Bars & Clubs January/February 2014

VODKA

ALSO IN THIS ISSUE: RUM FIGHT CLUB – SPEED RAIL – DRAUGHT DRINKS – TOP SHELF

The spirit that won’t die

kwp!CPR12270_B&C

18

BARTENDER FIGHT CLUB The Rum Diary Bar and Los Barbudos face off with some premium rums.

FLAVOURS IN

JANUARY/FEBRUARY FEATURE LIST

REGULAR LIST

30

38

Beers and ciders are not the only drinks you can sell on tap.

We chat with Stolichnaya to find out what the benefits of having the brand in your speed rail are for your bar.

TAP THE BOTTLE

SPEED RAIL

6

VIBE What’s happening on the Australian bar scene.

32

THE SPIRIT THAT WON’T DIE The vodka category is as popular as ever.

14

16

The latest venues to open their doors.

Melbourne’s Saigon Sally goes back to the 80s.

OPENINGS

THE HOT LIST

bars&clubs 3

SHANE T. WILLIAMS, MATHEW JONGSMA AND SACHA DELFOSSE

FIRST DRINKS

VODKA

The spirit that won’t die

Cheers,

ALSO IN THIS ISSUE: RUM FIGHT CLUB – SPEED RAIL – DRAUGHT DRINKS – TOP SHELF

O

nce again the NSW Government has jerked its knee and given the Sydney hospitality industry another kick in the bum with its latest licensing restrictions, which were introduced quickly and with much hype but little substance.

Some of the measures are commendable for attempting to curb the behaviour of those idiots who can’t seem to go out and have a good time unless they ruin someone else’s, especially the stronger punishments for steroid dealers (a problem that previously was ignored).

But rushing through legislation that includes 1.30am lock outs and 3am closing times for all venues in a designated zone – encompassing the key Sydney entertainment districts including Kings Cross and the CBD – is a sign the Government just wants to appear to be dealing with a problem rather than truly tackle the issues behind it.

If the Government actually took the time to sit down and talk with key stakeholders, especially those that have been working in the industry for a long time, they could craft measures that would actually have a real, positive impact.

The truth is that most people, even if they do get drunk, are not prone to being violent.

The truth is the deadly assaults that the Government says these laws are being passed to prevent happened earlier in the night.

The truth is that a lack of police presence and public transport is more of an issue than whether a bar lets someone into their venue after 1.30am. The truth is that people that want to go out and get sloshed and act like violent hoons will find other areas to do so in.

Yet the majority of punters who do the right thing are being punished for the behaviour of a small minority. Worse thing is, these measures have been tried in other places and those in the know will tell you they failed.

And it’s not just the majority of drinkers being punished for the failings of a small group.

The same can be said for venues, with many now paying for the sins of some reckless operators and licensees.

Yes there are a number of people that run their venues carelessly or recklessly, but it’s those people the Government should target directly, while working and rewarding the large proportion of people running great venues in a responsible, positive manner.

On a positive note, I’d like to extend a big thank you to everyone that attended the inaugural Top Shelf boutique drinks festival, all the suppliers that exhibited, all the great presenters that shared their time and knowledge, and all those people in the industry (too many to name) who shared their insights and ideas for the show.

Sacha Delfosse Editor

DISCLAIMER MANAGING DIRECTOR Simon Grover PUBLISHER James Wells james@intermedia.com.au EDITOR Sacha Delfosse sdelfosse@intermedia.com.au EDITOR-AT-LARGE James Wilkinson jwilkinson@intermedia.com.au CONTRIBUTING WRITERS Paul Kelly

CONTRIBUTING PHOTOGRAPHERS Andrew Jarvie Dan Gray NATIONAL SALES & MARKETING MANAGER Shane T Williams stwilliams@intermedia.com.au

PRODUCTION MANAGER Jacqui Cooper PUBLISHED BY The Intermedia Group Pty Ltd ABN 940 025 83 682 41 Bridge Road, GLEBE, NSW Australia, 2037 Telephone: 02 9660 2113 Fax: 02 9660 1883

NATIONAL SALES MANAGER ON-PREMISE Mat Jongsma mat@intermedia.com.au GRAPHIC DESIGN Ryan Vizcarra ryanv@intermedia.com.au

AVERAGE NET DISTRIBUTION PER ISSUE: 6,006 CAB YEARLY AUDIT PERIOD ENDING 30TH SEPTEMBER 2013.

This publication is published by The Intermedia Group Pty Ltd (the "Publisher"). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials.

The mention of a product or service, person or company in this publication does not indicate the Publisher's endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information.

All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication.

COPYRIGHT (C) 2014 - THE INTERMEDIA GROUP PTY LTD.

THE BARS, THE EVENTS, THE DRINKS, THE PASSION

VIBE

TOP SHELF SHOW RAISES THE BAR

6 bars&clubs

THE inaugural Top Shelf boutique drinks festival, which was held at Melbourne’s Royal Exhibition Building on February 9 and 10, attracted a strong turnout from both discerning drinkers and drink makers.

The first day of Top Shelf was targeted at consumers who wanted to learn more about the quality drinks they enjoy at home or at one of many world-class bars found throughout Melbourne.

In fact, some of those members of the public that came through the doors earned their Top Shelf tickets through the Bar Safari drinks promotion, run in conjunction by Top Shelf and Time Out. The Bar Safari featured 19 top Melbourne bars serving up signature $12 jungle-themed cocktail for a week before the show. All patrons had to do to get their free tickets was visit at least four of the featured bars and buy one of their promotional drinks.

At the Top Shelf show, guests were able to sample a plethora of premium and boutique spirits, beers, ciders and wines, as well as purchase cocktails and bottles from each stand.

Some of the biggest exhibitors included SouthTrade International, Asahi, Blue Moon Brewing, Vanguard Luxury Brands, island2island Beverage Company, Pernod Ricard, William Grant & Sons and Bundaberg Rum. Top Shelf also attracted an impressive amount of boutique and premium spirit producers and distributors, with many of them showcasing products that had never been tried in Australia until Top Shelf.

One of the great things to see (and taste) was the strong representation of locally produced premium spirits that were on show from Local Craft Spirits, Four Pillars, The Melbourne Gin Company, Kangaroo Island Spirits, Little Drippa and Starward.

Apart from being able to explore a fine booze bazaar, guests on both days also had a huge selection of free seminars, tastings, masterclasses and discussions they could attend, which were held in a variety of locations

JACK MCGARRY

including the main stage, the drinks lab and the tasting room.

Sean Muldoon and Jack McGarry, the duo behind one of the world’s leading bars, The Dead Rabbit, hosted presentations that gave people a taste of their famous venue, while global rum ambassador, Ian Burrell, conducted a number of fun-filled, rumfocussed sessions.

Whisky distillers Ian MacMillan and Harlen Wheatley hosted tastings and also took part in a panel discussion with local whisky distillers Bill Lark and David Vitale. Local tequila maestro Phil Bayly chatted about agave spirits with Tequila Fortaleza founder, Guillermo Sauza, while leading US bartenders Otis Florence and Sam Ross ran a session on the Pisco sour, and Stoli vodka’s global brand ambassador, Meagan Sacher held a number of masterclasses.

Jason Crawley recommended five drinks to try before death (and also unveiled his remarkable Imperial Shaker machine), the Black Pearl boys hosted a regional whisky and cocktails tasting, while Sebastien Derbomez and Marco Nunes showcased French cocktail craftsmanship.

In the Drinks Lab, sponsored by CCA’s Cascade mixers, visitors were able to learn how to make cocktails and mixed drinks, with classes from Finest Call, Cascade, Sidecar and Stoli vodka’s global brand ambassador, Meagan Sacher.

There were also resourceful and engaging discussion sessions for the trade – featuring leading industry figures on the panels – on how to run a successful venue, what can be learnt from the best bars in the world, how to boost a bar’s business, and designing tips to improve a venue’s profitability.

There were also plenty of exciting satellite events for the trade held as part of the Top Shelf show, with the highlight being The Bartender Cup, a charity ice hockey game sponsored by Stoli Premium Vodka and held at the close of the trade day.

The game featured 40 of the country’s best (and bravest) bartenders divided into two teams, The Eastside Unicorns (Sydney, Melbourne and Brisbane) and The Western Wizards (Adelaide and Perth), competing to raise money for charity – and to earn bragging rights – which go to the unicorns after winning 7-3.

Another fun and feel good event was the E=MC Hammer Time charity auction held at Black Pearl, held on the first night, which also raised money for charity by auctioning a number of awesome and amusing prizes.

And to make sure the success of Top Shelf was celebrated properly; there were two closing events held, a Chinese New year’s themed industry party at Golden Monkey and an after party at New Gold Mountain that ran into the late hours.

Turn to page 51 for a pictorial review of the event.

Boutique Drinks Festival

PLEASE ENJOY MILAGRO RESPONSIBLY

www.milagrotequila.com

/milagroaustralia

For further information please contact William Grant & Sons customer service on (02) 9409 5100 or email wgsacustomerservice@wgrant.com

VIBE A NEW VOICE FOR VENUES UK’S LUCKY VOICE, a leading provider of high-quality karaoke solutions, has recently entered the Australian market and has already launched in 12 venues under a partnership with Strike Bowling.

The company now plans to roll-out its ‘private room’ karaoke concept to other local venues including bars and restaurants, which it says has already shown to be a popular and lucrative way to generate customer interest and engagement in UK venues.

Lucky Voice’s private karaoke pods can hold four to 15 people, and feature upto-date song lists accessed through a touch-screen.

Venues can either license the technology or franchise the entire concept and branding.

“Lucky Voice Enterprise is the brand’s custombuilt touch-screen karaoke software, used in their venues and licensed to other operators,” Lucky Voice managing director, Nick Thistleton, explains.

“These venues use the program’s features to operate efficient and profitable karaoke businesses in their own premises and add an extra dimension to their customers’ experience.

Enterprise can be skinned to more accurately reflect an operator’s brand and bespoke promotions and playlists can also be added.”

8 bars&clubs

CELEBRITY BACKED READY TO SERVE RANGE COMING SOON

A BRANDED BAR UNIFORM ANTON DRAZEVIC, JACKIE GILLIES, BEN GILLIES AND NATHAN DEBRITT

THE Kodiak Club and Little Blood owner, Nathan Debritt, has teamed up with ex-Silverchair drummer Ben Gillies and his professional psychic wife, Jackie Gillies, along with Anton Drazevic from Folklore Branding, to create a new Ready-ToServe range called La Máscara.

The range will be launched in conjunction with the launch of The Real Housewives of Melbourne (RHOM) series that will be airing on Foxtel in late February, and which Jackie Gillies is one of the stars of.

“We will be releasing the product in parallel to La Máscara’s storyline in the show. Our involvement with the RHOM has dictated our release schedule as we wanted the audience to follow the story which tracks the development of La Máscara, from concept to completion. And then be able to purchase the products,” Debritt explains.

The Gilles’ aim of creating their own beverage company is one of the major storylines in the RHOM show, covering the complete journey from product development hurdles to the launch party.

“This benefits us in two ways, firstly it allows the viewers to share in Ben and Jackie’s journey, allows them see our humble beginnings and most importantly to enjoy and share our range of drinks,” said Debritt.

“Secondly, it’s a marketing dream, not too dissimilar to Masterchef or My Kitchen Rules. It provides the brand a stand out advantage when it’s given air on a popular TV show.”

The initial range will feature three products – a reworked French Martini, an apple and mint Caprioska, and Espresso Martini – with plans to add more RTS products, a Prosecco, and a vodka to the portfolio in the future.

“Our products were custom crafted by myself, a career bartender, so naturally they kick arse. As a result the most important part, the flavour and balance of the beverages, will eclipse our competitors. We are totally confident of this,” Debritt says.

“Also it seems most other brands have given up on the category, whereas we are proud of our product and have a media and celebrity backing to make sure our customers know about it.”

THE BACKROOM in Sydney recently signed a deal with Levi’s, which involves the clothing brand supplying specially created uniforms for the venue’s staff.

The Backroom’s marketing and events manager, Trevene Patrick Keuneman, approached Levi’s after looking to get away from typical bar attire found in a great deal of bars.

“When I approached Levi’s they were more than happy to sponsor and help create the character we were going for with The Backroom being the only Bar they sponsor Australia wide,” Keuneman says.

Under the deal, Levi’s supplies three sets of uniforms, inspired by the brand’s early advertisements, which includes attire for winter, summer and formal events.

“The reason why the sponsorship came about was to show our audience what we are capable of in creativity as well as to align ourselves with such high calibre international brand as Levi’s,” Keuneman explains.

“The days of all black uniforms are slowly going with bars and restaurants taking more risks and being more creative with menus, venue decor and uniforms.”

LITTLE DRIPPA DOUBLES UP FOLLOWING the success of its bottled espresso coffee, Melbourne’s Little Drippa has expanded its range with the launch of its new Double Drip Coffee Liqueur, which is named due to the fact the product is cold dripped twice during production.

“Double Drip came about due to the lack of true coffee flavoured liqueurs in the market. Most coffee liqueurs that could be found had a body flavour of coffee but then had overwhelming essences and flavourings coming through,” Little Drippa director, Lewis Kneale, says.

“Often chocolate, vanilla and cinnamon flavours were very easy to taste in other liqueurs and this transferred into the end cocktail. We wanted to produce a coffee liqueur that gave the bartender the ability to add his or her own flair.”

To ensure this, Little Drippa has added less sugar than is usually found in other coffee liqueurs, with the expectation that bartenders can sweeten up the liqueur to their taste with sugar syrup.

“This does mean that you will use less liqueur but that lesser amount should give you a stronger base to work with and add your influence to,” Kneale says.

VIBE DIAGEO ROLLS OUT NEW ON-PREMISE TRAINING PROGRAM DIAGEO AUSTRALIA has just launched, Diageo Bar Academy, a multi-tiered development program developed to provide training and industry-recognised accreditation for bartenders.

The Diageo Bar Academy program offers three different levels of training – Essentials, Foundation and Advanced – and is also linked to the Diageo Reserve World Class bartending competition.

The Essentials level contains four consecutive modules – Essential Spirits, Essential Techniques, Speed & Efficiency and Essential Guide to Cocktails – delivered in 90 minute sessions.

The Foundation level provides trainees with a deeper understanding of spirits such as single malts, vodka, rum and gin, and includes hands-on aromatic blending, as well as whisky blending sessions.

The Advanced training level, reserved for more experienced bartenders, features more customised and complex units developed by leading industry figures, and covers local and global trends and techniques.

“At Diageo, we believe the bartender is the critical ingredient in creating world-class drinks and fantastic drinking experiences. We’re a constant champion of fine drinking and it is the combination of our acclaimed brands and highlyskilled bartenders that make this possible,” Diageo Australia commercial director, David Halliday, says.

“Following on from the award-winning Alchemy training program, Diageo Bar Academy highlights Diageo’s endless commitment to fostering talent for our on-premise partners, as we aim to make the best drinks and safe drinking experiences possible.”

VIC ROOM’S NEW LOOK AND COOK THE VICTORIA ROOM in Sydney has recently unveiled a brand new look and concept, moving away from the British Raj style that has served the award winning bar and restaurant well for 10 years.

The refurbishment was conducted by renowned interior designer, Blainey North, who has still kept the venue’s smooth and suave dining atmosphere, but added a more stronger, masculine feel to the place.

North has decked The Victoria Room out in deep navy and dark woods, which are contrasted by crisp, white contemporary crystal chandeliers. He has also added luxury lounges with deep cushioning, marble topped coffee tables and navy blue curtains to separate the dining and lounging areas.

Apart from the new look, The Victoria Room has also introduced a new chef, Samuel Cheetham, a regular on Masterchef, and a former chef at Chez Bruce (London), Becasse and Quarter Twenty One (Sydney).

Cheetham has created a menu that complements the venue’s new look, with a strong focus on local seafood and market fresh produce. The menu features small share plates such as – freshly shucked oysters with Campari granita; crispy quail eggs and gribiche; prawn, spanner crab, grapefruit and spring onion lettuce cups; and chicken liver parfait with pickles, preserves and grilled sourdough.

SUNTORY TO BUY BEAM SUNTORY has announced its intention to buy Beam at an estimated cost of US$16 billion, with the transaction receiving unanimous approval from both companies’ board of directors and it’s expected to be finalised, pending stockholder and regulatory approvals, by mid-2014.

“This is a very exciting development that delivers substantial value for our stockholders and creates an even stronger global company with an excellent platform for future growth,” Beam’s President and CEO, Matt Shattock, explains.

“Together we will be a global leader in distilled spirits with the #3 position in premium spirits and a dynamic portfolio across key categories. With particular strength in Bourbon, Scotch, Canadian, Irish and Japanese whisky, the combined company will have unparalleled expertise and portfolio breadth in premium whisky, which is driving the fastest growth in Western spirits.

“Backed by the expertise and the financial resources of Suntory, the people of Beam look forward to working with the Suntory team to continue outperforming our global market and to build on the proud traditions and deep heritage of our brands across all the major spirits categories.”

bars&clubs 9

VIBE SWEET NEW ROLE FOR MELBOURNE BARTENDER FORMER Melbourne bartender, Joel Persson, has recently been appointed Rekorderlig Cider global brand ambassador.

Persson was born in Kalmar, Sweden, which is located an hour’s distance from where Rekorderlig is produced, making him ideal for the role.

Persson began his start in the bar industry in Stockholm cocktail bars, after finishing an International Bar Management degree, before finally ending up in Melbourne where he worked at esteemed bars such as Golden Monkey and The Alchemist.

His new role will see him travelling to countries such as the UK, Australia and New Zealand and showcasing innovative ways to serve Rekorderlig Cider, running L JOE ON educational sessions, as well as supporting launches into SS PER new markets.

“I have grown up around Rekorderlig Cider but in recent years have seen the brand develop into a truly global brand. I was attracted to the brand for many reasons but the key one for me is that I believe the liquid is exceptional and unique.

The team at Abro invest all their talents and experience into crafting the premium cider – something I respect and can taste in the product,” Persson says.

“The main reason why I wanted to work with this cider brand is that I believe Rekorderlig Cider is a dynamic and versatile liquid. It has enormous potential globally – it is more than just a cider, it’s something special.”

A GREAT NEW CONCEPT HOSPITALITY veterans, Paul Schell and Dean McEvoy, have launched an innovative new venue called Icon Park, which has been designed to provide a space to let up-andcoming hospitality operators test out their bar concepts.

Icon Park operates using a crowd funding platform, and provides successful operators a three-month season rent free in licensed premises owned by Icon Park, which is located in East Sydney.

The venue is licensed to accommodate up to 145 people over two levels, and has an industrial warehouse fit out that will allow the space to be customized.

“Given the complexion of the different kinds of operators that are going to be coming forward, the fitout for a Vietnamese rice paper rolls concept might be very different to an Italian fine diner,” Schell explains.

“We have to afford a space that has an appropriate level of changeability so that each operator can put their character and touch on the space.”

VIBE TWO GREAT TASSIE DISTILLERIES TEAM UP LARK DISTILLERY has announced the acquisition of Old Hobart Distillery, and the Overeem brand. Under the new arrangements Old Hobart Distillery will become Overeem Whisky, and be a wholly owned subsidiary of Lark Distillery.

In added news, Lark Distillery founders, Bill and Lyn Lark, have taken a step back from BILL LARK the business, after 21 years of hard work and dedication, which follows the sale of a large part of their business to a syndicate of investors.

Lyn will continue to work in a non-executive role on the distillery’s board, and Bill will take on the part-time role of Lark global brand ambassador. Fellow whisky distiller, Casey Overeem, proprietor of Old Hobart Distillery/ Overeem Whisky, has also announced he will be moving towards semi-retirement, and will CASEY OVEREEM only be acting in quality control and brand ambassador roles.

Harness the power of private karaoke with Lucky Voice, global market leaders in singing solutions for bars and clubs

A BLOODY GOOD BLOODY MARY MELBOURNE bartender, Jack Sotti, has been declared the winner of Diageo Australia’s onpremise Ketel One Bloody Mary competition, and will now be heading to The Netherlands to visit the vodka brand’s distillery.

Sotti, from award-winning bar Eau-de-Vie Melbourne, beat more than 70 other entries to claim the top spot with his Bloody Mary twist, The Ernest, which payed homage to Ernest Blyfield – one of the founding fathers of the Bloody Mary.

The Ernest is made using homemade tomato juice (made from salt cured tomatoes), pickled onion purée, anise and pimento, and is served in a retro can and garnished with a celery stick and pickled onions.

The competition was run alongside a series of Bloody Mary workshops hosted by Ketel One brand ambassador, Chris Hysted, where the core elements of the classic drink – including base, citrus, body, seasoning, spice, and garnish – were discussed in detail.

“With this initiative we’re giving back to our highly engaged bartending community, and it has been a pleasure to see Ketel One inspire them to put their own unique spin on the Bloody Mary,” Diageo Australia commercial director, David Halliday, says.

“We’re very excited for Jack Sotti to be able to visit the home of Ketel One vodka, and learn more about the rich history of the family owned brand, which has been distilling for more than 300 years.”

SEBASTIAN REABURN JOINS BACARDI LION AWARD-WINNING bartender and former 666 Tasmanian vodka brand ambassador, Sebastian Reaburn, has been appointed Bacardi Lion’s field sales manager for Victoria and Tasmania.

Bacardi Lion says that Reaburn’s appointment will bring added expertise and experience to its Victoria and Tasmania’s on-premise customers, as well as providing the sales team with added support with its daily on and offpremise operations.

Entertain your customers and increase revenue with our state-of-the-art karaoke installations

solutions@luckyvoice.com 02 8854 3769

TIME OUT SYDNEY BAR AWARDS 2014 Sydney’s best bars and bartenders received their gongs at the Time Out Sydney Bar Awards in December.

More than 500 partygoers descended on Cockatoo Island’s Island Bar on Sunday December 1, 2013 for the sixth annual Time Out Sydney bar awards. Ticketed members of the public plus invited guests enjoyed music from rockabilly quintet the ReChords and DJ duo Boonge & Rusty, who all sounded great thanks to the production work of AV 24/7. There was even a surprise appearance from legendary musician and actor Peter Fenton (of Crow), who sang a song dedicated to the Hall of Fame winner (see the winners list below).

Havana Club cocktails, Sail & Anchor beers, Rekorderlig cider and Tempus Two wines helped put people in the party mood, and the antipasti and pizza went like hotcakes.

Winners finished the day at an exclusive after party at Opera Bar, where guests were treated to canapés, cocktails and spectacular views. The annual Time Out Sydney Bar Guide was also launched at the event.

“We might have given out awards to some fantastic bars this year,” says guide editor Myffy Rigby, “but the real winners are Sydney drinkers. We now live in a city where great bars aren’t just a privilege, they’re a right.”

There were 13 awards up for grabs this year. Eleven were judged by a crack team of food and drink critics, who spent countless nights trying the best of what Sydney has to offer.

Ten top industry influencers chose the Hot Talent award, and the People’s Choice award was judged by Time Out readers.

Here’s the complete list of winners: Bar of the Year Bulletin Place Best New Bar Earl’s Juke Joint Best Neighbourhood Bar Vasco Best Cocktail Bar Bulletin Place Best Pub The Union, Newtown Hot Talent Jonathan Carr, The Wild Rover

timeout.com/sydney 12 bars&clubs

Best Bar Food Mary’s People’s Choice Lobo Plantation Hall of Fame Courthouse Hotel, Newtown Best Bartender Charlie Ainsbury, Eau de Vie Best Wine Bar Monopole Best Entertainment Frankie’s Best Fitout Lobo Plantation

TIME OUT MELBOURNE BAR AWARDS 2014 These inaugural awards anointed the best and brightest of Melbourne’s bar scene.

There was rum, sun and tropical shirts galore on Monday night, November 25, 2013, as the first annual Time Out Melbourne Bar Awards – Melbourne’s only consumer-based bar awards – went down on the Emerson’s brand new rooftop bar in South Yarra.

More than 300 of the city’s bar industry leaders rocked up to soak up the sun with Time Out readers and toast the winners with Havana Club rum cocktails, Sail and Anchor beers, Rekorderlig ciders and Tempus Two wines.

Later, everyone danced the night away as the venue was filled with tunes from headliner Dune, followed up by Melbourne’s best party starter DJ, Andrew McClelland, in conjunction with Time Out’s entertainment partner AV 24/7.

Black Pearl picked up Bar of the Year, and the Hall of Fame award was presented to Fitzroy pub The Standard.

The Carlton Club took the prize for People’s Choice – an award decided by more than 1,000 Time Out readers.

“It’s great to have so many new and established bars in the winning mix,” says Time Out Melbourne’s Food and Drink Editor, Gemima Cody. “It recognises that Melbourne’s incredible bar scene isn’t a new phenomenon or a flash in the pan – good drinking underpins this city and it isn’t going anywhere soon.”

The night also marked the launch of the second annual Time Out Melbourne Bar Guide, listing the winners and ranking Melbourne’s best bars from 1-50.

Here’s the complete list of award recipients: Bar of the Year Black Pearl Best New Bar Los Barbudos Hall of Fame The Standard Hotel, Fitzroy Best Bartender Evan Stanley, Black Pearl Best Cocktail Bar The Everleigh Best Fitout Sweetwater Inn

Hot Talent Sarah Fulford, Lily Blacks People’s Choice The Carlton Club Best Bar Food Cumulus Up Best Pub The Alehouse Project Best Small Bar Hihou Best Entertainment Mr Wow’s Emporium Best Wine Bar Bellota Wine Bar

timeout.com/melbourne bars&clubs 13

OPENINGS

LOCH AND LOADED

What’s the venue capacity and operating hours?

Capacity is not specific to just our space. The entire venue (Capatin Melville and Loch & Key) share the same license and redline. We are open on Wednesdays and Thursdays from 6pm to 3am, Fridays and Saturdays from 6pm to 5am, and Sundays from 3pm till late.

SA

RAH M ILLER What was the idea/ inspiration behind the fit out and design of the venue? What were you aiming for?

Eclectic. We’ve taken inspiration from the old and new. It has a slightly masculine feel and classy but not pretentious. It’s warm and uncomplicated.

LOCH & KEY officially opened its semi-hidden doors in December last year, breathing a new lease of life into the upstairs space located above Captain Melville. We caught up with Sarah Miller, Loch & Key bar manager, and one of the creative forces behind this new, casual yet classy, cocktail destination.

Who is behind the venue in terms of ownership and operations?

The guys are best known for Miss Libertines. It was a live music venue that used to occupy the same space as the pub currently open on the ground floor, Captain Melville. Though Loch & Key shares the same owners it is a separate entity. The bar team is small. There are four of us.

How long did it take to do the fit out? Are there any stand out or unique features?

I personally think the back bar deserves to be noted. It’s not huge but it has presence. And also, most importantly, our balcony, it takes up the entire length of the venue and is licensed 24 hours like the rest of the building. It’s been a huge pull for us already.

Does Loch & Key also have a food offer? If so what style of dishes does it serve?

We have a small bar menu at the moment. Most things are meant for sharing and we are looking to expand it in the coming months.

How would you describe Loch & Key to someone that has never been there before?

Relaxing but with a party element. If you’re there to chill out then there’s a spot for you, but if you’re down for a party, we have no problem accommodating. It’s a space that I feel the customer can make their own – whatever the plan for the night might be.

How has the response been since opening?

I have been overwhelmed by the response not only from the industry but from the general public as well. It has been incredibly positive – I could not have asked for a better start and I hope that we continue to grow.

What type of drinks is the bar serving?

We consider ourselves a cocktail bar. The drinks list is small and concise, no tap beer and almost all of our products are mid-range to premium. We just want to make good drinks for good people who appreciate them.

Anything else you wish to add?

Hospo Saturdays! $12 Negonis and Boulevadiers from 2am until my eyes won’t stay open and I have to kick everyone out so I can go home.

OPENINGS

THERE HAS BEEN A PLETHORA OF NEW VENUES OPENING ACROSS AUSTRALIA ADDING TO ONE OF THE MOST COSMOPOLITAN AND VARIED BAR SCENES IN THE REGION.

14 bars&clubs

OPENINGS THE BANK HOTEL The Bank Hotel in Newtown has recently completed its long awaited re-vamp, which includes a new cocktail bar, Upstairs at the Bank, which is decked out with low booths made from dark wood.

The bar’s cocktail list has been developed by Jeremy Shipley and features concoctions such as The Big Tickle (Beam Rye, Chambord, pomegranate syrup, fresh lime and pink grapefruit juice); the Madagascar Manhattan (vanilla and citrus infused bourbon, sweet vermouth, agave syrup and chocolate bitters); and the Penicillin-ita (Herradura reposado, honey syrup, fresh lime and pink grapefruit juice).

324 King St, Newtown, NSW, (02) 8568 1900

GOODTIME BURGERS GOODTIME BURGERS is the latest addition to The Eastern Hotel in Sydney’s Bondi Junction, occupying the ground floor of this multi-level venue. Fitted with a milk bar layout, and decorated with surf culture paraphernalia, Goodtime Burgers (as the name suggests) is a ‘burger bar’, serving up a delicious selection of gourmet burgers, as well as signature Fat Twice Cooked Chips, backed by a craft beer menu boasting 69 different brews and an impressive back bar.

500 Oxford St, Bondi Junction, NSW, (02) 9387 7828

THE CARLISLE BAR The new Carlisle Bar, is a classy and stylish bar and nightclub with three separate bar areas – the front bar, a main nightclub space and a VIP area. The bar (with Ben Hickey at the helm) serves up a range of 1920s inspired cocktails, including Martinis and Manhattans, which have been given a modern twist, such as the signature Carlisle Gibson, which blends The West Winds Gin and Cocchi Americano with a homemade cocktail onion. The food menu offers a number of Moroccan and Mediterranean dishes.

2 Kellett St, Potts Point, NSW, (02) 9331 0058

PAPI CHULO Merivale’s first restaurant in Manly, Papi Chulo, is a smokehouse and grill that recently opened its doors on the Manly Wharf, with acclaimed chefs Patrick Friesen, Christopher Hogarth and Dan Hong overseeing the kitchen.

The menu includes succulent spice-rubbed meat dishes, cooked using a variety of techniques, as well as signature dishes such as empanadas filled with wild greens and raclette, the Papi Chulo burger – with grain fed beef, bacon and American cheese – and smoked pork ribs with Papi’s BBQ sauce.

The Latin American styled venue is decked out with serpentine marble, copper and handmade zinc surfaces, concrete floor tiles in muted greens, pressed metal ceilings, vintage shutters from Argentina, hand woven benches in dusty shades and other collected treasures such as bone handled cutlery, copper urns and antique lights. There is a range of seating options, including a raised private dining area, large group tables, intimate tables for two, and seating at the bar.

22-23 Manly Wharf, Manly, NSW, (02) 9240 3000

NIEUW AMSTERDAM Nieuw Amsterdam is a New York inspired bar and eatery that was recently opened in Melbourne by Michael Roszbach (formerly from Cookie). The venue serves up a New American style food menu and offers a mix of quirky and classic cocktails.

The new venue is located in a former 1880s iron foundry building and draws its name from Roszbach’s Dutch heritage, and also the original name given to New York.

106-113 Hardware St, Melbourne, VIC, (03) 9602 2111

STAR BAR The Star Bar in Sydney has recenlty undergone a transformation, with the 750 person capacity venue now boasting five bars, a 350 seat bistro, five function spaces, a 62 seat cinema, custom booth seating (with bottle service) and a state of the art lighting and sound system.

600 George St, Sydney, NSW, (02) 9267 7827

bars&clubs 15

OPENINGS

THE OXFORD TAVERN LEGENDARY Sydney inner west pub, The Oxford Tavern, was taken over by the Drink N Dine team who have transformed the space into a neighbourhood beer barn with plenty of sports and beers on tap, as well as serving up a solid range of dishes inspired by old pub staples.

The venue also includes a late night honky tonk bar, Rita’s Lounge, complete with grand piano and extended bar. Apart from a large beer selection the drinks list also offers a number of fun cocktails.

1 New Canterbury Rd, Petersham, NSW, Ph: (02) 8019 9351

NORTH BONDI FISH MATT Moran and Peter Sullivan recently opened the doors to a new casual restaurant and bar called North Bondi Fish, located near the waterfront and offering a relaxing, beachside space to enjoy lunch and dinner.

The fit out includes a mixture of communal, casual wooden benches and tables. The food menu features fresh, simple, light, seafood dishes, while the wine list, designed by Matt Dunne, is a mix of 20 different Australian and European wines served by the glass or carafe.

The drinks menu also offers a range of Gin & Tonics, as well as a number of signature cocktails such as the North Bondi Crush, made with fresh watermelon and Campari, and the N-B-C (North Bondi Colada) made with Havana Club, passionfruit pulp, coconut syrup, fresh lime and pineapple juice.

120 Ramsgate Ave, Bondi Beach, NSW, Ph: (02) 9130 2155

LOVE ON TOP THE latest venue from the team behind Name This Bar – Simon Mercier and Agnes Shield – have opened up a new Chinese themed bar and restaurant called Love On Top, located in Sydney’s Kings Cross area.

The mezzanine level space features a long stone bar top with herbs and berries growing on the back wall, and is decked out with a selection of second hand furniture. The venue has both outdoor and indoor seating catering for large groups and more intimate gatherings.

The wines on offer are all sourced from small family vineyards, and there are plenty of Chinese dumplings and Asian infused sharing plates available.

1/33 Bayswater Rd, Potts Point, NSW, Ph: (02) 8021 9112

16 bars&clubs

SOCAL APPLEJACK Hospitality, the group behind Bondi Hardware and The Botanist, has opened its third venue, SoCal, a southern Californian inspired restaurant & bar. Designed

by Luchetti Krelle (of Momofuku Seiobo, Ananas, Hinky Dinks and Sake fame) the venue, which includes a great outdoor terrace, has a laid back, beach bar vibe, and is decorated in a retro chic style using bright colours.

The food and drinks follow the venue’s theme, with a number of Mexican and North American seafood dishes, as well as Californian inspired share plates, tacos, and mini dogs.

The drinks list features a selection of Californian wines and North American craft beers, as well as cocktails.

1 Young St, Neutral Bay, NSW, Ph: (02) 9904 5691

BAT COUNTRY BAT Country is new small bar located in Sydney’s Randwick region, inspired by the works legendary writer Hunter S Thompson.

The owners of the bar – Collin Perillo, Tim Dengate and Aidan Morrison – have designed the venue’s layout to reference and pay homage to some of Thompson’s most loved works including The Rum Diary, Fear and Loathing in Las Vegas and Hell’s Angels.

The fit out includes Harley Davidson engine chains used to suspend shelfs and motorbike headlamps used as light fixtures and Puerto Rican styled corrugated iron roofing, and décor.

In addition, various aspects of Thompson’s life have also been incorporated into the venue including toilets designed to look like they belong on the writer’s famed Owl Ranch, deer antler light fittings (in reference to his love of hunting) and copies of 1970s Rolling Stone magazine pages used as wall paper.

Fittingly, the bar sits on the site of a former pharmacy, whose old signage has been incorporated into the back bar. There is also outdoor seating and a patio in the back as well as a custom built kitchen serving ‘rustic Americana’ dishes.

The cocktail list is tequila, rye and rum driven, and features many spirits that Hunter S Thompson was known to enjoy such as Chivas Regal, Wild Turkey, Chartreuse as well as absinthe and mezcal.

32 St Paul’s St. Randwick, NSW, Ph: 0406 191 322

OPENINGS JAM GALLERY AND SPRING STREET SOCIAL THE former site of Kong’s Tiki bar has recently been transformed into two new, joint venues – Jam Gallery and Spring Street Social – with Jam Gallery designed to cater for live music acts, and Spring Street Social offering punters casual dining and drinks.

Jam Gallery is a custom built, underground venue spanning 700 square metres with a capacity for up to 400 people and the ability to be transformed to cater to all types of events. It features three separate bars and stages as well as a full commercial kitchen, and boasts a state of the art sound system.

Spring Street Social is a small bar and restaurant, discreetly located beneath street level, which draws its inspiration from the chemists and apothecaries of yesteryear.

A custom designed bar built from vintage bricks serves up an array of craft brews, and bespoke cocktails crafted from fresh ingredients, infusions, teas and top shelf spirits. The wine list features a selection of Australian and New Zealand drops, while the food menu combines fresh produce and simple comfort food in share style plates.

195 Oxford St, Bondi Junction, NSW, Ph: (02) 9389 2485

JOE TAYLOR THE team behind Melbourne café Hot Poppy has extended its reach into the realm of cocktails with the launch of a new bar called Joe Taylor. Located in North Melbourne, the bar has at the helm former Toff in Town bartender Daniel Monk.

Because the venue was originally developed and opened for a pop up event, the bar’s fit out has slowly evolved and remained minimalist, but draws a great deal of influences from the site’s past life as a department store.

The drinks selection is also in its early days of development, but has a French influence and the bar ranges absinth(e)s, pastis, cognacs, armagnacs, calvados and other specialty brandies. The cocktail list is constantly changing but heavily inspired by classic drinks.

7 Errol St, Melbourne, VIC, Ph: 0424 901 055

KINGSTON PUBLIC KINGSTON PUBLIC is a new, 95 person capacity venue which was recently opened in Newtown by the team behind The Little Guy. Sporting a similar vibe as The Little Guy, but with a smarter fitout, Kingston Public’s drinks list offers up three rotating local craft beer taps, a range of international bottled craft beers, a number of cocktails and an extensive wine list.

62-64 King St, Newtown, NSW, Ph: (02) 8084 4140

MR. MOUSTACHE A new 50 seater bistro and cantina, Mr. Moustache, has opened up on Sydney’s Bondi Beach which celebrates both the traditional and contemporary aspects of Mexico in a unique and stylish way.

Mr. Moustache was launched by a young, hip Mexican couple, Regina Bueno Ros and Bildo Saravia, a naturally hospitable pair who were inspired to showcase some of the great mezcals coming out of their country, as well as let people experience the cosmopolitan nature of their hometown of Mexico City.

Apart from stocking an impressive range of many premium artisanal mezcals, the team behind Mr. Moustache is also importing a number of mezcals themselves, including the El Jolgorio and Nuestra Soledad ranges.

The cocktail bar serves up a number of twists on well-known cocktails such as Espresso Martinis, Old Fashioneds, Sours and Negronis, made with mezcal. The bar also has mezcal flights and degustations available, along with some non-mezcal cocktails, and also mixes up its own ‘agua frescas’ (fresh waters) each day in various flavours including hibiscus, anis, watermelon, cucumber and mint.

61 Hall Street, Bondi, NSW, Ph: (02) 9300 8892

bars&clubs 17

FIGHT CLUB

THE RUM DIARY BAR JACKSON EVANS TASH SORENSEN HAMISH GOONETILLEKE ANDY GRIFFITHS NICK DENNIS ANDY STRACHAN

Rum s m u Ch

18 bars&clubs

FIGHT CLUB

LOS BARBUDOS TOM AMBROZ JACOB TAYLOR JOE HOLMES

WE TOOK THIS ISSUE’S RUM FIGHT CLUB DOWN SOUTH TO MELBOURNE, AND APTLY SO, WE ASKED TWO OF THE BEST BARS IN TOWN, WHO ALSO HAPPEN TO KNOW A THING OR TWO ABOUT THE OLD KILL-DEVIL – LOS BARBUDOS AND THE RUM DIARY BAR – TO LET THEIR CREATIVE SUGARCANE JUICES FLOW.

JUDGING THIS RUMBUSTIOUS ENCOUNTER WERE: PHIL BAYLY – EL MAESTRO DE TEQUILA, SARAH MILLER – LOCH & KEY BAR MANAGER, EVAN STANLEY – LE BON TON GENERAL MANAGER, AND DANIEL MONK – JOE TAYLOR BAR MANAGER. bars&clubs 19

FIGHT CLUB RHUBERRY

Foxy Bingo ROUND 1 BACARDI SUPERIOR

FOXY BINGO Glass: Hurricane Ingredients: • 45ml Bacardi Superior • 2 Muddled strawberries • 15ml Campari • 30ml Lime juice • 20ml Pomegranate rose syrup • 1 Dash of rhubarb bitters • Egg white • Champagne Method: Shake and strain.

Float champagne on top Garnish: Orange wedge

We kick things off with Nick and Joe behind the bar mixing up drinks with that old faithful, Bacardi Superior.

Joe creates a cocktail with an evolving taste, Rhuberry, served in great glassware and packing a slightly sweet but rounded taste, with a soft zesty aroma and an amusing choice of garnish.

However, Nick gets to claim the first round with his drink, Foxy Bingo, which has a well balanced bitter and dry taste, great colour and texture, and a fresh, floral aroma.

SALTED MALTED COCONUT FLIP

ROUND 2 HAVANA CLUB AÑEJO 3 AÑOS Round 2 sees Tash and Jacob jumping behind the stick, this time using Havana Club 3 Añejo, which Jacob uses to craft an inventive and fun drink, the Salted Malted Coconut Flip, which goes down a treat. But it’s not enough to beat Tash’s Summer Doll Baby, a sorbetbased refreshing, citrus driven cocktail with a sharp taste that mellows out in the finish.

Glass: Milo Tin Ingredients: • 60ml Havana Club 3 Añejo • 60ml Milo Syrup (1 part Milo, 1 part sugar syrup) • 30ml Coconut cream • 1 Egg • A Big pinch of salt Method: Shake and strain Garnish: Sprinkled toasted coconut

Glass: Mug Ingredients: • 60ml Bacardi Superior • 45ml Rhubarb and strawberry purée • 20ml Lemon juice • 15ml Sugar syrup • 30ml Sparkling wine Method: Shake and strain.

Top with sparkling wine Garnish: Strawberry and lemon twist (and a g-string left at the bar)

SUMMER DOLL BABY Glass: Old Fashioned Ingredients: • 60ml Havana Club 3 Añejo • 1 Scoop of mango and guava sorbet • 10ml Lillet • 1 Dash of orange bitters Method: Shake and strain Garnish: Lemon and grapefruit double twist double

Summer Doll Baby

20 bars&clubs

FIGHT CLUB Feliz Navidad ROUND 3 PUSSER’S Tom and Jackson are the next to step up to the plate, slugging it out with a bottle of Pusser’s.

Jackson comes up with the Scarlett Wench, which is beautifully presented in a ceramic vessel, and contains a smokey, peanut butter brittle taste with a bit of kick to it. But Christmas comes early for Tom, who wins this round with his Feliz Navidad creation, a rich yet easy to drink cocktail with subtle aromas and a simple combination of flavours that work well together.

ROUND 4 ANGOSTURA 7 YEAR OLD Nick and Joe step back into the ring, this time with a bottle of Angostura 7 Year Old. Joe plays with fire and serves up his Hasta La Fuego, a creative twist on the Old Fashioned concept, with a classic taste and an awesome smokey, citrus aroma. But Nick manages to win this round too – by a very thin margin – with his ode to a former workmate, Clouds On A Sunny Wray, a rich, dry tasting drink with a long finish, which is enhanced by Nick’s cracking banter.

22 bars&clubs

FELIZ NAVIDAD Glass: Old Fashioned Ingredients: • 45ml Pusser’s • 15ml PX Valdespino • 10ml Joseph Cartron Vanilla Liqueur • 1 Slice of orange Method: Build ingredients over ice in glass Garnish: Orange twist and a small Christmas pudding

SCARLET WENCH Glass: Porcelain Vessel Ingredients: • 60ml Pusser’s • 20ml Ginger, clove and spice syrup • 3 Drops of Scarlet strawberry and chilli bitters • Smoked hickory Method: Build ingredients then stir and strain into chilled porcelain vessel.

Proceed to smoke hickory into the drink.

Serve as cold as possible

HASTA LA FUEGO

CLOUDS ON A SUNNY WRAY

Glass: Old Fashioned Ingredients: • 60ml Angostura 7 Year Old • 10ml Inner Circle Green Dot • 10ml Benedictine • 1 Bar spoon of Rose’s Lime Marmalade • Grapefruit, lime and orange peel • 1 Mini cigar Method: Smoke glass with the cigar. Place marmalade on a plate with peels, Benedictine and overproof rum on top and light. Burn until the peel goes dark at the edges. Add to glass and build with Angostura 7 Year Old

Glass: Mini Rain Shoe Ingredients: • 50ml Angostura 7 Year Old • 5ml Talisker • 15ml Bulleit Rye • 1 Dash of black walnut bitter • 1 Dash of Angostura Bitters • 5ml Maple syrup Method: Shake and strain Garnish: Lemon twist

Clouds On A Sunny Wray

FIGHT CLUB

ROUND 5 FLOR DE CAÑA 7 YEAR OLD

Eggnog Riot

Andy ‘Filth’ Griffiths and Tom get their shakers out for round five, showcasing their stuff with a bottle of Flor De Caña 7 Year Old. Tom creates a drink with crowd pleasing potential, Ron Fresa, a classic looking, refreshing concoction with a balanced taste, a sweet, fruity aroma and a dry finish.

But it’s Andy’s Eggnog Riot that takes this round, with its delicious, full on Christmas cake flavours and aromas, excellent presentation and innovative serving method.

EGGNOG RIOT

RON FRESA Glass: Coupe Ingredients: • 30ml Flor de Caña 7 Year Old • 20ml Chamberyzette • 10ml Madras Rum Shrubb • 6 Dashes of Fee Bros.

Whiskey Barrel Bitters Method: Stir and strain Garnish: Orange twist and a strawberry

Glass: Serve in ceramic jug and hollowed out Christmas tarts Ingredients: • 50ml Flor de Caña 7 Year Old • 1 Egg yolk • 15ml Walnut oil • 10ml Walnut liqueur • 10ml Pedro Ximinez • 1 Tablespoon of cracked cinnamon • 1 Tablespoon of cracked anise • 1 Tablespoon of soft brown sugar Method: Steam all ingredients with coffee wand and strain into jug Garnish: Freshly grated nutmeg

SPICED APPLE STRUDEL

ROUND 6 SAILOR JERRY Tom sticks around for round seven and goes up against Andy Strachan, with both of them spicing things up with a bottle of Sailor Jerry.

Andy comes up with a great drink, Ahoy There, which has a lengthy baking spice taste and a zesty, slightly candied aroma. But Tom wins this round with a drink inspired by his childhood, the Spiced Apple Strudel, which the judges praise for its long aroma, beautiful texture, punchy rum flavour and big juicy apple finish.

24 bars&clubs

Glass: Irish Coffee Glass Ingredients: • 45ml Sailor Jerry • 1/3 Glass of soy milk • 2/3 Glass of fresh apple juice • 1 Bar Spoon of maple syrup • A shake of cinnamon Method: Combine all ingredients in a milk jug, steam until hot and pour into a tempered glass Garnish: Cinnamon stick and a slice of apple strudel

Spiced Apple Strudel AHOY THERE Glass: Wine Glass Ingredients: • 60ml Sailor Jerry • 30 Lemon juice • 15ml Spiced plum syrup • 2 Dashes of Fee Bros. Peach Bitters Method: Shake and strain Garnish: Lemon twist

FIGHT CLUB

ROUND 7 APPLETON 8 YEAR OLD JAMAICAN ME CRAZY Glass: Irish Coffee Glass Ingredients: • 50ml Appleton 8 Year Old • 30ml Chilled espresso • 20ml Brown sugar syrup Method: Stir and strain. Top with coconut foam* Garnish: Bob Marley rolling papers and cannabis incense *Coconut Foam Recipe Ingredients: • 200ml Coconut cream • 100ml Cream • 150ml Cinnamon syrup • 80ml Coconut syrup • 60ml Egg white • Pinch of Xantham gum Method: Blend and charge twice in a NOS siphon

FIG SPENCE

Fig Spence

Glass: Metal Coupette Ingredients: • 45ml Appleton 8 Year Old • 15ml Solerno • 15ml Pineapple shrubb • 15ml House fig and spice jam syrup • 15ml Lemon juice • Appleton VX poached figs Method: Build all ingredients into chilled shaker, shake thoroughly and double strain Garnish: Appleton poached figs

Jackson and Jacob get back into the swing of things, this round playing around with some Appleton 8 Year Old, which Jacob uses to make a Caribbean twist on the Irish coffee, Jamaican Me Crazy, a warming drink with a great nose, and a pleasant bitter taste. But Jackson takes this round with his impressive Fig Spence cocktail, a beautifully presented and garnished drink that uses a great combination of ingredients to deliver a rich yet refreshing taste and a soft yet assertive aroma.

MUTINY COCKTAIL Glass: Champagne Flute Ingredients: • 50ml Bounty White Rum • 10ml Mozart Dry • 30ml Lime juice • 20ml Monin coconut syrup Method: Shake and double strain into soda syphon (minus the internal straw) and double charge. Sit in fridge for two minutes. Release pressure and pour gently into glass Garnish: Lime twist

ROUND 8 BOUNTY WHITE RUM

Mutiny Cocktail THE WATERMELON BOILERMAKER Glass: Beer Cups Ingredients: • 400ml Bounty White Rum • 400m Watermelon puree • 200ml Lime juice • 200ml Sugar syrup (1:1) • 400ml Lager • Salt and Pepper Method: Mix in a watermelon keg (a punch bowl will do). Season to taste

Andy Filth is back behind the bar and faces off with Jacob using a bottle of the new Bounty White Rum. Jacob comes up with one of the most creatively presented drinks of the day, The Watermelon Boilermaker, which turns the old watermelon into a keg filled with a quenching and tasty brew. But he just gets beaten

by Andy’s Mutiny Cocktail, a cross between a Daiquiri and a Bounty chocolate bar that looks good and tastes great.

bars&clubs 25

FIGHT CLUB

ROUND 9 INNER CIRCLE GREEN DOT Both bartenders stick around for a rematch in another close round, which sees Jacob again push the boundaries with his Australian themed AvoActive cocktail, which combines Inner Circle Green Dot with avocados and some other ingredients to create a surprisingly good drink with a sweet start, vegetal finish and a soft, milk chocolate aroma. However, Andy Filth again manages to win this round with his The Filth and The Fury drink – a punchy, rum driven concoction with a classic look, complex yet palatable taste and a long finish.

The Filth and The Fury

Joe and Tash join the fun and games for round ten, with both of them using the Rhum Dillon to craft some impressive drinks.

Tash comes up with an agricole rhum twist on the Last Word cocktail, called Old Conversation, but lucks out to Joe’s Amor Tes La cocktail, a well presented, aromatic and tasty drink that combines Riesling with the rhum to great effect.

26 bars&clubs

Glass: Aussie Mug Ingredients: • 60ml Inner Circle Green Dot • 30ml Honey water • 20ml Cane sugar syrup • 15ml Lime juice • Half a ripe avocado Method: Shake and double strain.

Grate a chocolate koala on top Garnish: Vegemite on toast

THE FILTH AND THE FURY Glass: Double Old Fashioned Ingredients: • 45ml Inner Circle Green Dot • 15ml Ardbeg Blasda • 25ml Fresh lime juice • 15ml Smoked maple syrup Method: Shake and double strain Garnish: Lime twist

OLD CONVERSATION

ROUND 10 RHUM DILLON

AVO-ACTIVE

Glass: Stemmed Tea Cup Ingredients: • 45ml Rhum Dillon • 10ml Luxardo maraschino liqueur • 10ml Green Chartreuse Method: Stir and strain

AMOR TES LA Glass: Old Fashioned Ingredients: • 45ml Rhum Dillon • 15ml Riesling • 15ml Nectarine and Riesling syrup Method: Stir and strain over ice Garnish: Nectarine

Amor Tes La

FIGHT CLUB

ROUND 11 EL DORADO 8 YEAR OLD

CROOK THE ELBOW HIGHLY COMMENDED Glass: Tiki Mug Ingredients: • 45ml El Dorado 8 Year Old • 15ml Cherry Herring • 1 Dash of chocolate bitters • Cola • Ice cream Method: Shake and strain.

Float cola and ice cream on top Garnish: Sprinkles

Glass: Rocks Ingredients: • 45ml El Dorado 8 Year Old • 45ml Stewed apricot puree • 30ml Lemon juice • 6 Dashes of orange bitters • Egg White Method: Shake vigorously and double strain into glass over ice Garnish: Apricot half caramelized with high proof rum

Crook The Elbow

Tom and Nick are back to wreck shop with a bottle of El Dorado 8 Year Old for round eleven. Nick commiserates The Rum Diary Bar’s recent loss to Los Barbudos at the Melbourne Time Out Awards with his drink, Highly Commended, a fun, Tiki styled twist on the classic Spider. But in a cruel twist his drink comes second to Tom’s Crook The Elbow cocktail, a sour-styled drink creation with a creamy appearance, great texture and a beautiful, subtle taste.

ROYAL ROBUSTO Glass: Old Fashioned Ingredients: • 50ml Bacardi 8 • 10ml Apricot brandy • 10ml Lagavulin 16 • 10ml Sugar syrup • 2 Dashes of Angostura Bitters Method: Smoke glass with hickory wood. Stir all ingredients in a mixing glass then strain Garnish: Apricot wheel

ROUND 12 BACARDI 8

A LOBSTER AMONG PRAWNS

Royal

Glass: Coupe Ingredients: • 40ml Bacardi 8 • 10ml Gosling’s Black Seal • 10ml Bacardi Superior • 1 Bar spoon of bitter citrus syrup • 10ml Fernet Branca Method: Stir and strain Garnish: Ramekin of kafir leaf, lemon and passionfruit curd

Jacob and Andy Strachan come out with guns blazing for the final round using a bottle of Bacardi 8 to craft some superb drinks. Andy goes for a Zombie twist, A Lobster Among Prawns, a classic looking cocktail, with a slightly bitter taste and Fernet Branca driven aroma.

But Jacob gets to claim this round as a consolation, impressing the judges with his Royal Robusto cocktail, an Old Fashioned styled drink with a great balance of sweet and smokey flavours and aromas and garnished with a beautiful apricot fan.

bars&clubs 27

FIGHT CLUB

Final Tally 28 bars&clubs

75

The Rum Diary Bar

Los Barbudos

O R E Z .

R A SUG O R E H .

H T W O R G

M A E B M I J K W H Y S T O C G H T: IN 3 Y R S . % 16 + H T W ZERO DRAU O R AR G

YEAR ON YE N E E S S A H O L A S T M AT.* R E H T IN % 11 J IM B E A M Z E R AS GROWN OVE H Y R O G E T A C E ) THE SUGAR FRE R IN K ( V O L U M E D T F O S A L O C 40%+ OF S U G A R -F R E E = VA L U E ) & E M U L O V ( R E -1 5 % O F B E L O W -C A R B = 12 *M AT 0 1/ 12 /1 3

CONTACT YOUR JIM BEAM SALES REPRESENTATIVE FOR FURTHER INFORMATION PHONE 13 COKE (13 2653) LICENSED DIVISION, COCA-COLA AMATIL PTY LTD

DRAUGHT DRINKS

TAP

BOTTLE

THE

30 bars&clubs

F

or as far back as most of us can remember, the draught taps found behind a bar have been synonymous with beer – and for a long time they were dominated by the major breweries and their lagers.

Over the past few years we have seen craft beers carve out a niche of the market for themselves and start appearing on tap in many bars and pubs, while at the same time the rise in cider’s popularity has propelled that category to the point that most venues with taps have at least one pouring a cider.

But beer and cider are not the only drinks that can be poured, with many traditional mixed drinks and even cocktails now starting to appear in a draught format – and providing venues (and patrons) with a number of benefits.

One company that has strongly embraced the draught mixed drinks concept is Beam Global, which has recently launched Jim Beam and Zero Sugar Cola on tap, following the success it had with the previous launch of Canadian Club and Dry on tap.

“Draught offers consumers the products they love, at a more competitive price point. This format also offers retailers an attractive margin and for signature serves of their favourite brands – such CC and Dry with a squeeze of fresh lime, or Jim Beam and Zero Sugar Cola with a squeeze of fresh lemon,” Beam Global’s marketing assistant – bourbon –Jess Ratcliff, says.

“Jim Beam Zero Sugar Cola… plays to the mainstream beer category, whereas CC plays against premium beer and cider – meaning that both brands will have different consumers.”

Venues that install these mixed drinks on tap also receive comprehensive support (through Coca-Cola Amatil) on all draught systems taps, as well as receiving a full range of marketing and promotional material such as POS, visibility items, glassware and tap talkers.

“With the margin you receive on this product, line pricing with international/ premium beers will get you the most pull through,” Ratcliff explains. “[Bars should] ensure all support tools are maximised and the price point is always highlighted. Speak to your CCA sales representative about a tailored program that will ensure success for your venue.”

DRAUGHT DRINKS

But it’s not just the big suppliers that are embracing the concept of selling something other than beer and cider on tap, with many smaller spirit companies teaming up with local bars to serve quality draught cocktails.

One company leading the way is Tequila Tromba, JAM whose first foray into selling cocktails on tap E AND S SHERR NICK Y was collaboration with Mamasita in Melbourne.

PETE RS Since then the company has teamed up with other notable venues such as Touché Hombre, Paco’s Tacos and Goldilocks in Melbourne, and Sydney’s Sugar Lounge.

“Basically we’ve worked with our mates on these projects, venues that have been big supporters of Tromba over the past three-and-a-half years. This, of course, lends itself to specialty tequila venues, but also bars and bartenders that really love the Paloma cocktail,” Tequila Tromba’s James Sherry, says.

“We think it makes the finest cocktail on tap, and the Paloma cocktail is kind of the hero drink for Tromba, so anyone who loves a pink drink is definitely worth talking to about cocktails on tap.”

Tequila Tromba provides the venues with the tools to set up the offer, including a 20L post-mix keg, as well as helping hook up the draught cocktail to the venue’s existing keg system.

The company also provides staff training, social media support and a decal with the brand’s logo, which plays an important role in attracting consumers.

“Having the Tromba logo sitting on the beer tap is pretty much all we need, as it gets most drinkers asking the question,” Sherry says.

“We also work with venues on recipe concepts.

Batching such large quantities, you really want to get it right from the start, and like working with granita machines, you have to be really mindful of the sugar levels.”

According to Sherry, venues that have featured Tromba cocktails on tap have seen an increase in sales of the tequila, and the offer has always had great support from the venue’s staff.

“It provides bartenders something interesting to talk about during slow periods and also a quick and easy cocktail option when they’re busy, which definitely helps sales,” Sherry says.

“It really gets bartenders behind you’re brand which helps sales a lot. It’s also a value add to the venue which helps the brand.”

Despite the fact that draught cocktails can divide opinion at times, and delivering the offer can have some challenges, Sherry believes the benefits will see the trend be embraced by more venues.

“The challenges you face serving cocktails on tap are mainly due to the equipment you’re dealing with. Getting the gas mix right and how much product you leave in the lines. Recipes involving fresh juice need to be sold through quite quickly so there’s a consistency in the serving. But for the most part, the pros far outweigh the cons.

“Given the cost benefits, namely reduced wastage and speed of service and brand benefits of having something innovative on the menu that provides fresh and consistence offering, I can see more cocktails on tap popping up in bars in the future. Particularly in venues with high volume dispense bars,” Sherry asserts.

Apart from the venues that have partnered up with brands like Tequila Tromba, many other top bars have embraced the concept, including the now defunct Hell Towers Saloon, which teamed up with The West Winds Gin. “We had Negroni on the decal at Hell Towers and it sold next to nothing. Three weeks in we changed it to The West Winds Gin and sales went nuts as customers couldn’t fathom why gin was on tap and once they tried it they loved it. So did the staff,” The West Winds Gin’s Jeremy Spencer, explains.

He believes the trend towards draught cocktails – is another form of cocktail batching – will continue to increase as it provides bars a range of benefits, something Mamasita restaurant manager, Nick Peters, agrees with.

“Draught cocktails are great because they are a cost effective way of producing a quality drinking experience, due to minimal wastage and speed of service. This allows us to offer cheaper cocktails to our guests, because the labour costs are reduced.

“More importantly though draught cocktails produce an incredibly fresh and consistent offering, which enhances the drinking experience of our guests,” Peters says. b&c

bars&clubs 31

VODKA

THE SPIRIT THAT WON’T DIE

BY SACHA DELFOSSE

While many bartenders out there will still happily wear their Vodka is Dead t-shirts with pride, or aim to convert all the vodka drinkers of the world into gin aficionados, even they know the category is still as popular as ever – and a must have in every bar.

But at least these days, with more and more premium and ultra premium brands landing on our shores, and bar patrons looking for quality vodkas, bartenders now have a better selection of finely distilled vodkas to play with.

F

igures vary slightly depending on whom you speak with – some brands say vodka is the 2nd biggest category in the country, others say it’s the 3rd biggest – but they all agree that the category is still growing strong, with premium and ultra premium brands leading the way.

“This outstanding performance is despite a highly competitive market that is suffering sluggish economic conditions, a slow retail environment and intense competition from parallel importers and private label suppliers,” Bacardi Lion’s senior brand manager – white spirits, Prue Andrews, says.

34 bars&clubs

VODKA

The local vodka market isn’t just growing, it is also still attracting new players into it, with a number of high-quality, artisanal vodka brands launching locally last year including Heavy Water, Alaskan Rocks, Prairie, DQ Vodka, Reyka, Summum, and Hailing Mary.

Many of them would hope to have the success other smaller, high end vodka brands have had in Australia – notably 666 Tasmanian Vodka, Crystal Head Vodka and Vodka 0 (which was recenlty picked up for distribution

by CCA).

According to Joe Molinari from Combined Wines & Foods, the local distributor of Crystal Head Vodka, since the brand launched locally in 2012 it has become the fastest growing ultra-premium vodka on the market.

And last year’s enthralling visit by Crystal Head Vodka’s owner (and Hollywood legend) Dan Aykroyd – where he charmed the pants off local media and even hosted a cocktail competition – saw the brand’s presence increase even more.

“Crystal Head Vodka is a top selling super premium product, after resetting the bar for purity in vodka internationally, Crystal Head Vodka is increasing its brand share within the Australian market, known for combining the ultimate spirit, purest product and highest quality ingredients,” Molinari asserts.

Many people, including Peter Pawlak, the local importer of Heavy Water vodka, credit the involvement of celebrities like Dan Aykroyd and P. Diddy (with the Crystal Head Vodka and Ciroc brands respectively) as having a positive impact on the whole category, especially the premium and ultra premium segment.

Other brands like Alaskan Rock (which is distilled at Tasmania’s Lark Distillery) prefer to remain small, with the company only producing a limited run of 2800 individually numbered bottles.

“Alaskan Rock is a new entrant to the Australian spirits scene and our share of the market is very small. The brand positioning is exclusive, top shelf, with a focus on uniqueness and design.

“The habit of many vodka drinkers [is] to seek out new products that they find attractive. Eye catching design matters. Alaskan Rock’s bottles fit that continuing influence,” the company says.

ASM Liquor’s Vodka O, on the other hand, has gone from being a boutique vodka brand ten years ago to currently being ranked third largest vodka by volume, according to the company’s CEO, Tim Szonyi.

“Vodka O’s existing strong position in the market will be reinforced by the increased distribution opportunities and sales-force support provided by CCA. Product innovation and business support will remain within ASM Liquor’s responsibilities.

“With multiple players in the market, of course we are always facing stiff competition, but our passion for providing products that are of great quality and value keeps us one step ahead of the rest,” Szonyi says.

Another locally produced premium vodka that has gone from strength to strength is 666 Tasmanian Vodka – a brand that is quite familiar and popular with Australian bartenders due to the great work done by former brand ambassador Sebastian Reaburn.

“Being an artisan premium vodka, we aren’t trying to take over the world vodka market. But in saying that we are one of the fastest growing premium vodka in Australia and the number one selling Australian Premium vodka.

“There is a continuing shift towards premium, which I understand is being experienced in most spirits categories as consumers are becoming better educated about different options in the categories.

666 is continuing to experience very strong growth as our brand awareness with consumers grows,” CEO Dean Lucas, states.

Diageo is still seen as the market leader in the vodka category in Australia, claiming a 52.2 per cent value share of the market, with the majority of that share belonging to

its Smirnoff brand.

However, the other two premium vodka brands Diageo carries, Ketel One and Cîroc, are seeing an increase in sales.

“Ketel One vodka has experienced significant growth in recent times, documenting a 79 per cent growth in value.

Australia is the second biggest market in the world for Ketel One with regard to volume,” a Diageo Australia spokesperson says.

All the leading, premium vodka international brands such as Absolut, Finlandia, Belvedere, Grey Goose, Russian Standard and Stolichnaya continue to be popular amongst patrons, with many of them seeing double digit growth.

“We believe it is still a growing market and that’s why we are focusing so heavily on educating the trade to help further stimulate our sales and the category as a whole,” Stolichnaya brand manager, Lara Gardner, says.

There is no doubt the demand for top shelf vodkas is fuelling much of the category’s growth, however the rising popularity of cocktails, an expanding demographic base, and more competition in the marketplace are also playing a role in driving growth.

“Vodka will always be a popular choice with consumers; by its very nature it appeals to most drinkers. What we are seeing, however, is a shift

towards a polarised market, which is seeing super premium and entry level vodkas sit further and further apart.

“Competition is great for both the consumer and the category. The more that vodka promotes premium and innovation, it will benefit every brand within this competitive environment and provide greater choice for those that are loyal or looking to switch,” an Absolut spokesperson says.

While it’s no secret that vodka is one the spirits most frequently consumed in this country and that female drinkers are the category’s predominate demographic, more men are beginning to favour vodka.

Some people seem to choose vodka because they see it as a healthier alternative or because it’s lower in calories than other spirits. Others, however, have found their way to vodka by getting a taste for it in cocktails.

bars&clubs 35

VODKA

“Vodka blends seamlessly with most other liquids without asserting itself or flattening out the flavour of the mixer.

Have fun with Highball options with seasonal fruit. Vodka’s versatility as a cocktail base means is can used in host of cocktails – from a simple spirit and mixer to replacing the base spirits in many classics such as Rickeys, Fizzes, Martinis and Punches,” Brown-Forman’s Grant Shearon advices.

But although more bartenders get behind the category and using premium vodkas to craft great cocktails, there is still some hesitance amongst the bar community to embrace it.

“Don’t be shy in using vodka in all your drinks. We know vodka is the spirit bartenders love to hate, but it is the spirit customers love to drink,” Lucas says.

Yet while the category is still popular amongst a large slice of punters, it still faces some stiff competition from other categories, such as white rums, gins, tequilas and even ciders.

“The growth of cider and trends in other dark spirits categories is challenging and giving consumers other alternatives to vodka.

The key is to make vodka interesting so consumers choose vodka, that will be the challenge for our brands in 2014,” Suntory Australia assistant brand manager, Tim Lau, explains.

One thing that is definitely making the vodka category more interesting – as well as changing the way the category is viewed and consumed – is the trend towards distilling premium vodkas that still retain some

36 bars&clubs

distinct characteristics, styles and flavour profiles.

“These vodkas posses enough characteristics to drink them neat or on ice, and the added flavour notes are subtle enough to enhance, rather than distort, a cocktail,” Lucas says.

The shift in the marketplace toward high-end vodkas has also increased the number of consumers wanting to know more about what they are drinking and where the ingredients are sourced from.

“People and brands are beginning to look at the grains used in vodka. Potato vodka will taste different to wheat vodka, and wheat vodka will taste different to corn vodka. This is still very preliminary but we are starting see growth in this area,” Molinari points out.

Some brands such as Stolichnaya and Ultimat use a combination of different grains, others such as Absolut, Russian Standard and Vodka O are made from grains grown at specific times of the year. Nowadays it’s hard to find a highend vodka brand that doesn’t pay a great deal of attention to the ingredients it uses.

That is why it is a mistake to deride all vodkas as having the same ‘neutral’ taste, because although the spirit remains a versatile and near-blank canvas to build drinks on, there are distinctions in the viscosity, aroma, alcohol content and finish amongst the top shelf vodkas, which are worth exploring and exploiting. b&c

BRENDAN KEOWN BARTENDER THE HAZY ROSE How long have you been working in the industry?

I’ve been bartending since I was 15, my first job was in a country restaurant making Gin & Tonics for Methodist and golfing people – it taught me a lot about good service. But it’s when I moved to Sydney that I really got into bartending. Working at The Flinders in its heyday with Andy Penney was quite an experience. I’ve worked at other places like The Roosevelt and Stitch but The Hazy Rose has been my main hospitality home.

What’s good about working at The Hazy Rose is that it’s a tight team with lots of experience so we have learnt a lot of each other.

Where does vodka fit into the scheme of things at The Hazy Rose?

Our selection of vodkas has grown. The thing with vodka is that it’s your standard, your going to sell the most of it. We sell a lot of gin and whisk(e)y, and its something we get very excited about, but vodka is something everyone can go for. I think a vodka cocktail can look quite classy, we get a lot of couples coming in here drinking Martinis. I have one couple that comes in regularly to drink nice, dry vodka Martinis, they used to drink another brand of vodka but I have actually got them onto Crystal Head Vodka, which they really like.

WHITE NEGRONI Glass: Martini Ingredients: • 30ml Crystal Head Vodka • 30ml Suze • 30ml Noilly Prat • 2 Dashes of teapot bitters Method: Stir and strain Garnish: Lemon twist

What other feedback have you gotten from patrons regarding Crystal Head Vodka?

It’s got a lot of brand recognition already, but it’s suprising how many people don’t know it’s Dan Aykroyd’s vodka – so it’s nice to be able to give them a bit of chat about that and tell them that I’ve made drinks for the great man himself, which usually gathered quite a bit of interest.

It’s a great product and visually it looks great and creates a good talking point. It fits in quite well in our back bar. We started out with one vodka now we have six on the back bar – and Crystal Head Vodka is one of the more popular ones.

What do you look for when choosing a vodka for your back bar?

Recognition is important, and Crystal Head Vodka is great because people recognise it and it stands out. Also the character of the spirit, you’re looking for a good mouth feel and no unpleasant chemical after tastes – that petrol type of taste you get with the cheaper vodkas. Because it’s such a blank canvas and you can do what you like with it you want a good quality canvas to build your drinks on.

#3 VODKA BRAND IN THE AUSTRALIAN MARKET.*

*VODKA FULL SPIRITS, BY VOLUME MAT DECEMBER 2013 AZTEC

SPEED RAIL These days, a venue’s speed rail and the products they select as their first pours are of key importance to bars and brands alike.

Which is why we have decided to introduce our new Speed Rail section in bars&clubs to find out what different suppliers can offer bars.

NNA

ALA

For the our first Speed Rail segment we caught up with Lara Gardner, the Stolichnaya brand manager at island2island.

H

ZEC

Does Stoli offer bars any first pour or speed rail contracts?

Yes we certainly do. The number of Stolichnaya first pour and speed rail contracts currently in place is five times greater than it was 18 months ago. This is due in part to our improved relationships with venues but also because venues are beginning to appreciate Stoli’s beautiful and distinctive taste that comes from the Russian wheat that forms the basis of the vodka.

Stolichnaya is a premium vodka and we have put a lot of effort into conveying this together with communicating the brand’s heritage, production techniques and product point of difference. The Stoli On Ice Bartender Tour at the beginning of last year was one of the first initiatives we rolled out and it was a huge success in informing the trade about the history of the brand and the unique characteristics yet versatility of the vodka.

What type of terms do these contracts contain?

It varies from account to account really, and it depends on what works for the venue. We’re really flexible when it comes to agreements just as long as they’re beneficial for both the venue and the brand.

We employ a bespoke approach with each venue and we work hard to make sure all partnerships work for everyone involved.

What benefits can these contracts provide venues?

The benefit of working with island2island is that we create a package that meets our customer’s requirements rather than setting strict guidelines around running specific promotions, carrying certain POS or packaging up the full speed rail or elements of the back bar. We look at each venue and its team and work with them to tailor a partnership that’s right for them. The key for us is getting this part right in the relationship.

What other support or services does Stoli provide these venues?

Trade education is a core focus for the Stoli brand, and it has been since island2island took on the brand in April 2012. Our approach is always about making the trade more informed and arming them with as much information possible that is useful and relevant. We like to share knowledge of trends in cocktails and we host various training sessions with experts.

Last year we ran the Stoli on Ice Bartender training tour. This year we are bringing Meagan Sacher, the Stoli Brand Ambassador, over from the US to run masterclasses with bartenders.

We’re also able to leverage other brands and products in the island2island portfolio, in particular our rum range.

Do your contracts lend themselves to certain types of venues?

Not at all. So long as the agreement is mutually beneficial, it doesn’t matter what type of venue it is or where it’s located. We’re flexible, and for us it’s more about working with the right venue for the brand, irrespective of size or style.

Does Stoli run any trade incentives or reward programs for venues that sign up?

From time to time we run trade incentives but these vary from state to state and from season to season. The state representative for each individual account will let each venue know what is on offer when and where or alternatively if a venue has a specific idea, we’ve always been open to work with them to tailor something specific and bespoke.

How can any interested venues find out more or sign up?

We’d love any venue interested in putting Stoli in its speed rail to contact its local island2island representative through our head office on 02 9672 6440.

38 bars&clubs

SPEED

RAIL THE END What are the reasons you chose Stoli for your speed rail?

A genuine quality Russian vodka, recognised brand, brand match for our bar.

What are the benefits of having Stoli in your speed rail?

Brand recognition, brand support and customer satisfaction.

How does Stoli perform in the speed rail?

Solid margin and it is our largest grossing spirit... very popular ingredient in our cocktails too.

We get compliments for it being our house/first pour vodka, occasionally it is asked for by name, we stock a few of the flavoured varieties and they always get a good response.

SPEED RAIL

CLARENCE’S What/why are the main reasons that you have Stoli in your speed rail?

To have a premium, consistent product that lands at an extremely competitive price.

What are the benefits to your business by having Stoli in your speed rail?

You’ve got a well recognized, well marketed brand that offers great product support.

How does Stoli perform for your business in terms of sales and GP? Stoli has always performed well as our first pour. With the quality and price that it comes in at you can’t really go wrong.

Have you had any specific feedback from your customers around Stoli, i.e. do they like that Stoli is your first pour? Do they request Stoli when ordering?

The feedback has been really positive.

THE COMMONS DISTILL What/why are the main reasons that you have Stoli in your speed rail?

Stoli is premium vodka with such a rich history and massive presence in the bar industry all over the world. The company has obviously returned a focus on the Australian market and we are pleased to be part of it.

What are the benefits to your business by having Stoli in your speed rail?

You gain a recognized name, a cocktail standard vodka and a competitive price.

How does Stoli perform for your business in terms of sales and GP? As first pour vodka, the sales come naturally so the GP is obviously paramount. island2island was happy to work with us and the current price point agreement is working incredibly well.

Have you had any specific feedback from your customers around Stoli, i.e. do they like that Stoli is your first pour? Do they request Stoli when ordering?

So far we have found it gains most of its recognition from people employed by the bar industry which is very positive for the product.

THE WOODS OF WINDSOR What/why are the main reasons that you have Stoli in your speed rail?

The purity of it is matched by no other vodka which makes it great to sip or mix. This makes it perfect for our vodka-based cocktails as it carries the flavours really well without being overpowering.

What are the benefits to your business by having Stoli in your speed rail?

It’s a well-known and trusted brand and our customers can see that we use a decent vodka as a first pour.

How does Stoli perform for your business in terms of sales and GP? It’s a solid performer. We use a lot of vodka and the price of Stoli allows us to make good margin whilst not having to charge the world for our product.

Have you had any specific feedback from your customers around Stoli, i.e. do they like that Stoli is your first pour? Do they request Stoli when ordering?

Definitely. Customers are more than happy to know that Stoli is our first pour – it’s an excellent vodka! Yes, we have customers requesting Stoli , as well as the elit by Stolichnaya for premium martinis and cocktails.

What/why are the main reasons that you have Stoli in your speed rail?

To be honest it’s a bit of a romantic choice for me, Stolichnaya represents the first vodka that I had in my speed rail when I started working as a bartender 15 years ago in Italy.

Stoli is a very respected brand in Europe, almost an iconic choice within the category.

What are the benefits to your business by having Stoli in your speed rail?

It’s by far the best vodka available in Australia in relation to quality and price. I challenge any distributor to offer to my bar a product with the same quality profile and market placement at a very affordable price.

How does Stoli perform for your business in terms of sales and GP? Stoli performs well in terms of sales, customers are satisfied as they acknowledge that we are pouring a quality product at a reasonable price.

My margin got much better compared to when I was pouring other vodkas which are supposed to be more premium.

A few months ago we did a blind tasting at one of our staff trainings and we all acknowledged that Stoli represented the best option value for money.

Have you had any specific feedback from your customers around Stoli, i.e. do they like that Stoli is your first pour? Do they request Stoli when ordering?

We noticed a very distinct difference based on the provenance. Obviously we cannot generalise but most customers from overseas know Stoli very well and it’s not that complicated to even propose elit by Stolichnaya for a cocktail upgrade.

They know the product and they are not reluctant to spend the extra buck. Australians are much more influenced by the wealthy marketing campaigns by other brands in the local market. The shift in strategy and the good work the brand is doing in terms of education for the industry is helping Stoli to achieve the right trade recognition for both retail and wholesale.

bars&clubs 39

MASTERCLASS

5

Bacardi Global Brand Ambassador, David Cordoba, visited Australia late last year to host training sessions and help judge the local Bacardi Legacy Cocktail Competition semi-finalists.

During his visit, he took the time out to show us how to make The Knight Cup cocktail, the winning drink from last year’s Bacardi Legacy Cocktail Competition champion, Elizaveta Evdokimova.

Her creation was inspired

by Bacardi’s heritage as well as her love for strong, bitter-sweet drinks. It is a simple, yet unique, cocktail that can be enjoyed as an aperitif, during dinner or as a night cap.

“The Knight Cup is a true legacy cocktail,” Cordoba says.

“Elizaveta has created a beautiful new Bacardi cocktail that has a genuine uniqueness. It’s simple to make, easy to drink and combines a masculine taste with a feminine touch.”

THE KNIGHT CUP

Step Step

Glass: Tumbler by Ingredients: • 45ml Bacardi Superior • 20ml Cynar • 10ml Pomegranate liqueur • 5ml Simple syrup Garnish: Pomegranate fruit leather

THE KNIGHTCUP 40 bars&clubs

MASTERCLASS

PHOTOGRAPHY BY DAN GRAY.

1

4

2

3 STEPS

7

1. Pre chill a mixing glass 2. Add Cynar 3. Add pomegranate liqueur 4. Add simple syrup 5. Add Bacardi Superior 6. Throw drink between two mixing glasses 7. Add ice to glass 8. Strain drink into glass 9. Garnish 10. Serve

10

8

6

9

bars&clubs 41

HOT LIST

BACK TO THE FUTURE

PANDAN FIZZ Glass: Wine Glass Ingredients: • 45ml Gin • 15ml Lime juice • 15ml Lemon juice • 45ml Pandan sugar syrup • White of one egg • 30ml Half & half mix (cream and milk) Method: Add all ingredients making sure you add the cream after the ice to avoid it immediately curdling with the citrus. Shake vigorously for at least one minute and double strain into glass. Top with soda Garnish: An orchid

HA LONG BAY Glass: IPA Beer Glass Ingredients: • 15ml Blue curaçao • 30ml Belvedere Vodka • 30ml Cloudy Bay Sauvignon Blanc • 30ml Lemon juice • 10ml Sugar syrup • 30ml Lychee puree Method: Shake all ingredients.

Strain into glass and add fresh ice Garnish: The Kracken jelly gold fish* topped with crushed ice, mini umbrella and straws *To make The Kracken jelly gold fish mix 90ml of Kracken Rum with 450ml of hot water along with one sachet of plain jelly crystals and one sachet of orange jelly crystals. Let it set in a fish shaped ice mould and keep refrigerated

PANDAN FIZZ

INNERMOST LIMITS OF PURE FUN

M

elbourne’s Saigon Sally has recently brightened up its drinks list with the additon of a number of colourful and playful cocktails inspired by gaudy and glamorous 80s.

Saigon Sally’s bar manager Dominique Cacioli has taken inspiration from a current trend amongst many New York bars of reinventing some of the popular cocktails from the 80s and transforming them from cheesy to classy.

“As popular culture has resurrected fashion and design trends from the 80s more guests are requesting these fun style cocktails. Our adaptation includes premium spirits, a Vietnamese twist – and due to our classic training, further layers and complexity,” Cacioli explains.

Among some of the fun concoctions offer is the Blue Lagoon twist, Ha Long Bay, which on top of the standard vodka and blue curacao, adds lychee puree and white wine to the mix as well as some kitschy garnishes.

Another selection on the menu, the tropical Pandan Fizz, combines pandan leaf extract with gin, citrus and cream to create a jungle green coloured cocktail with a velvety texture and the nostalgic flavours of sherbet. b&c

42 bars&clubs

HA LONG BAY

Glass: Tall glass Ingredients: • 30ml Plymouth Sloe Gin • 30ml Sailor Jerry • 40ml Monin watermelon syrup • 1 Bird’s eye chilli (sliced and julienned) • 3 Watermelon balls • 12 Vietnamese mint leaves Method: Using a melon baller, scoop out small spheres of watermelon and freeze overnight. To make the drink build the Plymouth Sloe Gin, Sailor Jerry, Monin watermelon syrup, chilli and eight Vietnamese mint leaves in a glass, over three frozen watermelon balls alternated with ice cubes Garnish: Crushed ice and remaining mint

INNERMOST LIMITS OF PURE FUN

INDUSTRY INSIGHTS

THE IMPORTANCE OF GOOD BAR AND CLUB DESIGN

BY PAUL KELLY*

Design is not always something that immediately draws customers into a space – traditionally it is the food and drink that brings people to a venue.

THE POLO LOUNGE

B

ut once you enter a space, interior design is one of the key elements that gets you excited – it creates the backdrop for the experience that you are about to have. It sets the mood and tone for what’s to come and can really make or break the whole experience.

I feel that people like a venue or a place not because it is necessarily in a good BLACK BY EZARD spot, but because it has given them the opportunity to feel something different. And often it’s the interior that will keep people coming back. If you get it wrong, it can be a massive turn off.

The entry point is really important for any bar, club, restaurant or other venue. That’s the first thing the customer sees and is the first step in their experience – they see that before they even get a glimpse of the food or drink.

At Black by Ezard, a restaurant I designed in Sydney’s The Star, it’s all about opulence and a one-off dining experience. There we installed a grand and dramatic table made of an enormous carved tree. It lets the diner know what they’re in for and reflects the restaurant’s philosophy as a whole.

The interior itself also needs to reflect the food or drink menu that’s on offer – for me the relationship goes hand in hand. When I work on a project I always look at what’s on the menu and treat the design as an extension of that.

For example, at the Bar & Grill at The Oaks Hotel in Neutral Bay the focus is on their steaks and great pub food, so we created an interior that is approachable and uses colours and materials that the customer can relate to: rich and warm timber wall cladding, soft

steel framing, glass used for privacy, ribbed leather banquette seating, bold and dynamic tartan carpet and soft lighting. It creates a relaxed atmosphere that marries well with their casual menu.

On the other hand, at The Polo Lounge above Darlinghurst’s Oxford Hotel, we were inspired by the timelessness of British gentleman’s clubs and, of course, the gentleman’s game: polo.

We wanted the room to feel a bit exclusive, so it’s got polished oak parquet floors, a double working fireplace, chesterfield couches, carved marble windows, cool lighting and lots of cream elements. It really exudes sophistication, and it’s got serious ‘wow’ factor.

In both of these cases, the room’s style really contributes to the overall experience and creates a particular vibe. We couldn’t have used the same elements from The Polo Lounge at The Oaks, because that doesn’t scream warm, inviting and traditional steak house. Similarly if we’d used design features from The Oaks at The Polo Lounge, it would have made the space too casual.

Lighting is another really important factor in good bar and club design. Lighting can change everything in a fit out, and is one of the keys in creating a particular mood for the customer.

Because of this, we design our own lighting and tweak and tune the lighting with the client right up to the opening night.

When you get it right, bam! That’s when it all comes together. I personally can’t stand it when the lighting is too bright, so many of our venues utilise

soft and controlled, more moody lighting. When a room is darker, the texture of the fit out really shows and people simply look better in softer light.

Sound is also something you need to think about when designing any kind of venue. I don’t like it when a speaker is positioned incorrectly, or if the acoustics haven’t been properly thought out.

Although some people want the buzz that comes with a noisy room and they deliberately make sure the room allows that. But I think generally if people can stay and talk, they’re likely to stick around longer.

Carpet can help with this, as it absorbs sound. At Black

by Ezard the carpet has an underlay with double filling that absorbs sound. You also need to look at the size and scale of the venue and use materials that work best for the space.

Functionality is another big thing. You need to think about the positioning of the kitchen, the bar, the stairs, the exits, to make sure things run smoothly. A venue can look great, but if the staff and the customers can’t move around efficiently, it creates problems.

It might not be at the forefront of everyone’s minds – whether it be customers, owners, staff – but design is integral to a successful bar, club or restaurant. Without it, customers don’t get the same level of experience and are less likely to keep coming back. *Paul Kelly is an accomplished designer with 15 years experience, working on over 150 venues, including Sokyo, Black by Ezard, Ivanhoe Manly, The Oaks and The Bourbon, The White Hart and the Macquarie Hotel. b&c

bars&clubs 43

FOUR

ONE

5 3

TWO

BEHIND THE BAR THE PRODUCTS EVERYONE IS TALKING ABOUT THIS MONTH

1THE FLAVOUR OF OZ

Acclaimed Australian film director, Baz Luhrmann, has teamed up with Absolut to create a one litre, limited edition spiced orange vodka called Absolut Oz, which has been designed to captured the ‘essence of Australia’. Luhrmann has also helped Absolut come up with four Absolut Oz cocktails inspired by iconic Aussie beaches – The Tama-Glama, The Hells Bells Beach, The Cable Beach ‘Stairway to the Moon’ and The South Avoca Elevator.

Distributed by Pernod-Ricard Ph: (02) 8874 8222

HERBACEOUS 2AADDITION

Vanguard Luxury Brands has recently added two new products to its expanding portfolio – Kuemmerling herbal liqueur and Absinthe Mansinthe. Hailing from Germany, Kuemmerling was conceived in

44 bars&clubs

1938 by a travelling chemist named Hugo Kuemmerling. It is still made using the same original recipe, which includes angelica, crisped mint, pimento, liquorice, wormwood, resin of guaiac, cinnamon bark and calamus. The company has also taken over the distribution of Absinthe Mansinthe, which was developed by Marilyn Manson in conjunction with Oliver Matter and Markus Lion. Launched in 2007 and made in Switzerland, Absinthe Mansinthe is a naturally green coloured absinthe, made without any artificial ingredients, colour or sugar, and bottled with an ABV of 66.6 per cent.

Distributed by Vanguard Luxury Brands Ph: 1300 DRINKS

MEXICAN 3THE COWBOY’S DRINK

The award-winning El Charro tequila range is now available locally, in a

number of expressions including the double distilled resposado, a complex drop with caramel, pepper and oak notes. Also available is a tripled distilled anejo, which is rested in French oak barrels for two years and offers a sweet aroma and hints of oak, spice, caramel and mild agave, with a long spicy and salty finish.

Distributed by Quittin’ Time Ph: (02) 9525 8668

4VINTAGE CHARTREUSE

Suntory Australia has added new Chartreuse products to its local range, including Chartreuse MOF (Meilleurs Ouvriers de France), a vintage expression made in collaboration with top French sommeliers of France. The company also has a small quantity of the cellar aged Chartreuse V.E.P (Vieillissement Exceptionnellement Prolonge)

available, both in Green and Yellow variants.

Distributed by Suntory Australia Ph: (02) 9663 1877

ARTISANAL 5NEW AUSSIE GIN

Four Pillars is a new Australian-made dry gin created by Stuart Gregor, Cameron Mackenzie and Matt Jones.

The gin is produced in the Yarra Valley, which is batch-distilled using a German-engineered copper pot still and made using ten botanicals – juniper berries, coriander seeds, cardamom pods, lemon myrtle, Tasmanian pepper berry leaf, cinnamon, lavender, angelica, star anise and fresh, whole oranges. Four Pillars is described as a classic style gin with a strong juniper presence, a touch of spiciness and a great citrus finish.

Distributed by Vanguard Luxury Brands Ph: 1300 DRINKS

SIX

SEVEN

NINE

8 10 EDITED BY SACHA DELFOSSE

IT OLD 6KICKING SCHOOL

Poitín is a traditional Irish spirit distilled (as far back as 584AD) in pot stills from malted barley, grain, treacle, or potatoes – and Australian bartenders will now get a chance to play with some following the local launch of Glendaloug Poitín. Glendaloug Poitín is distilled following an old recipe and made from malted barley and Irish sugar beet, before being aged for six months in Irish oak. There are three variants available – Glendalough Sherry Cask Poitin, Glendalough Premium Poitin, and Glendalough Mountain Strength.

Distributed by Rogue Wines Ph: 0418 414 787

7SWEET AND SPICY

Y Chilli Liqueur has recently landed on Australian shores adding a bit of spice to the liqueur

category and giving bartenders something new to play around with when making cocktails. The high quality, aromatic liqueur has an ABV of 40 per cent and is made from naturally grown chilli peppers, cinnamon and herbs, which gives it an authentic, powerful chilli taste with a smooth, sweet finish.

Distributed by Y&Y Spirits Ph: 0451 050 838

8

FOR BARTENDERS

BY BARTENDERS

After a long enough wait, the 86 Co.’s range of bartender friendly spirits is now available in Australia.

The 86 Co. was created by acclaimed industry veterans Simon Ford, Dushan Zaric, Jason Kosmas and Malte Barnekow, who have developed four products – Fords Gin, Aylesbury Duck vodka, Tequila Cabeza and Cana Brava rum – that have been meticously crafted and

distilled, as well as being packaged in ergonomically designed bottles, with bartenders in mind.

Distributed by Vanguard Luxury Brands Ph: 1300 DRINKS

9

THE GRASS IS GREENER

Suntory Australia has taken over the distribution for Polish vodka brand Zubrowka, also known as the Bison Grass vodka, due to each bottle containing a blade of rare, handpicked bison grass to highlight the brand’s authenticity and naturalness.

The rye-based Zubrowka vodka is produced in a state-of-the-art distillery in Bialystok, Poland, and undergoes multiple distillations, giving it underlying herbaceous and vanillin tones that mix well with cloudy apple juice, which is a popular way to consume Zubrowka.

Distributed by Suntory Australia Ph: (02) 9663 1877

MORE AGAVE 10 SPIRITS LAND IN AUSTRALIA FOR

THE TRADE TO TASTE

Two new agave spirits have just been launched into the local market by Mextrade – Tequila Los Azulejos and Mezcal Amores. The ultra-premium Los Azulejos range is available in blanco, reposado and anejo expressions, which are packaged in stunning, artisanal glass and painted ceramic bottles. Mezcal Amores is made from 100% Espadin estate-grown agave, which are grown for 10 years in fields located deep in Santiago Matatlán, Oaxaca, before being cooked in a stone oven for five days and then macerated using the traditional Egyptian mill, and then triple distilled in copper pot still.

Distributed by Mextrade Ph: 0450 408 616 b&c

bars&clubs 45

IN THE COOLER

A BEER BREWED FOR GOOD LUCK McLaren Vale Beer Company has started distributing Lucky Buddha Beer, an Asian style lager, which is made using premium malt, hops and rice, and brewed in Qiandaohu, China. Launched in Australia in 2005, Lucky Buddha comes in an eye-catching Buddha shaped green bottles decorated with a gold ingot, horseshoe and Chinese characters.

Distributed by McLaren Vale Beer Company Ph: 1300 682 337

STRONGBOW ROLLS OUT A NEW LOOK One of the best known ciders in Australia, Strongbow, has recently unveiled a rebranded and refreshed new look for its packaging, which features a wood-cut style tree illustration, and a printed wood grain finish on the label giving the green bottles an earthy feel.

Distributed by Carlton & United Breweries Ph: (03) 8626 2000

POPULAR PILSNER NOW IN A BOTTLE Murray’s Craft Brewing Co.’s popular Rudeboy Pilsner has finally been released in a bottle format. Murray’s Rudeboy Pilsner has a distinctive crisp flavour with a biscuity malt backbone, citrusy aroma, and strong hoppy finish.

Distributed by Murray’s Craft Brewing Co. Ph: (02) 4982 6411

COOPERS SHOWS ITS ARTISANAL SIDE Coopers Brewery has added a new craft beer to its Thomas Cooper’s Selection line, Artisan Reserve Pilsner, an all-malt, unpasteurised lager, crafted using Hallertau Tradition and Hallertau Hersbrucher hop varieties from Bavaria. The result is a clear, golden yellow beer with an alcohol content of 5.5 per cent that brings out the citrus and malt characteristics of the brew.

Distributed by Premium Beverages Ph: (03) 9245 1900

THE PERFECT CHUM FOR RUM After a long wait Gosling’s Ginger Beer is once again available locally. The product was jointly created by Gosling’s Distillery and Polar Beverages, with the aim of developing ‘the perfect mate’ for Gosling’s Black Seal rum. The result is a refreshing and zesty ginger beer with balanced sweet and spicy flavour profile.

Distributed by Think Spirits Ph: (02) 4577 7800

46 bars&clubs

ENJOY RESPONSIBLY

With strong growth in the highly-competitive dark RTD category and a multi-million dollar advertising campaign, Woodstock will continue to roll off shelves in 2014.

• Massive 14% value growth vs YA.* • 9% volume increase vs YA.* • Supported by ATL campaign including TV, Radio, Cinema, Digital and in-store promotions throughout key Easter period.

• BTL activity support through April and September.

Get rolling and contact your Asahi Premium Beverages area sales manager or customer service on 1800 090 378. *Retail data Aztec Quarter to 05/01/14. Woodstock Super brand +5% value growth MAT 05/01/14.

EDV MELBOURNE

OLD PULTENEY TASTING RUSHCUTTERS, SYDNEY

ARL

BLACK PE

The island2island Beverage Company recently hosted an exclusive tasting of Old Pulteney Single Malt Scotch Whisky for the trade, which started on the Old Pulteney clipper (that was in town for the Rolex Sydney Hobart Yacht Race) and ended up at the new Rushcutters restaurant. At the restaurant – guests including bartenders from venues such as The Baxter Inn, The Commons, The Wild Rover and The Rook – got a chance to try Old Pulteney 12 Year Old, 17 Year Old, 21 Year Old and 30 Year Old with Russ McFadden conducting the tasting session.

BACARDI CLASSIC SOFTBALL TOURNAMENT FAWKNER PARK, MELBOURNE

Close to 70 Melbourne bartenders gathered last month for the Bacardi Classic Softball tournament, organised by the Thank You Come Again Group and was sponsored by Bacardi.

Local bartenders were divided into teams representing the area they work in – Northside, Southside and City, with a THE ROOK Wildcard team also added to the mix. The Northside and City teams met in the finals THE 86 CO. LAUNCH (after beating the Southside VARIOUS BARS, SYDNEY AND MELBOURNE and Wildcard teams respectively).

The founder of The 86 Co., Simon Ford, The City team emerged was recently in Australia as part of the local launch of his premium spirit range. victorious, and while there During his visit Ford conducted a series were no major prizes for the victors, they can of tastings and presentations for local bartenders at The Everleigh, Black Pearl now claim bragging rights over their fellow and EDV Melbourne, and at Sydney’s Low 302, The Rook and Mojo Record Bar, Melbourne bartending while also finding time to do a guest shift peers and call themselves ‘Champions behind the stick at Black Pearl. of the Universe’.

SCENE

THE PARTIES, THE PEOPLE, THE FASHION, THE DRINKS

48 bars&clubs

SCENE

SHANTAN WANTAN

SHANE WARN

E

99 NOT OUT LAUNCH CLUB 23, MELBOURNE

Shane Warne and the Moa Brewing Company recently unveiled their new beer, 99 Not Out SKW Pale Ale, a sessionable ‘new world’ style brew made with New Zealand Kohatu and Cascade hops, which Warne collaborated on with Moa’s master brewer David Nicholls.

THE COTTAGE BAR & KITCHEN MENU LAUNCH COTTAGE BAR & KITCHEN, SYDNEY

Cottage Bar & Kitchen in Sydney recently launched its new summer menu with a special dinner for over 90 guests including comedian Peter Berner, dance choreographer and TV personality Nacho Pop, as well as a number of locals who got to try all the new dishes along with mouth-watering summer themed cocktails, constructed by co-owner Osman Misirlizade.

THE BLUE ROOM BY ABSOLUT GOODGOD SMALLCLUB, SYDNEY

Absolut recently transformed Sydney’s Goodgod Smallclub into an Australianfirst initiative, The Blue Room by Absolut, which featured artists such as Sampology (VJ), Dion Hortsman (Sculpture), Emma Mulholland (Fashion) and Jimmy McGilchrist (Digital Art Pioneer) who collaborated with a chosen group of consumers to transform the venue for the night.

On arrival, guests had to walk down a blue carpet and a bottle shaped walkway to enter the venue, where they spent the night enjoying a selection of aptly titled cocktails like the Absolut Blue Bottle Kiss, the Absolut Cobalt Vein and the Absolut Blue Rinse Brigade.

bars&clubs 49

THE CREW 1

2

4 5

4

6

7

1. RILEY ST GARAGE’S BOBBY CAREY GETTING TIKI WITH IT. 2. KEEGAN HARTSLIEF SERVING UP COCKTAILS AT THE GQ MAN OF THE YEAR AWARDS 3. BAT COUNTRY’S TIM DENGATE, COLLIN PERILLO AND AIDAN MORRISON 4. THE COTTAGE BAR & KITCHEN OWNERS, ROB TEITZEL AND OSMAN MISIRLIZADE 5. THE BACKROOM BAR TEAMING SHOWING OFF THEIR NEW LEVI’S UNIFORMS 6. DANIEL MONK IN DEEP MEDITATION BEHIND THE BAR AT JOE TAYLOR 7. APPLEJACK HOSPITALITY’S ZAC SMART, JAMES PRIVETT, HAMISH WATTS AND BEN CARROLL 8. PHIL BAYLY, MAX GRECO, KASS HILL AND SIMON FORD

50 bars&clubs

8

3

BARS&CLUBS JANUARY/FEBRUARY INDEX

BRANDS AND COMPANIES INDEX 666 Tasmanian Vodka, 11, 34, 35, 36 99 Not Out, 49

A Absolut, 34, 35, 36, 44, 49 Angostura, 22 Applejack Hospitality, 16 Appleton, 25 Artisan Reserve Pilsner, 46

B Bacardi Lion, 11 Bacardi, 20, 27, 40, 41, 48 Beam, 9 Belvedere, 35, 36 Bounty Rum, 25

C Carlton & United Breweries, 46 Chartreuse, 16 Chartreuse, 44 Chivas Regal, 16 Coca-Cola Amatil, 30 Coopers, 46 Crystal Head Vodka, 1, 34, 35, 36

D Diageo Australia, 9, 11

Diageo Bar Acdemy, 9 Dillon, 26 Drink N Dine, 16

E El Charro, 44 El Dorado, 27 El Jolgorio, 17 Finlandia, 34, 35, 36

F Flor de Caña, 24 Four Pillars, 45

G Glendalough Poitin, 45 Gosling’s Black Seal, 46 Gosling’s Ginger Beer, 46

H Havana Club, 12, 13, 20

I Inner Circle, 26 island2island Beverage Company, 38, 39

J

Jim Beam, 30, 31 Ketel One, 11

K Kuemmerling, 44

L La Mascara, 8 Lark Distillery, 11 Levi’s, 8 Little Drippa, 8 Lucky Buddha, 46 Lucky Voice, 8

M Mansinthe, 44 McLaren Vale Beer Company, 46 Merivale, 13 Moa Brewing Company, 49 Murray’s Craft Brewing Co., 46

N Nuestra Soledad, 17

O Old Hobart Distillery, 11 Overeem Whisky, 11

P

U

Pernod-Ricard, 44 Pusser’s Rum, 22

Q Quittin Time, 44

R

Ultimat, 36

V Vanguard Luxury Brands, 44, 45 Vodka O, 34, 35, 36

W

Rekorderlig, 10, 12, 13 Rogue Wines, 45 Rudeboy Pilsner, 46 Russian Standard, 35, 36

Wild Turkey, 16

Y Y Chilli Liqueur, 45

Z

S Sailor & Anchor, 12, 13 Sailor Jerry, 24 Stolichnaya, 34, 35, 36, 38, 39 Strongbow, 46 Suntory, 9, 35, 36, 44

Zubrowka, 44

T Tequila Tromba, 30, 31 Thank You Come Again, 48 The 86 Co., 45, 48 The Kraken, 42 The Westwinds Gin, 31 Think Spirits, 46 Time Out, 12, 13

BARS & CLUB INDEX B Bat Country, 16 Bellota Wine Bar, 13 Black by Ezard, 43 Black Pearl, 13, 48 Bulletin Place, 12

C Clarence’s, 39 Club 23, 49 Cottage Bar & Kitchen, 49 Courthouse Hotel, 12 Cumulus Up, 13

E Earl’s Juke Joint, 12 Eau-de-Vie, 12 EDV Melbourne, 11, 48

F

G Golden Monkey, 10 Goldilocks, 31 Goodgod Smallclub, 49 Goodtime Burgers, 15

H Hell Towers Saloon, 31 Hot Poppy, 17

I IconPark, 10 Island Bar, 12

J Jam Gallery, 17 Joe Taylor, 17

K Kingston Public, 17

Frankie’s, 12

L Lily Blacks, 13 Little Blood, 8 Lobo Plantation, 12 Loch & Key, 14 Los Barbudos, 13, 18, 19, 20, 22, 24, 25, 26, 27, 28 Love On Top, 16 Low 302, 48

M Mamasita, 31 Mary’s, 12 Mojo Record Bar, 48 Monopole, 12 Mr Wow’s Emporium, 13 Mr. Moustache, 17

N Nieuw Amsterdam, 15 North Bondi Fish, 16

P Paco’s Tacos, 31 Papi Chulo, 15

R Rushcutters, 48

S Saigon Sally, 42 SoCal, 16 Spring Street Social, 17 Sugar Lounge, 31 Sweetwater Inn, 13

T The The The The The The The

Alchemist, 10 Backroom, 8 Bank Hotel, 15 Baxter Inn, 48 Carlisle Bar, 15 Carlton Club, 13 Commons, 39

The Commons, 48 The Emerson, 13 The End, 38, 39 The Everleigh, 13, 48 The Kodiak Club, 8 The Little Guy, 17 The Oaks Hotel, 43 The Oxford Tavern, 16 The Polo Lounge, 43 The Rum Diary Bar, 13, 18, 19, 20, 22, 24, 25, 26, 27, 28 The Standard Hotel, 13 The Star, 43 The Union, 12 The Victoria Room, 9 The Wild Rover, 12, 48 The Woods of Windsor, 39 Touche Hombre, 31

V Vasco, 12

PEOPLE INDEX A Ainsbury, Charlie, 12 Ambroz, Tom, 18, 19, 20, 22, 24, 25, 26, 27, 28

B Bayly, Phil, 19, 28 Bueno Ros, Regina, 17

C Cacioli, Dominique, 42 Carr, Jonathan, 12 Cordoba, David, 40, 41

D Debritt, Nathan, 8 Dengate, Tim, 16 Dennis, Nick, 18, 19, 20, 22, 24, 25, 26, 27, 28 Drazevic, Anton, 8

E Evan, Jackson, 18, 19, 20, 22, 24, 25, 26, 27, 28 Evdokimova, Elizaveta, 40

F Ford, Simon, 45, 48 Fulford, Sarah, 13

G Garnder, Lara, 34, 35, 36, 38 Gillies, Ben, 8 Gillies, Jackie, 8 Gregor, Stuart, 45 Griffiths, Andy 18, 19, 20, 22, 24, 25, 26, 27, 28

H Halliday, David, 9, 11 Holmes, Joe, 18, 19, 20, 22, 24, 25, 26, 27, 28

Hysted, Chris, 11

K Kelly, Paul, 43 Keown, Brendan, 1, 35, Keuneman, Trevene Patrick, 8 Kneale, Lewis, 8 Krelle, Luchetti, 16

L Lark, Bill, 11 Lark, Lyn, 11 Lucas, Dean, 34, 35, 36

M McEvoy, Dean, 10 McFadden, Russ, 48 Mercier, Simon, 16 Miller Sarah, 14, 19, 28 Misirizade, Osman, 49 Molinari, Joe, 34, 35, 36

Monk, Daniel, 19, 28 Moran, Matt, 16 Morrison, Aidan, 16

O Overeem, Casey, 11

P Perillo, Collin, 16 Persson, Joel, 10 Peters, Nick, 31

R Ratcliff, Jess, 30, 31 Reaburn, Sebastian, 11 Roszbach, Michael, 15

S Saravia, Bildo, 17 Schell, Paul, 10 Shattock, Matt, 9 Sherry, James, 30, 31

Shield, Angus, 16 Shipley, Jeremy, 15 Sorensen, Tash 18, 19, 20, 22, 24, 25, 26, 27, 28 Sotti, Jack, 11 Spencer, Jeremy, 31 Stanley, Evan, 13, 19, 28 Strachan, Andy, 18, 19, 20, 22, 24, 25, 26, 27, 28

T Taylor, Jacob, 18, 19, 20, 22, 24, 25, 26, 27, 28 Thistleton, Nick, 8 Tomasic, Mike, 17

W Warne, Shane, 49

bars&clubs 59