MUDL Magazine - Issue 4

Qtr 2 2012 Regular Price R39.95 (VAT incl) Special Offer R20.00 (VAT incl) ISSN 2224-9109

50 Gin Cocktail

Recipes Spirit Spotlight: Tanqueray

...a Martini Shaken and Stirred

Peter Dorelli In Question

When to Flair & how to use it Tom Dyer

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9 772224 910007

How to make

Gqudu’s Ekasi Style Bar

A meal in your Cocktail Glass Gaz Regan

The History of Gin

Prohibition and

Moonshine racing

04 QTR 2 2012

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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R n i G E TH

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MAGAZINE

COVER

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Model Natalie Halford Photograph David Lazarus Venue Osetra, Cape Town

32 Ekasi Style Bar: Gqudu’s Lounge

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See the best of what Gugulethu has to offer at Gqudu’s Lounge.

38 Peter Dorelli in Question Try the recipe of the drink he named after his daughter and find out about his checkered past.

48 Moonshine and Stock Car Racing See how the illegal delivery of moonshine developed into a race with a fan base of 75 million people.

50 History of Gin Edwin Atkinson Gin: The good the bad and the frightening.

52 Spirit Spotlight: Tanqueray Gin Tanqueray gets a close up view, everything you need to know about this premium product.

67 Gin Cocktail Recipe Guide 50 delicious gin cocktail recipes for you to make and try.

86 A Meal In Your Cocktail Glass Gaz Regan The strange direction cocktails are taking - “Ham Cheese and Tomato Toasted Sandwich Martini” anyone?

103 When To Flair And How To Use It Tom Dyer Tom Dyer helps clarify the argument of when it is appropriate to flair

134 How to make a Martini: Shaken not Stirred...

Do you agree with 007?

A step-by-step guide of two martini’s, one shaken, one stirred.

Gin tails Cock 67

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R n i G E TH What’s been happening?

11 Liquid Lifestyles: brandhouse World Class Regional finals, Western Cape

25 Liquid Lifestyles: Hennessy Remixed, Solly’s Tavern, Cape Town

26 Liquid Lifestyles: Smirnoff, Simply Asia 27 Liquid Lifestyle: Miller Genuine Draft, Alba Lounge 96 World Class Programme: Halo Event, Buena Vista Social Café

In the know 30 Event vs. Consumption Shai Evian 36 The Intricacies of Gin

109 Durban Flair Society 138 Red Bull Beat Battle

Products

Magazine

Etienne Schlechter

28 Plugged, Played, Purchased: Wired Winter Wares 40 G’Vine: Gin Conoisseurs Ryan Duvenage 42 Oude Molen: Passion and Patience in the

44 Anything Goes Shaun Duvet 98 Nielsen Report: Gin Market 110 The Evolution of SA Flair Travis Kuhn 114 Molecular Mixology: Tony Conigliaro 118 10 Guidelines for Alcohol Brands

Elgin Valley Jon Minster

46 Botanicals, Gins Key: No.3 London Dry Gin 60 SA Gin Availability 75 Product Glossary 80 Bombay Sapphire 84 What a Legend - Gordon’s Gin 88 Play it again Sam: Look and Listen 105 Available Apps: Drinkify 116 Birth of a Brand: The Kraken 122 Car Review: BMW M6 Convertible Richard Webb 132 Fee Brothers

on Facebook Social+ One

120 Understanding Foetal Alcohol Syndrome ARA

People to know

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59 Barrie Wilson in Question 90 Patrick Mariuz in Question 92 Saffas Abroad: Sean Ware 106 Alex Farnell in Question 136 A Week in the Life: Patrick Leslie 140 Ginning and Sinning @UnderTheTableCT

Places to go 34 International Bar Review: Night Jar, London

82 What’s Stirring in

How to 63 Cocktail Making Methods 64 Cocktail Garnishes 65 Cocktail Equipment 108 Shaker Flair Studio

Stellenbosch: Osetra

94 Orphanage

MUDL info 08 Letter from the Editor 12 Social Media 14 MUDL Subscriptions 15 You Know You Want It 16 Industry News: South Africa 20 Industry News: International 121 Mudl Gives Back 124 MUDL Directory 130 MUDL Next Issue

ISSUE 04 2012

Life is simply too glorious not to experience the odd delights of HENDRICK’S GIN, featuring curious yet marvelous infusions of cucumber and rose petal.

Curious? Feel the need to know more? www.facebook.com/curiousareyou http://twitter.com/#!/ginuinefacts

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

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Members of the cocktail industry, dressed to the nines, gathered at Orphanage in Cape Town for the Western Cape Regional Finals of the brandhouse World Class Competition.

Cookie, Chaz and Brent battled it out for the title of best bartender in the region, whipping up a number of imaginative and delicious concoctions. After a masterful display from each participant the three judges (Dax Villanueva, Chantelle Horn and Anil Sabharwal) deliberated for some time to select a winner. In the end it was Brent who took the spoils.

Dax Villanueva, Chantelle Horn and Anil Sabharwal

MAGAZINE

Marvin Murphy, Ernie van Wyk and Eric Price

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Leigh Kuhn, Travis Kuhn, Dorian Rothwell and Mike Rich

Brent Perremore

Gareth Wainwright

Marson (Cookie) Strydom, Charles (Chaz) Malan and Brent Perremore

Marson (Cookie) Strydom

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

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Subscribe and WIN! Hugh Lloyd

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Hein Wittstock See page 14 to subscribe and you could win a bottle of Tanqueray.

oods g e h t g in t t e G s Winner

Oakley’s “Plaintif” Van Fletcher

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Saw the new @mudlmag in PnP liquors today. Looking good!

Anything Goes @anythinggoes_ct @mudlmag @BisquitCognacSA @anythinggoes_ct @HennessySA @cognac_expert @No3Gin @pinkdrinkplease @GreyGoose big up guys! Big things ahead! ;)

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MAGAZINE

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1 My 2012

@MUDLmag am enjoying a good read! Fantastic recipes too- will try a few this week. It is the weather for Cognac

15 Alex Farnell @Alex_Farnell 16 Apr 2012

#worldclass blended Whisky training at Luna Rossa @mudlmag @johnniewalker

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One for the cocktail nerds out there...Cracking article on the Martinez http://ow.ly/9wSte @mudlmag @Alex_Farnell

you can win. page 15 to see what to Go ? ue iss xt ne re e he Want to see your fac

Campari Calendar Barend Heiberg

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Mandarine Mixology Kit Reserve Brands Hamper Alan Marwick Anja Cook

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reality. can become a m ea dr is th Well, get: incl. VAT, you For just R140 ed price, at a discount es su is y rl …).

Four quarte (we are givers ality for less qu u yo ng vi gi . ly to your door Delivery direct erything w down on ev The latest lo ade. aking in the tr moving and sh first re among our u’ yo If l! al t ition And that’s no t a Special Ed ge l il w u yo s ant it).

50 subscriber e know you w le Flex Fit Cap (w will win a bott y subscribers ck lu 5 PLUS of Tanqueray.

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MIXOLOGYRELEASED

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Tanquera

16 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. For 4 issues only.

MIXOLOGYRELEASED

w o n ! k t i u ou want Yo

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y

Strike a Pose Post a photo of you and your friends out and about with MUDL, preferably with cocktail in hand, The pic that appeals to us the most will be published in the next issue of MUDL 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 31st August 2012 to stand a chance.

Terms and Conditions:

• T he judges’ decision is final and no correspondence will be entered into.

• 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 Night for 2 at Ambassador Hotel, Bantry Bay, Cape Town 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 Ambassador Hotel, Bantry Bay, Cape Town.

Please note that the prize covers room only.

Send your ideas to: info@mudlmag.com Terms and Conditions:

• • • • •

Entries close on 31st August 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.

WIN a Reserve Brands Hamper Want to win this amazing hamper?

Follow MUDL Magazine (@mudlmag) on Twitter and tweet the hashtag #ReserveBrandsMUDL4, the best tweet wins.

Terms and Conditions: • • • •

The judges’ decision is final and no correspondence will be entered into.

The prize is not transferable or redeemable for cash.

All entrants must be over the age of 18.

The prize constitutes 1 bottle of Ciroc Vodka, 1 bottle of Don Julio Reposado Tequila and 1 bottle of Tanqueray No. Ten Gin.

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Magazine

s w e n y r t s u Ind rica f A h t u o S

140 BBDO Wins APEX Grand Prix for work on Hunters Cape-based 140 BBDO took the top honours at the APEX awards held in Johannesburg in May, winning both a Gold Apex and the Grand Prix for its work with cider brand, Hunters. The coveted Grand Prix is awarded for entries demonstrating performance excellence by contributing a measurable return on investment. This win comes shortly after walking away as the top performer at the recent Creative Circle Ad of the Year awards in March this year. The annual Apex Awards recognises those communications campaigns that effectively contribute to the clients’ profitability and bottom line.

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Eric D’Oliveira, Managing Director of 140 BBDO says, “This award is significant to us as it shows that with great creativity comes

Thunder Takes Gold Thunder Toffee Vodka has done it again, fending off some 116 other entrants to pick up the Vodka masters gold medal for the second year in a row.

One hundred and sixteen flavoured vodka’s were blind tasted by the industry’s most esteemed vodka professionals and, in the words of one judge, ‘’it was a complete no brainer that Thunder was by far the most delicious flavoured vodka in the competition, great vodka and stunning natural toffee syrup, a fantastic

combination, well done Thunder’’.

Thunder Toffee Vodka is all about style and simplicity of taste. It is the only Toffee Vodka on the market free from additives and preservatives, and is made from triple distilled premium vodka and completely natural toffee syrup, ABV 29.9%. Originating from the slopes of the French ski resort of Val D’isere, Thunder is best served as a cold shot, over ice or in a cocktail.

accountability for the returns generated from the campaigns we develop.”

Executive Creative Director, Ivan Johnston says, “Winning in the creative stakes earlier this year, and now at effectiveness is proof that we have the balance right, and aligns with our ethos that campaigns should be as strategic as they are creative.”

“Brand Equity scores also ramped up to record levels and the brand now occupies 2nd biggest cider brand globally. It dominates the South African cider market and with innovation lined-up, we are confident that we’ll continue the success story”, says Matt Riley, Head of Planning at 140 BBDO.

MAGAZINE Glenrothes 1995 and 1998 Vintages Available in SA Berry Bros. & Rudd Spirits in conjunction with Kreate Brands is delighted to announce the release of the latest Vintages from award-winning Speyside distillery, The Glenrothes.

Initially launched at Whisky Live Tokyo in February of this year, The Glenrothes 1995 and 1998 Vintages are now being rolled out internationally and are now available here in South Africa.

lends the 1995 Vintage the characteristic balance and complexity associated with The Glenrothes.

The 1998 Vintage is the next vintage to follow, and was the first to have been expressly laid down at origin to be bottled as Glenrothes on maturity, and as such, has a greater availability of stock than any of the previous bottlings.

The Glenrothes 1995 Vintage is the first specifically laid in casks with the intention of, upon reaching maturity, being bottled as The Glenrothes. Some 30% of the whisky has matured in first-fill American Sherry oak casks, while rich spices and dried fruits are derived from first-fill Spanish Sherry oak. Finally, the use of refill casks

INTRODUCING RED HEART GOLD CARIBBEAN SPICED RUM Red Heart Rum has introduced a spirited new addition to their range. Smooth, sociable and uncompromisingly spicy, Red Heart Gold Caribbean Spiced Rum is made from a unique blend of premium old rums imported from Barbados, Guyana, Jamaica and Trinidad, adding a bold new twist on traditional Red Heart Rum with a sweeter, smoother finish.

Red Heart Gold’s lively new taste will convert new consumers to the rum category, while staying true to its authentic brand heart. In particular, Red Heart Gold will appeal to vibrant and sociable 18 to 34 year-olds who are looking

to try something a little more daring.

The launch of new Red Heart Gold Caribbean Spiced is being supported by a bold through-the-line campaign: advertising on television and radio, a dynamic PR campaign as well as tastings and promotions in the off-trade.

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Enjoy Red Heart Gold Caribbean Spiced Rum on its own, or with a mixer of your choice: Coke, Sprite, Appletiser or clear fruit juices, particularly apple juice.

Red Heart Gold Caribbean Spiced Rum retails nationally at approximately R99 per bottle.

Fee Brothers Has Arrived Bitters as a category has played a major role in forging the heritage of mixology, and recent innovations have seen it, shape.

Fee Brothers in association with Kreate Brands will be launching the range of Fee Brother Bitters in South Africa over winter 2012. The full range of bitters (12 expressions) is expected to arrive, with the traditional and orange being the core focus of the brand.

Fee Brothers is a 4 generation old company and are specialists in the development and supply of flavour agents for the bar industry from syrups to bitters and many more. Beyond the traditional lines of Old Fashion and Orange unique flavours such as celery, rhubarb, white peach and black walnut will also be part of the offering to hopefully stimulate the creative minds of all mixologists out there.

MAGAZINE

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New y r ust d n I ica r f A h Sout

Savanna Dry Launches ½ litre bottle A bigger, bolder ½ litre Savanna Dry. It is 51% bigger than the original bottle and still offers the same crisp, premium cider.

introduction of this new half litre ½ Savanna Dry bottle is one such innovation,” says Liezl Dippenaar, Marketing Manager, Savanna SA.

Innovation is important for Savanna. “We strive to continue setting trends and offering alternatives for our consumers. The

The new ½ litre Savanna Dry is now available nationwide in cases of 12.

Mainstay launches new ready to drink cocktail “Mainstay … on the Beach” Mainstay has added a new variant to their ready to drink cocktail range, Mainstay … on the Beach, which was released nationwide in June 2012. The new variant, commonly known as ‘Sex on the Beach’, is made from Mainstay Premium Original combined with real orange, peach and cranberry pulp, making a refreshing ready mixed cocktail.

Mainstay pioneered the RTD cocktail category in SA in October 2010 by

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launching the Mainstay Classic Cocktail range which includes three of the most popular cocktails variants: Strawberry Daiquiri, Pina Colada and Mojito available in a 3 litre pack.

The cocktail range did exceptionally well in its first year in the market, achieving higher than expected volume growth. In spite of a number of compeitors entering the fray, Mainstay continues to enjoy majority share of the RTD cocktail market and remains the only legitimate cocktail premix as it contains more than two ingredients.

Mainstay Premium Original, the base ingredient to all Mainstay cocktails, has been scooping international awards recently, having won Best Vodka at the International Wine & Spirit Competition (IWSC), as well as Silver in the Vodka Category at the New York Spirits Competition.

DRINK - keep it liquid There is a new player in town when it comes to the distribution of all things liquid. DRINK will be focusing on all channels of redistribution of alcoholic and non-alcoholic beverages to the HoReCa industry. Launching in Cape Town first, they are expecting to expand their operation to other parts of the country in the near future.

Another platform that DRINK will soon

be making available to the public is an online one-stop shop where consumers can order their beverages for delivery to their doorstep. Thedrinkshop.co.za is currently under development but will be up and running before the summer season, so watch this space!

For any more information please contact Ryan on 0829268264 or mail him on orders@thedrinkshop.co.za.

MAGAZINE KGB Vodka Look out for KGB Vodka, set for initial release in the South African market before continuing to spread into Africa.

Komitet Gosudarstvennoy Bezopasnosti (try saying that in your Russian accent) is the real Russian title from which the acronym KGB is derived, which simply means “Committee for State Security”.

KGB is synonymous with “Mother Russia”, a nation considered by many to be built on vodka. Thankfully for the rest of us, the warmth of Russia’s national spirit has spread worldwide, and KGB brings it to you in the following different expressions:

• KGB Classic • KGB Citron • KGB Cassis • KGB Vanille • KGB Caramel • KGB Choc Mint

KGB is made with choice ingredients and is triple distilled, making it smooth to taste with a long lasting finish. Special mention to the packaging – look for the beautifully slick aluminium canisters, fully recyclable, accident proof and faster chilling than glass. So keep your eyes open for the proverbial postman as KGB is on its way.

The Tahona Society in SA The Tahona Society is a global network that celebrates the ancient art of tequila production – the Tahona. It introduces key players to the tequila category inviting them into the global bartending community in order to share knowledge about tequila.

The Tahona Society held a seminar in South Africa recently. Day one comprised of learning about fundamentals of tequila from the discovery of the plant and the soil it’s grown in, to production and

bottling. There was a blind tasting where everyone learnt how the temperature and production of tequila affects the overall outcome, followed by a spot test. Day 2 was all about the cocktails, as the contestants held nothing back, trying to outshine each other with new techniques and funky garnishes.

Assaf Yechiel from Orphanage eventually took first prize with his “Thyme for a Treat” cocktail and will travel to Mexico in a week to compete against some of the best bartenders in the world.

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Jack Daniel’s new Tennessee Honey launches in South Africa Introducing Jack Daniel’s Tennessee Honey, an infusion of a proprietary honey and Jack Daniel’s Tennessee whiskey.

Launched into the United States in 2011, Tennessee Honey quickly became an overnight sensation and is currently the bestselling new spirit in the USA. Bottled at 35% ABV for ultimate smoothness this versatile whiskey liqueur is best served chilled – either on the rocks, as a shot, or in a number of cocktails crafted in the Big Apple to Miami Beach.

Commenting on the decision to bring the newest member of the Jack family to South Africa, Brown-Forman Marketing Manager (South Africa) Dino D’Araujo says, “The research conducted in South Africa was overwhelmingly positive. Much like the US, South Africans are favouring a sweeter palate and Jack Daniel’s Tennessee Honey is perfectly balanced to meet this. It’s still a whole lot ofJack, now with a little bit of honey.”

Tennessee Honey combines rich notes of natural honey-comb, sweet molasses and roasted chestnut which complement the

distinctive nose of classic Jack Daniel’s. It has a smooth finish with a honey and nut character.

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NO. 3 LONDON DRY GIN WINS GOLD AT INTERNATIONAL SPIRITS CHALLENGE

Berry Bros. & Rudd Spirits is delighted to have been awarded a Gold Medal in the London Dry Gin category of the International Spirits Challenge in May. Luke Tegner, Brands’ Director of Berry Bros. & Rudd Spirits, stated, “This latest award completes a remarkable couple of years for No. 3 London Dry Gin in terms of accolades. It illustrates the judges of the ISC recognise excellent, traditional gin with juniper at its heart. I’m very pleased that a new brand, albeit one with 300 years of heritage, can gain recognition in such a dynamic category – long may it continue.”

With juniper at its heart, No. 3 celebrates the integrity and character of traditional

London Dry Gin, featuring just three fruits and three spices distilled in traditional copper pot stills.

Great care has been taken to determine the right recipe, source the finest ingredients and work with highly experienced distillers and experts to produce an impeccable gin at 46% ABV. Now in its 17th year, the International Spirits Challenge is the most authoritative, respected and influential spirits competition in the world. Winning an ISC award is an impressive achievement for any spirit that passes the blind assessment of the experienced panel of specialist judges.

Hillebrand makes it Four in a Row JF Hillebrand took the mantle of Logistics Company of the Year at The Drinks Business Awards 2012. For a combination of its technical knowledge of its shipped product and an “ongoing focus on environmental issues”.

In a shortlist which also included Tradeteam, London City Bond and Félix Solís, Hillebrand further stood out from the crowd for what the judges highlighted as its “focus on global business and model to move into overseas markets”.

1. Pomerol estate Pétrus label

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Top 10 Wine and Spirits Tattoos

From the Bacardi bat and The Kraken squid to the Ravenswood emblem via a rather dodgy tribute to the German village of Assmannshausen, TheDrinksBusiness.com has compiled a selection of their top 10 wine and spirits tattoos. http://www.thedrinksbusiness.com/2012/06/top-10-wine-and-spirits-tattoos/

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2. Sailor Jerry’s hula girl 3. Founder of

Ravenswood winery promises free tastings for life for anyone who has a Ravenswood tattoo 4. Bacardi Bat 5. Riesling’s operations manager Clifford Robben loved these temporary tattoos so much, he made his permanent 6. Since its launch, designer of the Kraken bottle Kevin Shaw has been inundated with requests for the original squid design from people wanting it as a tattoo 7. After Johnny Depp and Winona Ryder called off their engagement in 1993, he changed his “Winona Forever” tattoo to read “Wino Forever”.

8. Risky Captain Morgan pirate 9. Jack Daniels label 10. And finally… we seriously hope this tattoo is temporary, or this guy looks set to be the butt of cruel jokes. The village of Assmanshausen, which boasts a lithium spring, is famed for its Pinot Noir.

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Le Quartier Francais wins at the inaugural TRAVEL + LEISURE SOCIAL MEDIA IN TRAVEL & TOURISM AWARDS (SMITTYS) Le Quartier Francais is thrilled to be awarded the SMITTY for Best Single Social Media Promotion, Individual Hotel/Resort, Global.

The award was for the Dr Von Paris Facebook competition, which turned a bad incident (a customer left without paying their bill) into a fun and innovative social media competition that really resonated with the social media followers. Owner Susan Huxter said, “We realise that the key to creating a connection between the brand and our fans via social media is using fun & interaction. This

campaign was successful because it allowed our followers a chance to get creative with a bad situation and choose their own alias if they were going to skip out on their bill”.

“The travel industry has taken to social media in creative ways over the past year,” said Nancy Novogrod, editor in chief of Travel + Leisure. “The SMITTYS aim to spotlight those in our industry that are developing engaging campaigns that provide value to their consumers in this new landscape.”

Diageo to acquire Ypióca, the leading premium Cachaça brand in Brazil Diageo has reached an agreement with Ypióca Agroindustrial Limitada to acquire the leading premium cachaça brand, Ypióca, and certain production assets.

The consideration is BRL 900 million (approximately £300 million) in cash and the transaction is expected to complete in a month. The acquisition is expected to be EPS neutral in year 1 and Economic Profit positive in year 5 using a 12% WACC rate. It expands Diageo’s presence in Brazil and enhances access to the growing number of middle class consumers who are driving the growth of premium brands.

The acquired Ypióca brand has net sales of BRL 177 million (approximately £60 million) based on the pro forma adjusted figures as of December 2011.

Cachaça is the largest spirits category in Brazil and Ypióca is the leader in the growing premium cachaça segment. It is the number

2 by value and the number 3 by volume in the overall cachaça category. In addition, Ypióca has an extensive sales and distribution network in the Northeast of Brazil and the second largest retail penetration nationwide.

Paul Walsh, CEO of Diageo commented: “Brazil is an attractive, fast growing market for Diageo with favourable demographics and increasing disposable incomes. The acquisition of Ypióca gives us the leading premium brand in the largest local spirits category. It will also provide Diageo with an enhanced platform from which to accelerate the long term growth of our premium international spirits brands in Brazil.

“The acquisition meets our return criteria and will be accretive to Diageo’s top line growth.

“This investment represents the continuation of our strategy to increase Diageo’s presence in the fastest growing economies of the world.”

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Paper Wine Bottles set to hit shelves in the UK Would you believe that, in the UK, wine is going green? Well, not the actual wine, but the way it’s packaged.

While the world is slowly becoming more socially responsible regarding waste disposal, recycling glass is a costly exercise that requires a lot of energy. Thankfully GreenBottle, a company specialising in environmentally friendly liquid packaging, has come up with the answer: a paper wine bottle.

At just 55g, compared with 400g for a glass

750ml bottle, it will yield a considerable fuel and carbon footprint saving in distribution, and are lighter for the customer to carry home. Wine chilled in GreenBottles stays cooler for longer on the table, and recycling is easier for the consumer.

Martin Myerscough, the founder of GreenBottle, has indicated that the paper wine bottle is expected to hit UK shelves by the end of this year before rolling out to international markets.

Coke tests Positive for Alcohol The Paris-based National Institute of Consumption has found that more than half of the world’s leading colas contain traces of alcohol.

Ironically, of 19 variants tested, it was mainly the cheap supermarket colas that were alcohol-free. The list of those that had traces alcohol (roughly 10mg per litre) includes Coca-Cola, Pepsi Cola, Coca-Cola Classic Light and Coke Zero.

10mg of alcohol e? per litr

CHIVAS REGAL SHINES AT THE 2012 SAN FRANCISCO WORLD SPIRITS COMPETITION Chivas Regal, the original luxury Scotch whisky, reaffirmed its status as the most prestigious Scotch whisky in the world at the 2012 San Francisco World Spirits Competition (SFWSC), when it scooped Double Gold for Chivas Regal 25 Year Old and Gold for the Chivas Regal 18 Year Old, both awards for the second year in a row.

Wayne Merris, Chivas Regal marketing manager in South Africa, proudly commented: “We are honoured to receive this recognition from the SFWSC, widely considered a benchmark of outstanding quality in the drinks industry. With over

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1200 spirits from 60 countries entering this competition, these achievements are demonstrative of the exceptional pedigree of Chivas Regal, the brand that created the luxury whisky category in 1909 and continues to benefit from more than a century of nurture and investment”.

In its 12th year, the San Francisco World Spirits Competition is the first comprehensive, international spirits judging held in the United States on an annual basis, hosted this year at the distinguished Hotel Nikko in downtown San Francisco.

“Priceless” bottle of Malt on Display at Lagavulin The world’s only known bottle of Malt Mill new-make spirit was unveiled for enthusiasts and whisky pilgrims at the Lagavulin distillery yesterday. Thought to have disappeared forever, Malt Mill is the basis of the plot for the award-winning Ken Loach film, The Angels’ Share.

Charles Maclean, the world’s leading whisky writer, comments on the unveiling.

“This bottle is priceless. Malt Mill is legendary, and is viewed by many as the holy grail. It is an extremely significant moment and I’m delighted to be part of it.”

Dr Nick Morgan, head of whisky outreach, Diageo, adds, “In my twenty years as an historian and archivist, I’ve always wanted to see this unique bottle of Malt Mill go on display. We are thrilled to share this precious artefact with the many whisky enthusiasts who visit Lagavulin every year.”

http://www.facebook.com/Passoa

www.passoa.com

Not for Sale to Persons Under the Age of 18.

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Thanks largely to continued success in the Far East, spirits group Rémy Cointreau announced that its investors will receive another special dividend. In addition to this, the group has revealed the following:

• It’s

cut its net debt by 43% due to an uplift in full-year profits • Turnover for the year ending 31 March increased 13% to €1,026.1 million • Operating profits rose 24.4% to €207.7m • Debt is at an “all time low” of €188.6m, compared with €328.9m in 2010

increase in turnover to €592.5m and a 23% rise in operating profit to €173m The group reported growth across all regions with Europe driven by Western Europe and Russia, and double-digit growth in Asia-Pacific and the US. This boosted shareholders’ equity to €976m and an ordinary cash dividend of €1.30. Rémy recently bought back €100m worth of shares which it is believed to be keeping for future acquisitions.

Irish whiskey to “fight back” for Supremacy The head of the Irish government has declared that the Irish whiskey “fight back” starts now with the launch of the expansion of Irish Distillers Midleton plant in Cork.

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“I remember reading as a child that in the pre-prohibition days in the States, Irish whiskey was the big one. So let the battle begin again with Scotch — for my part I’ll do what I can,” Taoiseach Enda Kenny said as he launched the €100m expansion of Irish Distillers Midleton plant in Cork.

“The fight-back starts right here.”

Both Jameson and Midleton’s Single Pot Still Whiskeys are produced at the distillery, and the expansion and the expansion was precipitated by a worldwide increase in demand for Irish whiskey.

The launch coincided with the 20th anniversary of it distillery’s Jameson Experience visitor attraction and the group’s move to take 100% ownership of Pernod Ricard Korea Imperial, with the

likely purchase of the 30% share held by Korean company HiteJinro.

Chief executive Anna Malmhake said: “This is a fantastic day for Irish Distillers – and for Irish business. The €100m investment in Midleton, the home of Irish whiskey production, is a reflection of the growing international success of Jameson, and the future potential of our entire Irish Whiskey portfolio.

Bottle of 1937 Glenfiddich Fetches $71,700 at Christie’s A 1937 bottle of Scotch whisky sold for $71,700 at a London auction in June.

The bottle of 75-year-old single malt from the Glenfiddich Rare Collection was expected to sell for between 50,000 and 70,000 pounds at Christie’s. It was eventually sold to a telephone bidder at 46,000 pounds including fees.

“Bottles of the rarest whiskies have at least doubled over the last two years,” Chris Munro, Christie’s London-based head of wine, said in an interview. “The whisky

doesn’t get drunk. This is an international collectors’ market. The recent price rises have also drawn in different people who are thinking purely about investment.”

The London auction’s 64-lot whisky section also included a “Trilogy” of 1964 Bowmore “Black,” “White” and “Gold” single malts matured in contrasting wooden casks, estimated at 12,000 pounds to 15,000 pounds. The Bowmore sold for 13,800 pounds.

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As a part of a nationwide Hennessy Cognac tour, Solly’s Tavern had the pleasure of hosting the “Hennessy Remixed” kickoff party. “Hennessy Remixed” featured performances by DJs SPHEtacula, Naves, Lulo Cafe and Cndo. Each artist mixed their own unique beats alongside Apple, Soda and Tonic - a distinctive taste for every occassion.

Wonga, Thembakazi and Lelethu Martins

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27 Nomphelo Mooi and Thembakazi

Lusanda Ntoni and Mbuyiseli Fani

Brian Mkhaza, Sizwe Mbebe and Lucky

Nomphelo Mooi, Athi, Kolosa and Thembakazi

Amanda Sibiya, friend and Lynn Martin

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Famke Koene and Andre Pienaar

In a case of tweet or be tweeted, a collection of Cape Town’s microbloggers came together for some delicious food and funky cocktails. Simply Asia wowed the crowd with spectacular pyrotechnical wok mastery (outside of course) and food to match while the Kreate team put together themed cocktails that complemented the cuisine.

Natalie Roos, Fran and Marc Perel

Rick Bosch and Jordan

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Campbell Frost and Greg

Digging into the goodies Liz, Dawid Fourie and Andre Pienaar

Anita and Terance Van de Walt, Angie, Richard Dimbledee, Manuella Grey

David Wibberley

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Gareth Cliff and Miller Genuine Draft combined to get Alba Lounge in the Cape Town Waterfront heaving with great music, beer specials and prize giveaways. Everyone who bought a bucket of Miller went into a draw for a fantastic hamper, and in the end it was Johan de Bruyn who was the lucky winner.

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Denise Marx, Justine Buys and Johan de Bruyn with the Miller girls

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Richard Lowe and Wesley George with the Miller Girls

Brett Adams and Leon Mouton with the Miller Girls

Johan de Bruyn with his Miller’s prize hamper

Wiehahn Gouws, Jan van der Westhuizen and Theunis van der Merwe with the Miller Girls

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There are certain, enjoyable ways to keep warm and entertained in the winter. But if, like me, you find yourself with a disconcerting amount of free time when you’re done, you will need to find more than a few others.

Whether you love or hate this time of year you cannot deny there is a certain bleak banality in the air, and apart from the deathruns we refer to as our daily commute, the grey monotony really starts to weigh us down emotionally. Stress levels are up and tans are down. The gym is quiet, while the local pizza deliverer is busier than ever. You can stick your head in the ground and hunker down till spring, or you can take the opportunity to make the best out of it with some really cool stuff that’ll make winter brighter, warmer and most importantly, more tolerable.

In tech talk the two immortal juggernauts, Apple and Samsung, have released the iPad 3 (sorry... new iPad) and Galaxy SIII respectively. Two massive pieces of technology that will set the benchmarks for anything to come in the next year. For the gamers out there Blizzard should have, but may not have, finally released Diablo 3 at the time of press. If it has, I’ve lost a bet and am currently digesting a shoe.

We had SOPA, which failed. We had PIPA, which failed. Now the US government has delivered CISPA (Cyber Intelligence Sharing and Protection Act). This act will enable private companies to share your private information with the US government, and vice versa, if you are deemed in any way “a threat”. For those of you who couldn’t care less, Facebook is one of the biggest supporters of the act, and it’s comforting to know that all the private information you have on it could potentially be shared with the world.

Let’s save these pleasantries for another rainy day however, and move on to what’s at hand. That is to say some funky, some nifty, and some excessive knickknacks that’ll heat up and brighten up a frosty winter’s day.

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Wire

MWEB ADSL

Agloves

Uncapped 1mbps

From R160-00

R488-00

E-mail, Facebook, tweet, text and even make a phone call on occasion, all without having to remove your gloves. Agloves, where the Ag stands for the silver ion woven into the nylon fingertips, work with any capacitative touch screen devices.

So no matter how cold the weather, your extremities will stay warm and cosy. Most of them, that is.

It’s cold. It’s damp. It’s miserable. So it’s best to stay indoors. Keep up to date with the outside world with Mwebs uncapped Internet bundle. A decent speed line at a good price on a monthto-month contract. Best of all, you’ll never have to utter one word in anger towards Telkom as everything is handled via a very professional Mweb outfit.

www.agloves.com

www.mweb.co.za

Mr. Coffee USB Mug warmer R159-00 There’s not much worse than getting to work, pouring a coffee, going to your desk, getting inundated with work and then taking a big gulp of tepid java that you’ve left standing for the last ten minutes.

That’s where the Mr Coffee USB mug warmer comes in. Plug the mini hot-plate into your USB port, sit your mug on top and keep your beverage hot indefinitely.

It’s fixing the little things that make work bearable.

Kindle touch Wi-fi $99-00(Excl. shipping) Yes, we’ve had it before, but the next model is out with some clever new features. The Kindle now comes with a touch screen, bigger memory and for 30 dollars cheaper than the previous version.

There’s plenty of time to read in front of the fire, and no better way to do it than on a Kindle. www.amazon.com

Dyson Hot Space Heater $399-00 (Import only)

Samsung Galaxy SIII If the SII made the iPhone teeter on its pedestal, the SIII is going to have it stumbling off. A 4.8” super amoled screen and 1.4GHz quad-core exynos processor with 1GB of RAM keep things looking vibrant and running faster than hippies from a bulldozer. Samsung’s TouchWiz UI and Android’s Ice Cream Sandwich OS go together like Di Caprio and Scorsese, and S-voice is at worst on par with Apple’s Siri. This phone is feature-heavy in every department and, at present, the best phone on the market.

www.dyson.com

www.samsung.com

Cuisinart DCC-2750 Thermal Programmable Coffeemaker $129-00 When it comes to filter coffee, you don’t want to spend a fortune on a brewer, ‘cause let’s face it, it’s filter! However, when you wake up on a freezing winter’s morning, beggars can’t be choosers. This coffee maker comes with a grinder for your choice selection of beans, and a timer to set the brew so it’s the first (or hopefully second) thing you wake up to in the morning. www.cuisinart.com

Panasonic Lumix DMC-FT2

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Who would have thought a heater could be a fashion accessory in your home? No one, until Dyson came along with the stylish, hi-tech Space Heater. It contains no fans, but rather uses some ingenious technology to suck air in from one side and expel it up to 18 X faster from the other. It’s everything you’d expect from a fan heater, but at the price it’s more of a money-to-blow novelty to impress your friends than a necessary appliance.

R3699-00 This is the perfect camera for a blustering, wet winter. Designed specifically to take a few hard knocks, the FT2 does not sacrifice on features.

It’s got 14.1 MP and all the paraphernalia you’ve become accustomed to from your snapper. So don’t be afraid to take it out and about to capture those more robust moments of your life. I’d stop just short of taking it for a swim though - too many sharks. www.kalahari.com

From R4999-00

A choice of either drab black or boring white umbrellas that just happen to change into colourful works of art as soon as the rain hits them. The fabric reacts to the water to reveal everything from whimsical Pollock-esque colour splashes to the New York skyline. It wont set the technology world alight, but will bring some much needed brightness to rainy days. www.samsung.com

www.apple.com

From 245-00 (excl. shipping)

www.tookshats.com

The New iPad The iPad 3, or new iPad as it’s now called, has finally arrived and is available for purchase. It comes with the much anticipated, and very well marketed, super high definition screen that crams four pixels into the space that the iPad 2 could only manage one.

The processor clocks at the same rate as its predecessor, but double the RAM and quad-core graphics enable the screen to run even smoother than before.

It’s picked up some winter weight to accommodate a bigger battery, which in turn powers the new screen without losing longevity to the previous model.

If you’re buying your first iPad, join the queue now. If you already own a 2, sit back and wait till the next variant as even though the screen amazes, its second selling feature, 4G, will not be available in SA for some time to come.

(PS – There’s a better camera, but who takes movies and photos with an iPad?)

Tooks Headphone Beanies Listen to your favourite tunes on the go with these warm, trendy beanies and their concealed headphones. Yes, headphones not earphones. Hidden compartments inside hide two small speakers each slightly larger than a 5 rand coin that deliver good quality sound without having to put in buds.

It’s perfect for commuters as it does not entirely block out the sounds around you as you walk, bus or train it to your destination.

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Squidarella From R300-00

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Over the past 10 years the cocktail landscape has changed dramatically in South Africa. I believe that the mobile bar service industry kickstarted this shift by educating the consumer via the eventing industry, but at the same time, an array of brands and products entered the market.

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These days, having a mobile bar service at an event is an industry norm and cocktails have become a standard on any menu.

This article briefly looks at issues like:

• How creativity in the cocktail market has

evolved within the eventing industry; effect this has had on the onconsumption market; • What trends are coming in and how one can differentiate oneself; • How to determine whether a menu is the right menu; and • How to make the most of industry tips, tricks and special techniques.

• What

My opinions Having been involved with LiquidChefs since inception, in both mobile bar services and the concept stores, my views are based on first-hand experience. I also consistently monitor the global trends around cocktails and bars. Having said that, what follows are my opinions. Hopefully it will inspire you or change your thinking.

Designing unique cocktail experiences at an event or in a bar is all about understanding the market, the ingredients you have to work with and a balance between creativity, sophistication and practicality. After all, cocktails generally come at a price.

Over the years, we’ve seen neo-classics like the Cosmo, Caiparinha, Mojito, and Daiquiri as the early adopters, with modern twists of these drinks leading to unique signature drinks being served. My advice? Unless you’re serving 20 to 50 guests (a small group) and you have enough time to talk to the customer and craft the perfect drink, keep it simple!

I still maintain that we missed the classical era and that South Africa is not accustomed to old-school classics like Martinis, OldFashioneds, Manhattans, etc. These are very acquired tastes and the South African cocktail market has generally favoured sweeter flavours. Here’s another tip: If a customer asks for a classic Martini, ask them if they’ve had one before. Most people haven’t, so it’s a safer bet to manage the customer’s expectations.

Events vs on-consumption There is something very different about cocktails being served at events and at on-consumption outlets. The customer at an event is generally not paying for his/ her drink and will be less bothered if the drink isn’t up to scratch; however, within an outlet there’s a level of expectation as payment is involved.

In an eventing environment, it can be difficult to get over-the-top-creative when serving the masses. Customers want a drink, they want it now and if the service is slow and the drink is not up to standard, you’re just opening the doors for your competitors.

In addition, the customer at the event may not remember the one mediocre drink there is an entire event happening around him - but in an outlet, money changes hands, an unhappy customer will return the drink and ensure that the whole world knows about it on Facebook and Twitter.

The menu It’s always good to design a mixed menu with fast-movers and the classics people are accustomed to - this also introduces an element of familiarity and ease for bartenders – as well as one or two signature drinks.

Quality vs quantity We all know how frustrating it is when we go to a restaurant and there’s too big a menu, with too much variety to choose from. We’re confused and we don’t know what to order.

Most often, we order based on the waiter’s or a friend’s suggestion and, if we like what we ordered, we’ll probably order it again.

The same can be said about cocktails or wine lists. Too much choice confuses the customer. This is particularly true of cocktails, because 80% of the cocktails on the menu are drinks the customer has never heard of (whereas with food customers can relate to the ingredients in the dish).

It baffles me when I visit bars and restaurants and am presented with a list of 30 cocktails. All I can think about is how many ingredients they have to carry to implement the menu, how much wastage is taking place and the ongoing training they need to give staff members.

It’s not an ideal world, which means that the bar/restaurant in question gets busy, orders are piling in and service is slow because of the one drink on the menu that the customer ordered. The bar staff can’t find the ingredients for that one drink, because it’s never been ordered before.

Creativity vs practicality There is a fine balance between creativity and practicality when putting a cocktail menu together. Keep it simple. Offer what people are accustomed to and then add a signature touch of uniqueness.

For instance, rather have ten quality drinks that you know will move, and a few specials. Over the years my team and I have been tasked with implementing cocktail menus in various outlets and for various brands. We stick to the basics and then add the signature touch. It’s the outlets/brands that try to get too creative where we see poor sales and re-done menus.

We followed a similar approach when opening the LiquidChefs concept store. By keeping it simple with only eight cocktails and a list of specialty drinks, we achieve sales of over 6 000 cocktails a month. Also, we give the consumer the option to get creative by adding his or her own flavours.

Your neo-classics - Cosmo, Caiparinha, Mojito, and Daiquiri - will always be your top sellers. There was a time that we didn’t even have the Long Island on our menu but, due to popular demand, we added it and it’s now almost as popular as the Mojito at 1 500 units a month. It’s what people are used to.

made entirely out of alcohol to vodka-infused spaghetti; edible cocktails and caviar balls; smoking drinks and liquid-nitrogen-infused alcoholic ice cream, there’s certainly been interest, but it’s not for everyone. More importantly it’s not something that can be implemented on a large scale.

Globally we’re seeing a trend towards sweeter-tasting drinks than the classic sophisticated drinks - but one must clearly understand the target market.

I’m fairly certain that molecular mixology will begin to appear in the eventing and on-consumption outlets and I’m interested to see how far it will go and at what pace it develops.

Molecular mixology vs molecular novelty The latest trend in the bar/cocktail industry is molecular mixology. It’s happening on a global level and in the past 12 months has started to make waves in the South African market. However, while it is exciting and adds a whole new dimension to the cocktail experience, it can be daunting to explore.

First, you need the equipment, which is very hard to come by in SA. Then, you need the special ingredients and an understanding of the terminology and processes. (If you didn’t crack your science tests at school, you’d best get studying. By the time you’ve got everything you need and done your homework, you’ll think your bar has been converted into a science lab.)

Finally, you need to educate the consumer to eat their Mojito instead of drinking it; to drink their champagne with caviar; to drink their Martini with foam (that looks a lot like bubble bath); to try liquid nitrogen-scented glasses or even infused ice cream.

And you were worried about which 10 cocktails to put on the menu? Molecular mixology is a game-changer. In short, molecular mixology is not something that you can decide overnight to implement. It takes hours of research and trial and error to master.

For the past 12 to 15 months we’ve slowly introduced our market to the idea of molecular, infused cocktails. From sushi

A final word There’s no doubt that cocktail and bar industries have changed over the years.

With the continuous supply of new ingredients, stiffer competition, dynamic trends and innovative bars springing up, the next couple of years will be interesting times.

I’ve done my fair share of global travel and I truly believe that SA is on par when it comes to eventing and cocktail creativity – but I’m sad to say that there remains a lack of quality places to get a good ol’ Mojito.

We’re in exciting times in a tough economy and it’s how you think both outside and inside the box that will differentiate you. Keep it simple, with a signature touch.

Sometimes too much creativity can be your biggest competitor.

Live. Life. Liquid.

Shai

There’s a modern fable that this great success story began with two young guys trying to find their niche. Moving from country to country, making contacts, getting connected. Hitting the hottest parties. Going to the best clubs. Learning everything there is to know about the glamorous life.

But, This is a tale that started with two young minds returning from a bar-tending stint in London with nothing but dreams and 1000 pounds. Their humble beginning was met with no fame or fortune, but only sleepless nights and backbreaking work. Rumours began to spread, and quickly evolved into something else entirely.

A body of liquid chefs. A collective of like-minded individuals. A movement.

The LiquidChefs story is about the present, built on a solid foundation in the past and a trend-defining view of the future. It’s about entrepreneurial spirit and youthful energy; solid business foundations and confident courage. It’s about changing the traditional understanding of ‘parties’ and ‘drinks’ and ‘entertainment’. It’s about a completely new approach to corporate success.

It’s about attracting those who believe in these things; who live life liquid. By shaking up the concept of cocktails and smoothly blending entertainment with contemporary lifestyle, LiquidChefs has kickstarted a liquid revolution – from their comprehensive mobile bar service offerings to their revolutionary concept stores.

There’s ‘mixology’, ‘flairing’ and more – and they’re the movement dedicated to translating these sexy words into high-profile, talked-about, photographed and famous events: corporate functions, product launches, VIP areas, family celebrations, private parties, year-end bashes, and even bachelorettes.

MAGAZINE

In the beginning…

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si a k E tyle Bars ge

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better known as Meeting Andile Sakyi, forgiven for not be Gqudu, you could ing to the man talk e wer you t tha g realisin ken, almost spo tly Sof ty. behind the par attentiontive tra shy, he’s not the demons ect, but exp ht mig you ert rav loving ext n with ma a is du Gqu don’t be fooled. t crowds of rac att to a rism cha enough informal parties, friends to his house for to recognise a and with enough savvy he sees one. n whe ty uni ort opp business For years, Gqudu’s Place in NY 40 & 41 was where many of the Gugulethu locals would congregate on weekends. There was good music and plenty to eat and drink. Sometimes up to 100 people were crammed onto the property, and eventually Gqudu decided to turn the place into a licenced venue.

A wide range of premium brands to choose from

Aiming to be completed by the 2010 FIFA World Cup, the renamed Gqudu’s Lounge just missed the deadline by a month or two. In the couple of years that have followed, the popularity of Soon top local this ambitious business venture politicians and exploded. Soon top local socialites began politicians and socialites began frequenting Gqudu’s frequenting Gqudu’s Lounge, Lounge, and it wasn’t and it wasn’t long before liquor long before liquor companies took note. Top companies took note. brands like Castle Lager, Bisquit Cognac, Hennessy Cognac and Glenmorangie Single Malt Whisky all came knocking, looking to hold events and activations while the likes of DJ Sbu, Ralph Gum and Zizi Khodwa take to the decks.

But ever the businessman, Gqudu is not resting on his laurels. Plans for completion in mid-June include a retractable roof for the outside section, a front balcony and a revamped food menu offering anything from full English breakfasts to braaivleis.

One thing you will find out fairly quickly: if you want to learn more about Gqudu the man it’s better to ask the people of Gugs.

He will never tell you about what he’s done for the community; how he makes every effort to help his neighbours that are struggling. He is far too modest to talk of such things. But the locals of Gugs are happy tell you. Just pop by Gqudu’s Lounge one weekend and you’ll see.

The home environment Gqudu’ Lounge offers is a great place to chill with friends and feel a part of the furniture

Cool Calm and Collected

’s

Pink Mojito

MAURITIAN PREMIUM VANILLA RUM

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

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Since its opening in London in 2010, Nightjar has gone from strength to strength, winning CLASS Magazine’s Best New Bar of 2011, and being listed in the Independent’s Top 10 bars in the UK and amongst the Best 20 Bars in the World by Drinks International Magazine.

The adventurous, independently owned venue serves rare, revived and original cocktails of the highest calibre, and offers an extensive program of live vintage music. Its intimate mood combines the glamour and charm of an old-school interior with refined cocktail traditions, from Belle Epoque to the classics of the modern age. The Nightjar is located at the Old Street end of City Road, on the fringe of the City, and has a capacity of 100 over two connected spaces.

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The drink reworks the New Orleans classic Ramos Fizz to accomodate the delicate La Clandestine blanche absinthe and champagne.

Created by:

Based on the Ramos Fizz created in the late 1800s by Henry C. Ramos

Glass:

Champagne Flute

Method:

Ingredients:

La Clandestine Absinthe Mercier Champagne Curacao Kirsch Creme Fraiche Duck Egg White Fresh Squeezed Lemon

Garnish: Saffron

Shake and strain

New Orleans Fizz

The mood The Nightjar was conceived as an antidote to overcrowded West End bars and flashy nightclubs and to that end maintains a strict seated service policy with attentive personal service. On the other hand, dancing to the frequent live music is positively encouraged. It’s perfect for dates, business entertainment and small-scale parties (up to 12 people).

Finest of Spirits The bar team at Nightjar has worked tirelessly to compile a fascinating spirit list ranging from super-premium pouring brands to some of the rarest and most enticing spirits and liqueurs money can buy, including an Old Tim gin from 1910, and a Straight Rye whisky dating to 1863 (both £60 for a shot).

Nightjar also boasts UK’s most extensive selection of quality French and Swiss absinthes, housed in an original Art Deco Cabinet with a tasting guide and a booth dedicated to absinthe paraphernalia.

Craft of the cocktail The Nightjar is ultimately focused on cocktails, with a menu encompassing classic drinks of the cocktail’s golden eras and experimentation with housecreated liqueurs, bitters and botanicals.

Co-owner Edmund Weil says, “It is amazing how much scope these classic, decadesold or even centuries-old drinks give you for modern experimentation. Some ingredients have to be tracked down to tiny distilleries and producers, or else we have been inspired by obscure recipes to recreate our own concoctions using a variety of cutting-edge techniques”.

Food to match the drinks The Nightjar recently recruited tapas specialist Konstaninos Bougioukntolaptsis (formerly of Fino. Charlotte St W1) as Chef to design a menu of tapas and sharing plates to specifically match the qualities of the wines and cocktails on the list.

Enjoy such delicacies as zucchini rolls with ricotta and pine nut stuffing, tuna tartare with guacamole, and pan fried brochettes of ceccina, mozzarella and vine tomato whilst sipping your cocktails. Or pair the delicious cheese or charcuterie selections with a hefty Malbec from the wine list.

Awards In its first year of opening Nightjar has received huge critical and popular acclaim as evidenced by the following awards and accolades:

Live music The intimate stage presents a curated schedule of the very best vintage blues, ragtime, stride and swing that London has to offer. A small cover (£5-£7 per head) is usually charged for the music. Music starts from approximately 9pm Wednesday to Saturday, and draws on the very best musicians in London specialising in Swing Jazz and vintage popular music. The lineup ranges from solo jive pianists (Wednesdays) up to 6-piece swing bands (Fridays and Saturdays); Nightjar remains the only dedicated cocktail bar to programme regular live music with professional musicians at the top of their game. It is not, however, a ‘hushhush’ jazz venue; guests are encouraged to get involved or to treat it as a pleasant backdrop to their conversations, whichever takes their fancy.

Thursday, Friday, Saturday 6pm to 3am; Sunday-Wednesday 6pm to 1am

Private events and bookings Parties can enjoy full venue hire (100 capacity) with bespoke cocktails and entertainment.

Table reservations are also offered for groups up to twelve people. Bookings are highly recommended and can be made through the web page.

• Evening Standard Best New Bar 2010 • Quadrille Food Awards Best Bar • The Independent Top 10 bars in the UK • Time Out featured in 101 best things to

do in London • CLASS Magazine Best New Bar 2011 • Drinks International Top 20 bars in the World Opening hours and details

Live music Wednesday-Saturday from 9pm (a small cover charge usually applies) The Nightjar: 129-131 City Road, London EC1V 1JB. Telephone 020 7837 6779. www.barnightjar.com

MAGAZINE

Nightjar remains the only dedicated cocktail bar to programme regular live music with professional musicians at the top of their game.

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By Etie

Magazine

Although it has never been one of my favourite spirits to drink, the mystery that surrounds the unique tastes and flavours of gin has always fascinated me. I think the allure of the product is in the botanicals and the different elements they bring to each expression of the category.

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The other factor which makes the production method of this product so interesting is the fact that it is produced from a completely neutral grain spirit. The grain spirit is only the first step to producing quality gin and the top gin houses of the world will make sure they begin the gin making process with the highest quality triple distilled spirit.

There are even some who distill their spirit more than three times. At this stage we have a spirit which is completely flavourless.

Most people can tell you that the flavour in gin is derived from juniper berries but very few are aware of the other botanicals that add to the aroma and taste of the final product. Master distillers use their skill and knowledge to select only the finest botanicals. Farmers from all over the world will send their botanicals to these gin houses in the hope that their crops are selected.

Juniper berries are normally selected from the Tuscany region which, as most of us know, is famous for its wines and cheeses.

The juniper berries selected will have a big influence on the flavour of the gin, and distillers will make use of berries that have almost reached full maturity as this is when they have the best flavour.

To balance the juniper and to give the citrus and lemony flavours and aromas to gin, distillers will use coriander. Corianders are found all over the world and once again, the master distiller will select on only the finest. Interestingly, the name ‘coriander’ is derived from the Greek word ‘koris’ meaning “bug’ because of its almost beetlelike appearance.

Angelica root, orris root, cinnamon bark, anis, caraway, orange peel, lemon peel and cassia bark are some of the other botanicals used in gin production. Redistilling the spirit in these botanicals is what gives gin its unique flavours.

The history of gin is one shrouded in mystery with many stories of depression, cures and the evils of the product. A Dutch apothecary known as Fransiscus Sylvius is credited with

the invention of Jenever when he flavoured aqua vitae with Juniper. By the mid-1600s, numerous small Dutch distillers (some 400 in Amsterdam alone by 1663) had popularised the re-distillation of malt spirit or wine with juniper, anise, caraway, coriander, etc. which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago, stomach ailments, gallstones, and gout. It was found in Holland

by English troops who were fighting against the Spanish in the Eighty years war and where the term Dutch courage came from.

Gin emerged in England in varying forms as of the early 17th century, and at the time of The Restoration enjoyed a brief resurgence.

It was only when William of Orange, ruler of the Dutch Republic, seized the British throne in what has become known as the Glorious Revolution that gin became vastly more popular, particularly in crude, inferior forms, where it was more likely to be flavoured with turpentines.

Today we have many fine gins available to us as bartenders, and many great cocktails.

However I prefer to look to some of the classics from time to time and these are some of my favourites:

Gin Fizz • 2 shots Plymouth Gin • 1 shot fresh lemon juice • ½ shot sugar syrup • ½ of an egg white (albumen)

Shake hard with ice, and then strain into a tall glass, which contains a little ice (2 or 3 cubes).

Then top with aerated water/ soda water.

Tom Collins • 2 shots Plymouth Gin • 1 shot fresh lemon juice • ½ shot sugar syrup

Build over ice in a tall glass (Collins), then top with soda water; garnish with a lemon slice.

Negroni • 1 shot Plymouth Gin • 1 shot Campari • 1 shot sweet vermouth

Stir with ice, then strain into a chilled cocktail glass; garnish with an orange twist.

Etienne Schlechter

The history of gin is one shrouded in mystery with many stories of depression, cures and the evils of the product.

n a c i Afr ion

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Thretender ByaEtienne Schlechter B

The time has come for us to unite and to form a stronger association in our country.

In order to do this we have to have the commitment of each person who wishes to be part of the organisation, giving up their time to bartender development, competition regulation and managing the association. As I have mentioned to some of you, we are bidding to host the World Champs in Cape Town in 2014 and will need a working committee. This is by far the biggest thing ever to happen to bartending in SA and will open the door to a bright future for SA bartending.

So how are we going to recruit members and what do they get? The first thing to be

South Africa is now a force to be reckoned with on the world stage

formed is a committee which consists of a President, Vice President, Treasurer and four Regional Representatives. This committee needs to come together once a month to discuss competitions, sponsorships and training programmes.

The initial thought is to provide each bartender with a SABA membership card with a membership number; a South African Bartending Association ID. Only SABA members with an official ID card will be able to enter the SABA endorsed competitions.

The cost of membership will be R 50.00 per bartender and is open to all.

There are various international training centres held throughout the year by the IBA, as well as international competitions. The accommodation and meals are paid for by the host country and SABA aims to attend a few of these events. This would provide a rare opportunity for young bartenders to be exposed to international competition.

Another project in the pipeline is to establish a Bar and Bartender of the Year Competition to highlight service excellence in the bar and beverage industry. There are a lot of guys out there with a lot of knowledge and we want to educate younger bartenders and help them to grow to the benefit of our

profession.

At this stage we need likeminded people who are willing to put in time and effort to the SABA cause. There is no pay and the task is often thankless and unappreciated, but for the long-term success and growth of bartending in this country, SABA is a an important organisation.

If you would like to be part of the committee or even just put forward your thoughts on what you would like to see happening with SABA, please mail me at etienne@bartendersworkshop.co.za

Etienne Schlechter

President South African Bartenders Association

MAGAZINE

SABA, as it is known, was formed back in 2002 by a few guys who identified the need for bartenders to exchange ideas, regulate competition and promote bartending as a career option. Since then we have attended every International Bartenders Association conference and had a competitor in both the flair and cocktail sections. South Africa is now a force to be reckoned with on the world stage and I have also been chosen as the chairman of the World Flair Committee which means that I now regulate the IBA World Champs. All great news for South Africa, apart from the fact that SABA has not managed to develop as an association.

Yes we have a database of bartenders and a group of guys who a help out, but we need to take the next step.

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A little bit on Peter Dorelli in his own words:

Magazine

I was born in Rome, Italy, in 1940 and came to England when I was 18. I worked in hotels around the country and eventually, in 1963, joined the Savoy Group at Stones Chop House in London as Head Barman of the Pebble Bar, where I stayed until 1980.

When the Company sold the restaurant I moved to the American Bar of the Savoy Hotel itself as Assistant Head Barman, becoming Head Barman/Bar Manager in 1984 and remaining until I retired in 2003 at the age of 63.

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I have been a member of the United Kingdom Bartenders Guild for over 30 years and was President from 1997-2004. I am currently Education Secretary and involved with running their training courses. I am delighted to see the enthusiasm and energy of today’s young bartenders and I am keen to ensure that they are given every opportunity, not only to succeed, but also to enjoy working in the cocktail world.

Peter’s

Favourite

Creation Elise

(named after his daughter)

Method: Shake and strain I have won several cocktail Glass: Highball competitions in the past, Ingredients: including the MSS Europa 60ml Gin Cocktail in 1994 which I won 15ml Limoncello with my “Elise” cocktail, 15ml Peach Schnapps named after my daughter.

100ml Grapefruit juice At the 2003 Bar Awards 100ml Mango juice (in Association with Class 15ml Giffard Orgeat Syrup Magazine) I received an Garnish: Gooseberry and a straw award for “Outstanding Contribution” and at the 2004 Flavour Bar Awards an award for “Industry Personality”.

Over the years I have given many cocktail demonstrations and designed cocktails especially for numerous film and book launches, Royal and other national occasions. I have organised cocktail competitions and acted as judge on many occasions, and continue to do so during my retirement, most recently as a global/international judge at the World Class Competition and Tales of the Cocktail. I also find time now for some consultancy work, special event work and masterclasses.

Any time left over is devoted to my other passion – golf … and also to my family. My wife Kay and I will celebrate 47 years of marriage in September. Paul, our son, is a golf professional in the UK and our daughter Elise now lives and teaches in Rome.

A

Most probably I would have followed the family tradition and done something to do with the banking world. However, when I pleaded with my uncle to take me to England he kindly did so and introduced me to the hospitality world.

Q I believe there is an interesting story behind your decision to move to the UK. Please tell us about it.

A

The army was compulsory - I had to do 18 months - which I didn’t want to do.

And I thought England might provide more opportunity with the ladies! Unfortunately my younger brother ended up doing the military service because I didn’t, and he took my place. Apparently he enjoyed it and it wasn’t such a big sacrifice.

Q While travelling around England evading the police for not having the right papers, you must have had some close calls. Were you ever nearly caught, and how did you stay one step ahead?

A

I wasn’t exactly evading the police, I was just not registering every time I moved.

I was classed as a resident handyman and had to live on the premises. Moving around the UK, I clearly wasn’t complying with the rules so had to keep moving. I was lucky enough to keep ahead of them. I had some help from one of my employers (a freelance journalist and ex army Colonel) who managed to get all my papers back in order and, in so doing, I got my residency for the UK. I will always be extremely grateful to him; real gentleman through and through. I also got too old for the Italian army and got my “pardon” for not doing my duty.

Q In all the places you’ve worked, is there one that sticks out in your mind as the place where you first realised you wanted to pursue bartending as a career?

A The place where I started and gave me the idea was in Scotland at the Crinnan Hotel.

Q I’m sure you’ve come across your fair share of celebrities in your time behind the bar. Please share a few with us, as well as their preferred tipple.

A I started to work with the Savoy Company and the first job with them was a bar within a restaurant premises. The restaurant was called Stones Chop House and the upstairs bar was called the Pebble Bar. This was just off Leicester Square in London and near Wardour Street, which in those days was very well known as where the film industry was located, and consequently I had a lot of customers from the entertainment world. Amongst these were Alec Guinness and Kenneth Moore, both who used to partake of gin and tonic, and Roger Moore who had champagne.

Other people included the famous John Doxat who wrote books, including one exclusively on Dry Martini. When I went to the Savoy Hotel itself, customers included Frank Sinatra (Dry Martini and Jack Daniel’s) Richard Harris (Bellinis), Harrison Ford (Dry Martini)... so many, but to me they were all good customers and were treated the same as everyone else. The only difference was that I had to do what I could to give them space and keep the admiring public slightly at a distance.

Q What

excites you about the way cocktail bartending is going?

A

I am extremely excited. I think the young bartenders of today have amazing knowledge, expertise and professionalism.

Now they are called mixologists and, by the way, we also have scientists in our midst called molecular mixologists. Bartenders now have available all kinds of flavours through juices, herbs and spices, bitters, and jellies etc, and they are getting very good at associating drinks with food.

Q In what ways do you think contemporary mixologists can learn from previous generations?

A The simplicity of the classics gives them longevity and worldwide appeal, and provides a foundation to educating contemporary mixologists.

Q What appeals to you most about working bar?

A Mixing with, caring for and relating to people.

Q In all your travels, which city or region has the most progressive cocktail culture?

A London and Berlin. Up and coming is Moscow and the Czech Republic, and South Africa is getting very exciting too.

Q What is your favourite classic cocktail?

And which of your creations is your favourite?

A Old Fashioned and Negroni. Of my creations I favour Elise (which is my daughter’s name).

Q Have you ever been to South Africa? If not, do you have any plans to visit?

A I have never been to South Africa. I have wanted to because my son is a golf professional and at one stage we were planning to visit Sun City, but he decided to go to Australia instead. I would love to come and visit this wonderful place of yours. Maybe one day I will find a sponsor.

MAGAZINE

Q From what I’ve heard and read about you, your entry into the drinks industry was an interesting journey. As a young man growing up in Italy, did you see yourself going into the hospitality business? And if not, what kind of career were you looking to pursue?

Q What do you like to do in your spare time, and how do you keep so fit?

A With golf and yoga, and whenever I have time I go to the gym. A few lengths of the swimming pool helps too... not quite Olympic level!

Q Lastly, are there any things creeping into modern bartending that annoy you (pet peevs)?

A I don’t like the habit of tasting the drink in front of the customer before serving it (either through a straw or a few drops on the back of the hand). Double or treble straining when it is not necessary and not acknowledging the customer at any time whilst going through these rituals. Big egos do not belong behind the bar.

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’ G

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By R

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For those who haven’t noticed, gin is the new black. From being the uncool spirit your grandmother drank a generation ago, the last decade has seen this darkhorse white spirit steadily gaining ground in global sales as well as influence. This resurgence is in part due to a wave of newstyle gins that challenge both the traditional flavour profile as well as traditional mindset of the classic brands with less juniper dominant spirits, unique and interesting botanical combinations and quirky, classy and interesting brand identities.

One of the brands leading this charge is G’Vine. Created by renowned spirits maestro Jean Sebastien Robicquet (incidentally also the creator of Ciroc Vodka), he created a gin that perfectly encapsulates his classically influenced but slightly out-the-box style.

With his company Euro-Wine Gate based in Cognac, France (home of endless acres of pristine vineyards), the obvious choice was to produce the spirit from the Ugni Blanc grapes so beloved in the region.

This fine grape spirit is then infused with a selection of botanicals including Juniper, Ginger, Cardamom, Liquorice, Lime, Cassia, Coriander, Cubeb and Nutmeg, as well as the secret (or not so secret) ingredient of

G’Vine - the vine flower. This ephemeral and unusual ingredient is what really sets G’Vine apart in the gin world as the flowers only blossom for a very short time once a year, and are not commonly harvested or used.

The G’Vine team harvest these delicate blossoms while they can and infuse them into the spirit, adding an incredibly unique floral aroma and flavour that really brings the other botanicals to life.

Having a great product is all well and good but to break into a market saturated with “premium products”, each trying to outdo each other in provenance, heritage and quality, is no easy thing. Bartenders need to understand the unique properties of the brand and use it well, and thus in 2009/10 the G’Vine team, including Audrey Fort and globe-trotting consultant and bon vivant Phillip Duff, set out to create the G’Vine Gin Connoisseur’s Program (GCP). At the time it was an unrivalled education programme, competition and marketing platform that continues to really push the limits of what is expected of bartenders in terms of knowledge, commitment and bartending skill.

One of the goals of the GCP was to find “the best gin bartenders in the world” and fortunately for me, unlike many other

G’Vine, Gin de France, was born in a blooming creative environment, where free spirit and audacity are kings, where individuality is respected and diversity celebrated, where innovation can rime with tradition.

competitions of this nature, they really did mean the world! Although South Africa is a market in which G’Vine is not sold, one of the things Phillip really pushed from the beginning was participation from “Wild Card” countries and it was through this platform that I was lucky enough to participate in the inaugural G’Vine Gin Connoisseur’s Program – The GCP 2010 – with over 300 bartenders from all over the world!

Now as I mentioned earlier, the GCP is about more than just a competition in the traditional sense. Before any form of competing takes place, participants have to work through a series of online educational modules and exams that cover in-depth gin production, history, cocktails and marketing, and culminate in a universitylevel essay on “Gin Marketing” – an exercise that substantially narrows the field! From there a number of challenges ensued, including writing blog posts, developing signature cocktails and, for those in G’Vine markets, selling large amounts of gin!

Although South Africa is a market in which G’Vine is not sold, one of the things Phillip really pushed from the beginning was participation from “Wild Card” countries and it was through this platform that I was lucky enough to participate in the inaugural G’Vine Gin Connoisseur’s Program At the end of all of this, 12 finalists were selected to go on an all-expenses paid trip to Cognac for the culmination of this epic experience and, to my great surprise and delight, I was amongst them!

I joined bartenders from France, Germany, Spain, Australia, the United Kingdom, America, Canada, Greece, the UAE and Israel as well as internationally renowned bloggers Darcy O’Neil and Jay Hepburn and bartending guru Gary Regan for a week of gin in the French countryside- a once in a lifetime experience and one I personally couldn’t wait for!

Having arrived in Paris along with all the other finalists and guests, we set off for Cognac by train through the beautiful French landscape. Now anyone who has ever tried to organise a group of bartenders to do ANYTHING knows it is no easy task

(described by Phillip Duff as “an exercise in herding cats”) and after almost missing our stop in Cognac due to a spontaneous drinking session on the train, we knew what kind of week we were in for!

A vital lesson learnt early on though, was that balancing the temptation to indulge in Cognac’s finest drinking establishments with preparation and early morning starts was going to be the key to success in this competition. The challenges began hard and fast at 8am on our second day with blind tasting of ten different gins! As I’m sure you can imagine, a severe hangover does not do wonders for your ability to evaluate neat gin first thing in the morning.

We did manage to pull ourselves together though and the rest of the day saw the speed challenges dispatched with style, as well as the opportunity to witness the hysterical debut of Gary Regan’s now legendary finger-stirred Negroni. After an in depth distillery tour and the exceptionally rare chance to help pick the vine flowers from the vineyards (they only blossom for around one week a year so our timing was impeccable), we were given the opportunity to blend our own gin under the guidance of Jean-Sebastien himself. This was one of my favourite experiences as it allowed some insight into just how difficult a master distiller’s job actually is, as well as a chance to create our own unique gin.

The second day began with an aroma seminar and exam with one of the leading “noses” in the Parisian perfume industry, as well as pouring accuracy rounds and a written exam on everything to do with gin. The afternoon ended with a walk through the beautiful and historic town of Cognac to the Charente River and a boat cruise to dinner at the Michelin starred La Ribaudiere Restaurant!

As we were leaving for Paris the next morning, a degree of celebration was obviously in order and this inevitably lead to a rather big night. The culmination of this was the now-infamous and much laughed about incident (after the smoke had cleared) of Australian finalist Martin Lange actually setting fire to his hotel room while trying to make syrups at 2am. The result of this was a burning hotplate being thrown from a 4th floor window to crash in a burning heap onto the street outside, some

emergency fire fighting and Martin and his long-suffering room-mate Rob Poulter sleeping in an exhausted and slightly blackened heap in the corridor. Needless to say the hotel was not impressed.

After a rough start to the following morning we were back on the train to Paris and preparing ourselves for the final challenge, the inaugural G’Vine Spring Ball. In this challenge each of us would have to setup, decorate and operate a one man bar!

In addition to impressing the judges with our décor and cocktail skills, we had the tough job of winning over the guests as well! Each guest was given a number of tokens to be exchanged for drinks and at the end of the night the bartender with the most tokens received a substantial number of extra points in the competition. Each of the finalists truly out-did themselves for this challenge and the results were incredible! Amazing drinks and superb feats of bartending by some of the most passionate and talented bartenders I’ve had the honour of meeting.

MAGAZINE

I joined bartenders from France, Germany, Spain, Australia, the United Kingdom, America, Canada, Greece, the UAE and Israel as well as internationally renowned bloggers Darcy O’Neil and Jay Hepburn and bartending guru Gary Regan for a week of gin in the French countryside — a once in a lifetime experience and one I personally couldn’t wait for!

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Ryan with the legendary Gaz Regan At the end of the evening however, when the scores were added up, it was Stephan Heinz of Germany who was crowned the inaugural G’Vine Gin Connoisseur. Stephan really earned his nick-name of “The Machine” throughout the competition with consistently exceptional performances in every challenge while still remaining one of the most humble and genuine guys around.

The G’Vine Gin Connoisseurs Program really is one of the most well organised, challenging and innovative bartending competitions in the world right now and I highly recommend that anyone interested sign up as soon as they can. It is not only a chance to learn a staggering amount from both the G’Vine team and some of the world’s best bartenders but also one of the more enjoyable weeks you’re likely to have. Between the pilgrimage-like feeling of being in Cognac, unforgettable people and incredible experiences, it is definitely an opportunity to strive for!

Ryan Duvenage

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n Min

By Jo

brought to you by ...

Magazine

Take a drive out to the Oude Molen distillery near Grabouw, sample the prize-winning brandies and you’ll be led on a sensory journey back to a time when life was a little less frantic.

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If you’ve ever tasted an Oude Molen brandy you’ll know the feeling. You swirl the liquid in the glass, tilt the glass into the light and see the fine, golden colour, then you take a sip. Tastes swirl around your tongue – dark chocolate, hazelnuts and fruitcake – and you linger a while before swallowing.

This is brandy at its finest. But don’t rush.

Relish the complex aroma, let the flavour notes play out their slow symphony and take a deep breath. After all, in a world full of deadlines, traffic jams and debit orders, a moment like this – devoted singularly to pleasure – is something to be savoured.

It’s no accident an Oude Molen brandy is so flawlessly crafted – the distillation process has been fine-tuned over the course of more than a century. Step inside the tasting room and discover more about South Africa’s premium brandy maker.

From Holland, with love The story of Oude Molen is the story of brandy-making in South Africa and of the man who perfected the craft – a Dutch chemical engineer called René Santhagens.

Santhagens studied wine- and brandy making in France before he set sail to South Africa in 1897, with a French-made, copper Cognac still in tow. He was lured to the boomtown of Johannesburg where the gold rush had made regular men millionaires overnight. Unsurprisingly, fine spirits were in high demand.

Six years later, on a quest to find a better site to work his magic, Santhagens made the long journey to the Cape province and bought a property in Stellenbosch, at the foot of a hill called Papegaaiberg. To make the purchase, he used money loaned from a new friend – mining magnate Sir Lionel Philips.

By 1910 everything was up and running at the Oude Molen estate and Santhagens set to work producing South Africa’s first Cognac-style brandy. Double distilled and aged in French oak barrels, his product was so smooth it established the strict standard that still governs brandy production in South Africa today.

Santhagens was so devoted to his product that a door led directly from the manor house, where he lived with his wife Laure Jeanne, to the distillery and maturation cellar. It will never be known whether or not Mrs Santhagens was pleased with this arrangement, but the end result was a brandy so good it had other fledgling manufacturers in the Cape scratching their heads, trying to work out how they could possibly produce a brandy that rivalled the Dutch master’s.

A new beginning One cannot overestimate the role Rene Santhagens played in the South Africa brandy industry. When he passed away in 1937 he was widely acclaimed as the father of brandy making in this country – a title that holds true today.

Fittingly, his legacy lived on. Laure Jeanne must have learned something from her husband’s frequent visits to the cellar because the distillery continued to prosper under her leadership for more than two decades. She passed away in 1961 and by then the distillery was thriving. For another 46 years, it continued to produce brandies that would have made Santhagens proud.

But times change. A century after the distillery was established, Stellenbosch was a very different place. No longer a sleepy agricultural village, it was now the centre of the South African wine and spirits industry; a bustling town full of restaurants, shopping centres and housing estates.

In 2006, with urban development threatening the Papegaaiberg site, a brave decision was made to move the distillery

Once the wine has been procured, the stars of the show come into play: three enormous copper pot stills, affectionately named after heavy artillery pieces – Long

Today, it’s cellar master Dave Acker who follows in Santhagens’ footsteps. Acker has worked in England, France, Holland, Switzerland and the USA and has degrees in biochemistry and microbiology. He has been the creative force behind Oude Molen since 1991.

The size of Acker’s “big guns” is important: a bigger still allows for greater condensation of alcohol vapours and improves the purity of the distillate. The purer the distillate, the longer it can be matured.

According to Acker, to make good brandy you need to start with good wine – Colombard and Chenin Blanc specifically – which he sources from key vineyards in the Little Karoo.

Tom, Big Bertha and Long Cecil. At 25 000 litres in size, Big Bertha is the biggest copper pot still in South Africa.

Brandy starts off as a clear transparent spirit; the character and colour of the liquid is picked up from the wood. For this reason, only carefully chosen French oak barrels are used during the maturation process. The barrels are “toasted” to caramelise the sugar content in the wood; this is what gives Oude Molen brandies their distinctive flavour.

Solera Grand Reserve

Rene Single Cask – Cask 28/109

The method used to produce this brandy is delicate, time-consuming and ultimately, highly rewarding. It’s a three-tier system – there are 16 barrels in the top tier, 18 in the second tier and 20 in the bottom tier. Brandy is only bottled from the bottom tier – 20% of each barrel per year. The bottom barrels are topped up from the second tier and the barrels in the second tier topped up from those in the top tier. The top tier, in turn, is filled with selected brandy, aged for a minimum of three years.

On average, each ageing lot at Oude Molen consists of 160 barrels. The master blender will taste the brandy from each barrel and decide whether it should be decanted and blended. Every now and then, however, he comes across an exceptional barrel, which he will set aside for a tasting panel. If it is deemed worthy of Rene Santhagens’ high expectations, this barrel becomes Rene Single Cask – arguably finest of Oude Molen’s offerings.

This regulated system ensures that the quality of the product remains consistent. And what a product it is: the Solera Grand Reserve has a nose of ripe fruit and sherry and a full-bodied flavour showing sherry, raisins, oak and some floral notes. Sherry shows strongly in the finish, too, which is long and delicious.

This single-barrel brandy – lot 28, cask 109 – is deep gold in colour with chocolate and dried fruit on the nose. It is rich and round in the mouth with a lingering finish, again with notes of chocolate and fruit.

The Solera recently won a gold medal at the International Wine and Spirit Competition in London.

South African law deems that no maturation barrel be bigger than 300 litres. Because of this, the barrel chosen for Rene Single Cask yields only 602 bottles on average and as a result it is a very rare, desirable product.

Yes, making brandy is a patient process and Acker takes great pride in it. His pot-still brandies are matured for a minimum of eight years, some batches up to 14 years, and in certain cases even longer…

Visitors Welcome I highly recommend a visit to the distillery where you can grab a bite at the bistro and browse the visitors’ centre. And what tour would be complete without a tasting? Once you’ve seen the maturation cellar, you’ll be taken on a journey through Oude Molen’s range of premium brandies. While they all exhibit subtly different flavour notes, including chocolate, sweet tobacco, pear and vanilla, they’re all characteristically balanced and smooth, thanks to Santhagens’ vision, Acker’s attention to detail and the powerful passage of time.

Santhagens was so devoted to his product that a door led directly from the manor house, where he lived with his wife Laure Jeanne, to the distillery and maturation cellar. It will never be known whether or not Mrs Santhagens was pleased with this arrangement.

VOV Rare Vintage Selection Rene Santhagens first produced this 100% potstill brandy in 1910. More than a hundred years later, it’s still distilled and matured in the same Cognac tradition.

Made from the finest 14-year-old brandies, VOV is pale gold in colour and has an attractive floral nose with notes of dried apricot. Take a sip and the flavours spread out across your palate, showing apricot, fig, sweet tobacco and a hint of pear. A subtle dash of vanilla holds everything together and the finish is long, mellow and well rounded.

MAGAZINE

to its current location – a 12,6-hectare property near Grabouw in the Elgin Valley, an hour from Cape Town, where the cool, misty climate and abundant water on the other side of the Hottentots-Holland mountains is better suited to brandy production in any event.

45

aun Duvet

By Sh

Avicii

Magazine

Dance music has never been stronger in the world than it is right now.

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Shaun Duvet is the Managing Director of entertainment-based marketing agency, Anything Goes. Anything Goes has been operating for close on ten years with the business focusing on large-scale events, international DJs, live acts and touring. Anything Goes also has an incredible media and marketing department that produces all the collateral for the shows.

About three years ago the US opened up its doors to dance music properly.

Although it has always been there, it has never been on the scale it is today; historically America has been associated with Rock, Hip Hop & Pop music. Truth be told, David Guetta was the man responsible for changing the game. He was the first European-based DJ to bring dance and urban music together, taking acts like Usher, Ludacris, Kid Cudi and Nicki Minaj and fusing their sounds with a hard-hitting electro club feel. The rest of the world caught on, and no longer did the stereotypical 90 BPM Hip Hop and Rock beat dominate the airwaves.

It was now high-energy tracks being played in clubs and resonating with the youth globally.

From this movement came the resurrection of the superstar DJ. For a few years this had not been the case, but now with the US and the marketing machines that fuelled the industry fully behind it, leeway has been given to an industry that is worth billions today. Out of the resurgence came new artists such as Avicii, Skrillex, Swedish House Mafia, Afrojack, Deadmau5, Calvin Harris and many more. These acts today command the world’s attention and fill stadiums across the globe with productions that will leave the Foo Fighters breathless.

That’s right. The rise of the superstar DJ is here and ready to take on Rock n Roll!

With the power of these acts, the kids have turned to dance as their sound of the future, and the outlook for dance music has never been more exciting, especially for those brands clever enough to be associated with them.

As someone who is passionate about the DJ culture in SA and globally, I have made it my mission to stay at the forefront of trends for the past 15 years. I know where it’s been and where it is now, and this gives me a great vantage point on the future of dance music. My branded entertainment agency, Anything Goes, gives me the platform to create incredible shows with the biggest local and international acts, and we’ve have recently completed touring Deadmau5, Avicii and The Bingo Players with our partners H2O and Showtime to sell-out capacities. Understanding the power of marketing and the 30 000 plus crowds that we regularly connect with (not to mention our 150, 000 strong national database) - we know how to make a brand a superhero in this space. The Avicii tour was sponsored by Lovoka and the brand enjoyed massive ROI from a detailed marketing strategy that my team, partners and I put together, which resulted in a huge increase on all social media platforms, as well as a full through-the-line campaign. The same can be said for Olmeca with the Deadmau5 SA Tour sponsorship. These brands have significantly raised their profiles amongst a highly sought-after audience, and in a hugely impactful way, will be remembered and talked about for months. Most importantly, the added

value that the superstar element brought to the campaign greatly contributed to its success; people got to see their heroes perform live, brought to them by a brand that they already enjoyed. How could that not result in brand loyalty? This audience is too savvy to fall for competitions and clever marketing slogans. They require their brands to give something back to them, and these collaborations deliver on all of these touchpoints.

A note to all brand managers in the alcohol industry: The number one thing that people want to do when they are out to party is listen to their favourite DJ playing their favourite songs. The bigger, the better; and the bigger the DJ, the bigger the party.

Simple. No matter how many ways brands try to be different and offer cool and exiting experiential events, the reality is that the public wants good entertainment.

The brand that can deliver that to them, be authentic about the delivery and have a long term growth plan and understanding within that sector, will grow its market share exponentially. In my 15 years of hosting events and DJing this has been my motto from Day 1, and now more than ever, I am watching the power of music and brands collide and create experiences that are larger than life for consumers. When you have a brand the size of Absolut doing a full track collab with the Swedish House Mafia, you know that the future is in this branded entertainment space.

Staying in touch with what’s hot and happening is key. Your audience is not stupid... They know what they want and if you stay on it as a brand manager, you will quickly come to realise dance music is the past and the present, but more so, the future. Don›t let your brand fall by the wayside. Give people what they want. How you package the experience is obviously vital and must fall in line with your brand, but make sure you connect it properly with the right nuts and bolts, and speak to your audience in a way that resonates with them, not with marketing speak.

Anything Goes has some very exciting acts and tours coming up so to stay in touch visit: www.anythinggoes.co.za or mail shaun@anythinggoess.co.za

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

s l ica

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o L 3 .

No

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3 KEY POINTS 1. No.3 is made to Berry Bros’ own recipe by distillers with over 3 centuries of experience and expertise 2. With juniper at its heart, No.3 embodies the traditional character of a London Dry Gin 3. At 46% ABV No.3 London Dry Gin is the ideal strength for a classic Dry Martini.

BERRY BROS. & RUDD No.3 ST JAMES’S STREET No.3 is the London Dry Gin distilled to a proprietary recipe of Berry Bros. & Rudd, London’s oldest wine and spirit merchant.

The name No.3 refers to the address in St James’s Street, London: our home since1698.Berry Bros. & Rudd is the wine and spirit authority. This is not a hollow boast; it is a recognised fact. We have 300 years of heritage, tradition and expertise that allow us to make this claim, and a reputation as a business that is trusted to offer the finest products and the traditional standards of quality and service.

THE KEY The key on our bottle was inspired by the key to the lock in the door of The Parlour at the heart of the shop at No.3 St James’s Street. The Parlour, in many ways, is the inner sanctum of No.3 St James’s Street.

It is one of the oldest chambers in the shop; a room that is steeped in history and tradition. The No.3 key therefore unlocks the secrets and traditions of an extraordinary institution and symbolises our values of quality, authority and integrity.

No.3 LONDON DRY GIN “No.3 is unmistakably traditional London Dry Gin. By traditional we mean gin that tastes as gin should: with juniper at its heart. We are determined that No.3 will be the last word in gin for a Dry Martini cocktail. To achieve this we asked one of the world’s authorities in the art and science of gin distillation, Dr David Clutton,

as well as a panel of gin specialists, writers and mixologists to help us.” Simon Berry Chairman, Berry Bros. & Rudd A TASTE OF TRADITION The aim was simple: to create a gin that is fundamentally true to the traditional taste of London Dry Gin. Dr Clutton, in collusion with a team of fi ne spirit experts, spent a year painstakingly refining and perfecting a recipe that would meet the traditional standards of quality that Berry Bros. & Rudd’s customers have come to expect. We believe that the resulting liquid, with juniper as its bedrock, is the absolute embodiment of what a London Dry Gin should be. Put simply, it is a taste of tradition.

3 FRUITS 3 SPICES “Just three fruits and three spices, collectively known as botanicals, are all we deem essential to the flavour of No.3 London Dry Gin. Juniper, from Italy, not only gives gin its name, but also the unmistakable gin taste of pine and lavender. Sweet Spanish orange peel provides freshness in the form of clean, crisp citrus. Grapefruit peel gives an extra zingy lift. Angelica root delivers an earthy quality and helps to make the gin dry. Moroccan coriander seed releases a lemon flavour and a spicy, slightly peppery finish. And finally, cardamom pods which add a spicy, aromatic, yet warm bite” Dr David Clutton, Creator of No.3 and distillation authority.

Glass:

Chilled Martini

Method: TASTING NOTES Nose: Bright, crisp and fresh with an uplifting welcome of juniper Palate: Juniper to the fore, supported by floral notes and spicy, warm cardamom. Plenty of citrus ‘zing’ complemented by the gingery spiciness of coriander Finish: The earthy dryness of angelica kicks in.

“On the nose there’s an instant and welcome hit of piney juniper with citrus and coriander very evident. In the mouth the juniper develops into a crispness nicely balanced by a soft spiciness. A classic.”

Geraldine Coates, Author of The Mixellany Guide to Gin, and founder of www.gintime.com TRADITIONS OF QUALITY & SERVICE At Berrys, our customers have enjoyed the traditional standards of quality and service since 1698. By the mid-18th century, Berrys not only supplied the fashionable coffee houses in St James’s, but also began weighing customers on their giant scales whose records, including those of Lord Byron, William Pitt and the Aga Khan, span three centuries. Berrys first supplied wine to the British Royal Family during King George III’s reign and today is the holder of two Royal Warrants for H.M. The Queen and H.R.H. The Prince of Wales. To discover more about Berrys, visit www.bbr.com. Or better yet, come and see us in our shop and live the history for yourself.

MAGAZINE

Duke’s Classic Dry Martini

Pour the Extra Dry Vermouth into a frozen martini glass (either 7oz or 5.5oz glass) and coat in a circular motion. Top up the glass with ice cold No.3 gin.

Ingredients:

1 tsp Extra Dry Vermouth 85ml No.3 Gin 1 Amalfi lemon

Garnish:

Pare the rind of an Amalfi lemon, and give it a twist to extract the oils into the glass.

“3 is the magic number for a Dry Martini. 3 steps: vermouth, No.3 Gin and a twist of lemon. Simple, elegant, and memorable…”

Alessandro Palazzi Bar Manager, Duke’s Hotel, St James’s, London.

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n i s c n a r o r o a

Mtockc S

& e n i g h

nald

McDo rant

By G

Magazine

Today’s NASCAR is a family sport with a fan base of 75 million loyal fans which is growing bigger and more mainstream by the day. It is also a multibillion-dollar business and a cultural phenomenon that transcends class and gender, but dark secrets lurk in NASCAR’s past.

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In NASCAR mythology, much of the early racing is tied up with moonshine-running, the delivery of a home-brewed whiskey distilled from corn, potatoes or anything that would ferment. By the 1930s, bootleggers were running moonshine out of the foothills of Appalachia and into the major cities. It was a good business, largely because it sidestepped the most pressing economic concern of any alcohol producer: taxes. And to avoid paying taxes, moonshiners had to avoid the law.

A traditional moonshine-running car had some basic qualities. From the outside, it was designed to look as common as possible so as not to attract any unwanted attention.

Simply speaking, it had to look “stock”, but under the hood and in the inner-workings of the vehicle, the cars were anything but. In addition to supercharged engines, moonshiners also installed heavy shocks and springs in their cars so that when they were carrying a heavy load of liquor, they car would not sag, a tell-tale sign for the police that were heavily patrolling the countryside. But when the law was closing in, the cars had to be ready to shift, and the drivers had to know how to handle all that horsepower.

Legendary stories abound of bootleggers whose empires grew during American Prohibition and continued to thrive well after Repeal, and of drivers who thundered down dusty back roads with moonshine deliveries, deftly outrunning federal agents. The car of choice was the Ford V-8, the hottest car of the 1930s, and ace mechanics tinkered with them until they could fly across mountain roads at 100 miles an hour. For bragging rights, drivers held informal races to determine which runner was fastest. By the end of the 1940s, these contests had become an organised sport, largely due to the efforts of one driver, Big Bill France.

A traditional moonshine-running car had some basic qualities. From the outside, it was designed to look as common as possible so as not to attract any unwanted attention ... but under the hood and in the inner-workings of the vehicle, the cars were anything but.

Big Bill organised a meeting of drivers, car owners and mechanics at the artdeco style Streamline Hotel in Daytona Beach, Florida, on December 14, 1947, to establish standard rules for racing.

There and then the National Association for Stock Car Auto Racing (Nascar) was conceived. Two months later, on February 15, 1948, the first official Nascar race was held on the beach in Daytona, Red Byron taking the title in his Ford. A week later, Nascar was incorporated, with Big Bill appointed as its leader.

A huge part of the appeal for fans of this burgeoning sport was the fact that, in many cases, the racing cars were the same brand of car that they themselves drove. Of course, under the hood, the racing cars shared very little resemblance to those on the showroom floor, but the exterior fostered a connection with the common fan.

Furthering this mystique was the fact that many of the early drivers were themselves former or current moonshine runners.

This perception was heightened when Tom Wolfe wrote a feature story on Junior Johnson – a NASCAR star who had been a legendary moonshine runner – for the March 1965 issue of Esquire magazine titled “Junior Johnson Is the Last American Hero.

Yes!” The article focused on NASCAR’s association with bootlegging, cementing the connection in the minds of many who did not know much about the sport.

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MAGAZINE

Release

e h t o t e m o c l ... e e s W a le e R Gin

elixir “the ssic ni is i la t c r a tial ry M s the D quintessen el that it t a h e t f e d y e r i n h a e t s ma h th once It is to make, h thoug l t a u o White etude.” , y y m s ver d ea plicit ui n d q m a n i a e s k h f c o in ui ep n its the g ous by St s in ail. Q m cockt cation lie ations to a f ade ri sti sophi nty of va Martini, m e ): r l 3 e p 5 p let.” s 9 e ar he Ve Royale (1 pagne gob t s i e l o m p n i a s m h a a c , ok C e ex eep vodka otabl nd bo In a d e of n. A n James Bo d. “One. n o e i o t c i , a s i n s i first e sa l it’ don’ comb f Gor l unti in his ni,” h l i o t g e r s n w i a e the r y ym Flem easu t it?” t ver mon, “A dr onsieur.” ree m t. Shake i n-peel. Go or dry le for the h T m . , Lille “Oui tonic eciation ment lemo als a mo e of Kina n slice of ermouth, tanic appr r i v “Just u h s t t h of bo erned a t a e i e e er y g r w t r m g e a r i l a c r e a s half add a in, wheth you with he va can be di then g s rit. T cold, njoy your leave licate spi difference o of t de ct ualor sure ou e he sq s. f this e yet distin t ver y ollow are o e m s w r o o r H f nf clas avou hat subtl that as rise ral fl y and t pages that h complexit nd flo ers means a k in e r g l of ad herita le to distil mbol ss to b nd. e a sy ur gla availa and to bra we raise o s to becom b br us as athtu from se join ackhouse b a le p So db ne an Gin La

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Magazine

King William III - better known as William of Orange

HISTO N

O TKINS WIN A

By ED

52

RY

n i G OF

Edwin Atkinson Edwin Atkinson held senior positions as a Captain in the Royal Navy prior to becoming Director General of the Gin and Vodka Association (GVA) in 1998.

The Association represented the interests of producers, brand owners, importers and exporters of Gin, Vodka and associated products to national governments, the European Commission and the World Trade Organisation (WTO) in Geneva.

Edwin has recently set up GMSP to provide advisory services on a broad range of assignments including Market and portfolio strategies relating to the spirits drinks sectors; Market analysis; and to assist new entrants to the market including new distilleries, importers and exporters.

The first confirmed date for the production of gin is the early 17th century in Holland, although claims have been made that it was produced prior to this in Italy. In Holland it was produced as a medicine and sold in chemist shops to treat stomach complaints, gout and gallstones. To make it more palatable, the Dutch started to flavour it with juniper, which had medicinal properties of its own.

From Dutch courage to William of Orange British troops fighting in the Low Countries during the Thirty Years’ War were given ‘Dutch Courage’ during the long campaigns in the damp weather through the warming properties of gin. Eventually they started bringing it back home with them, where already it was often sold in chemists’ shops. Distillation was taking place in a small way in England, but it now began on a greater scale, though the quality was often very dubious. Nevertheless, the new drink became a firm favourite with the poor.

The formation by King Charles I of the Worshipful Company of Distillers, where members had the sole right to distil spirits in London and Westminster and up to

twenty-one miles beyond improved both the quality of gin and its image; it also helped English agriculture by using surplus corn and barley.

prodigious number of shopkeepers whose business is wholly and solely the selling of spirits”. In certain areas, spirits were sold on average from one private house in four.

When King William III - better known as William of Orange - came to the English throne in 1689, he made a series of statutes actively encouraging the distillation of English spirits. Anyone could now distil by simply posting a notice in public and just waiting ten days. Sometimes gin was distributed to workers as part of their wages and soon the volume sold daily exceeded that of beer and ale, which was more expensive anyway.

Licensed to sell

The abuse of alcohol by the poor became a major problem. Smollett, the 18th century Scottish novelist wrote: “In these dismal caverns (‘strong water shops’) they (the poor) lay until they recovered some of their faculties and then they had recourse to this same mischievous potion”. Lord Hervey declared: “Drunkenness of the common people was universal, the whole town of London swarmed with drunken people from morning till night.” William Hogarth in his ‘Gin Lane’, an engraving about this period, portrays a scene of idleness, vice and misery, leading to madness and death.

The Gin Riots The problem was tackled by introducing The Gin Act at midnight on 29 September 1736, which made gin prohibitively expensive. A licence to retail gin cost £50 and duty was raised fivefold to £1 per gallon with the smallest quantity you could buy retail being two gallons. The Prime Minister, Sir Robert Walpole, and Dr Samuel Johnson were among those who opposed the Act since

“Little nips of whisky, little drops of gin, Make a lady wonder where on earth she’s bin” Anon In 1729, an excise licence of £20 was introduced and two shillings per gallon duty was levied. In addition to which, retailers now required a licence. This almost suppressed good gin, but the quantity consumed of bad spirits continued to rise.

In 1730 London had over 7,000 shops that sold only spirits. Daniel Defoe wrote of “the

they considered it could not be enforced against the will of the common people. They were right. Riots broke out and the law was widely and openly broken. About this time, 11 million gallons of gin were distilled in London, which was over 20 times the 1690 figure and has been estimated to be the equivalent of 14 gallons for each adult male.

But within six years of the Gin Act being introduced, only two distillers took out licences, yet, over the same period of time, production rose by almost fifty per cent.

Respecatbility, high quality and patronage

patrons for major enterprises; one such was the sponsorship of the attempt to discover the North West Passage 1829-33: the attempt failed, but the expedition did establish the true position of the North Magnetic Pole.

luxuriously furnished. By the 1850s there were about 5,000 such places in London and Charles Dickens describes them in his ‘Sketches by Boz’ in the mid-1830s as “perfectly dazzling when contrasted with the darkness and dirt we have just left.”

Gin had been known as ‘Mother’s Milk’ from the 1820s but later in the century it became known as ‘Mother’s Ruin’, a description perhaps originating from the earlier ‘Blue Ruin’ of the prohibition era in the previous century.

From Gin palaces to High Society

The Gin Act, finally recognised as unenforceable, was repealed in 1742 and a new policy, which distillers helped to draft was introduced: reasonably high prices, reasonable excise duties and licensed retailers under the supervision of magistrates. In essence this is the situation which exists today.

By this time the battle for trade was hotting up between the beer shops and the gin shops. Following the 1820 ‘Beerhouse Act’, beer was sold free of licensing control and 45,000 beer shops - aimed to be the cosy homes from home - had appeared by 1838.

Spirit retailers still required licences and, to compete with the beer shops, they devised the ‘gin palaces’ which first appeared about 1830. These were designed to be an escape from home. As home for the poor - who continued to be gin’s main supporters - was often a sordid slum, the gin palace was large, imposing and handsome and even

In the mid-1830s the temperance movement started. Whilst it failed to make a big impact, it did encourage much debate on drink which was still a problem. Thomas Carlyle wrote of gin as “liquid madness sold at tenpence the quartem”. By 1869 this led to an Act licensing the sale of beer and wine (spirits were still licensed). Two years later a further Act was introduced which would have halved the number of public houses in the country, but public opinion was outraged. One bishop stating in the House of Lords that he would “prefer to see all England free better than England sober” and the act was withdrawn.

These changes led to more respectable firms embarking on the business of distilling and retailing gin and it became the drink of high quality, which it has since remained.

Many companies established themselves as well-to-do manufacturers, often becoming

As reforms took effect, so the gin production process became more refined. So gin evolved to become a delicate balance of subtle flavours, and began its ascent into high society.

Gin Lane This is a famous engraving by the English artist Hogarth.

It depicts a street scene of Gin-soaked debauchery.

MAGAZINE

The Gin Riots

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is nce. At th andy, Fra David’s om Norm g fr in 1 w 0 o 7 ll 1 e II. Fo gland in the King Georg ectors at ved to En is Majesty ueray men were R y first mo H il m to fa h y it q era was goldsm he Tanqu ndent Tan 1700s T me, David Tanqueray 150 years, the desce this ti xt e against y to decid for the ne fordshire. ars il d m ye n a fa e e th th a th r de e first in nting ove ith in Bed e th gr s m in a ri T w e . f , n o xp 0 gi Parish r 27th 181 in 1830. E velop the perfect Distillery y, born Ma e e quest to d s Tanquera ed the Bloomsbury e is rl h a nd that w n h C nd the bra arles bega a h 1810 th when he open C r, , fo ts n g n ie pa ingred was looki d. y possible alance he s launche with man the key b ry Gin wa d Crusades D ce n u o d d n ro p Lo y y during the on the ll a ra n n e o fi u ti q u e n h ib Ta 2 tr 3 s n s 8 a 1 co re w ill featu s for their 1832 In w affectionately kno le and st at of arm p p co a e a no in d p te s gran over a family wa s crossed ray 1838 the attle axe at Tanque 1838 In 1191. It depicts b day. vidence th e d e d vi in to aica pro packaging near Jam Tanqueray ueray Colonies. shipwreck a sh ti n o ri B d n augh Tanq e ottles fou rted to th Charles W b o n 7 xp so 4 e 8 is g 1 h in y eded b 1847 In ndon Dry Gin was be was succe Lo 1868 and . in n io d ie ct d e rf y US. quera for pe ed in the harles Tan er’s drive the t advertis rs fi s a 1868 C ho continued his fath w ombed by nqueray ery was b Ta the w ll t h ti a ic is h th d w r y e Tanquera rvive. Aft the year in e su d th e to rk r, a a d m W 885 d World m, manage Old Tom”.

1885 1 the Secon o known as Old To h“ 1, during ls along wit 4 a EN. d 9 , n 1 4 a tl o In ueray No.T 1941 ermans. Only Still N Cameron Brig in Sco Gin, Tanq ry xu G to Lu d t rs ve fi o was m world’s distillery nched the 7. ueray lau ier in 200 q n Ta e th year barr r w e p sa s 0 0 se 0 illion ca 2000 2 ke the 2 m the US. ueray bro ing gin in q n Ta

e top sell th s 2007 a w y uera 2008 Tanq 2008 In

e Heritag 54

imeline

a brief t

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History

MAGAZINE

spirit at a clean, pure, neutral d the production of a ble omsbury, ena t Blo in tha St n e tio Vin ova set up his distillery on s still, a technical inn ray uou tin que con Tan s the rle of Cha r ion e yea 1830 saw the invent an water. h quality gin. The sam plentiful supply of cle perfect base for a hig rds in gin ings, and so offered a spr l very high strength – the ura nat of ber t would set new standa efited from a num Dry gin, something tha standing don out Lon an st ate fine London. The area ben cre the to of ich would enable him self to the production wh him rit spi ted t ica bes y ded s ver rle the y From the outset Cha determination to use onl s single minded in his through production. Charles wa This is achieved partly of the flavours involved. s that tee rity cla ran gua the by but d recipe of botanicals. , ise ing ter mis process is uncompro to perfect and is charac ion rs ect yea s that sel l ine era The erm s. sev k det cal too er ani The combination mas, until the distill the quality of the bot ipe, but also through to concentrate their aro rec ks sac the of lap ity bur plic in ed sim the are matur peerless flavour. They been in the botanicals have a ray himself, and has . ned by Charles Tanque sio mis com s wa t they are at their prime tha al No.4 copper still rds today. place in the tradition Charles’ exacting standa d Tanqueray Gin Distillation then takes s is still conducted to ces pro n tio duc elements that enable pro ce. The clean dry taste are the the and continuous use ever sin s, cal ani bot hest quality an base spirit, the hig dle classes in London.

The use of a pure, cle cerning upper and mid dis the st ong am ing to establish a follow this gin above all other. tion to the next marks era gen m fro on sed The red waxed seal pas

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Fun Facts • The bottle used by Tanqueray

is trademarked and is said to have been used to resemble a three-piece cocktail shaker.

• The Tanqueray family crest is still used on the lid of each bottle and is a symbol of wealth and hospitality.

• Tanqueray

has won more awards than any other gin.

• The secret recipe has remained

Magazine

unchanged since 1830 and is only known to 4 people throughout the world (They are not allowed to travel on the same aeroplane together, should something happen).

56

Production The neutral spirit that a gin distiller uses can be made from any base from grain to grape and molasses. The purer the spirit, the blanker the canvas is to paint upon and also the purer the alcohol, and hence its effect on the human body. The House of Tanqueray is one of the few gins to control every aspect in the creation of its raw spirit using a triple distilled, neutral grain spirit that is produced from wheat.

Botanicals are key to making Tanqueray.

They include:

1.Juniper,

which adds the delicious and refreshing pine taste and aroma.

2.Angelica, which adds the floral taste and also a chocolatey aroma.

3.Coriander seed, which adds both a peppery quality but also a citrus nose.

Quality of botanicals can vary enormously.

Tanqueray rejects 95% of all the samples it tries each year (over 2000 samples most years). The House of Tanqueray is ruthless about the quality of its botanicals

as interplay of quality botanicals is better than having a large number of average ingredients.

Once selected, these botanicals are left to mature for 18 month in order to allow flavours to develop. The result a bold yet smooth tasting gin.

The way that the botanicals are added to the spirit is important. Some steep and macerate the botanicals in the spirit prior to distillation, whilst others still allow merely the vapours to pass over the botanicals using special stills for a softer or weaker flavour. Tanqueray chooses to infuse its botanicals in warm spirit during the fourth and final distillation which takes place inside “Old Tom”, the original No.4 copper pot-still. This is known as the “one-shot” distillation and creates a perfect balance of flavour and strength within Tanqueray.

After distillation, Tanqueray is bottled at 47.3%, a higher ABV to ensure that maximum flavour is retained even after mixing.

Tasting Tanqueray This is benchmark London Dry gin with intense juniper character and a clean dry finish. The citrus aromas are provided by the coriander and the earthiness from the angelica. There is just a hint of sweetness in the mid-palate which is from the fourth botanical, liquorice.

The secret to Tanqueray’s superiority lies in a combination of the quality of the neutral spirit that the distiller uses and the combination of botanicals. These are both discussed below. The purer the neutral spirit, the purer the gin. The House of Tanqueray is one of the few gins to control every aspect in the creation of its raw spirit using a triple distilled, neutral grain spirit that is produced from wheat.

Botanicals are key to making Tanqueray.

Tanqueray London Dry Gin still uses its original recipe of botanicals, written in a closely guarded recipe that is kept under three locks in a black ledger known to the company as “The Bible”. The result is an incredibly smooth gin.

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Spot

light

Tanquer

ay

The Tanqueray & Tonic (T&T) is possibly one of the most wellknown perfect serves in the world, served tall with ice, a double measure of Tanqueray, charged with premium tonic.

Traditionally garnished with a wedge of lime added after it has been squeezed into the drink.

For an interesting twist on your T&T:

MAGAZINE

Perfect Serve

1.

Muddle cucumber in your glass before adding other ingredients and proceed to garnish with cucumber.

Absolutely delicious Garnished with a wedge of Grapefruit added after it 2. has been squeezed into the drink Add a slash of either cranberry or apple juice to 3. finish off your drink as a flavoured T&T Tanqueray London Dry is also phenomenal served with mango juice or cranberry juice. Remember the squeeze of fresh lime

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Awards • Awarded Hall of Fame - Voted the best among

gin, vodkas, rums & tequilas three years in a row at the San Francisco World Spirit Competition, 2003 - Double Gold Medal San Francisco Spirits Competition, 2004 & 2005

• Spirit of the Year - Wine and Spirits Annual Buying Guide, 2000

Magazine

• Best New Product Introduction - Impact, 2000 • 98 Rating - Wine Enthusiast Magazine, 2000 • 5 Star Rating - The Spirits Journal, 2000 • Best New Gin - Food & Wine, 2000 • Finest White Spirit - The Spirits Journal, 2000

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Spot

light

Tanquer

ay

Fun Facts • Tanqueray No.TEN is the first gin to be distilled using whole, fresh citrus fruits.

• Tanqueray No.TEN was created

to provide a flavourful gin to be used in the Classic Martini.

• Tanqueray No.TEN was inducted into the Spirits Hall of Fame in 2003 and is the only white spirit to have achieved this.

The strength of 47.3% abv is crucial to the delivery of the unique flavour. At lower strengths the intense citrussy notes would not be retained, the chemicals themselves are too volatile. The alcohol serves to bind them into the liquid, which is why the addition of water releases the aroma so effectively. This has the added advantage in cocktails that even when stirred or shaken with ice, the drink retains its balance and intensity.

This gin is perfect for recreating the classic cocktails from the Golden Age of the 1920s, 30s and 40s. Its packaging alone reflects the sophistication and glamour of the art deco and jazz eras, its tall, elegant lines standing out on any bar.

Perfect Serve Tanqueray No.TEN‘s perfectly balanced flavours are best showcased in the form of a classic Martini. Many a classic cocktails with simple modifiers (such as sugar, lemon juice and soda water) work fantastically with this beautiful gin as they offer little distraction from its remarkable flavours. Examples include the Tom/Gin Collins and Gin Fizz.

For a twist on the classics, add flavour combinations such as Peach & Elderflower or Pear & Cardomom.

Production • Tanqueray

No. TEN starts off with the same top quality, triple distilled, grain neutral spirit used for Tanqueray which is used as the base.

• From here, the following botanicals are used to create the unique flavour of Tanqueray No. TEN: Chamomile, which adds a herbal 1. quality and also a velvety mouthfeel.

Fresh whole, hand-picked 2.

Mexican Limes, Florida Oranges & White Grapefruit, which add refreshing and zesty notes.

These botanicals and the spirit are all added to the No.10 still, known as “Tiny Ten” due to its size. In here an extra step takes place

where these ingredients are distilled to create the “heart” of Tanqueray No. TEN. This small, unique still is able to capture the essences of the fresh fruit and botanicals when distilled and makes this a small-batch distilled gin.

The “heart” of the gin is then added to “Old Tom” with the traditional botanicals and distilled for a final time.

After distillation, Tanqueray No. TEN is “cut” with de-mineralised water to bring the ABV down to 47.3% before it is bottled.

Tanqueray bottle its gin at a higher ABV as this ensures that maximum flavour is retained even after mixing.

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MAGAZINE

Tanqueray No. Ten

59

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TASTING TANQUERAY NO. TEN

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In 2000, the gem that is Tanqueray No TEN was introduced to the Tanqueray portfolio. Where Tanqueray is a juniper dominant example of a good London Dry gin, Tanqueray No. TEN is a new style of gin that pushes the boundaries.

Exceptionally smooth and fresh with a vibrant citrus flavour and velvety mouth feel, it is a gin that is tailor-made for the classic Martini.

Tanqueray No. TEN has won numerous awards since its launch.

Tanqueray No. TEN has won numerous awards since its launch. It is the only spirit that has had unprecedented wins as ‘Best White Spirit’ three times in a row at the San Francisco World Spirits competition, planting itself firmly in the ‘Hall of Fame’.

Even legendary artists such as Snoop Dogg (with his song “Gin and Juice”) have given this revolutionary gin a TEN out of TEN. Tanqueray No. TEN’s beautiful bottle with its Art Deco lines evokes the Golden Age of gin cocktails of the 1920s and 30s.

It’s based on a vintage cocktail shaker, as is the original Tanqueray bottle. Both the bottle and the liquid herald a return to the sophisticated glamour of classic gin cocktails, in particular the Martini.

Tanqueray No. TEN is the ideal gin for the Ultimate Martini.

Tanqueray No. TEN is made with the same exacting attention to detail and uncompromising quality that is applied to Tanqueray. It is hand-crafted in very small batches by the master distiller Tom Nicol using the purest neutral spirit distilled from Scottish wheat.

The master distiller uniquely uses whole fresh citrus fruits in the distillation.

Several gins use dried citrus peels, but only

Tanqueray No. TEN uses the whole fresh fruit. White grapefruits, Florida oranges, and Mexican limes are hand cut and placed - juice, pips, pith and all - into the very small No.10 still (around 400 litres, compared to 10,000 for No.4) which gives the gin its name.

Dating back to the 1920s and nicknamed “Tiny Ten”, this still enables the master distiller to capture the essence of the fruit in an intense citrussy heart.

This intense heart is then redistilled in the traditional No.4 still with the regular botanicals, though in a different recipe balance to Tanqueray (notably using less juniper). Chamomile flowers from Germany are added to the still to provide a balancing smoothness and soft aroma to sit alongside the fruits and spices.

On the palate the flavours are intense, but balanced, and despite the higher strength of the alcohol it is very smooth to drink.

At this stage in the production of most gins, the initial 5% of the final distillation would be run off as the ‘heads’ and the final 5% as the ‘tails’, which would then be discarded or redistilled, leaving a cut of 90% in the middle. With Tanqueray No. TEN only 60% of the run is retained. This highly selective and costly process guarantees the balance and character of the final product.

When you nose a sample of Tanqueray No. TEN you can immediately identify the intense citrus character. The grapefruit is particularly clear. When you add a little water the aromas positively leap out of the glass: grapefruit, orange, chamomile, juniper and a lightly spicy note.

On the palate the flavours are intense, but balanced, and despite the higher strength of the alcohol it is very smooth to drink.

The palate has a great length and depth to it, reflecting the very selective final cut.

It is complex without being challenging or aggressive. A truly spectacular spirit.

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n o i est n

o u s Q l i In rrie W Ba

nald

McDo rant

By G

Barrie Wilson has been involved in the bar industry most of his life. He started mixing cocktails in Edinburgh and swiftly won a number of awards recognising him as one of the best bartenders in the UK. Barrie designed and created drinks menus for a number of world famous bars, including Gleneagles and various Terence Conran sites. Barrie has also created bespoke cocktails for a number of prestigious events including the MTV awards.

Since joining Reserve brands in 2005, Barrie has worked alongside innovation in the creation of new products and developing signature serves that are enjoyed globally. Barrie has also launched Reserve Brands in Asia and Africa and travelled the world learning about current cocktail culture.

In 2006 Barrie created the World Class programme which is designed to hero the bartender and give them a platform to showcase their unique skill. World Class is now active in 48 countries around the globe with this year’s final being held in Rio de Janeiro, Brazil.

Q Barrie, you are known for championing the role of the bartender in making or breaking a guest’s night out. Do you feel that venue owners around the world are starting to realise the value in investing in their bar staff through training and decent pay?

A Yes, completely! I’ve been a bartender all my life and, in the UK at least, it was seen as a gap-year job for a long time. It had no credibility as a career, unlike in the US where it carries a degree of respect. Over the last 10 years top venues have started looking after their bar staff better, training them up and offering better pay, with a view to improving service. It’s crazy what some bartenders can earn these days, but they work long hours under high intensity so they do deserve it.

Q Talk us through the work you’re doing on the white spirit portfolio and, in particular, gin. Are you concentrating on new techniques?

Recipes?

Barrie’s

Favourite

Cocktail French 75

Method: Shake and fine strain Glass: Champage Ingredients: 25ml Tanqueray London Dry 20ml Fresh lemon juice 10ml Gomme Top with Champagne

Garnish: Lemon Zest

A My priority is the G&T. 90% of all gin is drunk with tonic, so a lot of my time at the moment is spent educating people on how to serve it. Common mistakes are not enough ice, lemon wedges instead of lime and incorrect glassware. Also G&Ts are often served with substandard tonic with too much quinine that overpowers the flavour of the gin.

Q Edinburgh, where you started your career, is cultivating a reputation for itself as a city full of interesting venues brimming with character. Run us through a couple of your favourite places to grab a cocktail in the Scottish capital.

A

A favourite of mine is a great bar on Thistle Street in Edinburgh call Bon Vivant.

If you’re looking for a great atmosphere you can’t go wrong. The best cocktails, in my opinion, are to be found at a place called Brambles, a hidden-away speakeasy that is truly an experience. But I must say, the overall cocktail culture and the calibre of bartending in Edinburgh is really strong.

Q You’ve obviously got an affinity for the Tanqueray brand, as someone who was instrumental in launching “Tonight we Tanqueray”. What sets it apart from other gins?

A Three areas in particular. Firstly, heritage is a strong differentiator considering Tanqueray’s 180 year old recipe. Secondly, the quality unsurpassed. Tanqueray selects only the best 5% of the botanicals considered, and only four different botanicals in total, most notably juniper. Some gins use too many, I feel, and they can become lost. Thirdly is simply superior craftsmanship in the distilling process.

Q Tell us about the beginnings of the World Class Programme and what inspired it.

A I wanted to give bartenders the recognition they deserve. I also wanted to create an international bartending community, and judging by the camaraderie displayed between mixologists coming together from various countries at World Class events, there was definitely a need for one.

Q And lastly, what is your favourite gin cocktail?

A That’s a tough one because it changes from month to month, but at the moment it is the French 75.

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MAGAZINE

Currently Barrie is working across the white spirits portfolio with a focus on gin, and was part of the team that launched the new “Tonight we Tanqueray” platform.

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Sa

ty

vailabili Gin A

Here is your guide to the gin available in South Africa.

Beefeater

s old and still winning premium gin is more than 150 year (IWSC), The world’s number one imported nal Wine and Spirit Competition natio Inter ’s year last at Gin new customers. Voted Best . taste and ity qual g misin Beefeater still stands for uncompro d by James Burrough after established in London in 1820, name The first Beefeater distillery was on.

Lond of r Towe the of warders the stout “beef-eating” yeoman

Beefeater 24

the world. Hand-prepared grapefruit eater 24 are sourced from around The 12 natural ingredients of Beef nce of Japenese and Chinese teas. influe atic arom the to note and Seville orange peel add a tangy rienced gin master distiller, the expe most d’s worl the ond Payne, Under the watchful eye of Desm , uniquely, during the sevenThen s. hour 24 full a t grain spirit for of the finest spirit right botanicals are steeped in the fines hand by Cut an Artis master distiller takes an emporary style of gin. cont r, hour distillation that follows, our softe ssy, ensures a more citru from the heart of the run. This

e Bombay Sapphir de traditional gin botanicals such is based on 10 botanicals. They inclu

Magazine

Bombay Sapphire’s recipe d coriander, liquorice, cassia and orris root. To these are adde as juniper berries, citrus, angelica dise. para of s West African grain bark, almonds, cubeb berries and

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Gordon’s Gin

e. The distinctively refreshing fully distilled using a secret recip Gordon’s London Dry gin is care selection of other botanicals. It’s a and es berri er junip d picke taste comes from the finest hand world’s best-selling London Dry gin. the taste that’s made Gordon’s the ®

et Hendrick’s Gin rare and unusual stills: the Benn of two different spirits from two

Hendrick’s is the marriage to create an extraordinarily combining the two, they are able Still and the Carter-Head still. By urs. They infuse our gin flavo e character and balance of subtl t smooth gin that has the required selected cucumbers from the fines ially spec and na asce Dam Rosa with the remarkable Bulgarian producers.

London No. 3 Gin

Bros. & Rudd, London’s oldest to a proprietary recipe of Berry No.3 is the London Dry Gin distilled James’s Street, London: their St in ess addr the to No.3 refers wine and spirit merchant. The name word in gin for a Dry Martini. last the be to ted home since 1698. No.3 was crea and 3 Spices, Angelica Root, t efrui Grap t Spanish Orange and Made from 3 Fruits, Juniper, swee Seed and Cardamom Pods. nder Coria Moroccan

Stretton’s

remained consistent to their distillers for generations and have The Stretton family have been gin rvised and approved by supe nally batch is still today perso ght up secret London Dry Gin recipe. Each Gin is aromatic and balanced strai Dry on Lond ton’s Stret ton. master distiller, Derrick Stret ture and is ideal for that classic struc g oatin ue-c tong llent exce between sweet and dry, it has an over Juniper, Coriander, Angelica five premium botanicals: Citrus Dry Martini. A delicate blend of root and Cassia bark.

Tanqueray

of the world’s most awarded Tanqueray, when he created one It started with the man, Charles liquorice, he used the four and lica ange nder, coria er, gins. Distilled four times with junip lex array of flavours that comp a was ted resul t balance. Wha botanicals to create the perfect the bottles of Tanqueray ns ratio gene the ugh r gin makers. Thro stands above all others. drew suspicion and envy from othe that gin the mark have borne the red seal to

Ten Tanqueray No. with to detail that embodies the a pioneering spirit and attention

Born in the elegant 10th still, fruit. Not just peels. The ueray himself. Small batches. Fresh craft and passion of Charles Tanq gives it flavour. In the and t apar gin our sets e and chamomil the only gin in The freshest grapefruit, orange, lime and gold le doub ing winn s. Four years of process it has turned a few head for a decade old gin.

World Spirits Hall of Fame. Not bad

Please note that views and opinions stated in this section may not be those of MUDL Magazine.

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MAGAZINE

Magazine 64

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

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

Not for Sale to Persons Under the Age of 18. Enjoy Responsibly 12313070 Mandarine NapoleĚ on Adv. Drinks Int.indd 1

18-11-2009 09:36

l i a t 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.

65

l i a t k c Co nishes Gar 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.

Magazine 66

Garnishes provide the finishing touch to cocktails.

The chosen garnish should enhance the cocktail in terms of flavour, aroma and decoration.

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.

67 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 bartender’s tool, used like a pestle to mash — or 07. Fine strainer muddle — 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.

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.

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

Magazine

Giffard ˉ Avrillé ˉ Angers ˉ France ˉ IBA Official Associate Member

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www.giffard.com

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Your tear-out & shake up gin cocktail guide

difficulty rating

Cocktails Barfly Barback Waiter Bartender

Classic Dry Martini There are many theories as to the beginnings of this drink. One suggests it evolved from a cocktail called the Martinez served at the Occidental Hotel in San Francisco sometime in the early 1860s, which people frequented before taking an evening ferry to the nearby town of Martinez. Alternatively, the people of Martinez say the drink was first created by a bartender in their town. Another theory links the first dry Martini to the name of a bartender who concocted the drink at the Knickerbocker Hotel in New York City in 1911 or 1912.

Glass: Chilled Martini Method: Stir vermouth with ice and strain leaving the ice and glass coated with vermouth. Pour gin over vermouth coated ice. Stir and strain into a chilled glass.

Ingredients: 22,5ml Dry Vermouth 75ml Tanqueray Gin 1 dash Fee Brothers Orange Bitters (optional) Garnish: Olive (stuffed or otherwise) or a lemon zest are the two most common garnishes for a dry martini.

It was Prohibition and the relative ease of illegal gin manufacture that led to the Martini’s rise as the predominant cocktail of the mid 20th century in the United States. With the repeal of Prohibition, the drink became progressively dryer. In the 1970s and 80s, the Martini came to be seen as old-fashioned and was replaced by more intricate cocktails and wine spritzers, but the mid-1990s saw a resurgence in the drink and an explosion of new versions.

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

MIXOLOGYRELEASED

MAGAZINE

Mixologist

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Cocktails Alexander

Glass: Elegance Martini Method: Shake and finestrain over crushed ice Ingredients: 60ml Tanqueray Gin 30ml Giffard White Creme de Cacao Liqueur 30ml Double (heavy) cream Garnish: Dust with freshly grated nutmeg

AVIATION

BERRY BRAMBLE Glass: Old Fashioned Inverness Method: Build with crushed ice. Drizzle with Crème de Mure.

Ingredients: 37,5ml Finest Call Raspberry Puree 12,5ml Freshly squeezed lemon juice 25ml Tanqueray Gin 25ml Giffard Crème de Mure Liqueur Garnish: Crushed ice, lemon slice and seasonal berries.

This is a variation on the Bramble, a popular drink to come out of Soho, London, in the 1980s.

The Aviation is a classic gin cocktail created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century.

Glass: Elegance Martini Method: Shake and fine strain Ingredients: 37,5ml Tanqueray Gin 12,5ml Maraschino liqueur 12,5ml Giffard Violet Syrup 12,5ml Freshly squeezed lemon juice 12,5ml Chilled mineral water Garnish: Lemon zest and a half sugar rim

BREAKFAST MARTINI Salvatore Calabrese’s creation was conceived at the Library Bar in 2000, based on Harry Craddock’s 1920’s Marmalade Cocktail.

Glass: Elegance Martini Method: Shake and fine strain Ingredients: 1 tsp Orange Marmalade / Apricot Jam 37,5ml Tanqueray Gin 12,5ml Mandarine Napoleon 25ml Freshly squeezed lemon juice Garnish: Orange zest with a slice of toast

APRICOT BLUSH

Glass: Old Fashioned Inverness Method: Shake and strain over crushed ice Ingredients: 25ml Tanqueray Gin 25ml Giffard Apricot Brandy Liqueur 25ml Freshly squeezed lemon juice 4 dashes Fee Brothers Peach Bitters 37,5ml Sir Juice Pineapple Juice Garnish: Apricot quarters and mint sprig

BLUE LAGOON Glass: Islande Method: Blend till smooth Ingredients: 25ml Tanqueray Gin 25ml Ciroc Vodka 25ml Giffard Blue Curacao liqueur 25ml Freshly squeezed lime juice 25ml Giffard sugar (gomme) syrup Garnish: Orange wheel

Breeze Glass: Collins Method: Shake and strain Ingredients: 50ml Tanqueray Gin 12,5ml Fresh lime 100ml Sir Juice Cranberry Juice Garnish: Lime wedges

BRONX NO.1 Glass: Elegance Martini Method: Shake and fine strain Ingredients: 37,5ml Tanqueray Gin 20ml Noilly Prat Dry Vermouth 20ml Noilly Prat Sweet Vermouth 25ml Sir Juice Orange Juice Garnish: Orange zest and Maraschino cherry

Cape Grape Glass: Elegance Martini Method: Muddle white grapes. Add all ingredients, shake and fine strain.

Ingredients: 10 Seedless white grapes 25ml Tanqueray Gin 50ml Sauvignon Blanc 12,5ml Giffard Sugar (Gomme) Syrup Garnish: Fresh grapes

CORPSE REVIVER Initially intended as a pickme-up after a heavy night, this aptly named drink was first published in the Savoy Cocktail Handbook in 1930.

Glass: Elegance Martini Method: Shake and fine strain Ingredients: 20ml Tanqueray Gin 20ml Cointreau 20ml Noilly Prat Dry Vermouth 20ml Freshly squeezed lemon juice 6,24ml La Fee Absinthe Garnish: Lemon zest twist

BYZANTINE Glass: Shetland Method: Muddle basil then add all ingredients and shake. Charge with tonic water.

Ingredients: 6 fresh Basil leaves 37,5ml Tanqueray Gin 12,5ml Giffard Passion Fruit Syrup 50ml Sir Juice Pineapple Juice 12,5ml Lime and lemongrass cordial Charge Schweppes Tonic Water Garnish: Basil boat

CLOVER CLUB COCKTAIL Predating Prohibition, this drink was enjoyed by members of the elite Philadelphia Clover Club as early as 1911.

Glass: Elegance Martini Method: Shake and fine strain Ingredients: 25ml Tanqueray Gin 25ml Noilly Prat Dry Vermouth 25ml Freshly squeezed lemon juice 25ml Giffard Raspberry Syrup 12,5ml Egg white Garnish: Raspberries

Forgotten CRUSH Glass: Rocks Method: Shake and strain over ice Ingredients: 1 tsp Raspberry jam 25ml Tanqueray Gin 25ml Bisquit Cognac 25ml Fresh lemon juice 125ml Gffard Apricot Syrup Garnish: Lemon zest twist

NEGRONI Legend has it, Count Camillo Negroni invented this drink by asking the bartender of Caffè Casoni, Fosco Scarselli, to strengthen his favourite cocktail, the Americano, by adding gin rather than soda water.

Glass: Old Fashioned Inverness Method: Pour all ingredients into ice filled glass and stir Ingredients: 37,5ml Tanqueray No. 10 Gin 37,5ml Campari 37,5ml Martini Rosso Sweet Vermouth 2 dashes Fee Brothers Orange Bitters Garnish: Orange zest twist

MIXOLOGYRELEASED

Cocktails CUCUMBER AND THYME MARTINI

Daisy

FORBIDDEN FRUITS

FRENCH 75

Glass: Elegance Martini Method: Muddle. Shake and fine strain.

Ingredients: 2 inches Fresh cucumber 37,5ml Tanqueray Gin 12,5ml Giffard Triple Sec Liqueur 12,5ml Giffard Cucumber Syrup 2 Thyme sprigs 25ml Freshly squeezed lime juice 25ml Sir Juice Apple Juice Garnish: Cucumber wheel and thyme sprig

Perrier Gin Sorbet Glass: Elegance Martini Method: Mix Tanqueray and pink grapefruit syrup in a martini glass.

Filter the dry ice on top. Mix slowly with a spoon until the cocktail becomes thick like a sorbet (the temp of the cocktail is now -10ºC).

Garnish with a cherry and slowly pour Perrier over to melt the sorbet.

Ingredients: 20ml Giffrd Pink Grapefruit Syrup 40ml Tanqueray Gin 50ml Perrier Dry Ice Garnish: Cherry

Glass: Islande Method: Muddle fresh berries. Add al shake and strain over ice. Charge with ginger beer.

Ingredients: 4 fresh Blackberries 4 fresh Raspberries 4 fresh Strawberries 4 fresh Blueberries 50ml Tanqueray Gin 25ml Freshly squeezed lime juice 12,5ml Giffard Sugar (Gomme) Syrup Charge Ginger beer Garnish: Berries on a stick

GIMLET A gimlet is a tool for drilling small holes, whose name is also used figuratively to describe something as sharp or piercing. Thus the cocktail is thought to have been named for its “penetrating” effects on the drinker.

Glass: Elegance Martini Method: Stir with ice and strain into martini glass Ingredients: 50ml Tanqueray Gin 20ml Rose’s Lime Cordial Garnish: Lime wedge and half sugar rim

The Daisy is sometimes strained into a Delmonico or a small Highball glass, but it is also proper to serve it with straws in a goblet, a stein, or a silver mug full of fine ice. The drink should be muddled with a long spoon until the outside of the glass or mug becomes frosted.

Glass: Elegance Martini Method: Shake and fine strain Ingredients: 37,5ml Tanqueray Gin 12,5ml Giffard Apricot Liqueur 25ml Freshly squeezed lemon juice 25ml Sir Juice Pineapple Juice Garnish: Orange rolli polli

The drink was created in 1915 at the New York Bar in Paris – later Harry’s New York Bar – by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun. The French 75 was popularized in America at the Stork Club in New York.

Glass: Cabernet Method: Shake and strain.

Charge with bubbly.

Ingredients: 25ml Tanqueray Gin 25ml Freshly squeezed lemon juice 12,5ml Giffard Sugar (Gomme) Syrup Charge Bubbly Garnish: Lemon bowtie

Gin and Tonic Glass: Islande Method: Pour ingredients into an ice-filled glass, stir and serve without straws.

Ingredients: 50ml Tanqueray Gin Top with Schweppes Tonic Water Garnish: Run lime wedges around the rim of the glass.

Squeeze and drop into the drink

Gin and Sin Glass: Elegance Martini Method: Shake and fine strain.

Ingredients: 50ml Tanqueray Gin 25ml Freshly squeezed orange juice 12,5ml Freshly squeezed lemon juice 6,25ml Giffard Grenadine Syrup 12,5ml Chilled mineral water (omit if wet ice) Garnish: Orange zest twist

GIN-GER JULEP Glass: Shetland Method: Shake and strain Ingredients: 12 Mint leaves 25ml Giffard Ginger Syrup 50ml Tanqueray Gin 4 dashes Fee Brothers Original Bitters Garnish: Mint sprig and ginger thumb

GROOVY AUSTIN Glass: Catalina Method: Shake and strain.

Layer over orange juice.

Ingredients: 37,5ml Tanqueray Gin 25ml Giffard Green Melon Liqueur 12,5ml Freshly squeezed lime juice 12,5ml Giffard Coconut Syrup ½ glass Sir Juice Orange Juice Garnish: Lime wedge, cherries and fresh pineapple

GIN FIZZ Known as a hometown specialty of New Orleans, the Gin Fizz was so popular in the early 20th century that bars would employ scrums of bartenders working in teams that would take turns shaking the fizzes.

Glass: Islande Method: Shake and strain.

Charge with Soda.

Ingredients: 50ml Tanqueray Gin 12,5ml Giffard Sugar (Gomme) Syrup 25ml Freshly squeezed lemon juice Charge Schweppes Soda Water Garnish: Mint sprig and lemon slice

GREEN APPLE AND ELDERFLOWER MARTINI

Glass: Elegance Martini Method: Shake and fine strain Ingredients: 37,5ml Tanqueray Gin 12,5ml Apple Sourz 12,5ml Giffard Elderflower Syrup 37,5ml Sir Juice Apple Juice Garnish: Apple fan

LOTUS MARTINI Glass: Elegance Martini Method: Shake and fine strain Ingredients: 5 Mint leaves 37,5ml Tanqueray Gin 12,5ml Giffard Blue Curacao Liqueur 12,5ml Giffard Pomegranate Syrup 20ml Giffard Litchi Syrup 25ml Sir Juice Litchi Juice Garnish: Mint sprig

TANQUERAY ROSE Glass: Elegance Martini Method: Shake and fine strain Ingredients: 37,5ml Tanqueray Gin 12,5ml Mandarine Napoleon 12,5ml Giffard Rose Petal Syrup 12,5ml Freshly squeezed lime juice 25ml Sir Juice Pineapple Juice 2 dashes Fee Brothers Orange Bitters Garnish: Rose petals

MIXOLOGYRELEASED

Cocktails MELON Maple

Glass: Collins Method: Shake and strain Ingredients: 25ml Tanqueray Gin 25ml Giffard Green Melon Liqueur 25ml Maple syrup 12,5ml Freshly squeezed lime juice Charge Schweppes Ginger Ale Garnish: Pine leaf and orange twist

PASSION BLOSSOM

TOM COLLINS First published in the 1876 edition of Jerry Thomas’ “The Bartender’s Guide”, this cocktail is thought to be named after the Tom Collins Hoax of 1874 in which the prankster would rile up his victims by pretending that a fictitious Tom Collins was slandering them.

Glass: Islande Method: Shake and fine strain first three ingredients over ice. Top with soda and stir.

Ingredients: 50ml Tanqueray Gin 25ml Freshly squeezed lemon juice 12,5ml Giffard Sugar (gomme) syrup Charge Schweppes soda water Garnish: Lime wedges

Glass: Elegance Martini Method: Shake and fine strain Ingredients: 37,5ml Tanqueray Gin 12,5ml Passoã Passion Fruit Liqueur 12,5ml Giffard Litchi Syrup 25ml Sir Juice Grapefruit Juice 25ml Sir Juice Pomegranate Juice Garnish: Maraschino cherry and grapefruit zest

PINK GIN AND TONIC Glass: Islande Method: Pour gin and bitters into ice filled glass.

Add tonic water and stir.

Ingredients: 50ml Tanqueray Gin 5 dashes Fee Brothers Original Aromatic bitters Charge Schweppes Tonic Water Garnish: Lemon slice

MOLA PATROLA

Glass: Catalina Method: Shake and strain.

Charge with cranberry juice.

Ingredients: 25ml Tanqueray Gin 25ml Pink Pigeon Premium Vanilla Rum 25ml Giffard Litchi Syrup 8 Mint leaves 12,5ml Freshly squeezed lime juice Charge Cranberry juice Garnish: Crushed ice, fresh mint and lime

Perrier Mojito

The molecular technic of jellification is used to create this cocktail. The consumer will eat the mojito cubes and mix it with a sip of cold perrier. Sensation guarantee.

Glass: Elegance Martini Method: Set Jelly and pour Perrier over jelly cubes.

Ingredients: 150ml Tanqueray Gin 60ml Giffard Sugar (Gomme) Syrup 2 drops Lemon essential oil 8 leaves Mint leaves 2gm Agar 120ml Perrier Mojito cubes: Pour the gin, the sugar cane syrup, the essential oil and the mint leaves in to a blender. Blend until liquid, then strain. Add the agar and keep in a cool place for a few hours. When the jelly has formed, cut into big cubes.

PINK GRAPEFRUIT ALEXANDER Glass: Elegance Martini Method: Shake and fine strain Ingredients: 50ml Tanqueray Gin 12,5ml Giffard Pink Grapefruit Syrup 25ml Half and Half 2 dashes Fee Brothers Grapefruit Bitters Garnish: Grapefruit zest

PINK LADY Glass: Elegance Martini Method: Shake and fine strain Ingredients: 50ml Tanqueray Gin 12,5ml Giffard Pomegranate Syrup 20ml Freshly squeezed lemon juice 12,5ml Egg white Garnish: Maraschino cherry and mint sprig

Sidecar This is a zesty variation on the cognac original, which was invented during WW1 in either London or Paris.

Glass: Elegance Martini Method: Shake and fine strain.

Ingredients: 37,5ml Tanqueray Gin 25ml Cointreau 25ml Freshly squeezed lemon juice 12,5ml Chilled mineral water Garnish: Half a sugar rim and lemon zest

TANQUERAY GREEN Glass: Collins.

Method: Build Ingredients: 25ml Tanqueray Gin 25ml Giffard Menthe Pastille 25ml Giffard Sugar (Gomme) Syrup 8 Mint leaves 4 Lime wedges Charge Perrier Water Garnish: Mint sprig

RE-FASHIONED Glass: Old Fashioned Inverness Method: Build Ingredients: 50ml Tanqueray Gin 12,5ml Giffard Amaretto Liqueur 12,5ml Giffard Peach Syrup 3 dashes Fee Brothers Grapefruit Bitters Garnish: Orange zest

SWIZZLE Glass: Old Fashioned Inverness Method: Pour ingredients over crushed ice.

Stir with a swizzle stick.

Ingredients: 50ml Tanqueray Gin 12,5ml Freshly squeezed lime juice 12,5ml Giffard Sugar (Gomme) Syrup Garnish: Mint sprig

TARRAGON APPLE MOJITO Glass: Shetland.

Method: Muddle and build Ingredients: 4 Lime wedges 8 torn Tarragon leaves 25ml Giffard Sugar (Gomme) Syrup 37,5ml Tanqueray Gin 12,5ml Apple Sourz 50ml Sir Juice Apple Juice Garnish: Apple fan and tarragon

TANQUERAY MOJITO Glass: Shetland Method: Muddle. Build with crushed ice and Appletiser.

Ingredients: 4 lime wedges 8 mint leaves 25ml Giffard Mojito Mint Syrup 50ml Tanqueray Gin Charge Appletiser Garnish: Mint sprig

MIXOLOGYRELEASED

Cocktails TONIGHT WE TANQUERAY

Glass: Catalina Method: Shake and strain Ingredients: 25ml Tanqueray Gin 12,5ml Cointreau 12,5ml Giffard Pear Liqueur 12,5ml Giffard Cucumber Syrup 100ml Sir Juice Apple Juice Garnish: Cucumber shaving and mint sprig

WHITE LADY

VESPER MARTINI Glass: Elegance Martini Method: Shake and fine strain.

Ingredients: 75ml Tanqueray Gin 25ml Ciroc Vodka 12,5ml Nouilly Prat dry vermouth Garnish: Lemon zest twist Go to “How to Make a Martini” on page 134 to see how to perfect this cocktail.

This cocktail was invented by Harry MacElhone in 1919 at Ciro’s Club, London. A simple but lovely classic drink with a sour edge.

Glass: Elegance Martini Method: Shake and fine strain.

Ingredients: 37,5ml Tanqueray Gin 12,5ml Mandarine Napoleon 25ml Freshly squeezed lemon juice 1 Egg white Garnish: Lemon zest twist

WILLIAM’S LADY Glass: Elegance Martini Method: Shake and fine strain Ingredients: 37,5ml Tanqueray Gin 20ml Giffard William Pear Liqueur 20ml Freshly squeezed lemon juice 12,5ml Egg white Garnish: Pear fan

WATERMELON AND BASIL GIMLET

Glass: Elegance Martini Method: Shake and fine strain Ingredients: 25ml Tanqueray Gin 25ml Giffard Watermelon Liqueur 4 Torn Basil leaves 12,5ml Freshly squeezed lime juice 3 dashes Fee Brothers Orange Bitters Garnish: Half a sugar rim and lime wedge

WILD STRAWBERRY AND SAGE BUCK

Glass: Islande Method: Shake and strain.

Charge with ginger ale.

Ingredients: 25ml Tanqueray Gin 25ml Giffard Wild Strawberry Liqueur 2 fresh Sage sprigs 12,5ml Freshly squeezed lemon juice Charge Schweppes Ginger Ale Garnish: Lemon slice and Sage sprig

VANILLA BLANC Glass: Elegance Martini Method: Shake and fine strain Ingredients: 25ml Tanqueray Gin 37,5ml Sauvignon Blanc 12,5ml Giffard Vanilla Syrup 37,5ml Sir Juice Pineapple Juice 12,5ml Finest Call Passion Fruit Puree Garnish: Pineapple leaf

t c u d o Pr ary

Gloss

Use these products, stick to the recipes and you can’t go wrong!

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).

Fee Brothers Fee Brothers, also known as “The House of Fee by the Genesee since eighteen hundred and sixty-three”, is a four generation old manufacturer of cocktail mixes, bitters, flavouring syrups, iced cappuccino mix and other beverage ingredients. The company is currently run by Jack Fee and his children Ellen Fee and Joe Fee. Fee Brothers creates over 100 different products. Many of their products have applications in cooking as well.

ABV: 14% Website: www.feebrothers.com Producer: Fee Brothers Recommended cocktail: Gin-Ger Julep

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: Wild Strawberry and Sage Buck

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, gentlyprocessed to create a burst of unmatched flavour.

Website: www.finestcall.com Producer: American Beverage Marketers Recommended cocktail: Berry Bramble

GIFFARD 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: Aviation

Below is an introduction to all the brands that were used in making our 50 gin cocktails.

Cîroc Vodka Cîroc Vodka is made exclusively from top-quality Mauzac Blanc and Ugni Blanc grapes for an exquisitely smooth, fresh and innovative vodka experience. Cîroc Vodka uses cold maceration, cold fermentation and cold storage and is distilled five times over.

Cîroc comes from a combination of two French words: “cime”, meaning peak and “roche” meaning rock. This evokes the Gaillac region which is one of the highest wine growing regions in France.

ABV: 43% Website: www.ciroc.com Producer: Cîroc Recommended cocktail: Vesper Martini

LA FEE – ABSINTHE La Fee NV is a joy straight up or on the rocks, with your favourite energy drink, mixed with lemon soda, or as a substitute for rum in a Mojito. An original spirit whose characteristics combine to make a truly versatile addition to any back-bar.

From a stable whose provenance, authenticity and quality are second to none, comes a contemporary absinthe for today’s market.

ABV: 38% Website: www.lafeenv.com Producer: La Fee Recommended cocktail: Corpse Reviver

MAGAZINE

Appletiser 100% pure Appletiser is utterly delicious, made from concentrated apple juice, pure water and carbonation. Appletiser contains no added sugar or colourants, making it the perfect anywhere, anytime treat. With its clear, sparkling, golden appearance this deliciously refreshing sparkling fruit juice is perfect enjoyed on its own or as a mixer for a sophisticated cocktail. Appletiser is also Kosher and Halaal Website: www.appletiser.co.za Producer: SAB Miller Recommended cocktail: Tanqueray Mojito

With all the skill and know-how in the world, you’re not going to make a great cocktail without great ingredients.

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MANDARINE NAPOLEON – COGNAC LIQUEUR Mandarine Napoleon was created in 1892 by Antoine-Francois 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: Breakfast Martini

Magazine

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: Passion Blossom

PERRIER - SPARKLING MINERAL WATER Perrier became an intrinsic part of an active, healthy American lifestyle in the late 1970s. Thanks to the marketing efforts of Nestlé Waters North America Inc., social drinkers started ordering Perrier instead of a cocktail or soft drink.

The brand’s popularity grew as a refreshing, all-natural, calorie free beverage alternative.

Website: www.perrier.com Producer: Nestlé Waters Perrier Recommended cocktail: Perrier Gin Sorbet

Tanqueray Gin It started with the man, Charles Tanqueray, when he created one of the world’s most awarded gins. Distilled four times with juniper, coriander, angelica and liquorice, he used the four botanicals to create the perfect balance. What resulted was a complex array of flavours that drew suspicion and envy from other gin makers. Through the generations the bottles of Tanqueray have borne the red seal to mark the gin that stands above all others.

ABV: 47.3% Website: www.tanqueray. com Producer: Charles Tanqueray & Co Recommended cocktail: Tonight We Tanqueray

78 PINK PIGEON – PREMIUM VANILLA RUM Pink Pigeon is the premium Mauritian rum hand crafted on the Medine Sugar Estate on the beautiful island of Mauritius – the jewel of the Indian Ocean.

Although complex in flavour, Pink Pigeon is easy to drink, distilled with the purest of spirit and the addition of the world’s finest natural vanilla.

It is named after a pigeon that, like the rum, is native to Mauritius. Once endangered, this stunning pink quirk of nature now flourishes again in the island’s lush fauna. In flight it symbolises peace, freedom and harmony, and, along with its rarity, shares these qualities with the brand.

ABV: 40% Website: www.pinkpigeonrum.com Producer: Berry Bros and Rudd Recommended cocktail: Mola Patrola

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: Gin and Tonic

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: Groovy Austin

Tanqueray No. Ten Gin Born in the elegant 10th still, with a pioneering spirit and attention to detail that embodies the craft and passion of Charles Tanqueray himself. Small batches. Fresh fruit. Not just peels. The freshest grapefruit, orange, lime and chamomile sets our gin apart and gives it flavour. In the process it has turned a few heads. Four years of winning double gold and the only gin in The World Spirits Hall of Fame. Not bad for a decade old gin.

ABV: 24% Website: www.tanqueray.com Producer: Charles Tanqueray & Co Recommended cocktail: Negroni

MAGAZINE the Ambassador Hotel is a landmark in Bantry Bay and with the addition of salt restaurant it has become the destination of choice for both overseas and local visitors to Cape town.

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THE AMBASSADOR AND SALT:

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the perfect combination

ith its dramatic moods and just minutes away from the world renowned victoria & Albert Waterfront, Camps Bay and the famed Clifton beaches, visitors to the Ambassador have the best of both worlds.

A perfect destination for both vacation and business travel; there is a choice of 68 en-suite rooms, virtually all sea facing. the 29, one and two bedroom fully equipped and serviced executive suites are perfect for traveling families, long stays and self catering holidays or for those relocating to south Africa. All the suites have fully fitted kitchens, making them a home away from home, the suites are also fitted with a dvd player, with a full library of dvd’s available to the guests.

In summer months, the pool perched just meters away from the rocks, overlooking the sea, is the perfect place to relax and laze away a day.

Launched in december 2006, salt restaurant is the new kid on the block located in the up-market suburb of Bantry Bay. the latest innovation of the Ambassador Hotel, it has floor-ceiling windows

commanding 360 degree views over the Atlantic ocean, making it reason enough to visit the restaurant, which has had a meteoric rise to popularity, but is largely for the food that loyal diners return again and again. offering simple yet cosmopolitan design and decor, the stunning location is enhanced with the most subtle of colors and furnishings. the entrance is preceded by a tapas bar with low slung bar stools and tables flanked by the bar on one side and fronted by the restaurant which literally perches over the ocean.

Culinary maestro Peter Goffe-Wood has designed a menu which boasts simple, fresh and contemporary food offering both local dishes as well as ethnic. However, there is no fusion here, each dish is a triumph of well-combined single ethnic flavors, where the food speaks for itself. the ambassador hotel is a landmark in Bantry bay and with the addition of salt restaurant, it has become the destination of choice for both local and international visitors to Cape town.

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82 BOMBAY SAPPHIRE – INFUSED WITH IMAGINATION Bombay Sapphire aims to inspire people into expanding their minds, thinking differently to reveal more about themselves and their imaginations. The team at Bombay Sapphire believes everyone has imagination and therefore aims to give everyone the opportunity to be inspired, and to infuse their imagination with Bombay Sapphire.

A survey around modern filmmaking has revealed that 81 percent of the international film community believe mainstream audiences now have an appetite for more imaginative films. Joanna Botwood, Bombay Sapphire, Global Brand Manager said: “We believe imagination is the key ingredient in any creative endeavour and, as such, we are working to understand how we can support the film industry going forward.”

Inspired by the infusion of these 10 botanicals that gives the gin its unique taste, Bombay Sapphire, in association with the Tribeca Film Festival, is infusing an Oscar-winning writer’s script with people’s imagination to create unique short films.

The Bombay Sapphire ‘Imagination Series’ is a global short film programme, which invites budding film makers to use their imagination and interpret a short film script written by Oscar-winner Geoffrey Fletcher.

The five most imaginative film concepts will be chosen, made into 5-minute short films and premiered at an international event.

of May, budding filmmakers can submit their concept for the script through www. bombaysapphire.com

Geoffrey Fletcher is a writer, director and producer. His screenplay for Precious: Based on the Novel Push by Sapphire, won the Oscar for Best Adapted Screenplay and he became the first African- American to win an Academy Award for writing.

Entrants may also submit the following supporting materials but there is no obligation to do so:

When asked about the short film script, Geoffrey Fletcher commented, “Bombay Sapphire asked me to write a short script that is stripped of details like character description and locations. It leaves room for filmmakers to interpret parts of the story as they wish. The characters can be human or otherwise. The locations can be of this earth or otherwise. The forms of filmmaking can be live action, animation, drawings or otherwise”.

In association with the Tribeca Film Festival, Bombay Sapphire will select the ‘Imagination Series’ winners alongside a panel of film industry luminaries from across the globe, chaired by Geoffrey Fletcher.

This script is available at www. imaginationseries.com and as of the 8th

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x audiovisual recording (“Video”) in either mov/mp4/wmv format with a maximum of 100 words describing the Video (such Video must be no longer than 60 seconds in duration and no larger than 100MB in size); 2.images in either jpg/png format: a maximum of 10 images, with a maximum size of 10MB per image with a maximum of 100 words accompanying each image.

This competition is open to anyone aged 21 years or over at the time of entry and who have registered their details at www. imaginationseries.com Enjoy Bombay Sapphire responsibly.

Bombay Sapphire, the Bombay Sapphire bottle design and device are trademarks and/or registered trademarks. www.bombaysapphire.com www.facebook.com/BombaySapphire

THE 10 BOMBAY SAPPHIRE BOTANICALS Bombay Sapphire is the world’s fastest growing premium gin and number one premium gin by value. Since its creation, Bombay Sapphire has taken an imaginative approach to gin making — one of the secrets to its success. Based on a secret 1761 recipe, Bombay Sapphire gin is created by perfectly balancing a unique combination of 10 hand-selected exotic botanicals from around the world.

This process and creation of Bombay Sapphire gin is truly unique. There are only a few Carterhead stills remaining in the world today and three are exclusive to Bombay Sapphire. Unlike many other gins, which boil their botanicals directly in the spirit to achieve their taste, the 10 botanicals in Bombay Sapphire are held separate from the spirit in a perforated copper basket. The Carterhead stills remove any last impurities in the spirit vapour before it passes up through the basket and in a process known as vapour infusion it is delicately infused with the aromatic flavours of the botanicals. The result is the complex and refined taste which gives Bombay Sapphire its extraordinary mixability.

Bombay Sapphire spares no expense to source these exotic botanicals, guaranteeing only the highest quality product is selected from the most passionate and skilled botanical farmers. Each of the botanicals is hand selected before being carefully balanced so that no single flavour overpowers another. The result is a uniquely refined and delicately balanced taste which gives Bombay Sapphire gin its extraordinary versatility. In fact, Bombay Sapphire is so proud of the provenance of each of its botanicals that it names the source of each on the side of every bottle.

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MAGAZINE

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Advertori

Osetra is striving to shake things up in the Cocktail scene and serve it to you straight.

Something is stirring in the heart of Stellenbosch’s lively Cafe Corner that could easily be compared to Paris’ St Germaine.

As far as possible, we try to give you a cocktail that you will not have in any other bar in South Africa. Yes, we can give you the old classics, but you won’t find them on the menu. We also don’t compromise on quality and you’ll find only premium products in all our cocktails at an affordable price.

Magazine

We cater for every occasion, so whether you want to have that corporate event, birthday party or even a wedding reception with a difference, Osetra is fast becoming the number one choice in private venue hire.

Our Décor has a certain understated elegance, which creates a glamorous, yet laid-back mood. The atmosphere is sophisticated, and the upbeat, trendy music, is sure to soothe even the most stressed of patrons.

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Osetra’s

Signature

Creation

3 Pigeons in a Jet Method: Build Glass: Red Wine Glass Ingredients: 17.5ml Pink Pigeon 17.5ml J&B Jet 17.5ml Tanqueray Gin 50ml Cranberry Juice 1 can Dry Lemon

Garnish: Mint sprig ir This is just one of the ils. kta coc al gin ori ny ma Other must-tries are the Umpa Lumpa, Double Dip Ginger and London Green.

We offer a selection of top quality spirits and liqueurs to suit every taste. Try a London no 3 Dry Gin and Tonic, the Queen’s choice, or a Passoa and Orange juice, the PK’s choice. Whatever you like, we have more than one to choose from and hopefully just what you need.

Our Whisky collection is constantly growing and currently we have one of the biggest selections in the Western Cape. We’ve probably taken a bit more than the Angel’s Share, but we’re sure they won’t mind.

You can choose from single malts, blends, Scottish, Irish and a surviving Japanese Nikka. Even the Americans, in good form, are represented with a few superb bourbons and a straight rye whiskey. So whatever your dram, we are sure we can tumbler your taste buds.

We want you to share your stories, your laughter, your company and even your opinions, because we know that you won’t be quite so inclined to share your food.

Tapas are practically anything served as finger food or a snack across bars in Spain.

So to maintain this tradition, we have given some of our own recipes Spanish names.

We know some of them are a mouthful so it doesn’t matter if you can’t pronounce them properly; neither can we. Just point and we’ll know what you want.

Please understand that, unlike tapas in a bar in Spain, we do not pre-prep all our dishes and most of it is made fresh. This means that sometimes your food might not arrive at the same time or it might take a few minutes longer. So leave the rush for traffic and work and come and relax with us.

Being in the centre of the wine-making capital of South Africa, you would think selecting our wines would be an easy task, but with so many good wines being produced in Stellenbosch and surrounding areas, it is a near impossible task. When you go through our wine list there will surely be names that you have never heard of and some you may know very well. Our

Umpa Lumpa

We want you to share your stories, your laughter, your company and even your opinions, because we know that you won’t be quite so inclined to share your food.

aim is to bring you wines that you are not going to find in every other restaurant in Stellenbosch or Cape Town, so give us a try if you’re looking for something a little off the beaten track.

MAGAZINE

The combination of owner Francois Jooste’s enthusiasm for uniqueness and manager Ian Naude’s 17 years of experience, both local and international, in the hospitality industry has lead to Osetra’s growing popularity. Osetra, named after the Russian caviar, opened its doors in September 2009 with the aim of being an upmarket tapas and champagne lounge.

Ian started at Osetra in the beginning of 2010 after he returned from Mozambique where he did volunteer work on whale shark research. Before that he had worked in the UK managing bars and as a chef.

From there he travelled through most of Europe and parts of South Africa until he found the perfect opportunity at Osetra to express his passion for good food and wine.

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Rising to the challenge, Osetra has become known as a cocktail bar where you can find unique industry leading cocktails. The philosophy has always been ‘keep it real, keep it simple and make it better than anyone else’.

There is constantly something happening at Osetra, so join us on facebook at Osetra Tapas and Champagne Lounge, and be updated on events and other fun activities.

Double Dip Ginger

Tel: +27 21 8865116 osetra.stellenbosch@gmail.com www.osetra-lounge.com Trading hours: Tuesday – Thursday 17:00 – 00:00 Friday – Saturday 12:00 – 01:00 Sunday 12:00 – 23:00 Kitchen hours: Tuesday – Thursday 17:00 – 22:00 Friday – Sunday 12:00 – 22:00 Address: et, 27 Eikenhof Building, Church Stre Stellenbosch, 7600, South Africa.

London Green

a t a Wh end!

Leg al

Advertori

Magazine

First produced in London in 1769, now more than 240 years later, Gordon’s Gin continues to be the best-selling London Dry Gin in the world, and is the number one gin in South Africa. All over the world, gin drinkers confidently choose Gordon’s over others, making it ‘The Universal Favourite’.

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The distilling process and recipe remain ever faithful to our founder, Alexander Gordon, whose original recipe is safely guarded and known today to only 12 people in the world.

recipe contributes to the dry, citrus taste, rather than just orange and lemon peel, which tends to give other gins a blunt and overpowering taste.

Gordon’s has established itself as an international awards-winner, proudly boasting accolades such as the Grand Gold Medal at the Monde Selection Awards and Gold at the International Wine and Spirits Competition. But, the greatest honour of all is the Royal Coat of Arms by appointment to Her Majesty Queen Elizabeth, proudly printed on every bottle of Gordon’s London Dry Gin. So… When should I Mix with the Legend?

Gordon’s is perfect anytime, anywhere and for everyone. Mostly recognised as

Whilst triple distillation ensures the purity of Gordon’s Gin, it is the secret blend of botanicals which contributes to its smooth, crisp taste.

The classic gin taste is derived from the strength of the juniper berry, which is just the beginning… the recipe also includes ingredients such as coriander seeds, angelica root, liquorice, orris root, and orange and lemon peel, amongst the 120 botanicals. Angelica root, also referred to as the “magical glue”, ties all the botanicals together, to form a long, complex taste.

The difference between Gordon’s and other gins is that the coriander component in the

perfect G&T, pop an additional wedge of lime or lemon into the glass and give it a quick stir to infuse every single bubble with the discerning taste of Gordon’s Special London Dry Gin. If you prefer a sweeter taste, Gordon’s can be enjoyed with other mixers such as lemonade, ginger ale and dry lemon. How about some juice? Spoil yourself and mix Gordon’s with either orange or cranberry juice. Surprise yourself with how many different ways you can mix it!

Wherever you are … whoever you are… whatever you’re doing…Mix it your way and make it legendary!

Because when you mix with Gordon’s London Dry Gin, you’re mixing with a Legend!

the ultimate summer drink, Gordon’s refreshing taste is just what one needs at the end of a long day, as a sundowner, at a leisurely lunch or relaxing dinner.

Gordon’s is the G in the G&T. Enjoy a legendary serving by pouring the perfect Gordon’s Gin and Tonic, which is no science or art. You simply need the perfect ingredients. Use a highball glass, topped with ice - the more ice, the slower it will melt. Rather than diluting your drink, it will keep it perfectly chilled. Pour Gordon’s Gin slowly over the ice to bring out the flavour. Add fresh, chilled tonic water, and then squeeze the juice of a wedge of lime or lemon into the glass. To round off the

Join us on www.facebook.com/gordonsgin

GG4806E

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

MAGAZINE

Gordon’s DPS Advert

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Magazine

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Life in the cocktail world is never dull.

I spent my birthday in Sydney, Australia, this year, courtesy of David Spanton, publisher of Australian Bartender magazine. Spanton generously flew me down there on the promise that I’d host a couple of cocktail presentations during his two-day trade show, and help judge the finals in his magazine’s Bartender of the Year competition. It sounded like a good deal to me, and it turned out to be a pretty glorious event.

The cocktails I sampled during the competition were nothing short of world class, though some were pretty weird.

Have you ever heard of the Ham, Cheese and Tomato Toasted Sandwich Martini, for instance?

Have you ever heard of the Ham, Cheese and Tomato Toasted Sandwich Martini, for instance?

The man who came up with this concoction, a certain Owen Michael Collin, tends bar at Farina Kitchen and Bar in Adelaide, South Australia, and he was kind enough to fill me in on how he accomplished this culinary masterpiece. It’s a pretty fascinating piece of methodology.

First you take a ham hock and infuse it into a bottle of Corenwyn, a Dutch style of gin that’s heavy on the malt and tastes something like a cross between bourbon and gin - if you can get your mind around that. After the ham soaks for about an hour it’s time to remove it from the gin, and pop the gin into the fridge. Why? So that any fat that dissolved in the gin will solidify so you can strain it out. You wouldn’t want a fatty cocktail, now, would you?

Eben Freeman, molecular mixologist at New York’s Tailor, is said to have been

the guy who first used this methodology, and it was he who coined the term “fat washing” to describe the procedure, so don’t go thinking that infusing gin with ham is something that only bartenders in the Southern hemisphere would think of - it’s more of a Yankee thing, really.

According to Owen’s instructions, you now have to “warm a large chunk of Parmesan, including the rind, in some water with a goodly amount of salt,” then continue to infuse the water with the cheese until “the desired flavour is gained” before adding a little lecithin - a fatty substance found in egg yolks - to the cheese-flavoured salty mixture. And finally you whip up the salty, cheesy, lecithin-y water with a hand blender to produce a Parmesan foam.

Now it’s time to assemble the drink, and this is done by muddling a tomato in a mixing glass, adding the ham-flavoured gin, shaking the mixture over ice, straining it into a Champagne coupe and topping the drink with the Parmesan foam. Before sipping this cocktail, though, it’s imperative to take a bite of buttered toast, in order to complete the experience. The result, believe it or believe it not, is sheer heaven in a glass. It tastes exactly like a ham, cheese and tomato toasted sandwich. And a good one, at that.

Another drink that caught my attention at the Sydney bar show was the Canary Flip, a cocktail created by Nicholas Edwards, bartender at a joint called the Lark, in Brisbane. There’s no ham, cheese or tomato in the Canary Flip, but there’s an egg in there, so I guess it’s what my new Aussie friends would call a breakfast drink.

Life in the cocktail world is never dull.

Gaz Regan

Canary Flip Adapted from a recipe by Nicholas Edwards, the Lark, Brisbane, Australia.

Ingredients 60ml yellow Chartreuse 30ml ounce simple syrup 3 dashes Fernet Branca 1 egg 1 lemon twist, as garnish 1 pistachio biscotti

Method Fill a cocktail shaker with yellow Chartreuse, Cognac, simple syrup, Fernet Branca and egg. Shake without ice for 10 seconds to emulsify the egg. Add ice, shake and strain into a chilled sherry glass. Add the lemon twist garnish, and serve the biscotti on the side.

MAGAZINE 89

Gary Regan

Imagine this as a cocktail ... yum?

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 beverageoriented projects.

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MAGAZINE 91

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

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Q Welcome to SA. Is this your first time here?

A Thank you. No, this is my third time.

My last time was 2 years ago when I visited Joburg, and before that I had visited Cape Town, Durban and Joburg.

Q And what do you think?

A It’s a lovely place, South Africa. Cape

Magazine

Town in particular reminds me of the Cognac region in terms of climate.

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Q Well it’s great to have you in our country. Since you’ve been here have you picked up on a style of drinking cognac that is particular to South Africa?

A

Yes, I have noticed that consumers, like in the US, mix their VSOP with soda, for example. In my travels I have seen that various cultures have developed their own way of enjoying cognac.

Q

And how often does it centre on food?

A It’s quite popular worldwide to pair cognac with fine cuisine, particularly in China where they drink cognac throughout the meal, either like wine or on the rocks. A more classic association might be enjoying a cognac with dessert, but the trend these days is to pair it with fine appetisers. It should also be noted that the younger generation are finding more interesting ways of drinking cognac, steering away from the stereotypical “cigar bar” connotations in favour of enjoying it as a long drink in many different types of social occasions.

Q And what do you think is attracting this younger market?

A People are looking for ways to stand out from the crowd and one way is to explore other categories. And we at Remy are constantly looking to give people new innovations on the ritual of drinking our brand. But ultimately people want to be seen to understand and appreciate fine products that are not only forwardthinking, but also have a rich heritage.

The Side Car cocktail is a good example which mixes Remy Martin Cognac with Cointreau; it is an old drink that has seen a total resurgence, both in its original form as well as innovative variations developed by bartenders.

Q It’s great that you engage bartenders to help revitalise classic recipes as well as help develop new ones.

A Yes, we rely heavily of the creativity of bartenders to help keep things fresh.

Another example is the adaptation of the Mojito by using the Remy VSOP as the base spirit to create the French Mojito.

Q For you personally, how do you like to drink the different Remy variants?

A It depends on the moment. It depends on my mood and the occasion. For example, I enjoy a VSOP on ice before a meal, or an XO on the rocks also as an aperitif. But if I want to toast a happy occasion with my friend I could have an XO neat after a meal. If it’s just drinks at the bar after work with colleagues I might have a VSOP and tonic or a VSOP cocktail. The French Mojito I mentioned earlier is an amazing experience. The quality of the liquid adds so much value to your drink, no matter how it’s mixed or enjoyed.

Q Let’s talk about the liquid that is Remy Martin Cognac. What are some of the key characteristics of Remy that set it apart?

A The most important point of difference is that Remy Martin is Fine Champagne, which is at the heart of the Cognac region and, itself, a controlled region of appellation. Of all the cognac produced, only 17% is Fine Champagne. And of all the Fine Champagne produced, Remy Martin produces 80% of it and we have the world’s largest stock, covering 115 years of harvest. This is why we say that Remy Martin is the heart of cognac. This is the identity of the House – we are the Fine Champagne specialists.

Q Tell us a bit about the characteristics of Fine Champagne.

A It is a blend of the product from the two best parts of the Cognac region – Grande Champagne and Petite Champagne – and is known to develop cognac with a wider range of aromas; much more structure, much more opulence and smoothness, as well as a much longer finish. And it has been a philosophy of ours for almost 3 centuries to nurture the grapes from these regions and bring them to their optimum in terms of aromatic development. We are still faithful to the traditional methods, maintaining the sediment from the wine to provide much

more potential for longer ageing, which is required for Fine Champagne to deliver on taste and smoothness. It is testament to the skills of the cellar master that we are able to reproduce the tasting notes for each Remy Martin blend year after year. It is an art.

Q Who is the current cellar master?

A Our cellar master is Madame Trichet.

Interestingly she is the first female cellar master of all the major cognac houses, taking up the post in 2003. But she has been at the company for over 35 years, 15 of which were spent learning the craft from her predecessor. The responsibility on her shoulders is massive; it is her job to ensure consistency from year to year, and to pass on the heritage to the next generation.

Q It really speaks to the progressiveness of the organisation that they have appointed a lady cellar master.

A Yes, and if you think about it, there have only been four cellar masters in the last hundred years, so it is not a position that changes hands often.

Q Remy Martin is still an independent business, which is amazing. Give us an insight on how it operates.

Chris Weeden (E. Snell & Co. Marketing Director) Antoinette Drumm (African Zone Director for Remy Cointreau) Patrick Mariuz (International Ambassador of Remy Martin and Louis XIII Cognacs)

A Yes, it is still owned by a French family, and still independent after almost three centuries. It was established in 1724 in the heart of the Cognac region, and over time we’ve developed strong relationships with about 1,100 elite local growers who we consider to be partners with Remy Martin.

They are involved in the distillation process and this partnership, known as Alliance Fine Champagne, is a great asset to Remy Martin in terms of supply.

Q Patrick, tell us a little bit about yourself

and how you came to work at Remy Martin.

A Remy Martin was my first cognac company. I joined about 35 years ago, initially for a 6 month trial period, and I’m still there for the simple reason that I met experts who passed on to me a passion for the brand. And it’s an honour working at Remy Martin because every day you’re walking the halls of an institution.

Q And what was your role when you started?

A Oh, I had a different life! I was part of the ageing department, working with people making blends. Then I moved to the research and development department before working on wine analysis for a while.

Q Ah ‘wine analysis’, were you a professional taster?!

A No, not quite [laughs]. Then 23 years ago I found myself in the communications department, looking after VIP guests, and now my role as an ambassador is to train and educate people, mostly our international sales network, as well as attend launches and media interviews such as this one.

Q And when you’re not working what do you do for fun?

A I love nature, walking or jogging in the countryside just outside Cognac, or in the forests. And I think this is part of the reason I have such a passion for cognac – it is a natural product. All the ingredients are gifts from Mother Nature, and our role is to transcend what nature gives us through a combination of hard work, patience and craftsmanship.

MAGAZINE

Patrick Mariuz, International Ambassador of Remy Martin and Louis XIII Cognacs, was on a whirlwind visit to South Africa this week to conduct brand presentations and tastings. We had a chat over a glass or two of VSOP and XO at the Bascule Bar in the Cape Grace, Cape Town.

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s d a a o f r f b a a e r S a nw

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Callooh Callay

Magazine

Where did it all start for me in this industry?

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I guess it could have begun with fermenting mulberries in the boiler room at Falcon College, or with an interest in the creative side of mixing drinks. But I would have to say that, like many other africans coming over to the UK, I first entered the world of drinks to get some money and meet the ladies.

I first moved into a haven for antipodeans – Putney – where I began working in the heart of the west end’s Soho in a small pub on Dean Street. I loved the buzz and the random individuals you would meet at their best and/or worst point in their lives.

Next it was off to Canizaro House in Wimbledon. This is where I met a couple of individuals that helped shape my career into what it is today, one of whom was Jon Kirby.

Cocktails and afternoon tea for the rich socialites of SW19 and beyond were the order of the day at this beautiful listed hotel. After Jon, who was a drinks consultant at the time, realised that I had a passion for the creative side of drinks, he put me in contact with another hotel on what seemed like the other side of the world: Hendon Hall Hotel in North London. I became the bar manager instantly and was hungry for knowledge, which helped because soon afterwards I was appointed food and beverage manager for the hotel, and was helping out with the beverage side of things across the group of prestige hotels.

The next move was to the mega-

rich area of Beauchamp Place, one road down from Harrods. Townhouse was the name of this venue, opened by the mixeddrinks legend Douglas Ankrah. I had now left the hotel environment behind; here it was all about speed, quality and chattiness, all done at high pace with a cheeky grin.

Here I worked with some greats in the industry, one being Marcis Dzelzainis, who is currently the operations manager for 69 Coolbrook Row and The Zetter Townhouse.

Only a six month period went by and it was made clear that the sister bar LAB wanted me on their books, and so began countless hours of going through ten year’s worth of cocktail specs and memorising them, not to mention the millions of classics that the average customer would demand over the bar. I still think that this was the strongest bar team I have ever had the pleasure to work with.

At LAB, the cocktail comp bug bit. I managed to get some good results under my belt, which helped get me some excellent exposure. Most notable of my titles was winning the Cocktail World Cup with ‘42 Below’ in New Zealand in 2008. It was later in this year that the next chapter of my career would begin; three-and-a-bit years of my life that I poured into a venue called Callooh Callay, helping in some small part to make it a success on the international cocktail scene.

Callooh Callay was a new opening, with everything done from scratch. I learnt many a thing here about new openings, but that is another tale. Callooh Callay attracts a mix of very trendy hipsters to the rich and famous, who would regularly pop down for a drink or two. I worked with very talented

This brings us to today. Recently I was looking for my next challenge. I was planning on opening a bar with a friend and colleague from Callooh Callay, but decided before I do this, to explore the opportunity to work from another angle of the trade: a brand side. A chance arose and I became the UK Brand Ambassador for The Bombay Spirits Company, Bombay Sapphire and Bombay Dry. Currently I’m working with a group of scientific bodies understanding and training the trade on the neurological and emotional connections to aromas and how that changes individual Flavour Experiences.

A brand ambassador’s role can be from hosting the after party at the Brits to helping prep 1200 arrival drinks at the V&A, to polishing glasses to planning drinks strategy across the UK and 10 other markets across the world. Days can be short or they can be so long that they role into weeks, but saying that, I wouldn’t be doing anything else right now. I love my job. Who else can say that they get paid to drink responsibly and talk about it?

Sean

MAGAZINE

bartenders and creative types, learning that the internet is a great advertising tool. Whilst here I was nominated for Bar Personality of the Year, Bar Manager of the Year and Bartender of the Year, and was part of a team that won the venue nominations for Best New Bar, Best Bar, Best Design, Best Menu and Best Bar Team.

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Side Note: Magazine

Ray Endean - Co-owner & Manager

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Ray Endean started out working in a small Greek restaurant in Hout Bay before moving over to Caprice as a waiter in 2000. Eventually he made the move to the bar and quickly cultivated a love for mixing drinks. After a few years he worked at Eclipse before heading overseas for a stint in the UK. When he came back to SA he returned to Eclipse as a manager while studying and working on property rentals in between. After that it was off to Asoka, where he assisted the owners in the day to day running of the business for seven years before the opportunity to open Orphanage presented itself.

In March 2012, Orphanage opened its doors with a clear vision in mind. Owners Johnny and Katie Friedman had travelled extensively and had developed a good grasp of current international trends.

They believed that the time was right to open a venue in Cape Town that reflected what was happening in overseas mixology circles, and partnered with Ray Endean to make it happen. The recipe is simple: a quirky speakeasy-type style, a concise yet delicious food menu, and well-trained staff with a passion for making remarkable cocktails. So far, it appears to be working!

Ray continued, “We do push the gin based cocktails because of their botanicals and the flavours they add to the drink. It’s also in keeping with what’s happening overseas; there’s been a 45% growth in the gin category in Europe over the last couple of years. Aside from Hendrick’s as our pouring gin, we stock a wide variety that includes Tanqueray, London No.3, Bombay Sapphire, Stretton’s and Seagram’s.”

While Orphanage serves all manner of cocktails, there is an unmistakable preference for gin over other categories, most notably Hendrick’s Gin.

“It wasn’t easy!” Ray laughs. “I lost 5kgs in 2 months, but it was a great experience.

On the cocktail menu in particular, I collaborated with Anil and Nick from Shaker, and together we developed an archive of about 80 drinks with a view to rotating the menu every so often to keep it fresh and interesting.”

“We all agreed that Hendrick’s sums up the kind of image we were going for. It’s an amazing gin and a fantastic brand, and Katie approached Edward Snell proposing that they come on board,” said Ray. “It’s proved to be a great collaboration, and in the last two months alone we’ve sold over 150 bottles of Hendrick’s Gin.”

Walking into the cosy, well-decorated venue, you’d never believe that they managed to turn around the opening in 2 months.

The history behind Orphanage and the story behind its name is a heart-warming one. In the early 1900s a terrible influenza epidemic

MAGAZINE

hit Cape Town, leaving a large number of children in the area without parents and in need of care. These children would congregate outside St Paul’s Church in Bree St where Reverend Sidney Warren Lavis would feed them, and over time the side road became known as Orphan Street.

After years of campaigning the authorities, the church managed to set up one of the first children’s homes in the Western Cape in 1919. Now known as the St Francis Children’s Home, it’s still operating to this day, and Orphanage donates R15 from every More Tea Vicar Cocktail sold to its cause.

Before we take a closer look at this interestingly-named cocktail and a couple of others, it’s worth noting that Orphanage infuses its own spirits, creating a mandarin Bacardi rum, vanilla infused vodka, citrus infused vodka and rooibos sugar syrup infusion. These play a substantial role in producing the array of flavours to be found in the following cocktails:

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More Tea Vicar

Child Catcher

The Orphanage Martini

Served in an over-the-top floral tea cup together with a caviar jelly palate cleanser, this frothy molecular expression is pleasantly sweet with an assertive rooibos tea flavour coming through.

Slightly on the tart side for people who enjoy a sour rush, with the sweetness of the elderflower balancing it nicely, coming together with the Hendrick’s in a quintessentially English concoction.

Perfect for the true gin lover, the Hendrick’s base is complemented by freshly squeezed lemon juice and a cucumber garnish (which naughty orphan took a bite?!). In true Hendrick’s style, the unexpected cucumber sandwich just works.

Buy one and satisfy your social conscience with an automatic donation to the St Francis Children’s Home.

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In April the team from brandhouse put together an event as part of the World Class Programme. As explained in the previous issue of MUDL Magazine, World Class is an international initiative aimed at Raising the Bar among cocktail bartenders, with the world finals being held in Brazil later this year. The idea is to showcase the Diageo Reserve portfolio of Ciroc, Tanqueray No TEN, Don Julio and Johnnie Walker Blue, as well as to give some muchdeserved exposure to bartending talent.

The South African leg has produced some incredible displays of mixology prowess, and this event was no exception. A number of fantastic cocktail recipes were submitted by various bartenders using the prerequisite Reserve Brand (in this case it was Ciroc Vodka) and in the end the judges decided on Charles “Chaz” Malan for his Milktart Deconstruction. He was rewarded with R2000 in cash, and his venue, Buena Vista Social Café, was given a generous budget for the purpose of hosting this event and celebrating their champion bartender.

Word had obviously spread because on the day there was a record number of patrons eating and drinking. Chaz’s winning cocktail was served as a welcome drink which, along with many of the other drinks on the Cocktail Specials board, proved extremely popular. Jesse Jordan’s band wowed the crowd and got them fired up before DJ Fanie took the party into the wee hours.

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

MAGAZINE

Vodka Month Winner Chaz Malan

Buena Vista Somerset

Ciroc Milktart Eggnog Foam: 2 Egg yolks (keep one egg white) 1½ tbl spns Sugar 8ml Vanilla essence ½ Vanilla pod seeds ¼ cup Milk Method

1.Whisk all ingredients and then place into

double boiler and whisk until creamy consistency+_ 3-4 minutes (make sure its not over cooked, the mixture should still be runny and aerated, make sure there are no lumps, if there are, cool for 10 minutes and beat until smooth) 2.Leave Eggnog cool in fridge 3.Separately beat one egg white until stiff and fold in the eggnog mixture until smooth and light

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

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Gin Market

About Nielsen Nielsen Holdings N.V. (NYSE: NLSN) is a global information and measurement company with leading market positions in marketing and consumer information, television and other media measurement, online intelligence, mobile measurement, trade shows and related properties. Nielsen has a presence in approximately 100 countries, with headquarters in New York, USA and Diemen, the Netherlands.

For more information, visit www.nielsen.com

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Gin: Cut Price Vol. GRTH 12mm 2011

Vol. GRTH 12mm 2012

Gin: Proprietary

Gin: Premium/High

Val. GRTH 12mm 2011

Val. GRTH 12mm 2012

The total Gin market is worth just under R378m and forms part of the greater White Spirits alcoholic segment. Gin is showing a current volume decline of 7.6% year on year but value is flat, indicating that the category is somewhat resilient as value is not declining at the same rate as volume. Gin is also segmented into a number of subsets based on the brand efficacies and price positioning of the product, for which there are 3 defined subsets ranging from Cut Price, Proprietary and Premium.

Premium is the only sub set showing growth, in volume terms of 10.2% and value terms of 14.6%. The Proprietary Gin sub segment is showing the largest declines in both volume and value. Premium Gin accounts for 6.5% of total category value.

Some strong brands dominate the category and the top 3 brands namely Gordon’s, Old Buck and Gilbey’s collectively account for 85% of the value of total Gin.

tary —

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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.

www.finestcall.com

ALL NATURAL FLAVOURS

ENJOY THE TASTE OF REAL FRUIT

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

o t en

h W lair F Dyer

You know the scenario. You approach the bar to order a round of drinks and then have to wait while the bartender tries to pull off the new move he’s been practicing in front of his dog. He messes it up and spills everywhere, leaving you and all the other guests that haven’t even been acknowledged yet still thirsty. I am a flair bartender and it annoys me, so I can imagine how it must be for everyone else. I am here to try and educate some people on how flair should be used behind the bar.

There are so many different types of bars, nightclubs, restaurants, pubs and general watering holes around the world, and they all serve a specific purpose. Some venues are all about going crazy, partying till the early hours and generally losing all your inhibitions. Some are for the more relaxed homely drinker that just wants to “pop down to the pub for a pint”. Clubs are your place for good DJs and different music. Other venues are mostly for eating and family fun, and then you have a whole host of cocktail bars that attract a different market. The number of different genres of bars out there is endless with more and more original ideas coming out all the time.

So where does flair fit into all of these? Well, some want flair and some don’t. You have to decide what kind of clientele you want to attract and how you want to theme your bar. Also, when someone approaches your bar, as a professional bartender you normally get a feel of what they are going to be like, what drinks they might order and how they would like to be served

even before they’ve said anything. It’s the same sort of thing with flair; you should be judging whether or not this is the right moment based on factors such as the type of guests you have on the night, how busy you are, where you are working, and the general atmosphere in the venue.

Let’s start in the most flair-orientated place in the world: Las Vegas. Go over there and you see flair bars galore. Some of the greatest flair bartenders in the world work or have worked in Las Vegas for a certain period of time. It is all about the show. You can go up to Carnival Court, possibly the most famous flair bar in the world, and you will have every drink you order “flaired” for you, no matter what it is. I have seen routines with a plastic cup, a bottle of beer and a lime wedge that will blow your mind. Order a few shots and it’ll be a few minutes before your downing them with your mates. But you don’t care, because you enjoy watching the show and being part of the action.

You should be judging whether or not this is the right moment based on factors such as the type of guests you have on the night, how busy you are, where you are working, and the general atmosphere in the venue.

That’s what people are looking for there, and the bartenders know that flairing everything and putting on the biggest spectacle they can is their bread and butter. The tips they earn are incredible; if you don’t flair, you don’t get a job.

Let’s now look at the other end of the spectrum, a new bar that has recently just opened in London called Nightjar. Marian Beke is the bar manager with Luca Cinalli working as a bartender there. These are two names in the bar trade that anyone reading this magazine should know about, or at least get to know about. Both are renowned for their mixology, professionalism and style when working behind the bar.

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I had the pleasure of going there with the trainers from my bar school in London to witness this extraordinary place. Before I continue, IT IS NOT A FLAIR BAR. The bartenders were not throwing bottles around and performing routines with beer bottles and lime wedges. It’s not about that. What you do see from the bartenders is a symphony of excellence with the subtle hints of a tin spin, a spoon flicking or twirling, a “fancy” pour into a jigger, specific ways to pour with other bottles and barrels they have there. It is like a choreographed routine which has been planned out meticulously. For me it was just like watching the bartenders at Carnival Court in Las Vegas. I couldn’t take my eyes off them, constantly wondering what they were going to do next. Funnily enough, we were not allowed to sit at the bar as it was reserved, but we were watching form a distance with the upmost respect for their skills.

These are not flair bartenders, but as I explained in my last article (Mixology vs Flair, Issue #3), they are performing a subtle type of flair; flair being a form of entertainment behind the bar using various techniques and instruments in your own way and style to make a drink. They are not training to be flair bartenders, they are just damned good at their job and have specific ways to “show off” when mixing their cocktails.

That is what customers like to see – fantastic drinks made with style and panache. That is what is going to draw people to come back time and time again. Take Jerry “The Professor” Thomas, one of the most famous bartenders in the world. He took

andw 2 ho it use

his signature cocktail, the Blue Blazer, and ‘performed’ it in such a way as to keep the attention of his guests while making the drink at a high quality.

Remember to follow the basic bartending guidelines: serve great drinks fast, efficiently, with style and with a smile. How you do that is up to you.

As I’ve mentioned before, every bartender flairs in one way or another as we all have our ways of doing things, and if you do something for long enough, you will develop a certain type of “flair” in your skill. You don’t have to be a flair bar to perform flair for your guests. If I am working on a busy bar, I won’t be pulling out a twoshaker-one-bottle routine; I will be doing subtle hints of flair, sometimes to speed up my service. Wow, yes, I said that. Flair can sometimes speed up your service. But simply, I will throw in a few moves to keep my guests’ attention and keep them coming back to me for more.

The simple fact is that flair sells drinks.

The general tends to believe that if you can throw a bottle around, you must be good at what you do. We all know that is not always the case, but it’s all about creating the perception. It is just a shame that flairtenders who don’t know how to mix a cocktail let themselves down when the guest tastes the drink and it is a badly balanced cocktail.

So back to the title of the article. When to flair and how to use it.

Use flair to have fun, entertain your guests and keep everyone guessing. Use it to up

sell your spirits and get guests interested in what you’re doing. This is so easily done.

Normally what happens when you perform a flair move (done correctly), a guest might say to you, “Hey, do that again!” You reply with, “Sure, no problem. Buy another drink and I’ll do it again for you”.

Throw an empty bottle of beer behind your back into the rubbish bin in front of the guests’ eyes and no doubt they’ll be impressed, buy another beer and get you to do it again.

Shake a guests hand while rolling a bottle down your arm, and their focus will go onto the bottle, which could be a premium spirit, which then gives you an easy starting point to sell that spirit to your guest. Or even better they’ll ask you what it is and hey presto, you’re up-selling.

There is no definite answer to when you should and shouldn’t flair.

As we’ve discussed, there are many different factors to be considered, just remember to follow the basic bartending guidelines: serve great drinks fast, efficiently, with style and with a smile. How you do that is up to you.

Don’t be put off by other people’s opinion.

There is a bar, pub, lounge, hotel bar, nightclub or restaurant for everyone out there. It is the beauty of what we do. If everything was the same then we would become bored very quickly.

Please let me know your opinions on my last four articles. Drop me a message to tom@ dangerousdyer.co.uk or find me on facebook

Tom Dyer

s p p A e l b a l i Ava

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Picture the scenario: You’ve got home from dinner with your hot date and things are going pretty well. This could be the night that things move to the next level. You invite your guest to take a seat while you sashay over to your music system to, you know, set the mood. The sultry sounds of Barry White gently filling the room, everything is perfect except for one import ingredient… what to drink?

Correctly pairing the tipple to the environment and, in particular, the music, cannot be underestimated in the pursuit of social lubrication, so to speak. Next time you’re cranking the tunes and wondering what to pot, give Drinkify a try. This app will help you pair good music with a fitting alcoholic beverage.

The Drinkify website invites you to enter a band or musician’s name and then suggests a mixed drink to go with it. The site reveals the name of the drink and recipe while playing a sample song from that band’s collection. You can also return to the homepage or change the music from their current recipe to view a new drink suggestion.

Drinkify was introduced in 2011 to give users a fun, free way to find a beverage to go with their favourite tunes. The application has proved quite popular, receiving a number of glowing reviews on leading websites. A degree of the appeal of this app lies in its simplicity; it doesn’t offer much beyond a drink recipe, humour and a few songs as the user searches. Refreshingly, there is no sign up option. In this instance an account is completely unnecessary and would only detract from the user experience.

Drinkify Features • No account or sign in is required • Drinkify is free • Drinkify provides mixed drink recommendations based on your music tastes • Drink recipes are included • Music created by the band or musician plays on the drink page • Drink pages can be shared on social media

Visit Drinkify at http://drinkify.org/

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Cocktail Negroni

brought to you by

Method: Stirred Glass: Tumbler Ingredients:

25ml Tanqueray No.Ten Gin 25ml Campari 25ml Cinzano Rosso Vermouth

Garnish: Orange Zest

Magazine

Alex Farnell - Mixologist, category specialist, flair bartender and spirits trainer, Alex has been in the industry since 1998. He won the South African Flair bartending Championships in 2006, going on to represented SA at the IBA in Greece. Currently employed at brandhouse Beverages as the Kwa-Zulu Natal mixologist/category specialist for all the Diageo spirit brands, he’s recently come out of retirement and started flairing again in the local KZN competitions. Look out for him in this year’s South African Championships taking place at Cubaña Florida Road.

Follow Alex on Twitter @Alex_Farnell or on his blog www.Ibartend.tumblr.com

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Q What a pleasure to be chatting to the legendary Alex “Bundy” Farnell. I believe an interesting series of events led you in the direction of the liquor business, and flair in particular. Tell us about how it all began.

A Well, I moved to Durban from Johannesburg straight after school, looking to create a life for myself in a new town. All I had was thirty bucks, a mattress and a place to stay. I needed a job! Eventually a restaurant on the Durban Waterfront called Splashes took me in and I began training.

Q As a barman?

A No, actually. As a waiter! But it was while

I was working the floor that I saw my friends and colleagues flairing. I thought it looked like fun, and started tossing bottles around while waiting for food. In 2002 I was asked by a local liquor rep to partake in a competition he was organising – I came 2nd!

Q Wow, and you weren’t even a barman!

A I had never worked behind a bar in

my life! But three nightclub owners were watching the comp, and all three offered me a job. I went to work for Guy Waller for two years at Kathmandu, an awesome venue that happened to be the first Bar Logic bar in Durban. It also had the biggest collection of single malt whiskies in Durban.

Q A

So it seems as though it was fate.

It seems that way. Working with Guy, who was the president of the SA Bar Association at the time, I learned a lot of classical knowledge, as well as brand and category knowledge. My interest was well and truly sparked. After a while decided to start studying and took a job working at Billy the BUMS, where I stayed for 4 and half years.

Q It was during this time that you really made a name for yourself on the flair scene.

How did you make the transition from behind a bar to behind a desk?

A Once I finished my degree, brandhouse approached me with a position and I worked there from 2008 to 2010.

Q A

What made you leave brandhouse?

I had the opportunity to work on a luxury yacht, which was a fantastic chapter in my life. We cruised between the Caribbean and the Med on this ship with 98 passengers 80 crew, and in one year I paid off my studies and marriage. When I got back, brandhouse offered me a mixology position. It was tough to leave the yacht but it was time to settle down, and the career prospects were great.

So I went back to brandhouse and have been there for the last year and a half.

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

Q

A There were hundreds of comps – The Dons of Cuervo, the News Café events, all the regionals and SA Champs each year. In 2006 I actually won SA Champs and had the chance to represented SA at the World Champs in Greece at the end of 2006, which was an amazing experience.

A The Negroni. It tastes amazing, and a great way of appreciating the spirit of a cocktail, which is what you should be doing, and it’s not full of sugar. We had one in almost every single bar we visited on our recent work trip to Edinburgh – I made everyone have one!

The first one was at a bar called the Bramble, an amazing place with barrel-aged spirits. The norm is to wait 15-20min for a drink. It’s just the way it is; people are happy to wait for quality-cocktails.

Other than that fateful first competition, talk us through some of the others you took part in.

Q And how did that go?

A I came 26th out of 52 countries… which is not too bad considering they messed up my music!

Q At World Champs?! That’s crazy!

A Can you believe it?! When I said ‘guys, this is the wrong music’ there was nothing they could do; this was World Champs, you can’t just stop and start again. So I had no routine but I had to wing it. I quickly put together a show from scratch but I missed my 3-bottle routine…

Fail. And that was kinda the pinnacle of my flair career! (laughs) Q All things considered, it sounds like you did us proud. Do you still compete from time to time?

A

I haven’t really had a chance to flair competitively between finishing degree and working for brandhouse – time is scarce!

Q OK Alex, or should I say Bundy? Talk us through how that nickname came about.

A (laughs) I got it in high school. I was the only guy in my circle of friends working at Spar while they all got money from their parents. I had to pack packets and work in the veggie aisle… that sort of thing. Because I had a job I was often the only one with money, so my mates were always “how’s about lending us some money?” At that time the TV show Married with Children was on, and in the opening sequence Al Bundy was forever forking out cash to everyone. And that was where it came from. It’s stuck for almost 15 years.

Q Ever get that money back?

A Not a chance! (laughs)

Favourite cocktail?

Q Do you have a process for creating a new cocktail menu?

A I investigate the outlet and get an understanding of the consumer type that goes there. Also the venue’s GPs and price range, as well as their range of products, play a part because we try to work with what they have to keep costs down.

Q

Tell us more about your trip to Scotland.

A The main drive was for the brandhouse mixologists to gain more credibility through knowledge, and they say that if you understand the processes of whisky, you can understand most other categories. In Scotland we obviously had access to most of Diageo’s facilities and loads of great single malt distilleries. And we also managed to get to Bushmill’s in Ireland. The highlight of the trip was staying in Drummuir Castle. We were the only ones staying there in the middle of nowhere in Speyside Scotland. The spirit library has a full size snooker table and every single spirit in the Diageo portfolio, PLUS all the extra aged unique blends unavailable to the public. There was a Johnnie Walker Director’s Blend, a 35yr Dalwhinnie, all the Singletons, all the Tanqueray variants, loads of rums… and we could try whatever we wanted!

Anything!

Q A

How long did you get to spend in there??

One night. And we put quite a dent in their reserves, I’d like to think!

Q You’ve been living in Durban for a while now. What’s happening in the Durban cocktail scene?

A If it wasn’t for suppliers like brandhouse with its World Class Program or companies

contributing towards the development of the WBA, a kind of bartending academy, I think professional bartending would fade away. It’s hard to say exactly why, but the market is very price sensitive and is also so flooded that it’s not easy getting a liquor licence. So it’s therefore difficult to attract the right type of consumer.

Q That’s strange because it should do well, considering the beach vibe and beautiful weather?

A Well it used to but people are starting drink at home, and this is reflecting in the sales figures. Venues end up trying to cut costs by using cheaper ingredients and the vicious cycle continues because cocktails become an even less attractive drink option. It’s a shame, really, because it’s hard for us as mixologists to flourish and live what we do, and we’re forced to travel internationally – or go to Cape Town – to find a cocktail culture we can relate to.

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Q Aside from Billies, what other venues are maintaining standards?

A There are a couple of place on Florida Rd; CZAR does a good job, as does the Cubana.

Also Livingstone’s, a gastro-pub in Durban North run by the old Billies owners, has the right training structures in place, so their cocktail menu is really good.

Q I assume your favourite spirit is gin, then?

A No, gin is my favour cocktail spirit, but my favourite spirit is actually whisky. I drink it on the rocks or with soda, and if I have a choice, it would be J&B Jet. Q Where do you go out for fun?

A I love hosting friends at my

house. I have my own bar with a big whisky collection which is growing across other categories too, so when people come around we have a few drinks and I like to tell people about the various brands. Entertaining at home is also great because it takes driving out of the equation, and I always insist my guests take a cab home if they’re over the limit. But if I do go out it’s usually Billies because the service is good. Plus my wife and I met there, as did many of our friends!

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

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Magazine

Beginner Move

Hold the bottle in your dominant hand and the tin in your other hand in a reverse grip.

Rotate the bottle around your head.

Position the tin in your other hand whilst pinched in your fingers.

Put the neck of the bottle in the tin.

Making sure to keep the neck of the bottle in the tin, roll the bottle down your dominant arm.

Join us next issue for more flair lessons

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Shaker’s Bar School can be found in Bree Street, Cape Town and in Randburg, Johannesburg.

For more information please call Cape Town 021 422 1574 or Johannesburg – 011 023 8353

When the bottle reaches your hand ‘pop’ the bottle upwards and throw the tin in the air

Catch the tin and bottle neck in one hand and position the neck of the bottle back in the tin.

Flip the bottle up and the tin down so that the bottle is now pouring in to the tin.

Use your leg to bounce the bottle upwards and forwards in a single motion.

Catch on the back of your dominant hand in a stall.

Intermediate Move

Hold the bottle by the neck in your dominant hand.

Swing the bottle down wards and then pop it behind you back so that it flies over your shoulder.

Catch the bottle in a stall on your leg (this will take practice to get right).

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With its laid-back coastal vibe, warm weather and distinct lack of anything resembling a hurry, Durban is generally considered a little bit behind our big city counterparts in most things. We get there eventually however, and following on from the success of the Cape Flair Society (CFS) and Northern Flair Society (NFS), Durban recently became the third region in South Africa to establish a local flair community, predictably named the Durban Flair Society or DFS.

For those of you unfamiliar with the local flair scene, until recently Durban had always been known for having some of the top flair talent in the country with guys like Alex Farnell, Tim Townsend, Mike Stephenson, Shaun Kendall and Tristan Bond all hailing from the east coast, and all being regular fixtures on the podium at most national competitions.

However a decline in the number of venues supporting flair combined with many of the old guard heading in-land, over-seas or progressing into other careers has seen a sudden and noticeable drop in the number of flair bartenders in Durban. This lack of up and coming talent was not due to lack of interest but rather largely due to a lack of the opportunities to learn from the older guys that had suddenly moved on en masse, combined with less interest from venues and sponsors.

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It was this situation, along with a desire to help develop local bartending talent, that led myself and Severin Bang (another of Durban’s old-school flairtenders) to try and create those opportunities again as well as foster some of the sense of community that we had when we first started in the industry. It is with these goals in mind that we welcome any interested and passionate bartenders, venues and brands from the Kwa-Zulu Natal area to get in touch with us and help build our local bartending community with local practice sessions, competitions and events.

You can find us on Facebook for news and competition info as well as interesting links and info. http://www.facebook.com/pages/Durban-Flair-Society/368463896517225

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South African flair has a long and proud history.

Almost since the birth of competition bartending in the mid 90s, South African bartenders have been competing for coveted titles.

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South Africa wasn’t far behind and cocktail competitions held locally became popular from as early as 1997. The first competition was organised by Cas Bester and was held at the Blue Rock Bar in Sea Point. Blue Rock was a bar synonymous with flair.

The competition was won by a bartender named Matthew Woosnam, who also went on to win the next comp held at an Auditorium where the Planet Hollywood in the Waterfront was later to be built. The flair trailblazers back then were indy bartenders who had a sample of international flair, and propounded the nursing of a very healthy local flair culture which we still enjoy today.

Tony Roussouw and Kurt Schlechter worked at the Blue Rock, and became the young roost rulers who both flaired in the Mainstay Invitational Flair comp which was won by Kurt who upstaged Matthew to take his place as the kingpin of SA flair.

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Flair started in a very popular dining franchise in the US called TGI Fridays. The 1988 movie Cocktail was based on a TGIF bartender and, ever since the release of the movie, flair bartending has become the symbol of the modern bartender. It was only a matter of time before competitions were springing up all over the states which attracted the interest of travelling bartenders from all over the world. Bill Long was the 1st US flair champion, winning the Quest for the Best Bartender in the World Competition, while across the Atlantic Leigh Killer was being crowned the 1st UK champion, winning the UKBG flair competition.

When I first met Tony I was fresh out of school and, while out and about, someone mentioned to him that I could flair a little. Admittedly I could only do a palm spin and smooth roll at the time, and he laid down a gauntlet challenge to me, putting up his thick Italian gold chain as a bet that he could ‘whip’ me. The hairs basking in the water behind my wet ears convinced me to not even try and upstage someone who was so obviously confident. I backed down of course and took a little lesson in thumb rolling - a move I had never seen before - and left that night with the excitement of knowing that there were other flair bartenders in the country besides me.

All the while an Afrikaans duo flairing out of Pretoria consisted of two very

talented bartenders named Zander and Jaco who comprised the awesome tandem team named Zero Gravity. At the turn of the century Kurt himself organised a local flair comp where he invited all of the bartenders I have just previously mentioned to take part. Kurt himself didn’t compete because of an injured shoulder. The competition was known as the Cape Town Underground Cocktail Circuit (CUCC), and promised to be the best flair comp yet. As the lure of TV coverage loomed, the bartenders were falling over themselves to enter.

South Africa wasn’t far behind and cocktail competitions held locally became popular from as early as 1997. The first competition was organised by Cas Bester and was held at the Blue Rock Bar in Sea Point.

Somehow an invitation landed up at the place where I was working at the time and, apart from Tony, I had never even met another flair bartender before. I was taken aback that there was even a format of competition for flair and so I obviously entered, teeming with childlike excitement.

I entered the competition in the “Rookie” division, and was impressed to see a flair club teeming with life and talent. I was introduced to this underground fraternity of professionals, many of whom I still have meaningful relationships with to this day.

Once a bartender, I suppose!

The competition made the television airways April of the year 2001 on a fashion TV show on MNET called the Cosmo Show.

Simon Borchert and Ryno Slabber took 1st and 2nd place respectively in the pro division, team Zero Gravity took 1st place in the tandems, and yours truly won the rookie division, with Mike Rich coming in 2nd. Even though the South African Bartenders Association would only be formed 2 years later, the CUCC competition was nationally regarded as the pinnacle of South African flair because it offered spots at World Championships in both Dubai and Las Vegas, with two more show pieces taking place under the CUCC banner in 2002 at La Med in Clifton and Camps Bay in 2003.

For this reason, even though there was no trip involved in 2001, I still regard Simon as the first ever SA champ.

In the meantime another South African first was taking place when both Zander and Kurt flew off to Las Vegas on their own steam to represent South Africa at the world renowned Legends of Bartending 4 in Las Vegas, and the rest of the world now knew that flair was alive in the Southernmost tip of dark Africa. In the ensuing years, many SA bartenders would earn spots

In 2009, after defending my 2007 & 2008 National titles, I became the 1st SA bartender to win 3 national titles in a row. It proved to be a great year for me further when I was able to usurp the Skyy Global Challenge title back from Anil as well, which I had vacated the year before.

This time the international calling was for Shanghai and Berlin respectively where both Ryan Duvenage (who is the only classic bartender to win 2 successive mixology titles) and myself achieved the highest SA placing in the competition.

The first SABA Nationals was held in Durban after summoning nearly 60 bartenders from around the country to compete in the finals. The 3 winners of the national heats were myself from Cape Town, Douglas Hardes Williams from Joburg and Michael Stephenson from Durban. Rob White was the favourite to take the title after I had been disqualified on a time penalty, but he could only manage 3rd place overall, with Mike Stephenson finishing runner up to the newly crowned South African Flair Champion, Gary Knoetze. Durbanite Tim Townsend was also in that final at the Sugar Mill Casino along with Rob White’s understudy, a man who went onto to great things for SA flair, Victor Pires. Rob White went onto to become the 1st SA finalist at the Roadhouse World flair Challenge a couple of years later, with Vic, Clint, Riaan emulating his achievements, and with Jay Du Toit also following him Jay has since become the organiser of the Illustrious competition, taking the reigns over from Tug Van Den Berg, the brain child behind the setup.

2010 and 2011 followed the same pattern where I won both the Skyy Global Challenges and the South African Nationals resulting in final spots in Barcelona, London, Poland and Singapore. This leads me to the present, where Beijing awaits the world’s finest bartenders who will be attending the 61st IBA world championships in October. I have already booked my place in that world final after winning the National title last year for the 6th successive time. The latest instalment of National Competitions will be getting under way in June this year, where the winner of that competition will jet off to Prague to represent South Africa once again in 2013. There is also the News Café Competition, Get a Grip, Untouchables and many more independent flair comps which are also taking place throughout the year.

Happy practicing!

Even though the South African Bartenders Association would only be formed 2 years later, the CUCC competition was nationally regarded as the pinnacle of South African flair The SA nationals did not take place in both 2003 and 2004, but was rekindled in 2005 after a 2 year hiatus. The next SA Flair Champion succeeding Gary was Victor Pires. Helsinki awaited his arrival where he would represent SA and place 17th.

The next IBA world Champs would be held in Greece in 2006. Victor couldn’t hang onto his title, only just being edged out of the Championship narrowly by the newly crowned South African flair champion, Alex Farnell, the only Durbanite to ever win the title since its inception.

2006 also saw the arrival of an independent flair competition which was supposed to attract flair bartenders from all over the world with a prize purse of R30 000, the biggest winning total in SA’s history. The

winner of that competition was Clinton Weir, who was crowned the King of Africa after amassing the highest total over 5 different disciplines of Speed, Working flair, Tandem flair, Mixology and Freestyle.

In 2008, the competition took place again at Carnival City in JHB without Clinton, who had abdicated to London earlier in the year. The vacant title was won by a foreigner to our shores, who had helped Clint 2 years before win the title as his tandem team partner, Anil Sabharwal. Sadly this competition does not take place any longer.

2007 was a landmark year for SA flair. The Skyy Global Challenge was created by the FBA who were trying to find its very own divisional world champion apart from the IBA title.

2007 was a landmark year for SA flair. The Skyy Global Challenge was created by the FBA who were trying to find its very own divisional world champion apart from the IBA title. The Skyy Challenge would see 27 different countries host their own flair challenges with each winner booking a spot in the global final in Monte Carlo later that year. Our leg was held at the Rhodes House in Cape Town, and I happily accepted the honour of a final birth in Monte Carlo after edging out Clinton Weir and Victor Pires to the title. I went on later that year to win my very 1st recognised SA title, taking the mantle from Alex and stamping my passport to Taiwan, where the 57th IBA meeting was held.

In 2008 a new type of competition came about where flair bartending would shine - albeit in a very different guise - called Cape Town’s Got Talent. My involvement in that show prevented me from defending my Skyy Global Challenge title which was taken up by the ever-impressive Anil, with Vic in runner up. I was able though to compete in the Nationals later that year, where I became the first bartender ever to successfully defend the SABA national title, booking my place with Kurt, who was the current mixology champ, to Puerto Rico for the 58th IBA meeting.

Travis Kuhn Anil Sabharwal and Pete the Sock putting on a show at “Bacardi Belief” in Nov 2011.

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to attend World Championships, following in their footsteps. In 2002, because of the CUCC competition, I would represent South Africa in Dubai at the Red Bull Flair Masters, and then follow that up with my own trip to Vegas for Legends 5 in 2003, once again thanks to winning the CUCC Kyle O’Reilly, winner of the title. In 2003, we saw the last installment first leg of Get-A-Grip held of the CUCC competition, which gave way in February of this year to what we now know as the South African Nationals run under the SABA banner by another Schlechter, this time Kurt’s older brother Etienne.

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in 2013

Sandton Convention Centre Durban ICC CTICC

T I S S I M T ’ N DO

MUDL Lifestyle 2013 will be a sensory immersion.

Taste from a wide variety of categories and brands Touch and use some of the latest equipment innovations

Hear talks from some of the most esteemed luminaries in the drinks and hospitality business See impressive demonstrations, flair shows and competitions including MUDL Masters Flair Comp - are you ready?

Smell the delicious aromas of classic & innovative cocktails (oh ok, you can taste them too).

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To Q

You are known for your creativity behind the bar, often linked with the advent of molecular mixology. Please tell us a bit about what drew you to bartending and how you came to use it as a platform for your creativity.

A It’s funny, I started out bartending to fund my art but it became the bartending that turned into the creative part.

I saw quite early on the possibilities for being creative and was always more curious about how things work within a recipe rather than staying true to the history of the drink, which although is important to look at, can never be truly experienced.

Once you start down this route you soon discover that you become intimate with the ingredients and how they work; this gives you lots of scope for how you can go on to use them in new combinations and methodologies.

Q

You have famously distanced yourself from the term “molecular mixology”.

Please tell us why, and what term you prefer to use.

A

Yes it’s a term that has limiting implications. We work with a far wider inter-disciplinary outlook as we take on projects with designers, perfumers, chocolatiers and architects to name but a few. To use that term implies we look at things purely through the lens of science which is simply not always the case.

The minute you start defining things as this style or that style they become dead: museum pieces. We are far more creatively dynamic than that. We are always moving, always discovering beyond what we have already done and what is already out there by not following trends or styles - unless we are subverting them!

Q Please give us some examples of your most favourite cocktail creations, and explain the inspiration behind each.

A The Prairie Oyster (see opposite page) is one of my all-time favourites as it was when the worlds of science, bartending and culinary skill collided for a moment.

It’s a concept drink on many levels, from the drinking utensil itself and how it is consumed, the flavour pairings and how they travel through the mouth, to the subversion of an old drink which turns any preconceptions on their head.

Q As a bartender, venue owner, scientist, teacher and soon-to-be published author, there are many facets to your career. Which do you enjoy the most?

A

me!

All! They are all one and the same to

Q If you had some advice for a seasoned bartender that was looking to go into the experimental world molecular mixology, what would it be?

A I would say don’t: find a way of doing things differently, a way that goes against current trends. Read, research and think outside the cocktail world.

Q What are some of your pet hates about the bar industry?

A Arguments about defining what things are such as Mixologist vs. Bartender. It’s not about separating aspects of the bartending industry so that they stand alone, rather it’s about uniting them and creating a new space in which to work in this amazingly multifaceted industry – a space in which to be host/mixologist/bartender and so on.

Drink Factory Launches The Prairie Oyster A Unique Serve Exploring The Boundary Between Food And Drink Drink Factory, the bartender and research collective, launched a new and innovative cocktail that challenges the perception food and drink. The Prairie Oyster is a re-configured Bloody Mary presenting the logic of food within the context of a drink, resulting in a new and unique serve.

Created by drinks pioneer Tony Conigliaro and the Drink Factory team, The Prairie Oyster evolved through the collision of three concepts, underpinned by Tony’s continued exploration of the umami flavour. The team analysed the original Prairie Oyster where an egg yolk is drunk with a shot of tomato juice and spices; the classic oyster, which divides opinion due to the way it slides down the throat and tastes of the sea; and the Bloody Mary, a popular savoury recipe, ubiquitous with cocktail culture.

The Drink Factory’s Prairie Oyster combines the three concepts in one pioneering cocktail. Presented in a handcrafted, bespoke ceramic ‘shell’, the serve recreates the experience of consuming an oyster. Using a centrifuge, the team

clarifies tomato juice and adds a natural yellow food dye to create a yolk-colour liquid. Using a specific spherification process, an outer-casing for the tomato juice is created, resulting in an egg yolk replica. The remaining ingredients for the Bloody Mary are added to the dish including a Horseradish Vodka, Oloroso Sherry, clarified celery juice, red wine vinegar, Worcestershire and homemadepepper sauces. The yolk is placed within this mix and garnished with micro-herbs and shallots to add texture whilst also reflecting the traditional oyster serve.

Before serving, the drink is topped with an Oyster Leaf providing a genuine oyster flavour.

Through the deconstruction of a classic cocktail, the Prairie Oyster has distorted the boundaries between food and drink. Presenting umami as the prime flavour sensation, the Drink Factory has created an unrivalled taste experience, reaffirming its position as a leading pioneer in research and cocktail development.

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Tony Conigliaro is a bartender and bar-owner with nearly sixteen years of experience in the drinks profession.

Widely recognised as one of the world’s foremost pioneering drinks creators, he has opened and run some of the best bars in London. Conigliaro’s career has seen him continually work to break the boundaries surrounding the drinking experience and expand upon the idea of what a cocktail can be. Many of his creations have their foundations in sensory manipulation - in sounds, texture, and smell, but with a concrete view to create very drinkable drinks made with bespoke ingredients.

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Join us as we journey through the ever-terrifying landscape that is The Kraken. To really come to grips with this epitome of human fear, let us venture into the belly of the beast!

Magazine

The Kraken is a legendary squid of monstrous size and unlimited appetite, and is known to grow over 100 feet in length.

Though thought to dwell in the darkest depths of the deep, they’ve been sighted at the surface, and have reportedly attacked and devoured ships whole.

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The Kraken squirts jets of black ink to startle its prey and to obscure its notoriously bad behaviour. One of the few documented Kraken ink attacks occurred in Caribbean waters during “History”. A ship carrying spiced rum to Norway was attacked by a monstrous Kraken! The brave crew attempted to obliterate the 8 armed menace by detonating a depth charge of dynamite but, although stunning its target, it only succeeded in augmenting the squid’s rancour. The beast thrust upon the ship sacs of portable night, plunging the vessel into impenetrable darkness! In the ensuing struggle the crew perished, along with all but one of the barrels of rum, which was badly stained by the squid’s black ink. In honour of the fallen seamen the rum was thereafter coloured black and dubbed “The Kraken Rum”. Commemorating the attack, patrons mixed it with a new-fangled highenergy drink, a concoction that became known as the “Kraken Bomb”.

Is the Kraken merely a thing of day dreams and nightmares, or is it reality? Well who knows the mystery that exists at the bottom of the sea.

Deep beneath the waves untold strangenesses occur! More people have been into outer space than explored the ocean floors, so who knows what lurks its murky waters.

You need to make your own mind up but as far as we’re concerned, all the facts point in one direction, and that direction is the “Kraken is real” direction.

The K short raken has so m loved ovies that me aweso m th and w e kno e MUDL t e eam The K w you raken will t oo: Rum: http: Stren //ww gth w .yout watc u

be.co h?fea dded& ture=play m/ er_ v=knA p15EJ raken WEU Rum: http: Exist //ww ence w .you watch ?v=I70 tube.com / AD7sg The K 3y4 raken Rum: http: Surv i //ww val watch w.youtub e.com ?v=kp dsGi5 / U6kg embe

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Beware the Kraken Hunter

This is the time to be innovative, be different and get noticed, and we are confident that The Kraken is like no other product on the market.

While the smooth taste of The Kraken certainly lends itself to be enjoyed as a more accessible sipping rum, it works best as a key ingredient in a number of rum-based cocktails, such as a traditional Kraken and Cola.

“We think we’ve landed the big one with The Kraken,” said Elwyn Gladstone, VP of Marketing for Proximo. “It has one of the great bar calls – we think it’s going to be hard to beat ‘Give me a shot of The Kraken.’ This is the time to be innovative, be different and get noticed, and we are confident that The Kraken is like no other product on the market.”

The Kraken’s proprietary bottle is a replica of a Victorian Rum bottle and features two handles – allowing for easy portability (as well as potability) – and calls to mind the shape of the giant squid. Strong, rich, black and smooth, release the Kraken and put a beast in your belly!

The Kraken Ò, has recently struck again and is still known to roam the deep dark seas. To promote the brand, the Kraken Rum Company is sending out two dozen Kraken Hunters across the country. These men, suited in authentic Victorian diving gear with Kraken hunting tools, will spend the next six months introducing bartenders and rum enthusiasts to this great tasting, mysterious potion. Beware as he will be present when you least expect it!

MAGAZINE

Strong, rich, black and smooth, release the Kraken and put a beast in your belly!

Look out for The Kraken Rum, coming to South African shores soon. We can’t tell you when; no one knows when the Kraken will strike.

Recently making its presence felt for the first time in the USA, this robust Caribbean black spiced rum has enjoyed tremendous success in a relatively short period of time. It is enriched with exotic spice notes of ginger, cinnamon and clove among many, and is distilled in Trinidad and Tobago where it’s blended with 13 secret spices.

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Drinking alcohol is one of the most soc ial activities people in worldwide. There partake fore it’s imperative for alcohol brands significant presence to have a on Facebook and oth er social media pla This allows brands tforms. to partake in, mo nitor, and start co about the various dri nversations nks they offer. With the multitude of reg surrounding the sal ulations es and promotion of alcohol internati the constant change onally and s to the Facebook pla tfo into consideration rm, there’s a lot to when it comes to take best practices for alcohol on Facebook marketing . Here are 10 tips on how to do it right.

2.

Incorporate holidays and current events

1.

Set Age Restrictions

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The promotion of alcohol is a highly regulated form of marketing, and a good example of this is age restrictions, in this case applied to advertising. Most alcohol brands require the entry of a visitor’s birthday, verifying that the visitor is at least 18, to gain access to the brand’s website. Although it’s easy for someone to enter a fake birthday to access the site, it’s a necessary step that alcohol brands must take to limit access to minors online.

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Similar age restrictions can be applied to your Facebook page by going to “edit page” and then to “manage permissions”. You can limit the visibility of your page to anyone or change the visibility to alcohol-related.

Selecting an age restriction means that anyone under the specified age will not be able to find your page in search.

The alcohol-related age restriction sets the minimum age based on the location of the user. In South Africa it’s 18+. Only users in Canada, South Korea, or Nicaragua who are 19+; in Japan, Iceland or Paraguay it is 20+; in Cameroon, Micronesia, Palau, Solomon Islands, Sri Lanka, or the United States it is 21+; in India and Sweden it is 25+. This is helpful because your page can stay compliant in terms of age restrictions globally.

NOTE: All people who like the page and are underage will be removed. Make sure you choose the right age restrictions for your page. When it comes to alcohol brands, choose the alcohol-related restriction.

5.

A warm welcome

When a Facebook user lands on your page, it’s your first chance to gain their attention and convert them into a fan. When it comes to making a lasting impression on Facebook, you’ve got to design a compelling cover photo for your page that has the following components:

• Limited

text and eye-catching, unique imagery to explain what this alcohol is all about, or even what it tastes like.

• A call to action, like “buy it now”.

• Reasons for non-fans to like your page, such as coupons, photos, or videos of your alcohol offerings.

• Rewards for users once they’ve liked your page, living up to your promise for coupons, exclusive videos, or whatever else you’ve promised in return for their participation.

To keep the feel of your messaging and the branding on your page as fresh as possible, be sure to include images, videos, text, and other content that’s relevant to what’s going on in the world. For instance, Jim Beam‘s Facebook page updated its profile picture to reflect the holiday season, along with its messaging. In this example, they stay in line with their product messaging while making it relevant to the drinks often consumed during the holidays at this time of year.

3.

3.

Add destinations to your page

Fans of your alcohol offerings need motivation to return to your page again and again. One way is by creating a sleuth of engaging apps. Looking to Hunter’s Facebook page as an example, having multiple applications that allow your fans to interact with your page allows them to have a unique experience on your page that’s shareable with all of their friends.

One of Hunter’s apps, Who’s that China, gives users the option of identifying their Facebook friends. This drives users to engage with the incentive of winning a prize, while helping giving Hunter’s further exposure on Facebook through increased traffic and impressions.

4.

Segment your audience

4.

Most alcohol brands offer their products to consumers worldwide. It’s important to engage each audience with relevant content, their native language, events, and anything else that would change depending on the geographic location of this audience.

Your messaging must be catered to fit each demographic. There are many ways to do this. One is to create Facebook pages for regions or countries in order to provide the most relevant content possible to each audience. Facebook offers a post-targeting feature right on a page’s wall that allows you to limit the reach of your posts on a page by language or location.

5.

6.

Facebook for social good

6.

7.

Cross-Promote on Other Social Channels

7.

Your presence on Facebook is important, but you need to integrate this part of your advertising with your other social channels. For instance, if you’re running a promotion to help name a new line of beer on Facebook, be sure to add a component to the campaign that involves your Twitter audience as well. This will gain even more exposure for this particular campaign, whatever it may be, and help cross-pollinate your engagement with both audiences. Integrate your marketing campaigns across your different social platforms to see more far-reaching results.

For example, Absolut has been promoting commercials about its brand on YouTube, Twitter, and Facebook, drawing greater exposure to its messaging than it would from promoting these videos on just one platform. This campaign launched right before the holiday season to help heighten word of mouth about Absolut during a time of year when many parties and events occur.

8.

Educate your fans

8.

Your Facebook fans already know and love the drinks your brand offers, but what’s the next step? It’s important to continue to educate your fans about the alcohol you offer to keep their interest and continue the conversations they are having about your drinks. Give facts, insider tips, suggestions for mixed drinks, recipes for a variety of occasions, information about new offerings and more. By supplying your fans with helpful, informative content, you’re giving them more reasons to like your beverage more than they did previously.

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9.

Integrate Facebook Functionality on Your Website

Host a promotion

One of the many reasons why people follow brands on social media to begin with is to win giveaways, sweepstakes, and contests.

Alcohol brands are no exception to the rule and should regularly re-engage their fans on Facebook with promotions that highlight their latest drink offerings with a prize that’s both relevant to their brand and enticing to their audience. Hosting a promotion on you Facebook page can be done easily through a variety of third-party applications. I suggest the Wildfire app for its ease of use, the plethora of interface/ design options it offers, and because it’s affordable for all levels of businesses.

You want to make it as easy as possible for a visitor to share their actions on Facebook while they’re browsing your website. There are many ways to do this, all of which are free social plug-ins provided

by Facebook. There are 10 different Facebook integrations to choose from. For alcohol brands, my recommendations would be to add the like button to content throughout your website, the like box to your homepage, and the login button to your age-verification page.

By adding like buttons to your various product pages, it will help make sharing your content throughout Facebook much easier because your web visitors won’t have to leave your website to like it. By incorporating the like box on your homepage, you’ll give your web visitors the ability to like your Facebook page directly from your website and grow your fan base through cross-pollination of your Facebook and website audiences. Lastly, add the Facebook login button to the age-verification page of your website. Facebook’s login button can verify the age of a web visitor by checking your Facebook data with one click (if the user is logged into Facebook, of course). This allows the visitor to skip typing in their birthdate, so they can proceed onto your website.

Social media has become a main marketing tool in almost every business, and proves to be fairly cost effective. There are many forms of social media approaches, and there is one for every brand. It’s the manner in which it is executed that renders it effective.

Creating a brand is easy, connecting and conversing with its believers is a different ball game. It is vital to first ascertain who the client is, what they expect and what they like and dislike. social media can be that missing component that converts a casual customer into an active brand ambassador. The most important brand ambassador is no longer the owner, but the patrons and the employees. Empower, connect and converse with them, and you’re already setting the trends for 2013!

MAGAZINE

Your Facebook page has many more uses than just promoting your alcohol offerings.

Help promote a worthy cause by exposing it to your audience in a beneficial and rewarding way. Popular whisky brand Johnnie Walker ran the Keep Walking Project on its Facebook page, encouraging people to join in to benefit communities in seven different countries. This helped Johnnie Walker continue interacting with its fans on Facebook, while they contributed to a positive change that superseded their alcohol sales.

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Recent research estimated that 25 000 babies are born with Foetal Alcohol Syndrome (FAS) every year in South Africa. This is the highest reported incidence in the world, a shocking figure when considering FAS can be prevented.

There is conclusive scientific evidence that certain maternal patterns of drinking during pregnancy are associated with substantial risk of physical and psychological harm to the unborn child. (Florey 1992)

This evidence generally relates to heavy drinking, however The Industry Association for Responsible Alcohol Use (ARA) urges expecting mothers to err on the side of caution and preferably not to consume alcohol while pregnant.

Caused solely by the consumption of alcohol while pregnant, FAS affects all races, genders and socio-economic groups worldwide. With no cure, prevention is paramount.

“Harm associated with maternal drinking is preventable and can be successfully addressed through targeted approaches to policy and prevention, including education and awareness.” said ARA spokesperson, Adrian Botha.

For this reason, ARA facilitated the establishment of the Foundation for Alcohol Related Research (FARR) in August 1996.

In an effort to educate the public professional bodies, such as FARR have issued specific recommendations around drinking while pregnant.

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“Even a moderate amount of alcohol may increase the risk of miscarriage or physical and mental problems in a baby. This means that any amount of alcohol, whether taken casually or regularly while pregnant, can cause FAS. If you are pregnant, or planning to have a baby, do not take any form of alcohol. As much as one glass of alcohol might harm your unborn child.” says CEO of FARR, Leana Olivier.

In an effort to reduce the problem ARA will invest an additional R1.8 million in FARR this year to assist that organisation in its important work.

Small head

FAS facial features Epicanthal folds

“Railroad track” ears Flat midface Smooth philtrum Underdeveloped jaw

Flat nasal bridge Small eye openings Up turned nose Thin upper lip

FOUNDATION

MUDL Magazine is aware of the difficulties that face South Africans as a whole and the devastation that alcohol can have on a society when abused. The MUDL Foundation is our way of encouraging the safe consumption of alcohol.

MUDL Foundation will initially work as a marketing platform for charities to help generate awareness. By harnassing the goodwill of our readership we aim to give the bar industry a way in which to make a difference in the lives of people affected by alcohol abuse.

MUDL Foundation will raise the profile of charities with a view to eventually setting up a fund for children in need, in particular those who live with Foetal Alcohol Syndrome.

MAGAZINE

One of these charities is Project COLORS

option 1 Project COLORS International was created in 2004 in George, South Africa by co-founders Sunyata Angelina Burrell Choyce from Canada and Anke Bueshing from Germany. As young volunteers at a children’s home, they believed it was possible to do much more for the children. They were prompted to take on this endeavour after observing first-hand how donations were not consistently reaching the children. Believing in the importance of direct humanitarian assistance, Project COLORS was born, creating a reliable and trustworthy vehicle of change-enabling donations and supplies that pass directly into the hands of those who need them most.

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“The surest way for evil to prevail is for good people to do nothing.”

Edmund Burke

Project COLORS has greatly expanded from its humble beginnings, as people from all around the world have contributed and partnered with its projects. Project COLORS currently helps small local South African projects with:

Youth mentorship option 2

Skill building Creche support Feeding programs

If you would like to know more visit www.projectcolors.com To make a donation contact Sunyata on 082 502 2333 or 044 882 1039 or email Choyce@projectcolors.com

Gives back

Magazine

Powerfully taut surfaces and precise contours underline the athletic aura of the car.

124

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It’s a familiar enough shape, pretty much an M6 coupe without a roof. But we all know men can look somewhat effeminate in convertibles. Do I put the roof down and get mistaken for an extra from Breakback Mountain or will the restrained masculinity of the styling dispel any effeminate air?

Initially, there’s a steep learning curve before you can extract the most out of the M6’s layers of technology. Depress the starter button and every electronic aid defaults to nanny mode — the transmission is soft, the suspension is soft, the steering is at its lightest and the throttle is at its laziest. Choose the ‘caped crusader’ setting and the car becomes razor sharp and bristles with raw power.

The M6’s 4.4-litre M TwinPower Turbo V8 powerplant is a break from the previous M6. The outgoing 5.0-litre V10 needed 7,750 rpm to scream out its 373kW, whilst the new turbo thumps the 412kW out at just 6,000 rpm. And while the V10 made its 520Nm of peak torque at 6,100 rpm, the turbo V8 delivers a monster 680Nm starting as low as 1,500 rpm. By comparison with the old V10, it feels a little less ‘hard core’ but there’s certainly a lot more usable onroad power under your right foot.

As it is with the similar V8 used in the X5 M and X6 M, the M6’s two twin-scroll, reverseflow turbos nestle into the valley between its two cylinder banks, so it’s compact and well, quiet. I was hoping for a little more ‘theatre’, but the resonators in the exhaust system create a designer sound more suited to a high-end premium GT convertible.

Only the 6.0-litre, V12 BMW built for the McLaren F1 supercar is a more powerful.

No BMW badge wearing production car has ever whacked out more power than this M6. BMW’s new dual-clutch, seven-speed automated manual gearbox harnesses the power with three different automatic and three manual shift programmes. Feeling lazy? It can help you with slushy, perfect cog swapping. Want to exploit all that power? The manual modes offer race carlike instantaneous shifts.

Around some of Cape Town’s slightly bumpier and twistier blacktop, the limitations and talents of the car were on best display.

Left in the default soft settings, the 2012 BMW M6 Convertible would protest at driven aggressively into tight corners. The stability and traction control systems are so conservative that it seems that the car will nearly come to a halt in a corner if it thinks

you’re just not doing well enough. For sure, the M6 feels powerful, but it can also be heavy, and unexciting when the computer nanny is looking over your shoulder.

Turn off the fun police and the whole nanny technology evaporates. Everything changes.

Using the flappy paddles to shift, the car rockets toward every apex like a leopard closing in on its latest springbok dinner. The perfectly weighted throttle pushes the tail out slightly, the hydraulic power steering reacts instantly and then the nose will line up for the next application of monumental thrust.

No BMW badge wearing production car has ever whacked out more power than this M6.

Straight-line marauding about confirms the M6’s linear thrust. Its 0-100km/h sprint of 4.3 seconds is nothing short of phenomenal and its 12.2-second quarter-mile time is enough to blow most cars into the fynbos.

It was no surprise that it stopped well, too. When you remain sensible the car will return 10.3 litres per 100 km.

Get too aggressive into the corners and the nose will attempt to plow on a bit. Tramp the accelerator too hard, and you’ll see

it’s up. Those flying buttresses look as good here as they did on the ‘68 Dodge Charger hardtop, but they limit rear view vision.

And the rear window itself isn’t much more than a short slit, akin to peering out of a post box.

On the open road the 2012 BMW M6 Convertible is an arrogant amalgam of comfort and capability. Cruising along at 100km/h it’s almost completely silent with the top up. Top down, the new M6 Convertible looks flipping marvelous. Roof up, however, and the M6 takes on a sinister countenance: Design elements that carry over from previous 6 Series convertibles include the roll-down rear window and flying buttress trailing edges of the soft convertible top itself.

The M-division really knows their customers so there are all the usual reinforcements to compensate for the lack of roof, plus the additional stiffening in the chassis, suspension and bulkhead. The M6 is casual, easygoing and sexy with the top down yet dangerous, and rather devilishly appealing with the top up. It’s almost like having two different cars. But add in all the other adjustments available to the driver and the new M6 drives like a fleet of different cars.

I must say that the top seals perfectly with the push of a single button, but don’t expect to see much out of the car when

It’s not pretty or handsome or beautiful or gorgeous. It’s provocative, polished and very powerful...

very powerful — the sort of car that has even the most honest accountants eyeing the client trust account in order to afford it.

Unlike regular 6 series the M6 is equipped with hydraulic assist for the power steering.

As with the rest of the new generation 6-series lineup, the lumpiness of the previous version has given way to muscular creasing and a sleeker profile.

The M6 Convertible is about crushing performance — it does everything the lesser 6 Series does, but adds the potential for Inter Galactic soirees through the known universe. It is truly is a car for people who love driving and has been improved over its predecessor in every way- a perfect synthesis of performance and prestige. I reckon this R1 485 500 BMW M6 Convertible is without doubt the most masculine cabriolet in the world.

MAGAZINE

the stability-control light or tire smoke, maybe even both. The M6’s weight and length make it more of a grand tourer and less of an out and out sports car. Another nod toward this car’s GT nature is its engine note, which is softer than I’d like, especially in a convertible. And there is little in the way of tantalising off-throttle burble. Mind you, the Bang & Olufsen High-End Surround Sound System is utterly convincing

125

It’s not pretty or handsome or beautiful or gorgeous. It’s provocative, polished and

The BMW M6 Convertible sprints from 0 to 100 km/h in 4.3 seconds.

It’s a high-performance sports car in harmony with the natural forces of the sun and wind.

y r MUDL o t irec d

Magazine

Advertise in the MUDL Directory

126

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

Catering Equipment J&E Catering Equipment

18 years of quality equipment and services to the hospitality industry.

J and E can offer a wide range of imported and local equipment we are able to offer the following services 1) Computer design including all services drawings 2) 24 hour after sales service team 3) Stainless steel fabrication to suite your requirements 4) Top brands to ensure an efficient solution to your needs BAR EQUIPMENT - Glass washers, under counter refrigerators, upright beverage coolers (swing and sliding doors). A full range of ice machines, bar blenders, Stainless steel tables, speed rails ,jockey stations , ice wells Tel: +27 21 7055816 Fax: +27 21 7055833 Email: info@jecatering.co.za www.jecatering.co.za

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

Juice

Ice Art

Sir Juice

Combine the medium of ice with the passion of art and you have a rare and fantastic blend. At Ice Art we specialise in high quality, hand carved ice sculptures, ice bars, ice logos etc... From the very small to the very large, we are proud to be the preffered supplier to the Westin Grand Hotel. We invite you to step into our subzero world where we have been producing sculptures of the highest calibre for more than 6 years, for a very broad spectrum of clientele.

Call us for ideas, we can certainly add that rare, exquisite touch to your function, launch or event...

The crew at Ice Art generally carve the majority of orders in the 50 square meter freezer, but can also perform live carving shows on site for guest entertainment with all the power tools for added drama.

The work is carved using an array of tools - from Chisels and scribes through to angle grinders, chainsaws and blow torches. We cater from smaller centrepieces up to gigs involving multiple tons of ice where freezer trucks and forklifts are necessary.

Contact: James Cussen Unit 7, Royal Industrial Park, Basson Street, Maitland, Cape Town Cell: 072 409 6769, Tel: +27 (0)21 511 1060, Fax: 086 613 8908 Email: james@iceart.co.za,www.iceart.co.za

Interior Design ADD Decor See page 129

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.

Gauteng - Main Branch 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

MAGAZINE

Glassware

Ice Supplier

127

Liquor Importers

Steven Rom

Kreate Brands

Mobile Bar company BarCode

See page 125

Liquor Retailers Diamonds

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.

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

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. 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”. 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

Ultra

Drink

Whisky.co.za

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 fl 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

See page 128

Liberty Liquors SPECIALIST E-TAILER www.whisky.co.za

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

Pink n Pay See page 124

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.

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

Liquor Wholesaler Norman Goodfellows

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

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

Tel: 0861 BARMOBILE Email: info@barcodemobile.co.za www.mobilebars.co.za

Bartenders Workshop See page 127

Pure Bar Studio

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.

Tel: 021 552 8042 Email: travis@purebarstudios.co.za www.purebarstudios.co.za

Urbantonic

urbantonic specialises in event logistics and can assist you with all event hiring, staff and bar requirements.

Whether you’re a private client hosting a cocktail party needing a cocktail bar structure, a corporate company hosting an awards dinner, or a member of the industry needing logistical support, urbantonic can help you!

We offer a tailored beverage service for our clients, and stock a range of mobile bar structures. We have the knowledge and experience to ensure that your event is a success!

112 De Waal Road, Diep River Tel: 021 706 0133 Email: info@urbantonic.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

generation (photos, videos) for use on the various social media platforms. We can help you build a relationship-based marketing strategy that will transform your business. We’ll help you navigate the often confusing social media marketing waters. In just a matter of days you can be completely connected to the “social” world.

Contact: Sergio Dreyer Cell: 072 577 9518 Email: sergio@socialplusone.co.za Contact: Stefan Botha Cell: 073 217 4630 Email: stefan@socialplusone.co.za Contact: Wayne Moses Cell: 071 494 0115 Email: wayne@socialplusone.co.za www.socialplusone.co.za

Sound & Lighting Kilowatt Sound & Lighting

Social Media Social Plus One

We are a Online marketing company, specialising in social media and online reputation management. Included in our services is building and growing a segmented database and content

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

Venue Landscaping Red Daffodil

As enthusiastic gardeners with a keen eye for design & detail we aim to offer our clients not just a beautiful installation, but also hassle-free maintenance of their green spaces. With years of experience in both indoor & outdoor installations and links to a huge range of suppliers we offer a wide range of styles & options to suit your project.

Chris Maddams Red Daffodil cell: 084 604 2340 tel/fax: 021 671 7401 www.reddaffodil.co.za

The turn-key solution for all your “liquid” needs.

We deliver 6 days a week direct to your home Hotels • Clubs • Bars • Restaurants

Western Cape Contact Details: Ryan Geel 082 926 8264 • orders@thedrinkshop.co.za www.thedrinkshop.co.za

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Brandy...

All things Brandy ...

where it has come from and where it is going.

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34°08`27.72``S 19°01`14.97``E Discovery is everything.

The longer the journey, the more rewarding the discovery. This one’s been a century in the making.

The Oude Molen range of limited edition, hand-crafted brandies is a tribute to pioneer and innovator René Santhagens, the father of South African brandy and the founder of Oude Molen in 1908 - true to his traditions, loyal to his standards and faithful to his philosophy of striving for perfection.

e e F

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Magazine

al Advertori

From classics like the Gin Martini and the Manhattan to more modern creations, bitters is crucial to making many cocktails more delicious and interesting. At one time, bitters was what made a cocktail, and in fact, one of the earliest definitions of the word “cocktail” from 1806 describes it as “spirits, water, sugar and bitters”.

A strong alcohol infused with barks, botanicals and seeds, the various types of bitters add flavour and spice, and often brings ingredients together.

In short, they are to a barmen was seasoning is to a chef. But bitters didn’t start off as a cocktail ingredient.

the levy of additional taxes on the sale of alcoholic beverages and the rise of the temperance movement, popularity continued to grow.

When Prohibition did come into effect, it wasn’t the law that severely curbed the bitters industry so much as the exodus of skilled bartenders. No longer able to ply their trade, they changed their vocation

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Bitters was originally sold as a patent medicine. During the 18th century, especially in England, there were heavy taxes involved with the sale of l i q u o r, but not of alcohol b a s e d nostrums.

A bit of an herbal infusion was added to (usually) gin and sold as a health tonic. In the 1800s there were hundreds of different brands and recipes, especially in the US. Before Prohibition hit, people would make their own and use it as a cure-all for anything from stomach aches to malaria. With

or moved overseas and, from hundreds of bitters available, Fee Brothers was one of only a handful that survived.

The son of Irish immigrants, James Fee began by running a saloon and deli in Rochester, NY in around 1850. He soon opened a liquor store, and his brothers Owen Jr, John, and Joseph were asked to join in on the venture. The brothers built it into a winery, selling their own wines and also importing from Europe; they were one of the first wine merchants on the east coast to promote wines from California.

1920 marked the beginning of Prohibition, during which Fee Brothers continued the business by making altar wine. This was sold throughout the Eastern United States.

Also, it was legal for homeowners to make a limited amount of wine for their own consumption.

The Fees would send a representative to a client’s home.

There he would set up a barrel with concentrated grape juice, sugar, water, and yeast to make a good batch of wine.

He would return several months later to monitor its progress. The homeowner would pay for this service. There was also a non-alcoholic malt extract beer put out

by Fee Brothers. It was labelled with the picture of a bear and called “Bruno.” The label also said, “It’s a bear” (meaning beer) and said, “Do not add yeast to this product as it is likely to ferment.” John Jr, it seems, was very creative in his marketing!

They also started producing a line of nonalcoholic flavouring syrups that could be added to homemade alcohol to make it more palatable which many saloons used to hide the poor quality of the homemade liquor they were serving. These included Benedictine, chartreuse and dozens more including cordial syrups.

When Prohibition ended, John Fee produced a product called “Frothy Mixer” - a combination of lemon juice and other ingredients to produce a “head” on drinks such as whiskey sours and Tom Collins.

“Don’t squeeze, use Fee’s” was the motto that made this innovation popular. In its 4th generation Fee Brothers has expanded their product line to over 80 drink related products. In addition to orange and peach bitters, they also make an aromatic bitters and a mint bitters that is great in a faux mint julep or a mojito. Fee Brothers has recently introduced a lemon bitters, by the request of bartenders at at 2006 convention in London.

Today, Fee Brothers is still stretching and expanding. The product list boasts over 80 drink mix products including the newest additions: coffee flavours and Iced Cappuccino Mix. Fee Brothers’ market stretches around the world, and they supply a variety of different types of distributors as well as restaurants, bars, coffee shops, ice cream shops, and other food service operations. Now in South Africa, this innovative brand is available in an array of 12 exciting flavours of bitters.

From the Old Fashioned Original to the West Indian Orange, give Fee Brothers a try the next time you’re looking to get creative behind the bar.

MAGAZINE 135

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

. . . a e k a M o t ... Martini How

Shaken Vesper Martini

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the perfect mix

Shaken not Stirred Do you agree with 007?

Stirred Gibson Martini

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MAGAZINE

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Shaken vs Stirred

Vesper Martini

You will need:

• Tanqueray Gin • Vodka • Dry vermouth • Martini glass • Boston shaker • Hawthorn strainer • Fine strainer 1.

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Ice your martini glass.

Pour 3 shots of Tanqueray Gin into a mixing glass.

Add 1 shot of vodka… … and half a shot of dry vermouth.

Throw in some ice.

Show us your shake face!

Empty the ice from your martini glass and fine strain the drink into it.

Drop in your garnish – two olives on a toothpick.

Look shexier that Mish Moneypenny.

Gibson Martini

You will need:

• Tanqueray Gin • Dry vermouth • Mixing glass • Boston shaker • Hawthorn strainer • Bar spoon 1.

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Ice your martini glass.

Pour ½ shot of dry vermouth into a mixing glass.

Throw in some ice… …and stir it with a bar spoon until the ice is coated.

Strain, discarding the vermouth.

Add 2½ shots of Tanqueray Gin over the remaining ice.

Drop your garnish into your empty chilled martini glass – a cocktail onion.

Strain into glass over the garnish.

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attention to detail. t. ac nt co t tan olio, and we’re in cons tly dealing with run through portf essy My job entails constan y nn all He usu I oet M ing e rn th mo to ation are fairly Monday ppening Communic ands – granted three ha br ey s e th at’ nin t; wh d tan an por im ck what’s in sto ps is extremely a helluva lot to keep is vital in Grou an effort small – but it’s in te ica 8 am across the country. This un mm co ays referring ost overthe tabs on. We are alw sales for the alm in g ing vin ast mo rec is fo e on of e every terms each brand we need to ensur to the heritage of at ck wh ba out at. gre ing is rk wo ich n, wh d plans, region and jectives of the bran spent same directio ob e are s th on d no an ter af s I ay KP 9 am to get in. Tuesd that the brands’ difficult defining set and we’re ensuring d on Thursdays It’s very an ms ng eti ter me in s de I tra in on bodies these. have KP ce in the trade em meetings in because I don’t sen pre om ec tel l am na I tio t na from the we have d equity, ye vers every detail co e meeting of growing bran is rad ft Th of an ve d ha an ’t the morning e material up to sible for that. I don 10 am smallest point of sal Besides that I semi-respon . le on sib no pon ter res af e am th I in targets, yet om to either be set sales while large events. have a lot of freed gets being met. So tar , ese ns th eters we work sio r fo ses ng traini stage For us as trade mark e th to get with suppliers, doing ll wi it marketing point of sale for I’m sure 11 am cle, ensuring that of cir to s a ck ed in sto ign up ass ing are ild ls bu d when tangible goa s trade activity an quite there strategies affect t no are the trade. s C ct B fe af RG de the tra us, we at in its that feedback from ll sti is ng y eti ck rk tri ma yet. Trade W e e k ly strategies. It can be Noon g been going for marketing vin ha ly y on es of the , a cy an d inf o t so close to both sid e ly ing t on rk a wo are d we p d an U , some ways, they’re 2 years at RGBC ng Moet business because, in eti rk ma es tri un co person wants the e of two eting, in opposition. A sales e gap between on rk ma de tra s 1 pm My role is to bridge th use they can y that em work Henness competitive price so th out st s ng mo at’ lpi th he , d ng An eti il. rk sales and ma as marketers are the other being Braz increase volume where u find that the Yo r. tte es. be tri un er co eth d tog 60-od brand equity. gets, the more of all about managing n tio isa an org an 2 pm bigger got an overview d to veer off the So now that we’ve the sales teams ten Ontrade ve into some of rketing people. So of my role, let’s del path set by the ma ing what keeps me de marketing Meeting the specifics regard responsibility of tra e th 3 pm day basis. o so that ‘sales’ busy on a day to is to align the tw I will sit in on brand plan, and nefits in particular Early in the week is implementing the be et rk ma is SA e n Th feedback on the brand pla because the sales meeting, gathering ng at the same time eti rk ma de tra t from aying any ing into accoun 4 pm particular trends in the trade and rel so is ps practical and is tak rou G y ess nn t be to the brand sales people on the Moet He s are implemented, changes there migh feedback from the about the way thing de marketer to rking on their plan. It is vital as a tra wo ground. y nc age e th if and proachable I’m given quite a of brands remain as objective and ap 5 pm er mb nu ge lar a s ha What’s great is that st account of as possible, because I find the be ere are now three olio, as is the case tf por lot of autonomy. Th ng eir eti th fle in st RGBC: one on the risk of info comes in the mo trade marketers at C, they could run B RG urg sb ne an Joh rketers 6 pm Jack Daniel’s and my s without trade ma cu fo ing los y ess the Moet Henn colleague and I on

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ek so we need to also important we is t I s. on ati of new convers as well be on top de tra e th nd sta der to ensure that we un eting technology rk ma e th d hin be as the basics that our brands are ph ot os and guys won’t br d an es sal ise e game. th otherw of ead ah at their cussing things with need to be taken er lat hs nt mo see the value in dis 2 en Th brief the perspective, my 4 And even though I in ts. aga en er ev ov all us. So from that rts it sta each event I detail ience along with a photographer before event. Each little xt ne years of trade exper e th r fo d 15 images that I g, marketing an time. rarely get more than of lot postgrad in advertisin a es tak the brand given me a fairly hours can use; most will not have nd spe I communication has y da During the competitor brands tion. us stakeholders visible enough, or rio well rounded founda va th wi ing iat negot there will be ult to bring in e positions, will be too prevalent… sal of nt poi e lik s I think it’s diffic for thing gh ask on the at units some problem. It’s a tou ant as a trade th ult e ns co sur en l na to ter ex ve an then I ha they fit photographer! u need an intricate marketer because yo customised so that are of s ing rk I also get a lot am also inner wo Aside from admin, rticular space. I knowledge of the pa at th th bo sions done in the usual the trust of of my training ses ut for new and un ko loo the company and e th on d g staff, venue lly mediators, an once we’ve afternoons, educatin sides. We’re essentia ndising space that, ha rc me the various important. and managers on posure and adds ex rs us ne ow es giv it, for this trust is so ded bran e go through tasting And because it’s brand intrinsics. W value to the venue. it sort of thing. We n o notes, heritage… that ce more interesting i spa e s th s de e ma s but I ng S i better rate and ve brand ambassador ha n a o i e als iat a got ne r us T helps top tier accounts. for our brands. will deal with the ferential treatment pre is that increased time needs to be I get most And the great thing en wh are s on no A certain amount of ter reflects in The af through knowledge about our brands to what I would ing y rk da wo h e, eac don ted n ica ded of my admi is is just keeping a day… you the sales results. call “innovation”. Th about 140 emails an ing lud inc , there are often big! And erything Into the evening the backlog get too up to date with ev let n’t ca e th o account the essy trending in events; taking int th the Moet Henn wi technology, what’s ly ial ec esp d . training sessions, , consumer an is strictly expected smaller, more intimate ing ort trade, social media rep p, rou G ek. They are en we also need ow about every are about 3 per we kn ere th to nt venue demands… Th wa ey Th luxurious hotels. from th the innovation usually at the more that is spent, visuals nd to be familiar wi Ra gle sin w ho Global and often head back date… the works. tools we’re supplied by Then afterwards I recent events, sales em th on of ve t pro im through some ge amoun we can adapt and the office to get that takes up a hu to So SA e th ile st within heading home at month I comp so that they fit be re paperwork before mo my time, and every to send more mails! int presentation. market. about 8ish… often a 40 page Powerpo per to 5 events er example of how We do about 4 To give you anoth is ich wh of h y can be, there is month at least, eac strict Moet Henness Launch ic t an c ch u me y d wa no o e is th r ere ing P Th lin . out ke t totally bespo a 12 page documen ply from week to template we can ap

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ws from dance cre st each le puts tt in a a g B a t s a Be nre saw Red Bull kgrounds and ge . 2011 ac d battle in s in -k w a various b re fc a one-o d dance nging other in e most talente ra s re n th in ge eight of Hop and cialising mp, Hip ica, spe South Afr la, iSbhujwa, Kru ase their talent tsu wc from Pan andpicked to sho sburg. ,h Johanne in l a n Breaking fi t urg, h g u fo ly hannesb ed to Jo in a close an ll e rb v u a D tr , ll pe Town r Red Bu crews This yea loemfontein, Ca 4 1 1 d e B ition seven and aud Pretoria, find the Elizabeth and Port lifying rounds to ing champions, ua nd in the q to take on defe ay. ws e 26th M th n o best cre e id: c n e ig ll ence sa te c Intellig gain this Artistic In ti is rt A di from peting a Tumi Tla ited to be com talented crews c x h e c e su ’r “We ainst row. The go up ag lps us g crowds year and e experience he le is the th Beat Batt looking because ll u y B ll a d e of R we’re re t a h best part w s nd that’ s energy a oy, Vouk to.” rd a cted Bb e t forw sp n e le -r ta ll e we ge and with th nd the As a jud as impressed fi to w search Nojokes, ntered on their et dance e of stre ou d c u n it e lt y u e m th pressed a im ss st ro o ws ac “I was m cted some , d e best cre rk a He rem e expe genres. crews. W of Jo’burg but retoria P ut o e e th com by late and crews to to the p tough amazing ally stepped up h o throug re should g Pretoria fontein o h m w e lo g B cidin lent in ta e made de o crews th , tw hat said year or a In . ith.” for us. T st o reckon w d me m force to surprise a e b l rtunity il re w the oppo hers from the p re given e ra g w o s re w t cre st cho The eigh h some of the be ss in the lead e it n w e in the busi to work t Basslin ducers in is year a ere th w y ld and pro e e h h T e final, District. n rall w e v to o up to th w e d tivity an sburg’s N Johanne their style, crea pions will have n am judged o tion, and the ch ntry to the cou ac crowd re unity to travel rkshops host wo ort events, title in the opp s u ir o e ri a at v defend th to e perform c n the cha and get Turtles, . s, Ninja ptilez, 2013 e, Hlak e c R n e , ig rs ll Inte ons Junio up the Top Artistic eal Acti e R d a , n m o ti .E Phly Na I.N.T.A.G Fusion, V. Soulistic on .

2 1 competiti for 20 8 crews print this visit to n g a in c o g u t yo me of At the ti lace, bu updates taken p a for all t .z o ) o n .c d le a h att atBattle Ninja Turtles bullbeatb edBullBe www.red t @RedBullZA (#R ra on Twitte

As a judge and well-respected Bboy, Vouks Nojokes, was impressed with the talent they encountered on their search to find the best crews across a multitude of street dance genres

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G sinnin &

table der the

CT

By Un

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al drink. Nor Gin is not my norm so long as to is writing something e page. One encompass an entir racters is more hundred and forty cha n span. Forgive tio en att my style. And ning. me father for I am gin

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e learnt to be wary Gin is something I hav ly linked in many elib of… after all it’s ind g women cry. If kin ma to ds min people’s ne to point out pro am I n that is a myth the sity ver , we used to that when in res at uni mix called Yucca ing olt rev tly drink a sub tles of vodka, 2 bot 2 that was made with and a bottle of gin. bottles of white rum much ice as it took and ons Plus a bag of lem s, all mixed together to numb your taste bud ket (such class). buc stic pla in a large day were always t nex The hangovers the t all crying and fac In . gin the on blamed driet behaviour ver nkdro l similar genera fault of the the d was generally considere e. Despite can the Or ka. vod gin. Not the 1. to s tle the fact it was 4 bot ut a spirit much So we’re talking abo you wake up on en wh n the But maligned. rather than in r floo d col someone else’s mised in the pro l ode the bed of the superm spirits… are er oth of ure rat lite promotional

@UnderTheTableCT MUDL Editor Are you going to write this column or not?

Remind me?

spirit or your own you going to blame the bad life decisions? propensity for making time. That was the Not that it hurt at the not much did. I gs, nin eve se point of tho below me in res r floo once woke the entire lord above via the to as ple lt rtfe with hea tes made a ma er aft one the white teleph meone out (So batch. particularly virulent sually low unu an for me s me there still bla an, build me I m. exa mark in his engineering it). r ove get and a bridge nt the last 8 years I have therefore spe a fact checking e [15years, we hav avoiding the spirit department – Editor] st 10% of my most lea at by blaming it for nts. Considering I embarrassing mome my time at varsity, of 2% y drank it onl that speak to the s these are number ability to invent (My . gin of power o to the power als aks percentages spe es – anyone tur of missing Stats lec e at 8:05AM tur lec a for me scheduling of naivety rld wo a in was clearly living people of Troy the ce sin n see not horse sculpture remarked on the pretty left at the gate).

All crying and general viour was dronk-vertrdriet beha fault of the d ere sid generally con ays pick Alw e. els all ove ab the gin . guy on the little litate this spirit from I have tried to rehabi ons. I can point to my youthful indiscreti remember drinking I en August 2008 wh rtini in a beautiful my very first Gin Ma in Noosa, Australia. t ran tau res beachfront got confused and s The ordering proces Sapphire Martini bay Bom a ved ser I was ka. Not wishing vod al usu instead of my ped it rather than to be stressful, I sip s good. Very good. wa it And it. returning n vodka, I freely tha ty More delicate & tas

Gin Not good with drinks invo lving bathtubs or crying women That’s a myth. And stop waking up in people’s bathtubs and making women cry Maybe if you left me alon e for 2mins I might actually write som ething?

More than a 140 charac ters please…

convince the lady while I attempted to t appearing in the on the other end tha with my ID was a day t branch the nex considering the far, logistical bridge too ocean between ge lar and ent tin small con h a thumping wit oke aw I us. In the morning that my card dge wle hangover and the kno stumbling to er Aft g. rkin wo was still not had cost bill my d reception I discovere al my tot spending approximately 30% of iday. The 2 bottles hol ire budget for the ent erous shooters were of red wine and num te of affairs, nor my sta s thi not blamed for ess argument. No. sel innate love of a sen small part of my the in me bla the Gin took g. rkin wo l brain that was stil from the fact I did But I can’t get away is. Maybe I’m just enjoy those 2 Martin trying the odd Gin n bee growing up. I’ve ce that trip and, I’ll Martini here in SA sin wonder why I drink to ing inn beg admit, I’m rather than the ka vod vague variations of that would seem to range of botanicals i above the Bond rtin Ma elevate the Gin knew. o version. Adulthood. Wh population with an [The rest of the – Editor] 21? r ove emotional age

admit. iliar turn. It was so But things took a fam ther. And later on, ano d good I ordere hotel along the stumbling back to my lised the time rea I d, san ite crisp wh t banks back tha ant difference me So I used the home were working. a very long rt sta to ne pho hotel rse with cou dis and difficult attempt a call-centre in an d credit cke blo a tify to rec ber card. I don’t remem s, how long the call wa my ber em rem I but mate shaking his head and muttering “Give up you you’re fool, missing your holiday”

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