Bars & Clubs July/August 2013

Australia’s

TOP Bartenders

We profile some of the country’s most talented drink slingers

ALSO IN THIS ISSUE: TEQUILA FIGHT CLUB – ABSINTH(E) ADVENTURES – CIDER – LIQUEURS

R’S AILO TON LO S HEL REDING EW N E LUK H THE IXERS WIT ADE M C S GE CA RAN

the

�ew premium

non-alcoholic adult

beverage range

We’re proud to announce the launch of our

�ew premium cascade

mixers range for our licensed on-premise customers ®

available, in the following key mixer flavours: tonic Water, dry ginger ale, soda Water, lime & soda and cranberry With stylish new impactful labels in a 330ml resealable glass bottle

available from august 1st 2013 also included in the cascade® non-alcoholic beverages range are: • A range of new and improved adult beverage Classic Flavours (in a resealable 330mL glass pack) including Ginger Beer, Lemon, Apple Isle, Lemon Lime & Bitters and Sarsaparilla • A new and improved 750mL glass cordial range including Lemon, Lime and Raspberry • Tonic and Dry Ginger Ale mixers in a 5L fountain format For more information, contact your CCA representative or call us on 13 COKE (13 26 53) © 2013 Pacific Refreshments Pte Ltd. ‘CASCADE’ is a registered trade mark of Pacific Refreshments Pte Ltd.

FLAVOURS IN

JULY/AUGUST

22

BARTENDER FIGHT CLUB

El Topo and Pelicano do battle with some fine tequilas and mezcals.

FEATURE LIST

REGULAR LIST

16

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Matt Colliard takes a look at the latest activity within the growing cider market.

The team from Perth’s Rockpool Bar & Grill showcase their absinth(e) cocktail making skills.

TAP INTO THE CIDER BOOM

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ABSINTH(E) ADVENTURES

THE HOT LIST The Wild Rover rolls out a great new collection of cocktails.

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VIBE What’s happening on the Australian bar scene.

39 34

AUSTRALIA’S TOP BARTENDERS

We take at look at the different styles of liqueurs found within this allencompassing category.

bars&clubs teams up with leading on-premise brands to shine the spotlight on some of the best drink slingers in the country.

ALL AND SUNDRY

4 bars&clubs

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OPENINGS The latest venues to open their doors.

SHANE T. WILLIAMS, MATHEW JONGSMA AND SACHA DELFOSSE

FIRST DRINKS

Cheers,

S ilor’ n to o Sa Hell reding w ne luke H tHe xerS wit ade mi CaSC range

Australia’s

Top Bartenders

Sacha Delfosse Editor

Also in This issue: Tequila FighT Club – absinTh(e) advenTures – Cider – liqueurs

A

s the year rapidly progresses towards its final quarter, once again the Australian Liquor Industry Awards raises its celebratory head, and this year’s event (the 20th so far) promises not to disappoint.

The theme for this year is Sport, which is sure to inspire a great number of fun and frivolous outfits, and lends itself perfectly to the jovial and social atmosphere that the ALIAs are known for.

The Sport theme also ties in well with the nature of the ALIAs, for as we all know when it comes to sports there can only be one winner – and ultimately the night is all about collectively recognising the best in our industry.

That’s why it is important that everyone takes the time out to vote and share their thoughts on who’s hard work, dedication and initiative should be recognised.

For those who are not aware, the process of picking ALIA winners is a transparent and, we believe, fair and balanced one. The first stage involves a general vote – open to anyone that works in the industry – where people get to nominate the venues and people they believe are the best in each category.

These votes are scrutinised and checked to make sure they are legitimate (for example self voting is not allowed). Once that is done, we collate a list of the top eight finalists in every category.

This list of finalists is then given to an extensive industry judging panel that includes representatives from the leading suppliers, brands and bars from across the country – last year we had over 60 people.

The industry panel is then asked to vote for their top three picks in each category – although their votes are not counted in any category they might have a conflict of interest in. These votes are then sent off to Ernst&Young to be officially audited – and from there the winners are decided.

Voting closes August 31, so make sure you are part of the process and head to www.liquorawards.com.au or use the voting form inserted into this issue and let us know who you think deserves to win this year.

We profile some of the country’s most talented drink slingers

DISCLAIMER MANAGING DIRECTOR Simon Grover PUBLISHER James Wells james@intermedia.com.au EDITOR Sacha Delfosse sdelfosse@intermedia.com.au

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6 bars&clubs

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VIBE THE BARS, THE EVENTS, THE DRINKS, THE PASSION 8 bars&clubs

NO BEER HERE AS SCHWEPPES TAKES OVER PUB SCHWEPPES has launched a three-part online series called The Pub With No Beer, which challenges typical beer-drinking customers to try a range of cocktails and mixed drinks.

The series, part of Schweppes Cocktail Revolution marketing activity, was launched towards the end of July and was filmed at Old Hepburn Hotel in Victoria, where the beer taps were turned off for the day (the first time in 100 years).

In return, Schweppes provided the venue with all the tools, ingredients and training needed to make cocktails for customers, and The Pub With No Beer series then captured the reactions of the colourful local regulars, bar staff and a visiting bikie gang.

“It’s a bit scary, knocking back a bikie when they ask for a beer – but we had some fun with this series - convincing the punters to mix it up with some new flavours and break their boring, beer habit for a day,” Schweppes senior brand manager, Hanan Eissa, says.

Episodes can be viewed at www.cocktailrevolution.com.au

BARREL-AGED BRILLIANCE

T, RIGHRTH E EN MIK HOWAN N O A DYL ND JAS Y A WLE CRA

BAR INDUSTRY TRIUMVIRATE TEAM UP

WELL-KNOWN bar industry personalities Jason Crawley, Mike Enright and Dylan Howarth have teamed up to establish a new creative agency called The Drink Cabinet.

The trio said the new venture will allow them to use their years of expertise and experience to provide a number of services to the drinks industry.

“Our services extend across a wide range of services, including and not limited to events, innovative brand strategy, creative direction, bar consultancy, development of on and off trade incentives and the development of bartender training initiatives,” the trio explain.

“Our multi-award winning track record across a vast multitude of international operations is now available and ready to deliver fresh innovation for all aspects of the Australian spirits market.”

Crawley and Howarth have headed up the ALIA awardwinning Mixxit training program for several years, and Crawley has also produced a successful range of premium bartender syrups. Enright has recently opened up a new small bar, The Barber Shop, and prior to that served as Merivale’s group bar manager.

The Drink Cabinet will be kicking things off with the upcoming Myer Fashion Show, which they will be creating drinks for and are currently talking to various brands about working with them in the future.

ALIA 2013 KICKS OFF THE 2013 AUSTRALIAN LIQUOR INDUSTRY AWARDS (ALIA), co-hosted by Intrust Super and NILWA, will be touching down again soon with this year’s theme – Sport – sure to give guests plenty to play around with when dressing up for the event.

Now in its 20th year, the 2013 ALIAs will be returning to the familiar playing fields of Luna Park in Sydney on Wednesday October 23, with the much loved host, Larry Emdur, returning to blow the whistle for another year.

Also returning this year is Rekorderlig with its popular Cider Networking Bar, while SouthTrade International will once again be throwing one of its legendary Pátron Tequila after parties.

One big change at this year’s ALIA will be the inaugural presentation of the On-Premise Liquor Supplier of the Year award, specifically created to recognise those liquor suppliers who have excelled within the on-premise sector.

Voting is now open and closes on August 31, with the finalists announced on September 18.

Voting can be done through the form attached with this issue of bars&clubs or online at www.liquorawards.com.au

SOUTH AUSTRALIA’S Eden Dining Room & Bar has beaten 50 other bars from across the country to win the Angostura Barrel Aged Cocktail Promotion, which was held by island2island from May to July.

The trade incentive challenged participating venues had to select a team to create a barrel aged cocktail using Angostura 7 Year Old then promote and sell it in their bar over a four week period.

Eden Dining Room & Bar’s winning cocktail, Angostura Manzanilla, was made using apple juice fermented with spices and honey, and was served alongside Kingfish sashimi, lime segments and compressed celery to complement the cocktail’s flavour profile.

The quality of entries was so high that the judges could not decide on one runner-up, and instead awarded the second place to five bars – The Classroom (WA), Glass Bar (QLD), Cookie (VIC), Pelicano (NSW) and Alfred & Constance (QLD).

“Bartenders were excited to get an opportunity to experiment with a barrel and try a new cocktail making technique. It allowed them to create some attraction in the bar, featuring their creation as a ‘cocktail of the month’,” Angostura brand manager, Auriane Bourdin, says.

“There was also a real interest from consumers who were intrigued and asked about the Angostura barrel, and were happy to pay a little extra to try a barrel-aged cocktail.”

VIBE

RED BULL EXHIBIT ROCKS

NOVA SCOTIA FLUFF Glass: Highball Ingredients: • 50ml Canadian Club • 10ml Marsala • 10ml Lavender Honey • 25ml Lemon juice • 1 Dash of rhubarb bitters • Egg white • Cascade Cranberry Method: Shake and strain. Top with Cascade Cranberry Garnish: Edible flower

By Luke Redington - Hello Sailor

CASCADE’S NEW LOOK AND RANGE NON-ALCOHOLIC beverage brand Cascade has now joined the Coca-Cola portfolio and has unveiled a new revitalised range of adult sparkling drinks, sparkling apple juice, fruit syrups and cordials.

“Under the Cascade brand we will now be able to offer a complete portfolio of drinks to suit the needs of adult consumers,” Cascade marketing manager, Caroline Bonpain, says.

“We are proud to build on the brand heritage of Cascade which has been refreshing Australians for more than 100 years. With strong investment in a major brand refresh this year, Cascade is set to make a lasting impact.”

The new range features a sophisticated new packaging design as well as improved formulations, and also includes a selection of mixers such as tonic water, dry ginger ale, soda water, cranberry, lime and soda.

“For some time, we have been looking for opportunities to expand our portfolio of beverages to appeal to a broader base of Australian adult consumers, in a category worth an estimated $1.2 billion, growing at over 10 per cent. This acquisition is part of our plans for growth in this area,” Coca-Cola group marketing manager for new growth platforms, Scott Cameron, says.

RED BULL has teamed up with eminent music photographer, Ross Halfin, and Creative Creatures coowner, Rossco Charman, to bring Halfin’s iconic imagery to the small bars of Australia.

The Red Bull Curates exhibition kicked off in July and will tour 12 selected bars across the country, including Earl’s Juke Joint, The Anchor and Vasco in Sydney, The Attic at Black Pearl, Kodiak Club and The Beaufort in Melbourne, The Bowery, The Lark and Lefty’s Old Time Music Hall in Brisbane, and Helvetica, 399 Bar and Ezra Pound in Perth.

Each participating bar has chosen ten images that represent their venue best.

The images, which will be available for purchase, will be rotated and be displayed until the end of the year.

RINNA KATO, JAMES CONNOLLY AND DANIEL WARREN

GIN MARE CHAMPION CHOSEN JAMES CONNOLLY from Perth’s Rockpool Bar and Grill recently won the 2013 Gin Mare Mediterranean Inspirations national final and will now be heading over to Ibiza in Spain to represent Australia at the global final.

The national final was held at Melbourne’s Candela Nuevo club, where Connolly competed against eight other bartenders from across the country – Adam-Benjamin Bastow from Black Coffee Lyrics, Chris Martinez from Alfred and Constance, Daniel Warren and Morgan Flanagan from 1806, Jenna Hemsworth from EDV Melbourne, Nick Tesar from Gin Palace, Raphael Redant from The Victoria Room, and Rinna Kato from Bacchus Bar and Restaurant.

Competitors had to undergo three different challenges during the final – a product knowledge quiz, a blind tasting of Gin Mare distillates and cocktail components where they had six minutes to mix up a Mediterranean styled Gin & Tonic, a Dirty Martini and a cocktail using a mystery ingredient.

NEW AND IMPROVED BEENLEIGH RUM HITS THE MARKET VOK BEVERAGES recently re-launched the locally made Beenleigh Rum following the company’s acquisition of the Beenleigh brand and distillery – Australia’s oldest registered distillery – last year.

The packaging has been redesigned and the distillation process improved to create a premium rum range that includes Beenleigh Dark 5 Year Old Rum, Beenleigh White Rum, and a rum based honey liqueur, Beenleigh Honey.

“2013 promises to be an exciting year for Beenleigh Rum in Australia. We look forward to reinforcing its position as Australia’s leading premium rum and highlighting its versatility, quality and heritage in Australia,” Vok Beverages group marketing manager, Chris Illman, says.

“Beenleigh Honey is the new addition, and is Australia’s first honey infused rum to market.

This rum utilizes Ligurian honey from Cliffords Farm on Kangaroo Island in the blend. This is the only pure strand of Ligurian honey remaining in Australia.”

bars&clubs 9

VIBE

NEW SMALL BAR LICENCE FOR NSW THE NEW SOUTH WALES GOVERNMENT recently introduced a new small bar liquor licence, under the Liquor Amendment (Small Bars) Bill 2013, which restricts new small bars to a maximum of 60 patrons and allows them to operate till 2am in most cases.

A limited type of hotel licence known as a general bar licence still exists to cater for new venues accommodating an excess of 60 patrons. The idea behind the small bar specific licence stems from the NSW Government’s response to alcohol-related violence and antisocial behaviour in Kings Cross, however the new licence will apply to the whole state.

“Small bars will be exempt from the liquor licence freezes in Kings Cross and Darlinghurst, however small bars established in the expanded Kings Cross Precinct and in Darlinghurst, will be licensed to serve alcohol until midnight.

“They will however, be able to apply to the Independent Liquor and Gaming Authority (ILGA) to stay open for an extra two hours (2am),” said NSW Minister for Hospitality, George Souris.

Under the new small bar licence, gaming machines are prohibited and food must be made available. The Liquor Amendment (Small Bars) Bill 2013 will be reviewed in 2016 to access the impact of small bars and see if any changes need to be made.

CHRIS HYSTED AND JARED PLUMMER

SWEET&CHILLI SET TO EXPAND WITH NEW DIAGEO DEAL DIAGEO AUSTRALIA has announced that as of September, Sweet&Chilli will be handling the company’s on-premise training and activations, a role previously occupied by Behind Bars.

“As standard practice and in line with our global supplier review procedures, we periodically assess our contracts with our partners to ensure service levels remain competitive with the market,” a Diageo Australia spokesperson said.

“We would like to thank the team at Behind Bars for their commitment and services over the past eight years.”

Sweet&Chilli launched in the UK in 2002 and expanded into the Australian market two years ago. Following the news that it won the Diageo Australia contract, Sweet&Chilli announced that former Beam Australia bourbon brand ambassador, Jared Plummer, was joining the company to work on the Diageo Australia account.

“It is great to be joining the amazing and dynamic team at Sweet&Chilli and I’m really excited for the new challenges,” Plummer said.

“It is really early days with Diageo, but I am looking forward to continuing to work on great brands and there are some cool projects on the horizon and I still get to work in a national role with the Australian bartending industry.”

In related news, Chris Hysted (former bar manager at The Attic at Black Pearl) has been appointed the new Ketel One Australian brand ambassador, taking over from David Beatty who has headed off to the UK to take on the role of Ketel One brand ambassador there.

“Diageo Australia is thrilled to have Chris on board as the new Ketel One Brand Ambassador,” said Diageo Australia marketing manager, Adam Ballesty.

“As a longstanding member of The Ketel One Bartender Fraternity, Chris’ knowledge of our craft vodka, as well as his contacts and experience in the industry made him the ideal fit for this role, as we move forward into a great period of growth for Ketel One.”

10 bars&clubs

SEB REABURN MOVES ON 666 PURE TASMANIAN VODKA’S brand ambassador, Sebastian Reaburn, has announced that after three years working for the company he will be leaving to pursue new opportunities.

During his time as 666 Pure Tasmanian Vodka’s brand ambassador, Reaburn oversaw the launch of the Autumn Butter variant, and helped raise funds for Tasmanian Devils through a range of engaging competitions and activations.

“Over the last few years, I’ve helped take a local spirit from Tasmania to a globally recognised Australian premium vodka. It has been an exciting adventure,” said Reaburn.

“I’ve shot guns, patted devils, driven the 666 Ute, created 666 Autumn Butter Vodka and shown Australia that we can make world class spirits. I’m SEBASTIAN REABURN sad to be leaving, but we have achieved more than we ever hoped over the last few years, and the time is right for the next adventure” Dean Lucas, 666 Pure Tasmanian Vodka CEO, praised Reaburn’s hard work, especially in firmly establishing and growing the brand within the on-premise through engaging with local bartenders.

“666 Pure Tasmanian Vodka has been from day one, an industry spirit. We have been successful because so many local bartenders have embraced local spirits, and Sebastian has been a huge part of that culture,” said Lucas.

“We have done some amazing industry activities, from having Sacha Petraske, Sam Ross and Mickey McIlroy from Milk & Honey NYC deliver training sessions in Melbourne and Sydney, to our Cocktails for the Devil Competition.

“We have been discussing this for a while, and while we are very sad to see him move on, our collaboration with Local Craft Spirits, West Winds Gin and Tromba Tequila, has helped to give us the local resources to let Seb start his next project. We will stay in touch, and there’s a good chance there will be another 666 product or two in the future that Seb will work with us on.”

Although Reaburn will no longer be working for the company, he is currently finishing work on the latest 666 Pure Tasmanian Vodka flavour, which will be launched soon. He also plans to spend the next few months working on some new projects, and will also be available to do consultancy work.

VIBE

Boutique Drinks Festival

DO YOU WANT TO PRESENT AT TOP SHELF IN 2014?

ARE you an expert on a particular aspect of drink or bars? Have you got something interesting to say about it? Would you be confident enough to get up on stage and share your knowledge with your peers or an audience of engaged consumers? If so, then Top Shelf wants to hear from you.

Top Shelf, the boutique drinks festival launching in Melbourne in February 2014, is currently planning its conference schedule, featuring presentations by leading industry figures from Australia and beyond.

In the spirit of democracy and in order to reflect the expertise and talent that exists in all parts of the Australian hospitality industry today, we’re holding a few seminar slots open – to be filled by you.

So if you’ve ever wanted a platform from which to educate and inform, now’s the time to let us know.

Seminars can be on any drinks-related or barrelated subject: drinks production, the business of running bars, cocktail history, emerging wine regions, international drinks trends, etc. But seminars are NOT for brand-specific presentations. (If you have a brand you wish to showcase at the festival, the Top Shelf Drinks Lab is available for hire – call Shane T. Williams on (02) 8586 6205).

Anyone in the industry can apply to host a seminar: bartenders, brand ambassadors, marketing managers, GMs, sommeliers, producers and licensees. You can either present on your own or as part of a panel. All those who take to the stage will need to be confident, organised and mindful of their audience.

They’ll also need to be in Melbourne on 9th February, if the seminar is pitched at a consumer audience, or on February 10, if it’s a trade-oriented presentation.

Seminar applications will be judged by a panel of industry experts. They’ll be looking for seminar proposals that are relevant, specific and original.

For more information and an application form, contact Paul Wootton by emailing pwootton@ intermedia.com.au Applications close September 12.

• TAKE PART IN TOP SHELF, THE BOUTIQUE DRINKS FESTIVAL • LIMITED NUMBER OF SEMINAR SLOTS • SHARE YOUR KNOWLEDGE AND PASSION WITH YOUR PEERS • SUBMIT YOUR SEMINAR IDEAS NOW!

KODIAK CLUB

LOCAL BARS TO BENEFIT FROM TOP SHELF TOP Shelf is teaming up with some of Melbourne’s best bars as part of a week-long festival of drinks activities in February 2014.

“The idea is to get as many people from the industry involved,” says Paul Wootton, producer of Top Shelf. “That’s why we’re helping to create a series of satellite events hosted by some of Melbourne’s bars and restaurants in the week around the show.”

Along with tutored tastings and masterclasses, Top Shelf will be promoting a discounted cocktail scheme to run in the days around the show. Visitors to the show will be able to enjoy a selection of discounted drinks at a number of Melbourne’s top bars.

Those bars that have already agreed to participate in the scheme include Kodiak Club, 1806, Black Pearl, EDV, Lily Blacks, Mr Wow’s Emporium, Double Happiness, New Gold Mountain, Gin Palace, Bar Ampere, The Alchemist and Agent 284.

In addition, the Publican Group Australia, which operates a number of venues in Melbourne, including Campari House, Mr Mason and World Bar & Restaurant, will run several special events in association with Top Shelf.

Top Shelf will promote all these satellite events – and the venues involved – to the festival’s visitor database in the run-up to the show.

Bars and restaurants that would like to get involved in Top Shelf Week, either as part of the discounted cocktail scheme or through hosting specific events, should contact Paul Wootton via email: pwootton@intermedia.com.au or call (02) 8586 6155.

STOLI TO HOST FESTIVAL ICE HOCKEY MATCH THE BARTENDER CUP, presented by Stoli, is sure to be a major highlight of the Top Shelf festival.

Taking place on the evening of February 10, after the trade show, this charity ice hockey match will feature two teams of bar industry heavyweights from across the country.

‘The Western Wizards’ will be made up of players from Perth and Adelaide while ‘The Eastside Unicorns’ will bring together players from Melbourne, Sydney and Brisbane.

Each team will nominate a charity. The team that wins the match will donate all of the money raised through ticket sales on the night to their chosen charity.

Drinks and North American style food will be available throughout the game, with plenty of entertainment guaranteed.

Details of how to buy tickets for this event will be announced shortly, so watch this space.

bars&clubs 11

OPENINGS

THE BARBER SHOP FORMER Merivale group bar manager, Mike Enright, along with Coca-Cola Amatil’s Julian Train and marketing professional Chris Mills have just opened a new small bar called The Barber Shop, a speakeasy styled bar located behind a functioning barber shop.

“The space has been designed to fuse time periods, cultures and styles; a collection of things, versus a selfconscious design statement. Mirrors, art and objects have been sourced from Europe including original style light fittings produced by Davey Lighting, which supplied the Titanic as well as the Royal Navy,” Enright explains.

The bar is managed by Will Oxenham and serves up English-styled drinks, such as Gin & Tonics in goblet glasses, and even has a built in ‘gin tap’. It also offers a good selection of seasonal cocktails available, made with carefully selected artisan spirits sourced from overseas and Australia.

89 York St, Sydney, NSW

HELLO SAILOR ONE of Sydney’s most anticipated new small bars, Hello Sailor, recently opened its doors and the team behind the nautically themed venue – Mike Edkins, Marco Faraone and Luke Redington – have not disappointed.

Hello Sailor is divided into two sections, an upstairs eatery – the Seafood Shack – featuring a seafood aperitivo bar, and a cosy, casual bar downstairs – Sailor’s Den – decked out with an array of seafaring memorabilia and decorations.

The fit out incorporates recycled timber, ferry rope, decking, a parrot or two, and a tattoo mural as well a comfy lounge made from two halves of a wooden dinghy.

Redington has created a rotating cocktail menu that changes weekly and is themed and inspired by the drinks from different seaside locations such as the Carribbean, Panama and Mexico.

Piña Coladas, in a variety of styles and vessels, are a house specialty, and the drinks menu also offers up a range of ‘nautical’ beers and a variety of Italian wines. The bar also serves up a number of Italian dishes to share.

96 Oxford St, Sydney, NSW, Ph: (02) 9332 2442

THE LOBO PLANTATION THE Lobo Plantation is a new rum-focussed small bar with a lavish interior design and over 150 fine rums from across the globe on the back bar. The trio behind the new venue – Michael Hwang, Eddie Levy and Jared Merlino – have created a bar that combines the glamour of 1950s Cuba, with the festive vibes of the Caribbean and the elegance of Europe.

The venue’s fit out includes a vintage doorway from Argentina, a timber and brass bar built using antique French shutters, as well as a vertical garden, curved staircase, red leather Chesterfields, herringbone timber floors, an intricate domed ceiling, beautiful mosaic tiles and custom built vanities in the bathroom with beautiful hand-painted basins.

And the strong rum selection is put to good use in an array of classic and signature rum cocktails created by a talented bar team that includes Jay Gray, Simon Toohey, Dylan Minehan and Andres Walters.

209 Clarence St, Sydney, NSW, Ph: 0415 554 908

LANEWAY ADELAIDE’S newest bar, Laneway, is a quirky venue featuring a shipping container bar that offers a range of boutique ciders, beers, and cocktails.

“Laneway is Adelaide’s only shipping container bar with a modern twist. Offering a unique, urban experience in the heart of the Adelaide CBD, Laneway presents an alternative place for social gatherings,” owner Antony Tropeano says.

“As well as having a diverse tea-based cocktail list including hot teapots and shake and pours, we are proud to say that we have Adelaide’s best toasties. A favourite winter warmer for most people, you can’t go past a classic cheese toasty.”

121 Hindley St, Adelaide, SA, Ph: (08) 7071 5771

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.

12 bars&clubs

OPENINGS

RUM FIRE RUM FIRE, the latest addition to the Fox Studios entertainment precinct, is a 650 seat modern eatery and rum bar with a strong cocktail influence, which also houses a full cafe and has a strong focus on customer service, flair bartending and theatrics.

Drinks By Design oversaw all the setting up of all the bar including the beverage lists and cocktail menu design, and have hired Ravi Camadoo to manage the bar and lead a talented team that not only serves up great drinks but also performs multiple flair and fire shows each day.

The fitout has an industrial feel with large ceilings, plenty of cement pillars and polished cement flooring. The bar is a stand out fixture, with a faux brick feature wall that displays barrels and house infused rums.

Shop 2151, 122 Lang Rd, Moore Park, NSW, Ph: (02) 9331 0008

LOS BARBUDOS LOS BARBUDOS is the latest venue from the people behind many of Melbourne’s favourite bars – Lily Blacks, Double Happiness, New Gold Mountain and Mr Wow’s Emporium – that draws its inspiration from Cuban culture and history.

The name Los Barbudos (the bearded ones) comes from a nickname given to Fidel Castro’s guerrilla soldiers during the Cuban Revolution. Latino and Caribbean influences abound throughout the bar from the music, strong rum focus and food. While the cocktail list features Cuban classics such as Mojitos, Daiquiris and El Presidentes, made using traditional Cuban recipes.

5 Smith St, Fitzroy, VIC, Ph: (03) 9416 0079

80 PROOF THE owners of Sydney’s Cheers bar have opened a new basement bar, 80 Proof, described as ‘1920s speakeasy meets New York loft, with elements of London cool’. The venue features studded red leather booths, turquoise dining chairs and hanging pendent lamps over recycled timber tables. The bar offers a strong range of whiskies, gins and vodkas as well as a good selection of craft beers.

61 George St, Sydney, NSW, Ph: 0411 724 757

PLAY BAR PLAY BAR recently opened its doors offering a cosy, casual and cool underground spot to enjoy good drinks and great music. The former chess shop site has been turned into a cross between a small bar and nightclub with a hip hop feel, from the Beastman and Numbskull street art that decorates the exposed brick walls to the rap artist collages in the bathrooms to the booming beats courtesy of a rotating set of DJs. The food menu features lots of Southern US dishes and the bar serves up a selection of premium spirits, craft beers and tasty cocktails.

72 Campbell St, Surry Hills, Sydney, NSW, Ph: (02) 9280 0885

THE HUNTER THE HUNTER is the first small bar to open in Sydney’s Mosman area, owned and operated by industry veteran Steve Hiles, who enlisted Giant Design to create a venue that looks like a modern hunting ground, complete with huge tented ceiling in the middle of the room. The hunting ground theme is carried through to the menu with dishes like Crocodile Sosaties with Spiced Chermoula, Emu Sliders with Swiss Cheese, Spiced Tomato Sauce and Pickle and Wild Boar Little Dogs, Onion Jam, Parmesan and Hot Mustard Mayo. The drinks menu boasts a range of South African wines and seasonal cocktails.

5 Myahgah Rd, Mosman, NSW, Ph: 0409 100 339

bars&clubs 13

OPENINGS

Goldilocks is the latest addition to the Melbourne bar scene, with the first stage of the bar opening its doors in early June and a second stage expansion into a rooftop area scheduled to occur in August. bars&clubs recently caught up with venue manager, Lou Dare, to find out more. PHOTOGRAPHY BY PENNY MODRA

we’re encouraging our guests to do – explore cocktails and drinking and try something new.

The hardest thing was keeping that idea at the core without going completely overboard with the theme. It has subdued nods to the story we all remember as kids, without being too kitschy. We’re already getting heaps of comments about the 3D MDF-board bear heads on the wall and our homemade menu folders created from old books. I have a feeling the tree and all the greenery on the rooftop, as well as the forest mural complete with storybook characters that myself and some local graffiti artists have created going up all five storeys of the rear stairwell once the rooftop is open will probably be a bit of a talking point too.

HOW MANY COCKTAILS ARE THERE ON THE DRINKS LIST? WHAT TYPES ARE ON OFFER? WHO IS BEHIND THE VENUE OWNERSHIP AND OPERATIONS WISE? Tiffy Sze is a first time owner with many years experience managing a group of restaurants across Melbourne simultaneously. She wanted to move into bars and so hired Joel McKenzie to manage the project and oversee the fit out.

Joel in turn hired me to look after operations, build the team, the drinks program and field a chef to design the food menu.

HOW WOULD YOU DESCRIBE THE VENUE TO SOMEONE WHO HASN’T BEEN THERE YET? A little bit Tokyo, a little bit New York, and all Melbourne.

You’ve got to go into a Chinese restaurant and take a lift up to the fourth floor to get there, so there’s a speakeasy feel without being too crazy hard to find. The first stage (The Cottage) is an intimate table service venue with small groups (six or less) in mind – dimly lit, comfy and cosy.

Serious drinks without the serious stuffiness you can get in some places. The second stage (The Forrest on the rooftop) is much more open plan with a bit more room for slightly bigger groups – still maintaining table service and quality, but a bit more open, breezy with some really cool drinks done in a different way. Each floor seats approximately 60 patrons.

WHAT IS THE IDEA BEHIND THE FIT OUT AND DESIGN? ANY STAND OUT FEATURES? The place as a whole was basically designed with Melbourne’s extreme polarity of seasons in mind. The Cottage lends itself to the colder months, a dimly lit, intimate space with booths and couches and darker colours. The Forrest lends itself to the warmer months, more open plan, taps for cider, beer and cocktails, and a cheekier drinks list.

The name Goldilocks kind of came about as a happy linking of the two parts of the venue. Goldilocks explored the forest and then went looking in the three bear’s cottage for something of an adventure, and that’s what

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Lists for both floors are really small, only six drinks on each, which will change often.

However, we are encouraging our guests to engage with staff to find out what they might be looking for and recommending classics or creating totally new drinks off the cuff for each guest. The idea of exploring the world of alcohol shouldn’t be limited by a page of ‘house drinks’. All the staff working the floor are also working the bar, I’ve specifically head hunted crew that won’t shy away from a floor shift or a flat-strap bar shift. ‘Floortenders’ if you will.

WHAT TYPES OF BEERS, CIDERS AND WINES DOES THE VENUE OFFER? The beer and cider list is mainly Aussie craft stuff; Chris Haas and I have tried to build an offering that has some familiarity in terms

of categories of beers, but with a definite left of centre offering in terms of brewers and styles. As with the cocktail offering, this will be constantly changing, with limited releases, seasonal offerings and just generally cool stuff on offer. The wine list will also lend itself to the same ideal, slightly left-of-centre varietals, cool little wineries, and short but sweet choice.

IS THERE A STRONG FOOD OFFER? WHAT DISHES ARE AVAILABLE? Our food offering has been designed by Katie Marron (ex Eau-de-Vie Melbourne and MoVida) and is essentially picnic hamper style dishes. No fuss things like crudités with market dips, cheeseboards and Katie’s famous fried boneless chicken.

HOW HAS THE RECEPTION BEEN SINCE THE VENUE OPENED ITS DOORS? Everything has been pretty overwhelming in terms of customer response, we’re pretty blessed with such a support network within the Melbourne bartending fraternity to be able to be welcoming guests who have been sent for an after dinner drink by our friends in restaurants, or by some of our other mates letting their guests know we’ve just opened and are happy to send some customers our way. So thanks to the Melbourne massive who’ve been giving us bit of love.

ANYTHING ELSE YOU WISH TO MENTION? I’ve got to give props to the crew. Joel McKenzie, Chris Haas, Emma Caird, Yao Wong, Betty Cooper, Sarah Miller, and soon to be joining us – Andy Young, Paul Ramsay and Javla Fitzgibbon.

CIDER

I don’t know about everyone, but I certainly believe some very clever marketing has gone into the cider category over the last decade. A new beginning is happening in the pubs and bars of Australia. Beer taps are giving way to cider, and drinkers are discovering a refreshing, crisp beverage that’s been enjoyed around the world for centuries.

BY MATTHEW COLLIARD

C

ider may have once been left at the back of the fridge but it isn’t anymore with the way the market has changed in Australia. Actually, it might be more truthful to say that our attitude toward cider has changed. Although Australia’s liquor sales are declining, cider is showing a strong resurgence and has been the fastestgrowing alcoholic beverage within the industry – between 2007 and 2011 sales jumped by 190 per cent.

Helping to fuel this drive is the fact that there is now such an extensive range of cider available to the consumer. Take Perry and Pear cider for example, which have only recently become popular in Australia.

Pear cider is usually lower in ABV next to its apple counterpart.

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There are two types, traditional Perry which dates back to the 4th Century, and the ‘new wave’ more commercial Pear cider styles. Perry is known for its earthy characteristics, cloudy texture, subtle tannins and mild sweetness, while Pear ciders tend to be crisper, cleaner and with more aroma of pear.

Cider is more often than not served in a glass and could be considered a substitute for beer with a full flavour profile almost like wine, sparkling and sweet, the full flavoured and tanning-rich to the bone dry. There are at least as many different apple as grape varieties, and as with wine, cider can be blended or made with single varieties.

Another reason for the boom in sales nationally is that those marketing cider have mostly targeted a new generation of drinkers who would have previously reached for an alcopop. Ciders appeal is that it is a fruity alternative to beer and for those who aren’t yet wine drinkers.

As a result, sales have sky rocketed over the last decade, driven by great marketing campaigns that have helped established many of the leading cider brands with consumers. The adverts for Irish cider brand, Magners, conjured up images of summer days spent with friends and created the ‘cider over ice’ effect.

CIDER

THE CIDER BOOM

TAP

INTO

According to Magners Australia brand ambassador, Sarah Murphy, the growth in the cider category is mainly due to new brands entering the market, as well as a shift away by many consumers from RTDs to ciders.

“We have seen the category become very segmented, moving from around five key brands six years ago to now over 150 brands available in the market,” Murphy points out.

“The market is still growing at about 26 per cent but we have to realise that cider is still only 3 per cent of the total spirit category and is extremely small compared to beer (61 per cent) or wine (20 per cent).

Despite cider only claiming a small percentage of the overall alcohol sales, Murphy believes that there is still plenty of room for the category to continue to grow (with the on-premise playing a key role in this. But she believes the next five years “will be very interesting to see whether or not so many brands can maintain or if the category will consolidate and growth flatten out”.

“Draught has been a big focus for us, with pear receiving an amazing response from the Australian trade and consumers.

We have some NPDs in the pipeline, so Magners will be one to watch in the future,” Murphy states.

Another brand helping grow the category is Rekorderlig cider, which is produced in Sweden, and has become one of the biggest and most recognised brands for value in Australia with its punchy aromas and flavours gaining it a ever growing fan base.

Both these ciders have flourished in the hot Australian climate. They are stimulating, unobjectionable and light

with touch of sugariness and have triumphed in creating a range of flavours, which in turn have become the new cool drink of choice to the everyday cider drinker.

“Cider is right at the beginning of a fantastic journey here in Australia and Rekorderlig Cider is excited to be a part of it.

Flavour is very much what we have become famous for in the past few years with the innovation of our range being paramount in our brand’s evolution,” Chilli Marketing customer marketing manager, John Logue, says.

Rekorderlig now brags eight different flavours – including wild berries, strawberry and lime, apple and blackcurrant, mango and raspberry, and orange and ginger – with the brand also producing a seasonal winter cider that provides customers with a cider to enjoy when the weather turns colder.

This allows their customers to take a journey with Rekorderlig to find the flavour that best suits their palate or occasion. As one of the drivers of cider growth, Rekorderlig takes a strong

bars&clubs 17

CIDER

category approach to its distribution and message to the trade.

“There is room for all ciders here in Australia, be them dry, tart, pear, apple or slightly sweeter in taste like our own classic Swedish style,” Logue asserts.

He also goes on to mention that as the market moves forward, they will continue to concentrate on giving the trade and the members of the bar community as many tools as they can to help grow not only their sales but their understanding of this exciting new category. In the coming year, it will not just be a trade specific education regarding Rekorderlig as a brand, but the whole category.

According to IBISWorld research, the cider industry was estimated at $300 million in 2011–12, and IBISWorld predicts that from 2012-2017 the market will continue to grow by 13 per cent year on year.

“It has been increasing on average by 19.1% per annum since 2006-07 and if the UK market is anything to go by, the cider market in Australia is forecast to continue this strong growth trend over the next five years,” IBISWorld general manager, Karen Dobie, says.

According to national drug and alcohol research, one reason behind the explosion in growth is taxation.

The industry is attracted to drinks that have a low tax because at the end of the day, the less tax, the greater the profit.

Unlike other products, cider has a split tax system.

Traditional cider made from apple or

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As cider increases in popularity, so does the curiosity to try new products from far and wide.

Many wonderful ciders are being imported into Australia and it is now quite easy to acquire them.

The beauty of these products is that they have hundreds of years of history combined with traditional cider production methods. pear is taxed at $0.23 per standard drink, whereas flavoured cider which is made from syrup attracts a tax of $0.97 per standard drink. However, cider producers who make their product from concentrate without adding flavour or aroma can fall under the cheaper tax bracket.

All that being said the renewal of cider shouldn’t be too astonishing for a product that has been so popular in history.

Cider was once used as a currency during the 18th Century and even advertised as an elixir for curing gout. Going as far back to the 14th Century, children were being baptised with cider because it was cleaner than the water.

As the cider sector continues to expand, it’s easy for the consumer to get puzzled with so many various styles of cider. Like beer, cider is not restricted by just one fashion or identity, and with the consumer being constantly confronted with new products, exposure to these different styles is unavoidable.

Take apple cider for example. There is an ever growing presence of apple cider in bars and retail outlets. We really are spoilt for choice, as more and more local apple cider becomes increasingly popular, so does the range of imported ciders from Europe, as a whole, they all have their own unique stylistic difference.

The ciders being produced locally are characterised by being fresh, clean with distinct floral features. They are made using traditional eating apples such as Pink Lady or Granny Smith. These apples provide an acidic and crispy profile, which makes them perfect for the climate we are in.

The Hills Cider Company from South Australia produces a cider range (available in keg and bottle) that is fairly new on the market, having launched in 2010. It is promoted as being 100% Australian, made using Adelaide Hills apples, with no added concentrate, water, flavour or sugar. This style of cider is really booming. Hills Cider fits in the smaller category of ‘craft’ cider, and both the industry and consumers’ awareness about these types of ciders is starting to increase.

“We don’t have a very big marketing budget so we rely heavily on industry

word of mouth. Hills Cider is heavily involved in all social media, but Hills cider has stated that these mediums are becoming more and more saturated,” The Hills Cider Company’s Janoah Van Kekem explains.

As a response, the company takes great pride in being involved in craft festivals and events including music and local arts.

Staff trainings are also a big part of what they do and have to offer, as such, bars are becoming more and more aware of the cider process and the importance of the craft variety.

Van Kekem says this is paramount for continued growth.

Staff need to be skilled to understand the category and encourage people to try something different.

Offering cider in different forms will help open the eyes up to its versatility and its different styles.

On the note of introducing relatively new ciders, Apple Thief has recently sponsored the Time Out Food Awards in Sydney and Melbourne to highlight just how well their ciders match with some great dishes. Apple Thief also had a huge success with their mulled cider offer, which has been a great winter hit.

Apple Thief director, Charlie Ostaszewski, believes that the cider makes a perfect long addition to a number of cocktails, and he points out that Apple Thief is actively seeking their favourite mix for the up-coming Spring season.

As cider increases in popularity, so does the curiosity to try new products from far and wide.

/ /magnersaustralia

CIDER

Many wonderful ciders are being imported into Australia and it is now quite easy to acquire them. The beauty of these products is that they have hundreds of years of history combined with traditional cider production methods.

These ciders, made using traditional cider apples offer much more complexity, texture and characteristics of tannin, bitterness and sharpness. In France, Normandy and Brittany are the two main traditional cider producing regions, and ciders from these parts offer a lower alcohol level with naturally sweet and carbonated attributes.

French cider, it should be noted, matches very well with foods such as pork and cheese and serves very well as an aperitif, Renowned bartender, Phil Gandevia from The Roosevelt in Sydney says his favourite ciders tend to be those produced by the French, and distributed locally by Cerbaco. Le Pere Jules is a particular favourite of his, with its barnyard like characteristic which is so funky and interesting.

And while Gandevia has a fondness of mulled cider in winter, but he also loves experimenting with cider in his cocktails, such as making a calvados Sidecar topped with cider, or alternatively using cider in a Champs-Elysées or any other cocktail where champagne is ordinarily used.

English cider tends to hail from the west country of Somerset and Herefordshire, and comes in all forms – from

20 bars&clubs

Cider has also responded very well to seasonal changes in the market, with many companies tapping into the potential mulled cider offers during the colder months. the mass produced made from concentrate, to the small artisan style. Many are commonly vat aged, artificially carbonated and filtered clear. The alcohol content of English cider can range from a modest 5 per cent to a vigorous 10 per cent for some of the vintage styles. More often than not, a blend of over 20 different types of apple is sometimes used to provide a unique flavour.

Cider has also responded very well to seasonal changes in the market, with many companies tapping into the potential mulled cider offers during the colder months. The Mornington Peninsula-based boutique winery and cider house, Rebello, came up with an innovative idea for winter last year, attaching a spice bag that contained cinnamon, star anise, orange, clove, nutmeg, vanilla bean and allspice berry to each of its Cheeky Rascal apple cider bottles.

Rebello CEO Ruth Gallace describes it as being a mouth watering burst of hot toastie apple pie, which is easy for the customer to use, simply drop into a pot and warm up with the cider. Although mulled cider has been around for quite some time so this is certainly one of the more creative ideas to have come out of the category.

“Boutique cider houses are able to experiment in ways never seen before, offering exclusive artisan batches, whetting the ever-discerning palates of lovers of the brew,” Gallace says.

“We wanted to create a product which has just the right characteristics, perfectly complements our ciders, and is easy for the consumer to use, you just drop it in a pot, warm up the cider and you’re done.”

“We launched it as a limited edition product to test the waters, but before we finished the first production run demand was outweighing supply,” Gallace explains.

If you want to celebrate cider, be sure to practice your ‘Wassailing’. It is an English custom with the purpose of appeasing the deities of apple trees to ensure a healthy harvest. Here is how to honour the gods.

Elect a King and Queen in your troupe and place a cider soaked piece of toast on the biggest apple tree. Then sing a chant or song.

Finish by banging on pots or pans and blowing trumpets as this will help scare away evil spirits that may be lurking in your orchard. b&c

FIGHT CLUB PHOTOGRAPHY BY ANDREW JARVIE AND KIRSTY SYCZ

PE

O N A LIC

S UNO M N J EA R A CLET X ALE H CLAR E A OR SAR AY L R E T N O E SIM RIVI U E EA X IM M A AN TH I R I F LOR

SY DN EY F O E ID S T S A E TH E B, WE H EADED TUOE 'S BARTENDE R F IG HT CLUIN G FOR TH IS IS SH E BR ILLIANT BO OZ E SLINGTO DO R ECRU IT ING TM P E LICANO AND E L TOP OM IUM BAND IDOS F RHO A F IN E SE LECT ION OF P R E BATT LE W IT QU ILA S AND M E ZCAL S .

TE

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FIGHT CLUB

EL TOPO

BR ETT H AR R I S TOM BU LM E R K EEGAN H UNTE R QU Y NH N G U Y EN P H I L BAY LY LU K E C O X

Jud gin g th is cra zy ag av e sh ow do wn we re : CONNOR SAINSBU RY-CANHAM – TH E CORN ER HOUSE HEAD BARTENDE R, OCTAV IO GO M EZ- HARO – CA SA M EX ICO, DIR ECTOR , PETE R ST EV EN S – LO CAL CR AFT SP IRITS NSW CH IEF BO OZ E M ER CHANT. bars&clubs 23

FIGHT CLUB

Violent American

EL R GANADO (Th e Wi nne r)

ROUND 1

Glass: Coupe Ingredients: • 60ml Patrón Silver • 10ml Massenez Violet • 30ml Lemon juice • 15ml Orgeat syrup Method: Shake and strain Garnish: Lemon twist

Patrón Silver Keegan and Sarah kick off proceedings with a bottle of Patrón Silver, which Keegan uses to make the Violent American, a clever twist on the Aviation cocktail with a sweet floral taste, a dry nutty finish and a bright, refreshing aroma. But Sarah wins the round with her classic looking Vuelta cocktail, a well-rounded drink with clean, subtle flavours, and a great salted coconut rim that complements the drink perfectly.

Vuelta

Glass: Vintage Crystal Wine Glass Ingredients: • 50ml Patrón Silver • 15ml House made salted coconut bitters • 10ml Agave syrup • 1 Egg yolk • 15ml Egg white Method: Dry shake then shake and double strain Garnish: Salted coconut rim

El Smoko Loco

ROUND 2 Ilegal Mezcal Reposado Jean and Quyhn are the next two bartenders to step into the ring, doing battle with Ilegal Mezcal Reposado.

Quyhn delivers El Smoko Loco, a Lagerita-style, playfully presented drink with lovely smokey and fruity notes, an enticing sweet aroma and great balance.

But the judges award the round to Jean and his Track #4 cocktail, a balanced and refreshing drink with an earthy taste and smokey and savoury aroma.

KEEGAN HUNTER

Glass: Highball Ingredients: • 50ml Ilegal Mezcal Reposado • 15ml Aperol • 10ml St-Germain Elderflower Liqueur • 20ml Lime juice • 3 Dashes of Bittermen’s Hopped Grapefruit Bitters • 10ml Crawley’s Agave Syrup • 1 Dash of egg white • 60ml Rio Bravo Lager Method: Add all ingredients to shaker. Dry shake, add ice and shake and strain Garnish: Mermaid swizzle stick, parasol, straw and orange wedge

Glass: Coupe Ingredients: • 30ml Ilegal Mezcal Reposado • 30ml Green Chartreuse • Egg white • 30ml Lime juice • Fresh mint • 1 Dash of Dale DeGroff’s Pimento Bitters Method: Shake and strain Garnish: Cucumber slice

EL R GANADO (Th e Wi nne r)

QUYNH NGUYEN

24 bars&clubs

Track #4

PHIL

FIGHT CLUB BAY

LY

EL R GANADO (Th e Wi nne r)

ROUND 3 Don Julio Añejo

Little Julep

Glass: Metallic Goblet Ingredients: • 40ml Don Julio Añejo • 10ml Raspberry and vanilla syrup • 5ml Maraschino liqueur • 8 Mint leaves • 1 Dash of Dale DeGroff’s Pimento Bitters Method: Add all ingredients into goblet and stir gently Garnish: Mint sprig, long pepper, dried orange peel and vanilla stick

Burro Añejo

Glass: Rocks Ingredients: • 67.5ml Don Julio Añejo • 10ml Luxardo Maraschino Liqueur Method: Stir ingredients in glass with large piece of ice with toy donkey frozen inside

Tetas Grande

EL R GANADO (Th e Wi nne r)

Glass: Coupe Ingredients: • 60ml Banhez Mezcal • 15ml Sichuan pepper infused Dolin Vermouth • 2 Dashes of Boston Bittahs • 3ml Fresh cherry syrup Method: Add all ingredients to mixing glass with large ice cubes.

Stir and strain Garnish: Grapefruit twist

Round three sees Phil and Alex get behind the stick mixing up drinks with Don Julio Añejo. Phil keeps things simple and has some fun with his drink, the Burro Añejo, which lets the tequila do most of the talking but keeps things balanced with subtle hints of cherry and chocolate. However, Alex wins the round with his refreshing and complex Mint Julep twist, Little Julep, a drink that perfectly combines the flavours of chocolate, raspberry and agave with a touch of spice and a sweet vanilla aroma.

ROUND 4 Banhez Mezcal Brett and Simon showcase their skills in round four with a bottle of Banhez Mezcal, which Brett uses to mix up some Tetas Grande, a peppery and earthy twist on the Martini with a dry finish and floral aroma. But it just gets beat to the post

by Simon’s well-executed concoction, Danny Devito, a sessionable drink with a great balance of smokey and fruity flavours and a sweet, welcoming aroma.

Danny Devito

Glass: Crystal Port Glass Ingredients: • 35mlBanhez Mezcal • 20ml Suze • 10ml Giffard Apricot Liqueur Method: Add all ingredients into stirring glass. Stir for 30 seconds and single strain Garnish: Orange rind

BRETT HARRIS

bars&clubs 25

FIGHT CLUB

EL R GANADO

ROUND 5

(Th e Wi nne r)

The Governor

Tres Generaciones Añejo Brett sticks around for another round and goes up against Florian using a bottle of Tres Generaciones Añejo. Florian serves up The Governor, an outstanding winter drink with sweet and citrus notes and a superb aroma. But Brett claims this round with his drink, Mucha Pucha, a Manhattan-inspired cocktail that features a marriage of ingredients that work great together and beautifully enhance the tequila.

ROUND 6 Sierra Reposado Phil and Alex meet up again in round six and this time do their thing with a bottle of Sierra Reposado, which Alex uses to prepare his Estado De Jalisco cocktails, a sophisticated, well presented, punchy drink with a balance of sweet and sour flavours. But Phil gets to claim this round with his very approachable aperitif drink, Sierra Madre, which cleverly uses cucumber to soften up the tequila.

Mucha Pucha

Glass: Coupe Ingredients: • 60ml Tres Generaciones Añejo • 15ml Antica Formula • 5ml Fresh cherry syrup • 2 Dashes of Xocolatl Mole Method: Add all ingredients into mixing glass. Stir and strain Garnish: Orange peel

Estado De Jalisco Glass: Coupette Ingredients: • 45ml Sierra Reposado • 30ml Lime juice • 10ml Aperol • 10ml Yellow Chartreuse • 10ml Orgeat syrup Method: Add all ingredients in a shaker and double strain into a coupette Garnish: Star anise

(Th e Wi nne r)

Sierra Madre

Glass: Small Martini Ingredients: • 60ml Sierra Reposado • 1cm Slice of cucumber with half skin off • 10ml Agave syrup Method: Muddle cucumber and agave syrup then shake and strain into chilled glass Garnish: Cucumber

Hussong Reposado

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EL R GANADO

ALEX RACLET

ROUND 7 Quyhn meets up with Sarah in round seven and they both deliver great drinks using Hussong Reposado tequila. Quyhn marries a Corpse Reviver with a Breakfast Martini and comes up with his Dia De Muertos, a cocktail with a great colour, delicious savory taste and lovely aroma. But Sarah wins this round also, with her Papillion cocktail getting the judges’ praise for its uncluttered taste, excellent presentation and clever garnish that adds another element to the SARA drink’s taste.

Glass: Mug Ingredients: • 90ml Tres Generaciones Añejo • 20ml Cherry Heering • 10g Butter • 1 Bar spoon of homemade vanilla sugar • 1 Cinnamon stick • 1 Clove • 2 Dashes of Angostura Orange Bitters Method: Warm up all the ingredients in a pot and strain into glass Garnish: Orange peel with cloves and nutmeg.

Papillion

EL R GANALDO E R GANADO

Glass: Vintage Coupette Ingredients: (Th e Wi nne r) • 50ml Hussong Reposado • 2 Bar spoons of Tasmanian Leatherwood Honey • 2 Dashes of Bittermans Hopped Grapefruit Bitters Method: Stir and strain into chilled glass (Th e Wi nne r) Garnish: Discarded mandarin twist, butterfly shaped mandarin segments, and Roquefort blue cheese

H CLAR E

Dia De Muertos

Glass: Coupette Ingredients: • 50ml Hussong Reposado • 10ml Luxardo Maraschino Liqueur • 1 Bar spoon of Rose’s Lime Marmalade • 20ml Lime juice • 10ml Spiced agave syrup • 10ml Pernod • 3 Dashes of Angostura Bitters • 1 Dash of egg white • 1 Pinch of toasted fennel seeds Method: Add ice and Pernod to glass. Add all ingredients to shaker.

Discard ice and Pernod.

Shake and double strain Garnish: Discarded lemon zest and toasted fennel seeds

FIGHT CLUB

La Siesta

EL R GANADO (Th e Wi nne r)

Blue Oaxacan

Glass: Tiki Mug Ingredients: • 45ml Tequila Blu Reposado • 15ml Blue curaçao • 10ml Lime juice • 20ml Coconut water • 1 Dash of rose water • 2 Bashed cardamon pods • Top with soda Method: Shake and strain?

Garnish: Blue flower, blue straw and a shot of Wray & Nephew rum

MAXIME RIVIERE

Glass: Old Fashioned Ingredients: • 45ml Tequila Blu Reposado • 15ml Milk • 3 Dashes of Peychaud’s Bitters • 30ml Fresh pineapple juice • 30ml Orange juice • 15ml Homemade Falernum syrup • 10ml Pierre Ferrand Dry Curaçao Method: Shake and strain Garnish: Flamed passionfruit, orange slice, parasol, pomegranates, pineapple sprig and cinnamon

ROUND 8 Tequila Blu Reposado Tom and Maxime join in the fun and step behind the bar for round eight flexing a bottle of the new Tequila Blu Reposado. Tom keeps true to his roots and mixes up a Tiki-meets-Mexico treat, Blue Oaxacan, an attractive and sessionable drink with a sweet, floral taste and aroma.

But Maxime wins the round with his approachable and appealing drink, La Siesta, an excellently presented and garnished cocktail with a tropical taste and fruity aroma.

ROUND 9 Tequila Tromba

Don Ricardo

Glass: Green Flask Ingredients: • 45ml Tequila Tromba Blanco • 10ml Plymouth Gin • 10ml Juniper infused agave syrup • 20ml Lime juice • Egg white • Top with soda Method: Dry shake then shake with ice and strain.

Top with soda Garnish: Knife and Mexican wrestling mask with a shot of Wray & Nephew rum

EL R GANADO (Th e Wi nne r)

SIMON TAYLOR

Helado De Jalisco

Glass: Sugar Canister Ingredients: • 30ml Tequila Tromba Blanco • 30ml Grand Marnier • 5ml Agave syrup • Juice from half a grapefruit • 1 Scoop of vanilla ice cream • Top with lemonade Method: Shake tequila, Grand Marnier, agave syrup and juice. Add ice cream scoop to glass. Double strain the shaker into the glass.

Top with lemonade Garnish: Caramalised grapefruit zest

Tom stays behind the bar for another round and mixes it up with Simon, this time using a bottle of Tequila Tromba Blanco. Simon goes back to his childhood for some inspiration and comes up with his Helado De Jalisco, an adult version of the popular Spider, with a delicious grapefruit and vanilla flavoured drink. But the round goes to Tom and his cocktail, Don Ricardo, a sweet and herbal drink with a great concept and crazy presentation that does a good job of combining and balancing the flavours of juniper and agave.

bars&clubs 27

FIGHT CLUB

The Ginger Hipster Glass: Coconut Ingredients: • 60ml Jose Cuervo Tradicional Reposado • 60ml Coconut water • 30ml Grapefruit juice • 15ml Agave syrup • Lick Pier Alcoholic Ginger Beer Method: Shake and strain.

Top up with Lick Pier Alcoholic Ginger Beer Garnish: Parasol

EL R GANADO (Th e Wi nne r)

ROUND 10 Jose Cuervo Tradicional Reposado We pull out a bottle of Jose Cuervo Tradicional Reposado for round ten and watch Keegan and Maxime get busy behind the bar. Keegan delivers The Ginger Hipster, a tasty and funky drink with a Tiki feel but he gets beaten

by Maxime’s Paloma twist, Bofetada, a classic looking dry cocktail with a fresh, tarty taste and a nutty and woody aroma.

ROUND 11 Cabo Wabo Reposado Luke makes his first appearance behind the bar, up against Florian, with a bottle of Cabo Wabo Reposado. Florian creates a Mexican Pepper Smash, an amazing looking and refreshing drink but its loses out to Luke’s simple yet appealing Dirt cocktail, which is served in a ceramic mug to match its earthy notes and sweet, herbal taste.

Bofetada

Glass: Highball Ingredients: • 45ml Jose Cuervo Tradicional Reposado • 60ml Fresh grapefruit juice • 15ml Lime juice • 2 Bar spoons of vanilla sugar • 5ml Sugar syrup • Fresh mint • Egg white • Sanbitter Method: Shake and strain Garnish: Big grapefruit zest and mint sprig

Mexican Pepper Smash Glass: Rocks Ingredients: • 60ml Cabo Wabo Reposado • 15ml Agave syrup • 30ml Fresh lime juice • Fresh mint • Fresh cucumber • White pepper Method: Shake and strain Garnish: Cucumber slice and white pepper seeds

LUKE C OX

28 bars&clubs

Dirt

Glass: Ceramic Mug Ingredients: • 60ml Cabo Wabo Reposado • 10ml Green Chartreuse • 5ml Pineapple and cardamom syrup • Semi-roasted rosemary sprig Method: Stir and strain

EL R GANADO (Th e Wi nne r)

Fertilidad

Glass: Wine Glass Ingredients: • 60ml Excellia Reposado • 1 Egg • 1 Dash of chocolate bitters Method: Shake and strain Garnish: Shaved Mexican chcolate

Maestro

(Th e Wi nne r)

FLORIA

N THIR E

Glass: Tiki Mug Ingredients: • 60ml Calle 23 Blanco • 20ml Homemade lemon cream • 15ml Lemon juice • 60ml Fresh pressed pineapple juice • 1 Bar spoon of sesame paste Method: Shake and bake Garnish: Flower and Calypso

Rude Boy

EL R GANADO

Glass: Rocks Ingredients: • 50ml Del Maguey Vida • 10ml Luxardo Maraschino Liqueur • 10ml Green Chartreuse Method: Stir and strain into glass rinsed with mezcal Garnish: Lime zest

(Th e Wi nne r)

Excellia Reposado

ROUND 13 Calle 23 Blanco

AU

Juanito Fizz Sesame Street

ROUND 12 Florian sticks around for round eleven and goes up against Brett over a bottle of Excellia Reposado.

Florian uses the tequila to craft his Maestro cocktail, a full bodied drink with a strong citrus taste, but Brett claims this round with his drink, Fertilidad, a great looking cocktail with a light, subtle taste.

EL R GANADO

Glass: Bottle Ingredients: • 30ml Excellia reposado • 30ml Fresh lemon juice • 30ml Yellow Chartreuse • 30ml Amaro Montenegro • 1 Dash of orange bitters Method: Shake and double strain Garnish: Rose petal

FIGHT CLUB

Glass: Highball Ingredients: • 45ml Calle 23 Blanco • 15ml Pierre Ferrand Dry Curaçao • 90ml Fresh pineapple juice • 15ml Agave syrup • 15ml Lemon juice • 15ml Lime juice • A Drop of Dale Degroff’s Pimento Bitters Method: Fizz it Garnish: Pineapple

EL R GANADO (Th e Wi nne r)

Magroni

Glass: Rocks Ingredients: • 60ml Del Maguey Vida • 30ml Campari • 30ml Rosso Antico Method: Stir and strain Garnish: Dehydrated blood orange slice

Tom and Jean face off in round thirteen, with both of them creating some great drinks using Calle 23 Blanco.

Jean impresses the judges with his Juanito Fizz but he gets beaten by Tom and his playful cocktail, Sesame Street, a tasty, colourful and fun tropical drink.

ROUND 14 Del Maguey Vida Phil and Florian return to slug it out in round fourteen with a bottle of Del Maguey Vida, which Florian uses to mix up the Rude Boy, a simple yet tasty drink but it’s not enough to beat Phil’s mezcal Negroni, Magroni, which wins the judges vote due to its great colour, big flavours and strong, smokey aroma.

bars&clubs 29

FIGHT CLUB

EL R GANADO (Th e Wi nne r)

ROUND 15 Bruxo Mezcal Tom goes up against Alex for the final round using a bottle of Bruxo mescal to do battle with. Tom serves up a Smoked Piña, a classy drink with good proportions and a booming taste but it’s not enough to beat Alex’s Melon Drop, a delicious, easy to drink cocktail with a sweet taste and floral aroma, which earns Pelicano the last round and Fight Club victory.

ELICA THE P

Melon Drop

AM NO TE

Glass: Melon Ingredients: • 30ml Bruxo Mezcal • 60ml Fresh melon juice • 10ml Fresh lime juice • 20ml Strawberry and ginger syrup • 10ml Gran Classico Bitter Method: Shake all ingredients and strain in one melon on the rocks Garnish: Lavender spring, melon wedge, roasted coconut, ginger and strawberry slice

Smoked Piña

Glass: Char-grilled Pineapple Ingredients: • 60ml Bruxo Mezcal • 15ml Coco Lopez • 60ml Fresh pressed pineapple juice • 15ml Black pepper infused agave nectar Method: Blend Garnish: Everything you can find behind the bar

O N A C I L E P EL TOPO 30 bars&clubs

8 7

N LLIO $2 MI TMENT S I A* INVE TRAL S U A IN

IN THE COOLER

A HOPPY VINTAGE Coopers has released its limited edition 2013 Extra Strong Vintage Ale, the 13th release in the celebrated series. This year’s vintage is made with Centennial, Chinook, Citra and Styrian Golding hops, which gives it strong citrus, grapefruit, melon, lime and passionfruit aromas, as well as spicy and floral flavours. It is available in 355ml bottles and has a 7.5 per cent ABV content.

Distributed by Premium Beverages Ph: (03) 9245 1900

WINTER IS COMING East Ninth Brewing has launched a limited edition Doss Blockos Dark Lager for the winter months. Available in 500ml bottles, Doss Blockos Dark Lager is an all-natural beer, brewed using five different malts and subjected to an extended maturation process, which gives the beer hints of roasted coffee, dark chocolate and burnt caramel.

Distributed by East Ninth Brewing Ph: (03) 9510 7760

MASH IT UP, BATCHES Diageo Australia has added two new RTD ranges to its portfolio, Bulleit Batches and J&B Mash-Up. The Bulleit Batches range features three variants – The Rambler, Kentucky Buck and Louisville Lemonade – available in 330ml bottles with an ABV of 6 per cent. The J&B MashUp range comes in two flavours, J&B Mash-Up Ginger Ale and Lemonade and J&B Mash-Up Sparkling Apple, and is available in 330ml slimline cans with an ABV of 7 per cent.

Distributed by Diageo Australia Ph: 1800 066 931

A CASCADE OF MIXERS Cascade has recently reinvigorated its brand offering and launched a number of adult sparkling drinks, such as Apple Isle, Lemon Lime & Bitters, Ginger Beer, Lemon and Sarsaparilla into the range, as well as introducing a new set of mixers, which includes Cranberry, Dry Ginger Ale, Lime & Soda, Tonic Water and Soda Water.

Distributed by Coca-Cola Amatil Ph: 1800 836 367

LICK A SHOT Lick Pier Ginger Beer is a refreshingly dry alcoholic ginger beer with a distinct flavour that doesn’t overpower the taste buds, making it great for using it in a variety of mixed drinks and cocktails. It is available in both 330ml and 660ml bottles.

Distributed by East Ninth Brewing Ph: (03) 9510 7760

32 bars&clubs

A SERIES OF EXHIBITIONS BY LEGENDARY MUSIC PHOTOGRAPHER ROSS HALFIN.

Jimmy Page, March 2009

FOR THE FIRST TIME IN AUSTRALIA, AT LEADING SMALL BARS NATIONWIDE.

SYDNEY EARL’S JUKE JOINT · THE ANCHOR · VASCO MELBOURNE THE ATTIC AT BLACK PEARL · KODIAK CLUB · THE BEAUFORT REDBULL.COM.AU/CURATES

BRISBANE THE BOWERY · THE LARK · LEFTY’S OLD TIME MUSIC HALL PERTH HELVETICA · EZRA POUND · 399 BAR ROSSHALFIN.COM

LIQUEURS The liqueur category is so vast and wide, covering all areas of the globe and containing all sorts of ingredients and flavours, due to the rules governing what is classified as a liqueur being very minimal.

The general rule of thumb says any distillate that’s been flavoured and sweetened, and which has a minimum ABV of 15 per cent and at least 100g of sugar content per litre, can be called a liqueur.

Therefore the category is full of products that are quite diverse and distinct from each other, due to the different spirit base they are made with, the type of ingredients they draw their flavours from, and the methods used to extract those flavours.

FRUITS AND BERRIES Liqueurs made from fruits and berries make up the largest segment in the category – capturing the quality flavours of regional and seasonal fruits, from the common to the exotic, in a bottle for convenient use.

Within this segment, the orange-based ones reign supreme, whether classifying themselves as triple sec or curaçao, made using a neutral base or built on the foundations of a spirit, orange flavoured liqueurs are an essential part of any bar.

The production processes vary to certain degrees amongst the different brands on the market – and many guard their methods closely – but they all draw their flavour from the dried peels of sweet and bitter oranges.

Cointreau is a French brand of triple sec, made from bitter oranges sourced from Haiti, Ghana, Spain and Brazil, which has been around since 1875 – and these days sells an estimated 13 million bottles each year across 150 countries.

A staple product found in any decent cocktail bar, Cointreau is included in the recipes of many classic cocktails such as Margaritas, Side Cars and Cosmopolitans, and this year the company rolled out a new signature drink, The Cointreau Fizz – which focuses on combining the liqueur with fresh, seasonal produce to create bespoke cocktails.

Another back bar veteran is Grand Marnier, which has been around since 1880 and is made from a blend of cognac and the distilled essence of bitter orange and sugar, which gives it a more distinct taste to other triple secs.

One of the newest members of the orange-flavoured liqueurs family, is William Grant & Sons’ Solerno blood orange liqueur, which offers bartenders a well-balanced product with a sharp taste that can work well as either a base spirit or modifier in a range of cocktails and drinks.

It is produced by master distiller Lesley Gracie, the creator of Hendrick’s Gin, and is made in Sicily using blood oranges that are plucked by hand from groves on the slopes of Mt. Etna.

34 bars&clubs

ALL AND

SUNDRY

LIQUEURS THREE OF TMD’S BEST The fruit’s essential citrus oils are extracted and mixed and blended with Sicilian lemons, a quality neutral spirit base and natural sugar.

One of the lesser-known orange-flavoured liqueur that can be found in many bars is Rhum Clément Créole Shrubb, which is made from a blend of white and aged agricole rhums, which are macerated with Créole spices and bitter orange peels.

Although some people mistake it for a flavoured tequila, Patrón Citrónge is in fact a triple sec with a bright, crisp orange flavour that is a natural extension for Patrón Tequila, who obviously had Margaritas in mind when creating it.

Aside from orange-based liqueurs, you can pretty much find an alcohol version of any of your favourite fruits – some brands like Midori, Mickey Finn and Pama stick to one fruit flavour, (melon, apple and pomegranate respectively), while others like Bols, DeKuyper, Massenez, Vok, Joseph Cartron and Verdrenne have a range of fruit flavours available.

Some specific fruit liqueurs have their origins in certain regions, such as limoncello, a lemon liqueur which has been produced for at least 100 years in southern Italy. It is made by steeping lemon zest in grain alcohol to release the oils from the peels, which is then blended with sugar syrup.

Maraschino, a cherry liqueur with a unique aroma that regularly adds its flavour to cocktails, comes from the region of Dalmatia in Croatia, where it is produced by distilling Marasca cherries that grow wild in the area.

Another unique cherry liqueur, and a key ingredient in classic cocktails such as the Blood & Sand and Singapore Sling, is Heering Cherry Liqueur, which has been produced in Denmark since 1818 and is sold in more than 100 countries.

Despite the name, sloe gin is actually a liqueur that is traditionally made from ripe sloe berries steeped in gin – although some are now made using neutral grain spirits – giving the liqueur a beautiful red colour and an aromatic flavour. Another similar liqueur, usually homemade, is damson gin, which is made from damson plums macerated in syrup made from sugar and gin (although sometimes vodka is used).

When it comes to raspberry flavoured liqueurs, the most recognised brand is Chambord, which is produced by marrying a raspberry infused spirit with a blend of cognac, natural vanilla extract, black raspberries, citrus peel, honey, and herbs and spices.

One less popular berry liqueur, but a great addition to any back bar, is crème de cassis, a sweet, dark red liqueur made from blackcurrants that is used in many great cocktails including the Kir. The Burgundy region of France is known for its forte in making crème de cassis, which is produced by crushing and soaking blackcurrants in ethanol, with sugar added later on. The quality can depend on the variety of blackcurrants used and some such as those labelled Crème de Cassis de Dijon, reference

36 bars&clubs

the specific area the berries used in the liqueur come from as a guarantee of quality.

FLOWERS Of course it’s not just the fruits and berries of a tree or plant that can be used to flavour a liqueur, with certain flowers also being used to create unique tasting products such as Crème de Violette, which draws its unique taste and sweet, floral aroma from violet flowers.

Production dates back to the 19th Century, and it was used in many classic cocktails, especially the Aviation, but these days Crème de Violette is one of those products that can be difficult to get. However, there also a few similar flower based liqueurs – such as Parfait d’Amour and Creme Yvette – which are considered a great alternative.

Parfait d’Amour is purple in colour and usually created with a curaçao liqueur base, but its ingredients can vary depending on who is producing it. Bols makes its Parfait d’Amour with rose petals, vanilla and almonds, while DeKuyper’s Parfait d’Amour is flavoured with lemon, coriander and violets.

Creme Yvette is a proprietary liqueur, made from parma violet petals with blackberries, red raspberries, wild strawberries, honey, orange peel and vanilla.

It was originally made in Philadelphia, in the US, until 1969 when production stopped. However, in 2009 the product was brought back into production by

Tamborine Mountain Distillery produces an extensive selection of premium, hand crafted liqueurs, many made with unique local ingredients, which are a favourite amongst a great deal of bartenders and spirit competition judges. We asked TMD’s distiller, Alla Ward, to pick three of the most distinct liqueurs from the range and tell us why they are her favourites.

TMD WILD FOREST PLUM LIQUEUR “TMD Wild Forest Plum is made from Davidson plum, a fruit grown in the rainforest regions of South East QLD and Northern N.S.W. The fruit is very sour, and creates a sort of ‘salivating’ sensation when tasting it. It is made by pressing the fruit to extract liquid, and then adding a blended pot still distilled fruit eau de vie and sugars to perfect balance.

A wonderful electric pink colour is evident in the young liqueur, and as it matures, it takes on some amber tinges, while the flavour and ‘tartness’ only changes slightly. This is a superb, straight tipple with cheese or can be made into enticing pre-dinner cocktail by the talented bartender.”

TMD QUANDONG AND GENTIAN LIQUEUR “The quandong is a unique Australian fruit found in semi-arid regions of all Australian mainland states and they are known to be a semi-parasitic plant.

TMD uses dehydrated quandongs to impart (through maceration) rich, wild ‘sultana like’ notes. The sweetness of this liqueur is counterbalanced with gentian root resulting in an exciting bitter and sweet taste. Its lovely pink and amber colour is a result of the gentian root steepage. This liqueur (coupled with TMD Violetta) is an absolute triumph in the classic Aviation cocktail, giving it a real Aussie edge.”

TMD AUSTRALIAN HERBAL LIQUEUR “TMD Australian Herbal Liqueur is the quintessential expression of the Australian bush in a bottle. It contains four true blue Aussie botanicals – lemon myrtle, aniseed myrtle, native peppermint and eucalyptus – all perfectly blended enabling each component to be noticed with subtlety.

The bright electric green colour gives it an exciting edge and invites the taster to take in the luscious bush aromas. At 35 per cent, it is a very enjoyable tipple to finish a meal with substantial alcohol percentage to settle a somewhat overindulged stomach.”

LIQUEURS

Rob Cooper, the creator of St-Germain elderflower liqueur.

One of the newer liqueurs to have become a staple in most cocktail bars, St-Germain is an all-natural, French liqueur made from elderflower blossoms, and has a subtle, floral aroma and distinct notes of tropical fruits, grapefruit, pear and honeysuckle.

Two interesting flower based liqueurs to have recently arrived on Australian shores are – Esprit de June and Pavan.

Esprit de June is made from

grapevine flowers (from the cabernet sauvignon, merlot and ugni-blanc grape varietals) which gives it a unique blend of berries, yellow fruits, white flowers and floral nectar flavours.

Pavan, on the other hand is made using muscat grapes and orange blossom flowers.

Honey-based liqueurs could be said to also derive their main taste from a flower and have been around for a while.

Most of the well-known brands such as Drambuie, Lochan Ora and Glayva, use a Scotch whisky base which is blended with honey, herbs and spices.

However, in recent years, American whiskey producers have also started creating their own versions, such as Wild Turkey’s American Honey and Jack Daniel’s Tennessee Honey, which have been well received by consumers.

HERBS AND SPICES Some of the earliest liqueurs were made using herbs and spices – some with medicinal purpose intended – and many of these such are still around and put to good use when it comes to cocktails.

Chartreuse has been produced by French Carthusian Monks since 1737 using a secret recipe that contains 130 herbs and plants, giving it a strong characteristic taste that is both sweet and spicy.

There are two main types, Green Chartreuse and Yellow Chartreuse, and apart from sporting different colours, they

also have different alcohol contents (which give them each a differing taste) with the former packing an ABV of 55 per cent and the latter only 40 per cent.

The distillery also produces a range called Chartreuse VEP, which will soon be available locally through Suntory Australia.

The VEPs are made the same as the other two variants but are then aged in oak casks for a lengthy period of time.

Campari was invented by Gaspare Campari in Novara, Italy in 1860 and is made from an infusion of herbs and fruits. An iconic liqueur, it is an essential element in any bar, especially due to cocktails such as the Negroni, which are built around its famed bitter taste.

Strega is another herbal liqueur with a long history, having been produced in Italy since 1860 by the S. A. Distilleria Liquore Strega. Its recipe calls for around 70 herbal ingredients including mint, fennel and saffron (which gives Strega its yellow colour) and the result is a slightly sweet and minty liqueur with a bold, complex flavour profile.

Another herbal Italian liqueur that is highly regarded by many bartenders is Cynar, a brown, bittersweet liqueur that is made from 13 herbs and plants, predominantly artichoke, which is also where the drink gets its name.

Italy is also the home of bitter-sweet herbal liqueurs called amaros, which are generally made by macerating

LIQUEURS

herbs, roots, flowers, bark, and citrus peels in alcohol.

Many amaro producers can trace their heritage back to the 19th Century, with Amaro Averna and Fernet Branca amongst some of the most notable brands.

Outside of Italy and France, many other European countries produce their own distinct herbal liqueurs, including Germany’s popular Jägermeister brand, which boasts 56 ingredients, including citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries and ginseng.

All the ingredients are grounded up and steeped in water and alcohol for a few days before being filtered and aged in oak barrels for a year, at which point the contents are filtered again and blended with sugar, caramel, alcohol and water, before being filtered once more and bottled.

There are many other similarly styled liqueurs including Denmark’s Gammel Dansk, Hungary’s Unicum, and the Czech Republic’s Becherovka – which is also matured in oak and contains

cinnamon cloves, nutmeg and other herbs that gives it a strong ginger and cinnamon taste.

Cinnamon features strongly in many other liqueurs such as the Swiss made Goldschläger, The King’s Ginger, and Fireball, a cinnamon-flavoured Canadian whisky-based liqueur produced by the Sazerac Company.

There have also been a couple of recent arrivals to the world of liqueurs that use unique ingredient, one of them being Agwa De Bolivia, the world’s first and only liqueur made from Bolivian coca leaves.

Another inimitable product is Domaine de Canton, an aromatic and spicy liqueur hand made from fresh baby Vietnamese ginger with a rich and complex taste.

Anise-based liqueurs are consumed and produced in many European countries, with their names and production methods differing depending on which country they originate in. They include anisette from Spain, pastis from France, ouzo from Greece

or Cyprus, and sambuca from Italy.

Most of them came about as an alternative to absinth(e), and became a popular alternative following the prohibition of absinth(e). Pastis is made from macerating aniseed and licorice, sambuca draws its flavour from the essential oils of anise, star anise, liquorice and other spices, while Ouzo can contain coriander, cloves, and cinnamon in addition to anise.

Although Galliano is made using anise and star anise, it also uses ginger, citrus, juniper, musk yarrow, lavender and vanilla, with the latter in particular giving Galliano a sweeter flavour that differentiates it from other anise-liqueurs.

Not all anise-flavoured liqueurs come from Europe though, for example Herbsaint, which was created in 1934 in New Orleans by J. Marion Legendre and became quite popular as an absinth(e) substitute.

NUTS AND BEANS There is also a smaller group of liqueurs that draw their flavours from ingredients such as coffee and cocoa beans, apricot kernels and a number of nuts, which gives them a strong and dominant taste.

Amongst this group are amarettos – sweet, almondflavoured, Italian liqueurs – that are made from a base of apricot kernels or almonds, and additional sweeteners. Of all the amarettos, Disaronno, is the most well-known, although many other companies such as Galliano, Bols and DeKuyper also produce their own quality versions.

There is also a similar style of almond-flavoured liqueurs from France, made from apricot kernels, called crème de noyaux. Other liqueurs in this segment include Frangelico (made from hazelnut and herbs), Nocello (made from walnut and hazelnut), and Nocino (made from unripe green walnuts).

Chocolate liqueurs, made from cocoa beans, have been around for centuries, and tend to come in three styles – traditional liqueurs, cream liqueurs and crème de cacaos. Some brands such as Mozart have a number of chocolate variants, including Mozart Black (made with dark chocolate) and Mozart Gold Chocolate Cream Liqueur, while others like Vok add other flavours such as honeycomb and hazelnut to its chocolate liqueurs. One of the world’s most popular and best selling liqueurs, Baileys Original Irish Cream also uses chocolate as one of its ingredients, along with fresh Irish dairy cream and Irish whiskey.

Coffee liqueurs such as Kahlúa, Toussaint Coffee Liqueur and Tia Maria have also been around for some time, but in recent years – fuelled by the popularity of Espresso Martini styled drinks – they have been joined by a range of new additions to the segment such as Patrón XO Café, Galliano Ristretto and Illyquore.

While this is just a small sample of the liqueurs available around the world, it highlights the immense diversity within category – one that should be explored and experimented with as much as possible. The more understanding of the various styles and types of liqueurs available to modify or add a required taste to a cocktail the more control a bartender can have when making drinks. b&c

P O T S ’ A I L A R T S AU BARTENDERS James Irvine

W

ith so much talent out there in the Australian bar scene, bars&clubs once again decided to shine the spotlight on some of these cocktail maestros and find out more about their history, their work methods and the reasons they have chosen to take on bartending and build a successful career from it.

As with previous years we teamed up with some of the leading brands in the on-premise – Buffalo Trace Bourbon, Cascade, Green Fairy Absinth, Johnnie Walker, Rekorderlig and Schweppes – and asked them to nominate a bartender that they believed deserved some recognition.

Obviously this is but a small sample of the skilful drink slingers found throughout the land, and the rest of the bar industry will get a chance to express which bartenders they rate by voting for them in the 2013 Australian Liquor Industry Awards.

Joong Charpentier

Luke Redington

Brendan Keown

Joel Persson

Matthew Morrison bars&clubs 39

S AUSTRALIA’S TOP BARTENDER

BROUGHT TO YOU BY CASCADE

Luke Redington Hello Sailor – Sydney When did you get started in the hospitality industry and what venues have you worked at?

I got started in hospitality in 2006 as a bar back at Industrie, which is now Jamie’s Italian in the CBD. After that, it was Hugo’s Bar Pizza, Eau-de-Vie and now Hello Sailor.

Are there any people that mentored you or that you learnt from in the industry?

Man, I learn loads from everybody about all sorts of things.

You need to be well rounded – and I don’t mean your stomach – when it comes to being decent at your job. My dad taught me how to talk to people, the Mixxit boys taught me how to offend people without them knowing, and working with Julian Damjano and Jared Plummer in the early years gave me a good work ethic that still remains today.

What have been some of the highlights of your bartending career?

Besides opening Hello Sailor and the family we have here, I’d say the team I worked with at Eau-de-Vie was pretty special. Max Greco, Josh Baxter, Elliot the Chef, Charlie Ainsbury, Iain Griffiths and Jeanie Fullerton all at the same time. Holy shit – that was just silly.

What are the most important skills/traits a bartender must have in your opinion?

Well Rory Vega pretty much knows one fact about ‘every’ topic in the world, so that’s a plus. In terms of important skills, know how to act appropriately in other venues and get to know your customers by having a chat. Just bloody chat to everyone.

What are your favourite drinks to make for customers?

For friends? For yourself?

For customers and friends, whatever they feel like, and a Tequila Sunrise or Salty Dog for myself.

Are there any recent bartending trends or techniques that you are playing around with at the moment?

Besides my spindle mix and milkshake mixer, no. I’m just learning new trivia from my new Sale of the Century question books I found at Vinnies.

Which are your favourite bars to visit?

Shady Pines in Sydney because it’s 30 metres from work and Frankies for live music on Monday nights. I really dig Old Growler too.

Anything else you wish to add?

How cool is Babs Hernandez?

Buckwild

Glass: Hurricane Ingredients: • 50ml Stolen White Rum • 15ml Seppeltsfield Muscat Sherry • 15ml Rockmelon juice • 15ml Mandarin juice • Cascade Ginger Beer Method: Shake and top up with Cascade Ginger Beer Garnish: Flags, orange slice, lemon wedge and mint 40 bars&clubs

AUSTRALIA’S TOP BARTENDER S

BROUGHT TO YOU BY BUFFALO TRACE

James Irvine Hinky Dinks – Sydney When did you get started in the hospitality industry and what venues have you worked at?

I started working in hospitality in 2010 at Bungalow 8 then moved to theloft, Smith’s on Bayswater Road, Black by Ezard and Hinky Dinks.

Are there any people that mentored you or that you learnt from in the industry?

Definitely. Working in such great venues, with many great people led me to pick up good habits. Whether it was product knowledge, drinks or service, I’ve learnt it from somewhere or someone. People that have had a mentoring influence on me include Michael Chiem from Black by Ezard, Christian Blair from Eau-de-Vie, Dan Knight and Jeremy Shipley from Hinky Dinks, and our team – Bede, Christof and Antony.

What have been some of the highlights of your bartending career?

Things that I regard as highlights in my bartending career thus far include Hinky Dinks’ successes last year at the Australian Bar Awards and the ALIAs, becoming a finalist for Rookie of the Year at the 2012 Australian Bar Awards, receiving a high commendation for ‘Hot Talent’ at the Time Out Sydney Bar Awards, becoming bar manager at Hinky Dinks, and most recently joining the training team at SouthTrade.

What are the most important skills/traits a bartender must have in your opinion?

I think good service and manners are imperative straight off the bat. Engage your guests and make them feel welcome.

In my opinion, making drinks comes second to that.

What are your favourite drinks to make for customers?

For friends? For yourself?

At Hinky Dinks I really like to make drinks off our menu for our customers. It’s a main reason why people come, so I really like to make sure they experience what it’s all about. If my friends were to come in, I push things I may be working on for comps or new drinks lists coming out. And for myself, my favourite thing to drink is a nice cold beer and a shot of rye.

Are there any recent bartending trends or techniques that you are playing around with at the moment?

I believe the ultimate trend in the bartending industry has always been keeping it simple. Whether it be designing menus or preparing for competitions, personally I look to books for ideas. My favourite re-read is And a Bottle of Rum

by Wayne Curtis, but for a constant source of information I love The Craft of the Cocktail by Dale DeGroff and the PDT Cocktail Book. Things that we’re doing a lot of at Hinky Dinks include fresh and homemade ingredients such as juices, syrups, drams and sorbets, infusions and blending, and ageing of spirits and cocktails. These are trends that have been seen before, however they have definitely had resurgence in the past few years and are really fun to play around with.

Which are your favourite bars to visit?

There are so many that I love and very few that I get to frequent. I really enjoy a visit to The Local Taphouse, Shady Pines, Eau-de-Vie, The Everleigh, Black Pearl, Mary’s and one that I’ve most recently visited, Earl’s Juke Joint.

Left Hand Cocktail Glass: Coupe

Ingredients: • 45ml Buffalo Trace Bourbon • 15ml Carpano Antica Sweet Vermouth • 15ml Campari • 2 Dashes of Fee Bros Chocolate Bitters Method: Stir with ice and strain into a chilled coupe Garnish: Maraschino cherry bars&clubs 41

S AUSTRALIA’S TOP BARTENDER

BROUGHT TO YOU BY GREEN FAIRY ABSINTH

Brendan Keown The Hazy Rose – Sydney When did you get started in the hospitality industry and what venues have you worked at?

I’ve worked in many venues over the years, but my first job was at fifteen, gussied up in an oversized white shirt and black bow-tie, pouring G&Ts and orange cordials in a country restaurant. Not strictly legal age, but things are more relaxed in Ireland. On returning to Sydney in 2010, I was blessed to work at The Flinders in its early craziness, as well as being part of the opening teams at 21 and The Roosevelt before The Hazy Rose opened in April 2012.

Are there any people that mentored you or that you learnt from in the industry?

No mentors as such, but seeing the Dark Lord, Andy Penney, manage the heaving chaos of late-Saturday night at The Flinders was instructive. My current manager, drinking buddy and good mate, Harriet Leigh, has given me the most ‘constructive criticism’, encouragement and direction than anyone I think.

What have been some of the highlights of your bartending career?

Winning the TimeOut Shakedown 2012 was a huge boost for my profile and confidence. My career achievement by far is opening The Hazy Rose with my friends and making it the place it is.

What are the most important skills and traits a bartender must have in your opinion?

Take pride and care in everything you do, be it a molecular cocktail or cleaning the bins. At the same time, be humble and pleasant – this is called a ‘s ervice’ industry for a reason.

What are your favourite drinks to make for customers, friends and yourself?

I love making a really well crafted Martini, because it can be a very personal conversation with the customer. For friends, I love it when they ask me to pick out a good boilermaker. For me, my favourite cocktail is a Laphroig 10 Year Old Whisky Sour, with egg white, Angostura Bitters, no sugar, but a bit of maraschino. Yum. Are there any recent bartending trends or techniques that you are playing around with at the moment?

Jason Mendenhall from The Wayland, NY, gave a talk last week on how to fix carbonation in bottle cocktails, which I’ve been trying to nail for six months. Watch this glass.

Which are your favourite bars to visit?

Smashing tinnies at Tio’s, cocktails at Eau-de-Vie and whisky at Baxter Inn – I know, predictable or what?

Anything else you wish to add?

If age has taught me anything, it pays to stay hydrated when you drink.

Tommy Goes to Prague Glass: Coupette

Ingredients: • 50ml Green Fairy Absinth • 15ml Fresh lime juice • 15ml Fresh lemon juice • 1 Inch of fresh cucumber • 15ml Vanilla infused agave syrup Method: Muddle cucumber, add the rest of the ingredients, hard shake and double strain. Spritz a chilled glass with a lemon twist and discard.

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AUSTRALIA’S TOP BARTENDER S

BROUGHT TO YOU BY JOHNNIE WALKER

Joong Charpentier The Spice Cellar – Sydney When did you get started in the hospitality industry and what venues have you worked at?

I grew up in hospitality – my parents come from a long line of European hoteliers and restaurateurs and growing up I was always helping out one way or another. I’ve worked in so many venues but my favourites would have to be Water Bar, The Lincoln, Trademark and Piano Room, and now The Spice Cellar.

What do you like most about being a bartender?

The people you meet! I’ve met and worked with some interesting characters over the years to say the least.

Are there any people that mentored you or that you learnt from in the industry?

My parents for starters, but the ones who really stand out are Peter Fischer, John Toubia, Martin O’Sullivan, Nick Van Tiel, Nick Braun, Andy Penney, Rennie Pillay, Josh Markwell and my current bosses, Rebecca Alder and Murat Kilic.

What have been some of the highlights of your bartending career?

There have been a few. The ones that stand out include personally serving Jessica Alba, partying with the Jackass boys, hassling Lionel Richie, getting to listen to Stevie Wonder jam with his band after we’d closed Piano Room.

But on a more serious note learning my shit from Bryan Duel and Pete Fischer back at the Water Bar when it was still the W. Getting to work with an amazing bar team at the Lincoln that included the likes of George Nemec, Nick Van Tiel, John Toubia, Hugh Payten-Smith and Zdenek Kaztenek, to name a few. Opening up Trademark and Piano Room... that was an adventure. Also, working here at The Spice Cellar, and of course being nominated for Bar Manager of The Year at the ALIAs a long way back.

What are the most important skills/traits a bartender must have in your opinion?

The ability to multi-task and humility. We work in a service orientated industry remember that. Also, being capable of handling their piss, no one likes a bad drunk let alone a bad drunk bartender.

What are your favourite drinks to make for customers?

For friends? For yourself?

Anything stirred. I find that stirring relaxes me, it’s therapeutic. I find that shaking makes me angry and sweaty. Anything that includes muddling or crushing ice is equally no good. You can’t beat a well-made Old Fashioned or Manhattan.

Mrs Walker Glass: Highball

Ingredients: • 45ml Johnnie Walker Red • 15ml Hibiscus liqueur • 10ml Vanilla syrup • 10ml Lemon juice • 60ml Cloudy apple juice Method: Shake and strain Garnish: Rose petals

Are there any recent bartending trends or techniques that you are playing around with at the moment?

Not really. I prefer my drinks shaken, built, stirred etc… I’m not a fan of anything dehydrated, emulsified, deconstructed or moleculerised.

Which are your favourite bars to visit?

The Passage is a big favourite whether it’s for wining and dining or cocktails or a bit of a boogie – they do it all.

Hemmesphere, even after all these years, I feel still sets the bar for table service cocktail bars full stop. And of course The Spice Cellar… I always seem to find my way down here on my weekend nights off.

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S AUSTRALIA’S TOP BARTENDER

BROUGHT TO YOU BY SCHWEPPES

Matthew Morrison Jackson’s & Co – Ballarat When did you get started in the hospitality industry and what venues have you worked at?

I started in the hospitality industry in early 2011. The main venues I have worked in so far are The Vinyl Room, Tulip Lounge, The Belgian Beer Cafe (all Canberra venues) and I’m currently at Jackson’s & Co rooftop terrace in Ballarat.

What do you like most about being a bartender?

I would have to say the people you meet and friends you make.

Are there any people that mentored you or that you learnt from in the industry?

I have been lucky enough to have many mentors so far. The main ones would have to be Robbie Mawson, Marcus Fox, Ben King and Brian Taylor.

What have been some of the highlights of your bartending career?

I was lucky enough to meet Grinspoon when they played an acoustic set at the Jackson’s & Co rooftop terrace.

What are the most important skills/traits a bartender must have in your opinion?

A bartender must be able to have fun while they work, manage their time properly and be creative.

What are your favourite drinks to make for customers?

For friends? For yourself?

My favourite drinks to make would have to be the classics – Martinis, Mint Juleps and Old Fashioneds. I’m really enjoying a Ron Zacapa Old Fashioned at the moment.

Are there any recent bartending trends or techniques that you are playing around with at the moment?

Jackson’s & Co have just acquired a blast chiller, so the next few months I will be playing around with ice spheres and hopefully some alcoholic sorbets.

Which are your favourite bars to visit?

I’m really hanging out to pay a visit to EDV Melbourne.

Cardamom & Blood Orange Mojito Glass: Highball

Ingredients: • 45ml Mount Gay Eclipse • 15ml Grand Marnier • 30ml Lime juice • 3 Lime wedges • 5ml Sugar syrup • 8-10 Mint leaves • 1 Cardamom pod • 200ml Schweppes 1783 Blood Orange Method: Remove cardamom seeds from pod.

Grind seeds in shaker. Add alcohol, lime and sugar. Shake with ice. Stir through mint leaves. Dump into highball glass and top with Schweppes 1783 Blood Orange.

Serve with open bottle of Schweppes 1783 Blood Orange alongside glass for patron to lengthen at will Garnish: Candied blood orange wheel 44 bars&clubs SCH0099 Project Venice SCH0099_Venice Carton Design Elements

AUSTRALIA’S TOP BARTENDER S

BROUGHT TO YOU BY REKORDERLIG

Joel Persson The Alchemist – Melbourne When did you get started in the hospitality industry and what venues have you worked at?

I started my bartending career in Nyköping, Sweden doing a one year bartending course called IBM (International Bar Management). I ended up in one of Stockholm’s classiest cocktail bars Orangeriet.

Since then I’ve worked close to my mentor Hans Bihl with his company Bar Consult and with Johan Thor and his company Malt Vision. I then moved across the planet and started working in t wo bars, Golden Monkey and The Alchemist, the later one is still my home.

What do you like most about being a bartender?

Having a profession where I can be creative is absolutely priceless to me. Getting to work the nights and sleep in every day is definitely a bonus.

Are there any people that mentored you or that you learnt from in the industry?

How many names am I allowed? The man who discovered me – my mentor and role model – Hans Bihl. My beer expert and good friend, Johan Thor. My first t wo bar managers, Boudy Ghostine and Jesper Hartmann. In Australia, Fraser Campbell and my good friend Albie Chan. The list could go on forever but Kieron Barton, who gave me a chance to work with Rekorderlig Cider, is not to be forgotten.

What have been some of the highlights of your bartending career?

Winning the World Class semi-finals and seeing Fraser cry was a big moment in my life.

What are the most important skills/traits a bartender must have in your opinion?

Solving problems – that’s what I do all day and most nights.

What are your favourite drinks to make for customers?

For friends? For yourself?

I love making L’étrangers and Perfect Ladies for my guests, they never fail. I like improvising drinks for my friends, trying out new ideas, but when I drink myself I’d rather pull a chilled pre-batched Martinez out of the freezer.

Are there any recent bartending trends or techniques that you are playing around with at the moment?

I’m exploring different ways of freezing ice at the moment.

Trying to figure out how to make my own crystal clear ice is not easy.

Honey Suckle Fizz Glass: Rekorderlig Tall Glass

Ingredients: • 60ml Honey bourbon • 30ml Lemon juice • 15ml Honey water (70/30 honey and hot water) • 1 Egg White • 1 Dash of ginger juice • Rekorderlig Orange-Ginger Cider Method: Put all ingredients except the cider into a shaker and shake hard without ice. Add ice to the shaker and shake hard again. POUR ABOUT 2/3 OF THE GLASS FULL OF REKORDERLIG CIDER and double strain the drink from the shaker into the glass. Top up the drink with cider until the foam peaks over the edge of the glass. bars&clubs 45

PROFILE

BEENLEIGH DONE THAT Vok Beverages has recently relaunched Beenleigh Rum following the company’s acquisition last year of both the rum brand and its distillery, which lays claim to being Australia’s oldest registered distillery having been built in 1884.

THE NEW LOOK BEENLEIGH RUM RANGE

A

s part of the relaunch of the brand, Vok Beverages has produced the Beenleigh Book of Legends, which explores the rum’s extensive history and heritage, while also showcasing the new and improved range that includes Beenleigh Dark 5 Year Old, Beenleigh White 2 Year Old and Beenleigh Honey.

“Beenleigh is a premium Australian rum utilizing 100% Australian product and is 100% Australian owned. This is a brand that is deserving of an Australian following and international recognition as Australia’s premium rum; and this re-launch is paving the way for this,” Beenleigh brand manager, Alice Hemming, says.

Although the distillery did not produce any rum from late 2008 till mid-2012 (due to the vats being full), Hemming clarifies that it was still being used to produce neutral spirits for exporting and for blending Inner Circle Rum (ICR).

“The distillery was in an excellent state as the previous owners – ICR and Lion – completed the compliance issues that had to be addressed. Minimal work has been carried out since except the painting of the Historical Distillery, which has recently begun in the last couple of weeks.”

Since Vok Beverages’ acquisition of Beenleigh Rum, the distillation method has shifted from using a continuous still to using a pot still, as well as other changes such as the use of 100% Australian molasses and a proprietary yeast that generates a slower fermentation time.

“This allows the ethers to populate which in turn gives us a fuller rum when distilled through the pot still,” Hemming explains.

THE BEENLEIGH DISTILLERY

46 bars&clubs

HEAD DISTILLER JOHN MULRANEY

“[In] simple terms, water, yeast and molasses are fermented. This product is then stripped through the continuous still to capture the rum feints; these rum feints are then distilled through the pot still to capture the product which is then put into small ex-brandy vats to age.”

The company plans to open the distillery to the public in the next 12 to 18 months and offer visitors a full distillery experience where they can learn about the rich history and heritage behind Beenleigh and taste the product range.

The on-premise channel is a particular focus for the Beenleigh brand as well, and despite only being in the market place a short period of time, the new rum range has already made its way onto the back bars and cocktail lists of bars across the country.

“The new range offers premium sipping style rums in both dark and honey that are proudly Australian and stylistically well balanced overall with a soft palate – not any of the harshness or spirit overtones. The style is now well in line with what we see the on-premise looking for as a fit within their rum menu,” Hemming states.

“There has been a rise in bars with dedicated rum-themed cocktail menus and Beenleigh now has three product offerings – two that are versatile to serve neat, on the rocks or as a key ingredient to a sophisticated cocktail, with our white being the perfect cocktail rum.”

Beenleigh Rum is seen by the company as a key driver for building its onpremise presence and it will be rolling out on-premise focussed marketing and promotional activity as part of the relaunch.

“At this stage we offer support with some fantastic cocktail solutions for each product, developed by some of the country’s top mixologists as well as custom marketing support for accounts including cocktail of the month design and print,” Hemming says. b&c

AUSTRALIA’s RUM

BEENLEIGHRUM.COM.AU BEENLEIGH WORD AND ASSOCIATED LOGOS ARE TRADEMARKS. © VOK BEVERAGES 2013. VOKO13079

FIND US ON FACEBOOK FACEBOOK.COM/BEENLEIGHRUM

K(E)Y COMPONENTS

THE KING AND I NAVIGATING THE WORLD OF WHISK(E)Y FOR YOUR BAR

BY DAN WOOLLEY – WORLD OF WHISKY AMBASSADOR

FATHER ‘NOSE’ BEST

I

am a very lucky man, some would say the luckiest man alive, and I wouldn’t disagree. I know that I have the best job in the world and I’m told this on a daily basis. I get to work with hundreds and hundreds of whiskies every day in my bar, I get to travel the world and work in distilleries, interview master distillers and most importantly, I get to drink hundreds of very rare whiskies. Every day in this fantastic life that I lead I am asked the same question over and over again – what is your favourite whisky?

This is a very hard question to answer given the volume of different expressions that I have tasted from around the world. I always tell people

48 bars&clubs

that I don’t have one particular favourite whisky.

Truth be told, there is one whisky distillery that holds a place closer to my heart than all others – the mighty Dalmore.

I am fortunate enough to have spent time with Richard Patterson in his lab at the Whyte and Mackay (Dalmore and Jura) headquarters in Glasgow and I consider him to be the number one malt whisky man on the planet today – as well as a down right top notch guy. He is extremely humble, very kind and what he doesn’t know about whisky isn’t really worth knowing.

Richard comes from a long line of whisky geniuses, with his father, and his father

before him, both working with the liquid gold. So it wasn’t surprising when, at the bright young age of 17, Richard started his industrious career in whisky.

Both his father and grandfather were master blenders and back in their day this was the highest role achievable in the whisky industry as the number one drink in the world was blended Scotch whisky.

Richard began nosing whisky before he was legally allowed to drink it which very much reminds me of my early years and my own dear departed father making me nose and taste his malt whisky when I was but a wee laddie.

Richard and I get on very well and I feel like he took

me under his wing from the moment he met me, passing on knowledge that he has earned over decades of hard work, trial and error with single malts. I actually feel like he is a father figure to me and I’m so proud to talk about the mighty Dalmore and how much I love it.

Richard knows my passion for whisky, and in particular Dalmore, runs deep and a few months ago he kept hinting that he had something very special he had been working on for me.

I wasn’t sure what to think?

What was it? My mind was ticking and I truly had no idea what it was. Questions were asked of me – such as what my birthdate is – so I started to think that maybe it was a cask selected from my birth year. Or was it?

Little did I know that Richard had come up with the most incredible, one of a kind and utterly amazing gifts that I could have ever dreamed of. Richard had made a ‘Dalmore Dan Woolley’ expression consisting of very old Dalmore single malts with the youngest being 40 years old.

To add to this special rarity he had a heavy cut crystal decanter made for me with not only my name

but a picture of me etched into the glass. Words cannot describe my awe when I opened the box. I was completely speechless and blown away at the thought and care that had gone into this present.

The first thing I did that night was open it. I couldn’t wait to taste this incredible whisky that was made for me by the greatest whisky mind on the planet and I can tell you that it was truly the most silky smooth single malt whisky that I’ve ever had the pleasure of tasting.

Many people think that I’m crazy as I have shared this whisky with a few close friends but I know that this is why Richard made it for me. Whisky, no matter how rare and valuable, is all made to share with friends. In good times, in bad times, for the win or the loss, to commemorate, celebrate or commiserate.

This whisky lives at the Roadhouse and comes out every now and then to share with friends and I know soon I will be sharing a dram with Richard and having a laugh. From the bottom of my heart Mr Patterson, I thank you and everyone at Dalmore for such a magnificent gift.

I shine, not burn. b&c

SPECIAL FEATURE

ABSINTH(E)

ID DAV -LUU R& YEN NGU OOL BAH KP RT ROC RILL PE GER A G MAN BAR

ABSINTH(E)

A D V E N T U R E S

F

or this issue’s absinth(e) feature we headed west and challenged the talented bar team from Perth’s Rockpool Bar & Grill, led by bar manager David Nguyen-Luu, to showcase their cocktail skills using some of the best absinth(e) bottles found on their back bar.

Nguyen-Luu and his team – Kieran Lee, Andy Ngo, Giovanni Garreffa, James Connolly, Benny Choo, Nicholas Bonifassi and Chris Tonkin – took up the task with gusto and crafted a fine collection of absinth(e) cocktails that demonstrate how versatile the green fairy can be.

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ABSINTH(E)

“The full body of Green Fairy Superieur sits nicely next to a solid calvados, while balanced perfectly with house made spice syrup and a touch of lime.

The mini toffee apple compliments perfectly.”

Nicholas Bonifassi

Apple Fairy

)

Glass: Coupe Ingredients: • 20ml Green Fairy Supérieur Absinthe • 40ml Calvados Adrien Camut 6 Year Old • 2 Dashes of Angostura Bitters • 15ml Spice syrup • 15ml Lime juice Method: Shake and double strain into cocktail glass Garnish: Mini apple toffee

By Nicholas Bonifassi

bars&clubs 51

ABSINTH(E)

The Muse Glass: Coupette Ingredients: • 30ml La Fee Bohemian absinth • 20ml Cocchi Americano • 10ml Lagavulin • 20ml Orange juice Method: Shake and double strain into cocktail glass Garnish: Lemon twist

By Andy Ngo

“The Muse represents the collective use of absinthe by writers, artists, poets and actors of the Bohemian era. Using a touch of Lagavulin for its heavy peat, pairing it with a Cocchi Americano adds a touch of balanced sweetness to the cocktail while fresh orange maintains the integrity of the La Fee Bohemian and lengthens the flavour of the absinthe.” Andy Ngo

Garden of Eden Glass: Highball Ingredients: • 30ml Green Fairy Absinth • 30ml Del Maguey Vida • 15ml Apricot brandy • 15ml Lime juice • 60ml Pear nectar • 5 Bruised sage leaves • 1 Dash of sugar syrup Method: Shake and strain into highball Garnish: Fancy pants ‘Eiffel Tower’ thingamajig (credit to Benny Choo for his Taiwanese samurai garnish skills)

By James Connolly

“A very approachable absinth on the market, I went to town on this one and brought together a large number of flavours in this fruity but complex drink.”

James Connolly

Bohemian Indulgence

Glass: Coupette Ingredients: • 30ml Koruna absinth • 15ml Mozart White Chocolate Cream • 15ml Myer’s Original Dark Rum • 15ml Cream • 10ml House made spice Syrup Method: Shake and double strain into coupette Garnish: Star anise

By Giovanni Garreffa

“Throw the rules out the window and delve into an experience of a pleasing bitter palate in this dessert style cocktail – think absinthe egg nog.” Giovanni Garreffa 52 bars&clubs

ABSINTH(E) “Using the ‘herbal notes’ of Pernod Absinthe as my base, I paired it with peppery rye whiskey and bought some sweetness with banana orgeat. Absinthe, rye and bananas… yum.” James Connolly

Pagan’s Parrot Glass: Coupette Ingredients: • 25ml La Fee NV Verte Absinthe • 25ml Apricot infused Remy Martin VS • 25ml Yellow Chartreuse Method: Shake and double strain into cocktail glass Garnish: Lemon twist

By David Nguyen-Luu

Crawdaddy

Glass: Cocktail Ingredients: • 20ml Pernod Absinthe • 30ml Rittenhouse Rye • 30ml Fresh lemon juice • 20ml Banana orgeat • 20ml Egg white • 3 Drops of Peychaud’s Bitters Method: Dry shake, then shake and double strain into cocktail glass Garnish: Drops of Peychaud’s Bitters on top

By James Connolly

“The NV Verte works perfectly in this simple but refreshing twist on the 1900s Yellow Parrot. Coldinfuse cognac with apricots for a few days to achieve an awesome apricot cognac which holds up extremely well in this perfectly balanced absinthe recreation.”

David Nguyen-Luu

The Fourth Horseman Glass: Cocktail Ingredients: • 30ml Dabel Absinth • 30ml The West Winds The Cutlass Gin • 15ml Lemon juice • 15ml Cocchi Americano • 15ml Tomato juice • 5 Drops of Habenero Bitters Method: Shake and double strain into cocktail glass

By David Nguyen-Luu

“The profile of Dabel works beautifully with the Cutlass, while fresh juiced tomato and sweet Cocchi Americano tie it all together. Habenero Bitters gives it the final lift for a great savoury finish.” David Nguyen-Luu 54 bars&clubs

ABSINTH(E) “A nod to the great pairing of absinthe and champagne, this winter mix added with cherry and pomegranate makes this a great twist on the Bellini.”

Benny Choo

Death In Venice

Glass: Flute Ingredients: • 10ml Herbsaint • 10ml Pama Pomegranate Liqueur • 10ml Cherry puree • Top with champagne Method: Build all ingredients and stir briefly Garnish: Star anise

By Benny Choo

Devil’s Cello

Glass: Cocktail Ingredients: • 30ml Grande Absente Absinthe • 30ml Apple juice • 15ml House made limoncello • 10ml Agave syrup Method: Dry ice blaze to aerate and chill cocktail Garnish: Chestnut liqueur dry ice fog

By Chris Tonkin

“Drawing on a simple but strong profile, I decided to provide citrus notes through our house made limencello, while sweetening it with some agave syrup. The chill of dry ice blaze really brings out the sweet side of the absinthe, and the fresh apple juice goes well in this great digestif to showcase a ‘Grand’ absinthe.” Chris Tonkin

“The softer aniseed is outstanding next to the cognac, while the sweet and sours of grenadine and grapefruit worked well. The reliable egg white gels everything beautifully.” Kieran Lee

The Temperance Movement Glass: Vintage Coupe Ingredients: • 20ml Absente 55 Absinthe • 20ml Remy Martin • 20ml Lemon juice • 20ml Grapefruit juice • 15ml Egg white • 2 Dashes of chocolate bitters • 15ml House made grenadine Method: Dry shake, then shake and double strain into cocktail glass

By Kieran Lee

bars&clubs 55

Cider networking bar by

Official After Party by

SAVE THE DATE - 23rd OCTOBER 2013

WEDNESDAY 23 OCTOBER 2013 THE BIG TOP, LUNA PARK SYDNEY COST $240 PER SEAT (INC GST) OR $2350 PER TAblE Of 10 (INC GST) for sponsorship packages contact: SHANE T. WIllIAMS, 02 8586 6205 or stwilliams@intermedia.com.au for ticketing and nominations contact: JAMES WEllS, 02 8586 6101 or james@intermedia.com.au

MASTERCLASS

1

Luke Hanzlicek has been working in the hospitality and liquor industry since he was 18 years old, working everywhere from bottle shops to night clubs and even doing a stint as a McWilliams wine merchandise rep.

“After that I worked in wine bars, small bars, cocktail bars and restaurants all over Sydney,” Hanzlicek says.

“Two years ago I started working as a bartender at The Victoria Room and one year later I took over as bar manager from Jessica Arnott when she left.”

Hanzlicek created the Pineapple Express cocktail especially for this shoot and explains that the idea behind it was to create a “wintery Tiki style drink that wasn’t rum-based”.

“I think all the ingredients complement each other quite well. They combine to create a nice balance of sweet and spicy flavours.

“I tested it out the other night and it was quite successful, it got a good response and I had several orders for it,” Hanzlicek states.

PINEAPPLE EXPRESS

Step Step

Glass: Tall Pineapple Glass Ingredients: by • 30ml Del Maguey Vida • 30ml Dolin Dry Vermouth HEADING • 30ml White grapefruit juice Text Caramel Syrup •Glass: 15ml Monin • 10ml Homemade salted pineapple shrub • 30ml Capi Dry Ginger Ale • 1/3 Pipette of Bittermens Hopped Grapefruit Bitters Garnish: Pineapple wedge and white grapefruit twist

PINEAPPLEEXPRESS 58 bars&clubs

MASTERCLASS

PHOTOGRAPHY BY ANDREW JARVIE.

4

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5

STEPS

3

1. Add Monin 2. Add bitters 3. Add white grapefruit juice 4. Add pineapple shrub 5. Add vermouth 6. Add mezcal 7. Add dry ginger ale 8. Add ice and shake 9. Strain over crushed ice 10. Garnish and serve

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bars&clubs 59

HOT LIST

THE

WILD STYLE

TRUFFLED WHITE NEGRONI

THE HILLS Glass: Small Tankard Ingredients: • 45ml Bushmills • 20ml Pear shrub • 20ml Lemon juice • 10ml Light cinnamon syrup Method: Shake and double strain. Top with cubed ice and crown with crushed ice Garnish: Dusting of icing sugar and a skewered dried pear THE

RED SNAPPER COLD DRIP N MANHATTA

T

he Wild Rover recently updated its drinks menu, creating a cocktail list that contains something for everyone – from spicy to boozy, sweet to sour, savoury to light and refreshing.

“Generally they’re on the sweeter side, appealing to their local demographic, however they’re approachable, easy drinking, unique, and most importantly Moorish,” The Wild Rover bar manager, Mike Tomasic, says.

“There’s a cracker of a Negroni variation on the menu, it’s a White Negroni with fresh truffle. Think of it as a great stepping stone for those looking to build up to the bitterness of a classic gin, Campari and vermouth Negroni – with the added earthiness and funk of freshly picked truffle.”

The bar is also serving up a Cold Drip Manhattan – made using their own in-house Cold Drip press – and the menu also includes a Fig Punch, an apricot-based cocktail called D’Vine, as well as an Irish Penicillin.

“There is also some pear shrub action going on and a Mezcal-based cocktail named Jane Doe, as three or more of these and you too will become rigor mortis!

And of course, we have three [different] Bloody Marys,” Tomasic says.

The Wild Rover cocktail menu also has a philanthropic element to it, with the bar donating part of the sales made from one of the cocktails, The Hills, to charity.

“If cocktails aren’t your jazz, they have a constantly updated list of cracking beers too, for something different try the Banana Bread beer and the Oyster stout! Or ask for our Irish whiskey book and work your way from Bushmills in Northern Ireland to Midleton in Cork – and everywhere in between,” Tomasic proclaims. b&c

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Glass: Tall Tankard Ingredients: • 50ml Tanqueray • 20ml Spiced Mary concentrate • 10ml Lemon juice • 90ml Tomato juice Method: Add ingredients to boston to mix. Pour contents into a mug half filled with ice Garnish: Celery stick and cherry tomato on skewer

TRUFFLED WHITE NEGRONI Glass: Rocks Ingredients: • 20ml Fresh truffle infused Plymouth Gin • 20ml Dolin Bianco • 20ml Suze Method: Stir and strain over chipped ice Garnish: Discarded lemon peel

COLD DRIP MANHATTAN Glass: Coupette Ingredients: • 40ml American whiskey • 20ml Punt e Mes • 15ml Cold drip coffee • 10ml Sugar syrup • 1 Dash of Xocolatl Bitters Method: Stir and strain Garnish: Cherry RED SNAPPER

HIL

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TWO THREE

BEHIND THE BAR THE PRODUCTS EVERYONE IS TALKING ABOUT THIS MONTH

THE FORTALEZA 1MAY BE WITH YOU 2 LEGENDARY BITTERS Vanguard Luxury Brands has announced the addition of the premium artisanal Tequila Fortaleza range to its portfolio.

Fortaleza, also known as Los Abuelos (the label name it is sold under in Mexico), is an artisanal, hand-crafted tequila made from 100% stone-milled agave and a century-old traditional process in the town of Tequila.

The man behind Fortaleza, Guillermo Erickson Sauza, is a fifth-generation Sauza family member, who in 1999 restored the century old La Fortaleza distillery his family owned in order to produce tequila using a traditional process.

Distributed by Vanguard Luxury Brands Ph: 0408 411 859

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Dale DeGroff’s Pimento Aromatic Bitters is now available locally through Vanguard Luxury Brands.

Dale DeGroff’s Pimento Bitters is made by blending the complex and layered spice of Pimento berries with a touch of anise and other herbs. It is produced at the Combier distillery in Saumur, France, made entirely from whole botanicals, without using commercial flavourings or artificial dyes.

The versatile bitters can complement a range classics and modern cocktails. DeGroff also recommends adding a dash to accent straight spirits like grappa, gin, and whiskey.

Distributed by Vanguard Luxury Brands Ph: 0408 411 859

FLAVOURS 3 NEW FROM MONIN

Monin has recently introduced two new gourmet sauce flavours to the Australian market – Dark Chocolate and Caramel – which adds to the company’s extensive flavoured syrups range. The sauces are available in 1.89L bottles, with a 15ml pump and drip free valve, and have an 18 month shelf life.

Distributed by Stuart Alexander Ph: 1800 225 417

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THE BEST OF BOTH WORLDS

Pierde Almas has produced the first-ever gin made using an agave spirit base. Pierde Almas’ Mezcal Gin is made from 100% Espadin agave and nine botanicals – juniper berries, coriander, star anise, fennel seed, orange peel, cassia bark,

angelica root, oris root and nutmeg.

It is naturally fermented in small wooden vats and triple distilled in copper-pot alembics, with some of the botanicals macerated in the mescal and others hung in the steam head. The result is a spirit that packs the aromatic scent of juniper, coriander and fennel with a mildly smoky undertone.

Distributed by Quittin Time Ph: (02) 9525 8668

MASTER OF 5 THE THE WOOD

Woodford Reserve Australia has just released the latest extension of its acclaimed Master’s Collection, Four Wood, a unique batching of mature Woodford Reserve bourbon that has been aged in American Oak and finished in barrels made from Maple wood, Sherry wood

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EDITED BY SACHA DELFOSSE

and Port wood. Four Wood is the seventh in the Woodford Reserve Master’s Collection series and has a rich, orange and caramel colour, and an intensely fruity aroma with hints of pale syrup and toffee. It has a full-bodied baked fruit taste with nutty, spicy and sweet flavours layered in the background.

Distributed by Brown-Forman Ph: (02) 9764 8777

SURE YOU 6MAKE LEARN THE THREE RS

3R Tequila is a 100% de Agave premium tequila available in blanco, reposado and anejo expressions.

The blanco has a smooth, sweet finish and notes of baked agave with accents of citrus and hints of raspberry. The reposado is aged for 10 months in French oak barrels, resulting in a dry, medium bodied

taste with hints of roasted nuts, dried peach, apple and citrus, and a spicy fruit nose. The añejo is aged for two years in French oak barrels and has a smooth taste and nose with hints of caramel, chocolate and raspberry.

Distributed by Kansai Beverages Ph: (02) 9191 7372

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WOULD YOU LIKE A DOUBLE?

The Balvenie DoubleWood 17 Year Old, an older sibling to the popular DoubleWood 12 Year Old, is now available in Australia. The 17 Year Old shares the similar honey and spice characteristics as the 12 Year Old, but also offers vanilla notes with hints of green apple and creamy toffee. The richness and complexity of the whisky is achieved through consecutive

maturation in two different types of cask – first in American oak barrels before being transferred to European oak sherry casks.

Distributed by William Grant & Sons Ph: (02) 9409 5100

(distilled in 1979), The John Ramsay Legacy, The Glenrothes Exceptional Cask Collection and The Glenrothes Single Cask 1970.

Distributed by Samuel Smith & Son Ph: (08) 8112 4200

VINTAGE 8 ATREASURE

A NEW PREMIUM 9 EFFEN VODKA LANDS IN AUSTRALIA

Berry Bros & Rudd Spirits and Samuel Smith & Son have announced the local release of some rare expressions of The Glenrothes. The range includes some 1970s vintages, a couple of exceptional and limited release, single cask bottlings as well as a hand-selected bottling from the distilleries outgoing malt master, John Ramsay. Some of the rare expressions which are now available include The Vintage 1978, The Editors’ Cask No. 3828

Beam Global has just launched Effen, a premium vodka ‘made by bartenders for bartenders’, into the Australian market. Packaged in a stylish bottle, complete with a polymer sleeve that acts as an insulator, Effen is a crisp and light vodka that is made from premium wheat from Northern Holland from a modified century-old Dutch recipe.

Distributed By Beam Global Australia Ph: 132 653 b&c

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WA SUNTORY CUP WOLF LANE, PERTH LY, The 2013 WA Suntory Cup final MES CONNOL IAN LOH, JA AEL DEMPSTER CH MI Y, E was held last month at Perth’s TOM KEARNED DIMITRI RTSHILADZ AN Wolf Lane bar where a large crowd of Club Suntory members got to see the five finalists – James Connolly, Tom Kearney, Ian Loh, Dimitri Rtshiladze and Michael Dempster – compete for a spot in the national final.

All five competitors had to face a series of technical challenges before jumping behind the stick to showcase their cocktail creations and bartending chops – technical skills, personality, passion, knowledge, customer service, cleanliness and consistency – for guests and trade judges.

The first spot went to Kearney, from Mechanics’ Institute, and his cocktail the Silver Monk. Rtshiladze, also from Mechanics’ Institute, came in second with his drink, East Meets West, with Loh, from Helvetica, coming in third with his Smokey Simpson cocktail entry.

2013 LIQUID MILES FINALE SLIDE LOUNGE, SYDNEY

The winners of SouthTrade International’s 2013 Liquid Miles trade incentive program were announced during a grand finale party held at Sydney’s Slide Lounge last month. The competition, now in its third year, was split into two categories this year – one for small venues and the other for larger ones – with 210 venues from across Australia entering.

The Cirque du Soleil themed finale party attracted a large industry crowd – many wearing circus-style costumes – who enjoyed a selection of cocktails created by the finalist venues for the competition and were entertained by burlesque dancers, circus performers and DJs. Brisbane bar, Canvas, took out the first prize in the small venue category, with Melbourne’s The Kodiak Club coming in second. Hotel Sweeney’s in Sydney took out first place in large venue category with Brisbane’s Press Club the runner up. Both winning venues received an all-expenses paid trip for two (valued at $15,000) to this year’s Tales Of The Cocktail event in New Orleans and also visited the Buffalo Trace and Finest Call distilleries.

THE EASTERN OPENING PARTY THE EASTERN, SYDNEY

SIMON FREEMAN, LE WHITTAKER ESA AN TOM DAVEY D

The Eastern recently celebrated the opening of three exciting new bars and restaurants within the venue – Anatoli, Chimmi’s and The Publican – with a 1930s themed party for 300 VIP guests, hosted

by Scott Tweedie.

Guests started the night off with jugs of craft beer and gourmet jaffles at the 1930s-inspired ground floor bar, The Publican, before they moved upstairs for champagne, Greek wine and delicate modern Greek-inspired canapés at new restaurant, Anatoli.

Last stop was Chimmi’s, the vibrant South Americanstyle rum bar where guests downed Salty Donkey cocktails and worked their way through the 100 strong rum list well into the night.

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D OW CO- EW AN S R U AND LAZAR TINA

THE PARTIES, THE PEOPLE, THE FASHION, THE DRINKS

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THE WHISKY SHOW

ALTO TANGO

SIR STAMFORD, SYDNEY

ZETA BAR, SYDNEY

The Whisky Show returned for another year, held by specialist retailer World of Whisky at Sir Stamford in Sydney’s Circular Quay, which attracted a large number of exhibitors and visitors.

The show was split into three sessions over two days catering to up to 500 visitors each.

Apart from getting to taste the best whiskies available in Australia, visitors also had a chance to attend a series of masterclass events presented by Ian Chang, Master Blender of the award-winning Kavalan Distillery from Taiwan.

Sydney’s Zeta Bar recently held the launch of its new cocktail concept night, Alto Tango, which will be running every Friday night till the end of September, and is inspired by the glamour of 1930s Buenos Aires. Zeta Bar has created a range of quirky and fun cocktails to match the theme including Chimichurri Shrub, Two to Tango and Malbec Mulled Wine. There is also a good selection of Argentine wines and beers available for guests as well as traditional South American cuisine such as deconstructed choripan served with chimichurri and salsa criolla, empanadas and alfajores.

BONDI HARDWARE WINTER MENU LAUNCH BONDI HARDWARE, SYDNEY

BONDI HARDWARE ’S HEAD CHEF , DION GREE N

Bondi Hardware recently held an intimate dinner to launch its new winter menu, which was inspired by a ‘global share-style food’ philosophy. Guests were treated on arrival to Hardware Fizz and Flower Doctor cocktails, Dos Equis Mexican Lager and canapés before sitting down to enjoy a delicious three course meal with each dish matched with a specific wine. Guests enjoyed tuna ceviche with Howard Park Great Southern Riesling, succulent pieces of roasted pork belly served with a side dish of roasted beetroot salad and accompanied by Howard Park Flint Rock Pinot Noir, braised beef cheek matched with a glass of Howard Park Miamup Cabernet Sauvignon, finished off with apple and rhubarb crumble with vanilla ice cream, accompanied by hot buttered rum spiced Batlow cider for dessert.

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THE CREW 1

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6 1: KAREL ‘PAPI’ REYES GETTING READY TO SWIM WITH A CROCODILE IN DARWIN 2: JEREMY SPENCER FROM THE WEST WINDS GIN PRESENTING AT THE ROOK 3: ROBERT SCHINKEL MIXING UP A TEA COCKTAIL AT ZETA BAR 4: BEN TAOUSS AT ASSEMBLY 5: MECHANICS’ INSTITUTE’S TOM KEARNEY WANTS YOU 6: EDV MELBOURNE’S GREG SANDERSON 7: MELBOURNE’S ANDY GRIFFITHS AT THE WILD ROVER 8: THE DIFFERENT DRUMMER BOYS TAKING A QUICK BREAK DURING HAPPY HOUR 9: BINOY PINTO AT LOW 302 10: TIM PHILIPS SHOWCASING HIS SKILLS AT THE WORLD CLASS GLOBAL FINALS 7

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BARS&CLUBS JULY/AUGUST INDEX

BRANDS AND COMPANIES INDEX 3R Tequila, 62 666 Pure Tasmanian Vodka, 10

A Absente 55, 55 Agwa de Bolivia, 38 ALIA, 8, 41 Amaro Averna, 38 Angostura, 8 Apple Thief, 18 Ardbeg, 51

B Bacardi Lion, 31, 50 Baileys, 38 Banhez Mezcal, 26 Beam Global, 63 Becherovka, 38 Beenleigh Rum, 9, 46 Behind Bars, 10 Bols, 36, 38 Brown-Forman, 63 Bruxo Mezcal, 30 Buffalo Trace, 41 Bulleit Batches, 32

C Cabo Wabo, 28 Calle 23, 29 Campari, 37 Casa Mexico, 23 Cascade, 1, 9, 32, 40 Cerbaco, 20 Chambord, 36 Chartreuse, 37

Club Suntory, 9, 65 Coca-Cola, 9, 32 Cointreau, 34 Coopers, 32 Creative Creatures, 9 Crème Yvette, 37 Cynar, 38

D Dabel, 54 Dale DeGroff’s Pimento Bitters, 62 Dalmore, 46 DeKuyper, 36, 38 Del Maguey, 29 Diageo Australia, 10, 32 Disaronno, Domaine de Canton, 38 Don Julio, 25 Doss Blockos, 32

E East Ninth Brewing, 32 Effen, 63 Excellia, 29

F Fernet Branca, 38 Fireball, 38 Frangelico, 38

G Galliano, 38 Gin Mare, 9 Grand Marnier, 37 Grande Absente, 55

Green Fairy, 42, 51, 52

H Heering Cherry Liqueur, 36 Hendrick’s Gin, 36 Herbsaint, 55 Hussong, 26

I Ilegal Mezcal, 24 Illyquore, 38 Intrust Super, 8 island2island Beverage Company, 8

J J&B Mash-Up, 32 Jägermeister, 38 Johnnie Walker, 43 Jose Cuervo Tradiccional, 28 Joseph Cartron, 36

K Kahlúa, 38 Kansai Beverages, 63 Ketel One, 10 Koruna, 52

L La Fee, 52, 54 Lick Pier Ginger Beer, 32 Local Craft Spirits, 23

M Magners, 16 Massenez, 36 Mickey Finn, 36

Midori, 36 Mixxit, 8, 40 Monin, 56, 57, 62 Mozart, 38

N NILWA, 8 Nocello, 38

P Pama, 36 Patron, 8, 24, 34, 38 Pavan, 37 Pernod, 54 Pierde Almas, 62

Q Quittin Time, 62

R Rebello, 20 Red Bull, 9 Rekorderlig, 8, 17, 45

S Samuel Smith & Son, 63 Schweppes, 8, 45 Sierra, 26 Solerno, 36 SouthTrade International, 8, 64 St-Germain, 37 Stolichnaya Premium Vodka, 11 Strega, 37 Stuart Alexander, 62 Suntory Australia, Sweet&Chilli, 10

T Tamborine Mountain Distillery, 36 Tequila Blu, 27 Tequila Fortaleza, 62 Tequila Tromba, 27 The Balvenie, 63 The Bartender Cup, 11 The Drink Cabinet, 8 The Glenrothes, 63 The Hills Cider Company, 18 The King’s Ginger, 38 The Whisky Show, 65 The Whisky Show, 8 Think Spirits,10, 28, 31, 34, 35, 51 Tia Maria, 38 Time Out, 41, 42 Top Shelf, 11 Toussaint Coffe Liqueur, 38 Tres Generaciones, 26

V Vanguard Luxury Brands, 62 Vedrenne, 36 Vok Beverages, 9, 36, 46

W William Grant & Sons, 63 Woodford Reserve, 62 World of Whisky, 65

BARS & CLUB INDEX 1806, 9, 11 399 Bar, 9 80 Proof, 13

A Alfred and Constance, 8, 9 Anatoli, 64

B Bar Ampere, 11 Black by Ezard, 41 Black Coffee Lyrics, 9 Black Pearl, 9, 10, 11 Bondi Hardware, 65

C Campari House, 11 Canvas, 65 Chimmi’s, 64 Cookie, 8

D Different Drummer, 66 Double Happiness, 11

E Earl’s Juke Joint, 9 Eau-de-Vie, 40 Eden Dining Room & Bar, 8 EDV Melbourne, 9, 14 El Topo, 22, 23, 24, 25, 26, 27, 28, 29, 30, Ezra Pound, 9

F Frankie’s, 40

G Gin Palace, 11 Glass Bar, 8 Golden Monkey, 45 Goldilocks, 14

H Hello Sailor, 12, 40 Helvetica, 9 Hinky Dinks, 41 Hotel Sweeney’s, 64 Hugos Bar Pizza, 40

I Industrie, 40

J Jackson’s & Co., 44

K Kodiak Club, 9, 11, 64

L Laneway, 12 Lefty’s Old Time Music Hall, 9 Lily Blacks, 11 Los Barbudos, 13

M Mechanics Institute, 64 Mr Mason, 11 Mr Wow’s Emporium, 11 New Gold Mountain, 11

O Old Growler, 40

P Pelicano, 8, 22, 23, 24, 25, 26, 27, 28, 29, 30 Perth Rockpool Bar & Grill, 9, 49, 50, 51, 52, 54

Piano Room, 43 Play Bar, 13 Press Club, 64

R Rum Fire, 13

S Shady Pines, 40 Slide Lounge, 65 Smith’s on Bayswater, 41

T The The The The The The The The The The The The The

Alchemist, 11, 45 Anchor, 9 Barber Shop, 12 Beaufort, 9 Bowery, 9 Classroom, 8 Corner House, 23 Eastern, 64 Flinders, 42 Hazy Rose, 42 Hunter, 13 Lark, 9 Lincoln, 43

The Lobo Plantation, 12 The Publican, 64 The Roosevelt, 20 The Spice Cellar, 43 The Victoria Room, 9, 56, 57 The Vinyl Room, 44 The Wild Rover, 60 theloft, 41 Trademark, 43 Tulip Lounge, 44

V Vasco, 9

W Water Bar, 43 Wolf Lane, 65 World Bar & Restaurant, 11

Z Zeta Bar, 65

PEOPLE INDEX B Bastow, Adam, 9 Bayly, Phil, 22, 23, 24, 25, 26, 27, 28, 29, 30 Beatty, David, 10 Bonifassi, Nicholas, 50, 51, 52, 54 Bonpain, Caroline, 9 Bourdin, Auriane, 8 Bulmer, Tom, 22, 23, 24, 25, 26, 27, 28, 29, 30

c Caird, Emma, 14 Cameron, Scott, 9 Charman, Rossco, 9 Charpentier, Joong, 39, 43 Choo, Benny, 50, 51, 52, 54 Clare, Sarah, 22, 23, 24, 25, 26, 27, 28, 29, 30 Connolly, James, 9, 50, 51, 52, 54, 65 Cooper, Betty, 14 Cox, Luke, 22, 23, 24, 25, 26, 27, 28, 29, 30 Crawely, Jason, 8

D Dare, Lou, 14 Dempster, Michael, 64 Edkins, Mike, 12 Enright, Mike, 8, 12

F Faraone, Marco, 12 Fitzgibbon, Javla, 14 Flanagan, Morgan, 9

G Gallace, Ruth, 20 Gandevia, Phil, 20 Garreffa, Giovanni, 50, 51, 52, 54 Georges, John, 8 Gomez-Haro, Octavio , 23 Gray, Jay, 12 Griffiths, Andy, 66

H Haas, Chris, 14 Halfin, Ross , 9 Hanzlicek, Luke, 56, 57 Harris, Brett, 22, 23, 24, 25, 26, 27, 28, 29, 30 Hemming, Alice, 46 Hemsworth, Jenna, 9 Howarth, Dylan, 8 Hunter, Keegan, 22, 23, 24, 25, 26, 27, 28, 29, 30 Hwang, Michael, 12 Hysted, Chris, 10

I Illman, Chris, 9 Irvine, James, 39, 41

K Kato, Rinna, 9 Kearney, Tom, 64, 66 Keown, Brendan, 39,

L Lancaster, Ben, 9 Lee, Kieran, 50, 51, 52, 54 Levy, Eddie, 12 Loh, Ian, 64 Lucas, Dean, 10

M Marron, Katie, 14 Martinez, Chris, 9 McKenzie, Joel, 14 Merlino, Jared, 12 Miler, Sarah, 14 Minehan, Dylan, 12 Morrison, Matthew, 39, 44 Mulraney, John, 46 Munos, Jean, 22, 23, 24, 25, 26, 27, 28, 29, 30

N Ngo, Andy, 50, 51, 52, 54 Nguyen, Quynh, 22, 23, 24, 25, 26, 27, 28, 29, 30 Nguyen-Luu, David, 49, 50, 51, 52, 54

O Ostaszewski, Charlie, 18

P Patterson, Richard, 48 Persson, Joel, 39, 45 Philips, Tim, 66 Pinto, Binoy, 66 Plummer, Jared, 10

R Raclet, Alex, 22, 23, 24, 25, 26, 27, 28, 29, 30 Ramsay, Paul, 14 Reaburn, Sebastian, 10 Redant, Raphael, 9 Redington, Luke, 1, 9, 12, 39, 40 Reyes, Karel, 66 Riviere, Maxime, 22, 23, 24, 25, 26, 27, 28, 29, 30 Rtshiladze, Dimitri, 64

S Sainsbury-Canham, Connor, 23 Sanderson, Greg, 66 Schinkel, Robert, 66 Souris, George, 10 Spencer, Jeremy, 66 Stevens, Peter, 23 Sze, Tiffy, 14

Tesar, Nick, 9 Thireau, Florian, 22, 23, 24, 25, 26, 27, 28, 29, 30 Tomašic, Mike, 60 Tonkin, Chris, 50, 51, 52, 54 Toohey, Simon, 12 Tropeano, Antony, 12

V Van Kekem, Janoah, 18

W Walters, Andres, 12 Ward, Alla, 36 Warren, Daniel, 9 Wong, Yao, 14 Woolley, Dan, 46 Wootton, Paul, 11

Y Young, Andy, 14

T Taouss, Ben, 66 Taylor, Simon,22, 23, 24, 25, 26, 27, 28, 29, 30

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