MUDL Magazine Issue #6 by MUDL Magazine. Mixology Released

Regular Price R39.95 (VAT incl) SPECIAL OFFER R25.00 (VAT incl) ISSN 2224-9109 MUDLMAG.COM

GAZ REGAN DECLARES EXOTIC

50 TEQUILA COCKTAIL

RECIPES Spirit Spotlight

DON JULIO

DRINKS ...must also

taste good

How to make a...

MARGARITA with

TAMARA CHETTY

IN QUESTION

ALI DEDIANKO & ANGUS WINCHESTER Ekasi Style Bar

MZOLI’S 13041

9 772224 910007

ISSUE NO. 06

THANK YOU MZANSI FOR RECOGNISING OUR AGAIN.

VOTED SOUTH AFRICA’S FAVOURITE BEER FOR 2 YEARS RUNNING IN THE SUNDAY TIMES TOP BRANDS SURVEY

Not for Sale to Persons Under the Age of 18.

E S LEA

E R A L I U Q E T THE FEA TURES

30. Ekasi Style Bar: Mzoli’s, Cape Town

36. Angus Winchester

Master bartender, global Tanqueray brand ambassador and internationally sought-after consultant, Angus expounds on the virtues of business savvy, passion and hospitality.

48. History of Tequila

From Aztec lore to Spanish Conquistadors, read about the circumstances surrounding the birth of tequila.

50. Spot Light: Don Julio

Don Julio was a perfectionist who high standards left an indelible mark on the tequila landscape. The top quality tequila that bears his name is his legacy.

65. Tequila Cocktail Recipes

Tequila’s versatility and mixability makes it the perfect spirit base for cocktail recipes.

78. Ali Dedianko: International Brand Ambassador for Belvedere Vodka

Ali has been travelling around the world meeting with bartenders in various markets. She took some time to chat to MUDL about London, New York and bathing in Belvedere!

the mix Editor and Manager of Operations Grant McDonald Art Director Sarah Lloyd Contributors Bar Chick, David Wibberley, Jane Ryan, Kevin Snyman, Oscar Dodd, Pat Leclezio, Ryan Duvenage, Shaun Duvet, Tom Dyer and Travis Kuhn Editorial Enquiries Tel: 021 447 6008, Fax: 021 447 3097 info@mudlmag.com Advertising, Marketing and Distribution grant.m@mudlmag.com Subscription, Newsletter & Retail enquiries grant.m@mudlmag.com MUDL is published by MUDL Media MUDL Magazine, Block C, Black River Park – North, 2 Fir Street, Observatory, Cape Town, 7925 Quarterly Distribution MUDL Magazine is distributed quarterly throughout South Africa to over 4,000 on-consumption and retail outlets. Visit the MUDL website at www.mudlmag.com

84. Gaz Regan

Or go to Twitter: @MUDLmag Facebook: http://www.facebook.com/ MUDLmag

134. How to make a Tommy’s Margarita

ON THE

Gaz talks about the importance of not letting creativity hamper the taste of your cocktail creation.

Our lovely cover girl Tamara shows us just how easy it is to make a delicious tequila cocktail, if you know how…

COVER

Model Tamara Chetty Photograph David Lazarus Venue El Burro, Cape Town

MAGAZINE

One of the must-visit places in Gugulethu, Mzoli’s is a venue that should be on the bucket list of all South Africans.

E S LEA

E R A L I U Q E T E H T

MAGAZINE

In the Know

Products

40. Vintage Spirits for Dummies 76. Mezcal – Tequila’s Smoky Cousin 82. Boat Drinks 92. Day of the Dead 98. Nielsen Report 102. Girls in Flair 106. SA Flair Wrap Up of 2012 108. Whisky Corner 110. Bartrending with Bacardi 114. Molecular Mixology r 118. Wine Corner i in Fla Girls 122. ARA: How to Deal with er y D a Drunk Customer m by To 140. Tequila, it makes you Happy! 02

28. Plugged, Played, Purchased 38. Eristoff Vodka – from the land of the wolf 44. Exposing the Green Fairy – Part 2 58. SA Tequila Availability 74. Product glossary for the cocktail recipes 104. Available App: Drinking Fit 116. Russian Bear Fusion: Energise your Mix! 124. Car Review: The Aston Martin Vanquish 132. Fee Brothers: Aztec Chocolate

Places to Go

30. Ekasi Style Bar: Mzoli’s 32. International Bar Review: Harry’s New York Bar 80. SA Venue Review: El Burro Restaurant 88. World Class Venue: One&Only Cape Town

What’s been Happening

How to

61. Cocktail Making Methods 62. Cocktail Garnishes 63. Cocktail Equipment 96. Beer Pong explained! 105. Shaker Flair Studio

25. Liquid Lifestyle: Bacardi Legacy 26. Liquid Lifestyle: Rocking the Daisies 42. Anything Goes 43. Liquid Lifestyle: Bombay Sapphire Cocktail Competition 86. Liquid Lifestyle: Oude Molen Brandy and the DHL Stormers iew: v e 120. Visiting Boston with Patrón Tequila R nue SA Ve 138. Red Bull “King of the Air” t ran

rro El Bu

People to Know

56. Enrique de Colsa 90. Saffas Abroad: Rob Southworth 94. Jack Parow 136. Week in the Life: Anton van der Westhuizen

Resta

r info Edito MUDLtter from the

8. Le ial Media oc 12. S scriptions t it ub S u wan Africa o y 14. w o South ional ou kn News 15. Y at y r t s du Intern n s I w . e 6 N 1 140 dustry ry 20. In DL Directo Tequila makes you happy MU 126.

50 Tequila Cocktail 65

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

R R E O T TT EDI

LEOM THE FR BY

DONA

T MC GRAN

CONTRIBUTORS

MAGAZINE

the sed guide to is a London ba ng BARCHICK they’re worki ell (w rld wo s best bars in the Having started in 2010, it’ ). nd tly rou recen s wa their way d an ss al succe Tales had phenomen l Writing” at “Best Cocktai hotel nominated for t about fancy jus t no s It’ l. it’s of the Cocktai quid truffle Martinis, and y bars selling fift about your local pub’s curry ces with definitely not looking for pla ly the night. They’re ry but ultimate sto a of bit a character, ht/week out. perfect day/nig

was traordinaire, bartender ex pert GAZ REGAN, Lancashire, England. An ex s rou b in written nume s born over a pu ha he ls, cocktai also on spirits and liquor. He has r service and ts and liquor articles on ba nt to restauran lta nsu , and co ing a worked as nks and drink n on itten about dri e Haidin Rega companies, wr rde Ma fe wi th his jects. coordinated wi and beverage-oriented pro d a variety of foo

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Don’t you hate it when, well into the year, people still greet you with “happy New Year” or “compliments of the season”? Here I am trying to think of a plausible way of dodging Valentine’s Day and you’re reminding me of freshly flouted New Year’s resolutions? Give me a break. The reason I mention it is because I’m about to do exactly that, but it’s our first issue of 2013 so I feel at least partly justified in wishing all our readers a prosperous year ahead. 2013 is the year of “what’s new” for MUDL. First of all, this issue heralds somewhat of a changing of the guard as we bid farewell to Ross Shepherd from the hot seat and usher in a new editor – me. As the incumbent commander in chief I shall be sure to maintain an air of humility and approachability, so if you see me in the streets do not be intimidated. I will be more than happy to have a quick chat, pat your children or autograph your breasts. Remember, I’m a normal person just like you. Another development which we’re quite excited about is our new tagline “Liquid Lifestyle” on the front cover. Hands up, those of you who noticed. No one? Okay. Well the reason for this change is to reflect the growing importance we’re giving to the lifestyles that are associated with various liquor brands. While we will never veer far from our mixology roots and all the technical stuff that comes with it, we’ve found that our readers want to know who is drinking what, and how. To use a car analogy, although fans of motor racing are interested in what’s under the hood of their favourite machines, they ultimately what to see how they perform on the track. This year also sees the arrival of our much anticipated first MUDL Cocktail Annual. In this book you will be able to read about some of the best mixologists and cocktail venues both in SA and abroad, and you will also get a brief insight into the history of the major liquor categories. And if this isn’t enough, there is the small matter of the 500 cocktail recipes, all beautifully

photographed and cross-referenced for your convenience. Then another major bit of newness on the horizon is our first MUDL Bar Show. This is an idea that has been met with fantastic enthusiasm by people from both sides of the bar and we can’t wait to tell you more about it. If you are at all interested in quality liquor brands and having a great time (and who isn’t?!) you don’t want to miss it. Who knows, you might accidentally learn something. In this issue we take a closer look at the party spirit – tequila. Personality in a shot glass, the number of parties that have attained legendary status thanks to Mexico’s national spirit is too high to count. Everyone has a story of that one unforgettable night – made all that more unforgettable by phone cameras and Facebook – that invariably culminates in the loss of one’s wallet and self-respect. But there’s another side to this mercurial drink; a more refined and mature side that people are beginning to appreciate. In our exploration of tequila’s heritage you will discover why quality tequila is worthy of the high regard in which it’s held among bartenders. You will also ‘meet’ Enrique de Colsa, master distiller for Don Julio, as he talks about his friend who helped change the face of tequila, and who sadly passed away last year. In this (relatively) new year, I propose a toast: to all of your good health! Regards,

Grant McDonald Editor — MUDL Magazine

WWW.MUDLMAG.COM info@mudlmag.com

@MUDLmag

http://www.facebook.com/MUDLmag

DON JULIO RESPOSADO® The result of one man’s struggle for 45 years to perfect traditional methods to produce a tequila that would be “suave” (soft/smooth), and is hand made in limited quantities in a remote region in Mexico.

TASTING NOTES Colour:

Pale gold

Nose:

A mixture of fruits like pear, apple and lemon with a hint of vanilla and chocolate

Taste:

Smooth, slightly woody and pleasant

Finish:

Clean and dry with a sweet touch of wild honey

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

D I U LIQ YLES T S E F I

ndy e Town a r B rban Bar, Cap U e h es t y Beach h c Guests recently celebrated the n u a l m launch of the Urban Brandy Cocktail y m i d h n S a r Route at the Mother City’s latest , B e t A u S o place ‘to-be-and-be-seen’, Shimmy R l i a t Beach Club at the V&A Waterfront. k Coc The venue’s spectacular waterside

location provided the ideal backdrop to an event that, once again, placed this iconic South African elixir in the spotlight. Launched in honour of SA’s favourite spirit the Urban Brandy Cocktail Route presents a unique way to explore and appreciate brandy against the diverse backdrop of the cosmopolitan Cape Town cityscape.

MAGAZINE

The route kicks off with a listing of five diverse Cape Town venues (including Shimmy Beach Club itself). The bespoke menu features a selection of eight taste-shaping drinks, each with a premium South African brandy as its base.

Sarah-Jane and Angelo Thomas

Brandy Julep Ama-lekkerlicious

The Fynbos

Kaylee Ward and Jamie Visser

Dirk, Menzi and Gemma

Christelle Reade-Jahn, Director of SA Brandy Foundation Selected photos courtesy of Anel Grobler from spit or swallow blog (find them on Twitter @spitorswallow)

D I U LIQ YLES T S E F I

13, 0 2 y uar Town th Febr pe 28 a , C h , c l aun ea Hote L n e Krak Ice Prot Fire &

Annerene giving The Kraken Hunter a little loving Ally and Yolanda

Tanya and Mitch about to try Kraken and Coke

The Kraken Black Spiced Rum celebrated its arrival to SA shores in raucous fashion at Cape Townâ&#x20AC;&#x2122;s Fire and Ice Hotel at an event held in conjunction with Rolling Stones Magazine. As you might expect, the combination of spectacular live music and the extra strong Kraken Rum was a recipe for an epic thrash. While the smooth taste of The Kraken Rum certainly lends itself to be enjoyed as a sipping rum, it also works well as a key ingredient in a number of rum-based cocktails, and is perfect as part of simpler sippers such as the traditional Kraken and Coke or Kraken and ginger beer. All these expressions were in full force at the launch, with some even preferring to take it straight from the bottle, poured by one of the delectable Kraken ladies. And who can blame them?! The lovely Kraken Ladies

The Kraken Hunter with Marie Lourens Willem Welfyn Matt Ferguson and one of the Kraken girls

MAGAZINE

Dirk and Sarah sidling up to The Kraken Hunter

L A I C O

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Keep

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Subscribe and WIN!

Andries Volschenk

Anton van der Westhuizen

Brent Perremore

Freddie du Plessis

Matt Peckham

See page 14 to subscribe and you could win a bottle of Don Julio.

MAGAZINE

N SAYING WHAT YOU’VE BEE

L UD

S N O I IPT

R C S UB

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ces are you’ve ly ing this, chan ubt you’re wild If you’re read agazine. No do M ur DL U yo M r a fo d foun ovidence d thanking pr u like it impressed an how would yo t bu e, un rt fo od go amazing d you? UDL Mag foun if your next M

reality. can become a m ea dr is th Well, get: incl. VAT, you For just R150 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 S LU P of Don Julio.

50IBERS

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YS UCRCIBK L 5 ER SUBS

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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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WIN A RESERVE BRANDS HAMPER

COCKTAIL BOOK

Want to win this amazing hamper? SMS your nameand “Reserve Brands MUDL 6” to 34511 and stand a chance to win. Entries close by 21st July 2013.

SMS your name and “BTW Cocktails” to 34511 and stand a chance to win 1 of 10 copies.

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

Terms and Conditions:

• The judges’ decision is final. • T he prize is not transferable or redeemable for cash. • All entrants must be over the age of 18.

WIN A BOTTLE OF BELVEDERE PURE AND BELVEDERE INTENSE

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Want to win a bottle of Belvedere?

STRIKE A POSE

Follow MUDL Magazine (@mudlmag) on Twitter and tweet the hashtag #BelvedereBelieve to enter the draw. Terms and Conditions:

Post a photo of you and your friends out 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.

• 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 Belvedere Pure Vodka

and 1 bottle of Belvedere Intense Vodka. • Entries close 21st July 2013

Tag your photos by the 21st July 2013 to stand a chance. Terms and Conditions:

• The judges’ decision is final and no

correspondence will be entered into. • T he 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 R500 VOUCHER AT EL BURRO IN CAPE TOWN!

SMS your name and “El Burro” to 34511 to stand a chance to win. Terms and Conditions: • Entries close on 21st July 2013 • 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.

S W E N Y R T S U D IN rica f A h t u o S

MAGAZINE

THE BEAST REACHES SA SHORES

Another exciting new arrival to SA shores, The Kraken Black Spiced Rum’s richly entertaining brand narrative and superior vintage-style packaging (the bottle is a replica of a double-handled Victorian rum bottle) could quite easily have us believe this Caribbean black spiced rum just fell from the hull of a passing pirate ship. Add to this that The Kraken Rum is the first imported black rum from the Caribbean, distilled from molasses made from local cane sugar and blended with over 11 secret spices (including cinnamon, ginger and clove) and you have all the hallmarks of a rum to be reckoned with.

Taking its name from the mythical sea beast, the Kraken, which is said to have wreaked havoc with tall ships and rum-running vessels throughout history and dragged godfearing sea-men to watery deaths, the rum was named as to being as dark, strong and mysterious as the ink of the beast. While the smooth taste of The Kraken Rum certainly lends itself to be enjoyed as a sipping rum, it also works well as a key ingredient in a number of rumbased cocktails, and is perfect as part of simpler sippers such as the traditional Kraken and Coke or Kraken and ginger beer.

BEAR HUG INFUSION – LUXURY SPIRITS STYLED BY NATURE

Infused, not artificially flavoured. Inspired by exotic travels, not market research. Made by nature, not science. Nature’s True Taste. Combine a bar, a batch of fruit and a bunch of friends. That’s the inspiration behind Bear Hug Infusions. Using vodka, rum and tequila to blend their base spirits, one of a number of natural ingredients is then infused into the product. Competing with thousands of liquor beverages at the 2007 World Beverage Competition, Bear Hug Infusions garnered two Gold Awards, and their spirits were awarded with Gold in both the Vodka and Rum categories. Bear Hug will be available in most upmarket venues in Johannesburg, Cape Town and Durban by the end of May 2013, with a strong retail presence expected by mid-July. The Mango, Chocolate, Espresso, Cranberry and Papaya variants will roll out first, Chilli following a month later. For more info and updated news on this innovative new product visit www.bearhuginfusions.com.

CHAMPAGNE’S FUTURE MARKET: AFRICA? Thibaut le Mailloux, the director of communication at the Comité Champagne, was recently quoted as saying “I think that in 2013 it is definitely going to be interesting to look at a number of markets beyond the BRICs.”

Rabobank’s Food & Agribusiness research

A toast... to Africa analyst, Stephen Rannekleiv, states: “Wine companies are now facing the question of what to do with these four hidden gems. Although they present opportunities, each has a very different market with much uncertainty for traditional branded wine companies. The flip side is that early

exposure to nascent markets gives a company hard-won experience and expertise as well as a head start on the competition that will likely emerge as the markets develop. Wine companies that manage these opportunities correctly have a chance at securing longterm profitable growth.”

GROWTH IN SA AND AFRICA BUOY DISTELL IN TOUGH TIMES Continued growth in sub-Saharan Africa, including South Africa, and the benefits derived from a weak rand resulted in the Distell Group raising revenue year-on-year by 9,3% to R8,7 billion for the six months to December 2012. In a climate of mostly muted markets because of the continued global pressure on disposable consumer income, sales volumes increased by 6,6%. With operating expenses 10,0% higher, the company nudged its operating profit up by 5,3%. Net operating margin dropped marginally to 14,0%, compared with 14,6% for the same period a year ago. Headline earnings grew 12,9% to R877,4 million, while headline earnings per share increased 12,6% to 433,0 cents. An interim cash dividend of 152 cents has been declared (2011:143 cents), up 6,3% on the comparable period.

Distell Financial Director, Merwe Botha

Notwithstanding a difficult domestic market compounded by the impact of excessive excise duty hikes, domestic revenue increased by 9,9% on sales volumes that were 6,7% higher. As expected, the raised duties eroded

spirits sales, and, to a lesser extent, those of wines, while the company’s growing portfolio of comparatively lower-priced RTDs, including leading cider brands, Hunter’s and Savanna, delivered excellent growth. International sales volumes grew by 6,5%. Revenue, derived from a less favourable sales mix, did, however, benefit from a weaker rand to grow by 8,5%. Ciders and RTDs performed best, although Amarula, ranked one of the most requested liqueur brands in a global survey among the world’s top 100 bars, and Nederburg, still South Africa’s most awarded name in wine, also produced impressive results in some of their key markets. Capital expenditure amounted to R264,4 million, of which R119,9 million was spent on the replacement of assets. An amount of R144,5 million was spent to increase cider production capacity and to extend whisky maturation facilities, while investment was also made in additional cognac and whisky inventory to meet anticipated market growth.

BENRIACH BUYS GLENGLASSAUGH BenRiach co-owner Billy Walker said Glenglassaugh had a “rich and distinguished heritage”. The BenRiach Distillery Company has bought one of Scotland’s oldest whisky distilleries, Glenglassaugh. Dating back to 1875, it was bought from Lumiere Holdings for an undisclosed amount.

He added: “Part of its attraction to us is that it isn’t too large for our portfolio but its potential in contributing to the group certainly is. It’s our intention to bring this iconic distillery fully back to life

by giving it the investment, commitment and care it deserves.” Glenglassaugh is situated on the Banffshire coast, close to the village of Portsoy. Operations at the distillery came to a halt between 1986 and2008, and BenRiach aims to have producing 1.1 million litres of whisky a year.

MAGAZINE

Brazil, Russia, India and China, the four countries making up the BRIC markets that have everyone slavering for a piece of the pie have been hogging much of the limelight of late. Could this be about to change? There are indications that brands are going to be focussing more attention on other markets, including Africa, with a view to getting ahead of the curve.

MAGAZINE

NEW Y R UST D N I ica r f A h Sout

RUSSIAN BEAR TAKES IT TO THE NEXT LEVEL WITH Y&R An exciting new brand campaign launched in April with a view to using lifestyle cues to introduce Russian Bear to a whole new market. Edward Snell partnered with ad agency Y&R to engage this audience and the “Next Level” campaign was born. [See the opposite page] “The concept is comprised of three characters – the dancer, the rapper and the DJ,” says Russian Bear Brand Manager Schalk van Wyk, “and these protagonists are going to take the party to the next level, which essentially personifies Russian Bear.” The Russian Bear team at Edward Snell & Co have also been busy creating South Africa’s first energyinfused vodka. Triple distilled Russian Bear Energy Fusion includes caffeine, guarana and taurine for “The Next Level” in high-energy party drinks. Until now, one of the most popular ways of enjoying vodka was with an energy drink mixer. But, Russian Bear Energy Fusion is giving clubbers and party-goers the opportunity to energise their favourite mixer, like sparkling apple juice, cranberry juice or lemonade. See page 116 for details on how to Energise Your Mix!

VIVA VODKA – SA’S NEW MOVER AND SHAKER SA makes its first impressive step onto the ever-popular global vodka stage with Viva Vodka, a locally produced super premium vodka, available at select liquor outlets countrywide from February 2013. Viva’s striking red silhouette, with the map of Africa positioned front and centre, creates a powerful impact that perfectly resonates the energy and vivacity behind this bold new brand.

S o ut h Africa’s Fi rs t Sup er P r em i u m Vod k a

Combine the power of the packaging with the product’s superior smoothness and mixability and you’re looking at a lively combination; the launch of a stand-out brand positioned to be a longstanding, taste-shaping local product, perfect for

MINISTER DEFENDS LIQUOR STANCE On the 19th March Health Minister Aaron Motsoaledi proposed changes to the country’s liquor laws, among them having the legal drinking age changed from 18 to 21. Government was also looking at banning the sale of alcohol on Sundays. Motsoaledi cited SA’s high death toll on the roads as a prime reason for the need for government to take action. The controversial legislation was still in a ministerial consultation stage at the time of going to press.

every fun-filled, festive moment. Consumers are invited to “Viva the Night” with elegant vodka-based cocktails, sensational shooters and signature mixed drinks – a true testament to the brand’s verve and versatility. Manufactured in Kwa-Zulu Natal, through a carbon-filtered process and then fivetimes distilled over from a base of cane, this exciting new vodka stands shoulder-toshoulder against the best on the market. Consumer feedback on the Viva Vodka social pages strongly support the local thirst for a brand that’s set to take the country by storm.

NO ONE UNDER 21 ADMITTED

MAGAZINE

NEW Y R UST D N I ica r f A h Sout

MALIBU TEAMS UP WITH NE-YO TO LAUNCH MALIBU RED

Malibu has teamed up with chart-topping Grammy Award winning singer and songwriter, NE-YO, to unveil Malibu Red. As the Creative Director behind Malibu Red, NE-YO has been working closely with Malibu to create an experience that blends together the smooth taste of Malibu with the fiery spark of tequila; inspiring taste buds with this unique flavour fusion. For the first time ever, the new bottle design of Malibu Red sees the iconic white bottle transformed into a sleek, silver design with an eye-catching red label. “ Malibu and I have been working behind-the-scenes to create a rich experience for Malibu Red that represents the many different creative areas of my life. Beginning with its smooth and fiery flavour fusion, we hope it resonates that same feeling within others.” – NE-YO

SOUTH AFRICAN WINE CELEBRATES RECORD 2012 WOSA (Wines of South Africa) revealed recently that 2012 achieved a 17% improvement on 2011 export figures with 417 million litres sold abroad. “The record levels are the result of a more favourable currency, as well as the global shortage of wines, stemming from a significant drop in the recent harvests of competitor wine-producing nations in Europe, Latin America, Australia and New Zealand,” WOSA CEO Su Birch explained. “At this stage, all indications are that this year’s local crop could be the third biggest in recorded history. This is assuming that good weather conditions continue, there is a speedy and peaceful resolution to the farmworker strikes and harvests come in on time.”

WOSA CEO Su Birch

South Africa Wine Industry & Information Systems (SAWIS) has indicated that the 2013 is expected to yield 1,384,357 tons.

FEE BROTHERS BITTERS MAKES MORE OF ITS RANGE AVAILABLE IN SA The warm welcome Fee Brothers Bitters received in SA has prompted them to bring more of their variants to the country. Described by Joe Fee, one of the owners, as “your spice rack behind the bar” this collection of flavours is extremely useful for anyone looking to get creative with their drinks. Aside from the Old Fashioned Original, the following array of delightful and exotic choices is available to the SA market:

• West Indian • Lemon Orange • Mint • Aztec • Peach Chocolate • Plum • Celery • Rhubarb • Cherry • Black Walnut • Cranberry • Grapefruit

S W E N Y R T S U D IN l a n io GORDON’S SET TO INVIGORATE THE GIN CATEGORY WITH A FRESH NEW RANGE

Gordon’s, the UK’s no.1 gin, recently launched its biggest ever innovation with the introduction of a new collection of flavoured gins. As part of the wider platform around flavours, the new range comprises three modern SKUs; Gordon’s Crisp Cucumber - Original Gordon’s London Dry Gin blended with natural cucumber flavouring and designed to be mixed with tonic, Gordon’s & Tonic with a hint of cucumber and Gordon’s & Tonic with a dash of elderflower - premix cans offering a contemporary twist on the classic G&T in a ready-to-drink format.

AMERICAN SINGLE MALT Look out bourbon and rye! Another type of American whiskey is starting to gain market share: single malt. Below are a few examples of some of the brands being produced by craft distillers across the US. ST. GEORGE SINGLE MALT WHISKEY ($70): One of the first US brands to make a single malt, St. George is now selling the 12th release of its malted-barley whiskey. UPRISING AMERICAN WHISKEY: The base of the whisky made by Sons of Liberty Spirits Company in Rhode Island Uprising American Whiskey is a rich stout. (It’s made from barley, but it doesn’t technically fit the legal definition of malt whiskey, since some of the barrels it uses are not charred) HUDSON SINGLE MALT WHISKEY: Upstate New York’s Tuthilltown ages its own Scotch in small new American oak barrels. CORSAIR TRIPLE SMOKE: Corsair’s Triple Smoke is one for people who enjoy whiskies from Islay. Three different types of smoke are used to dry different portions of the barley. WASMUND’S SINGLE MALT WHISKY: This uniquesingle malt from Virginia’s Copper Fox Distillery is made from barley that is hand-malted on-site and dried with a blend of apple and cherry wood smoke.

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BRUICHLADDICH TO DOUBLE PRODUCTION Bruichladdich has confirmed plans to double its production to around 1.5 million litres in order to meet the distribution requirements of new owner Rémy Cointreau. 24 hour production shifts for five and a half days per week should do the trick! “There’s no doubt we have moved into a rather different universe with the takeover by Rémy,” said a distillery spokesman. “It has a far, far larger distribution network which they’re asking us to supply.”

THE GLENROTHES TRIUMPHS IN WORLD WHISKY DESIGN AWARDS

Berry Bros. & Rudd Spirits won two awards in Whisky Magazine’s prestigious World Whisky Design Awards. The Glenrothes Single Cask 1970 #10573, the inaugural release in the Extraordinary Cask Collection, won World’s Best Single Malt – Limited Edition as well as the overall title of World’s Best Design.

However, he insisted: “We’re absolutely determined to maintain our traditional methods of production. We can move to this 1.5m without making any changes at the plant.” “There’s absolutely no chance of the whisky we’re making today appearing on the market for a minimum of five or six years,” he added. “We’re not responding to a market in particular; we’re responding to the fact that we have a vastly bigger distribution network than we had before.

The World Whiskies Design Awards recognise excellence in bottle, label and pack design on an annual basis and are judged by an international panel of design experts. According to Rob Allanson, Editor of Whisky Magazine; “This year saw some excellent designs put before the judges, who had many long and detailed discussions before settling on the winners. However, with its stunning clear lines and excellent presentation, the design of The Glenrothes Extraordinary Cask stood head and shoulders above its peers.” Luke Tegner, Brands Marketing Director of Berry Bros. & Rudd Sprits, added; “Our primary obsession at The Glenrothes is the quality of our whisky. A malt as venerable and outstanding as our 1970 single cask merits the same level of care and attention in its design and packaging that we adhere to in our whisky-making and maturation.”

ABSOLUT MEXICO UNVEILED IN THE US In February 2013 Absolut Vodka released a limited edition bottle in the US called Absolut Mexico, a tribute to the country’s ancient tribal culture. Initially released only in Mexico, Pernod Ricard US has revealed that approximately 100,000 bottles of Absolut Mexico will now be made available throughout America.

MAGAZINE PHARRELL WILLIAMS SUES DIAGEO US Rapper Pharrell Williams is taking legal action against Diageo North America, claiming for US$5 million in losses after they discontinued the distribution of his liqueur, Qream. The law suit, drafted last week, claims that in July last year Diageo suddenly informed the rap star that it would shut down the Qream business, without warning, after two years of building the brand.

SCOTCH WHISKY EXPORTS TOUCH £4.3BN IN 2012: SWA Scotch whisky exports have experienced an increase of 87% in 2012 to £4.3bn over the last decade, according to Scotch Whisky Association (SWA), a trade organisation that represents the Scotch whisky industry.

According to AllHipHop News, the lawsuit stated: “Pharrell Williams turned away other concrete opportunities to collaborate with other alcoholic beverage distributors on a partnership, in favour of proceeding with Diageo.”

In the UK, Scotch whisky accounts for a quarter of the entire UK food and drink exports, worth £135 per second to UK balance of trade. America remains the top market for Scotch whisky with exports reaching £758m in 2012, up 16%, compared to 2011.

Aside from claiming business ties were cut by Diageo without due warning, Williams has also stated that strategic marketing errors and badly sealed bottles added to sales being “substantially lower” than expected.

PROXIMO TO TAKE OVER CUERVO’S US DISTRIBUTION

Single malt exports grew by 190% to £778m from £268m during the last ten years.

Proximo Spirits will take over the distribution of Jose Cuervo’s Tequila in the US and Canada on 1 July. Mark Teasdale, Proximo’s CEO and president said he was looking forward to taking over the challenges of being the North American distributor for Cuervo. He said: “We plan to make considerable investments in brand building and innovation for the Jose Cuervo portfolio to accelerate its growth. We are looking forward to returning Jose Cuervo to its position as the most exciting Tequila brand in the category.”

BARTENDERS, SHOW YOUR SPIRIT! In an industry first, Diageo is giving bartenders across Western Europe an exclusive opportunity to compete to co-create a new spirit or liqueur to sit within Reserve brands, Diageo’s luxury spirits collection. The winner of “Show your Spirit” will be entitled to five per cent of the net sales for the first five years of the product launch and will have the opportunity to see their co-created product feature alongside worldfamous brands such as Johnnie Walker Scotch Whisky and Ketel One Vodka.

An additional five per cent of the net sales will be put into a bartender initiatives fund to create a legacy. Andy Fennell, Chief Marketing Officer, Diageo, says, “Show Your Spirit represents an incredible opportunity for inventive bartenders who are fast becoming the most influential trend setters and sought-after experts in the industry. By collaborating with bartenders we believe we can discover new opportunities and create a brand that could be the next big success story.”

LA FEE TAKES TOP HONOURS La Fée got off to a winning start to 2013, with La Fée Absinthe Blanche and XS Suisse each winning a Master Award at the The Spirits Business Absinthe Masters - the highest ranking blanche absinthes in the competition.

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DAVE BROOM WINS IWSC COMMUNICATOR OF THE YEAR 2013 When it comes to writing on liquor, few can claim to be busier than David Broom. He is contributing editor of Whisky Magazine, and editor in chief of its Japanese sister title, a columnist and taster for US publication Whisky Advocate, and a writer for Germany’s Mixology, China’s Drink! and French magazines Fine Spirits and Ginger. As if that’s not enough, he’s recently published The World Atlas of Whisky, a companion volume to The World Atlas of Wine. “When I started writing about spirits they were regarded as little more than an industrial product not worthy of deep study”, he said. “Thankfully this has changed and people are now realising the artistry and creativity that goes into crafting a fantastic spirit brand is every bit as great as that required to craft a wonderful wine.” Upon receiving his award, Broom dedicated it to “the wonderful distillers and blenders within the spirits industry for giving me their time and sharing their expertise”, as well as “all the great bartenders around the world.”

COGNAC EXPORTS CONTINUE TO GROW Cognac export volumes continued to grow last year, albeit slowly, but new figures have revealed a surge in value.

In 2012, cognac exports increased by 3.2% in volume to a record 168m bottles, and by 16.7% in value, according to Bureau

National Interprofessionnel du Cognac (BNIC) data. “These figures reflect the strength of the cognac category particularly in the export markets of Europe, Asia and North America,” the trade body said.

50 SHADES SPARKS INTEREST IN VIN DE CONSTANCE A mention of Klein Constantia’s Vin de Constance in E L James’ novel 50 Shades Darker has fuelled huge international interest in the dessert wine. The 2004 vintage is mentioned in the second instalment of the 50 Shades series of books at a masked ball attended by the novel’s main characters, Christian Grey and Anastasia Steele. Vin de Constance 2004 is enjoyed with the third course, paired with sugaredcrusted walnut chiffon candied figs, sabayon sauce and maple ice cream.

GUINNESS MARKS 25 YEARS OF THE REVOLUTIONARY “WIDGET” The 25th March officially marked the 25th anniversary of a true icon of design and innovation - the Guinness ‘widget’. This ingenious invention replicated the draught technology used in pubs and revolutionised the beer industry, enabling Guinness fans across the globe to enjoy a perfect pint in the comfort of their own home. The widget we are now familiar with is the second generation ‘floating widget’. This small plastic device sits at the bottom of the can until it is opened. Once opened,

the floating widget jets Nitrogen through the beer, creating a longer–lasting creamy head on canned Guinness. Since its introduction in 1988, almost every major brewer has replicated this innovative piece of technology to produce their own creamy beers and lagers. The widget has been awarded Queen’s Award for Technology Advancement and has been named the *greatest invention of the last 40 years, putting it ahead of mobile phones!

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Owen and Don The gracious winner, Nick Koumbarakis

Travis’ Drink The Three Wish Cocktail

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Ryan Duvenage making his Old Man and the Sea cocktail

Nick’s Drink The Tourist On the 3rd April the four SA regional finalists battled it out for the chance to compete at the Global Bacardi Legacy Competition in Puerto Rico.

Anil’s Drink The Smoking Fairy

Contestants were required to market their creation in the weeks preceding the final, and the morning of the event was spent presenting to the judges their strategies for promoting their cocktail. That evening the bartenders gathered for the showpiece finale at… wait for it… the Kimberly Hotel! The stairway had been cleverly hidden by a temporarily installed doorway that led to a masterfully-styled speakeasy type bar on the upper floor. In the end it was Nick Koumbarakis who edged out Anil Sabharwal, Ryan Duvenage and Travis Kuhn to win his ticket to Puerto Rico with his perhaps aptly named cocktail, The Tourist.

Travis Kuhn

Judges Andy Fenner, Brad Armitage and Richie Irwin

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In early October Rocking the Daisies rolled into Darling, a quaint little town on the west coast. Cloof Wine Estate played host to the music festival that once again treated revellers with top class bands and a most enjoyable weekend away. The music aside, the organisers need a special mention for the way RTD2012 was put together. Despite the fact that the event was sold out, everything ran smoothly and there was plenty of space and facilities available for campers.

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Various brands took the opportunity to host an entertainment section at RTD2012, and itâ&#x20AC;&#x2122;s safe to say that the Mainstay tent outstaged the rest. They shipped in truck-loads of sand, essentially creating a beach on the shore of the dam on which they set up a stretch of bars under a Bedouin tent. It was a spectacular man-made beach scene that hosted 10,000 people over the two days indicating just much people enjoyed the Mainstay RTD2012 Beach Experience.

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At the beginning of each year the gyms and health clubs are besieged by a swarm. It’s a familiar beast that comes annually and leaves rather quickly, leaving no real signs that they had ever been there in the first place. I speak of course of those of us with New Year’s resolutions that get shaken upon and wagered on in the month of December, swearing under duress to lose the holiday bulk and get back to fighting fit for the year ahead. Deep down we all know that resolutions require a certain amount of resoluteness and that the thread holding us to them is tenuous indeed, but the motivation is there, albeit fleeting. It’s a rollercoaster ride as we start running and hiking in groups, training with partners and hitting the roads in droves on our bikes. Most of us fall by the wayside quickly, satisfied in leaving well enough alone as we reach that target weight that does nothing more than downgrade us from “stroke risk” to “heart attack possibility”, and more still ultimately throw in the towel as their numbers dwindle and impetus fades... That leaves March as the month of the survivor; that tiny percentage that have stuck it out, done the time and paid the proverbial price. Now to keep going through April and beyond. Routines have become just that, progress has slowed to a crawl and everyone is in need of something to spice up their fitness regimes to ensure their resolve doesn’t wilt with the autumn leaves. So here are some gadgets that’ll add some gusto and flash for the months ahead. They’ll accurately track your workouts and personal progress in a manner that doesn’t involve costly trainers, and the indignity of strangers grabbing hold of places reserved for only your most intimate relations with calloused hands and callipers.

NIKE + FUELBAND Whether it’s the sleek black design, the slick functionality or the mere appeal of anything displaying the almighty swoosh, there is something about the Nike+ fuelband that will excite most of us out there. It’s a smooth plastic wristband containing a triaxial accelerometer that accurately tracks your bodies movements throughout the day, including the amount of steps taken - 10 000 is the Nike accepted number for healthy living. It sports an array of LED lights that let you navigate through menus and has USB and Bluetooth connections that allow you upload your data to either your iOS app or PC program where all your activity is translated into what Nike calls Nikefuel - this can be used track and monitor your progress, and much more importantly, compete with your friends. www.wantitall.co.za From R3400-00

JAWBONE UP

FITBIT ARIA WI-FI SMART SCALE

Similar in most respects to the fuelband, the UP keeps track of all your daily movements. Two things separate the Jawbone from its competitor however, the first being the more minimalist design, the second and most important is that the UP is able to track your sleep. Getting sufficient, quality rest is crucial to recovery and the Jawbone will let you know if you’re getting enough (or too much).

Tremble and despair as the dreaded bathroom scale has added to its arsenal. No longer satisfied with delivering one piece of bad news a day, the Fitbit Aria with Wi- Fi has redefined that old bit of hardware we kept under the sink. It now keeps track of BMI, weight fluctuation and fat percentages of up to seven people! Sync it to an iOS app or PC for optimum performance.

www.jawbone.com $ 129-99 (Import only)

www.wantitall.co.za R 3124-00

HAPIFORK

If you have any self-control issues around the dinner table, this is the gadget for you (or not?). The HAPIfork electronically measures your eating habits such as length of your meals, the number of forkfuls per meal and the time of day you started eating. It’s not for everyone, but for those serious about lifestyle changes it’s an honest friend to have with you when you’re wondering just when enough’s enough. If you’re thinking of getting a spoon, they have those as well. www.hapilabe.com Price unavailable

BOSE SIE2I HEADPHONES No cardio workout is complete without a good set of headphones to pump out your favourite playlist, and no headphones are complete unless they’re a Bose. Special tips – keep them secure in your ears; a shorter cord won’t get tangled during more vigorous training and the water resistant design enables you to train outdoors in any weather. www.savmall.co.za R 1280-00

GRIFFIN ADIDAS MICOACH ARMBAND Nothing too special about this little piece of fabric other than the fact that it turns any smartphone into a GPS enabled personal trainer complete with screen protector and headphone port. Download one of myriad apps from either the App Store or Google play, strap your phone to your arm and get training. www.wantitall.co.za R 879-00

UNDER ARMOUR E39 A quick glance into the future of athletic training and you’ll catch a glimpse of this beauty. Unlikely to be available anytime soon, this training vest comes equipped with a microprocessor, 2GB of storage, triaxial sensors as well as heart rate and breathing monitors. Connect it wirelessly to your tablet, smartphone or PC via a removable “bug” sensor for detailed feedback on your body’s performance. Not geared for the weekend warrior but rather the aspiring professional. www.underarmour.com

MIO ALPHA The Mio alpha doesn’t do much, but what it does it does better than anyone else. It is a heart rate monitor that has done away with those obtrusive and annoying chest straps. It’s well established that heart rate is paramount when training, so keep it at an optimum with a mere glance at your wrist to see the best results. www.mioglobal.com Price unavailable

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XBOX KINECT

For the shy, aloof or generally socially disinterested among us, here is a chance to get the exercise you need without leaving the confines of your home. If you own an Xbox all you need is to purchase the Kinect, an accessory that contains a series of cameras that film you and translate your motions into an onscreen avatar. Purchase the Nike+ Kinect or Adidas MiCoach Kinect to gain access to workouts, fitness plans and performance tracking tailored to suit a variety of athletic needs. They say half the battle is getting to the gym, so no more excuses. www.takealot.com Kinect From R 1793-00, Nike+ Kinect and Adidas MiCoach Kinect From 360-00

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in Cape Town, Very few people who live South Africa, in re whe any eed ind and The man li’s. Mzo of rd have not hea sign above the whose name adorns the etly dignified front door is a warm, qui s than he has iou obv gentleman, and it’s Gugulethu. of t pec res and n ctio the affe

Mzoli is somewhat of a pioneer, having opened a venue with a view to appealing to people from all walks of life well before it was fashionable. With a background in supermarkets, Mzoli’s family store was the first in Gugulethu to offer a bread slicing service for its customers, but it wasn’t long before he decided to shift his focus. “We started 13 years ago, and from the beginning my vision was to help uplift the neighbourhood by making it an economic hub,” says Mzoli wistfully, “And my point of departure to achieve this was to bring all types of communities together.” From talking to Mzoli, it’s clear that his success was no accident. “Our objective of integrating different types of people was not an easy one,” he continues, “and we had to formulate an aggressive marketing strategy. I felt that there was an opportunity among corporates so I started inviting groups to come into the township to experience our hospitality. It proved to be a good starting point.”

When Mzoli opened his butchery restaurant there were other similar operations, but he decided early on that he would differ from the rest in two major factors: quality and hygiene. At his venue there would be no free-for-all in which everyone handles the meat and braais for themselves; access to the food during the cooking process would be controlled, and it would be served in a way that complied with health regulations. Then he started working on his own recipes to spice and flavour the meat, and it wasn’t long before people came in their droves.

Mzoli himself

“We wanted to break away from the old way of doing things; we wanted to create jobs and train people up so that they could become more professional and specialised in their roles,” says Mzoli with just a hint of pride. “Now we have an endless list of locals, international tourists and South African celebrities who visit us regularly.” These days it is very rare to visit Mzoli’s and not be received by the man himself. It is a courtesy he endeavours to extend to all his guests wherever possible. I have experienced his hospitality on a number of occasions and tasted his meat, and believe me when I tell you that it’s better than These days it is very sliced bread. rare to visit Mzoli’s and not be received by the man himself.

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n 1911, a former US jockey convinced a friend who owned a bar in New York to dismantle it and to shift it Rue Daunou in Paris. Harry MacElhone was then approached to open the bar on Thanksgiving Day, 26 November 1911. Since then, authors such as Hemingway, Sartre or Blondin have come to the birth place of some of the most famous cocktails in the world, including the Bloody Mary and the White Lady. The MacElhone family is still at the helm of this legendary bar with the assistance of an excellent team fully dedicated to the bar and its customers. Harry relinquished the reins to Andrew who in turn passed them on to Duncan. Franz-Arthur, Harry’s great-grand son is now in charge and, incidentally, was born, on June 16 – exactly 98 years after Harry! Harry’s Bar has always paid great attention to its cocktail list and ingredients and is uncompromising when it comes to quality and dosage of the spirits. The great classics that were invented at this establishment over the years often came about when a new liquor, spirit or ingredient emerged, opening up new possibilities to bartenders with imagination. The Bloody Mary, for example, was born in the same year that canned tomato juice hit the market.

Created by:

Fernand Petiot claimed to have invented the drink in 1921 while working at the New York Bar in Paris, which later became Harry’s New York Bar. It was born in the same year that canned tomato juice hit the market

Glass: Collins

Method: Build and stir

Ingredients:

2 dashes of lemon juice 2 dashes Worcestershire Sauce 1 drop of tabasco Salt and pepper 1/3 vodka 2/3 tomato juice

Garnish: None

BLOODY MARY

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Franz-Arthur, Harry’s great-grand son is now in charge and, incidentally, was born, on June 16 – exactly 98 years after Harry!

INTERESTING SIDE NOTE: Harry’s New York Bar has organised a ‘straw vote’ every year since 1924, starting a month prior to the US election day, allowing American citizens in Paris to cast their vote. Results are published on a regular basis. This vote has become a real institution, and has proved more reliable that the polling agencies! In fact, in 88 years spanning 25 elections, the straw vote at Harry’s New York Bar has been wrong only twice.

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LMG is South Africa’s definitive, monthly, live music guide and independent music interest magazine - distributed free of charge across the country at over 200 locations. Greatest rock ‘n’ roll moment so far? The time in the hotel – with the groupies and the mud shark. Probably then.... Hobbies? Interests? Perves? Peeves? Collectively; Record collecting, motorbikes, scootering, vintage guitars, amps and harmonicas, muscle cars, photography, pornography, football...

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TH’ DAMNED CROWS

Who are Th’ Damned Crows? Four chaps from the far corners of the globe, brought together entirely through chance and coincidence, busy concerning ourselves with making music and having a good time. We don’t give a shit about what Cape Town hipsters think is cool. They’re inevitably wrong, and we don’t care about fitting in; we just want to make music that we enjoy.

What’s up with your band name? What’s up with YOUR band name, eh?!

Why should we listen? Because we will rock ’n’ roll your face off, leaving only a charred stump where yer head used to be.

Who/what stands in your way of fame and fortune? Public lethargy and our own obstinance. And the fact that I (Liam) can’t sing in Afrikaans, probably.

Who do you think you sound like? Like Aleister Crowley, if he’d grown up listening to Little Walter, The Meteors and Chris Isaak.

Local props? Them Tornados, Ratrod Cats, Lonesome Dave Ferguson, Ann Jangle, Bone Collectors, Long Time Citizen, The Dixie Pricks.

SOWING THE SEEDS

24TH MAY - 26TH MAY 2013

Seed Experience is the company behind the 5 Gums Experience events and the annual green festival on Clook Wine Estate, Rocking The Daisies Music and Lifestyle Festival. In addition to their impressive portfolio of events, once a year they host Sowing the Seeds to get us all sufficiently excited for RTD in October. This year, Sowing the Seeds has a new venue and is set in the glorious Mpumalanga Highveld farmlands, an hour south of Johannesburg, with grassy, shaded camping space. It’s a venue which promises to blow your world apart and into tiny smithereens of sheer festival joy. This intimate festival has been crowned a highlight by all who attend for its energetic line-up, family friendly (kids under 12 under adult supervision are more than welcome) atmosphere and laid-back festival ethos. Sowing The Seeds is renowned for having the best local acts on offer. Sowing the Seeds will take place from the 24th to the 26th of May. Tickets are R250 and are available from Webtickets. For more information and breaking line-up news as it happens, be sure to visit the Seed Experience website.

Where ’n when can we see you? 15th February – Lion’s Head, Heritage Square, Cape Town. And a whole bunch more which are on the verge of being confirmed. Check out our website/facebook to stay up to date with our happenins.

If you could share the stage with anyone, living or dead who would it be? Alive: Th’Legendary Shackshakers, Slim Cessna’s Auto Club, Pine Hill Haints, The Dirtbdaubers. Dead: Howlin’ Wolf, Hank Williams, Lee Brilleaux.

Are you online? www.thedamnedcrows.com www.facebook.com/ thedamnedcrows soundcloud.com/thedamnedcrows http://igg.me/p/275683 Any famous last words? ‘My people don’t live very long. I have to get in all the livin’ I can get.’ – Lucky Kleinschmidt.

STRAB FESTIVAL

22ND MAY - 26TH MAY 2013

In a few short years STRAB Festival in Ponta Malongane, in the south of Mozambique, has become an annual pilgrimage for South African musicians and music enthusiasts towards the end of May. The Subterranean Rhythm & Blues (STRAB) experience started in 2003 when a group of 60 scuba divers from the dive school Ocean Ecstasy in Pretoria decided to add some live music to one of their weekends away. Approximately 120 South Africans participated in the second event and all enjoyed a weekend of fun, scuba and rock ‘n’ roll (strange combination albeit). The legendary Piet Botha was so moved by the experience that he wrote a song about Mozambique and insisted that another weekend be arranged and STRAB was born. STRAB has hosted a number of different artists from a cross section of genres – from Southern Gypsy Queen and Albert Frost to acts like Akkedis, Riku Latti, Dan Patlansky, Tidal Waves and Shadowclub. But at the end of the day, STRAB stay true to their motto which is original music for original people. STRAB will take place from the 22nd to the 26th of May. For more information be sure to visit the STRAB website.

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As founder member of one of the first global bar consultancies, and now with his two agencies Alconomics UK based in London and Alconomics Asia in Hong Kong, Angus has provided on-premise consultancy, profit enhancement advice and training to trend-setting outlets from Washington D.C. to Hong Kong. Angus’s current client roster is dominated by the House of Tanqueray for which he acts as Global Ambassador (and Gin Genius) but he is also a Vodka Professor, the founder of The Rum Club in the UK and Australia, one of only 120 Tequila Demi Gods worldwide, a Malt Advocate, a Travelling Mixologist and a Mixfit.

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An “Ambassador at Large” for the Museum of the American Cocktail in New Orleans as well as The Chanticleer Society, Angus was a judge and presenter at the 2008-2012 Tales of the Cocktail, and now heads up the Seminar Selection Committee that effectively sets the agenda for Global Bartending. He has been also nominated as Best International Brand Ambassador at Tales of the Cocktail three years running and in 2012 won the award. Oxford educated, Angus likes wearing bespoke suits, brightly coloured pocket squares, backgammon and flying business class. I met him at the Tanqueray Terrace overlooking the pool area at the Copacabana Hotel; a fitting place to chat to the Global Brand Ambassador for Tanqueray Gin, I thought.

Q Apart from your love for and encyclopaedic knowledge of drinks, you are known for your savvy when it comes to the business side of running a bar. How did you get into that?

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Glass: Coupe Method: Shake and strain Ingredients: 45 ml Tanqueray London Dry Gin 25 ml orange liqueur 25 ml lemon juice Garnish: n/a

A It all started a little over 15 years ago. Based on the back of work I was already doing for Tanqueray, I co-founded a company called the International Playboy Bartender in the UK. We ended employing the likes of Alex Turner and Ben Reid, and we were doing a lot of celebrity parties and consultancy. But I always wanted to do more international work, so in 2004 I broke away to set up an Asian company. I was very aware of the potential growth in that part of the world, particularly China, so we set up an Alconomics company in Hong Kong, as well as in London, and began conducting very high end consultancy at places like Mandarin Oriental, Shangri La Hotels etc. Q Were you working with brands too? A Yes. One of my guys was looking

the Belvedere Moët Hennessy Ambassador in the Asia-Pacific region and another was the Ambassador for China, and I picked up the role of Global Ambassador for Tanqueray. But we’ve still kept Alconomics as a going concern because it’s useful to have.

Everyone that comes through my door looking for a job, I will interview. I might tell them that I don’t have a position for them at that time, but if they’re that good, I will find a job for them, even if it’s at a friend’s venue.

Q What part of it do enjoy most? A I like the fact that it gives

me opportunities to use some of the incredible things that I’ve seen and learned around the world in my ambassadorial role. It’s a great outlet in that regard.

Q So it sounds like you keep yourself quite

busy! What else keeps you out of mischief?

A I also do a bit of writing, contributing to various titles. I’m involved in a digital iPad magazine in association with the Slovak Bar Magazine which has been pretty well received. Q

It’s great that all your interests complement each other so well.

A It is good because none of them get in the way of each other. I still get to bartend and do work that is not necessarily gin related. I mean I love gin, but I also love all good spirits. I just saw that gin was coming along as a trend, getting back the strong marketshare that it used to have, and it’s useful to have the soapbox of Tanqueray to stand on top of.

Q In your consultancy work, what are you main points of focus?

A It’s interesting… the most important thing in consulting is hiring the right crew. You’ve got to find the right people, let them know what the business is about and get them to buy into the vision. So it’s vital that a bar is set up for purpose. Work with the owners and ask them what they want the venue to be so that every element of it comes together. Good drinks are important but it’s really only one component. Q I suppose if people only cared about the

liquor they could drink at home.

A It’s about a combination of the atmosphere, the service and the drink. The staff needs to be confident enough to give a good atmosphere and this is where the importance of hosting comes in. It does come from experience to a large degree, but they need to realise that giving people good service is about making them feel comfortable, welcome, important and understood. Obviously the drinks are important, but I can train a monkey how to mix drinks; I can’t train it to care.

Q So the key is compassion for the customer together with pride in the drink.

A Let me give you an example. I recently helped open a bar in Copenhagen that was set up like a restaurant: it had a limited number of drinks on the menu that changed from time to time, and if you wanted one that wasn’t listed, you couldn’t have it. But the difference was that every drink was made perfectly. The first menu had a simple Screwdriver on it, but the orange juice was squeezed in front of you. We wanted to people to walk out of their saying that they’d just had the best Screwdriver/gin and tonic/ Negroni they’d ever had. So we’d worked together with the owner to devise a point of difference for the venue and then got the staff to buy into the idea and execute it with care for both the drinks and the customers.

Q How do you get the bar staff to get behind a concept?

A Well I do a lot of work on helping venues

maximise profitability, and I’ve found that transparency with one’s staff can make a big difference. Show them the inner workings of the business; drill down into the profit/ loss side of things and make them feel like a useful member of the team. I’ll usually start by asking the owner what profit his bar made in the previous fiscal – he might say $50,000. Then I’ll ask the bartenders what they think it made and they might say $1million. Then I’ll say no, this is where all the money has gone: wastage, unrecorded stock, too many complimentary drinks, inaccurate pouring. Once your bar staff get an insight into profitability they will start acting profitably. Frontline staff are responsible for bottom line profit and yet we neglect to train them how to act accordingly.

Q Well as you said earlier, it all comes down to getting the right people for the job.

A Everyone that comes through my door looking for a job, I will interview. I might tell them that I don’t have a position for them at that time, but if they’re that good, I will find a job for them, even if it’s at a friend’s venue. Q So often you see venues spending millions on décor etc but not spending enough where they should be investing most – their workforce. This leads to a high staff turnover, inconsistent drinks and ultimately unhappy customers.

A We advise that an establishment spending minimum 1% if its turnover on staff training. If your employees feel they’re learning something they will feel as though they have a purpose and that they’re progressing. They will also feel valued by their employer. It’s another of the many aspects that need to be considered when opening a bar. Q Of the elements you’ve mentioned, would you consider one to be most important?

A A lot of people are saying on social media that the most important thing a bartender should do is make his guests feel good. No – the most important thing a professional bartender should do is… make money! And you do this by making them come back time and time again. Q Hospitality! A It’s really

simple, there are three things that you have to do: Firstly, put a smile on the guest’s face. Flirt with them, remember their name, make a recommendation, talk about the football… whatever makes them smile. Secondly, optimise the sale. Get the right amount of money from the guest. Something as simple as offering a menu and pointing out the cocktail section is a great way of unobtrusively optimising the sale. Some bartenders even suggest a glass of champagne will the guest decides on a cocktail, and you’d be amazed how often the guest will go for it. Thirdly, give guests a reason to return. Say things like, I see you enjoyed the cocktails and we’ve got some great new spirits coming in next week. If you notice them enjoying the music, mention that a live band plays on Fridays. Introduce yourself – my name’s Angus and I work every Wednesday and Sunday night, come back and see me. If a venue owner can get his staff to do these three things it will hugely impact his bar takings for the better. There have never before been so many technically correct and knowledgeable bartenders around, but too often you find them focussing on the drink instead of the person they are serving it to.

I met with Angus Winchester at the Copacabana Hotel in Rio de Janeiro during the 2012 Diageo World Class Finals. The interview took place on the Tanqueray Terrace, with gin cocktails flowwing - good times!

MAGAZINE

Q How often do you take on consultancy job in between your brand work? A: I take on about one project per year. In fact I just did three weeks in China for the Mandarin Oriental in Hainan.

The Eristoff family was from the northwest province of Racha where they enjoyed great prosperity and power. At the time, this wild and rugged landscape was hailed as ‘Virshan’ - which means The Land of the Wolf – due to the prowling animals who roamed the countryside by night.

MAGAZINE

Tales were oft told about the legendary and heroic Wolf King, Vakhtang Gorgasali, a noble ruler who was known for his helmet, which featured a wolf to symbolise his valour. Legend has it that his enemies would cry ‘Beware the wolf-head!’ during battle. For these reasons, House Eristoff chose the wolf as the icon for their unique brand of vodka The wolf had always been highly revered by the Eristhavi for its physical and mystical power.

IAL RTOR

ADVE

AEristoff is one of the fastest growing vodka brands in the world. It has achieved an unbelievable global following since its launch, not to mention the fact that it is currently a top ten international vodka brand – and there are numerous prestigious awards to prove it. Due to Eristoff’s great quality taste and innovative approach to vodka, it is currently number 1 in Austria, Portugal, Belgium, Chile and the Dominican Republic. But there’s more to the brand than just a stylish bottle and great taste… Circa 300BC, King Pharnavaz unified the ancient tribes of Georgia and granted seven Princes the title of ‘Eristhavi’ or Eristoff, which means ‘Head of the Nation’. The Eristhavi family was responsible for the invention of the Eristoff secret recipe.

For over 200 years, the Eristoff family’s heritage has lived on in every bottle of Eristoff. From the secret family recipe within the bottle and the wolf icon - which personifies a raw, noble and instinctive attitude towards life - to the one-of-a-kind bellshaped bottle, embossed with the imperial crown and Prince Eristoff’s signature. So now you know Eristoff’s enchanting history, but still you ask: ‘what makes it taste so good?’. The premium taste of Eristoff is captured by using 100% pure grain and is distilled as part of a threestep process. It is then charcoal filtered to create that clean, smooth taste that the fearless can’t seem to resist. Eristoff is definitely a drink to howl about. Whether it’s enjoyed neat, on the rocks or mixed with other beverages, Eristoff vodka – over 200 hundred years in the making, and steeped in rich history - will deliver on its promise of a unique, crisp taste (with a hint of the wild) from The Land of the Wolf.

MAGAZINE 41

The premium taste of Eristoff is captured by using 100% pure grain and is distilled as part of a three-step process. It is then charcoal filtered to create that clean, smooth taste that the fearless canâ&#x20AC;&#x2122;t seem to resist.

E G A T R O N F VI S T I R I P S

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MAGAZINE

BY J

Vintage spirits seem to be debuting on practically every menu lately. But what is all the fuss about? Are old cognacs, whiskies, gins and vodkas really worth the time and effort in tracking down and selling? Or are they expensive, intimidating to customers and the ultimate bartender’s conceit? WHAT IS A MATURE SPIRIT? When does a spirit officially become ‘vintage’? It’s rather like the question of when old age begins, and the answer is that it’s different for everyone. But it’s good to have a benchmark. Edgar Harden, who runs Old Spirits Company, one of the leading retailers of, yes, old spirits, only starts buying in his spirits once they reach the ripe old age of 30. And it’s not just spirits. Liqueurs, such as vintage Malibu or orange curacao, and bitters, also qualify. There are, of course, some exceptions. If a spirit isn’t made any more, its age limit doesn’t matter so much. Think of Beefeater Crown Jewel or Tanqueray Malacca (from its previous incarnation, not its 2013 relaunch). Then there are brown spirits, blended whiskies and cognacs, with not just centuries-old bottling but even 1980s spirits in high demand. In Europe, there are virtually no vintage tequilas, so a 1980s tequila can be considered quite the rarity. WHY SHOULD WE CARE? Meet anyone involved in the trade and sale of vintage spirits and it’s clear how genuinely excitable they are over their collection of dusty bottles and peeling labels. Drop down to ECC China Town to get a glimpse of this first hand: Xavier Padovani will only be too happy to talk you through his collection of 1950s gins, old French spirits and liqueurs. “For me it’s a chance to taste cocktails

as they tasted before. And it’s not just to have on the back-bar but to sell as well. Vintage liqueurs in particular taste better, look amazing and it’s a talking point too,” Xavier says.

“For me it’s a chance to taste cocktails as they tasted before. And it’s not just to have on the back-bar but to sell as well. Vintage liqueurs in particular taste better, look amazing and it’s a talking point too,” Xavier says. Vintage spirits can easily compete in taste with their modern counterparts, says collector Sukhinder Singh, who runs thewhiskyexchange.com and Specialty Drinks. In some cases, he says, they can run circles round new spirits. He has been collecting and selling vintage products for the last 15 years and as a big booze trader he’s able to view the antique side of his business on a global level. His verdict on the UK makes for painful reading on the old spirits front: as a country, it has been excruciatingly slow on the up-take. For him the taste profile is what entices him. “Many of these products are completely different to modern spirits, they’re not so sweet, are more concentrated and in many cases it’s possible to sit and sip a vintage liqueur. We tried a Crème de Menthe recently that literally blew people’s minds away. A great product that’s completely

unrecognisable today is Campari, which 10-15 years ago was darker and richer with heavier flavours.” HOW SHOULD YOU DRINK THEM? Traditionally it was just brown spirits that were considered any good as a vintage drink. Whiskies, cognacs, armagnacs and, to a lesser extent, rum. They were usually drunk neat, or with a little water and it was the big hotels that monopolised them, charging extortionate rates for drams of vintage Macallan. In the UK the past three years have seen a huge spike in demand for vintage gin and liqueurs. Most of these end up in cocktails, as do the brown spirits. Sukhinder, Edgar and Xavier all agree that using vintage products in cocktails is not only acceptable but encouraged. Even the Library Bar at the Lanesborough, a place where you’d have thought mixing such spirits would have been anathema a few years ago, is in on the act. Edgar Harden a vintage gin can make an incredible martini with virtually no vermouth required because the alcohol level has dropped slightly, the spirit has mellowed and the botanicals have evolved: in an old Gordon’s you will see juniper become less prominent and the citrus move to the front of the palate. “We go through a lot of old 1950s gins,” says Xavier. “Especially Gordon’s 1950, which is exceptionally smooth and served in our Vintage Martini. I also love the old label: ‘Gordon’s - the heart of a good cocktail’.”

Even vodka gets in on the act. For a spirit that starts life so clean and filtered it’s hard to imagine what age does to it, but the profile actually intensifies, becoming richer with age. Potato-based vodkas seem to age best. Because of the distinctive flavours in vintage spirits Edgar encourages bartenders to rethink cocktail recipes. Measurements need to be recalculated according to each bottle’s unique strengths and tastes. An aged red vermouth, for example, needs to be used sparingly in a Manhattan due to its intense palate.

“Many of these products are completely different to modern spirits, they’re not so sweet, are more concentrated and in many cases it’s possible to sit and sip a vintage liqueur. We tried a Crème de Menthe recently that literally blew people’s minds away...” It’s not just the old that matches the ancient either, says Edgar, mixing vintage spirits with modern liqueurs isn’t as blasphemous as you might think. It’s just about matching the flavours. He likens this investigative process of cracking open a vintage bottle to brining someone into a conversation 60 years after they were left out. But when drinking vintage spirits everything is possible he says.

Xavier is planning to put an inexpensive vintage flight on his menu so people can compare three old spirits side by side. WHERE DO YOU GET THEM? This differs for everyone. Sukhinder is in the unique position of receiving upwards of 40 emails a day offering spirits to him but he also buys from auction houses. “The stories are amazing,” he says, “people have hoarded stuff for years and provenance is a really lovely thing when the bottles are very old and expensive.” Edgar started out in the vintage world following a chance discovery of two cases of old gin idling away in a client’s house. Told to throw them away, he brought them home to sample and realised the amazing potential. Xavier has a good friend in France who sells an incredible selection of French liqueurs from the back of a truck. One of London’s most prominent auction houses is Christies. Noah May works in its wine department which also sees sales of cognac, armagnac and single malt whisky. The majority of vintage spirits it sells come from private collections from the UK and Europe.

The crucial thing is for bartenders to understand the flavours and not to be afraid of experimenting with mixing such spirits. “We sell vintage spirits in every sale we hold, although we usually host two focused Finest and Rarest Wines and Spirits sales

MAGAZINE

In the UK the past three years have seen a huge spike in demand for vintage gin and liqueurs. Most of these end up in cocktails, as do the brown spirits. Sukhinder, Edgar and Xavier all agree that using vintage products in cocktails is not only acceptable but encouraged. each year, held in June and December, which have significant collections of spirits in them,” says Noah. “We primarily sell to private individuals, a lot of whom come from Asia - China and Hong Kong predominantly - but also some European trade and private collectors.” He sees the market for rare cognac and whisky in particular as moving from strength to strength, with the age range of bottles at auction anywhere from 20 to 200-plus years. THE END IN SIGHT The market for vintage spirits may be finite, because the oldest supplies will eventually run out and also because new spirits made for new world palates are not expected to age as well as their older counterparts. For now, there’s still plenty out there for savvy collectors, as Salvatore Calabrese, curator of an astounding vintage collection proudly on display at his bar at Playboy Club London, proved when he managed to replace a bottle of 1788 cognac that was smashed. The crucial thing is for bartenders to understand the flavours and not to be afraid of experimenting with mixing such spirits. They may be expensive and intimidating, but the ultimate bartender’s conceit? Perhaps not.

2 1 0 2 F O P A C E R A W e at Anything Goes, the branded entertainment agency, have had a seriously rocking year. We started 2012 off with the Deadmau5 and Avicii shows, both of which exceeded sponsor and fan’s expectations, each attracting in excess of 30, 000 people; and ended the year off with the Steve Aoki and Nicky Romero national tour, before going into full preparation for Swedish House Mafia. That’s not to mention the numerous gigs in between.

AUN

MAGAZINE

BY SH

T DUVE

When we announced Deadmau5, the hype was unparalleled. Tickets sold faster than anyone imagined, and the return for the Olmeca brand was massive. Olmeca’s social media return was one of the most impressive elements of the tour, and offered huge longevity for the brand, from which they’re still reaping the benefits. They grew a dedicated BBM network of 2, 000 people, the tour fan page on Facebook reached 8, 900 likes, the tour Twitter account grew to 3, 850 followers, the YouTube Channel had over 50, 000 views on day one, the microsite and all channels linking through to Olmeca in turn grew the Olmeca Facebook fan page from 420 – 8, 000 in two months, and all of this resulted in a dedicated fan base of Olmeca consumers – new and old – which grew Olmeca sales in the process – 30, 000 people drinking

Olmeca… Winning ;). This also turned out to be the biggest dance music tour in SA history. Olmeca was also the presenting sponsor for the Steve Aoki and Nicky Romero tour in December 2012, and we’re confident that this on-going EDM sponsorship is only entrenching the brand more firmly in this high-consumption, high-spend market. DON’T YOU WORRY CHILD For Swedish House Mafia in 2013, we’re pulling out all the stops. Not only has this supergroup never been to SA before, but this is also one of the global stops on their last ever world tour. The band announced earlier this year that One Last Tour would be the last time that fans would see them perform together, each of the three having chosen to focus more on their solo careers, which are all equally successful. The tour dates are January 25 and 26 at Wild Waters, JHB, and in Cape Town on 27 January at Lourensford Wine Estate.

The reason for two dates in JHB is because we made the call to produce one of the shows as an all-ages show, considering the group’s following of fans from 15 – 35. This is something that few promoters do and we realised, on the back of the Avicii shows which disappointed a lot of under-age fans who couldn’t buy tickets, that there is a huge need for live EDM shows that kids under the age of 18 can also enjoy. It remains to be seen how it turns out… Watch this space. Lovoka Vodka is the presenting sponsor for Swedish House Mafia, and have also been focusing on the EDM market for a while in order to gain traction and awareness, which they’ve done very successfully, especially within their social media (SM) platforms. They’re exceptionally active on all SM platforms, and have built strong databases on each of the pages that they have launched for Avicii, AfroJack and now the Swedes. Their loyal fans now make up the database that they automatically contact with each new act that is announced.

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.

OVER THE TOP BABY For the past four years, we have hosted the hugely anticipated Over The Top parties with Jameson & Kreate. These lavish events take place in JHB, CT, DBN and PTA and sees the brand taking over R20 - R30M villas for the day with a guest list of the who’s who of the SA socialite scene. The parties are strictly invitation only and have become the hottest ticket in town, in turn making Jameson the hottest whiskey brand to be associated with. The series of events has grown over the past four years to legendary status and it’s this status that now makes this property and the brand the sexiest in its category. BANGARANG Looking forward, we at Anything Goes are exceptionally excited to have just announced Skrillex for February 2013, a tour that is bound to beat all of the previous ones in terms of hype and numbers. Skrillex is the hottest EDM act in the world right now, having taken the world by storm since he launched his solo career in 2007. He’s now a festival regular around the world, and has an impressive 9, 000, 000+ fans on his Facebook fan page. Much like Deadmau5, he arrives with a massive stage production, and the performance is far more than a DJ set, featuring motion-capture technology and giant 3D projections. Skrillex is the show that South African EDM fans have been waiting for. Dance music lovers have been begging for him to come and perform here for a few years now, so this announcement was massive in these circles. The production and set design will be unlike anything SA has seen before now, and we can’t wait for people to experience what we have planned. We fully intend to raise the bar with each new show that we stage, and Skrillex is definitely next level stuff.

D I U LIQ YLES

T ls S nder a e e t E v r e a F in R native B LI hire G gi Sapp Most Ima y a b Bom Africa’s South

He will compete with bartenders from across the world in Tuscany, Italy, for the global 2013 title. Whilst on the trip, bartenders will enjoy experiences related to both the culture of Italy and the origins of Bombay Sapphire. All finalists will be encouraged to use these experiences as inspiration to create an imaginative cocktail, with the ultimate goal to be crowned the World’s Most Imaginative Bartender 2013.

MAGAZINE

Pieter Oosthuizen, Richard Irwin and Kevin Snyman

Assaf Yechiel was crowned South Africa’s Most Imaginative Bartender last month at 15 on Orange Hotel in Cape Town. The event was hosted by Bombay Sapphire, the world’s number one premium gin by value.Assaf was crowned the winner out of the 9 handpicked contestants who competed from around the country as he impressed the judges with his “BOMBAY BRILLIANT”.

Richard Irwin, Assaf Yechiel, Kevin Snyman and Ryan Duvenage Brandon Grusd

Owen O’Rielly

Richard Irwin, Kevin Snyman and Nick Koumbarakis

Harry Phillips

Richard Irwin, Leigh Hofmeyr and Andy Fenner

Ryan Duvenage, Nick Koumbarakis, and Assaf Yechiel

Matt Peckham

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1998 was the start of an astonishing journey for George Rowley. Its purpose was to restore absinthe to legal status in France, the European Union and the wider world. At the start it was something of a challenging road for George, navigated with the support of friends and the backing of admirers of an iconic product outlawed by a century of prohibition. This is the first-hand story of George Rowley who was able to return absinthe to the drinking public, allowing you to legally enjoy the historic spirit and taste around the world.

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1996:

THE DRINKS BUSINESS

I set up my first company, Bohemia Beer House Ltd. (now trading as BBH Spirits Ltd.) with the aim of evaluating and exporting Czech beer. The intention, satisfyingly simple, was to allow me to continue to enjoy living in Prague, home of our first office, under the management of Radomir Horacek, whilst letting me come home to England; my intended market. You may well ask what has this to do with absinthe-drinking today, but bear with me: The learning curve provided by this period of self-education in the industry was the foundation of my role in returning absinthe commercially to Europe. Once experienced, the local Czech product is the first step to a true appreciation of the finer points of real lager or beer. Unfortunately, consumers in Britain have become so accustomed to the sterility and blandness of lager that is treated to achieve a twelve-month shelf-life, they are often unaware of what they are missing. Marketing hyperbole maintains the illusion by extolling the virtues of “crisp” and “clean” beer, while the original, fullbodied character of the beer is lost in translation. Fortunately, there would be no such difficulty with absinthe, being a spirit with such a high volume of alcohol that it makes pasteurisation irrelevant.

THE RISK BUSINESS

1984-1996:

Between 1984 and 1992 I was an International Claims and then Placing Broker at Lloyd’s of London, placing risks for clients specialising in high risk exposure, such as terrorism, riots, strikes, tsunamis and cyclones all over the world - from the Solomon Islands to the Americas and European hot-spots. Insurance at this level demands detailed scrutiny both of clients’ activities and the market in which they operate, so as to ensure that all risks are covered and minimised. Thus I found myself gaining invaluable insights into how companies perform, operate, and in particular handle quality control, and began to consider running one of my own…

The solution, I felt, was simple: I would export only beer with a maximum shelflife of six months, which would retain its body and integrity. Suited and booted, with Radomir (my local assistant and translator) I approached what we considered, after much tasting and travelling throughout the country, to be the best of the independent brands and breweries. We had something revolutionary to offer these local enterprises across the Czech Republic: access to the UK, one of Europe’s key markets. Within six months we had signed up three good breweries, producing such beers as Lobkowicz, Rebel and our first spirit, the Czech national liqueur, (Becherovka, now owned by Pernod Ricard.) I returned to my family home, Bayford Hall in Hertfordshire, to meet the enormous challenge of building a drinks distribution

network from the ground up, a task which was to prove crucial to the opening up of the first real market for absinthe. One of my first tasks was to involve local Trading Standards Officer Paul Passi, who proved to be of invaluable help with labelling regulations and quality control issues. Little did I know at the time that the work we did together to ensure compliance with EU directives would turn out to be pivotal in achieving the safe return of absinthe to Europe and the wider world today. My insurance background was helpful here too, as we built a solid foundation on which to trade, including the all-important product liability cover we required in order to access larger clients and wider distribution. When my first fourteen-wheel truckload of duty-paid beer arrived in 1996 the lorry was so large that we had to unload the goods onto our flatbed Volkswagen truck in order to get it up the drive to the main hall. The beer was then lovingly transferred to the hall cellars via an improvised chute made of jerry-rigged scaffolding boards laid over the stairs. At the time my brewery suppliers had been unable, for the first few shipments, to comply with European labelling legislation, so I therefore had to open every case and – by hand – glue a back label to each bottle to ensure that it bore the required legal data. By 2006, we had grown to such an extent that we moved into the stable block next door – a bespoke building, designed, commissioned and built to incorporate our present day business, including absinthe internet operations and the global brand development headquarters for La Fée. So began two years of importing fine traditional Czech Beer and various interesting spirits into the UK and supplying them to stylish, top-end independent bars in London, a premium client base which would be invaluable for Absinthe’s renaissance. From the company car and delivery vehicle - my Wedgewood blue 1969 Triumph Herald 1360 Convertible... I would make my pitch in person with the aid of large picture boards and maps, explaining my philosophy on real Czech beer in which I continue to believe passionately to this day (and have carried through to absinthe).

DISCOVERING BOHEMIAN ABSINTH

1998:

During 1997 and 1998 my company started looking at broadening our drinks portfolio for the UK market. In early 1998 we came across Bohemian Absinth (without the final ‘e’). During our first meeting at the distillery some two hours’ drive south of Prague, we found that the producers had been dealing on and off with a private UK buyer and Absinth enthusiast called John Moore of Black Box Recorder and The Jesus and Mary Chain fame. At the time absinth was only available in a few Prague bars, and if any other source existed in Prague or the rest of Bohemia, its profile was low to the point of invisibility. John had stumbled across absinth whilst on tour with his band in Prague, and finding himself drawn to its romance and hedonistic appeal. He persuaded a distiller to post supplies of absinth to his home for personal consumption but, owing to his professional commitments, was unable to establish the legal and logistical infrastructure needed to take the business further. In conjunction with Gavin Pretor-Pinney and Tom Hodgkinson, he formed a company called Green Services Ltd. and I first met with them in London early in 1998. At this meeting we quickly established that Green Services would handle public relations and assist with marketing, while Bohemia Beer House Ltd would take on the difficult end which involved setting a legal precedent for Absinthe, handling all logistics and managing development, design and finance. In honour of the new joint venture, Green Services was renamed Green Bohemia Ltd., which was felt by the expanded team – John, Gavin, Tom and me – to be an appropriate synthesis of our two company names.

MAGAZINE

Catch the third and final instalment of George Rowley’s fascinating story on how he came to play a pivotal role in reintroducing absinthe to Europe and the rest of the world.

Y R O G E T A C Y K R I U Q

Y R O T S

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BY G

ONAL

MCD RANT

A WORD OF WISDOM: If you wander into a bar in Mexico and ask them to show you a bottle of tequila containing a worm, you are likely to annoy the bartender. In the 1940s a brand of tequila that was exporting to the United States decided to borrow the practice from mezcal (certain types are known to have a worm) as a gimmick. America lapped it up and tequila has been trying to dispel the myth ever since, along with the misconception that the mescal worm contains hallucinogenic properties.

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Welcome to the Tequila Release... As with most things Latin, tequila is no shrinking violet. It’s strong and imposing, with an underlying sweetness and warmth that lifts the spirit and fires up the body. It is little wonder that it’s know the world over as the party spirit. Although fermentation of the sap of agave plants goes back at least 1000 years, tequila as we know it started appearing in written records around the turn of the 18thC, and its international explosion occurred more recently than that. In fact the global demand for Mexico’s national spirit only started to climb as late as the 1900s, fuelled in part by US Prohibition and WWII. Tequila has come a long way in the last few hundred years, and vast refinements in the distillation process have led to the development of incredibly smooth and delicately balanced expressions of this most fascinating drink; a far cry from the rough stuff consumed by Mexican peasants of yesteryear.

Aside from its distinctive flavour, tequila’s ability to improve the disposition and get toes tapping is one of its most loved qualities. For this reason it’s been long known as a prerequisite at festive social gatherings, but the last few decades has seen a rising appreciation for quality brands. In the pages that follow we’ll take you through the story of tequila and it’s links with Aztec lore, as well as ‘introduce’ you to one of the men who helped create the super premium category, Don Julio. Whether you enjoy sipping on carefully crafted 100% agave tequila (neat or expertly mixed) or whether you’re happy to knock back a few shots of mixto before hitting the dance floor, I’m sure you’ll agree that the world is a better place for the existence of tequila.

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According to Aztec mythology, at the dawn of humankind there was an evil goddess of the sky called Tzitzimitl. A cruel and bloodthirsty deity, she would plunge the world into darkness and demand that the people on earth conduct human sacrifices in return for a little sunlight. Tzitzimitl had a granddaughter named Mayaheul whose youthful beauty was beyond compare. One day Quetzalcoatl, the god of redemption, came across Mayaheul on one of his visits to earth and was utterly mesmerised by her. The evil goddess became jealous of her beautiful granddaughter so she took her prisoner. Quetzalcoatl eventually managed to free his beloved Mayaheul and they fled to earth to escape the rage of the sky goddess. They knew they would be pursued to the ends of existence, so they decided to transform into trees, side by side so that their branches could caress each other when

the wind blew. Sadly, Tzitzimitl tracked them down and, in her fury, called upon her fearsome star demons to rip Mayaheul to pieces. A devastated Quetzalcoatl buried her remains, and it was on this spot that the first agave plant grew, known to the indigenous as “metl”. He then ascended to the heavens and killed Tzitzimitl, simultaneously putting an end to her tyranny and avenging the murder of his dear Mayaheul. Yet still Quetzalcoatl suffered from his loss. The other gods decided to do something to alleviate his grief so they sent down a lightning bolt that struck the heart of the agave plant, and sweet agave nectar began to flow. It forever became known to the indigenous as a gift from the gods to ease pain and sorrow.

expected, has the agave plant at its heart.

While the reality behind the advent of tequila isn’t quite as colourful as Aztec lore, its history is just as rich, and as might be

It is unclear whether distillation was taking place before the colonisation of the region

It is not known exactly how long people have been fermenting the sap of the agave, also called “maguey” or “metl”, but the practice goes back at least 1000 years. The oldest recorded drink from this plant is called pulque, a viscous, milky brew with a yeast-like flavour. Originally it was considered sacred and restricted mainly to religious ceremonies and festivals; in fact there is evidence to suggest that it was consumed during human sacrifices, drunk by the priest to increase his verve and by the victim to reduce the suffering. Once the Spanish Conquistadors arrived it lost its sacred exclusivity and consumption boomed right up until the mid 19thC when beer became readily available.

MAGAZINE 51 Aztec legend tells that the Agave plant grew from the grave of Goddess Tzitzimitl’s granddaughter Mayaheul.

but it is believed by many that the Spanish began experimenting with the maguey plant until they happened upon “aguardiente”, or fire water. After a while they managed to increase the potency of the drink to a level they deemed suitable, and mescal was born. [Note: mescal is not distilled pulque; mescal is made from baked and crushed agave hearts whereas pulque is essentially fermented aguamiel, agave sap.]

So where does tequila fit into all of this?

Technically, tequila is a type of mescal, although there are a few fundamental differences in production. Mescal can be made in seven states in southern Mexico (mainly Oaxaca) from any one of 28 different varieties of agave plant, the heart of which is baked (or roasted) and then crushed into a mash before being fermented in water.

Tequila can be made in 6 states in northern Mexico (mainly Jalisco) from only the blue agave plant, and the heart is typically steamed before fermentation. By the 18thC tequila was one of a number of varieties of mescal, named after Tequila, a small town west of Guadalajara in Mexico’s Jalisco state. The origin of the word “tequila” is unclear, although it is said to be an ancient Nahuatl term meaning “the place of work” or “the place where they cut”. In 1758 Jose Antonio Cuervo was granted land by King Ferdinand VI of Spain in the state of Jalisco on which to cultivate agave. In 1795 his son received royal permission to be the first commercial producer of tequila. The popularity of the spirit really took off after a push for Mexican achieved independence between 1811 and 1821. Developments in the local railway system throughout the latter part of the 19thC also aided the

growth of tequila by allowing access to markets further afield. A degree of national pride began to form around tequila, particularly during the Revolution in the early part of the 20thC, and US demand during Prohibition and World War II also fuelled the tequila explosion. Eventually the Mexican government recognised the importance of putting in place regulations to protect this booming industry that was proving most lucrative for the country. In 1944 it was decreed that all tequila had to be distilled in the state of Jalisco, a rule that has since been relaxed to include a few other neighbouring states. The law also dictates that tequila must contain at least 51% blue agave; 100% agave tequila is the most expensive and is considered to be of the highest quality.

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Y A O R I E L U J Q N O T DA Just as there was a time when everyone knew the world was flat, there was a time when everyone thought tequila could never be anything more than a commonplace spirit. Except Don Julio Gonzalez. He took the ordinary and made it extraordinary. He transformed an everyday drink into a highly prized liquid. And by creating the world’s first luxury tequila, he turned himself into a legend.

“You don’t change the world by following the crowd”

It takes courage, conviction and passion to change a profoundly held belief. Don Julio dedicated his life to innovating and perfecting every aspect of the tequila making process. He chose rich terrain that grows a sweeter agave plant. He insisted on the hand-harvesting of individual plants as they ripen. He developed and refined fermentation and distillation techniques that accentuate the liquid’s flavours. And he aged his tequila in the finest American whiskey barrels. When he retired, Don Julio’s legacy to the trailblazers of today’s bartending world was the finest tequila ever produced; a liquid they could use to create their own taste sensations.

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At first, Don Julio only shared his tequila with friends, but inevitably word spread.

DON JULIO THE MAN

Don Julio González began his historic journey in the world of tequila in 1942 at the tender age of 17 when he learnt to create tequila in order to earn money for his family. He bought a distillery which was located in the town of El Salvador. He soon realised that to create tequila that stands apart from the rest, one must control every aspect of the process, from the cultivation of the agave to the bottling of the final product. He established his very own distillery, La Primavera, in 1949 just outside Atotonilco, a small rural town surrounded by agave fields in the Los Altos region (highlands) of Jalisco. He rapidly acquired a reputation for an obsession with quality and with improving the often careless methods historically used to make tequila. He spent nearly forty years perfecting the craft that would produce the super-premium smallbatch hand-crafted tequila that we enjoy today. At first, Don Julio only shared his tequila with friends, but inevitably word spread. This is where the shape of the Don

Julio bottle comes from. Instead of the traditional tall wine-like tequila bottles, Don Julio’s family wanted tequila bottles that were short enough so people could see each other across the table. Out of this came the short squat bottles which are now very closely associated with premium tequila. In 1985 Don Julio González celebrated his 60th birthday and his sons commemorated the date by creating a tequila in his name, Don Julio. Guests asked if it would be available for sale and, following the sheer popularity of the tequila in Guadalajara and neighbouring cities, they decided to launch the brand. To celebrate his 45th Anniversary as a tequila producer, in 1987, Don Julio Gonzalez created Reserva de Don Julio Reposado and set the standard for all tequilas in this category style. It is considered to be the world’s first luxury tequila. In 1995 the exporting of Don Julio Reposado to several countries around the world began, and in 2002 another special edition of Don Julio was released when Don Julio

1942 was created, celebrating the 60th Anniversary of Don Julio Tequila. In 2003 Don Julio retired and entrusted the distillery to master distiller Enrique de Colsa. In many ways it’s a heavy burden for a master distiller to work on a legendary spirit. That task is even harder when that line is named after a real person who, at the time, was still alive and kicking. Enrique has the enviable and unenviable task of maintaining one of Mexico’s most notable premium tequilas. He does it with a very good sense of humour and, whenever pushed on any aspect of the line, happily answers, “That’s the way Don Julio did it”. It is thanks to his vision, that the world is learning what Mexico already knows: Passion above all else, makes great tequila. On March 20th last year, Julio Gonzalez Estrada, died at his home in Atotonilco, Guadalajara, Jalisco. He was 87 years old. Don Julio left an indelible mark on tequila’s history as a legend of our time; no one has done more to raise the standard of Mexico’s national spirit.

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THE COOKING • Once at the distillery

the pinas are cut into quarters, ensuring that they cook evenly, and in a process unique to Don Julio, the ‘collogoyo’ is carefully removed by hand. This is a hard section of the heart where it was originally joined to the root of the plant. If left in the pina it can lead to bitter flavours in the final spirit. • After cutting, the agaves are loaded into a masonry brick oven by hand. • Don Julio does not use pressure steam, preferring a slow cook for cycles of 72 hours in order to concentrate the flavour while caramelising the starch found in every piña. Throughout this process the sweet run-off from the cooking process (called bitter honeys) is saved to be blended with the juice from the shredded agaves. The Don Julio Distillery, holds back the first 8 hours of the bitter honeys which, the Don believed, is too bitter to ferment. • After slow cooking, the agaves are ready to be juiced and are brought to a conveyer belt where each one is shredded and juiced five times, before the fibrous materials are removed to be used later as a natural fertilizer.

FERMENTATION • The pressing of the PRODUCTION In over sixty years of making fine Tequila, Don Julio improved on every aspect of the process. In fact, each of the following stages bears a number of his innovations that have come to be his legacy.

THE AGAVE • Almost all baby

agaves used to produce Don Julio Tequila are from agave plants owned by the Don Julio Distillery. • The red soil of the highlands is rich in copper and iron, great for agave growing. In addition, thinner air also naturally stresses the agaves, which allows for a sweeter agave plant to develop. The lowlands, by contrast, have a loose grey soil that is rich with volcanic minerals. This makes for a very different flavour and style of tequila. • Don Julio agaves are planted further apart than usual to allow them to increase their exposure to sun. It also prevents their root systems from overlapping and each plant is able to receive more nutrients from the ground. • Generally various pruning techniques are used to maximise the volume output of each plant. Don Julio rather prefers to give plants room to develop naturally. Believing that pruning is akin to cutting the fingers off a living human.

HARVESTING • Because agave plants

often mature at different rates (even if they are growing in the same field), great care is taken to ensure that individual plants are only selected for harvest once they have reached maturity. The balance of flavour and fermentable sugars must be at their best, regardless of age. • The special attention that each agave gets means that they often grow to twice the normal weight before being harvested by hand by skilled jimadors. • Don Julio agave plants must attain a sugar content of about 23%, allowing for a better and purer fermentation. Since 1987 Don Julio has only used one strain of isolated wild yeast. It is not commercially available and Don Julio grows a fresh batch every week to ensure freshness and consistency.

cooked agave is controlled and gentle. It ensures that no bitter oils are ground out of the fibrous residue of the heart. The process is similar to the careful pressing of virgin olive oil, or free-run grape juice for champagne. • Since 1987 Don Julio has only used one strain of isolated wild yeast. It is not commercially available and Don Julio grows a fresh batch every week to ensure freshness and consistency. This strain of yeast converts less sugar to alcohol, and therefore allows more flavour to be retained in the liquid and is ultimately concentrated in the spirit with the distillation. • The fermentation is slow and controlled and lasts for about 24 hours.

DISTILLATION • At the Don Julio

distillery only pot stills are used. There are nine stills of different sizes, all producing slightly different spirits. The spirits from the different stills are blended to produce each variant within the Don Julio range to ensure consistency of style and the desired ‘suave’ character. • The fermented liquid is distilled twice, with only the heart of each distillation taken (about 65-70% of the total run). The heads and tails are not thrown away but instead are added back to the

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Maturation of the aged styles takes place in used American whiskey barrels which impart a soft woodspice character to the tequila, and allow controlled oxidation to help to smooth and mellow the spirit.

fibrous agave material, making a natural fertilizer that has the proper PH balance. This is an environmentally friendly way to eliminate any waste and give back to the land with the same materials. • The final spirit comes off the stills at a relatively low strength of around 58% ABV to maximise flavour and softness. • The products of the various stills are blended together to create the different Don Julio brands, thus ensuring consistency and complexity, and the true expression of the characteristic ‘suave’ style. The fermented liquid is distilled twice, with only the heart of each distillation taken (about 65-70% of the total run).

MATURATION • Maturation of the aged styles takes place

in used American whiskey barrels which impart a soft wood-spice character to the tequila, and allow controlled oxidation to help to smooth and mellow the spirit. • They are not re-charred, as this would activate the oak too much and dominate the final flavour. • Don Julio preferred to age its reposado for no less than 8 months.

FINISHING • Before bottling,

Don Julio rinses its bottles with tequila before filling them, resulting in a spirit free of impurities. The staff then puts each label on the bottle by hand to ensure proper alignment before individually boxing them with the label facing out. • The bottles are numbered, reflecting the love and care that goes into each one,

and illustrating the limited production of each tequila in the range. • The limits on production are imposed by the small size of the distillery. In addition, the painstaking processes involved, from the growing of the agave to the blending of the final spirit are conditions which have proved impossible to recreate elsewhere.

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PROFILE Don Julio is renowned and loved for being exceptionally â&#x20AC;&#x153;suaveâ&#x20AC;? (smooth/soft) with a delicate oat flavour and exquisite aroma. COLOUR - Light amber colour. AROMA - An inviting aroma of mellow cooked agave and honey, with tones of fruit and a slight smokiness. FLAVOUR - Soft and gentle; rich yet light, with a wine-like character of vanilla and cinnamon, dark chocolate, nuts and spice. FINISH - Silky, warm finish with essence of dried fruit and nuts, redolent of a caramel apple. Cooked agaves intense personality comes through at the end.

PERFECT SERVE

Serve Don Julio straight or on the rocks. Don Julio is also incredibly refreshing served tall with soda.Wherever possible, garnish your Don Julio with an Orange twist. The oils from the citrus peel add a whole new dimension of flavour.

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DON JULIO LUXURY DROPS Global cocktail gurus & Don Julio adorers came together and conducted a creative experiment using Don Julio and mixology. They designed a liquid petit four - the bite-sized sweet treat that traditionally completes a gourmet meal. End an exhilarating evening off with Dale DeGroff’s sublime Luxury Drop. Universally acknowledged as the world’s premier mixologist, Dale’s innovations have had a global impact on the industry. He is credited with reviving the fresh movement and setting off a global cocktail explosion, most notably at New York’s Rainbow Room.

COCOA PASSION GLASS: Collins

MARGARITA GLASS: Margarita or tumbler glass with ice. A salt rim is optional

INGREDIENTS: 7.5ml Unsweetened passion fruit puree 15ml Dark crème de cacao 30ml Tequila Don Julio® Añejo 45ml Champagne

METHOD: Add all ingredients into your shaker. Shake and fine strain into your glass.

METHOD: Fill the shot glass three-quarters full with crushed ice. Add the ingredients in the order listed. Serve in a tall thin 110 ml shot glass. While consuming the drop the mixing takes place in the drinker’s mouth. If sipped, stir first to create the flavour balance.

GARNISH: Lime Wedge

GARNISH: None

INGREDIENTS: 50ml Don Jullio Reposado 20ml Fresh Lime Juice (about half a lime) 20ml Agave Syrup

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E U RIQ

EN COLSA DE BY G

ONAL

MCD RANT

Q It’s such a pleasure to get the chance to

chat with you here in Rio at the 2012 World Class Finals. Let’s start with a bit about you and your background and how you got where you are today.

n Juli

- Do stiller

r Di

Maste

A Well my training is in the field of industrial engineering. Many years ago I was involved in running various types of machinery plants. About 23 years ago I happened to meet Don Julio Gonzalez at a time when I was not working directly in distilling but rather on bottling lines and other form of liquid packaging. Q I believe he recently passed away. I was

really sorry to hear the sad news. He was a true legend.

A Yes he passed away in March at the age

of 87; very tragic.

Q When you met him were you already passionate for tequila or did that come later?

A No, I was more interested in the technical side of things at that stage, and that was the reason for our initial meeting – Don Julio want help with the bottling lines and other technical elements. Our professional relationship continued for many years and soon we became friends. In 1996 I was taken on full time by another tequila brand to run their distillery and this was the first time I was directly involved in the tequila making process. Q Don Julio couldn’t have liked seeing you work on another brand too much!

A (laughs) No he was not too happy about, and it wasn’t long after he found out that I was working in distilling tequila that he invited me to come across to join his business in 1999. Q So you got the chance to work with THE

man. What an experience that must have been.

A Yes it was great. For a period of about 4

or 5 years we worked very closely together. After that he retired in 2003.

IN ESTION QU

For a man who was so involved in the process it must have been tough for him to relinquish the reigns.

A He still spent time in the fields and at the distillery, but he took on a lot less of the pressure. He was a lot more relaxed, leaving me with the responsibility to continue much of his work. And that’s basically how I came to work on the Don Julio Tequila. Q And in your opinion, what sets the brand

apart from its competitors?

A We try not to worry too much about our competitors. We just concentrate on ensuring that the quality of the liquid is as high as possible. And it’s important to know why and how the standard of tequila made by Don Julio was set so high. During his life he was a very strict man and his family business was his priority. He liked everything to be precise – even dinner had to be served at the same time every day! Q It sounds like there was no compromise

in anything he did.

A He didn’t accept variances or changes; everything had to be perfect. Now remember, about 40 years ago, tequila was a rough, cheap spirit mainly drunk by poor people in Mexico. No one of class would have a bottle in their house. Being the perfectionist that he was, Don Julio was not satisfied with drinking the substandard tequila that was on the market – including the tequila he was producing – so he decided to make a private batch for family and friends. He was going to oversee the process from planting right through to final stages, and it was going to be perfect. Perfect! Q In what ways did he adjust the process to create a better tequila? A

No corners were cut. The agave were planted in a different way and he went to great lengths to ensure that no plant was cultivated until it was perfectly ripe. Unlike

most people who would harvest a whole crop at a time, he evaluated each plant individually to determine if it was ready. This is a lot more expensive and takes a lot longer, but it resulted in vastly improved flavours and aromas.

Q It’s amazing that he was prepared to invest that much time and cost considering there was no market for premium tequila at the time.

A Well his thinking was that he was not going to sell it. It was not commercially motivated but rather a labour of love. Q Did Don Julio already have a lot of money at that stage?

A His business was doing well enough but he was not incredibly wealthy. He just wanted to have the best possible tequila for him and his family. Q So this was quite a risk for him, by the sound of it.

A Not really because he started making very small quantities. The first bottle he made went straight into his office where he could drink it or offer it to guests. It became a bit of a hobby. At this point there was no thought of taking this superior product to the market. Q So what changed his mind? A In the mid 1980s Don Julio

suffered a stroke and was very sick for one year. When he returned he felt bad because he had lost part of his memory and wasn’t as active in the business as he had been before, and this resulted in depression. So the family decided to throw him a party to cheer him up. They invited about 450 people, including family, friends, suppliers, wholesalers a9nd consumers, and had a big party.

Q Sounds like one helluva party! A Yes it was. They first thought

about giving guests Tres Maigueyes, the brand that Don Julio was mass producing at the time, but in the end decided on serving

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Q Cases?! That must have been quite a shock! A Don Julio said “I’m not sure, but give me

from the barrels of premium tequila that he had saved up over time. Instead of using the tall, clear, cylindrical bottles in common use at the time, Don Julio asked them to pour from short bottles.

So he broke the mould when it came to bottling. What was his reasoning behind that?

A If people were sitting around a table and there was a bottle in the middle, he didn’t want it to get in the way of people’s conversations. He didn’t necessarily ask for the bottle to be square or coloured; his only stipulation was that it was short. It just so happened that the short bottles they found were like that. At the end of the party each guest got a bottle to take home.

Q Very generous. A Well the next day one of the guests, a

customer of his, called him to congratulate him on his new product launch, saying it was the best tequila he’d ever tasted. Don Julio corrected him, saying it wasn’t a launch and he had no plans to market the product. Nevertheless, the customer insisted on buying some, but Don Julio didn’t have any to sell, but I have a little left over from the party which I can give you for free. No, said the customer, I want to buy it. How much for a bottle? Bearing in mind a bottle of tequila cost about $4 at the time, so Don Julio threw out a number - $9. The customer said OK… and how long will it take to make another 1000 cases?

one year and I’ll try.” So the customer said, tomorrow you will receive two cheques, one for the remaining tequila you have left, and one for 1000 cases. You can cash both tomorrow, but I want to be the first to have your tequila in one year. When the time came the customer took delivery and put the tequila on the market and more than double the price. Don Julio started a new trend in quality. It was a massive watershed in the history of tequila.

“Now, about 40 years ago, tequila was a rough, cheap spirit mainly drunk by poor people in Mexico. No one of class would have a bottle in their house. Being the perfectionist that he was, Don Julio was not satisfied with drinking the substandard tequila that was on the market – including the tequila he was producing – so he decided to make a private batch for family and friends.”

AU S TEQ

ILIT B A L I A ILA AV

Here is your guide to the ica. tequila available in South Afr

bon DON JULIO REPOSADO and rested in charred oak bour Weber Agave, double distilled, only the heart of the and rity Don Julio Reposado is 100% Blue matu at ted selec Each agave is hand barrels for up to 11 months. rities. purest part, free from most impu distillation is used, as it is the EL JIMADOR REPOSADO proprietary is made from 100% agave. The sado Repo dor Jima el ila, Reposado dor Jima el s give An unbelievably smooth tequ what is months in white oak barrels for two Smooth and production process and aging hints of vanilla and caramel. and e agav ed cook of ur flavo mellow. its golden colour and balanced

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bottled EL JIMADOR BLANCO ly crystal clear tequila that is el Jimador Blanco is a remarkab 100% blue agave the from ght strai As natural as tequila can get, es com This tequila’s unique taste sy immediately after distillation. ed agave taste and hints of citru entic tequila with subtle cook it’s made from. A crisp, auth ptional choice. sweetness that make it an exce ALLION JOSE CUERVO BLACK MED vo Black Medallion, a super Cuer Jose the is ilas tequ of Cuervo line at least The latest addition to the Jose barrels. Cuervo black is aged o tequila aged in charred oak ve impurities and give the remo to premium Tequila that is an añej ned desig is els barr ess on the tequila a deeper oaky flavour. 12 months and the charring proc sado GOLD JOSE CUERVO ESPECIAL ila in the world. A blend of Repo ila, the number one selling Tequ Jose Cuervo Especial Gold Tequ lled. disti le doub and thness and younger Tequilas for smoo restaurant worldwide. found in almost every bar and This top selling Tequila can be SILVER JOSE CUERVO ESPECIAL urless. Served colo and n clea r, clea is e, Silver, made with Blue Agav th silver shot. Jose Cuervo Especial Tequila chilled for the ultimate smoo

tly OLMECA BLANCO at the end. Taste: Sweet, sligh n pepper with soft citric note Aroma: Fresh herbal scent, gree y flavour. smoky, with a final soft hone

OLMECA REPOSADO y a smooth chocolate note, hone s, fruit dry lla, vani light , n citric, wood Aroma: Cooked agave, with e juice, sweet, honey note, gree appl light s, wood e, agav ed Cook agave, citric. and light smoky note. Taste:

y of time and underneath, smok OLMECA EDICION BLACK y, cherry and prunes, slight note sensations, ing -last long th smoo and Aroma: Fruity, hint of strawberr ures black pepper. Taste: Silky text wood. woody notes with a touch of w by significant presence of and vanilla notes that are follo combined with sweet honey ATE OLMECA DARK CHOCOL a, roasted hazelnut coco , olate choc dark my crea has the aroma of a smooth Aroma: Olmeca Dark Chocolate e: Olmeca Dark Chocolate has al notes from the Agave. Tast nced with a dash of bala ur flavo and vanilla, followed by herb olate choc dark combines the rich sly drinkable. silk like texture that perfectly Tequila, smooth and effortles from OLMECA COFFEE e, caramel and herbal notes acteristic notes of toasted coffe coffee mixed with the Agave ted Aroma: Olmeca Coffee has char toas ral natu of ur flavo Coffee has the aftertaste. Silver Tequila. Taste: Olmeca you can relish with a prolonged smooth silk like texture that notes of White Tequila, has a OLMECA CHILI CHOCOLATE vanilla with cocoa, roasted hazelnut and , olate choc of a arom the has olate Aroma: Olmeca Chili Chocolate is a mix of the Olmeca Dark Choc olate Choc Chili ca Olme e: this product. hot notes of Mexican chili. Tast sensation are the essence of ent pung and ur flavo spicy the with a dash of Mexican Chili, AVAILABLE IN JUNE t notes. OLMECA ALTOS PLATA – slight citric aroma with swee herbal notes cooked agave and th with citric notes mou the to t Aroma: Olmeca Altos Plata has swee is Plata y. Taste: Olmeca Altos The Tequila is aromatic and fruit nced, pleasant and long-lasting. e. The after taste is well bala like lime-lemon and cooked Agav E DO – AVAILABLE IN JUN OLMECA ALTOS REPOSA ed Agave vanilla and woody cook The . fresh and ity t-fru the start orange and grapefrui Aroma: Sweet citrus notes like bodied aroma. Taste: Right from a r living a well-balanced and wide is robust yet pleasant. It has body notes complement each othe The s. citru and ins mouth, a bit of tann e, vanilla and woody flavours. Agav ed we get a sweet sensation in the cook from s tnes swee combination of long finish with well-balanced

ly, round, OLMECA TEZON BLANCO grapefruit. Mouth-feel: Love al sent, soft citric notes like . Aroma: Light, clean, fresh herb spice and s with hints of honey, vanilla silky. Taste: Bright citrus fruit DO OLMECA TEZON REPOSA salt and a detectable wood sea of tion addi the with s and lime note a creamy Aroma: Pronounced mandarin Elegant spiciness tempered by i-layered and smooth. Taste: urs and a sweet, smoky tail. flavo finish. Mouth-feel: Light, mult ge oran and it efru grap ila with obvious vanilla richness. A lively tequ el: Creamy, OLMECA TEZON ANEJO orange peel aroma. Mouth-fe ge , smoky vanilla and a robust -vanilla palate. Notes of oran Aroma: Caramel, butterscotch otch ersc butt , Rich e: Tast e. agave-lik smooth, velvety; cognac and peel, sea salt and mellow oak. PATRÓN AÑEJO ilas, all aged in tequ aged uely uniq of d blen Patrón Añejo is a delicate of 12 months. mum mini a for els barr oak e small whit

PATRÓN REPOSADO to combine the fresh ded blen is sado age of six months. Patrón Repo d in Patrón Añejo. foun ur flavo oak Aged in oak barrels for an aver the of a hint clean taste of Patrón Silver with

PATRÓN SILVER This soft and light tequila is r, pure ultra-premium tequila. Patrón Silver is a crystal clea oak. of ur flavo th taste, without the characterised by a fresh, smoo

rich PONCHOS COFFEE nded palate. It finishes with coffee notes. Sweet, well-rou m tequila. emiu Generous and refined with warm a-pr extr of taste sant s, and the plea coffee and subtle cream note PONCHOS CHILLI-CHOC rtone with light chilli notes unde olate chilli notes. Well-balanced choc agave. Rich chocolate with peppery that complement the peppery

s. PONCHOS CARAMEL ur. Warm caramel-toffee note s. Well-rounded and rich in flavo Rich with burnt caramel note PONCHOS REPOSADO s. the time spent in the oak cask ess expr fully that s note y and smok Rich and distinctive. Smooth

PONCHOS BLANCO of herbaceous agave. Smooth with generous notes y black pepper finish. gust a with le profi nded -rou Well SAUZA BLANCO Mexico. It is double in ilas tequ entic auth ng Blanco is one of the top selli rns and fresh agave. ure of freshly ground pepperco distilled with a powerful mixt with a warm finish. t spiri ed bodi light a tes This crea slightly SAUZA GOLD co tequila, creating a richer, caramel and sugars to our Blan un-aged tequila because it this in d To create Sauza Gold, we add erve pres is spice golden colour. The sweeter tequila with a warm els. mellowing effects of aging barr has not been exposed to the

vant brand custodians. have been supplied by the rele All pack shots and information

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Oak S PATRON GRAN BURDEO e and aged in used American from the finest Weber blue agav in Bordeaux barrels for 2 ed finish Gran Patrón Burdeos is distilled g bein re befo ths, per. ch Oak for 10 mon for 12 months, then new Fren ade corkscrew and crystal stop crystal bottle with a custom-m months. It comes in an unleaded CAFÉ DARK COCOA PATRON XO CAFÉ AND XO ue taste. r tequila, which results in a uniq Silve n Patro and e coffe ica It looks d of Arab e, chocolate and silver Tequila. Patrón XO Cafe uses a rich blen coffe ines comb a, Coco Dark Café ve notes The newcomer to the range, XO palate, sweet, almost nutty aga the on but sso, espre ing your morn on the finish. and smells like a dead ringer for with just a dusting of espresso caramel milk-chocolate profile, emerge, fading into a creamy,

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

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

www.giffard.com

Not for Sale to Persons Under the Age of 18.

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

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‘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.

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.

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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.

65 08.

04.

01. Citrus zester

07.

09.

10.

06. Speed pourer

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

02. Muddle stick

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

03. Jigger

08. Paring knife

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

04. Bar spoon

09. Hawthorn strainer

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

05. Garnish tray

Necessary to keep fresh ingredients on hand while mixing.

10. Boston shaker

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

Your tear-out & shake up gin cocktail guide

DIFFICULTY RATING

Cocktails Barfly Barback Waiter Bartender MAGAZINE

Mixologist

THE DON MARGARITA

Many people refer to the story about a lady by the name of Margarita Sames who supposedly invented the drink whilst entertaining friends in 1998. There are many conflicting stories some dating back to the 1930s. You should note though that the Americans were drinking Tequila Daisies as early as 1936, and in a classic cocktail book there has been a recipe found called the Picador (made with 2 parts tequila, 1 part Cointreau and lime juice).

Glass: Coupette Method: Shake and fine strain Ingredients: 37,5ml Don Julio Reposado Tequila 12,5ml Giffard Triple Sec Liqueur 12,5ml Giffard Sugar (Gomme) Syrup 37,5ml Sir Juice Lime Juice Garnish: Lime wheel and salt rim

Cocktail Name

Glass Method Mixology terms and drink making methods explained on page 43. Grade Drinks are graded by their level of difficulty

ESTES Created in 2005 by Henry Besant and Andres Masso, London, England. Glass: Shetland Method: Muddle rasberries. Add other ingredients with ice. Shake and fine strain into a glass filled with crushed ice. Ingredients: 7 fresh Raspberries 37,5ml Don Julio Reposado Tequila 12,5ml Chambord Black Raspberry Liqueur 37,5ml Sir Juice Cranberry Juice 12,5ml Agave Nectar 12,5ml Sir Juice Lime Juice Garnish: Raspberry Named in honour of Tomas Estes, the official Tequila Ambassador in Europe.

Origin How the cocktail came to be

Ingredients Ingredients and pouring order.

Our cocktail breakdowns explained

Garnish See page 44 for various styles. Notes Extra information or suggestions

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Cocktails AMENTI PICANTE

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Glass: Coupette Method: Muddle, shake and fine strain. Ingredients: 3cm Fresh cucumber 2 sprigs Fresh coriander leaves 25ml Sir Juice Lime Juice 37,5ml Don Julio Reposado Tequila 12,5ml Giffard Cucumber Syrup Garnish: Cucumber wheel

MEXICAN TEA

BATANGA

Spanish slang for “thick in the middle”, it was the nickname of a rotund regular at La Capilla, a renowned bar in Tequila, Mexico, where this drink originated. Glass: Collins Method: Stir ingredients with blocked ice. Ingredients: 50ml Don Julio Reposado Tequila 25ml Sir Juice Lime Juice Charge Coke Garnish: Lime wedge

Glass: Hurricane Method: Shake, strain and charge. Ingredients: 12,5ml Don Julio Reposado Tequila 12,5ml Giffard Café Liqueur 12,5ml Bacardi Superior Rum 12,5ml Ciroc Vodka 12,5ml Tanqueray Gin 12,5ml Giffard Sugar Cane Syrup 50ml Sir Juice Cranberry Juice 25ml Sir Juice Lime Juice Garnish: Lime wedge and orange zest

BIRD OF PARADISE Glass: Martini Method: Shake and fine strain. Ingredients: 25ml Añejo tequila 25ml Giffard Crème de Cocoa Liqueur 12,5ml Giffard Amaretto Liqueur 25ml Fresh cream 12,5ml Milk Garnish: Dust with freshly grated nutmeg

ANGELITA

Glass: Martini Method: Shake and fine strain. Ingredients: 25ml Blanco tequila 12,5ml Giffard Crème De Fraise Liqueur 12,5ml Limencello Liqueur 12,5ml Giffard Mango Syrup 25ml Finest Call Raspberry Purée 25ml Sir Juice Pink Grapefruit Juice Garnish: Raspberry

BEET AND THYME MARGARITA Glass: Martini Method: Muddle, shake and fine strain Ingredients: 1 chopped Cooked beetroot (muddled) 12,5ml Giffard Agave Syrup 50ml Blanco tequila 1 sprig Fresh thyme Garnish: Thyme sprig

BLANCA Glass: Champagne Flute Method: Build and charge Ingredients: 50ml Blanco tequila 25ml Sir Juice Lemon Juice 12,5ml Giffard Lime Syrup 4 drops Fee Brothers West Indian Orange Bitters 12,5ml Egg White (optional) Garnish: Lemon zest and Maraschino Cherry

A variation of the classic Bloody Mary, just with tequila. Another favourite in Mexico is to also add some beetroot juice. Glass: Whisky tumbler Method: Pour and stir Ingredients: 50ml Joven tequila 4-6 drops Tabasco Sauce 8 drops Worchester Sauce 1 pinch Celery salt 1 pinch Black pepper 12,5ml Sir Juice Lemon Juice 1 can Tomato cocktail Garnish: Pepper rim with celery sticks

CANCUN COOLER Glass: Catalina Method: Muddle, shake, strain and charge. Ingredients: 5cm Lemongrass (muddled) 50ml Don Julio Reposado Tequila 25ml Sir Juice Lime Juice 12,5ml Giffard Coconut Syrup 50ml Sir Juice Cloudy Apple Juice 25ml La Fruitiere Pineapple Purée 75ml Ginger Ale Garnish: Lime wedge and lemongrass

EL BURRO Created by Henry Besant and Andres Masso, London, England. Glass: Shetland Method: Shake first 4 ingredients with ice and strain into an ice fileed glass. Top with ginger beer. Ingredients: 50ml Don Julio Reposado Tequila 12,5ml Sir Juice Lime Juice 12,5ml Giffard Sugar Cane Syrup 3 dashes Fee Brothers Old Fashioned Bitters Charge Ginger Beer Garnish: Lime slice The name of this Mexican version of the Moscow Mule translates from Spanish as ‘The Donkey’.

BLUE MARGARITA Glass: Coupette Method: Blend till smooth Ingredients: 25ml Blanco tequila 25ml Giffard Blue Curacao Liqueur 25ml Sir Juice Lime Juice 12,5ml Giffard Sugar Cane Syrup Garnish: Half salt rim and lime wedge

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BLOODY MARIA

DIRTY SANCHEZ Created in 2001 by Phillip Jeffrey and Ian Baldwin at the GE Club, London, England. Glass: Collins Method: Shake tequila, syrup and juice and strain over ice. Charge with ginger ale and drizzle Chambord. Ingredients: 50ml Joven tequila 12,5ml Chambord Black Raspberry Liqueur 12,5ml Giffard Agave Syrup 12,5ml Sir Juice Lime Juice Charge Ginger ale Garnish: Lime wheel This drink was originally charged with ginger beer.

TEQUILA SOUR Glass: Whisky tumbler Method: Shake and strain over blocked ice. Ingredients: 25ml Don Julio Reposado Tequila 25ml Giffard Apricot Brandy Liqueur 50ml Sir Juice Lemon Juice 3 dashes Fee Brothers Grapefruit Bitters Garnish: Lemon zest

EL DIABLO #1

This combination of berry and ginger has a mysterious past. The first recognisable mention of this drink is in Trader Vic’s book “Food and Drink” published in 1946. It was called “The Mexican El Diablo” and was highlighted as an original recipe. Glass: Whisky tumbler Method: Build, stir and float Ingredients: 50ml Blanco tequila 25ml Sir Juice Lime Juice 12,5ml Giffard Sugar Cane Syrup 50ml Ginger ale 12,5ml Giffard Crème de Cassis Liqueur (float) Garnish: Lime wedge

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Cocktails EL MARCHIA

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Glass: Martini Method: Muddle, shake and fine strain. Ingredients: 2cm Red chilli 50ml Don Julio Reposado Tequila 12,5ml Sir Juice Lime Juice 12,5ml Giffard Coconut Syrup 25ml Finest Call Mango Purée 12,5ml Cream Garnish: Dust paprika

DON’S DELIGHT

ESTES

Created in 2005 by Henry Besant and Andres Masso, London, England. Glass: Shetland Method: Muddle rasberries. Add other ingredients with ice. Shake and fine strain into a glass filled with crushed ice. Ingredients: 7 fresh Raspberries 37,5ml Don Julio Reposado Tequila 12,5ml Chambord Black Raspberry Liqueur 37,5ml Sir Juice Cranberry Juice 12,5ml Agave nectar 12,5ml Sir Juice Lime Juice Garnish: Raspberry Named in honour of Tomas Estes, the official Tequila Ambassador in Europe.

Glass: Martini Method: Shake and fine strain. Ingredients: 37,5ml Don Julio Reposado Tequila 12,5ml Giffard Amaretto Liqueur 25ml La Fruitiere Pineapple Purée 12,5ml Sir Juice Lime Juice 12,5ml Bourbon 12,5ml Giffard Vanilla Syrup Garnish: Pineapple wedge

FLATLINER Glass: Shooter Method: Pour sambuca. Layer tequila carefully on top. Lastly drip Tabasco Sauce on top. This will sink through the tequila to form an orange line on top of the sambuca. Ingredients: 12,5ml Sambuca 12,5ml Don Julio Reposado Tequila 8 drops Tabasco Sauce Garnish: None A serious combination of sweetness, strength and heat.

ELDERFLOWER AND PEAR SPRITZ

Glass: Champagne Flute Method: Build, stir and charge. Ingredients: 37,5ml Blanco tequila 12,5ml Giffard William Pear Liqueur 12,5ml Giffard Elderflower Syrup 25ml Sir Juice Cloudy Apple Juice 100ml Piper-Heidsieck Champagne Garnish: Edible flower

ESTILO VEJIO Glass: Whisky tumbler Method: Build and stir Ingredients: 50ml Añejo tequila 12,5ml Giffard Sugar Cane Syrup 6 drops Fee Brothers Old Fashioned Bitters Garnish: Orange zest curl

FLORITA Glass: Martini Method: Stir and fine strain. Ingredients: 25ml Blanco tequila 12,5ml Giffard Rose Syrup 12,5ml Giffard Crème De mure Liqueur 37,5ml Sir Juice Litchi Juice 3 drops Fee Brothers West Indian Orange Bitters Garnish: Edible flower

Glass: Shetland Method: Shake and strain. Ingredients: 25ml Don Julio Reposado Tequila 12,5ml Giffard Crème de Banane Liqueur 12,5ml Giffard Green Melon Liqueur 75ml Sir Juice Cloudy Apple Juice 12,5ml Giffard Passion Fruit Syrup Garnish: Apple fan

FUEGO MANZANA Created by Danny Smith at Che, London, England, initially using rum instead of tequila. Glass: Martini Method: Muddle chilli. Add other ingredients with ice. Shake and fine strain into chilled glass. Ingredients: 1inch Red chilli (deseeded and chopped) 37,5ml Don Julio Reposado Tequila 12,5ml Apple schnapps 25ml Sir Juice Apple Juice 12,5ml Sir Juice Lime Juice 12,5ml Giffard Sugar Cane Syrup Garnish: Small red chilli on rim. ‘Fuego Manzana’ is Spanish for ‘Fire Apple’.

HONEY AND PEACH FIZZ Glass: Champagne Flute Method: Build, stir and charge. Ingredients: 37,5ml Blanco tequila 12,5ml Giffard Honey Syrup 25ml La Fruitiere White Peach Purée 100ml Piper-Heidsieck Champagne Garnish: None

FRESA FIZZ Glass: Champagne Flute Method: Build, stir and charge Ingredients: 37,5ml Don Julio Reposado Tequila 12,5ml Giffard Crème De Fraise Liqueur 25ml Finest Call Strawberry Purée 100ml Piper-Heidsieck Champagne Garnish: Half split strawberry

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GOLDEN DRAGON

GINGERNUT-TINI Glass: Martini Method: Shake and fine strain. Ingredients: 37,5ml Añejo tequila 12,5ml The King’s Ginger Liqueur 25ml Finest Call Pineapple Purée 12,5ml Giffard Hazelnut Syrup 12,5ml Sir Juice Lime Juice Garnish: None

JALISCO SLING Glass: Catalina Method: Build, stir and charge. Ingredients: 25ml Blanco tequila 12,5ml Giffard Cherry Brandy Liqueur 12,5ml Mandarine Napoleon Liqueur 25ml Sir Juice Lime Juice 12,5ml Giffard Sugar Cane Syrup 100ml Soda water (club soda) Garnish: Lime wedge and Maraschino Cherry

FREDDY FUDPUCKER

Invented in the 1970s, it’s the Mexican answer to the Harvey Wallbanger. Drinking too many has been known to cause the muddling of the name, with embarrassing results! Glass: Shetland Method: Shake and strain into an ice filled glass. Float Galliano. Ingredients: 37,5ml Don Julio Reposado Tequila 87,5ml Sir Juice Orange Juice 12,5ml Galliano L’Autentico Liqueur Garnish: Orange slice A variation of the Harvey Wallbanger

MIXOLOGYRELEASED

Cocktails GREEN MELON MARGARITA

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Glass: Coupette Method: Muddle, shake and fine strain. Ingredients: 5 cubes Winter Melon (Muddled) 37,5ml Blanco tequila 25ml Sir Juice Lime Juice 12,5ml Giffard Green Melon Liqueur 12,5ml Giffard Agave Syrup Garnish: Winter Melon Wedge

LONG ISLAND ICED TEA (REGULAR) Robert “Rosebud” Butt is beleived to have invented the drink in 1972 as it is known today, while working at the Oak Beach Inn on Long Island, NY. Glass: Catalina Method: Shake first seven ingredients. Strain over ice and Charge Coke. Ingredients: 12,5ml Ciroc Vodka 12,5ml Giffard Triple Sec Liqueur 12,5ml Tanqueray Gin 12,5ml Bacardi Superior Rum 12,5ml Blanco tequila 12,5ml Giffard Sugar (Gomme) Syrup 25ml Sir Juice Lemon Juice Charge Coke Garnish: Lemon wedge A summer classic first served in Long Island, New York.

LAVENDERITA Glass: Martini Method: Shake and fine strain. Ingredients: 1 fresh Lavender bud 37,5ml Blanco tequila 12,5ml Giffard Violet Syrup 12,5ml Giffard Apricot Brandy Liqueur 25ml Litchi Juice Garnish: Sprig of lavendar

MANTA Glass: Boston Method: Muddle and build with crushed ice. Ingredients: 12 fresh Mint leaves 37,5ml Blanco tequila 12,5ml Giffard Menthe Pastille Liqueur 12,5ml Giffard Sugar Cane Syrup Garnish: Mint sprig

LAST MANGO IN PARIS Glass: Champagne Flute Method: Shake and strain. Ingredients: 1 dash La Fee NV Absinthe (swirl and strain) 50ml Añejo tequila 75ml Finest Call Mango Purée 12,5ml Sir Juice Lime Juice 12,5ml Giffard Mango Syrup Garnish: Mango wedge on the rim

LA CUCHARACHA Glass: Hi-ball Method: Build and stir Ingredients: 37,5ml Don Julio Reposado Tequila 12,5ml Giffard William Pear Liqueur 50ml Finest Call Passion Fruit Purée 12,5ml Sir Juice Lime Juice 50ml Sir Juice Cloudy Apple Juice 12,5ml Giffard Vanilla Syrup Garnish: Apple Fan

MANY BERRY MARGARITA Glass: Coupette Method: Blend till smooth. Ingredients: 25ml Don Julio Reposado Tequila 12,5ml Giffard Crème De Mure Liqueur 12,5ml Giffard Creme de Fraise Liqueur 25ml Sir Juice Lime Juice 37,5ml Finest Call Raspberry Purée 37,5ml Finest Call Strawberry Purée 12,5ml Giffard Agave Syrup Garnish: Summer berry skewer

Glass: Coupette Method: Shake and fine strain. Ingredients: 50ml Blanco tequila 25ml Sir Juice Pink Grapefruit Juice 12,5ml Sir Juice Lime Juice 12,5ml Giffard Sugar Cane Syrup Garnish: Maraschino Cherry in glass

MAYAN SLING Glass: Catalina Method: Shake, strain and charge. Ingredients: 25ml Don Julio Reposado Tequila 25ml Giffard Café Liqueur 25ml La Fruitiere Pineapple Purée 12,5ml Giffard Vanilla Syrup 100ml Soda water (club soda) Garnish: Pineapple wedge

MEXICAN MOCKINGBIRD Glass: Martini Method: Shake and fine strain. Ingredients: 25ml Don Julio Reposado Tequila 25ml Giffard Crème De Menthe Liqueur 25ml Sir Juice Lime Juice 12,5ml Giffard Sugar Cane Syrup Garnish: Mint leaf

MASSO (MODIFIED) Glass: Whisky tumbler Method: Muddle orange and stir all other ingredients with crushed ince. Ingredients: 50ml Don Julio Reposado Tequila 25ml Finest Call Raspberry Purée 12,5ml Giffard Lime Syrup ¼ fresh Orange cut into wedges 12,5ml Sir Juice Lemon Juice Garnish: Orange zest and 2 raspberries

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MARGARITA HEMINGWAY

MEXICAN EXPRESS Glass: Martini Method: Shake and fine strain. Ingredients: 25ml Añejo tequila 25ml Giffard Café Liqueur 12,5ml Giffard Vanilla Syrup 25ml Espresso Garnish: 3 coffee beans

MEXICAN EXPRESSION Glass: Hurricane Method: Blend without ice and serve over crushed ice. Ingredients: 5 fresh Winter melon cubes 25ml Blanco tequila 25ml Giffard Green Melon Liqueur 25ml Sir Juice Lime Juice 12,5ml Giffard Coconut Syrup 50ml Sir Juice Cloudy Apple Juice Garnish: Apple fan

MORNING MARGARITA Adapted from a recipe in the 1930 Savoy Cocktail Book by Harry Craddock, this drink also has its influence derived from the Breakfast Martini which was created by Salvatore Salvatore Calabrese at the Library Bar, London, England. Glass: Whisky tumbler Method: Shake and fine strain. Ingredients: 37,5ml Blanco tequila 12,5ml Mandarine Napoleon Liqueur 25ml Fresh pink grapefruit 12,5ml Sir Juice Lime Juice 2 tsps Marmalade 12,5ml Giffard Agave Syrup Garnish: Orange zest

MIXOLOGYRELEASED

Cocktails MISTER STU

NEOPOLITAN

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Glass: Catalina Method: Shake and strain. Ingredients: 37,5ml Don Julio Reposado Tequila 12,5ml Giffard Amaretto Liqueur 12,5ml Giffard Coconut Syrup 25ml La Fruitiere Pineapple Purée 75ml Sir Juice Orange Juice Garnish: Orange and cherry sail

NINA COLADA

TEQUILA SUNRISE Originally created at the Arizona Biltmore Hotel by Gene Sulit in the first half of the 20thC, the cocktail takes its name from the way it looks in the glass. Glass: Shetland Method: Pour tequila into ice filled glass. Charge orange juice and lace with grenadine. Ingredients: 50ml Don Julio Reposado Tequila 100ml Sir Juice Orange Juice 25ml Finest Call Grenadine Syrup Garnish: Orange wheel and cherry.

Glass: Martini Method: Shake, strain and float creme de mure. Ingredients: 37,5ml Blanco tequila 12,5ml Giffard Crème De Mure Liqueur 12,5ml Giffard Vanilla Syrup 25ml Fresh cream 25ml Fresh milk Garnish: Raspberry

PASSIONATE MARGARITA

Glass: Hurricane Method: Blend till smooth. Ingredients: 50ml Don Julio Reposado Tequila 25ml Finest Call Banana Purée 25ml La Fruitiere Pineapple Purée 25ml Finest Call Mango Purée 25ml Sir Juice Lime Juice 12,5ml Giffard Coconut Syrup Garnish: Lime wedge and nutmeg sprinkle

TEQUILA SLAMMER Glass: Shooter Method: Pour tequila into shot glass and Charge Ingredients: 12,5ml Blanco tequila 12,5ml Piper-Heidsieck Champagne Garnish: Lemon slice

Glass: Coupette Method: Shake and fine strain. Ingredients: 25ml Blanco tequila 25ml Passoã Passion Fruit Liqueur 25ml Finest Call Passion Fruit Purée 12,5ml Giffard Passion Fruit Syrup 12,5ml Sir Juice Lime Juice Garnish: Passion fruit float

TEQUILA SUNSET Glass: Catalina Method: Stir honey with tequila champagne. in base of shaker until honey dissolves. Add other ingredients, shake with ice and strain into ice-filled glass. Ingredients: 50ml Don Julio Reposado Tequila 25ml Sir Juice Lemon Juice 12,5ml Honey Charge Soda water (club soda) Garnish: Lemon slice

T C U D O R Y P R A SS

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

GLO

Below is an introduction to all the brands that were used in making our tequila cocktails. Use these products, stick to the recipes and you can’t go wrong!

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

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

DON JULIO REPOSADO Don Julio Reposado is 100% Blue Weber Agave, double distilled, and rested in charred oak bourbon barrels for up to 11 months. Each agave is hand selected at maturity and only the heart of the distillation is used, as it is the purest part, free from most impurities. ABV: 38% Website: www.donjulio.com Producer: Diageo Recommended cocktail: Don Margarita

PIPER-HEIDSIECK The Piper-Heidsieck Champagne House was founded by Florens-Louis Heidsieck on July 16, 1785 in Reims. The Heidsieck name was combined with the Piper name in October 1839, and they continue to produce quality champagne as part of the Rémy Cointreau wine and spirits group. ABV: 12% Website: www.piper-heidsieck.com Producer: Rémy Cointreau wine and spirits group Recommended cocktail: Elderflower and Pear Spritz

BACARDI Over the past 150 years, Bacardi has won over 190 medals for product quality and technical innovation. Its charcoal filter process makes for a unique balanced taste - a blend of mild, soft and aromatic notes, with subtle hints of vanilla and a dry, crisp and clean finish. This makes it the ideal rum to mix with almost anything. Bacardi’s signature taste has inspired some of the world’s most famous cocktails, including the Mojito, the Daiquiri and the Cuba Libre. ABV: 43% Website: www.bacardi.com Producer: Bacardi Recommended cocktail: Mexican Tea

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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).

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: Long Island Iced Tea

TANQUERAY GIN It starts with the man, Charles Tanqueray. The bold spirit who traded in the church for the still, and in the process, created one of the world’s most awarded gins. Distilled four times with four botanicals, Juniper, coriander, angelica and liquorice to create the perfect balance. A balance that create a flavour. A flavour that created a taste and a taste that drew suspicion and the envy of other gin makers. The red waxed seal passed on from one generation to the next to mark the gin above all others. ABV: 47.3% Website: www.tanqueray.com Producer: Charles Tanqueray & Co Recommended cocktail: Long Island Iced Tea

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: Jalisco Sling

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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: Cancun Cooler Sling

CHAMBORD – BLACK RASPBERRY LIQUEUR Created in 1981 by N.J. ‘Sky’ Cooper, the brand was sold to Brown-Forman in 2007. Chambord Black Raspberry Liqueur is named after France’s largest city in the Loire valley. Chambord is created using all natural ingredients. The finest black and red raspberries are blended, before being steeped in Cognac to achieve a highly concentrated base. Flavour notes include raspberries, blackberries and vanilla. ABV: 24% Website: www.chambordonline.com Producer: Chambord Recommended cocktail: Dirty Sanchez

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

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: Tequila Sunset

GIFFARD SYRUP RANGE Emile Giffard was a dispensing pharmacist and neighbour of the “Grand Hotel” in Angers, in the Loire Valley. 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. Website: www.giffard.com Producer: Giffard Recommended cocktail: Fuego Manzana

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

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: Florita

GIFFARD 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: El Diablo

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

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BarChick is a London based guide to the best bars in the world (well they’re working their way around). Having started in 2010, it’s had phenomenal success and was recently nominated for “Best Cocktail Writing” at Tales of the Cocktail. Everywhere listed on the site is good in its own special way and is handpicked by the BarChick team and barmen around the world. It’s not just about fancy hotel bars selling fifty quid truffle Martinis, and it’s definitely not about your local pub’s curry night. They’re looking for places with character, a bit of a story but ultimately the perfect day/night/week out. Check out www.BarChick.com for all you need for a night out in London and other cities around the world! Plus they want help from South African barmen to find the best bars this country’s got to offer. Get in touch!

Don’t go asking Qui Qui Ri Qui for tequila, they’re all about liquid smoke. London’s first genuine mezcalaria, Qui Qui Ri Qui (that’s cock-a-doodle-do in Mexican) lurks underneath a Hackney kebab shop. Their menu is pretty simple; they carry 20 different artisan-made mezcals, available in cocktails, neat, or by the carafe. Be careful with the latter though as some of these bad boys weigh in at 55% alcohol. mezcal is no light weight spirit.

Perhaps the city’s mezcal obsession is due to bartenders’ current crush on all things smokey. Cocktails are being made with peaty whiskeys, smoking gun machines, tobacco infusions, lapsang souchong tea and clouds of scented dry ice. Mezcal fits the bill. It is, after all, tequila’s smoky cousin. Its earthy smokiness, making it unique from tequila, comes from the production process, when the ‘pina’, or heart of the agave plant, is generally baked in rock lined pits in the ground. Like tequila it is made from agave (technically, tequila is actually a type

of mezcal), but where tequila can only be made from blue agave, mezcal can come from a number of different species of agave, usually a variety called Espadin. Wahaca, the brightly coloured chain of Mexican street food joints, has recently opened their own mezcalaria in Soho, where you can grab some tasty tacos with your mezcal. Here you can order a shot of Pechuga, a mezcal that has been redistilled with wild fruits, grains and, of all things... a raw chicken carcass! It’s a carnivorous ancient process – apparently the fats from the chicken balance out

a tequila and mezcal bar in New York’s East Village, one of the first bars to bring mezcal into the limelight.

serving it straight up. The passion fruit balances out the intensity of the mezcal and whiskey.

Perhaps the appeal of mezcal is its rustic, homemade character. With big companies not yet jumping on the bandwagon and mass producing it in factories, mezcal is still mostly made by hand in the manner it has been for over 200 years. It’s owned by smaller producers, often families, and the liquid in the bottle reflects that with full character, strong fiery and minerally flavours, and lovely arty bottles. BarChick’s first taste was in Mayahuel,

In Oaxaca Mexico they drink their mezcal as a shot, with a plate of ground-up fried larvae, chili peppers and limes. We personally prefer the way classier establishments use it as a smoky cocktail ingredient. Oskar Kinberg, bar director at Soho’s Dabbous, makes a cocktail called, fittingly, ‘That drink with mezcal’. He uses Mezcal Vida, corn whiskey, Cynar and passion fruit syrup, stirring the drink and

Oh, and the worm? It’s not hallucinogenic, just a marketing ploy to help sell the cheap, lesser bottles to Mezcal fits the bill. It is, college kids. after all, tequila’s smoky Sorry dudes! cousin. Its earthy smokiness, making it unique from tequila, comes from the production process, when the ‘pina’, or heart of the agave plant, is generally baked in rock lined pits in the ground.

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the drink’s fiery intensity. The finished product does taste a little like chicken. Hey it’s mezcal, the other white meat.

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A Not really, my appreciation grew gradually, the more I learned. And as I got better, I got opportunities to help create cocktail menus to do other fun stuff. Then as I got positive feedback from the drinks I put together, my confidence grew, as did my desire to improve. I remember working at a restaurant bar and learning a lot as a result of having access to a chef who had an inherent understanding of flavour pairings.

Belvedere Vodka global brand ambassador, Allison Dedianko, was in South Africa for the first time from 24th to 26th of October 2012 as part of her international Belvedere representative role. Ali joined Moët Hennessy in January 2011 as Global Brand Ambassador for Belvedere Vodka after beating thousands of contestants in the “Bartender’s Dream Job Search” competition which Belvedere ran on their Facebook page. She is now responsible for representing Belvedere on an international level, educating bartenders all around the world and promoting the brand’s various products. A travel enthusiast, Ali has seen much of Europe as well as parts of Asia and the Middle East. She is also multi-lingual, speaking Spanish, Italian, and Russian and hopes to learn French soon.

Q I bet it also helped having access to his kitchen! A Exactly! They would order in different produce from day to day – sometimes stuff you’d never have thought to mix into a drink – so that was sometimes a great inspiration. Q Then along came the Belvedere opportunity! A I’d been working bar for about 8 years and I’d loved it, but then one day I came across this Belvedere competition on Facebook. They were looking for a global brand ambassador and they wanted to go about it in an unconventional way, so they launched a global search that would drum up interest.

Q Welcome to South Africa for the first time! Let’s start right at the beginning – how did you find yourself working in the cocktail industry. A Well, I’m originally from Baltimore but I studied at the University of New York. So there I was; a student in the big city looking to pay my way through school, if you’ll pardon the cliché, so I got into cocktail waitressing. Q I suppose that’s a good way to make some cash, considering New York’s lucrative cocktail scene. So what made you make the transition to bartending? A After watching bartenders making drinks for a while, I noticed that more money was being made behind the bar than in front o it; you’re always going to make more money making the drinks than serving them… Q Not in this country! A Really?!? I guess that

does depend on whether it’s a bar or a club; club waitresses will always make more than club bartenders, whereas in a bar the bartender will take home more than the cocktail waitress.

Q Hmmm, I’m still not sure that rings true for SA, but it’s interesting to see how the rest of the world works. A In the States you don’t make much of a basic, so you need to be quite protective over your tips otherwise you’ll make no money. So you’ll usually find that bartenders will ask you to close your tab before moving to a table. Q So soon after you started cocktail waitressing you made the move? A Yes. I decided there was more money to be made as a bartender, and I was lucky enough

Q Was it open to anyone? A Yes. You didn’t have to

be a bartender to enter, although people were. Although it’s a bonus that I know how to mix cocktails, most of my job entails brand education and product awareness. At least I’m awake during the day now! [laughs]

to land a job at a pretty sketchy dive bar in the East Village of Manhattan. It wasn’t anything fancy, but you’ve got to start somewhere! It was mainly beers, simple cocktails and spirit mixers… simple stuff.

Q So that’s where you cut your teeth. What was it called? A It was called Odessa. And when I say it’s a dive bar, please don’t get me wrong, it’s an amazing place to hang out. But you wouldn’t go there looking for anything other than a beer or a shot! Q There’s a lot to be said for dive bars! A Yeah, they’re great fun. So I moved from

there cocktail bars, restaurants, working my way up and learning the art of mixing drinks. And at first it was just a job to make money, but I started to enjoy it so much that I continued to tend bar even after graduating.

Q Was there a definitive moment or event that first got you passionate about cocktailmaking?

Q So talk us through the competition process and your entry in particular. A It was more like a long job interview process, really. First I had to submit a 1min video in which I had to express my passion for the brand… Q Wait, I think I’ve seen that clip… the one of you reclining in a bath of Belvedere Vodka…? A [Smiles wryly] Yes that’s the one! I didn’t just want to stand there for a minute with a battle in my hand, saying I love Belvedere because…” so I came up with this idea and asked a friend who’d studied to be a film director to help me shoot it. And the concept was essentially: what’s more luxurious than taking a bubble bath in Belvedere?! Q What I liked about it was that it was fun, and I think that a lot of people lose sight of the fact that drinking quality spirit is supposed to be fun. A I agree. I would never knock those mixologists that take their craft very seriously, but at the end of the day, the bartenders that I like to visit are the ones that are good conversation, make a good

Q Sharing banter with your customers while making good drinks is what keep them coming back. A It’s funny, some people tell me I won my job in a drinks competition. If that was the nature of the competition I would never have won because, although I think I’m a good bartender, I would never claim to have been the best that entered. But what I do bring to the table is that element of fun. Q So you got the job and they said – move to London. How did you feel about that? A Well I left within 2 months of winning the competition, and at first I was really excited. At first it was supposed to be only a 3 month stint but I ended up staying because London is so central. Q And you’re happy there? A Yeah, very happy. I’ve made London my

home. I do miss New York – I spent a lot of time there and made many friends – but aside from the terrible weather in London and the fact that a lot of the venues shut quite early, I’m very happy.

Q You’ve obviously got a great insight into both New York and London, two of the world’s biggest cocktail hubs. How do the scenes differ between the two? A They are the two most highly-regarded cocktail cities; the rest of the world tends to follow the trends they set. In terms of style, there is a very big difference, and I think this is down to the different tipping cultures. In New York people will actively pursue a career behind a bar because it’s a respected profession in which top mixologists can go on to open their own venues and make a lot of money. For this reason people tend to become bartenders

I appreciate that Patróns want to enjoy the theatre of cocktailmaking, but too many bartenders place too much emphasis on this at the expense of efficiency and fun. We’re not saving lives here people, we’re selling a good time! more for commercial reasons, whereas I’ve found that in London they are more inclined to tend bar for the love of it. This is obviously a gross generalisation and I’ve seen many exceptions to this observation.

Q Where might I go to get a well-served Belvedere cocktail in both cities? A I really like hotel bars. I love peoplewatching and a lot off Patróns tend to walk in and out of these types of bars. So if you want an amazing Martini experience in London you can always go to the Connaught Bar. They have a Martini trolley which they wheel right up to your table where a bartender will mix up your drink right in front of you, just as you like it. In London’s Soho I also really like the Dean St Townhouse; they also do a great Belvedere Martini. Q And in New York? A In New York there

has been a recent tendency to steer clear of vodka, or for bars to stock only one brand, because of the perception that all vodka tastes the same. Also, because there are so many new brands hitting the market every day, there’s this feeling that any Tom, Dick or Harry can launch a vodka. So it’s has been discredited by these fly-by-night brands, and it’s the challenge we’re embracing at Belvedere to get bartenders to take vodka seriously again as a spirit with real heritage and substance.

Q How has the boom in flavoured vodka affected the market? A That’s a big trend in the States too, but examples of the flavours coming out are peanut butter and jelly, whipped cream, birthday cake…

Q Do you think that’s good or bad for super premium vodkas? A I think it’s terrible, but that being said, we do have to be aware of who is drinking vodka, and where the demand lies. But quite frankly, these confectionary, sweet, child-like flavours are quite irresponsible, in my opinion. Because let’s be honest, who is walking into a bar and ordering cotton candy vodka? So the Belvedere brands needs to look at ways of being creative and playing in the flavoured vodka arena without compromising our commitment to social responsibility.

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drink, and make it fast! I don’t sit at your bar to watch you spend 20min on my cocktail. I appreciate that Patróns want to enjoy the theatre of cocktail-making, but too many bartenders place too much emphasis on this at the expense of efficiency and fun. We’re not saving lives here people, we’re selling a good time!

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Aside from the excellent food and well-made cocktails, what sets El Burro apart from a number of Mexican themed restaurants is that it’s tasteful.

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SIGNATURE

CREATION PALOMA (DOVE)

The poloma is traditionally made with a grapefruit soda and is most likely Mexico’s most popular cocktail. We decided to substitute the sweet artifical grapefuit soda for fresh grapefruit juice.

Method: Add tequila, agave syrup

and grapefruit to shaker, shake, pour into a tall glass. Add ice, top with soda.

Glass: Hurricane Ingredients:

1 ½ shots Reposado Tequila ½ shot Agave syrup Juice of half a grapefruit Soda

Garnish: Grapefruit slice

Most of us are familiar with the stereotypical Mexican restaurant. As you walk in, the first assault is on the eyes as you’re met with a car-crash of clutter and a patchwork of bright colours, before your ears are jarred by overly festive Mariachi music. As you navigate a sea of plastic cacti on your way to your table, you invariably pass a rustic-style bar festooned with guitars and oversized sombreros. Neon Corona branding, maracas, ponchos… you know the drill. It’s enough to make a real Mexican weep. Thankfully, El Burro is none of that. The owners of El Burro have done what many owners of Mexican restaurants have neglected to do – they have ACTUALLY visited Mexico! I think you’ll agree, this was a good start. “After visiting the country for the first time I came back full of enthusiasm for their wonderful culture and cuisine,” says Sascha Berolsky, one of the partners in the business.

It took Sascha, Nic, Rene and Hugo a long time to pull together and bring their ambitious to open a restaurant to fruition. “The goal behind El Burro was to bring true Mexican Cuisine to South Africans and, of course, the wonders of agave spirits. We eventually opened our doors in October 2010 and have been going strong ever since,” says Nic. Strong is an understatement. Getting a table for dinner almost any night of the week is almost impossible. The reason for this is El Burro just gets it right. Everything from the food and drink right through to the décor is unmistakably Mexican without being in-your-face-Mexican. Various knickknacks adorn the walls and bar but, once again, it’s done in way that lends charm and elegance. Even the waitresses’ uniform has just a touch of ethnic design that hints to the theme of the venue.

Agave spirits are a passion of the owners of El Burro, and tequila, being the most famous variant, headlines the bar. They serve about 20 tequila-based cocktails, including over 15 different Margaritas depending on your tequila of choice. They also offer Mezcal cocktails, somewhat of a rarity in South Africa. At El Burro all the food is made fresh, and this ethos is carried through to the bar. In fact, the Margaritas are only ever made with freshly squeeze lime juice squeezed daily on site.

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The goal behind El Burro was to bring true Mexican Cuisine to South Africans and, of course, the wonders of agave spirits.

The next time you’re looking for really good, authentic Mexican fare, you’ll struggle to do better than El Burro. It’s simply a great night out.

SEE PAGE 15 TO WIN A R500 VOUCHER AT EL BURRO, CAPE TOWN!

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I love gangster movies, always have. From the timelessness of The Godfather to the brash confidence of Pulp Fiction, these movies and many others make up much of my personal Top Movies List but I also have a great fondness for the style of crime film that doesn’t take itself too seriously – that twinkle of humour that makes them less real than their gritty, hard-nosed relations but so much more fun! One of my favourites (and criminally under-rated in my opinion) is Things to Do in Denver When you’re Dead (1995), a not too serious but charmingly enjoyable movie with a great cast.

Now what does all of this movie stuff have to do with drinking? Not that much to be honest, but something that has always stayed with me from Things to do... is the idea of “Boat Drinks.” Now I have no idea if this has any basis in real life (so little in Hollywood ever does) but the concept is one we can all appreciate. In the film the characters use the term “Boat Drinks” as a fond farewell and during the course of the movie, Andy Garcia explains to us that in the “old days” Boat Drinks was a common toast in prison, a wish for an ideal. That at the end of a long, bad life you’d be sitting on a cabin cruiser somewhere in the Florida Keys having “Boat Drinks”. Now I love this idea – to wish someone to be free of all their troubles and have nothing more pressing to do than sit on a boat with their friends, with the sun on their backs and a drink in their hands, it’s the most simple and timeless of good wishes. Kind of like a mobster version of An Old Irish Blessing. But what exactly are “Boat Drinks”? The Google machine tells me that they’re often seen as essentially the same as Tiki

MAGAZINE 85 Cocktails, a style of faux-Polynesian, over the top tropical drink made popular by guys like Trader Vic and Don the Beachcomber in the 1930s and currently a very popular addition to cocktail menus in some of the world’s best bars. This revival has been led by Jeff “Beachbum” Berry, one of the leading modern experts on both the drinks and the culture and a good place to start if you’re at all interested in Tiki. Tiki Cocktails are usually rum based, fruity and very strong but the thing about them is that they are also usually amazingly complex. Now unless you were a REALLY successful criminal and could afford your own personal bartender on your little boat out there in the Keys, I wouldn’t want to be slaving for hours making syrups with obscure ingredients and juicing mountains of fresh fruit (just a few of the requisites for good Tiki drinks). I want to relax with a simple but good drink! So let’s take a look at our “Boat Drinks” style and come up with something a little easier. We’ll stay with rum as our base spirit – we are on a boat in the Florida Keys so it’s the natural choice. We want something with a lot of flavour but not too dark and

heavy; a Cuban Añejo will be perfect. Our boat drink needs to be a little more complex and a bit stronger than a simple spirit/mix combo so we’ll add a bit of sweetness with some orange curacao (Grand Marnier will be fine) and balance that out with some fresh lime juice. This brings us to an exceptionally important point and one that South Africans in particular seem to have a lot of trouble understanding: Fresh lime juice and lime cordial are not interchangeable. Ever. One is sweet the other is sour and therefore they do completely different things to a drink. Substituting lime cordial will result in a drink that is unbalanced and far too sweet as well as losing the “brightness” that fresh citrus brings to a drink. Ok, rant over – back to our drink! We need to lengthen this drink a little and the perfect pairing to a good rum is a good ginger beer. There are many brands available on the market so find one that suits your taste. Spicy and powerful usually work well with the powerful flavours of rum and we’ll complement this with a bit more spice from the Caribbean, a couple of dashes of Angostura Bitters.

AÑEJO HIBALL Adapted from a recipe by Dale de Groff (2000)

Method

Build ingredients over ice, stir and serve.

Glass

Hiball/Collins

Ingredients

45ml Havana Club Anejo Reserva 15ml Grand Marnier 15ml Fresh Lime Juice 2 Dash Angostura Bitters Top Ginger Beer

Garnish

Fresh lime wedge So there you go. The perfect drink to relax with, easy to make and great to drink as the sun goes down on your boat, wherever or whatever that may be.

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Next time a mustachioed, tattooed, sequin-vested bartender hands you his latest creation and it turns out to taste like formaldehyde with a touch of lemon-scented furniture polish and a hint of nail-polish remover, do us all a favor: Call him on it.

87 Time was, if a bartender strayed far from the traditional sour formula, or added something as sinful as fresh herbs to a dry gin martini, he or she’d be yanked into the manager’s office and soundly thrashed. That’s no longer the case. In this age of the craft bartender, the competition can be daunting, and some folk seemingly go to any lengths in order that we sit up and take notice. It’s a phenomenon that calls for a little deep thinking - something that seems a little like hard work to me, but nonetheless must be done. Yet lots of new cocktails, even those that call for bacon-infused (fat-washed) bourbon or dehydrated creme de violette, can turn out to be pretty spectacular. And then there are those drinks that just don’t work, that deserve to be exposed. Next time a mustachioed, tattooed, sequin-vested bartender hands you his latest creation and it turns out to taste like formaldehyde with a touch of lemonscented furniture polish and a hint of nailpolish remover, do us all a favor: Call him on it. If we can start to banish drinks that fit into a category I dub “emperor’s new clothes,”

the path will be clear for the real geniuses behind today’s bars to shine. There are some incredibly fabulous new drinks out there. All bartenders have their own unique ways of coming up with cocktail recipes, but I’m betting that most new drinks start in the head as opposed to a cocktail shaker. Such was the case with Tom Macy, a bartender at Brooklyn’s Clover Club, a world-class bar if ever there was one.

CONSTANT GARDENER Makes 1 drink Adapted from a recipe by Tom Macy of the Clover Club in Brooklyn, N.Y. METHOD:

“While brainstorming cocktails for the (new) menu, this was one of those flavor combo ideas that actually worked out. Isn’t it nice when it works the same in the glass as it did in your head?” Macy wrote when he sent the recipe for his Constant Gardener cocktail.

Muddle the bell pepper, creme de peche and syrup in a mixing glass. Add ice and the remaining ingredients. Shake and fine-strain into a chilled champagne coupe.

I took one look at his formula, and I, too, could envisage this combination working well in the glass.

• 4 small pieces, each about ½ -inch

The Constant Gardener isn’t way out in left field, but it’s a little unusual yet works so very well. I’ve an idea that this is one of those new drinks that might just stick around for a long, long time.

gaz regan

INGREDIENTS: square, red bell pepper • ¾ ounce creme de peche • ¼ ounce simple syrup • 2 ounces Flor de Cana 4-year-old rum • ¾ ounce fresh lime juice

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Fan r i e h et t e m s mer e Estate r o t S in W DHL i e l sV Eagle

The DHL Stormers were welcomed by throngs of fans at the Eagles Vlei Wine Estate on Wednesday 20th March, and Oude Molen Brandy was on hand in the VIP area with three fantastic cocktails: ● Oude Molen Passion Blush

● Oude Molen & Honey Collins

● Oude Molen & Rooibos

The players were on hand to meet fans both young and old, sign autographs and drum up support for their forthcoming season. Great cocktails… a beautiful setting... it’s safe to say that a great time was had by all.

Siya Kolisi, flank

Don Amand, flank

Oude Molen & Honey Collins

Shavonne, Alen the Carguard (of Youtube fame), Shona and Dimitri Oude Molen Passion Blush

Oude Molen & Rooibos

BRANDSMITH/OM RANGE 001

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.

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Vista Bar & Lounge, or just Vista Bar for short, is a quite spectacular place to have a drink. As its name suggests, the view from the island bar is what makes it so special, with massive two-storey high windows giving guests a front row seat to Table Mountain in all her splendour while palm trees and canals adorn the foreground. Aside from the view, the service and ambience are also exemplary; a wonderful balance between class and comfort that is befitting the Reserve Brands that are frequently ordered by name. Bute before we delve into more detail on the mixological delights available from the bartenders, it would be remiss not to mention the world class hotel in which Vista Bar is situated.

One&Only Cape Town is a destination unto itself – an urban chic waterfront resort providing an unsurpassed level of luxury in South Africa. In the heart of the picturesque Victoria & Alfred Waterfront, this resort features the largest accommodation in all of Cape Town, with a stylish island design and African flair accentuating the 131 spacious guest rooms and suites. Its sevenstorey Marina Rise features 91 spacious rooms and suites. With its crescent-shaped architecture, all guestrooms and suites enjoy uninhibited views of Table Mountain or the picturesque harbour. Two lushly landscaped private islands at the centre of the waterfront feature 40 Island rooms and suites and a tranquil spa. Within the lobby of the Marina Rise, guests can experience the continent’s only restaurant by legendary chef Nobuyuki “Nobu” Matsuhisa. Nobu’s blend of classically styled Japanese cuisine incorporates South African seafood and indigenous spices, and Nobu Bar features a selection of Sakes, plum wines, Japanese beer and Sake and Shochu based cocktails. Reuben Riffel captures the essence of the South African spirit and pride with his first urban restaurant, Reuben’s. The restaurant has a sophisticated but unfussy, brasserie feel and the food provides the exciting combination of local flavours you would expect from one of SA’s most-loved chefs.

Between these two restaurants is where you’ll find Vista Bar, serving a selection of creative light snacks and offers an afternoon tea daily. But it’s at night that the venue really comes alive. In the evening, Vista unveils itself as a sophisticated cocktail lounge serving classic favourites such as the Bloody Mary, Kir Royale, Manhattan, Mojito, Daiquiri, Side Car and Old Fashioned. In keeping with the One&Only spirit of providing a strong sense of place, the beverage menu takes inspiration from the ancient spice routes around the Cape of Good Hope for flavour combinations, whilst a number of rare and vintage spirits are imported, including Reserve Brands such as Don Julio Tequila, Ciroc Vodka and Tanqueray Gin. In the evening, Vista unveils itself as a sophisticated cocktail lounge serving classic favourites such as the Bloody Mary, Kir Royale, Manhattan, Mojito, Daiquiri, Side Car and Old Fashioned. Each cocktail is offered in its traditional form as well as with fresh twists, merging the original recipes with modern flavours and local influences. The Manhattan is also served as a smoked tea-infused straight Kentucky bourbon stirred with aromatic bitters and sweet honey, served over rich candy floss. The Vesper Violet is another example of a delicious spin on a classic expression, made with Tanquerary No TEN Gin and Bison Grass Vodka.

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

VESPA VIOLETTE Method: Add all ingredients, shake vigorously until chilled and fine strain into a chilled Martini glass.

Glass: Art Deco Martini Ingredients:

37.5ml Tanqueray No TEN 25ml Bison Grass Vodka 10ml Lillet Blanc 5ml Edmond Briotet Crème De Violette

Garnish: Lemongrass Julienne

JOHNNY: I started at the One&Only about 2 years ago. I’ve been in Food and Beverage for most of my time in the hospitality industry, including a short stint at Reuben’s Restaurant. Since I got back behind the bar almost a year ago I’ve realised that this is where my passion lies. I’ve worked at a number of large hospitality groups; aside from Kerzner International where I am at the moment, I’ve been at the NH Group and the Lord Charles where I’ve got to understand all the facets of working in a hotel. I also had a stint at the African Pride Crystal Towers where I had got to run the restaurant for a short period. It was there that I first found my love of drinks and I haven’t looked back. I found that showing an interest and being enthusiastic about this business has proved incredibly rewarding. For the Don Julio leg of World Class I’ve made a Don Garden. So I’ve taken a green sangrita and incorporated the tequila into it, amalgamating the two. Essentially I’ve taken cucumber and celery, muddling them to extract the flavours, added the Don Julio and incorporated elderflower syrup to give it a nice sweetness, and then added smoked lemon juice to give it that edge. It’s a summery drink that complements the spirit nicely.

JOHAN: Originally a Durban boy, I left school to study hotel management. I soon got side tracked into bars and nightclubs, and I’ve been in it ever since. Part of my course required me to complete a certain number of hours within the hospitality industry. I ended up at Zimbali Lodge for a while and soon gravitated to the bar. A while later I took a job at a small bar in Durban North until the opening of Krakatoa at Sibaya Casino presented me with new opportunities. I then took the chance to work in Dubai where I tended bar at a place called Zinc in the Crown Plaza, probably the oldest nightcub in Dubai. I then moved to Trader Vic’s, the tiki style chain that claims the invention of the Mai Tai. For a short time I tried my hand in property, which was booming in Dubai until the 2008 crash. I then decided it was a good time to return home where I got a job here at the One&Only Cape Town. I was initially stationed at Nobu Bar, but when Johnny moved to Reuben’s I came across to look after Vista Bar. Last year Johnny came back to Vista and we’ve been rocking it ever since. My World Class Don Julio cocktail is called a French Attaché. I’ve drawn on my own experiences with this creation; my father was a military attaché and he was often called upon to attend official events and entertain dignitaries, and every now and again he would put a drink together for them. There is a distinctly French twist to this drink because of the truffles so I used an Armagnac and orange liqueur called le Grange Ocean, along with fresh lime juice and Don Julio.

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

MAGAZINE

To make cocktails of a calibre in keeping with the quality one would expect at Vista Bar, the bartenders need to know their stuff. Two such dextrous men behind the stick are Johnny and Johan, both of whom were kind enough to take some time to share a bit about themselves and their participation in the World Class Cocktail Competition.

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Q Last time we chatted you were living in Cape Town, working as the national brand manager for Olmeca Tequila. Since then you’ve relocated to Mexico to take up the post as the international brand manager. That’s quite a meteoric rise! In a nutshell, tell us about how you came to work in the liquor industry, and on Olmeca in particular. A After I finished university I got a job at Pernod Ricard South Africa as a promotion co-ordinator. A year later I was luckily enough to be promoted to assistant brand manager of Jameson Whiskey and Absolut Vodka. I got to work on a number of the brands in the PRSA stable but I must say my proudest moment was when I was given the role of the Olmeca Tequila brand manager. Falling within the product’s target market always helps, I guess! Q The moment when you were offered the international brand manager position and the opportunity to live and work in an exotic country must have been very exciting. Talk us through this, as well as some of the positives and negatives you had to consider. A Having fallen in love with Mexico from previous visits, I was ecstatic to be offered the opportunity to really experience Mexican life first hand. There are the obvious cons of leaving family and friends

behind and moving to a country where you have neither, but it’s hard not to make friends in Mexico, and a party is never too far away.

Q Where in Mexico are you based, what’s it like to live there and how long did it take to get used to the new surroundings? A I live in a cool little area in Mexico City

called Condesa. You can probably compare it to living in ‘town’ back home. I’ve been here 6 months and I still have no idea what I’m doing. But check back with me in a year…!

Q How’s your Spanish coming along??? A Poca a poca (little by little). I’m getting a lot of heat about how bad I am but I’ll get there. Q What is the nightlife like in Mexico and

how does it compare with South Africa?

The night life is pretty universal. You can go out in true Las Vegas style and pop bottles in luxuriously decorated night clubs, or you can go to cool dive bars in your more hipster areas where anything commercial is frowned upon.

Q I’m sure it depends on the quality on the tequila in question, but how do most Mexicans drink their national spirit?

A It varies from straight up to mixing it in a long drink. A very popular drink is the Polemo. It’s made up of tequila, grapefruit juice, lime and salt. Q Is there much of a cocktail scene over there? A The cocktail and mixology scene is not very developed over here. A lot of bars make the usual suspects – Mojitos , Margaritas etc, however the majority of these drinks are made very poorly. Tall drinks are very popular in the city. Traditional drinks such as the Batangas (tequila , Coke , fresh lime juice and salt) and Palomas are very common drinks. Ive also seen a lot of people mix with rum, especially the spiced variant. Q Can you recommend a couple of good bars and clubs to visit? A I don’t go to a lot of nightclubs but there is a very famous upmarket club called club M N Roy. This is the place to be seen, if that’s your thing. My favourite city bar would be the Felix in Roma. It’s a tiny bar which starts off as an after work loca, l but later will see the crowds spilling over into the road. If we’re talking authentic Mexican, the best bar to go to is La Capilla (the cathedral) in Tequila Town, Jalisco. The owner, who I have had the pleasure of

There are the obvious cons of leaving family and friends behind and moving to a country where you have neither, but it’s hard not to make friends in Mexico, and a party is never too far away.

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Having fallen in love with Mexico from previous visits, I was ecstatic to be offered the opportunity to really experience Mexican life first hand.

93 drinking with, invented the Batanga which I spoke of earlier and he is always willing to have one with you. The bar is filled with his personal belongings and family’s sporting achievements. It really is like something out of a movie.

Q Flavoured tequila is on the rise around the world. What is your feeling on this? Do you think it’s good for the category? A I think it is an exciting addition and is a great entry for your non tequila drinker. Olmeca recently launched the Chilli Chocolate flavour in South Africa. I really enjoy it and think the chilli element adds a bit of excitement to the night time shooter occasion. Q Have you had the opportunity to travel to other markets around the world over the last few months? Which markets are you targeting in the short term for the Olmeca brand? A My favourite experience to date has been my visits to Russia. As a country it is so different to what I am accustomed to, however it has one of the best bar scenes I have ever experienced. I didn’t expect to see really upmarket Speakeasies in Moscow. I’m excited to travel to China, both from a personal point of view as well as to explore opportunities for Olmeca Tequila.

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MCD RANT

In most cultures, death is taboo. Whether it’s because it dredges up the pain of losing a loved one or because it reminds us of our own mortality, we choose not to confront it. In fact we often can’t even bring ourselves to say the word, opting instead for such euphemisms as “passed away” or “no longer with us.”

Even the less sensitive among us will resort to turns of phrase like “bought the farm”, “punched his ticket”, “pushing up the daisies”, “flying a cloud” or my person favourite “moved into that narrow underground apartment” before we say that someone died. In Mexico, however, they have a refreshingly different attitude, manifesting in a day set aside solely to honour the departed (there’s that euphemism again…). The Day of the Dead, or El Día de los Muertos, is a Mexican custom that has its roots in pre-colonial times. The ancient Aztec used to celebrate properly; not satisfied with a day, their festivities would go on for an entire month, dedicated to the goddess known as the “Lady of the Dead”, Mictecacihuatl. It fell in the ninth month of the Aztec calendar, corresponding roughly with August, and there is evidence to suggest that customs honouring the deaths of relatives predate Christ. Enter the Conquistadors. These Spanish conquerors brought with them Christianity and considered the rituals to be sacrilegious. In their efforts to convert

MAGAZINE the natives to Catholicism, they set about attempting to rid them of their “evil” practices. When that failed, they tried to make the ritual more Christian by moving it to coincided with All Saints’ Day and All Souls’ Day (November 1st and 2nd), which is when it is celebrated today. In Mexico, November 1st is dedicated to children and infants, which is why this day of the year is generally known as Día de los Inocentes (“Day of the Innocents”) or Día de los Angelitos (“Day of the Little Angels”). Deceased adults are honoured the following day, which is known as Día de los Muertos or Día de los Difuntos (“Day of the Dead”).

The idea is that death is not to be feared but to be seen as the continuation of life. The idea is that death is not to be feared but to be seen as the continuation of life. People go to cemeteries to be with the souls of the departed bringing their favourite

food and drink and other memorabilia. They try to encourage a connection with their ancestors so that they will know that they are still thought of and loved. Graves are fixed up and decorated with ofrendas (offerings) of Mexican marigolds (Tagetes erecta) and other flowers that are thought to increase the chances of fostering a connection. Toys are brought for dead children and bottles of tequila, mezcal or pulque for adults. Ofrendas and food such as candied pumpkin, pan de muerto (“bread of dead”), and sugar skulls are left out in the homes to make the souls feel welcome. Some people believe the spirits eat the “spiritual essence” of the food, so although they eat the food after the festivities, they believe it lacks nutritional value. Some families build small shrines in their homes with the Christian cross and statue of the Virgin Mary usually not far away. In some parts of Mexico, people attach shells to their clothing so that their dancing will wake up the dead. The symbol of the Day of the Dead is the skull (or calavera) which are ever present

as masks called calacas (slang for skeleton.) However, contrary to the types of skulls you might expect to see on Halloween, these are always jovial, wearing festive clothing, dancing, and playing musical instruments. This is the embodiment of the Aztec belief that no departed soul wants to be thought of with a heavy heart. They are at peace in the afterlife, and are quite happy in their narrow underground apartment, pushing up the daisies.

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e ed m elcom By the w r e p . DO sekee th ice NT MC is hou s filled wi A H R . G w . se BY aro begin ll glas ack P was a aka J me two ta e ready to r, e there oep l y t r T c g e a r n f i w e e br nd f in he st of Za r if she’d d Coke. W r, or i ed onto t n his own e o s o u d e n o a h g i e dh emer ease gh th nce at the le rum I aske throu n Zander utterly at onfide ow rived hortly, so not-so-litt g c r n a i g k I n e l i h os on a W wa Par hen es Jack ry about. led a pers his unimp the Jack am w be with m ed us each r 0 o 1 r r , a e r t r a te at ve nd ha wo tly af ld me he’d I had pou be Za othing to position re em with th me clear t tary from , s shor ould l n s n a i w b e c d d o t e i r a m y b It wa oor and to emerged h p l r I it a om d he hethe friend d out have more ch social c time at the sure w s it turne isarmingly hose who nder the n t u ’ a n l s A d . Za wa ot can with e two le and and t fess I e he t con etween th pproachab fferently, ger I spoke box wher ca. s u m i I b p i n a soa ence , his a ings d he lo th Afr differ as waiting ho does th p speel. T ture; it is odern Sou a o lo nw in m aric eIw wher his is a ma m to gaan rtaining c explored e e T h t m . t n o n e d i e sk sel an nvit s to i t just erspective seem tion is no p na incar

NALD

Q How did you get into the music business? Is it something that you always want to do or did you get into it by chance?

A I suppose it happened a bit by chance, although I was always interested in rap music. Eventually I started writing my own stuff, free-styling and playing around with it, but I never thought a white Afrikaans kid from Bellville could grow up to do it for a living. But many people don’t realise that I had been performing for 10 years before I got to the point that I could do it professionally. Q And how did you get your big break? A I got a chance to rap with Ninja from Die Anwoord with his previous group, Max Normal, and then I did a song with Die Heuwels called Die Vraagstuk on their first album which got me a core group of fans. Q

How did you fall in with these artists? Were they just your buddies?

We were all from Bellville. Fokofpolisiekar, Van Coke Kartel, Max Normal… we were all from the same place and therefore got to know each other. And that’s how I got my chance with Die Heuwels. The song came out really well and put me on the radar. Then came Cooler as Ekke in 2009 which took things to another level. It was fucking huge. I think it’s got over 2 million views on Youtube.

Jack Parow rocking out in his trusty Ray-Bans

Q How would you describe your style? Would you say that you fall within the Zef movement?

A I don’t like to put myself into any one trend. Obviously I come from a place where Zef was start so I often get put into that box, but trends come and go. I just see myself as an Afrikaans rapper and I’ve made it my mission to fight for the Afrikaans language. When I grew up people often didn’t want to admit they were Afrikaans, and shit like that. Coming from Bellville, we sometimes got beaten up just for having CY number plates, so it was really bad. We were ostracised, and I think that is why so much music comes from Bellville. Good music almost always comes from some sort of struggle. Q But it seems Afrikaans is experiencing a bit of a revival. A Ag it’s pretty rad and I’m obviously stoked about being a part of the movement with guys like Fokofpolisiekar. Afrikaans is becoming cool again. For a while it was associated with Apartheid, and it’s not fair to blame those problems on a language. And my generation was kind of stuck in the middle, too young to be a part of it but old enough to be tainted by it, which was a pretty shit place to be. But looking forward, if we could just get rid of all the corruption, South Africa would be the best fucking country in the world. I’d never leave; it’s in my blood.

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Q Speaking of struggles, you’ve had you fair share, with people giving you crap for the way you do things. Tell us about that. A

Ja well it’s usually right wing white fucking extremists. The issue that made the papers happened in Newcastle where I played immediately after Steve Hofmeyr. There were like 10,000 people there, and out of that huge crowd, ten ooms from the fucking rugby club tried to break down the gate and fuck me up on stage. But as I’ve always said, this kind of thing can happen anywhere and is not a reflection on Newcastle. It happened in Namibia when I played near a railway bar. There was a group of okes there who fucked up me and one of my photographer friends in the bar after the show.

Q What was their issue?! A It’s stupid things like… they get angry at me swearing, and they’re swearing at me, saying, “Stop fuckin’ swearing!” And I’m like, you’re making no sense to me. But I find it all quite funny, and it motivates me to work harder and to push the boundaries of people’s mind-sets even further. Too many people get precious about Afrikaans, like it should be hidden away and protected, and that’s shit. And that is why there were so many people who said that the language was dying, so I said fuck that. If you say it’s dying and that no one is interested in it, I’m taking it. Now it’s mine and I’m the new fuckin’ owner of Afrikaans. Twitter: @ray_ban

Q Getting back to your early career, talk us through your stage name.

Q And brandy and Coke is your stock drink, obviously, and maybe beer?

JP: There no deep story to it. It’s pretty much getting drunk and fucking around with shit. The name came about when I was home late one night after a jol, and Pirates of the Caribbean came on eTV. So I was like, fuck Jack SParow the Pirate of the Caribbean, I’m Jack Parow the Pirate of the Caravan Park!

A All I drink is brandy and Coke, nothing else, except for a Hunters Dry if I want something rustig, and Jagermeister for shots.

Q And the long-brimmed hat? A I’ve always been into toys and comics and stuff, so I decided I wanted to be like a comic book character. So me and two of my tjommies, Peet Pienaar and Richard de Jager, were messing around with some ideas and we put a piece of paper on the end of my hat, and we decided it looked cool. Q I understand you’ve toned down your partying these days. Tell us a bit about your hellraising days. A I used to party really hard. If there was a party, I”d be there. My biggest year was when I lived in Stellenbosch and it was rough; if I had studied there I would have flunked for def! At one point I was working from home, and people would just pitch up for a braai and a piss-up on like a fuckin’ Tuesday morning! So I’d be sitting there trying to work with a drink in my hand. It was rough…

www.Facebook.com/RayBan

Q And now that you’re a big shot, does the pinky finger extend when you drink? A Well… maybe a little bit! [laughs] My one friend at school always said you must drink with your pinky up because your booze must never feel like it’s higher than you. Q Lastly, tell us about that nude shoot you did for Marie Claire. A Initially I didn’t want to do it but then I heard that a photographer I had been fighting with was supposed to handling the shoot. So I told them I’d pose for the shoot if he got fired from the job. It was the only reason I did it. Q A bit of a nasty streak coming through there! A Ja don’t fuck with me. [Smiling] I’m all gangster and shit. Look out for Jack Parow’s latest Special Edition Eksie Ou Album on sale at all good music shops, and his signature Jack Parow hats will soon be available through www. thegreekmerchant.com.

www.ray-ban.com/southafrica

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Most South Africans te nd to be a We love be jov ial bunch in g o u td oors, we lo . to braai an ve our spo d most imp rt, we love ortantly, w e LOVE to drink beer. AND WE DO IT WELL! STEP ONE Fill your plastic cups with the beer and arrange them in a triangle on each end of the table. Remember to keep a water cup handy for rinsing the balls that fall on the floor.

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STEP TWO Decide who plays first. Rock, paper, scissors, toss a coin and boat race all come to mind.

WHAT YOU’LL NEED • A stable table • Around 20 plastic cups • As much beer as you can stand • A couple of ping pong balls • Beer pong can be played one-on-one or in teams

STEP THREE Lets Play! The idea is to throw your ping pong ball into the opposition’s cup. Each time your ball stays in the cup, they drink and move the cup off the table. Your goal is to clear all your opponent’s cups off the table first for a win.

RINSING CUP

BEER CUPS IN A TRIANGLE

YOUR ARM CANNOT GO OVER THE EDGE OF THE TABLE WHEN YOU THROW

THIS LEGENDARY GAME IS THE STAPLE ENTERTAINMENT OF MOST FRAT PARTIES IN THE STATES. IT’S A PRETTY SIMPLE GAME AND DOESN’T REQUIRE MUCH TO SET IT UP. HERE IS A STEP-BY-STEP GUIDE ON HOW TO DO IT.

WANT TO GO PRO? Customizable Beer Pong tables available soon on BEER.gear online shop. To take your beer pong party to the next level, go full on frat party and hire a keg from our mates at Keg King www.kegking. co.za

WORLD SERIES OF BEER PONG As only the Yanks can do, they’ve come up with a World Series of Beer Pong. If you fancy winning $50 000 for throwing a ping-pong ball into a few cups and smashing beers in your face then head over to (www.bpong.com) and wangle an entry to the World Series of Beer Pong! We reckon we could clean their pipes at this game. Who knows, maybe we need to host a few BEER.united BEER PONG events – now there’s an idea!

MAGAZINE

A FEW BASIC RULES • No throwing until you’ve finished your forfeit • You can throw in any fashion you like but your arm can’t pass over the beginning of the table. • Your ball can either be thrown directly into the opposition’s cup, or you can decide to bounce it. • If you get the ball in the cup, you throw again. • There are plenty of additional rules you can throw into the mix to make things interesting. HERE ARE A FEW IDEAS: • Two balls in the same cup, the throwers drink • One Ball Pong, each player throws alternatively • Strip Pong – an item of clothing comes off with every cup that’s cleared

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TEQUILA 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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TEQUILA MARKET IN SA Tequila makes up 22% of value in the off-con shooter market â&#x20AC;&#x201C; a market which is worth just over R1 billion rand annually. In volume terms total shooters is growing at 8.5%, while tequila is growing slightly ahead of this at 8.9%. Sambuca and traditional liqueurs drive shooter growth. The tequila market has been traditionally dominated by large brands, with the top 3 accounting for over 75% of volumes in the past 12 months. This is however down from the previous year, as smaller brands have started to gain volume. We are seeing very similar trends in other liquor categories, as consumers seek differentiation and to broaden their repertoire of alcoholic drinks consumed. Flavoured tequilas are growing faster than traditional tequilas and now make up over 30% of tequila volumes, gaining 1% share since last year. ured Flavo

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

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In twelve years of involvement in the flair industry I have seen many girls come and go and it seems that the life span for a female flair bartender is much shorter than for male. I am often asked the question by girls that enjoy watching flair: “Are there any female flair bartenders?” The answer of course is “yes”, but unfortunately has to be followed with “not many”. Let’s go back as far as we can and work our way to present day. Back in 2000 the only girls that I knew who could flair, were Vicki Patras, Joanne O Brian (aka Fluffy) and Sally Francis. I remember Sally Francis vividly on my first time visiting Roadhouse, which was the 2000 World Final. I sat at her station from 12 o’clock in the afternoon all the way through to midnight and noticed she didn’t flair much, but with her limited moves (behind the back or behind the head for example) she rocked her station and earned loads of tips. Vicki Patras, now the General Manager of Roadhouse and known as the “first lady of flair”, made a very good name for herself. Making it into the Roadhouse World Finals and placing highly in many roadhouse competitions, she really was an inspiration to other girls. When I asked Vicki her opinion on girls in flair she said, “Some of the girls really used their femininity to their advantage in their routines, but then some took it too far by just dancing around and singing into the bottle, which could be a bit cringe-worthy. There’s a big difference between using your femininity to enhance your routine, and using it instead of a routine.” Let’s look at some of the girls. Some that have come and gone and some which are still on the flair circuit. Ati Grinspun, originally from Argentina but now living in Las Vegas. She doesn’t compete anymore but used to put on great shows when she did. Known for her big smile, she really took control of the stage and achieved some great results. I think one of her best showings was in Austria. Up against some big names back in 2003, she placed 2nd, only a few points off of first

place. Robyn Closson, known as “flair mum” to some of us because she always has a bunch of bartenders staying at her place during flair comps in Vegas. She also had some great results and worked with Ati at Carnival Court for many years. She is an inspiration to many girl flairers out there and is always encouraging new ones to push it further and kick the guys’ arses! Rene, from South Korea. We haven’t seen much of her since her amazing show at the Roadhouse competition a few years back. This tiny girl pulled off some unbelievable tricks for a lady so small, making it all the way to the final. She is also now in Las Vegas trying to make a name for herself. Sabine Posch, from Austria. She is tearing up the scene for the girls at the moment, travelling between America and Europe, entering as many competitions as possible and placing well. She is making top 10 in many comps and is currently in the top 10 on the FBA Pro Tour. Mirka Gregorva, from Slovakia. She has been on the flair circuit for a few years and is great at putting on a show. She really has some innovating and creative moves. Being a trained dancer, she uses that to her advantage and mixes dance and flair remarkably well. Expect more from her in the future. Erin Ferreira (previously Erin Connelly). I just heard she is practicing for a comp after not competing for a number of years. I’m exciting to see what she has got. Veronika Nikita Cichova, from Czech Republic. Veronika is known for really making her routines all about the show. She doesn’t hold back. I once saw a full on

Martina Ceri, from Czech Republic is part of an all-girl flair team in her home country. We don’t see her compete much, but watch this space. Miya, originally from Japan, move to London to help improve her skills and enter some competitions. She hasn’t competed much or entered many competitions, but recently won the finals of Prepare to Flair at the Roadhouse. This is an amateur competition for girls and boys, so a great win for her. Silvia Raimondo, from Italy. Silvia was around years ago and put up a good fight for the boys on stage. Marianna U-a, from Bulgaria. She entered some international competitions and placed well. Anna Zawalska (Poland), Martina Kucmicka (Poland), Essie Numinem (Sweden), Julianna Buda and the Bacardi Flair Team (Hungary), Agnieska Bichniak (Poland) and many more around the world all are out there and competing, practicing, putting on shows and proving their worth in a male dominated sport. From what I have noticed, lots of girls at the moment are forming teams and putting on shows in their respective countries for private events, parties and brands. They concentrate more on the outfits, accessories, music interaction, and use their “assets” to their advantage. We see the same pattern in the competition world. However I think the ladies have a hard time. There are not many competitions around the world for them. For those comps that do support the girls, it is normally be a secondary show to the main event. There have been some girls-only flair competitions in the past, but even those don’t give as much support as the guys’ comps. It got me thinking, how can we change this? Girls obviously flair differently to boys. Someone (Grant McDonald from MUDL Mag) recently said to me “Girls are better to look at”, which is so true, so maybe they don’t

need to flair the same way as boys. Maybe the competitions we have at the moment are not suited to their style. Something needs to change. Considering I am a boy (last time I checked) I thought it would be a good idea to get a different opinion. Let them have their say, so I asked female flair bartender Mirka Gregorva to say a few words about what she thinks about the female flair circuit. MIRKA “I started flair to meet new people and gain experiences, but at the same time I realised the sacrifices I had to make along the way. Just like with men, us ladies have a tough time with relationships because of the time spent on flair and not with our other half. From my experience, I think women don’t just think about the flair moves, but also the body movements. Moving rhythmically with the music, somewhat dancing, rather than just flair moves. Sometimes in this world of men, it is tough. Competitions are tough, practice can be tougher. Men and women are made differently and men have the ability to do more difficult moves, so the ladies have to find another way to earn points in competitions My dream is to be successful amongst the men in flair, and I know it is tough, but as long as you believe you can do it, then anything is possible. Women’s flair is different but just as good in its own way. I look forward to more women competitions, but until then I will strive to show the men how us ladies do it!”

Well after writing this article I can see that the women out there are crying out for something for them to get their teeth stuck into; a competition, or at least some recognition, for what they are doing. I know there are plans afoot for women’s comps, so ladies get practicing. 2013 is your time to shine! Happy days,

Tom Dyer

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dance routine with two other girls for a good 30 seconds in the middle of her show.

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S P P A E L B A L I AVA

T I F K N I R D OK fatties, Easter is over so put down the chocolate eggs and step away.

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If, like the MUDL team, you threw your eating plan out the window over the holiday period and your gym card has been gathering dust ever since, this might just be the perfect app for you. DrinkFit provides nutritional information for Beer, Cocktails, Liquor, Wine Coolers, Wine & Mixers. This is a great app for tracking your consumption throughout the night, helping you keep tabs on how long you’re going to need to spend on the treadmill the following day. If you have the presence of mind to try and limit the damage while indulging, DrinkFit will help you compare “apples with apples” and choose the least fattening wine/beer/cocktail. Product Details Include:

• 1,600+ drinks listed • Nutritionb Labels, including:

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◦ Serving Size ◦ Calories ◦ Total Fat, Fat Percentage ◦ Total Carbohydrate ◦ Carbohydrate Percentage ◦ Total Protein ◦ Protein Percentage ◦ Total Sugar.

• My Night feature, helping you keep track of your tipple

Enjoy your dr ink AND keep you r figure

R E AK DIO

SHIR STU

ve ou ha ther y er. e h w d , arten WAL or all BHAR instruction forking flair b tiple flair A S L I l w ir mu ND AN ep fla lltime wal, OCK A a step by stts or are a fu Anil Sabhar iety. S E H gues sents TE T ir Soc k and BY PE ir Studio preimpress your ete The Socthe Cape Fla a P l o F t d by o founded haker d like hoste h The S t home an is co- tenders w o i a d r a ba ir stu flair bar a fl r t hake xper The S ons and e pi m a h c

FLA

HOW TO SPIT FIRE The ultimate finale to any flair show behind a bar in our opinion will always be a massive fire ball crawling its way down the ceiling towards the opposite end of the bar. There are few tricks in the world of flair that will surpass the showmanship, with a hand full of flair bartenders that can execute it properly and safely. So if, like most people, you’d prefer a fire ball to a six bottle cascade behind a bar that’s smaller than your average phone booth, then you’re at the right place. FIRST THINGS FIRST – SAFETY!

HERE IS A BASIC FLAME SHOW CHECK LIST, WITH THE SAFETY TIPS:

1. The wick is the piece of serviette or material wedged into the end of a bottle before being set alight. Make sure you roll up the serviettes to the correct length and thickness so that it stays firmly intact during your fire show. 4. Practise spitting your flame at home first using water. The thinner the vapour the bigger the flame. 6. Always aim your

flame at a 45 degree upwards angle, sideways to your audience.

2. Soak your wick seconds before you start the show to ensure the longevity of the flame.

3. Always have two bartenders standing on each end of the bar with a damped cloth, five litres of water and a fire extinguisher. 5. Rinse out your mouth with grenadine before your show as it acts as a sealer that will take away most of the lamp oil after taste. 7. Let the DJs announce the show seconds before it starts.

8. The amount of lamp oil you blow should never exceed more than 25ml 9.

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In the past, most bartenders blew fire with Stroh Rum and Zippo fluid. These were later discontinued by the majority of flair bartenders as both were extremely dangerous as they would continue burning after skin contact. Today lamp oil is the preferred substitute as it stops burning as soon as it comes in contact with anything that’s not soaked in any flammable liquid.

Never swallow or inhale any Lamp oil! It is highly hazardous to your health.

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AVIS K BY TR

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always a like this are Indie comps nerally n. ge w To ey th d e an adding to th nch of fun, ly bu e guys on th le d, ho te om w fr ar flair shows mpetition st st co . be ar e r nd th , of a ke le y re ic la ca su disp g flair ed us by qu at the pres ever-increasin year has pass of the fact th e sent ir w e ab us fla y w el l ca no al rg be d la an of Well another is the pinnacle g on the line, say “tequila”, in d is be ul rally le e ls co ib le ne th na e tit ed ge w tio s g cr ith bi than an in SA Na country, w the flair show on what was nal ions in this ell done the result on io W d tit at ir. an pe . rn m fla te ng can look back co in di d te en an , uninhibi pion winning h African bart promotes free g later in cool comp. year for Sout eventual cham usual an on a very the IBA meetin Fr an at d th an te er pe rs ey tt m hl de be co As en f rt to to of ba ip d tr ir te fla ar was e st s, uches mor The year Brad Grieve e n for the year the year. 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Untouchables gional qualify the longest e have never w in its second re w is No It ay s. w s. d’ er a er oo ov in ifi w f favourite d al st Ea 10 qu year of s spanne becoming a Africa up of the top bles Flair Serie s, Grip is fast ion in South tie a tit ci rtenders, t t pe ba l Ge m en na co er The Untoucha ff tio ir local and na running fla rivalled. ps in two di th m un bo is co ts t e ir gh gs rs a totally ni fla on pu g e e e iv am tin thre priz nsecut i coordina and the total d of three co evident Alex and Benj ys in hables as ith bo uc w w to fé is during a perio Un Ca Th e s t. w Th and Jozi. ough, the Ne together even p t th ry rs who ou pu ar ve gr de l r ye s el en ei y w na rt th er na ba in both Durban Ev ia also host of travelling the Franki Ba or nt et by ou Pr e s unds. am rk ed Th ro ha e st Pa g lly th n ho in was Menlyn at the Bi competitio the qualifyin going down easy tition. This ed each of the ne pe no , nd m go zi is te co s s Jo at ar al n s ye with rounds fin ow ay e in w place in th pular, that ur il bar in Four for po yo ly ta e up g al ck so on s in fin Co ot ok e an s sp m en Bo m th Bu beco only two final Durban and th hosted more e in en ar s e ev ith na w er . e ve na rg s, Th th ha Ba . bu er fete Franki by they ar. Rivalling etermaritz three qualifi a calendar ye Bananas in Pi ing each of the in nd n fe in fe io s Ca de tit s ab e w gr pe th m Ne at the Franki to e co n, th e try offered r Competitio rmat of th best a wild card en n spans over National Flai love the fo boast the very jam so is e competitio al it n Th e ca us . I personally p ca on is m pi Th Co s be . am not on top rie yn ce ch nl Se an re r Me u’ nd ai yo te Fl ths, and if in different an flair in at Untouchables on ts ric m us gh Af io e ni h ev e of those re of ut pr th on So le of a coup u could see utines e fact that in yo ro th g e, in m to packed over m e ga u by. or of du ur rf r y of yo is mainl spots pass yo rtenders pe nt the winne top six final the cities, with ba ing a chance have also se us te ith ow io w ey tr pe kn d th m us , s ill un co m ar ro do to t ye free have a grea ion overseas only the tit do to up pe u with general m yo n gh e co m if ke ou ir sa ta en en e fla Ev their n can be cessarily be s in much th have of redemptio s of the that won’t ne Championship rm happened to at te ir, st ld rm ju in or fla fo u W p e yo tu in if Th se t e the finals. nals does. Th following nigh during one of class, so ore highly in see you into way the Natio ker of a show ires you to sc g is also world qu ad. The in re Br ht n d lig a bit of a shoc io an d tit e od an Jo g cocktail, pe go com of stagin ell done to n going to be a ance and the the rounds. W lly know it’s owd perform always well ru oves in ra cr is m ne s th ir ge rie bo fla se ys r st gu ai lie Fl ving the dead Untouchables ha . points. es ed t. sid ut um ou ec be t nigh nally ex al score maxim and professio yy Flair Glob is more r for you to Sk e p de th m or no Co as as w ip w ar Gr e er the ye e Get a d on board ne This year th e agenda for Ultimately, Th , the Vodka jumpe n, and someo Next up on th all flair comps nge, but Skyy s Cafe ir competitio of w le fla le al dy Ne a tit Ch ad e st ip dd th ju Gr an th an us th the Get a to bring country’s gr ions for bo as a sponsor ance looking to win ding Competit m is en or e. s rt rf nc ho ay Ba pe w se w l e al ab na et e pl its in Natio mps ar t on a com Menlyn Comp ogy. These co ry will have to pu here flair and mixol lf to be a ve Latino Cafe w it. se m na in hi w ba to ed Cu r ov de e pr in or nised and on a weekly hosted by th Joe De Wet for 2013! ds were held when he orga un ar ro ye g e in st ar Th la ify . ye y al and good luck rg the qu busy bo ppy Flairing tition of the rban and Jobu Ha pe Du m n, co w d To 2n er pe ov basis in Ca Flair Comp. hosted his e spread out Night Club ing rounds ar ith a final the Crushed w three qualify e Billabong in th th on m ith w ar a calend to coincide after k ed ee nd w te was largely the space of a In n io in tit ppening with , this compe e to re lli th Ba p in to O in Durban, showpiece ha e PR Th e local talent determined. al heats ormed for th -f on d develop at gi finalists are ul pl re co e ey th th each of ion for which final l tit na pe m tio es. co lv qualifiers from Na a se e th amongst them l together at s, has been eir flair skills are hosted al ar th ye of le up , as past co for the year which, in the ir comp up at fla . e xt ch bl ne m os e Ra nb Th e, was the held in Stelle bleview - Cape me to a clos Ta ca in nt it oi na np ba ee Cu Gr this, the held in re In addition to Rhapsody’s, the week befo arm up round w a ld he so al

Untouchables - Fourways

Cubana Tableview Warm Up

Ramble at Rhapsody’s Flair

1st - Travis Kuhn

1st - Peet the Sock/ Travis Kuhn (tied round)

2nd - Peet the Sock

2nd - Anil Sabharwal

3rd - Keegan Smith

3rd - Matthew Walker

Get a Grip

Untouchables - Durban

Nationals CPT

1st - Anil Sabharwal

1st - Travis Kuhn

2nd - Travis Kuhn

2nd - Peet the Sock

2nd - Anil Sabharwal

3rd - Peet the Sock

3rd - Alex Farnell

3rd - Dionysius Tsoukalas

Untouchables - Peitermaritzburg

Nationals JHB

1st - Peet the Sock

1st - Keegan Smith

2nd - Travis Kuhn

2nd - Gareth Pihlaney

3rd - Alex Farnell

3rd - Barend Heiberg Nationals DBN 1st - Peet the Sock 2nd – Jean-Marc Bouic 3rd - Kyle O’Reilly National Finals 1st - Travis Kuhn 2nd - Anil Sabharwal 3rd - Peet the Sock News Cafe Menlyn 1st - Travis Kuhn 2nd - Gareth Pilahney 3rd - Anil Sabharwal Crush Night Club Ballito 1st – Jean-Marc Bouic 2nd - Connor Creamer 3rd – Alex Farnell

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RESULTS FOR THE YEAR...

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FOIN THE R N O C STS

Y K HIS

TWI

ZIO

LECLE

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TRICK BY PA

G N I D UN OAD

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As I’ve travelled along on my whisky journey, I’ve come across many a confounding twist in the road. Some are easily navigated, others not. This series is dedicated to the latter; questions whose answers are frustratingly arcane – buried in the past, not publicly available, kept close to the chest by the industry, or just technical and obscure – but interesting enough, at least for me, to warrant some sort of exploration. Thirteen odd years ago I read my first whisky book – the “The World Guide to Whisky” written by the legendary Michael Jackson. In the section on Irish whiskey he writes: “It nonetheless remains the case that that Irish whiskey may contain a distillate of malt, one made in a pot still with barley, and a

third portion comprising grain spirit. Of the three, the barley distillate is central, and it contributes the greatest character to several Irish whiskeys. In the past, a tiny proportion of oats was also used…” This was written some time ago, and it’s no longer entirely accurate. Irish whiskey is in the springtime of a sweeping revival, and it is turning to its history for inspiration. Last year three new single pot stills were introduced by Irish Distillers and not much less recently Cooley started to make single pot still at Kilbeggan…using oats in the mashbill. Oats as an ingredient is no longer a thing of the past. So then we get to the central issue – why oats? I have them for breakfast every morning but what the hell are they doing in my whiskey? Most ingredients used today are a result of convention. It’s a certainty that Cooley is using oats to try to resurrect a timehonoured Irish tradition. But at a point

way back in the past it must have been motivated by some sort of functionallydriven logic. Malt, Corn, Rye, and Wheat were used to make whisky because these ingredients were plentiful in the areas where they were used and because they made good whisky. Unmalted barley was used to avoid the higher taxes on malted barley, and because, as any of you who have tasted a single pot still would know, it made damn good whiskey when combined with malt. But the reason for oats, in such small proportions nogal, is less evident. I did a bit of web research and came across this snippet on the Liquid Irish blog, which gave me a brief glimpse at the answer: “The oats, it is said, are there to allow liquid to flow more freely through the bed of the mashtun. Alex Chasko, the Innovation Manager at Cooley, is sceptical about this, not having seen the effect in his experiments. Whatever about the filtering advantages, we are all hoping for

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an interesting influence on taste.” Might the inclusion of oats then originally have been a factor of the mashing process rather than anything to do with economics, accessibility, or flavour? The answer, it seems, is yes. The next (and conclusive) step of my research process was more old school. Check this out – it’s from an old Scottish treatise by Thomas Thomson called “The Manufacture of Whisky”: “When the proportion of malt is very small, it is customary to add a quantity of the seeds of oats (the husk of oats separated during the grinding), to facilitate the separation of the water from the grains [by grains he means unmalted barley], after the process of mashing is over; for barley meal parts with water with much greater difficulty than malt. When the proportion of raw grain to malt is as 2 to 1, or even as 3 to 1, this addition of oats seeds may be dispensed with. But it is probably essential

when the proportions amount to 5 to 1, or, still more, when 9 to 1.” This allows me to draw a few conclusions: - This is the likely core reason for why oats once formed part of a mashbill. - Scots at one stage made whisky in the style of Irish single pot still. - Cooley – with its mashbill for the Locke’s revival reputed to be 60% malt, 35% stone ground spring barley and 5% oats – has no technical need for the oats. Probably the reason why their experiments are hitting a blank. Regardless, the oats must contribute to flavour. We may have a while yet to wait before the product is aged and ready for market, but I for one can’t wait. This question can’t really be put to bed until the porridgey nectar runs over our palates. May the dram be with you.

Most ingredients used today are a result of convention. It’s a certainty that Cooley is using oats to try to resurrect a time-honoured Irish tradition. But at a point way back in the past it must have been motivated by some sort of functionallydriven logic.

G N I D N E

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...

n i s u CaWITH A BIT OF A RANT

VIN BY KE

SNYM

Most of us have at least heard of the stirred cocktail, if only from the famous James Bond line, “shaken not stirred”. But it’s nothing new, so why discuss it in BarTrending then?

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As I’ve seen in recent international trips, the latest trends in bartending are not always about reinventing the wheel, but more about bartenders going back to their roots; going back to where it all started and perfecting their craft the same way the legendary bartenders of yesteryear did. Stirring cocktails is one such example.

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It sounds quite simple. Surely it’s just a case of putting ice into a glass and stirring it with a spoon? Well yes, it could be, but it can and should be so much more. It shouldn’t just be about the final product and how quick you can get it out. There are a number of places where this is the case and, as such, you can well understand then why cocktail culture and respect for bartenders are not where they could be. It’s completely reasonable for consumers to have that reaction – the experience and connection has not been created. Theatre in making drinks is a neglected art and is a reason why things like stirring cocktails is such a hit. You see, unlike a chef in a kitchen out of view from customers, a bartender works in full view of his/her Patróns. Yesteryear’s bartenders made use of this platform and were well-liked and respected, not only because they could solve all customers’ woes or tell a good joke, but because they included the theatre about what they did. They showcased their skills with high attention to detail and a sense of pride in what they did. I understand that in South Africa, these methods of making cocktails were not introduced from

the start. When mixed drinks first started becoming really popular there was more of an interest in beach-style concoctions, so there was little need for these elements. But when you consider how well-received a little bit of showmanship is elsewhere in the world, I think it’s best that our bartenders take a lead from some of the top bars in South Africa and start to include it in their drinks-making routines. So how do we do it then? 1. What equipment you will need?

• Mixing glass • Bar spoon • Julep strainer

2. What drinks will you be stirring? There are plenty of classics you can choose from. For the demonstration we went with the Negroni, a simple, easy to remember Classic. For our recipe we went with 1 part Bombay Sapphire, 1 part Martini Rosso, 1 part Campari. 3. How you stir it? There are various techniques and each bartender has his/her own style. My advice would be to use a delicate touch, try not to manhandle the equipment, but treat it like you would your gran’s expensive old china. The spoon: as shown, place the spoon between your middle and ring fingers, using your thumb to balance. The stir: Stir the drink gently without disrupting the ice. Stir for about 15-30 seconds, depending on the drink and volume. The pour: make sure to place the julep strainer correctly in the glass and with one hand grip and hold both. Other tips.

• Ice: bigger more solid pieces tend not to dissolve as quickly.

• Chilling your glass: you can chill the glass

your cocktail will be served in. Add ice to the vessel and, after the cocktail is stirred, pour the ice out before adding new ice. Remember, the quality of everything – the equipment, the style – not just the spirit, is very important. The better the overall experience of the guest, the more likely they are to tip you and come back for more.

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IN 2013

Sandton Convention Centre 114

T I S S I M T â&#x20AC;&#x2122; 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

SMELL the delicious aromas of classic & innovative cocktails (oh ok, you can taste them too).

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SEE impressive demonstrations, flair shows and competitions including MUDL Masters Flair Comp - are you ready?

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Y G O L O X I M

E L MO LECU

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BY MO

ES.CO

ECIP LARR

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In the last issue of MUDL we started delving into the exciting and unusual world of molecular mixology. Join us in the conclusion of this article as we continue to explore some of the ways in which bartenders are pushing boundaries. FRUITS OR VEGETABLES FILLED WITH COCKTAIL GEL Molecular gastronomy Chef Grant Achatz has transformed the classic cocktail Sazerac into an edible cocktail with an incredible presentation. The classic Sazerac cocktail is made with whiskey, Peychaud Bitters, simple syrup, absinthe and lemon garnish. The molecular mixology version of Chef Achatz is served in a syrup-poached kumquat filled with whiskey gel and topped with a pudding dot of Peychaud Bitters, fine lemon peel and micro mint leaf. Deconstructed edible Sazerac in a bite! SUSPENDING SOLID ELEMENTS IN LIQUID Another molecular mixology technique developed by Chef Ferran Adria is to suspend solid elements in liquid to create visually stunning cocktails and drinks. Xanthan Gum is used to thicken the liquid to maintain elements in suspension in a drink without sinking. One of his creations is White Sangria in Suspension with herbs, fruit and spherical caviar suspended in the Sangria mix.

SERVING COCKTAILS IN HOLLOWED FRUITS AND VEGETABLES Tony Conigliaro, co-founder of 69 Colebrooke Row in London, created the Don Julio Kaffir Margarita which is served in a frozen kaffir lime that has been cut on one end and hollowed to be used as a shot glass. The tequila is infused with kaffir lime leaves and zest, using the low temperature infusion with sous vide method. The margarita shot is accompanied by another frozen kaffir lime filled with sea salt snow and oak-smoked rock salt pieces placed on a kaffir leaf coated with gelatin with kaffir essence. Lick the salt off the lime leaf, drink the Margarita, followed by the salt snow. SPIRIT GRANITÉ Eddie Perez, the Foundry mixologist in Hollywood, created a cocktail served in a spoon with granité of pear vodka mixed with finely grated dehydrated maraschino cherries, topped with pearls of champagne gelée and fresh champagne grapes that have been peeled and marinated in Drambuie, sprinkled with lemon and lime zest. FOAMS, AIRS AND BUBBLES Foams, airs and bubbles are a great way of adding a molecular touch to any cocktail. In the Cranberry Bubbles Cosmo, a classic Cosmopolitan is topped with cranberry bubbles made using the “bubbles with air pump” technique. An elderflower foam, made with St. Germain liquor and chardonnay foamed in an ISI Whip, can add a nice touch to a glass of champagne.

COTTON CANDY Cotton candy is another fun way to serve a cocktail in style. The glass is generously filled with cotton candy, the cocktail is served in a shaker and strained over the cotton candy making it disappear as it dissolves. Molecular gastronomy Chef Jose Andres serves a “Magic Mojito” with cotton candy at The Bazaar in Los Angeles. Some molecular mixologists are experimenting with cocktail flavoured cotton candy. LAYERED COCKTAILS Layered cocktails do not create new textures or flavours but make a beautiful presentation. Layered cocktails were made before the term molecular mixology existed but this technique is still used today by molecular mixologists, so I decided to include it. To create layered cocktails, each ingredient is carefully poured into a glass or carafe, starting with the densest liquid first and progressing to the least dense. At The Aviary in Chicago, Chef Grant Achatz uses the Cocktailmaster device to make a 7 Layer Hurricane with cranberry stock, passion fruit juice, blood orange juice, lime juice and three types of rum. Get your Cocktailmaster from our store and create your next signature cocktail or dish. To create layered cocktails, each ingredient is carefully poured into a glass or carafe, starting with the densest liquid first and progressing to the least dense.

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All the recipes are mentioned in this article are available at WWW. MOLECULARRECIPES.COM

INFUSING SPIRITS WITH NEW FLAVOURS Infusing alcohols with other flavourful ingredients is a great technique to enhance flavours, create unique flavour profiles, build up the complexity of a drink and surprise your diners. You can infuse flavours into alcohol using ingredients like herbs, spices, seeds, fruits and others. There are a few infusion methods that are particularly good for molecular mixology because they are fast and can be done in cold or low temperature to maintain the alcohol content of the spirit: high pressure rapid infusion with the ISI Whip, vacuum chamber infusion and low temperature infusion Sous Vide. (read more about infusion techniques). Infuse spirits with cocoa nibs, coffee, nuts, fresh herbs or anything you want to experiment with. DISTILLING INGREDIENTS AT LOW TEMPERATURE Lucky molecular mixologists who can afford purchasing a Rotary Evaporator, which costs over $6000, use this equipment to extract essential oils of a solid ingredient by boiling in a vacuum at low temperature without damaging the fresh aroma compounds. The essential oils can then be mixed with other ingredients to be used in a cocktail. This method has been used to extract soil and leather aromas for example. UNUSUAL FLAVOUR PAIRINGS Molecular mixologists also rely on the scientific method of flavour pairing to

find odd new combinations that taste ridiculously good and make you wonder why mankind didn’t discover them before. The scientific method of food pairing was most famously applied by Heston Blumenthal, chef of The Fat Duck, and is based on the principal that foods combine well with one another when they have similar molecular compounds in common. FoodPairing.com is a great website to find the molecular profiling of hundreds of ingredients to help you inspire and create the next revolutionary molecular mixology cocktail. These are a few innovative creations using this technique: ●G rey Goose l’Originale - oyster leaf – caviar: The pure taste of Grey Goose L’Original matches perfectly with oysters. Instead of using oysters for this cocktail they used oyster leaf, a special plant with a slightly salty taste. The resemblance with the taste of oyster is striking, therefore this plant is sometimes called the vegetarian oyster. The tiny leaves of the plant are decorated with caviar, red wine vinegar and shallot, a reference to the traditional preparation of oysters in France. ● Grey Goose le Citron - Camembert – litchi: It’s old news that cheeses can be matched to perfection with various fruits. The savoury nature of the cheese is underscored when combined with the sweet, fresh taste of fruit. The aroma analysis showed that Grey Goose Le Citron can be perfectly combined with Camembert, the world famous white

cheese from Normandy, traditionally made from raw, unpasteurized milk. Add also lychee for a surprising, yet delicious treat. ● Rum, raisings and hazelnuts ●R um Havana Club 7 Anos, Darjeeling tea, Lime, Grapefruit and Cardamom SMOKING AND AROMATIZING Using a device like the Smoking Gun, the Super-Aladin smoker or the Volcano vaporizer, molecular mixologists can quickly add smoke and other aromas to cocktails without using heat. These devices have been used to create drinks such as Cigar-smoke Infused Manhattan, Smoked Beer, Applewood Smoked Bloody Mary, Smoked Bourbon and Bacon Vodka Bloody Mary. Using a device like the Smoking Gun, the Super-Aladin smoker or the Volcano vaporizer, molecular mixologists can quickly add smoke and other aromas to cocktails without using heat. FLAVOURED ICE Another technique used by molecular mixologists is to make ice cubes or spheres flavoured with one of the ingredients of the cocktail. As the ice melts, it releases the aromas and flavours of that ingredient into the cocktail instead of diluting it. At the Aviary, Chef Grant Achatz serves a Rhubarb cocktail with Peychaud Bitters ice spheres. (Picture from Gourmet Pigs. Great overview of other cocktails served at The Aviary too!)

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SOUTH AFRICA’S FIRST ENERGY-INFUSED VODKA HAS BEEN LAUNCHED BY RUSSIAN BEAR! Produced by Edward Snell & Co., triple distilled Russian Bear Energy Fusion includes Caffeine, Guarana and Taurine for “The Next Level” in high-energy party drinks. Until now, one of the most popular ways of enjoying vodka was with an energy drink mixer. But, Russian Bear Energy Fusion is changing the space forever by giving clubbers and party-goers the opportunity to energise their favourite mixer, like sparkling apple juice, cranberry juice or lemonade. “There is no longer a trade-off between drinking your favourite mixer or getting the energy to keep the party going,” says Schalk van Wyk, the Edward Snell & Co. Marketing Manager. “Russian Bear Energy Fusion is the future and we’re looking forward to growing the opportunity.”

While Caffeine is the main ingredient, Guarana and Taurine intensify the energy experience. Guarana is a plant from South America that contains a Caffeine compound, and Taurine is one of the most common amino acids that helps improve mental vitality and physical energy. At 100mg

“There is no longer a trade-off between drinking your favourite mixer or getting the energy to keep the party going,” says Schalk van Wyk, the Edward Snell & Co. Marketing Manager. “Russian Bear Energy Fusion is the future and we’re looking forward to growing the opportunity.”

per litre, the Caffeine levels in Russian Bear Energy Fusion are fairly moderate. However, consumers are reminded to enjoy responsibly. Van Wyk adds that Russian Bear Energy Fusion can be mixed with other energy drinks, but its flavour profile is specifically chosen to complement traditional mixers, such as sparkling apple juice, cranberry juice and lemonade. Clear glass bottle packaging and a brand colour palette of blue, silver and white reaffirm the energy messaging. A 750ml bottle of Russian Bear Energy Fusion costs approximately R95 from liquor stores nationwide. In addition to the standard variety of Russian Bear, there are a number of unique flavours, such as spiced vanilla with a hint of coffee, crushed lime and mint, and wild berry and Guarana.

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Produced by Edward Snell & Co., triple distilled Russian Bear Energy Fusion includes Caffeine, Guarana and Taurine for “The Next Level” in high-energy party drinks.

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One of the most famous quotes involving champagne was Madame Lily Bollinger who said,

“I only drink champagne when I’m happy, and when I’m sad. Sometimes I drink when I am alone, when I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty.” Well let me tell you, I think she couldn’t be more right. When you look at this product and what it symbolises, it’s hard to think of a situation in which a bottle of bubbly can’t be justified. Let’s consider a few examples, shall we.

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Swimming in the pool or sitting in a Jacuzzi... drink of choice – champagne. Bubble bath and scented oils... why not throw in a glass of champagne? An achievement of any proportion; a gold medal or 6-foot tall trophy, followed by a round-of-applause... there’s always a bottle of champagne close by.

A baby is born and a new life is celebrated;

a birthday,

anniversary,

a new job, a victory,

a business deal,

a good time... ...they’re all closely followed by that fluted glass of craftsmanship that immerses our taste buds in the pure joy of tiny bubbles.

I remember having a conversation with one of the pioneers of MCC, Jeff Grier of Villiera, a while back. He told me how it transpired that they had to come up with a name which was derived from the fact that the classic art of winemaking was introduced to the Cape by the French Huguenots, and the first bottle-fermented sparkling wine produced in the Cape was called Kaapse Vonkel, meaning Cape Sparkle. This was Frans Malan’s groundbreaking innovation more than 40 years ago and was South Africa s first Méthode Cap Classique. This bottle-fermented sparkling wine was first produced on Simonsig Estate in 1971, and is made in the style of French champagne. Frans was also a co-founder of the Stellenbosch Wine Routes. Look out for a revelation by Jeff Grier and Villiera with their newly released Starlight MCC. This unique and first of its kind bubbly is only 9.5% Alcohol Volume with still the natural process of MCC being used. It’s a great excuse to crack that second bottle! Lovers of South African bottle-fermented bubbly can rest assured that all Cap Classique wines are made according to the traditional time-honoured method and the quality promises to be better than ever. Grapes are selected from diverse regions in the Cape, resulting in highly individual styles. Only specific white and red grape varietals are used to ensure delicate fruitiness and rich complexity. These are more commonly Chardonnay, Pinot Noir and

Pinot Meunier. Meticulous grape selection in the vineyards ensures that only perfectly healthy grapes are handpicked and brought to the cellar. Whole bunch pressing is at the heart of the winemaking process, with only the first pressing, our cuvee, used to make the various base wines destined to be called Cap Classique. Individual base wines and blends are tasted annually by the Cap Classique Association’s own members to ensure that the final wine is of a high quality.

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I always wondered what they would do if they took the Eric Clapton song “Cocaine” and replaced the word with “champagne”. I could imagine some of the lines would go like this. ‘If you wanna hangout, you got to take her out; CHAMPAGNE’ ‘If you got bad news, and you wanna kick them blues; CHAMPAGNE’ ‘If you thing is gone, and you wanna ride on; CHAMPAGNE’ Champagne is a wine region in France, and their controlling body, CIVC, objected to the use of the work “Champenoise” by other producers. As a result, Cape producers had to come up with an alternative name and in South Africa, this prestigious wine category became known as Cap Classique. This is now seen most prominently on the bottles as MCC, Methode Cap Classique.

Once bottled, they are left to ferment and mature horizontally in cool, dark cellars for a minimum of twelve months. There are individual estates that ensure much longer yeast contact time, depending on the style and vintage. After riddling and disgorging, Cap Classique wines are left to mature on the cork for some time, to ensure integration and balance. This commitment to quality is evident in your glass every time a Cap Classique cork is popped.

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The profile of this luxury liquid is rising amongst rappers and celebrities. We often see the likes of Moet et Chandon with their Dom Perignon, Louis Roederer’s Cristal and the ever trending brand Armand de Brignac from the house of Champagne Cattier appearing in pop culture. It was reported that hip-hop artist Jay-Z announced that he won’t be using Cristal in any of his clubs and music videos after labelling the managing director of the champagne house a racist for saying that hip-hop’s relationship with the champagne house brought on “unwelcomed attention”. Wow dude, don’t forget to lift that pinkie finger when you make that next toast, since it was that attitude that helped give bubbly the status of “having made it”. Looks like Cristal has been DOM-ineered. I’m just trying to think how many times I have seen the likes of JC Le Roux in our local music videos for Kwaito… “Come quickly, I am tasting the stars” – was said by Dom Perignon, and I think he was onto something there. When we look at the little bubbles rising in the champagne glass it’s like a Milky Way of pure delight streaming to the back of the palate. Toast in any moment you wish and remember, any occasion is a good occasion for bubbles.

Join us next issue to read about all things Champagne

DAVID WIBBERLEY David hit the ground running in the wine and hospitality industry with his first job at Constantia Uitsig Restaurant and never looked back. Many experiences overseas and locally, in hotels, restaurants, game lodges and ski resorts, have given him a wonderful perspective on people and the choices they make, eventually prompting him to launch his wine brand called the Cardinal a couple of years ago. David believes that there is so much to explore in this industry and encourage people to get off the beaten track and try the unknown. Never referring to himself as an expert, he does consider himself to be an enthusiast, constantly seeking that new moment to share.

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On the 1st August 6 finalists of the 2012 Patrón Tequila Competition gathered at the Jackal & Hide in Kloof St, Cape Town, to battle it. There were three rounds: ROUND 1: The competitors had to make a classic cocktail variation of either the Margarita or the Cosmopolitan using Patrón Silver. ROUND 2: They will each had to make their bar’s signature cocktail with any Patrón product. ROUND 3: Was a mystery box round where they were given a box of ingredients which they had to combine with any Patrón variant to create something special. The six finalists were Gert Krugar Basson (Attic Bar), Ranganai Lynette Chimwayi (Mythos Brooklyn), Joann Krugar (Odd Café), Chaz Malan (Casa de Sol), Richard Adiambo (The Grand Beach Café) and Gareth Shippen. Eventually it was Chaz who emerged the winner and his grand prize was a trip to the Patrón Tequila Distillery in Mexico, and MUDL was tagging along! Unfortunately a bit of civil unrest in Mexico meant that we couldn’t go to the distillery, so our trip was diverted to the beautiful city of Boston, USA. For those of you who have not had the pleasure, it is a truly enchanting place to visit. The trip over was an adventure in itself. It started normally enough with Chaz, Dorian (the owner of Casa del Sol), Zella (the Patrón brand manager) and I taking off from Cape Town International. Two hours into the flight Chaz, a nervous flyer, had finally started to relax with the help of a few stiff drinks when suddenly the cabin lights started to fizzle and flicker, and the air stewards began scurrying around with

nervous smiles, telling everyone to buckle up with their seats in an upright position. Not long afterwards we landed back in Cape Town. The next day was take two, and it proved a much more successful attempt as we made it all the way to Heathrow for our connecting flight to Boston. After a quick stop at the hotel to freshen up we had a little time for a quick stroll around the city under the able guidance of Mathew Biegen, the Patrón Marketing Services Manager. That evening there was a treat in store for us – tickets to watch the Boston Celtics play the Utah Jazz, court side!!! If you ever get a chance to watch an NBA match, don’t think twice, just do it. Suddenly the cabin lights started to fizzle and flicker, and the air stewards began scurrying around with nervous smiles, telling everyone to buckle up with their seats in an upright position. Not long afterwards we landed back in Cape Town. Afterwards Matt took us for a bite to eat and a few drinks – Patrón on the rocks if you don’t mind. The nightspots in the city have a great vibe and I highly recommend barhopping in Boston. Just one tip: take your passport. They are very strict about underage drinking in Massachusetts, and even if you’re a white-haired octogenarian you’ll need to produce ID anywhere that sells liquor. For tourists, only a passport will do. After breakfast the next day we gathered in one of the conference rooms at our hotel where Jason Nussbaum, the Director of International Marketing, and Mathew brought us up close and personal with the Patrón brand. Patrón was started as recently as 1989 by John Paul de Joria, and from the get go he decided to do things differently. At a

time when most other brands were pushing heritage, Patrón was selling a lifestyle to which a precious few belong and the rest of us aspire. At a time when most other premium brands were cultivating exclusively from their own plantations, Patrón was striking deals with a number of reputable farmers to have first option on their yields, ensuring an unending supply of quality agave. In a time when many corporates chased profits without a thought for their workforce, JP de Joria’s ethos of “success unshared is failure” laid the foundation for a business that gives back to the people it employs. It’s is a little-known fact that The Patrón Spirit Company could cut its workforce substantially by automating parts of its production line, but a very real sense of responsibility and gratitude to all of the 1300 people that make the company tick means that there are plans to do so. Throughout all these deviations from the norm, Patrón has done something right. The last 20 years has seen it requested by name at events such as the Golden Globes and MTV Awards while never having to pay for product placement. The brand is a testament to what can be achieved in such a short time through a combination of quality craftsmanship, hard work and savvy marketing. After Jason and Matt had finished their presentation it was time to taste the various expressions of the brand… except an objection from the hotel’s overzealous F&B manager meant we were forced to wait. But we got our chance later that evening when Matt took up to a fantastic restaurant in the Italian part of Boston where we sampled each of the Patrón variants. This included the exclusive Gran Patrón Burdeos, tequila matured in French and American oak before being distilled again and racked in Bordeaux barrels. Truly exquisite.

Chaz Malan

Gran Burdeos, $55 shot!

That evening there was a treat in store for us – tickets to watch the Boston Celtics play the Utah Jazz, court side!!! If you ever get a chance to watch an NBA match, don’t think twice, just do it.

On our last evening Zella, Chaz and I found one of the many quaint eateries to have dinner before heading off for one last drink. The next morning a 4am wake-up call marked the beginning of our long haul home and the end of an incredible whirlwind visit of Boston. I am very thankful to the Patrón Spirit Company and to RGBC in South Africa for making it a reality.

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For our last full day in Boston the Patrón team had organized a tour of the city. If you enjoy history, you’re not going to find much more of it within the United States than in Massachusetts. Our driver and tour guide was so knowledgeable that Chaz and I began to wonder if he wasn’t making it up (he wasn’t). Stats and facts flowed from his mouth as we visited Paul Revere’s house, the SS Constitution, MIT and Harvard University, among other fascinating landmarks. Sadly Dorian missed out as our earlier flight mishap from Cape Town International had push out our itinerary and he had already left for the west coast the previous night.

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Basketball – Boston Celtics vs Utah Jaz

SS Constitution

Matt Biegen (Marketing Services Manager), Jason Nussbaum (Director of International Marketing), Zella, Dorian and Chaz

Street pic - Newbury Street, Boston

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Dealing with a difficult or intoxicated customer can be a tricky situation that often leaves waiters, barmen and serving staff in a predicament. It may seem that there is no right way to handle this situation, but if done with tact and within the law, both the customer and the staff member can walk away without being embarrassed and prevent the situation from escalating.

Adrian Botha, spokesperson for the Industry Association for Responsible Alcohol Use provides the following useful guidelines for managers and waiters of licensed establishments when dealing with customers to prevent a situation from getting uncomfortable, particularly if service has to be refused: Early intervention: If the waiter or barman is alert, they should be able to detect the early stages of intoxication and take steps to prevent the situation from getting worse. These steps could include slowing down the service, suggesting ordering food or even trying to warn the customer in a polite manner. Common signs of drunkenness: The customer may become a little louder and more confident as they lose their inhibitions. They may start to slur their words. They may start to be unsteady on their feet. Other senses will start to be affected, including vision, causing difficulty

in judging distances. Don’t be judgmental: When trying to warn the customer, be careful not to be judgmental or reprimand the customer and definitely do not say to the customer “you are drunk” or “you’ve had too much”. Keep calm: It is important when dealing with an intoxicated customer, for staff to watch their tone of voice, but at the same time be firm without sounding aggressive. Do not raise your voice as seemingly hostile behaviour breeds the same. If you raise your voice and become antagonistic, the chances are that you will induce the same reaction from the customer and this will not resolve the situation, but make it worse. Provide alternative options: As a diversion to the situation and without being accusatory regarding the client’s behaviour. Provide alternative solutions such as calling a taxi for the customer, or that they might want to cut back to save face in front of their friends or possibly suggest another

drink that you, as the server, know is lower in alcoholic content. Report to management: To safe-guard yourself; keep management and other staff informed of any incidents or dialogue with customers regarding their behaviour. It is even recommended for the licensed establishment to keep a logbook in order to record such incidents. Should the client injure themselves or a third party after leaving the premises, these records may prove to be of great assistance. Regular customers: For regular customers, the staff can quietly address the issue with them when they return to the establishment as they might be more receptive to hearing and understanding why any action was taken. “Following good business practices and training staff on how to handle these delicate situations, customers can be encouraged to drink responsibly,” says Botha.

ABOUT ARA The ARA is an association comprising members that include the major manufacturers of alcohol beverages in South Africa, such as SAB Ltd, members of the SA Liquor Brandowners Association (which include Distell, Brandhouse, KWV, Douglas Green Bellingham, & Co, Pernod-Ricard and The Really Great Brand Company amongst others), E Snell & Co Ltd, members of VinPro and members of Wine Cellars SA. A number of distributors and some retail chains such as Tops and Diamond Liquors have been welcomed as associate members. The ARA is registered as a non-profit organization (NPO) with the Department of Social Development and is focused on the prevention of the negative consequences of alcohol abuse. The association’s mission is to reduce alcohol-related harm through combating the misuse and abuse of alcohol beverages and promoting only their responsible use. Issued on behalf of: The Industry Association for Responsible Alcohol Use (ARA), Contact: Adrian Botha, Telephone: (011) 326 2906, Email: adrian. botha@telkomsa.net Issued by: Atmosphere Communications, Contact: Claire Carr, Tel: 011 250 7972, Cell: 073 807 3783, Email: clairec@atmosphere.co.za

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.

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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

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Sitting proudly at the pinnacle of the luxury British car maker’s sports car line-up, this breath-taking new super grand tourer represents the zenith of current Aston Martin design and engineering. Vanquish points to an exciting and confident future for the historic brand. Vanquish is a new Aston Martin featuring the next generation of the renowned VH architecture as well as a significantly upgraded 6.0-litre V12 engine that is considerably more potent than before. The design represents the latest take on Aston Martin’s iconic visual language. Vanquish unquestionably sees the brand continue its enviable tradition of producing some of the most beautiful sports cars in the world. Styling cues such as the elegant new waist,

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elongated side strakes and LED rear light blades are derived from the One-77 supercar.

Performance, presence, style and great British craftsmanship – the new Vanquish has all these traits in abundance.

Unmistakably an Aston Martin, the design shows a clear and coherent lineage from its heritage while providing an equally clear pointer to the luxury car brand’s vibrant future. Closer inspection reveals details such as the stunning new Aero Duct on the rear boot lid. This elegantly devised passive engineering feature, which counteracts lift at the car’s rear when travelling at speed, is a triumph of both design and technical ability.

Aston Martin Chief Executive Officer, Dr Ulrich Bez said: “Today’s Vanquish is the ultimate expression of Aston Martin design ethos, engineering innovation and technical ability. It offers luxurious, continentcrossing capability and pure driving excitement without compromise.

Engine: All-alloy, independent quad variable camshaft timing, 48-valve, 5,935 cc V12, Compression ratio 11.0:1, Front-mid mounted engine, rear-wheel drive, Fully catalysed stainless steel exhaust system with active bypass valves, Six three-way catalytic convertors Max power: 424 kw at 6,750 rpm Max torque: 620 Nm (457 lb ft) at 5,500 rpm Acceleration: 0-100 km/h (0-62 mph) in 4.1 seconds Max speed: 295 km/h (183 mph) Transmission: Rear-mid mounted, six-speed Touchtronic 2 automatic/sequential manual gearbox, Alloy torque tube with carbon fibre propeller shaft, Limited-slip differential

suitably impressive performance figures. The V12’s power peak of 565 bhp (573 PS) makes it Aston Martin’s most potent production model yet, outmuscled only by the strictly limited edition £1.2m One-77 supercar.

“The new Vanquish mixes beautiful design with impressive technology such as the superb new infotainment system. This is the latest incarnation of everything we know, informed and developed from One77. It is the ultimate Super Grand Tourer – confident and assured – and is the newest representation of Power, Beauty and Soul.”

Unmistakably an Aston Martin, the design shows a clear and coherent lineage from its heritage while providing an equally clear pointer to the luxury car brand’s vibrant future.

As happy on the streets of a bustling city as it is carving through the countryside or long distance motorway touring, the Vanquish offers a thoroughbred British luxury sports car that’s also suited to everyday use. Powered by a significantly revised naturally aspirated 6.0-litre V12 petrol engine mated to the proven Touchtronic 2 six-speed automatic gearbox, the new car offers

The raw statistics speak for themselves: 573 PS at 6,750 rpm, 620 Nm of torque at 5,500 rpm, 0-62 mph in 4.1 seconds and a top speed of 183 mph place the Vanquish firmly into supercar territory. Yet the brand’s team of engineers have been working towards economy and emissions improvements, too. The latest engineering methods, innovative technologies and typically understated classic British design come together to

make the muscular new Vanquish a true super GT. For instance, each body panel on the car is constructed from carbon fibre because of its high strength-to-weight ratio and flexibility of form. Meanwhile torsional rigidity is improved by more than 25%. Practical improvements such as a newly designed and significantly more spacious cabin and a boot that, at 368 litres, is more than 60% larger than that of the DBS, ensure the new Vanquish can carry sufficient luggage for even the most ambitious grand tourist. Designed and hand-built at Aston Martin’s global headquarters at Gaydon in Warwickshire the new Vanquish, available as a 2+2 or 2+0, sits atop a broad lineup of world-class sports cars including the exquisite DB9, sporty V8 Vantage and luxurious four-door Rapide. Dr Bez said: “The Aston Martin range is stronger now than at any time in our 99year history. The new Vanquish represents the perfect way to signal the beginning of our centenary celebrations next year.”

For more information please contact Aston Martin at Johannesburg +27 11 301 7100 Cape Town +27 21 425 2007

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“Bearing the same name as the iconic original Vanquish that did so much to cement Aston Martin’s reputation as a maker of great GT cars in the modern era, I believe the car unveiled today once again puts this great British brand at the top of its class.

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ADVERTISE IN THE MUDL DIRECTORY For directory enquiries email info@mudlmag.com or call Grant McDonald on +27 21 447 6008

GLASSWARE

ICE SUPPLIER

CAPE IMPORTERS

ICE ART

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. Tel : +27 21 551 8585, Fax : +27 21 551 0808 sales@capeimporters.co.za

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. Tel: +27 (0)21 511 1060, Email: james@iceart.co.za,www.iceart.co.za

JUICE SIR JUICE 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 guateng@sirjuice.co.za Western Cape Tel: +27 21 469 4941 westerncape@sirjuice.co.za Kwazulu-Natal Tel: +27 31 365 0462 kwazulu-natal@sirjuice.co.za

LIQUOR IMPORTERS KREATE BRANDS See page 125

LIQUOR RETAILERS DRINK

See page 128

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

WHISKY.CO.ZA WHISKYdotcoza is a specialist whisky e-tailer, where you can conveniently shop for a wide range of premium whiskies and SPECIALIST E-TAILER www.whisky.co.za 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). 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. Illovo Tel: +27 11 788 4814 Hyde Park Shopping Centre Tel: +27 11 325 6462 / 5217 Melrose Arch Tel: +27 (0)11 684 2756 / 7 Email: service@ngf.co.za, www.ngf.co.za

MODELS ICE MODELS

ICE Model Management is an agency at the forefront of its industry, representing some of South Africa’s hottest young modelling talent. Started by industry icon Steffi Frier, the ICE network has taken the SA modelling industry to new heights and has talent wowing the fashion community both nationally and internationally. Cape Town: 021 423 2244 Johannesburg: 011 447 6141 Durban: 031 309 6114

MOBILE BAR COMPANY BARCODE Barcode is a company dedicated to the progression of the bar industry. Whether through superior drinks and service delivery at our events, world class training and consultancy from our team of award-winning experts, or cutting edge bar design and fabrication. 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

RESTAURANT

BARTENDERS WORKSHOP See page 127

FULL STOP CAFÉ

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

SHAKER

Shaker was established in 2001 and has been training in South Africa since 2006. We run courses every month in Johannesburg and Cape Town as well as providing specialist bar training for a number colleges and hotel schools. Shaker have just opened their brand new, bigger and better BarSchool in Bree Street, Cape Town and a fabulous new BarSchool in Randburg, Johannesburg. Tel:+27 21 422 1574 www.shaker.co.za or www.shakerevents.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! Tel: 021 706 0133 Email: info@urbantonic.co.za

Since we relocated to 7th Ave, gone are the days of patrons struggled to find parking as they can now drive through the gate and park right outside the door. With a spacious entrance hall (complete with fireplace), inter- leading rooms, large bar area, and sunny enclosed garden and patio, Full Stop Café now offers versatile dining options. Enjoy an intimate dinner, a celebration with family and friends, or just soak up the sun over a relaxing breakfast in the garden. The trendy décor is bold and cheerful with eyecatching red accents and plenty of framed prints to attract your attention. Chalkboard menus display the current specials, which certainly deserve some serious consideration. On the menu there is a large selection of tempting dishes, whether you want breakfast, a light lunch or a 3 course dinner. WiFi available day and night! 50, 7th Avenue Parktown North, Johannesburg Tel: +27 11 880 4649

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

WILD ABOUT WHISKY

Wild about Whisky is a small but well-stocked whisky bar in the heart of Dullstroom, run by 3 whisky fanatics. Join us for a whisky tasting, or just enjoy a wee dram of your favourite single malt whisky. We have a wide selection of Scotch, Irish and American whiskies (just over 950 whiskies at last count), as well as a range of other refreshments to suit your taste. Choose from one of our whisky tours - half a dozen ½ tots of carefully chosen whiskies - or make up your own tasting to suit your personal preference. We’re prepared to travel (within reasonable distance) and group tastings can be arranged. Tel: 013 2540066 www.wildaboutwhisky.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. Tel: 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

E U S S I T

X E N

NE G A P HAM

07 C

KAYA MXOSI

IS THE NEXT MAGAZINE

EKASI

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International bar review...

DEATH&CO SABA Nationals

STYLE

BAR Tips and advice from...

GAZ REGAN &

TOM DYER South African bar review...

ALEXANDER BAR The gorgeous

AMBER LEALE COVER will grace the

2013

AT P I P E R- H E I D S I E C K , T H E M O S T N OT EWO RT H Y C O LO U R IS NOT THE RED, BUT THE GOLD. Piper-Heidsieckâ&#x20AC;&#x2122;s Winemaker is elected Champagne Winemaker of the Year*. For the seventh time in eight years, RĂŠgis Camus has been crowned by the prestigious International Wine Challenge UK. Beyond the talent of the man, it is the uncompromising quality of the Piper-Heidsieck wines, awarded year after year, that dazzles.

www.pip er-heidsieck.com

19605 Regis Camus Gilbert et Gaillard 250x330 UK.indd 1

* Winemaker of the year in Champagne category, September 2012.

08/04/13 16:38

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

FEE

S R HE

T O BR

C O H C C E AZT

E T A OL

REVIE

MAGAZINE

D BRAN

The son of Irish immigrants, James Fee began by running a saloon and deli in Rochester, NY in around 1850. By the time Prohibition ended, his nephew John Fee had 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. Now 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 2006 convention in London. Today, Fee Brothers is still stretching and expanding, and over the next few issues of MUDL we will be taking a look at some of their interesting variants.

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GRASSHOPPER PREPARATION: Pour 1oz chocolate syrup into the bottom of a cocktail glass and put in cooler. In a shaker combine the following... INGREDIENTS: 1oz Tempus Fugit Creme De Menthe 1.5oz Milk 5 Dashes Fee Bro’s Aztec Chocolate Bitters METHOD: Shake and strain into cocktail glass with cooled syrup, top with 3 more dashes Aztec Chocolate bitters, swirl and serve with spoon.

AZTEC CHOCOLATE

“Inspiration for new bitters flavours comes from many sources,” says Ellen Fee, one of the owners and the person responsible for most the wonderful bitters recipes. “ After seeing the 2000 movie «Chocolat» with Juliette Binoche I was fascinated with how she made hot chocolate. A bit of research later explained the Aztec influence. For them chocolate was ceremonial; hot and spicy, it was nothing like the sweet European version. The Aztec people used what was available regionally: cacao beans, cinnamon, nutmeg and hot peppers. Cacao is naturally bitter. The combination of these flavours to make Fee Brothers Aztec Chocolate was a wonderful addition to our line of Bitters.” Luc Thiers is the head bartender at a restaurant called Lento in Rochester, near the Fee Brothers headquarters. He is a huge advocate of the brand is spends a lot of time experimenting with various recipes. “I love doing grasshoppers with Aztec Chocolate Bitters. I›ve done a few incarnations but the one I›m currently doing at Lento is made with Tempus Fugit Creme de Menthe, milk, Aztec Chocolate Bitters and a homemade chocolate sauce that›s frozen in the bottom of a cocktail glass,” says Luc. “Another drink I›m doing is my Vieux Carre variation, the Cantinero. It›s made with mezcal, black rum, sweet vermouth, aromatic bitters and Aztec Chocolate. This is cool because it uses them in a more savory context; they don›t just go in desert drinks!”

. . . A E K A M O T W HO

Exotic beauty TAMARA CHETTY commandeered EL BURRO’S bar as she mastered the TOMMY’S MARGARITA ... OLÉ!

TOMMY’S

THE PERFECT MIX

MARGARITA

01. 02. 03. 04. 05. 06.

MAGAZINE

YOU WILL NEED: • 30ml Don Julio Tequila • Fresh Lime juice • 30ml Agave syrup • Salt • Fresh lime • Ice

07. 08. 09. 10. 11.

Fill tumbler with ice to chill Measure out 1 shot of Don Julio Tequila Pour Don Julio into a shaker Grab half a fresh lime Squeeze lime into the shaker Grab a bottle of Agave syrup - El Burro make their own Pour a shot of Agave syrup Fill shaker with ice Seal shaker. A little tap will help to seal it tight Shake! Shake! Shake! Unseal. Another little tap will help open it if it is a bit stubborn

12. Grab the tumbler that is chilling, throw

out the ice and coat the rim in lime juice

13. Rim with salt (the lime juice will make

it stick)

14. Grab your strainer 15. Put ice into your tumbler and strain drink 16. 17. 18. 19.

over the top Slice a fresh lime into wedges Garnish drink with a lime wedge Admire your creation... Delicious!

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... TOMMY’S MARGARITA

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N I K N I E KE E W E AAW IFIFEE

L L E E H TTH

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Monday

ional ir profess e h T . y n compa and nts supply lementing e p v p e u s n r a o f at Ignite is are ideal nagers th a s m e c t r u n o e s v e e e in-house r co-ordinators and support. W l a n io g t a in r t e n and op o get a compleme sthuizen t bar, staff e t r W e p r x e e d van need tes. er Anton any opera p n m w o o c o t is h t cha a of how better ide remely

7 AM

8 AM

MAGAZINE

Tuesday

9 AM

10 AM

138 11 AM

Noon

1 PM

2 PM

3 PM

4 PM

5 PM

6 PM

Wednesday

• * Style? • * Guests? • * Arrival?

is ext dustry in r u o sy with agine, razy bu c im s a t w h mig h is arch e our M k, whic As you instanc en wee r iv o g F a l. a can see go in season n pril you s on the t A n o e t v ed dow e in 4 e go quieten w ’s up to 1 s it a t n a th but the hind me mental, oard be b ry g in n ns, eve plan on the operatio y a ts d e g o . t eam daytially h the t of our substan ic a h e w id e an we k, ing in ive you for the a meet e n ld o o d h So to g e we to b things at 9am hen on t needs t g a in h m n w o r r o t F u m abo tings day. to talk ite mee for the s r d e o e h t t t a e d c g e to nt all re allo often c the clie n jobs a e. I’m ob with j in t e u n and the h o t r f s o o s nts er t a a lot le e suppli quireme h e r t e y become h ll t h a t gh of e usu go throu lanning se I am p u a e c h e t B where I f e will ch o rief. port. W and mu et my b p g e u s u I n d in e v n e a er any r, the e are th y much rganise m and w d prett e n h a event o t e y r b a ssw handled uor, gla d. event is taff, liq s ts r, ight nee a b m of even the s they t n e supply m anising e g r ir o h u q it e e h w r ctly dle t iring eal dire lly han other h a d u l s il u r w t o I on’ ere ur w k h we d st of o ions wh s o a m c c t o u Althoug . B e are e event terers. es, ther sting th rs or ca o ourselv e h is n is a g t ussing nt or nt tha ue, disc sed eve n li e the clie v ia c e e h p t s type ugh hrough r, what alk thro o f w g ll comes t a in k e es loo ting w ival tim lient is ite mee h as arr le the c c y u t s s h At the s s ic e il h h a t in w r det such as nd othe of ways a g d in e e factors k t h c t in xpe eet be th ts are e re to m lready u a t l c il u r of gues w t as ge I bar infr this sta of our k etc. At o lo e dapt th I can a

9am Team Meeting

• * Style ? • * Gue sts? • * Arriv al?

Thursd

Sunday

iday The adaptability of our bars is a strong Frbrief. selling point of ours. We can quite easily change the look dramatically, using anything from Perspex to wooden cladding to fit the style of almost any event. If, for example, the client has pink draping in their marque and they want the bar to match, we will customise it accordingly. Once I’ve gathered all the info on what’s required of us I get back to the office and generate a quote. Occasionally there is a bit of to-and-fro and possibly even a second site meeting required before we achieve sign-off, but usually we reach an agreement pretty quickly. This is because, by the time we’re brought in, the event organiser has often been working with the client for a while deciding on how they are going to execute the event, and we just provide support. On the day of the event we always have someone present throughout. Most of the stuff that we supply belongs to us, but we do have great relationships with external suppliers. So if furniture, cocktail tables or food is required, we can source it at a competitive price. In such instances we insist that third part suppliers deliver to our warehouse the day before so that we are not forced to rely on them delivering direct to the venue on time. Aside from setting up and working events, we spend a lot of time on admin. I also personally set aside time to keep an eye on what’s happening in the industry and use it as inspiration to develop our products. Whether it be new bar styles or new ways of doing things, they all go into my “Ideas” folder! IGNITE EVENTS T: 021 801 6788 F:086 614 0182 www.igniteevents.co.za

MAGAZINE

day

Saturday

139

L L B U AN

M D H E C I R R E MAGAZINE

” R I A E H T F S O S G JE NED “KIN W O R C

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On a day that saw winds and emotions riding high, Cape Town’s Big Bay played host to the latest edition of Red Bull King of the Air. In front of 5,000 spectators, America’s Jesse Richman clinched the win in a battle that saw the some world’s best kiteboarders pull airs of up to 25m. CAPE TOWN (South Africa) – Cape Town’s famed Table Mountain was the perfect backdrop for the sixteen invited kiteboarders and eight wildcards to faceoff in a unique ‘flag out’ competition format. At the end of an epic day it was Jesse Richman from the USA who managed to edge out Sam Light and Nick Jacobsen to grab victory in front of a 5000-strong crowd. “I never expected this and I’m so amazingly pumped! Red Bull King of the Air has been the biggest event in the world since the very beginning - I competed in it when I was a little kid and it was the coolest thing

ever. To come here and win this event is unbelievable! By far the best riders in the world were throwing down in the best conditions today!” commented the 20-yearold Hawaii native. Scored by a judging panel comprising kiteboarder Susi Mai, editor of Kiteworld Magazine and presenter of ‘The Kite Show’ Jim Gaunt and South African original Red Bull King of the Air alumnus Greg Thijsse, the competitors were judged on the height, creativity and style of their manoeuvres, with athletes pulling airs up to 25 metres above the water. Godfather of wind-based watersports Robby Naish was in Cape Town to check out the event. “I’m a little embarrassed to say this but this was my first time in South Africa. It’s a real pleasure to be here, I’m really stoked I came! I always knew it was good here,” remarked Robby on his first visit to the country. “We’ve been talking about

resurrecting Red Bull King of the Air for a while and today we had some of the best conditions - this was best exhibition of high performance kitesurfing I’ve ever seen. Big Bay was the perfect venue for this event. If this place wasn’t on the map before today, it’s definitely going to be after. I don’t think ever seen this many people at a kiteboarding event.” Final Results: 1. Jesse Richman (USA), 2. Nick Jacobsen (DEN), 3. Sam Light (GBR), 4. Youri Zoon (NED), 5. Andries Fourie (RSA), 5. Lewis Crathern (GBR), 7. Gianni Aragno (ESP), 7. Kevin Langeree (NED) More details on the event can be found at www.redbullkingoftheair.co.za

MAGAZINE

Pictures: Craig Kolesky, Ydwer van der Hinde.

“I never expected this and I’m so amazingly pumped! Red Bull King of the Air has been the biggest event in the world since the very beginning - I competed in it when I was a little kid and it was the coolest thing ever. To come here and win this event is unbelievable! By far the best riders in the world were throwing down in the best conditions today!”

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A L I U Q

P P A H U O Y S E K A M IT Y AR FL

EB BY TH

MAGAZINE

Where do you think you’re going Amigo? You walk out that door, you’re walking out on living!

THERE IS A SAYING, NO GOOD STORY BEGINS WITH A SALAD, AND THE SAME COULD BE SAID OF MOST THINGS THAT ARE GOOD FOR YOU. ON THE OTHER HAND, IT SEEMS THAT A LARGE PROPORTION DO BEGIN WHEN “A FEW DRINKS” TURNS INTO YOUR LIVER’S WORST NIGHTMARE, AND IT’S FUNNY HOW TEQUILA ALWAYS SEEMS TO BE INVOLVED.

HOW OFTEN HAVE YOU FOUND YOURSELF IN THIS SITUATION:

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You’re meeting a friend for a drink, and when you get there you tell him you’re not going large tonight, you’ve got a big day tomorrow. Ja me too, he says gravely, important meetings in the morning. When the bartender arrives you both order a beer, or possibly a single whisky and soda; you know, a long drink that you can sip on while you shoot the breeze. Tomorrow both of you have things to do and you need to be on top of your game, so a little bit of responsibility is in order. The first beer slides down nicely so you order another, and after the third the music starts to sound better and everyone in the bar suddenly looks more attractive. You take a deep breath as you realise you’re at a crossroad; either you’re going to call it a night and be fighting fit the next day or to hell with tomorrow, you’re going to live for the moment! No, you say to yourself, I’m going to do the right thing and head home. It’s at this moment, almost as if on cue, a shot of party-in-a-glass materialises, taunting you in a Mexican accent.

Where do you think you’re going Amigo? You walk out that door, you’re walking out on living!

So as if you’ve never fallen for that one before, you decide to have just one tequila. What could it hurt? Suddenly the fork in the road becomes a highway to hell, but oh what a ride! One after the other the shots flow like a legion off banditos attacking the Alamo, each one chipping away large chunks of your resolve to keep things tidy tonight. Once the tequila takes over it commandeers your body and you’re powerless to resist. By this stage you are a passenger so you may as well sit back and enjoy the trip as you’re hauled off in search of members of the opposite sex to dazzle with your dance moves. The next morning you wake up in bed with little idea of how you got home and no idea who the smudged phone number written on your hand belongs to. You feel your pockets for the three-point check – wallet, phone and keys. They’re all there! Then your brief sense of relief is drowned out by the Mariachi band that strikes up in your head, and The Day of the Dead takes on a whole new meaning. The hours that follow are spent rueing the sight of tequila and, in fact, the day you were born. However, once the nebula of regret and hangover dissipates, you’re left with a story that will live on, often getting better with each passing year. It’s funny how often I get to the crossroads of an evening and sitting there, leaning against the signpost, is my Mexican friend, ready to point the way.

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