MUDL Magazine. Mixology Released by MUDL Magazine. Mixology Released

01 THE VODKA RELEASE

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The Prohibition Era

It was the best of times, it was the worst of time... Prohibition laws throughout history.

International Bar Review

A look into the famous London bar, Callooh Callay.

SABA National Finals

Where. When. Who Won.

Spotlight - Belvedere Vodka

All you need to know about Belvedere Vodka, one of the true A-listers of the industry.

Vodka Cocktail Recipe Guide

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

Shaking Cosmos Get Dre Masso’s insights on pink drinks, with the punch bowls and being cocktail savvy. Café Caprice 87 Nicolas St Jean In Question Mandarine Napoleon brings us MUDL Cuties Magazine’s first up close and personal interview with flairtender Nicolas St Jean. 102

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Editor Ross Shepherd Managing Editor and Operations Grant McDonald Sales Kyle de Villiers Art Director Sarah McLean Contributors Dre Masso, Nicolas St Jean, Tom Dyer, Gary Regan, Andrew Mullins, Kurt Schlecter Editorial Enquiries Tel: 021 447 6008, Fax: 021 447 3097 info@mudlmag.com Advertising kyle@mudlmag.com 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 2000 on-consumption and retail outlets. MUDL magazine is available online at www.mudlmag.com Or go to Twitter: @MUDLmag Facebook: http://www.facebook.com/ MUDLmag

Submit your cocktail recipes and stand a chance of featuring in MUDL & South Africa’s first mixology annual, containing 1000 COCKTAILS. Send your mixology creations to info@mudlmag.com to be credited in Africa’s first.

russian spring punch

A similar variation was first created by Dick Bradsell during the 1990s. Glass: Catalina / Sling Method: Shake first five ingredients and strain into glass filled with crushed ice. Charge with champagne, lightly stir and garnish. Ingredients: 25ml Stolichnaya Raspberry Vodka 12.5ml Giffard Crème de Mure (Blackberry) Liqueur 37.5ml Finest Call Raspberry Purée 25ml Freshly squeezed lemon juice 12.5ml Giffard Raspberry Syrup Top up with Moét & Chandon Brut Imperial @MUDLmag Garnish: Seasonal berries and lemon slice

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In the know

How to

10 Industry News 29 Tasting Vodka Kurt Schlecter 30 Vodka: Artesian Spirit of the Tsars or the Emperors New Clothes? Adam Freeth 74 Menu Development: Concepts Andrew Mullins 80 Flair: Where It All Began Tom Dyer omplete Ban on Alcohol e 92 CAdvertising ARA Wher

Flair: egan B l l A It 80

43 Cocktail Making Methods 44 Cocktail Garnishes 45 Cocktail Equipment 70 10 Steps: How to be a Superstar Bartender Gaz Regan 84 Shaker Flair Studio 102 How to Make a Cosmo Café Caprice

Products

Places to go 20

Ekasi Style Bars – Café Elokshin “Dinagwe” 62 5 Hot Vodka Bars in South Africa Asoka Boo Radley’s One&Only Oyster Box The Office

South African Vodka Availability 57 Product Glossary 94 MUDL Directory

People to know 104

What’ll It Be Gents? Seth Rotherham

What’s been happening 15 Jameson Villa Party 24 Saffas Abroad 85 Cape Flair Society Championships

son Jame Party Villa 15 MUDL info 08 Social Media - Prize Give Away 09 MUDL Subscriptions 100 MUDL Next Issue

Seth Rotherham 104

Cocktail Garnishes 44

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

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

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

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Dear Reader,

These are exciting times in South Africa. With so much happening both locally and abroad, and with so many people in South Africa who live and breathe the industry, it seemed logical to bring out a printed and online forum where mixology and trade-related news can be published. Whether you manage a liquor brand, run a bar or work behind one, MUDL Magazine has something for you. Before this, our inaugural printed magazine, the MUDL brand made its public debut in the form of our website www.mudlmag.com. This was followed shortly by the establishment of social media platforms, namely Facebook and Twitter (details are below, so log on and join the Mixology Revolution!), and regular Thursday spots on 2OceansVibe Radio where some of the latest in mixology trends are shaken up each week. So as you can see, we’ve been around for a while already. Enter MUDL, the magazine! In our exciting first issue we take what will become a regular look at latest industry news, highlighting new brands, awards and how the winds of change seem to be blowing through the various liquor import companies. We also look back at the silliness of Prohibition, review an “Ekasi” style bar, as well as look beyond our borders at Callooh Calley, home of the world cup winning “Ale of Two Cities” Cocktail and one of London’s hottest venues.

lives of world class international mixologists and flairtenders respectively, revealing what drives and inspires them. Café Caprice and Absolut provide MUDL with some beauty, the local flair societies teach us some basics, and the irreverent Seth Rotherham has his say on pink drinks! In closing, this first issue is action packed, and we hope you enjoy reading it half as much as we’ve enjoyed putting it together. On that note, a huge thank you must go to the following individuals and companies who have all played a part in making MUDL Mag a reality (in no particular order): Sarah our art director, Kyle, Grant, Ryan, Nick, Amanda, Pernod Ricard South Africa, the Really Great Brand Company, Kreate Brands, Schweppes, Intra International, DGB and Distell.

Ross Shepherd Editor — MUDL Magazine

In this edition of MUDL there is a strong focus on vodka. Turn to page 28 for the start of an epic journey of discovery as we discuss its history, origins, versatility, and why Kurt Schlecter always has a frozen bottle of vodka in his freezer. Dre Masso and Nicolas St Jean give us interesting insights into the

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Contributors Tom Dyer Tom Dyer is one of the finest flair bartenders on the planet, appearing in almost every significant flair bartending movie made in the last 3 years. He is also co-founder of the World Flair Association, an organisation dedicated to flair bartending around the globe.

Dre Masso Dre Masso has been at the cutting edge of the cocktail industry for over a decade. Having worked at Lonsdale, Salvatore & Amanda, Fifteen, LAB, 10 Room, 10 Tokyo Joe’s and the Atlantic Bar & Grill, Masso is undoubtedly one of the world’s finest bartenders. He is also a co-founder of Worldwide Cocktail Club. Gary Regan Gary Regan, bartender extraordinaire, was born over a pub in Lancashire, England. An expert on spirits and cocktails, he has written numerous articles on bar service and liquor. He has also worked as a consultant to restaurants and liquor companies, written about drinks and drinking, and coordinated with his wife Mardee Haidin Regan on a variety of food and beverage-oriented projects. Andrew Mullins Andrew Mullins is Operations Director at Fling International. Fling International is a group of professional bar developers and hospitality operators dedicated to the improvement of bartending, bar operation, hospitality training & guest experience worldwide.

Kurt Schlechter Kurt Schlechter is co-owner of The Bartenders Workshop, South Africa’s top bartender training school. Kurt is also the training director for the The Bartenders Workshop, but mainly acts as a consultant to the bar and beverage industry.

“One of the most important things any person can do to become the best at his or her particular trade is to gather as much knowledge as possible. In South Africa bartending is growing into a profession and bartenders who do not possess the skill and knowledge will be left behind. The launch of MUDL will empower bartenders to learn new trends as well as provide a platform which allows for the interaction of brands. It is my sincere hope that the industry and bar enthusiasts specifically embrace the opportunity MUDL will allow for theam to learn and interact with brands and venues.” Etienne Schlecter President, South African Bartenders Association (SABA)

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

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Write to us with suggestions of interesting features you would like to see covered in the next edition of MUDL. The submission we use in Issue 2 wins! It’s that simple. We know it would be reward enough just to see your concept published (really we do) but we’d like to show our appreciation all the same. What can we win, we hear you ask! A night for 2 at the Grand Daddy Hotel in Cape Town, including breakfast (www.granddaddy.co.za). That’s what. Send your ideas to: info@mudlmag.com Competition Rules: • Entries close on 30 September 2011. • 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.

ks ture tion nk Drin Party Pic Competi PiGo to MUDL’s Facebook page and click “LIKE”. Then post a photo of you and

your friends partying with the MUDL Magazine and sipping cocktails, and TAG the magazine and yourselves. The entry that appeals to us the most will be published, and will win a mobile bar party AT THE WINNER’S HOUSE for up to 30 people! The photo can be taken anywhere, so GET CREATIVE! Tag your photos by the 15th October 2011. The winner will be contacted by 31st October 2011 and his/her entry will be posted on the MUDL website.

Rules:

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

WIN A BOTTLE OF BELVEDERE! Stand a chance to win a fantastic bottle of BELVEDERE! It’s real simple, all you have to do is log onto Facebook, find both Belvedere_SA & MUDL Magazine Facebook pages, and hit the “LIKE” button on each! Then SMS “Belvedere” to 45507, and you could be a winner! SMS charged at R2. Free and bundle SMSs do not apply. Winner will be drawn from SMS entries submitted on or before 31st Oct 2011. Employees of MUDL Magazine and its associated companies, as well as their family members, may not enter. You must be over the age of 18 to enter. The prize is not transferable or redeemable for cash. This competition is open only to residents of South Africa.

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Don’t Drink And Snip

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 and a scan of your ID document (see banking details below). Title:

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Subscription fee: R100 (4 issues)* *RSA delivery only and foreign subscriptions by request. I do not wish to recieve promotional material from MUDL For Electronic Transfers: Name: RW Shepherd Investing Holding T/A MUDLMAG Bank: Standard Bank Branch: Milnerton Code: 051001 Acc: 078244935 Subscription Terms and Conditions: Subscription and promotions available for South African delivery only. Email addresses and phone numbers will be for the use of MUDL promotional material only. Your privacy will be respected and your details will not be sold to any third party. Introductory offer valid until 31st October 2011, for 4 issues only.

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S W E N Y R T S U D IN

BRANDHOUSE LAUNCHES RESPONSIBLE DRINKING MEDIA AWARDS

Brandhouse, one of South Africa’s leading alcohol beverage companies, officially launched the Brandhouse Responsible Drinking Media Awards, the first awards initiative of its kind in the country. The awards recognise journalistic efforts in supporting, promoting and contributing to the Responsible Drinking agenda and ultimately to helping change consumer behaviour. Gerald Mahinda, MD of Brandhouse, says, “Brandhouse is deeply committed to responsible drinking and is involved in numerous interventions driving this important message to consumers. The awards form part of our ongoing efforts to inform and raise consumer awareness about the potentially devastating effects of alcohol abuse.” The objective of the awards is to encourage journalists to use their individual approach and messaging influences to proactively gain traction with their readers and shape perceptions and behaviour around drunk driving, as well as other alcohol-related issues such as under-age drinking, foetal alcohol syndrome (FAS) and binge drinking. Priscilla Singh, Corporate and Brand PR Manager at Brandhouse, says, “While there are many programmes, campaigns and initiatives being rolled out by the industry, government and NGOs raising awareness about alcohol and responsible drinking, there seemed to be something missing. The media have an important

role to inform and influence people and this award represents an innovative way to make Responsible Drinking a priority on the news agenda. “Many journalists do cover and highlight news and issues related to responsible drinking, but more can be done. We believe their messages influence consumers and, by being activists for responsible drinking, they have the opportunity to make a difference. We’d like to acknowledge media who are true ambassadors for responsible drinking. We are very proud of this initiative and look forward to receiving a wide variety of entries from all sectors of media.” This years awards were open to all South African journalists who consistently demonstrated efforts to support and promote responsible drinking and associated issues. Articles had to be published in South African media. The awards acknowledged winners in five different categories, following a judging process of at least 60 entries received. This year’s winners: • Dalena Theron (Kuier Magazine) Journalist of the Year • Cape Argus (Wall of Shame) - Best Print • Bafana Mahlangu (Sowetan) Best Photograph • Bronwyn May (Reviewme.co.za) Best Online and Blog • Phiri Cawe (Vukani) - Best Community

“We congratulate the winners and are very grateful of their support in entering the first ever Responsible Drinking Media Awards launched by Brandhouse earlier this year. These journalists are true ambassadors for responsible drinking and through their work, they have helped to raise awareness associated with various alcohol issues and helped promote responsible drinking,” said Priscilla Singh, Corporate and Brand PR Manager at Brandhouse. Speakers at the awards ceremony included Gavin Krenski, Brandhouse Marketing & Innovation Director, Ruda Landman, RDMA judge and renowned media authority, and Thezi Mabuza, Chief Director of the National Liquor Authority NLA. The judging panel comprised leading media authorities Ruda Landman and Chris Moerdyk and well-known counselling psychologist, author and lecturer from the Western Cape, Jason Bantjes. A Deloitte representative verified that the judging was conducted in a fair and legitimate manner.

HAVANA CLUB CARES... Bartenders Workshop and Havana Club Rum continue to lead the way in developing bartending as a profession in South Africa, offering free training and employment to the previously disadvantaged through the Bartender Development Programme. Havana Club Authentic Cuban Rum is one of the biggest supporters of bartending in South Africa, also sponsoring the National Classic Cocktail Competition. Since its inception in 2007, the Bartender Development Programme has hosted numerous training workshops in both Johannesburg and Cape Town, where a comprehensive curriculum introduces the candidates to the world of hospitality, focusing on the development of personality, skills, professionalism and knowledge. For each workshop, candidates from both Cape Town and Johannesburg are selected to be trained as professional bartenders.

All entrants have to be from a previously disadvantaged background, over 18 and in possession of a matric certificate, and are required to send a one-page motivation letter with their contact details to The Bartenders Workshop who selects the winning candidates.

Last month 20 candidates from Cape Town and 20 from Johannesburg attended intensive five-day Bartenders Development Programme workshops at the Bartenders Workshop regional offices. In addition to receiving their certificates (which are endorsed by THETA – The Tourism, Hospitality, Sport Education & Training Authority) upon completing the course, each candidate was given a cocktail recipe book written by Bartenders Workshop founder Etienne Schlechter, a Havana Club T-shirt, a bartending kit and entry into the intermediate level course. The Bartender Development Programme, in association with Havana Club Rum, aims to help solve the urgent demand in South Africa for skilled bartenders to fill positions in the growing number of high end bars. In keeping with this need, a number of venues have expressed an interest in offering interviews to participants.

BERRY BROTHERS AND RUDD COME TO SA The brands include:

• The entire Glenrothes Single Malt range • The King’s Ginger • London No. 3 Gin • U’Luvka • Pink Pigeon

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Earlier this year the who’s who of Cape Town met up at the Taj Hotel for the launch of the Berry Brothers and Rudd portfolio in South Africa, distributed by Kreate Brands. Five brand spanking new brands for the South African market were showcased by Mike Harrison from Berry Brothers and Rudd with a witty, detailed presentation on their history and how they should to be positioned in the market. It is fantastic to note one of the oldest liquor houses in the world is finally coming to our shores, and this is a clear indication of how the South African market is now beginning to feature globally. Should you need any information on the brands, do not hesitate to call Kreate Brands on 021 447 6008 or email info@kreate.co.za

Berry Bros. & Rudd, No.3 St James Street

AMARULA RANKED AS ONE OF THE WORLD’S HOTTEST BAR BRANDS As it continues to record year-on-year double-digit volume growth globally, Amarula has just been voted one of the world’s top bar brands in an international industry poll. The research, undertaken by authoritative global drinks publication Drinks International, surveyed 700 bartenders, bar owners and mixologists across 60 countries, with Amarula listed as a Top Ten Hot Liqueur brand. Respondents were drawn from the most popular bars in major world cities and were asked to identify the hottest brands on the lips of their patrons. Amarula took sixth position. This is the first time the brand has been featured on the list that includes a selection of leading international brands. The rating follows on Amarula’s ranking as one of the world’s fastest-growing spirit brands by the magazine last year with data for the listing researched by Euromonitor International. The brand was also listed in the 2010 Impact Databank World’s Top 100 Premium Spirits Brands. Selling in 103 countries, the “Spirit of Africa” as it is widely known, has managed to comfortably face down the ongoing global recession, all the while maintaining an impressive growth momentum, thanks to a raised profile resulting from the association with the 2010 FIFA World Cup™, and also a marketing campaign that highlights its versatility.

Says senior global spokesperson Siobhan Thompson: “That Amarula is now perceived by leading opinion formers to be one of the world’s hottest bar brands certainly indicates just how versatile it is to mixologists and their patrons. Last year, in the first year of the survey, Amarula was not even featured. We are really excited that there is such a growing recognition of its ability to play in the on-trade arena with appreciation for its nuanced and multi-layered flavours of coffee, vanilla, chocolate, toasted nuts and citrus.” She added that Amarula’s long-term investment in key markets worldwide had seen brand loyalty climb, with its popularity as an at-home drink clearly impacting on on-consumption sales. “We are showing consistently good growth worldwide, both in developed and developing economies. This holds true even in major markets where the brand is already well-entrenched. Some of the most spectacular volume increases have come from Latin America, historically a strong supporter of Amarula, and Europe, most notably Germany, which remains the single biggest off-shore market for the brand. Asia Pacific, North America, the duty-free channel and parts of the African continent have also delivered impressive increases.” Amarula is the second biggest cream drink of its kind universally. Its inimitable

taste that comes from the marula fruit, indigenous to southern Africa, blended with cream, has proved irresistible to consumers worldwide, along with its exotic connection to Africa, underscored by the brand’s support for African elephant research. For further information on Amarula please visit www.amarula.com and on the Amarula Trust www.amarulatrust.com

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TOP SELLING PATRÓN SILVER TEQUILA HITS SA Patrón Silver is the best-selling ultrapremium tequila in the world and the leading brand in the Patrón Spirits Company stable worldwide. “The crystal clear Patrón Silver Tequila is characterised by a fresh, smooth taste, which makes it the most mixable superpremium white spirit in the world,” says Emil den Dulk Jnr, of SA distribution company Liquidity. “It’s delicious served neat, on the rocks, or mixed in a super premium cocktail such as a margarita.” In keeping with the benchmark of Patrón Tequila, the Patrón Silver glass bottle is beautifully designed, hand-blown and individually numbered. Patrón Tequila is produced from 100% pure Weber blue agave, grown in the hills of Jalisco, Mexico and created using a blend of traditional and modern technology.

Patrón Tequila is available in more than 100 countries and represents 70 percent of total ultra-premium tequila sales around the globe. The Patrón Tequila range in South Africa includes Patrón XO Café (a blend of premium tequila and pure coffee extract), Patrón Reposado, Patrón Añejo, and Gran Patrón Burdeos. Since its launch in 1989, Patrón Tequila has developed cult status in the US. Internationally it has received unpaid endorsements from a host of celebrities including Clint Eastwood, Jamie Foxx, Pharrell Williams and Kanye West. In South Africa it is a firm favourite with musicians like Flash Republic, Jozi, aKING and hot new urban pop group Urban Reign. Patrón Silver will be available from boutique liquor stores, upmarket restaurants and bars and the recommended retail price is R399.

AN OPEN LETTER FROM GAZ REGAN TO BARTENDERS WORLDWIDE Tell me who you are, too-where you work, etc-please, and let’s see if, together, we can come up with a list of the world’s best bartenders for next year’s Annual Manual. I’d also love to hear about any new techniques and/or methodology that you’ve been using of late, and I’m especially interested this year in finding out about bartenders who have stepped out from behind the stick, and are now operating viable businesses - not necessarily bars, but they must be bar-related businesses. Please write to me at gaz@ardentspirits.com Thanks for any and all help, guys! Together we can change the world, one guest at a time! With lotsa love from Gaz Regan.

Garry Regan

THE PINK PIGEON HAS LANDED! The rumours were true: a premium spiced rum has hit the international market, choosing South Africa for its global launch! On the 23rd of February the Berry Brothers and Rudd announced at the Taj Hotel that Pink Pigeon Rum would make its worldwide debut in the South African market - a great boon and some solid recognition for the strength of the South African liquor industry. The Pink Pigeon is one of the rarest birds in the world and flies free

in the skies of Mauritius, the tropical paradise of the Indian Ocean. Some of the world’s finest sugar cane is also grown on the Medine Estate. It is from this natural source that the exquisite and rare rum is made. Hand picked vanilla from the orchids that grow in the rainforest canopy of nearby Madagascar is uniquely added. This combined with the exotic, tropical flavours of spice and nutmeg makes the rum as exquisite and rare as the Pink Pigeon iself. Having won “Best Stand” at the Monoco Bar Expo and a number of design awards for the packaging, this brand is set to take the world by storm. So keep your ear to the ground and check back here with MUDL Magazine or online at www.mudlmag.com for exclusive info on product launches.

PINK MOJITO

Since I’m based in the USA I admit to leaning heavily toward American bartenders when I shout out the best of the best in my Annual Manual. It’s also true to say that some of the best bartenders in the world are based in the USA. But certainly not ALL of them. I want next year’s Annual Manual to have more of a global feel to it, and in order to achieve this, I’m asking you to please help out by sending me some details on the people who you think are among the best bartenders in your country. I’ll need their name, an email address where I can get in touch with them, the name of the bar at which they work, and I also want to know why you think they are the best of the best.

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INTERNATIONAL AWARD

SOUTH AFRICA!

Last month, Ypióca crossed the Atlantic to receive a special prize from the British magazine The Spirits Business, the only international publication devoted exclusively to news and major trends in the global spirits market. Ypióca 160 was voted the best cachaça in the competition, having been the only brand awarded with the CACHAÇA MASTER 2011, the highest prize of the competition, among all the cachaça categories listed. Ypióca 160, launched in 2006 in honour of the 160th anniversary of Ypióca Company, is the world’s first cachaça with a malt base and aged for 6 years in oak barrels.

An exciting new liqueur has just hit our shores. Originating in Brazil, the rich flavours of Central and South America gave birth to Passoa, and its sweet and fruity taste has been adding a zesty twist to cocktails for over 20 years. Now South Africans will get a taste of Latin magic with this passion fruit liqueur, a must for any mixologist’s arsenal. VIVA PASSOA!

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YPIÓCA WINS

RAFAEL NADAL TO LEAD BACARDI CAMPAIGN Rafael Nadal and Bacardi Limited together will spread the important message of responsible drinking to consumers through a global multifaceted communications campaign. “We are very excited to welcome Rafa to the Bacardi family as our new Global Social Responsibility Ambassador. Rafael Nadal is a world champion at the top of his game whose lifestyle and dedication reflects the values of our company and this campaign,” said Séamus McBride, Bacardi Limited President and CEO. “His global appeal makes him the perfect champion and role model to help us continue to spread the message that we should all know ‘where to draw the line’ when it comes to drinking. We are now building into the fourth year of the “Champions Drink Responsibly” campaign, having launched with Michael Schumacher, and we are delighted that Rafael has agreed to carry forth our campaign for the next few years.”

MILLA JOVOVICH BECOMES CAMPARI’S 13TH STAR Sesto San Giovanni, Italy - July 22th 2011 - Campari announces Milla Jovovich as the latest star to take the lead role in the 2012 Campari Calendar, which will be captured by contemporary French photographer, Dimitri Daniloff. The versatile Ukrainianborn actress, supermodel, fashion designer and singer will become the 13th star to be featured in the world renowned calendar. Milla Jovovich marks a return to female stars for the Campari Calendar, following last year’s first male protagonist, Benicio Del Toro. She will now follow in the footsteps of some of the world’s most stunning women who have adorned the pages of previous Campari Calendars, including Salma Hayek, Eva Mendes, and Jessica Alba. On starring in the 2012 Campari Calendar Milla Jovovich said: “I was very excited and honoured when I heard that I’d been invited to star in the Campari Calendar. It is famous for its incredible photography and the amazing individuals who have appeared in it previously. I think people really will be intrigued when they see the finished calendar. It will really make them stop and think.”

Dimitri Daniloff will bring his futuristic approach and his ability to push the boundaries of images to create the unique photography that will make up the 2012 Calendar. “To photograph the 2012 Campari Calendar is an incredible and unique challenge. Campari has a history of pushing the boundaries of art and design, and this can be seen from its advertising to product design to the previous Campari Calendars. This year I hope to have pushed these boundaries further still. The challenge has been made slightly easier by working with someone as talented and strong as Milla who has really helped bring to life the intensity and the intrigue of Campari in the images that make up the Calendar.” Bob Kunze-Concewitz, CEO of Gruppo Campari, also comments: “The Campari Calendar is renowned for the powerful and passionate images of its stars. The inspiration and style of the images for the 13th Campari Calendar meant that Milla and Dimitri were both obvious choices.” The final images for the calendar, its story and fashion will be unveiled at a red carpet event in Milan later this year.

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BENRIACH PUNCHES ABOVE ITS WEIGHT DIVISION AT IWSC 2011 27th July 2011 - The results of the IWSC (International Wine and Spirits Competition) revealed that The BenRiach 12YO Sherry Matured (red tube) was honoured with two prestigeous trophies this year: • The IWSC Single Malt Scotch Whisky (15 years and under) Tropy • The IWSC Single Malt Scotch Whisky (Special Edition) Trophy In addition, it also scooped the Gold Medal for Best in its Class in the category of Scotch Whisky, Single Malt, Speyside, Cask Finish, 12 - 13 years old.

This is quite an achievement for the BenRiach Distillery when one considers that here are only 17 spirits trophies, only 6 of which are for whisky. It also won a Gold Medal for BenRiach 20YO, as well as 4 silver medals and 1 bronze medal for various other BenRiach and GlenDronach expressions. As a result of this performance, the BenRiach Distillery was shortlisted as one of only 7 suppliers for the UK Producers Trophy, along with Beam Global, Glenmorangie, Erdington, John Dewar, Chivas Bros and Diageo. This award was ultimately won by Chivas, but just to be on the shortlist is an amazing achievement for such a comparatively small distillery.

WINDS OF CHANGE IN THE SA LIQUOR INDUSTRY

NEW MD FOR PERNOD RICARD SOUTH AFRICA

IKWV CEO RESIGNS 15th July 2011 - The KWV Board announced that CEO Thys Loubser has resigned as company CEO with immediate effect. Loubser, who has been leading the wine and brandy company since January 2007, will be replaced in an acting capacity by André van der Veen, a member of the KWV board and senior executive at HCI, KWV’s largest shareholder. The board said that, at this stage of the company’s internal restructuring, it was opportune to effect a change in the leadership.

In line with its policy of internal promotion and international mobility, Pernod Ricard announces the following appointments, taking effect on September 1st, 2011: Jean-Manuel Spriet, current Managing Director of Pernod Ricard UK, is appointed Managing Director of Pernod Ricard Korea. He will be replaced by David de Mardt, founder and current Managing Director of Pernod Ricard South Africa. Conor Mc Quaid, current International Commercial Director of Irish Distillers, is appointed Managing Director of Pernod Ricard South Africa. MUDL would like to wish Mr de Mardt and Mr Mc Quaid the very best in their new positions.

SKYY VODKA GLOBAL FLAIR CHALLENGE August 2011 - Raise your cocktail glasses in appreciation of jaw-dropping performances as South Africa launches its search to find its most highly skilled flair bartender to compete in the 2011 SKYY Vodka Global Flair Challenge in Dubai later this year. The Challenge, created through a partnership with super-premium brand SKYY Vodka and the World Flair Association, rewards the most talented flair bartenders in the country, while making this growing sport more accessible for people to enjoy as part of a glamorous and entertaining night out. The judging panel is made up of WFA Pro Judges who use a scoring system to fairly assess and score each performance on stage. The top eight contestants proceed to the finals at News Café Menlyn on Saturday, 27 August 2011 to battle it out for the

coveted national title, and the opportunity to compete against the best in the world. Defending SKYY Global Flair World Champion, Tomasz Malek, will also wow the crowd with a not-to-be-missed exhibition of flair at the South African finals. At the time of going into print the national heats had just been completed. Well done to Anil and Pieter for coming out tops in Cape Town and Jozi respectively, and good luck to all the contestants who qualified for the finals.

Defending champion, Travis Kuhn

Anil Sabharwal during the Cape semi-finals of the SKYY Global Flair Challenge

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N O S E M A J rty Jameson kicked off its annual â&#x20AC;&#x2DC;Over The Topâ&#x20AC;&#x2122; party campaign at exclusive villas around the country. We were lucky enough to get a sneak peek at the hottest parties this side of summer. On top of all the A-List people in attendance, there were guys like Shaun Duvet, Euphonic and Milkshake mixing their beats to the picturesque background of beautiful people, beautiful locations and an even more beautiful whiskey ... Jameson.

Leoburnett 108355

www.collisons.co.za www.collisons.co.za NotNot for for salesale to persons to persons under under the the ageage of 18. of 18.

A R E N O E I H T I T B I H PRO

For most of us, alcohol is a pretty central part of our lives, but there were times in history when it was on everyone’s lips, and on nobody’s lips, with several countries restricting production and sale of many of our tasty after-work beverages. The banning of alcohol, often referred to as “Prohibition”, is the practice of barring the manufacture, transportation, import, export, sale, and consumption of alcoholic beverages. Although prohibition is most prevalent in an American context, it happened in many countries at a similar time in history. In some Muslim countries the consumption of alcohol is forbidden according to Islamic (Sharī΄ah) Law, though the strictness with which it is enforced varies considerably from region to region. However, use of the term in reference to a historical period is typically confined to countries of European culture. Throughout the early twentieth century, much of the impetus for the prohibition movement in the Nordic countries and North America came from Protestant wariness of alcohol. In fact there are several examples during this time period in which

people were deprived of their daily tipple: • 1907 to 1948 in Prince Edward Island, but for much shorter periods in other provinces in Canada.

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• 1914 to 1925 in Russia and the Soviet Union. • 1915 to 1922 in Iceland (though beer was still prohibited until 1989). • 1916 to 1927 in Norway (fortified wine and beer also prohibited from 1917 to 1923). • 1919 in Hungary (in the Hungarian Soviet Republic, March 21 to August 1, called “Szesztilalom”). • 1919 to 1932 in Finland (called kieltolaki, “ban law”). • 1920 to 1933 in the United States. Eventually prohibition failed in North America and elsewhere as bootlegging (rum-running) became widespread, and organised crime took control of the distribution of alcohol. Distilleries and breweries in Canada, Mexico, and the Caribbean flourished as their products were either consumed

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by visiting Americans or illegally imported to the U.S. Chicago became notorious as a haven for prohibition dodgers during the time known as the “Roaring Twenties”, a period heavily romanticised by popular culture (think The Untouchables movie, and the classic American novel The Great Gatsby).

Prohibition generally came to an end in the late 1920s or early 1930s in most of North America and Europe, although a few locations continued for many more years. Prohibition in the United States Prohibition in the United States was a major reform movement sponsored by evangelical Protestant churches, especially the Methodists, Baptists, Presbyterians, Disciples and Congregationalists from the 1840s into the 1920s. The states of Kansas and Maine were early adopters. The Women’s Christian Temperance Union, founded in 1874, and the Prohibition Party were major players until the early 20th Century when the movement was taken over by the Anti-Saloon League. By using pressure politics on legislators, the Anti-Saloon League achieved the goal of nationwide prohibition during World War I, emphasising the need to destroy the social

corruption of the the political power German-based brewing and the need to reduce violence.

saloons, of the industry, domestic

Prohibition was instituted with ratification of the Eighteenth Amendment to the United States Constitution on January 16, 1919, which prohibited the “...manufacture, sale, or transportation of intoxicating liquors within, the importation thereof into, or the exportation thereof from the United States...” Congress passed the “Volstead Act” on October 28, 1919, to enforce the law, but most large cities were uninterested in enforcing the legislation, leaving an understaffed federal service to go after bootleggers. Although alcohol consumption did decline, there was a dramatic rise in organised crime in the larger cities, which now had a cash crop that was in high demand. Prohibition became increasingly unpopular during the Great Depression as the repeal movement, led by conservative Democrats and Catholics, emphasised that repeal would generate enormous sums of much needed tax revenue and weaken the base of organised crime. In 1933 the Prohibition Amendment to the Constitution was repealed, allowing the states to set their own

laws. The organised prohibition movement was dead nationwide, but survived for a while in a few southern and border states. So there you have it; the rise and fall of the fascist booze restrictions commonly known as “Prohibition”. Catch us in our next edition for another look at how alcohol has affected history.

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

E E L L C I T I T T R I S G A S ” G R E A N W L EOKTFNA B G O E L L INAN D A Y “ IN S O H S OK E AND

E RNAM

EL É F CA M RS NA EDITO

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“Mi Casa es Su Casa” Picture this: you are rolling into Gugs on a beautiful winter Cape Town evening. The township sprawls before you, but a vibrancy permeates from every nook and cranny. The further in you go, the more the natural vibe and energy of the place surrounds you and you begin to embrace it. Before long you’ve arrived at your destination: Café Lokshin, or as the locals call it, Dinangwe. They have borrowed a name from the hit show Generations, and this seems to have stuck among those who frequent this hidden gem.

The owner “OB” greets you with an easy smile outside his “house”. Clearly this is no ordinary place of residence because as you step inside, the first thing that jumps out at you is the branding: a custom Johnny Walker bottlekeep for the regulars’ tipple behind the bar. A generous courtyard gives way to a stage area from which the likes of Jimmy Dludlu have performed. Beyond that there’s a DJ box and cane tables and chairs that almost lend a café-type atmosphere to the venue. Behind the main bar every prestigious single malt whisky and bourbon is on show. Other areas include an impressive J&B Jet Lounge with a custom VIP section that “OB” insists is “his lounge”- no such thing as VIPs here, just people he feels need extra care. This has an authentic, unpretentious feel to it and you quickly get that comfortable familiar feeling. As the evening winds on you are starting to get peckish and, at the insistence of one of the locals, you opt for the famous “wings and wedges”. It proves a great choice. Now you are fortified to take the evening to the next level! If you are looking for something magical, look up this fine venue and give real South African hospitality a go.

PIGEO K N I P D BY E R E POW

MAURITIAN PREMIUM VANILLA RUM www.pinkpigeon.com

Not for Sale to Persons Under the Age of 18.

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CALLOOH CALLAY RUNDOWN: Callooh Callay is a cocktail bar in Shoreditch, UK, dubbed by its peers as “contemporary classic”. The bar takes its name from a line in a nonsensical poem The Jabberwocky by Lewis Carroll, famed author of Alice In Wonderland. Akin to its namesake, Callooh Callay is an eclectic and whimsical establishment that seeks to bewilder and perplex its patrons. Although often praised for being an innovative and pioneering destination, Callooh Callay has managed to retain a quintessential vintage allure that’s hard to replicate, hence the stools at the Callooh Callay Bar remain among the most sought after in East London.

THE BEST SELLER: Ale of Two Cities - this remains on their cocktail menu season after season, famed for winning Sean Ware the 42 Below Cocktail World Cup in 2011, it’s one of their most popular drinks, if not THE most popular. YouTube video of Sean making the drink: http://www.youtube.com/ user/BBFBTrainingTeam#p/u/7/ trSws4255Qk

H O LLO

Y A L CAL

AWARDS, PRESS & ACCOLADES:

OF E L A E TH IES T I C O TW

Callooh Callay won Theme Magazine’s “Best New Bar” award, and “Best Bar Design” award. They have since been named as one of London’s best places to drink by The Observer. In 2010 they were nominated for the Class Awards in the following categories: Best drinks list, Best good times bar and Best bar manager.

Callooh Callay were also nominated for The London Lifestyle Awards as “Best London Bar”. In the past couple of months alone they have featured in The New York Times and The Wall Street Journal.

boy! my beamish s, rm a y m Come to llay!’ Callooh! Ca ! y a d s u jo O frab oll – Lewis Carr y jo is h in He chortled

Created by:

Mixologist – Sean Ware

Glass: Beer Mug

Method:

Shake and strain.

SEAN WARE

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d e n o i h s Old Fa

Ingredients:

75ml 42 BELOW - Feijoa (Pineapple Guava) 25ml CARPANO - Punt e Mes 2 dashes ANGOSTURA - Aromatic Bitters 15ml Nettle Cordial 15ml Malt Syrup 20ml Fresh Lime Juice 75ml Cloudy Apple Spice

Garnish: Chips

S A D F A F O SA ABR GE

VENA

DU RYAN

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2009

f cle o pinna e a e m t t, ustry omen d m n i w g e finin f th ke ne est o d ma a de b n d a s n e a s a h s ship ion h e where t assion ation l p t e ofess r a r c e a p l r l m a yea a p siona Every the s ce a nt — rofes n e e p o r a m s e h e e g s v for who achie is com eas, rld th eople o are id p w h s h g t o t wi ndin ships barte friend . For the sts intere

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Held in cities around the world for the past fifty-eight years, 2009 saw the IBA conference hosted for the first time in Berlin, the vibrant and historic capital of Germany and one of the most exciting cocktail cities in the world right now. The plethora of exceptional cocktail bars that scatter the city worked hard over a hot summer week in August while the people that normally spend most of their time on the service side of the bar, took full advantage of the flawless German hospitality. My personal Berlin journey began in late 2008, when as the winner of the South African National Cocktail Competition, I earned a place on the South African delegation to the 58th Annual IBA conference.

On the 5th of August, along with flair representative Travis Kuhn and SABA representatives Etienne Schlechter and Marius Basson, the South African contingent began the long overnight flight to Europe. After anxiously waiting for baggage packed full of strange and lethal looking cocktail equipment, we arrived to a warm German welcome. Delegates from all over the world were converging on the Maratim Hotel Berlin, a five star hotel and conference venue that had been taken over by the Deutsche Barkeepers Union (DBU), the oldest bartending association in the world. The IBA Conference is usually held in October and had actually been brought forward by two months in order to coincide with the 100th anniversary celebrations of this illustrious organisation and the event was undoubtedly made all the more memorable due to their involvement.

Much of the next week was spent exploring the city, discovering the wonderful bars (with the help of the magnificent Mozart party bus) as well as preparing for the competition. The flair competitors in particular practiced constantly throughout the week leading up to the main event and to be in the practice room with a dozen of the world’s best flairtenders, all trying to out-do each other, was definitely a sight to remember! The actual competition was divided into Flair and Classic categories and took place over the final two days of the conference. Each country’s representatives took part in the preliminary round of each division from which the world finalists were selected – twelve in Classics and six in Flair. I was lucky enough to be selected as a World Finalist in the Classic division and joined competitors from as far afield as Malta, Brazil and Slovakia for the final round of the competition. South African Flair representative Travis Kuhn unfortunately narrowly missed out on a spot in the final after an excellent routine but still managed a very respectable 12th place, a national best for South African Flair. After a hurried preparation period in which the finalists in both divisions frantically tried to put the finishing touches to their routines, the finals of the World Cocktail Competition 2009 began. The Flair competitors put on a fantastic show with big names such Levent Yilmaz of Germany and Nahuel Frumboli of Spain alongside some relative newcomers to the

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international flair scene such as Juan Santiago of Uruguay and nineteen year old Jorge Pareja of Peru! The massive crowd of supporters and spectators created an incredible atmosphere in the enormous main hall of the hotel and MCs from German Radio did an excellent job of building the excitement level to fever pitch with crowds of cheering, flag waving supporters encouraging their favourite competitors! The Classics competitors didnâ&#x20AC;&#x2122;t disappoint either with some fantastic drinks being created and whisked away to a closed tasting room where a panel of judges evaluated each drink on Appearance, Aroma, Taste and Consistency as well as a technical score for skill and efficiency in preparation of the cocktails. At the end of the day it was Gianluigi Bosco of Great Britain who took the Flair title and Vladimir Banak of the Slovak Republic who emerged victorious in the Classics division, each with outstanding performances in their respective categories. I was fortunate enough to be placed 7th in the World Finals, another national best for South African Bartending. On a personal level, Berlin 2009 was an experience of a lifetime. To see bartending elevated to this level is truly a fantastic experience and for the IBA to have grown from a tiny meeting of seven countries over fifty years ago to a spectacle of this scale is a testament to the dedication and commitment of the members, bartenders, sponsors and friends of the International Bartenders Association.

To get the opportunity, not only to represent South Africa, but also to be treated like a VIP for doing something I love is a dream come true and I cannot wait for IBA 2010 in Singapore!

In November 2010 the World Cocktail and World Flair Bartending Championships hosted by the International Bartenders Association (IBA) in a different city each year, were held in Singapore with National champions Travis Kuhn (Flair) and Ryan Duvenage (Classic) representing South Africa. They were joined by bartenders, delegates and supporters from fifty four other countries in this annual competition to decide the worldâ&#x20AC;&#x2122;s best bartenders and cocktails. After good placings by Travis and Ryan in the 2009 competition (Berlin, Germany) the rushed arrival and jet lag took their toll and unfortunately neither made the final rounds of the 2010 competition. The 2011 round will be held in Warsaw, Poland, later this year.

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d ce an feren n o C n s a d ion ociat egate l s s e A d o s , der ers her t arten rtend s gat B a e i l b r a t n e n ou tio her terna ixty c on w offer. ual In petiti arly s n e m n as to n o a h C g m l n o i i the r a f d t en es Cock f bart ntativ World orld o prese e w r e y h tr tt indus e bes ate th r b e l ce

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On 22 July at Cubana, Stellenbosch Cape Town, some of South Africa’s best flairtenders competed head to head after qualifying in their respective heats that were held at Cubana Tableview & Cubana Zambezi last month. The Friday night proved to be well worth the effort of any flair enthusiast that managed to attend the packed Cubana Stellenbosch.

01 2 Y L JU

Huge congratulations to the winners of the night: 1ST PLACE Travis Kuhn – (Winner of the grand prize to Beijing to represent South Africa in the World Champs.) 2ND PLACE Victor Pires 3RD PLACE Anil Sabharwal And of course let’s not forget that crazy “Finest Call Stall” pulled off by Pieter Oosthuizen which resulted in winning a fantastic hamper from Finest Call. The IBA Finals would not have been possible if it wasn’t for our fantastic sponsors Mainstay & Finest Call Premium Mixers! A huge thank you to these two brands! FROM LEFT TO RIGHT: Victor Piers, Travis Kuhn, Anil Sabharwal, Zillen de Klerk, Dion Tsoukalas, Travis Kuhn, Pete The Sock.

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A K D O V NG

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Let’s talk brands and what is readily available in our market. Vodkas can easily be categorised according to country of origin. We have Polish, Russian, Dutch, French, Swedish, American and South African Vodkas on our shelves. Thanks to big brand marketing we are all aware of the most popular medium-priced vodkas, but what about the Premium & Super Premium categories that are making a mark behind our bars?

achieved through taste education, so conduct a tasting with some friends, and have some fun educating your pallet. First you will have to choose some vodkas. Although multiple filtering and distiling plays a vital role, I recommend you choose according to country and ingredients. For example: • Polish rye - Wyborowa Exquisite • French wheat - Grey Goose • Dutch grain - Van Gogh • French grape - Ciroc

If you walk into the average bar you might get lucky and be offered a choice of two different brands. Most bars simply pour their house favourite, but what about all these other vodkas that are available? As we know, consumers will pay more for a product that is well marketed and well positioned amongst the “in” crowd but often people forget that the real quality lies in the taste of the product. How do you get a customer who is not awfully brand conscious intrigued by these awesome products?

Place all these vodkas in a freezer for 2 hours or more as this will make them more viscous and give cleaner tastes. Pour about half a shot into an unmarked shot glass, (make sure no one sees the names of the vodkas). Smell the vodka noting the aroma (or nose) which contains many of vodkas defining characteristics like grain, fruit or spice. Now swirl the vodka around in your mouth to feel the texture. Quality vodkas should be smooth and not burn your mouth.

The buck stops at the bar. Basic bartending skills require that, at the very least, you should know about the the availability and correct pouring styles for products in your bar. But ideally, today a professional bartender needs to know much more, including what the products taste like, where they come from and what they are made of.

Now swallow the vodka taking note of any other flavours or characteristics you might have missed in its aroma. Take your time when conducting a tasting, your first impression is usually correct. Once you’re done you can move onto the next one as quality vodkas will have no lingering tastes like brandy or whisky.

If you ask someone if they drink for taste or effect, they mostly say both, yet most people drink the same thing day in and day out. It is like having a garlic bread starter (the beer) and moving on to a pizza (whisky) every night for the rest of your life! Surely if you are drinking like this you are not drinking for taste but just trying to get your usual? What we need to do is drink better and taste more, and encourage our customers to do the same. This will be

The one quality that will always impress guests is the smoothness of a certain vodka, but bear in mind that wheat vodkas are generally smoother & rye vodkas a bit more robust. Educating consumers about the taste of a product lets them make informed decisions on the tastes they really prefer when it comes to vodka. I hope that you to will not only choose vodka for its lifestyle appeal but for its great taste as well.

THE DIAMOND MARTINI

No stirring & No shaking please In terms of tasting good vodkas through mixability, here is a great way to make a lesser known favourite, the Diamond Martini! Place a bottle of your favourite Super Premium vodka, a good bottle of dry vermouth Noilly Prat (or any dry French vermouth) and a couple of large martini glasses in your freezer for a few hours. To make the Diamond martini take one frozen martini glass from the fridge and pour 2 shots of your frozen Super Premium vodka and half a shot of your frozen French vermouth. Add one shot of good quality iced spring water. Last but not least add your preferred garnish, Spanish green olives or a twist of lemon peel to your drink. This is a quick and easy way to make an awesome martini. The iced water is acting as the mixer the same way ice would if you stirred or shook your drink. Make sure you keep that awesome ice frosting around the lip of the glass when you serve your drink, I even freeze my shaker and pourers when I make this drink. Remember that the ice in the iced spring water must be also be made from the same water.

Cheers, Kurt

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E E L L C . I T . I . T s T R r a G A s T N G N of the LO O L t i r i p OF A ian S

A K D O V s e t r A RS N

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ADAM

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FREET

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Vodka is a category full of contradictions. A spirit that can command a premium price tag, yet originally marketed itself as being completely devoid of flavour, aroma and character. This may be slightly unfair as the new trend for ‘Premium’ vodkas is to retain character and style and producers have gone back to traditional artisanal techniques to attain this.

To understand how vodka went from ‘Bread Wine’ in Eastern Europe, drunk by farmers and used medicinally, to a spirit that can cost as much as £1400 a bottle (a Methuselah of Grey Goose!!) in a London club, we need to look at two specific brands that shaped the vodka market we know today. DID YOU KNOW: Due to it being produced as a bath tub spirit during the American prohibition, vodka’s reputation was damaged so badly that Smirnoff nearly went bankrupt when it launched in North America in 1934. We can thank Smirnoff for the global popularity of vodka. Until the 1940s vodka was drunk fairly exclusively in Eastern Europe and Scandinavia. Every country in this ‘vodka belt’ lays some claim to first creating vodka

but there is convincing evidence to suggest it was Poland that perfected the distillation techniques required to produce good standard vodka. These would have been full flavoured spirits often infused with fruits, herbs or honey. This knowledge of distillation spread into Russia where filtration methods were developed to produce a spirit more akin to what we recognise as vodka today. Vladimir Smirnov’s family had been making vodka for the Tsars of Russia for generations and had pioneered the use of charcoal to filter their spirit. During the October Revolution the distillery was confiscated by the Bolsheviks and the family fled, first to Istanbul and then the Ukraine where they continued to produce and distribute vodka, now using the French spelling of their name, Smirnoff. In 1925 they set up a distillery in Paris and this is where a chance meeting with Rudolph Kunett, who had been a supplier to the Smirnovs back in Russia but was now living in America, led to Smirnoff selling the rights and license to sell their portfolio in North America. In 1934 Kunett began distilling under the name of Pierre Smirnoff & Fils. Unfortunately America wasn’t ready for Smirnoff’s light, ‘flavourless’ spirit. Some ‘vodka’ had been produced in America during prohibition and this had only succeeded in denting vodka’s reputation, and it was known as a bath tub spirit produced in the back streets of New York and Chicago. Smirnoff proved so unpopular that, close to bankruptcy, Kunett was forced to sell the rights to John Martin, president of Heublein, in 1937, a move which nearly cost Martin his job. It wasn’t until after the 2nd World War, when a lack of local whiskey (distilleries had been closed down during the war) and an influx of servicemen returning home with a taste for European spirits, that vodka found its place in the market.

The Moscow Mule was probably the cocktail that launched Smirnoff. Created by John Martin and John ‘Jack’ Morgan, owner of the Cock n Bull Tavern in L.A. and President of Cock n Bull Products that produced their own brand of ginger beer. The two men, along with Rudolph Kunett who had been retained by Martin to head up their vodka division, were enjoying drinks at the Chatham Hotel in New York and discussing their respective products. Inspiration, and probably a lot of vodka, led them to mix their two products with the addition of fresh lime, and the legendary cocktail was born. Specially commissioned copper mugs were produced, and a marketing campaign began targeting bars and restaurants, which saw vodka overtake gin as the white spirit of choice in America. But vodka wasn’t restricted to bars. It was the first spirit that allowed you to make simple cocktails at home; simply take your favourite mixer, add vodka and voila, you were a mixologist! Drinks like the Screwdriver, the Greyhound, Cape Cod and the Bloody Mary all derive from vodka’s ability to mix with virtually anything. Even the Martini, long established as a gin cocktail, was not safe from vodka’s appeal. Although purists will still insist an authentic Martini should only be made with gin, vodka is now an acceptable option when ordering or offering a Martini. The 40s was the era of the ‘Three Martini Lunch’, where business was conducted over lunch and Smirnoff’s marketing campaign of ‘SMIRNOFF White Whiske’. No Taste. No Smell’ fitted in perfectly with the times. No evidence of alcohol on your breath meant these long lunches could be written off to expenses, although stumbling over the furniture and falling asleep at your desk might have given the game away. Smirnoff had the monopoly on vodka and took full advantage, securing vodka as the biggest selling spirit in America by the mid 70s. But for all their sales,

Smirnoff never achieved the kind of recognition that Bacardi, its closest rival in sales, had achieved. These two brands slugged it out to establish which was the world’s biggest spirit, and although Smirnoff won the sales battle, Bacardi essentially became a category in its own right. People would order it by name and many people are ignorant to the fact that Bacardi is a rum at all. Smirnoff had succeeded in globalising vodka but it would never achieve the iconic status it craved. It wasn’t until the mid 80s that a vodka came around that perfectly captured the times and virtually invented the ‘Premium’ vodka category. DID YOU KNOW: The Moscow Mule was probably the cocktail that launched Smirnoff. It was created one drunken night when the American owner of Smirnoff and the President of Cock n Bull combined their products. Absolut was founded in Sweden in 1879 by Lars Olsen Smith and used a unique fractional distillation process that produced a spirit without fusel oils, making it purer and cleaner tasting. But it wasn’t until its relaunch in 1979 that it became the iconic brand we know today. Absolut’s advertising campaign began in 1980 with photographer Steven Bronstein, and is the longest running campaign ever. Absolut associated itself with contemporary artists and cutting edge fashion designers – Andy Warhol and Laurence Gartel both produced campaigns. It was quirky and idiosyncratic and specifically targeted wealthy, brand conscious consumers. It understood the importance of getting bartenders behind your brand by educating them and incentivising them. Absolut marketed itself as being elitist and exclusive and this gained

it loyal, image conscious patrons who asked for it by name, a feat Smirnoff never achieved. The fact that it is very good vodka is often second to its image and it has risen to the 4th biggest premium brand in the world. Absolut’s success opened the door for numerous producers to introduce ‘Premium’ and even ‘Ultra Premium’ brands that now decorate style bars and clubs around the world. These brands often justify their high price tag through their exclusive use of specific grains, heritage, or more commonly their unique distillation and filtration techniques, using materials like diamond dust or platinum, or even crushed Italian marble to purify their spirit. Whether diamond dust is a better filter than activated charcoal is irrelevant to many consumers, and the fact that several come in bottles that cost more to produce than the liquid inside them means that many of these vodkas are more of a status symbol than anything else. That doesn’t mean that all vodkas are the same. There are some fantastic, smooth and flavoursome vodkas around that justifiably qualify as premium products. But these are often lost amongst the elaborate bottles and marketing shpeel of other vodkas. Whether consumers could tell the difference in a blind tasting between a good ‘house’ vodka and an ‘Ultra Premium’ top shelf vodka, or whether any would admit to not picking up on the subtle difference in taste and texture between the two, is hard to know. To an extent premium vodka is the ‘Emperors New Clothes’ of the spirit world; nobody wants to admit that they don’t understand why their ethyl alcohol and purified water is so expensive, so they go along with it and continue to pay the high prices so as not to lose face. This only means that producers will continue to bring

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or The Empe ror ’s N ew Cl othes ? out even more ‘Premium’ brands with even more convoluted and elaborate processes and marketing campaigns that promise the consumer a lifestyle of the rich and famous. Although vodka is still the biggest selling spirit category in many markets around the world, bartenders in recent years have begun to move away from using it. What was once vodka’s biggest selling point, its neutrality, is now the reason many bartenders are shunning it, opting instead for more flavoursome spirits like gin, rum and whiskey that allow them to draw upon the spirit’s own subtle flavour profile and to create interesting, complex cocktails. Many bartenders are referring back to old cocktail books and recipes for inspiration and these pre-date vodka as we know it. Forgotten and often outof-production spirits are being sourced and requested, and reintroduced to the market to satisfy the demand, Old Tom Gin being a prime example. DID YOU KNOW: The current Absolut advertising campaign began in 1980 and is the longest running campaign ever. Despite this change in tastes there will always be a market for vodka, and it will continue to dominate sales in many markets for years to come. The plethora of flavoured vodkas available means vodka will always have a place in cocktail bars around the world due to its flexibility and mixability, and as a stepping stone for many people into the spirit world. Whether the market for ‘Premium’ and ‘Ultra Premium’ brands continues to grow, only time will tell, but as long as there are people that value style over substance, I’m sure it will.

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There is nothing more important to the outcome of your drink than the ingredients you put into it, and this is especially true of vodka-based cocktails.

Known the world over for its quality, Belvedere is one brand of vodka you can mix with confidence. But what else is there to this Super Premium product? Over the next few pages you will learn all you need to know about Belvedere Vodka, one of the true A-listers of the industry.

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Now first, let’s come to terms with what a vodka is:

Want to discover the history of Belvedere Vodka? Considered one of the first luxury vodkas, here’s the story behind the story:

Vodka...

Polish: wódka Russian: водка Ukrainian: горілка

Czech: vodka Estonian: viin German: Wodka

... is a distilled beverage and one of the world’s most popular liquors. It is composed primarily of water and ethanol (the good stuff) and is fermented from grains or potatoes. Today, the standard Polish, Russian and Lithuanian vodkas are 40% ABV (80 proof), although many non-export Russian brands are sold at 38%. The European Union has established a minimum of 37.5% alcohol by volume content for any European vodka to be named as such. In South Africa,

it comes in at a 43% ABV, whilst Illegally homemade vodka is referred to as “samogonka” (transliteration of “moonshine”), is sometimes sold in Russia and Ukraine, with an ABV as high as 62%, which is partly due to its poor distillation.

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Belvedere macerated flavours are produced by shipping the pure spirit that has been produced to France, where dried and frozen citrus peels are macerated for a number of weeks â&#x20AC;&#x201C; a different period for each fruit.

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Organoleptic tests are sometimes conducted to determine if package materials and components can transfer tastes and odours to the food or pharmaceutical products that they are packaged in. Vodka is traditionally drunk neat in the vodka belt countries of Eastern Europe and around the Baltic Sea. It is also commonly used in cocktails and mixed drinks, such as the Bloody Mary, the Screwdriver, the Sex on the Beach, the White Russian, the Black Russian, the vodka tonic, and the vodka martini, to name but a few. The facility at Polmos Zyrardów was constructed in 1910 as the ‘Distillery and Rectification of Spirit and Vodka’ set up by Dawid and Mejer Pines, and started production of Belvedere in 1993. At this time, it was run by the state as a partnership with Millennium. The factory was privatised in 2001, with Millennium LLC as the main shareholder along with the state. LVMH bought a 70% stake in Millennium, and this stake was raised to 100% in April of 2005. Today it only distills Belvedere, although under communist rule there were many products produced there, including Wyborowa, Zubrowka, Luksusowa and others. The stills were modernised in 1998, and Belvedere macerated vodkas were developed in 2003.

To produce Belvedere, the rye is harvested and simmered at several agricultural distilleries to form a mash. Enzymes known as amylase and diastase are added to the mash to break the starches down into sugars and speed the fermentation. A special distillers’ yeast (they are “mum” on that one) is added to the mash, which is then fermented to 6-8% ABV. The first distillation (also known as the agricultural distillation) takes place here, and the resulting spirit is around 93% ABV. This spirit undergoes organoleptic and chemical analysis to establish quality prior to being diluted to 45% and rectified. The distillate is broken down with artesian well water that is filtered in a two-step process that includes reverse osmosis. This is a water treatment process whereby dissolved salts, such as sodium, chloride, calcium carbonate, and calcium sulphate may be separated from water through forcing the water through a semi-permeable membrane under high pressure. The water diffuses through

Distillation columns

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Hand finishing

The genius of vodka is its purity, but the interest lies in the mixture of great intrinsic character.

the membrane and the dissolved salts remain behind on the surface of the membrane. After this the spirit is softened prior to filtration through a carbon filter to remove odours. The first column at Polmos Zyrardów is a pre-distillation that removes acids, esters, and aldehydes. The total capacity of this column is 250,000 litres, and the throughput is 23,000 litres per day. The second column is the rectification column that removes the remaining fusel oils, and the spirit emerges at 96.5% ABV. Finally, and most importantly, the spirit is run through the forth remaining column, known as the purifying column, which is an additional step that removes any remaining off notes or odours from the spirit. It is this step that brings the wellknown elegance and softness to the vodka. The pure spirit is stored in tanks for a resting period and then blended with the distillery’s’ artesian water. This marrying process takes place slowly over a few days, and the vodka is broken down to a bottling strength of 40% ABV. After the blending, the vodka is filtered in a two-step process that includes a carbon filtration, and then a finer mechanical filtration prior to bottling. Belvedere macerated flavours are produced by shipping the pure spirit that has been produced to France, where dried and frozen citrus peels are macerated for a number of weeks – a different period for each fruit. The maceration is then distilled with these elements at low temperature in a copper pot still in order to maintain

the intensity of aroma. These macerate concentrates are then shipped back to Polmos Zyrardów, blended with the distillery’s water to bottling strength and then filtered through a paper filter, prior to bottling. The bottling process is a slow one with many quality control checks – the spirit is almost bottled by hand. All strip and hang tags are applied by hand as well as each bottle being individually checked by hand for any imperfections. In addition to visual and organoleptic checks, statistical sampling and chemical analysis are also done. Eleven people are employed on the bottling line, and the throughput is 8,000 bottles per shift. This is an amazing output to say the least! Saverglass and St. Gobelein produce the bottles. A rubber sticker protects a part of the bottle, which is then frosted. A four step printing process is then carried out on the bottle: the text, the famous tree, the word ‘vodka’ in blue, and then the snow on the tree and the bar code. The bottles are then sterilized in an oven at 700° C. Thirty-three separate steps are taken in the quality assurance/quality control program, from the raw materials to each of the components and to the final product. Traceability documents are coordinated and HACCP is verified, and an outside lab verifies all lab results. The genius of vodka is its purity, but the interest lies in the mixture of great intrinsic character. It is for this reason that Belvedere maintains its traditional recipe.

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The pure spirit is stored in tanks for a resting period and then blended with the distilleryâ&#x20AC;&#x2122;sâ&#x20AC;&#x2122; artesian water.

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An assertion of Belvedere Intenseâ&#x20AC;&#x2122;s luxury credentials, the bottle is instantly recognisable and easily differentiated.

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The Alembic Pot Still

Belvedere Intense With the introduction of Belvedere Intense, Belvedere Vodka continues its leadership of the super premium category by becoming the first super premium luxury vodka brand to offer 100 proof vodka. Belvedere Intense is 50% alcohol volume and boasts the essential attributes needed to create powerful and complex cocktails: it is full bodied, smooth, and possesses an intense aroma with notes of crème caramel, dark savoury spice, and rich bitter chocolate. Belvedere Intense’s strength of character remains unmatched. Double filtered through charcoal, Belvedere Intense’s increased alcohol content accentuates the notes and texture of the vodka, reinforcing the inimitable

character of Belvedere vodka and its superiority over other competitors in the market. Bold, powerful, and unrivaled, Belvedere Intense is the new authoritative voice in this segment. Encased in a dramatic glossy black glass bottle with silver foil trees and a pale grey palace on the front, the packaging of Belvedere Intense is a bold departure from its signature frosty white bottle. An assertion of Belvedere Intense’s luxury credentials, the bottle is instantly recognisable and easily differentiated. Belvedere Intense preserves Belvedere Vodkas commanding branding and pays homage to the continuity of its other offerings. Belvedere Intense is currently available here in South Africa and behind the bars of all premium venues.

Belvedere Intense is 50% alcohol volume and boasts the essential attributes needed to create powerful and complex cocktails.

E E L L C I T I T T R Y T G A I ILG B A N L LON I A O V L A A DKF A VOO

ABSOLUT

d continuous distillation. lutionary distilling method calle Absolut Vodka is made using a revo acter of the original raw char the ng taini from the vodka while main ts and contain no added This process removes impurities dien ingre ral natu Vodka family are made from 100% lut Abso the in acter. Award winning ucts char y prod All grain materials. h has a fresh th, mellow, full bodied taste whic Vanilla, Absolut Raspberry, Absolut lut Abso sugar. Absolut Vodka has a very smoo e: Rang a. Vodk lut Abso l demand for Mango. Mandarin, Absolut Pears & Absolut marketing initiatives create a globa Citron, Absolut Currant, Absolut

BELVEDERE

It is made in a lled 4 times and charcoal filtered. is made from 100% Polish rye, disti cork and features the a with ed finish is e bottl Imported from Poland, Belvedere The years (the Polish invented vodka). tradition that dates back over 500 It has a distinct flavour of rye, h equivalent to the White House. Polis the is h whic e Hous dere Belve finish. is creamy smooth and has a clean

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to all Belvedere taste that has always been central the balance between elegance and ed by anything else available. atch unm is that a Belvedere Intense truly highlights vodk a is this h, . Vodkas. As distinctive as it is stylis Vodka are elevated and intensified finer characteristics of Belvedere Because it contains less water, the

CÎROC

Blanc top-quality Mauzac Blanc and Ugni ted vodka, made exclusively from cold istica n, soph ratio most mace d’s cold worl the uses is a a Cîroc Vodk rience. Cîroc vodk fresh and innovative vodka expe grapes for an exquisitely smooth, times over. five lled disti is and ing rock. This ge stora fermentation and cold meaning peak and “roche” mean on of two French words: “cime”, .ciroc.com www : Visit ce. Fran Fact: Cîroc comes from a combinati in ns regio is one of the highest wine growing evokes the Gaillac region which

COUNT PUSHKIN

match the ious packaging design to elegantly ium Imperial Vodka, with a luxur entic writing of auth the with rated deco Count Pushkin is a distinctive Prem ly light e. The clear glass bottle is on today in unrivalled purity found in each bottl time. His courageous spirit still lives the greatest Russian poets of his kin Vodka of Push t one and Coun ns, eman origi l nobl a – roya its kin back Count Push s distilled, noble vodka. Tracing time time you fiveit’s this aps ing Perh craft thy. of weal od the original meth by royalty and the very t. imperial luxury to be enjoyed only give yourself the royal treatmen was traditionally considered an

FINLANDIA

gh glacial ral spring water that is filtered throu from locally grown grains and natu ced and blended. balan Well r. wate ed treat Imported vodka from Finland. Made ically ical filtration and does not use chem moraine rock. Requires no chem hint of corn. creamy, biscuity flavours with a Deeply flavoured. Semi-sweet with

GREY GOOSE the water r from the Gente Springs where bottled in France. Made with wate ce. Grey and Fran uced of n prod a regio vodk ket ium dbas -prem brea Ultra from the ral purifier. The grains used are French natu the a , with t stone fligh lime in us e poro goos over cascades e and depicts the grey l batches. Each bottle is handmad ry, has a moderate bite and has off-d is ur flavo Goose is column distilled in smal The . grain and a with hints of mint Visit: www.greygoose.com Alps in the background. Smoky arom notes of wheat and cocoa bean.

PRAVDA

t of the da has been produced in the hear Poland. Dating back to 1743, Prav ine Carpathian from a prist vodk the y in ed luxur is a locat are Vodk da ities Prav of Southern Poland. Production facil area n master ucing ratio prod gene a sixth vodk d of nce owne world-ren r the strict guida d It is made in small batches unde of production. The ingredients foun ent Mountain district of Bielskobiala. elem each of best the sses Vodka encompa the purest spring water. The uce prod distiller, Aleksandra Kulak. Pravda tains Moun n athia Carp t in the world. The . in Bielsko-Biala are simply the fines ral, giving a softer, mellower taste harvest rye are untreated and natu wielskopolska fields of sweet, late

PRIMITIV

fine a. Primitiv Vodka is a return to the a e about the fine taste of their vodk Vodk onat itiv passi Prim . were taste men of ces when nuan time There was a to preserve subtle e great care and skill are applied base and a complex refreshing grain my crea a traditions of craft distillation wher over hes touc l freezer. ery spice with light flora to be enjoyed directly from the will greet you with a rush of pepp anise finish. Primitiv is designed

them all” here is a guide tasted one vodka you have tasted To anyone who has said “If you’ve very wrong they are. in South Africa, proving how very to many of the vodkas avaliable

RUSSIAN BEAR

exceptional quality and Russian Bear Premium Vodka is of Triple distilled, charcoal filtered and surely is a catalyst ess thern toge of t spiri the s d personifie Spiced Vanilla with a contains zero impurities. The bran Bear ian Russ , Mint & Lime r Other variants: Russian Bear Bitte ents. Berry & Guarana. mom Wild of le Bear orab ian Russ mem and most to the hint of Coffee Bean

SKYY

rities and e filtration system to remove impu a four-column distillation and tripl y and refined uses satin , that a clean vodk mely ium extre prem an estic uces Dom prod g the fermentation process). This durin form that s uritie (imp s congener ht vodka. flavours. A light but not lightweig vodka. Nuances of cacao and grain

SKYY 90

SMIRNOFF

Imperial of Pierre Smirnoff, purveyor to the lled spirit continues the traditions . disti 1934 ium until US prem g the in sellin ed best start d’s ’t it wasn The worl deliver uction of Smirnoff Vodka as we know ns and ten stages of filtration to llatio Russian Court, 1886-1917. The prod disti three ving invol ess by a unique proc Fact: Smirnoff Vodka is created .smirnoff.com smoothness and clarity.Visit: www

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natural vodka 90 process is designed to optimise a by design. Every step of the SKYY Sourced from the highest quality e. rienc SKYY90 is a superior tasting vodk expe ini mart ern mod an exceptionally smooth, 100% distillate is flavour characteristics delivering llation process, the world’s first proprietary state-of-the-art disti dients and innovative ingre t fines the only amber winter wheat and using a using By le. smooth and luxurious taste profi award winning vodka. blended to 90 proof to deliver a gnised as a superior tasting and production methods, SKYY90 is reco

e of the Czars. Smirnoff Black – a uniqu l batches, just as it was in the time smal Birch r in Silve made a ian vodk Siber gh ted -craf throu ed led and then filter Smirnoff Black a hand cter. Smirnoff Black is slowly distil e the subtle texture of the liquid vodka with a smooth, animated chara red neat or in simple cocktails wher savou best a, vodk w comes through. mello ely charcoal to create a uniqu

STOLI

mixing in cocktails. vodka that is especially suited for ) is a perfect everyday premium of their flavours right most find lly usua can Stolichnaya (better known as Stoli you and as on the worldwide market edly Russian flare This is one of the best Russian vodk is that the flavours have a decid you will notice about this brand h, strawberry, and peac are they that out e figur alongside the clear Stoli. One thing ably Strasberi, or Oranj you can prob hik, Peac see you If ian. s. Russ name Black to their t else?) a in a Cosmopolitan or Vanil in (wha orange respectively. Try Peachik

TODKA , Cornwall, UK. in a small guest house in Newquay e flavoured vodka that began life s, in particular Snow Boarding! sport me extre Todka is a deliciously smooth, toffe by ly large n drive Its cult status has quickly spread, … Hazelnut and Banoffee. essions have just been launched Apart from Toffee, two news expr

VAN GOUGH

h gin best, even though it began as a Dutc nate Van Gogh is undoubtedly one of the o, Citrus and Pomegra Mang ge, Oran with When it comes to premium vodkas, ine, imag can flavour of vodka you , Chocolate and Caramel. distillery. Van Gogh has almost any dent choices in the form of Espresso in their standard range, and deca

WYBOROWA

e-distilled 100% rye grain vodka, a means ‘exquisite’ in Polish. Tripl orow Wyb a, vodka, this vodk of d bran st olde The world’s sweet tones. Quite a full style of y aromas and an array of distinctly a Martini or else simply poured over ice. which shows attractive fresh nutt Vodk a in r eithe is best appreciated

not be that of MUDL Magazine stated in SA Vodka Availability may Please note that views and opinions

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. RĂŠbillard

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

Not for Sale to Persons Under the Age of 18.

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L I A T thods K C CO ing Me Mak

ns more than k that contai in e dr a is il ta cock ectly, there ar a recipe corr Essentially a ow ll to fo r to de r or . In orde aware of in one ingredient you need to be . at th ds ho et certain m rfect mix create the pe BUILD ‘Build drink’ refers to the action of pouring the ingredients all in turn into the glass the cocktail will be served in.

STIR 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.

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SHAKE & STRAIN

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 BLEND 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.

FINE STRAIN 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 45) is great for this. Fine straining is also referred to as ‘double straining’.

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

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L I A T K C CO nishes Gar

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

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

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

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

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

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

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

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

Celery stick — Typically used in Bloody Mary’s.

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

Coffee beans — Typically used in cocktails with sambuca.

Chocolate syrup and chocolate shavings.

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

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

Shrimps.

Chillies.

Whipped cream — Often used in drinks containing coffee.

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

L I A T K C CO ipment Equ

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

01.

05.

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03.

06.

08.

04.

01. Citrus zester

07.

09.

10.

06. Speed pourer

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

02. Muddle stick

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

03. Jigger

08. Paring knife

A jigger is used to measure liquor. It is named for the unit of Every bartender needs a sharp knife and cutting board. liquid it typically measures; a 1.5 fluid ounce (44ml) jigger 09. Hawthorn strainer or shot. A Hawthorn strainer is used with a boston shaker to seperate 04. Bar spoon the liquid from large pieces of ice. A very versatile tool that can be used as a muddler (though a risky business), for layering drinks and of course for stirring. 10. Boston shaker A two-piece shaker consisting of a metal bottom and glass 05. Garnish tray or plastic mixing glass. The mixing container and bottom are Necessary to keep fresh ingredients on hand while mixing. inserted into each other for shaking or used separately for stirring or muddling.

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

ALL NATURAL FLAVOURS

www.finestcall.com www.kreate.co.za | +27 21 447 6008

ENJOY THE TASTE OF REAL FRUIT

Your tear-out & shake up VODKA cocktail guide

difficulty rating

Cocktails Barfly Barback Waiter

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Bartender Mixologist

vodka-tini

age m o h y we pa vodka to the ni marti

Glass: Chilled Martini Method: Shake or stir and fine strain. Ingredients: 62.5ml Belvedere Intense Vodka 12.5ml Martini Extra Dry Vermouth Garnish: Lemon twist or olives

the vodka martini

Origins of the Classic Martini are widespread and hotly disputed. Most agree the drink was created around the turn of the last century. The vodka martini however was predecessor to the original gin and vermouth based martini. Variations of the classic martini are endless and, although the classic dry martini is by far the most popular, various expressions of the drink exist. Vodka or gin shaken with olive brine and oil is termed Dirty, garnished with an onion is called the Gibson, and a martini laced with a large amount of vermouth is called the Wet Martini. James Bond’s Vesper Martini, made with both vodka and gin, is a variation popularised by the 007 character.

Cocktail Name

Glass Method

Mixology terms and drink making methods explained on page 43.

Grade

Drinks are graded by their level of difficulty

vodka eclipse

This berry sensation is similar to the Eclipse Cocktail, the signature drink for the London bars of the same name. Glass: Collins Method: Shake all ingredients with ice and strain into glass filled with crushed ice. Ingredients: 50ml La Fruitiére Raspberry Purée 25ml Stolichnaya Vodka 25ml Maker’s Mark Bourbon Whiskey 25ml Chambord Black Raspberry Liqueur 12.5ml Freshly squeezed lime juice 50ml Cranberry juice Garnish: Mint sprig and raspberry Replacing one shot of bourbon with vodka makes the drink slightly less sweet.

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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caipiroska/caipirovska

Glass: Rocks Method: Muddle lime wedges with sugar syrup. Add vodka and half fill glass with crushed ice. Stir and cap with crushed ice. Ingredients: ¾ fresh lime (cut into wedges) 25ml Giffard Sugar (gomme) Syrup 50ml Stolichnaya Vodka Garnish: Crushed ice & lime wedge. The vodka equivalent of the Brazilian classic!

french martini

This 1985 creation stems from South Beach, Florida by bartender Cheryl Cook. Her original recipe called for “Absolut Citron, a splash of triple sec, a drop of Roses lime and just enough cranberry to make it oh so pretty in pink”. The drink was further popularised during the 1990s by Carrie Bradshaw of “Sex and the City” fame. Glass: Chilled Martini Method: Shake and fine strain. Ingredients: 37.5ml Stolichnaya Vodka 12.5ml Giffard Triple Sec liqueur 12.5ml Freshly squeezed lime juice 37.5ml Cranberry juice 3 dashes Fee Brothers orange bitters Garnish: Flamed orange zest.

Glass: Chilled Martini Method: Shake and fine strain. Ingredients: 37.5ml Stolichnaya Vodka 12.5ml Giffard Café Liqueur 37.5ml Freshly drawn espresso 12.5ml Giffard Sugar(gomme)Syrup. Garnish: Three coffee beans. Ice cold energy drink equivalent!

long island iced tea

Glass: Chilled Martini

Glass: Catalina / Sling

Method: Shake and fine strain.

Method: Shake first seven ingredients. Strain over ice and charge with Coke.

Ingredients: 37.5ml Stolichnaya Vodka 12.5ml Chambord Black Raspberry Liqueur 50ml Pineapple juice Garnish: Pineapple leaf and raspberry.

cosmopolitan

espresso martini

Shaken hard the fresh pineapple juice leaves a white frothy layer. Well balanced with fruity notes.

Ingredients: 12.5ml Stolichnaya Vodka 12.5ml Giffard Triple Sec Liqueur 12.5ml Bombay Sapphire Gin 12.5ml El Jimador Reposado Tequila 12.5ml Havana Club Blanco Rum 12.5ml Giffard Sugar (gomme) Syrup 25ml Freshly squeezed lemon juice Charge Coke Garnish: Lemon wheel and Maraschino cherry. A summer classic first served in Long Island, New York.

pear shaped

russian spring punch

Apricot brandy liqueur sweetens the fresh lemon and vanilla notes. Glass: Chilled Martini

A similar variation was first created by Dick Bradsell during the 1990s.

Method: Shake & fine strain.

Method: Shake first five ingredients and strain into glass filled with crushed ice. Charge with champagne, lightly stir and garnish.

Ingredients: 25ml Stolichnaya Vanilla Vodka 25ml Giffard Apricot Brandy Liqueur 12.5ml Giffard Vanilla Syrup 12.5ml Freshly squeezed lemon juice 25ml La Fruitiére Pear Purée Garnish: Pear slice and lemon zest.

Glass: Catalina

Ingredients: 25ml Stolichnaya Raspberry Vodka 12.5ml Giffard Crème de Mure (Blackberry) Liqueur 37.5ml La Fruitiére Raspberry Purée 25ml Freshly squeezed lemon juice 12.5ml Giffard Raspberry Syrup Top up with Moet & Chandon Brut Imperial Garnish: Fresh raspberries and lemon slice.

Glass: Collins Method: Shake all ingredients and strain into ice filled glass. Ingredients: 50ml Stolichnaya Vodka 12.5ml Giffard Pink Grapefruit Syrup 75ml Cranberry juice 37.5ml Grapefruit juice Garnish: Lime wedge.

elderflower & mint lemonade

pornstar martini Glass: Chilled Martini Method: Shake first four ingredients and fine strain. Garnish and serve with ice cold shot of bubbly. Ingredients: 25ml Stolichnaya Vanilla Infused Vodka 25ml Passoá Passion Fruit Liqueur 12.5ml Giffard Vanilla Syrup 37.5ml La Fruitiére Passion Fruit Purée 25ml Moet & Chandon Brut Imperial Garnish: Granadilla wheel and ice cold bubbly. Popularised in London, many great cocktail bars are now serving this drink worldwide.

woo woo

Glass: Collins

Glass: Rocks / Collins

Method: Build with crushed ice. Charge with lemonade.

Method: Shake and strain over ice.

Ingredients: 37.5ml Finlandia Vodka 25ml Giffard Elderflower Syrup 25ml Freshly squeezed lemon juice 8 Mint leaves Charge Schweppes Lemonade Garnish: Lemon slice and mint sprig.

Ingredients: 25ml Stolichnaya Vodka 25ml Teichenne Peach Schnapps 100ml Cranberry juice Garnish: Lime wedge. Tangy peach contrasts well with bitter cranberry juice.

bloody mary

Quintessentially English…

sex on the beach

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seabreeze

sour apple-tini

Glass: Collins

Glass: Chilled Martini

Method: Shake all ingredients with ice and strain into ice filled glass.

Method: Shake all ingredients and fine strain.

Ingredients: 25ml Stolichnaya Vodka 25ml Teichenne Peach Schnapps 12.5ml Chambord Black Raspberry Liqueur 37.5ml Cranberry juice 37.5ml Orange juice

Ingredients: 25ml Stolichnaya Vodka 25ml Tang Apple Sours 12.5ml Giffard Green Apple Syrup 12.5ml Freshly squeezed lemon juice 25ml Pressed apple juice

Garnish: Orange slice and cherry sail.

Garnish: Apple fan.

Fernand Petoit claimed to have invented the drink in 1921 while working in Harry’s New York Bar, Paris. It has been called the world’s most complex cocktail. The classic hangover cure! Add various spices and fiery elements to suit personal taste. Glass: Collins Method: Shake and strain into glass filled with cubed ice. Ingredients: 50ml Stolichnaya Vodka 12.5ml Freshly squeezed lemon juice 100ml Tomato juice 12.5ml Red wine 6 drops Tobasco 4 dashes Worcestershire sauce 2 pinches Salt 2 pinches Black pepper Garnish: Celery stick and cherry tomato.

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Passoá on the beach Glass: Collins

Glass: Chilled Martini

Method: Shake all ingredients with ice and strain into ice filled glass.

Method: Muddle cinnamon. Add all ingredients. Shake and fine strain.

Ingredients: 25ml Stolichnaya Vodka 25ml Passoá Passion Fruit Liqueur 25ml Cranberry juice 75ml Orange juice

Ingredients: 1 inch Crushed cinnamon stick 37.5ml Stolichnaya Vodka 25ml Adoro Sauvignon Blanc 12.5ml Giffard Vanilla Syrup 12.5ml Egg white 25ml La Fruitiére Green Apple Purée

Garnish: Orange slice. Make sure the cranberry juice being used is not a blend or the drink tends to be too much on the sweet side.

sage & cucumber martini

spicy sauvignon martini

Garnish: Floating cinnamon stick.

watermelon & ginger ling

Glass: Chilled Martini

Glass: Sling

Method: Muddle cucumber. Add all ingredients. Shake and fine strain.

Method: Muddle watermelon. Add all ingredients and shake with cubed ice. Strain over ice and charge with ginger ale.

Ingredients: 2 inches Diced cucumber 4 torn Sage leaves 50ml Belevedere Vodka 12.5ml Giffard Cucumber Syrup 37.5ml Freshly squeezed lemon juice

joe collins

Garnish: Cucumber wheel and sage leaves.

The vodka twist on the 1876 classic created by Jerry Thomas, the godfather of American mixology.

Changing the base spirit to gin allows the various botanicals to come into play.

Ingredients: 1 Cup Fresh watermelon 25ml Stolichnaya Vodka 12.5ml Giffard Watermelon Liqueur 12.5ml King’s Ginger Liqueur 12.5ml Freshly squeezed lemon juice Charge Schweppes Ginger Ale Garnish: Mint sprig and watermelon triangle. Fresh watermelon and ginger liqueur combine perfectly.

Glass: Collins Method: Shake and strain first three ingredients over ice. Top with soda and stir. Ingredients: 50ml Stolichnaya Vodka 25ml Freshly squeezed lemon juice 12.5ml Giffard Sugar (gomme) Syrup Charge Schweppes Soda Water Garnish: Lime wedges. Unique Collins creations are easy using fresh fruit and Giffard flavoured syrups.

white chocolate martini

basil smash

Glass: Chilled Martini

Glass: Rocks

Method: Shake all ingredients and fine strain.

Method: Shake ingredients with crushed ice. Pour unstrained into glass and cap with crushed ice.

Ingredients: 37.5ml Stolichnaya Vanilla Vodka 25ml Giffard White Cacao Liqueur 25ml Cream or Milk 12.5ml Giffard Sugar (gomme) Syrup Garnish: Chocolate dusting. For the sweet tooth.

Ingredients: 4 Squeezed lime wedges 4 Torn basil leaves 50ml Stolichnaya Vodka 25ml Giffard Sugar (gomme) Syrup Garnish: Crushed ice, lime wedge and basil boat. A basil infused variant to the caipiroska.

sweet melon sour

Glass: Shetland

Glass: Rocks

Method: Build with crushed ice and splash with soda.

Method: Shake all ingredients and strain into ice filled glass.

Ingredients: ¾ Fresh lime (cut into wedges) 8 Mint leaves 25ml Lemongrass infused sugar syrup 50ml Finlandia Vodka Top with Schweppes Soda Water

Ingredients: 25ml Giffard Green Melon Liqueur 25ml Stolichnaya Citrus Vodka 37.5ml Freshly squeezed lemon juice 12.5ml Giffard Sugar (gomme) Syrup 3 dashes Fee Brothers Orange Bitters

Garnish: Mint sprig and Lemongrass.

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polish lemongrass mojito

Garnish: Lemon slice and Maraschino cherry. Bright green in colour and refreshinly easy to drink, a great summer cocktail.

vanilla flip

chocolate cake mojito

Glass: Chilled Martini

Glass: Shetland

Method: Shake and fine strain.

Method: Build with crushed ice and splash with soda.

Ingredients: 50ml Stolichnaya Vanilla Vodka 12.5ml Giffard Vanilla Syrup 12.5ml Egg white 25ml Fresh cream Garnish: Grated nutmeg Vodka based variation of the flip.

Garnish: Orange zest and mint sprig. The famous shooter. Served long with crushed ice, mint and soda water.

v.i.p. (vodka infused pussy) Glass: Collins Method: Add first three ingredients to glass with cubed ice and stir. Charge with Pussy Natural Energy. Ingredients: 25ml Belevedere Vodka 25ml Giffard Fraise de Bois Liqueur (wild strawberry) 12.5ml Freshly squeezed lime juice Charge Pussy Natural Energy Garnish: Mint sprig and strawberry. The litchi and passion fruit overtones from Pussy Natural Energy further add complexity to this easy-to-make drink.

Ingredients: ½ Fresh orange (cut into wedges) 8 mint leaves 18.75ml Giffard Vanilla Syrup 25ml Stolichnaya Vanilla Vodka 25ml Frangelico Hazelnut Liqueur Top with Schweppes Soda Water

momo Vodka based equivalent of the mojito.

black russian This drink is often mixed with cola. When mixed with cola it is referred to as a Dirty Black Russian, as opposed to Clean without it. The cocktail owes its name to the use of vodka as the base spirit and café liqueur for the colour. Glass: Rocks

Glass: Collins

Method: Stir ingredients over ice. Top with cubed ice.

Method: Shake first four ingredients with ice and strain into ice filled glass. Charge with Perrier.

Ingredients: 37.5ml Stolichnaya Vodka 25ml Giffard Café Liqueur

Ingredients: 12 Mint leaves 75ml La Fruitiére Raspberry Purée 50ml Finlandia Vodka 12.5ml Freshly squeezed lime juice 12.5ml Giffard Sugar (gomme) Syrup Charge Perrier Sparkling Mineral Water

Garnish: Maraschino cherry. A White Russian is when you mix the above with cream.

Garnish: Mint sprig.

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Cocktails absinthe frappe

A twist on the 1874 Absinthe Frappe. Adding vanilla flavoured vodka complements the aniseed. Glass: Rocks

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Method: Shake all ingredients with ice. Strain over crushed ice. Ingredients: 25ml La Fee Absinthe (38% ABV) 25ml Stolichnaya Vanilla Vodka 6.25ml Giffard Anis Syrup 37.5ml Vittel Still Mineral Water Garnish: Mint sprig.

banoffee pie martini

moscow mule This 1941 classic was born out of entrepreneurial synergy. John G. Martin had the rights for Smirnoff Vodka while Jack Morgan was owner of Hollywood’s famous Cock n Bull Saloon. Morgan was trying to launch his own brand of ginger beer. The two men met at New York’s Chatham Bar and came about the idea of mixing Smirnoff Vodka, ginger beer and a splash of fresh lime juice. They called it the Moscow Mule.

alexander the great

Glass: Chilled Martini Method: Shake all ingredients with ice and fine strain. Ingredients: 37.5ml Stolichnaya Vodka 12.5ml Giffard White Cacao Liqueur 12.5ml Giffard Café Liqueur 12.5ml Milk 18.75ml Cream Garnish: Grated nutmeg. Tasty combination of flavours, excellent as a dessert option.

pink passion smash

Glass: Chilled Martini

Glass: Shetland

Method: Shake all ingredients with ice and fine strain.

Method: Shake first four ingredients with ice. Pour unstrained into glass. Cap with crushed ice and charge with ginger ale.

Ingredients: 37.5ml Todka Banoffee Vodka 12.5ml Giffard Crème de Banana Liqueur 12.5ml Giffard Caramel Syrup 25ml La Fruitiére Banana Purée 12.5ml Fresh cream Garnish: Banana ring and chocolate dusting Rich, sweet and creamy! Great blended with vanilla ice cream. Served as a long drink.

breakfast martini

Ingredients: ½ Fresh granadilla 25ml Pink Pigeon Premium Vanilla Rum 25ml Stolichnaya Vanilla Vodka 50ml Litchi juice Charge Schweppes Ginger Ale Garnish: Granadilla slice The vanilla infused rum adds complexity to an altogether summer sensation.

basil grande

Glass: Chilled Martini

Glass: Collins

Method: Shake and fine strain.

Method: Shake first four ingredients and strain over ice. Charge with ginger beer and stir.

Ingredients: 25ml Stolichnaya Vodka 18.75ml Mandarine Napoleon Liqueur 1 spoon Orange marmalade 25ml Freshly squeezed lemon juice

Method: Shake all ingredients with ice and fine strain.

Ingredients: 50ml Stolichnaya Vodka 25ml Freshly squeezed lime juice 12.5ml Giffard Sugar (gomme) Syrup 3 dashes Fee Brothers Aromatic bitters Charge with ginger beer Garnish: Squeezed lime wedge Most bars do not stock ginger beer and instead will substitute with a very capable Schweppes Ginger Ale.

Garnish: Toast triangle and orange twist.

Ingredients: 25ml La Fruitiére Strawberry Purée 4 Torn basil leaves 18.75ml Stolichnaya Vodka 18.75ml Chambord Black Raspberry Liqueur 18.75ml Mandarine Napoleon Liqueur 25ml Cranberry juice Garnish: Basil boat and black pepper. A slight twist on the 2001 creation by Jamie Wilkinson.

bellini-tini

Glass: Catalina

Glass: Chilled Martini

Method: Blend.

Method: Shake all ingredients and fine strain.

Ingredients: 25ml Stolichnaya Raspberry Vodka 37.5ml Amarula Cream Liqueur 25ml La Fruitiére Raspberry Purée 3 scoops Vanilla ice cream Garnish: Mint sprig and raspberries.

Ingredients: 37.5ml Stolichnaya Vodka 12.5ml Teichenne Peach Schnapps 50ml La Fruitiére White Peach Purée 2 dashes Fee Brothers Orange Bitters

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raspberry-rula swirl

Garnish: Peach wedge. Peachy! Based on the Prosseco based Bellini.

stoli cranberry bramble

rooibos & blackberry breeze

Glass: Rocks / Old Fashioned

Glass: Collins

Method: Build with crushed ice.

Method: Shake first five ingredients with ice and strain into ice filled glass. Charge with chilled rooibos tea.

Ingredients: 12.5ml Freshly squeezed lemon juice 37.5ml La Fruitiére Strawberry Purée 12.5ml Giffard Sugar (gomme) Syrup 25ml Giffard Crème de Mure Liqueur 25ml Stolichnaya Cranberry Vodka Garnish: Crushed ice and seasonal berries. This vodka based Bramble is not nearly as delicious as the gin based Bramble. The botanicals from gin add flavour and complexity.

Ingredients: 25ml Stolichnaya Vodka 25ml Giffard Crème de Mure Liqueur 12.5ml Freshly squeezed lemon juice 12.5ml Giffard Sugar (gomme) Syrup 50ml Cranberry juice Charge Rooibos infused tea (chilled) Garnish: Mint sprig & lemon slice. Served ice cold, this drink is extremely refreshing.

1885

melon & cucumber martini Glass: Chilled Martini

Glass: Chilled Martini

Method: Shake all ingredients with ice and fine strain.

Method: Muddle cucumber. Add all ingredients, shake and fine strain.

Ingredients: 50ml Giffard Menthe Pastille 12.5ml Martini Extra Dry Vermouth 6 Torn mint leaves 12.5ml Giffard White Cacao Liqueur 25ml Freshly squeezed lime juice Garnish: Mint sprig. Well balanced, mint, chocolate, lime juice and pure cane sugar.

Ingredients: 2 inch Cucumber 25ml Belvedere Vodka 25ml Giffard Green Melon Liqueur 12.5ml Freshly squeezed lemon juice 12.5ml Giffard Cucumber Syrup

harvey wallbanger This drink was created during the 1950s and named after a Manhattan Beach surfer named Harvey who enjoyed his Screwdriver to be spiked with Galliano. After one too many he stumbled into various stationary objects. The rest is history and both he and the drink were to become known as the Wallbanger. Glass: Collins Method: Add vodka and fresh orange to glass filled with ice. Float Galliano Liqueur. Ingredients: 50ml Stolichnaya Vodka 100ml Fresh orange juice 18.75ml Galliano Garnish: Fresh orange slice.

Garnish: Float three cucumber slices. Green melon liqueur sweetens this martini nicely.

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Cocktails cape grape martini

vodka eclipse

This berry sensation is similar to the Eclipse Cocktail, the signature drink for the London bars of the same name.

Glass: Chilled Martini Method: Muddle white grapes. Add all ingredients, shake and fine strain. Ingredients: 10 Seedless white grapes 25ml Belvedere Vodka 50ml Adoro Sauvignon Blanc 12.5ml Giffard Sugar (gomme) Syrup

Glass: Collins Method: Shake all ingredients with ice and strain into glass filled with crushed ice. Ingredients: 50ml La Fruitiére Raspberry Purée 25ml Stolichnaya Vodka 25ml Maker’s Mark Bourbon Whiskey 25ml Chambord Black Raspberry Liqueur 12.5ml Freshly squeezed lime juice 50ml Cranberry juice

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Garnish: Fresh grapes Too easy to drink… The Adoro Sauvignon Blanc is complemented by premium vodka and fresh grapes.

Garnish: Mint sprig and raspberry. Replacing one shot of Bourbon with Vodka makes the drink slightly less sweet.

oriental blossom martini

screwdriver This drink reportedly got its name when American engineers based in Saudi Arabia secretly added vodka to small cans of orange juice and stirred the mixture with their screwdrivers. The earliest written reference of the Screwdriver is from the October 24 1949 issue of TIME. Add Galliano and this drink transforms into a Harvey Wallbanger. It’s also often known as a Vodka and Orange. Glass: Collins Method: Pour vodka into ice filled glass. Charge with orange juice. Gently stir and serve. Ingredients: 50ml Finlandia Vodka Charge fresh orange juice Garnish: Orange slice.

grasshopper

Glass: Chilled Martini

Method: Shake all ingredients with ice and fine strain.

Ingredients: 37.5ml Rose petal infused Stolichnaya Vodka 12.5ml Mandarine Napoleon Liqueur 6.25ml Giffard Litchi Syrup 6.25ml Maraschino syrup (from cherry jar) 37.5ml Litchi juice

Ingredients: 25ml Stolichnaya Vodka 12.5ml Giffard Crème de Menthe Liqueur 12.5ml Giffard White Cacao Liqueur 25ml Milk 25ml Cream

Garnish: Rose petals.

Peppermint and chocolate dessert with a vodka base.

Garnish: Chocolate rim.

Flavour explosion from a host of Asian elements.

kiwi squeeze

el diablo

Glass: Chilled Martini

Glass: Rocks / Old Fashioned

Method: Muddle fresh kiwi. Add all ingredients, shake with ice and fine strain.

Method: Shake all ingredients with ice. Pour unstrained, cap with crushed ice.

Ingredients: 1 Fresh kiwi fruit 50ml Finlandia Vodka 12.5ml Giffard Kiwi Syrup 25ml Freshly squeezed lime juice

Ingredients: 25ml Chilli infused pure cane sugar 25ml La Fruitiére Pineapple Purée 37.5ml Stolichnaya Vodka 12.5ml Giffard White Cacao Liqueur 4 Torn mint leaves

Garnish: Kiwi wheel. Fresh kiwi balanced with lime juice. Instant winner!

Garnish: Mint sprig and red chilli. Spicy, fresh and laced with cacao. An educated palate will savour this cocktail.

T C U D O R Y P R SSA

O L G

STOLICHNAYA - VODKA

ABV: 40% Website: www.stoli.com Producer: Stolichnaya Recommended cocktail: Caipirovska

STOLICHNAYA CRANBERRY – VODKA Stolichnaya Cranberi is the authentic natural citrusflavoured Russian vodka. Distilled from winter wheat and clear glacial water, finest Stolichnaya Vodka spirits are then married to fragrant cranberry flavours to achieve the distinctive Cranberi taste. Splendid neat, on the rocks, or with soda, Stoli Cranberi also adds a tart bite to your next Screwdriver or Vodka Martin. ABV: 35% Website: www.stoli.com Producer: Stolichnaya Recommended cocktail: Stoli Cranberry Bramble

STOLICHNAYA VANILLA – VODKA Stoli’ Vanil is the authentic natural vanilla-flavoured Russian vodka. Starting with the finest spirits, distilled from wheat and clear glacial water, it is then married to the extracts of Madagascan and Indonesian vanilla beans to achieve its distinctive taste. ABV: 35% Website: www.stoli.com Producer: Stolichnaya Recommended cocktail: Porn Star Martini

STOLICHNAYA RASPBERRY – VODKA Stolichnaya Razberi is the authentic natural rasberryflavoured Russian vodka. Starting with the finest spirits, distilled from wheat and clear glacial water, it is then married to the aromatic essence of fresh raspberries to achieve its distinctive taste. ABV: 35% Website: www.stoli.com Producer: Stolichnaya Recommended cocktail: Russian Spring Punch

FEATURED

Stolichnaya (better known as Stoli) is a perfect everyday premium vodka that is especially suited for mixing in cocktails. This is one of the best Russian vodkas on the worldwide market and you can usually find most of their flavours right alongside the clear Stoli. One thing you will notice about this brand is that the flavours have a decidedly Russian flare to their names. If you see Peachik, Strasberi, or Oranj you can probably figure out that they are peach, strawberry, and orange respectively. Try Peachik in a Cosmopolitan or Vanil in (what else?) a Black Russian.

59 TODKA – FLAVOURED VODKA Todka is a deliciously smooth, toffee flavoured vodka that began life in a small guest house in Newquay, Cornwall, UK. Its cult status has quickly spread, driven largely by extreme sports, in particular Snow Boarding! Apart from Toffee, two news expressions have just been launched… Hazelnut and Banoffee. ABV: 26% Website: www.todka.com Producer: Todka Recommended cocktail: Banoffee Pie Martini

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: French Martini

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: Elderflower and mint lemonade

BOMBAY SAPPHIRE - GIN Its name originates from the gin’s popularity in India in the days of the British Raj and the sapphire in question is the Star of Bombay on display at the Smithsonian Institution. Bombay Sapphire is marketed in a flat-sided, sapphire-coloured bottle that bears a picture of Queen Victoria on the label. Bombay Sapphire has a unique distillation process: there are only four Carterhead stills working in the world today and are distinctive to Bombay Sapphire. Bombay Sapphire is blended with pure water from Lake Vyrnwy and bottled. ABV: 47% Website: www.bombaysapphire.com Producer: The Bombay Spirits Company Recommended cocktail: Long Island Ice Tea

MAGAZINE 60

sar s o l G T C U D PRO

HAVANA CLUB BLANCO – RUM Founded by José Arechabala in 1878. After the Cuban Revolution of 1959, the distillery and company was nationalized by the Cuban government; subsequently, the Arechabala family left for Spain, then emigrated to the United States. Since 1994 it has been produced by Havana Club International. This Cuban rum has a mild, sweet, lightly alcoholic smell. It reveals aromas of vanilla and caramel with a hint of cacao. Silver Dry is a light-tasting alcohol in the mouth; it is well-balanced with a sweet accent. Silver Dry is ideal for typically Cuban cocktails such as Mojitos and Daiquiris or any other long drinks. ABV: 43% Website: www.havana-club.com Producer: Havana Club Recommended cocktails: Long Island Iced Tea

MOET & CHANDON BRUT IMPERIAL – CHAMPAGNE Founded in 1743 by Claude Moët, a wine trader, originally called Moët et Cie (Moët and Co.) but it was his grandson, the very driven Jean-Remy Moët, who transformed them into a world wide distributed prestigious luxury brand. A harmonious blend of all three grape varietals and reserve wines. Brut Imperial is a subtle, drier-styled champagne, pale yellow in colour with shades of green, delicately vinuos with a lime and vine blossom attack. Predominantly Pinot characteristics being very ample on the palate with a discreet finish. ABV: 12% Website: www.moet.com Producer: Moet & Chandon Recommended cocktail: Pornstar Martini

PUSSY – NATURAL ENERGY Pussy is a 100% natural drink. No nasty chemicals and nothing manufactured. It is made for people looking for a natural alternative. The name Pussy shocks and demands attention - that’s the point. Inhibition is a recipe for mediocrity. This is a premium energy drink named with confidence. Website: www.pussydrinks.com Producer: Pussy Natural Energy Recommended cocktail: V.I.P

BELVEDERE INTENSE – VODKA The most intense vodka you will ever experience. Belvedere Intense truly highlights the balance between elegance and taste that has always been central to all Belvedere Vodkas. As distinctive as it is stylish, this is a vodka that is unmatched by anything else available. ABV: 50% Website: www.belvederevodka.com Producer: Belvedere Recommended cocktail: Cape Grape Martini

EL JIMADOR REPOSADO – TEQUILA El Jimador was created in 1994 and is now the Number One selling tequila in Mexico. El Jimador tequilas are produced and estate bottled in the heart of Mexico’s tequila region, using 100% locally grown, high quality blue agave. El Jimador Reposado is light golden tequila with wood and caramel on the nose. A menthol, peppery taste and a long, warm finish. Reposado is aged in virgin oak barrels for two months before bottling. The wood gives a delightfully smooth finish when sipped straight and brings out the flavor of Mexico when mixed in a cocktail. ABV: 40% Website: www.eljimador.com Producer: El Jimador Recommended cocktail: Long Island Iced Tea

TANG – APPLE SOUR A party starting, vibrant apple flavoured spirit. Synonomous with fun evenings out, relaxing drinks with friends and all round good times. Tang Apple Sour can be had as a shot or made into a perfect cooler with lemonade, or mix and match and make the ultimate cocktail. ABV: 12% Website: www.dgb.co.za Producer: DGB Recommended cocktail: Sour Apple-tini

BELVEDERE – VODKA Belvedere is distilled four times, the optimum number for enhancing its unique, subtle character. If a taste sampling shows even a hint of imbalance, the entire batch is destroyed. As Poland is widely recognised as the birthplace of vodka, it is fitting that Belvedere is named after the Belvedere Palace, formerly home to Polish royalty and presidents. ABV: 43% Website: www.belvederevodka.com Producer: Belvedere Recommended cocktail: Sage & Cucumber Martini

AMARULA – CREAM LIQUEUR This natural, wild fruit cream liqueur is produced using fresh cream and the unique fruit exracts from the marula tree. Amarula Cream is a smooth experience of a pure and precious blend of nature’s fresh cream and the mysterious taste of the wild marula fruit. The marula tree, indigenous to the southern latitudes of sub-equitorial Africa and known by the locals as the elephant tree as it is favoured by the elephants for its fruit. The wild tree, never cultivated by man, bears its yellow fruit in abundance. Amarula is made of natural ingredients and is best drunk neat and over ice. ABV: 17% Website: www.amarula.com Producer: Distell Recommended cocktail: Raspberry-rula swirl

FINLANDIA – VODKA Finlandia Vodka is one of the purest vodkas in the world. The purest glacial spring water, the finest six-row barley and a state of the art distillation process produces an exclusive vodka with a clear refreshing taste. The Finlandia portfolio encompasses the classic original Finlandia and four flavoured vodkas, Cranberry Fusion, Mango Fusion, Lime Fusion and new Grapefruit Fusion. ABV: 43% Website: www.finlandia-vodka.com Producer: Finlandia Vodka Recommended cocktail: Kiwi Squeeze

FRANGELICO – HAZELNUT LIQUEUR Frangelico is a traditional hazelnut liqueur - enjoyed neat, over ice, with coffee or in a wide variety of stylish cocktails. Produced in the Piedmont region of Northern Italy, its origins date back more than 300 years to the presence of early Christian monks living in the hills of the area. Aging in oak casks adds character and maturity to the final golden liqueur. ABV: 24% Website: www.frangelico.com Producer: Frangelico Recommended cocktail: Chocolate Cake Mojito

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LA FEE – ABSINTHE La Fee NV is a joy straight up or on the rocks, with your favourite energy drink, mixed with lemon soda, or as a substitute for rum in a Mojito. An original spirit whose characteristics combine to make a truly versatile addition to any back-bar. From a stable whose provenance, authenticity and quality are second to none, comes a contemporary absinthe for today’s market. ABV: 38% Website: www.lafeenv.com Producer: La Fee Recommended cocktail: Absinthe Frappe

PERRIER - SPARKLING MINERAL WATER Perrier became an intrinsic part of an active, healthy American lifestyle in the late 1970s. Thanks to the marketing efforts of Nestlé Waters North America Inc., social drinkers started ordering Perrier instead of a cocktail or soft drink. The brand’s popularity grew as a refreshing, all-natural, calorie free beverage alternative. Website: www.perrier.com Producer: Nestlé Waters Perrier Recommended cocktail: Momo

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

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

PINK PIGEON – PREMIUM VANILLA RUM Pink Pigeon is the premium Mauritian Rum hand crafted on the Medine Sugar Estate within the tropical island of Mauritius – the jewel of the Indian Ocean. Although complex in flavour, Pink Pigeon is easy to drink, distilled with the purest of spirit and the addition of the world’s finest natural vanilla. It is named after a pigeon that, like the rum, is only to found on Mauritius. Once endangered, this stunning pink quirk of nature now flourishes again in the island’s lush fauna. In flight it symbolises peace, freedom and harmony, and, along with its rarity, shares these qualities with the brand. ABV: 40% Website: www.pinkpigeonrum.com Producer: Berry Bros and Rudd Recommended cocktail: Pink Passion Smash

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 hit 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: Harvey Wallbanger

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y r a s s o l TG C U D PRO 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: Passoá on the Beach

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

GIFFARD – 100% PURE CANE SUGAR SYRUP Emile Giffard was a dispensing pharmacist and neighbour of the “Grand Hotel” in Angers, in the Loire Valley. Inventive, curious and gourmet, he undertook research on the digestive and refreshing properties of mint. He invented a pure, clear and refined white mint liqueur which he tested with the Grand Hotel’s customers in order to relieve them from heat. Success came at once. Emile changed his pharmacy into a distillery and called his liqueur Menthe Pastille. Four generations later, Giffard & Co, still in the hands of the Giffard family, produces, beside Menthe Pastille, “Crémes de fruits”, liqueurs, Guignolet, Fruits in brandy and syrups. Quality has been their watchword all this time. 100% Pure Cane Sugar Syrup - Pure, thick, coloured and flavoured sugar syrup. Typical flavour of cane sugar. Website: www.giffard.com Producer: Giffard Recommended cocktail: El diablo

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: Momo

ADORO – WINE Adoro Sauvignon Blanc takes advantage of the many microclimates in South Africa which produce distinctive examples of this varietal, bringing them together to create a refined, complex wine that strikes a balance between old world elegance and new world fruit. ABV: 38% Website: www.adorowines.co.za Producer: Adoro Recommended cocktail: Cape Grape Martini

MAKER’S MARK – BOURBON Maker’s Mark is the only bourbon distillery to use pure, iron-free limestone spring water exclusively, not city, well or river water. The source is a 10-acre limestone spring-fed lake at the distillery. The red wax seal you see on the bottle is like a snowflake; no two of them are alike. It’s the people who have been hand dipping the bottles for more than a quarter century. Each one has a different personality that is expressed in the way the wax drips. This is just another step in the Maker’s Mark process where people, not machines, control the quality of the product. ABV: 45% Website: www.makersmark.com Producer: Maker’s Mark Distillery Recommended cocktail: Vodka Eclipse

FEE BROTHERS – BITTERS Fee Brothers is a four generation old manufacturer of top quality Cocktail Mixes, Bitters, Flavoring Syrups, Iced Cappuccino Mix and other beverage ingredients. The classic bitters used in every bar. A necessary ingredient in a Manhattan or a Planter’s Punch and so many more drinks. Made with Angostura bark, along with other spices and citrus oils. ABV: 17.5% Website: www.feebrothers.com Producer: Fee Brothers Recommended cocktail: Moscow Mule

MARTINI – VERMOUTH Martini is a true Italian icon. Established in 1863, Martini has a strong family heritage and has become one of the most acclaimed and cosmopolitan Italian drinks brand in the world. Dry vermouth is one of the three variations of vermouth and is often used in mixing Martinis. It is unsweetened and has a bitter, medicinal flavor. Vermouth is a fortified wine originally brewed in Italy, created by adding herbs, spices and alcohol to win ABV: 15% Website: www.martini.com Producer: Martini & Rossi Recommended cocktail: 1885

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E E L L C I T I T A A T R C K I G A D R N VO G F O N A LOO H L T T A U HF ASOKA SO 5O

N I S BAR RS N

EDITO

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ND S AME A

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ASOKA

SIGNATURE

COCKTAIL ni i t r a M r a t S n r Po

In a quaint Victorian style house on the trendy Kloof St stands Asoka, truly one of Cape Town’s gems. The venue has firmly established itself on the city social scene as one of the best places to catch some jazz, great food and top class cocktails. They have something to offer everyone, no matter what the season or taste. You can ease in on one of their “Chilled Out Mondays” after work for an early afternoon wind-down drink and some tapas, or you can hit it on a Friday or Saturday night in search of a party. In the middle of Asoka is a most unusual and equally delightful feature; an ancient olive tree known as the Dharma Tree stands with its branches stretched out as if in perpetual welcome. All around the tasefully rennovated Victorian house Feng Shui elements abound in the forms of fire, copper and wood, lending the place an exotic air. Tuesday nights are arguably one of the more popular evenings to visit this nightspot. The Restless Natives, an edgy young jazz band, play from 21:00 to 23:00 and never fail to impress. These exciting performers have made names for themselves both individually and as a collective as some of the top jazz musicians in the country. Wednesday through Saturday nights are presided over by resident DJs and their sultry sounds, and “Soul’d Out Sundays” provide the perfect way to close out the weekend with more funky music and a half-price special on selected cocktails from 17:00 to 20:00. So next time you’re looking for an experience rather than just another night out, you’ll struggle to do better than Asoka.

Description:

Fresh passion fruit shaken cold with vanilla infused vodka and homemade vanilla gomme. Fine strained into a frozen martini glass. Served with a granadilla wheel and ice cold shot of bubbly.

Glass:

Chilled Martini

Method:

Shake and fine strain.

Ingredients:

37.5ml Vanilla Vodka 12.5ml Vanilla syrup 50ml La Fruitiére Passion fruit purée

Garnish:

Frozen bubbly and a granadilla wheel.

Best enjoyed:

Monday, Tuesday, Wednesday, Thursday, Friday, Saturday…

BOO RADLEY’S

d e n o i h s Old Fa

Frequented by hipsters and jocks alike and a favourite haunt of the Cape Town advertising fraternity, Boo Radley’s is brimming with New York retro charm.

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A short detour off iconic Long St will see you at the elegantly understated doorstep of this 50s style venue in Hout St. Both bistro and bar, it services a bustling lunchtime crowd, but it is at night that Boo Radley’s truly comes alive! The food is excellent, and offers everything from tapas for the peckish up to full hearty meals for the downright famished. The bar, however, is the reason to visit this spot. It’s accessible (a huge plus, and rarer than one might expect) and manned by a relaxed and attentive team of bartenders. The spacious standing area and the ease with which one can get a top-up means there is almost always an atmosphere. If you were sold already, here’s the kicker: live music every Thursday, with the likes of Nick & Dave, Charles Summerfield, The Urge and Lonesome Dave Ferguson. So check out the website at www.booradleys.co.za for a look at the menu and upcoming events, and get to Boo Radley’s for a taste of a bygone era.

Description:

Aged brandy and freshly squeezed lemon juice shaken cold with Cointreau sweet and bitter orange peel liqueur. Fine strained into a frozen sugar rimmed martini glass.

Glass:

Chilled Martini

Method:

Shake and fine strain.

Ingredients:

30ml Cointreau 30ml KVW 10 Year Old Brandy 25ml Freshly squeezed lemon juice

Garnish:

Sugar rim, stalk cherry.

Best enjoyed:

After dinner, debating the nuances of society!

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ICA R F A OUTH S N I ARS B A K OD V T O 5H ONE&ONLY VISTA BAR

SIGNATURE

ONE&ONLY VISTA BAR

COCKTAIL p o h s t e we S d e r a i Se r i u q i a D

One&Only Cape Town is a destination unto itself â&#x20AC;&#x201C; an urban chic waterfront resort providing an unsurpassed level of luxury in South Africa. In the heart of the picturesque Victoria & Alfred Waterfront with captivating views of Table Mountain, this contemporary 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.

It is here you will find Vista Bar. For afternoons of laidback cool or evenings of high-energy chic, Vista Bar brings a contemporary vibe to the heart of Marina Rise in a stylish space connecting Nobu and Rubenâ&#x20AC;&#x2122;s. Come indulge in a spectacular High Tea with a choice of 35 delicious brews and dine on a selection of creative snacks throughout the day. With the arrival of evening, Vista Bar unveils itself as a sophisticated cocktail lounge, bringing Capetonians and resort guests together for vintage champagnes, rare spirits and classic favourites. Guests can savour their cocktails, inspired by the ancient spice routes around the Cape of Good Hope, as Table Mountain stands guard on the horizon, witnessed through a soaring eight-metre high window wall. A resident DJ enhances the ambience by taking to the decks with the best of chill out, lounge and deep house.

Description:

A searing combination of rum, fresh lime and homemade berry and marshmallow syrup. Foamed with egg white, scorched with a rum and Contreau fireball and served with a flaming marshmallow.

Glass:

Red spiral saucer.

Method:

Dry shake, shake and fine strain then flame.

Ingredients:

37.5ml light rum 25ml Cointreau 25ml Fresh lime juice 2 Berry & Marshmallow syrup 12.5ml Sugar syrup 12.5ml Egg white Flamed Stroh Cointreau mist

Garnish:

Flaming marshmallow skewer.

Best enjoyed:

After a succulent taste experience at Nobu restaurant.

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FRIC A H T SOU N I S BAR A K D VO 5 HOT

OYSTER BOX

SIGNATURE

OYSTER BOX

COCKTAIL ng i l h c S ga n a l h m U

Standing majestically on Umhlanga’s prestigious beachfront, with ocean views and direct beach access, the Oyster Box Hotel is one of South Africa’s most distinguished hotels. The 86 individually-decorated rooms, suites and villas are equipped with all the modern conveniences and technology one could wish for.

Renowned for its cuisine, you can dine in one of six venues, from the casual Ocean Terrace to the fine dining Grill Room. The sunken Wine Cellar is ideal for private, intimate occasions, and the Palm Court serves a lavish traditional high tea daily. The Rooftop Lighthouse Bar, with views of the iconic lighthouse and ocean, and the contemporary Oyster Bar serving freshly plucked oysters, are two of Durban’s favourite watering holes. The luxurious award-winning spa offers the widest range of wellness and beauty treatment options, including South Africa’s only authentic Turkish Hammam. The Oyster Box is one of KZN’s premiere wedding and honeymoon destinations and a popular venue for conferences, workshops and business travellers. A business centre, a 24-seater cinema, valet and secure parking are available to each guest. A number of significant sustainable tourism practices have been built into the classical architecture of the new hotel, including the best use of water and energy utilisation and the treatment of waste.

Description:

Crushed pineapple, gomme syrup, torn mint leaves, fresh mango juice and Mainstay Cane. Shaken cold and strained over crushed ice.

Glass: Hurricane

Method:

Shaken and poured over crushed ice.

Ingredients:

2 slices of pineapple crushed 12.5ml of gomme syrup (mixture of sugar & water) 8 Whole mint leaves (don’t crush them as they go bitter) 50ml Mango juice 50ml Mainstay Cane

Garnish:

Pineapple ring and Mint sprig.

Best enjoyed:

While watching the waves roll in.

Don’t squeeze use Fee’s Not for Sale to Persons Under the Age of 18. Drink Responsibly

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ICA E R L F C I A T H OUATR G S N O N I L FRAS A O B E A L K IT TD O V G T N O O H 5L

THE OFFICE

SIGNATURE

COCKTAIL

THE OFFICE

ce fi f O e Th l w o b h s i F

Chef Tom Hughes and front-of-house partner Martin Jakoby, after elevating the Joburg social scene with their restaurants The Loft and its successor The Attic, continue the magic with a swish tapas and cocktail bar, The Office. Not a restaurant, it’s more of a lounge with smoky mirrors, white leather couches, low lights and martinis – and it’s open the moment you knock off work until bedtime.

You are made to feel welcome, bartenders are fast and sassy, and the soundtrack is seductive. Food is designed around the drinking culture, which means that portions are small, eclectic and mostly picked at by hand. The menu is concise, making selection easy, plus a few things for vegetarians. A warm sliver of deboned tandoori chicken is especially good, as is the Thai green curry and the tiny handmade sausages with mustard. A croque-monsieur (ham and gruyère cheese toasted between two slices of buttered bread) also makes an appearance. All food is carefully chosen with something to please just about everyone at both mid to higher price points. There is a good selection of whisky, various premium alcohols and elegant cocktails. Needless to say, a combination of music, alcohol and atmosphere are a recipe for getting up to mischief. So bring that special someone here and misbehave.

Description:

Vodka, rum, gin, apple sours and blue curacao built tall and charged with lemonade.

Glass: Tall glass

Method:

Build ingredients. Charge with lemonade.

Ingredients:

12.5ml Wyborowa Vodka 12.5ml Havana Club Blanco Rum 12.5ml Beefeater Gin 12.5ml Giffard Blue Curacao Liqueur 12.5ml Apple Sours 50ml Lemonade

Garnish:

Gummi worms, a fresh lemon squeeze and maraschino cherries.

Best enjoyed:

While in a mischievous mood.

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Introducing South Africaâ&#x20AC;&#x2122;s first premium 100% natural energy drink, packed with revitalising herbs to give you a pure energy boost. Already in 12 countries and every continent, we are now available nationally across South Africa. It is guaranteed to get people talking and will definitely raise a few smiles. Introductory special offers and POS available

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: s p e t s 0

o t w o H a be erstar p r u e s tend r a b

EGAN

GAZ R

If you want to learn how to mix drinks like a pro, you probably don’t want to do what I did in 1973, when I was starting out behind the stick in the United States. I found a bar wihere the bartenders knew what they were doing, and I became a regular there, sitting at the end of the bar, listening to the wait staff ordering drinks and watching the bartenders make them, every night for about a month. My liver took an awful pounding.

Rather than suggesting that you go through that same arduous ordeal, I’ll walk you through 10 steps that will put you on the path toward bartender superstardom. Well, something like that. Before we begin, know this: If you believe that you know what you’re doing, and if you can pull it off without apology, you’re 90 percent there.

Measuring ingredients

Measuring liquid ingredients precisely is a cinch if you use a jigger - the device you’ve seen bartenders use that looks like two tiny metal ice cream cones joined at the base. New jiggers - specifically the Oxo brand - look like miniature jugs with lines that let you know how much liquor you’re pouring. There’s nothing wrong with using a jigger, and some of today’s best bartenders do exactly that, though other equally accomplished Mixologists use the free-pouring method. Here’s how it’s done: Fit a bottle full of water with any brand of pour spout - different styles pour at different speeds. Pour into the 1-ounce side of a jigger, counting in your head, until you have poured an ounce. Repeat. Repeat again. Soon you will know what number to count to in order to pour an ounce, and once you know your number you’ll be able to accurately pour without a jigger for the rest of your life. Providing you use the same brand of pourer, that is.

2. Shaking All drinks containing eggs, dairy products or fruit juices should be shaken, while drinks such as the dry gin martini and the Manhattan should be stirred. Although some bartenders like to shake martinis, nobody worth his or her Margarita salt would ever stir a drink that called for, say, lemon juice, milk or an egg white. It’s also good to know that as you chill the drink, you’re also trying to incorporate enough water to make the cocktail palatable: One ounce of a 4-ounce drink that’s been properly stirred or shaken will be water melted from ice.

Now hold the shaker with both hands - one on the glass part, the other on the metal - and make sure that the glass points toward your shoulder as you shake. There have been occasions when the glass has flown from the shaker, and if that happens, you don’t want it to fly into the room in front of you. Far better that it hits your shoulder, right?

Although metal cocktail shakers that include a built-in strainer look pretty spiffy, I far prefer to use a Boston shaker. The Boston shaker is made up of two flat-bottomed cones, one metal, and one glass. There’s something about this piece of equipment that makes me think that anyone who can use it properly means business. It’s a serious tool. And it’s a cinch to master.

Now I’ll let you in on the secret of shaking drinks like a pro: You got to shake that darned thing as if your life depended on it. Shake it as if you’re trying to mix oil and water. Make a stupid face as you’re shaking - everyone does this, you know. And shake it for at least 15 seconds if you want your drink to be cold enough.

Pour in the ingredients for the drink, fill the mixing-glass half of the shaker about two-thirds full of ice and place the metal half on top of the glass, giving it a sharp tap to ensure you have formed a watertight seal.

Now you have to break that shaker apart. Hold the metal half in one hand so the glass is on top, and using the heel of your other hand, tap the metal sharply at the point where the two are joined.

3. Stirring Take the mixing-glass half of a Boston shaker, pour in the ingredients, fill the glass about twothirds full of ice and grab your trusty bar spoon. Note that your bar spoon has a twisted shaft. It’s a functional part of the design. Hold the twisted part of the shaft of the spoon between your thumb and first two fingers. Plunge the spoon into the mixing glass, and twirl the spoon back and forth by moving your fingers away from, then toward yourself. While you’re doing this you should also be moving the spoon up and down in the glass. Stir the drink for between 20 and 30 seconds to achieve the desired temperature.

4. Straining One of my favourite bartenders used to strain drinks through her fingers, and that was a thing of great beauty, but I’m guessing that you’ll want to be just a tad more conventional, so I’ll guide to as to how to use both a spring-loaded Hawthorne strainer and a standard Julep strainer. The Hawthorne strainer should be used when pouring from the metal half of a Boston shaker; the Julep strainer is used to strain drinks from the mixing glass. Sit the Hawthorne strainer firmly onto the mouth of the metal cone, or allow the Julep strainer to rest inside the mixing glass. Place your index finger over the top of the strainer to hold it firmly in place and strain the drink into the serving glass. When you get to the last drop, give the glass a sharp twist in any direction as you return it to an upright position, so any remaining drops of liquid don’t fall on the bar. It’s this twist that makes you look like a pro, so practice it a few times before you perform the maneuver in front of your friends.

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: s p e t 10 s bartender tar

pers u s a be o t w Ho 5. Muddling

If you can muddle like you mean it, people are going to take you very seriously. Muddlers - basically, pestles for bartenders - come in all shapes, sizes and materials. I prefer wooden muddlers because they feel good, look good and by golly they muddle good, too. You’re going to need a sturdy glass in which to muddle because, depending on the ingredients in question, you might have to put some elbow grease into this. Put a sugar cube into a double old-fashioned glass, douse it liberally with bitters, grab your muddler by the tail, and crush all heck out of that sugar cube until it has completely dissolved into the bitters. If you think you did a good job, you might want to think about adding some ice and whiskey and having a nice Old-Fashioned Whiskey Cocktail. When muddling herbs, you need to be a little more gentle, lest you release the bitterness from their stems. You’re just looking to gently squeeze the essential oils out of, say, some mint leaves, and flavour the simple syrup that’s in the glass. The real secret behind muddling is to make sure you tell your guest what you’re doing and why you’re doing it: “I’m being gentle with this mint because ...” Now you’re muddling and showing off at the same time. Just like a real bartender.

7. Using Herbs It’s important to match the scent of the herb with the appropriate cocktail. Rosemary and thyme, for instance, work really well with gin-based drinks; cilantro works in Bloody Mary’s and with tequila; and mint is commonly called for in the Mojito, and of course, the Mint Julep. You’ll find that if you place, say, a sprig of mint in your palm, and slap it with your other hand, immediately before placing it on top of the drink, the aroma will be more intense. You can also muddle herbs as described above, or you can simply put a sprig of this or that into your shaker or mixing glass with the rest of the ingredients in the drink-when you stir or shake the cocktail, the herb’s flavours will be released, though they will be a little more delicate than they would have been had the herb been muddled.

9. Chilling Glasses Take the mixing-glass half of a Boston shaker, pour in the ingredients, fill the glass about two-thirds full of ice and grab your trusty bar spoon. Note that your bar spoon has a twisted shaft. It’s a functional part of the design. Hold the twisted part of the shaft of the spoon between your thumb and first two fingers. Plunge the spoon into the mixing glass, and twirl the spoon back and forth by moving your fingers away from, then toward yourself. While you’re doing this you should also be moving the spoon up and down in the glass. Stir the drink for between 20 and 30 seconds to achieve the desired temperature.

6. Making a citrus twist

Citrus twists - the strips of fruit zest that incorporate a little of the white inner pith for sturdiness - add aroma and flavour to a cocktail when the bartender releases their essential oils onto the top of a drink. Try to make twists at least 1/2 inch wide so you have enough citrus oils to make a difference. Some people use a zester, which can yield a pretty-looking garnish, but the idea of introducing essential oils to the drink gets lost. Hold the twist over the cocktail with the coloured side pointing toward the surface of the drink. Hold the twist between your thumb and forefinger. Turn one end clockwise and the other counterclockwise. The oils will be released and will fall onto the top of the drink. Now rub the coloured side of the twist around the rim of the glass so that any remaining oils adhere to the rim of the glass, and drop the twist into the drink. Wanna get flashy? You can set flame to those oils and watch them sparkle as they fly from the twist. Cut a very wide twist, and place it on the bar next to the drink with the coloured side resting on the bar. Now light a match or a toothpick, and hold it close to the top of the drink. Take the twist in your other hand and hold it, coloured side out, by the sides, using your thumb on one side and your first two or three fingers on the other side. Hold the twist over the flame - for orange twists, it’s good to give it a couple of seconds to coax the oils to the surface - and squeeze it to release its oils. Blow out the match, drop the twist into the drink and look at the admiration in the eyes of your guest.

8. Rimming Glasses If you want to coat the rim of a cocktail glass with salt, sugar or perhaps a little finely grated orange zest, fill a shallow saucer with the coating material of your choice, and moisten the rim of the glass. To moisten the rim, you can slot a wedge of lemon or lime over the rim and squeeze it gently as you slide the wedge around the rim until the whole perimeter is moist. Alternatively you might dip the glass into a shallow saucer full of one of the drink’s ingredients. Cointreau, for example, works well for both the Sidecar and the Margarita. Now comes the part that many people get wrong. Don’t just dip the glass into the saucer - if you do, the dry ingredient will stick to the interior of the glass, where it isn’t wanted. Instead, take the base of the glass in one hand, and rest the bowl on the index finger of your free hand so that the rim faces downward at a 45-degree angle, allowing the rim to rest on the surface of the dry ingredient. Now simply rotate the glass until the whole rim is coated. Voila!

10. Rinsing Glasses “Rinsing” glasses is a fine way to incorporate a small amount of a liqueur or spirit to a drink by coating the interior of the glass. This is easily achieved by pouring about a half-ounce into the glass, tilting it so that the liquid reaches the rim, then rotating the glass until the entire interior has been coated. Then you simply discard the excess liqueur and strain your cocktail into the glass. Every time I make a Sazerac I think about how much the absinthe-makers must love this drink, simply because the absinthe rinse requires more absinthe to be poured down the drain than remains in the glass. There is a way to avoid such waste, if you care to invest in a small atomizer. You can coat the interior of the glass by merely pointing and clicking.

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

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They provide comprehensive consultancy and training courses including menu development, professional bartender and bar waiter courses, salesmanship and opening support. They count One&Only Cape Town among a prestigious list of satisfied clients.

“It seems beyond the imagination of the menu-maker that there are people in the world who breakfast on a single egg.” Melvin Maddocks Melvin Maddocks’ quote sums up my own frustration upon The classics are all very well – they endure for very good opening most hotel or resort beverage menus. While reason – but for your bar to stand out in an increasingly contemporary restaurants promote specific concepts competitive market, consideration must also be given through the selection of ingredients and style of cooking, to signature concepts and cocktails. Aspiring operators enticing guests with imaginative dishes and neatly worded are beginning to catch on and, at Fling International, menus, the same ideology towards concept development we have seen a rise in requests for menu development has not been widely embraced in the bar and the lack of in properties ranging from 4-star business hotels to imagination to which Maddocks alludes is still common. exclusive boutique resorts. Take a moment to consider the outlets in your property. We firmly believe that bar concepts are only limited Does the cocktail selection in your signature restaurant by your imagination and that a little investment in dovetail with the food offering? Do any of your bars have intelligent menu development can really set your bar a specific beverage concept or do your menus consist of apart. Here is my 8-point guide to developing your own mainly classic cocktails? unique beverage offering.

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Keep it Different

One of the keys to a bar’s success is having a concept that stands out from the crowd. Have a look at the surrounding area and see what kind of bars are already established. If there are a lot of Latin bars in your area, for example, then don’t open another one, even if you think your head bartender’s Mojito is the best in the world. That doesn’t mean you should eschew popular drinks for the sake of being different but why not put your own conceptual twist on them? What about an Italian concept that lists a sun-dried tomato Bloody Mary, a fresh basil Daiquiri or a Mojito topped with Prosecco?

Make Sure it is On-Trend

Strong concepts take a current trend like the use of homemade bitters and syrups or the incorporation of local, seasonal ingredients and run with them. Research what is current and popular through the internet and the industry press and be careful that you leverage the popularity of a growing trend rather than jump on to the back of a fad that will not deliver in the long term.

Don’t Price yourself out of the Market

Control the Cost

Spell it Out

Gold dust and lobster-infused vodka may catch the eye on the menu but make sure your guests can bear the sales price or you risk implementing a vanity project rather than a profitable product. One-off luxury drinks that require expensive ingredients or time-consuming methods can add value to an outlet but they should be kept to a minimum and highlighted on the menu for maximum effect.

Make Sure it Fits

While you need to be different, don’t be so different that your concept confuses your clientele. Developing a molecular mixology concept in the centre of a cosmopolitan city will endorse your bar as cutting edge, however, in a remote game reserve it would be out of place. When developing a menu I always try to keep in mind a sense of place, especially if there are a number of tourists among the clientele. I believe the concept should not only promote the outlet but also the property and destination.

Don’t load your menu with too many ingredients that are only used in one drink. Smart concept design concentrates on ingredients you already purchase and integrates them into multiple drinks. Look at how you can fit one ingredient into a non-alcoholic cocktail, a long cocktail and a martini cocktail. Place them in different sections of the menu so the repetition isn’t obvious.

Make sure your guests understand the concept of your bar through the menu. This is achieved through the ingredients you use as well as the cocktail names and descriptions. Your beverage menu should be a reflection of the bar and, worded correctly, it will celebrate the concept, generate positive interest and become a selling tool for the outlet in itself.

Make it Deliverable

Don’t burden your bar with a concept that is difficult to implement or sustain. A Mexican concept isn’t going to work if your suppliers only have two different brands of tequila. Also, don’t overload the menu with concept cocktails. Develop six to eight signature drinks and highlight them at the front of the menu then use the remaining pages for popular contemporary cocktails and high-selling classics.

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Train your Staff

Perhaps most importantly, make sure your staff understand the concept and cocktails and are able to make and explain them correctly to your guests. While the menu can become a selling tool for the concept, it is essential your staff have the skills and knowledge to actively promote the concept, answer guest questions, make recommendations and deliver the drinks in a sustainable manner.

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Welcome to South Africa and big up from MUDL for coming to infuse our bartenders with knowledge. How has your stay been?

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A This trip has been great. We started off in Johannesburg. I have been there a few times, but I managed to check out Soweto this time round which was new for me. Cape Town is very special. We have been staying in the heart of Long Street. I hired a vintage Vesper and explored the coastline. Astonishing views and incredible scenery. I always eat well in South Africa. My favourite experience on this trip has been Café Paradiso. We sat at the kitchen table and there was a wonderful homely feel about the place. I am currently training for a marathon and it’s a great excuse to put on my running shoes and explore the streets of a new city on my travels.

You are currently travelling with the Tahona Society. Has this initiative been well received?

Dre Masso was introduced to the world of bars and restaurants at a very young age. He gained a passion for the art of the mixed drink and everything cocktailian while he was at college studying photography by tending bar to help pay for paper, film and expensive equipment. He has now been involved with the London cocktail scene for over 15 years, working and running bars at The Rock Garden in Covent Garden, Oliver Peyton’s Atlantic Bar & Grill, 10 Room in Piccadilly, Lab Bar (London Academy of Bartending), Jamie Oliver’s Fifteen, Salvador & Amanda in Leicester Square and the Lonsdale Bar in Notting Hill.

Trends are shifting toward the “pink drink” in a massive way and the uptake in South Africa is an indication of this. How healthy is the cocktail, globally?

The standard of the cocktail and bartending in general around the world is always improving. Whereas bartenders are keen on the classics, the majority of our customers go for fresh and fruity concoctions that are easier on the palate. There is nothing wrong with this. At the same time many customers are becoming savvier. They have a better understanding of cocktail culture than ever before.

Q South Africa has a massive wine industry, exporting all over the world. What are your thoughts on wine related cocktails and what are some of your favourites?

Wine is very diverse and some wines work wonderfully well in cocktails. The Cobbler with either port or champagne is sublime. A well-made Sangria is a classic example of a good wine cocktail. The traditional Sour cocktail made with dry sherry is a big favourite of mine at the moment.

“The professional bartender should always be thinking about ways of improving the drink, always searching for ways to get the best out of what he or she has available.”

I really feel it’s a great programme. The course was designed by bartenders for bartenders. It has a bit of everything; history, production, tasting, creation and competition. It’s very interactive and gives bartenders a superb foundation of knowledge on the subject of agave spirit.

MUDL is South Africa’s first premium mixology forum. What are your thoughts on the cocktail landscape in this country?

They get to try many products that are only available in Mexico. The feedback has been very positive.

place has its good and bad. What I have noticed is that cocktail culture in South Africa is growing at a very fast rate. I have seen a lot happen in the last few years and I feel there is a lot more to come in the near future. Having its own bartending magazine and bar show will play a big part of this. It made a big difference to the London cocktail scene. A MUDL Bar Show did you say?

Where to next for the Tahona Society?

The team is off to The US next time. The Americans have a good appreciation and understanding of tequila.

A It’s difficult for me to generalise. To be honest every

Good ice is fundamental. Pay extra for a good machine. The difference in quality is monstrous. It will make your cocktail taste that much better! Ideally you should be looking for clear large ice cubes. Good quality liquid. This doesn’t mean the most expensive. Just something that has been made with care and attention. This applies to everything from syrups and cordials to spirits and liqueurs. Fresh product. You want to be using the freshest and tastiest you can find. Ideally locally sourced.

What do you feel are the most common elements to building the ultimate cocktail?

A The professional bartender should always be thinking about ways of improving the drink, always searching for ways to get the best out of what he or she has available. The best glass for the job, at the best temperature, the appropriate ice and ingredients. The correct method for that particular style of cocktail. The whole process should be dissected and analysed. Basically, do the best you can and don’t cut corners.

For up and coming cocktail enthusiasts, what do you recommend as an essential “base” knowledge?

A Try and learn a little of everything. Get a basic understanding of all the ingredients behind the bar. Learn to work in a neat and quick fashion from the word go. A little history is good too. Not essential, but nice to have. The most important aspect to bartending is looking after your customers. Try to understand their every need and make sure they are having a good time.

South Africa is all about braai (BBQ) and rugby. What cocktail would you gooi a 6ft 5” prop forward?

I love the traditional punch bowl. It’s the perfect way to share drinks with friends and really easy to make. It is perfect for the outdoor braai. They don’t require any bar equipment. You can simply throw lots of good things together in a large bowl and hey presto! If you really want, you can use antique punch paraphernalia like ornate glass bowls, silver ladles and beautiful teacups. Rugby players have a reputation for being good drinkers. This style of drink has a reputation for packing a punch!

“You want to be using the freshest and tastiest you can find.”

Pairing of food and alcohol from an overall taste experience perspective is trending massively. Whether it be wine or whisky, what cocktails would you pair with a particular food?

A The zesty tartness in raspberry gin Collins works nicely with salmon. The richness from a sweet Bourbon Manhattan marries well with a juicy steak. An Espresso Martini is ideal with a sweet dessert. Tommy’s Margarita goes with anything.

Q What next for Dre Masso? A

I am currently guest editor for www.ginandtales.com, a new website designed for the consumer, but which also has great information for anyone interested in gin and cocktails. I have been consulting for Potato Head in Jakarta and Bali, as well as a British Brassiere called Bennett’s in London. Two great projects with very different concepts.

“Try and learn a little of everything. Get a basic understanding of all the ingredients behind the bar. Learn to work in a neat and quick fashion from the word go.”

You consult to high profile clients. What have been the some of the wackiest requests that you have experienced?

Nothing that strange yet. I always have demanding clients, which I like because this keeps me on my toes. There is always a different theme or concept and the biggest challenge for me is keeping it fresh and unique each time. I have my own style, but I need to remind myself to think outside of the box for every project.

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What are 3 cocktail ingredients that you CANNOT do without?

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The earliest record of any flair from a bartender is probably the most famous bartender in the world. Jerry “The Professor” Thomas. Like it or not, he used to make his signature drink, the Blue Blazer, with FLAIR. So what is flair? There are a lot of different definitions for flair from around the world. Like, “It’s just juggling behind a bar”, or “Tom Cruise in the film Cocktail”. The truth is flair comes in a lot of different forms and every single bartender has their own type of flair, from mixologists to your stereotypical flair bartender. Flair is showing off, a style, a unique way to make a drink or the way you move behind the bar. Whether it be throwing, catching and spinning etc, or the way you chat to your customers. From the way you muddle and pour to the way you deal with money, every bartender has their own unique method of making their drinks. So the way I define flair is: “An art form reflected differently in each bartender around the world, whether they are a professional competing flair bartender or your local barman.”

FLAIR IS: “An art form reflected differently in each bartender around the world, whether they are a professional competing flair bartender or your local barman.” Bartenders are normally split into two categories, namely Mixologists and Flair Bartenders. At the end of the day we are all still just bartenders! So back to The Professor and the Blue Blazer. Jerry used to go round the US during the mid 1800s “performing” his drink, wowing guests as he poured the flaming liquid from one jug to another, making a whole show out of it and finally creating a great finished drink. But where did it go from there? There is pretty much no record of any other flair right up until the 70s. Sources told me that bartenders in South East Asia used to throw their bottles to great heights when working, catch them and then pour. Nothing fancy, but I guess it was to attract the attention of their guests. Then moving up to the 80s we had the world famous film (every bartender’s favourite movie......?!) ‘Cocktail’

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e ee th s u o ry ng YER he ba g, spinni es t o TOM D t n p bottl alk u ng, bumpi d w n a u e ects As yo er flippi g obj t the sam d n i n e w t ta re hro bar and t ace, whils . But whe g n i l rol e pl rink er th eat d v r g o l a l a ng maki time ll begin? a did it

with Tom Cruise. This pushed the flair world, and more importantly the cocktail industry, to new heights. A TGI Friday’s bartender taught Mr. Cruise his fancy handy work (which actually wasn’t that fancy. As most flair bartenders would be able to tell, he actually drops it in some of the scenes; they just covered it up well). TGI Friday’s started encouraging their bartenders to flair more and more and it became part of their certification when training up as a bartender. This brings us up to the 1990s. More American style bars were cropping up, along with competitions and tournaments. Different styles were starting to emerge in the competing world and bartenders were starting to make a name for themselves because of flair. By the late 90s bartenders had started to travel to different countries to compete in world championship competitions. TGI Friday’s still had its world championship tournament that had been going for several years, but there were more and more popping up in exotic locations such as Dubai and Las Vegas.

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Bartenders had followings of fans, sponsors and even groupies, believe it or not. During this time the FBA (Flair Bartending Association) formed, bringing bartenders from across the world together as a community. From 2000 – 2003 there was a massive boom in flair. Bartenders were travelling around the world just to compete in competitions. They were becoming famous because of their flair, and actually gaining a few fans along the way. The money being put into flair was growing and you could see more of it on TV and in your local bars.

Different styles were starting to emerge from country to country along with all the new terminology, such as snatch, grab, bounce, bump, tap, miss direction, working flair (flair whilst you’re working), exhibition flair and many more. 2003 – 2009: It didn’t stop growing. Competitions were popping up all over the place with a select few bartenders actually making a career out of them. Bartenders would sometimes be gone for weeks or months at a time just travelling from one competition to the next. Bartenders had followings of fans, sponsors and even groupies, believe it or not. It became a regular occurrence around the world that bartenders became famous because of television talent shows. The WFA (World Flair Association – aka Wa’Fa) was also formed during this period, bringing a fresh breath of air to the bartending world. This association is dedicated to helping all flair bartenders across the globe, and bringing everyone in the flair world together. 2010 and the future: So where’s flair now? Where is it going? We see

From 2000 – 2003 there was a massive boom in flair. Bartenders were travelling around the world just to compete in competitions. They were becoming famous because of their flair, and actually gaining a few fans along the way. ‘extreme’ flair (the spinning and throwing of bar equipment) more and more in clubs, bars and international events. The number of bartenders that are learning and practicing all these new techniques is staggering. There are hundreds of bar schools across the world teaching not only

bartending, but also working flair and competition flair. Bartenders even have their own websites and training DVDs. They are turning into their own brands. The WFA has even created the ‘WFA Gradings’, a level style grading system designed to show other bartenders, managers, bar owners etc what standard a particular bartender is at. Similar to karate, bartenders have to complete a series of tests. These

include a: • Speed round — making drinks as quickly as possible to a specification • Pour test round — pouring the right amount of liquid using the free pour technique • Working flair round — flair (with full bottles) whilst working, making a selection of drinks • Exhibition flair round — your most extravagant flair whilst making a drink So what does the future hold? Well we have already seen a glimpse of this. ‘Virtual Pour’ is an iPhone app designed to help you practice your pours wherever you are. Not flair I know, but that is the start of something big no doubt. Who’s to say that there isn’t a flair app in the process of being made. Take note of the LED Flair rod: This is a high tech plastic rod that is designed to go inside most bottles. It has 15 bright LEDs situated on it and is controlled by a magnet clipped to your belt. When switched on it lights up the bottle so bright that you can flair in pitch darkness. I think we’ll also see more and more competitions, flair in bars, clubs and on television, and I think we’ll even see flair bartenders become more and more famous across the world because of their crazy techniques. The level of flair is going beyond anything I had ever imagined and still growing. The moves and techniques we will see in the future is anyone’s guess. I’m still competing and I don’t even know what I am going to do next.

Ever wondered how the bartenders get it right every time you are in a bar ordering drinks? They just pour away like itâ&#x20AC;&#x2122;s second nature to them, providing you with a delicious cocktail. It all boils - or pours - down to the right amount of different liquors that go into each cocktail. The very clever guys behind the World Flair Association have come up with an ingenius way of not only helping bartenders perfect their pouring skills, but also teaching you at home how to pour alcohol just like the experts.

The Features

The Virtual Pour is a brand new application for the Apple iPhone and iPod Touch that looks extremely realistic and counts accurately as it would do when you pour out of a bottle. So now you too can pour like a professional bartender at home, office parties or special occasions by using the Virtual Pour, which will sharpen your skills when it comes to drinks making.

3. Virtual Pour Game gives you a selection of pours

By implementing the Virtual Pour on your iPhone or iPod Touch, you will not only develop the confidence to make better cocktails but it will actually give you an understanding of how cocktails and the different measurements that go into those cocktails work. Using the Virtual Pour will give you the confidence to make better cocktails at home, and youâ&#x20AC;&#x2122;ll have loads of fun in the process of learning the procedure of accurate pouring. Virtual Pour is for sale on the Apple App Store located at www.appstore.com For more information regarding the Virtual Pour please visit www.virtualpour.com

1. Virtual Pour features a very simple tutorial that anybody in any language can understand.

2. Practice Pour which enables you to test drive

this very cool application, giving you the option to choose whether you would like to pour with your left or right hand and in metric or imperial amounts. to complete and scores you on how close you come to obtaining the requested pour. There are ten different levels to work through.

4. Virtual Pour Leader Board will tabulate the scores

of the best virtual pours from around the globe, both on the application itself as well as on www. virtualpour.com leader board.

www.virtualpour.com features a modern cocktail menu which can be used, based upon the experience gained by practicing with the Virtual Pour application.

About World Flair Association The World Flair Association is a global network of bartenders that was established in late 2007. The founding members felt there was a need to promote & assist different countries with their events by sharing knowledge gained from being heavily involved within the drinks industry. Since the of launch the World Flair Association it has gone from strength to strength, and has seen unprecedented success by linking individuals from all over the world with the same passion and drive for the sport or the art of flair. The WFA is represented by ambassadors in 60 countries and is growing on a daily basis with people wanting to be part of this wonderful network of industry professionals. Whether in competition or behind the bar, the WFA prides itself on sharing knowledge, good times and providing impeccable service with the aid of flair.

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ll, for a a ction u e r r t a s r in s or i t L a I s fl e N u A g ep AND by st ress your SOCK p step E m a i H tiple s o T t t l, mul y. esen and like a r PETE p w r a o e udi ciet abh Anil S pe Flair So air St bar at hom l d F n a r k a hake ea der. the C he Soc The S r you hav air barten Pete T ho founded y b e fl h d t e g ost rs w whe e workin tende is co-h tudio rt flair bar s fulltim r i a fl e d exp haker The S mpions an a h flair c

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Beginner Move

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The Double Spin with up to 50ml in the bottle

Step 1: Using your Step 2: Twist your bottle Step 3: Let the bottle Step 4: Catch the bottle dominant hand, grip hand in the direction of spin into a double upside down by the neck the bottle in a firm fist. your shaker hand and rotation through the air. with the same hand that Take the shaker in your throw the bottle in to a you threw it with. other hand. double spin.

Intermediate Move Tomahawk to a pour with up to 50ml in the bottle Step 1: Grip the bottle Step 2: Change your with your dominant grip to a reverse grip by hand firmly. the neck of the bottle. Hold the shaker in your other hand.

Step 5: Straighten your arm and, using your non-dominant hand, roll the bottle down your dominant arm with the neck of the bottle resting in the shaker.

Step 6: Roll the bottle onto the back of your dominant hand and slick the bottle up using only your fingers.

Step 3: Drag your arm around your head to the the back of your neck, keeping the same grip.

Step 7: Catch the base of the bottle with your dominant hand and pour into the shaker.

Shaker have just opened their brand new, bigger and better BarSchool in Bree Street, Cape Town and a fabulous new BarSchool in Randburg, Johannesburg. For any more information please Call Cape town - 021 422 1574 or Joburg â&#x20AC;&#x201C; 011 023 8353

Step 4: Place the bottle on the same shoulder as your dominant hand. Place the bottle neck in the shaker.

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Tomasz Malek can only be described as the man when it comes to flair. So it was indeed a great honour for us South Africans that he appeared at the Cape Flair Society’s regional champs, hosted by the Fez in Cape Town.

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Finest Call and Bacardi provided the necessary means to an end and some of the Cape’s best and brightest flairtenders were in appearance - all definitely brought their “A” game.

Tomasz twirled, flipped and spun the crowd into amazement and it is a clear indication of the standard that the local lads should aspire to. Having been crowned world champion, this man is simply in a league of his own and certainly did not disappoint on the night.

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Mandarine Napoleon brings us MUDL Magazine’s first up close and personal interview with a mixologist / flairtender. It is apt that it is with Nicolas St Jean, since the synergy between Mandarine Napoleon and this enigmatic industry pioneer extends far wider than their country of birth! Mandarine Napoleon is well known and its unique taste has won numerous International awards. Similarly, Nicolas St Jean has amassed many accolades in the trade over the years, and his expertise is undisputed. An original recipe enjoyed by Napoleon Bonaparte, it’s fitting that Mandarine Napoleon is one of the brands behind this French icon.

Q Bonjour Nic. What would you say is your claim to fame? A [In thick French accent] It is a hard question for me to say? I don’t know. My originality, creativity and interaction with the crowd and the music. I think that is what always made me stand out. Q As a flairtender and mixologist, what are your thoughts on PINK drinks? A I do not have any preference on drinks. Does not matter the colour, as long as they taste good and are well balanced, the job is done! They stand out with their bright colour! Q Any particular PINK drink of choice? A The Cosmopolitan, a classic. Q Have you been to South Africa before? If so, when and did it have to do with the bar industry?

development stage. If you had any advice for aspiring bartenders, what would it be?

Q Did you take any professional courses in bartending?

A To love what you do. I do not

No I never took any course. I met some very interesting people in my career and I always learned lots from them, such as Steve Locke, Leigh Miller, Salvatore Calabrese and Peter Dorelli.

believe in talent but in hard work. We are all the same, no one is better than another. Only our motivation and love will make us succeed, so do not be afraid, believe in yourself and there is so much to do still in SA. There is still a lot of gap in the market to make this passion a real career opportunity.

Q When was the last bar shift you worked? Where was this? A It was last August in Las Vegas. I worked there for 3 months for the opening of a new bar. It was great, working and performing at the same time doing something you love! I am now back in France running the Flairmotion School and left Vegas. I might go back again, I do not know yet.

A Yes, I have visited your country several times in the past. I came for Red Bull first by myself performing shows in 2002-3-4, then I came back with my team for a complete Red Bull Tour all over SA, included Johannesburg, Durban and Cape Town. The Flair scene was small at the time but I could see already that people were loving it!

Q Any pet hates with regards to bartenders?

Q MUDL will be putting on

Yes I have, I am actually working for a big project in Paris for the reopening of a famous bar. The process is simple, I always try to make sure I have a very practical bar before I bring a new concept.

South Africa’s first mixology and brand-focused bar show. How do you see these helping develop the local industry?

A Having a magazine and bar show for the Industry is the best thing that could happen to make our job even more professional. But also to help the new generation of bartenders to be updated about other bartender’s and product progress, new recipes, flair moves and skills basically. Q You will notice the South African flair and mixology scene is still in its

Nic’s Bio: Date of Birth: 28 – 02 -1974 Birth Place: FRANCE Height: 1.88m Eye Colour: Blue Nationality: FRENCH

A Not really. We all improve with the

years and experience. Like everywhere you have good and bad people.

Q Having done consultancy work with creating concepts for new bars, what is the process you take?

Q What is the first flair and mixology competition you entered? Where did you place? A I do not compete in mixology.

This is more like a personal hobby let’s say [laughs]! I use it when I work or create new cocktails for example. As far as flair is concerned, my first competition was in Roadhouse in March 2000. I finished 1st.

Q Are you seeing any new trends in the market? A It has slowed down a little compared to the past years. There is of course the molecular mixology, but I am not so convinced about it. Still in the making I think.

MAGAZINE

N O I T S E U S LA IN Q O C I N JEAN ST

Q Known for your innovation, how do you start creating a signature flair move or cocktail? A I work a lot with music and

watching people do other things, like walking in the street or running or cooking, surfing, dancing. Anything is a source of inspiration for me.

Q Favourite cocktail? A There is more than one, I love the classics. At the moment I would say, a straight Lime Daiquiri. Q Hangover cure? A Drink water while drinking, that is the best. Otherwise, when you wake up, go for a good swim in the ocean. Nothing better than that. Q What album are you enjoying at the moment? Bar Grooves, but it changes quite quickly.

Q Favourite bar? Favourite world location? A Favourite bar: It has to be the Lab in London, the source for me of all new good drinks. Favourite place so far, Cape Town SA, Tahiti, so many memories.

MAGAZINE

EAN J T S AS L O C I N Q What has been your greatest success? A I would say my 4 world championship titles professionally. No favourite, an amazing experience. Q Who or what has been the biggest inspiration or influence on your career? A Women. Q If you were not in the bar industry, where would you be? A Acting maybe. Hard to say. Q Where do you see yourself in 5 years? A Still where I live at the moment. In France. Maybe competing again or organising events. I do not plan on stopping anytime soon. Q Tell us how your company Flairmotion came into being? What’s the driving force behind Nicolas St Jean?

A Well, I came back from Vegas with the world title and the opportunity to go work there. I refused to work for someone else and then decided to open my own company. I truly love what I do and I understand the definition of sacrifice. Q Why the passion for Mandarine Napoleon? What is your preferred style to drink Mandarine Napoleon? A Mandarine Napoleon has a unique taste and it is quite different from what you see at the moment on the market which makes it very interesting to work with. I like it on lots of ice very cold or as a martini, just as a hint behind the vodka. Thanks Nic. We look forward to seeing your unique style and trademark routines at the MUDL Bar Show. Thank you, and yes hopefully I will be back in SA. I cannot wait!!!

90 Accolades Too many to mention, but below are a few titles Nicolas has won: • World Freestyle Bar Champion • World Best Flair Bartender Champion • World Entertainer Bartender Champion • World Working Flair and Exhibition Champion

Bio: Born in France, 1974 Nicolas Saint-Jean was attracted to manipulating objects from an early age. After graduating from high school, Nicolas spent three years in University studying geography. Failing to find what he was looking for, Nicolas spent a short stint as a fireman in the French army. In 1996 Nicolas took a one way ticket to London with two goals in mind. Learn to speak English and to become a bartender. Nicolas got a job as a flairtender in a bar in Soho, the heart of London. From that day Nicolas spent hours / days / years polishing his moves until perfected. March 2000 Nicolas entered his first competition at Roadhouse in Covent Garden and placed first! His crazy style, imagination and love for flair inspired the most innovative of routines. Relentless determination earned Nicolas four World Flair Champion titles as well as the honour of performing for the Queen of England herself. 2004 signalled the retiring of Nicolas from bar work. Flairmotion, his flair school, was started and has since taught hundreds of bartenders, and pioneered various NEW competition formats such as flair battle and the head to head concept.

THE FRENCH FLAIR COMPETITION Which brand brought you the Nicolas St Jean interview in this edition of MUDL? SMS your answer to 45507 by 15th October 2011 and stand the chance to win a limited edition Maheen leather bag complete with mixology kit VALUED AT €2000! The winner will be contacted directly by 31st October 2011.

Be Like ... NIC!

Rules: SMS charged at R2. Free and bundle SMSs do not apply. Winner will be drawn from SMS entries submitted on or before the 31st Oct 2011. Employees of MUDL Magazine and its associated companies, as well as their family members, may not enter. You must be over the age of 18 to enter. The prize is not transferable or redeemable for cash. This competition is open only to residents of South Africa.

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

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

12313070 Mandarine NapoleĚ on Adv. Drinks Int.indd 1

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

18-11-2009 09:36

MAGAZINE 92

WELCOME TO OUR RESTAURANTS, CIGAR BARS, COCKTAILS, CUBAN FURNITURE & ARTEFACTS Cape to Cuba celebrated 10 years of magic in December 2010. From the original restaurant in Kalk Bay to the magnificent Long Street venue, these two restaurants are reminiscent of the original authentic Cuban style.

It all started with a visit to Cuba in 1999. We just wanted to look at old buildings in Havana, but the intriguing world of Fidel Castro, the majestic old buildings of the ‘Malecon’ and the charm of Havana Veija soon captured us. With restuarants few and far between, we discovered the best place to enjoy a meal was in someone’s home. Called a “Paladares” these places offered authentic Cuban cooking in a setting of chandeliers, marble floors, religious statues and various Cuban icons and artifacts. “We must do this in Cape Town”

Three months later we went back to Cuba and filled our first container with antiques for our first restauarant in Kalk Bay. We converted the railway shed opposite the harbour into a “Paladares”. After months of refurbishing it looked old and neglected, just as we wanted. Rather controversial and most unusual. The public loved it!

MAGAZINE

The concept of ‘everything is for sale’ became so popular that we went back to Cuba many times over the past 10 years to restock. By popular demand we created a Cape to Cuba on Long Street and one in Stellenbosch.

As a family we have enjoyed creating magic through our restaurants and will continue to do so. People like the laid back atmosphere with no pretence, just having a good time. “Over the years we sold some 300,000 Mojitos to all the revolutionaries that came to see. We would like to think that they are all part of our dream. Owners - Bart and Deona van Vuuren

N A B G N E I S I T T E R E L V P D A M L OALCOHO C ON PON

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ALC SIBLE

USE

Below is a summary of a preliminary impact study on a complete ban on alcohol advertisement by C.J.Moerdyk, Marketing & Media Analyst, Fellow of the Institute of Marketing Management. Chris Moerdyk is an independent marketing analyst who derives no income whatsoever from the advertising of liquor brands and has not been contracted, commissioned or reimbursed by any media or advertising company with regard to this study.

MAGAZINE

Loss of above the line advertising revenue for mass media would be R1,8billion; Major impact on SABC, approximately R400million; Dstv and e.tv combined approximately R500million, the balance - radio, lifestyle magazines, newspapers.

Loss of above the line advertising revenue for mass media would be R1,8billion. Total loss of revenue including sponsorship, sports development leveraging, events and below the line activities - R2,6billion. Impact on mass media industry - job losses of approximately 2500 low earner employees mainly in the print and out of home (outdoor) sectors as well as sports marketing and management companies. Many media companies believe the figure of 2500 is too low. Impact on alcohol industry - between five and eight percent short term drop in branded liquor consumption, recovering in the medium term due to direct marketing. Brand leaders would, in fact, benefit from an advertising ban by increasing market share at the expense of lesser placed brands.

Imapact on alcohol abuse and Impact on substance abuse in poorer areas would be negligible. Impact on dependants of retrenched employees will result in approximately 30 000 people losing their breadwinners due to the high number of dependants per breadwinner in the lower ranks of the workforces, in particularly the print and out of home industries. Impact on alcohol abuse - negligible. Precedents in Canada, Denmark and New Zealand found no evidence of reducing alcohol abuse which resulted in bans on alcohol advertising being lifted. Impact on substance abuse in poorer areas would be negligible due to alcohol and substance abuse emanating mainly from non-branded liquor products such

as home brews and methylated spirits as well as, glue, tik etc. Impact on the South African fiscus. Study still underway by an independent accountancy firm. However, one example would be the loss of VAT on approximately R2billion of the R2,6 billion due to advertising budgets being allocated directly to the bottom line in most liquor firms. (VAT loss would be approximately R280million.)

Liquor industry sponsored sports development projects will most likely be abandoned. Using the tobacco advertising ban as a basis for calculating the social and economic impact on a similar ban on alcohol, proved futile due to notable discrepancies such as (a) laws prohibiting smoking different from laws prohibiting drinking (b) the social unacceptability of smoking vs. the social acceptability of alcohol consumption and (c) the imprecise calculation of the effect of the ad ban on smoking given the growing incidence of the consumption of contraband cigarettes in South Africa (estimated at 20 per cent of total) thereby making an increase/ decrease in the incidence of smoking immeasurable in real terms.

Liquor industry sponsored Drink/ Drive advertising campaigns could be severely compromised. An unintended consequence of a ban on alcohol advertising would be increasing pressure from within South Africa and from the World Health Origination to ban fast food advertising. The W.H.O has identified obesity at the most challenging global health hazard. It would be difficult for government to justify banning alcohol advertising without banning fast food advertising, the impact of which would be a further 3 000 job losses in the media and marketing industries.

The impact on television programming would be two-fold. (1) the inability to purchase sports programming from overseas due to loss of revenue and (2) the inability to broadcast sports and lifestyle programming containing embedded liquor sponsorship or branded content.

Televsion stations will be unable to purchase sports programming from overseas due to loss of revenue. Given the role advertising leveraging plays in liquor industry-sponsored sports development projects, these projects would more than likely be curtailed or abandoned should the liquor industry not be able to derive any added value benefit. Liquor industry sponsored Drink/DRIVE advertising campaigns at Easter and Christmas could be severely compromised should liquor industry sponsors not be able to “brand” these campaigns.

South Africa’s potential to host International sporting and commercial events and exhibitions would be compromised. South Africa’s potential to host International sporting and commercial events and exhibitions would be compromised should any of these events have global liquor sponsor (such as Budweiser for the 2010 World Cup). Unlike tobacco which had no dedicated media, lifestyle programmes, columnists or bloggers writing about cigarettes for example, the liquor industry supports, through advertising and sponsorship, television programmes and print magazines as well as numerous commentators and bloggers. All advertising contained in the media could simply move from classical advertising to paid advertorial. Control of below the line promotion of liquor products as well as paid advertorial would be extremely difficult.

. . . L A UD y AKE

M r MiOrW o O t T ec H d

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BAR, KITCHEN & MACHINE EQUIPMENT

MAGAZINE

CORE CATERING

Core Catering Supplies was established in 1998 with the objective of servicing the rapidly growing hospitality industry in South Africa with local as well as imported products such as glassware, cutlery, crockery, kitchenware and uniforms. Many products are imported directly from the various manufacturers across the globe and sold to the trade through a network of stores. Large stock holdings, fast service and highly competitive pricing, established Core Catering Supplies as a leading supplier to the hospitality industry. 152 Sir Lowry Road, Buchanan Square, Woodstock, Cape Town, 8001, South Africa Tel: 086 123 CORE Tel: +27 21 465 8800 Fax: +27 21 465 8801

MAC BROTHERS

96 One of the leading suppliers of stainless steel catering equipment to a full spectrum of clients within the hospitality industry including but not limited to restaurants, hotels, golf and wine estates, canteens, prisons and hospitals. 32-34 Benbow Avenue, Epping 1, 7460 Cape Town, South Africa P.O. Box 782, Eppindust, 7475 Tel: 0860 111 MAC Tel: +27 21 505 4100 Fax: +27 21 534 +27 (0)319 Email: info@macbrothers.co.za www.macbrothers.co.za

BANKS

With the widest and latest range of kitchen appliances, stylish pots and pans, crockery, cutlery, glassware and more, Banks is your perfect kitchen shop! If you’re cooking up a storm in your restaurant, catering for hundreds or simply preparing a meal for the family, you’ll find everything your kitchen desires at Banks. 77 Sir Lowry Road, Cape Town, 8001 Tel: +27 21 461-3190 Fax: +27 21 461-4254 Email: banks@banks-shop.co.za

DESIGNATED DRIVER ROAD TRIP

Road Trip is a new and innovative transport company based in Johannesburg & Pretoria with our call centre situated in the Northern Suburbs of Johannesburg. Road Trip offers two services: 1. Road Trip has a membership based service that drives clients home in their own vehicles. This is a sober solution to ensure you reach your destination safely & responsibly. 2. Road Trip has a fleet of vehicles that offers private transport in and around the Johannesburg & Pretoria area. These services include: • Airport Shuttles • Conference Transport • Private functions such as bachelor parties, golf tours, sporting events • Corporate Events GAUTENG Tel: 0860 76 23 87 Fax: 0862 166 546 info@roadtrip.co.za

WESTERN CAPE Tel: 0860 76 23 87 Fax: 0862 166 546 capetown@roadtrip.co.za www.roadtrip.co.za

ALCOHOL BREATHALYSERS CC

Alcohol Breathalysers is an exciting home grown South African business focused on the supply of reliable and affordable breath alcohol testers. We have been in business since 2004 and are the undisputed market leaders in the supply of affordable reusable breathalysers. Alcohol Breathalysers owns and operates www.breathalysers.co.za which sells breathalysers directly to members of the public making it possible for virtually anyone to obtain a breathalyser. Alcohol Breathalysers CC, 25 St John Road, Houghton Estate, Johannesburg, 2198 Tel: 011 023 8955/6/7 Fax: 011 648 0155 Fax: 086 660 9411 Cell: 072 747 6551 Email: angus@breathalysers.co.za www.breathalysers.co.za

DISTRIBUTOR PATLEYS

Patleys pledges to professionally market and distribute premium local and international fast moving consumer brands to the retail, food service and industrial markets in Southern Africa. We offer an international infrastructure, which enables us to provide world class service and leadership to our customers. Through our suppliers, products and employees, we simultaneously deliver sustainable earnings to our shareholders. Patleys was established in 1892 as a family business and has grown to become a leader in the marketing and distribution of local and imported quality brands. The company was sold in 1981 to Walter A. Chipkins (Pty) Ltd due to a lack of succession planning, and 8 years later Walter A Chipkins was strategically acquired by the Bidvest Group Limited. Patleys is the specialty food division of ‘Bidvest Foodservice’, a wholly owned subsidiary of the Bidvest Group. In the early nineties Patleys evolved into an industry leader in the specialty food arena by re-aligning its business focus on the marketing and distribution of local an imported brands to include both - the retail (supermarket chains, independents and Cash ‘n Carry) and wholesale (restaurants, fast-food outlets, canteens and hotels) industries. Patleys is currently operating in Cape Town, Durban, Bloemfontein and Port Elizabeth with its head office in Johannesburg, and have agents in Botswana, Namibia and Zambia. Patleys team of dedicated employees and focused sales-force are committed to improving the growth of brands and the excellent supplier/customer relationships that currently exists. 12 Renaissance, Drive Renaissance Business Park Crown, City Crown Mines, Johannesburg, 2001 P.O. Box 378, Johannesburg, 2000 Tel: +27 11 621 1500 Fax: +27 11 626 2075 patleysjhb@patleys.co.za www.patleys.co.za

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

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

0861POURERS or go to

www.bartenderworkshop.co.za

MAGAZINE

TIC R A G LON A F EO L T I T LONG

y r o t c e r i d L MUD EVENTS MANAGEMENT

ICE ART

BEANSTALK EVENTS

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

ICE SUPPLIER HQ ICE

At HQ ICE we manufacture crystal clear, contaminant free ice at our factory in Paarden Eiland. We ensure that every measure is taken into consideration to produce a product that has as little human intervention as possible. The water we use to produce our ice passes through a 0.5 micron filter which removes all tastes, odours and dirt particles giving us the most hygienic ice possible. We distribute our ice to bars, clubs, restaurants, service stations, supermarkets, small functions, big functions, caterers, mobile bar companies and pretty much anywhere else where there is a need for ice. Contact: Mike Mantwill Unit 8 Marine Industrial Park, Corners of Marine Drive Service Road and Industry Road, Paarden Eiland, Cape Town Tel:+27 (0)21 511 4257 Fax: 086 611 3234 Email: mike@hqice.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. Contact: James Cussen Unit 7, Royal Industrial Park, Basson Street, Maitland, Cape Town Cell: 072 409 6769 Tel: +27 (0)21 511 1060 Fax: 086 613 8908 Email: james@iceart.co.za www.iceart.co.za

LABELING

VIN LIBRE LABELING

Our mobile labeling company - Vin Libre labeling(Pty)Ltd, gives us the freedom to go where we are needed. As our company name clearly states – Vin Libre (which means free wine), we can free up your time by bringing our business to you. We are a proud family-owned business established in 2003. In a short space of time we have expanded, due to massive demand, from 1 to 4 mobile machines. We are now proud to be able to offer you a 5-man labeling army, 4 self-

adhesive labeling machines, 4 carousel cappers, 3 heat shrink tunnels, 3 bottle washers (external), semi-automatic foiling machine for MCC and printers, even semi-automated box strappers and everything is all portable! Our business is truly built on the integrity of our family values, so when calling us at Vin Libre, you will always reach one of us, either Dirkus or Denise! Feel free to contact us with any of your labeling needs - no quote too big or too small. We will come to you – equipment and all! Feel free to give us a call anytime, 24 hours a day - for free advice, or a quote. We are also BBBEE level4. Contact: Denise van der Mescht Tel: +27 21 851 7927 Fax: +27 21851 7483 Email: denise@vinlibre.co.za

LIQUOR RETAILER DIAMONDS

Diamond’s Discount Liquor is one of the leading liquor chains operating 40 stores in the Western Cape and Mpumalanga. This family business has been in existence for over 40 years. Recently the business was sold to Corvest a Private Equity company within the Rand Merchant Bank stable. Michael Sternberg is the current Executive Chairman and is part of the management team headed up by Paul O’Linn (Managing Director), Chris Steenkamp (Operational Director) and Mike Meyer (Operations Executive). The company has always placed customer service as its priority and the corporate mantra is “Sparkling service at a Gem of a Price”. Despite the current recession, the Company has prospered due to its core belief in promoting, uplifting, training and respecting its staff complement. We strive both to serve our customers and fulfill the mission and spirit of the company. 168 Voortrekker Road, Maitland, Cape Town Tel: +27 21 511 3228 Fax: +27 21 511 9451

DIRT ROAD LIQUOR See page 99

MAGAZINE Kreate Brands imports, markets and distributes various premium mixology brands. With full national distribution and value added services ranging from cocktail consultancy, mixology training, mobile bar activations, high quality recipes and POS merchandising your venue will truly be at the forefront of mixology trends in South Africa. CAPE TOWN Kreate Brands, Block C, Black River Park – North, 2 Fir Street, Observatory T: +27 21 447 6008 | F: +27 21 447 3097

JOHANNESBURG Unit 3, 87 Silverstone Crescent, Kyalami Business Park, Kyalami Main Road, Midrand T: +27 11 466 8502 | F: +27 86 673 4852

DURBAN 69 Churchill Road, Morningside, Durban T: +27 31 303 1695

MAURITIUS Suite 144, 3rd Floor, Medine Mews, Port Louis T: +27 256 5293

info@kreate.co.za | www.kreate.co.za

LIBERTY LIQUORS

LIQUEOR LOONEY’S

Liberty Liquors is proud to have been voted “KZN’s Best Liquor Store” for seven years running.

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

Distributors to Restaurant’s, Pub’s, Clubs, Hotel’s, Conference centre’s & Corporate companies for over 15 years. We also cater for private functions (Birthdays, Weddings, Corporate events, Team building etc.) Glasses & Ice available. Corporate gifts & hampers available in store or made to order. MIDRAND Shop 24, Value Faire centre, Old Pretoria Main Road, Midrand Tel: +27 11 805-3478 Fax: +27 11 315-3712 Email: orders@looneys.co.za HARTBEESPOORT Shop 2, Dreiers centre, Ou Wapad road, Ifafi Tel: +27 12 259 0791 Fax: +27 12 259 1461

ULTRA

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

LIQUOR WHOLESALER NORMAN GOODFELLAS

STEVEN ROM

Cape Town’s leading purveyor of fine wines, beers spirits and liqueurs with three branches conveniently located in Sea Point, Three Anchor Bay and Kloof Street. Steven Rom offers an extensive party service and is capable of supplying functions from 6 to 1,000 people. Deliveries throughout Cape Town. SEAPOINT Tel: +27 21 439 6043 THREE ANCHOR BAY Tel: +27 21 439 1112 KLOOF STREET Tel: +27 21 424-8476

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

MAGAZINE

TIC R A G LON A F EO L T I T LONG

y r o t c e r i d L MUD R&H

R&H offers a wide range of alcoholic and non-alcoholic beverages to satisfy every thirst! Whether you’re a Coffee Shop, Restaurant, Hotel, Liquor Store or even a corporate customer, there’s nothing you won’t find in our selection. We are situated in Parow Industria, Cape Town, from where we do deliveries throughout the Southern Suburbs including Simonstown, the Northern Suburbs, the Boland and even Hermanus. Tel: 0861 DRINKS Fax: +27 21 931-1517

SAFWASM See Page 99.

SHAKER

SEVEN ON KELLNER

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

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

SOUND & LIGHTING

RESTAURANT

KILOWATT SOUND & LIGHTING

LA PLAYA

VASSCO DISTRIBUTORS

100

Vassco is a distribution company that services the Hospitality Industry, from coffee shops and retaurants to hotels. Under the Vassco umbrella there is a liquor and beverage division a frozens division which includes specialised seafood items. There is also a groceries and packaging division. They are based in Gauteng, servicing the whole of the Gauteng, delivering daily. Contact: Nich Vass Tel: +27 (0)12 804 5585 Fax: +27 (0)12 804 5560 Email: mail@vassco.co.za

MOBILE BAR COMPANY BARCODE

A trendy Greek family-owned café, oozing swish touches. The décor inside is slick and sexy, offering curvy wood panelling and Mondrian style wallpatterning 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

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

VENUE LANDSCAPING RED DAFFODIL See Page 99.

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

MIXOLOGYRELEASED For directory enquiries email info@mudlmag.co.za or call Kyle de Villiers on +27 21 447 6008

Design, installation & maintenance of all manner of landscaped environments.

SPECIALIST E-TAILER www.whisky.co.za

Let Red Daffodil help to bring a touch of green to your outdoor or indoor areas. Our clients value not only our experience & eye for detail in producing a beautiful design but also, as plants are all about growth, our commitment to maintenance. Cape Town: Chris Maddams 084 604 2340 021 671 7401 chris@reddaffodil.co.za Johannesburg: Luke Maddams 082 887 5243 011 431 0099 luke@reddaffodil.co.za For more info please view our website: www.reddaffodil.co.za

   

        

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ILS ED COCKTA S A B A Ç A H AC ARE?” , CANE & C • 50 RUM TAY AS YOU S O T G IN O N” UG PINK PIGEO “ • “ARE YO D N A R B W F A NEW E BAR REVIE • BIRTH O L Y T S I S A K G–E GY • SEDIBEN : PSYCHOLO T N E M P O L E EV W • MENU D ENUE REVIE V W E N – A • VALOR KS K PINK DRIN • WE DRIN LTURE CU • TIKI BAR EWS INDUSTRY N

MIXOLOGYRELEASE

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RUM...

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All you’ve ever wanted to know, and all you didn’t know you wanted to know. ... You know? HAÇA ISSU CANE & CAC 02 THE RUM,

r? to your doo y tl c e ir d d vere 9. Want it deli on on page ti p ri c s b u s a Sign up for 2

BELVEDERE BEST LETTER COMPETITION Something you want to get off your chest? A gripe, a compliment or just a great story? Then we want to hear from you! If your letter is deemed print-worthy, we’ll publish it, and the best submission will win a bottle of Belvedere Vodka! First you must go to the MUDL Facebook page and click “LIKE”, then send you letters to info@mudlmag.com, being sure to include your name, phone number, ID number and physical address. The winners will be contacted directly on or before the 31st October 2011 and his/her letter will be published.

Rules: • The judges’ decision is final and no correspondence will be entered into. • The prize is not transferable or redeemable for cash. • By submitting material it is implied that you give MUDL permission to publish it in the magazine and on the MUDL online platforms (Facebook, website, Twitter etc). • All entrants must be over the age of 18 years. • This competition is open only to residents of South Africa.

SELF! R U O Y S EXPRES & WIN

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How to make a COSMOPOLITAN demonstrated by the CAFÉ CAPRICE CUTIES

THE PERFECT MIX

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... COSMOPOLITAN

You will need: • 1x Boston glass and Boston shaker • 1x Hawthorn strainer • 1x Jigger • 1x Fine strainer • Martini glass

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Absolut Vodka Giffard Triple Sec Liqueur Finest Call Cosmopolitan Mix 1x Fresh orange 1x Lighter

Chill Martini glass by adding ice cubes to it. 01. Pour 37.5ml Absolut Vodka into Boston glass

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02. P our 12.5ml of Giffard Triple Sec Liqueur into Boston glass

03. P our 50ml of Finest Call Cosmo Mix into Boston glass

04. F ill Boston glass with cubed ice 05. P lace shaker over Boston glass and gently press down, ensuring it is sealed tightly to create a vacuum

06. Shake hard for at least 15 seconds to chill liquid 07. R emove Boston glass from shaker. Place Hawthorn strainer over shaker and fine strain into chilled martini glass

08. T aste if correct consistency has been achieved 09. Z est orange rind (see Gary Regan article). Flame the drink with the zest

10. Rim glass with the orange rind. By doing this you have created a 2 part sipping process

11. The perfect Cosmopolitan for one ... or three :)

Café Caprice, since its inception nearly 10 years ago, has truly become a lifestyle bar that is loved by local and international visitors, movie stars, models and celebrity sportsmen. Situated on the golden Camps Bay strip and home to one of the world’s most breath-taking settings, Caprice is perfectly positioned to see and be seen. Whether it’s after work or a day on the beach, Café Caprice is the perfect place to relax and unwind. Open 7 days a week, this easy dining restaurant café and cocktail bar has become known as the “jewel in Cape Town’s entertainment crown” and a place where great food and decadent cocktails are served. A must-visit for all, Café Caprice is definitely on the list of things to do when in Cape Town, right next to Table Mountain and Robben Island! To book a table now, email info@cafécaprice.co.za or call 021 438 8315.

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To listen to Seth online visit

www.2oceansvibe.com

For a man who makes his living in the digital arena, you may be surprised to learn that I was brought up on a diet of outstanding literature. In print format. I’ve often said that I’m grateful to have been sired in the (late) 70s. Apart from having been a spectator during the decline of Apartheid, communism, the cold war and Charlie Sheen’s acting career, I was fortunate enough to develop a deep love of great writing. The relevance to cocktails? Indulge me, if you’ll excuse the pun, as I share the origins of my affinity for hard tack, mixed well. If you have had read, and I have no doubt that you have, the American classics including; The Beautiful and Damned, The Catcher in the Rye and The Great Gatsby, you will be no doubt be familiar with the superb interplay of sweet booze and entertainment amongst the beautiful set. Talk of ‘highballs’, martinis and Gatsbys (ironically the favourite snack-of-choice amongst the abstaining populace of the Mother City) conjures up images of those heavenly scenes on the east coast in earlier days. And ones which I do insist on trying to recreate and emulate from time to time. I do love the good life. My mantra, “Work is a sideline, live the holiday” was conjured up through a glorious haze, the one of which F. Scott Fitzgerald spoke when he declared, “Here’s to alcohol, the rose coloured glasses of life.” So with that background, and as the man famed for reclining, drink in hand, toes in the sand beneath the comforting bosom of Lions Head, I’m often asked what my poison of choice is. To be fair, there needs to be a range of categories for this question.

To illustrate: I love nothing more than an ice cold Corona with lime (amazing how many people insist on slicing up a lemon for this purpose) during the early evening, De Grendels Rubyait with supper and a Jack Daniel’s thereafter, but somewhere between all of them comes the PINK DRINK which you really ought to know about, and which I’m certainly not shy to be seen quaffing. The glorious Cosmpolitan. As with everything in life, there is a time and place for this gem of a drink. Starting with the basics, you need to know that drinking it at the wrong time can catapult you into the realm of one who would happily be seen, publically, in a pair of Crocs. I’m just saying, I don’t recommend that you opt for a Cosmpolitan anywhere near to any sporting fixture. Never, ever. Social suicide. Equally, you should never order one whilst bare-footed. Think about it, the time you want to order a Cosmo is when you are out with the guys and girls, pre dinner, suited and booted and when the awkward silence descends when asked by the waiter, “So, what’ll it be gents?” You know that moment – when you think that a beer might be a bit a bit crass, wine a bit lame and what is required is a moment of genius and inspiration. That is the moment where, confidently, you throw in – “I’m really in the mood for a cosmopolitan, if your barman can make one well?” Wait for, and enjoy, the awkward silence.

’s to “Here l, the alcoho d oloure rose c .” of life s e s s a gl

This will show that: A) you know how it should be made B) you know when it should be drunk, C) your drinks repertoire extends beyond beer and wine, D) you are completely worldly, well, cosmopolitan; and E) have sophisticated taste. Enjoy watching the rest of the gang quickly perusing the menu, trying to find inspiration and desperately seeking to pull something out of the bag to compete with the A-bomb that you’ve just deployed. And then drink it slowly, whilst hiding that smirk. And when you do that, think back to this article and send up a silent prayer for daddy cool. A final word on cocktails, and parties in general, from my great friend, Oscare Wilde. “Hear no evil, speak no evil, and you won’t be invited to cocktail parties.”

THE HOLIDAY E IV L , E IN L E ID S A IS WORK

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