AUSTRALIAN CRAFT SPIRITS • APÉRITIFS • CHAMPAGNE • COFFEE COCKTAILS • THE GARNISH HOW TO BECOME A STYLE ICON Champagne ENTERTAINING WITH MCGUIGAN WINES REFRESH THE WAY YOU DRINK OVER 60 RECIPESCOCKTAILINSIDE G&T SIX WAYS ANDREW DUFF MEET THE MAN BEHIND TEMPUS TWO
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For many, the summer months’ drinks list is dominated with crisp, dry white wine, Champagne, apéritifs and cocktails. So it’s exactly those drinks we’ve focused on for our first edition, printing during one of the hottest summers on record. So, as we edit this edition, wineries across the country have either started their harvest, or booking the pickers and choosing the date to start picking. As usual, Hunter whites lead the way with one of the earliest vintages on record. Speculation is that a year in which grapes will be picked pre-Dec 31 is not too far away, technically making it a second vintage in the same year. A question for the marketeers of Australian (probably just the Hunter) wineries.
GARNISH: Lemon wedge and fresh mint GLASSWARE: Highball SOLERNO INGREDIENTS:SICILIAN 30ml Solerno Blood Orange Liqueur Top with soda water METHOD: Add ingredients to a glass filled with ice and stir
When looking at crisp, dry whites – we have the worldclass Hunter Valley on our doorstep, so we asked Rosie Davenport to take us on a Hunter journey; first some home entertaining McGuigan style and then a behind the scenes interview with Andrew Duff from Tempus Two. Surviving long hot summers is a speciality in the Hunter Valley – get all the tips starting on page 22. Word coming out of France this year is that Australians, long time lovers of everything Champagne, have for the first time in ten years started to drink less of the celebratory icon. My immediate thoughts, upon hearing the news, was that there would be more left for me –before asking; “why?” Is this a case of being careful with the budget, or can we put this down to the rise of Prosecco and some of the world class sparkling wines coming out of Tasmania? Sales figures would point to the former (Prosecco), with the Australian offering, as excellent as it is, needing more acceptance particularly in the plus $60 bracket. Ken Garget, our own Vin De Champagne winner gives his take on all things that sparkle – even if he is a little bias, as most Australians are, to Champagne. Get his views on page 34.
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Like any good evening, a great place to start is with apéritifs, and this edition we kick off on page 14 with our Drinks Curator’s, Ben Davidson, take on the Aperol Spritz, followed by a very special look at apéritif’s with renowned New York bar owner Naren Young. Originally from New Zealand, Naren is an industry legend who spent his early years here in Sydney shaping cocktail culture behind the bar at the Bayswater Brasserie and the Grand Pacific Blue Room, the name itself reminiscent of days gone by. Naren’s New York bar, Dante, is a regular on the New York “best bars list”, and his work particularly around apéritifs is ground- breaking. Check out his feature on page 16. Packed into this edition we look at the history of The Mojito (page 20), six ways to G&T (page 50), the world of Australian craft spirits (page 40) and an interview with the leading German sparkling winemakers, Henkell Trocken, on page 42. In this edition of explore DRINKS we’ve put together a drinks list with over 60 cocktails, top Champagnes to try and a look at the exploding apéritifs offering that Australian’s are embracing. Here are two delicious drinks to whet the appetite and cool you down, all at the same time.
DRAMBUIE INGREDIENTS:COLLINS 45ml Drambuie 1/3 Squeezed fresh lemon juice Top with soda water METHOD: Add ingredients to a glass filled with ice and stir
GARNISH: Pink grapefruit slice and fresh mint GLASSWARE: Highball Ash WELCOME
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CREDITS exploredrinks.com 7 explore DRINKS is published by Hip Media 169 Blues Point Road, McMahons Point, NSW 2060 Ph: 02 9492 7999 wwwABN:hipmedia.com.au42126291914
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exploredrinks.com Hip Media was the winner of Small Publisher of the Year at the Publishers Australia Awards of 2010 ON THE COVER Celtic recipepageHeadThymeHoneycocktail.onoverto87forthe EDITORIAL Publishing Editor | Ashley Pini ashley@hipmedia.com.au Production Manager | Sasha Falloon DIGITAL Editorial Assistant I Yahn Monaghan DESIGN Senior Designer | Racs Salcedo SALES I ADVERTISING National Sales Manager I Tim Ludlow ADMINISTRATION Accountant | Georgie Dawson PHOTOGRAPHY Ryan Stuart CONTRIBUTORS Spirits I Ben Davidson Spirits I Naren Young Wine | Ken Gargett Wine I Rosie Davenport DRINKS Drinks Curator | Ben Davidson SPONSORS
exploredrinks.com 9 10TRENDS Bartenders Talk Trends 14 Summer of Spritz 16 Naren Young on Apéretifs 20DRINKS The Mojito 34 Champagne Styles 46 Gin 50 G&T Six Ways 54 Australian Gin 60 Vodka 64 Tequila 66 Rum 74 Other Dark Spirits 79 Liqueurs 90 Cider 92 Mixers 96 Coffee 22MEET Andrew Duff, Tempus Two 40 Australian Craft Spirits 42 Jan-Hendrik Boerse: Henkell Trocken 19ENTERTAINING Garnish and Glassware 27 McGuigan Wines 44 Master of Mixers CONTENTS
the horizon
THE QUEST FOR NEW FLAVOURS
to
we reached
It’s rewarding to see that customers increasingly appreciate the presence of dark spirits in cocktails, particularly Scotch whisky. This is something we’re also seeing in the warmer months of the year, which is fantastic as it shows that education is paying off and customers can recognise and enjoy the versatility of Scotch year-round. With its strong, rich heritage, Scotch whiskies are able to offer an array of different flavour varieties and styles. We’ve seen and continuing to see distilleries delivering us with much more contemporary approaches by releasing unique and modern expressions. Whether it’s shaken, spritzed or laced with fruits, Scotch Whisky cocktails are back and in great shape.
on
COCKTAILTRENDS at drink trends in the Australian market, out some of the Drinks World Top 25 Bartenders from 2018 their take what people are enjoying now what’s on for 2019.
ORLANDO MARZO, DRINKS LAB, MELBOURNE (Drinks World T25, 2018, World Class Global Bartender of the Year 2018) SCOTCH COCKTAILS
ACCORDING TO THE EXPERTS
to get
Australia’s best bartenders tell you what you should be drinking! In having a look
Either at home, behind the bar or in restaurants kitchen, we are in research of new flavours, new ideas to push the boundaries of the beverages industry. This year I’ll be opening a Drinks LAB with Worksmith, focusing on training and education for the industry. The LAB will also be available for other hospitality professionals to develop their concepts with our support.
the current
and
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AMARO (BITTERS) When I’m not sipping on agave spirits, I’m loving all kinds of straight spirits as weird as I can find them, especially Amaro in all styles and flavours. THE EDUCATED DRINKER I’d like to see the continuation of the educated drinker, more and more people looking to find out about what’s in their glass. It’s up to the bartender to take them on a journey to broaden their appreciation of spirits.
INTERNATIONAL FLAVOURS Australian bartenders are really well travelled so it’s fantastic to see drinks being brought back from foreign lands. Drinks like a Tepache, Batidas, alcoholic Horchata’s, Mango Lassies (with gin). My favourite drink we did this year was a bottle conditioned Rockmelon Agua Fresca.
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TRISH BREW, GIN PALACE, MELBOURNE (Drinks World T25, 2018) SIMPLE, YET COMPLEX From my standpoint, I’m seeing customers drinking fuss-free drinks. Engaging more and more with new and unique brands. Herbaceous, bitter and dry cocktails (with Gin of course) are flying over the bar at Gin palace.
ALEX ‘HAPPY’ GILMOUR, TIO’S, SYDNEY (Drinks World T25, 2018)
LOCAL BEERS AND AGAVE SPIRITS Craft Aussie beer is still a thing, more so with people looking to support the home-grown industry. We’re selling loads of local IPA, Sours and a fair bit of natty wine, too. At Tio’s we have more people looking to drink obscure agave spirits that we bring back from our trips to Mexico, but we are known for that!
And as for what I will be focusing on this year is to compile a list of cocktails created by Australian bartenders and shining new light onto them. There has and are some phenomenal bartenders in this country and each one with a catalogue of amazing original drinks, some from the bars they were working at the time and competition winning drinks as well. Most of these will never see the light of day again and be lost forever, unless they are captured!
METHOD: Build the first three ingredients in a Highball glass and stir with a large rock of ice. Top with more ice and fill with soda almost to the top. Add a paper straw and garnish
GARNISH: Candied beetroot disc and lemon thyme GLASSWARE: Highball 12 exploredrinks.com
I’m seeing people drink at Evolve is a more refined cocktail. Going back to a classic style of drink where less means more regarding ingredients. Simplicity in the approach of the drink itself but using the complexity of the base ingredient.
RETURN OF THE CLASSICS
DAN Angostura(DWEVOLVE,GREGORY,HOBARTT25TopBartender2018,BrandAmbassador)
A big one for me is seeing classics making a comeback. THE BARTENDER AS HOST The number one on my list would be bring back the host bartender. There’s nothing better than going to a bar for a drink and sticking around for a few hours because of the bartender and the show that person puts on. You have to remember it’s always about the person sitting at the bar is the most important not the one behind it.
VOTED AUSTRALIA’S #1 TOP 25 BARTENDER TRENDS
SUNSET OVER TRINIDAD INGREDIENTS: 50ml Amaro di Angostura 10ml Lime juice 10ml Grapefruit oleo saccharum Topped with grapefruit and beetroot soda (yeast carbonated)
LOCAL BARTENDER COCKTAILS
BOOZY DRINKS I know there are a lot of bars and consumers asking for low ABV or non-alcoholic drinks, but at Evolve we see the complete opposite with booze forward cocktails and spirits being the winner.
FEWER INGREDIENTS
Enjoy Responsibly.
This year it’s all about refreshing, light and palate cleansing drinks and cocktails designed to keep the taste buds interested while preparing the palate for a meal. The Spritz is the perfect drink that ticks all the boxes.
A Spritz is a generic term that describes a simple drink that has carbonation from sparkling water or sparkling wine, or a little bit of both! The Spritz emerged during the 19th century when still wines were combined with sparkling mineral water to create a simple apéritif that titillated the taste buds. The word Spritz comes from the German word Spritzen –
Popular examples of apéritifs include; Aperol and Campari, as well as the pink grapefruit apéritif Pampelle, the classic Italian Select Apéritif and aromatised or fortified wines like Lillet or vermouths like Noilly Prat or the Australian made Regal Rogue. They even include drinks like dry sherry, a glass of Champagne or a gin & tonic.
The Year of the Apéritif Spritz
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For the last couple of years, there has been an emerging trend for an increased appreciation of low ABV drinks and cocktails. This has been driven partly by a growing sophistication for the enjoyment of European style apéritifs, fortified and aromatised wines with subtle hints of bitterness along with the restrained sweetness.
At the same time, there has been growth in appreciation of off-dry sparkling wines (with more residual sugar) especially in the form of Prosecco and demi-sec sparkling wines of European origin. These particular styles of wine, lends well with a drink called the Spritz and of course, the most popular of these is the Aperol Spritz.
WHAT IS A SPRITZ?
It’s also being driven by a renaissance in healthy living and consuming less alcohol in general, along with a reduction in the consumption of sugary drinks and mixers.
The French word ‘apéritif’ comes from the Latin, aperire – meaning to open. Apéritifs were initially created as the first act in the dining experience, to prepare the palate for a meal. Before dining, the apéritif is what’s called for. Drinking one will have the subtle effect of preparing the appetite, having the effect of stimulating the saliva glands and sending signals throughout our body that food is incoming. It’s their herbal complexity, with hints of bitterness, low sugar and high acid content, that will have the appetite springing to attention as you prepare to dine. The cocktail hour of days gone by, referred to the hour before dining when apéritif cocktails were consumed for this purpose.
THE SPRITZ TREND
The natural extracts used to flavour apéritifs are usually obtained by maceration. The plant based ingredients, like fruits, herbs and spices, are mixed together to macerate either in wine or a mixture of water and alcohol, to extract the flavours. Once the plant essential oils have dissolved into the liquid, the preparation merely has to be decanted and filtered to obtain a concentrated flavour extract. This can be added to a wine or spirit base depending on the individual product, and its formulation.
WORDS BEN DAVIDSON
GARNISH: Slice of orange GLASSWARE: Large Riedel stemless wine glass
HOW TO SPRITZ Doing the Spritz is easy. All it takes is a little bit of European style and sophistication, (wearing shoes without socks is optional), a large wine glass, lots of ice, your favourite apéritif, sparkling wine and water, and some fresh fruit for garnish.
The Aperol Spritz was first created in the 1950s and has slowly become the world’s favourite Spritz, propelling Aperol to be the highest selling spirit in Italy.
INGREDIENTS: 60ml Aperol 60ml Prosecco 30ml Soda water METHOD: Filll a large wine glass with ice. Combine equal parts of Italian Prosecco and Aperol. Top with a splash of soda water
An infusion of selected primary components including oranges, herbs and roots in a perfectly balanced combination. Created by two Italian brothers in 1919, in Padua, Italy and now in its centenary year, it’s appropriate that Australia has officially fallen in love with the Aperol Spritz, becoming one of the most popular drinks ordered in bars.
INGREDIENTS: 45ml Aperol 15ml Gin 90ml SplashProseccooftonic water
Apéritif Spritz by Ben Davidson exploredrinks.com 15 meaning to ‘squirt or spray’ and was a reference to the action of adding carbonated water from a ‘soda syphon’ or sparkling wine from a bottle, that would squirt out under pressure. These days a Spritz is more likely to be the name used for a drink that has an apéritif base, soda water and or sparkling wine.
Aperol is the perfect apéritif. Its unique bittersweet taste and bright orange colour derived from a secret and original recipe that has remained unchanged since it’s creation.
APEROL SPRITZ
GARNISH: Orange wedge GLASSWARE: Large wine glass APÉRITIF SPRITZ
METHOD: Add ingredients to a large wine glass, add a large block of Bare Bones ice and stir
THE APEROL SPRITZ
TRENDS
16 exploredrinks.com WORDS NAREN YOUNG
HOURAPERITIVOTHE
One of the hot trends this summer and beyond is the appreciation of the apéritif. We asked Australia’s leading ex-pat bartender and co-owner of New York’s Dante for his take on the role of the apéritif and its relevance to the dining experience.
TRENDS exploredrinks.com 17
I know this first hand because Dante, is at the forefront of this development and when curating our concept, we took much of our inspiration from a lifetime of visiting the likes of Italy, Spain, France, Germany and Portugal and taking cues from what and how they drink on a daily basis. We took over a very old café in downtown Manhattan that opened in 1915 with the sole vision of turning it into one of the world’s great modern aperitivo bars.
I’ve always admired the way Europeans drink alcohol. It always seems to be done with a certain degree of nonchalance – a joie de vivre if you will – and there’s an elegance, sophistication and leisurely aspect to it that I’ve yet to see anywhere else. I’m especially enamoured by the way they welcome each evening with an apéritif, which comes in a myriad of forms and signals the beginning of the evening as opposed to the end of the day like most ubiquitous ‘happy hours’ stand for in most other regions, especially in the USA.
While the aperitivo hour, a rather ambiguous time of day that could be loosely defined as any period between, say, noon and dusk, is nothing new to Europeans (they’ve been perfecting this lifestyle for hundreds of years now), it is a rather new phenomenon to the rest of us. And what a phenomenon it’s fast becoming. I shudder to use the word ‘trend’, but this is a global movement that is the biggest I’ve seen in many years in the bar industry.
As we started to collate the initial menu, we needed to clearly define what an aperitivo is, because it is a somewhat new and ambiguous category to many people. The word itself comes from the Latin ‘apertus’, meaning ‘to open’ and when we think of the function of what such a beverage is supposed to achieve, it becomes much easier to understand. A good apéritif/aperitivo should activate the saliva glands, which in turn sends a message to the brain telling it that you are indeed hungry. This is why, of course, these drinks are typically taken before a meal to stimulate the appetite.
So many bartenders these days continue to create and offer drinks that are so potent in flavour and alcohol that it’s not uncommon to
That’s why such drinks should never be too alcoholic, too sweet or cloying or too heavy.
“Fermented beverages tend to be cheaper than distilled ones so wines, both fortified/ aromatised and not, and beers can be a great way to save some cash, a not-to-be-forgotten consideration for many homes and businesses. But more than anything else, this category of drinks is important because of the vast array of startlingly good vermouths, quinquinas, ciders, beers, sherries, montillas, etc. which exist nearly completely out of the purview of the average consumer. This is a tremendous untapped resource for fascinating new ways to bring brightness, effervescence, acidity, and some truly unique flavours into your repertoire and into your guests’ awareness”.
many guises are a big focus for us this year, while we also have a dedicated section devoted to negronis (12 in total), a menu of ten spritzes in the summer, as well as our own signature versions of the Pimms cup, gin & tonic and plenty of sherry, vermouth and of course Champagne. The beauty of these drinks is that they make wonderful partners to a wide range of foods. In Italy, you won’t go to any café or bar during apéritivo hour where they won’t give you some sort of free snack, sometimes several.
We soon discovered that the list of drinks was numbering over 100, which is, of course, a ridiculous amount of drinks to list on any menu.
All of these fall under the vast umbrella of what an apéritif can be. They should be dry or bitter, but always light, refreshing, elegant and sessionable. When we opened Dante, we wrote down every type of apéritif we could think of to see where they might fit within the menu.
Apéritifs have always been intrinsically linked with food, so it only makes sense that we see these kitchen ingredients be used more I’llthoughtfully.leavethe final thoughts to one of America’s greatest bartenders who is also an avid proponent of aperitifs, Joaquín Simó, the extremely talented and jovial owner of New York’s Pouring Ribbons.
18 exploredrinks.com TRENDS see drinks stirred with, say, bonded Applejack, green Chartreuse and barrel strength bourbon, perhaps a few drops of bitters and strained into a glass rinsed with Laphroaig Scotch. I’m sure some of the cocktail geeks among us would lap this up, however, this would be a much better ‘after dinner drink’. But the mark of a great cocktail should beg the question: ‘would I have another’? I know I’m not in the minority in that I too struggle to get through these overly alcoholic and unnecessarily complex modern libations. That’s why I love seeing so many bartenders who have now embraced the alternate route: low abv cocktails. Those that are based on table wines, shrub, beer, vermouth, sherry, port, aromatised wines like Lillet, house-made sodas, Amari and quality artisanal liqueurs. There’s no reason why every bar can’t and shouldn’t have a small selection of apéritifs. You don’t need to have a full-blown concept around it to enlighten your guests into this new way of drinking. Start small is the advice I usually give to those who are perhaps a little confused or cautious in how to implement a low abv part of your bar program. Offer a few basic and classic examples that people might recognise: Negroni (or various iterations such as the Americano, Sbagliato, Boulevardier or Old Pal), Aperol Spritz, a thoughtful gin & tonic, a classic Champagne cocktail or some form of spritz. And then let it grow from there.
Now we have about fifty drinks in total, which is still a lot but it allows us to cover the full gamut of Martinisaperitivi.intheir
This is why a lot of our drinks are high in acidity and we also use a lot of salt, various kinds of vinegar and shrubs, all of which help to make them more appealing apéritifs. With the rise of culinary cocktails over the last couple of decades, we’ve seen more savoury ingredients find their way into our cocktail shakers, making food pairing so much easier and more exciting.
The use of quality spirit brands in your cocktails can make a big difference to the final taste and balance. Trusted and established spirit brands have a reputation for quality, built up over the centuries, in some cases.
A garnish is a visual and aromatic enhancement to the appearance and smell of a drink or cocktail. The garnish should be fresh to the nose and beautiful to the eye and either be mounted on the side of the glass or carefully placed on top of or in the drink itself. The garnish should be relevant to the drink that it’s adorning, ideally being a representation of one of the ingredients in the beverage.
SEASONAL FRUITS
GARNISHING
Also known as a large ‘rocks’ glass or tumbler, this glass is versatile enough for a Caipiroska, Negroni or Whiskey Sour. COUPETTE Also known as s cocktail glass, this cousin of the Martini glass has a deeper bowl and slightly tapers to the top. It’s become the go-to glass for ‘shaken and strained’ cocktails – perfect for a Daiquiri, Espresso Martini, or a Margarita. For the cocktails in this edition, we feature the Spiegelau Perfect Serve collection developed in collaboration with a German bartender as well as a selection of Riedel glassware.
Go-to garnishes: lime, lemon, orange, pink grapefruit, cucumber, mint, strawberry.
fromaPro
There is something elegant and reassuring when you drink out of a beautiful glass. The glassware pros at Riedel and Spiegelau have spent decades understanding how the shape of a glassware can accentuate the appreciation of the liquid in the glass. Three essential glasses for getting the most out of your cocktail at home –
ESSENTIAL GLASSWARE
In this issue, we feature ice cubes from Sydneybased Bare Bones Ice Company, who supply a lot of bars with their crystal clear ice cubes. Bare Bones can also provide ice for your next cocktail event at home. Ice available includes large cubes, rectangular prisms, ice ‘spears’ and crushed ice - depending on the drinks you are serving.
ENTERTAINING
PREMIUM SPIRITS
LOTS OF ICE An abundance of ice is a crucial requirement for fresh, tasty drinks at home. A good par level is to estimate about 1kg of ice per person for a three hour party.
HIGHBALL GLASS Also known as a tall glass, the highball is perfect for enjoyment of refreshing ‘long’ drinks that have a high proportion of mixer in the recipe. Perfect for a G&T, Mojiti or a Whiskey Highball.
FRESH CITRUS
Resident Drinks Guru, Ben Davidson says that when making cocktails at home during any season there are some important details to consider that can make the difference between a good drink and an amazing drink.
Another area not to compromise is to have freshly squeezed citrus for your cocktails. The difference between freshly squeezed lime and lemon compared to bottled is dramatic. The former is aromatic, and tart and the latter is too sour and bitter and full of preservatives.
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DOUBLE FASHIONEDOLD
Always look for fresh fruits in season to add to the cocktails you are making. For summer cocktails think – passionfruit, mango, pineapple, blackberries, nectarines. These will add visual and aromatic appeal to your cocktails.
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During the epidemic, Ramon de Paula wrote: “every day at eleven o’clock I consume a little Draque made from aguardiente, and I am doing very well.”
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DRINKS21
A more contemporary take on the history of the mojito comes from Imbibe magazine’s author, Dave Wondrich, whose thoughts were that: “the Mojito evolved from the Draque sometime after Don Facundo Bacardí set up shop in 1862 when someone up-scaled the aguardiente with white rum”. This is supported by the earliest published recipe of the Mojito, in 1930, in Pedro Chicote’s cocktail book ‘La Ley Mojada’, which uses ‘una copita de BACARDÍ’ (a small glass of BACARDÍ).
COCKTAIL CHRONICLES
Turn to page 70 for BACARDÍ Carta Blanca rum cocktail recipes
In 1940, commentator Frederick Villoch wrote “… when aguardiente was replaced with rum, the Drake was to be called the Mojito.”
The drink itself was thought to have evolved from the ‘Draque’ or ‘Drac’, a medicinal drink consumed by pirates across the Caribbean at the same time, made using Grog, a fiery concoction of Aguardiente, lime and stale water, with the inclusion of mint.
References to the drink emerge throughout the centuries, including in 1852 when a cholera epidemic ravaged Santiago de Cuba, tragically taking the lives of Don Facundo’s Bacardí Masso’s children.
THE MOJITO
The Mojito to many people, is the perfect rum cocktail. Its refreshing flavours of mint, lime, aromatic - light rum (with a touch of sugar and topped with soda water) is all about summer, the beach and holidays. This cocktail is also one of the most researched drinks with origins that reference literary and history buffs alike, a favourite of Ernest Hemming and said to be named after Sir Francis Drake. Maybe.
Sir Francis Drake, an English naval commander in the 15th century, was the scourge of the Spanish colonies and renowned in the Caribbean. His exploits were legendary, making him a hero to the English but a pirate to the Spaniards to whom he was known as El Draque. King Philip II was said to have offered a reward of 20,000 ducats, about £4 million (US$6.5M) by modern standards, for his life.
Growing up in the Hunter Valley, even when he was old enough to kick a football around the vines, Andrew Duff knew he wanted to join the wine industry. As winemaker of Tempus Two –one of Australia’s fastest growing brands – he’s living his dream. explore DRINKS talks to him about his winemaking philosophy and why Tempus Two is blazing a unique trail.
ANDREW DUFF
THE WINEMAKER BEHIND TEMPUS TWO
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AD: From the beginning, Tempus Two was created with an edgy style that made it popular with the design set. We have maintained those links through tie-ups with luxury brands and by supporting Australia’s burgeoning fashion industry. We are the proud sponsors of Mercedes Benz Fashion Week Australia and have carved out a unique following. As well as becoming one of Australia’s fastest growing wine brands, we are also increasing sales globally, taking the brand to the US, Asia and the UK.
exploredrinks.comMEET23
AD: I grew up in the Hunter Valley, which remains the brand’s spiritual home. After studying winemaking in Hawkes Bay, I honed my winemaking skills working vintages at prestigious New Zealand and Australian vineyards. I also took great inspirations from my experiences at some of Europe’s greatest regions from Tuscany to Barbaresco. But I always knew I wanted to return to the Hunter.
Tempus Two is on a phenomenal journey and is rocketing across Australia and gathering steam globally – it’s certainly come a long way from its Hunter Valley roots. In the wine world, Tempus Two is a relative newcomer, being established only 20 years ago, which means it’s not saddled with some of the old traditions. It was created to be a bit of a disruptor and do things differently.
As Australia’s oldest wine producing region, it is full of heritage, but it’s also pushing boundaries on the global wine stage, with Semillon – the area’s flagship white –frequently awarded the world’s best white
explore DRINKS: Tempus Two seems to be on a meteoric rise with sales up a huge 38% last year. Tell us more about the Andrewbrand?Duff:
ED: As a winemaker, what have been your biggest influences?
ED: The brand has a strong connection with fashion. Why is that important to the brand?
24 exploredrinks.com wine. My philosophy is about experimenting with new styles to constantly explore and challenge, giving consumers more wines to discover.
ED: Best part of the job?
AD: I’ve just come back from the Pacific Islands, which was incredible. As well as the great beaches, people and climate, wine culture is really starting to take off, which is exciting to be part of. Asia is also brilliant, the sights and smells are totally unique. Our wines are finding a natural home at the luxury end of the market, where our reputation for making elegant wines with labels to match is really putting us on the map.
AD: You can’t beat being out in the vineyard amongst the vines, it’s a magical place. Things get a bit more hectic during vintage time when it’s all hands on deck and there’s a race to pick the grapes so the wines we produce will be at their optimum quality.
ED: What’s your favourite place to travel with work?
Luckily, we’ve had a pretty good run – last year Tempus Two won over 260 trophies and medals at international wine shows, so we must be doing something right. Being up there with some of the world’s greatest wines is a major thrill and it’s humbling to be representing Australia and the Hunter Valley on the world stage.
AD: I’d pour every person who says they don’t drink Chardonnay a glass from our range. It’s such a versatile grape and it deserves much more recognition than it receives. The good news is that tastes are changing, and so has the way Australia makes Chardonnays. We are concentrating on more delicate styles, a million miles away from the oaky, buttery styles that first made Australian wine famous around the world. It’s difficult to beat and gradually even the most sceptical of wine drinkers are giving it a try. As a winemaker, that’s pretty exciting.
ED: If you could encourage wine drinkers to do one thing, what would it be?
ED: Most unusual food and wine match?
exploredrinks.comMEET25
AD: A good Spotify playlist.
ED: What do you never travel without?
AD: On a recent trip to Malaysia we tried an amazing South Indian curry with a bottle of the Tempus Two GSM, which is a red blend of Grenache, Shiraz, and Mourvedre. Curries are notoriously difficult to match with wine, but this was sensational.
ENTERTAINING exploredrinks.com 27
ENTERTAINING
When it comes to entertaining a crowd, Neil McGuigan, four-times International Winemaker of the Year from McGuigan Wines, knows a thing or two about marrying great wines with summery foods. From the iconic varietals of the Hunter Valley to the cool climate Adelaide Hills and lighter styles of red, explore DRINKS suggests easy ways to cook up a storm this summer and bring out the best of McGuigan’s award-winning portfolio.
Summer
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A Rosé’s beautiful lifted aromatics of rose petals, strawberries, raspberries and spice call out for a picnic or barbecue. The flavours of cherries and strawberries, combined with a bright acidity and balanced with a dry to off-dry finish make for a universal food pairing Semillonwine.and seafood is one of the best summery food matches you can put on your table, especially if the wine is from the Hunter YouthfulValley.Semillon will cut through a creamy oyster, earthy barramundi or a textured prawn without destroying their delicateness.
But it is not unheard of to match a full bodied white wine to a barbecued meal, however it comes down to the time of day and your personal preference. An oaked Chardonnay can easily match up to a steak or, if you are not ready to let go of reds just yet, perhaps consider a Rosé?
The go-to match for meaty steak is usually a big red to stand up to the texture and flavour, which means barbecues often send people into a head spin with beer becoming the default choice.
Summer is the time to cast off many of the food and wine conventions and get experimental in your glass as well as what’s served up on the table.
Barbecues are more than just a steak and sausage sizzle, and nothing beats grilling green Yamba King Prawns naturally or tossed in some garlic, chilli and parsley. A whole barbecued salmon or some lightly peppered Barramundi fillets also call for a medium bodied white wine.
Semillon, old or young, is a style lighter bodied than most other wine varieties. It
Steak, kebabs, sausages all demand wine with more weight, fruit and even a little more alcohol to match the smoky, spicy char-grilled characters. Medium bodied, fruit driven varieties like Tempranillo and Pinot Noir through to full bodied reds with firm structure and tannins such as Shiraz and Cabernet Sauvignon would be the obvious match that can complement the power of the barbecue flavours.
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is this distinct lightness that proves the key in food matching and makes it such an ideal culinary partner. It doesn’t overpower the taste of the food, but complements it, with the most appealing characteristic of matching Semillon with seafood being the wine’s acidity. Often dominated by a citrus minerality in its youth, young Semillon can highlight flavours in lighter, more delicate seafood whilst the same wine can also harmonise with the more robust flavours of Onesalmon.ofthe main reasons Semillon is such a great pairing partner is that it’s so easy, forget the wedge of lemon with fish and chips – Semillon will do the same job.
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A fresh Hunter Valley Semillon is also a great match for raw seafood, like sashimi or oysters –especially delicious Sydney Rocks served with some an Asian twist to accentuate the citrus and acid line in the wine.
Oysters with Asian dressing
OYSTERS WITH ASIAN DRESSING
7. To serve, place a large spoonful of the pea puree in three rounds on a plate, flattening down slightly and then sitting a seared scallop on each mound.
Try this simple way to bring out the best in a zippy young Semillon and take some of Australia’s finest seafood to the next level.
2. Pour a splash of the liquid into each oyster, finishing with a sprinkle of chopped spring onions and red chilli for an added burst of flavour.
INGREDIENTS: 300g fresh or frozen peas Small bunch of fresh mint leaves roughly 2choppedcupsof stock 1 clove of crushed garlic 6 fresh scallops cleaned with roe removed Olive oil Salt and freshly ground pepper
8. For a bit of extra colour, add some garden herbs and fresh asparagus spears to garnish.
1. Heat a splash of oil in a small pan 2. Add garlic and cook for two minutes, being careful not to let it burn
4. Heat a dash of oil in a small frying pan 5. Season the scallops with salt and pepper
6. When the frying pan is hot, but not smoking, place the scallops in gently and allow to cook for one minute to form a golden crust, before turning over. Cook for another minute or so.
3. Add peas, stock, mint leaves and seasoning. Cook until the liquid has disappeared and use a hand blender to make a thick puree.
HOW TO DO IT:
1. Simply combine 100ml of light soy sauce with the same amount of rice wine vinegar and an inch of fresh, chopped ginger.
HOW TO DO IT:
SEARED SCALLOPS WITH EASY MINT PEA PUREE
exploredrinks.com ENTERTAINING31Seared Scallops with easy mint pea puree
CITRUS CHICKEN PAILLARD WITH FRESH HERBS AND LEMON
2. Place the chicken in a bowl or small plastic bag with the remaining ingredients and allow it to marinade for an hour.
3. Fire up the grill or barbecue and cook the chicken skin side up for four minutes before turning to finish the other side.
1. Use a rolling pin or meat mallet to gently beat the chicken breast until it is around one inch thick.
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Olive oil HOW TO DO IT:
A clove of crushed garlic
A bunch of mixed fresh herbs, chopped ¬–parsley, rosemary, chives, thyme work well Salt and freshly ground pepper
INGREDIENTS: Boneless chicken breast with the skin on Juice of half a lemon
4. Serve with a slice of lemon, a drizzle of olive oil and a mixed green salad.
Citrus Chicken Paillard with fresh herbs and lemon
Rosé is the perfect companion to light summer lunches, especially dryer styles with fresh aromas and elegant fruit flavours. The McGuigan Rosé 2018, sourced from the cool climate Adelaide Hills is a great example and comes into its own with light salads, seafood and chicken dishes.
3. In a separate frying pan or microwave, warm the tortillas.
A sprig of fresh rosemary, roughly chopped A small dome of burrata cheese cut into small pieces
INGREDIENTS: Sirloin steak, sliced into strips ¼ cup of honey ¼ cup of soya sauce A clove of crushed garlic
Creamy wild mushroom and garlic bruschetta
4. Divide the beef between the tortillas, top with lettuce leaves, red onion plus some chilli and serve. exploredrinks.com
2. Heat a small frying pan and add the mushroom mixture, cooking it for about 6 minutes, until the mushrooms are golden
Quick honeyed-beef tacos
2. Heat a small frying pan and sautee the beef strips for four minutes until browned, but still pink in the middle.
1. In a bowl or small plastic bag combine the beef, honey, soy sauce and garlic and marinade for an hour.
Half a sliced red onion
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Small bunch of fresh, chopped parsley Salt and freshly ground pepper
One red chilli deseeded and cut into strips
HOW TO DO IT:
Earthy mushrooms with a soft burrata sauce make a great accompaniment for light reds, such as the fruity and delicate McGuigan Wines The Plan Pinot Noir 2017.
QUICK HONEYED-BEEF TACOS
Two cloves of crushed garlic
CREAMY WILD MUSHROOM AND GARLIC BRUSCHETTA
3. Meanwhile, brush the bread slices with olive oil and toast under a hot grill.
Four slices of thick sourdough, olive works particularly well Olive oil
4. Divide the mushrooms between the toasted bread and top with the parsley and season to taste.
INGREDIENTS: A punnet of wild mushrooms, roughly chopped Juice of half a lemon
1. Combine the mushrooms, garlic, lemon juice, burrata, rosemary and a splash of olive oil in a bowl and leave to stand for 20 minutes.
Three soft tortillas Handful of chopped lettuce leaves
HOW TO DO IT:
Finally, although many Houses insist that their non-vintage is at its peak on release, wines from the better Houses will age and improve, often for many years.
A GUIDE TO CHAMPAGNE STYLES
Technically, non-vintage champagne must spend 15 months in the bottle before sale, 12 of those on lees. In practice, good Houses will often have their non-vintage Champagnes spend much longer on lees.
WORDS KEN GARGETT
At its simplest, a non-vintage Champagne is a blend of two or more years, but there is, of course, far more to it than that. The importance of this style is that it defines the House. Champagne lovers think of the elegance of Billecart-Salmon, the pristine freshness of Taittinger, the weight and power of Bollinger, the richness and complexity of Krug, and so on, not for their vintage wines but because this is the House style, reflected and repeated year after year in their non-vintage wines. Year after year, the non-vintage wine will be the same. To achieve this desired result, the House will take the base wine – this is wine from the latest vintage – and add to it reserve wines from previous vintages. Remember also that these Houses do not have just one reserve wine from previous vintages, but will have many, representing different crus from all over the region. Throw in the added complication of the three different varieties, and it means that the Chef de Cave and his team will test potentially hundreds of combinations, before they finally have their Imagineblend.that a vintage is cold and wet while the next one is hot and dry. In the first instance, the Chef de Cave must balance the cool/wet base wine with reserve wines to replicate the House style. The following year, they must do the same, but this time they start with a completely different wine. Good, bad or indifferent, each House is required by law to retain at least 15 per cent of each harvest for use as reserve wine.
VINTAGE, NON-VINTAGE AND PRESTIGE, OH MY!
34 Thereexploredrinks.comarefewthings more intimidating than going to having drinks at your ‘connoisseur friend’s’ house. You know the one, that friend we all seem to have that likes to bring out the big guns in the form of the very finest Champagnes, then proceeds to show off their extensive knowledge of the category by speeding through comparisons of style, vintage and House. You leave feeling deflated and, let’s be honest, a bit belittled by the whole situation and you didn’t even like the Champagne they raved about anyway! explore DRINKS has your back with this helpful little guide to the range of Champagne styles, so next time you can stride into that party, confident you know the styles of Champagne you enjoy and you won’t be left high and dry on the conversation front!
NON-VINTAGE
VINTAGE Vintage Champagne is simple. The wine needs to be 100 per cent from the vintage named on the label. From a technical/regulatory perspective, a vintage
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BLANC DE BLANCS
It is possible for a House to make a vintage wine but not name it as such, releasing it as a non-vintage. The reason is usually that the wine in question is a small production wine and a particular year may be special, resulting in the release of the wine with it being from a single vintage. However, the following year may not be so special and is made as a non-vintage. This would require the wine to be released as a non-vintage and could lead to confusion in the market. Better to maintain consistency. We are seeing more and more vintage releases, partly because of the commercial value that is perceived from these, partly as winemaking, viticulture and technical expertise continue to improve, and partly because climate change is actually favouring these once marginal vineyards.
It is believed that the term ‘Blanc de Blancs’ was coined by Eugene-Aime Salon, when he founded his eponymous House, a House which even today only makes vintage Blanc de Blancs and nothing else. It is a far more popular style than the much rarer Blanc de ForNoirs.many years, Blanc de Blancs was considered by many, especially Americans, as the finest Champagne of all. Unquestionably, they can be brilliant, but it is not automatic that they exceed all others. It is believed that this came about because in Ian Fleming’s James Bond books, 007 was often seen drinking Taittinger’s ‘Comte de Champagne’, leading many readers to assume that, as Bond would touch nothing but the best, it meant this style was superior to all others. Whether a true story or not, there is no doubt that great Blanc de Blancs is one of the most exciting styles of Champagne.
Simply, ‘white of white’, that is, in the case of Champagne, wine that is made from Chardonnay grapes only. Neither of the Pinots get a look-in. A very popular style, often ethereal and elegant, with great persistence of flavour. The better examples of Blanc de Blancs Champagne have the ability to age superbly over many years. The fruit for these wines is often sourced from vineyards from the Cote des Blancs, hardly surprising given the quality of Chardonnay from the region.
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Perhaps a House may feel it needs the grapes for reserve wines and so eschews the opportunity to make a vintage. While we may regret missing the opportunity to see those vintages from a first class producer, we can take comfort in the fact that their nonvintage wines will continue to be stellar.
Champagne must spend three years on lees, but in practice, most top Houses will leave their vintage Champagnes on lees for considerably longer. A decade is not Vintageuncommon.Champagnes are a way for the House to exhibit the wine from a year that they consider to be exceptionally good. In a vintage, one House may feel that their vineyards produced top-notch fruit, allowing the release of a vintage, while another does not. This often happens where one House favours of the use of, say Chardonnay, while another is known as a ‘Pinot House’. So, if the year suits Pinot over Chardonnay, we are likely to see the ‘Pinot House’ with a vintage release but not the other producer.
Traditionally, the liqueur d’expedition includes a small amount of sugar but, if the Chef de Cave wants to make a completely dry style, that can be omitted and the bottle is simply topped up with wine. The style is known by a number of names – sans sucre, non-dosage, brut nature, ultra brut, brut integral, brut zero and brut sauvage being some of them. Most authorities work on the notion that the wine must have zero grams dosage for inclusion in this category. Others find zero to six grams acceptable for wines labelled ‘Extra Brut’. This style tends to come in and out of fashion and lately, it is very much ‘flavour of the month’. Two possible reasons for this are that many consumers claim that they want to drink dry and also, no added sugar means that the wine holds a lower level of calories.
HIGH DOSAGE The standard Brut Champagne sits at around 6 to 12 grams/litre of dosage. Only a decade or two ago, most Champagnes were more likely to range from 10 to 15 grams. The trend to drier styles, and especially improved winemaking techniques, have seen the averages drop. Undoubtedly, the wines are better for it.
Dosage, even a small amount, will assist in balancing the high acidity that most sparkling wines have and need.
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Non-dosage Champagne is a bone dry style. At the time of disgorgement, after the second fermentation, the wine is topped up by the addition of what is known as the liqueur d’expedition. This is necessary as a small volume is lost when the dead yeast cells are removed at disgorgement.
NON-DOSAGE
DRINKS
BLANC DE NOIRS
One of the reasons that Blanc de Noirs is so rare is that most of them are a little clumsy, often lacking the finesse the region is so famous for. They are, however, often ideally suited to richer foods, such as meat and game dishes and even those featuring truffles and mushrooms.
Much rarer than the far more popular Blanc de Blancs, Blanc de Noirs (‘white of black’) is Champagne made from Pinot Noir and/ or Pinot Meunier. In some cases, it comes bout because small growers simply have no choice, their vineyards being one or the other or both, sans Chardonnay. They tend to be richer in style and weightier than most and often have a slightly deeper colour.
This style has been around for a long time, even if often there were only a few practitioners at times. Laurent-Perrier was offering a sans-sucre Champagne as far back as 1889.
While there are some very fine examples, in general, the problem with non-dosage Champagnes is that they, like all wines, must be in balance. And very often, this style struggles to attain the requisite balance.
There is another advantage of a little sugar – it helps cover any cracks in the wine. Those without that benefit are left naked, with any tiny fault fully exposed. They are, however, wines that do benefit from bottle age.
We have previously looked at the current ‘flavour of the month’, non-dosage Champagne, but there are also consumers, admittedly fewer and fewer, who openly embrace the sweeter styles. Many years ago, almost all Champagne was much, much sweeter than it is today. The turning point came when Madame Pommery decided to take the plunge and made her 1874 vintage in a much drier style for the London market, where it was a smash hit (it would still have been sweet to today’s palates but nothing like what was the norm of the day). So famous was this individual wine that it was even referenced in songs of the day. After we move from the Brut Nature category of zero dosage and accepting that a wine dubbed ‘Extra Brut’ can have up to six grams, we come to the very popular category of ‘Brut’, which can cover any Champagne with residual sweetness of 12 grams/litre or less. It is worth noting that, although we all differ, the average level of sweetness that can first be perceived by humans is considered to be around four grams/litre. Anything below that would seem to be effectively completely dry to most people. Even at four to six grams, many will struggle to identify much sweetness in a wine. At 12 grams, the wine will certainly be on the drier side.
of material from Grand Cru vineyards and will have had extended time on lees. Their packaging makes them the birds of paradise of the wine world. What is inevitable is that these are the most expensive wines the region has to offer.
Flagship wines are usually vintage wines but not always – Laurent-Perrier’s ‘Grand Siecle’ is just one non-vintage example.
Jouet with three different Belle Epoque releases (the original, Rosé and Blanc de Blancs), while others offer none at all, relying solely on their range. That normally applies to smaller Houses or growers who simply do not have the resources, but a House such as Krug also claims not to make a flagship wine, though some might argue that they have several, with the various Clos releases and their Rosé.
ROSÉ CHAMPAGNE In simplest terms, this is Champagne with a pink hue. French AOC regulations forbid the addition of red wine to white in order to make rosé, whether sparkling or still, with one exception – the region of Champagne. Hence, winemakers here have the option of the more traditional method of skin contact – wine gets its colour from spending time the skins of grapes as almost all grapes have clear juice; the amount of colour depending on the length of time the wine is in contact with its skins, though certain grapes, and Pinot Noir is one of them, have less intense colour in their skins than most – or from the addition of a small amount of red wine. The colour can vary enormously. Some will be the merest pale pink, onion skin or partridge’s eye – hardly deeper than a normal wine, which has a little age. Others can be almost neon pink or even deep red – look to the rosés from Houses such as Jacquesson and Piper Heidsieck for examples of this latter style. The decision rests with the House. However, most Houses utilise the method of adding red wine. The advantage of this method is that it enables more consistency of colour over the years and, providing one has quality red wine (which must, of course, come from the region), it is probably an easier way to proceed, though producers might not acknowledge that. The addition of red wine is usually between 6 and 20 per cent, depending on the style and colour required by the House. The red wine usually comes from Bouzy or another suitable Pinot Noir producing village in the region.
Finally, there is a perception is that Rosé Champagne must be drunk quickly and not aged. As they can be slightly softer, with a smidge less acidity than Blanc de Blancs, they can give an impression of being drinknow wines. Again, this will come down to the style the House desires, but in general, Rosé Champagne can age well, some exceptionally so. Rosé Champagne is as serious, and can be as exciting, as any style.
These wines should be the best on offer from any producer, though that is not always so, as personal taste always plays a role in preferences. These days, most Houses will offer a flagship – some will offer alternatives, such as Perrier-
PRESTIGE CHAMPAGNE
Many have been condemned to being matched with desserts. One assumes that this is based purely on colour, as there is no reason they would work better with a dessert than any other champagne, which does not have an elevated level of sweetness.
The next category is ‘Extra-Sec’, 12 to 17 grams/litre. We are moving to the off-dry styles here. ‘Sec’ is 17 to 32 grams and, while not overly sweet, especially if well balanced, will certainly be noticeably so. ‘Demi-Sec’ is 33 to 50 grams and will definitely be sweet, while anything above 50 grams/litre is called ‘Doux’ and will be seriously sweet.
The best of the best. Call them flagships, cuvee de prestige, luxury, de luxe or just simply great Champagnes, these are the Theypinnacles.usuallyconsist
A prestige Champagne might usually be a vintage wine but it is not compulsory. They can also be non-vintage, come from a Clos or other single vineyard, be a Rosé or late disgorged style, be Blanc de Blancs or Blanc de Noirs – it is entirely up to each House. The most important criteria is that they be the very best the House can offer.
Rosé Champagnes can work brilliantly with dishes such as game, lamb, truffles, duck and so on, but are rarely given the opportunity.
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DRINKS
TIP #12 ARE YOU ON A CRUISE SHIP? NO? THEN NEVER DRINK A COCKTAIL WITH AN UMBRELLA STICKING OUT THE PERIOD.TOP.
We can all be a little classier. Dress better. Drink better. Raise the bar. So we asked the world’s leading barman to create the perfect cocktail glasses. Ladies and gentlemen, we present the Perfect Serve Collection. You’re welcome. spiegelau.com.au/perfectserve
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The Perfect Coupette Glass
40 exploredrinks.comNot since the early days of the “rum colony” has there been such interest in Australian spirits, with a seemingly insaitable appetite for new and distictly original tastes coming out of stills across the country.
Sacha La Forgia of Adelaide Hills Distillery first started making spirits when he was 18 years old in his laundry, but at the time a market for independent spirits didn’t really exist in Australia.
So what’s driving this interest? And when will there be too many options that it becomes unsustainable for the craft spirit maker. Possibly an issue some craft breweries are already facing. When is too much?
it’s an exciting time, I think there are brands out there that people want to be a part of. Brands with stories that are unique and have a point of difference,” said La Forgia.
AUSTRALIAN CRAFT SPIRITS
Australian craft spirits are the flavour of the month. It’s no longer the sole domain of Tasmanian’s to be stooped over a copper still and creating some fantastic liquids. Australian spirits are now the peer of many a drop with a few hundred years under their belt. You can taste, visit and get to know whiskies, gins, rums and vodkas in most corners of the country and Australian’s are embracing this opportunity, spending $11million more in 2018 than in the previous 12 Aussiemonths.craft spirits have almost trebled in just three years - the last year alone accounting for a 71 per cent increase, proving us Aussie’s love an excellent local drop. Pop into your local retailer and see what’s on the shelves. They are usually positioned in the ‘hard to reach’ space just behind the counter (you can thank shoplifters for that), but fear not, the whole craft spirits sector is becoming far more attainable. Down the road at my local, (Tom’s Cellars in West Pymble) the Aussie spirits range mirrors what the stats are saying. Tom Mazzei has been quick to make sure he has the range to offer the locals, particularly in gin.
“It’s an exciting time! There are so many new producers of gin from traditional gin houses to new distilleries and whisky distilleries. Even breweries are making gin. Gin consumers are unique because they are not devoted to a brand, they are wanting to explore different styles, countries and distillers and truly learn about the product that they consume,” said Mazzei. “Just a couple of years ago I stocked 6 gins. Now I range 65 different gins, and it’s growing.”
WORDS ASHLEY PINI
L-R: Dean Lucas 666 Vodka, Sacha La Forgia AHD, Tom Baker Mr Black, David Vitale Starward
“Today there are so many (distilleries) opening. When I started, there was just one or two, and now there are 15 in just in “ButAdelaide.”youknow
“While we do produce at Distillery Botanica, on the Central Coast of New South Wales, and people can see how the sausage is made (so to speak)…it’s not our only home. We made the decision really early on that getting our brand in front of people at food, and wine shows is really important. The small local show through to hosting our own 5000 person festival (that we do every year), was always a massive thing for us. If we don’t have our home, we’ll always create it.
“The distillery is obviously our spiritual home (excuse the pun), but we are most at home in the bar. That’s where the majority of consumers get to taste and interact with our products,” concluded Baker.
“We launched in 2008, and the Australian craft spirits makers didn’t really exist. It was tough to find an Australian spirit besides Bundaberg Rum, so when we launched people didn’t really understand what an Australian Craft Vodka was.”
Australia is booming, but this could be the beginning for the successful craft distillers.
Crafting fine spirits and adding uniquely Australian botanicals has clearly worked for many producers here - but if history has told us anything, brands with a great story often start with the purity of the water at its source; and when producing vodka, this becomes more important than most. Especially for Tasmanian brand, 666 Vodka.
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David Vitale from Starward Whisky in Melbourne agreed; “I think the other thing too is that the propositions have become differentiated. For a long time, take whisky as a good example, some producers will openly promote that they are producing their product made in other peoples traditions. I think it’s important that we continue to make out own style and by doing that we want to captivate people’s imaginations. It’s not by doing something that other people are doing very well. It’s by doing something that only we can do very well. I think that what’s really ignited the category has been this modern approach to “Wedistilling.”callitModern Australian Whisky and Modern Australian Gin,” continued Vitale.
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“Over the years we have evolved, and we have now gone back to calling ourselves a craft spirit as everyone understands it now, so we have ridden that wave.”
“It’s not just about Espresso Martini’s any longer, Australia has a reputation for quality coffee, and more and more people are looking for a boozy coffee in the evening,” said Baker.
“I think consumers are looking for that. In particular they are looking for local products, so they can support locally. I think this has become important in the buying decision.”
Tom Baker, the founder of Mr Black Spirits, predicts that the revolution here in Australia is about to take off with spirits most significant opportunity being overseas. Baker predicts the Australian love of his Mr Black Cold Brew Coffee Liqueur will take off in the USA over the next 12 months.
At the Distillery Botanica, where Mr Black is made, people can come in and see where all the magic happens.
666 Vodka’s first run was exactly 666 bottles - and the brand was born. Today, the brand sells over 40,000 bottles.
Produced by craft spirits maker Dean Lucas, founder of 666 Vodka, who, while working behind the bar himself, started to question why Australian spirits weren’t better represented behind the bar.
“Australian’s do extremely well in the wine and beer category, so there is no reason we can’t do the same with spirits,” he says.
42 exploredrinks.comJan-Hendrik
Boerse is the Senior Vice President of Henkell & Co. Global, the world’s largest sparkling wine producer, having purchased 50.67% of Freixenet’s shares last year. Boerse has more than ten years of industry experience as a professional for corporate mergers & acquisitions, and with Henkell & Co. he has found a business that matches his “passion for making the world sparkle”. Following last year’s purchase of the majority share in Freixenet, Boerse visited Katnook, and Deakin Estate wineries here in Australia; both apart of the Frexinet owned Wingara Group. With the new German sparkling interest in our Australia wineries, explore DRINKS caught up with Boerse to understand his passion for sparkling wine better.
“Passionformakingtheworldsparkle!”
J-HB: Besides a harmonic mousseux that transports the natural flavours from the wine to the nose, it is undoubtedly a right balance between acidity and fruitiness. Sparkling wines with too much acidity can be exciting but usually put themselves so much in the centre of attention that they are hard to pair with any food, whereas too sweet styles face similar problems from a different angle. Finding the right balance gives the sparkling wine a nice complexity without losing the ability to accompany a good dinner.
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J-HB: While brut describes the dosage of sparkling wine, the word blanc stands for the colour of the grapes which are used for the cuvée of the sparkling wine. For our Henkell Blanc de Blancs sparkling wine, only white grapes are used – a premium cuvée style that also has a long tradition in many
In Germany, quality sparkling wine is called Sekt and needs to undergo a fermentation process of at least six months by law. When it comes to Sekt, quality plays a significant role. You need expert knowledge and competence to produce Sekt. Furthermore, Sekt is a category that offers a great diversity: it shows a skill for high-class sparkling wine as well as for a very professional branded business. Sekt stands for a quality promise and especially the younger generation is focusing more on quality and quality sparkling wine.
Champagne houses. The expression Blanc de Blancs is to differentiate between lightly pressed sparkling wine that is also made from red grapes.
ED: What do you think is the perfect occasion to share a glass of Henkell?
ED: What do you personally look for in a good glass of sparkling?
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ED: For someone entertaining at home with a bottle of Henkell, what are some excellent food pairing ideas?
Celebrate Each Moment in Style! The end of work, a relaxing evening with friends or family is reason enough to open a bottle of Henkell and enjoy the bubbles.
J-HB: Our Henkell Trocken offers a finely balanced and harmonic composition, which forms a very appealing taste. While a Henkell Trocken goes well with any fish or red meat, you should try the Henkell Blanc de Blancs, which is creamy and has a long-lasting mousseux, with some chocolate or fruits. My personal favourite is a recipe for a littlemolten chocolate cake with Henkell Sekt. What you need is butter, chocolate, sugar, eggs, flour and for sure our Henkell Sekt. I found this recipe some time ago on mysparkling-wine.com - super tasty, and super easy to bake. recipes/www.my-sparkling-wine.com/lifestyle/
explore DRINKS: For our Australian consumers can you tell us a little bit more about what is exciting and unique about German Jan-Hendriksparkling?Boerse:
J-HB: Henkell is the perfect fit whenever there is something to celebrate – birthdays, anniversaries, New Year’s Eve or Christmas. But, you do not need a special occasion to share a glass of Henkell, true to the motto:
ED: For those who might not be versed in the terminology, what are the characteristics of a blanc as opposed to, say, a brut?
Some questions that are bound to go through your head are, Do I use lemon or lime juice? How much sweetener do I need to add to make it taste balanced? How much spirit do I need to add? How about those other ingredients that are in some classics that hardly ever get used in other drinks?
For those cocktail novices (let’s face it most of us are), the making of a cocktail from ‘scratch’ can be a daunting experience. There are so many variables!
CONVENIENCEOF
Quality stockists in Australia include Über Bar Tools or Bar Geek which have everything you need to get your home bar sorted. Margarita
MASTER
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When it comes to cocktails at home… What more do Aussies love during the warmer months other than beach days, catching up with friends and getting outdoors? We love to entertain! Inviting friends and family over for BBQs and long dinner parties is part of our genetic makeup. And part of the entertaining evolution is crafting refreshing cocktails. Having the convenience of ready-made mixers on standby without compromising on quality and taste, is a must.
Then there are the different techniques that bartenders effortlessly use to produce beautiful cocktails in bars, and if you’ve never done it before it can be a little tricky at first, however with a bit of practice it’s not hard to pump out cocktails at home that will impress your friends. These days a kitchen isn’t complete without some cocktail making tools, at least a shaker, jigger, strainer and bar spoon.
The Master of Mixers range has the convenience of having the mixers ‘pre-batched’, so all you have to do is add the right type of spirit and ice and serve it right up.
PiñaMartiniColada
The Master of Mixers Espresso Martini Mix takes the guesswork out of the equation by providing the mix of espresso coffee, coffee liqueur and enough sugar to balance it perfectly. All you need to do is grab a bottle of vodka, like Tito’s or a local one like Cape Grim 666 Butter Vodka for a richer, butter and vanilla notes.
METHOD: Shake with ice and strain into a martini glass GARNISH: Coffee beans GLASSWARE: Martini Espresso
INGREDIENTS: 45ml Light rum 100ml Master of Mixers Piña Colada Mix METHOD: Blend with ice and pour into a tall glass
GLASSWARE: Coupette PIÑA COLADAS FOR DAYS…
Another all-time summer classic is the Piña Colada. The marriage of pineapple and coconut in this cocktail is a sublime infusion of the taste of summer! To make this cocktail, there are a lot of different recipes on the internet that can lead to confusion as to which one tastes best. To make one from the beginning, you need to get pineapple juice, coconut cream, lime juice, sugar syrup and a light rum like BACARDÍ or a spiced rum like Sailor Jerry for a vanilla spice twist. Being able to grab a Master of Mixers Piña Colada Mix and a bottle of rum make it so easy and convenient to get the drinks flowing without being stuck in the kitchen making drinks for the guests all night long.
ESPRESSO MARTINI INGREDIENTS: 45ml 100mlVodkaMaster of Mixers Espresso Coffee Mix
ENTERTAINING exploredrinks.com 45
It’s perhaps the perfect drink for after dinner and when you need a ‘second wind’ to get you and your guests going into the late night. Although it’s a simple cocktail, it’s easy to get the balance wrong, either being too bitter from the espresso coffee or too sweet from the coffee liqueur and sugar.
MARGARITA INGREDIENTS: 60ml 100mlTequilaMaster of Mixers Margarita Mix
METHOD: Shake with ice and strain into a coupette glass rimmed with sea salt
MARGARITAS? SI SIGNOR…
GARNISH: Fresh pineapple wedge and cherry GLASSWARE: Tall ESPRESSO MARTINIS ALL NIGHT LONG… And finally, toward the end of the cocktail party it’s time to break out the Espresso Martinis.
One of the most enjoyable summer classic cocktails is the Margarita. The way the lime juice, tequila and sea-salt come together in this cocktail makes it very thirst quenching and sessionable! The price of fresh limes at times throughout the year can very expensive and extracting the fresh lime juice from them can be a process. The Master of Mixers Margarita Mix gives the convenience of having the lime juice, agave sweetener ready to go and perfectly balanced, so all you have to do is add the ice and tequila. The Margarita can be served shaken or frozen, depending on whether you have an electric blender and whether you want to serve it ‘straight up’, ‘on the rocks’ or blended ‘frappe style’.
PIÑA COLADA
GARNISH: Sea salt rimmed glass
With its subtle botanical blend of juniper, lemon, orange and aromatic spice notes, it is the perfect spirit to build refreshing and palate cleansing cocktails on, if you like complex flavours, says Ben Davidson, our resident Drinks Guru.
“Gin for me, is a cooling, freshening flavour.
A traditional, yet a quirky brand, Hendrick’s Gin is an excellent gin cocktail base with its notes of cucumber and rose petal. We have a few tasty examples to inspire you, from the simple to the complex.
METHOD: Add ingredients to a highball glass, add ice and gently stir
The gin category continues to be a favourite with Australian consumers with both traditional English and modern local gins seeing growth. The gin revival hasn’t happened overnight but has risen on the back of brand premiumisation, the cocktail culture trend, and the evolution of craft distilleries.
HENDRICK’S & TONIC
“Add vermouths, fresh fruits, herbs and spices to enhance the flavour notes in the gin further and have plenty of good mixers on hand like the Fever-Tree tonic waters.
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GLASSWARE: Highball GIN
INGREDIENTS: 30ml Hendrick’s Gin 120ml Fever-Tree Indian Tonic
GARNISH: Garnish with a baby cucumber
DRINKS exploredrinks.com 47 THE ORCHARD COLLINS INGREDIENTS: 45ml Hendrick’s Gin 20ml Fresh lemon juice 10ml Sugar syrup 75ml Apple cider METHOD: Add ingredients to a highball glass, add ice and gently stir GARNISH: Slices of apple and cucumber GLASSWARE: Highball AFTERNOON G & TEA INGREDIENTS: 45ml Hendrick’s Gin 45ml English Breakfast tea 90ml Fever-Tree Elderflower Tonic METHOD: Add ingredients to a highball glass, add ice and gently stir GARNISH: A slice of orange and cucumber GLASSWARE: Highball
48 exploredrinks.com LESLIE GRACIE INGREDIENTS: 45ml Hendrick’s Gin 15ml Elderflower cordial 90ml Fever-Tree Soda Water METHOD: Add ingredients to an old fashioned glass, add ice and gently stir GARNISH: A slice of baby cucumber GLASSWARE: Old fashioned SECRET GARDEN INGREDIENTS: 45ml Hendrick’s Gin 30ml Seedlip Garden 30ml Cold pressed apple juice 15ml Fresh lemon juice 15ml Hemp seed syrup* 2 x Sage leaves METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a cocktail glass GARNISH: Sage leaf GLASSWARE: Cocktail *HEMP SEED SYRUP Add 100gm of hulled hemp seeds to 500ml of sugar syrup and slowly bring to a simmer for 5 minutes and allow to cool. Fine strain into a bottle and refrigerate.
DRINKS exploredrinks.com 49 GIN BASIL SMASH INGREDIENTS: 60ml Hendrick’s Gin 30ml Fresh lemon juice 15ml Sugar syrup 3 x Fresh basil leaves METHODS: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a double old fashioned glass with a large cube of ice GARNISH: A basil sprig and a slice of cucumber GLASSWARE: Double old fashioned
FEVER-TREE
SIX WAYS
Fever-Tree has become Australia’s leading premium mixer and has a broad range of flavours in their tonic waters. The brand has pioneered the movement towards premium mixers in Australia and is well-established on supermarket shelves and bars across Australia. With the highest quality ingredients used, the premium natural mixer complements the world’s finest Whetherspirits.it’sa classic Juniper forward English gin or a new world Australian gin, Fever-Tree has the right tonic water to make the perfect G&T.
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Adelaide Hills Distillery 78 Degrees Gin and Fever-Tree Mediterranean Tonic Premium tonics can make a big difference in a G&T with a twist or other spirit and mixer combinations –especially considering that ¾ of the drink is the mixer!
G&T
DRINKS exploredrinks.com 51 GREEN ANT GIN AND FEVER-TREE ELDERFLOWER TONIC INGREDIENTS: Fever-Tree Elderflower Tonic 30ml Adelaide Hills Distillery Green Ant Gin GARNISH: Apple fan GLASSWARE: Stemless wine glass “Subtle sweet and floral notes complement the zing and zest of the Green Ant gin.” ADELAIDE HILLS DISTILLERY SUNSET GIN AND FEVERTREE AROMATIC TONIC INGREDIENTS: Fever-Tree Aromatic Tonic 30ml Adelaide Hills Distillery Sunset Gin GARNISH: Wedge of orange GLASSWARE: Stemless wine glass “Aromatic and complex tonic to complement the softer berry notes in the gin.” Adelaide Hills Distillery Sunset Gin and Fever-Tree Aromatic Tonic ADELAIDE HILLS DISTILLERY 78 DEGREES GIN AND FEVER –TREE MEDITERRANEAN TONIC INGREDIENTS: Fever-Tree Mediterranean Tonic 30ml Adelaide Hills Distillery 78 Degrees Gin GARNISH: Sprig of rosemary GLASSWARE: Stemless wine glass “Herbaceous and bold tonic to complement a robust gin.” Adelaide Hills Distillery Green Ant Gin Fever-Tree Elderflower Tonic
HAYMAN’S OLD TOM GIN AND FEVER-TREE LITE TONIC INGREDIENTS: Fever-Tree Lite Tonic 30ml Hayman’s Old Tom Gin GARNISH: Wedge of lemon GLASSWARE: Stemless wine glass
“Classic bitter lemon to contrast the sweet style of Sloe gin.”
INGREDIENTS: Fever-Tree Lemon Tonic 30ml Hayman’s Sloe Gin GARNISH: Fresh whole cherry GLASSWARE: Stemless wine glass
HAYMAN’S SLOE GIN AND FEVER-TREE LEMON TONIC
“Classic bitter tonic with a classic London Dry.”
HAYMAN’S LONDON DRY GIN AND FEVERTREE INDIAN TONIC INGREDIENTS: Fever-Tree Indian Tonic 30ml Hayman’s London Dry Gin GARNISH: Wedge of lime GLASSWARE: Stemless wine glass
“Crisp and lighter tonic to go with a slightly sweeter style of gin.”
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Manly
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The Australian gin category continues to excel both locally and overseas, as established and new gin aficionados experiment with the vast array of locally produced gins. The craft distilling boom is in full swing with well over 100 Australian gins now available from the four corners of Australia. Many of the gins feature Australian botanicals that add layers of delicious flavours from the bush in harmony with some of the traditional botanical ingredients like juniper berries, orris root, coriander seed and orange peel. Here we feature a selection of Australian gins that you should keep an eye out for if you haven’t discovered them already.
AUSTRALIAN GINS Feels
AUSTRALIAN DRY GIN
CLASSIC FANCY FRUIT CUP
METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a double old-fashioned glass over a large cube of ice
With Australia having an undoubtedly superior summer, we thought it was about time to develop our own expression.” Sean continues, “The Fancy Fruit Cup is about taking everything that the English gave us and simply doing it better. We did it with cricket, with soapies, and now with the fruit cup.”
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“For the ultimate Fancy Fruit Cup serve, pour 45ml in a glass of ice, add equal parts quality lemonade and ginger ale and top with your favourite fruit.” says Baxter. “It’s designed as a low-alcohol cocktail serve, for those long, festive afternoons.”
GLASSWARE: Double old fashioned NEVER NEVER DISTILLING CO. FANCY FRUIT CUP Two of Australia’s most exciting young beverage producers, Adelaide’s Never Never Distilling Co. and Melbourne’s Marionette Liqueur have joined forces to produce a contemporary version of the much-enjoyed fruit cup that celebrates the Australian summer.
METHOD: Add all ingredients to a wine glass and top with ice GARNISH: Cucumber, strawberry, an orange slice and mint. Serve immediately GLASSWARE: Wine glass MANLY SPIRITS CO.
INGREDIENTS: 45ml Manly Spirits Australian Dry Gin 15ml Manly Spirits Limoncello 10ml Fresh lime juice 45ml Pink grapefruit juice 15ml Egg white 1 x Pinch of sea salt
GARNISH: Slice of finger lime
INGREDIENTS: 45ml Fancy Fruit Cup 45ml Quality lemonade 45ml Quality ginger ale
MANLY FEELS
The Fancy Fruit Cup combines Never Never’s award-winning Triple Juniper Gin with Marionette’s barrel-aged orange curaçao, Australian and international spices, and Earl Grey tea for a uniquely Australian apéritif.
The Manly Spirits Co. Australian Dry Gin is distilled, bottled and labelled by hand before being sent out into the world from their artisan distillery on the Northern Beaches of Sydney. Crafted using a blend of sustainably foraged marine botanicals, Australian native and more traditional gin botanicals balanced neatly with the highest quality Australian grain spirit. These include sea lettuce, pepper leaf, anise myrtle, finger lime, orange peel, giving it a bright, fresh citrus nose, balanced with gentle peppery notes on the palate to deliver a rounded, lingering finish.
Sean Baxter, Never Never co-founder and brand director says “The fruit cup usually welcomes the beginning of the English summer. Classic Fancy Fruit Cups
METHOD: Add ingredients to a cocktail mixing glass and stir with ice. Strain into an oldfashioned glass with a large cube of ice
GARNISH: Slice of grapefruit GLASSWARE: Stemmed glass
GARNISH: Slice of orange GLASSWARE: Old fashioned Adelaide Hills Distillery Sunset Spritz Adelaide Hills Distillery Estate Negroni
Using a custom-built copper still the team at Adelaide Hills Distillery have created a range of handcrafted small-batch spirits that pay homage to native Australian produce, alongside the highest quality of imported Hills in South Australia is home to some of Australia’s most revered farms, orchards and gourmet producers, with its celebrated cool climate providing perfect conditions for growers and farmers alike. From this enviable landscape, they take their inspiration. 78 Degrees Gin is a complex and savoury gin distilled from a grape base and vapour infused with 12 botanicals, explicitly selected for their purity and quality. The gin is pungently aromatic and displays citrus and floral notes with underlying spice.
Theingredients.Adelaide
INGREDIENTS: 30ml Adelaide Hills Distillery 78 Degrees Gin 30ml Adelaide Hills Distillery Bitter Orange 30ml Adelaide Hills Distillery Rosso Vermouth
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INGREDIENTS: 45ml Adelaide Hills Distillery Sunset Gin 30ml Adelaide Hills Distillery Rosé Vermouth 60ml Prosecco 30ml Fever-Tree Soda Water METHOD: Add ingredients to a stemmed glass with a large cube of ice and stir gently
ADELAIDE HILLS DISTILLERY ESTATE NEGRONI
ADELAIDE HILLS DISTILLERY SUNSET SPRITZ
KALKI MOON –AUSTRALIAN PREMIUM GIN
METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a cocktail glass
Born out of the cane fields in Australia’s rum capital Bundaberg comes the regions newest distilling company Kalki Moon Distilling & Brewing. Founded by former Bundaberg Rum Master Distiller Rick Prosser, Kalki Moon has hit the ground running, recently awarded gold at the prestigious Australian Distilled Spirits Awards 2018 and Silver at the International Wine & Spirits Competition. Containing ten botanicals, including locally grown lemon and cinnamon myrtle, ground ginger and native finger limes, this traditional pot distilled gin will leave a lovely note of juniper and citrus on the palette. Great in a gin & toinc with Fever-Tree Mediterranean and a garnish of orange.
GARNISH: Skewered blueberries GLASSWARE: Cocktail KARU AFFINITYDISTILLERYGIN
GLASSWARE: Highball LATE IN THE DAY EARL GREY INGREDIENTS: 45ml Affinity Gin 60ml Chilled Earl Grey Tea 10ml Maple syrup 1 x Dash orange bitters
Small-batch distilled, using predominantly local native botanicals and using pure natural mountain rainwater, Karu Affinity Gin is a delicious expression of contemporary Australian gin. The full flavoured profile features some unique Australian botanicals, balanced with a few of the international greats, to create a balanced sensory experience that can be perfect neat or paired with your favourite tonic.
AFFINITY SPRITZ INGREDIENTS: 45ml Affinity Gin 20ml Elderflower liqueur 30ml Pink grapefruit juice 60ml Fever-Tree Aromatic Tonic Water
METHOD: Add ingredients to a highball glass, add ice and gently stir
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INGREDIENTS: 45ml Kalki Moon Gin 20ml MONIN Blueberry Syrup 30ml Fresh lemon juice
BLUE MOON
GARNISH: A sprig of rosemary and slice of pink grapefruit
METHOD: Stir ingredients with ice in a cocktail mixing glass. Strain into an old fashioned glass over a large ice cube
GARNISH: A mint sprig and an orange peel twist GLASSWARE: Old fashioned Affinity Spritz Blue Moon Late in the Day Earl Grey
INGREDIENTS: 45ml Stone Pine Native Blend Gin 15ml Lemon myrtle syrup 10ml Fresh lime juice 90ml Ginger beer METHOD: Add ingredients to a double oldfashioned glass, add ice and gently stir
DRINKS
The Federation Gin is a new world gin inspired by the bounty of our antipodean flora. This unique gin combines botanicals from every Australian state and territory. Kakadu Plum (NT), Lemon Myrtle (Qld), Strawberry Gum (NSW), Mountain Pepper (ACT) Cinnamon Myrtle (VIC) Celery Top Pine (TAS), Wattleseed (SA) and Quandong (WA) – in a perfect blend. An extraordinary marriage of botanicals gathered by indigenous Australians and crafted at Australia’s southern-most whisky distillery. This gin is batch distilled, hand-made and rare.
GARNISH: A mint sprig GLASSWARE: Double old fashioned
METHOD: Add ingredients to a highball glass, add ice and gently stir
INGREDIENTS: 45ml McHenry Federation Gin 20ml Lemon thyme honey syrup 20ml Fresh lemon juice 90ml Fever-Tree Soda Water
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FEDERATION COLLINS
Stone Pine Mule Federation Collins
GARNISH: Sprig of lemon thyme GLASSWARE: Highball
MCHENRY FEDERATION- GIN
STONE PINE - NATIVE BLEND ORIGINAL DRY GIN
The Stone Pine Original Dry is carefully made using a blend of native and traditional botanicals to create a unique and distinctly Australian gin. It’s pot-distilled in small batches, gently infusing a proprietary blend of native and traditional botanicals to create a vibrant, fresh and zingy ‘new world’ gin. The native flavours of pink finger lime and lemon myrtle add a modern Australian twist to the London Dry style and result in a complex flavour, displaying spicy citrus, herbal and floral notes.
STONE PINE MULE
Aussie Tipple uses small batch craft spirits and ingredients from local artisan producers, bringing a uniquely Australian character to each bottle. recipes perfected by some of Australia’s best bartenders, all you need to do is pour and enjoy. Australian craft distillers. Enjoy quality cocktails at home. Visit www.aussietipple.com to learn more. distributed by Nip of Courage.
With
Bottling Australia’s finest. Support
We do bottled cocktails a little differently, using only the best craft spirits from small batch distilleries across Australia.
Proudly
Photography by Jill Haapaniemi
GREY GOOSE VODKA Expressed in every bottle is the essence of the finest ingredients from France. Soft winter wheat from Picardy and surrounding regions, plus pure spring water from Gensac in the Cognac region. The exclusive process is nurtured, isolated and captured from the field to bottle and is designed and controlled by the extraordinary skills and passionate commitment of the brand’s Maître de Chai, Françios Thibault.
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For a while now bartenders have been enamoured with more ‘flavourful’ spirits like gin, tequila and mezcal in creative cocktails, however vodka is still the biggest selling spirit in most bars because of its subtlety of flavours and clean, crisp finish. “In my opinion, the best vodkas are made from a grain-based origin, especially wheat, barley or rye. They have an excellent texture, mouthfeel and pleasant grainy flavours” mentions Ben. “The challenge is to produce a finished spirit that is well balanced between character and smoothness. Vodka is a blank canvas upon which you can paint with either subtle or vibrant Whetherflavours.”it’s a trailblazing supper premium vodka like Grey Goose, a classic Russian vodka like Beluga or a new world like the Cape Grim 666 Vodka from Tasmania, vodka continues to be the most versatile cocktail spirit.
VODKA
Vodka has long been the go-to cocktail spirit since the 1970s and helped power the modern cocktail revival that’s been going strong since the 1990s. During this heyday of the cocktail boom, Grey Goose Vodka was launched in the USA and instantly became the benchmark brand in super premium vodka.
Le Grand Fizz
GARNISH: Slice of lime Stemless wine glass MARTINI Grey Goose Vodka MONIN Vanilla Syrup De Kuyper Passionfruit Liqueur Fresh lime juice Fresh passionfruit pulp 60ml Champagne METHOD: Shake, double strain and top with chilled Champagne A spoon of fresh passionfruit Coupette
GLASSWARE:
METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a double old fashioned glass with a large cube of ice
GARNISH: Edible flowers
30ml
INGREDIENTS 40ml
LE FIZZ
GLASSWARE: Double old fashioned P-Star Martini
GARNISH:
INGREDIENTS: 45ml Grey Goose Vodka 20ml St. Germain Liqueur Fresh lime juice Fever-Tree Soda Water Add ingredients to a large stemless wine glass, add a large cube of ice and gently stir
30ml
SOLSTICE SOUR INGREDIENTS: 45ml Grey Goose Vodka 20ml Fresh lemon juice 20ml Fresh orange juice 20ml MONIN Mandarin Syrup 10ml Egg white
Solstice Sour
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GLASSWARE:
GRAND
15ml
15ml
75ml
METHOD:
P-STAR
15ml
The
BELUGA RUSSIANNOBLEVODKA
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most famous super premium vodka in Russia. Beluga Noble Russian Vodka is created using a malted grain spirit from the Mariinsk Distillery. Combined with Siberian artesian well water, it undergoes a triple filtration process to ensure the highest level of purity. The vodka is then rested to allow for a mellowing process to take place. BELUGA RICKEY INGREDIENTS: 45ml Beluga Noble Russian Vodka 20ml Fresh lime juice 15ml Sugar syrup 90ml Fever-Tree Soda Water METHOD: Add ingredients to an old fashioned glass, add ice and gently stir GARNISH: A slice of lime GLASSWARE: Old fashioned
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CAPE GRIM 666 Tasmania is an environmental wilderness famous for its clean air and natural beauty. Hidden away in this sanctuary of wild forests, windswept hills and rugged coastline is the aptly named Cape Grim. Scientists have proven the air here is the cleanest in the world. The wind blows Antarctic rains uninhibited to the Cape. This is where the water is sourced. It is also where the vodka is produced. Working with the finest Tasmanian ingredients, Cape Grim 666 use a slow, small batch distillation process before mellowing the spirit with the highest-grade activated charcoal. Finally, they blend with Cape Grim Water, the world’s purest rainwater which allows the vodka to capture and share the distinctive character of Tasmania’s raw terroir.
LEMON BUTTER MARTINI INGREDIENTS: 40ml Cape Grim 666 Butter Vodka 20ml Lemoncello 10ml Fresh lemon juice METHOD: Shake ingredients with ice and strain into a chilled martini glass GARNISH: Lemon peel twist GLASSWARE: Martini CAPE GRIMLET INGREDIENTS 45ml Cape Grim 666 Lemon HoneyMyrtle Vodka 15ml AHD Rosé Vermouth 15ml Fresh lime juice 10ml Honey water METHOD: Stir ingredients with ice and strain into a chilled cocktail glass GARNISH: Lime leaf GLASSWARE: Cocktail
GARNISH: Sea salt of the rim of the glass
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TEQUILA
Tequila and its cousin Mezcal (both agave-based spirits from Mexico), continue to be a favourite amongst a small but growing number of Australians who have perhaps travelled to Mexico, love a Margarita, or enjoy a flavourful base spirit to a refreshing mixed drink. Australians are drinking better quality tequila more than ever with premium tequila outpacing the growth of standard tequila. This is fuelled by the appreciation of fine tequilas like Patrón in cocktails and neat serves.
PATRÓN MARGARITA
Patrón Tequila is made from 100 per cent blue weber agave from the Los Altos region in Mexico. Once the agave is harvested, it undergoes a meticulous production process that takes up to 79 hours to complete.
METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a double old fashioned glass rimmed with sea salt
GLASSWARE: Double old fashioned
INGREDIENTS: 45ml Patrón Silver Tequila 15ml De Kuyper Triple Sec 30ml Fresh lime juice 10ml Sugar syrup
“The results speak for themselves, says our drinks guru, Ben. “It’s a tequila with immense softness and depth of flavour, giving complex savoury and subtly sweet notes to the palate. “I get flavours of cooked agave and subtle vanilla sweetness, savoury notes of roasted peppers and a herbal dryness that combines well with a lot of ingredients, in particular, citrus juices,” mentions Ben. The Margarita has been a staple of classic cocktail menus since its creation in the 1930s. The Paloma is a more recent revival however, it’s the most popular tequila drink in Mexico and can be enjoyed as a simple tequila and grapefruit soda or as a fancy cocktail.”
ice
PATRÓN with
60ml Patrón Añejo Tequila 5ml Agave syrup 5ml Honey 1 x Dash orange bitters 1 x Dash aromatic bitters METHOD: Add ingredients to a cocktail mixing glass and add a
ice. Stir
INGREDIENTS: scoop of well large cube of into
sea salt, add ice and gently stir GARNISH: Slice of pink grapefruit GLASSWARE: Highball PATRÓN OLD FASHIONED
and fine strain over a
PALOMA INGREDIENTS: 60ml Patrón Reposado Tequila 15ml Fresh lime juice 90ml Pink grapefruit soda 15ml Agave syrup METHOD: Add ingredients to a highball glass rimmed
an old fashioned glass GARNISH: An orange peel twist GLASSWARE: Old fashioned DRINKS exploredrinks.com 65 Patrón Old Fashioned Patrón Paloma
INGREDIENTS: 30ml Sailor Jerry Spiced Rum 120ml Ginger beer 2 x Lime wedges (squeezed)
Angostura Rum from the island of Trinidad has been making a unique style of blended rum that is perfect for cocktails; robust and warming but with delicate subtle notes of vanilla and dried fruit. Well known for their aromatic bitters, they are equally adept at making rum and more recently amaro bitters.
METHOD: Add ingredients to a copper cup and stir with a large cube of ice
JERRY & GINGER BEER
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The Cuban distillers in the 19th century developed a light aromatic style of rum that was distilled from molasses that became the preferred style and featured in many classic cocktails. BACARDÍ Rum was at the forefront of this new style of rum and became synonymous with classic Cuban cocktails.
SAILOR JERRY
Spiced rum has become incredibly popular in more recent years, largely due to the accessible flavours like vanilla, cinnamon, and lime peel which add layers and depth when mixed in a cocktail.
Sailor Jerry has captured a significant portion of spiced rum category, as much in part from its cool branding, as from its tasty and versatile flavour profile.
“Rum mixes seamlessly with tropical fruit juices, Angostura aromatic bitters and fancy syrups as well as being perfectly suited to simple concoctions like the Daiquiri, Mojito or Pina Colada,” mentions Ben. “Rum provides a depth and warmth to cocktails, delivering a delicious backdrop to add sweet, sour and tropical flavours.”
Sailor Jerry Spiced Rum is inspired by the maritime rums of the 19th century. Made with all-natural spices and flavours to give the rum a rich, smooth taste characterized by notes of vanilla and cinnamon.
GARNISH: Lime wedge and fresh mint leaves GLASSWARE: Copper cup
Rum
Rum is perhaps the quintessential spirit of summer with its roots firmly planted in the sundrenched Caribbean Islands from where the spirit was first distilled from sugarcane juice in the 17th century. It was early settlers that introduced sugarcane to the region, which was perfectly suited to the climate and it quickly became the world’s centre of sugar and rum production.
DRINKS exploredrinks.com 67 JERRY & PEACH ICED TEA INGREDIENTS: 30ml Sailor Jerry Spiced Rum 10ml Fresh lime juice 90ml Peach iced tea METHOD: Add ingredients to a double old fashioned glass and stir gently with a large cube of ice GARNISH: Slice of peach GLASSWARE: Old fashioned
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METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a chilled cocktail glass.
GARNISH: Skewered crystalised ginger and a mint sprig
GARNISH: Split vanilla pod GLASSWARE: Cocktail glass
INGREDIENTS: 45ml Sailor Jerry Spiced Rum 30ml Fresh lime juice 15ml MONIN Vanilla Syrup
Jerry ‘n’
JuiceSpiced
JERRY ‘N’ JUICE
INGREDIENTS: 45ml Sailor Jerry Spiced Rum 45ml Fresh pineapple juice 30ml Fresh orange juice 10ml Fresh lime juice 15ml MONIN Falernum Syrup
GLASSWARE: Highball
METHOD: Add ingredients to a highball glass, add ice and stir gently
Vanilla Daiquiri SPICED VANILLA DAIQUIRI
METHOD:
wedge GLASSWARE: Highball Banana Old Fashioned Piña Swizzle
Banana
Rum 60ml
pineapple
Rum 10ml Crème
INGREDIENTS: Sailor Jerry Spiced Pineapple juice Fresh lime juice Coconut cream Add ingredients to a highball glass and swizzle with crushed ice Slice of and lime
10ml
GARNISH:
45ml
GARNISH:
INGREDIENTS: Sailor Jerry Spiced De Cacao MONIN Syrup Dash chocolate bitters Add ingredients to a cocktail mixing glass and add a scoop of ice. Stir well and fine strain into an old fashioned glass over a large cube of ice A slice of banana Old fashioned
1 x
METHOD:
45ml
5ml
PIÑA SWIZZLE
GLASSWARE:
30ml
DRINKS exploredrinks.com 69 BANANA OLD FASHIONED
GLASSWARE: Highball RICO SUAVÉ
INGREDIENTS: 45ml BACARDÍ Carta Blanca 15ml Aperol 20ml Pink grapefruit juice 20ml Fresh lemon juice 10ml Sugar syrup 10ml Egg white METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into an old fashioned glass over a large cube of ice GARNISH: Orange wedge
GLASSWARE: Old fashioned 70 exploredrinks.com BACARDÍ Mojito Rico Suavé
Right from the very beginning, BACARDÍ founder Don Facundo understood that to make a rum that was light bodied, smooth and well balanced, it was essential to control every element of the production process. As a successful importer of European wines and spirits, he had established a working knowledge of the production techniques used by European producers. Along with the first-hand distillation experience he picked up, he began to develop a revolutionary rum making process that would change the way the liquid was made forever.
BACARDÍ
BACARDÍ MOJITO
INGREDIENTS: 60ml BACARDÍ Carta Blanca 30ml Fresh lime juice 20ml Sugar syrup 75ml Fever-Tree Soda Water 1 x Whole sprig of mint METHOD: Add ingredients to a highball glass, lightly press the mint with a bar spoon, add ice and gently stir GARNISH: Mint sprig
THE BACARDÍ COCKTAIL
GLASSWARE: Cocktail
INGREDIENTS: 60ml BACARDÍ Carta Blanca 30ml Fresh lime juice 15ml MONIN Grenadine Syrup METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a chilled cocktail glass
INGREDIENTS: 60ml BACARDÍ Carta Blanca 30ml Fresh lime juice 15ml Sugar syrup METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a chilled cocktail glass
BACARDÍ DAIQUIRI
BACARDÍ Daiquiri
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The BACARDÍ Cocktail
GLASSWARE: Cocktail
Angostura® Rums are made from the highest quality molasses, fermented with proprietary yeast cultures, distilled in continuous stills and then aged in charred oak barrels giving consumers an unrivalled quality product.
AMARO DI ANGOSTURA® A classic liqueur from the new world. Rich in colour, luscious in flavour, perfectly blended for three months with our iconic aromatic bitters. Perfect over ice or in a cocktail. Winner of “Best New Spirit or Cocktail Ingredient” at 2015 Tales of the Cocktail, Amaro di Angostura® is the sophisticated choice for a range of refreshing and low ABV cocktails*.
GARNISH: Mint sprig GLASSWARE: Highball Are one of the most awarded rum ranges in the world, master blended since 1944. Multiple awards, exceptional smoothness, endless occasions, raise a toast to the house.
METHOD: Build in a highball glass; muddle mint leaves in lime juice and simple syrup then fill glass with dry crushed ice. Pour rum over crushed ice and swizzle well
ANGOSTURA®RUMS
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ANGOSTURA® BITTERS Behind every good bar and known all over the world, the definitive ingredient for classic and contemporary cocktails; crafted from an iconic secret recipe, unchanged in 200 years and blended with all natural ingredients.
QUEENS PARK SWIZZLE INGREDIENTS: 60ml Angostura® 7 Yr Old Rum 30ml Demerara Simple Syrup 30ml Fresh lime juice 14 x Mint leaves 6-8 x Dashes Angostura® Aromatic Bitters
METHOD: Add all ingredients into a mixing glass, add ice, stir and strain over ice into an old fashioned glass
MONEY TO BURN WITH A MILLIONAIRE’S TWIST
INGREDIENTS: 25ml Amaro di Angostura® 25ml Angostura® 7 Yr Old Rum 20ml Apricot brandy 25ml Fresh lime juice 7.5ml Orgeat syrup METHOD: Add all ingredients to a shaker with ice and shake. Strain into a coupette glass
GARNISH: Apple fan GLASSWARE: Old fashioned Money To Burn With A Millionaire’s Twist Treacle
GARNISH: Lime wedge GLASSWARE: Coupette TREACLE INGREDIENTS: 60ml Angostura® 1919 Rum 15ml Fresh pressed apple juice 1 x Sugar cube 2 x Dashes of Angostura® Aromatic Bitters
GARNISH: Orange wedge GLASSWARE: Old fashioned
METHOD: Add sugar cube to mixing glass. Soak sugar cube in bitters. Add rum, fill mixing glass with ice and stir. Strain over fresh ice into an old fashioned glass
AMARONI INGREDIENTS: 45ml Amaro di Angostura® 30ml London Dry Gin 15ml Sweet vermouth 2 x Dashes Angostura® Orange Bitters
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Dark spirits are often associated with warming, richer style of cocktails due to their oak barrel ageing and more prominent flavours from years of maturation. Most dark spirits, however, when combined with high acid fresh fruits and juices or premium mixers will provide a palate cleansing and thirst quenching cocktail.
“Whiskies and cognacs can be enjoyed as long drinks with mixers like ginger beer, ginger ale, or with lemon and soda as a base for more robust flavoured cocktails,” mentions Ben. “Whether it’s a twist on a Sidecar, a Whisky Highball or a Whiskey Sour, these dark spirit cocktails deliver a crisp and refreshing taste to the palate, perfect for summer sundowner sessions.”
TWO-FOLD HIGHBALL INGREDIENTS: 45ml STARWARD Two-Fold Whisky 120ml Fever-Tree Ginger Ale METHOD: Add ingredients to a highball glass, add ice and stir gently GARNISH: A wedge of pink grapefruit GLASSWARE: Highball
STARWARD At STARWARD, they say “Our vision has always been to create a whisky that is not only world class in quality and craftsmanship but accessible to all, regardless of how you choose to enjoy it.”
STARWARD Two-Fold and Southern Comfort Black are two different styles of whisk(e)y that are perfectly suited to enjoy as mixed drinks or simple and refreshing cocktails.
“This is a whisky for any occasion and we mean that; neat by the fire, on ice to celebrate, mixed up in a perfect Manhattan. Two-Fold is made for the sharing cabinet.”
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OTHER DARK SPIRITS
“Two-Fold is our biggest step in that ambitious direction - a double grain whisky that is entirely matured in our signature Australian red wine barrels. A union of Australia’s two most quintessential grains; Wheat and Malted Barley, coming together to create a flavour-forward whisky that is filled with rich complexities driven by the power of two grains. Matured in Melbourne’s intensely reactive climate, leading to a beautifully balanced and incredibly versatile sipping whisky. The nose is filled with spiced vanilla and fresh tropical fruit. Whilst the palate is flowing with hints of Fuji apples, roasted pineapple, lightly toasted oak, and a soft tannic finish.”
METHOD: Add ingredients to a cocktail shaker and shake with ice. Strain over ice into a double old fashioned glass and crown with crushed ice
GARNISH: Berries in season, a slice of lemon and a mint sprig GLASSWARE: Double old fashioned *Blackberry Jam Syrup: Blend 3 parts of good quality blackberry jam with 1 part boiling water. Stir well and fine strain into a bottle and keep refrigerated.
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BLACKTHORN FIX INGREDIENTS: 50ml STARWARD Two-Fold Whisky 20ml Fresh lemon juice 20ml Blackberry jam syrup*
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GLASSWARE:
DRINKS
METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a chilled cocktail glass
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GODET VSOP Godet embodies a family journey to create the finest of Cognacs. 400 years ago, Bonaventure Godet started trading distilled wine from the French harbour, La Rochelle. Now, 15 generations later, Godet is creating the finest of Cognacs from the same location, including the versatile Godet VSOP, aged 14 years in oak casks.
SUMMER SIDECAR INGREDIENTS: 40ml Godet VSOP Cognac 20ml Orange curaçao 20ml Fresh lemon juice 20ml MONIN Passionfruit syrup ½ x Fresh passionfruit
GARNISH: Orange peel twist Cocktail exploredrinks.com
SOUTHERN BLACK & GINGER
METHOD: Add ingredients to a cocktail shaker and shake with ice. Strain into a double old fashioned glass and add a large cube of ice
SOUTHERN COMFORT BLACK
For more than 140 years, Southern Comfort has been bringing the spirit of New Orleans to more than 100 countries. Ever since the founder M.W. Heron created the ‘The Grand Ole’ Drink of the South’ way back in 1874 Southern Comfort has become one of the world’s most loved whiskeys.
GARNISH: A slice of orange and fresh cherry GLASSWARE: Double old fashioned
INGREDIENTS: 30ml Southern Comfort Black 120ml Fever-Tree Ginger ale METHOD: Add ingredients to a highball glass, add ice and stir gently GARNISH: Lime wedge GLASSWARE: Highball
SourSouthern Southern Black & Ginger
SOUTHERN SOUR INGREDIENTS: 45ml Southern Comfort Black 60ml Master of Mixers Sweet n Sour Mix 10ml Egg white (optional)
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The apéritifs category of beverages is hard to define as just one thing, but rather, refers to a broad class of drinks that have a certain amount of herbal bitterness balanced with subtle sweetness. The apéritif is a pre-dinner drink. It cleanses the palate and stimulates the appetite and acts as the perfect opener to the dining experience. Liqueurs
The low ABV strength of apéritifs like Aperol, Pampelle and Select as well as many other vermouths and wine based apéritifs, are gaining in popularity fuelled by many people discovering and enjoying more traditional European drinks. The Aperol Spritz has become the hottest cocktail over the last few years, due to its simplicity, euro-feel and subtle bitter-sweetness that is perfect as a pre-lunch or dinner drink. Liqueurs are spirit based and sweetened with a type of sugar and have a dominant flavour focus, usually derived from natural ingredients like fruits, herbs, spices, nuts, beans or seeds. They have evolved over the centuries from their herbal and bitter origins into a vast array of different examples, the best ones capturing the true essence of flavour from the raw material or original “Liqueursingredient.playanimportant role in giving a cocktail the right balance of sweetness, body, texture and intensity of flavour,” says Ben. “Liqueurs add amplified intensity of flavour, as well as mouthfeel to a well-made cocktail.”
APÉRITIFS, &
SELECT SPRITZ INGREDIENTS: 60ml Select Aperitivo 90ml Prosecco 30ml Soda water METHOD: Add ingredients to a large wine glass, add ice and stir gently GARNISH: Skewered green olives GLASSWARE: Large wine glass
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FRENCH NEGRONI INGREDIENTS 30ml Pampelle L’Apero Aperitif 30ml Gin Maré 30ml Sweet vermouth METHOD: Add ingredients to a cocktail mixing glass and add a scoop of ice. Stir well and fine strain over a large ice cube in an old fashioned glass
RUBY ROSÉ
GARNISH: A wedge of pink grapefruit GLASSWARE: Old fashioned Ruby Rosé French Negroni
GARNISH: A wedge of pink grapefruit GLASSWARE: Stemless wine glass
INGREDIENTS: 30ml Pampelle L’Apero Aperitif 90ml Rosé wine 30ml Soda water METHOD: Add ingredients to a stemless wine glass and add a large ice cube and stir gently
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82 exploredrinks.com Sit &relax,back,enjoy! Gain inside knowledge behind every drop and discover special release whisky with EXPLORE Whisky Club delivered direct to your doorstep each month. Explore Whisky Club support the Responsible Service of Alcohol. License LIQP770017216 Join today and receive a 15% discount. Use code: How to join: 1. Go to www.explorewhiskyclub.com.au 2. Simply sign up for free to learn more 3. Then choose your Whisky membership EXPLORE15
DRINKS MONTE MULE INGREDIENTS: 45ml Amaro Montenegro 120ml Ginger beer METHOD: Add ingredients to a copper mule mug topped with crushed ice GARNISH: Mint sprig, a slice of orange and a strawberry GLASSWARE: Copper mule mug exploredrinks.com 83
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In a time when regimes were conquered, and trouble roamed the lands, from deep within the heart of Mexico came a tequila revolution, Los Arango. Today, Los Arango is still a revolutionary spirit, pushing taste boundaries with the unique Los Arango Black Coffee infused tequila, which is made with real coffee beans.
METHOD:
DRINKS
COCO AMIGO
LOS ARANGO COFFEE
INGREDIENTS: 30ml Los Arango Coffee Tequila 30ml Los Arango Reposado Tequila 15ml Chilled espresso 20ml Coconut cream Pinch of sea salt Add the first three ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a chilled cocktail glass over a large ice cube. Layer coconut cream on top GLASSWARE: Cocktail
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recipes
crafted from natural Irish honey and triple distilled Irish Whiskey. Celtic Honey, an
that’s now a modern classic. CELTIC HONEY THYME INGREDIENTS: 30ml Celtic Honey Liqueur 15ml Cointreau 20ml Fresh lemon juice 1 x Sprig of thyme METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a chilled cocktail glass GARNISH: Sprig of thyme GLASSWARE: Cocktail
bring good
a honey drink believed
The legendary Celtic tribes of Ireland secret down the generations including that of to luck its Liqueur, ancient tale,
CELTIC HONEY
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passed
drinkers. From this comes Celtic Honey
to
This “red gold” is sourced from the historic Silk Road in northern Iran and hand bottled in Bordeaux France. Miasa is a royal liqueur that will indulge, enchant and inspire the senses with its unrivalled purity. SAFFRON SOUR INGREDIENTS: 30ml Miasa Saffron Liqueur 30ml West Winds Gin 30ml Fresh lemon juice 10ml MONIN Blood Orange Syrup 1 x Dash Absinthe METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a double old fashioned glass GARNISH: Zucchini flower GLASSWARE: Old fashioned DRINKS exploredrinks.com 89 Saffron Signature
Miasa Saffron Liqueur offers a taste enriched by the most exclusive spice in the world
MIASA SAFFRON LIQUEUR – Saffron.
CIDER SYDNEY 697 INGREDIENTS: 120ml Sydney Cider 30ml Oscar.697 Bianco Vermouth METHOD: Add ingredients to a stemless wine glass, add ice and stir gently GARNISH: Orange slice GLASSWARE: Stemless wine glass
Our point of difference with Sydney Cider is that it has structure and it’s got layers, nice apple flavours up front, a crisp mid-palate and nice clean back palate - due to the winemaking techniques that we are using.”
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By having a three to four-week ferment, Sydney Brewery is able to produce an elegant and crisp style of cider that takes on its fruit flavour by carefully adding the right balance of flavours and acidity from apple juice. Similarly, with the award winning Agave Ginger Cider, it’s the careful addition of organic ginger juice and balancing that spiciness with agave syrup and getting the ratio perfectly balanced when blended with the apple cider, and the ongoing challenge is to get that right. We think they’ve got it perfected, especially since taking home ‘World’s Best Flavoured Cider’ at the 2018 World Cider Awards for the Agave Ginger Cider.
Speaking with Richard Feyn from Sydney Brewery, one of Australia’s leading cider producers, he mentioned that from his perspective one of the most critical parts of the process is to start with the right type of yeast. When it comes to the apples, he says, “The viscosity of the apple juice is important. We go with a Granny Smith, Pink Lady and Red Delicious blend to get that tartness and acidity but with big apple flavours that are the foundation. The juice is so important and Adelaide Hills apple juice has got a certain viscosity and mouthfeel that’s perfect.
We have been in the midst of a cider boom for many years now, and it actually preceded the craft beer revival of more recent times. Cider isn’t a complicated beverage. At its best it provides high acidity, palate cleansing elegance, light delicate flavours of the apples or pears from which it is made. Perfect as a cocktail ingredient! Of course, it’s essential to get the right raw materials to juice and ferment into a delicious and well balanced natural cider.
Sydney Cider has recently collaborated with Oscar.697 Bianco Vermouth to create a ready mixed cider and vermouth drink they are calling Sydney 697.
INGREDIENTS:
100ml Manly Perry Cider 20ml Manly Spirits Gin 10ml Fresh lemon juice 30ml Pear juice 5ml Sugar syrup (if needed) METHOD: Add ingredients to a highball glass, add ice and stir gently GARNISH: Slice of pear GLASSWARE: Highball AGAVE GINGER MULE INGREDIENTS: 100ml Agave Ginger Cider 20ml Patrón Silver Tequila 15ml Fresh lime juice 5ml Agave syrup 2 x Lime wedges squeezed METHOD:Add ingredients to a highball glass rimmed with sea salt, add ice and stir gently GARNISH: Lime wedge GLASSWARE: Highball DRINKS exploredrinks.com 91
THE MANLY PERRY COLLINS
GLASSWARE: Tall Syrups and mixers are a crucial part of the cocktail making process. Years ago, it was identified that a well-balanced cocktail is made from opposing forces of flavours detected by the palate. The easiest to conceptualise is the sweet versus sour paradigm. We know when something is too sweet or sour, our taste buds tell us almost immediately. The other flavour metric that needs to be considered is strong versus weak. When these opposing flavour forces are in harmony with each other, you will have a well-made and balanced cocktail.
SYRUPS&MIXERS
GARNISH: Mint sprig and candied ginger
TIKI INGREDIENTS: 45ml Sailor Jerry Spiced Rum 15ml MONIN Falernum Syrup 15ml Fresh lime juice 30ml Pineapple juice 5ml Ginger juice
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SWIZZLE
METHOD: Add ingredients to a tall glass and swizzle with a swizzle stick. Fill with ice and stir until chilled
The house of MONIN has become the ‘go to’ syrup flavour range for many bars, with over 100 different flavoured syrups available. They deliver vibrant colours and flavour intensity and add the crucial elements of sweetness and weakness (0% ABV) when balancing a cocktail. Other ‘weak’ elements used in balancing a cocktail are mixers like Fever-Tree and fruit juices that aid in diluting the strength of the alcohol, providing a refreshing and palate cleansing quality as well as subtle acidity and natural fruit flavours.
Flavoured sugar syrups have been around for a long time, with perhaps the Rose’s Lime Juice Cordial being one of the first. Other ‘classic’ syrups include Grenadine syrup made from pomegranate, Orgeat syrup made from almonds, and Falernum made from a complex mix of ginger, lime peel, and spices and is an excellent syrup for rum based and tropical fruit juice cocktails.
CHILLI & COCONUT MOJITO INGREDIENTS: 50ml BACARDÍ Carta Blanca Rum 20ml MONIN Habanero Lime Concentrate 20ml Fresh lime juice 90ml Coconut water 30ml Soda water METHOD: Add ingredients to a tall glass and fill with ice. Stir well GARNISH: Mint sprig and chilli pepper GLASSWARE: Tall DRINKS exploredrinks.com 93
94 exploredrinks.com PASSIONFRUIT SIDECAR INGREDIENTS 40ml Godet VSOP Cognac 20ml MONIN Passionfruit Syrup 20ml Orange curaçao 20ml Fresh lemon juice ½ Fresh passionfruit METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a chilled cocktail glass GARNISH: Orange peel twist GLASSWARE: Cocktail DRINKS
Coffee
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THE MISSION Onyx Coffee Spirits is proudly born and brewed on the Central Coast, NSW. They are dedicated to producing premium coffee spirits flavours, housing a coffee brewery and distillery under one roof. By leading the coffee cocktail revolution, pushing innovation and having a bit of fun at the same time, they’re dedicated to delivering the best coffee spirits products to Australia and beyond. When talking about their home on the Coast, founding partner, Mitch Faulkner says “There’s a pace to the Central Coast that sets us apart from major cities. We can be meticulous with our production and enjoy the things in life that reflect our product; high quality living in a relaxed setting, great coffee and a few drinks with friends and family. We wouldn’t have it any other way.”
“As the world catches up to the trend of cold brewing coffee to extract the best flavours from the beans. We have been plying our trade for almost a decade, beginning with an opportunity to create Australia’s first coffee Liqueur.”
ONYX COFFEE LIQUEUR Co-founder and Director, Matt Faulkner chimes in, “Our foray into the spirit world was ignited when we were approached to produce a coffee liqueur. Loving a challenge, we set out to not only create one but to show the competition we mean business. That original liqueur went on to win the first Gold Medal by an Australian distiller at the critically acclaimed International Wine and Spirit Awards.”
ONYX COLD BREW COFFEE “Over five years ago the founding Onyx team were witnessing the rise of the Espresso martini as Australia’s favourite cocktail. And with the demand, came the need for a product that could alleviate espresso batching times. Our Cold Brew coffee not only solved this problem but also delivered a consistent product, free of additives and preservatives. With our team’s background knowledge of Australian coffee culture and the high standards associated, it was a natural progression to supply bars with excellent coffee”, mentioned Matt. OnyxSpirits
ONYX & TONIC INGREDIENTS: 30ml Onyx Cold Brew Coffee Liqueur 120ml Fever-Tree Aromatic Tonic METHOD: Add ingredients to a highball glass, add ice and gently stir GARNISH: Slice of orange GLASSWARE: Highball BLACK SEAL BITTER INGREDIENTS: 10ml Onyx Cold Brew Coffee Liqueur 20ml Punt e Mes 45ml Gosling’s Black Seal Rum 2 x Dashes chocolate bitters METHOD: Add ingredients to a cocktail mixing glass and add a scoop of ice. Stir well and fine strain over a large ice cube in an old fashioned glass GARNISH: Orange peel twist GLASSWARE: Old fashioned exploredrinks.comDRINKS97
LOCO COCO INGREDIENTS: 45ml Onyx Platinum Cold Brew Coffee 45ml Gosling’s Black Seal Rum 15ml Amaro Montenegro 15ml MONIN Coconut Syrup METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a copper cup and crown with crushed ice GARNISH: Edible flowers GLASSWARE: Copper cup 98 exploredrinks.com DRINKS
apple with agave & ginger. it’s aztec as it ssydneygets.sydneyBrewerysydneybrewery.com
