Edition 1, 20192019 PLUS: THE GREAT EXCHANGE, TOKI LAUNCH, SCOUT SYDNEY, ENDLESS SUMMER WORKSHOP CAIRNS THE BLENDS OF THE WORLD FEAT. JOE SCHOFIELD, TWO SCHMUCKS AND FANCY FREE BARTENDERWORLD DAY CELEBRATING OUR INDUSTRY
LIQUEUR WHISK(E)YWHISK(E)Y COGNACSWHISK(E)Y
GINVODKA RUM TEQUILA
CONTENTS 05 8 THE PERFECT BLEND 18 MEET: THREE WOLVES 21 CAIRNS WORKSHOP 30 TOKI 36 M ATT WHILEY: SCOUT 40 AUCHENTOSHAN 45 WORLD BARTENDER DAY 60 THE BLENDS OF THE WORLD: TWO SCHMUCKS 65 THE BLENDS OF THE WORLD: JOE SCHOFIELD 70 THE BLENDS OF THE WORLD: FANCY FREE 79 THE GRE AT EXCHANGE 81 VENUE PROFILES 88 BAR CONTENTSBUZZ 30 40 45 60 65 70 81 821
Laphroaig® 10 Year Old Single Malt Scotch Whisky, 43% alc/vol. ©2016 Laphroaig Import Company, Deerfi eld, IL LOVE L AT FIRST SIP?
WELCOME NOTE 07
Artem Peruk, Hayley Morison, Moe Aljaff, Joe Schofield, Mikey Enright, Brittany Rowe, Lewis Cooke, Mish Chinnah, Joao Balzani, Larry and Sharleen Guevara, Sam Kennis, Darren Barber, Grant Buckham, Andrew Pare, Matt Whiley
MANAGING EDITOR Hayley Morison EDITOR Ashley Pini ASSOCIATE EDITOR Falloon EDITORIAL ASSISTANT Yahn Monaghan SENIOR DESIGNER Racs Salcedo CONTRIBUTORS
PHOTOGRAPHY
Joe is the co-creator of Sensorium Group. He’s also known as one of the creators of the now infamous (but sadly extinct) ‘Gummy Bears’ menu at Tippling Club and the Sonic Negroni, where he worked alongside his business partner Chef Ryan Clift. As if that’s not enough, he and his brother Daniel Schofield are opening their own bar, SCHOFIELD’S, in Manchester soon.
Turn to page 65 to read about the tour and be inspired by his cocktail creations.
CREDITS
An issue dedicated to our incredible industry. We celebrated World Bartender Day locally, and globally. Barfly caught up with bartenders from around the world, whom all share the same passion and dedication to the craft of bartending. On home soil, The Perfect Blend celebrated with our 89 finalists across the country and in New Zealand, by having their signature creation available in venue for consumption during the time surrounding World Bartender Day. Turn to page 8 to see who has taken the title for each Regional Final - so far.
If success stories in the bar industry are to teach us anything, it’s that there is something to be said for perseverant optimism and sheer hard work. Two Schmucks partnered with us along with Fancy Free and Scout. Hosting sessions and evenings of shenanigans – that are probably best left unshared. However, turn to page 60 to see his recipes.
The Blends of the World kicked the year off with some local legends otherwise known as Fancy Free. A nation-wide tour - the sessions covered effective brand creation, (from growing and testing an idea to its full conceptualisation) and the strategies that must be put into place to ensure the development of a sound team with clearly defined roles and a strong drinks menu. These trade-only sessions also addressed how best to promote an event and brand without relying on the physical space of a bar. Basically how to build a bar… without a physical bar. These gents told it how it was and were completely transparent, running through the strategies that worked for them as well as the many issues they faced in their concept creation and operations as well as financially.
Sasha
Turn to page to 70 to see their cocktails and more information on the tour.
If that isn’t enough we have our regular features of all the nations new hot spots, and recipes to keep you busy for hours.
EDITOR’S NOTE
The team have been unbelievably busy all over the country, and this edition is packed to the rafters with interviews from some liquid magicians and influential people on the global bartending stage. As well as a tonne of recipes to inspire, from our partners of The Blends of the World.
Hayley ‘Milkshakes’ Morison www.the-blend.com.au#the_blend
PUBLISHING
Steve Woodburn, Morgan Roberts, Yusuke Oba, Samantha Schultz, Teagan Lloyds, Patrick Stevenson, Toby Stanley, Ryan Noreiks Barfly is published on behalf of Beam Suntory Australia by HIP Media 169 Blues Point Road, McMahons Point, NSW 2060 ABN: 42 126 291 914 Barfly was nominated as finalist in Customer magazine of the year at the 2009 Publishers Australia awards
Next up we had World’s Best Bartender, Joe Schofield. One of the industry’s most recognised names who received not one, but two awards for his talents last year. Joe took the title of ‘International Bartender of The Year’ at Tales of the Cocktail Spirited Awards 2018 and ‘Bartender’s’ Bartender’ at The World’s 50 Best Bars in London in 2018.
Brought to you in partnership with Mikey Enright and The Barrelhouse Group (The Barber Shop, The Duke of Clarence), the sessions held were an in-depth session covering ‘multi-sensory bartending’ and ‘classic vs contemporary cocktails’ with some of Joe’s very own cocktails sampled.
THE PERFECT BLEND
8 FEATURE 2019
NOW IN ITS FOURTH YEAR, THE PERFECT BLEND HAS KICKED OFF FOR 2019. LAST SEPTEMBER BARTENDERS ACROSS AUSTRALIA AND NEW ZEALAND WERE INVITED TO SUBMIT THEIR ENTRY CREATING A COCKTAIL BASED ON ONE OF THE TWO THEMES: ‘MINIMAL WASTE – MAXIMUM TASTE’, DRAWING ON THE GROWING TREND OF SUSTAINABILITY AND MINIMAL WASTE PRACTICES; OR ‘THAT MOMENT IN TIME...’ ALLOWING BARTENDERS TO BE INSPIRED BY PERSONAL EVENTS OR ACHIEVEMENTS OR SIGNIFICANT DATES THAT HAVE IMPACTED THEIR LIVES.
Judges had the challenging task reviewing just over 400 entries and through a blind judging process narrowed it down to 92 finalists across Australia and New Zealand. A total of six Regional Finals are held this year, with WA, VIC / TAS and New Zealand having already taken place. For each of the finals, there are two categories in which finalists compete based on their industry experience; Apprentice and Professional and two winners from each Regional final will represent their state at the Grand Final later this year. The two lucky winners (one from each category) will win a trip to Kentucky the home of Bourbon, visiting Jim Beam and Maker’s Mark distilleries then jetting off to New York to experience Bar Convent Brooklyn and some of the world’s best bars in New York City.
FEATURE 9
As part of the competition, the finalists celebrated World Bartender Day, by listing their cocktails in their venue and inviting consumers to share and enjoy their signature creations. Promoting their drink during this time all contributed to their final score. Bartenders also are challenged on the day of the competition in various ways. Finalists are tested on their product knowledge of Beam Suntory brands, their ability to identify brands via a blind tasting, and aswell their live performance of their cocktail creation.
In Western Australia, 12 Finalists took to the stage and winning the Apprentice category was Max Guidice from Tiny’s, and in the Professional category was Lachlan Robinson from The KeepClaremont.aneyeout for the next edition of Barfly where we will feature the remaining finalists in each state.
The first final kicked off in Melbourne which saw an impressive 17 finalists take the stage. Tom Gibbs, from Gogo Bar, took out the Apprentice category while Tony Huang, The Lui Bar, took out the Professional category.
FEATURE 11
Next up was New Zealand which saw 12 competitors from the North and South Island. Taking out the Apprentice category was Georgia Mackenzie from The Hawthorn Lounge in Wellington, and in the Professional category was Daniel Sullivan, from The Bramble in Auckland.
12 FEATURE VIC TONY HUANG Venue: The Lui Bar KINSETSU GLASSWARE: Stemless flute GARNISH: Bitter lemon husk powder INGREDIENTS: 45ml ROKU Gin 60ml Overnight rose Champagne 30ml Lemon husk oleo Saccharum 30ml Egg yolk 30ml Lemon husk soda ROKU Gin 1/2 Tsp. Lemon husk powder METHOD: Shaken
FEATURE 13 TOM GIBBS Venue: Gogo Bar CONCORDE GLASSWARE: Nick & Nora GARNISH: Dehydrated lemon INGREDIENTS: 40ml ROKU Gin 20ml Luxardo infused with cherries and plums 10ml Cherry syrup 15ml Lemon citrate 10ml Crème de violettes METHOD: Stirred down
MAX GIUDICE Venue: Tiny’s JUICE DAY LOVE GLASSWARE: Fancy highball GARNISH: Edible pineapple INGREDIENTS: 45ml Canadian Club 12 Year Old 60ml Spiced pineapple wine 20ml Pineapple pulp oleo Saccharum, acidified 2 x Dash saline solution METHOD: Shake, double strain over ice WA 14 FEATURE
1 x Thick brush stroke Mulberry paint*** 10ml Fresh lemon juice
LACHLAN ROBINSON
METHOD: Brush paint in one long stroke on the inside of the glass and around rim of glass. Fill glass with ingredients, add ice and stir briefly, top with soda and serve.
*
FEATURE 15
GLASSWARE: Collins GARNISH: Mulberry paint INGREDIENTS: 45ml Ardmore Legacy 20ml Champagne sherbet syrup* 120ml Smoked hay soda**
Venue: The Claremont THE COLLINSARDUOUS
CHAMPAGNE SHERBET SYRUP Method and recipe: Save all flat and unservable Champagne for two weeks. Make a sherbet starter syrup by adding 20g of tartaric acid granules, 10g of citric acid granules and 3g of malic acid granules. Bring 700ml of 2:1 sugar syrup to a low simmer and add acids, stir until dissolved and take off heat. Once cooled add 1 litre of flat wasted Champagne and stir till combined. Bottle and refrigerate for use.
**SMOKED HAY SODA Method and recipe: Bring 3 litres of water to the boil, while doing this toast 120 grams of hay in an oven for 5 minutes at 160 degrees. Place in steamer tray and place over boiling water for 5 minutes with a lid on. Take pot away from heat and cool leftover water. Once cooled place in a soda gun and charge, refrigerate for use.
***MULBERRY PAINT Method and recipe: 200ml of mulberry juice add 2.5 grams of pectin powder and gently bring to low simmer. Whisk till combined and thickened. Place in a jar and refrigerate.
NZ 16 FEATURE GEORGIA MACKENZIE EVENS Venue: Hawthorn Lounge MILLENNIALS MASH GLASSWARE: Coupette GARNISH: Dehydrated cherry tomato INGREDIENTS: 50ml ROKU Gin 20ml Vermouth infused with feta and avocado 2 x Dash avocado seed tincture METHOD: Stir down
DANIEL SULLIVAN Venue: The Bramble WAKE FROM DEATH & RETURN TO LIFE GLASSWARE: Nick & Nora GARNISH: Pineapple rind & salt cured Egg yolk INGREDIENTS: 45ml ROKU Gin 20ml Spent citrus oxymel 90ml Spiced pineapple rim tepache 15ml Aquafaba METHOD: Shake & strain FEATURE 17
One major difference is obviously the size. Cairns is a very small town, so all the hospitality staff know each other at every venue. Hospitality in Cairns is also primely focused on tourists and backpackers, with 2 for 1 meal deals and cheap drinks for the highly transient population. The majority of hospitality staff themselves are backpackers, that are just in the industry to get by while travelling. However, there is a solid group of around 30 people who are heavily involved SAM KENNIS, DARREN BARBER, GRANT BUCKHAM AND ANDREW PARE ARE THE DRIVING FORCE BEHIND THE SMALL BAR SCENE IN CAIRNS. CREATING BARS THE LOCALS AND TOURISTS ARE ONLY FAMILIAR TO IN OUR MAJOR CAPITALS CITIES; THESE GUYS ARE LIFTING THE COCKTAIL CULTURE UP NORTH. AFTER HOSTING THE BARTENDER WORKSHOPS AT THREE WOLVES AND FLAMINGOS, BARFLY SAT DOWN WITH THE TEAM TO FIND OUT MORE ON THE CAIRNS COCKTAILS SCENE, CHALLENGES OPENING A VENUE IN REGIONAL TOWNS AND ABOUT THE BAR COMMUNITY.
Big HappeningThingsin Small Bars:
Gin Social and Flamingos Tiki Bar, which is where Andrew got involved. Those three venues are based in Cairns. Along with that, we have recently opened up a microbrewery and venue in Gosford (NSW) called Bay Rd Brewing.
HOW LONG HAVE YOU BEEN IN THE INDUSTRY AND TELL US A LITTLE OF HOW YOU’VE ENDED UP IN CAIRNS?
Cairns’ hospitality is completely different to the Sydney scene.
We have over 15 years of combined experience in the hospitality industry.
Darren had sold a business in the Hunter Valley and decided to escape to Cairns. After moving here he noticed a lack of highquality cocktail bars and small bars. After engaging with Sam and Grant, we opened Three
Wolves, Cairns first laneway small bar. Sam, who has over ten years experience in running venues, moved up from Sydney about four weeks before the opening to handle the operations side. YOU KEEP VERY BUSY WITH YOUR HANDS IN MANY (INDUSTRY) PIES, TELL US WHAT SITS WITHIN YOUR REPERTOIRE?COMPANY/BRAND/
We currently have three bars which include Three Wolves,
18 FEATURE CAIRNS
ORIGINALLY BEING FROM SYDNEY – IN YOUR OPINION HOW DOES CAIRNS’ DIFFERENTIATEHOSPITALITYTOSYDNEY?
Gin Social’s menu is worked on by the staff there. It is in the Hilton Lobby so we need to have a menu there that is suitable for a lot of different demographics.
WHAT DO YOU THINK THE INDUSTRY NEEDS TO SEE MORE OF?
HOW DOES YOUR TEAM COLLABORATE ON THE MENU OR IS IT SOMEONE IN PARTICULAR WHO LOOKS AFTER THE MENU?
We wanted to create something that Cairns didn’t have and a bar that we would like to have a drink at. Although Cairns is known for backpackers and tourists, we have a lot of locals that live here too and a lot of young professionals that have moved from Sydney, Melbourne and Brisbane that miss these styles of venues.
Support from Government and local councils. As well as more awareness for physical and mental health. Getting together outside of work and participating in social sports etc.
SETTINGDIFFICULTIESANYWHENUPTHEVENUE IN THIS LOCATION? IF SO WHAT WERE THEY?
Council was a difficult one to get around because we were the first of our kind in Cairns. We have built all our venues ourselves which always takes time. Staff is always a challenging issue in a place like Cairns as we have a lot of temporary staff that come and go. We always try to hire locals, to give our local patrons an fantastic and consistent experience.
At both Three Wolves and Flamingos, we change the drinks menu every three months.
WERE THERE
DO YOU IMPLEMENT ANY PRACTICESSUSTAINABLEONTHE MENUS WITHIN EITHER OF YOUR VENUES?
YOUR VENUE IS TUCKED AWAY IN AN ALLEYWAY IN CAIRNS CBD, WHY DID YOU CREATE THIS STYLE OF VENUE IN A ‘BACKPACKERS’ OR ‘TOURIST’ TOWN?
Endless Summer Workshop
We use all skin from fruits. Juice what we need. Dehydrate what we can. Bamboo straws are used for guest, and for tasting drinks behind the bar all staff have metals straws. We also don’t use napkins.
When we do this, it is a collaborative effort with all the team, that takes about 6-8weeks to finalise. Once it’s completed, we get a few family members, friends and regular customers to try the cocktails and give honest feedback before we launch.
I am playing around with Banana stalks at the moment for coasters. The team take home coffee grounds at the end of the night for the gardens or body scrubs.
FEATURE 19 in the industry and are trying to push the scene forward.
Across all venues, we use local fresh produce. In a town like Cairns, it’s so important to support locally.
Gin made the way it used to be, the way it should be. Sipsmith® London Dry Gin, 41.6% Alc./Vol. ©2017 Sipsmith Distillery London, UK. All trademarks are property of their respective owners. Please Sip Responsibly. DECEMBER-FORBES,2016
FEATURE 21 TWO COCKTAIL CHALLENGES, TWO VENUES AND A WHOLE LOT OF FUN; FLAMINGOS TIKI BAR AND THREE WOLVES, LOCATED IN THE PERPETUALLY HOT AND SUNNY CITY OF CAIRNS, PLAYED HOST TO BARFLY’S ENDLESS SUMMER WORKSHOP IN FEBRUARY. THE SESSION BROUGHT THE LOCAL BARTENDING COMMUNITY TOGETHER TO PUT THEIR SKILLS TO THE TEST IN A DOUBLE-COCKTAIL CHALLENGE. THE FIRST FOCUSED ON SUSTAINABILITY, WHILE THE SECOND, A MYSTERY BOX CHALLENGE, ENCOURAGED BARTENDERS TO USE THEIR CREATIVITY TO COME UP WITH A COCKTAIL MADE FROM ONLY THE INGREDIENTS GIVEN TO THEM. KEEP READING TO SEE HOW FAR THESE TALENTED CAIRNS BARTENDERS STEPPED OUT OF THE BOX (PUN INTENDED!) TO COME UP WITH THESE INNOVATIVE LIBATIONS. OF COCKTAILS An Endless Summer
TELL US HOW YOU CAME UP WITH THE RECIPE?
YOU TRAVELLED AROUND AUSTRALIA IN A VAN BEFORE LANDING IN CAIRNS. WHAT EXCITES YOU MOST ABOUT THE LOCAL BAR INDUSTRY?
HOW DOES IT DIFFER TO ITALY?
22 FEATURE SIGNATURE ROUND VENUE: FLAMINGOS TIKI BAR COCKTAIL: MEMORIESORANGE Created by Giorgio Migliore Venue: Three Wolves Glassware: Coupette Garnish: Toasted pumpkin seeds (seeds are blanched in Jim Beam Double Oak in a pan) Ingredients: 40ml Jim Beam Double Oak 20ml Italian Aperitif 20ml Fresh lemon juice 30ml Pumpkin puree 1 x Tbsp. Pumpkin granita 15ml Aquafaba Method: Shake and double strain EXPLAIN THE SUSTAINABLE METHODS USED TO CREATE YOUR COCKTAIL.
We all had bottles of leftover wine within the venue, so to make sure it didn’t go to waste, I decided to use a flat Prosecco to create a granita that would be my base syrup. Then I explored the kitchen at Flamingos, and took the pumpkin offcuts I found and turned them into a puree that was added to the granita. I also used aquafaba (chickpea water), another ingredient that often goes to waste, as a thickening agent in the cocktail, instead of egg white. Finally, the discarded pumpkin seeds were toasted in a pan with a dash of Jim Beam Double Oak and used as a garnish.
The granita is a recipe from my home country. It’s something we consume regularly in summer, so that was the inspiration behind my cocktail base. Although it may seem like a strange combination, pumpkin and bourbon remind me of my grandmother and uncle who immigrated to America from Italy. I never got to meet my grandfather but I’ve seen photos of him on pumpkin farms drinking whiskey, so that set the inspiration for the flavour profile of my cocktail.
People in Italy consume alcohol around occasions or with food, and the time of day influences the style of drink. Whereas here, people are more responsive to the bar or location and its offering.
I was managing Bar Ampere in Melbourne and then decided to venture out further north and found myself in Cairns. I discovered a fantastic team at Three Wolves and decided to stay.
YOUR COCKTAIL BRINGS BACK MEMORIES OF HOME.
This city is only just discovering new drinking profiles, so it’s an exciting time to be here. I plan to open my own bar in far north Queensland. I haven’t settled on an exact location, but I’m thinking possibly Port Douglas.
I work for the Crystalbrook Collection in Cairns, which is a beautiful hotel that just opened here. Located on the waterfront, one of our main focuses is to reuse, recycle and not to leave any waste or a footprint.
HOW LONG HAVE YOU BEEN IN THE INDUSTRY AND HOW DID YOU END UP IN CAIRNS?
I grew up in Cairns, left and recently moved back. I’ve been working in bars for 14 years, including nightclubs, pubs, restaurants and cocktail bars. I’ve done it all, from Sydney to the Gold Coast, Airlie Beach and Hamilton Island.
WHAT DO YOU LOVE ABOUT THE COMMUNITYBARTENDINGINCAIRNS?
WHERE ARE YOU WORKING CURRENTLY AND WHICH SUSTAINABLE PRACTICES HAVE YOU PUT IN PLACE THERE?
COCKTAIL:
COCKTAIL: SHIKI G’N’T Created by Benedikt Pape Venue: Three Wolves Glassware: Nick & Nora Garnish: Dried yuzu peel Ingredients: 50ml ROKU Gin 25ml Botanic Tonic Cordial Method: Stir and strain YOU’RE NOT ORIGINALLY FROM CAIRNS. HOW DID YOU END UP AT THREE WOLVES AND CALLING CAIRNS HOME?
The main reason I came to Australia three years ago was for my beautiful partner, Monique. We looked for a city to settle down in and Cairns was our first choice. Then I was on the lookout for a good bar to work in and came across Three Wolves and fell in love with the place. I’ve called Cairns home ever since.
CHERRYACEROLACOLA
WHICH PRACTICESSUSTAINABLEDIDYOUUSE TO CREATE YOUR COCKTAIL?
FEATURE 23
Created by Dan Kelly Venue: Paper Crane Glassware: Recycled Coca-Cola glass Garnish: Cherry with roasted salted chickpea bar snack Ingredients: 50ml Jim Beam Double Oak 5ml Almond aperitivo 15ml Coca-Cola syrup 40ml Housemade Acerola Cherry syrup 15ml Fresh lime juice 60ml Aquafaba foam Top with soda Method: Build TELL US ABOUT THE INSPIRATION BEHIND YOUR COCKTAIL. I wanted to make something that was different from the run of the mill cocktails, without leaving a footprint. I used roasted chickpeas to create the aquafaba foam, leftover cacao nibs to make the cola syrup, and even got my glassware from an op shop.
It’s a really small community compared to what I was used to in London and Cologne. However, the bartenders here are just as passionate and creative as the bartenders in the big cities, which keeps it exciting and fun.
TELL US ABOUT THE INSPIRATION BEHIND YOUR COCKTAIL.
Above: Dan Kelly from Paper Crane and his cocktail Acerola Cherry Cola Below: Benedikt Pape from Three Wolves and his cocktail Shiki G’N’T
I wanted to explore the processes that go into making ROKU Gin. Every botanical is distilled and highlighted individually, which is what I tried to achieve with my cordial.
I used leftover, flat tonic water, which would usually get thrown out. It became the base for the cordial to combine the flavours of the gin and tonic together.
Bee pollen is not only delicious but also really good for you. Bee pollen and honey have been used throughout the ages for culinary and medicinal purposes. It’s an antioxidant, has anti-inflammatory properties, boosts immunity and kills bacteria. In this case, the bee pollen also helps to pull the drink together.
DO YOU IMPLEMENT ANY SUSTAINABLE PRACTICES AT THREE WOLVES?
This is my first competition. It’s been great getting together with some of the local bartenders to have a laugh and feel that sense of community.
24 FEATURE COCKTAIL: HIGHCHAMOMILECLUB Created by Shaun Van Reil Venue: Three Wolves Glassware: Coupette Garnish: Dried rose petals and bee pollen Ingredients: 55ml Jim Beam Double Oak 7.5ml Maraschino Bee pollen and chamomile honey 20mlsyrupRuby Red grapefruit juice 10ml Fresh lemon juice Method: Shake and fine strain
TELL US ABOUT THE INSPIRATION BEHIND YOUR COCKTAIL. You know it’s summer when the flowers and bees are out, so I wanted to capture those in my drink. Bees play a crucial role within our ecosystem and unfortunately, their numbers are declining worldwide. It would be disastrous for everyone if the bee population disappeared. So, as well as capturing the essence of summer, I also wanted to highlight the importance of supporting ethical beekeeping and products that have done that.
We have started with the basics and we are always looking to improve our practices. We use bamboo and stainless steel straws, we are doing away with plastic packaging wherever possible, and we experiment with off-cuts.
DO YOU NORMALLY ENTER COCKTAIL COMPETITIONS OR IS THIS YOUR FIRST ONE? AND, WHAT DO YOU ENJOY ABOUT THEM?
AS YOU SAID, YOUR DRINK USES BEE POLLEN. WHY DID YOU USE POLLEN AS OPPOSED TO ANOTHER BEE PRODUCT?
COCKTAIL: CORN-UCOPIA
In the spirit of sustainability, I used seven sustainable and Aboriginal ingredients to represent each of the dormant volcanoes that still exist up in the Atherton Tablelands (near Cairns).
WHAT DIFFERENCES HAVE YOU NOTICED BETWEEN THE BAR INDUSTRY HERE AND BACK AT HOME? The drive on sustainability is big here and has made me realise how important it is to use every component of a drink in the process. Cairns, specifically, has a somewhat limited cocktail scene compared to cities in the UK. However, the area is developing quickly, with talented bartenders from Australia and around the world bringing new ideas to the table and pushing the industry forward.
Created by Matthew Ryan Venue: The Chambers Glassware: Pineapple husk Garnish: Volcano Ingredients: 50ml ROKU Gin (Lemon Myrtle Infused)
Don the Beachcomber (the Godfather of Tiki) was influenced by the Polynesian culture in Hawaii. The Polynesian islands were built from centuries worth of volcanic activity, so I tried to replicate an explosive volcano for a bit of fun.
I met my fiance in the UK and came over with her.
YOU’RE ORIGINALLY FROM LIVERPOOL, UK. HOW DID YOU END UP IN CAIRNS? I travelled for six months through India and Asia and finally, set up shop in Australia.
15ml Macadamia milk (100g macadamia nuts, 100g water, 100g sugar) 15ml Native Finger Lime puree 15ml Coconut water 60ml Fresh pineapple juice 6 x Ginger slices Method: Make aquafaba meringue, build and shake TELL US ABOUT THE INSPIRATION BEHIND YOUR COCKTAIL.
WHAT DO YOU THINK IS UNIQUE ABOUT THE
FEATURE 25
I have tried my utmost to use seasonal and local producers from Cairns and surrounds. I am lucky enough to have a garden at my partner’s grandparent’s place that allows me to experiment with local and Indigenous fauna. I also try not to waste anything!
The Seven
I took a deep dive into Tiki style drinks for this competition and wanted to capture what I’d learnt, while keeping the ingredients as local and sustainable as possible.
WHICH KITCHEN?‘DEVELOPMENT’WOLVESIMPLEMENTPRACTICESSUSTAINABLEDOYOUATTHREEINTHE
Created by Rory Bayliss Venue: Three Wolves Glassware: Coupette Garnish: Sweetcorn husks Ingredients: 45ml Jim Beam Double Oak 45ml Unsweetened sweetcorn 45mlsyrupOrganic cows milk 2 x Dash Australian Bitters Co. Aromatic Bitters 1 x Bsp. Honey syrup 15ml Aquafaba Method: Shake and fine strain WHAT IS YOUR ROLE AT THREE WOLVES?
I’m the head chef and bar development/spirits trainer (also working behind the bar when it’s busy).
COCKTAIL: THE SISTERSSEVEN
YOU’RE FROM BELFAST, NORTHERN IRELAND. HOW DID YOU END UP IN CAIRNS?
30ml Fresh lime juice 1:1 lime stock (2% citric/3% malic acid)
Matthew Ryan from The Chambers and his cocktail Sisters
Created by Chris Nidhoime Venue: Flamingos Glassware: Dragon fruit shell Garnish: Cinnamon stick, dehydrated dragon fruit, dry ice and crushed ice Ingredients: 45ml Jim Beam Double Oak 15ml Cinnamon Whisky 30ml Housemade dragon fruit cinnamon syrup 45ml Pressed apple juice 3 x Dash Bittermens Elemakule 15mlbittersFresh lime juice
Well, it was more embarrassing for the customer who told me that using bamboo straws wasn’t helping the pandas! WHICH PRACTICESSUSTAINABLEDIDYOUUSE IN YOUR COCKTAIL?
WHAT ARE THE MAIN DIFFERENCES YOU SEE BETWEEN THE UK AND ABOUTYOUINDUSTRY,AUSTRALIANANDDOMISSANYTHINGHOME?
It started with a holiday and I ended up falling in love with the country. I am willing to stay and find out more about other cultures; Cairns is the spot to meet travellers and residents with interesting backgrounds.
COCKTAIL: CRUMBLEDRAGONBALL
Both are incredibly similar, aside from the raging cold that tends to make people drink more in the UK. The other main difference is that people can get into almost any venue in Queensland wearing shorts and thongs!
Left: Rory Bayliss from Three Wolves and his cocktail Corn-ucopia,
26 FEATURE BARTENDING COMMUNITY IN CAIRNS AND WHAT DO YOU LOVE ABOUT WORKING IN THE FAR NORTH OF AUSTRALIA?
The serving vessel - I used a dragon fruit shell and the fruit from inside it to make a syrup. Incorporating single-use bioproducts is something I’ve done a lot of. I’m an advocate of bamboo straws, they are the best option compared to paper straws, which turn soggy.
Method: Shake and strain TELL US ABOUT FLAMINGOS AND YOUR ROLE THERE. Flamingos has been open for three months now. It’s a trendy venue that serves Tiki cocktails that focus on rums. I am the head bartender with the help of Andrew, the owner. He trusts my creativity and helps me to progress.
YOU’RE FROM FRANCE AND NOW SETTLED IN CAIRNS. HOW DID YOU END UP HERE AND ARE YOU PLANNING TO STAY?
WHAT’S BEEN YOUR MOST EMBARRASSING MOMENT BEHIND THE BAR?
WHAT DO YOU ENJOY ABOUT THE COMMUNITYBARTENDINGINCAIRNS?
Respect, support and protect - that’s what this bartending community offers. There aren’t a lot of us in the here, but that means we all know each other and act like brothers and sisters. They are my chosen family.
There are a lot of cities and towns across the world that have close-knit bartending communities that can be difficult to crack. Cairns and the surrounding area, on the other hand, are exceptionally welcoming, which also helps with the flow of knowledge between venues.
Right: Chris Nidhoime from Flamingos and his cocktail Dragonball Crumble
FEATURE 27 Thai Taniwha Carrot Club COCKTAIL: CARROT CLUB Created by Rory Bayliss aka Chef Venue: Three Wolves Glassware: Coupette Garnish: Orange peel Ingredients: 50ml Canadian Club 1858 10mlOriginalPedro Ximenez 10ml Fresh lemon juice 3 x Bsp. Carrot grated 50ml Fresh orange juice 10ml Sugar syrup Method: Shake and strain MYSTERY BOX ROUND HIGHLIGHTS VENUE: THREE WOLVES COCKTAIL: THAI TANIWHA Created by: Shaun Van Reil Venue: Three Wolves Glassware: Double Old Fashioned Garnish: Chilli, cucumber peel taniwha & cucumber peel stirred through. Ingredients: 45ml Canadian Club 1858 15mlOriginalVida Mezcal 1/2 x Fresh lime squeezed 1 x Sage leaf 3 x Coriander leaf 1 x Muddles chilli 1cm Cucumber peeled, muddled (keep the peel for garnish) 1cm Fresh turmeric (muddled) Method: Shake and strain
COCKTAIL: BEAN O’LOCO Created by: Matt Ryan Glassware: Rocks Glass Garnish: Flowers and Davidson plum Ingredients: 45ml Jim Beam Black Label 15ml Galliano Vanilla 15ml Davidson plum jam 15ml Lemon lime curd 15ml Fresh lemon juice 60ml Fresh pineapple juice Method: Shake and strain One Ramen, Two Cups COCKTAIL: ONE TWORAMEN,CUPS Created by Benedikt Pape Venue: Three Wolves Glassware: Tea cup & dragonfruit shell Garnish: Nori roll, dragonfruit, pretzel seaweed Ingredients: 50ml Canadian Club 1858 2OriginalxSlice fresh ginger Half of chilli Sprig of coriander 200ml Hot water Method: Stir and strain 28 FEATURE
GOOD CHARACTER TIPS THEIR BARTENDER. WORLD BARTENDER DAY. 24 TH WWW.WORLDBARTENDERDAY.COMFEBRUARY.
Fourth chief blender, Shinji Fukuyo, chose a singular Hakushu American white oak cask malt whisky for its fresh, mellow and green apple notes and a Chita heavytype grain whisky for its clean taste and notes of sweetness and vanilla.
Much like its country, the House of Suntory's fourth whisky represents a blend of old and new.
Japan is a place where both ancestry and heritage hold a deep reverence and a fascination for the future exists. In an innovative step forward, Toki mirrors its culture and expresses what is authentic and what is next at Suntory.
To add greater depth and complexity, Fukuyo added two Yamazaki malts.
Finally, Yamazaki Spanish oak cask malt whisky adds woody and bittersweet notes to the blend. The result is a vivid, well-balanced and silky blend with a subtle sweet and spicy finish.
THE FAMOUS AND AWARD-WINNING HOUSE OF SUNTORY HAS INTRODUCED ITS NEWEST BLENDED WHISKY FROM JAPAN. A harmonious blend of old and new TOKI 30 FEATURE
In keeping with tradition, Toki has been crafted according to the House of Suntory's art of blending philosophy to retain its heroesandcomponent,YamazakiotherHowever,andacclaimedwhiskiesItbalance,characteristics:hallmarkexquisite,harmonyandoneness.alsofeaturescarefullyselectedfromthegloballyHakushu,YamazakiChitadistilleries.unlikeSuntory’sblendsthatusemaltsasthekeyaHakushumaltChitagrainwhiskyaretheinToki.
Yamazaki American white oak cask malt whisky harmonises the Hakushu and Chita components, while bringing roundness and reinforcing the sweetness of Chita heavy-type grain whisky with peach and custard aromas.
Suntory Whisky Toki ™ Japanese Whisky, 43% Alc./Vol. ©2017 Beam Suntory Import Co., Chicago, IL.
“Toki (43% ABV) is a clear gold and silky whisky with a sweet and spicy finish. On the palate, it shows hints of green apple, vanilla, honey and ginger,” Woolley said.
EXPERIENCESAUSTRALIA
“Toki is a different style of Japanese whisky. It’s specifically made for bartenders to create incredible classic cocktail variations, as well as variations of the Japanese classic cocktail, the Highball,” Woolley said.
TASTING NOTES COLOUR Clear gold. NOSE Basil, green apple and honey. PALATE Grapefruit, green grapes, peppermint and thyme. FINISH Subtly sweet and spicy with a hint of vanilla oak, white pepper and ginger. 43% ABV
34 FEATURE
TOKI FOR THE FIRST TIME In February, House of Suntory held an exclusive launch of Toki at a small Japanese bar in Haymarket, Sydney, called Banchō, owned by Osaka Trading Co Nationalgroup.Whisky Brand Ambassador, Dan Woolley, took members of the audience through the history of the House of Suntory's three distilleries and their unique whiskies. At each table were four flutes of Hakushu, Chita, Yamazaki and Toki whiskies to allow everyone to experience their differences.
The Toki Highball is a perfectly balanced and refreshing drink, with top-quality ice and highly carbonated water enhancing its delicate sweetness and aromatic notes.
“The new whisky has some similarities and accents of that from others in the range, however, it finishes with a subtle sweet and spicy taste with notes of vanilla oak, white pepper and ginger,” he said. Woolley explained Toki’s smoothness makes it extremely versatile and can be enjoyed neat, on the rocks, as a Highball or mixed as a cocktail.
Suntory Whisky Toki ™ Japanese Whisky, 43% Alc./Vol. ©2017 Beam Suntory Import Co., Chicago, IL. INGREDIENTS: 30ml Suntory Whisky Toki ® Chilled Soda Water Lemon Twist METHOD: 1. Fill the glass to the brim with ice. 2. Add 30ml of TOKI ® Whisky and stir to cool. 3. Again add ice to the brim and top with chilled soda water. Avoid melting the ice or bursting the bubbles. 4. Give a single stir from bottom to top with bar spoon. 5. Garnish with twist of lemon. TOKI ® HIGHBALL RECIPE
36 FEATURE SCOUT OPENS IN SYDNEY CONSULTANT, BRAND OWNER, AUTHOR AND BAR OWNER, MATT WHILEY (AKA THE TALENTED MR FOX) HAS AN IMPRESSIVE RESUME AND HE CAN NOW ADD ANOTHER VENUE TO THAT LIST. SUPPORTED BY MAURICE TERZINI (FAMOUSLY KNOWN FOR AT ICEBERGS AND OWNER OF THE DOLPHIN), MATT WHILEY HAS OPENED HIS AWARD-WINNING EAST LONDON BAR SCOUT IN SYDNEY. LOCATED ON THE TOP FLOOR OF THE DOLPHIN HOTEL IN SURRY HILLS, GUESTS ARE TREATED TO A LIST OF COCKTAILS CURATED BY MATT WHO HAS EMBRACED THE FRESH AND NATIVE PRODUCE AVAILABLE IN AUSTRALIA. BARFLY HAD THE OPPORTUNITY TO CATCH UP WITH MATT TO FIND OUT WHERE HE DRAWS HIS INSPIRATION FROM, WHAT HE’S LEARNT ABOUT THE LOCAL MARKET AND HOW LONG HE PLANS TO STAY DOWN UNDER.
It’s amazing to work with incredible like minded people who share a vision of what Scout can be, with so many people open to collaborating. We have our own Scout branded house natural wine from Western Australia, as well as our own orange wine from South Australia and soda made by PS40. WHAT DIFFERENCES HAVE YOU FOUND IN AUSTRALIA COMPARED TO THE UK WHEN CREATING YOUR MENU?
YOU’VE GOT A LAB. THAT’S PRETTY DOPE. TELL US WHAT EXCITING FLAVOURS OR THINGS YOU’VE BEEN WORKING WITH RECENTLY?
HOW LONG HAVE YOU BEEN IN THE INDUSTRY?
I’ve been really lucky to travel and work in some amazing places like Baku (Azerbaijan), Amsterdam (Holland), Paris, Lyon (France), Madrid (Spain), Oslo (Norway), Singapore, New Orleans, New York and Los Angeles (USA), Macau (China), Sydney, Melbourne (Australia), Davos (Switzerland), Beirut (Lebanon), Berlin (Germany), Athens (Greece) and Bangkok (Thailand).
I’ve been in the industry for 14 years. YOU HAVE INTERNATIONALAN CV, SHARE WITH US WHERE YOU HAVE WORKED ACROSS THE GLOBE?
It’s the same ethos and values as Scout in London but I’ve adapted it to the local market in Sydney. A lot of fermenting and preserving as well as utilising waste of offcuts for our food dishes.
I would say I draw it from all around me, anything that makes me feel something. I also link it to flavour and local produce.
SCOUT IN HACKNEY, LONDON - THE DÉCOR IS MINIMALIST IN DESIGN. WHAT ARE WE TO EXPECT FROM THE SYDNEY VENUE? I’ve kept the design much the same for the Sydney venue with darker tones and intimate lighting. YOUR COCKTAILS ARE NOT ONLY INDELICIOUSINCREDIBLYBUTETHICALTHEIRAPPROACHAND A ‘CLOSED LOOP’ IN CONCEPT.
WHAT HAS BEEN EXCITING OR A LEARNING EXPERIENCE OPENING THE NEW SCOUT IN SYDNEY?
The use of native ingredients is a massive point of difference. Also for the wealth of dope produce in the country makes creating endless and I’m looking forward to making some tasting drinks and snacks (hopefully).
FEATURE 37
WHAT STYLE OF A MENU HAVE YOU ADOPTED FOR THE SYDNEY VENUE?
The lab is so dope and it’s now fully installed. I have been working with pepperberry, sandalwood, strawberry gum and green ants. The centrifuge also really helps to extract all the clarified juice from really tasty fruit. Matt Wiley
YOU ARE ONE OF THE GREAT CREATIVE MINDS OF THE BAR INDUSTRY, WHERE DO YOU DRAW YOUR INSPIRATION FROM?
Matt Wiley (right) with Moe Aljaff at Scout Sydney – SCOUT X TWO SCHMUCKS recent collaboration with The Blends of the World.
WHAT’S NEXT FOR MATT WHILEY, DO WE HAVE THE HONOUR OF YOU ON OUR SHORES A LITTLE LONGER?
No standard process really but there are a few steps I usually think about - but it does always start with the produce that is in season. From there I’ll research the volatile compounds in whatever I want to work with and match them with the same compound. Essentially flavour pairing. After that I let the produce do the talking as to what drink to make. Sometimes you might try a dish somewhere and you want to recreate it as a drink. I went to a coffee shop in Bondi for breakfast and ate a dish of overnight oats, matcha coconut cream and Lychee. I instantly thought that’s a drink. It’s on our menu now. Hall Street Fizz - coconut oil washed matched distilled rum, lychee and fermented oat soda.
OK TIME TO PICK YOUR BRAIN. HOW DO TOCOCKTAILCONCEPTUALISEYOUAFROMSTARTFINISH?
I have genuinely loved all of them. To be able to meet so many incredible people and to and be welcomed into their venue and bounce ideas is truly what makes this industry so good.
For sure, I love it here and will be looking to do more openings here in the futurewatch this space.
FEATURE 39
YOU’VE TRAVELLED THE WORLD HOSTING POPUPS, TAKEOVERS, COULDEXPERIENCEYOURNAMECOLLABORATIONS,MENUYOUIT...WHAT’SBEENHIGHLIGHTIFYOUSHAREONE?
40 FEATURE NIGHTS OVER EGYPT Barbara, Aidan Beiers GLASSWARE: Old Fashioned glass GARNISH: Dehydrated orange wheel INGREDIENTS: 60ml Auchentoshan American Oak 30ml Fresh lemon juice 20ml Maple-ginger syrup 15ml Egg white 2 x Dash walnut bitters METHOD: Add all ingredients into a Boston glass and shake, then double strain. Photographer: Morgan Roberts
FEATURE 41
The Whisky Dry is a classic for three reasons - it’s balanced, tasty and easy to make. It was a match made in heaven for Greta Garbo, who made one of the earliest references to the drink in the 1930’s movie Anna Christie. “Give me a whisky, ginger ale on the side, and don’t be stingy, baby,” she said to the waiter after a long journey. Greta wasn’t short of a stiff drink that night and if there’s one thing that’s always on the menu in this industry, it’s a thirst for new ideas.
Talking of Nights Over Egypt, Beiers said, “To the untrained ear it’s just a bang on, great tune … it’s impossible not to dance to. However, explore the song on a deeper level and it’s pure ear candy - the production value, unconventional chord changes and complex rhythms. It’s a song that hits all ear holes and all I wanted was to create a drink that hits all Anotherpalates.”mover and shaker is Kacper Sienkiewicz at Mojo Record Bar, Sydney, who has made something that would make even a doctor sit up and drink.
Recreating a Classic with
Max Greco at Vasco Bar, Sydney made a cocktail that makes us want to get up in the morning for. He mixed Auchentoshan American Oak with his very own spicy ginger beer, apricot (to bring out the stone fruit in the whisky) and quenching granny smith apple juice, finished off with a cinnamon rim. ‘Breakfast in the City’ was inspired by the one meal Greco has missed many of over the years, due to his “career and lifestyle,” he said. “What’s breakfast without jam?” he asked, while working out what to add to the whisky and his ginger beer; the apricot and apple juice came next. “I love it. It’s got a kick, it’s a little sweet and most of all it’s very refreshing,” Greco said. Aidan Beiers at Barbara, Brisbane never misses a beat and neither does his cocktail ‘Nights Over Egypt’, named after one of his favourite songs. It’s a simple drink, with complex undertones, made from Auchentoshan American Oak, spicy-sweet maple ginger syrup, lemon, bitters and egg whites (for texture). But what’s that got to do with music?
In collaboration with Auchentoshan, a label made in 1823, in the heart of Scotland’s biggest city, Glasgow, whisky bars among our own hustle and bustle recently experimented to see how far they could push the Whisky Dry out of the Eachbox.bartender had two ingredients that were a must - a nip of the smooth, tripledistilled Auchentoshan American Oak and ginger, the rest was up to them.
‘What’s Up, Doc?’ is Sienkiewicz remedy to old connotations: Auchentoshan American Oak, fresh carrot and ginger juice, fresh lime juice and homemade honey “Whiskysyrup.isstill labeled as an ‘old man’s drink’, hence the name What’s Up, Doc?, a Looney Tunes cartoon most of us grew up with,” Sienkiewicz said.
Luke Kelly at The Scottish Prince, Palm Beach finishes us off with the perfect nightcap. He’s combined Auchentoshan American Oak with Australian apera (sherry) to balance the sweetness, and ginger wine and toasted sesame to bring out the whisky’s oak spice and cinnamon note, respectively. Kelly then rounds off the drink with black walnut, giving it depth and playing off Auchentoshan’s bourbon cask. We’ll have one of those, please.
Whisky and dry ginger ale is a classic, however, if you add a little imagination to the pairing it becomes a base for countless other concoctions.
BREAKFAST IN THE CITY Vasco Bar, Max Greco GLASSWARE: Collins GARNISH: Lavender INGREDIENTS: 60ml Auchentoshan American Oak 20ml Fresh-squeezed Granny Smith apple juice 20ml White peach and vanilla syrup 10ml Apricot brandy 3 dashes of aromatic bitters Top with spicy ginger beer METHOD: Shake all ingredients apart from the ginger beer. Double strain into a Collins-style glass rimmed with cinnamon dust. Top with ginger beer and garnish with lavender. Photographers: Yusuke Oba 42 FEATURE
HOUSE SPICE PLUM AND WHISKY MULE 18th Amendment, Gorge Camorra GLASSWARE: Mule mug GARNISH: Sprig of mint and lime wedge INGREDIENTS: 45ml Auchentoshan American Oak 15ml Choya plum liqueur 20ml Fresh lime juice Top with ginger beer METHOD: Add ice to a mug, followed by the lime juice and plum liqueur. Pour in the ginger beer to fill the glass ¾, then float the whisky on top. Stir to drink. Photographer: Samantha Schultz FEATURE 43
FEATURE 45 TO CELEBRATE WORLD BARTENDER DAY, WE REALLY WANTED TO FOCUS ON THE WORD ‘WORLD’. TO REALLY EMPHASISE THIS WE INTERVIEWED BAR OWNERS AND BARTENDERS FROM ALL CORNERS OF THE GLOBE. FROM JOÃO BALZAN WHO HAS RECENTLY OPENED HIS FIRST COCKTAIL BAR ON THE TINY ISLAND OF MAURITIUS (EAST OF MADAGASCAR) TO THE COUPLE WHO ARE RUNNING ‘EL NIDO’. A BAR THAT OPENS UP RIGHT ONTO THE LOVELY BEACH ON EL NIDO ISLAND IN THE PHILIPPINES.
BARTENDERWORLD DAY
KEEP ON READING AND FIND OUT MORE ABOUT THESE BARTENDERS WHO MIGHT NOT BE IN THE MAJOR COCKTAILS HUBS IN THE WORLD, BUT ARE KICKING GOALS, GETTING NOTICED AND REALLY LIFTING THE COCKTAIL GAME IN THEIR CITIES. FOR MORE DETAILS ON WORLD BARTENDER DAY HEAD ON OVER TO WWW.WORLDBARTENDERDAY.COM 24TH FEBRUARY
STEPPING AWAY FROM THE TROPICS AND THE SAND, MOE ALJAFF WHO OWNS AND BARTENDS AT HIS VENUE TWO SCHMUCKS IN BARCELONA. HIS BAR IS A PERFECT CONTRADICTION, WITH 5-STAR SERVICE AND A TEAM WHO TAKE THEMSELVES AS SERIOUSLY AS THE WRITING ON THE WALLS. WHILE MISH CHINNAH IS WORKING HARD TO EDUCATE THE PEOPLE OF JOHANNESBURG ABOUT THE INFINITE POSSIBILITIES OF COCKTAILS AT MOOTEE BAR. MUCH CLOSER TO HOME, YOU’LL FIND BRITTANY ROWE BEHIND THE BAR AT ‘OLD MATES PLACE’ . WITH HER PURE TALENT AND PASSION FOR THE INDUSTRY, SHE’S ONE TO WATCH. JUST A HOP AND A SKIP AWAY, LEWIS COOKE IN NEW ZEALAND HAS BEEN BLOWN AWAY ABOUT HOW EDUCATED AND OVERLOOKED THE AWESOME COCKTAIL SCENE IN NEW ZEALAND.
46 FEATURE Venue: Manille Beach Bar, Palawan, Philippines GuevaraSharleenLarry&
WHAT’S A PRODUCT UNIQUE TO THE PHILIPPINES AND USED WITHIN YOUR COCKTAILS? We are really fortunate to have partnered with a local distillery, because its main focus is not only to showcase the full potential of its product line, but also to use locally sourced produce from the Philippines. This allows us to be creative with our cocktails and play around with some of the more interesting, indigenous ingredients: things like ‘calamansi’ (local lime), ‘dalandan’ (local orange), mango and ‘kapeng barako’ (local liberica coffee).
DO YOU HAVE ANY CHALLENGES WITH SOURCING SUPPLIES AND FRESH PRODUCE?
WHO IS YOUR CLIENTELE - LOCALS, TOURISTS OR A COMBINATION? We have a mixed clientele, however, tourists make up for around 50 to 60 per cent. Palawan was placed on the world map when it was included in the Conde Nast Traveler as one of the best islands globally. The influx of tourists hasn’t really slowed down since then.
A new set of more exotic produce will come out in the launch of our next beverage program at Manille Beach Bar, so stay tuned.
It is still very young, but promising. When we first came to the island, beer was the most consumed alcoholic beverage in bars and restaurants. We are the only cocktail bar in our area and that is why we are really excited; we have the opportunity to raise awareness for customers and the local bartending community.
Everyday life. We are lucky to be living on an island that still has pristine beaches and rich flora and fauna. Our bar also happens to be on the beachfront, which means you can view the sunset and breathe in fresh air every, single day. We really can’t Historycomplain.books,watching films, travel and working behind the bar together are also great sources of inspiration to us. WHO’S DRIVING THE TRENDS, IS IT CONSUMERS VISITING YOUR VENUE AND REQUESTING SPECIFIC FLAVOURS AND SPIRITS, OR IS THE VENUE LEADING THE WAY? We can say in our experience here that we have led the way in introducing new flavours to local and international consumers. Our venue is also leading the way in trends. In saying that, we are always happy to create flavour combinations according to our guests’ preferences.
WHAT MOTIVATES YOU AND WHY DO YOU ENJOY THIS INDUSTRY?
Living and running a bar on the island is very challenging. Most of our items come from mainland Manila, which means they have to come by sea or air and can be delayed by the weather. Nowadays, luckily there are local suppliers we can go to from time-totime. However, securing a consistent supply is still difficult. We make sure our par stock is checked regularly and well maintained to combat that.
WHAT IS THE BAR CULTURE LIKE IN YOUR LOCAL MARKET?
FEATURE 47 WHERE ARE YOU WORKING CURRENTLY, AND WHAT IS THE STYLE AND CONCEPT OF THE VENUE? We are running ‘Manille Beach Bar’, a Filipino-themed bar on the beautiful island of El Nido, Palawan, Philippines. This is our first bar venture in partnership with the country’s oldest distillery. It was established in 1852. We are also serving Filipino comfort food. Outside of that, we are managing our bar and beverage consultancy called Liquid Concepts in the Philippines. This is another outlet for us to be able to share our love of bartending through a series of seminars and training for hospitality students and professionals. We want to help raise the local bar culture.
WHERE DO YOU DRAW INSPIRATION FROM?
We feel truly blessed to be sharing the ‘bar stage’ as a couple and to interact with our guests daily; we enjoy meeting all kinds of people from all walks of life. We are motivated by seeing students from colleges and universities all over the Philippines, who join our bartending seminars and events and go onto become successful bartenders. IN WHICH MOMENT IN YOUR CAREER DID YOU KNOW THIS WAS YOUR PASSION? Sharleen and I both have a degree in hospitality management, although how we got into the industry differs. I finished my first college in the seminary (I was supposed to become a Catholic priest!) with a degree in philosophy. The turning point for me was watching my classmates flip bottles in our bar and beverage management class, during my hospitality management years. Sharleen, on the other hand, juggled three jobs while she was in Alberta, Canada and it was her job as a bartender at Sheraton Red Deer Hotel that excited her the most.
48 FEATURE WHERE ARE YOU WORKING CURRENTLY, AND WHAT IS THE STYLE AND CONCEPT OF THE VENUE?
WHAT IS THE BAR CULTURE LIKE IN YOUR LOCAL MARKET?
Hawthorn
LEWIS
It’s a long story, but my debut in the Southern Hemisphere was at Boilermaker House in Melbourne, courtesy of Greg and Jack (the owners). After that, I had the great pleasure of joining the Black Pearl family. I’ve got so much love for Tash (the owner) and the team, past and present. Post-Pearl, I took the dive across the ditch to a bar I’d heard so much about, where I am now. It’s dripping with history and has a small, passionate team.
Venue: Lounge, Wellington, New Zealand COOKE
It’s a small scene driven by bars and teams that are passionate. The talent of people here really caught me off guard, if I’m honest. New Zealand gets forgotten about sometimes, but it definitely shouldn’t. Even the guests here are super educated drinkers.
I have a type - classic cocktail bars that have been open for 10-plus years; servicefocused bars that take the work, but not themselves seriously are perfect for me. I’m currently at Hawthorn Lounge in Wellington, having come from Black Pearl in Melbourne. Both have a welcoming and good time vibe and are places you know you can get an incredibly tasty beverage at. YOU’RE NOT ORIGINALLY FROM THE WHILEWHEREAUSTRALIAMADEHEMISPHERE,SOUTHERNWHATYOUJOURNEYTOANDNZ,ANDHAVEYOUWORKEDYOU’VEBEENHERE?
WHO’S DRIVING THE TRENDS, IS IT CONSUMERS VISITING YOUR VENUE AND REQUESTING SPECIFIC FLAVOURS AND SPIRITS, OR IS THE VENUE LEADING THE WAY? A bit of both. Some things we think are really cool that the guests will never really be into. The trick is recognising that and taking baby steps to introduce people to new avenues of flavours and ideas. The older I get, the more I lean away from self-serving drink ideas. I always think it’s better if my Mum and a bartender can look at the same drink, from different perspectives, but both equally enjoy it!
That first cocktail competition I ever entered got me super excited. I also feel really special every time a brand takes me on a trip. Plus, being voted as one of the Top 100 most influential people in the UK for Class awards in 2017 was pretty dope and working in the team at Black Pearl while it was voted best bar in Australasia in 2018 was great.
DO YOU HAVE SOURCINGCHALLENGESANYWITHSUPPLIES AND FRESH PRODUCE? Citrus is a bit of a nightmare in NZ. It’s really hard to find actual limes all year round. I love the fact that NZ focuses on local and seasonal fruit, I just wish it wasn’t to the detriment of fresh lemons and limes. We have some innovative ways around it though, like Justin Mckenzie planting hundreds of lime trees years ago and then forgetting about them until recently, ha!
The community within the industry. I’m on the other side of the world and have never once felt like I don’t have friends or a place to feel comfortable in. For me, that’s the greatest thing of all. Plus, I don’t like waking up too early, although I’m sure my time will come when I have to.
WHAT’S NEXT FOR LEWIS?
WHERE DO YOU DRAW YOUR INSPIRATION FROM? For drinks, literally anything around me. I seem to have a knack for being able to draw influence and create a drink from many sources. In terms of hospitality, my friends. I’ve been super fortunate to have been influenced by some incredible people over my few years; everyone has something they can teach you, so listen. Plus, there are a couple of key books that I can’t put down. Setting the Table and Regarding Cocktails are prime examples.
WHAT DO YOU THINK THE INDUSTRY NEEDS MORE OF?
WHAT DO YOU THINK THE INDUSTRY NEEDS LESS OF? Egos. We pour liquids from one glass into another, remember that. At the end of the day, we’re just bartenders, unless you’re a bartender turned business owner, then well done to you.
I genuinely think it’s the extortionate cost of flights to get here from anywhere. Influential people in the global community stop in Australia, but don’t make the jump across as much as they should or maybe would like to. However, there are a lot of awesome events coming up including Highball and Wellington Cocktail Week. Keep your peepers peeled. ARE THERE ANY DOWNSIDES OR CHALLENGES YOU FACE DAILY? Saving face, leaving my feelings at the door and remaining motivated for the whole shift is something I really have to work on, but love getting right.
FEATURE 49 HOW DOES THAT DIFFER TO BACK HOME? Bars on the global scene aren’t talked about as much here, which is a shame. The conversation always seems to be around London and New York, but you can feel it shifting. Asia has definitely been acknowledged more recently than ever before and the attention is starting to shift to Australia, which should translate to New Zealand too.
WHO IS YOUR CLIENTELE - LOCALS, TOURISTS OR A COMBINATION? We have a good mix of regulars, tourists and hospitality. On a side note, I’ve never served more Americans in my life than in Wellington. They’re always super impressed by the service here (I don’t think they were expecting much). It’s nice too that Hawthorn Lounge has a good reputation, we’re still mentioned by bartenders worldwide.
WHAT MOTIVATES YOU AND WHY DO YOU ENJOY THIS INDUSTRY?
Encouragement for younger bartenders. We were all naive once. However, I don’t agree with prematurely shoving young bartenders into higher management positions unless they’re ready. They need support and to be able to earn their stripes in the correct way.
Continuing to be inspired by awesome and talented people. I’m always looking to surround myself with incredible personalities, I really feed off that. Wherever that takes me, so be it!
IN WHICH MOMENT IN YOUR CAREER DID YOU KNOW THIS WAS YOUR PASSION?
WELLINGTON HAS AN ABUNDANCE OF AMAZING BARS WITHIN THE CITY, HOWEVER, IT’S NOT REALLY RECOGNISED AS A ‘COCKTAIL HUB’ ACROSS THE GLOBE. WHY DO YOU THINK THAT IS, AND ARE THERE ANY PLANS TO GET IT ON THE GRID?
YOU ARE PART OF THIS YEARS ‘THE PERFECT BLEND’ COMPETITION, WHY DID YOU CHOOSE TO ENTER?
As someone that’s gone through the last 10 years dealing with severe depression and anxiety, bar work isn’t easy.
WHO OR HOW DO YOU DRAW INSPIRATION FOR YOUR CREATIVITY WITHIN COCKTAIL CREATION? I really enjoy cooking and with a baker for a dad, it’s something I’ve done my whole life. If I ever feel stuck or bored with ideas I take a stroll through the farmers market, grocery store or even the wacky health shops near home and look for a flavour or combination that never occurred to me.
Venue: Old Mates Place, Sydney CBD
WHAT’S NEXT FOR BRITTANY? I honestly have no idea and that’s half the fun. I’m 23 and mildly directionless but hey, I’ve got good people around me and a passion that’s not going anywhere. So let’s find out together...
YOU WERE PART OF THE OPENING TEAM THERE, WHAT CHALLENGES DID YOU FACE AND WHAT DID YOU LEARN?
For all the people that deal with mental health problems, we continuously struggle to participate in the industry and take care of ourselves at the same time. The late nights, the lack of sleep, the booze and all the other vices and addictions. Sometimes it feels like everything is working against us. To our benefit, and sometimes saviour, we are a tight-knit community, and at the end of the day, we have each other. So please, don’t forget to check in with your mates.
At the end of the day, I think I learnt that you just have to appreciate the little things. Last week I got giddy over a new shelf.
BRITTANY ROWE
I’ve been at Old Mates since the beginning, so I’ve seen some blood, sweat and tears in the last 6 months - literally.
SHARE WITH US A LITTLE ABOUT YOURSELF AND WHEN AND WHY DID YOU JOIN THE INDUSTRY?
I’ve been here since opening night and boy have we been through a lot. One of the weirder challenges is the simple question of ‘where the hell do I put this now’ with all the things you have. Garnishes? This flute? This softball trophy (it’s in the roof in case you were wondering)?
TELL US, WHERE YOU’RE CURRENTLY WORKING, AND YOUR ROLE THERE?
FEATURE 51
I’m not sure if it counts but I definitely soldiered through some dodgy Italian/Chinese restaurants in my early teens, purely for tuck shop money.
WHAT HAS BEEN YOUR BIGGEST HIGHLIGHT SO FAR IN YOUR CAREER? Defining one thing is hard. I’ve had an excellent opportunity to work at some great bars with very talented people and every time I’m grateful. I’ve also done some competitions along the way and seeing your hard work come to fruition is such a satisfying experience.
The Perfect Blend is a chance to express yourself and push what your capabilities are, so like many other bartenders across Australia we are tackling that opportunity. However, this year is highlighting something I’m passionate about at home and work which is sustainability. And, I think this is a chance to spread some knowledge about how we need to make simple changes and do our part because at the end of the day we want to #makedrinksnotwaste.
ARE THERE ANY DOWNSIDES OR CHALLENGES YOU FACE DAILY WORKING IN THIS INDUSTRY?
WHAT HAS BEEN YOUR EXPERIENCE BEEN LIKE SO FAR? It’s been really supportive and exciting. Meeting all the other bartenders and being able to witness their talent and innovations. I’m always being inspired to better myself.
Now as an adult as I’ve come back to the industry, I’ve realised I have a real passion for drinks and the community.
Specifically for The Perfect Blend this year I was inspired by a good friend Alicia who’s got a green thumb, a massive heart and a dedication to sustainability. She’s continuously daring me to be better.
Venue: El Copitas and Paloma Cantina, Saint Petersburg, Russia Artem Peruk 52 FEATURE
ARE THERE ANY DOWNSIDES OR CHALLENGES YOU FACE DAILY?
I am the owner of El Copitas bar, which recently appeared on the World’s 50 Best Bars List. I’m also involved with a hospitality school, Bartenders Faqtory; an ice making company, Led Rovniy; a premium cocktail catering company, Must Have Bar; an apron, bar rolls and bar tool production company, Mr. Murka; and a newly-opened Mexican eatery, Paloma Cantina
WHAT IS THE BAR CULTURE LIKE IN YOUR LOCAL MARKET?
The tempo of developing projects. St Petersburg’s clientele is thirsty. They want to be better, feel better and enjoy better places. It took more than several hundreds of years for Europe to get its bar industry to where it is; Russia wants that in 15 years.
WHAT KEEPS YOU MOTIVATED?
As for the way things are at El Copitas, we are not following the trends and never will. Everything we managed to achieve in the past four years can be put down to the following: hospitality (making people feel more included than they were before they met you), personalised music, nice lighting, a good location, charming floor-tender, thoughtful host and even a trophy on the nearest shelf.
WHO IS YOUR CLIENTELE - LOCALS, TOURISTS OR A COMBINATION? I would say 70 per cent are locals and 30 per cent are tourists.
Saint Petersburg has an up-andcoming bar scene but one that is still a far cry from the major cocktail hubs overseas.
OTHER THAN OWNING TWO VENUES, HOW ELSE ARE YOU HELPING TO BUILD THE INDUSTRY? We are trying to build our own bartending community. In the past two years, through Bartenders Faqtory, we inspired (at least I want to believe we have) more than 500 bartenders across the Commonwealth of Independent States. We do a lot of free andinternational,andlearnbarwemastercompetitions,presentations,eventsandclasses.Asexamples,hostfreetrialshiftsinourforanyonewhowantstohowtobemoreefficientprofessional;wehostguestbartenderstheirpop-ups;andofcourse,wepromoteBarflymagazine(saidwithacheekysmile).
I do breakdancing from timeto-time. That literally puts the world upside down! (When you’re spinning on your head, you don’t trouble yourself with everything else that’s going on.)
WHAT’S APPEALING ABOUT AN EMERGING MARKET?
WHO’S DRIVING THE TRENDS, IS IT CONSUMERS VISITING YOUR VENUE AND REQUESTING SPECIFIC FLAVOURS AND SPIRITS, OR IS THE VENUE LEADING THE WAY? Both, but I think the consumers have a little more power. So, I like to think that the bartenders are the tutors, helping customers to learn a little more, relax and smile.
WHERE ARE YOU WORKING CURRENTLY, AND WHAT IS THE STYLE AND CONCEPT OF THE VENUE?
Geographically, it’s the biggest country in the world. We have several climate zones and it’s thousands of kilometres from one side to the other. We also have almost all of the known ingredients in the world here, but not in St Petersburg. It is a marvellous and remarkable city, but it was built on a swamp. So, not the best place to find a fresh mango for your Margarita! That’s why we change our cocktail menu every other week, to react quickly to the ever changing seasonal ingredients and pick out the best available fruit, vegetables, nuts, flowers and There’soils.also a lack of budget for events, competitions and concepts here. We’re not the financial capital of the country.
I am a teacher by diploma, but after graduation, I thought I would never teach again. (I guess I was naive). Now, I’m trying to inspire people across the world to be better bartenders, managers and people. If I can make a difference to at least one per cent of the people I teach, then this makes me happy.
FEATURE 53
JO’BURG HAS AN UP-ANDCOMING BAR SCENE BUT IS STILL A FAR CRY FROM THE MAJOR COCKTAIL HUBS ACROSS THE GLOBE. WHAT’S APPEALING ABOUT AN EMERGING MARKET?
WHERE ARE YOU WORKING CURRENTLY, AND WHAT IS THE STYLE AND CONCEPT OF THE VENUE?
54 FEATURE CHINNAHMISH
Venue: Mootee Bar, South Africa
I work for Mootee Bar in Johannesburg, South Africa. The bar is themed by a unique interpretation of modern Africa, while the concept is to celebrate South African experiences through culture, stories and local ingredients, as well as to innovate and push the boundaries with cocktails.
WHAT IS THE BAR CULTURE LIKE IN YOUR LOCAL MARKET AND HAS IT PROGRESSED DURING YOUR TIME IN THE INDUSTRY?
The first bar I worked in was a dive bar that made only Strawberry Daiquiris and Long Island Iced Teas, which were considered high-end cocktails. A year before Mootee had opened, a speakeasy called Sin + Tax opened. It was possibly the only bar in the country that had a different spirit ranging from other venues, and became the starting point for South Africa’s growing cocktail and spirit industry. Since then, it’s spread like wildfire and Mootee has added another space for exploration and innovation. Now, more South Africans understand that not all cocktails need a paper umbrella and flaming pineapple.
WHAT DO YOU THINK THE INDUSTRY NEEDS LESS OF?
Being challenged daily is what really brought me to love this industry. Every day something is pushing me to do better, whether that’s creating strange combinations, perfecting my skills or expanding my knowledge.
The smaller space is more intimate and the bar is run like a kitchen; bartenders work in stations designed like a plating station. The focus is on making sure guests are receiving a more personalised experience, a bar where everybody knows your name and the place feels like home.
International bars have some difficulty coming up with concepts that haven’t already been done.
WHAT MOTIVATES YOU AND WHY DO YOU ENJOY THIS INDUSTRY?
WHO IS YOUR CLIENTELE - LOCALS, TOURISTS OR A COMBINATION? Mootee’s location brings in a broad clientele. It has been a huge tourist attraction because it’s a culturally rich area. The venue has been open for over a year now, so we have our regulars and a new wave of residents who are looking to be tourists in their own city.
FEATURE 55 Mootee’s advantage is that it’s been able to introduce a concept that’s genuinely original.
WHERE DO YOU DRAW INSPIRATION FROM? I initially struggled to find my channel of inspiration. I know many people find their inspiration from the classics, while others find their inspiration in people and places, or art. I, however, find that a single ingredient can be the root of my inspiration. I find or see a new spirit or seasonal ingredient, and that can give me ideas for new cocktails.
Very early on in my career I found a passion for not only hospitality, but also bartending. There wasn’t a ‘grand display of fireworks’ kind of moment that left me thinking I could never do anything else besides bartend, but rather a collection of moments I had with my mentor and friend Dominic Walsh. He gave me reassurance; shared stories of his travels and showed me that hard work is not overlooked in this industry.
WHO’S DRIVING THE TRENDS, IS IT CONSUMERS VISITING YOUR VENUE AND REQUESTING SPECIFIC FLAVOURS AND SPIRITS, OR IS THE VENUE LEADING THE WAY? Up until recently, brands and bloggers were pushing the trends. However, now bar owners and bartenders have a lot more voice in what’s trendy.That shift was sparked by the new wave of venues opening and taking risks, instead of giving into what was popular at the time.
YOU’VE DIRECTIONSHARERENOVATED,RECENTLYCANYOUWITHUSTHENEWOFTHEVENUE?
DO YOU HAVE SOURCINGCHALLENGESANYWITHSUPPLIES AND FRESH PRODUCE? For a very long time, sourcing the best and cost-effective, fresh produce was very difficult. If the quality was up to standard, the price was unsustainable, especially for items that were single-use, such as lime wedges. And, if the price was fair, then the product was not as fresh. We have a saying in SA that ‘local is lekker’, which means local is the best. By engaging with smaller business and local suppliers, we have found we get better produce than ordering from a large business that fly in theirs over long distances.
ARE THERE ANY DOWNSIDES OR CHALLENGES YOU FACE DAILY? Every profession comes with its downsides, nothing can be perfect, and as much as the saying ‘find what you love to do and you’ll never work a day in your life’ goes, work is hard, no matter how great your passion is.
IN WHICH MOMENT IN YOUR CAREER DID YOU KNOW THIS WAS YOUR PASSION?
Unhealthy competition, with the emphasis on ‘unhealthy’. As far as I’m concerned, when the bartender next door to you makes a better drink or receives recognition, that should drive you to do better. Too often we don’t compete to improve our skill set, but to belittle fellow bartenders.
The main challenge I find with working a six days a week is keeping a positive mindset. You’re always in contact with people, so if you’re having a bad day, trying to turn that around and still give people positive energy and welcoming presence can be taxing.
YOUR MENU IS UNIQUE TO YOUR MARKET AND ALMOST FUTURISTIC TO THE PALETTES OF YOUR GUESTS. HOW DO YOU BRING THEM ON THE ‘JOURNEY’ WITH THE MOOTEE MENU?
We believe that before you can know what the world has to offer, you have to know your home very well. Our first menu was based on storytelling and including familiar sentiments to South African consumers. We created a sense of nostalgia by serving milk tart (a very famous South African dessert) for example, as well as by telling the story of Hildagonda, who wrote the first South African cookbook, while recreating her milk punch. By delivering a sense of comfort we set a foundation for our current menu, which is based on ‘the art of texture’. That’s not to be confused with mouthfeel, but the flavour of textures and how they are perceived.
I was told many times that if you are looking for money, bartending is not the path for you. At first, I thought that there was no way that I could work hard and not be driving a Lamborghini. However, I found a passion and I love a challenge.
The newly renovated Mootee is all about focusing on the standard of service, the guest experience and attention to detail. It became more and more difficult to control those aspects with such a large venue.
WHAT DO YOU THINK THE INDUSTRY NEEDS MORE OF? Mentors. I am lucky to have an abundance of mentors; my parents, Dom Walsh, Denzel Heath and Devin Cross. Whereas many bartenders my age have little or no guidance. Every top student needs at least one teacher to show them the way, and anyone starting out in this industry needs the same.
Last year I had the opportunity (with the help of investors) to open Mauritius’ first cocktail bar, ‘Avant Garde’. I am only overseeing the bar currently as it’s running well by itself. That allows me to give time to my other businesses, Liquidchefsincluding(amobile bar service company), and the consultancy services I offer to hotels and resorts on the island. YOU’RE NOT ORIGINALLY FROM MAURITIUS... WHAT BROUGHT YOU TO THIS REGION AND WHERE HAVE YOU WORKED ON THE ISLAND?
HOW DOES THAT DIFFER TO BACK HOME? Well, the bar industry in Italy has a big history. It has modernised over the past five years and more development has occurred in areas such as Milan and Rome.
The taxation on spirits in Mauritius is high, which makes them expensive. Tahitian lime is very hard to find and would be expensive if you did come across it. There are a number of other fruits and herbs also not available on the island. However, Mauritius is rich in resources and all you need is creativity!
Venue: Avant
BALZANIJOÃO Garde, Mauritius
The bar industry in Mauritius is still developing. Customers have a greater chance of finding international brands in hotels or bars managed by foreigners or Mauritians who have international experience. The local bars mostly focus on the spirits produced here and offer classic cocktails such as the Mojito and Piña Colada. However, the market is improving, which is pleasing to see.
WHERE DO YOU DRAW INSPIRATION FROM?
WHAT IS THE BAR CULTURE LIKE IN YOUR LOCAL MARKET?
56 FEATURE WHERE ARE YOU WORKING CURRENTLY, AND WHAT IS THE STYLE AND CONCEPT OF THE VENUE?
I am half Brazilian and Italian, and I have travelled and worked across the globe throughout my career. I arrived in Mauritius at the end of 2010, which is when I joined Le Suffren Hotel. The hotel was in need of a new concept at the time, so its team of professionals and I developed a trendy, new lounge bar, ‘On The Rocks’. I worked there for around two years and met my wife who is originally from Mauritius. Our love of adventure took us to Hong Kong, but we moved back to the island at the end of 2015.
DO YOU HAVE SOURCINGCHALLENGESANYWITHSUPPLIES AND FRESH PRODUCE?
FEATURE 57
WHAT’S NEXT FOR JOAO?
There is still more that I have to achieve, but that’s what is great about this industry.
WHAT DO YOU THINK THE INDUSTRY NEEDS LESS OF? Artificial products.
There is so much to explore in this region. I often discover something new on the island that inspires me. Currently, I’m working with ‘betel’, which is a leaf used by Hindus during prayers. It also proves to be a great ingredient in cocktails. WHO’S DRIVING THE TRENDS, IS IT CONSUMERS VISITING YOUR VENUE AND REQUESTING SPECIFIC FLAVOURS AND SPIRITS, OR IS THE VENUE LEADING THE WAY? The guests are very receptive to our concept; they trust the bartenders to offer them a unique cocktail experience. We do have to adapt to the market, which isn’t ready for a lot of things, however, we believe the relationships and trust we are building with our guests will get us there. WHO IS YOUR CLIENTELE - LOCALS, TOURISTS OR A COMBINATION?
We have a mixed clientele of locals, expats, businessmen and tourists. WHAT MOTIVATES YOU AND WHY DO YOU ENJOY THIS INDUSTRY? As a mixologist, it’s the ability to continuously create new cocktails and work in different markets. IN WHICH MOMENT IN YOUR CAREER DID YOU KNOW THIS WAS YOUR PASSION?
I am planning to open a new cocktail bar in Europe, inspired by the Indian Ocean’s mix of cultures. Stay tuned...
WHAT DO YOU THINK THE INDUSTRY NEEDS MORE OF? International bartenders helping the local bar community grow by sharing their knowledge and experience.
At the beginning, back in Italy, where I was working as a part-time bartender. I was impressed by the professionalism and knowledge of my mentors, as well as their style; I wanted to be like them. Then, living and working in the US really opened doors for me. I discovered a new approach to bartending; I was travelling for competitions and getting recognised. Before I realised it, and in a short amount of time, I was one of the leading bartenders there. All of those experiences showed me that I want to do what I’m passionate about.
Two
Moe Aljaff (blindfolded) with Schmucks
58 FEATURE
bar team ALJAFFMOE Venue: Two Schmucks, Barcelona
I love bars in any way, shape or form. More than that though, I love creating things and I hate being limited to operate within certain walls. Getting this bar has definitely shown us the direction in which we want to proceed.
WHO’S DRIVING THE TRENDS, IS IT CONSUMERS VISITING YOUR VENUE AND REQUESTING SPECIFIC FLAVOURS AND SPIRITS, OR IS THE VENUE LEADING THE WAY?
A bit of both. We know what we serve and how we like it to be served, however, we do change our menu every month and we follow the trends in our bar to guide us. As for the style and atmosphere, that’s completely ours; we try to reflect ourselves in our venue, music and interiors.
F**k yes. Every time I close my eyes, even just for a second, it feels as if there have been massive leaps taken in several directions. Barcelona’s bar scene is really up-and-coming, It is still a far cry from the major cocktail hubs across the globe, however, an emerging market has its appeals. The city has such a diverse and incredible history, and to be a part of that and shape what is yet to come, is an incredible feeling.
The process of creation; having nothing and making it into something that you share with the world. That sh*t gets me going. IN WHICH MOMENT IN YOUR CAREER DID YOU KNOW THIS WAS YOUR PASSION?
Hiring marketing and public relations to tell the story of your business. A 19-year-old snapping the same old cocktail photos and using every hashtag imaginable, with a cheesy line about why you should drink on a Tuesday, is the equivalent of pictures in food menus. If you as a bar owner choose to spend money and time on marketing, then for the love of god, put as much detail and consideration into every other aspect of your work.
WHO IS YOUR CLIENTELE - LOCALS, TOURISTS OR A COMBINATION?
WHAT DO YOU THINK THE INDUSTRY NEEDS MORE OF?
Our neighbourhood, musicians, artists, videographers, painters and dope ‘AF’ people. We try to get as much - if not all - our inspiration from outside of the industry. That way it always feels new and it’s fun to bring something from the outside world into the bar industry.
Personally, I’d love to see more independent bars. I get inspired by how they overcome obstacles in their market. When you don’t have massive funding, creativity kicks Professionally,in.
I’d love to see more bars focusing on more than just the cocktail. It’s about having a combined selection of great cocktails, wines, beers, coffee etc. That is something many of my favourite bars are doing and we are doing.
Key to that is education; I want bartenders to be able to tell me as much about their wines, beers and coffees as their artisanal, limited edition mezcal.
WHAT DO YOU THINK THE INDUSTRY NEEDS LESS OF?
WHERE DO YOU DRAW INSPIRATION FROM?
YOU’VE TWODIRECTION/DESIGNSHARERENOVATED,RECENTLYCANYOUWITHUSTHENEWFORSCHMUCKS?
DO YOU HAVE SOURCINGCHALLENGESANYWITHSUPPLIES AND FRESH PRODUCE? I believe Barcelona has some of the greatest fresh produce in Europe; pineapples actually taste like pineapples here. In fact, we have several places on our street that we can get all of our produce from, including some of the best mint I’ve ever seen.
Our biggest challenge is to keep the soul and atmosphere of Two Schmucks, while completely destroying and rebuilding it.
How are you going to spend all your time and effort into what you’ve built, only to present it to the world as a commodity?
A bit of everything really, locals from the neighbourhood, expats and tourists.
Yes, a tonne (laughs); the language is something we’re still learning; anything bureaucratic here is more often than not a difficulty to deal with, especially as a foreigner; and there are licensing limitations.
Sorry for the rant (laughs).
WHAT MOTIVATES YOU AND WHY DO YOU ENJOY THIS INDUSTRY?
ARE THERE ANY DOWNSIDES OR CHALLENGES YOU FACE DAILY?
WHAT IS THE BAR CULTURE LIKE IN YOUR LOCAL MARKET AND HAS IT PROGRESSED DURING YOUR TIME IN THE INDUSTRY?
We were extremely short of cash when we set out to open our venue. We didn’t take on any investors and decided to save and fund the innovations ourselves. That way, we had full creative freedom. We had ideas before we started the bar, however, over the past 18 months we have found out more about who we are as a bar team and those ideas have slowly changed. We will expand from 30 seats to 55 and we will offer a slightly larger selection of products during the day and night.
Aj and I got to a point in our working lives when we realised we were either doing our own thing or we were out. That was a massive sign for us that we were ready to start our own business.
FEATURE 59
FIRST AT FANCY FREE, MELBOURNE AND THEN AT SCOUT, SYDNEY. WHEN SOME OF THE BEST IN THE BUSINESS COLLABORATE, THIS IS THE STYLE OF DRINKS AND MENU CREATED.
60 FEATURE TWOMOESCHMUCKSALJAFF
The Blends of the World:
NEEDING NO INTRODUCTION, MOE ALJAFF RECENTLY TEAMED UP WITH THE BLENDS OF THE WORLD. MOE HELD A BAR IN-DEPTH SEMINAR AT MAYBE SAMMY, THEN ALSO GOT BEHIND THE STICK WITH TWO BAR COLLABORATIONS.
Moe Aljaff (center) with the team at Maybe Sammy and The Exchange Ambassador Cameron Pirret
FEATURE 61
MILK & HONEY, OH ALSO GINGER GLASSWARE: Rocks GARNISH: Pine & smoke INGREDIENTS: 75ml Milk & Honey Mix** 1 x Dash Aromatic Bitters 1 x Dash Salt Solution 4 x Dash fresh lemon Juice METHOD: Build **HOMEMADE MILK AND HONEY Ingredients:MIX 600ml 500ml2250ml600ml150ml450ml600mlAmericanAuchentoschanOakPineScotchHoney2:1AgaveFreshlemonjuiceGingerJuicexTsp.SeasaltMilk
Bangkok Milk & Honey, Oh Also Ginger
SCOUT MENU BANGKOK GLASSWARE: Rocks GARNISH: Kaffir lime leaf INGREDIENTS: 75ml Curry Colada Mix* 1 x Dash Aromatic Bitters 1 x Dash Salt Solution* 4 x Fresh lemon juice METHOD: Build *HOMEMADE CURRY Ingredients:COLADA 3/4 x Whole Pineapple 5 x Green chillis 35gm x Madras curry 25gm x Ginger powder 900ml Jim Beam Black Label 500ml Peanut aged rum 900ml Coconut Cream 1000ml Fresh lemon juice 200ml Granini pineapple 200ml Ginger juice 3 x Star Anise 2 x Tsp. Sea Salt 700ml Milk Method: Muddle pineapple, green chilli, curry and ginger powder into a big gooey mess. Add the rest of the ingredients, reserving 250ml lemon juice and the milk. Let sit for 5-6 hours and then strain through a sieve. Add the rest of the lemon juice (250ml) so it sits on top of the soup. Slowly add the milk covering all of the liquid evenly. At this point do not move the plastic bucket otherwise the batch will be ruined. Let this mixture sit overnight and then strain it through a cloth with a big plastic sieve. Once fully strained, re-strain through the same cloth being careful as it will only just fit. Once twice strained, bottle and refrigerate.
Method: Add all ingredients into one big container except for the milk. Slowly add the milk covering all the liquid evenly and the milk. At this point do not move the plastic bucket otherwise the batch will be ruined. Let this mixture sit overnight and then strain it through a cloth with a big plastic sieve. Once fully strained, re-strain through the same cloth being careful as it will only just fit. Once twice strained, bottle and refrigerate.
62 FEATURE 50-50 SPLIT GLASSWARE: Nick & Nora GARNISH: Cheese on the side INGREDIENTS: 22.5ml ROKU Gin 22.5ml Blue Cheese Gin 22.5ml Dry Vermouth 22.5ml Spiced Vermouth 10ml Pear Eau de Vie 2 x Dash orange bitters Express lemon peel 50-50 Split Old Fashioned Breakfast OLD BREAKFASTFASHIONED GLASSWARE: Rocks GARNISH: Granny smith apple INGREDIENTS: 60ml Brown Buttered Maker’s Mark*** 15ml Coldbrew cordial 2 x Dash salt solution METHOD: Stir ***BUTTERED SPIRIT Ingredients: 150gm Butter without salt 700ml Maker’s Mark Method: Melt butter slowly over a medium heat. Once fully melted and slightly browned allow to cool. Once cooled, strain through one piece of white kitchen paper using a sieve and a funnel. If needs be, strain through a fresh piece of paper if the flow of the butter slows. Once strained, add butter and spirit to a sous vide bag. Seal and sous vide for one hour at 55 degrees. Once bag has cooled, place in freezer and completely allow to freeze therefore separate as well. Once completely frozen and separated strain through a sieve to separate solid butter and spirit
Above: Alpha Below: Pears in the Afternoon FANCY FREE MENU ALPHA GLASSWARE: Rocks GARNISH: Edible flower INGREDIENTS: 45ml ROKU Gin 80ml Apple Celery Shrub 15ml Fresh lemon juice 2 x Dash absinthe METHOD: Throw PEARS IN AFTERNOONTHE GLASSWARE: Highball GARNISH: Bayleaf INGREDIENTS: 50ml Jim Beam Black Label 30ml Pear and bay leaf cordial 7.5ml Amontillado sherry 50ml Cava METHOD: Stir FEATURE 63
64 FEATURE
OLD BREAKFASTFASHIONED GLASSWARE: Rocks GARNISH: Granny smith apple INGREDIENTS: 60ml Brown Buttered Maker’s 15mlMark***Coldbrew cordial 2 x Dash salt solution METHOD: Stir ***BUTTERED SPIRIT Ingredients: 150gm Butter without salt 700ml Maker’s Mark Method: Melt butter slowly over a medium heat. Once fully melted and slightly browned allow to cool. Once cooled, strain through one piece of white kitchen paper using a sieve and a funnel. If needs be, strain through a fresh piece of paper if the flow of the butter slows. Once strained, add butter and spirit to a sous vide bag. Seal and sous vide for one hour at 55 degrees. Once bag has cooled, place in freezer and completely allow to freeze therefore separate as well. Once completely frozen and separated strain through a sieve to separate solid butter and spirit
ICE CREAM ASTRONAUTSFOR GLASSWARE: Highball GARNISH: Basil leaf INGREDIENTS: 60ml Sipsmith London Dry gin 25ml Fresh lime juice 15ml Sugar syrup 10 x Basil leaves 1 x Scoop coconut ice cream 80ml Cascade Tonic Water 2 x Dash salt solution METHOD: Hand blend and shake
Old Fashioned Breakfast Ice Cream for Astronauts
The Blends of the World:
Joe Schofield (right) and Mikey Enright
JOE SCHOFIELD
THE HIGHLY AWARDED AND EXPERIENCED JOE SCHOFIELD RECENTLY VISITED AUSTRALIA IN PARTNERSHIP WITH THE BLENDS OF THE WORLD. COLLABORATING WITH THE DUKE OF CLARENCE AND THE BARBER SHOP OWNER - MIKEY ENRIGHT, JOE HOSTED A HANDFUL OF SEMINARS EXPLORING ‘MULTI-SENSORY BARTENDING’ AND ‘CLASSIC VS CONTEMPORARY COCKTAILS’ WITH A FEW POP-UP EVENTS ALONG THE WAY. HE TRAVELLED FROM SYDNEY TO MELBOURNE AND TASMANIA SHARING HIS INSIGHTS AND SOME OF HIS VERY OWN COCKTAIL CREATIONS TO SAMPLE. TO SAY JOE HAS ACCOMPLISHED MUCH IN THE INDUSTRY WOULD BE AN UNDERSTATEMENT OF PROFOUND DEPTH. LIVING AND BARTENDING IN COUNTRIES FROM AROUND THE WORLD HE HAS NOT LEFT A STONE UNTURNED IN HIS ADVENTURES. HE HAS DEFINITELY BEEN NOTICED AND SIGNIFICANTLY AWARDED FOR IT AS WELL. RECEIVING TWO OF THE MOST PRESTIGIOUS AWARDS AN INDIVIDUAL CAN RECEIVE IN THE INDUSTRY, IN ONE YEAR. AWARDED ‘INTERNATIONAL BARTENDER OF THE YEAR’ AT TALES OF THE COCKTAIL SPIRITED AWARDS 2018 AND ‘BARTENDER’S BARTENDER’ AT THE WORLDS 50 BEST BARS IN LONDON 2018. IN FACT, HE’S THE ONLY PERSON IN HISTORY TO HAVE WON BOTH AWARDS. SCHOFIELD IS CURRENTLY WORKING IN BOTH MANCHESTER AND ASIA ON TWO DIFFERENT PROJECTS. ‘SCHOFIELD’S’ (OPENING SOON) IS A CLASSIC COCKTAIL BAR OWNED BY BOTH JOE AND BROTHER DANIEL (ALSO AN AWARDED BARTENDER). WHEREAS SENSORIUM IS A CONSULTANCY AND RESTAURANT/BAR. MIKEY AND JOE SAT DOWN WITH US AND DISCUSSED THE TOUR, ACCOMPLISHMENTS (PAST AND PRESENT), UPCOMING EVENTS AND INSPIRATIONS.
66 FEATURE MIKEY, YOU’VE HAD SOME PRETTY BIG NAMES FROM OUR INDUSTRY IN YOUR VENUE THAT YOU’VE PARTNERED WITH – WHY JOE Mikey:SCHOFIELD?
Many years ago, I saw a retweet from a mutual friend of ours looking for staff at the Palmer & Co in Sydney, from there I reached out to Mikey and jumped at the chance of being part of the team. A little before that, I had spent time travelling around Australia for a month and it was then that I fell in love with this country. Since the days of Palmer & Co. Mikey and I have kept in touch and have always made an effort to see each other when we are in the same city. I’ve learnt a lot from my time working alongside Mikey and the team at Palmer & Co. The experience really elevated me as a professional bartender. Mikey: We had been chatting for a while about Joe coming over to Australia and then we finally got the dates locked in, courtesy of our brand partner Beam Suntory and their leader Hayley. I really think it was an awesome tour, he’s a creative genius. So, I’m looking forward to spending time with him again.
The Duke of Clarence and The Barber Shop team were also very excited to spend some time with him as well. It gave them the opportunity to learn some new techniques, processes and thoughts behind drink development. I’m sure they were very inspired.
THE DUKE OF CLARENCE HOSTED A ONE NIGHT ONLY EVENT – CAN YOU GIVE US A LITTLE INSIGHT INTO WHAT THE Mikey:EXPERIENCED?ATTENDEES
JOE AND MIKEY, HOW DID THIS Joe:BEGIN?COLLABORATION
The Duke of Clarence has a very evident English feel to it. Sometimes you feel like you’re in Manchester (apart from the rain outside) when you sit at the bar, and it was obviously designed to have that look and feel. However, I wanted it to offer an experimental bygone times drink offering. Not what you find in the corner boozer, back in the mother country. I felt it was the perfect fit for Joe to take over the bar for one night only. Guests experienced a night of exceptional cocktails with a touch of Northern humor.
Joe is an old friend of mine, and I’ve been watching his progression and successes in the industry. I couldn’t have been happier partnering with Joe for a tour, he’s not only extremely talented but also one of the nicest guys in the industry. Collaborations are an excellent way to obviously promote your venue but also bring a taste from a different bar to Sydney. It’s also really good fun.
YOU HOSTED SEMINARS IN SYDNEY, MELBOURNE AND HOBART, WHAT WERE THE AUDIENCE EXPOSED TO DURING THE SESSIONS?
Joe: It all started when I was 16 years old, where I was pulling pints at the local pub, a stone’s throw from my parents house. From there, I went to Leeds to study Contemporary Art and started working full time in the city’s leading cocktail bar Jakes. I later moved to Manchester to work at a Tiki Dive Bar called the Liars Club. After that I moved to Australia to work at Merivale then I had a short stint for the Rockpool group in Melbourne. When I arrived back in the UK, I had my sights set on London where I worked at the Zetter Townhouse, The American Bar and Beaufort Bar at The Savoy for a number of years. Most recently I was working as the Head Bartender and Group Bar Manager at Tippling Club alongside my business partner Ryan Clift.
Joe: Looking back I think it was during my time in Australia, I really started to see the industry in a different light with plenty of opportunities that came with it.
WHY MANCHESTER FOR YOUR NEW VENUE?
Joe: We looked into a number of aspects of ‘the bar experience’. One of the focus points of the session was the importance of cocktail menus to your venue. This can be impactful in a number of ways such as increasing profits, creating engagement and pushing boundaries. These were just a few points we explored. Another interesting topic we delved into was, the benefits and demerits of ‘Classic vs Contemporary Cocktails’. But, don’t just take my word for it, I had reached out to industry leaders all over the globe. Sharing their thoughts and insights on the subject was exciting. I also shared my own thought processes on how to create cocktails and concepts, served alongside some unique cocktails curated for the event.
Joe: When Mikey expressed his interest in the activation, I was thrilled to be able to work alongside Hayley and the Beam Suntory and Exchange team. Australia is a market with incredible concepts and operators behind them. Something I looked forward to as well was creating the food pairing menu alongside the team at MONA in Tasmania. I had heard nothing but great things about the Museum and Tasmania itself in in the past.
WHAT WAS THE PIVOTAL MOMENT THAT YOU KNEW, THIS WAS YOUR CAREER PATH AND YOU TOOK IT TO THE ‘NEXT LEVEL’?
FEATURE 67
YOU TRAVEL A LOT, WHAT EXCITED YOU ABOUT COMING BACK TO AUSTRALIA AND EXECUTING THIS TOUR?
YOU HOLD INTERNATIONALAN CV, TAKE US ON A JOURNEY OF HOW YOU STARTED AND WHERE YOU’VE WORKED?
Joe: Manchester was the first and only choice for my brother and I to open a bar. It’s our closest city to home, and we were born on the outskirts of it. It is one of our favourite cities in the whole world.
Some of the previous winners have been a massive inspiration to me during my career.
Joe: For me the most important thing about a bar experience is hospitality. That should always be the number one focus for any bartender. Some of my favourite bars in the world are not cocktail bars, but somewhere you can go and get great service.
Joe:ACHIEVEMENTS?BRILLIANTTHETOUSATWORLD’SBARTENDERBARTENDER’SATWB50ANDBESTBARTENDERTALES–DESCRIBETOWHATTHISMEANSBERECOGNISEDBYINDUSTRYFORTWOPERSONAL
WHAT OR WHO HAS IMPRESSED YOU RECENTLY WITHIN OUR INDUSTRY?
FEATURE
Joe: Working alongside Ryan was a great insight into the mind of a chef. Working together helped us create the Sensorium cocktails for which we were recognised. The drinks themselves were always very simple to look at, with an edible garnish that you would expect to come out of a pastry kitchen (which were made by the bar team and I) and most importantly, the flavour came first. The flavour was more important to us than using any equipment or techniques. YOU WON
ON THE FLIP SIDE, IS THERE ANYTHING THAT ‘GRINDS YOUR GEARS’ WHEN YOU WALK INTO BARS, OR HEAR ABOUT THE DIRECTION OF THAT INDUSTRY - THAT YOU WISH DIDN’T OCCUR?
AND
WINNINGRECOGNISEDGLOBALLY–EVENYOUAWARDS
68 YOUR COCKTAILS ARE INCREDIBLY UNIQUE ARE
Joe: One of the best things I have seen of late is that brands and bartenders are focusing on wellness. This can be a very challenging industry, both physically and mentally to work in, so it is great to see that level of encouragement. I hope this is not a trend and something which will become long term.
–WHAT DRIVES THIS DIVERSE TRAIN OF THOUGHT, AND WHO OR WHAT DO YOU LOOK TO FOR INSPIRATION?
WHAT’S YOUR PERSONAL FAVOURITE FLAVOUR OR DRINK CREATION (TAKE US ON A JOURNEY FROM IDEA / CONCEPT CREATION TO LIQUID FORM)?
Joe: My favourite drink that I created at Tippling Club was the Rain cocktail. It was from the Memory Triggering Aroma menu that we created, the smell of Rain has always resonated with me being from Manchester and it is the natural distillation of soil. We made a rain spirit in the rotovap extracting the geosmin compound from Beetroots, which is very present in Petrichor (the smell of Rain). We married this with a stone spirit using an edible clay found in the plains of West Africa. It was balanced with lemon, sugar and soda and served with an edible rain cloud.
Thank you very much. To be honest, it was very humbling for me, recognition from your peers is such an honour to receive.
WILLIAM WALLACE GLASSWARE: Martini glass GARNISH: Orange coin INGREDIENTS: 50ml Auchentoshan American Oak 10ml Pedro Ximenez 10ml Cocchi Torino 2.5ml Orange bitters METHOD: Stir and strain DIGESTIVO GLASSWARE: Rocks GARNISH: Mint sprig INGREDIENTS: 25ml Laphroaig Select 25ml Galliano Ristretto Liqueur 25ml Fernet Branca METHOD: Stir down over ice HIGH FLYER GLASSWARE: Coupette GARNISH: Crème Brulee INGREDIENTS: 50ml Butter Fat Washed Jim Beam Black Label 20ml Salted vanilla salted caramel syrup 25ml Fresh lemon juice 25ml Egg white METHOD: Dry shake, wet shake and strain VP&T GLASSWARE: Highball GARNISH: Grapefruit slice INGREDIENTS: 15ml Vine Leaf Infused Sipsmith London Dry Gin 30ml Pommeau de Normandie 2.5ml Sugar Syrup 2:1 Top with Cascade Tonic Water METHOD: Build and stir Cocktails by Joe Schofield
70 FANCYFEATUREFREE RECENTLY WRAPPED UP THEIR AUSTRALIAN TOUR ‘POUR DECISIONS’. AS THIS YEARS FIRST INSTALMENT FOR THE BLENDS OF THE WORLD, BY BEAM SUNTORY. THEY TOURED AROUND AUSTRALIA HOSTING SESSIONS IN SIX LOCATIONS, TALKING ABOUT ALL THE UP’S AND DOWN’S OF OPENING UP A BAR AND GIVING EXPERT ADVICE THROUGH PERSONAL STORIES, TIPS AND TANGENTS. FANCY THAT, IT’S A WRAP
The Fancy Free team are not only business partners but also great friends. Which can either help or hinder a business. For the Fancy Free team, they utilised this relationship by having total trust in each other. Matthew Stirling said, “ We’ve had to ensure we delegated our roles from the start. If we always discussed every single aspect of one of our pop-ups, we’d only get one done a year! We rely on each other to excel at their individual strengths (and hopefully make up for each others’ weaknesses!)”.
The audience was also given the opportunity to taste some of the original cocktail menu creations made by the team. It was clear that the Fancy Free team have spent a lot of time in tweaking and perfecting these cocktails and what they plan to serve at their bar. Keep reading to see what this bunch of creative guys came up with.
FEATURE 71 For those of you who don’t know, the brains behind the Fancy Free brand is made up of Rob Libecans, Ryan Norieks and Matthew Stirling. Each member of the team has a range of undeniable talents and successes. Under their belts are acclaimed venues and businesses such as The Black Pearl, The Baxter Inn, Romeo Lane and Sabi Studios. The tour went to Melbourne, Darwin, Sydney, Adelaide, Perth and Brisbane where they completely opened up to the audiences about their experiences. They were raw and genuine in their approach, talking about the physical challenges they faced such as the journey of finding the right venue, licensing, branding, building, unforeseen costs and everything in between. Their presentations also touched on the intangible, hurdles people would forget to consider, such as the team’s strengths and weaknesses, motivation, inspiration and the creative process in producing the bar. Being both educational and interesting to hear, which created food for thought.
GLASSWARE: Collins GARNISH: Eucalyptus Leaf INGREDIENTS: 45ml Canadian Club 8 Year Old 15ml Burnt Eucalyptus Honey Water* 60ml Soda Water METHOD: Build, stir gently *BURNTHONEYEUCALYPTUSWATER 100g Fresh picked eucalyptus leaves 500g tap water METHOD: Set each leaf over a gas flame until on fire, allow to burn and put directly into the water to extinguish flame. Place water, leaves and water container into a refrigerator and allow to chill. When the liquid has cooled, remove any oil that sits on top. (This oil is toxic and should be removed before consumption at all costs). DO NOT filter the carbon left over from the leaves as this adds not only flavour but texture. Add 500g of burnt eucalyptus water to 1kg of red gum honey. Allow to bond by stirring not adding any heat or blending causing aeration. Bottle and date. A recommended maximum shelf life of one month. BURNBACKCOLLINS 72 FEATURE
FEATURE 73 GLASSWARE: (Dusty Pink) Old Fashioned GARNISH: Grape Slithers INGREDIENTS: 45ml Auchentoshan American Oak 30ml Berry Sherry* *BERRY SHERRY (makes one litre) 1 litre room temp water 200g apple wood chips METHOD: Add chips to water and let sit for 1 hour. Remove chips after set time, (loss of 10% > 20% through absorption) Once strained, add 400g of white sugar allow to dissolve. Add 200ml white verjus in a sous vide bag add verjus, sugar and wood chip H2O, 3 strawberries, 5 blueberries, 2 raspberries, 3 blackberries (all berries purchased as a frozen mix bag from coles). Seal and sous vide for 2 hours at 50C. Remove and strain. Add 30ml of NGS/Vodka at 40% abv and bottle. &GRAPEGRAIN
GLASSWARE: Wine GARNISH: Nude INGREDIENTS: (Makes five serves) 225ml Jim Beam Black Label 350ml Clarified apple juice – juice whole fruit and filter 50ml Clarified strawberry juice - juice whole fruit and filter 100ml Jasmine tea 25ml Fermented grapefruit sherbet* METHOD: Add all to sterilised ISI or corni keg to carbonate and then bottle and cap. Pour 120ml from bottle into glass *SHERBET 200g Grapefruit peel 1kg Caster sugar 1 litre Grapefruit juice METHOD: Add 6g of turbo yeast and ferment in a fermentation tank for 48 hours until reaches 20% abv which is when the yeast reach their peak and all sugar is spent. Pasteurise by taking the liquid to 64C. Filter immediately and add to a sterilised bottle and allow to cool. Maximum recommended shelf life of one week. PET NOT 74 FEATURE
FEATURE 75 GLASSWARE: Coupette GARNISH: 5ml Kalamata Olive Oil / Red Amaranth Leaf INGREDIENTS: 45ml ROKU Gin 45ml House Vermouth Good quality olive oil is a must for this drink. We source ours from a local supplier where we are allowed input into the production and overall final product. METHOD: Stir, strain MARTINIFANCY
**PINE SMOKED VANILLA & RASPBERRY 2 x Vanilla pods whole sliced through the middle 100g pine branch, bark on and dried METHOD: Set the pine alight and place in a container with vanilla pods and close lid and leave for 24 hours. 500g white sugar, 800ml water & two smoked vanilla seeds into a blender and blitz. Do not strain. Juice enough raspberry to yield 200ml of juice and add to the sugar blend. Finally add 1g of ascorbic acid and 60ml of gin. Shake before layering.
R&C
76 FEATURE GLASSWARE: Pink Old Fashioned GARNISH: Maple Leaf INGREDIENTS: Milk Punch* Pine smoked vanilla & raspberry** METHOD: Pour, stir, layer *MILK PUNCH 1L Maker’s Mark 100g Burnt corn 800ml Full fat milk 200ml Japanese green tea 800ml Boiling water 200ml Lemon sherbet*** 50ml Fresh lemon juice METHOD: Start the batch by adding all the tea, the sherbet, the spirit and the lemon juice to a pan. Last, add the boiling water, cover and let rest for at least 6 hours. On the side simmer the milk, very important the milk is hot at this point as the protein in the milk (usually they repel each other but the increased acidity of the punch base allows them to attract each other and curdle when warm they move around faster and it becomes easier to achieve). Add the milk to the rested batch and let it curdle. Filter it all through a super-bag to eliminate most of the solids. Refrigerate and then filter it with a coffee filter, if possible, twice, with the same filter, the build-up residue will help clarify it even more. It`s now ready to be served, store it in a glass bottle and keep it in the fridge. ***Lemon sherbet 200gr of lemon zest, 1KG of caster white sugar, 1 litre of lemon juice. Carefully put the lemon zests in a vacuum pack with the sugar and let them infuse for 6 hours. At that point add the lemon juice and strain the zest out. Keep it in the fridge.
FEATURE 77
78 FEATURE The Great Exchange is a trade industry thought leadership event, bringing together the best minds in the business to discuss the topics and trends that matter. Heath In Hospo is the first event in the series and puts health & wellbeing in the spotlight, with the help of international guest speaker Tim Etherington Judge, alongside local talent & influencers. TOURING FIVE STATES NSW, VIC, SA, WA & QLD FROM JUNE 2019 For more information contact your Exchange representative. HOSPOHEALTH TIM ETHERINGTON JUDGE HEALTHY HOSPO SPECIAL GUEST SPEAKER BROUGHT TO YOU BY
FEATURE
Tim chats to us about his experience, his brand Heathy Hospo and The Great Exchange program:
“We have always wanted to create a platform that connects, supports and inspires local industry talent across Australia” explains Beale. “Once we started chatting with Tim, we realised just how prevalent and timely the health issue is, and how little it is actually discussed within the industry. It is something we are really excited to bring to the Australian bartending community.”
A Meeting of Minds with
THE EXCHANGE HAVE BEEN THE GO-TO TEAM FOR DRINKS CULTURE, INNOVATION AND EXPERIENCES IN AUSTRALIA FOR OVER FIVE YEARS. FROM INTIMATE MASTERCLASSES, BRAND POP-UPS AND PRODUCT LAUNCHES, AS WELL AS FLYING BARTENDERS ACROSS AUSTRALIA TO SWAP PLACES IN THEIR BRILLIANT BARTENDER EXCHANGE PROGRAM, CREATING MEMORABLE CUSTOMER EXPERIENCES IS AT THE CORE OF WHAT THEY DO. 79
In 2019 they will be continuing to leverage their expertise to celebrate and support the industry with their new program The Great Exchange, an immersive thought leadership series, designed exclusively for the trade. Supported by Beam Suntory brands and global industry leaders, the event will tour the nation, discussing the topics and trends that matter.
The first in the series of The Great Exchange will focus on wellbeing and will feature international opinion leader and founder of Healthy Hospo, Tim Etherington-Judge as keynote speaker, joined by a panel of local talent and influencers to discuss, debate and share their experiences of this important topic.
“In Australia, there are limited opportunities within the trade community to come together and celebrate the trends, innovations and issues in the industry. We hope that The Great Exchange will be an inspirational thought leadership event series, and the opportunity to meet some of the very best minds in the business,” Dan Beale, The Exchange National Business Manager.
Healthy Hospo was born after I had a breakdown in November 2016 in part caused by the hectic and unhealthy lifestyle working in the hospitality industry. Speaking publicly about my struggles with severe depression the response I received from friends, strangers and industry peers was overwhelming. This is where Healthy Hospo was born, with the dream to build a healthy, happier hospitality industry through a platform that helps, educates, inspires and activates hospitality professionals around the world, to thrive and enjoy their lives to the fullest.
Tim Etherington Judge Healthy Hospo Special Guest Speaker
WHAT INTERESTED YOU ABOUT THE GREAT EXCHANGE PROGRAMME AND BRINGING YOUR THOUGHT LEADERSHIP TO AUSTRALIA? I’m a sucker for innovative education platforms, and The Great Exchange indeed spiked my interest. I also spent one year living and working in Brisbane and Byron Bay, so Australia has always had a special place in my heart. There’s a fantastic hospitality scene here with some of the best bars and restaurants in the world.
80 FEATURE WHERE DID THE IDEA OF ‘HEALTHY HOSPO’ COME FROM?
The truth is that I honestly don’t know. The industry is by its nature, one of decadence, hard work and camaraderie and there’s always been an attitude of wearing poor health like some sort of perverse badge of honour that must be earned to show dedication to the cause. Things are starting to change with health and wellness, both physical and mental, is an increasingly frequent topic of conversation.
The Great Exchange will tour five states, NSW, VIC, SA, WA & QLD from June 2019. For more information contact your The Exchange representative.
YOU HAVE A PRETTY BUSY SCHEDULE WHEN HERE TOURING WITH THE SERIES. WHAT WILL YOU DO LOOKTO AFTER YOUR HEALTH AND WELL-BEING DURING THAT TIME?
WHY IS IT SUCH A TABOO TO TALK ABOUT HEALTH OR THE LACK OF IT IN THE INDUSTRY?
It’s fair to say in the past I didn’t manage my travel well at all from a health and wellness aspect. I’ve now developed much better habits to keep me in check while travelling. I ensure I make as many good decisions as possible including regular morning exercise, ensuring I get the best sleep possible, keeping restaurant visits to a minimum, staying hydrated and laughing as much as possible with friends old and new.
VENUE PROFILES 81 classicsThestrongaroundginBRKLYNrecordNewfullyimpressiveStreetnestledisNewInspiredBRKLYNbytheBrooklynYorkscene,BRKLYNaspeakeasy-styleginbaronthebustlingRundleinAdelaideCBD.Thefit-outincludesafunctioningbarbershop,Yorkstyledeliandastore.boastsanextensivelist,rangingginsfromtheworld,butwithaemphasisonlocalgins.cocktaillisthasafocusonwithatwist,suchastheBasilandPassionfruitGimlet,andNewYorkSour.Theextensivefoodmenuisinspiredbythemulti-culturalmeltingpotthatisNewYork.MenustaplesincludethepastramiReubensandwich,Phillycheesesteak,lobsterrollstomoretraditionaltapas-styledisheslikebakedbrie,goatscheeseandbeetrootcroquettesaswellasAmericanfavouritessuchasourMaker’sMarkandbuttermilk-brinedfriedchicken.ThisyearBRKLYNwilldedicatethebarbershopspaceintoarotationalpop-upstore.ThelineupsofarisaNewYorkPizzaBar,sneakerstore,vintageclothingandmorethroughouttheyear,sostaytuned.260aRundleSt,AdelaideSA W: www.brklyn-adl.com Opening Hours: Tuesday-Friday: 4pm-late Saturday: 6pm-late ROKU Glassware:AISUTI Highball Garnish: Edible flowers and lemon twist Ingredients: 45ml ROKU Gin 45ml Vanilla Tea 20ml Fresh lemon juice 15ml Ginger infused sugar syrup 3 x Drops instafoam (veganfriendly egg white alternative) Method: Add all ingredients to shaker, dry shake. Add ice and shake for 30 seconds. Double strain into a Highball glass.
Hog IPA Beer
RYE-DOUKEN Created by Mitch Gurrin Glassware: Highball or Collins Garnish: Rosemary sprig and dehydrated lemon wheel Ingredients: 45ml Jim Beam Rye Label 20ml Fresh lemon juice 15ml Grapefruit sherbet 7.5ml Passionfruit pureé 2 x Dash Peychaud’s Bitters Top
Opening
equivalent IPA) 82 VENUE PROFILES
18aroundhascollectingSaranGauravyearPalaceDragonmachines,games.bythechildhoodyou’llyouIfARCADEPALACEyou’rean80skid,andstepintoPalaceArcade,haveflashbackstoyourdays.Notbecauseofwarehouse-stylevenuebutthesheeramountofarcadeWe’retalkingpinballDonkeyKong,Doublejusttonameafew.ArcadeopenedlatelastbybrothersSaranandBajajandDanielMoore.whohasapassionfororiginalarcadegames,beencollectingfromalltheworldforthepastyears.Specialisingingamesmainlyfromthe70s,80sand90s.Thevenuecurrentlyhasabout150arcadeandpinballmachineswhichrotatethroughoutthevenue.FoodatPalaceArcadeisNewYorkstylepizzasfromMackDaddy’sOriginalNewYorkSlice.YoucanorderawholepizzaorgotraditionalNewYorkstyleandorderbytheslice.Complimentingthemenuyouwillalsofind,buffalowings,bigpoppas,mozzarellasticksandfries.Thedrinksmenufocusesontopshelfwhisk(e)yandspirits,
Method: Add ingredients to shaker. Add
signature cocktails and a large range of craft beers. Palace Arcade is located in a beautiful heritage building on Beaufort St in the heart of Perth’s CBD. A second location is being renovated as we speak and will be opening soon. 84 Beaufort Street, Perth, WA T: 08 9227 7439 W: www.thepalacearcade.com.au Hours: Sunday:Friday-Saturday:12pm-2am4pm-12amWednesday-Thursday:12pm-10pm with Feral Hop (Top up) ice, Top with Feral Hop Hog (or
shake and strain into glass.
W: www.panamasocial.com.au Opening Hours: Sunday-Thursday: 4pm-12am Friday-Saturday: 4pm-2am USE Glassware:ILLUSIONYOUR Long shot glasses Ingredients: 20ml Midori 40ml White Rum 60ml Spiced Pineapple Tepache 10ml Fresh lime juice 10ml Falernum 2 x Dash aromatic bitters Method: Pour all ingredients into Old School Midori Shaker. Shake then strain into two long shot glasses. Travel back in time.
VENUE PROFILES 83
Theresitting,Allco-ownersomethingyoudrinkthePanamaresidentstransformedNorthbridge,FrancisNestledexciting.andAfrica,Mexico,mish-mashPanamaanotherBrettMichaelTheSOCIALPANAMAguysbehindTiny’s;Forde,PaulAronandRobinson,haveopenedsuperstarvenueSocial.InspiredbyaofculturesfromtheCarribeanandSouththere’snotonesetthemethat’swhatmakesthisvenueonthecornerofandWilliamstreetintheteamhavethespace,thatPerthhadn’tseenbefore.Socialignitesallsenses,throughfood,anddecor.“Everytimereturnyou’lldiscoverdifferent,”mentionedAron.dependingonwhereyou’retheexperiencewilldiffer.isamixtureofprivateboothswithdistinctstyles,lowerseatingandbarspots.Whereveryou’replaced,youwillcertainlyfeelthecelebration.HeadingupthedrinksprogramisTomKearneywhotakestropicallibationstothenextlevel.Thereisafocusonrum,tequilaandpiscoandtropicaltwistslikeKearney’stakeonPinaColadas.“Thedrinksmenutakesbitsandpiecesfromallover,”saysKearney,“butnothingtooserious.”HeadonovertoPanamaSocial,wheregoodtimesaremandatoryandPanamahatsareoptional.245WilliamSt,Northbridge,WA
unique attributes to it with a stunning collection on their back bar. Of course, like any great Italian restaurants, Alberto’s Lounge’s wine list is filled with wines from Sicily and Tuscan, with many others available by the carafe. Or just pop in for a well-crafted cocktail at the bar.
LOUNGEALBERTO’Sand
Most of the seating is reserved for 17-19walk-ins.Alberta St, Sydney NSW W: pasta@albertoslounge.com
TIKIFLAMINGOSclassicBAR
43 The Esplanade, Cairns City QLD W: www.flamingostikibar.com.au Opening Hours: Tuesday-Sunday: 4pm-late Alberto’s Lounge is located in the heart of Sydney’s booming city, however, it’s tucked away perfectly in a side street. Giving it either a romantic or hidden gem essence on arrival. Owned by the Anton and Stefan Forte, the brothers behind Frankie’s, Baxter Inn, Hubert and Shady Pines. Just from those list of venues, you can already get a feel of its hereditary vibe. Being relatively new to the scene, opening in December of 2018, Alberto’s simple and authentic Italian menu has already caught the tastebuds of many. Don’t let the word ‘authentic’ fool you though, often it’s assumed to have a correlation with ‘old’. The venue has modern, clean
Opening Hours: Monday-Thursday: 5pm-12am Friday-Saturday: 12pm-12am Sunday: 12pm-10pm
84 VENUE PROFILES
cocktails like the Zombie and original signature cocktails, spirits, exotic syrups, bitters, fresh juices and over 80 rums to select from. The presentation of the cocktails is nothing short of amazing, they’re served is dramatic drinking vessels and styled with over the top garnishes. The drinks here, are not only about the liquid, but it’s also about the whole experience. So head on down to Flamingos, where you can sit back relax and let your cares sail away.
Located in the vibrant Cairns CBD, you’ll find a tropical oasis Flamingos Tiki Bar. Founded by The Hospo Group who are also the creators behind Three Wolves, Gin Social and a new brewery in Gosford called Bay Rd Brewing. Flamingos is a modern interpretation of a Polynesian bar and once inside you’re welcomed into an intimate sanctuary, with a splash of fun and colour from the Tiki gods. The venue is dressed in tropical prints, neon signs, palm trees, bamboo and hula girls grace the Thewalls.drinks list consists of
Imagine being in a city with no small bars. Nowhere to slip into for a quick tipple or to relax with nothing but a slight chatter to blur the stress away. Down one of Cairns red bricked alleys, in the city’s business district, is Three Wolves. Cairns first ever official small bar. It took three good mates to identify and execute a cozy bar with a personality that’s also hidden from foot traffic. But, finally, Cairns can provide patrons with a unique and intimate environment. The size of the venue has not affected their menu in the slightest either. Offering specialty whisk(e)ys, spirits, cocktails, wine and beer alongside a menu of moreish starters and shared entrees. A crowd favourite cocktail is their Smoke on the Water, consisting of Maker’s Mark Bourbon, cinnamon sugar and a glass smoked on Western Red Cedar.
THREE WOLVES
Red Brick Laneway 32 Abbott St, Cairns QLD T: 07 4031 8040 W: www.threewolves.com.au Opening Hours: Monday-Sunday: 4pm-12am
VENUE PROFILES 85
86 VENUE PROFILES withsimpleLikemadecraftingPinboneEggertclassicwood-firedfishtheHewithwood-firedconsideredflatbreadpastas,upEggertThetreesaccompaniedisdisplay,andexposedeurowell.isrelaxedwelcomeWhenandItalianonhasHospitalityTOTTI’SgiantMerivaleopenedtheirlatestvenueBondiRoad,Totti’s,acasualinspiredrestaurantbar.steppingintoTotti’syou’retoavibrant,freshandeaterywherethedecorsimplebutstyledincrediblyEmbracingatraditionalfeel,therestaurantfeaturesbeams,concretefloorswholecuredmeatsonwhilethecourtyarddrenchedinsunlight,withmatureoliveandfreshrosemary.kitchenisledbyMikeandKhanDanis,servingaselectionofhand-craftedcuredmeats,Italian-styleandsalads.Danisisasoneofthebestchefsinthecountryover30yearsunderhisbelt.applieshishandtomasteringTotti’sschnitzels,steaksandcookedtoperfectionontheovenandservedwithItaliansides.Meanwhile,fromthemuch-lovedpop-up,focusesonuncomplicatedpastas,freshonsitedaily.thefood,thecocktailsareanddelicious.KeepingtheItaliantheme,onthemenuyou’llfindclassicslikethenegroni,spritzandbellinis.WhilethewinelistfeaturessmallboutiquewineriesandorganicdropswithanItaliantwist.283BondiRoad,BondiNSW W: tottiswww.merivale.com/venues/ Opening Hours: Monday-Saturday: 11:30am-12pm Sunday: 11.30am-10pm
Sipsmith invites you to join us... at the 2019 trade exclusive masterclasses in Sydney and Melbourne with founders Sam Galsworthy & Jared Brown. Sydney: The Barber Shop | 5th April 2019 | Melbourne: Gin Palace| 10th April 2019 More details and RSVP via www.the-blend.com.au “Stupendous gin” TELEGRAPH “The dream bottle to buy” THE SIPSMITH.COMTIMES | @SIPSMITH | THE SIPSMITH DISTILLERY, LONDON, W4 2LJ, UK Please sip responsibly
88 BAR BUZZ BAR BUZZ Masterclasses, events, workshops, trainingsyou name it we have it covered.
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We wouldn’t hand-dip mediocre bourbon. WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY. Maker’s Mark® Bourbon Whisky, 40% Alc./Vol. ©2017 Maker’s Mark Distillery, Inc. Loretto, KY, USA www.drinksmart.com
