Bars & Clubs March/April 2013 by The Intermedia Group

JAPANESE Bartenders are getting a taste for Nippon’s premium whiskies

TAKA SHINO R BARTENDE ARD BLACK BY EZ & SOKYO

ALSO IN THIS ISSUE: LIQUEURS FIGHT CLUB – BEST BAR TEAMS – THE MANY STYLES OF GIN – MAKING BRANDY SEXY

TURNING

FLAVOURS IN

MARCH/APRIL

BARTENDER FIGHT CLUB The Foxtrot and The Mayor have a North Sydney bar battle with liqueurs.

FEATURE LIST

REGULAR LIST

MAKING BRANDY SEXY

What’s happening on the Australian bar scene.

Three Blue Ducks’ grows its own cocktail list.

VIBE

The Rabbit Hole’s Doug Laming takes a fresh and fun approach to brandy cocktails.

THE HOT LIST

COCKTAIL SEASONING We take a look at the different bitters and syrups brands now available for bars.

TURNING JAPANESE

James Atkinson reports on an exclusive bartender tasting session for two of Japan’s premium whisky brands – Nikka and Yamazaki.

BEST BAR TEAMS

Once again bars&clubs teams up with leading brands to profile some of Australia’s best bar teams.

Nick Braun explores the vast and evolving world of gins.

THE MANY STYLES OF GIN

OPENINGS The latest venues to open their doors.

bars&clubs 3

FIRST DRINKS

Cheers,

Sacha Delfosse Editor

PS. I’d also like to bid farewell to my work colleague and friend, Henry Poole, who after working hard for the past three years on bars&clubs, Australian Hotelier, theshout and ALIA has decided to move on to a new pasture. We wish him all the best and thank him for all the hard yards he has put in that have helped grow this magazine.

turning

Japanese Bartenders are getting a taste for Nippon’s premium whiskies

Taka Shino r BarTende d Black By ezar & Sokyo

also in this issue: Liqueurs Fight CLub – best bar teams – the many styLes es oF gin – making brandy sexy

“T

here are too many small bars in Sydney now”. That was a statement made to me recently by a veteran bar manager – a feeling echoed by many other people I have been SACHA DELFOSSE, SHANE T. WILLIAMS speaking to in recent months. AND HENRY POOLE And these comments are not always focussed on Sydney, with people in other metro cities at times commenting that certain areas of their city have an unhealthy concentration of cocktail establishments. Now I tend to lean towards the view that you can never have too many good bars serving great drinks – and when you’re having a big night out, having a bunch of them close together is a bonus. But from a business point of view does having too many bars in the same area reach a point where it is unsustainable? Or does it create a destination point for people who want a diverse choice of places to enjoy a good drink? Will it (or has it) reached a point where small bars end up competing with each other for the same discerning drinkers, or will they continue to introduce more people to a new drinking experience? In most Australian capital cities, small bars have naturally concentrated in certain areas, due to a number of factors (licensing, traffic, history etc.). But I think it’s time for the small bar movement to start expanding past these (usually) inner city locations. Some operators have already taken the gamble and have successfully brought the small bar concept to parts of their city that had previously been ignored by the growing cocktail scene. Many others are now following their lead and opening up bars in more suburban locations, tapping into the demand from people who want a good drink but don’t feel like travelling large distances to get one. And as bar operators start venturing past metro city borders and look at servicing regional locations with quality cocktail venues, let’s hope that this evolution and expansion is allowed to grow without any interference or resistance from local councils and certain lobby groups.

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

CONTRIBUTING PHOTOGRAPHERS Andrew Jarvie, Matt Waugh, Dan Gray, 3P Photography NATIONAL SALES & MARKETING MANAGER Shane T Williams stwilliams@intermedia.com.au

EDITOR-AT-LARGE James Wilkinson jwilkinson@intermedia.com.au

BUSINESS DEVELOPMENT MANAGER Henry Poole hpoole@intermedia.com.au

CONTRIBUTING WRITERS Dan Woolley, Paul Wootton, Mike Tomašic, James Atkinson, Tom Bulmer, Nick Braun

GRAPHIC DESIGN Ryan Vizcarra ryanv@intermedia.com.au

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

AVERAGE NET DISTRIBUTION PER ISSUE 6,069 CAB PUBLISHER STATEMENT PERIOD ENDING 31 MARCH 2012

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A series of exhibitions by legendAry music photogrApher, Ross Halfin. coming soon, for the first time in AustrAliA, to leAding smAll bArs

Jimmy Page, march 2009

nAtionwide.

THE BARS, THE EVENTS, THE DRINKS, THE PASSION

VIBE

LIQUID MILES GETS BIGGER

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SOUTHTRADE International’s successful Liquid Miles trade incentive is running again this year, and this time the company is giving two venues the chance to win an all expenses paid trip for two people to Tales Of The Cocktails 2013 in New Orleans. Nearly 200 bars have signed up for this year’s competition, which runs until May 31 and has been split into two categories, one for small bars and one for large venues. “There is a small bar category where contestants will be mystery shopped to test their knowledge of SouthTrade’s brands. There is also a section for venues with larger capacities – here we will be looking for brand visibility and volume uplift,” STI brand manager, Toni Law, says. “The winning bars are likely to be venues that have a good knowledge of the SouthTrade brands they are selling. Venues that promote a range of cocktails containing SouthTrade brands will have a great chance to be on the plane for TOTC.” The grand prize, valued at $15,000, includes economy flights, accommodation, passes to Tales Of The Cocktail 2013, $1,000 spending money and a $1,000 bar tab, as well as a trip to the Buffalo Trace distillery.

A NEW VODKA HAILING FROM TASMANIA TASMANIA’S Lark Distillery has just launched its new Hailing Mary Tasmanian Vodka, which is triple distilled in single batch runs and made from a combination of the malted barley and neutral cane spirit that is enhanced with pure water from Mt Field National Park. “The malted barley spirit is the same spirit we reserve for our very best whisky and is combined with neutral cane spirit in our copper pot stills together with wild native Tasmania Aromatica berries and citrus fruits,” Lark Distillery’s Ross Dinsmoor says.

CAMPARI ADDS RUMS TO THE MIX CAMPARI Australia has added Appleton Estate and Coruba rums to its portfolio, following Gruppo Campari’s acquisition last year of a controlling stake in Lascelles de Mercado & Co – the Jamaican rum producer behind the two brands. “This complementary portfolio of leading premium brands, with a unique and distinctive Jamaican heritage, offers consumers a wide variety of world-renowned, high quality rum products which combine tradition, heritage and authenticity with category dynamism and vibrancy,” Campari Australia managing director, Shane Richardson, says.

A SINGLE MALT FROM MELBOURNE STARWARD Malt Whisky, a new single malt produced in Melbourne by New World Distillery, and distributed by SouthTrade International (STI), was unveiled to the onpremise last month during STI’s Whiskies of the World tasting sessions held across the country. New World founder and CEO, David Vitale, explained during the tasting sessions how New World Distillery has recruited qualified brewers from local microbreweries to create Starward Malt Whisky. “We have tried to take the best of the old/best of the new approach to our production process,” Vitale said. “At the end of the day it is a single malt whisky, so there are only a few things you can work with to create something modern and different, but we did try and approach each stage of the production process with an open mind – looking at ways to improve the process.” The new whisky is produced using two very small batch copper pot stills and has remarkable character for its age.

SPIRIT TRENDS FOR THIS YEAR EUROMONITOR International has publicised what it sees as the key spirit trends for 2013, with Scotch, mezcal, aged rum, rye whiskey and small batch gins predicted to become more popular this year. According to Euromonitor International senior alcoholic drinks Analyst, Spiros Malandrakis, the production of Scotch will continue to boom to meet growing demand, with premium drams leading the way. “A largely controversial approach underlining the story, flavour profile and colour will shift the focus away from once totemic age statements,” Malandrakis claims. “[And] while Scotch and corn-based bourbon will retain their momentum, American rye varietals, niche, tradition-infused and risqué white whiskey ventures, and unlikely places of origin ranging from France to Sweden, will hold the proverbial angel’s share in terms of dynamism and experimentation.” Malandrakis also sees more focus on spirits with a higher ABV, particularly whiskies and gins, which he thinks “will provide edginess and mystique to the premiumisation mantra”. According to Malandrakis, mezcal’s small batch, artisanal and minute size of the market puts it in a great position to tap into a growing trend for micro and hand crafted products. “If hipster hotspots in London and New York are to provide any indication, 2013 will be the year that mezcal will eclipse tequila’s omnipresence and enter the mainstream,” he says. He also foresees dark and golden aged rums as pushing drinkers away from “rum and coke to rum on the rocks”, while in the gin category, “small batch offerings will mischievously continue recruiting younger and more adventurous drinkers in search of a convincing narrative”. For more information visit www.euromonitor.com

VIBE

JÄGERMEISTER GETS A NEW HOME SUNTORY Australia has announced that it will cease distributing the Jägermeister brand in Australia as of June 30, following a successful 10 year partnership with Mast-Jägermeister (the brand’s owner), which saw it go from obscurity to sales of more than 100,000 cases, as well as launch two RTDs into the local market. Earlier last month, Mast-Jägermeister reported global sales of 87.1 million Jägermeister bottles, a growth of 2.5 per cent on the previous year, making it one of the world’s best-selling liqueur brands. Sources have confirmed that Brown–Forman will be taking over distribution in Australia.

LOCAL DISTILLERS UNITE THREE independent local distillers – Tequila Tromba, The West Winds Gin and 666 Pure Tasmanian Vodka – have recently joined forces to launch their own spirits distribution company, Local Craft Spirits. The three spirit producers, having already collaborated together in the past, said they made the decision to band together to achieve “strength in numbers” and extend the reach of their products amongst local consumers – many of whom are looking for locally produced craft spirits. “There’s been a noticeable movement worldwide that is now gaining momentum in Australia, with people becoming more educated about what they eat, supporting local produce etcetera. And whilst the craft beer movement has just taken off, Australians have been very proud and supportive of local wine for a long time now,” said Tequila Tromba co-founder James Sherry. While the initial focus will be on the Tequila Tromba, The West Winds Gin and 666 Pure Tasmanian Vodka brands, Local Craft Spirits has not ruled out expanding its portfolio down the line to include craft beers and ciders in the future. “We are looking to kick off the next phase of this movement by getting Australian drinkers excited about local spirits, produced by locals. As well as providing great service to our trade partners, who will have direct contact with the people behind the brands,” said The West Winds Gin’s Jeremy Spencer. The company is currently distributing in Melbourne, Perth and Sydney but plans on extending its reach throughout the country very soon.

AUSSIE DISTILLERS MAKE THEIR MARK OVERSEAS QUEENSLAND’S Tamborine Mountain Distillery (TMD) has been named the 2013 Asia Pacific Spirits Producer Of The Year at the China Wine & Spirit Awards (CWSA) held in Hong Kong earlier this month. This year’s CWSA attracted over 5000 entries across the globe which where judged by 100 judges, many of them key purchasing decision makers in the Chinese market. The local family-run distillery also won several other accolades at the awards, including Double Gold for its Violetta Liqueur, Gold for its Banana Liqueur, Silver for its Lychee & Elderflower Liqueur and Cherry Liqueur, and Bronze for its Wild Forest Plum Liqueur and St Michael’s Wort Herbal Eau de Vie. On top of its CWSA victory, the distillery also tasted success at this year’s World Spirits Award where it received Double Gold for its new Sugar Cane Spirit, as well as Gold for its St. Michael’s Wort Herbal Eau De Vie, Lilly Pilly Gin, TMD Gold Rum and TMD Bitters. Another local distillery to receive accolades was Western Australia’s The West Winds Gin, who just received Double Gold and Silver (for its The Cutlass and The Sabre gins respectively) at this year’s San Francisco World Spirits Competition (SFWSC). Two of the Bundaberg Distilling Company (BDC) new Master Distillers Collection rum releases Double Barrel and Dark Oak – also received gold and silver medals, respectively, at the SFWSC. South Australia’s Vok Beverages also enjoyed a fair bit of success at the SFWSC with the company’s Inner Circle Green Dot and Black Dot rums both receiving Gold medals, its Inner Circle Red Dot and Beenleigh Dark rums both receiving Silver medals, and its Vickers gin getting a Bronze medal. Queensland’s Mt. Uncle Distillery also got some recognition for its rums, with both its Iridium and Platinum rums winning Silver medals. Tasmania’s 666 Pure Vodka received a Bronze medal, and fellow Van Diemen’s Land distiller, Sullivans Cove taking a Bronze medal for its French Cask single malt whiskey.

Rule The World www.republicbeverages.com.au | E: info@republicbeverages.com.au

P: 1300 848 612

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VIBE

TIME TO TIKI

TIME TO TIKI Glass: Tiki Ingredients: • 30ml Havana Especial • 3 Chunks pineapple muddled • 30ml Pineapple juice • 30ml Lime juice • 30ml Apple juice • 30ml Falernum syrup Method: Muddle pineapple, shake and strain over ice Garnish: Pineapple wedge and mint sprig

ORANGE MOCHA FRAPUCCINO

ONE SHOT COCKTAILS HUGOS Bar Pizza has launched a new ‘one shot’ cocktail menu in response to the recently introduced alcohol serving restrictions for venues in Kings Cross. The new regulations limit bars in the Kings Cross area from serving drinks containing more than 30ml of alcohol after midnight – and the 30ml of alcohol has to be served with at least 30ml of a mixer. “Most of our cocktails have 60ml of spirits so it had stopped us being able to serve any after midnight. It’s a bit of an issue as we pride ourselves as a cocktail venue,” Hugos Group beverage manager, Stuart Morrow, said. “So we came up with the idea of ‘one shot’ cocktails that had to have only 30ml of spirit and at least 30ml of mixer.” One issue Morrow faced when creating the drinks was not being able to use other spirits or liqueurs to modify the base spirit or introduce other flavours to the drinks. “I use infusions to get as much out of my spirits as I can, and any extra flavours had to come from syrups, juices etc. We are lucky in that we make a lot of syrups and mixers in house so I could create what I needed.” The new Kings Cross restrictions have also thrown another obstacle in the way of bars wishing to serve quality cocktails – no glassware after midnight. To combat this, and because he believes “no cocktails should be served in plastic”, Morrow has sourced a range of non-glass (and non-plastic) alternatives for serving cocktails in. This includes ceramic mugs, pewter and copper cups, cardboard coffee cups and china tea cups, while the venue is also looking at the viability of using bamboo cups and even possibly serving drinks inside fruits such as pineapples. “Downstairs we can use glass but upstairs we needed a solution. We wanted an element of fun with the vessels we picked and they had to be able to be sourced in mass.”

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Glass: Takeaway Ingredients: • 15ml Mozart Dry • 15ml Cointreau • 15ml Coffee • 20ml Sugar syrup • 1 Dash of orange bitters • 1 Dash of chocolate bitters Method: Shake and strain. Serve on frappe ice Garnish: Orange slice and chocolate powder dust

BY ANY OTHER NAME Glass: Tea Cup Ingredients: • 30ml Hendrick’s Gin • 30ml Guava juice • 30ml Rose syrups • 20ml Lemon juice Method: Shake and strain Garnish: Rose bud

BY ANY OTHER NAME

RICHARD BOCCATO AND PERRYN COLLIER

NEW ROLE KEEPS COLLIER BUSY BRISBANE bartender, Perryn Collier, has a taken on a new training and development role with the Alfred and Constance group, which besides the multifaceted Alfred and Constance venue, also has the Limes Hotel, Alfredo’s Pizzeria & Bar, and Chester Street Kitchen as part of its fold. Since he took on the new position he has been quite busy working on the establishment of Alfred and Constance’s basement bar, The Air Raid Shelter, as well as crafting the drinks list for the new Alfred’s Pizzeria & Bar while also finding time for staff training. “I’m responsible for the drink and staff development of five very different bars. This keeps my job interesting and exciting. The bars all have a very different feel and vibe, and thus the drink offering for each bar is unique, so I really enjoy the creative side of developing beverage programs for them [and] I really enjoy training people,” Collier explains. He has introduced a structured in-house training program, which includes fortnightly staff sessions that cover issues such as consistency, knowledge and service, as well as providing a platform for brand reps and ambassadors to get involved and help develop the staffs product and drinks knowledge. “Firstly, I really want to concrete consistency from bartender to bartender, bar to bar, venue to venue. From the most basic drinks, through to your classics, it’s imperative that regardless of which bar in our venues you are in, if you order a certain drink it will come out with exactly the same ingredients, specs, glassware, garnish and service. “From there we focus on a specific bar’s drink offering, and then spirit categories and brand specific training. Service training is ongoing and remarkably important, especially for a group our size,” Collier says. To achieve this, Collier works alongside group bar manager Blake Coote and Richard Boccato – of Dutch Kills and Pain Killer New York fame – who does consulting and training work for the Alfred and Constance Group. Boccato was recently over here to conduct training sessions for staff, as well as helping launch the new menu for Alfred and Constance’s Tiki bar, White Lightning (where he also did a few guest shifts). “We are also adding a whole new venue – Alfredo’s – so that will be a big undertaking in terms of beverage and staff development. The idea for Alfredo’s came from a gap in the Brisbane market. Alfredo’s, which has a 3am licence, will be offering a late night food homestyle Italian menu that includes woodfire pizza, handmade pasta, meatballs and other hearty Italian dishes.

GLOBAL BAR INDUSTRY MOURNS THE DEATH OF HENRY BESANT Henry Besant, one of the bar industry’s finest stars, died, aged 40, in March this year. Paul Wootton, producer of Melbourne’s Top Shelf drinks festival, remembers him here I FIRST met Henry Besant back in 2001 when he was managing the bars at the St Martin’s Lane and Sanderson hotels in London. I’d just become editor of CLASS and was interviewing Henry for a regular feature we ran in the magazine called Movers & Shakers. Even at the age of 28, Henry seemed to have spent a lifetime in hospitality – he’d run Notting Hill’s Mas Café for four years and was general manager of private members club 57 Jermyn Street before joining Ian Schrager Hotels. He was always effortlessly cool. He possessed an earthy, no-nonsense self-confidence that gave him a commanding presence wherever he went. But he was also generous with his time and had a great sense of humour (he supported Queen’s Park Rangers so he probably needed it). With such qualities, it’s not hard to see why he was a mentor to so many. If he was already a Mover & Shaker in 2001, how to describe him in the ensuing decade? Quite simply, he was one of the major architects and brightest stars of London’s cocktail revolution. He managed, launched or consulted on a string of London’s best bars, including Rockwell at Hilton’s Trafalgar Hotel, the iconic Lonsdale in Notting Hill and Shoreditch’s Green & Red Bar & Cantina. A slew of awards accompanied his progress. Rockwell was Time Out’s Bar of the Year in 2002; Lonsdale won the same award a year later; CLASS named Lonsdale Best New Bar in 2003 and at the

Bar Awards in 2004 Henry won Best Bar Manager and Lonsdale Best Bar. There was quite a party that night. While at Lonsdale, he and Dre Masso set up the drinks and bar consultancy Worldwide Cocktail Club and together they penned the book Margarita Rocks. In collaboration with Pernod Ricard, the pair cocreated Olmeca Altos, a premium 100% blue agave tequila, and then launched the Tahona Society for the promotion and celebration of tequila worldwide. Today, it counts over 1,300 bartenders as members – from every corner of the globe. Along with his good friends Julio Bermejo, Tom Estes and Australia’s own Phil Bayly, Henry was one of tequila’s finest ambassadors. In 2004, as he was planning Green & Red, there were only 14 100% blue agave tequilas available in the UK. With the help of Tom, when Henry opened the venue a year later, he’d sourced 180 quality tequilas for his back bar. Initiatives like that played a major part in the reinvention of tequila, stripping away old misconceptions that all tequila was poorly made fire water.

Fittingly, the last time I saw Henry was in Mexico – at the International Tahona Society Cocktail Competition 2011. The Tahona Society was already a huge success and bartenders from as far afield as Russia, South Africa and the US had gathered for a week of learning, fun and competition. For many of them, Henry was already a legend. His easy charm, his professionalism and courtesy, his broad smile and ability to party with the best of them – all these marked him out as someone quite special. When news of his death began to circulate in March this year, the outpouring on Facebook was prodigious – a testament both to the esteem in which Henry was held and to the many hundreds of lives he had touched. Soon after, my sub-editor from my days on CLASS contacted me. She’d changed careers several years ago and had long left the world of bars and booze behind her. But hearing the news about Henry had prompted her to get in touch. “Seems like another lifetime ago for me but Henry was a stand-out guy,” she wrote. He was. He’ll be missed by many.

PH 1300 DRINKS

VANGUARDLUXURYBRANDS.COM

bars&clubs 9

OPENINGS PAWN & CO. PAWN & CO. is a new Melbourne bar in which everything is for sale, not just the drinks, from the vintage furniture and lamps to the glassware and cabinets and the 1940s taxidermy. The owners (Josh Lefers, Stephen Wools, Steve Thomas and Keti Thomas) were inspired by eclectic 1920s pawnshops, and scenes from Boardwalk Empire, when designing the ‘eccentrically shabby’ venue which features luscious handpainted tiles and textured walls that add to the bohemian vibe. The drinks list is influenced by New Orleans Absinthe cocktails, and includes the Arsenic and Old Lace – a combination of traditional pre-ban style Jade 1901 Absinthe, Plymouth dry gin, Noilly Prat and Crème de Violette. 402 Chapel Street, Prahran, VIC, Ph: (03) 9827 0608

LOTUS SKYCITY DARWIN has unveiled a new luxurious bar on its second floor, Lotus, which offers guests an intimate and opulent space to enjoy a premium cocktail experience. “We opened our new $40 million resort in August last year and now we have created Lotus, a sophisticated VIP bar unrivalled in the Northern Territory,” Skycity Darwin General Manager, Brad Morgan, says. “We believe Lotus will be an asset to locals looking for a high class meeting place, to business people looking for somewhere stylish to entertain visiting executives and of course, a fantastic experience for our guests.” SkyCity Darwin, Gilruth Av, The Gardens, Darwin, NT, Ph: (08) 8943 8888

NANT WHISKY CELLAR AND BAR SALAMANCA THE NANT Distillery added a second bar to its operations, located in Hobart, which like its sister venue in Brisbane provides a place for people to try the Nant’s whiskies as well as many other fine drams from Tasmania and abroad. The small bar seats just 36 people and also serves up a range of locally sourced food and whisky. Shop 3G, 63 Wooby’s Lane, Salamanca, Tas, Ph: (03) 6259 5790

THE ROADHOUSE DAN WOOLLEY has recently relocated to Byron Bay – taking his extensive whisky collection with him – and has joined forces with the team at The Roadhouse. Literally living at the venue, Woolley has taken over the running of the bar, and says that the response so far has been great. “People are coming into the venue because they heard it’s a whisky bar, we are selling loads of whisky to males and females of all ages, I’d say 25 per cent of our bar sales are whisky and 60 per cent are cocktails,” Woolley says. While whisky is the main focus, with 55 different expressions on the back bar at the moment (which will eventually grow to 500), Woolley has also crafted a cocktail list that features six classic twists (made using seasonal fruits) covering all the major spirit categories. There is also whisky and food matching on offer and Woolley will be introducing weekly masterclasses as well as working on installing close to 28 separate whisky cabinets. “Most of the different distributors will get their own cabinet and I’ll also be housing whiskies from my own collection in them. When we are done I think it will be the biggest selection in the country.” During the day The Roadhouse operates as a café, serving up a breakfast menu made from locally sourced organic produce, as well as great coffees, teas, tinctures and even an in-house made ginger and turmeric kombucha. During the evenings the venue operates as a restaurant bar offering daily special dishes prepared by a Michelin star chef, as well as an array of local cured meats and tasty local and imported cheeses. 6/142 Bangalow Rd, Byron Bay, NSW, Ph: 0413 966 618

PALINGS KITCHEN & BAR MERIVALE has opened up the doors to the latest addition to the ivy complex, Palings Kitchen & Bar, which is located on level one. The recently refurbished and reinvented space includes an open air beer garden, a working kitchen as well a series of bars offering a range of food and drink options for guests. Head Chef Christopher Whitehead has overseen a menu that caters for all types of appetites and includes fresh salads, seafood, grilled meats, light snacks and even a selection of ‘dude food’. There is also a selection of traditional street-style Thai dishes on offer from the Sunee’s Thai Canteen that is located in the corner of the courtyard and run by head chef Wii Trissanamaneewong (ex Sailors Thai ivy). The fit out is dominated by timber furnishings and colourful textiles surrounded by a good splash of greenery. There is a range of seating options available from bar and table service to restaurant dining and communal tables. The cocktail list has an Americana influence and includes six signature concoctions as well as a handful of share cocktails served in carafes, with an extensive selection of wines also available. Level 1, 330 George St, Sydney, NSW, Ph: (02) 9240 3000

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.

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OPENINGS

THE RUM DIARY BAR THE RUM DIARY BAR, located in Melbourne’s Fitzroy district, is the latest project from former Marmalade Bar owner Hamish Goonetilleke, and as you would expect from its name, the bar boasts a large rum selection (currently at 40) that it aims to keep growing. “We are looking to build a ‘rum encyclopaedia’ in the near future,” bar manager Sunny Wray says. “We also have a cocktail list full of rum classics, and variations of. We are doing a couple of Zombies, Piña Coladas, Mai Tais, Dark & Stormys and Hemingways… and we also have a dark rum cocktail on tap.” Apart from rum there are also a number of draught and bottled beers and ciders to choose from, as well as a small selection of non-rum spirits. The bar also serves up 15 different types of jaffles. The 80-capacity bar features exposed brickwork, aged timber panelling and a rustic marble bar top. 334 Brunswick St, Fitzroy, VIC

WHISKY AND ALEMENT AFTER a brief hiatus, Melbourne whisky bar Chez Regine reopened last month sporting a renovated new look and a new name, Whisky and Alement. The venue still has the same owners – Julian White and Brooke Hayman – as well as the same staff, style of service and strong focus on whisky. However, its interior has been redesigned, in modern style featuring plenty of dark wood, to provide more comfort and intimacy for patrons, while the bar has been developed with functionality in mind and built with a bold service space that also acts as a thoroughfare for bartenders. The renovation was partly due to the 20-year-old bar structure needing to be replaced, but it provided the opportunity for a complete redesign, which enabled the venue to accommodate an increase in its whisky selection from 250 to 450 different expressions. 270 Russell St, Melbourne VIC, Ph: (03) 9654 1284

THE COLLINS BAR THE HILTON ADELAIDE has recently opened the doors to a stylish new cocktail bar called The Collins Bar, located on the hotel’s ground floor. The creative force behind the new venue is bar consultant Grant Collins, who has crafted a diversified cocktail list for the bar that features close to 30 modern and classic inspired signature creations, including a large and varied selection of Collins-style drinks – from which the bar takes its name (rather than Grant Collins himself). “We wanted to bring something different, eclectic and diverse to the Adelaide night scene, something that the Adelaide public wants but has yet to experience. “We are going back to old-school bartending and staying true to both the classic and the Collins cocktail era using bespoke vintage glassware and making our own sodas, tonics and mixers,” Collins says. The bar boasts one of the most extensive selections of spirits in Australia, including over 45 gins and 55 bourbons and a vast array of Scotch whiskies and tequilas. 233 Victoria Square, Adelaide, SA, Ph: (08) 8237 0760

BLACK PENNY BLACK PENNY is the latest Sydney small bar to call Surry Hills home, occupying the corner of Bourke and Cleveland Streets and offering a cool and cosy place to drink and eat. Although small, the venue has various dimensions and uses, from DJs spinning tunes in the front of the bar amongst lounges and communal tables to a mini-gallery space for art and fashion displays. The owners – Damian Dlugolecki, Mike McGarth and Phil Beck – have embraced a ‘locals-first’ philosophy that is evident in the bar’s beers, wines and food, which are all sourced locally. The venue is decorated with an eclectic mix of cinema and music posters and street-art inspired murals, with the focus on good service, drinks and food. Head Chef Paul Bryan, the former executive chef at Longitude 131 at Ayers Rock Resort in the Northern Territory, has come up with a food menu featuring Beef Roll Ups, Surry Fried Chicken and a twist on the traditional Fish and Chips where the fish is served inside the chips. The drinks list is divided into two sections, The 7 Deadly Sins for signature cocktails, and The Lucky 7 for the old classics. 648 Bourke St, Surry Hills, NSW, Ph: (02) 9319 5061

THE COURTYARD BAR THE COURTYARD Bar is the newest addition to the Bayswater Road strip in Sydney’s Kings Cross. The venue has a sophisticated ambiance courtesy of the candles, lush palm trees and ferns that decorate it and create an urban oasis. The drinks list contains a strong wine selection as well as a range of original cocktails. 33 Bayswater Rd, Potts Point, NSW, Ph: 0413827740

bars&clubs 11

HOT LIST

FLYING DUCK

FROM THE BACK YARD TO THE BACK BAR S ydney’s Three Blue Ducks restaurant recently gave its cocktail list a full makeover and has kept things as natural as possible, making many of the components in-house from ingredients grown in the venue’s own garden. There are nine cocktails on the list, created by Three Blue Duck’s bar manager Christopher Thomas, who has been toiling away behind the stick for almost a decade – most notably at London’s famed Soho House. Thomas explains that one of the key things he aimed to do when developing the new list was to “resonate with the sustainable activity that has been blooming away out the back”. Thomas’ colleague, Grant LaBrooy, has been the key person driving the activity out back and maintaining the garden, which is fed compost from the restaurant and produces an abundance of botanicals that Thomas uses to make his own syrups, tinctures and shrubs. LEMON BALM DAIQUIRI

Glass: Coupe Ingredients: • 45ml Beefeater Gin • 5ml Maraschino • 25ml Lemon juice • 20ml Blueberry & lavender syrup Method: Add all into tin, shake and double strain into a chilled glass Garnish: Three blueberries on a cocktail stick

LEMON BALM DAIQUIRI Glass: Coupe Ingredients: • 50ml Havana Club 3 Year Old • 30ml Lime juice • 25ml Lemon balm syrup Method: Add all into tin, shake and double strain into a glass Garnish: Lemon balm leaf

HIP PEACH JACUZZI Glass: Flute Ingredients: • 25ml Beefeater Gin • 15ml Peach syrup • 15ml Lemon juice • 5ml Rose hip tincture • Top with Ayse wine Method: Shake all but your Ayse with one cube, strain into chilled flute and top with bubbles Garnish: Lemon twist

12 bars&clubs

ROSEMA RY COLLINS

ROSEMARY COLLINS Glass: Tall Balloon Ingredients: • 50ml Hayman’s Old Tom Gin • 25ml Lemon juice • 10ml Simple syrup • 1 Rosemary sprig • Top with soda Method: Shake all but soda water with one cube of ice. Double strain into ice filled glass and top with cold soda Garnish: Rosemary sprig

OLD SMOKEY

G FLYIN DUCK

CH PEA HIP UZZI JAC

Glass: Rocks Ingredients: • 60ml Bulleit Bourbon • 2 Barspoons of cherry syrup • 2 Dashes of Angustora Bitters Method: Smoke the bourbon with the gun using the cherry wood chips. Spoon the cherry syrup into the mixing glass, add the bitters and smoked bourbon give it a quick stir before filling with ice. Stir and taste for dilution, then julep strain into a rocks glass over a big ice cube before zesting the orange peel over drink Garnish: Orange peel

O SM LD OK EY

“Of course we would all love to live in an endless summer with the garden cascading its bountiful beauty, but this is not nature’s way so we have to align, utilising what we can to its full potential.” This means the Three Blue Ducks bar and kitchen teams “grow[s] with the garden” Thomas says, and there is a lot of experimenting around numerous species as well as growth and harvesting times. The bar and kitchen team are also tinkering away with winter citrus, preserving summer flavour for winter drinks, and using the odd root vegetable in order to adapt to the seasonality. “As both use seasonal produce they have a resonance which complements one another,” Thomas says. “We are working on a drink degustation to accompany the food at the moment, there will be a few cocktails worked in along with cider, Saki perhaps, drinks we feel work best with the dish. b&c

SPECIAL FEATURE

LIQUEURS

Y RLE R K FA JAC TENDE BAR ROT T X FO THE

bars&clubs 13

S OF T T H S

Harrison Maher BAR MANAGER

XTR O

Dylan Eisenhut OWNER

S T

OF TH

SUN8675_Tia Maria BnC strip.indd 1

14 bars&clubs

XTR O

FI S

XTR O

Jack Farley BARTENDER

F I

S OF T T H S

F I

FIGHT CLUB

HERN

S OF T T H S

AYOR

Sam Baylis BAR CAPTAIN

S OF T T H S

AYOR

S OF T T H S

William Apps BARKEEP

F I

Indiana Eyles BARKEEP

F I

FIGHT CLUB

AYOR

For this issue of bars&clubs we took the Bartenders Fight Club across the Sydney Harbour Bridge and invited two of the ﬁnest Northside bars – The Foxtrot and The Mayor – to showcase their stuff with a grand spectrum of liqueurs.

THE JUDGES

(L-R) Chris Segrave, Paul Wootton, Nathan Pepper and Evan Brown

Judging this colourful and creative endeavour was: Chris Segrave - Campbelltown City Hotel venue manager, Paul Wootton – Top Shelf producer, Evan Brown – Embers Bar head bartender and Nathan Pepper – The Carrington Hotel bartender.

2/04/13 5:21 PM

bars&clubs 15

STS I F O

FIGHT CLUB

ROUND 1 - COINTREAU

E TH

William and Jack are the first cabs off the rank and step behind the bar with a bottle of Cointreau. William uses it to create the golden hued Eye Candy, a great summer drink with fresh citrus notes and a cooling taste. But Jack takes the first round with his Tamagowa cocktail – made in honour of the barista that fixes up The Foxtrot guys with their daily caffeine – which has a great balance, appearance and taste.

Tamagowa

Glass: Goblet Ingredients: • 60ml Cointreau • 20ml Fresh espresso • 5ml Aztec Chocolate Bitters Method: Build in beaker over triple frozen ice then double strain Garnish: Orange twist NER IN W

Eye Candy

N BAR

Glass: Crystal Goblet Ingredients: • 25ml Cointreau • 25ml Lillet • 25ml Cognac • 25ml Lemon juice Method: Shake and fine strain Garnish: Lemon peel

AGO

ROUND 2 - CRÈME YVETTE

TS OF

T TRO

Yvette Peppers

16 bars&clubs

Glass: Coupette Ingredients: • 40ml Don Fulano Añejo • 20ml Crème Yvette • 30ml Fresh lime juice • 2 Barspoons of homemade lime marmalade • 15ml Sugar syrup Method: Shake and strain Garnish: Coarse black pepper rim

Glass: Coupe Ingredients: • 45ml Gin • 15ml Crème Yvette • 5ml Antica Formula • 4 Dashes of dry vermouth • 2 Dashes of grapefruit bitters Method: Stir down and fine strain Garnish: Lemon peel

Du et trois

E H

INNER W

William sticks around for another go and this time faces off against Dylan over a bottle of Crème Yvette. Dylan crafts great looking and tasty sweet and spicy concoction, Yvette Pepper, which happens to share the same name of one of the judge’s cousins. However, William gets to walk away victorious this round with his Dus Et Trois cocktail, an elegant looking simple drink with subtle but lingering ﬂavours that impresses the judges.

RN B

GINGER

STS I F O

FIGHT CLUB

ROUND 3 - SOLERNO

E TH

Harry and Indiana get to jump on the stage for round three and play around with the beautiful Solerno blood orange liqueur, a product that has just landed on our shores. Harry has a bit of fun with his presentation and comes up with his Arance Rosse Fizz, which is well received by the judges. But it’s Indiana’s cheekily named Negroni twist, Paul’s Late, which gets more votes with its great balance, clean appearance and zesty aroma.

Paul's Late

Glass: Rocks Ingredients: • 30ml Tequila • 30ml Solerno • 15ml Campari • 30ml Sweet vermouth • 1 Dash of grapefruit bitters Method: Stir and pour Garnish: Flamed orange

NER IN W

Glass: Pizza Sauce Tin Ingredients: • 30ml Solerno • 30ml Hendrick’s Gin • 30ml Fresh blood orange juice • 5ml Organic rose water Method: Build over crushed ice

Arance Rosse Fizz R N BA

L’S L

UR M

Mind Your Melons

Glass: Half a melon Ingredients: • 40ml Midori • 20ml Aperol • 30ml Fresh lemon juice • 5ml Organic rose water • 4 Melon chunks Method: Shake ingredients and strain into prepared half melon Garnish: Two green straws and an umbrella

RN B

18 bars&clubs

Glass: Wine Glass Ingredients: • 5ml Amaretto • 30ml Midori • 30ml Yamazaki 12 Year Old • 10ml Lemon juice • 1 Dash of Angostura Bitters Method: Stir down Garnish: Orange peel

21St Century Japanese Cocktail

MIND

E H

INNER W

Jack and William get back in the fray this time with a bottle of Midori, which William combines with Yamazaki whisky to create a great entry level drink for those that don’t normally go for whisky. But it’s Jack’s Mind Your Melons that comes in ﬁrst due to its creative presentation, smooth taste and excellent combination of ﬂavours.

ROUND 4 - MIDORI OF TS T

IS T

FIGHT CLUB

ROUND 5 - TMD WATTLE TOFFEE Glass: Cut Crystal Tumbler Ingredients: • 30ml TMD Waffle Toffee • 15ml Joseph Cartron Pomme Verte • 15ml Beefeater • 30ml Fresh apple • 30ml Fresh lemon • Egg white Method: Shake and strain Garnish: Apple slices

INNER W

Glass: Cut Crystal Tumbler Ingredients: • 60ml TMD Wattle Toffee • 30ml Lemon juice • 10ml Vanilla syrup • 1 Whole egg • Dashes of chocolate bitters and whiskey barrel aged bitters • 5ml Lagavulin Method: Hard shake and strain into glass. Float Lagavulin on top Garnish: Star anise

ERN

STS I F O

OF T S T H S

IL L Y

Flippin' The Bird

F I

T OF HE

Willy Wonka'S Apples

Dylan gets back behind the bar this time going up against Sam and both of them use the delicious TMD Wattle Toffee liqueur to create great drinks. Sam makes his Flippin’ The Bird, a tribute to an old work colleague that is well presented, has a good foam and lets the toffee ﬂavour shine through. But Dylan takes the round with toffee apple inspired drink, Willy Wonka’s Apples, which packs a delicious taste with a great blend of fresh ﬂavours.

N K A’ S

F TH

STS I F O

FIGHT CLUB

ROUND 6 - DISARONNO

Darwin's Theory

Glass: Coupe Ingredients: • 40ml Disaronno • 20ml Antica Formula • 1 Orange twist • 1 Rosemary sprig Method: Bruise orange twist and rosemary sprig. Build with ice and ingredients then double strain Garnish: Rosemary sprig

INNER W

DAR

’S T H

E TH

Sam sticks around for round six and is joined by Jack with both of them making drinks with Disaronno. Sam comes up with The Joker’s Hand, a great whisky sour based drink with awesome texture and mouth feel, a good colour and orange aroma. But he is just beaten at the post by Jack’s creation, the Darwin’s Theory, an understated drink that delivers a good selection of ﬂavours and an enticing rosemary aroma and taste that complements the liqueur.

RThe Joker's Hand S N BAR

SO T ROUND 7 - F ESPRIT DE JUNE T

Espirit De Foxtrot

IN T

S N

RN B

20 bars&clubs

Glass: Bowl Coupe Ingredients: • 30ml Espirit De June • 20ml Antica Formula • 20ml Totara Pinot Noir • 5ml Lemon bitters Method: Stir and strain Garnish: Lemon twist

R NE N I

Glass: Cut Crystal Coupette Ingredients: • 50ml Tanqueray • 30ml Esprit de June • 50ml Pear juice • 30ml Lemon juice • 1 Dash of grapefruit bitters • 5ml Sugar syrup • 20ml Cointreau Method: Combine, shake and double strain Garnish: Pear slices

Walk In The Park

E H

Round seven sees Sam take on Harry using another liqueur that has just recently found its way onto local back bars, Esprit de June. Harry uses it to mix up his Esprit de Foxtrot, a drink with a clean appearance and strong herbal taste and aroma. But it’s Sam’s well balanced and refreshing cocktail, A Walk In The Park, that gets the judges’ votes this time round.

Glass: Cut Crystal Tumbler Ingredients: • 60ml Disaronno • 30ml Lemon juice • 15ml Sugar syrup • 15ml Pampero Aniversario • 4 Dashes of Whiskey Barrel Aged Bitters • A Dash of egg white Method: Dry shake then shake and strain over a block of ice Garnish: Orange zest

ROUND -

Indiana and Dylan jump back in the ring for round eight and use the bottle of Malibu in distinct ways. Dylan goes the milk punch route and makes his Puncho-Colado, which has a sweet, citrus taste and nice spice undertones. But Indiana’s take on a Tiki drink, Jack Sparrow, gets the win with its tropical aroma, great balance and sessionable nature getting the thumbs up from the judges.

Dylan sticks around for another crack at it, this time up against William and using a bottle of Chambord. William presents the judges with his Birdman Punch, a long drink with an herbaceous taste and minty aroma, but Dylan takes the round with his well-presented English Harry cocktail, which has a slight dry taste, fresh lime aroma, good colour and a balance that shows off the liqueur quite nicely.

T OF HE

Birdman Punch

IS H H

NER IN W

Glass: Tall Glass Ingredients: • 30ml Cognac • 20ml Lemon juice • 20ml Chambord • 20ml Cointreau • 15ml Antica Formula • 1 Piece of cucumber • 1 Orange wedge Method: Muddle cucumber and orange. Add other ingredients, shake and strain Garnish: Mint leaves, orange wedge, parasol and paper straws

WGS8634_Solerno 3rd Hor_BC.indd 1

Punch-O-Colado

Glass: Balloon Ingredients: • 40ml English Harbour 5 Year Old • 20ml Chambord • 30ml Fresh lime • 10ml Spiced Syrup Method: Shake and strain Garnish: Lime slice

Glass: Ingredients: • 40ml Malibu • 20ml Havana Especial infused spiced rum • 30ml Spiced coconut cream • 30ml Fresh pear juice • 20ml Egg white • 30ml Fresh lime juice Method: Shake and double strain Garnish: Paper Straw

OF T English H Harry

Glass: Hurricane Ingredients: • 45ml Rum • 20ml Malibu • 30ml Lime juice • 30ml Orange juice • 30ml Pineapple juice Method: Shake and strain Garnish: Fun straws, lemon wedge and parasol

NER IN W

CHAMBORD

S JackT Sparrow

F I

IS T

ROUND 8 -

MALIBU

FIGHT CLUB

SPAR

20/03/13 2:09 21 PM bars&clubs

STS I F O

FIGHT CLUB

ROUND 10 -

E TH

DEKUYPER BLUE CURAÇAO

Harry and Indiana have a bit of fun in round ten as they mix it up with some DeKuyper Blue Curaçao, which Harry uses to create the Tropic Thunder, a drink with an interesting taste and herbal aroma that makes good use of the liqueur’s intense ﬂavour. But he just loses out to Indiana’s Creature From The Blue Lagoon, a simple but refreshing drink with a great garnish.

Tropic Thunder

Glass: 80s Cocktail glass Ingredients: • 20ml DeKuyper Blue Curaçao • 40ml Beefeater Gin • 30ml Fresh lemon juice • 15ml Sugar syrup • 10ml Egg white • 6 Blueberries Method: Muddle blueberries. Add ingredients and shake then double strain Garnish: Lemon twist

INNE W R

TRO I

THUN

Glass: Tumbler Ingredients: • 45ml Gin • 20ml DeKuyper Blue Curaçao • 15ml Lemon juice • 10ml Lillet Method: Stir and strain Garnish: Baby octopus leg

Sunday Arvo

Glass: Coupe Ingredients: • 30ml Tanqueray • 20ml Bols Lychee • 30ml Apple juice • 30ml Lemon juice • 10ml Sugar syrup • 10ml Egg white Method: Shake and double strain Garnish: Lime and lemon flamed zest

Deconstructed Lychee Martini

V R

22 bars&clubs

RN B

Glass: Shot glass Ingredients: • Pre-prepared Bols Lychee jelly shots • 15ml Punt e Mes • A splash of Bols Lychee Method: Build in glass Garnish: Dehydrated Lychee

DAY A

E H

S U

Indiana sticks around for round eleven and goes up against William over a bottle of Bols Lychee liqueur. William presents a Deconstructed Lychee Martini in a shot format that gets the judges’ attention due to its strong fruity taste, nice layering and choice of garnish. However, Indiana claims this round as well with his Sunday Arvo drink, with its near perfect foam, awesome mouth feel, fresh aroma and smooth, sweet taste winning the judges’ praise.

SO ROUND 11 - F BOLS LYCHEE T T

NER IN W

N BAR

Creature From The Blue Lagoon

F TH E ROUND 12 -

F I

TMD GUAVA & LIME

O S T S Round twelve sees competitors Dylan and Indiana approach the TMD Guava & Lime liqueur from two different sides of the thermostat. Dylan heats things up with his drink, Hope You Like Chilli Bitch, which impresses the judges, but it’s no match for Indiana’s cool and simple cocktail, Ice Age, which wins out with its fruity taste and zesty aroma.

Ice Age

Glass: Tumbler Ingredients: • 45ml Zubrówka vodka • 30ml Lime juice • 60ml Apple juice • 20ml TMD Guava & Lime • 1 Dash of Angostura Bitters Method: Shake and strain over a block of ice. Float Gosling’s Black Seal rum over the top Garnish: Apple wheel

I Hope You Like Chilli Bitch

Glass: Coupette Ingredients: • 1 Deseeded chilli • 40ml Don Furlano Añejo • 20ml TMD Guava & Lime • 3 Dashes of Angostura Bitters Method: Stir and strain Garnish: Chilli slice

STS I F

NER IN W

E AG

STS I F O

FIGHT CLUB

ROUND 14 -

ROUND 13 -

RHUM CLÉMENT CRÉOLE SHRUBB Sam sticks around for round thirteen and goes up against Harry using a bottle of Rhum Clément Créole Shrubb. Harry does a great job with his Dirty Sexy drink that packs a lovely colour and complex ﬂavour, but Sam’s Valentina cocktail wins the judges over with its pretty appearance, great botanical aroma, superb balance and smooth taste.

N TI N

Sam and William get back into it for round fourteen playing around with a bottle of Illyquore, which they both do a ﬁne job with. Sam mixes up his Good Morning Havana drink, which brings together some great ﬂavours in a delicious way, while William presents the judges with his drink Little Caesar, a well-balanced affair that is accentuated by its garnish. Both drinks rate so well with the judges that they can’t decide a win and give the round to both of them.

N BAR Little Caesar

TS OF

Glass: Coupette Ingredients: • 45ml Rhum Clément Créole Shrubb • 20ml Penfold’s Grandfather Port • 5ml Aztec Chocolate bitters Method: Stir and strain Garnish: Lemon twist

RAW D

RAW

Glass: Cut Crystal Tumbler Ingredients: • 50ml Havana Club • 25ml Illyquore • 2 Dashes of chocolate bitters • Orange rind Method: Stir down and serve Old Fashioned style with a block of ice Garnish: Orange zest

Good Morning Havana

24 bars&clubs

RN B

Dirty Sexy

E H

Glass: Sherry Glass Ingredients: • 25ml Rhum Clément Créole Shrubb • 25ml Ketel One • 25ml Campari • 10ml Antica Formula • 10ml Noilly Prat • 1 Dash of rhubarb bitters Method: Stir down and serve straight up Garnish: Lemon zest

Valentina

Glass: Coupe Ingredients: • 20ml Illyquore • 40ml Jim Beam Rye • 5ml Whiskey Barrel Bitters Method: Shake and double strain Garnish: Butter roasted hazelnuts

INNE W R

E TH

ILLYQUORE

S T

ROUND 15 -

FIGHT CLUB

T OF HE

ROUND 16 TEQUILA ROSE

Harry and William get behind the bar for the last round of the day and get inventive with a bottle of Tequila Rose. William comes up with his Sloe Nesquick, a tangy and smooth drink with a great berry ﬂavour. But the last round goes to Harry and his Jose’s Spider creation, a retro inspired drink with a sweet and creamy taste that takes the judges down memory lane.

INNE W R

O NER IN

Glass: Paper cups Ingredients: • 2 Scoops of homemade ice cream • 30ml Tequila Rose • 30ml Fresh lime juice • 10ml Agave nectar • Top with Coca-Cola Method: Build

E ’S S P

Sloe Nesquik

Glass: Highball Ingredients: • 30ml Tequila Rose • 30ml Hayman’s Sloe Gin • 30ml Homemade spiced coconut cream. Method: Churn over crushed ice and top with ginger beer Garnish: Mint leaves

ERN

TS OF T S I

NOR

STS I F O

E H

Glass: Beer Glass Ingredients: • 45ml Fireball • 30ml Lemon juice • 5ml Sugar syrup • Egg white • The Grifter Pale Ale Method: Dry shake, shake and strain. Top with The Grifter Pale Ale Garnish: Lemon wedge

Jose's Spider

Blood, Sweat and Beers

IN G M

Glass: Coupe Ingredients: • 40ml Fireball whisky • 20ml Lillet Blanc • 30ml Fresh lemon juice • 10ml Egg white • 8 Pineapple chunks Method: Muddle pineapple chunks. Add ingredients and shake then double strain Garnish: Flaming skewered pineapple chunk

Flaming Mo

OF T S T H S

Dylan stays around and is joined by Sam with both of them doing combat with a bottle of Fireball. Sam comes up with the creative Blood, Sweat and Beers, a ﬁnely presented drink with a lovely taste and smart use of beer as an ingredient. But it’s Dylan’s Gypsy Woman drink, that’s presented with its own theme song, which gets more votes due to it’s cinnamon and roasted pineapple taste and strong citrus aroma.

F I

FIREBALL

FINAL TALLY

A THE FOXTROT THE MAYOR

9.5

6.5

bars&clubs 25

JAPANESE WHISKY

Japanese single malt whisky has long been held in esteem by the critics, who have scored some of the country’s top malts higher than their Scottish counterparts in blind tastings over recent years.

he availability of Japanese malts in the Australian onpremise has until now been very limited. The country’s two biggest producers are Nikka and Yamazaki. Nikka’s whiskies are only now making their official Australian debut now that parent company Asahi Breweries has set up its own operation in Australia. And Suntory Australia has stocked up on plenty of Yamazaki this year, after last year’s global demand completely outstripped supply. Last year stock were very hard to come by with Australia exhausting its 2012 allocation by August (something Suntory Australia has ensured won’t happen again). In many cases, the Australian bars that stocked a decent range of Japanese whiskies in spite of these impediments are those managed by intrepid bartenders who have ‘muled’ the stock home from Japan in their suitcases. Those bars include Sydney’s Tokonoma, the setting for last month’s unprecedented tasting of the Nikka and Yamazaki whiskies, which was attended by some of Sydney’s leading bartenders.

NIKKA MAKES IT OFFICIAL Sydney mixologist Taka Shino, who has a Japanese background, has impressed in stints at Eau De Vie and the QT Hotel before moving on to work at The Star’s Black By Ezard and Sokyo restaurant bars.

26 bars&clubs

TURNING BARTENDERS ARE GETTING A TASTE FOR NIPPON’S PREMIUM WHISKIES BY JAMES ATKINSON

With solid bartending skills and a great knowledge of Japanese whisky, he was the logical choice to convene proceedings. He prepared two cocktails for each whisky that he told us were suitable “for a high volume bar, to suit both genders, to suit any taste”. Shino said a key difference between Japanese and Scottish whiskies is that they use clear instead of cloudy wort, “so that’s going to produce a much cleaner, more sophisticated palate”. He took us through the Nikka range, consisting firstly of the Miyagikyo and Yoichi malts.” They’re the two basic malts that are used to blend everything in the Nikka range,” Shino said. “Yoichi’s a bit more smokey compared to Miyagikyo and Miyagikyo is a bit more apple-y, with chestnut kind of notes.” Produced by the Nikka group’s youngest distillery, Miyagikyo 12 Years Old is aged in sherry casks, and the final product embodies “a feminine elegance and delicateness”, according

KARISOME Glass: Coupe Ingredients: • 50ml Nikka from the Barrel • 20ml Fresh lime juice • 20ml Orgeat syrup • 5ml Pastis • 4 Mint leaves Method: Shake all ingredients with ice and fine strain into a coupe glass Garnish: Clapped mint leaf KARISOME

JAPANESE WHISKY BLAZER FROM THE BARREL

to the distiller. Many of the bartenders present said that with its lighter, fruitier style, and just a slight hint of smoke, Miyagikyo would make an ideal introductory whisky. “It has a fair amount of sweetness due to the sherry cask,” said one. “It sits somewhere between a Speyside whisky, due to the sweetness, and an Islay, due to the smoke,” said another. “Ledaig is a good whisky from Scotland that is similar due to its balance of fruitiness and oak,” added Natalie Ng of Mojo Record Bar. Shino then introduced us to the Yoichi 15 years old single malt, made in the distillery of the same name since in 1934. Nikka says Yoichi “conveys strength, softness and delicateness”. Shino told us that it uses three different types of oak: American ex-bourbon, sherry and ‘new oak’. “When they say new oak, they mean mizunara oak from Japan,” he said. Andres Walters of Grandmas liked its caramel malt nose, oaky characters and “awesome dark amber colour”. “This would appeal to any single malt lover who enjoys the woody characteristics in their tipple,” he said. Stuart Morrow of Hugos Bar Pizza suggested the Yoichi would be well-suited as a digestif style of whisky. “Serve it as an ‘after dinner sipper’, neat or as an old-fashioned style drink,” he advised.

TAKA SHINO

MATTEO FABBRIS

BLAZER FROM THE BARREL Glass: Crystal Goblet Ingredients: • 40ml Nikka from the Barrel • 15ml Le Birlou apple and chestnut liqueur • 2 Drops of sugar syrup • 1 Dash La Fee Whiskey Barrel Aged Bitters • 15ml Cold water Method: Combine all ingredients except water into a blazing mug and set alight. Toss ignited liquid between two mugs around five times then transfer contents into a crystal goblet with cracked cinnamon stick, then add water Garnish: Freshly sliced apples on side

THE ANTIBIOTIC Glass: Double Old Fashioned Ingredients: • 45ml Yamazaki 12 Year Old • 25ml Lemon juice • 10ml Ginger juice • 30ml Honey syrup • 3 Chunks watermelon • 5ml Bowmore (float) Method: Shake and strain into glass with a chunk of ice Garnish: Watermelon slices

THE ANTIBIOTIC

bars&clubs 27

JAPANESE WHISKY

NIKKA FROM THE BARREL

HAYATE

BONSAI Glass: Crystal Rocks Ingredients: • 40ml Miyagikyo 12 Year Old • 1 Green tea ice sphere Method: Build ingredients in a crystal rocks glass

Glass: Coupe Ingredients: • 45ml Miyagikyo 12 Year Old • 15ml Applejack • 25ml Fresh lemon juice • 25ml Orgeat syrup Method: Shake all ingredients with ice and fine strain into coupe glass Garnish: Freshly shaved cardamom

BONSAI

YOICHI SNOW POWDER Glass: Rocks Ingredients: • 25ml Yoichi 15 Year Old • 20ml Blood orange puree • 25ml Lillet rose • 25ml Fino sherry • Half an egg white Method: Combine all ingredients in a shaker and dry shake. Shake again but with ice and strain into an ice filled rocks glass Garnish: A slice of orange, a cherry and a good spray of atomised lemon juice

HAYATE

Of the Nikka whiskies, the biggest buzz in the room was reserved for the third expression, ‘Nikka From The Barrel’, which features a unique clean-line bottle and flavour profile. Nikka From The Barrel is born of the blending of a single malt from Miyagikyo and from Yoichi as well as a grain whisky from another Nikka distillery. “Nikka the company itself stores about 3,000 different expressions of whiskies to use for their blends,” said Shino. Nikka From The Barrel packs a punch at 51.4 per cent ABV, but Hugos’ Morrow commented that the alcohol heat doesn’t follow through on the palate. He said it had a fair amount of sweetness up front, including tropical fruit and dark chocolate notes. “Some spice on the finish with cardamom lingering,” Morrow noted. “For a whisky at 51 per cent ABV, I thinking it stands above most whiskies out there,” added Walters. Shino and the bartenders agreed that Nikka From The Barrel’s flavours were best enjoyed with the addition of a drop of water.

YAMAZAKI 12 YEAR OLD

YOICHI SNOW POWDER

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Then it was on to Suntory assistant brand manager Matthew Barnett to introduce Yamazaki, Japan’s first single malt whisky distillery. At this stage, Barnett said Suntory has only the Yamazaki 12 Year Old available in Australia, due to the rarity of the distillery’s other expressions such as Yamazaki 18 Year Old. With Stitch bar’s Matteo Fabbris manning the shaker, Barnett detailed Yamazaki’s

Awarded for their quality and prized for their originality, Japanese whiskies are now found in the finest restaurants, luxury hotels, cocktail bars and wine cellars the world over.

Running at the forefront of this blossoming field is Nikka Whisky - a true expression of Japanese craftsmanship that honours the history and traditions of fine whisky making.

Nikka has already found a devoted audience throughout Europe and beyond, cultivating connoisseurs ready to follow in the foot-steps of Masataka Taketsuru to Honour the Whisky.

Arriving May 2013. Please call 1800 090 378 to place an order.

HONOUR THE WHISKY

PLE A S E E N J OY

HON OU RAB LY

JAPANESE WHISKY

innovative approach in distilling its spirits in three different shaped stills to produce a range of distillates. “Most single malt distilleries in Scotland will only have one shaped still,” he said. Combined with the variety of different oak treatments employed by Yamazaki, this approach means there are as many as 60 different whiskies produced from a single batch, emphasising the mastery required by Yamazaki’s Master Blender Shingo Torii in harmoniously vatting together the whiskies once they have achieved the desired mellow profile. Barnett explained the vital role of the mizunara oak in giving Japanese whiskies their unique flavour characteristics. “It’s quite a porous wood, so it breathes quite easily. That means it evaporates a lot of alcohol and liquid. It’s expensive to age in mizunara oak, that’s why they don’t use 100 per cent mizanara oak, otherwise they’d lose a great deal of stock,” he said. Barnett said mizunara imparts a particular flavour that Scotch whisky simply doesn’t have. “It’s a woody, spicy oriental flavour – that’s pretty unique to mizunara. Especially with Yamazaki it carries a lot of maple syrup flavours through it,” he said. Barnett announced that Suntory Australia can now put the Yamazaki stock shortages behind it, having secured enough of the 12 Year Old to meet Australian demand long into the future. “It’s great to be able to have a Japanese whisky session, because we haven’t really been able to do this in Australia previously,” he told the audience. b&c

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YOICHI SUNSET Glass: Highball Ingredients: • 40ml Yoichi 15 Year Old • 7.5ml Luxardo maraschino liqueur • 15ml Fino sherry • 20ml Blood orange puree • 10ml Fresh lemon juice • 2 Mint leaves Method: Shake all ingredients with ice and fine strain into a highball filled with ice. Top with dry ginger ale Garnish: Mint sprig

YOICHI SUNSET

SPECIAL FEATURE

BRANDY

BIT RAB THE ’S DOUGNG E RI L O H POU XO ING LAM AGNES ST

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BRANDY

brandy MAKING

espite its history and extensive variety of styles, brandy is one category that in recent times has not received the same amount of attention, adulation or accessibility that many other spirits have enjoyed. Many bars and bartenders, while perhaps respecting brandy and recognising its attributes, prefer to reach for something else on the back bar when crafting their cocktails. And a great deal of consumers wrongfully view it as a dated and dusted drink that only older people might enjoy. Or something found on the top shelves of bars, which

is usually reserved for the sophisticated and affluent and consumed in a serious and unadulterated manner. So for this issue of bars&clubs we recruited the owner and operator of Sydney’s Rabbit Hole Bar & Dining, Doug Laming, to have a bit of fun and demonstrate the versatility and possibilities that brandy can offer. Laming, who has 10 years of experience under his belt, has developed a passion for crafting innovative drinks and pushing the boundaries through the use of ‘molecular mixology’ techniques. Since opening its doors last year, The Rabbit Hole has served as a platform

SEXY for Laming and his team to showcase these techniques through a range of creative drinks that utilise foams, jellies, infusions and spherification. We gave Laming 11 very different brandies and asked him to play around with them, let his creative juices loose and come up with some inventive and invigorating cocktails that could give brandy a make over, and change the way people looked at and used brandy. The products used were: St Agnes 3 Star,

BY SACHA DELFOSSE

St Agnes VSOP, St Agnes XO, Hennessy VS, Remy Martin VS, Martell VSOP, Courvoisier VSOP, H by Hine VSOP, Francois Voyer Terres de Grande Champagne Cognac, Black Bottle Brandy and Delord Blanche Armagnac. b&c

Scan me with QR Code Reader

AUSTRALIA’S NO. 1 BRANDY www.stagnesbrandy.com.au

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BRANDY

ST AGNES XO COCKTAIL Glass: Brandy Balloon Ingredients: • 45ml St Agnes XO (plus some for spherification) • 15ml Mozart Dry • 1 Fig cut up • 30ml Burnt honey (plus some for spherification) • 2 Barspoons of Acid Phosphate • 2 Dashes of Walnut bitters • Sodium Citrate • Sodium Alginate • Calcium Lactate • Still mineral water Method: Hollow out half a fig forming a bowl shape in the centre, retain for later, muddle flesh and the other half of the fig with the burnt honey and chocolate bitters, add other ingredients, shake. Test for balance using Acid Phosphate. Disperse and hydrate sodium alginate in St Agnes XO with a little sodium citrate. Repeat for burnt honey omitting the sodium citrate. Prepare a calcium bath and drop both honey and brandy mixtures into it forming little spheres. Strain Garnish: Using hollow fig, spoon the brandy and burnt honey spheres into the hollow. Place atop the drink

APPLE CRUMBLE

“St Agnes XO was used as it had a slightly floral nose first up. So we matched that with figs. I found it slightly nutty and had a nice long lingering, sweet finish. All those flavours screamed chocolate and burnt honey to me and I didn’t want to tarnish that flavour with a citrus flavour which is why Acid Phosphate was used.”

“Hennessy VS was used for its strong oak notes and ﬂavour. It lent another layer of ﬂavour to the drink.”

Glass: Martini Ingredients: • 30ml Hennessy VS • 30ml Vanilla syrup • 30ml Lemon juice • 30ml Pomme Verte • Half a stewed caramelised apple Method: Muddle apple, vanilla and lemon juice. Add other ingredients, shake and strain Garnish: Crumble rim

You really should get to know St. Agnes. She’s great alone, is a splendid mixer, makes an excellent cocktail and to her credit, she’s attracted more medals and awards than any other Australian brandy. So go on, give St. Agnes Brandy a shot!

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BRANDY “Black Bottle Brandy was used as it was so full bodied we felt it needed a little ‘quick maturation’. Toasted Mt. Ash wood chips were used to enhance the chocolate ﬂavours and again with the chocolate bitters.”

WOOD & SMOKE Glass: Small Ceramic Pot Ingredients: • 45ml Black Bottle Brandy infused with toasted Mt. Ash wood chips • 15ml Laphroig • 30ml Cinnamon, tea and smoke syrup • 30ml Lemon juice • 2 Dashes of chocolate bitters Method: Shake and strain Garnish: Wood chips and dehydrated rose stems

THE BLUEBERRY BRAMBLE

WOOD & SMOKE

“The candied fruit that came through in the St Agnes VSOP said that it needed to be mixed with a strong, sweet fruit. Its sweetness was present at the end of the palate.” THE BLUEBERRY BRAMBLE

“St Agnes 3 Star was used as it showed nice subtle woody oak ﬂavours and nose. This was to marry really well with the woodland sorrel and strawberries and give this drink a nice earthy ﬂavour.”

Glass: Absinthe Ingredients: • 30ml St Agnes VSOP • 15ml Joseph Cartron Crème de Cassis • 15ml Cointreau • 30ml Lime juice • 30ml Sugar syrup • Half a handful blueberries • 2 Dashes of rhubarb bitter Method: Muddle blueberries, lemon juice and sugar syrup. Add the rest of the ingredients, shake and strain. Serve over crushed ice Garnish: Blueberries

WWJD Glass: Flute Ingredients: • 200ml H by Hine VSOP (infused with strawberry, lemon and lime zest) • 60ml Pavan Liqueur • 30ml Paraiso Liqueur • 30ml Yuzu Liqueur • 50ml Sugar syrup • 500ml Water Method: Infuse Hine in a siphon with nitro oxide then strain. Add ingredients into a syphon and charge with CO2 to carbonate. Garnish: Rose petals

DRUNKEN STRAWBERRY Glass: Chianti Ingredients: • 45ml St Agnes 3 Star • 30ml Lemon juice • 30ml Sugar syrup • 1 Dash of rhubarb bitters • 1 Dash of orange bitters • 3 Strawberries • Handful of woodland sorrel Method: Muddle strawberry, woodland sorrel, lemon juice and sugar syrup then add other ingredients. Shake and strain Garnish: Two leaves of woodland sorrel

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DRUNKEN STRAWBERRY

“H by Hine VSOP was used in this recipe because it showed the most ﬂoral and fruity aromas ﬁrst up. We found this cognac beautiful and it was one of the softest of the group which married well to the subtleness of this recipe.”

O C E

V I S S

U S N

R E M

N O I T MO

O R P

You really should get to know St. Agnes. She Sheâ&#x20AC;&#x2122;s great alone, is a splendid mixer, makes an excellent cocktail and to her credit, she sheâ&#x20AC;&#x2122;s attracted more medals and awards than any other Australian brandy. So go on, give St. Agnes Brandy a shot!

www.stagnesbrandy.com.au

BRANDY

NOT MY GUMDROP BUTTONS Glass: Martini Ingredients: • 45ml Martell VSOP • 30ml Gingerbread syrup* • 15ml Kings Ginger • 30ml Lemon juice • 2 Dashes of aromatic bitters Method: Shake and strain Garnish: Gingerbread biscuit

“Martell VSOP has aromas of licorice and notes of quince so we thought a natural marriage with ginger would be nice and this would be a more fun and modern way to enjoy it.”

*Equal parts sugar and water. Add grate ginger, star anise, cloves and whole gingerbread biscuits. Cook in a water bath at 75°C then strain.

BRANDY FOAM

HOT FLAMING JELLY

NOT MY GUM DROP BUTTONS

“The heavy aromas of apricot called the Francois Voyer Terres de Grande Champagne Cognac to be used for this cocktail. The lingering vanilla tones also lent well to the foam.”

“Remy Martin VS was used for its subtlety and vanilla ﬂavours. Its softness marries well in a ﬂip.”

“Courvoisier VSOP was used as we wanted a cognac that had a prominent nose so that we could have that aroma come through when they were warm. And one that didn’t have too strong a fruit flavour or nose. Vanilla was the most dominant aroma coming through, which would marry well with the flavours of the infusion. It would also add to the aromas coming from them heating up with the flames.”

BRANDY FOAM Glass: Flute Ingredients: • Sparkling wine • Francois Voyer Terres de Grande Champagne Cognac foam* • A Dash of orange bitters Method: Pour sparkling wine and top with Grande Champagne foam and orange bitters * Infuse 120ml Grande Champagne with orange peels and cloves in a syphon. Add four eggs, 60ml lemon juice, 30ml orange juice, 60ml sugar syrup and charge with nitro oxide.

REMY MARTIN FLIP Glass: Martini Ingredients: • 45ml Remy Martin VS • 20ml Mozart Dry (infused with coffee beans) • 40ml Vanilla Syrup • 4 Dashes of chocolate bitters • 1 Whole Egg Method: Dry shake then wet shake and strain Garnish: Chocolate dust

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Glass: Slate Ingredients: • 60ml Peach infused Courvoisier VSOP* • 60ml Grape infused Courvoisier VSOP* • 60ml Sugar Plum infused Courvoisier VSOP* • 180ml lemon juice • 180ml sugar syrup • Agar • Powdered sugar • Absinthe Method: To serve, remove from fridge at the start of service so that they can reach room temperature. Pop out the firm jellies and arrange on the slate. Draw a line of powdered sugar down the slate and cover with absinthe. Light and serve. The agar withstands heat to 85°C to keep these from melting

REMY MARTIN FLIP

*To infuse, crushed the fruit into the cognac and use a vacuum seal and water bath set to 65°C for 45 minutes. Line an espresso glass with double layered cling wrap and mark each one with the fruit names. Warm the mixed lemon juice and sugar syrup with agar and boil, stirring continuously. Turn off heat and wait till mixture drops below 75°C. Separate evenly into three mixing bowls and add the cognac. Stir well and pour each flavoured cognac into the corresponding glass. Chill for a minimum of three hours.

ENJOY RESPONSIBLY

MEZCAL

ON A MISSION FOR MEZCAL It was September 2011, as the seatbelt sign lit up my thoughts turned to the next part of the journey; we were about to touch down in Mexico City – south of the border and a long way from Kansas. BY MIKE TOMAŠIC - THE WILD ROVER BARTENDER

exico City, to put it gently, may not have the best reputation, and the preconceived notions that are associated with it don’t help put a traveller’s mind at ease. Nevertheless, I was here for a reason, I had come to Mexico in the pursuit of mezcal, but not just any mezcal I was here for Del Maguey. I wanted to see it, touch it and taste it in its own environment, and in the hands of those who so carefully create it. I knew of a place where this could happen, and that place was Oaxaca, but before I could get there, I had one more plane to catch. Noticeably smaller, and a lot less crowded, my compadres and I boarded the plane for the flight to Oaxaca. After touching down in Oaxaca, the barely 20 passengers and I walked down the air stairs and onto the tarmac. It was late evening, and as we walked across the tarmac we were greeted by warm air, dead quiet, and men with machine guns. At this point, I think it’s fair to say I was feeling a little apprehensive… So how did a bartender from Australia arrive at this point? Well, after hearing bits and bobs about mezcal over the years, curiosity led me to delve deeper into the mystery of this spirit. However, for all my delving, I couldn’t come up with much. Back then there was very little to be found, even on the Del Maguey website. The website listed some of their products, some of their history and not much else, except for one important thing, the name Ron Cooper, the man responsible for Del Maguey – and the man responsible for me being in the middle of a warm Mexican night in Oaxaca. Having heard about Ron and what he had done I had come here to see it for myself. Oaxaca is a mystical place, low hanging clouds cover the huge mountain terrains, en-route to the palenques we drive past 800-1200 year old manmade pyramids and temples, tombs where Zapotecs would sit and pray. There are crucifixes in the fields, protecting them from bad spirits. Biblical references (e.g. Mateo 4:17), painted on stones, dot the countryside. Women and children wash their clothes in the rivers. Families herd their goats and cattle from field to field without machinery. Donkeys are used as a means to transport goods. As a young man, Ron and some buddies set out on a road trip to see if the grand Pan American Highway actually did exist. It was on this road trip that Ron first came across Teotitlan del Valle Oaxaca, the present home of Del Maguey mezcal. At the time I’m sure Ron could not foresee the connection he would forge with this place, but twenty years later in 1990, Ron once again found himself in Teotitlan. This time however, it was his artistic rather than his adventurous pursuits that brought him back. After completing

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RON COOPER

his artistic pursuits, and about to head back to the USA, Ron received a 20 litre gift from some locals, one which he was forced to abandon at the border under duress from US customs. It was the distress of losing the precious cargo that increased Ron’s desire to share mezcal with the world. Only a few years later, Ron would return to Teotitlan del Valle and establish Del Maguey. Ron became friends with a local, who helped him in his search for the best mezcal. They spent days and weeks along treacherous dirt trails in search of the palenqueros who were producing mezcal of the highest standard. But simply finding it was not enough; once Ron had discovered this mezcal, he needed to earn the palenquero’s and the villagers’ trust in order to form the business bond between producer and distributor. This was not an easy task, as these communities were very insular and had very little

to do with outsiders, especially gringos from north of the border. However, the bond eventually did form, to the point where it was considered a friendship as much as a business relationship. When you hear the word ‘business’, thoughts tend to drift towards the financial, however, it should be noted that Ron isn’t in this for the money. He is an artist first and foremost, sourcing very high quality mezcal and sharing it with the world, and he does it more for love than money. In fact, after establishing Del Maguey in 1995, it wasn’t until 2011 that the business actually turned a profit. Much like the man himself, Del Maguey will always remain artisanal. Ron’s journey and that

of Del Maguey, has been a long and painstakingly meticulous one, and one with little financial reward. Thanks to Ron’s efforts, Del Maguey mezcal is no longer a drink that only a lucky few have sampled. In keeping with his vision, the elixir that couldn’t cross the border all those years ago is now crossing borders worldwide. It was humbling to be the first Australian bartender to visit the Del Maguey palenqueros. Ron’s hospitality was second to none. I got a one-on-one tour with the man who opened up that whole region and introduced artisanal mezcal to the world. And to be invited back a month later to attend a traditional Zapotec wedding was an honour. Thanks for the hat Ron. b&c

BEST BAR TEAMS

STITCH

THE TRUSTEE

BAXTER INN

LYCHEE LOUNGE

THE EVERLEIGH THE WHITE HART

s m a e T r a B t s e BO nce again bars&clubs has teamed up with some of the leading onpremise brands to profile some of the great bartending teams found behind the stick at some of Australia’s finest cocktail establishments. Best Bar Teams is presented in association with Schweppes Australia, Moët Hennessy, island2island Beverage Company, SouthTrade International, Republic Beverages and Suntory Australia.

bars&clubs 39

BEST BAR TEAMS BROUGHT TO YOU BY SCHWEPPES

THE SLOE GIN FIZZ Glass: Highball Ingredients: • 60ml Hayman’s Sloe Gin • 30ml Lemon juice • A Dash of egg white • 1 Barspoon of granulated sugar • 200ml split Schweppes 1783 Soda Water Method: Add sloe gin, lemon, egg white and sugar into a Boston tin and shake vigorously. Double strain into a highball and top with Schweppes 1783 Soda Water. Serve with open bottle of Schweppes 1783 Soda Water alongside glass for patrons to lengthen at will Garnish: Three blueberries on a skewer SCH0099 Project Venice

SCH0099_Venice Carton Design Elements

Lychee Lounge Ryan O’Keefe – Venue Manager How long has Lychee Lounge been open? Lychee Lounge has been open for 14 years. What do you look for when hiring new staff? Experience, speed, and reliability. Somebody who knows their products, and classics, who is fast

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Lychee Lounge Team

Ryan O’Keefe – Venue Manager Elle Tizzard – Bar Manager Will Price – Bartender

at learning and most importantly has a passion for cocktails and the industry. What does the bar team do to socialise outside of work? We are all great friends so we tend to socialise frequently outside of work – dinner, drinks, barbeques etc. As we are a small team, we have formed close friendships and this reflects on our working environment.

How do you train your bar team? Frequent brand training sessions, as well as inter staff training, and learning through experience. What have been your most memorable moments over the years in regards to your bar team? There are too many to mention them all, but a few standout moments were winning best place for a cocktail for The Good Guide, Best Bar Food at the Sydney Bar Show, and Elle making the top 100 for the

Diageo World Class for her first ever competition. Do you have any in house rules for your bar team? Consistent drinks, no shortcuts, good bar chat and customer service come first. Work hard whilst having fun. Anything else you wish to mention? Lychee Lounge has built up a following over the last 14 years as the oldest cocktail bar in West End, we strive to uphold the tradition of great cocktails and service.

BEST BAR TEAMS BROUGHT TO YOU BY ARDBEG

BLOOD & SAND TWIST Glass: Martini Ingredients: • 45ml Ardbeg 10 Year Old • 10ml White cacao • 10ml Montenegro • 20ml Orange juice Method: Shake with ice and double strain Garnish: Orange twist

Baxter Inn Team

Toby Hilton – Group General Manager, Lewis Jaffrey – General Manager, Dave Rozario – Bar Manager, Barry Chalmers – Group Training Manager, Daniel Cramsie – Bartender, Cosmo Soto – Bartender, Damien Liot – Bartender, Gareth Duncan – Bartender, Charlie Lehmann – Bartender, Ben Light – Bartender, David Fisher – Bartender, Luis Sanchez – Bar Back, Christo Herriot – Bar Back, Asher Waxman – Bar Back, Pete Dewitte – Bar Back, Beau Evans – Bar Back, Tim Bye – Bar Back

Baxter Inn

Lewis Jaffrey – General Manager How long has Baxter Inn been open, and how many people make up your bar team? We opened up on November 28, 2011 and the angels wept as we did so. Our team is made up of three managers, eight bartenders and six bar backs.

What do you look for when hiring new staff? Don’t be a dick, have good chat and make delish drinks. What does the bar team do to socialise outside of work? We go to Frankie’s and drink Ardbeg whilst reading bars&clubs magazine.

How do you train your bar team? We have Barry Chalmers to tell us stuff and then play beanie of destiny.

second to playing naked hang tough from the roof with a bunch of hot ladies.

What have been your most memorable moments over the years in regards to your bar team? Last year we won seventh best bar in the world and best new bar in the world at the Drinks International magazine awards. This comes

Do you have any in house rules for your bar team? First rule of the wine room is we don’t talk about the wine room. Second rule of the wine room is don’t talk about the wine room.

bars&clubs 41

BEST BAR TEAMS BROUGHT TO YOU BY ANGOSTURA

DRUNKEN PILOT Glass: Martini Ingredients: • 45ml Angostura 5 Year Old • 20ml Maraschino liqueur • 30ml Lemon juice • 5ml Sugar syrup • 5ml Crème du Violette • 5ml Kraken Spiced Rum Method: Add all ingredients, excluding Kraken to a shaker. Shake well and fine strain into a chilled glass. Float Kraken over the top Garnish: Lemon twist

The Trustee Team

Stephen Whiteside – Bar Manager, Ebony Clarke – Bar Supervisor, Neira Fetahovic – Bar Supervisor, Rebecca Birch – Bartender, Dario Parsad – Bartender, Genevieve Valkoff – Bartender, Maurizio Feria – Bartender

The Trustee

Stephen Whiteside – Bar Manager How long has The Trustee been open? The Trustee has been open since May 2012. We have a team of seven including myself. What do you look for when hiring new staff? Personality and appearance is the key, the rest can be taught. If a bartender has the right approach to the customer, is passionate for their job and ‘the look’, then knowledge and technique is something we can work on. What does the bar team do to socialise outside of work? The team get out when we can but we have a lot of hard working students and travellers among us so the social side of things is usually a lengthy staff drink at the end of the night. The best way to form a bond is either to work hard together or get drunk together.

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How do you train your bar team? Most of the training comes on shift, during the service when the guys are making the drinks. We are always looking at ways to improve our techniques. We often get the team together to introduce new menus and drinks. I always follow that up in writing so that the product knowledge is something they can read over and over. What have been your most memorable moments over the years in regards to your bar team? December 2012 was a memory to behold. As a new venue, we didn’t know what to expect for the busiest period of the year. We ran out of stock, we ran out of ice, the patrons kept coming and coming – but so did the team. Extra shifts, last minute call-ins, you name it, they were there. They all pulled together to do our highest figures to date. They were great. Do you have any in house rules for your bar team? Don’t be late. Most of them are good at obeying it.

BEST BAR TEAMS BROUGHT TO YOU BY BOWMORE

WILLY’S SIX STRINGS Glass: Martini Ingredients: • 45ml Bowmore Legend • 5ml Peach liqueur • 30ml Peach and cloves shrub • 10ml Lemon juice Method: Shake and strain Garnish: A quarter of lemon slice blueberries on a skewer

Stitch Team

Matteo Fabbris – Bar Manager, Daniele Vargiu – Bar Supervisor, Anthony Moore – Bartender

Stitch

Matteo Fabbris – Bar Manager How long has Stitch been open, and how many people make up your bar team? Stitch was opened two years ago. At the moment we are running with three bartenders What do you look for when hiring new staff? I look a lot at their faces, I like sparkling people who are not afraid to socialise. I am one of those who believe that you can teach almost everybody how to make a drink, but you cannot teach personality, team playing and positive attitude. Also I like to hire people that do have a think about how they make their drinks.

What does the bar team do to socialise outside of work? We go out here and there as much as our busy bar allows us… obviously the holy knock off beer is an untouchable ritual of the end of the shift at Stitch – although sometimes this knock off drink turns out to be a long night out. How do you train your bar team? I love to work every day on bartenders, training and skills. I do not really believe in big training sessions unless it is to go through a specific product or tasting. We often taste spirits and comment, do pour tests and simply talk about spirits and their characteristics. This way they not only get the info but they also talk about them so they already have a way to explain what they learn to customers.

What have been your most memorable moments over the years in regards to your bar team? The first time Anthony, after making a drink to a very hot girl, swore in Italian. That made us laugh so much… and we still laugh about it. Do you have any in house rules for your bar team? Drinking behind the stick is not allowed, apart from one or two shots during busy nights to keep the team warm. Being tidy and organised is a must, I hate messy bartenders. Also there’s a few technical rules about how to make drinks in order to keep quality where I think it should be.

bars&clubs 43

BEST BAR TEAMS BROUGHT TO YOU BY CASA NOBLE

T E Q U I L A

THE CYNARITA Glass: Rocks Ingredients: • 15ml Cynar • 15ml Campari • 45ml Casa Noble Blanco Method: Build in a rocks glass with block ice Garnish: Lemon twist

The Everleigh Team Michael Madrusan – Owner/operator Alastair Walker – Bar Manager Heather Garland – Bar Manager Emma Ramos – Bar Manager Rebecca Baker – Bar Manager

The Everleigh

Michael Madrusan – Owner/Operator How long has The Everleigh been open, and how many people make up your bar team? The Everleigh opened on July 4, 2011. There are now five of us that make up the team. What do you look for when hiring new staff? Personality – It’s the most important part. I normally go with my instincts. They’ve got me this far, and I think I’m pretty lucky. I have the most

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fantastic team of hard working and caring individuals. What does the bar team do to socialise, bond and have fun outside of work? We drink, sing, and dance to power ballads mostly. Weekend clean ups can sometimes take hours. We spend our nights off together drinking. We even closed down the bar in January so we could travel to New York together. It’s crucial. We’re a very tight family and best mates. We’re always together. You notice the bond when you come to drink at the bar.

How do you train your bar team? From the ground up. Every member learns every aspect of every role in the bar. So when Ali is hung-over, someone can step in for him. What have been your most memorable moments over the years in regards to your bar team? Before I even landed at Tales of the Cocktail last year, our front door was smashed in, our hot water service broke, our basin in the ladies bathroom smashed, the clothes drier and washing machine broke, some minor electrocutions happened and a small fire in the ladies room. That

holds pretty well in our memory but, the bar was still standing and operating just fine when I returned. The staff did say that would be my last vacation though. And there have been a few dance routines we’ve had to go back and watch on CCTV the next day. Do you have any in house rules for your bar team? You must drink cocktails on shift. You must look sharp and always be friendly. Check your ego at the door and if ‘Down in Mexico’ is playing, you are expected to sing – like you mean it.

BEST BAR TEAMS BROUGHT TO YOU BY BUFFALO TRACE

CUT GRASS SOUR

The White Hart Team

Grant Collins – Owner/Operator, Martin Tokolyi – Bar Manager, Victor Delebarre – Bar Supervisor Alex Proffilio – Bartender, Ivana Ridjic – Bartender, Elizabeth McDonald – Bartender Callum Mars – Bar Back

The White Hart

Grant Collins – Owner/Operator How long has The White Hart been opened, and how many people make up your bar team? Almost three years. We have two full-time, four part-time and one bar back. What do you look for when hiring new staff? Commitment to the cause, a hard working nature, and a sense of fun. What does the bar team do to socialise, bond and have fun outside of work? Staffies and going to The Pickled Possum in Neutral Bay. But bonding can be done at work with a good well trained bar team.

Glass: Antique Tea Cup Ingredients: • 45ml Buffalo Trace • 15ml Lemon juice • Half an egg white • 1 Dash of cut grass tincture • 1 Dash of sugar syrup Method: Shake and strain into an antique tea cup with a little ice and serve on a bed of smoking grass with a cut grass ‘fog’ Garnish: Lemon slice

How do you train your bar team? We get liquor companies training each month then I do a session at least every two weeks on new drinks and concepts and classics etc. We also have quite an extensive back bar, so we need to ensure the team is always clued up as to what is going on behind them with any new products. What have been your most memorable moments over the years in regards to your bar team? Winning Small Bar Of The Year within five months of opening, rated second best small bar in Sydney (SMH) and generally being shortlisted for any accolade whatsoever is very humbling and makes all the hard work behind the scenes well worth it – and all were well celebrated. Do you have any in house rules for your bar team? Come to work sober(ish), enjoy your shift and your work generally – and make sure the guests feed off this energy and have a great time as it’s all about them.

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BITTERS AND SYRUPS

Bitters and syrups have always played a key role in the creation of quality, balanced and ﬂavoursome cocktails, with a professional bartender using them in the same way a chef uses the spice rack in his kitchen. BY SACHA DELFOSSE

l i a t k c Co

SEASONING

ver the past few years an ever-growing and booming local cocktail culture has brought more attention to the important role bitters and syrups play in making a great drink. And while many bartenders prefer to use their own syrups and bitters, there are also many premium commercial bitters and syrup brands available for local bartenders, which offer consistency, quality and a great choice of flavours. We take a look at some of the main ones currently in the marketplace.

THE BITTER SIDE When it comes to talking about bitters, there is one name that dominates the conversation, Angostura Bitters, which is found in pretty much every bar across the country – and many times it’s the only bitters in the venue. “Angostura aromatic bitters is essential for every bar in Australia – to create the authentic Lemon, Lime and Bitters. In addition, Angostura aromatic and orange bitters are staples in classic cocktails including the Old Fashioned and Manhattan,” island2island’s marketing manager, Nathan Forde, says. Angostura Bitters should be used to enhance cocktails and not to change them, Forde advises. And although in the past many bartenders would have shied away from using bitters for fear of overpowering their drink with it, those days are long gone. “We are starting to see a greater emphasis on bitters in cocktails with the growth of cocktail bars and competitions. The Angostura Global Cocktail Challenge encourages the best bartenders to find new uses for and to enhance cocktails with Angostura Bitters. “We are often seeing bars experimenting with homemade bitters and special bar bitters – I think this is great for the category as it encourages bartenders to utilise bitters more often, as it is too often not top of mind when creating new cocktails,” Forde states. And while Angostura Bitters is the one bitters brand that is recognised by most people on either side of the bar, there are many other bitters brands making an impact in the world of cocktails. One such brand is Bob’s Bitters, distributed by Inspirits, which was created by ex-pastry chef Robert Petrie after a bartender friend of his kept harassing him to make a unique bitters for his drinks menu. “After word got around that a chef was making handmade bitters of the highest quality, calls started to come in,” Inspirits’ Shay Leighton says. Inspirits also distributes two other bitters brands, Masters of Malt and Hella Bitters. Master of Malt began its operations as an independent Scotch whisky bottler before expanding to produce, bottle and sell an extraordinarily large flavour range of bitters.

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“Hella Bitters was the hobby of three young bartenders from Williamsburg, Brooklyn until they started a Kickstarters campaign to make 50 bottles of Citrus Bitters. “Within days they had raised over twice what they needed and decided to spend the extra money on more bottles and to take their part-time love of bitters much more seriously,” Leighton says. For years now bartenders have focused their attention on different components of their drinks, from the glassware to the type of citrus they use, and Leighton sees the trend towards sourcing handmade boutique bitters as a continuation of that. “These days, bartenders have come to the realisation that with the amount of effort and thought they put into each of the drinks on their menu, it seems a shame to just whack in the same old

bitters in each drink. We should be past a time where people take any component of their drinks for granted,” Leighton argues. He also believes bartenders making their own bitters has benefits for all, and recommends a good way for bartenders to start experimenting in this field is by adding their own twists to bitters they already love using, which can make their drinks “shine without the consistency problems of starting from scratch”. Apart from producing award winning spirits and liqueurs, Australia’s Tamborine Mountain Distillery also produces several different bitters specifically made for the bartending market. The distillery’s TMD Bitters pack is the perfect bartender’s kit, comprising of four distinct extractions –

floral, spice, sour and bitter – made using a plethora of herbs, barks, roots and seeds grown on the distillery’s property, as well as sourced from around the world. “We felt that splitting concentrations of flavours in the bar kit would give bartenders far more control of their desired creation,” TMD’s master distiller, Alla Ward, explains. “This ‘bartender kit’ is presented in old style 250ml medicine bottles with glass stoppers and comes with pipettes for ease of controlling the amount of the product. The distillery also makes a 100ml TMD Bitters that contains a concentration of over 30 bitter herbs, barks, roots and seed, as well as having created a liqueur based on quandong (an Australian fruit) with added

BITTERS AND SYRUPS

gentian, that produces a wonderful sweet/ bitter flavour. Think Spirits carries the extensive Fee Brothers Bitters range, as well as the iconic Fernet-Branca, which while many bartenders prefer to consume as a shot also works well in small doses as a bitter component in cocktails. Fernet-Branca is unique and is greatly supported by the trade. Fee Brothers Bitters makes the spice rack behind the bar,” Think Spirits’ John Gakuru says. This Fee Brothers Bitters ‘spice rack’ contains a range of distinct flavours including Aztec Chocolate, Celery, Cherry, Cranberry, Grapefruit, Lemon, Mint, Old Fashioned, Peach, Plum, Rhubarb, Black Walnut, Whisky Barrel-Aged, and Gin Barrel-Aged. The company also produces a selection of syrups – which is how it got its start. “Fee Brothers own history dates as far back as 1835. In fact, Fee Brothers started making syrups in the beginning to add delicious flavours to otherwise pretty raw spirits during the Prohibition era of the 1920s

when alcohol was made illicitly, Gakuru elucidates. Apart from boasting a portfolio of great premium spirits, SouthTrade International also distributes two highly regarded bitters brands, Peychaud’s Bitters and Regans’ Orange Bitters No. 6. The gentian-based Peychaud’s Bitters has been around since the 1830s and is an essential ingredient in the classic Sazerac cocktail, while Regans’ Orange Bitters No. 6 was created by bartending legend Gary Regan in conjunction with the Sazerac Company in the 1990s. “Regans’ slight spiciness and orangey subtleness, added to a Martini really brings the other ingredients together, taking the bite out of the gin allowing for a perfectly balanced drink,” SouthTrade International brand manager Toni Law says.

Vanguard Luxury Brands has several bitters in its portfolio including Dr. Adam Elmegirab’s Aphrodite Bitters, Boker’s Bitters, Christmas Bitters, Dandelion & Burdock Bitters, Spanish Bitters and Teapot Bitters. The company also distributes the Bittermens range, which includes Xocolatl Mole Bitters, Hopped Grapefruit Bitters, Elemakule Tiki Bitters, Boston Bittahs and Burlesque Bitters, as well as Orchard Street Celery Shrub, Orange Cream Citrate and Hellfire Habanero Shrub. “Bittermens bitters are used at top New York bars including PDT, Death & Co and Mayahuel,” Vanguard Luxury Brands director, James France, points out. The Bitter Truth brand was established in 2006 by two German bartenders, Alexander Hauck and

Stephan Berg, after both had perfected their bitters making skills at the bars they were working at. The Bitter Truth range is available locally through Suntory Australia and includes eight regular flavours – Old Time Aromatic Bitters, Orange Bitters, Lemon Bitters, Original Celery Bitters, Creole Bitters, Grapefruit Bitters, Chocolate Bitters and Jerry Thomas’ Own Decanter Bitters – as well as some limited edition variants produced for special occasions. “There are trends also towards bitters outside of aromatic bitters such as celery or chocolate which enables bartenders to mix and create more drinks with different flavours,” Suntory Australia brand manager, Matt Barnett, states. He believes there is a lot of opportunity for increased education of the bitters category within the trade, as it is generally misunderstood. “Many bartenders will use any brand of bitters... without understanding the difference between which bitter products to use.

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Understanding techniques of production and ingredients that particular brands choose to use will help make better quality drinks in general.”

THE SWEET SIDE When it comes to syrups, Monin is one brand that is found on the back bar of a great deal of cocktail orientated venues. The French company has been producing an extensive range of premium syrups, liqueurs and cocktail mixes for the past 100 years. It is known for producing innovative and quality flavours, releasing anywhere between four to eight new products every year, which it develops through feedback from bartenders across the globe. Monin announced a new local partnership with Stuart Alexander last year, and since then has successfully extended its presence in the on-premise. “The Monin brand is growing in Australia, not only by the sales number but also with team members,” Stuart Alexander’s Australasia beverage innovation manager, Tomas Vikario, says. “We have big plans for the brand and want to reposition it into the cocktail market as that market was neglected a bit previously… but Australia has great potential for the brand, it already has a good acceptance by bartenders.” In the last year, Monin has introduced several new flavours into the local market, including Wildberry, Bitter, Italian Dolce, and Bubblegum and will be adding a range of sauces (caramel, white chocolate and dark chocolate) and frappe powders to its portfolio. “Early this year we also launched Fruit Mix in nine different flavours containing 50 per cent fresh fruit, which is shelf stable and created for café and bar professionals,” Vikario says. The brand has also launched a bunch of new, innovative flavours globally – including Black Forest, Macaroon, Salty Caramel, Hot Spicy, Praline, Gomme, Tarragon and Rosemary – which will be making their way to local shores very soon, Vikario assures. He points out that Monin no longer just sells syrups, but is also strongly focused on training hospitality professionals on the best way to use its syrups in food and beverages through four global training centres and a dozen global beverage innovation managers. “With Monin, everything is about the different applications and training… education drives of growth. We like to say that we do not sell the products, we sell applications.” Vikario explains. He believes the urge amongst many bartenders to create their own syrups was a big trend a few years back but has started to decline, and while he commends the creativity and passion behind bartenders making bespoke syrups, the endeavour isn’t always worth the effort. “I’ve seen many great bartenders trying to create their own syrup but always coming back to their first syrup of choice – Monin,” Vikario asserts. The Collection bar in Melbourne has recently started supplying a range of syrups that includes Grenadine, Orgeat, Gomme, Pineapple Gum, Raspberry Gum and Simple Syrup, to other venues. “The market is big and growing even bigger especially with the interest in classic and vintage cocktails growing. A lot of

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bartenders are looking for or attempting to recreate the ingredients that go in them. Either a lot of these ingredients have been off the market for some time, or their modern versions fail to represent their original style or quality,” The Collection bar’s owner, Owen Westman says. He first began experimenting with making his own syrups while working in San Francisco at venues such as Bourbon & Branch and Rickhouse, where he was heavily studying classic drinks. Years later when he was back in Melbourne and running his own place, those recipes became an integral part of the bar’s food and drinks menu – and sharing these recipes in the form of a product other people could use seemed like the next logical step. “We picked the gum syrups because I knew how hard and expensive it is to make it here in Australia at home. The orgeat because it’s such a time consuming product for which I have a very well practised method to produce it easily. “We chose to do the grenadine because it’s such an awesome ingredient when made properly with fresh pomegranate juice, and the simple syrup was made more for the home market – as it’s an essential ingredient. “One important thing I’d like to point out is that we only use raw sugar in our syrups, as I have in all my syrups since making them in the basement of Bourbon & Branch. I believe sugar cane in its raw sugar state has a wonderful flavour and it should be an ingredient instead of a neutral sweetener,” Westman explains.

Local bar industry luminary, Jason Crawley, launched his own line of syrups in 2008 under the Simple Syrup Co. brand, and since then the range has grown in size and recognition and is now available in hundreds of bars across the country. “Simple Syrup Co started as a reaction to the Australian market being flooded by corn syrup based, mass produced synthetic flavoured options. So we went and found the world’s finest sugar as a base for our flavours and started there,” Crawley explains. Initially the company developed and launched six original flavours – Pineapple & Almond, Burnt Orange & Vanilla Bean, Pomegranate & Tahitian Lime, Spiced Honey Apple, Madagascan Vanilla Bean and 100% Organic Agave Nectar. This was followed soon after by the Crawley’s Bartender Syrup range which provides bartenders with a quality, premium selection of ‘bar mandatory’ syrups such as Orgeat, Grenadine, Rose, Raspberry and Agave. The Crawley’s Bartender Syrups range was launched “as the reference for quality, and genuine flavours” Crawley says, and they’re designed to play a key supporting role in mixed drinks and to enhance them. One new product on the market that can offer bartenders something new to flavour their cocktails with is Currong Comestibles, which produces two sweetened vinegar-based syrups, Riberry Shrub and Rainforest Lime Shrub. “Our shrubs are made from local indigenous fruit. This gives our shrubs both the local flavour and authenticity, while still adding a touch of the exotic,” Currong

Comestibles owner, Denyse McDonald, says. “The Currong Comestible shrubs are all made with apple cider vinegar. This is a perfect base for our shrubs and gives added zest and nuances to the native fruit flavours.” McDonald believes the shrubs’ vinegar base adds an obvious different ‘tone’ to drinks than normal syrup, giving bartenders plenty of opportunities to come up with some unique flavours in their cocktails. Purchasing quality syrups will be made much easier for local bars once the team behind Inspirits launches its Just Syrups website in May, which will allow venues to be able to order their favourite brands of syrups without making multiple orders. “It’s also a hub to showcase new and existing products all on the one site and provides a singular delivery service, making life easier for venues and their managers,” Inspirits’ Shay Leighton says. “We are also able to provide constant supply of all brands and continually source products that aren’t easily available in the marketplace, with a strong focus on developing and promoting Australian products such as Little Drippa Cocktail Coffee.” Just Syrups will also be selling syrup brands such as Monin, Funkin, Torani, Crawley’s, Collection Syrup Co., Da Vinci and El Cielo Agave Syrup with more brands to follow. “Just Syrups will minimise the ordering process for bars and clubs and allow multibranded ordering. We can guarantee same-day delivery for Melbourne and Sydney and within two days across the other states,” Leighton says. b&c

IN THE COOLER

A FINE ADDITION TO ANY BAR SouthTrade International has introduced the perfect addition to its premium spirit portfolio, Finest Call, the bartender friendly cocktail mixer brand, which the company views as “the worldwide industry leader in delivering the perfect cocktail”. Finest Call uses carefully selected fruit varieties, which are picked at optimum ripeness, to created cocktail mixes that are well balanced with full flavours and aromas, and which guarantee consistency whether shaken, stirred, built, frozen or blended.

Distributed By SouthTrade International Ph: (02) 9460 1672

REKORDERLIG SHOWS ITS PASSION Rekorderlig has just released its new sweet and tangy Passionfruit cider, which the brand launched with a consumer competition that provided them with an interactive app for them to use to search the busy streets of Stockholm, Sweden for a hidden bottle of the new flavour – the winner of which received a case of the new cider.

Distributed by Red Island Marketing Ph: 1300 673 362

THE BELLE OF FRANCE Bellerose is an intensely hopped French beer made using generous amounts of three different types of hops added during the brewing process in a manner that gives it an aromatic rather than bitter taste. With an ABV of 6.5 per cent, Bellerose combines the flavours of an IPA style beer and those of a traditional ‘bières de Garde’ from northern France and has aromas of lychee and citrus fruits.

Distributed by Beer Importers & Distributors Ph: 0429 099 121

RED ISLAND LAUNCHES ITS OWN BEER The team behind local spirit, beer and cider distributor, Red Island Marketing, has made the move from importers to producers with the launch of Red Island Brewing Company, which has already released its first beer, Quiet Deeds Pale Ale, a fresh and flavoursome brew with plenty of substance and character. Quiet Deeds Pale Ale is currently being produced by NSW contract brewer Brewpack but Red Island Brewing Company plans to build its own brewery in the near future.

Distributed by Red Island Marketing Ph: 1300 673 362

ALTERNATIVE ENERGY 28 Black is a new, all natural açaí berry based energy drink that doesn’t contain any taurine, artificial flavours, colours or preservatives. Pitched as a sophisticated and stylish alternative energy drink, 28 Black is naturally sweetened with stevia and comes in sleek chic matte packaging.

Distributed by ALM Ph: (02) 9957 3919

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THE MANY STYLES OF

GIN BY NICK BRAUN

For a fair portion of the 20th Century, gin failed to ignite the passions of bartenders and consumers alike. This unfortunate situation was seemingly caused by growth of other spirit categories, the inﬂuence of marketing campaigns and some negative historical associations – as a result, gin was certainly not given the love it deserved for some time.

espite being classed under a single name, gin encompasses a number of significantly different styles within the category, and I would contend that the phrase ‘I don’t like gin’ is akin to ‘I don’t like spirits’ – there are too many different varieties to simply make such a blanket judgement. Oude Genever for example – the granddaddy of modern gin - shares little with the spirit your average Aussie consumer would expect to see poured when ordering a Gin & Tonic. Based on varying proportions of malt wine (spirit) and grain spirit flavoured with juniper, caraway and other botanicals and sweetened with sugar, the malty, oaky characteristics of traditional Genever could be considered suggestive of juniper infused whisky. So how did this rich, funky, golden liquor evolve into the diverse range of gins we see today?

Inspired by the juniper distillates produced by the Dutch, gin was first produced in England in the early 1600s, becoming hugely popular by the end of the century when the Crown enacted tariffs on imported spirits and encouraged local distillation. Countless distilleries of varying scale in shops and private residences across the country (it is suggested that in the 1730s, London had over 7000 purveyors of spirits) began selling their various formulas for gin, often containing harmful compounds as a result of poor distillation, or tainted with turpentine or ‘oil of vitriol’ (sulphuric acid) as flavouring agents. These early English gins were, unsurprisingly, inconsistent in colour, aroma, flavour and proof, but very widely consumed, and over time a loose style developed which has come to be identified by a single moniker – Old Tom. While the etymology of the term is debated, the name was likely derived from cat-shaped wooden signs on found

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on the street side facade of some pubs, into which one could deposit a coin in return for a measure of gin dispensed from a tube between the cat’s paws. Based on pot-distilled grain spirit (in contrast with the blend of malt and grain spirit found in Genever) but still sweetened, early Old Tom gins represented a shift away from the malt driven character of Genever toward a relatively lighter profile, often utilising exotic (at the time) botanicals. Though Old Tom was long produced prior to column distillation, it was with the introduction of this landscapechanging invention in the 1830s (allowing efficient, highquality neutral spirit production) that the so-called ‘missing link’ stepped in to the limelight. The finished product that could be produced from the relatively pure, clean spirit was far more approachable than what had previously been available, which resulted in a significant increase in the popularity of gin. Unfortunately, the sudden widespread availability of superior distillate that allowed Old Tom to show its true

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potential also served as something of a doubleedged sword. As the base spirit used to produce gin became more palatable, it became unnecessary to cover the harsh edges with sugar. It was around the 1830s that a smooth, crisp – sugar-free – style of juniper driven spirit emerged which, due to its geographical origin and subtle, unsweetened flavour profile, came eventually to be known as London Dry. While Old Tom remained the tipple of choice for the masses, the newfangled dry style became popular with amongst the upper echelons of society, influenced by gin drinking officers of the Royal Navy, who played no small part in elevating the image of gin out of the gutter to the sideboards of stately homes. Not only was the London Dry style (and its slightly less dry cousin Plymouth gin) embraced by highsociety, but also by distillers, who were able to tap a new affluent market with a product that, requiring fewer ingredients and lower expenses to produce, was both cost effective and popular. After generations as the alpha, and enjoying

significant presence in the canon of classic cocktails, by the 1920s Old Tom had been, for the most part, pushed aside by its more refined younger siblings, lumbering on until the 1960s when it was put to pasture by most distillers. The latter half of the 20th Century then saw gin as a category fall out of favour, and traditional ‘distilled dry’ style bottlings came to dominate the shrinking market, pushing the lesser styles into complete obscurity, with Plymouth relatively forgotten and Old Tom teetering on the brink of extinction. Considering this recent historical dominance, it comes as little surprise that when gin is mentioned to the average consumer today, it is London Dry that immediately springs to mind for most. Though the last half-decade or so has seen a revival of Old Tom in a number of forms and a significantly increased presence from Plymouth and Genever, London Dry remains the ‘go-to’ variety for the majority of the population. Perhaps rightly so – after all, the style is classic, versatile and steeped in heritage. So is it really that simple? No. As with all majorities, there is a minority to complement. With the dawn of the new millennium, cocktail culture shifted across the globe, a shift that would lead not only the demand for ‘forgotten’ products (that saw Old Tom resurrected by Hayman Distillers in 2007, closely followed by the Ransom Wine Co.’s vastly-differentbut-also-Old-Tom release in 2009), but also demand for classically-handcrafted examples of London Dry and new, innovative expressions of entirely new styles. It could be suggested that the rumblings began long before the deluge – the release of Bombay Sapphire in 1987 represented the dawn of a new age. Reinvigorating the category as a whole with a return to an image of sophistication and refinement, Bombay utilised the rarely employed Carter-head distillation method to produce a delicately flavoured spirit designed to appeal to a broad market, but also paved the way for a return to a focus on craftsmanship and quality. Being based on neutral spirit and rarely aged, the flavour of traditional London Dry (and Plymouth) gins is derived from the botanicals added, rather than the base material from which the spirit is distilled, or the sweet kiss of timber, as is the case with other spirit categories. While juniper is undoubtedly the flavouring agent most frequently associated with gin, it is the wide range of supporting aromatics that are responsible for the diversity in gin flavour profiles. Toward the end of the twentieth century, the market saw a spate of bottlings that answered the call for pioneering products made with care, and from this two schools of thought emerged. Junipero and Martin Miller’s, for example, represented the desire of passionate micro-distillers to create an exceptional expression of a traditional style distilled dry gin using a selection of classic botanicals, while Tanqueray Malacca signified the most radical departure from the comfort zone by a major English gin distiller in many, many decades. Citrus and spice driven with a ‘wetter’ profile (redolent of certain older styles), Malacca flouted convention, relegating juniper

The gin market is starting to push the boundaries of what gin really is. In recent years we have seen gins that don’t focus on juniper, they are there merely as a supporting agent to the other botanicals. I think this is great for the category and it becomes more desirable to a greater variety of palates to a supporting role, and was unlike anything available at the time – the 1997 release was undoubtedly well ahead of the curve. Though Malacca was discontinued in 2001 (it has been briefly revived for a limited run of 100,000 bottles in the US in 2013) and essentially replaced by its cousin, Tanqueray No. 10, its presence, though brief, had certainly rattled the cage. Incidentally, the formula for Malacca was based on an 1839 recipe written by Charles Tanqueray, during the days of the company’s Far East trade, from a time when gin distillation was driven by innovation. Everything old is new again… Among the final cracks before the dam finally gave way was the release of Hendrick’s Gin in 1999. With a small-batch production process that uses traditional distillation techniques in a non-traditional manner – blending two spirits, one pot distilled and one Carter-Head distilled (each with its own bouquet of botanicals) followed by an infusion of cold-extracted rose and cucumber essences – Hendrick’s had truly answered the call for something revolutionary. The apothecary inspired bottle and Alice in Wonderland-esque design motif lent Hendrick’s Gin a playful, ‘croquet and cucumber sandwiches’ image that captured the consciousness of a youthful market with increasingly sophisticated sensibilities. No longer was gin associated with dusty bottles in the back of grandma’s kitchen cupboard – gin was back in the game. While the EU requirements to be classified as a London Dry gin are rather stringent, the requirements for distilled gin are significantly less so. While distilled gin must be produced by redistilling neutral alcohol in the presence of natural flavourings, flavoured ‘predominantly’ with juniper and be bottled at a minimum of 37.5% ABV, there is no minimum ABV requirement for the second distillation, and approved additional (natural or artificial) colourings and flavourings may be added after distillation. New Western Dry, New World’ or New American gins – of which Tanqueray Malacca and Hendrick’s Gin were the standard bearers – embrace the freedom permitted by this definition, foregoing the safety of traditional London Dry formulations, instead exploring a vast array of non-traditional botanicals and flavourings. “The gin market is starting to push the boundaries of what gin really is. In recent years we have seen gins that don’t focus on juniper, they are there merely as a supporting agent to the other botanicals. I think this is great for the category and it becomes more desirable to a greater variety of palates,” Shaun Byrne of Melbourne’s Gin Palace, observes. Notable bottlings that are navigating previously uncharted territory include The West Winds Gin’s Cutlass (bush tomato and coriander seed forward), G-Vine Nouaison (grape and spice forward), Monkey 47 (47 botanicals including cranberries), Gabriel Boudier Saffron Gin, The Botanist (an artisanal dry gin from Islay made with 22 botanicals that are handpicked on the Hebridean island) and Aviation (lavender and anise forward – though Aviation satisfies the requirements to be considered a London Dry, it falls firmly into the New Western dry category) to mention but a few. This previously unimaginable proliferation of unconventional gins has created diversity within a sector that was previously one-dimensional, and there is no sign of the movement abating.

bars&clubs recently caught up with Hendrick’s Gin brand ambassador, Sébastien Derbomez, to find out more about his new role. How long have you been involved in hospitality? I’ve been involved in the industry for about nine years. What does your new role entail? My job is to bring creativity garnished with a solid network to a team of formidable cucumber jousters. What made you ﬁrst interested in bartending? I first moved to London when I was 23 to learn English, my first job was in a coffee shop before the opportunity came up to work at Nobu Park Lane as a food and drinks runner. I was always hanging out at the bar where I was constantly firing questions at the bar team. They were a talented bunch of individuals. Their passion for the industry inspired me and I admired their dedication to the craft. One day the opportunity presented itself where they needed someone to fill in. I begged the bar manager at the time to teach me their craft. He gave me a chance telling me that if I didn’t fit, I’m out. I still remember how hard I worked the next few days... I got the job in the end and the rest is history. How did you get involved with Hendrick’s Gin? As a bartender, I’ve always been a fan of good quality spirits, intrigued by a range of categories. I started to work with William Grant & Sons as their whisky ambassador. I looked after brands like Glenfiddich and Monkey Shoulder in NSW and QLD. The opportunity came up to represent Hendrick’s Gin in Australia and New Zealand and I jumped at it. I fell in love with

Hendrick’s Gin when it first came out and still love mixing with it, so I couldn’t let the opportunity go. To a certain extent it was a natural progression. What makes Hendrick’s Gin so special? No other gin tastes like it because no other gin is made like Hendrick’s. We use an orchestra of 11 botanicals in two stills; a Carter-Head still that gently steams the botanicals via a flavour basket and a Bennet still that boils them. We only produce Hendrick’s Gin in minute batches of up to 450 litres and of course the piece de résistance is the addition of cucumber and rose. Hendrick’s Gin is the only gin made in a combination of a Carter-Head and copper pot still. The stills were purchased at auction by Grant’s chairman Charles Gordon in 1966 and lay underused until the family decided to begin making Hendrick’s Gin. There is vast heritage in how the gin is created however, it’s the way in which we spread the word about who we are that make us unusual. What will be your focus in 2013 with Hendrick’s Gin? Hendrick’s Gin will continue to challenge the boundaries of peculiarity in 2013 and will still be loved by a few rather than liked by many. Our focus for bartenders in 2013 will be to repeat the success we had with the inaugural Hendrick’s Hot Gin Punch Tournament which is guaranteed to be bigger and better for 2013. We will also run a calendar of select on premise activity to seek out those curious individuals who embrace the unusual.

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The London Distillery Company, founded in 2011, recently released the TESTBED range of four experimental formulas (each with the same botanical base of juniper coriander and angelica) which display a unique flavour profile, derived from varying proportions of organic botanicals including bilberry, lovage root and lavender. Each sample is labeled chronologically from 1.1 to 1.4, representing selected steps along the development path of the as yet unnamed London Distillery Company gin. This level of transparency and accessibility for the consumer epitomizes the mentality that has become more prevalent amongst craft distillers. While a nontraditional approach has been favoured by many of the new generation of gin distillers, the progression of the category has not been solely driven by unconventional, modern expressions of the craft – though London Dry no longer eclipses the other styles as it once did, it has remained a firm favourite among distillers with a more classical leaning, looking to improve on the design rather than re-write the book. Berry Bros. & Rudd, one of Britain’s oldest wine and spirit merchants, released their No. 3 London Dry gin in 2010 featuring – as would be expected of a London firm with such a proud heritage - a formulation of six traditional botanicals ‘democratically selected over an 18 month period by a gathering of well-recognised bartenders, writers and distillers’. It is “fundamentally true to the traditional taste of London dry gin”, says Daniel

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Hutchins-Read, Berry Bros. & Rudd brand development manager. It is this principle of preserving time-honoured practices that guides the mindset of a contingent of the contemporary gin industry that has not pursued the horizons of the ‘new world’, rather maintaining a commitment to consistency. London’s Sipsmith Independent Spirits has managed to bridge the chasm between the two schools of thought, with a unique approach that combines old and new. Fashioned by Germany’s oldest distillery producers, Christian Carl, Sipsmith’s still, ‘Prudence’ – an incredibly versatile bespoke design combining a kettle with a Carter-head and a column still – is the first copper still to launch in London for nearly 200 years. Prudence’s flexible design and relatively low capacity allows the distillers to switch between vodka or gin production as desired, and ensures that the small batches produced are made with a careful hand and watchful eye. Sipsmith is one of the few producers anywhere in the world utilizing the inefficient ‘one-shot’ distillation method - which involves distilling their ten traditional botanicals with neutral spirit at the final concentration - rather than a ‘multi-shot’ method whereby a volume of botanicals several times greater than the original recipe is macerated and distilled to produce a super-concentrate which is later diluted with neutral spirit. The ‘one-shot’ method is less cost-effective than the widely popular ‘multi-shot’ method, but it is thought to retain greater complexity and character, producing a superior final product. This mix of tradition and technology in pursuit of perfection is indicative of the ethos that drives the men behind Sipsmith. “Small batch craft production makes for more exciting flavours and complex products that yield, in theory, far greater quality,” says distillery founder Sam Galsworthy. “Today’s consumers want to know what they’re drinking – who made it, where it was made, how it was made and what was it made with. People are deriving enrichment from what they buy, and are intrigued by the process... The small guys are now getting to pique the interest of bartenders and consumers, and lift the veil of mystery that exists over distilling.” This change in climate is easy for Sipsmith to gauge – they are running very successful distillery tours, with around 200 people per week paying a visit, and spaces booked out months in advance. While they may have led the sea-change within the industry, it’s not just the ‘little guys’ producing creative, original products – Tanqueray No. 10, Beefeater 24 and Larios 12 are prime examples of quality driven, carefully crafted products from high volume houses that utilise less conventional aromatics, with fresh citrus, green tea, and orange blossom (respectively) amongst their botanical formulae. At the more traditional end of the spectrum, one of the original products of the gin world has recently returned to the Australian market in the form of Bols Genever. Based on an original recipe from the 1820s, this throwback bottling has brought the classic spirit to the attention of a new

generation, by whom it has been shown a warm welcome. “People become more adventurous with spirits through increased exposure, and classically styled cocktails have raised awareness of spirits that Australian drinkers aren’t generally accustomed to,” says Sam Egerton, assistant bar manager at Sydney’s Palmer & Co., where one of the fastest-selling cocktails on the menu is Genever-based. It is this increasing demand from customers seeking a new experience that has pushed change in the local landscape. “The on-premise is vitally important and has been largely responsible for the continued growth in gin. The revival of classic cocktails and the fact that many of them contained gin has led to Australian consumers enjoying a wider range of quality gin,” notes Ben Davidson, Pernod Ricard’s national spirits ambassador. While the resurgence of gin as a product of choice for barkeeps and consumers has certainly been pushed along by renewed interest in classic cocktails, there is also a growing level of awareness of the variance within the category, and the versatility of gin as a mixer. Perryn Collier of Brisbane’s Alfred & Constance Group tells of his experience while in Ibiza competing in the 2012 Gin Mare Cocktail Competition global final. “The majority of bars I went to had 100-200 different gins, with 5-15 varieties of tonic water, and a myriad of matched garnishes. “This really opened my eyes to the nuances and subtle differences in a huge array of gins, and different ways to complement and highlight certain characteristics. It really reinvigorated my love for using gin,” Collier explains. While such a vast offering is practically unheard of in Australia, there are now dozens of bottlings readily available on the local market, with some bars’ ranges stretching far beyond. Frisk Small Bar in Perth, for example, has a list spanning close to 200 gins, while The Keystone Group’s newest bar, The Rook, boasts close to 50 gins especially handpicked by Cristiano Beretta and Jason Williams. The practically endless spectrum of shades that can be daubed upon the canvas of juniper-infused neutral grain spirit are now being thoroughly explored, and it is truly safe to say that gin is no longer ‘inside the box’. Classic, traditional styles will always maintain their place, but new-school producers challenging the status quo have prompted an industry and marketplace-wide shift toward higher quality products. An increasingly knowledgeable, discerning consumerbase and access to a previously unimaginable abundance of products has ushered in what is arguably a ‘golden age’ for gin. In the words of Martin Miller, ‘styles will always change but good taste remains the same’. No longer stigmatized, no longer forgotten and once again in the limelight, it seems unlikely – considering the present focus on quality, preservation of heritage and innovation – that gin will be falling back out of favour any time soon. b&c

INDUSTRY INSIGHT

A HARD WORKING LADDIE SouthTrade International’s Gee David was recently invited to spend a week on Islay to work at the Bruichladdich distillery and learn each step of making this amazing single malt whisky. He shares some of the highlights with bars&clubs.

he Distillery, originally constructed in 1881 by the Harvey Bros. at the time a state-of-the-art distillery, to this day hasn’t really altered. My first meeting was with the man himself, Jim McEwan – Master Distiller at Bruichladdich and the rock star of Scottish single malt whisky. With only a few moments in Jim’s company I was prepared to give up the sunny shores of Australia and pledge my allegiance to Islay.

With a clear plan and a scheduled time sheet I began my working week. We would begin with the barley – and learn about its importance, where it comes from, how it’s treated and how it’s then milled – before preparing for the next stage, the Mash Tun. Here we see the grist being washed with the water from the Loch, one of three water sources used at Bruichladdich, raked and ploughed before continuing on the next stage of its journey.

The Tun Room plays host to six Oregon Pine washbacks where the wort will be cooled and yeast added to start the fermentation process. After approximately 70 hours the wash becomes a beer at 7 per cent ABV, and it’s ready to be distilled. The still house is a magnificent place with a spiritual atmosphere, like stepping into an old cathedral only a noisy one which smells like barley and fruit. Wash still number one

immediately greets you with its magnificent appearance and stature, again an original 1881 feature. Throughout the week I had a chance to catch up with Jim for more words of wisdom and Duncan McGillivray who was mainly responsible for the rebuilding of the distillery in the beginning of 2001 Duncan and I shared many laughs as we went off on a mission to cut peat. It’s a back breaking job, still done by hand with weird looking tools – one of which I managed to break (don’t worry it was only 40 years old). Two days spent in the still house was a real insight into just how individual and hands on whisky making is at Bruichladdich. As Bruichladdich is the only distillery on Islay to have its

own bottling hall, I spent time there with the characters that work tirelessly to ensure all the right quantities are going to the right country and all have their own individual labels, often hand labelled to suit regulations. Hats off guys! Interspersed with some fantastic evenings spent in the company of Jim and his protégé, Alan Logan, I met some amazing people and even managed to visit several other distilleries on the island, Ardbeg, Laphroig, Lagavulin and of course Bowmore, where Jim spent 37 years of his life. Altogether this was an amazing experience. The passion and pride of the people from Islay is infectious and in just a short period of time, I feel I have a piece of them within me. b&c

bars&clubs 55

MASTERCLASS

After years of working in the industry, late last year Chris Denman and Stevie Waite decided to launch their own bar, Fourth Wall, to create a the type of place they’d both enjoy having a drink at. The result is a comfortable, inviting and relaxed bar that provides high quality service and drinks at a reasonable price without any of the arrogance that is usually attached to high end venues, or as Denman puts it “a bartender’s house party”. The drink Denman chose to make for bars&clubs is a variation on the classic Manhattan that is attributed to the first release of Harry Johnson’s cocktail guide from the late 1860s. “It takes its unique flavour profile from the addition of the absinthe and curaçao. I find it to be a far more complex and enjoyable version of the classic which highlights how a few small additions can drastically alter the drinks’ dynamic,” Denman says. “Sazerac Rye is a great choice for this drink as it is quite a rigid rye whisky, which allows its flavour profile to stand up against the many added elements, whereas a rye which is more flexible will be overwhelmed. It also has a good citrus flavour profile which balances nicely against the absinthe and curaçao.”

HARRY JOHNSON MANHATTAN Glass: Coupette HEADING

Step Step by

Ingredients: Glass: Text • 50ml Sazerac Rye • 20ml Antica Formula Carpano • 5ml La Fee Bohemian Absinthe • 5ml Cointreau • 5ml Gomme • 2 Dashes of Fee Brothers Orange Bitters Garnish: A bourbon macerated black cherry

HARRY JOHNSONMANHATTAN 56 bars&clubs

MASTERCLASS

PHOTOGRAPHY BY ANDREW JARVIE.

STEPS

1. Add bitters 2. Pour Cointreau 3. Pour La Fee Bohemian Absinthe 4. Pour gomme 5. Add ice 6. Pour Antica Formula Carpano 7. Pour Sazerac Rye 8. Stir and strain 9. Garnish 10. Serve

bars&clubs 57

THE DREAM BAR GAME

The

M A E DRBar Game UinNk IEwouS ld MACamRpaCriO– CN ’t an th it

the bar without last long behind ne’s ar Old – Everyo 2. Talisker 10 Ye l right reasons favourite for al y 21 Year Old – 3. Old Pultene tones, really rig Hits all the ht y sk ? well balanced whi – Sticky date pudding anyone ce I started ld sin O it r ar fo Ye ot 23 sp ft pa a so 4. Zaca m Blanc – I have hu R tte rre ha C 5. La ate lifebuoy bartending queur – The ultim Li o in ch as ar M 6. Luxardo sty 42 – So damn ta 7. Don Julio 19 o – Shot o’clock ck bone osad 8. Tapatio Rep y Strength – Versatile gin with ba av N 9. Plymouth be made by Juniper! y Rosita (must 10. Junipero – ok sm y m r Fo – ado 11. Ilegal Repos t) ar H al st ry K ite bourbon agg – My favour bon St T. e rg eo G . 12 l bour beautifully in – Great do it al tasty rye, works 13. Maker’s 46 r pe Su – ye R erve 14. Russel’s Res absinthe e – My favourite a Manhattan ur rie pé Su e th in rléans Abs 15. Nouvelle-O eat aromatic for Sazeracs ud’s Bitters gr a es ak and m range and Peycha O ra tu os ng A s, itter 16. Angostura B pepper in my cooking ‘sec’ (dry) – The salt and triple sec that is A – c Se le ip Tr 17. Vedrenne With my coffee ianca Grappa – t vermouth blends 18. Candolini B Always finds a place in my swee – alks in 19. Punt e Mes – For when another bartender w a 20. Fernet Branc

58 bars&clubs

We took The Dream Bar Game up north for this issue to one of Brisbane’s (and Australia’s) ﬁnest cocktail bars, Canvas, where we quizzed Canvas’ owner Marco Nunes and his new bar team – Dan Marshall, Sarah Brough, Aiden White and Eddie Brook – about the top twenty bottles they would choose for their dream back bar.

DAN MAR

SHALL

1. Tanqu e 2. Baca ray 10 – Makes the rdi 1909 R best gin an on 3. El Do d rado 15 ye Superior – It’s off tonic the hook! ar old – S 4. Gran ay C 5. A.H. entenario Plata – M no more.... Hirsch Re serve 16 Ye akes margaritas tast you can si t o n the back b ar Old – It’s one o e amazballs 6. Paul G f tho ar a ir 7. Henn aud XO – Why w nd stare at for etern se products essy Parad ouldn’t yo ity is u 8. Victo r Gontier – I like them old a ? Calvados n calvado Domfronta d wise is 1997 – I 9. Luxard s loovveeeee oM e you’d do d araschino Liqueur – runk. That Always do (Ernest will teach so you to kee ber what you said 10. Talisk Hemingway) p your mo er 10 Year uth shut Old – It’s 11. Cocc hi aw 12. Bols C Storico – A true sw esome eet vermou rème th ‘di about the de Cacao White – tr I like that Torino’ a in 13. Auch drink with en the story 14. Frapin toshan 10 Year Old – Hmmmm Château D m e m Fontpinot a good XO Grand 15. Camp cognac e Champa ari – Their gne – I love 16. Diplo mático Re calendars are orgasm se ic rv a Exclusiva It’s a go 12 Year O 17. Ron Z od rum ld – Why acapa 23 not? Year Old that good – It’s just 18. Rhum Barb 5 Star – I ancourt sa the Baham w this in as for $13 .65. I was sp 19. Wood eechless ford R Delicious eserve – 20. Hava na Añe – Love to jo 7 Años shot it

THE DREAM BAR GAME

GH SAARngAostuHra BBitteRrs O– SUtaplBeest cognac

1. – Cordon Bleu 2. Martell nd going arou ade with Pechuga – M ore? y ue ag M el m 3. D .. need I say dead chicken. Year Old apa 23 4. Ron Zac hmark nc be e h nging –T – Makes a ba 10 y ra ue nq 5. Ta azeracs Martini rs – For the S te it B ’s d au 6. Peych g modifier ino – Crackin 7. Marasch MDC g 8. Bundaber ensland rum – It’s Que f time shots Blanco – Hal ld – Phenomenal drop 35 per cent, 9. Tapatio O teney 17 Year rye bourbon at 10. Old Pul Single Barrel – Highest es 11. Four Ros ith one stone culine Fruity but mas – y nd two birds w ra B ot r Truth Apric a smokey 12. The Bitte Year Old – Got to have 10 13. Talisker – Best vodka out Words ne O el lips and Last et F K th 14. ea D – hartreuse ithout it 15. Green C er – I won’t pull a shift w y st ei ta m n er st dam st 16. Jäg versario – Ju a good Ti’ Punch ni A ro pe am 17. P Love ières Rhum – 18. Trois Riv uilty pleasure G aine 19. Baileys – inthe – Remember the M bs A d no 20. Per

EDDIE BROOK

1. 2. 3. 4. 5.

Dolin Rouge – A Man hattan and Negroni’s be st mate Junipero – Big flavour and great taste Campari – You can’t ha ve a bar without it… sho Hayman’s Sloe Gin – ts? The most underutilised liqueur on a back bar Fee Brothers Black Waln ut Bitters – Great addit ion to an Old Fashioned 6. Pusser’s Rum – Ba rtenders should be paid a ration of this each shi 7. Regans’ Orange Bi ft tters No. 6 – Good to have, better to use 8. Glengoyne 21 yea r Old – Mothers milk 9. Buffalo Trace Bourb on – Underrated and a 10. Ilegal Mezcal – I stumbled into this in a great bourbon small bar in Antiqua, Guatemala 11. Excellia Reposado – Smooth spicy and tas ty 12. Sazerac 18 Year O ld – Big and Beautiful 13. Bruichladdich 22 Year Old Black Art – One of the sexiest spirits in the world 14. Monkey Shoulder – A good solid blend 15. Ron Zacapa 23 Ye ar Old – An amazing rum 16. Lagavulin 16 Year Old – A big smooth sm oky number 17. Patrón Citrónge – Every bar needs an ora nge liqueur 18. Herbsaint – Grea t for 19. Cynar – An intere mixing sting bitter liqueur addit ion 20. Pappy Van Winkle Family on the Christmas card Reserve 23 Year Old – I’ll put this one list

AIDEN WHITE

1. Luxardo Mar aschino Liqueur – A barte nder’s ‘tomato sauce’ 2, 3 & 4. Laphroai g 11 Ye Old – Duthies , Th ar e and Ardbeg Lord Balvenie DoubleWood 12 year Old of the Isles 25 Year Old – Whisky, wh whisky… need I isky, 5. Adrien Camut say more? Calvados Pays D’A uge 18 Year Old – calvados to sip al Great 6 & 7. Paul Giraud ongside a dry apple cider Vieille Reserve Gra nde Champagne 25 years and Sazerac Ry half Sazeracs? A fa e 18 Year Old – Anyone for half an d ntastic cognac an 8. Ocho Blanco – Tequila for mixing d rye whiskey 9. Don Julio 19 42 – Tequila for dr inkin 10. Pappy Van W inkle 23 Year Old– g Can’t go past this bourbon wheated 11. Plymouth Gin – Not sure why it is still it’s nostalgia, may be it is just that go my favourite, maybe 12. Campari – A od versatile aperitif 13. Chinato Amer icano Ve a retired chemist wi rgano – Sweet vermouth prepared by th to prepare my cock pharmaceutical precision (how I lik e ta ils ) 14. Chinati Vergan o Vermouth Bianco – as above, replac ‘sweet’ with ‘dry’ e 15. Flor de Caña 4 Year Old Extra Dry White Rum – favourite white rum My to play with 16. Ron Zacapa 15 Year Old – A gr eat rum for classic and drinking neat cocktails 17. El Dorado 25 Year Old Vintage Reserve Rum – Th a real treat is rum is 18. Amaro Monte negro – A versatile digestif 19. Salamandre Ea u De sour based on ’18, Coing Liqueur – Used to sweeten a and voilà, world’s 20. Wodka Vodka – No point wasting best cocktail. the good stuff on who don’t have a guests palate. Also need som for making bitters, cordials, liqueurs et ething cheap to use c.

DO YOU AND YOUR BAR TEAM WANT TO HAVE A CRACK AT THE DREAM BAR GAME? IF SO JUST EMAIL BARS&CLUBS AT: SDELFOSSE@INTERMEDIA.COM.AU bars&clubs 59

FOUR

ONE

3 TWO

BEHIND THE BAR THE PRODUCTS EVERYONE IS TALKING ABOUT THIS MONTH

1HEBRIDEAN GIN

SouthTrade International has added another premium gin to its portfolio, The Botanist, the first ever dry gin made on the island of Islay, using 22 native botanicals that are hand picked in the wild. Created by Jim McEwan – Bruichladdich master distiller – this unique tasting gin is distilled in a beaten up old pot still called ‘Ugly Betty’, which despite the name produces a beautifully smooth spirit with an explosive array of aromas, a rich and mellow taste and warm finish. Distributed by SouthTrade International Ph: (02) 9460 1672

NEW ORANGE 2 LIQUEUR HITS THE MARKET William Grant & Sons has recently launched a new premium Italian blood orange liqueur, Solerno, into the high-end on-premise market. Solerno is produced by master

60 bars&clubs

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. The fruit is then processed within 24 hours at the Agrumeria Corleone, where the essential citrus oils are extracted. These oils are mixed then blended with Sicilian lemons, a quality neutral spirit base and natural sugar to create Solerno. Packaged in a striking and stylish bottle, Solerno offers bartenders a well-balanced product with a distinct taste that can work well as either a base spirit or modifier in a range of cocktails and drinks. Distributed by William Grant & Sons Ph: (02) 9409 5100

ILEGAL 3AN EXPANSION

Vanguard Luxury Brands has just added the Ilegal Mezcal range, which provides the necessary national

reach the brand needs to respond to the growth in demand for it. Ilegal Mezcal is made in the city of Tlacolula, in Oaxaca Mexico, by a fourth generation ‘mezcalero’ family that uses production methods that are 500 years old. It is available in three expressions – Joven, Reposado and Añejo. Distributed by Vanguard Luxury Brands Ph: 0408 411 859

STREET ART 4 AND COGNAC COLLABORATION Hennessy has released a limited edition bottle designed by legendary graffiti artist Futura, who recently came down to Australia to help with the launch. As part of the collaboration, Futura also travelled to Cognac, France to visit the Hennessy facilities and was able to experience first-hand the centuries old processes used to create Hennessy cognac, which he used as inspiration for the

bottle’s design. There are 360,000 individually numbered bottles of the Hennessy V.S. limited edition bottle by Futura available globally. Distributed by Moët Hennessy Ph: (02) 8344 9900

AND 5COGNAC COFFEE

To celebrate 150 years of making cognac, Meukow has launched a new coffee flavoured liqueur, Meukow Xpresso, which comes in a distinctive ‘panther’ bottle designed to symbolise the strength and elegance of the brand. Meukow Xpresso, with an ABV of 22 per cent, has woody tones full of aromatic dried fruits, liquorice, nutmeg, natural coffee flavours and an abundance of spicy chocolate hues, and lends itself to be served in a variety of ways – from cocktails such as Espresso Martinis, over ice or straight up. Distributed by NILWA Ph: (02) 4951 2385

7 EIGHT 10 NINE

ELEVEN

SIX

EDITED BY SACHA DELFOSSE

GETS A 6BROKER’S NEW DISTRIBUTOR

The island2island Beverage Company has just taken over the local distribution for Broker’s Gin, in a deal that will see the company distribute the brand for a minimum of three years. Broker’s Gin is created using a neutral spirit made from English wheat that is column distilled four times. From here, 10 botanicals are macerated in the neutral spirit for a day and then distilled a fifth time in a pot still, which gives Broker’s Gin a rich and deep flavour. Distributed by island2island Beverage Company Ph: (02) 9672 6440

COCCHI 7AAMERICAN

Cocchi Americano is an aperitif wine that has been produced since 1891 using an all-natural recipe that contains white wine, sugar, alcoholinfused herbs and spices, Artemisia

flowers, gentian roots and peels of bitter orange. No artificial colours or additives are allowed during the production process, which involves spicing small batches of wine that are then left to age for a minimum of one year. Distributed by Vinosita Wine Merchants Ph: 0487 780 368

COUPLE OF 8AVINTAGE DRAMS

The latest vintage releases from The Glenrothes distillery – The Glenrothes Vintage 1995 and The Glenrothes Vintage 1998 – are being rolled out internationally by Berry Bros. & Rudd Spirits. The Glenrothes 1995 Vintage contains around 30 per cent of whisky that has matured in first-fill American Sherry oak casks, which gives it hints of rich spices, dried fruits and butterscotch on the nose and palate. The Glenrothes Vintage 1998 has a rich, spicy vanilla nose with hints of golden syrup and

lemongrass. It is soft on the palate, with a sweet vanilla and cinnamon taste and a long, smooth vanilla finish. Distributed by Samuel Smith & Son Ph: (08) 8112 4200

9NUTTY AND SWEET

Domaine et Distillerie de Provence’s Amandine Liqueur is a delicious sweet almond and vanilla flavoured liqueur with a smooth, velvety finish, and hints of peach and cherry on the nose and palate. It is best served chilled and is usually consumed ice-cold at the end of a meal but also makes a great ingredient for use in cocktails. Distributed by Cerbaco Ph: (03) 9646 8022

JUST WHAT 10 THE DOCTOR ORDERED Tamborine Mountain Distillery’s St Michael’s Wort Herbal Eau De Vie is a clear coloured spirit that packs an

array of aromas and flavours including fruit cake, fresh herbs, mint and cola, with a slightly dry and lightly menthol accented finish. It was recently awarded a bronze medal at this year’s China Wine & Spirit Awards and a gold medal at the World Spirits Award. Distributed by Tamborine Mountain Distillery Ph: (07) 5545 3452

FINALLY 11TAPATIO HERE

Tapatio tequila is now available in Australia through Baranows Emporium. Tapatio is produced at the La Alteña distillery, using century old methods of production. The Tapatio range includes a spicy Blanco, a subtly sweeter Reposado, an incredibly smooth and balanced Añejo and the Reservas de la Excelencia, which is aged for close to four years in new French oak that gives it intense, complex yet well-rounded flavours. Distributed by Baranows Emporium Ph: 0407 245 243

bars&clubs 61

K(E)Y COMPONENTS

VINTAGE VISIONAIRIES Navigating The World Of Whisk(e)y For Your Bar

BY DAN WOOLLEY – WORLD OF WHISKY AMBASSADOR

hen we think about single malt whisky the first thing that usually comes to mind is what age it is, no? Well the good people at Glenrothes decided that they were going to change that altogether, and change people’s perception to not view the age of a whisky as the most important thing but rather think about whisky in vintages like wine. This may be partly to do with the fact that the distillery is owned and run by Berry Bros and Rudd (BBR) who have been fine wine and spirit merchants for over three hundred years. So it was quite easy for them to see immaculate whisky in the same light as some of the finest wine on

62 bars&clubs

the planet. I recently caught up with Ronnie Cox from BBR, over a tasty tipple of his delicious Glenrothes, to discuss this unique marketing niche of which he had this to say. “In 1923 we bought the only natural coloured blended scotch whisky, Cutty Sark, which was also the only blended whisky on the market with no smoke in it. The fashion of the day was to drink whisky before dinner but there were a lot of people that didn’t want to tarnish their palate with a hit of peat before their meal. “Berry Bros and Rudd are not shy of innovation so we gave this a big push and started a world-wide trend that everyone else was soon to follow.

Cox explained that the Berry Bros and Rudd chairman is also the clerk to the Queen’s Cellars, which means he supplies all the wine and spirits to all the cellars of all the Queen’s palaces throughout the UK. “When we started to look at whisky, firstly we took the idea of vintages from over 200 years in the wine business and then I also went out into the market place and tasted most of what was commercially available. What I noticed about all our competitors was that it was hard to tell the difference between whiskies that were 10, 12, 15 years and so on. You could tell that there was an element of maturity about them and a level of immaturity about others

“So we said - what was the most important influencing factor? It’s obviously not the length of time that it’s been in the bottle. It’s to do with Mother Nature and Father Time. Rather than say its whisky is 10 years old or 15 years old, BBR decided it was going to produce something that is going to have a lot more impact. “For us maturity means a lot more than age. Most importantly we are creating very different characters with different vintages, a whisky for each occasion so to speak. Each vintage will have its own personality and evoke certain emotions, uplifting, conversational or relaxation,” Cox said. I found this very interesting but I also knew that Glenrothes had an extremely unique oak program that involves buying virgin American Quercus Alba casks from the US and shipping them to Spain to be filled with Oloroso sherry and then shipped to Scotland to be used for their magical malt – so I asked Cox to elaborated further on his cask theory. “The world of wood and the interaction of whisky and wood is the single most undiscovered area in the world of whisky today. Bill Lumsden, Suntory and

Glenrothes are the key leaders behind scientific research being carried out right now. “What we are trying to find out is the interaction between the molecular constructions of the wood and the whisky and also the individual elements between one and the other,” Cox said. Only 2 per cent of Glenrothes, annual production of 5.5 million litres goes into their vintage bottlings, and the rest goes into blends. These single malt vintages shine brightly, each in their own different way. The Select Reserve is the entry level malt that consists of four major flavor elements – citrus fruits, ripe fruits, vanilla and spices and it’s the only non-vintage release available. This is a fantastic entry level whisky and definitely more than worthy of any back bar. There are also three different vintages available in Australia – the 1998, the 1995 and the 1988 with my favourite being the 1988. Its nose has a huge amount of spice and ripe fruits due to the large proportion of Sherry casks used in the vintage. Its palate is very complex and elegant with loads of stewed fruits and marmalade with a very long velvety finish. I highly this as a night cap. b&c

February 2014 Melbourne Products. Knowledge. Passion.

discover soMething new.

toP shelF 2014.

Want to attend? Register your interest at www.topshelfshow.com.au Want to exhibit? Contact Paul Wootton

email: pwootton@intermedia.com.au | Mobile: 0481 167 317 | direct: (02) 8586 6155

CASA NOBLE AND CARLOS SANTANA SYDNEY AND MELBOURNE

Republic Beverages recently ran a competition for its Casa Noble brand that gave bars in Melbourne and Sydney the chance to see Carlos Santana (who owns a share of Casa Noble) live in concert and get to meet the guitar legend as well, with Acland Street Cantina in Melbourne and The Anchor in Sydney the lucky winners. HANGING WITH

SANTANA

SUGARCANE SUNDAY BY TOM BULMER – SYDNEY RUM CLUB CONVENOR AND SUGARCANE SUNDAY ORGANISER

On March 24 we saw the ﬁrst Sugarcane Sunday bringing all of the major rum companies together to say one thing – this is a rum colony. With close to 300 people showing up throughout the afternoon, this event showcased 50 rums from various suppliers in a Caribbean rum market.

AN INTIMATE EVENING WITH DITA VON TEESE AND COINTREAU THE VICTORIA ROOM, SYDNEY

Cointreau’s global brand ambassador, Dita Von Teese, was recently in Sydney and showed off her bartending skills at an intimate event held at The Victoria Room, where the queen of burlesque showed guests how to make a Cointreau Fizz. The Victoria Room’s bar team also served up several other refreshing Cointreau drinks, including one created in Von Teese’s honour, the N DITA VO H TEESE WIT A Dita Fizz. E VICTORI

TH KE ROOM’S LU K HANZLICE

The event was a showcase for not only rum but all of the members of the sugarcane spirits family, whether the style is British, French, Spanish or even Brazilian. It was fascinating to see Germana and Leblon Cachaça tasted next to the distinctive rhum agricoles from many islands. The different processes in cross blending of 10 Cane compared to ageing techniques of Stolen Trinidad rums. The venue was converted into a rum market set to the sounds of a live streaming of Island radio stations, setting the mood for a celebration of rum in the Caribbean. We got a great deal of insights on the day, from the new cross blending of 10 Cane rum, to tasting the full range of Cubaney rums, to a new understanding that rum doesn’t have to be dark to be amazing in the Havana Club 3 Años, Mt Gay Eclipse Silver, and Flor de Caña 4 Year Old. People also got the chance to learn how ageing can produce completely different experiences between cultures, whether it be a Jamaican Appleton’s or a Dominican Matusalem rum. A sweet pleasure was given in tasting the new Bacardi Oakheart Spiced Rum, next to the popular Kraken Black Spiced and Rebellion Bay Spiced. It was fascinating to see how spiced rums can be a true part of the rum franternity with distinct flavours and palates. Also being able to taste all of the rums in classic cocktails at the bar was a unique experience, especially in the Piña Colada. Sugarcane Sunday was an amazing success for rum and will hopefully continue to be apart of the Australian calendar. With the UK RumFest, Miami Rum Rennaissance, and recent Moscow RumFest, we can certainly see that rum is definitely spreading its wings around the world, and where better than the home of the Rum Rebellion to start Sugarcane Sunday. I started the day announcing the most important part of the event was bringing the rum family together to host this day. And seeing the sheer support for rum in Sydney from both the public as well as the hospitality community was the most special thing to take away from the day.

SCENE

THE PARTIES, THE PEOPLE, THE FASHION, THE DRINKS

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SCENE ROB MILLS

BLACK B Y MICHAEL EZARD’S JUSTIN B CHIEM WITH OSELEY

RON CUBANEY TASTING BLACK BY EZARD, SYDNEY

SARAH HUNTER, SUSIE CUTTS AND KARA MONEYPENNY

EL LOCO AT SLIP INN SLIP INN, SYDNEY

Over 400 guests attended the recent launch of El Loco at Slip Inn, which saw the hotel’s courtyard refurbished into a pop up Mexican restaurant mirroring the traditional lively and colourful décor of the ever popular original Surry Hills eatery. Executive Chef, Dan Hong served up his signature Mexicana fare and Margaritas ﬂowed freely, while a Mariachi band and a live performance by Playwrite kept guests entertained throughout the night.

BONDI HARDWARE 1ST BIRTHDAY BASH

Justin Boseley, who has recently introduced the Dominican Ron Cubaney range into Australia, hosted an intimate tasting sessions at Black by Ezard for these Dominican rums where guests got to try ten different expressions ranging from three to 30 year old, as well as cocktails made using some of the rums. Throughout the tasting, Boseley entertained guests with stories from the 15 years he spent living and working in the Caribbean, where he managed super yachts for wealthy people, and where he developed and nurtured his passion for quality rums that led him to begin importing the Cubaney range.

NICK HARRIS

BEN TUA

BONDI HARDWARE, SYDNEY

Bondi Hardware turned one last month and to celebrate the owners, Hamish Watts and Ben Carroll, threw a huge invite only bash for locals, media and celebrities. Cocktails on arrival included Hardware Fizz and Raspberry Mules, then guests moved onto Vale Ale, Batlow Cider, wine and champagne. To soak up all the booze food served included the ever popular beef, pork and chicken sliders, lamb koftas and pizza, and the party went on late into the night with the DJ pumping out soul and funk tunes.

JESSICA BEAVER

ANY WAY THE WIND BLUES MECHANICS’ INSTITUTE, PERTH

Ten of the best Perth bartenders recently gathered at Perth’s Mechanics’ Institute bar for a blue-themed cocktail contest, Any Way the Wind Blues, which was sponsored by The West Winds Gin. Competitors had six minutes to produce two identical cocktails that contained at least 30ml of West Winds The Sabre and 5ml of blue curaçao, with The Publican Group’s Nick Harris taking out the top spot.

ATTS, HAMISH W D SYP KIM AN LL O BEN CARR

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THE CREW

1. NATALIE NG, JEREMY SHIPLEY, AASHA SINHA AND ATHENA BAMBALIAROS AT THE TASTE OF SYDNEY SENSOLOGY STAND

2. DESIRE ROOT AND LUKE WILSON BEHIND THE BAR AT EL LOCO @ SLIP INN 3. WILL OXENHAM AT TASTE OF SYDNEY 4. STUART MORROW MAKING SOME ONE SHOT COCKTAILS AT HUGOS BAR PIZZA 5. WHEN PERNOD MET RICARD. BEN TAOUSS WITH CHARLES VEXENAT AT PELICANOS 6. BYRON POWELL, TOM BULMAR, SHAE MUTU, ANDREW WILKINSON, KAY FIEHN AND PHOENIX NAMAN DAVE BEHIND THE STICK FOR SWEET&CHILLI

7. DR PHIL GANDEVIA AND ANGUS BURTON GO SWIMMING WITH THE CROCS IN DARWIN 8. THE BELVEDERE HOTEL TEAM 9. BONDI HARDWARE STAFF CELEBRATING THE VENUE’S 1ST BIRTHDAY 10. SUNTORY AUSTRALIA’S JUSTINE MILLSOM WITH JUANITO TOLA TORRES AT THE COINTREAU LOUNGE

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BARS&CLUBS MARCH/APRIL INDEX

BRANDS AND COMPANIES INDEX 10 Cane, 65 28 Black, 50 666 Pure Tasmanian Vodka, 7

A ALM, 50 Amandine Liqueur, 61 Angostura Bitters, 46, 47 Angostura, 42 Antica Formula Carpano, 56, 57 Appleton Estate, 6 Ardbeg, 41 Asahi Breweries, 26 Aviation, 53

B Bacardi Oakheart Spiced Rum, 64 Baranows Emporium, 61 Batlow Cider, 65 Beenleigh, 7 Beer Importers & Distributors, 50 Bellerose, 50 Berry Bros and Rudd, 54, 62 Bittermens, 47, 48 Black Bottle Brandy, 32, 33, 34, 36 Boker’s Bitters, 46, 47 Bols, 22 Bombay Sapphire, 52 Bowmore, 43 Broker’s Gin, 61 Brown-Forman, 7 Bruichladdich, 55 Buffalo Trace, 6, 45 Bundaberg Distiling Company, 7

C Campari Australia, 6 Casa Noble, 44, 64 Cerbaco, 61

Chambord, 21 China Wine & Spirit Awards, 7 Cocchi Americano, 61 Cointreau, 13, 16, 56, 57, 64, 66 Coruba, 6 Courvoisier, 32, 33, 34, 36 Crème Yvette, 16 Cubaney, 64, 65 Cutty Sark, 62

D DeKuyper, 22 Del Maguey, 38 Delord, 32, 33, 34, 36 Disaronno, 13, 20,

E Esprit de June, 20 Euromonitor International, 6

F Fee Brothers, 47, 48 Fernet Branca, 46, 47 Finest Call, 50 Fireball, 25 Flor de Caña, 65 Francois Voyer, 32, 33, 34, 36

G Gabriel Boudier Saffron Gin, 53 Germana, 65 Gin Mare, 54 G’Vine, 53

H Hayman’s, 51 Hendrick’s Gin, 52, 53, 60 Hennessy, 32, 33, 34, 60

I Ilegal Mezcal, 60 Illyquore, 24 Inner Circle, 7 Inspirits, 46, 47, 48 island2island Beverage Company, 39, 61,

J Jägermeister, 7 Junipero, 52 Just Syrups, 48

L La Fee Bohemian Absinthe, 56, 57 Lark Distillery ,6 Leblon Cachaça, 65 Local Craft Spirits, 7

M Malibu, 21 Martell, 32, 33, 34, 36 Martin Miller’s, 52 Matusalem, 64 Meukow, 60 Midori, 13, 18 Moët Hennessy, 39, 60 Monin, 47, 48 Monkey 47, 53 Mt. Gay, 65 Mt. Uncle Distillery, 7

N Nikka, 26, 27, 28, 30

P Pernod Ricard, 54 Peychaud’s Bitters, 46, 47 Plymouth Gin, 52

Q Quiet Deeds Pale Ale, 50

R Rebellion Bay Spiced., 64 Red Island Marketing, 50 Regans’ Orange Bitters No. 6, 46, 47 Rekorderlig, 50 Remy Martin, 32, 33, 34, 36 Republic Beverages, 39 Rhum Clément Créole Shrubb, 24

S Samuel Smith & Son, 61 San Francisco World Spirits Competition, 7 Sazerac Rye, 56, 57 Schweppes Australia, 39, 40 Simple Syrups Co., 47, 48 Sipsmith, 54 Solerno, 18, 60 SouthTrade International, 6, 39, 50, 60 St. Agnes, 31, 32, 33, 34, 36 St. Michael’s Wort Herbal Eau De Vie, 61 Starward Malt Whisky, 6 Stuart Alexander, 47, 48 Sullivan’s Cove, 7 Suntory Australia, 8, 39, 48

The Botanist, 52, 60 The Glenrothes, 61 The Kraken, 64 The West Winds Gin, 7, 52, 65 Think Spirits, 47

V Vale Ale, 65 Vanguard Luxury Brands, 47, 48, 60 Vickers Gin, 7 Vinosita Wine Merchants, 61 Vok Beverages, 7

W William Grant & Sons, 32, 52, 60 World of Whisky, 15, 24 World Spirits Award, 7

Y Yamazaki, 26, 27, 28, 30

T Tales Of The Cocktails, 6 Tamborine Mountain Distillery, 7, 19, 23, 46, 47, 61 Tanqueray Malacca, 52 Tanqueray, 24, 46, 47, 48 Tapatio Tequila, 61 Tequila Rose, 25 Tequila Tromba, 7 The Bitter Truth, 46, 47,

BARS & CLUB INDEX A Alfred & Constance, 8 Alfredo’s Pizzeria & Bar, 8

B Black by Ezard, 1, 26, 65 Bondi Hardware, 65

C Canvas, 58, 59 Chester Street Kitchen, 8

E Eau-de-Vie, 26

F Fourth Wall, 56 Frisk Small Bar, 54

G Gin Palace, 52 Grandma’s, 28

H Hugos Bar Pizza, 8, 27

L Limes Hotel, 8 Lychee Lounge, 39, 40

M Mechanics’ Institute, 65

P Pain Killer New York, 8 Palmer & Co., 54

Q QT Hotel, 26

Dutch Kills, 8

S Slip Inn, 65 Sokyo, 1, 26 Stitch, 39, 43

T The The The The The The The

The Trustee, 39, 42 The Victoria Room, 65 The White Hart, 39 The Wild Rover, 38 Tokonoma, 26, 27, 28, 30

Baxter Inn, 39, 41 Collection, 47, 48 Everleigh, 39, 44 Foxtrot, 13, 14, 15, 17, 18 Rabbit Hole, 31, 32, 33 Rook, 54 Standard, 65

PEOPLE INDEX A Apps, William, 13, 14, 15, 16, 18, 19, 20, 21, 22, 23, 24, 25

B Barnett, Matthew, 26, 28,30, 47, 48 Baylis, Sam, 13, 14, 15, 16, 18, 19, 20, 21, 22, 23, 24, 25 Beaver, Jessica, 65 Beretta, Cristiano, 54 Besant, Henry, 9 Boccato, Richard, 8 Boseley, Justin, 65 Brook, Eddie, 58, 59 Brough, Sarah, 58, 59 Brown, Evan, 14 Bulmer, Tom, 64 Byrne, Shaun, 53

C Carroll, Ben, 65 Chiem, Michael, 65 Collier, Perryn, 8, 54 Collins, Grant, 10, 45

Cooper, Ron, 38 Cox, Ronnie, 62 Crawely, Jason, 45, 46

D David, Gee, 55 Davidson, Ben, 54 Denman, Chris, 56, 57 Derbomez, Sébastien, 52 Dinsmoor, Ross, 6

E Egerton, Sam, 54 Eisenhut, Dylan, 13, 14, 15, 16, 18, 19, 20, 21, 22, 23, 24, 25 Elmegirab, Adam, 46, 47 Eyles, Indiana, 13, 14, 15, 16, 18, 19, 20, 21, 22, 23, 24, 25 Fabbris, Matteo, 25, 43, 66 Farley, Jack, 13, 14, 15, 16, 18, 19, 20, 21, 22, 23, 24, 25

F Forde, Nathan, 46 France, James, 46, 47

G Gakuru, John, 46, 47 Galsworthy, Sam, 54 Gandevia, Phil, 66

H Hanzlicek, Luke, 64 Harris, Nick, 65 Hong, Dan, 64 Hutchins-Read, Daniel, 54

J Jaffrey, Lewis, 41 Johnson, Harry, 56

L Laming, Doug, 31, 32, 33, 34, 36 Law, Toni, 6, 46, 47 Leighton, Shay, 46, 47, 48

M Madrusan, Michael, 44 Maher, Harrison, 13, 14, 15, 16, 18, 19, 20, 21, 22, 23, 24, 25

Malandrakis, Spiros, 6 Marshall, Dan, 58, 59 McDonald, Denyse, 48 Morrow, Stuart, 8, 27

N Nunes, Marco, 58, 59

O O’Keefe, Ryan, 40

P Pepper, Nathan, 14

R Richardson, Shane, 6

S Segraves, Chris, 14 Sherry, James, 7 Shino, Taka, 1, 26, 27, 28, 30 Spencer, Jeremy, 7

T Tomašic, Mike, 38 Tua, Ben, 65

V Vikario, Tomas, 46, 47, 48 Vitale, David, 6 Von Teese, Dita, 64

W Waite, Stevie, 56 Walters, Adnres, 28 Ward, Alla, 46, 47 Watts, Hamish, 65 Westman, Owen, 47, 48 White, Aiden, 58, 59 Whiteside, Stephen , 42 Williams, Jason, 54 Woolley, Dan, 10 Wootton, Paul, 14

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