sarah Feeney of Sailor Jerry, as well as the Brandsmith and Edward Snell guys. I was there purely as a fan of the brand, but unexpectedly the role of brand ambassador came up and I thought,”I can do that!” So I applied. At the moment I’m the only one in SA. Q Describe the perfect serve. A If I’m drinking all night I have it with

ginger ale, mint and ice. Otherwise I prefer it on the rocks with fresh lime wedges.

Q How has the brand been growing in SA? A Steadily, but we’ve been managing

it carefully. We want to ensure that our core consumers understand and buy into the brand values. Sailor Jerry is for unique people who are true to themselves. It’s not for everyone, and we like it that way.

“I’d rather have character than be one.” - Norman “Sailor Jerry” Collins 1911-1973 The father of old-school tattooing, Norman “Sailor Jerry” Collins was a true classic in every sense of the word. Known as “The Man” amongst his peers, Collins was a tough old sea dog with a shrewd intellect. He made his name during World War II tattooing America’s fighting men in Hawaii. A master craftsman, his artistry and integrity remain as timeless as the spirit that bears his signature. Sailor Jerry Spiced is made to Norman’s unyielding standards and the only way a spiced spirit should be: bold, spiced and smooth. Mix it with cola, your favourite mixer or just pour it over ice and let our work speak for itself. Find out more at SailorJerry.com

Respect his legacy. Drink Sailor Jerry Responsibly.

ng i o G ? e u r o a y ou e y r A stay as to

uvenage

Magazine

D By Ryan

When asked by MUDL to write an article on Cane, the eponymously named spirit of my home province Kwa-Zulu Natal, I must admit to a moment of doubt. Cane, you see, has a bit of a reputation; great for a party, cheap, consumed in vast quantities by students all over the country, and commonly mixed with Coke and Cream Soda. In short, there’s not much to it and it’s certainly not much of a connoisseur’s product. So how on earth was I going to link John Deers (a mixture of cane and cream soda named for the bright green farm equipment) to cocktails and fine drinking? Always up for a challenge though, I began researching the spirit and seeing what I could come up with.

a series of iconic advertisements in the late 70s and 80s with the slogan “You can stay as you are for the rest of your life, or you can change to Mainstay” and the idylic beach lifestyle depicted, complete with glorious 80s hair. Check out www.youtube.com/ user/ChangeToMainstay.

The first thing I discovered is that there is very little information on cane out there! Being such a uniquely South African product, most international books and websites don’t even mention it, and those that do, simply treat it like some bizarre, long lost relative of rum.

So how about we start at the beginning. What is cane and where did it come from? Like most types of spirit, cane was first produced by farmers simply distilling very rough alcohol from whatever they had around them. In the case of Kwa-Zulu Natal, this was sugar cane and more specifically, molasses, a by-product of sugar production. At first this was strictly moonshine-type stuff called ‘gavine’ or ‘mystery liquor’ and often produced by or for the African and Indian farm labourers. In South Africa’s own bizarre take on prohibition, they were forbidden from producing or buying alcohol. This lead to the proliferation of the shebeen culture that would soon play such an integral part in South Africa’s

Locally, Cane is as much a part of our drinking culture and heritage as Castle Lager or Cape wine, and people don’t really question it or wonder where it comes from – we just drink it. In vast quantities! In 1980/81 Mainstay Cane sold over 15 million litres, the only South African spirit ever to have reached those volumes, and although consumption has dropped over the years, Mainstay remains a legend in the South African Liquor industry. This was helped by

Name: Ryan Duvenage Age: 27 Years behind the bar: 9 From: Durban, South Africa Ryan is a Durban based bartender, trainer and consultant for the Barcode Bar Academy and an enthusiastic ambassador of good drinks. His areas of interests include classic cocktails, cocktail history, wine, spirits and beer. Occasionally coffee too but only at a civilised hour...he is not interested in early mornings.

Did you know: Mainstay is such a neutral spirit in 2007 Mainstay was blind-tasted at the International Wine and Spirits Competition in London and won the World’s Best Vodka trophy!

Ryan is a 2 x South African National Cocktail Champion and represented South Africa at the IBA World Championships in Singapore 2010 and Berlin 2009 where he placed 7th in the World Finals, the highest placing by a South African to date. He was also selected as one of the world’s 12 finest Gin bartenders in the G’Vine Gin Connoisseurs Program, held in France in June 2010 and was ranked amongst Belvedere Vodka’s 30, worldwide Semi-Finalists in their Global Brand Ambassador Search.

socio-political culture, kind of like our own version of the speakeasy but instead of bathtub gin we drank cane spirits. In 1954 Mainstay was launched by SedgwickTayler (later to become part of Distell) at first only in Natal, but by 1967 it was sold nationally and soon became one of the country’s biggest selling brands! Mainstay, however, was a far cry from the rough spirit produced in the fields! Five times distilled in continuous-coloumn stills, the resultant product is extremely pure and neutral. So neutral in fact, that in 2007 Mainstay was blind-tasted at the International Wine and Spirits Competition in London and won the World’s Best Vodka trophy! Johan Venter, Production Director at Distell, said at the time “There is no Cane category in the competition and, since our product falls within the parameters of vodka, we submitted it.” It beat Russian, Polish and Finnish competitors and was selected for being “exceptionally clean on the nose with a slight sweetness and some fine floral and fruity notes.” It has followed this remarkable achievement with a Concours Mondial Gold Medal in 2010 and various other medals at the IWSC over the years. That same purity and clean, neutral flavour profile also means that cane works extremely well as a mixable base spirit in cocktails, as well as in a humble spirit/mixer

Locally, Ryan is the Durban representative of the South African Bartenders Association and regularly organises, judges and MC’s both regional and national competitions including the SA National Cocktail Competition, Design Durban’s Drink Competition, Skyy Global Flair Challenge, Franki Bananaz Untouchables and Oyster Box Bartender of the Year Competition. International travels include Singapore, Mexico, The Netherlands, France, Germany, Italy, Mozambique and Kenya

line of pre-mixed cocktails and spirit coolers. Modern mixologists also have a blank canvas with which to combine other flavours in much the same way as vodka, although the majority of cane is consumed with more simple mixers. Besides the aforementioned popular Cola and Cream Soda combinations, Cane works equally well when mixed with tonic water (try adding a splash of fresh fruit juice such as orange or cranberry to the tonic for a dry and refreshing fruit cooler) or ginger beer with a dash of bitters and fresh lime for a take on the classic Moscow Mule. Cane may have moved from the rolling sugar plantations of Kwa-Zulu Natal to a younger, more urban market, but one thing is for sure; it remains an enduring, integral part of South African spirits heritage that is in no danger of disappearing! Regards,

Ryan Duvenage

as well as extensive local travels around South Africa. He regularly writes about drinks, bars and cocktail culture for several blogs and websites and has contributed to numerous magazines and newspapers including the Independent on Saturday, SA Chef!, Food and Home and Men’s Health and been featured on several television shows.

Highest Awards: • 2 X South African National Cocktail Champion (2009, 2010), 3rd place 2006. • 7th Place – IBA World Cocktail Competition-Berlin 2009 • International Finalist in the G’Vine Gin Connoisseurs Program-France, June 2010

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combo. For years before the availabilty of cachaca in South Africa, many a Caipirinha was made with cane (although the resulting cocktail probably more closely resembled a Caipiroska in flavour) and Mainstay is once again pushing the spirit’s mixabilty with a

A B I 0 6 s e s h T ngre th

Magazine

Travis Kuhn and Dean ‘Snowflake’ Spencer travelled to Poland to compete in the 60th IBA Congress. Travis fared particularly well, placing 15th in the extremely competitive flair category with his ‘Rocking Springbok’ cocktail (see recipe below). Well done guys, you did your country proud!

Derrick Lee & Takafumi Yamada In November 2011 the International Bartenders Association celebrated its 60th anniversary at the IBA Meeting in Poland. After a very successful congress in Singapore in 2010 (about five hundred participants), it was Poland’s turn to play host, with the event taking place at the Hilton Hotel Warsaw from the 5th to the 9th November. The number of IBA members has risen to 57 in recent years following the entry of Macedonia (Darko Angeleski), Romania (Bogdan Gheorghiu) and Vietnam (Vo Tan Si). This year Ecuador (John Alexander Barreno Escobar) and China (Frank Lee) were officially welcomed to the fold. Once all the winners of the various categories had been decided, they faced off in the World Cocktail Championship Final. In the end it was Takafumi Yamada of Japan who took the title with his “Great Sunrise”. It was a good week for Japan. Aside from taking the overall title, they also edge out other contenders (including South Africa) in their bid to host the 2013 IBA Congress.

Takafumi Yamada

42 Travis Kuhn

SA Cocktail — Rocking Springbok Created by:

Winning Cocktail — Great Sunset Created by:

Takafumi Yamada

Glass:

Travis Kuhn

Libbey Bravura 770

Glass:

Method:

Libbey Embassy 3779

Shake

Method:

Ingredients:

Shake

30ml Absolut Berriacai 10ml De Kuyper Peachtree 10ml Monin Grapefruit 15ml Monin Passionfruit Smoothie 10ml Caraibos Mango Nectar 15ml Mattoni Grand Mineral Water Sparkling Garnish: Cocktail cherry, apple, lemon, orange and pineapple leaves

Ingredients: 35ml 15ml 10ml 15ml

Bacardi Superior De Kuyper Creme de Cacao (white) Giffard Rose Syrup Caraibos Red Cranberry Nectar Garnish: Red apple, dragonfruit & kiwi S/No.

Name of Competitor

Country

Name of Cocktail

Category

1 2 3 4 5 6

Jason Clark Vasil Kolev Takafumi Yamada Alexander Rodoman Manolo Martin Garcia Marek Posluszny

New Zealand Bulgaria Japan Russia Spain Poland

The International Parfum de Moet Great Sunrise Sophia Loren Magic Garden Welcome Warsaw

Before Dinner Sparkling Cocktail Fancy Cocktail Long Drink After Diner Flairtending

Tasting Panel Total Impression Total Score 119 18 124 18 150 20 135 20 126 18 126 18

Total Taste 52 60 75 71 66 62

Interesting fact: The International Bartenders Association was founded on Saturday, 24th February 1951 in the Saloon of the Grand Hotel in Torquay, U.K.

Position 6 5 1 2 3 4

Emile Giffard created the Menthe Pastille in 1885 when he was a pharmacist. Since then Giffard has always aimed to source the finest ingredients, tastiest fruits and aromatic plants, providing bartenders everywhere with the perfect ingredients for the creation of unique and delicious cocktails.

Not for Sale to Persons Under the Age of 18.

202_736_AP_Bibliotheque_GB_226x280.indd 1

- RCS ANGERS 054 200 217 - Photo: B. RĂŠbillard

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Giffard - AvrillĂŠ - Angers - France www.giffard.com

24/03/11 10:28

e mg

n Na i p rop d

Magazine

By Grant

McDonald

Name-dropping has been part of social hobnobbing since forever. There’s an art to it and, if done subtly, can lend well-versed practitioners a boost in the estimations of the people around them. On the other hand, when done poorly it can be social suicide. We’ve all met ‘that guy’; you know, the one likely to answer any question with “Well, as my good friend so-and-so would say…” For a while now, brands have been looking to associate with celebrities for the same reason, and the ones that do it well are cashing in big time.

There is a very fine line between using your influence wisely, and greedily destroying it. One of the earliest ‘official and recorded’ celebrity endorsements was in the late 19thC, and of course, the product was an alcoholic beverage – a wine called Vin Tonique Mariani. The celebrity, believe it or not, was Pope Leo XIII, who carried it around in a hip flask and awarded it a gold medal from the Vatican. The kicker of the story is that the wine was made up of cocaine mixed with ethyl alcohol! Since cocaine had only recently been discovered and was being used medicinally, its dangers were not completely understood and it certainly hadn’t developed the stigma it now carries. Nonetheless, the Pope endorsed the wine’s ability to cure illness, and its sales soared. These days the practice of aligning brands with celebrities is commonplace, especially in the alcohol sector. However, as Jason Stewart puts it, there is a very fine line between using your influence wisely, and greedily destroying it. “Celebrities definitely build affinity and aspiration, yet when the public know that they are being paid for their relationship, we stop believing,” says Stewart, cofounder and managing director of South Africa’s first specialist Word-of-Mouth Marketing (WOMM) Agency. “In the case of Beyonce who endorses three different perfumes at the same time (True Star, Diamonds, Heat) we know she probably doesn’t wear them herself, but we will be more inclined to try them because of her association. Yet, if we knew for sure that Beyonce absolutely loved one of them and wore it on special occasions, sales would increase drastically because it would mean a lot more to us.”

It is clear that, as with name-dropping at a dinner party, there is a right way for a celebrity to support a brand and a wrong way. Ultimately, it boils down to whether or not the public believes that the endorsement is genuine. Also, as Stewart points out, it’s more difficult for people to draw the association with the product if the celebrity is aligned with too many brands. That said, the power of brand endorsement can be astonishing. In December 2007, burlesque entertainer Dita Von Teese became the new face of Cointreau as its global brand ambassador. Early the following year she created a unique performance, the “Be Cointreauversial Show”, for select audiences around the world. What was intended to be a two year partnership is still going strong, and her style, charisma, femininity and daring performances, often in a giant cocktail glass, continue to set tongues wagging and brandawareness rocketing in the in the intended female target market. Busta Rhymes had a similar effect when the song Pass The Courvoisier sent sales of the French cognac soaring, and more recently P Diddy’s heavy involvement in the marketing of Ciroc French Vodka saw returns of 48% growth in 2010. The influence of hip hop stars has not escaped South African marketers, with local rapper Pro taking the mantle as Fish Eagle Brandy’s latest ambassador and international superstar Jamie Foxx representing Oude Meester.

Celebrities definitely build affinity and aspiration, yet when the public know that they are being paid for their relationship, we stop believing The effectiveness of well-executed celebrity endorsements is there for all to see as brands continue to ride A-list coattails all the way to the bank. The trick to maximising return on investment lies in first finding the star that reflects your brand values, and then convincing the public that the endorsement is genuine. Sound easy? It isn’t.

Examples of other current celeb endorsements of alcohol brands: • • • • • • • • • • • •

Bruce Willis — Sobieski Vodka P Diddy — Ciroc Vodka Kim Kardashian — Midori Melon Eva Longoria — Nuvo Sparkling Liquor Lance Armstrong — Michelob Ultra Willem Dafoe — Jim Beam Dan Aykroyd — Crystal Head Vodka Jay-Z — Armand de Brignac Rihana — Jameson Whiskey Amber Rose — Smirnoff Vodka Various celebs — Campari (calendar) T.I. — Patrón Tequila

m u R ease the o t e m o .. Welc Release. Rum

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l e R

in back. 45 ’t big rning n u t e r o e w ave ’s n s h e e r i e c d l h n t cou R age rum e Kill ave a ity P e h p s u es lik nd u a a o m c y s ’ a e t n s n I b ’ k e c h ra there 17thC e. Early ni ow w Wate n e o h s t m ’ n ou kn party and o ours, ho De with y fav ood, r ble w ic l e n e a B n a t n o s n ’ t i d e i d on th ness o at n’t d harsh ts , Nels uy at ut charism a l d i g i v e d t e h a D th Drink e fair, t Vodk ted i ted, b ate’s b rum. arran r i e niona s w i P ’ y o t p t p a y o p l h a , b befor d and ll it off? T -going, h hough um proba n’t long t l o , t a t a lou n s y u i s s r u h to p fairly ea rum’s rob it wa rink fell early t u f d r B o n d enoug e a . re ut th nded tation Caribbean gin a anyone, b that you ei e u l p b d e n s r , a th aged iful. eans t time rude ix wi beaut his c ands that cter m m. In recen vour t a g to m r n i a h h l h ing c in fa . It’s omet ate hi skilfu turn impos ho into s o rum you h w t t o r i t o e d d l d o e p m l i o te st of eo distil love h to een g thed mo s star pirit, as p b a n i h g s e a o e h s o d to id tb time d sm ore refine ating the t p at i m than n n , u i a s c s s e e Y a s im g is m u sf no red h ade him e to r therin e of thi ned their r u a o t g a m l m is tur es; m e a socia , som here once e edg t said , but er h that t a h t o h r t w e T y v t oint im. disco e top tle varie eye. the p without h er th ys huge v a lit s the o w t e e h e f l t e m fun litt just a er o der i a o b s s ’ t n n m s e m o u i o h nd h you c the n , it’s alm I say still fi e ople it l When from and t e t e p i l v r e a os e an se With to th choos ood find you c like rum. y l h l derst c a i n u h u t t s w i n o e n m n in to l ev d the sible you’l e, an t impos uidance, a l a f g our p bit o uits y s t a h one t

t i r i p s l a b lo g e u r t e th

. m Ru By Ian

Burrell

There are three great rums in the world. The one in my glass. The next one. And a free one.

Magazine

As the only recognised global ambassador for the rum category, I am constantly asked what the best rum is. Or what is my favourite rum? As I travel around the world “edu-taining” consumers, bartenders, and rum companies I’ll always give that same answer, as there is no best rum, except the one that you’re enjoying.

One of the beauties of rum being a true global spirit is that you’ll find a little rum bar or rum shack in almost every country where there is a discerning bartender, bar manager or bar owner; for rum is without a shadow of doubt the bartender’s favourite spirit when it comes to mixing a fun cocktail for their clientele. While on my travels around the cocktail-drinking world, I normally take time to ask my local guide, “Where’s the best place to get a rum or rum cocktail?” This question is a lot easier to answer when I’m in the tropical climates of Barbados, Cuba, Mauritius and even Miami, South Beach. But it becomes a little harder in certain cities where the bartenders are not known for being as adventurous with their back bar offerings, or when local distributors have yet to explore the wonders (and profit margins) of a beautifully aged rum. Most of these types of bars will offer two or three of the common rum brands and, if you’re lucky, you might find a couple more on offer because somebody connected to the bar brought a bottle back from a holiday experience. It is because of this same experience that we are seeing an increase, not only in premium rum sales, but in rum bars. Even bars which maybe have a vodka or even whisky focus are now

stocking a wider variety of rums. No longer will it be adequate to just stock your shelf with white, gold and dark rum. There is now a need for a bigger focus on the style of rums that a bar should stock. My basic recommendations for a bar are as follows:

• a Jamaican white rum, • a Spanish style (Cuban or Puerto Rican), • a Brazilian (Cachaca), • an Agricole (French) , • a super premium and • an overproofed (over 115 proof)… and those are just The white rums! In the gold rum category I would stock:

• a Jamaican style, • a Guyanese style, • a French style, • a Spanish style, • a sweeter Central or South American rum (for after dinner),

• a Demerara rum, • a Navy rum

and one very expensive option, just to let customers know that the rums are not only for mixing with coke.s So that’s 14 rums for starters. Not a bad selection for a basic bar, although some of my favourite venues around the world are stocking at least 80 different variants on their shelves. These bars are a testament to the creators’ passion and love of rum that is more than just an offering to quench one’s thirst, but a spirit that is a lifestyle of the past, present and of the future...

Artesian, London, England The lavish cocktail bar in the world famous Langham Hotel. Over 85 rums, including their own labels of Guyanese and Panamanian rums. Trailer Happiness, London, England The most notorious of the UK’s Tiki bars stocking an amazing 200 plus rums. They were also the first UK bar to set up a rum club in which customers could sample many of the exclusive rums on their shelves. Cotton’s Camden, London, England Reputed to stock the UK’s largest collection of rums, with over 300 at last count. Also known for its Caribbean cuisine and its celebrity clientele, it has been serving rums and rum cocktails since 1984. Mahiki, London, England As well as being a favourite night spot for future kings of England Prince Harry & William, this Tiki club boasts over 150 rums on its back bar. It also sells the famous “Treasure Chest” cocktail at £135. Lerbenstien, Berlin, Germany When I first drank in this bar in 2008, the Einstein Bar stocked an impressive 50 rums, even though it was known for its gin collection. 6 months later while visiting, I was amazed to find that their rum collection had grown by 11… TIMES to an incredible 550 rums! Although some of the rums are the same but in different sizes, this was still the most number of rums I had seen in a single bar. Het Spuitje, Amsterdam, Netherlands When you walk into Café….you might be excused for mistaking this rum haven for a small, cosy English pub. Draught beer on tap, wooden bar stools and homely Polaroid pictures covering the walls. But the 200 plus rums on the shelves give this bar a unique selling point, and the owner is as passionate about rum as any person I have ever met. La Floridita, London, England Named after the famous home of the Ernest Hemmingway Daiquiris in Cuba, the bar/ club far exceeded its name sake in Havana. Although the original bar is a part of Cuban cocktail history, the London counterpart, with its 300 plus rums, should be a mecca for aficionados of rum cocktails and rare rums. Manager and mixologist Richard Woods has some of the rarest rums on the planet on his shelf. And if you send a pretty woman to ask him, he might just open some of them for you to sample.

Rum.

the tr ue glo bal sp irit Ba bau rhum, Athens, Greece This is the newest bar on the list but it has already built up a reputation for being one of the best bars in Greece. With 85 rums on the bar it is easily the biggest rum collection in Athens, but with most Greek bars only stocking the usual rum suspects, it could be a long time before there is another big fish in this pond. But, as the saying goes, you can’t run a marathon without taking the first step.

Castro’s Bar, Gros Islet, St. Lucia Situated north of Castries, the capital of Saint Lucia, the small town of Gros Islet features the Friday Night Street Party which is its major tourist attraction. Also known as the “Jump-Up”, the street party encompasses several blocks, which have to be informally cordoned off with the stalls of street vendors. Castro’s bar is a regular haunt for locals as well as rum lovers in the know. Although he only stocks about 70 rums, he has a collection of old and rare brands no longer seen on the market. The mission while you’re there is to try to get Castro to part with a shot of his rare treasures, but that is another story. The Rum Trader, Berlin, Germany When I first visited this Berlin bar it took me 15 minutes just to get in, and then a further 15 minutes to get a drink. This was mainly due to the fact that it can only hold 20 people and is literally a rum shack in the heart of Berlin. Although the setting within the bar is reminiscent of a 1930s speak easy, and the bartenders looks as if that they have been plucked from an old cocktail book. They currently stock over 80 different rums. So if you’re ever get to visit one of these great bars, make sure you ask the bartender which is the best rum that they have on their shelf. If the bartender is a rum lover you will probably be introduced to many interesting varieties, but ultimately, the best should be the one that you most enjoy.

If the bartender is a rum lover you will probably be introduced to many interesting varieties, but ultimately, the best should be the one that you most enjoy.

MAGAZINE

Papa Zouks, St. Johns, Antigua Equally famous in Antigua for its seafood, this little rum shack boasts an incredible 200 different rums from the Caribbean and the Americas. The house specialty is the “Ti Punch”, which mixes French rum, lime and sugar (no ice of course).

IAN BURRELL

BIO

DOB: 4th August 1970 Birth place: United Kingdom Height: 6ft 3in Nationality: British

Even before he began his career as a singer, with hits such as ‘Rock da Juice’ which were used in several big motion pictures, Ian was, and will always be a mixologist. He is also the founder and brains behind ‘UK RumFest...The Rum Experience’, Europe’s first ever festival to celebrate the diversity of rum. Ian’s career has taken him on an interesting and inspired journey. He first dived into the cocktail world during the boom of the early 90s while taking a year off from school. ‘Alcohol is the element and cocktails the compound’ is one of his favourite quotes. But it was his love of tropical cuisine and creating drinks to match that brought his attention to drinks companies such as J Wray & Nephew, who made Ian one of the first Rum Brand Ambassadors in the UK. His role was to create rum cocktails for their high profile accounts as well as tell the story of rum to an ever-growing cocktail and bar culture. Although the task of educating a new wave of bartenders and mixologists was demanding, Ian still found time to co-present two TV shows, perform on stages around the world as rapper ‘Via B’ and play professional basketball in the British Basketball league. Today Ian is recognised as The U.K. Ambassador for Rum, travelling around the globe conducting seminars, academies, tastings and judging many cocktail competitions.

d o o l b s ’ n o s l e N

Magazine

By Grant

McDonald

l, Nelson’s Blood, Kill-Devi nk, Dri Demon Water, Pirate’s rbados Navy Neaters, and Ba some of the Water. These are just the most bly names given to argua ! spirited of spirits, rum tory Here we explore the his mising, behind this uncompro its close d an flavoursome liquor ties with the sea.

The Jolly Roger

WHAT’S IN A NAME? The origin of the word “rum” is unclear. It has been suggested that it might be from the British slang for “the best,” as in “having a rum time.” Given the harsh taste of early rum, this is unlikely. Another possibility is that it is derived from the last syllable of the Latin word for sugar, saccharum. This explanation is in wide use today, but the -um is a very common noun-ending in Latin and plenty of Latin word roots end in r, so its truth is in question. Other suggestions have mentioned the Romani word rum, meaning “strong” or “potent”. These words have been linked to the ramboozle and rumfustian, both popular British drinks in the mid-17thC. However, neither was made with rum, but rather eggs, ale, wine, sugar, and various spices. According to 19thC philologist Walter William Skeat, rum is an Anglicised version of brum, a booze made from sugar cane juice. This assertion is bolstered by the fact that the first documented use of the word “rum” appears in a plantation deed records in Barbados in 1650, identifying an estate as having “four large mastick cisterns for liquor for Rum.” A year later a Barbados resident Giles Silvester recorded the only known link between “rum” and rumbullion or rumbustion when he wrote: “the chiefe fudling they make in the Iland is Rumbullions, als Kill Divill, and this is made of Suggar cones distilled in a hott hellish and terrible liquor.” Since both words were slang for “tumult” or “uproar” and conjure the image of fractious fired-up men at island tippling houses, this is a commonly misconstrued origin of the word.

Admiral Edward Vernon, said to be the namesake of the term “grog”

Another claim is that the name is from the large drinking glasses used by Dutch seamen known as rummers. Other suggestions include contractions of the words iterum, Latin for “again, a second time”, or arôme, French for aroma. However its birth came about, the word “rum” was in common used throughout the Caribbean during the 17thC.

a WRNS serving rum to bed cri ins b sailor from a tu ’ HIM S ES BL ‘THE KING GOD THE BEGINNING The precursors to rum date back to antiquity. Fermenting sugar cane juice to produce alcoholic beverages is believed to have originated in the East. A Malaysian drink called brum dates back thousands of years, and Marco Polo also recorded a 14thC account of a “very good wine of sugar” that was offered to him in what is modern-day Iran. The first distillation of rum took place on the sugar cane plantations of the Caribbean in the 17thC when slaves discovered that molasses, a byproduct of the sugar refining process, can be fermented into alcohol. Later, distillation of these alcoholic byproducts concentrated the alcohol and removed impurities, producing the first true rums. Tradition suggests that rum first originated on the island of Barbados. Rum is still very much a part of the culture of most islands of the West Indies, and has famous associations with the British Royal Navy (where it was consumed as Grog) and piracy (where it was drunk as Bumbo). Bumbo (also known as Bombo or Bumboo) is made from rum, water, sugar and nutmeg, although sometimes cinnamon is substituted for or added to the nutmeg, and its sweeter taste was preferred over Royal Navy Grog (watered down rum) by pirates. Modern Bumbo is often made with dark rum, citrus juice, Grenadine and nutmeg.

RUM AND THE SEA

Robert Louis Stevenson, author of Treasure Island

Admiral Lord Horatio Nelson

The association of rum with the Royal Navy began in 1655 when the British fleet captured the island of Jamaica. With the availability of domestically produced rum, the British changed the daily ration of liquor given to seamen from French brandy to rum. While the ration was originally given neat, or mixed with lime juice, the practice of watering down the rum began around 1740. To help minimise the effect of the alcohol on his sailors, Admiral Edward Vernon had the rum ration watered down, a mixture that became known as grog. While many believe the term grog was coined in honor of the grogram cloak Admiral Vernon wore in rough weather, the term predates his famous order. It probably originated in the West Indies, perhaps of African etymology. The Royal Navy continued to give its sailors a daily rum ration, known as a “tot”, until the practice was abolished on July 31, 1970. Today the rum ration (tot) is still issued on special occasions. This is done by an order to “splice the mainbrace”, which may only be given by a member of the Royal Family or, on certain occasions, the Admiralty Board in the UK with similar restrictions in other Commonwealth navies. Recently, such occasions have included Royal marriages or birthdays, or special anniversaries. In the days of daily rum rations, the order to “splice the mainbrace” meant double rations would be issued.

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Rum’s association with piracy began with English privateers trading on the valuable commodity. As some of the privateers became pirates and buccaneers, their fondness for rum remained, the association between the two only being strengthened by literary works such as Robert Louis Stevenson’s Treasure Island.

“Splice the mainbrace” A story involving naval rum is that following his victory at the Battle of Trafalgar, Horatio Nelson’s body was preserved in a cask of rum to allow transport back to England. Upon arrival, however, the cask was opened and found to be empty of rum. The pickled body was removed and, upon inspection, it was discovered that the sailors had drilled a hole in the bottom of the cask and drunk all the rum, in the process drinking Nelson’s blood. Thus, this tale serves as a basis for the term Nelson’s Blood being used to describe rum. It also explains the term “Tapping the Admiral” which was used to describe drinking the daily rum ration. The details of the story are disputed as many historians claim the cask contained French brandy, whilst others claim instead the term originated from a toast to Admiral Nelson. Variations of the story, involving different notable corpses, have been in circulation for many years. The official record states merely that the body was placed in “refined spirits” and does not go into further detail. References: • Miller, Anistatia & Brown, Jared (2009). Cuba, the Legend of Rum. Mixellany Books • Wikipedia (website). Rum.

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t h g i l t o Sp Club Havana

Relying on the unique know-how of its Maestros Roneros, Havana Club has kept alive the art of a単ejamiento: distilling, ageing and blending.

Cuba in the late fourteen hundreds he brought with him the first sugar cane plants to the new world. The crop found an ideal home in Cuba, producing exceptional harvests with high sugar content. In the hands of “Maestro Roneros” (master rummakers) this results in great rum. Quality improved drastically in the 1800s with the introduction of copper stills and the first attempts at ageing. Pedro Diago, known now as the father of Cuban rum, had the idea of storing the “aguardientes”, or eaux-de-vie, in pots and burying them in the ground.

The second half of the 19th century saw the production of a lighter and more refined rum known as “Ron Superior”. This was developed on the instructions of the Spanish Crown, which wanted a more delicate rum that could “satisfy the court and the elite of the Empire”. El Ron Superior is the father of today’s Cuban rum: light, smooth, delicate, crisp and exceptional straight or in cocktails. Its popularity was such that by 1860 there were more than 1,000 distilleries in Cuba.

tradition. Relying on the unique knowhow of its Maestros Roneros, Havana Club has kept alive the art of añejamiento: distilling, ageing and blending. The brand captures Cuba’s rum-making heritage and the unique atmosphere of its capital, Havana, with which it shares its Giraldilla emblem. Havana Club is closely entwined with Cuban culture, and Cubans take pride in what has become a true national icon.

Today Havana Club, the only internationally distributed Cuban rum, continues to embody the heritage and supremacy of the Cuban rum-making

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Christopher HISTORY When Columbus landed in

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A â&#x20AC;&#x153;rondoâ&#x20AC;? of repetitive tasting and ageing steps set out in a well-rehearsed score is performed by the maestro ronero (master blender) who knows what subtleties and digressions must be executed to achieve the desired crescendo of aromas and flavours.

Cuba Libre

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It is a revered A living tradition, tradition tradition that isa

very much alive in Cuba. It is a symphony of rituals executed in four movements, played time and time again by passionate performers before a discerning audience of connoisseurs. The opening “aleegro” takes place amid the sights and sounds of harvest time in the lush sugar cane fields that span the length and width of Cuba. A slow, almost solemn “sonata” sets the pace for the time-honoured ceremonies that transform fresh sugar cane into juice, juice into molasses, and molasses into rum. A “rondo” of repetitive tasting and ageing steps set out in a well-rehearsed score is performed by the maestro ronero (master blender) who knows what subtleties and digressions must be executed to achieve the desired crescendo of aromas and flavours. The fourth and final movement is a lively “scherzo” in which rums are selected and blended into a finale of sensual pleasure that leaves the audience applauding with a resounding “bravo”! The performers in this orchestra have taken their places on stage. The conductor has taken up his baton. Let the symphony of rum making begin.

Havana

Club

MAGAZINE

Spot Zafra

Thick , green fields of ripe sugar cane sprawl across the landscape as far as the eye can see: from the Sierra Maestra to Vuelta Abajo, from Santiago de Cuba to Pinar del Rio. It is now December. This is when zafra – the sugar cane harvest – begins. The soft rustle of cane leaves swaying in the gentle breeze is punctuated by a whoosh, as blade meets cane stalk. The country hums with the sound of macheteros swinging their machetes into the cane, machinery loading fresh-cut bundles and tractors towing overladen trailers. The railways especially built in the 1800s to transport these precious harvests go into action, speeding the cane towards the towering brick chimneys of ingenious (sugar mills) that punctuate the rural landscape. Every producing region and each variety of cane grown in Cuba nurtures specific properties. There are people already hard at work, crisscrossing the countryside, selecting the specific types of cane they need to produce a particular type and style of rum while the cane still stands in the fields.

53 Cojito Cuban Musicians

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Guarapo to Miel After the cane is cut, the guarapa (sugar cane juice) is pressed out of the stalk and boiled again and again until it transforms into crystalised sugar. What remains is a thick, rich, sweet substance that Cuban refiners call miel (honey). This is molasses. It is the basic, raw element from which Cuban rum is made. In fact, during the 1700s and 1800s, Cuban molasses was highly prized by foreign rum produces in North America and Europe, who purchased barrels directly from the sugar mills. Besides its high 55% sucrose content, Cuban molasses is low in viscosity and acidity, and contains many other favourable qualities that keep it from producing too strong an alcohol that could potentially distort the rum’s true character. The maestro ronero carefully selects the molasses to be distilled, which is moved via truck or transport car to ronera (distillery). At this new home, it is then purified, sterilised and diluted with pure water. Water, in fact is the second secret of Cuban rum, its quality carefully controlled through a series of precise treatment.

54 Enjoying a cuban cigar Trouble Shakers 2

Alchemy

The marriage of molasses and water forms a mixture called baticion. Another relationship takes place when this liquid meets yeast. It is not the wild yeast used in some distillations such as cachaca or rhum agricol. This ingredient has been cultivated and nurtured in the ronera’s own laboratory. Placed in huge vats for about 30 hours, the yeast and baticon are allowed to naturally ferment under strictly supervised conditions. Microbiologists and physiochemists assure that the fermentation stays within a safe range that will yield the desired aromas and flavours that are fundamental to the rum’s character. During the distillation process, the fermented liquid endures a long process of repeated evaporation and condensation. The drama plays out in the columns of the continuous still, specially engineered to exact desired qualities that will become Cuban rum. The column still successively purifies the resulting alcohol of undesirable acids, aldehydes and congeners. The maestro ronero knows the precise moment to begin the collection process; when the early alcohols – the “heads” – have been drawn off and the highly-desirable “mids” begin to flow out of the columns. He knows the exact moment the collection must cease to keep the lingering “tails” from influencing the bouquet of the aguardiente: its aromas and flavours.

The Fortress

The fragrance of rich oak wood spices the humid air. Entire ramparts of 180 litre casks – shored up by bracing – rise to impressive heights. In the heart of these rum fortresses it is not unusual to be struck with awe by the atmosphere, as well as by the promise of what it will produce. This is where the true magic of Cuban rum takes place. The ronera’s position is ideally situated: the humidity levels and temperature favour perfect ageing conditions. Everything in the ronera’s ageing cellars is monitored: the quality of the American white bourbon cask oak, climate fluctuations that occur during the ageing process, and the ventilation of the cellar itself via latticed windows. There is always an “angel’s share” that escapes during ageing. The heat and humidity of the tropical Cuban climate means a larger angel’s share than found in whisky or cognac will be sacrificed. Nevertheless, it is a small price to pay for the final, ecstatic results. In the first phase of ageing, the aguardiente rests for a minimum of 18 months, enough time to create a “soul”: a relationship between aromas and flavours of both the spirit and the wood. Unique to Cuban rum since the mid-1800s, the rested aguardiente is allowed to pass drop by drop through casks that contain various layers of activated charcoal. The process removes unwanted aromas and flavours, readying it for its next phase of identification and further ageing. The aguardiente is then mixed with pure sugar cane distillate to produce what is call ron fresco (young rum) and put to age one more time. This is when the skill of the maestro ronero is called into play. Deep in the ronera’s cellars, he opens the casks, tastes each rum and determines its future. Some are destined to be elaboratly blended into the less-aged anejo blanco: light, warm rum, transparent and as flavourful and fresh as sugar cane juice. Others are chosen to become madres (mothers) who will undergo further anejamiento, secondary ageing into an añejo, the epitome of Cuban rum. Personally selected by his predecessor for his devotion and love of rum culture, a disciple ronero undergoes fifteen years of training under the master’s watchful, knowledgeable eye, learning the rituals of sight, smell and taste necessary to make authentic Cuban rums.

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“Watching over my rum as it ages is for me as intense as a religious experience. An ageing cellar is like a cathedral of fragrances, a temple of aromas, which I enter with an infinite respect and devotion.” Don Jose Navarro, Primer Maestro Ronero, Havana Club The true maker of a maestro is to be as humble as the añejos he produces, blending rums that have been lovingly set aside by himself and his predecessors. He must generously set aside portions of the best batches to age further so that future rums blended by his successors will be even better. This is an art that cannot be learned in school or by reading books. It must be personally handed down and nurtured one on one. Constantly refining an organoleptic perception in a mute sensorial dialogue over the years, maestro and his disciple arrive at a perfect symbiosis in their choices of casks as well as the method in which they will be blended. A balance in aromas and flavours, coupled with consistency, is the ultimate goal. Backed by a panel of a dozen experienced tasters who regularly analyse the qualities of each batch of rum, the maestro tastes and does not spit in the fashion wellknown amongst vintners. Fine Cuban rum must be swallowed to appreciate its finish. After this tasting, each rum is then chemically and biologically analysed by a team of experts who precisely determine the potential development of each batch. Nothing is added to the rums to make this miracle happen. There are no caramels, artificial flavourings or colourants added to these añejos. After each fixed interval in the anejameiento process, the maestro ronero executes a

Havana

subtle blending session. The final touch. The toque. It is a delicate moment in which the maestro ronero puts all his experience and know-how to the test. Under his orders, the cellar workers roll the barrels before him, open the taps and allow marvelous streams of two amber, aromatic liquids to run together. After settling for several weeks, each of these custom blends finds its balance and harmony. The maestro ronero’s rums now possess definitive personalities. Does this cask become an aged cocktail rum? Is it a sipping rum? Or is it a spiritual experience to be enjoyed by true connoisseurs? Does it need more time to achieve its true character? Only the maestro ronero knows the heart and soul of each cask as well as the blends he orchestrated in this symphony of aromas and flavours that is authentic Cuban rum. But the artistic process does not end here. Cuban bottlers have an understandable reverence for these prestigious rums that are hecho en Cuba (made in Cuba). These smiling young women, with their lively speech and communicative courtesy, work quickly and efficiently to smooth a label, or check the appearance of each bottle. Accompanied by a parting burst of good humour, another Cuban rum is ready to enter the world. There is only one way to know that a bottle of Cuban rum is authentic. Look for the seal of authenticity issued by the Cuban government which must be affixed to each and every bottle that is exported. Besides demonstrating the pride with which these rums are made, this label assures consumers that the contents is a premium quality, genuine Cuban rum. Accept nothing less.

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Spot

55 Mojito Trinidad

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Eye, Nose & Mouth

56 Bee Bee Foam Vanilla Cassis Mojito

Tasting rum – just like experiencing fine wine, whisky or cognac – commands the use of a distinctive vocabulary. Like the music in Havana’s streets, Cuban rum plays on the palate in major chords rather than single notes. It tantalises the eyes with its range of colours. It delights the nose with its bouquets. It coaxes the palate, inspiring a profusion of descriptive verses from the first sip to the long finish. Once the final notes have been played, rum can be savoured and enjoyed responsibly in memory for years to come.

Lightly swirl the añejo around the glass to open up the aromas by increasing the surface-to-volume ratio. By doing this, the glycerol content can also be judged. As the añejo sinks back into the glass, look for a thick appearance that indicates how it will rest on the tongue: will it be viscous or thin? Glimpse the degree of richness and fullness that you will feel on the palate. It is said that, if the añejo streams down the sides of the glass in a rosary-bead chain of small drops, it has a higher alcohol level. The bigger the beads, the lighter the spirit content.

There are many differences amongst añejos as there are among whiskies and whiskeys. The quality of the rons frescos, the condition of the casks, the temperature of the cellar and the time spent ageing are all variables to be considered in the añejo’s evaluation. Perceiving these differences is more of a matter of training than talent. Here are a few tips from the experts in conducting a tasting.

Tasting with the Nose: Bring the rim of the glass up just under your nose and open your mouth just under the rim, then inhale through your nose only. This allows the aromas to swirl across the back and top of the palate where it reaches additional receptors. There are subtle aromas that can only be detected with your mouth open; try it with you mouth closed to experience the difference.

The Environment: A proper añejos tasting should be conducted in an odour-free, welllit room that has at least one bright-white surface (a table, a wall, or even a napkin) that can serve as a backdrop for viewing each sample. Participants should also be odour-free (no heavy perfumes, colognes and deodorants) and should not consume any strong flavours (coffee, garlic, pungent spices) for at least 30 minutes before tasting. Evaluate each añejo sample at room temperature (approximately 24 degrees C) and at full strength. Use a standard white wine glass or a specially-made tasting glass that is clean and free of soap residue, bleached drying cloth and other aromas. Pour roughly 30ml of añejo and then follow the sensory evaluation steps: SIGHT, SMELL, TASTE and TOUCH. Tasting with the Eyes: Hold the glass in front of a white backdrop and check that your sample is dust-free and particulatefree. Assess whether it has a silvery cast or a pale golden hue. Is it deep golden or dark caramel?

Tasting with the Tongue: Just like fine wine, fine añejo should be “chewed”. Slosh the añejo around in your mouth and inhale across it to bring out the full flavours. After the initial “chew” bring the glass back up to your nose to round out the flavour experience. Some purists may balk at this, but the idea is not to separate taste and smell, but to gain the fullest possible sensory experience. Next, judge the taste three ways: on its composition, on its intensity and on its finish. Tasting with the Mouth: Most people tend to forget that this fourth sense is also involved. The rum’s mouth feel can reveal points of quality which aren’t apparent in its aroma or taste. Warmth versus a burning alcohol feel is a perfect example, a viscous texture is another. Is the rum thin and astringent, leaving the mouth feeling dry, or does it coat the palate?

MAGAZINE A LIFE OF DEDICATION Born in Cuba on 28 April 1942, Havana Clubâ&#x20AC;&#x2122;s Primer Meastro Ronero Jose Pablo Campa has dedicated most of his adult life to a passion which he shares with many of his countrymen: a love and devotion to authentic Cuban rums. Graduating with a degree in Chemical Engineering from the Universidad de Oriente, Navarro worked as a university professor before turning his attention to rum making. Even after he joined the Ministry of Food Industry, in 1971, and later became head of the maestros roneros (Cuban master blenders), he continued to apply his engineering knowledge. These teams of passionate experts have onemission: to ensure that the fine art of Cuban rum making continues to evolve as a living, thriving tradition from generation to generation. Don Navarro was in charge of the construction and operation of the main

distillery that produces alcohol and aguardientes for Havana Club rums, combining classic techniques with stateof-the-art quality controls. Along with his team of maestros roneros, Navarro is present at every stage of the process that gives life to Havana Club. He examines every ageing cycle, participates every aspect of the blending process, inspects every oak barrel employed for ageing, and tastes aguardiente at every step, from first distillation through its transformation into ron fresco until it is blended and bottled into the worldâ&#x20AC;&#x2122;s finest Cuban anejo. Testaments to the marriage of expertise and artistry, Navarro and his team are the guardians of the closely-gaurded secrets of anejamiento (aging), a distinctive characteristic exclusive to Havana Club rums.

Sa d M an

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Cacha

Bacardi Rum

ts rdí Massó revolutionised the spiri Cuba, founder Don Facundo Baca d’s No.1 selling worl the Now In 1862, in the city of Santiago de rdi. Baca rum e d’s first premium whit industry when he created the worl family recipe. Over the past 150 standards and taste as the original innovation. Its charcoal filter rum, it is still crafted to the same nical tech medals for product quality and atic notes, with subtle hints years, Bacardi has won over 190 arom and ced taste - a blend of mild, soft process makes for a unique balan l rum to mix with almost anything. idea the it s make This . finish of vanilla and a dry, crisp and clean us cocktails, including the red some of the world’s most famo Bacardi’s signature taste has inspi Libre. Mojito, the Daiquiri and the Cuba

Bacardi Gold

ed to rest for up lled rum spirit that has been allow Bacardi Gold is a blend of light disti g process allows agein r longe The charred oak barrels. to two years in carefully selected, amber colour. Bacardi Gold is sing plea a and ur flavo th smoo a Bacardi Gold to develop uct with a fuller body and but not after, resulting in a prod filtered only once, before ageing a balance of walnuts, with atic arom tly sligh and ow is mell is woody and soft. subtle, woody flavour. The taste finish The oak. of nd grou back e spices and tropical fruits on a subtl

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n Rum Black Jamaica Captain Morgan an Black Jamaican Rum. Captain Morgan is, Captain Morg

This is a blended, Once ica. Jama A second rum offering from from rums d of pot and continuous still from the ved remo n Whe full-bodied rum made from a blen year. a Rum is aged in oak barrels for over Captain Morgan Black Jamaican rich characteristic colour. the ve achie to and ur flavo for oak barrels caramel is added, both taste that is sweet caramelized and nutty nuances for an overall . The taste is dry, with mild wood filled with ice and mixed with Cola glass tall a in best d rum is serve however not over-powering. This

d Original Spicenal Captain Morgan an himself, Captain Morgan Origi

Henry Captain Morg rich rum-making Inspired by the legendary privateer with its roots steeped in Jamaica’s rum bean Carib Spiced is 100% fine flavours, triple and s spice t secre Spiced is blended with history. Captain Morgan Original ls for at least a year. When barre bon bour oak e whit rican Ame distilled and matured in d enhance the taste of s in Captain Morgan Original Spice mixed with Coke, the secret spice world as a legendary mix. the nd arou n know is this er vanilla in the Coke – it’s no wond

aça ly settled at the Germana Cach when Sergio Caetano and his Fami dates back to over 100 years ago mixture, pure,

The tradition of Germana ” means “something without is State, Brazil. The name “Germana the middle Vista Alegre ranch in Minas Gera phenomenon which occurred in ous eligi ral-r cultu a in ns its origi has nature. also ical it ly, myst a rtant of rs impo powe More genuine”. claiming to have called Germana was martyred for from cachaça and local herbs. ared prep of the 19th Century, when a nun she dies reme the ing m of the le in pilgrimages, seek She attracted thousands of peop resolved to pay homage to the custo to start producing Cachaça, they ana. Germ one, ical myst the When the Caetano Family decided of name by awarding their Cachaça the region and its religious tradition

vana Anejo Blanco

Ha rums. It reflects Cuba’s youngest of Havana Club’s aged Havana Club Añejo Blanco is the natural ageing process the ights highl o añej t whils rums expertise in making light, white sugar cane, is the key n Cuba the soil, the of th s. The weal common to all Havana Club Rum aguardientes which of ds blen ced balan series of carefully to Havana Club Añejo Blanco. A and aromatic with light is It rum. e whit this young are aged in oak casks gives life to essed sugar cane. ly-pr fresh of ur fruity flavo mellow sun-coloured tones and the Especial Havana Anejowhis ium dark aged rums. Its pers the hidden secrets of prem

Havana Club Añejo Especial a of dark rums, of white rums and the robust arom character, combining the lightness such as the Cuba tails cock n Cuba ic class for ct base rums aged up to makes it the ideal mixer or the perfe old of on inati comb A ial. something spec blend. red Libre. As the name suggests, it is colou goldwarm rich, t of which is a five years and young rums, the resul

vana Anejo Reserva

Ha exceptional ry blend; a perfect example of the Havana Club Añejo Reserva is a savo o is a subtle blend of many Añej Club na Hava ders. blen smoothness attained by Cuban rum a. Havana Club Añejo a powerful taste with a light arom aged rums, selected to combine ), in a Cuba Libre or land Shet the (on ” roca la Reserva can be enjoyed neat, “a premium cocktails.

rums and cachaças Here is your complete guide to the available in South Africa.

n Rum Malibu Caribbea sun, Malibu is the latest laid-back ring palm trees and the Caribbean

With its famous bottle featu Barbados have been making back almost 350years. People on adian rum – a proportion link in a rum heritage that stretches Barb t fines the only u is still made using its final stage, the In rum since the 1600s.Today, Malib ls. barre oak rican to two years in Ame ity sugar to produce qual of every bottle is still aged for up high and ur with natural coconut flavo located in Black llery, smooth, clear, fine rum is blended Disti Rum s e to this brand is the West Indie the unique taste of Malibu. Hom itself. u Malib as going easy and ic Rock, in a beachside setting as exot

tation Rum New Grove Plan ’ long standing history in

s are testament to Mauritius The award winning New Grove Rum rums made exported most complete range of quality the are and ng, maki rum of the art style, the Plantation new a fore the to e rums bring from the island. The un-aged whit ctly mastered the perfe has itius Maur demonstrate that g and blending. Rum, while the dignified aged rums agein , lling disti of art

Pink Pigeon is the premium n. Although complex in flavour, itius – the jewel of the Indian Ocea tion of the world’s finest natural Estate on the tropical island of Maur addi the lled with the purest of spirit and ed, this stunning pink quirk of Pink Pigeon is easy to drink, disti nger enda n is only found on Mauritius. Once s peace, freedom and harmony vanilla. It is named after a pigeo olise symb it t fligh In a. faun lush island’s s nature now flourishes again in the packaging design reflects the rum’ these qualities with the brand. The Ed Hardy. ner and, along with its rarity, shares desig rican Ame c iconi the ark of the work of aspirational positioning, a hallm

Pyrat Rum

led in English word for pirate, is hand-bott name from the spelling of the old to Pyrat XO Reserve, which takes its that have been barrel aged for up rums still” “pot bean Carri of blend . It is a toasted Limousin oak barrels and specially Anguila at the heart of the Caribbean h Frenc of n inatio comb a in further aged cinnamon. 15 years. The blended rum is then urs of vanilla, caramel, honey and ce delectable sipping rum with flavo a super and a wedge of lime; or mixed in American sweet oak barrels to produ ice of nt amou small a with wine glass ins of the It is delicious served neat; in a large es traded by pirates and ship capta bottl rum of t iscen remin es, bottl a Hoti (pronounced Ho-Tie). premium cocktail. The Pyrat XO hand-crafted and decorated with . 1800s, are individually numbered, ctor of fortune tellers and bartenders prote and saint n patro Zen the The Hoti represents

MAGAZINE

m Pink Pigeon RuMaur ne Sugar itian Rum hand crafted on the Medi

Red Heart

e, and was brought and bottled in 1852 by Henry Whit Red Heart Rum was first produced number one rum in the me beca soon d bran The s. to South Africa during the late 1930 g in the West Indies, for the past 60 years. Originatin the market, a position it has held rican oak casks; an Ame in aged rum d stille d double-di Red Heart is a dark and full-bodie the light and clean from ing rang rums bean s of Carib aromatic blend of 18 different type . rums still pot ured ier, more fruity flavo continuous still rums to the heav

Sailor Jerry

pure Caribbean rum th tasting blend of high quality, A stand up, straight talking, smoo ting standards that exac same the to is produced and all natural spices. Sailor Jerry am Grant and Sons Willi and art his 1-1973) demanded in Norman “Sailor Jerry” Collins (191 it”: straight, simple (with Coke, like you how it k “Drin ucts. prod demands from all its like The Man himself. a chameleon-like personality, just ginger etc) or in a cocktail. It has

Stroh Rum

in three variants, ed in Austrian tradition, available Stroh is a strong spiced rum steep entage alcoholic perc the sents repre ber num (The Stroh 40, Stroh 60 and Stroh 80 s and is still going brand has been around for 175 year strength by volume). This famous the concoction such for used but , neat k drun m seldo strong. The overproof versions are in over thirty countries tails. The millions of bottles sold as Jagertee or Flaming B-52 cock . wers follo its of tion ity and the devo every year are a tribute to its qual

a Premium Cachaça

Ypioc , produced by the from the pure juice of sugar cane Ypioca Cachaça is a spirit distilled tion, 5 distilleries and tradi of s year 160 than more With . Telles Family in Brazil since 1846 ucer of cachaça in s, Ypioca is the largest estate prod its own sugar cane plantation field nating from its own origi aça cach ed bottl its of with 100% Brazil and the only large distiller 1 to 6 years in wooden aça are 43 % ABV and aged from estate. All versions of Ypioca Cach ur and bouquet. flavo ue barrels, giving a very uniq stated in this section Please note that views and opinions Magazine. L MUD may not be those of

60 Magazine

l tai thods k c Co ing Me Mak

an ntains more th o c t a th k n ri ectly, cocktail is a d a recipe corr w o ll Essentially a fo to r f e t. In ord to be aware o d e e n u o one ingredien y t a th ain methods ix. there are cert the perfect m te a re c to r e in ord BUILD

MAGAZINE

‘Build drink’ refers to the action of pouring the ingredients all in turn into the glass the cocktail will be served in.

SHAKE & STRAIN

Place ingredients and ice in a mixing glass and stir using a bar spoon with a twisted stem. Slide the back of the spoon down the inside of the mixing glass and twirl gently between thumb and finger. The spoon will rotate inside the mixing glass, gently stirring the drink. Some bartenders prefer to use the flat end of a bar spoon to stir a drink. Simply place the flat end on top of the ice in the mixing glass and start to stir, working the spoon down the drink as you go.

Place all your ingredients plus cubed ice in a cocktail shaker and shake briskly for about 10 seconds. Then strain the liquid into the glass, leaving the ice behind in the shaker. Shaking doesn’t just mix the drink, it also chills and dilutes it. Dilution is as important to the resulting cocktail as using the right measure of each ingredient. If you don’t use enough ice it will melt too quickly in the shaker, making it over-diluted – so always fill your shaker at least two-thirds full of fresh ice. Always hold the shaker with two hands and shake vigorously. Also never shake fizzy ingredients.

BLEND

FINE STRAIN

Into a blender place liquid ingredients first then add the ice/ice cream last. Preferably use pre-crushed ice to prevent wear on the blender’s blades. Blend until a smooth, even consistency is achieved. If you have a variable speed blender, always start slow and build up.

While ‘standard shakers’ have a built in strainer, most cocktails that are served without ice can do with an extra fine strain to remove small bits of fruit and fragments of ice. A fine strainer (see page 55) is great for this. Fine straining is also referred to as ‘double straining’.

STIR

LAYER As you can guess from the name, layered drinks include layers of different ingredients, often of different colours. The layered effect is achieved by delicately pouring each ingredient into the glass so that it floats on the layer below it.

MUDDLE Muddling means using a muddler to crush fruits, herbs and spices to release their juices and oils. Just like using a pestle and mortar, push down with the muddler in a twisting motion. Don’t try to muddle hard, unripe fruits in a glass as the pressure needed might break the glass. Only muddle in the base of a shaker or a sturdy glass.

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l i a t k c Co nishes Gar

Garnishes provide the finishing touch to cocktails. The chosen garnish should enhance the cocktail in terms of flavour, aroma and decoration.

Rimming — The rim of a glass coated in either sugar or salt (for Margaritas).

Twist — A narrow piece of fruit zest, folded/ twisted and dropped in the drink, or draped on the rim of the glass.

Wedge of fruit — Lemon, lime, orange, banana, apple, melon, peach, pineapple etc. lodged on the rim.

Stuffed olive on a cocktail stick — Most well known in a Dry Martini.

Sail or Flag — A whole slice of citrus fruit on a cocktail stick, folded like a mast, with a cherry inside.

Wheel – A whole slice of fruit, on the rim or in the glass.

Sweets — Like a marshmallow, to go into sweet drinks.

Celery stick — Typically used in Bloody Mary’s.

Maraschino (or cocktail) cherry — Typically used to garnish sweet drinks, like Sweet Martinis.

Coffee beans — Typically used in cocktails with sambuca.

Chocolate syrup and chocolate shavings.

Flowers — Edible flower petals placed on crushed ice or the surface of a drink.

Grapes — Balanced on a cocktail glass rim or skewered like olives.

Shrimps.

Chillies.

Whipped cream — Often used in drinks containing coffee.

Non-edible cocktail garnish include swizzle sticks, straws and cocktail umbrellas. We believe you should limit these as far as possible as an edible cocktail garnish is just so much more eyeappealing, interesting and tasty.

l i a t k c Co ipment Equ

To master your art you will need a variety of tools. Listed below are the essentials to help you towards being a great mixologist.

01.

05.

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02.

03.

06.

08.

04.

01. Citrus zester

07.

09.

10.

06. Speed pourer

The main benefits of the speed pourer is that it streamlines the A zester (also, citrus zester or lemon zester) is a kitchen utensil for flow of liquid coming out of the bottle (helping to avoid spills and splashes) and gives you greater control over the amount of alcohol obtaining zest from lemons and other citrus fruit. that is poured.

02. Muddle stick

A muddler is a bartenderâ&#x20AC;&#x2122;s tool, used like a pestle to mash â&#x20AC;&#x201D; or 07. Fine strainer muddle â&#x20AC;&#x201D; fruits, herbs, and/or spices in the bottom of a glass to A fine strainer removes small fragments of fruit and fine flecks of ice which can spoil the appearance of a drink. release their flavour.

03. Jigger

08. Paring knife

A jigger is used to measure liquor. It is named for the unit of liquid it Every bartender needs a sharp knife and cutting board. typically measures; a 1.5 fluid ounce (44ml) jigger or shot.

04. Bar spoon

09. Hawthorn strainer

A Hawthorn strainer is used with a boston shaker to seperate the A very versatile tool that can be used as a muddler (though a risky liquid from large pieces of ice. business), for layering drinks and of course for stirring.

05. Garnish tray

Necessary to keep fresh ingredients on hand while mixing.

10. Boston shaker

A two-piece shaker consisting of a metal bottom and glass or plastic mixing glass. The mixing container and bottom are inserted into each other for shaking or used separately for stirring or muddling.

64 Magazine

Your tear-out & shake up rum cocktail guide

difficulty rating

Cocktails Barfly Barback Bartender Mixologist mojito Cuba’s national cocktail, although the exact date is widely debated. One variation links the drink to Sir Francis Drake. During the early 1600s a drink called “The Draque” was created in his honour and contained Aguardente, mint, lime and sugar. The mint, lime and sugar was initially used to disguise the harsh rum flavour. Glass: Granity (toughened) Method: Muddle. Build with crushed ice and soda. Ingredients: ¾ fresh lime (cut into wedges) 8 mint leaves 25ml Giffard Sugar (gomme) Syrup 50ml Havana Club Blanco 50ml Schweppes Soda water Garnish: Mint sprig The world’s most popular cocktail! Signature variations are easy to twist with various fruit flavours.

Cocktail Name

Glass Method

Mixology terms and drink making methods explained on page 43.

Grade

Drinks are graded by their level of difficulty

blood orange & coconut rickey Created at Shoomaker’s Bar, Pennsylvania Ave during the late 1880’s. It was a request by the late Col. Joe Rickey who was bored of his normal Bourbon whiskey fix. Glass: Collins Method: Shake and strain. Charge with Schweppes soda water. Ingredients: 50ml Havana Club Blanco 12.5ml Giffard Blood Orange syrup 12.5ml Giffard Coconut syrup 12.5ml lime juice Charge Schweppes Soda water Garnish: Orange zest & lime wedge Extremely simple to make and even easier to innovate various flavoured “Rickey” combinations.

Origin

How the cocktail came to be

Ingredients

Ingredients and pouring order.

Our cocktail breakdowns explained

Garnish

See page 44 for various styles.

Notes

Extra information or suggestions

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Cocktails agave rum fashioned

anejo sour

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A Cuban twist on the Kentucky classic. Stirring with blocked ice is essential as dilution releases the heavy sugar cane and agave flavours. Glass: Shetland Method: Stir and build with blocked ice. Ingredients: 50ml Havana Club Reserva 20ml Giffard Agave Syrup 2x dashes Angostura Aromatic Bitters 1 Orange rind Garnish: Orange zest Traditionally made with bourbon whiskey, the originally named “Prysm” cocktail was created towards the late 1800s.

Glass: Prysm (toughened) Method: Shake & strain. Ingredients: 37.5ml Havana Club Especial 12.5ml Giffard Amaretto Liqueur 3 dashes Orange bitters 37.5ml Freshly squeezed lemon juice 12.5ml Giffard Vanilla Syrup 12.5ml Egg white Garnish: Lemon zest & stalked cherry Egg white gives the drink a thicker consistency, although care needs to be taken in preparation and storage when using this Ingredient.

basil & elderflower smash

66 caiprinihia

Glass: Prysm (toughened) Method: Shake with crushed ice and pour unstrained Into glass. Ingredients: 4x torn Basil leaves 25ml Giffard Elderflower Syrup 25ml Freshly squeezed lemon juice 37.5ml Havana Club Blanco Rum 12.5ml Cointreau Garnish: Basil boat

batida de banana Glass: Collins Method: Shake with crushed ice and pour unstrained into glass. Ingredients: 50ml Ypióca Ouro Cachaça 25ml Cream 100ml Finest Call Banana Puree Garnish: Fresh lime wedge. A Brazilian cocktail. Translated, Batida means “shake”.

The authentic taste of Brazil! Glass: Prysm (toughened) Method: Muddle lime wedges and gomme syrup. Churn with crushed ice. Ingredients: ¾ fresh Lime (cut into wedges) 25ml Giffard Sugar (gomme) Syrup 50ml Ypióca Ouro Cachaça Garnish: Crushed ice and lime wedge The national cocktail of Brazil, the word ‘Caipirinha” refers to someone who is from the countryside.

between the sheets

blood orange & coconut rickey

Glass: Martini (toughened) Method: Shake and fine strain. Ingredients: 25ml Havana Club Blanco Rum 25ml Mandarine Napoleon 25ml Remy Martin VS Cognac 25ml Freshly squeezed lemon juice Garnish: Lemon twist A rum variation of the “Side Car”.

Extremely simple to make and even easier to innovate various flavoured “Rickey” combinations. Glass: Collins Method: Shake and strain. Charge with Schweppes Soda Water. Ingredients: 50ml Havana Club Blanco Rum 12.5ml Giffard Blood Orange Syrup 12.5ml Giffard Coconut Syrup 12.5ml Lime juice Charge Schweppes Soda Water Garnish: Orange zest & lime wedge Created at Shoomaker’s Bar, Pennsylvania Ave during the late 1880s. It was a request by the late Col. Joe Rickey who was bored of his normal bourbon whiskey fix.

Created in Waikiki, Hawaii, by Harry Yee. It was actually a Lucas Bold representative that asked Harry to create a drink using Blue Curacao in order to increase volumes of the liqueur. Glass: Katalina Method: Layer Blue Curacao. Shake and strain. Ingredients: 37.5ml Havana Club Blanco Rum 12.5ml Giffard Blue Curacao Liqueur 12.5ml Freshly squeezed lime juice 12.5ml Giffard Sugar (gomme) Syrup 75ml Sir Juice Pineapple Juice Garnish: Pineapple wedge and stalked cherry.

che’s iced tea Glass: Vertige Method: Shake and strain. Layer over Coke. Ingredients: ½ glass Coke 25ml Havana Club Blanco Rum 25ml Havana Club Especial Rum 6 Torn mint leaves 50ml Finest Call Raspberry Puree Garnish: Mint sprig & seasonal berries

Cuban Surfer Glass: Vertige Method: Layer blue curacao liqueur. Shake and strain remaining ingredients. Ingredients: 12.5ml Giffard Blue Curacao Liqueur 25ml Havana Club Blanco Rum 25ml Malibu 25ml Finest Call Banana Puree 75ml Sir Juice Pineapple Juice Garnish: Pineapple wedge and stalked cherry.

candy apple Glass: Katalina Method: Shake and strain. Ingredients: 50ml Havana Club Blanco Rum 12.5ml Giffard Caramel Syrup 75ml Sir Juice Apple Juice 12.5ml Lime juice Charge Schweppes Soda Water Garnish: Apple fan and mint sprig

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blue hawaii

cuba libre This is another cocktail with a variety of claims around its creation. Coca-Cola was not available until 1900 though. Glass: Shetland Method: Shake & pour unstrained. Charge with Coke. Ingredients: 50ml Havana Club Blanco Rum 12.5ml Freshly squeezed lime juice Charge Coke Garnish: Lime wedge Translated from Spanish it means “Free Cuba”!

dark n stormy A variation of this drink laces the top of the drink with overproof rum.Glass: Shetland Method: Shake & strain. Charge with ginger ale. Ingredients: 50ml Red Heart Rum 25ml Lime juice 12.5ml Giffard Sugar (gomme) Syrup Charge Schweppes Ginger Ale Garnish: Lime wedge Often described as Bermuda’s national drink. In Bermuda is a trademark of rum company GoKatalina’s Brothers Limited.

67 classic daiquiri Invented in a bar named Venus in Santiago, Cuba, during the early 1900s. Rumour has it Jennings Cox, an American engineer, Invented the drink when he ran out of gin while entertaining American guests. Glass: Saucer Champagne Method: Shake and fine strain. Ingredients: 50ml Havana Club Reserva Rum 25ml Freshly squeezed lime juice 12.5ml Giffard Sugar (gomme) Syrup Garnish: Half a sugar rim and lime wedge Clearly not tall, frozen and bright red in colour.

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Cocktails el torrito

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Created by Dre Masso, “Havana Club Especial has subtle hints of vanilla with cooked apple and pear. I mixed these key ingredients to emphasise and complement the rum”. Glass: Katalina Method: Shake & pour unstrained with crushed ice. Ingredients: 50ml Havana Club Especial Rum 12.5ml Giffard Vanilla Syrup 25ml La Fruitière Pear Puree 12.5ml Lime juice 50ml Sir Juice Apple Juice Garnish: Pear fan

ginger honey daiquiri

68 Cuban Mule A Cuban twist on John G. Martin and Jack Morgan’s “Moscow Mule”. Glass: Shetland Method: Shake & strain. Charge with ginger ale. Ingredients: 50ml Havana Club Especial Rum 12.5ml Lime juice 12.5ml Giffard Sugar (gomme) Syrup 3 dashes Angostura Aromatic Bitters Charge Schweppes Ginger Ale Garnish: Lime wedge

Glass: Martini (toughened) Method: Shake and fine strain. Ingredients: 37.5ml Havana Club Especial Rum 12.5ml The King’s Ginger Liqueur 12.5ml Runny honey 25ml Lime juice 12.5ml Giffard Ginger Syrup Garnish: Lime wedge, sugar rim and ginger Fresh lime, honey and ginger make an awesome combination.

havana green A twist on the cocktail created by Michele Cocciolo from Milan. Glass: Prysm (toughened) Method: Muddle lime wedges. Build with crushed ice. Ingredients: 4 Lime wedges 12.5ml Giffard Sugar (gomme) Syrup 37.5ml Havana Club Especial Rum 12.5ml Havana Club Reserva Rum 20ml Giffard Menthe Pastille Liqueur Garnish: Mint sprig Fresh and zesty.

fish house punch

Created in 1732 at the Philadelphia fishing club, Schuylkill fishing company. Glass: Shetland Method: Shake and strain ingredients. Charge with Vittel Mineral Water. Ingredients: 25ml Cognac 25ml Havana Club Especial rum 20ml Giffard Apricot Brandy Liqueur 25ml Lemon juice 12.5ml Giffard Sugar (gomme) Syrup 50ml Vittel Mineral Water Garnish: Lemon slice Peach brandy has been replaced with apricot brandy due to availability In SA.

havana club blush Glass: Shetland Method: Shake and strain. Ingredients: 25ml Havana Club Reserva Rum 25ml Giffard Apricot Brandy Liqueur 2 dashes Angostura Aromatic Bitters 25ml Lemon juice Garnish: Orange zest

hemingway daiquiri Glass: Martini (toughened) Method: Shake & fine strain. Ingredients: 37.5ml Havana Club Blanco Rum 25ml Sir Juice Grapefruit Juice 25ml Lime juice 12.5ml Giffard Sugar (gomme) Syrup 12.5ml Giffard Maraschino liqueur Garnish: Lime wedge and ½ a sugar rim A variation on the classic with grapefruit juice and Maraschino liqueur. This cocktail has also featured In a 007 release!

Another American creation from the 1940s. This time Pat O’Brien, a New Orleans tavern owner, created the drink in order to help sell rums that had been forced on him by local liquor merchants. The drink became popular amongst sailors. Glass: Hurricane Method: Shake & strain. Ingredients: 37.5ml Havana Club Blanco Rum 25ml Havana Club Reserva Rum 25ml Sir Juice Orange Juice 25ml Sir Juice Pineapple Juice 12.5ml Lime juice 12.5ml Giffard Passion Fruit Syrup 12.5ml Lime cordial Garnish: Pineapple wedge & stalked cherry

jack sparrow Glass: Vertige Method: Layer Coke. Shake and Strain. Ingredients: ½ glass Coke 25ml Havana Club Reserva Rum 25ml Red Heart Rum 25ml Lemon juice 25ml Giffard Cherry Syrup Garnish: Pineapple wedge and stalked cherry

island breeze Glass: Vertige Method: Shake & strain. Ingredients: 25ml Havana Club Blanco Rum 12.5ml Malibu 12.5ml Passoá 12.5ml Lime juice 100ml Sir Juice Cranberry Juice Garnish: Lime wedge & granadilla wheel

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hurricane

jubu juice Glass: Katalina Method: Shake and strain. Ingredients: 25ml Havana Club Blanco Rum 25ml Giffard Green Melon Liqueur 75ml Finest Call Banana Puree 75ml Sir Juice Pineapple Juice Garnish: Pineapple wedge and stalked cherry

69 minted wallbanger Glass: Shetland Method: Shake and strain. Ingredients: 37.5ml Havana Club Blanco Rum 12.5ml Giffard Menthe Pastille 12.5ml Galliano Charge Sir Juice Orange Juice Garnish: Orange wedge and mint sprig

june bug Glass: Hurricane Method: Shake & strain. Ingredients: 25ml Malibu 25ml Giffard Green Melon Liqueur 25ml Giffard Crème de Banana Liqueur 100ml Sir Juice Pineapple Juice 12.5ml Lime juice Garnish: Pineapple wedge & banana rings

mai tai See “Don The Beachcomber” article. Glass: Hurricane Method: Shake and strain. Ingredients: 25ml Red Heart Rum 25ml Havana Club Blanco Rum 25ml Giffard Orgeat Syrup 75ml Sir Juice Pineapple Juice 75ml Sir Juice Orange Juice Garnish: Pineapple wedge and mint sprig

MIXOLOGYRELEASED

Cocktails mojito’tini

nikki bar martini

Glass: Martini (toughened) Method: Shake & fine strain. Ingredients: 25ml Havana Club Blanco Rum 25ml Giffard White Cacao Liqueur 20ml Giffard Coconut Syrup 25ml Cream Garnish: Chocolate dusting and Nikki bar

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Glass: Martini Method: Shake and fine strain. Ingredients: 37.5ml Havana Club Blanco Rum 12.5ml Malibu 12.5ml Giffard Sugar (gomme) Syrup 6 Mint leaves 25ml Lime juice Garnish: Sugar rim, lime wedge & mint sprig

passion fruit caipirissima A rum based variation of the Brazilian “Caipirinha”.

pedro collins The rum twist on the 1876 classic created by Jerry Thomas, the godfather of American mixology. Glass: Emdessa Libbey Method: Shake and strain first three ingredients over ice. Top with soda and stir. Ingredients: 50ml Havana Club Blanco Rum 25ml Freshly squeezed lemon juice 12.5ml Giffard Sugar (gomme) Syrup Charge Schweppes Soda Water Garnish: Lime wedges

Glass: Prysm (toughened) Method: Muddle. Build with crushed ice. Ingredients: 4 lime wedges 50ml Finest Call Passion Fruit Puree 50ml Havana Club Blanco Rum Garnish: Crushed ice, lime wedge & granadilla pips

pina colada Created by Ramon Marrero in 1954 at the Caribe Hilton’s Beachcomber bar, Puerto Rico. It took him three months to invent this drink for the VIP clients of the hotel. Glass: Katalina Method: Blend. Ingredients: 50ml Havana Club Blanco Rum 100ml Sir Juice Pineapple Juice 25ml Giffard Coconut Syrup 12.5ml Fresh cream Garnish: Pineapple wedge and stalked cherry A twist on the original recipe which called for coconut cream.

passionate kiss Glass: Vertige Method: Blend. Ingredients: 25ml Havana Club Blanco Rum 25ml Passoá 75ml Finest Call Passion Fruit Puree 6 Mint leaves 75ml Sir Juice Pineapple Juice Garnish: Mint sprig

pistachio cream Glass: Martini (toughened) Method: Shake & fine strain. Ingredients: 37.5ml Havana Club Reserva Rum 12.5ml Mandarine Napoleon 25ml Cream 12.5ml Giffard Pistachio Nut Syrup Garnish: Chocolate dusting and pistachio nuts

Glass: Granity (toughened) Method: Shake & strain. Ingredients: 37.5ml Red Heart Rum 25ml Lime juice 12.5ml Giffard Sugar (gomme) Syrup 50ml Sir Juice Orange Juice 2 dashes Angostura aromatic bitters 50ml Sir Juice pineapple juice Garnish: Orange slice and mint sprig This is one of many rum based punches. Originally popularised by Trader Vic’s and made with a base of Jamaican rum.

rum jungle Glass: Katalina Method: Blend with crushed ice. Ingredients: 25ml Havana Club Blanco Rum 37.5ml Giffard Green Melon Liqueur 6 torn Mint leaves 12.5ml Lime juice 100ml Sir Juice Pineapple Juice Garnish: Mint sprig

rum runner Glass: Hurricane Method: Shake & strain over crushed ice. Ingredients: 37.5ml Red Heart Rum 12.5ml Giffard Crème de Mure Liqueur 25ml Giffard Crème de Banana Liqueur 25ml Lime juice 50ml Sir Juice Pineapple Juice 12.5ml Giffard Pomegranate Syrup Garnish: Pineapple wedge & stalked cherry

reserva julep Glass: Shetland Method: Shake with crushed ice. Ingredients: 12 Mint leaves 50ml Havana Club Reserva Rum 3 dashes Angostura Aromatic Bitters 20ml Giffard Sugar (gomme) Syrup Garnish: Mint sprig Julep made with Havana Club Rum. Not as sweet as the bourbon trademark.

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planters punch

rum punch Glass: Shetland Method: Shake & strain over crushed ice. Ingredients: 50ml Havana Club Reserva Rum 3 dashes Angostura Aromatic Bitters 12.5ml Giffard Sugar (gomme) Syrup 20ml Lime juice 75ml Vittel Mineral Water Garnish: Oranges slice and cherry sail

Wild strawberry daiquiri Glass: Hurricane Method: Blend. Ingredients: 25ml Havana Club Blanco Rum 25ml Giffard Wild Strawberry Liqueur 100ml Finest Call Strawberry Puree 12.5ml Finest Call Grenadine Garnish: Split strawberry and mint sprig The frozen favourite. Many people mistakenly think this is the classic form of the “Daiquiri”.

71 tangy peach and cinnamon lassi

Glass: Vertige Method: Blend. Ingredients: 20ml Giffard Cinnamon Syrup 100ml Vanilla yoghurt 75ml Finest Call Peach Puree 25ml Havana Club Blanco Rum 25ml Giffard Apricot Brandy Liqueur Garnish: Mint sprig and cinnamon stick The “Lassi” is a popluar Indian drink. Cinnamon, peach and tangy apricot combine well with yoghurt for a refreshing summer blended cocktail.

MIXOLOGYRELEASED

Cocktails tomahawk

twisted sidecar

Glass: Martini (toughened) Method: Shake & fine strain. Ingredients: 37.5ml Havana Club Reserva Rum 25ml Mandarine Napoleon 25ml Lemon juice 25ml Vittel Mineral Water Garnish: Orange zest

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Glass: Shetland Method: Shake and strain. 37.5ml Havana Club Especial Rum 12.5ml Giffard Cherry Brandy Liqueur 12.5ml Lime juice 50ml Finest Call Strawberry Puree Garnish: Split strawberry and lime zest

vanilla-cafe express

72 tangy peach momo

Glass: Martini (toughened) Method: Shake and fine strain. Ingredients: 1 shot Espresso 37.5ml Havana Club Reserva Rum 12.5ml Giffard CafĂŠ Liqueur 12.5ml Giffard Vanilla Syrup 12.5ml Cream Garnish: 3 coffee beans

voodoo Glass: Shetland Method: Shake and strain. Ingredients: 50ml Havana Club Reserva Rum 20ml Martini Sweet Vermouth 50ml Sir Juice Apple Juice 12.5ml Giffard Sugar (gomme) Syrup 12.5ml Lime juice Garnish: Rolled cinnamon stick and lime wedge

Glass: Granity (toughened) Method: Build with crushed ice. Ingredients: 75ml Finest Call Peach Puree 37.5ml Havana Club Blanco Rum 12.5ml PassoĂĄ 8 Mint leaves Charge Schweppes Soda water Garnish: Mint sprig & lemon zest

watermelon and basil mojito Glass: Shetland Method: Muddle. Build with crushed ice and ginger ale. Ingredients: 4 Lime wedges 8 Basil leaves 25ml Giffard Watermelon Syrup 1 cup Watermelon 50ml Havana Club Blanco Rum Charge Schweppes Ginger ale Garnish: Basil boat and watermelon triangle

zombie Created during the 1930s at Don The Beachcomber. Glass: Hurricane Method: Shake and strain. Ingredients: 12.5ml Havana Club Blanco Rum 12.5ml Red Heart Rum 12.5ml Havana Club Especial Rum 12.5ml Giffard Apricot Brandy Liqueur 75ml Sir Juice Pineapple Juice 75ml Sir Juice Orange Juice 12.5ml Finest Call Grenadine Syrup Garnish: Lace with overproof rum Fearsome reputation. Aptly named after the apparent state it leaves the drinker in!

Glossary

With all the skill and know-how in the world, you’re not going to make a great cocktail without great ingredients. Below is an introduction to all the brands that were used in making our 50 rum cocktails. Use these products, stick to the recipes and you can’t go wrong!

Angostura Angostura Aromatic Bitters is a highly concentrated food and beverage flavouring. Made from a secret formula, it is a unique blend of natural herbs and spices which can be used to flavour a wide variety of foods and drinks. The secret was developed in 1824 by Dr JGB Siegert, a surgeon general in Simon Bolivar’s army in Venezuela. Website: www. angosturabitters.com Producer: Angostura Recommended cocktail: Agave Rum Fashioned

Cointreau Cointreau is the authentic, premium orange liqueur and one of the most copied brands in the world. The House of Cointreau was founded by Edouard Cointreau in 1849 in Angers, France, by combining crystal clear purity with the perfect harmony of sweet and bitter orange peels. The recipe remains unchanged since its invention, using only natural ingredients and traditional distillation methods. Cointreau is used by many bartenders around the world, not only because it is the essential ingredient for numerous cocktails, but primarily because of its superior quality that makes the drinks taste better. ABV: 40% Website: www.cointreau.com Producer: Rémy Cointreau Recommended cocktail: Basil and Elderflower Smash

Finest Call Puree Finest Call presents an array of 7 amazing, fruit-intensive puree mixes featuring the world’s finest fruit and the perfect touch of all-natural sweetener, gently-processed to create a burst of unmatched flavour. Website: www.finestcall.com Producer: American Beverage Marketers Recommended cocktail: Che’s Iced Tea

Finest Call Syrup The Finest Call Specialty Syrup Collection is comprised of high quality, sugar based neutral and fruit syrups designed to add the perfect touch of colour, flavour, sweetness or tartness to today’s most popular cocktails. The fruit flavoured syrups within the collection are infused with more real juice than most of the competition and deliver a powerful punch Website: www.finestcall.com Producer: American Beverage Marketers Recommended cocktail: Wild Strawberry Daiquiri

GALLIANO – VANILLA LIQUEUR Galliano was created in the year 1896. The recipe goes back to the distiller Arturo Vaccari from Livorno, who married Italian herbs and spices with tropical flavours. Very smooth liqueur with a huge hint of vanilla that runs from start to finish, with subtle citrus and woodsy herbal under notes. One of the best ways to enjoy Galliano Vanilla is in the old classic, Harvey Wallbanger. ABV: 30% Producer: Bols Recommended cocktail: Minted Wallbanger

GIFFARD – INTERNATIONAL AWARD WINNING LIQUEUR RANGE With over 100 flavours available year round, Giffard produces internationally award winning speciality liqueurs, crème de fruit liqueurs, classic liqueurs, premium liqueurs and professional syrups used for culinary, coffee and cocktail applications. ABV: 24% Website: www.giffard.com Producer: Giffard Recommended cocktail: Nikki Bar Martini

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Giffard Brandy Liqueur Range With over 100 flavours available year round, Giffard produces internationally award winning speciality liqueurs, crème de fruit liqueurs, classic liqueurs, premium liqueurs and professional syrups used for culinary, coffee and cocktail applications. ABV: 24% Website: www.giffard.com Producer: Giffard Recommended cocktail: Anejo Sour

GIFFARD – INTERNATIONAL AWARD WINNING SYRUP range Emile Giffard was a dispensing pharmacist and neighbour of the “Grand Hotel” in Angers, in the Loire Valley. Inventive, curious and gourmet, he undertook research on the digestive and refreshing properties of mint. He invented a pure, clear and refined white mint liqueur which he tested with the Grand Hotel’s customers in order to relieve them from heat. Success came at once. Emile changed his pharmacy into a distillery and called his liqueur Menthe Pastille. Four generations later, Giffard & Co, still in the hands of the Giffard family, produces, beside Menthe Pastille, “Crémes de Fruits”, liqueurs, Guignolet, fruits in brandy and syrups. Quality has been their watchword all this time. Website: www.giffard.com Producer: Giffard Recommended cocktail: Mojito

HAVANA CLUB Anejo BLANCO – RUM Havana Club Anejo Blanco is the youngest of Havana Club’s aged rums. It reflects Cuba’s expertise at making light, white rums whilst anejo highlights the natural ageing process common to all Havana Club Rums. ABV: 43% Website: www.havana-club.com Producer: Havana Club Recommended cocktails: Island Breeze

HAVANA CLUB Anejo Especial – RUM Havana Club Anejo Especial is a premium golden rum, a blend of rums aged for up to 5 years in the ageing cellars of Havana Club, under the watchful eye of Maestro Ronero, Don Jose Navarro. ABV: 43% Website: www.havana-club.com Producer: Havana Club Recommended cocktail: Tomahawk

HAVANA CLUB Anejo Reserva – RUM Havana Club Anejo Reserva is a savoury and exceptionally smooth blend. It is a perfect example of the exceptional smoothness of Cuban blended rums, a true art perfected through the ages by the island’s best Maestro’s Roneros. ABV: 43% Website: www.havana-club.com Producer: Havana Club Recommended cocktail: Reserva Julep

LA FRUITIèRE – Purée La Fruitiére Ambient Fruit Purées offer the same high quality, flavour and colour as freshly made purées. Their popularity has grown rapidly, particularly due to their versatility and long shelf life, whilst the packaging is tailored for the specific use of chefs, barmen and professional caterers. Website: www.lafruitiere.com Producer: La Fruitiére du Val Evel Recommended cocktail: El Torrito

MANDARINE NAPOLEON – COGNAC LIQUEUR Mandarine Napoleon was created in 1892 by AntoineFrancois de Fourcroy. Only the freshest mandarin peels from Sicily are used and these have a fine peel with very little pith, resulting in plenty of zest. Following the maceration in alcohol, Mandarine Napoleon is triple distilled to produce an intense essence of mandarin. Its complexity derives from its secret combination of mandarin and twenty one botanicals. ABV: 38% Website: www.mandarinenapoleon.com Producer: De Kuyper Recommended cocktail: Twisted Sidecar

Red Heart Red Heart is the leading premium dark rum on the South African Market and has recieved international awards for quality. Red Heart is double distilled and is an aromatic blend of 18 different types of Caribbean rum ranging from the light and clean continuous still rum, to the heavier, fruitier flavoured pot still rums which set Jamaican rums apart from all others. ABV: 43% Website: www.redheartrum.com Producer: The Carribbean Rum Company Recommended cocktail: Jack Sparrow

Passoá – PASSION FRUIT SPIRIT Passoá ia a liqueur of exotic passion fruits. Its delicious taste is enjoyed the world over, being the no 1 liqueur in Puerto Rico, no 2 in Holland and no 3 in Belgium. The passion fruit was first discovered in South America, during the colonisation by Spanish missionaries in the 1500s. They first noticed the amazing flowers of the fruit in the jungle. Nobody knows exactly why it became known as the passion fruit. ABV: 24% Website: www.Passoá.com Producer: Remy - Cointreau Recommended cocktail: Passionate Kiss

Remy Martin V.S. Cognac Remy Martin V.S. Cognac is made up of 100% Petite Champagne grapes aged two times longer than required, rivalling V.S.O.Ps of other cognac houses. ABV: 43% Website: www.remy.com Producer: Remy Martin Recommended cocktail: Between the Sheets

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Malibu Original Malibu the world’s best-selling Caribbean rum with natural coconut flavour. The taste of Malibu is Barbados in a bottle— smooth, fresh coconut flavour with a sweet finish. ABV: 24% Website: www.malibu-rum.com Producer: Malibu-Kahlua International Recommended cocktail: June Bug

MARTINI – VERMOUTH Martini is a true Italian icon. Established in 1863, Martini has a strong family heritage and has become one of the most acclaimed and cosmopolitan Italian drinks brands in the world. Dry vermouth is one of the three variations of vermouth and is often used in mixing Martinis. It is unsweetened and has a bitter, medicinal flavour. Vermouth is a fortified wine originally brewed in Italy, created by adding herbs, spices and alcohol. ABV: 15% Website: www.martini.com Producer: Martini & Rossi Recommended cocktail: Voodoo

sar s o l G t c u d Pro

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Schweppes The world leader in mixers, the iconic Schweppes range includes Indian Tonic Water, Ginger Ale, Bitter Lemon, Dry Lemon, Soda Water, Lemonade, Tomato Juice Mix, as well as Cranberry and Raspberry Juice. In addition, certain flavours have a diet option. Designed for a sophisticated adult palette, the mixers are less sweet and have fewer artificial flavours. Citric and effervescent, they are ideal for any cocktail or tall drink. As a brand that symbolises classic style and good taste, Schweppes is aligned with assets like the J&B Met and Durban July. Other drivers are mixer promotions and on-premise consumption activities. Website: www.schweppes.com Producer: Coca-Cola South Africa Recommended cocktail: Cuban Mule

The King’s Ginger THE King’s Ginger was specifically formulated by Berry Bros. in 1903 for King Edward VII. Rich and zesty, the liqueur was created to stimulate and revivify His Majesty during morning rides in his new horseless carriage - a Daimler. It has been appreciated by bon viveurs, sporting gentlemen and high-spirited ladies ever since. ABV: 41% Website: thekingsginger.com Producer: Berry Bros. & Rudd Recommended cocktail: Ginger Honey Daiquiri

Ypióca Cachaça Range

Ypióca is distilled with the sugar cane juice obtained through the first crush of raw cane. Once fermented and distilled through column stills, the prata is then added to special Brazilian Freijó wood barrels and aged for a period of 1 year, acquiring special taste and bouquet. ABV: 43% Website: www.ypioca.com.br Producer: Ypióca Recommended cocktail: Batida de Banana

Sir Juice Sir Juice began in 1985 in a small factory in Joburg CBD. Since then it has been bought, sold, merged and finally un-merged. Today the company is a totally independent entity owned by three brothers from Kwazulu Natal and a lovely lady named Vijay Loosen. They supply most of the top restaurants, hotels and coffee shops in South Africa with that deliciously premium fruit juice that you usually only find in good restaurants. Their blending plants in Durban, Joburg and Cape Town also serve as factory shops and in the last couple of years they have started selling their juice in stores too. Website: www.sirjuice.co.za Producer: Sir Juice Recommended cocktail: Blue Hawaii

VITTEL – STILL MINERAL WATER Vittel mineral water basin is located in the Western Region of Vosges. Its continental climate is hot in the summer and cold in the winter. Rainfall is abundant; roughly 900mm a year on the average. Part of the rainwater slowly drains into the underground table, helping to keep it freshly supplied. Vittel is a still, natural mineral water, providing a well-balanced supply of minerals and trace elements. Website: www.vittel.com Producer: Nestlé Waters Perrier Recommended cocktail: Fish House Punch

Arcoroc Glassware

Whether you’re serving spirits, soft drinks of simply water, Arcoroc has a stemmed glass or tumbler to suit you. Arcoroc also produces a range of fully toughened glassware, which is five times stronger than normal glass. This range is available through Cape Importers (see Directory for details).

Get Fresh with the Authentic Rock Shandy • • • •

Take a tall glass, add lots of ice. Add 5-10 dashes of Angostura® aromatic bitters. Fill the glass with half lemonade and half soda. Stir & enjoy. Optional extra - add 1 shot of Roses Lime Cordial.

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Your refreshing non-alcoholic drink this summer.

é f a C r a m B a m J u R a n n Africa a n Bat South

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If you have ever dreamt of running away to a Caribbean island

– then pop into Banana Jam Café.

This vibrant Caribbean restaurant has a breezy, tropical atmosphere – so relax, enjoy the Calypso tunes, sip on a Pina Colada and choose from the wide selection of home-style island dishes. You’ll find that although the vibe may be laid back, the service is fast, friendly and attentive.

are delivered daily and the menu also includes a wide selection of burgers, pizzas and salads. Vegetarians are well catered for with homemade vegetarian burgers, Sunshine Soup, Mo’bay (Jamaican slang for Montego Bay) mushrooms, Roast Veg Pasta salad or Trinidad Roti to name but few.

Run by owners Greg and Shannon, Banana Jam Café is located in trendy Harfield Village, Cape Town, and over the past 11 years has built up a strong following of loyal customers. In 2008 the restaurant moved to its new premises just across the road from its previous location, and very effort was made to keep the look as close to the original premises as possible. The 150-seater restaurant now boasts a large garden area and an outside deck where they fire up Jamaican BBQs in the summer months. Come summer or winter, the garden area is always buzzing. At night a roaring wood fire lights up the garden and keeps everyone warm and toasty.

If you are a rum aficionado, this is the place for you. Banana jam has the biggest collection in the country; over 50 rums accrued from the owners’ travels, and many are presents from friends and customers.

Banana Jam Café offers a taste of authentic Caribbean fare. Specialties include Jamaican Jerk Chicken, Curried Goat, Jamaican Patties, Pineapple BBQ ribs and Chicken and Chorizo Jambalaya. Fresh fish and mussels

“Whenever friends are on their way back to SA we beg and plead for them to stop at duty free and bring us back as much rum as is permitted. The one we most often request is Mount Gay, which is the biggest seller of our imported rums. In the Caribbean it is sold in 3L plastic bottles!” says Shannon. “We spend a lot of our time in the Caribbean and US standing in dutyfree bottle stores staring dolefully at their enormous rum collections, wishing we could buy them all and not be limited to just two bottles. Decisions, decisions!” The Caribbean is clearly in their blood, and this is evident in the way they stick to the traditional Cuban method when making the

timeless Mojito: rum, fresh mint, lime (never lemon), ice and soda water. “We muddle the lime with the mint and then build the cocktail - we prefer the old school method and never shake our Mojitos,” says Greg. “From Jamaica, we have a choice of four of the Appleton Estate Rums,” Greg continues. “We bought the Appleton 21yr last year at a little Indian shop in Negril, Jamaica. The shop owner was very excited to hear that we were from South Africa as he has cousins in Durban, and he gave us a whopping 40% discount. We were super chuffed at this amazing bargain, only to discover when we got to duty free at Kingston’s Norman Manly International Airport that we had been well and truly ripped off. Even with the “discount”, we had paid three times more than what it was sold for at the airport!” “We even have a rum from Haiti –Barbancourt 5 Star 8yr,” adds Shannon. “Funnily enough, the biggest rum store we have ever come across was not in the Caribbean or the US, but in Amsterdam. We were stranded there when the Icelandic volcano erupted last year and spent three days exploring the streets of Amsterdam. It was then that we came across this nondescript store in a tiny

Imported Rhum Barbados

Mount Gay Eclipse R35 Cockspur 5 star R15 Doorly’s Original R35 Doorly’s XO R75

Jamaica

Appleton Special R38 Appleton Estate Reserve R50 Appleton Estate 12yrs R75 Appleton Estate 21yrs R140 Smatt’s Jamaican Rum R65 Blackwell Special Reserve R65 Captain Morgan Black Label R12 Morgans Spiced Rum R20

Haiti

Rhum Barbancourt 8yrs R65

Guyana

Bermuda

street which had must have had every type of rum ever made; a treasure trove for any rum collector.” As Greg and Shannon talk about their travels, it becomes clear that Banana Jam is a manifestation of their passion for the Caribbean and for rum. Their aim is to bring a little slice of paradise to suburban Cape Town, and they’ve achieved that in this laid-back tropical setting. The buzzing Cocktail Happy Hour from 5pm-6pm everyday is not to be missed, with selected cocktails selling at only R16 –favourites include the Green Iguana, Hurricane and Rum Runner. On Sundays you can end your weekend off jammin’ to the chilled reggae beats of The Rivertones, whose lead singer played with the Wailers on their 2009 South African tour.

GoKatalinas Black Seal R75

Cuba

Matusalem Rum Gran Reserva R120 Havana Club Blanco R14 Havana Club Especial R17 Havana Club Reserva R20 Havana Club Anejo 3 anos R40 Havana Club Anejo 7 anos R55 Havana Club Barrelproof R70

Venezuela Estelar R55

Trinidad and Tobago Fernandes Black Label R60

St Maarten

Rum Jumbie Liqueur R35

Mexico

Porfido Cane Rum R40

Mauritius

Banana Jam Café

Signature

Cocktail Bahama Mama Ingredients:

25ml Captain Morgan Dark Rum 12.5ml Malibu 12.5ml Kahlua Dash Lemon juice Charge Pineapple juice

Rhum Vanilla R25 Pink Pigeon New Grove

USA

Cruzan Flavoured Rums R28 (Raspberry, Pineapple, Vanilla, Coconut, Banana) Malibu Pineapple R35 Ciclon R45

Puerto Rico

Bacardi R11.50 Bacardi Gold R14 Bacardi Reserva R35 Bacardi Ron 8 anos R60 Bacardi Reserva Limitada R150 Flavoured Bacadi Rums R30 (Grand Melon, Limon, Razz, Apple, Coconut, Orange, Dragonberry)

MAGAZINE

Pyrat Rum XO Reserve R30 El Dorado Special Reserve 15 yrs

o o d

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o s o V iestea s glass in

r P a spell puts by Gaz

Regan

“I had the strangest dream last night, Professor. Kept losing packages I was carrying in some outdoor marketplace, then I’d find whatever it was I’d lost, and discover that something else was missing.” Doc, our cocktailian bartender’s buddy, is spending the afternoon at the bar, catching up with the Professor. “That doesn’t sound all that strange, Doc,” the Professor comments. “No, that’s not the strange part. At one point I actually realized I was dreaming, but I was still in the dream. I turned to a woman in the marketplace and said something like, ‘Phew, I was getting frustrated there for a minute, but this is just a dream, right?’ And the woman said, ‘Yes, it’s just a dream. And I’m a voodoo priestess, so I should know.’ “ “Whoa, Doc. It’s weird enough that you realized you were dreaming while you were still dreaming, but stranger still is the fact that I was sipping a drink called a Voodoo

Priestess last night at Forbidden Island in Alameda. Pretty good tipple it was, too.” “Well, I think I could use one of those, Professor. Wanna fix me one?” “Sure thing, Doc.” The Voodoo Priestess is a fairly intricate affair that calls for three different spirits -- brandy, dark rum and spiced rum -- and in keeping with the name of the drink, the spiced rum they use in the drink at Forbidden Island is called VooDoo. It’s an aged rum that’s made in the Virgin Islands, and flavoured with vanilla, cinnamon and cloves. Captain Morgan, a brand that was launched more than two decades ago, is probably the best known spiced rum on the market, but there are many other bottlings on the shelves now, and each brings its own nuance to the category. Sailor Jerry Spiced Navy Rum holds strong vanilla flavours and

at 92 proof, it’s a strong, dry style of spiced rum. Foursquare, a Barbadian bottling, comes with notes of cinnamon, vanilla and nutmeg. Bacardi Spice is fruitier than most other spiced rums, with hints of cinnamon and sweet potatoes. Pango Rhum, made at the Barbancourt distillery in Haiti, is lightly spiced, and it, too, is fruity -- but whereas the Bacardi bottling offers stone-fruit flavours, pineapple is the predominant fruit in this rum, though there are also peach notes present. Papagayo is the only organic spiced rum I’ve come across, and this one, made in Paraguay, is fairly peppery, with hints of ginger and vanilla on the palate. As the Professor puts the Voodoo Priestess cocktail on the bar, Bobby, the bar’s resident bore, asks him to turn up the volume on the stereo. He’s been eavesdropping on our friends, and a country song that’s playing has just caught his attention:

MAGAZINE Voodoo Priestess Ingredients: 45ml Cruzan Dark Rum 45ml Voodoo Spiced Rum 15ml brandy 60ml fresh orange juice 30ml fresh lime juice 30ml fresh lemon juice 60ml Voodoo Priestess Spice Syrup (see below) 1 dash orange bitters “She lives in a swamp in a hollow log. With a one-eyed snake and a three-legged dog ...”

INSTRUCTIONS: Fill a cocktail shaker two-thirds full with ice and add all of the ingredients. Shake for approximately 15 seconds and strain into a large, ice-filled goblet.

“Thought so. That’s Bobby Bare singing,” says Bobby. “Song’s called ‘Marie Laveau.’ You know who Marie Laveau was, don’t you, guys?” “No, Bobby, but I’m sure you’re going to tell us,” says Doc, rolling his eyes. “Sit tight, guys. She was born in New Orleans. Late 1700s. Thought to have been one of the most powerful voodoo priestesses ever. Looks like you’re in for a great Halloween this year, Doc.”

With lots of love from

Gaz Regan

Note: At Forbidden Island this drink is served in a glass rimmed with red sanding sugar.

Syrup Voodoo Priestess Spice Ingredients: 1 tablespoon pumpkin pie spice 2 cups pure cane sugar 1 cup boiling water

INSTRUCTIONS:

and the sugar, add boiling water Sift together the pumpkin pie spice Allow to cool to room temperature. and stir until sugar has dissolved.

in stion Que

n r o h e l l e t n a Ch Shepherd

Chantelle’s

Favourite

Magazine

By Ross

Cocktail Old Fashion Don Method: Traditional stir Glass: Tumbler Ingredients: 2 shots 1 barspoon ½ shot 1 dash 1 dash

Don Julio Reposado Sugar Agave Nectar Orange bitters Peychaud’s Bitters

Garnish: Orange twist

After a distinguished career working in some of South Africa’s best cocktail bars such as Mink, Miam Miam & Fez, and running a successful bar school in Cape Town, Chantelle is now the Mixologist for Brandhouse in the Cape region. She believes that life should be lived passionately, and she ‘lives’ her mixology. We sat down with Chantelle to get to know her better.

Q Hi Chantelle, thanks for taking some time out to chat to us. Let’s start with an easy one - how did you get started in the industry?

A I actually started as a spirit promoter and waitress. But I remember looking at the bartenders making drinks and flairing and thinking they are having all the fun. I want to do all that stuff! After I made enough noise they let me behind the bar. Q So were you trained in bartending? A Just thrown into the deep end! But I

thrive on that type of stress, so I quickly got the hang of it and had a blast. Still am!

Q Did you take any courses? A I studied Food and

Beverage Management and my passion has lead me to do many other courses that are mixology and culinary driven. Lots of reading and Masterclasses!

Q Awards, Accolades, & Achievements?

Q That is quite an impressive resume.

Which of those things you’ve just mentioned would you consider to be your claim to fame?

A None. My claim to fame is being one of the few die-hard females in the South African mixology community! [laughs]

Q What do you as a mixologist think about the premium spirit market? Any stand out for you?

A Premium vodka is the perfect starting point for an aspiring mixologist, because it is an empty canvas. But the great thing about vodka is that you don’t need to keep it simple. Veteran cocktail wizards can use the same tool to add a whole different dimension to a drink. I’m loving the development of the premium spirit market. People’s tastebuds are becoming more refined; they are asking me for a Ciroc on the rocks, for example. I have also seen that people are opting for fresh lime with their vodka.

A First, don’t be afraid to ask questions. And second, read whatever you can get your hands on: labels on bottles, cook books, mixology articles… Q Surely you have some pet peeves about bartenders. Care to share?

A Uninterested and disorganised, messy bartenders can really get on my nerves. They give the bartending trade a bad name. Q

As a mixologist you work directly with many venues on their beverage menus. Describe the process?

A Usually my first step is to sit with the owner and executive chef. I like to get an idea of their vision, and the experience they are looking to create for the customer. I then start to design drinks around specific flavours that are prevalent in the menu. Q Inspiration? A Food is a

huge inspiration; the culinary side of mixology. I love to tinker in the kitchen, and this is reflected in my passion for experimenting with drink flavours: infusions, homemade cordials, conserves and bitters. I like to use fresh herbs and vegetable purees and interesting garnishing techniques. These are opportunities to craft an ‘experience’ for the guest.

Q So you like to start from sctratch? A Yes. When time permits, I love

combining things that you wouldn’t expect to work, just to see what happens. In the absence of luxury, creativity is born and thrives!

What’s your process for creating a new cocktail?

I like brainstorming and designing cocktails when I am hungry, and then working through cookbooks for ideas.

Q What is your favourite cocktail? A I love making the Old Fashioned. My

favourite to consume is a Don Julio Old Fashioned with a combination of Orange and Peychaud’s Bitters, or Cardomom bitters. I have also been known to indulge in a Pornstar Martini before… [smiles]

Q What are some trends you are seeing in the market? A

There has been a noticeable rise in the popularity of earthy flavours; herbs and vegetables. Consistencies and combinations have become more interesting too. Earthy flavours are big this season, and more people are drinking tequila and cachaça. Internationally, the popularity of Pisco seems to be rising. People are drinking spirits on the rocks, both white spirits and brown.

If you could offer a couple of short pieces of advice to the average bartender, what would they be?

Q If you weren’t shaking, what would you be doing?

A One of my other three passions: dancing, travelling or photography. Q Your hangover cure? A To use an old cliché,

an ounce of prevention is worth a pound of cure. Although I do love a good Sangrita.

Q Your biggest career influence? A Travelling broadens the horizons. Q First drink ever tried? A Whisky. Q We have all had a bad experience

with at least one drink. What drink do you most avoid?

A There is nothing that I really avoid. I haven’t had any exceptionally bad experiences with one specific spirit, thankfully.

Q Favourite beer? A Ice ice ice cold Heineken! Q Favourite wine? A I like the bubbly variety. I am a huge

Cap Classique fan.

Q Bar or cellar at home? A Guilty as charged – I have a bar at

home. You’d think I’d have had enough of being behind a bar by the time I get home, but I love it.

Q Your favourite spirit? A I have always been

a whisky and tequila girl, my favourite whisky being Coal Ila and my tequila of choice being Don Julio Reposado and Ocho Blanco.

Q Favourite bar? A Asoka Son of

Dharma on Kloof St, Cape Town.

Q What are some of your favourite tools? A My Alessi Boston and Cheaters tin,

my Julip strainer (I love the old school vibe) and I’m pedantic about pourers!

Q What is your favourite mixology resource? The Flavour Bible by Karen Page and Andrew Dornenburg. Every mixologist should have one!

Q What for you?

does

success

mean

A The success is in the journey, I believe. When I see a student’s eyes light up because they develop a passion or they understand, it’s a greatly rewarding feeling.

MAGAZINE

A Well, I was lucky enough to be included in the 2009 Drambuie Mixology Book, and I appeared in several cocktail pieces for various lifestyle television programmes. I also featured in the Female edition of Tot Magazine in 2009, and I wrote mixology and industry related articles for an online magazine called ZestCulture that same year. I was also involved in designing a curriculum for the 100k Skills Development Programme, and trained bartenders from previously disadvantaged communities. In 2010 I designed a curriculum to train a 1000 bartenders nationally for the FIFA World Cup.

Date of Birth: Friday, 13th July 1984 Birth Place: Cape Town Height: 1.66 Eye Colour: Brown Nationality: Capetonian, definitely! Current Job: World Class Mixologist for Brandhouse in the Cape region

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With the assistance of certain A list celebrities, brandy as the drink of choice for the under-30 crowd is slowly making a resurgence. Brandy is the drink of choice for up and coming Masters who frequent nightspots around the country and who are finding it a smooth and sophisticated alternative to the other so-called brown spirits like whisky and bourbon. Brandy is expanding its market in the mainstream hip-hop urban culture, and one of the brandies they’ll almost certainly be quaffing will be Oude Meester Demant, the latest addition to the Oude Meester range, which was created to celebrate the distiller’s Diamond Jubilee – that’s 60th anniversary to you and me. That may explain why every bottle carries an image of a diamond. They seem to have hit a winner right away, with Demant scooping a coveted Veritas Awards. But is the brandy as multi-faceted as it claims? The proof is in the tasting.

This summer, the taste of the season is one of easy-drinking apricots, pineapples, tobacco and even a hint of chocolate, which brandies like Demant yield in bucketloads. With Hollywood drinking this tipple, who cares about these fancy descriptors and lets rather just accept it tastes great. To start with, it’s worth knowing that Demant is a unique blend of the finest brandies which are painstakingly chosen by the master blender to create a brandy of exceptional purity. Furthermore, we are told, the brandy is double distilled in

Savalle copper potstills, which creates its exceptional and distinct flavours. There you have it. The point of telling you this is simple: it’s a brandy of the purest quality, which means you can easily enjoy it neat, with ice or the merest splash of water. But let’s not be snobby about this: there are those moments when you need something cool next to the pool on a hot summer’s day, and thankfully Demant’s subtle and smooth style also makes it an excellent choice when it comes to mixability. Try the Franklin for a refreshing summer treat that will have ‘em coming back for more: mix Oude Meester Demant with ginger ale, bitters, a slice of lemon and ice. This smooth cocktail is the must-have drink for summer. Order one next time you’re at some swanky cigar bar, but be prepared to tell the barman how to make it. And then order a round for all your friends – and settle back and wallow in their adulation ...

This summer, the taste of the season is one of easy-drinking apricots, pineapples, tobacco and even a hint of chocolate, which brandies like Demant yield in bucketloads.

140 BBDO_804966_APPLAUSE_MUDL

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y g evelopment D o l o Menu h c y Ps Magazine

ing al. Fl ation itality n r e t p ling In , d hos r of F lopers an operation Mullins recto e i r v d a e b d d , n r g a a n b i r Andrew unde fessional rtend dwide. of ba is a fo ro rl ullins group of p rovement rience wo M w p e e r a ing m p d i x s n i A al the st e includ ation ed to & gue urses , g s o n e c i s n Intern rs dedicat r g i o rainin waiter cou among ty tra i t t l a a d r t i n e a op hosp bar ncy Town r and Cape nsulta ve co l bartende ne&Only i s n e preh unt O siona . e com nt, profes t. They co ed clients rovid r e p sfi o i m y p t p e p a o s u l s Th f e o v g e n d ist ni menu p and ope estigious l nshi a pr a m s sale

It has been well established that the design and layout of a menu can affect your guests’ choices and that, with a bit of planning, your menu can increase turnover without any change in food and beverage costs. This becomes especially relevant in the hotel and resort sector where table service is “de rigueur” and the majority of guests never actually make it to the bar. As the menu is often the only interaction your guests will have when choosing their libation, it is an important tool in getting across the information you want them to have.

One of the joys of menu writing for me is that you have a direct opportunity to educate and influence your guests. In an ideal world this should be the remit of your staff but, in a busy hotel with a high turnover, it is a difficult task to maintain a team that can consistently deliver your product in the way that you want. The following are a few things you should consider, to make the most of your menu.

Concept

Don’t fall into the trap of organising your cocktails by their base spirit. Nothing betrays a lack of imagination like a list of ‘Vodka Cocktails’, ‘Rum Cocktails’, ‘Gin Cocktails’ etc… If you are an all-day outlet, consider structuring your menu towards the time of day, with healthy juices at the beginning and digestif cocktails at the end. If you are a concept bar, think about style, flavour, alcohol-content, colour or even number of ingredients. Get creative with your products as well as cocktails; I know of a bartender who arranges his bourbons by wheat content. This might be a touch extreme when many beverage menus struggle to split American whiskies from Scotch but have a close look at your products and find a niche that makes you stand out from your competitors.

Price

Be wary when organising your products by price. Yes, it can encourage your guests up the page towards aspirational brands and, if they are the type that desire to make a statement with their purchases; this could suit your venue very well. However, if you have a wide range of clients from mixed income backgrounds you could unwittingly embarrass your guests or pressure them into spending more than they had planned, which will make them uncomfortable and unlikely to return.

If you do decide to throw some adjectives around, be accurate in your descriptions and don’t overdo it.

Copy

The key here is not to write too little… or too much. Bear in mind that most of your guests will be in company and they won’t want to wade through reams of information to discover a desirable drink. Dom Pierre Pérignon’s oft repeated – if unsubstantiated – proclamation that he was “tasting stars” might be a nice introduction to the champagne cocktail section but please don’t go on to bore us with how many bubbles there are in an average bottle! One of the reasons twitter is so successful is that, in an age of instant gratification and ever shortening attention spans, it limits users to 140 characters. While I don’t suggest you monitor text to that degree, it is certainly a figure worth keeping in mind.

MAGAZINE Make sure [your staff] understand the menu concept so they can guide the guest through your offering and make recommendations, enhancing your guests’ enjoyment and, ultimately, your bottom line!

Style

Be aware of your clientele mix and direct what you write towards them. In a traditional 5-Star Lobby Bar you should remain strictly formal; however, if your outlet is aimed at a younger market, the text can be a little more descriptive or risqué. Event menus such as Valentine’s Day or private parties allow you to get really creative. If you do decide to throw some adjectives around, be accurate in your descriptions and don’t overdo it. I once read a menu where a two-ingredient drink was described as a “fantastically simple symphony”. The cocktail was simple, certainly, but fantastically simple? And surely a symphony is complex by its very nature?

Format

Aristotle considered order, symmetry and limitation to be the greatest forms of beauty. I very much doubt he had beverage menus in mind, but I do believe that applying these ideals can be very beneficial. If your menus open like a book, try to format the text so the pages line up as a mirror image. Don’t allow concepts or product families to straddle pages, keep the same number of cocktails on corresponding pages and the same number of lines in each description. Before you print, spend some time proofing the document. Check that font size and style is consistent and especially that spelling is correct. Your menus represent your outlet; mistakes will have a detrimental effect on your guests’ opinion of it.

Training

Once you have developed your menu as a sales tool, train your staff how to use it! Opening the menu at a certain page will influence which products the guest sees first. Train the staff to consider the time of day and to anticipate the needs of the guest they are serving. Most importantly, make sure they understand the menu concept so they can guide the guest through your offering and make recommendations, enhancing your guests’ enjoyment and, ultimately, your bottom line!

Andrew Mullins

Magazine

HIGH QUALITY FRUITS FROM AROUND THE WORLD, PICKED AT THE PEAK OF RIPENESS ENSURING THAT ONLY THE JUICIEST AND MOST FLAVOURSOME FRUITS ARE USED TO PRODUCE THE FINEST CALL RANGE.

MAGAZINE 89

ALL NATURAL FLAVOURS

ENJOY THE TASTE OF REAL FRUIT

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90 Introducing the number one premium vodka in its homeland, Russian Standard has achieved significant success since its launch in 1998. With 37 bottles sold every minute in over 75 countries, its growth has been immense. But, to the custodians of the brand at least, it comes as no surprise. “By combining centuries-old traditions with state-of-the-art distilling and a passionate attention to detail, we produce an unrivalled range of premium vodkas that epitomise the very essence of our vibrant, modern society. My ambition now is for Russian Standard – a truly unique Russian brand – to become one of the world’s leading premium vodkas.” Roustam Tariko - Founder & Chairman, Russian Standard Vodka A century before the foundation of Russian Standard Vodka, Professor Dmitri Mendeleev – author of the Periodic Table of Elements and one of history’s greatest scientists – established the precise point of equilibrium for completely pure Russian vodka. In

1894, Mendeleev’s perfect formula was established by Tsar Alexander III as the absolute mark of authenticity for vodka production of the highest standard. By bringing Professor Mendeleev’s original vision into the 21st century, Russian Standard honours the pioneering quality of his work and the enduring model of excellence set by his formula. Russian Standard Original is the real vodka experience, inspired by the Russian passion of bringing people together for moments that are authentic and genuine.

We produce an unrivalled range of premium vodkas that epitomise the very essence of our vibrant, modern society.

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Only winter wheat from Russiaâ&#x20AC;&#x2122;s Southern Steppes and pure glacial water from Lake Ladoga can create the kind of superb vodka that Russians have enjoyed since 1894. Taste it and youâ&#x20AC;&#x2122;ll see why they prefer Russian Standard Vodka to any other.

In the home of vodka to become

takes something special

Not for Sale to Persons Under the Age of 18.

THE DRINK’S PURE

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It’s your mind that’s the problem

100% Natural Energy

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l nt sty e r e f dif e the om Dyer. r o l p Ex hT ir wit a fl f o

In all the years I have been flairing I have noticed the different styles from around the world, from one side of the planet to the other, continent to continent and country to country. We’ll start with the two biggest types of flair styles in the world: American style and European style, or “Juggling” and “UK” (as I’ll now refer to them). First off, what is the difference and how did they get their names? Simply put, juggling does exactly what it says on the tin. It is a style that involves the classic pattern you see from professional jugglers. You’ll see it a lot in the 3 bottle sequences in flair bartenders’ routines, but you will also notice it in other sequences, from two tin bottle to 4 tin bottle. European, as it has come to be known, but started as UK style, steps away from the classic juggle pattern and tends to use a lot of different throws, grabs and movement with the body. Generally the flair is happening from one side of the bartender to the other, rather than in front of them. Nicholas St Jean was the first guy to adopt a UK style of flair bartending (basically creating it) which stemmed from him performing a three bottle routine without using the classic juggle style we had seen before. The Americas is predominantly where you find this style of flair, from Argentina all the way up to Canada. So what’s the big deal and why do people care. WELL, this is where it gets tricky. The argument is as follows:

Bartender A: “Juggling style is not creative and everyone in flair using the juggle style is doing the same moves. There is no movement in the body and it is simply the same moves over and over, performed in a slightly different way with varying objects.”

Nicholas St Jean was the first guy to adopt a UK style of flair bartending (basically creating it) which stemmed from him performing a three bottle routine without using the classic juggle style we had seen before. Bartender B: “Yeah, well it is much more difficult because all the objects are being used and you are switching them in the air.”

Bartender A: “You already mentioned it was harder and I argued that point, but I will concede that some of the best in the world have used a juggle style. However, these days the best bartenders are adopting the UK style of flair and becoming a lot more creative and opening up new doors.” ....and so it goes on. There will never be a happy medium, simply due to the different opinions of bartenders across the world, which is what makes flair so exciting and diverse. That being said, as we take a closer look at flair styles, it is noticeable how they differ from country to country, and the reason for this is because one flair bartender will dominate the flair scene in a particular region and everyone will inadvertently copy them, taking on their particular moves and routines.

Bartender A: “Just because all the objects are being used, doesn’t make a move any better, harder or more creative. I can do a move with one bottle that’s harder than most juggle moves. Plus I am using more styles of grabs, throws, snatches, and taps. It is much more varied and no one is copying what I do because they can’t, or they simply can’t keep up because my flair is more creative.”

For example, André Guerreiro from Portugal won most of the competitions years ago and some of the other bartender subconsciously picked up some of his mannerism.

Bartender B: “Juggling is much more visual, harder and more intense. Most of the people in flair are juggling, so it must be right. It has been around for years and some of the best in the world were flair jugglers.”

The Delpech brothers from Argentina, both multiple world champions, have influenced many around the world.

Szabolcs Soros in Hungary had a specific way of doing things and, when he started winning everything, again the younger guys mimicked his patterns.

Nicholas St Jean also has a lot of followers in France and beyond.

MAGAZINE

By Tom

tyles s FLAIR When I started out, the UK had a TGi Fridays style of flair. Everything was kept close to the body and involved a lot of simple effective moves with one bottle and one tin. As we move around the world, we are now seeing of lot of countries adopting other people’s patterns, moves and sequences, which leads us nicely to a new style of flair that has come about. I call it the “split, snatch catch”.

Magazine

With more and more objects being used in flair, a lot more tins are being utilised, so the split, snatch, catch method comes into play. This simply involves, splitting the objects in the air, snatching a few of them and catching the rest.

Here are some definitions for those who have no idea what I am talking about:

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Split: To throw a mixture of a bottle and one or more tins, or just multiple tins, so that they slide apart and separate in the air. Snatch: This is when you snatch a bottle or tin out of the air with a tin. It is a powerful move and you can snatch a tin, then another and a bottle with the same hand. Catch can be any of the following. Nest landing a bottle or a tin inside another tin; Stall - balancing the bottle or tin on your hand, arm, elbow etc; Grab - grabbing the bottle or tin with a free hand or finger. If you are still with me you can see how tedious it can get, and why I am not a big fan of it. Split, snatch, catch, split, snatch, catch........blah blah blah.

Nicholas St Jean - The French perfectionist. Again, a great smooth style that can make any move look good no matter what he does.

Let’s talk about individual bartenders and their styles.

Danilo Oribe has a unique, very clean and precise method of flair.

You will notice that most of the big names in flair have their own styles of flair, and I think their individuality is the reason they rise to prominence in the first place. It is very simple to create your a style. Everyone has their own personality and imagination, and if you put this into your flair you will blaze your own trail.

Rodrigo Delpech uses very little movement, but is known for launching multiple objects in the air.

Christian Delpech has a Latino style of flair; it’s fluid and smooth, and moves with the music.

I could go on. What we all need to remember with all these different styles, is simply why we do it and where it all came from.

There will never be a happy medium, simply due to the different opinions of bartenders across the world, which is what makes flair so exciting and diverse.

In my eyes, one bottle and one shaker is still the king of the variations. You can tell a good flair bartender by watching their bottle and tin sequence. Does it flow, can they come up with some unique moves and ideas, do they use the rest of their body, and are they moving with the objects or just throwing them around? The style a bartender wishes to take can tell you a lot about them and where they want to go with their flair or even their bartending.

Marek Posluzsny is a supreme showman, with powerful moves and lots of variety. Tomek Malek has big, powerful moves all round, and a lot of movement on stage.

When I’m training people I always try and encourage them to create their own way of doing things, whether it be in flair or just in bartending. This is what makes things a lot more fun as a bartender and gets customers and fans coming back for more. Because flair is becoming more difficult and the standard is growing immensely, the split, snatch, catch method has been adopted by a lot of flair bartenders and we are getting a lot of the same or similar moves being performed. But this repetitiveness is opening up doors for those young up and coming flair bartenders that want to take on the big competitions. Think outside the box! Happy flair days to all. See you next issue.

Tom

App e l b a

l ocktails i C a Av Easy Speak

Learn from th

e Modern Mix

ologists

Mix the perfect drink with Speakeasy Cocktails, a complete how-to book that features video tutorials, instructional graphics, hundreds of interactive recipes, and expert advice from two award-winning bartenders.

• Over 90 minutes of HD video tutorial featuring Jim Meehan and

MAGAZINE

Built and designed exclusively for the iPad, this ground-breaking allows you to touch, watch, listen and read as you learn. Speakeasy Cocktails is a complete experience that combines the depth of a traditional book with stunning multimedia not possible on paper.

Includes:

Features: Joseph Schwartz, who founded New York City’s famed speakeasy revival bars PDT (Please Don’t Tell), Little Branch and Silver Lining. • Authored by Rob Willey, seasoned mixology journalist who writes for Details and has contributed to Food & Wine, Bon Apetit and the New York Times. • A unique collection of 200 recipes created by 58 professional mixologists from leading cocktail bars in the USA, Canada and Australia.

• 40

HD video tutorials by two world-renowned bartenders who teach you how to make the classic drinks, from basic techniques like when to shake vs stir, to advanced tricks using eggs, swizzles and fire. • All recipes are fully interactive – tap on any ingredient, tool or technique to learn more. • Recommendations for that 100 spirits, liqueurs, bitters, mixers and sweeteners. • Buying Guide: With shakers, strainers, spoons and stemware, discover what the pros use and where they shop. • History of the speakeasy, the secret bars that flourished during Prohibition in America. • Interactive map with 44 of today’s secret speakeasy-revival cocktail bars across the United States, Canada, Europe and Australia. • Great photography of classic cocktails, tools, spirits and ingredients. • Easy-to-follow navigation, allowing you to jump from recipes to videos to details of spirits and mixers. • Quick-reference glossary with 190 key terms and definitions. Category: Lifestyle Updated: 18th October 2011 Version: 2.0.2 Size: 64.4 MB Language: English Requirements: Compatible with iPad. Required iOS 4.2 or later Developer: Open Air Publishing Inc. ©2011 Open Air Publishing Inc. You must be at least 18 years old to download this application.

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nil Sabharwal

Magazine

Beginner Move

Step 1: Start by holding the bottle in your dominant hand and the shaker in the other.

Step 2: Pop the bottle above your shoulder next to your neck.

Step 3: Grab the bottle with the same hand that you popped it with in a reverse grip.

Step 4: Pop the shaker up to just above shoulder height as soon as you bring the bottle around your neck.

Step 5: Jab the neck of the bottle in the shaker while it is in the air. Drag quickly to your forearm and pinch the neck in the shaker against your forearm.

Intermediate Move

Step 1: Hold the bottle with a regular grip in you dominant hand and hold the tin in your other hand in a reverse grip, with just your index finger and thumb (use both index and middle fingers if you have smaller hands).

Step 2: Throw the bottle over your shoulder for 1 Â˝ rotations. Make sure you utilise height to give you plenty of time to react and catch the bottle.

Step 3: With your fingers Step 4: If you catch it right, that are free in your other the neck of the bottle should hand, grab the neck of the be inside the tin and pouring bottle as it comes from your shot. over your shoulder and catch.

Shaker has just opened its brand new, bigger and better Bar School in Bree Street, Cape Town and a fabulous new Bar School in Randburg, Johannesburg. For any more information please call Cape Town - 021 422 1574 or Johannesburg â&#x20AC;&#x201C; 011 023 8353

next Join us ore m issue for ons s s flair le

S F C cape

society flairSock the

MAGAZINE

By Pete

97 Dion Tsoukalas burning down the house In 2008 they said flair is dead and gone, and South Africa is just not going to be up there with the rest of the world. I look at these words now and have a good laugh about it, but back then it was taken with a wagon of salt, and it was clear that something drastically had to be done. After twelve flair competitions, a world champion, eight Cape Flair Society ambassadors and countless weekly flair clubs stretching from Tableview to Mitchells Plain, we at the CFS can proudly say that South African flair bartending is not dead. This is due to the support of the industry and the sponsors over the years, so a special thanks to you all. Red Bull, Monin, Core Catering, Finest Call, Sir Juice, New Balance, May Broe clothing, Cuervo and Smirnoff. It all started with a handful of flairtenders doing weekly club runs, literally knocking on the doors of bars to promote flair by inviting the local bartenders to our costfree flair clubs. These same ambassadors would then promote flair in their home towns and, before we knew what happened, flair boomed.

With the first competition at Corner Bar in Durbanville, we started with five pros and four rookies. Three years later at Club Fez we had 10 pros and 8 rookies making it through to the finals with the rest of the flairtenders in support in one of the best attended flair competitions in South Africa’s history. This could not have been possible without our new addition to the CFS team, Lauren Penny, the newly appointed PR and marketing manager of the Cape Flair Society. At the beginning of 2011 we soon realised that more and more flair competitions were popping up and that we needed to shift our focus from competitions back to flair training, developing the practice to ensure this beautiful sport will keep on growing in South Africa. This is a special thank you to all the ambassadors, sponsors and the industry folk that brought flair back to life in SA.

Here are your Cape Flair Society ambassadors: Anil Sabharwal Cape Town Martin Strobos Cape Town Zillen De Klerk Table View Richard Dean Kilian Bellville /Durbanville Kyle O’Reilly Bellville /Durbanville Owen O’Reilly Bellville /Durbanville Benjamin Burner Bellville /Durbanville Dionysios Tsoukalas Stellenbosch / Strand Roscokai September Southern Suburbs

Happy flairing,

Pete the Sock

Join our Facebook group and get the latest updates on your weekly flair clubs, products, industry events and much more. www.facebook.com/groups/150808928997

Magazine 98

CO . G A

FOR

ES T A PD

2012 M

L D U .M WW

UN T Y STA

W T A ED

BAR SHOW

e u n e V w Ne

w ie v e r

a r o l va

By Grant

McDonald

On the corner of Loop and Hout Street in the CBD of Cape Town you’ll find Valora, a little place where “how would you like it done?” applies to more than just the food.

Valora (Latin for “bravery”) is a labour of love for owner Mike Mouneimne (try saying that after a few Vesper Martinis!). After 9 years at the helm of Café Caprice, he decided to plough his knowledge and passion into providing a dining experience in which patrons can enjoy fine Mediterranean food in an unpretentious environment. Mission accomplished. It takes little imagination to feel like you’re in Mike’s dining room as he and his genial staff wander around tending to customers, many of which are on a first name basis. I, in fact, have a sneaky suspicion that Mike actually lives at Valora, since he’s almost always there! One of the things Valora is already known for is its quality cocktail menu which, of course, is the reason it finds itself between the covers of this magazine. On the night of this particular visit (I had been once before) we wasted little time in getting stuck in. Aided manfully by food blogger UndertheTableCT amongst others, we started with a fruity gin based Berry Bramble, and asked Willy the barman to keep a steady stream of various cocktails coming at 10 minute intervals. Next up for tasting was a White Peach Collins; also gin based, it is light and refreshing with a subtle hint of fruit. This was followed by what, for many, was the favourite of the night: the Burlesque Martini. Accompanied by a shot of dry champagne to cut the pallet between sips, the delicate vanilla-infused Pink Pigeon Rum combines excellently with the sharp flavour of passion fruit. This is one for the bucket list. Then it was time for the aptly named Refashioned Old Fashioned. An interesting and quite delicious take on the classic

bourbon based cocktail, it incorporates orange zest and gingerbread-infused gomme syrup, with a touch of Amaretto to soften. From classic to the less conventional, what arrived next at our table was the intriguingly named Lagerita. U n d er th eTa bl e C T had first crack at this unusual combination of tequila, agave nectar, chilli and beer before pulling a contorted face that spelled “unimpressed”. He quickly realised he’d somehow sucked a piece of chilli up through his straw and, after giving the drink a quick stir, revised his evaluation to a more favourable one. As a fan of good tequila, I enjoyed it, but I can appreciate how its gentle bite might not be to everyone’s taste. This is definitely a brew for the bartenders. Our sixth and last cocktail for the evening was a Vesper Martini. One part London No.3 Gin and one part Uluvka Vodka with a suggestion of vermouth, this simple drink is surprisingly easy to cock up, but Willy shook it up masterfully. I loved it, and for me it was testament to the importance of using quality brands when mixing cocktails.

Mike and Will

MAGAZINE

The first thing you notice when entering, whether it be for a morning coffee, a business lunch or for dinner, is the attention to detail. A lot of effort has gone into making everything just so. What’s also pleasing is the fact that care has been taken not to pack too many people into the restaurant – a maximum of 34 seats – which lends the venue a cosy yet intimate atmosphere. It also means that it’s usually full, so booking is advisable.

Pink Moji to

99 Burlesque Martini

With business taken care of, it was time to eat. Before long a procession of waiters emerged from the kitchen with juicy Tomahawk steaks (the signature dish) and delicious seafood. Just as was the case with our drinks, each meal was prepared to spec, reflecting the personal attention that has become the hallmark of Valora. Next time you’re looking for a restaurant in the Mother City to enjoy good Mediterranean fare and some expertly made cocktails in a relaxed setting, think Valora, where “how would you like it done?” applies to more than just the food.

Call 021 426 1001 or email admin@valora.co.za www.valora.co.za

n e Michelle ofte Singer Candic e of Valora graces the stag

f o h t r i b

rand B a on e g i P Pink

Magazine

Advertorial

Peace, Freedom & Harmony www.pinkpigeonrum.com

100

In 2009, Berry Bros. Spirits was contacted by Medine Estate, a rum distillery located on the exotic Island of Mauritius. Their proposal was simple: to create a rum which was both original and distinctive and to use our marketing and commercial expertise to sell it.

tropical forests our experts came across a curious and endangered bird, the pink pigeon. This stunning quirk of nature is one of the world’s rarest birds, and whilst the conservation work to date has saved the species from imminent extinction, sadly the bird is still not completely safe.

This definitely warranted further investigation. In early 2010 some experts from Berry Bros. Spirits went on a research trip to idyllic Mauritius to learn about the distillery, the island and, most importantly, local drinking habits.

And so it was that Pink Pigeon Rum was born. Not only did we decide that this incredible bird should be the namesake of the delicious new rum, but we also decided to give something back by contributing to the safeguard of our delightful muse. For that reason we put a pink ring on every bottle produced, in effect tagging every Pink Pigeon as part of the conservation effort.

From the outset the distillery blew them away. Ideally situated on the west coast of the island, nestled between the azure sea and towering mountains, the Medine Distillery remains the oldest single estate distillery still in operation on the island. Already fervently producing rum for the insatiable local market, they decided they were ready for a new challenge and the opportunity to explore new horizons. For that, they needed to break free from conventional rum territory and create an entirely new brand. But what name could possibly sum up this aspirational new product? The inspiration – and consequent answer – came very quickly in an unlikely feathered form. On a visit to one of the island’s lush

Not only did Mauritius produce a fantastic rum and reveal a wondrous bird, but we also discovered the island’s ardour for vanilla. Used extensively in their everyday lives, this spice is essential to the local cuisine. However, the secret is that they reserve the best vanilla, the bourbon pods, solely to be infused in their rum. Not to take local ‘inside’ knowledge lightly, we realised the potential of this unique vanilla and thus added hand- pollinated and hand- picked bourbon pods to our rum. Collected from orchids that grow under the Madagascar rainforest canopy, rooted in the rich volcanic soil of Reunion Islands, this

Medine Distillery

MAGAZINE

“My family have been producing the finest spirits for 200 years in both Reunion and Mauritius. I am very proud of what we have achieved with this rum and am delighted to sign my name to every bottle.” Alain Chatel, the Master Blender of Pink Pigeon

spice is unmatched in taste. We do not add any other spices to our rum, only bourbon vanilla and a touch of orange peel. In a way, you could say that we are going back to the bare roots of spiced rums: simplicity. We also realised that the market was ready for a premium, handcrafted new spiced rum. Golden rum is in effect the fastest growing sub-category in spirits (+38% in 2010)1. Also in terms of demographics, we discovered that 27% of golden rum drinkers are aged 18-24 – a similar profile to that of premium vodka drinkers2. Therefore we decided to target venues where this young and fashionable crowd hangs out, namely cocktail bars and clubs. That is why Pink Pigeon is the only rum available in magnum size.

101

Mauritius Plantation

Production process We use four column distillation (most rum distilleries use only three) to produce a very smooth, pure rum. Uniquely the bourbon vanilla is blended for six months with the rum and bottled on the estate. Each bottle is hand finished: the ribbon, the ring and the wax are each applied individually, making Pink Pigeon a unique and exclusive experience.

1. Nielsen, First Drinks Brands Research 2. Nielsen, First Drinks Brands Research

Pink Pigeon Pink Mojito

i a ra

b n Ja Braai

By Jan

broug

u by to yo

...

Magazine

Whether you are having an abbraaiviation (a very short braai) or a braaiathon (a very long braai) the one thing you need to be absolutely sure of is that you have a braai on National Braai Day. And let’s be honest, it’s not a proper braai unless you have a cold one in your hand. I’m obviously referring to a cocktail, a brandy cocktail in particular, the classic accomplice to a braai.

102

I enjoy a beer as much as the next guy, but there is something about the taste and style of a cocktail that speaks to me. I love how you can take a small collection of spirits, mixers, fruit juices, garnishes and ice, and mix them

Whether you are having an abbraaiviation (a very short braai) or a braaiathon (a very long braai) the one thing you need to be absolutely sure of is that you have a braai on National Braai Day.

together to create an interesting concoction. It’s a great metaphor for South Africa, home to 50 million people in nine provinces who speak eleven official languages, and have various racial and tribal identities, all coming together to form this wonderful ‘rainbow nation’ of ours, as Archbishop Desmond Tutu coined it. Yes there are differences between us, but it is these differences that need to be celebrated as they culminate in the richly diverse cultural landscape that makes South Africa so fascinating. I believe the key to finding harmony in such disparity lies in harnessing the common ground we all share in our “South African-ness”. In short, the key to nation-building lies in national pride. If this sounds obvious to you, I’d agree, but you’d be surprised how many people don’t see it.

first time that we witnessed such scenes in the New South Africa. The 1994 elections, 1995 Rugby World Cup, 1996 African Cup of Nations, 2007 Rugby World Cup and the 2010 Super 14 semi-final (and final) being played in Soweto are all examples of such inspirational phenomena.

You don’t need to look too far back in history for examples of how moments of great accomplishment resulted in a wave of national pride that galvanised our country. The success of the Soccer World Cup and its positive influence on unity in South Africa was one of these occasions, and this was not the

If you look at the number of ways in which South Africans like to braai it shows how reflective it has become of the national DNA. From spit-braais, potjies and chisa nyama to snoek-braais and vegetarian braais, it is always the braai that unites us. And as much as it’s become a symbol of the good old South African kuier, so too has brandy.

The only problem with these events, wonderful as they were, is that they are not annual occurrences. The Irish have St. Patricks Day, the French have Bastille Day and Australians have Australia Day; we too should be able to celebrate our “South African-ness” at least once every year. It was this that inspired me to execute a vision and start working on the initiative known as National Braai Day.

aai activities My suggested br ld be: for the day wou aai: Breakfast br putupap in a aring

Whether it is the classic brandy and Coke or something a little more Intricate, brandy cocktails around a braai have become something of an institution. The spirit is firmly ingrained in our culture and rarely absent from social gatherings, especially when we’re watching our national sports teams compete. In Africa, fires are a traditional place of gathering. It’s where stories are told and traditions passed on. It’s a place of warmth, safety and food. Every single person in South Africa likes to braai because it’s woven into our psyche, and moments like National Braai Day are important social occurrences because they embody the spirit of Ubuntu; they bring us together and strengthen us as a nation. Right now, with the current size and continued growth of National Braai Day, we as the citizens of South Africa have a realistic chance to, within our lifetime, create an annual day of celebration in our country and cement it into the calendar.

I have heard our Rainbow Nation referred to as a melting pot, but I prefer to use the term “cocktail”; a beautiful, delicate blend of different, sometimes-volatile ingredients that come together to create something quite extra-ordinary. To the rest of the world that looks upon our burgeoning democracy with admiration, I say “drink it in!” May the wors be with you!

Jan Braai

Lunch braai: chicken and fish ething light like

Som y to The correct wa should suffice. d or ie rfl tte bu er eith braai a chicken is be ld ou es. Chicken sh in individual piec ri pe ripe th served wi basted with or ll we s rm rfo pe h ied fis sauce. Most braa , on m le butter, garlic, with a sauce of so al u yo k, it’s snoe salt & pepper. If e jam to that. Serv ot ric ap d want to ad is a side salads. Afric lunch with two be e and we must ac pl a dangerous t ou k ea br so itoes, careful of mosqu ! the gin and tonics

ai: Evening bra ine. Big grids filled

to sh Now is your time s for tities of boerewor an qu al with liber ole wh dry aged steak, starters. Properly ns gio le b, cks of lam venison fillets, ra e. tji po rry cu a rhaps of chops and pe ils to ta ck co d an s ixe brandy-based m this. accompany all of info. i.com/ for more Go to http://braa braai. an @j r itte Tw on Follow Jan Braai k y on Faceboo National Braai Da ook.com/ http://www.faceb nationalbraaiday

Perfect Serve Wellington VO Brandy & Coke tional Braai Patron Saint of Na d to become the nurturing ree is ag e tu tiv Tu tia d ini on y p Desm with the Braai Da nd mi es and In 2007 Archbisho in d rac ha all i s aa “What Jan Br is shared acros Day and said this: an culture, which tnessed a ric wi Af r h ve ut ne So ve on ha comm at they and embracing a n can tell you th cook.” South African perso their meat on it to t pu d an e genders. Not one fir a ht lig ey th as are al e of es, “Irrespectiv braai. Even in rur a,” Tutu continu do ide we ple ing sim th ry thing, a ve whatever, this “It’s a fantastic at we ur race, of your th yo ng of isi , re gn co ltu re cu d your ther, an your politics, of ing one thing toge ctive of all of South Africans do n unite us irrespe ca at th together... just ing th e on is re He n. tio are a fantastic na apart.” e trying to tear us the things that ar

MAGAZINE

995. al in 1 o g g n winni d the e k c i nsky k l Stra e o J re t whe e spo h t n ng o Braai

Start by prep with could serve this swartpotjie. You tail ck co ry Ma t a Bloody tomato relish, bu aai br , ein ot pr r Fo r. will be even bette rs se po e Bacon is for th pork spare-ribs. i aa br en m al ottels. Re with their gas sk ne. bo e th m fro s t rib with fires and ea ion, l day of celebrat na tio na r ou s it’ As tail ck co d se pagne ba drinking a cham . on ed up will not be frown

Wellington VO Brandy Cocktail Grape and Berry Escape

103

o t d a o

r s ’ y e th psod Rha

Magazine

Advertorial

104

Rhapsody’s offers a natural ambiance which is lively yet effortless, simple yet delicious, stylish yet relaxed. Elegant decor and an extensive array of superior wines form part of the perfect backdrop for our superb culinary flair. A hot number on our menu right now is the Beef Espetada. 450g wet-aged cubes of rump, dusted with black pepper and coarse salt, skewered between bay leaves and then flamegrilled and served with garlic butter. You’ll know what you want the moment you lay eyes on it, so check out the rest of our menu on www.rhapsodys.co.za which is aimed at your lunching and dining pleasure. Pair your Beef Espetada with a bottle of Kloovenburg Cabernet Sauvignon – A stylish wine that entices the senses with a concentrated bouquet of mulberry and dark cherry. Driving After Dark? Rhapsody’s Taxi Cab!

Take

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Rhapsody’s offers an After Dark experience filled with entertainment, cocktails and premium beverage labels. Whether you enjoy a Supper Club experience or prefer to celebrate the night away for a private booking, Rhapsody’s caters to your requirements by offering tailor-made menu offerings, excellent service and classic beverages. You have 14 Rhapsody’s Restaurants to choose from! Check out www.rhapsodys.co.za for a Rhapsody’s or Rhapsody’s Lounge near you.

Rhapsody’s

Signature

Cocktail b a C i x a The T

MAGAZINE

Follow the golden highway to your nearest Rhapsody’s!

Description:

Let us take you places – fresh blend of cranberry and pineapple juice, spiked with Giffard Banana Liqueur, Smirnoff® Triple Distilled Vodka, Malibu and Southern Comfort.

Glass: Collins

Method: Build

Ingredients:

12.5ml Smirnoff Red 12.5ml Malibu 12.5ml Southern Comfort 12.5ml Giffard Banana Liqueur Charge Cranberry Juice

Garnish: Lime wedge

Best enjoyed: After Dark

www.rhapsodys.co.za

105

r e e St

r a e Cl

ber m e ec d s i th s e r ailu Use f e Alcohol tiv s e f f esponsible R o for ... u by

yo ght to

Association

brou

December is commonly associated with summer, holidays and an abundance of festivities all leading to an increase in opportunities to socialise. It’s also often the time that people tend to throw caution to the wind and indulge themselves. From cocktails overlooking the beach to a couple of beers at the braai, alcohol consumption during the December season generally increases. While everyone deserves the opportunity to occasionally let their hair down, that doesn’t mean having to endure the often negative consequences.of overindulging.

Magazine

So when partaking in the celebrations take note of the following useful tips from the Industry Association for Responsible Alcohol Use (ARA).

Tips when drinking with friends and family:

1 2

Pace your drinking consumption, it’s not a competition.

Avoid drinking with partners who are prone to aggressive behavior.

Don’t swim when you’ve had alcohol.

106

Always eat before drinking alcohol and try to eat while drinking – choose foods that are r high in fat and carbohydrates, i.e. burge and chips.

Drinking on the beach is against the law ng and can be very dangerous, as can drinki . at the river or the dam for those who live inland

Tips when drinking in a bar or restaurant:

Avoid lifts from strangers, especially when intoxicated.

2 3

Make sure you know who pours your drink.

Don’t accept drinks from strangers.

Make sure that someone always knows where you are.

Club together with your friends to hire a car or mini-bus with a driver – rather than pay bail money for a night of fun.

any Always keep the number of a taxi comp on your cellphone and ensure that you have enough money set aside in your wallet for this, to should you know you are not in a position drive home.

Remember these tips to ensure this December is filled with only wonderful memories and no regrets. For more information please visit the ARA website at www.ara.co.za None of us ever plan to drink drive but there is always an excuse. We help you in this subtle lifestyle change that will make a big difference to your family’s safety. Our one stop cab booking line means no more time wasted ringing around before or during a night out. One call to 0860001234 and the cab is on its way at the time you want. www.homeheroes.org/driveme

Mix with the best Butlers range of liqueurs is the cocktail choice for barmen and looks dazzling behind any bar. Visit our website where youâ&#x20AC;&#x2122;ll get to find out everything that goes into making the perfect cocktail.

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www.butlerscocktails.co.za

107

Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.

r MUD o t c ire d

Designated Driver Home Hero

Ice Supplier Ice Art

Liquor Retailers Diamonds

See page 113

Juice

Magazine

Sir Juice None of us ever plan to drink drive but there is always an excuse. We help you in this subtle lifestyle change that will make a big difference to your family’s safety. • Membership provides access to most of the major designated driver companies. You can always book a lift at your desired time and we’ll never leave you waiting. • Our one stop cab booking line means no more time wasted ringing around before or during a night out. One call to 0860001234 and the cab is on its way at the time you want. • We will also arrange airport shuttles, female drivers, executive cars or chauffeur driven limousines. • Home Heroes Membership costs as little as R90.00 per month and with a R12.50/km rate is significantly cheaper than going out and back using even the cheapest taxi service. • Only 1 membership per family is required. Tel: 086 000 1234 www.homeheroes.org/driveme

Events Management Beanstalk Events

108 Beanstalk is a full service creative events company. Specializing in brand development , concept development and events logistics. Beanstalk have enjoyed being part of some amazing projects such as the official Design Indaba Party, the Nu World Beat Barn at Rocking the Daisies, Rocking the Gardens, New World Eve and creating and managing Balkanology and all its affiliate events to name but a few. Contact: Alain Ferrier Cell: 079 891 6083 Email: alain@thebeanstalk.co.za www.thebeanstalk.co.za

Glassware

Cape Importers

Cape Importers is one of the leading traders in- and suppliers of Barware, Glassware, Cutlery, Crockery and kitchen smalls directly to the South African hospitality trade. We import and distribute leading brands that suit all applications and budgets: ARCOROC, ANVIL, CONSOL , HAMILTON BEACH, FIRNA , CUISINE HOTELWARE , CONTIENTAL CHINA, FORTIS...to name a few. Real wholesale prices and great service underpin our “Customer-is-King” approach. We deliver 6 days a week across the Western Cape and within 48 hours across the country and Africa. Unit 12, Twickenham Park Marconi Road, Montaue Gardens Tel : +27 21 551 8585 Fax : +27 21 551 0808 sales@capeimporters.co.za

Diamond’s Discount Liquor is one of the leading liquor chains operating 40 stores in the Western Cape and Mpumalanga. This family business has been in existence for over 40 years.

Sir Juice is South Africa’s leading supplier of premium fruit juice to the hospitality market. We supply most of the top cocktail bars, restaurants, hotels and coffee shops in South Africa with our deliciously premium and pulpy fruit juice. Our super premium hospitality range is a short-life product designed specifically for customers who demand only the best. The hospitality range is mostly pulp based, meaning we keep the flesh of the fruit and thereby retain more of the inherent goodness of the fruit. We develop our products to taste as close to the real fruit as possible. It’s actually really easy. We find the best fruit we can and look after it as well as we can from the day we receive it to the day people all over South Africa enjoy it. Our entire fleet of vehicles is chilled and we offer our customers the well known Sir Juice service they have all become accustomed to. In 2010 Sir Juice won Best Large Supplier at the RASA(Restaurant Association of South Africa) awards. This is a true testament to the dedication of our staff to delivering the best service possible and producing only the most delicious fruit juice all year round. For more information visit us at www.sirjuice.co.za Gauteng - Main Brach Tel: +27 11 989 7700 | Fax: +27 11 989 7750 guateng@sirjuice.co.za Western Cape Tel: +27 21 469 4941 | Fax: +27 21 462 7797 westerncape@sirjuice.co.za Kwazulu-Natal Tel: +27 31 365 0462 | Fax: +27 31 304 2669 kwazulu-natal@sirjuice.co.za

labeling

Vin Libre Labeling

Our mobile labeling company - Vin Libre labeling(Pty)Ltd, gives us the freedom to go where we are needed. As our company name clearly states – Vin Libre (which means free wine), we can free up your time by bringing our business to you. We are a proud family-owned business established in 2003. In a short space of time we have expanded, due to massive demand, from 1 to 4 mobile machines. We are now proud to be able to offer you a 5-man labeling army, 4 self-adhesive labeling machines, 4 carousel cappers, 3 heat shrink tunnels, 3 bottle washers (external), semi-automatic foiling machine for MCC and printers, even semi-automated box strappers and everything is all portable! Our business is truly built on the integrity of our family values, so when calling us at Vin Libre, you will always reach one of us, either Dirkus or Denise! No quote too big or too small. We will come to you – equipment and all! Feel free to give us a call anytime, 24 hours a day - for free advice, or a quote. We are also BBBEE level4. Contact: Denise van der Mescht Tel: +27 21 851 7927 Fax: +27 21851 7483 Email: denise@vinlibre.co.za

Recently the business was sold to Corvest a Private Equity company within the Rand Merchant Bank stable. Michael Sternberg is the current Executive Chairman and is part of the management team headed up by Paul O’Linn (Managing Director), Chris Steenkamp (Operational Director) and Mike Meyer (Operations Executive). The company has always placed customer service as its priority and the corporate mantra is “Sparkling service at a Gem of a Price”. Despite the current recession, the Company has prospered due to its core belief in promoting, uplifting, training and respecting its staff complement. We strive both to serve our customers and fulfill the mission and spirit of the company. 168 Voortrekker Road, Maitland, Cape Town Tel: +27 21 511 3228 Fax: +27 21 511 9451

Dirt rd Liquor See page 112

Liberty Liquors

Liberty Liquors is proud to have been voted “KZN’s Best Liquor Store” for seven years running. Being at the forefront of innovative ideas makes us one of the most progressive liquor retailers in KwaZulu Natal. With two stores in Durban and one store in Pietermaritzburg we are conveniently placed to service all your liquor requirements. Our professional Store Managers and dedicated staff will assist you with your function or event and party planning. Delivery of goods and free loan of glasses are all part of our exemplary service to you. A convenient “call & collect” service is also available. Liberty Liquors offers wholesale prices direct to the public, wide shopping isles for ease of movement, plenty of secure parking at each store and one of the most extensive ranges of products in KZN. We are especially proud of our selection of fine wines kept in optimum conditions in our wine cellar at our Sandile Thusi (Argyle) Rd store in Durban. Furthermore, if there is a product you can’t find in our store we will be happy to order it for you. We guarantee that we will at all times endeavour to make you, our customer, feel welcome in our stores. So why not give us a call, or send an email when you are contemplating your next liquor purchase. 140 Sandile Thusi (Argyle) Road, Durban, 4000 Tel: +27 31 3039857 Fax: +27 31 303 9864 Email: clydebv@libertyliquors.co.za

Behind every great mixologist, there is Kreate Brands.

Kreate Brands imports, markets and distributes various premium mixology brands. With full national distribution and value added services ranging from cocktail consultancy, mixology training, mobile bar activations, high quality recipes and POS merchandising your venue will truly be at the forefront of mixology trends in South Africa. info@kreate.co.za | www.kreate.co.za

Kreate Brands Advert.indd 1

2011/11/29 10:57 AM

Complete Bar Solutions with Barcode

Barcode is a company dedicated to the progression of the bar industry. Whether through superior drinks and service delivery at our events, world class training and consultancy from our team of award-winning experts, or cutting edge bar design and fabrication. Our highly experienced team including combined 5 x South African National Cocktail Champions Ryan Duvenage and Tim Townsend provide unrivalled industry expertise and knowledge to create world class training and consultancy solutions that help you develop your bar or brand to its full potential. • • • • • •

Signature cocktail or complete beverage program development Staff training solutions Bar management systems Concept Development, bar layout and design Brand Consultancy – Signature serve development, On-Trade training solutions, Off-Trade activations Complete Event Bar Services Introductory offer Book your venue’s team for a training and bar consultancy package with the Barcode Bar Academy before 1 February 2012 and train one bartender FREE for every five signed up!

We are guided by the philosophy that every event and every client is different and a bespoke approach is needed to deliver a quality service every time.

Visit www.barcode-academy.com for more info Quote promotional code MUDL when booking Terms and Conditions apply

Barcode Bespoke Bar Services Durban | Johannesburg | Cape Town 0861 BARMOBILE info@barcodemobile.co.za | www.mobilebars.co.za | www.drinkmovement.com

Training and Consulting

Event Bar Services

Bar Design & Fabrication

y r o t c dire L MUD Liquor Looney’s

Whisky.co.za

Mobile Bar company

BarCode See Page 109

Pure Bar Studio SPECIALIST E-TAILER www.whisky.co.za

Distributors to Restaurant’s, Pub’s, Clubs, Hotel’s, Conference centre’s & Corporate companies for over 15 years. We also cater for private functions (Birthdays, Weddings, Corporate events, Team building etc.) Glasses & Ice available. Corporate gifts & hampers available in store or made to order.

Magazine

Midrand Shop 24, Value Faire centre, Old Pretoria Main Road, Midrand Tel: +27 11 805-3478 Fax: +27 11 315-3712 Email: orders@looneys.co.za Hartbeespoort Shop 2, Dreiers centre, Ou Wapad road, Ifafi Tel: +27 12 259 0791 Fax: +27 12 259 1461

Steven Rom

Subscribe to our official blog Words on Whisky or WoW (www.wordsonwhisky.wordpress.com) for unflinching commentary on all things whisky. You can find us at www.whisky.co.za or alternatively on either Facebook (www. facebook.com/WHISKYdotcoza) or Twitter (WHISKYdotcoza). P.O. Box 12766, Mill Street, Gardens, 8010 info@whisky.co.za

Pure Bar Studios offers a captivating combination of professionalism and fun to any occasion with customised bars, tailor-made blends and the confidence and know-how of years in the industry. Concurrently, we run a training academy, educating bartenders in the art of mixology, facilitated by South Africa’s five time Flair Bartending Champion. So whether you hire our Pure Tenders for your designer event or enrol your own staff into one of our professional courses, you can be sure that you’ll get exactly what you ordered. Telephone: 021 552 8042 Email: travis@purebarstudios.co.za www.purebarstudios.co.za

Shaker

Liquor Wholesaler Norman Goodfellows

Cape Town’s leading purveyor of fine wines, beers spirits and liqueurs with three branches conveniently located in Sea Point, Three Anchor Bay and Kloof Street. Steven Rom offers an extensive party service and is capable of supplying functions from 6 to 1,000 people. Deliveries throughout Cape Town.

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WHISKYdotcoza is a specialist whisky e-tailer, where you can conveniently shop for a wide range of premium whiskies and have them delivered to your door. We’re committed to giving whisky lovers relevant, expert information about whisky as and when they need it most, whilst they’re shopping, and we’re always focused on providing the best possible prices both on product and delivery. We hope to make your whisky shopping or browsing a compelling experience.

Seapoint Tel: +27 21 439 6043 Three Anchor Bay Tel: +27 21 439 1112 Kloof Street Tel: +27 21 424-8476

Ultra

With 24 super-stores located throughout South Africa, Ultra Liquors is a leader in discount liquor retailing. By maximizing our buying power and driving costs down, we are able to offer significant discounts across the liquor and beverage categories. In fact, in a national retail survey, Ultra Liquors has been measured as the cheapest liquor retailer across a basket of over 200 items. 2nd floor Parkview Centre, 54 Tyrone Avenue, Parkview, Johannesburg. PO Box 72008, Parkview, 2122 Tel: +27 11 486 1736 Fax: +27 11 486 1765 Email: headoffice@ultraliquors.co.za

Norman Goodfellows Liquor Stores are stockists of a wide selection of wines, malts and beers from South Africa as well as abroad: Specialising in rare and premium whiskies, vodkas and wines. There is large selection of wine accessories and glassware. Norman Goodfellows offers an extensive party service and logistics capability of supplying for functions from 6 people to 6000 people. Deliveries throughout Johannesburg. 192 Oxford road, Illovo Tel: +27 11 788 4814 Fax: 086 628 8029 Hyde Park Shopping Centre, Level 2 Tel: +27 11 325 6462 / 5217 Fax: 086 624 4434 Melrose Arch, Woolworths Food Level Tel: +27 (0)11 684 2756 / 7 Fax: 086 582 3273 Email: service@ngf.co.za www.ngf.co.za

R&H See page 113

Shaker was established in 2001 and has been training in South Africa since 2006. We run courses every month in Johannesburg and Cape Town as well as providing specialist bar training for a number colleges and hotel schools. Shaker have just opened their brand new, bigger and better BarSchool in Bree Street, Cape Town and a fabulous new BarSchool in Randburg, Johannesburg. Tel:+27 21 422 1574 Fax: +27 86 694 2828 Cell: +27 82 044 7204 www.shaker.co.za www.shakerevents.co.za

Restaurant La Playa

A trendy Greek family-owned café, oozing swish touches. The décor inside is slick and sexy, offering curvy wood panelling and Mondrian style wall-patterning in shades of green, white and grey. The balcony boasts palm-fronted sea views and stripy couches An extensive selection of dishes, including burgers, steaks, grills, sandwiches, seafood, pastas, pancakes and a moreish selection of cakes. With everything on the menu available by the glass. They also boast a wide range of cocktails. Tel: +27 21 418 2800 Email: info@la-playa.co.za www.la-playa.co.za

The Bartenders Workshop has for the last twelve years provided top quality training and mobile bar services to our clients. A genuine passion for our business means that we strive to always provide top quality service. The launch of the Beyond Bar range means our clients have access to a range of top quality mobile bars with a sleek modern look and feel. Our event-bartenders go through continuous training sessions to ensure that out drink service delivery is always of the highest standard. The Bartenders Workshop has become the dominant force in mobile bartending services in South Africa. · Offices in Johannesburg, Cape Town, Durban and Port Elizabeth · Trained over 9000 bartenders, waitrons and managers · Printed three different cocktail books in South Africa · Manage bars at South Africa’s largest events · Judge and run national and international bartending competitions · Handle over 500 events per year These are just some of our achievements. For your next function or event make sure that you are using the best and oldest in the business, We promise the best service at a competitive price.

Whether you’re looking for Support Service, Event Management or just more info, contact us on:

0861POURERS or go to

www.bartenderworkshop.co.za

MAGAZINE

Leaders in mobile bar services and bartender training

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y r o t c dire L MUD Seven on Kellner

This little slice of heaven wrapped in tranquillity boasts eclectic décor and whimsical collection of décor that inspires a quirky ambiance dressed in a warm and elegant surrounds. Enjoy fine dining experience and tantalising flavours complimented by generous portions at Seven on Kellner Restaurant in Bloemfontein. Westdene, Bloemfontein, Free State Tel: +27 51 447 7928 Email: 7onkellner@telkomsa.net

Sound & Lighting

Venue Landscaping

Kilowatt Sound & Lighting

Red Daffodil

KILOWATT AV is a full service technical support company that facilitates clients in turning their inspirational ideas into world class events. Kilowatt AV is a company synonymous with words like excellence, passion, innovation and Inspiration. Since inception, our team of dynamic staff have rapidly built a solid reputation for superior service and unmistakable quality of event delivery. Our technical support is tailor made for each client, from an extensive inventory of top quality equipment, providing the right gear for the specific needs of your event. Cell: 0861 000 363 Email: info@kilowatt.co.za www.kilowatt.co.za

installation & maintenance of all AsDesign, enthusiastic gardeners with a keen eye for manner of landscaped environments. design & detail we aim to offer our clients not Let Red Daffodil help to bring a touch of just but also hassle-free greenato beautiful your outdoor or installation, indoor areas. maintenance ofnottheir Our clients value only ourgreen spaces. With years of experience & eye in for detail experience bothin producing indoor & outdoor installations a beautiful design but also, as plants are all about growth, commitment and links to a our huge range of suppliers we offer to maintenance. a wide range of styles & options to suit your Cape Town: project. Chris Maddams 084 604 2340

Chris Maddams 021 671 7401 chris@reddaffodil.co.za Red Daffodil cell: 084Johannesburg: 604 2340 Luke Maddams tel/fax: 021 671 082 887 52437401 011 431 0099 www.reddaffodil.co.za luke@reddaffodil.co.za For more info please view our website: www.reddaffodil.co.za

For directory enquiries email info@mudlmag.com or call Grant McDonald on +27 21 447 6008

g you a ! Wishin season e v i t s e happy f

MAGAZINE 113

R&H offers a wide range of alcoholic and non-alcoholic beverages to satisfy every thirst! 0861 DRINKS

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N Magazine

03 Cognac

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Cognac... All you’ve ever wanted to know, and all you didn’t know you wanted to know. ... You know?

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MAGAZINE 115

taste of Sicilian mandarins and co gnac. h the rich r party wit u o y s s e or in a cocktail. r p s Im the rock Straight, on

Drink Mandarine NapolĂŠon responsibly. www.drinkaware.co.uk

12313070 Mandarine NapoleĚ on Adv. Drinks Int.indd 1

Not for Sale to Persons Under the Age of 18. Drink Responsibly

18-11-2009 09:36

t a h e h t

back is Difford

Magazine

By Simon

Mandarine Napoléon is claimed to have been created in 1892 by AntoineFrançois de Fourcroy, a chemist and son of a pharmacist who served as member of Emperor Napoléon’s State Council. He was bestowed with the noble rank of Count to the French Empire and Commander in the Legion of Honour.

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Mandarine Napoléon is one of the great classic liqueurs but for most, its complex elaboration process and history remains a mystery. We travelled to Belgium to learn all – all that is except the full list of botanicals in the secret recipe.

Antoine had frequent meetings with Emperor Napoléon and used to make notes about these meetings in his private diary. One such entry pertains to the recipe of Mandarine Napoléon liqueur, which it is believed Antoine created especially for the Emperor based on aged cognacs and mandarin oranges. Mandarins, often known as tangerines, had been introduced into Europe from China in the 18th century and grew particularly well in Corsica, Bonaparte’s birthplace. At the time, they were considered exotic with special health properties. During the late 19th century, a Belgian chemist interested in the work of Fourcroy discovered the ingredients to Napoléon’s liqueur in Fourcroy’s diary. This same chemist, Louis Schmidt had a small distillery in Brussels and in 1892 decided to create

a liqueur based on the recipe. Production was continued by members of Mr Schmidt’s family until shortly after the Second World War, when they had to close their distillery. Members of the Fourcroy Company, which had coincidentally been in the wine and spirit trade since 1862 took over production of the liqueur. Thus, Mandarine Napoléon was once again connected with the Fourcroy’s. In 1998, the Fourcroy family engaged Distillerie de Biercée to distil Mandarine Napoléon’s spirit base. Established in 1946, Distillerie de Biercée is not far from Mandarine Napoléon’s original Belgian home, close to the French border. The distillery was created right after the war to turn local fruits into brandy – originally using a still made from a converted torpedo tube from a German submarine. Today Distillerie de Biercée is Belgium’s only specialist fruit brandy distiller, boasting a state of the art distillery with four Arnold Holstein pot stills which are housed in what I am reliably informed is Belgium’s second biggest barn. Formally part of a farm connected to an Abbey which was destroyed at the time

Mandarine Napoléon’s distinctive flavour comes from Sicilian oranges - what we Brits sometimes refer to as tangerines.

of the French revolution, this structure is almost as impressive as the beautifully laid out distillery it houses. The worldwide recession took its toll on Fourcroy’s business and in September 2009 the Dutch liqueur producer, De Kuyper brought Mandarine Napoléon from Fourcroy. However, Distillerie de Biercée continues to distil the Mandarine orange peel and botanicals used to make Mandarine Napoléon’s all-important orange and botanical base. This is then sent to De Kuyper’s production facility for blending and bottling. Famous for its genever and liqueurs, the Dutch firm of De Kuyper was established in 1695 when newly wed Petrus de Kuyper founded the firm in Horst in Limburg, in the south of the Netherlands.!Originally De Kuyper was a manufacturer of ‘kuipen’ - wooden barrels used for transporting genever and beer. The direct translation of De Kuyper refers to this trade in the same way Cooper does in English.

In 1729 Jan de Kuyper, third son of Petrus, and!his wife Anne Custers moved to Rotterdam and became shopkeepers. There are no records to indicate whether this shop was a liquor store but in 1752 Jan de Kuyper took over a distillery in the genever-manufacturing centre of the time, Schiedam, just outside Rotterdam. They then sold it again only two years later. However, the family were destined to be distillers and in 1769 two of Jan’s sons, Johannes and Pieter de Kuyper, who up to this point had been individually trading brandy, joined forces setting up a partnership to buy an existing distillery in Rotterdam. It was from this base that De Kuyper rapidly expanded and today’s De Kuyper family are the 10th generation to run the business.

PRODUCTION Mandarine Napoléon’s distinctive flavour comes from Sicilian oranges - what we Brits sometimes refer to as tangerines. Production starts with two separate macerations, one with chopped fresh mandarin oranges and the other with dried

mandarin orange skins. The macerations are prepared in two of Distillerie de Biercée many specially designed stainless steel vats charged with neutral alcohol diluted back to 50% alcohol by volume (abv) with purified water. To each of these macerations a secret combination of twenty other botanicals, known to include green tea, nutmeg, cinnamon, clove, coriander and cumin, is added prior to distillation. Both macerations are combined to charge the still. The four 1,000 litre Arnold Holstein stills at Distillerie de Biercée are specifically designed for the distillation of fruit brandies and have 65 meters of honeycomb copper contained in the top one meter of the rectification column which sits above each pot. At the end of distillation, the distillate leaves the still at 80% abv. This highly complex and concentrated essence is then shipped to De Kuyper in Holland where it is blended with cognac and sugar. Absolutely no industrial flavourings are used and the liqueurs distinctive hue comes only via natural!colouring – from saffron and caramel.

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Napoleon

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How

. . . a e k a to M

How to make a Mojito muddled by Roxy Louw and Oakley

Magazine

the perfect mix

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01.

02.

03.

04.

05.

06.

07.

08.

09.

... Mojito brought to you by ...

You will need: • Oakley Sunglasses

• Fresh mint

• Muddle Stick

• Giffard Mojito Mint Syrup

• Bar Spoon

• Havana Club Blanco Rum

• Granity Glass

• Crushed ice

• Fresh limes

• Schweppes soda water

02. Add 6 to 10 fresh mint leaves to glass. 03. Pour 25ml Giffard Mojito Mint Syrup into glass. 04. MUDL MUDL MUDL! 05. Pour 50ml Havana Club Blanco Rum. 06. Fill glass with crushed ice. 07. Churn all ingredients with bar spoon.

MAGAZINE

Roxy Louw sponsored by Oakley. Photograph David Lazarus. Make-Up Marietjie Hurter. Venue Cafe Caprice, Camps Bay.

01. Put 4 to 5 lime wedges in a glass.

08. Splash with Schweppes Soda Water. 09. Cheers to the authentic Cuban Mojito!

119

2 lucky readers will win either the latest Women’s Oakley’s frames “Pampered” or the latest Men’s Oakley’s frames “Plaintiff” Just tell us who the Oakley brand ambassador is muddling the classic Havana Club mojito on page 118. SMS Oakley and the answer followed by your name to 45507! Terms and Conditions: SMS charged at R2. Free and bundle SMSs do not apply. Winner will be drawn from SMS entries submitted on or before 29th Feb 2012. Employees of MUDL Magazine and its associated companies, as well as their family members, may not enter. You must be over the age of 18 to enter. The prize is not transferable or redeemable for cash. This competition is open only to residents of South Africa.

Café Caprice, since its inception nearly 10 years ago, has truly become a lifestyle bar that is loved by local and international visitors, movie stars, models and celebrity sportsmen. Situated on the golden Camps Bay strip and home to one of the world’s most breath-taking settings, Caprice is perfectly positioned to see and be seen. Whether it’s after work or a day on the beach, Café Caprice is the perfect place to relax and unwind. Open 7 days a week, this easy dining restaurant café and cocktail bar has become known as the “jewel in Cape Town’s entertainment crown” and a place where great food and decadent cocktails are served. A must-visit for all, Café Caprice is definitely on the list of things to do when in Cape Town, right next to Table Mountain and Robben Island!

Plaintiff

Pampered

To book a table now, email info@cafécaprice.co.za or call 021 438 8315.

t n a W

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Moj By Seth

Rotherham

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ou b t to y

I would venture that prior to 2002, the Mojito cocktail was ordered in far lower numbers than it is today. The spike in numbers which it has almost certainly enjoyed since then is probably comparable to the jump in numbers achieved by certain mobile phone manufacturers. So what does this humble cocktail have in common with a Nokia phone, or even a BMW Z3? Quite simply, movies and the power of product placement. Movies and the products which the stars use leave an indelible impression on viewers and faithful fans. Few movie-goers will not be able to tell you the colour of the bikini which Halle Berry sported in the mesmerizing scene in Die Another Day. She emerges from a turquoise sea looking quite magnificent and proceeds up the Cuban beach only to happen into Pierce Brosnan and a ‘chance’ drink. Much like the effect that Sex in the City had on Cosmopolitan sales around the world, the ensuing dialogue probably did more for the Mojito than the many hours Ernest Hemmingway spent consuming pints of this exquisite cocktail. I couldn’t resist the reference to literature. You will surely remember from an earlier missive how my education was centred on great learnings from literature. It should come as no surprise to you, faithful reader, to know that I am a stickler for detail and fastidious about spelling, grammar, and pronunciation. (Note, please, that it’s pronunciation and not ‘pronounciation’, an easy mistake to make but amazingly annoying). Which is another reason why the Mojito has always fascinated me. Why oh why can people not pronounce it correctly. A dead giveaway to a lack of worldliness is ‘Mo-gee-to’ or even ‘Mo-hee-toe’. I appreciate that some early exposure to Afrikaans probably helped our cause, but if Brosnan can nail it, surely everyone should? I’ve clearly digressed, but now that it’s off my chest, just what goes into this Cuban favourite? Here is my recipe, with the essential order: I prefer a tall glass for the Mojito and the first step is to create a paste. Start by putting two sprigs of mind into the glass and lightly crush them to release the flavours (gently – more finesse than aggression). Then add a couple of teaspoons of sugar and the juice of half a

lime. The paste should now be kicking in beautifully, so add lots of ice to the glass and brace yourself for the moment of truth. After a quick stir add the shot (or shots) of rum and top up with soda water. To finish it all off, take the last sprig of mint and roughly rip the leaves off, use them as a garnish with a slice of lime to top it off, sit back, think of Halle Berry in that (orange) bikini and enjoy.

To listen to Seth online visit

www.2oceansvibe.com

And when you do that, think back to this article and send up a silent prayer of thanks to daddy cool that the marketing machine, in this instance at least, was used for good instead of evil. For where would the Mojito be today without the all-powerful (sometimes shameless) act of product placement? A final word on cocktails, and parties in general, from my great friend Oscar Wilde. “Hear no evil, speak no evil, and you won’t be invited to cocktail parties.”

Seth Rotherham

be Mojito rful e h t would -powe Where hout the all ) act of wit less today mes shame ent? ti (some duct placem pro

, e n i l de i s a y is k da i r l o o w h e th live

www.no3gin.com

Enjoy responsibly

WORLD’S FINEST TASTING GIN

THE KEY TO A TASTE OF TRADITION

It takes just 3 steps to create the classic Dry Martini: 3 drops of dry vermouth, a good measure of No. 3 London Dry Gin and a twist of fresh lemon.

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Not for Sale to Persons Uner the Age of 18. Enjoy Responsibly