CAIRNS WORKSHOP

An Endless Summer OF COCKTAILS

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.

SIGNATURE ROUND

VENUE: FLAMINGOS TIKI BAR

COCKTAIL:

ORANGE MEMORIES

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.

YOU TRAVELLED AROUND AUSTRALIA IN A VAN BEFORE LANDING IN CAIRNS. WHAT EXCITES YOU MOST ABOUT THE LOCAL BAR INDUSTRY?

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. 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.

HOW DOES IT DIFFER TO ITALY?

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.

TELL US HOW YOU CAME UP WITH THE RECIPE?

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.

COCKTAIL:

ACEROLA CHERRY COLA

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.

WHERE ARE YOU WORKING CURRENTLY AND WHICH SUSTAINABLE PRACTICES HAVE YOU PUT IN PLACE THERE?

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.

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.

WHAT DO YOU LOVE ABOUT THE BARTENDING COMMUNITY IN CAIRNS?

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

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.

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.

WHICH SUSTAINABLE PRACTICES DID YOU USE TO CREATE YOUR COCKTAIL?

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.

COCKTAIL:

CHAMOMILE HIGH CLUB

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 syrup 20ml Ruby Red grapefruit juice 10ml Fresh lemon juice

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.

AS YOU SAID, YOUR DRINK USES BEE POLLEN. WHY DID YOU USE POLLEN AS OPPOSED TO ANOTHER BEE PRODUCT?

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?

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?

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.

COCKTAIL:

THE SEVEN SISTERS

Created by Matthew Ryan Venue: The Chambers

Glassware: Pineapple husk

Garnish: Volcano

Ingredients:

50ml ROKU Gin (Lemon Myrtle Infused) 30ml Fresh lime juice 1:1 lime stock (2% citric/3% malic acid) 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.

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.

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.

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).

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.

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.

COCKTAIL:

CORN-UCOPIA

Created by Rory Bayliss Venue: Three Wolves

Glassware: Coupette

Garnish: Sweetcorn husks

Ingredients:

45ml Jim Beam Double Oak 45ml Unsweetened sweetcorn syrup 45ml Organic 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?

(also working behind the bar when it’s busy).

WHICH SUSTAINABLE PRACTICES DO YOU IMPLEMENT AT THREE WOLVES IN THE ‘DEVELOPMENT’ KITCHEN?

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!

YOU’RE FROM BELFAST, NORTHERN IRELAND. HOW DID YOU END UP IN CAIRNS?

I met my fiance in the UK and came over with her.

Left: Rory Bayliss from Three Wolves and his cocktail Corn-ucopia, Right: Chris Nidhoime from Flamingos and his cocktail Dragonball Crumble

BARTENDING COMMUNITY IN CAIRNS AND WHAT DO YOU LOVE ABOUT WORKING IN THE FAR NORTH OF AUSTRALIA?

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.

WHAT ARE THE MAIN DIFFERENCES YOU SEE BETWEEN THE UK AND AUSTRALIAN INDUSTRY, AND DO YOU MISS ANYTHING ABOUT HOME?

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!

COCKTAIL:

DRAGONBALL CRUMBLE

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 bitters 15ml Fresh lime juice

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?

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.

WHAT DO YOU ENJOY ABOUT THE BARTENDING COMMUNITY IN CAIRNS?

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.

WHAT’S BEEN YOUR MOST EMBARRASSING MOMENT BEHIND THE BAR?

Well, it was more embarrassing for the customer who told me that using bamboo straws wasn’t helping the pandas!

WHICH SUSTAINABLE PRACTICES DID YOU USE IN YOUR COCKTAIL?

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.

MYSTERY BOX ROUND HIGHLIGHTS

VENUE: THREE WOLVES

COCKTAIL:

CARROT CLUB

Created by Rory Bayliss aka Chef Venue: Three Wolves

Glassware: Coupette

Garnish: Orange peel

Ingredients:

50ml Canadian Club 1858 Original 10ml Pedro Ximenez 10ml Fresh lemon juice 3 x Bsp. Carrot grated 50ml Fresh orange juice 10ml Sugar syrup

Method: Shake and strain

Carrot Club

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 Original 15ml Vida 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)

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 RAMEN, TWO CUPS

Created by Benedikt Pape Venue: Three Wolves

Glassware: Tea cup & dragonfruit shell

Garnish: Nori roll, dragonfruit, pretzel seaweed

Ingredients:

50ml Canadian Club 1858 Original 2 x Slice fresh ginger Half of chilli Sprig of coriander 200ml Hot water

GOOD CHARACTER

TIPS THEIR BARTENDER.

WORLD BARTENDER DAY. 24 TH FEBRUARY.