Bars & Clubs May/June 2014

POST

MIXER The premiumisation of the mixers market: what it means for you

ALSO IN THIS ISSUE: HERRADURA BRISBANE BAR CRAWL • CENTRAL COAST SMALL BARS • COBBLER VS PAPA JACK’S • WORLD CLASS

AIR PLAYF EMMA RD, O F S E ER THE B Y HILLS, SURR NEY SYD

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FLAVOURS IN

BARTENDER FIGHT CLUB

MAY/JUNE

Brisbane venues Papa Jack’s and Cobbler go head-to-head in a battle of the beverages.

FEATURE LIST

REGULAR LIST

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WORLD CLASS ACT

42

Bulletin Place co-owner and Diageo World Class international winner Tim Philips shares the secrets to his success.

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SIR MIX A LOT The premiumisation of the boutique and major brand mixers market provides venues with more choice and better quality than ever before.

LESSONS FROM WORLD’S BEST

10

VIBE

Mike Tomasic, winner of the 2014 Angostura Global Cocktail Competition, reveals how he took the gold.

What’s happening on the Australian bar scene.

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Hot new bars on NSW’s Central Coast

The latest venues to open their doors.

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MASTER CLASS Manuel Terron, global brand ambassador for Midori, mixes his Muse.

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BRAND AMBASSADOR BAR CRAWL This month we hit the hot spots of Brisbane’s burgeoning bar scene with Brown-Forman brand ambassador Grant Sheadon.

COCKTAIL COAST

OPENINGS

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HOT LIST The Gresham brings an air of sophistication to Brisbane’s cocktail scene.

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HAVE YOU BOOKED YOUR DIGITAL CAMPAIGN? For liquor contact: Shane T Williams Mobile: 0431 857 765 Email: stwilliams@intermedia.com.au

For non-liquor contact: Tom Rielly Phone: 02 8586 6123 Email: trielly@intermedia.com.au

FIRST DRINKS

Cheers,

Paul Wootton Group Publisher

IR PLAYFA EMMA D, RESFOR THE BE Y HILLS, SURR EY SYDN

POST

MIXER The premiumisation of the mixers market: what it means for you

ALSO IN THIS ISSUE: HERRADURA BRISBANE BAR CRAWL • CENTRAL COAST SMALL BARS • COBBLER VS PAPA JACK’S • WORLD CLASS

A

s I write this, the FIFA World Cup is well underway so it seems like an appropriate time to bring up the subject of winning.

Fortunately, Australian bartenders tend to fare better on the global stage than their better-paid soccer counterparts: it was in Brazil just two years ago that Tim Philips took out the bartending equivalent of the World Cup when he was crowned World Class champion 2012.

In this issue of Bars & Clubs, not one but two of Australia’s most celebrated champion bartenders share their views on winning: one is Tim; the other is Mike Tomasic; who won the global Angostura cocktail competition earlier this year in Trinidad.

Both talk about the importance of going the extra mile, of leaving nothing to chance, of preparation, preparation, preparation.

Tim and Mike were presenting their ideas independently of one another so it’s even more interesting that they both emphasised the importance of pushing against the tide. There are trends and we’re all wise to keep abreast of them, but if you want to really stand out you don’t want to be a slave to fashion.

In Rio in 2012, three-quarters of the finalists used smoking guns, Tim recalls. As he suggests, you’re not going to appear distinct like that and you’re likely to bore the judges.

The advice Tim and Mike dispense is as relevant to those operating and managing bars as it is to those wishing to enter a cocktail contest - instead of judges, read customers. As you’ll know, customers can be every bit as tough and demanding as competition judges. Fail to impress your customers and you stand to lose a lot more than a competition.

Mike talks about the need to have a point of difference in cocktail competitions. “Everyone is going to be making really good drinks, so the question is what is going to separate your drink from the rest. In my opinion it all comes down to attention to detail.”

The same can be said of bars. There are plenty of really good ones out there – so what’s going to separate yours from the rest?

Attention to detail, a unique selling point, the willingness to go the extra mile – these are the things success is built on. These are the things that turn bars into winners.

Which brings me to my next point. A new editor of Bars & Clubs is joining our team in time for the next issue – and we’re planning on introducing some changes to the magazine.

We intend to make it more of an essential read for bar professionals everywhere to help you answer the question: how to separate your venue from the rest?

We’re confident we’ll deliver a great new publication for you. But then, as readers, you’ll be the judge of that.

DISCLAIMER MANAGING DIRECTOR Simon Grover PUBLISHER Paul Wootton pwootton@intermedia.com.au EDITOR Suzan Ryan sryan@intermedia.com.au EDITOR-AT-LARGE James Wilkinson jwilkinson@intermedia.com.au CONTRIBUTING WRITERS Paul Kelly, Dan Woolley, Chris Segrave, Megan Smith

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discover the legend

The story of Zubrowka began 6000 years ago in north-east Poland, deep in the remote and mysterious Bialowieza Forest. This ancient and pristine land is home to the undisputed emperor of the Bialowieza Forest, the majestic European bison (zubr in Polish). Powerful yet sensitive, the bison is the national animal of Poland and the proud icon of Zubrowka, with 500 roaming free amongst the trees.

zubrowka (Pronounced Zoo-broov-ka) The favourite food of these wild bison is bison grass. Rare and enigmatic, it grows in sun-dappled woodland glades and has an irresistible aroma, a natural rich almond-like vanilla scent. Polish alchemists learnt that by infusing their spirit with the essence of bison grass, they could create a unique herbal vodka. Literally translating to ‘bison vodka’ the taste charmed the palates of kings and villagers alike and has continued to captivate Polish people ever since.

the blade Finding the rare bison grass in the Bialowieza Forest is just the start of the story for the bison grass. Each blade must be ‘seasoned’ to ensure it keeps its rich aroma and natural green colour. Pickers do this the traditional way – carefully laying the grass on wooden slats in a small enclosed space that’s been

apple zu The apples represent the signature serve, a sensational mix of Zubrowka and freshly pressed apple juice, known in Poland as Apple Zu. The sweetness and acidic kick of the apple juice perfectly complement the natural herbaceous and soft vanilla scents of the bison grass.

Glass: Old fashioned / rocks Garnish: Lemon wedge Ingredients: 50ml Zubrowka Bison Grass Vodka 120ml Cloudy apple juice Method: Shake and strain

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heated to 25 degrees. After eight hours, the bison grass blades stiffen, but crucially don’t dry out and lose their scent. For the next six days, each blade is turned every five hours by hand to ensure a consistent colour.

the essence of the bison Working closely with selected local farmers, ensures only using the best quality small batch golden winter rye vodka in Poland. Naturally sweet with a distinctive rich flavour, this vodka is distilled a further six times for extra purity. Naturally demineralised water from a deep well within the distillery is used for production before blending with the unique bison grass essence. Extracted by hand over three days using a secret method, this essence is matured in Polish oak casks for several months to give it extra depth and a fuller bouquet. Finally, as testament to absolute authenticity, each bottle is hand decorated with a single blade of bison grass.

VIBE THE BARS, THE EVENTS, THE DRINKS, THE PASSION 10 bars&clubs

CLOCK HOTEL UNVEILS NEW BALCONY MENU OF 14 GINS WHILE gin has been around since the Middle Ages, new research released by Roy Morgan, indicates a resurgence for the category in Australia over the previous five years with strong and steady growth for the spirit since 2009.

The figures show that gin has enjoyed a 50 per cent uplift in the number of Australian adults consuming the spirit, with a particularly strong increase of 92 per cent in the sought-after 18 to 24-year-old market.

Tapping into this growing popularity, Sydney’s The Clock Hotel in Surry Hills has launched a new gin menu for its upstairs Balcony Bar, encouraging punters to customise their G&T experience with a choice of some of the world’s best juniperbased products.

Inspired by Spain’s dedicated tónicas (G&T bars), Jeremy Shipley, Solotel’s Group Bars Manager, devised a stellar selection of 14 local and international gins from as far afield as Holland, Spain and Scotland, with New Zealand’s Quina-Fina the tonic of choice.

“The gin and tonic is having a renaissance in Sydney; it’s now a drink of choice, not just what your mum drinks,” confirms Shipley (pictured above right).

“The English may have invented the gin and tonic but the rest of the world is elevating it, so we wanted to make this menu at The Clock a global celebration of gin,” he says.

Interestingly, according to the Roy Morgan figures, consumption levels of the spirit for male and female consumers are relatively equal, showing that gin remains a universally appealing spirit for both men and women.

VIBE DOMINIC CARNEVALE COLLARS BULLDOG GIN COCKTAIL CHALLENGE

DOMINIC CARNEVAL E AND ANSHUMAN VOHRA

THE Assembly Bar on Sydney’s Kent Street played host to the Campari Australia Bulldog Cocktail Challenge in mid-May, celebrating the official launch of the brand on Australian turf.

Some of Sydney’s best bartenders, including Dominic Carnevale (Neighbourhood Bar), Anai Rocha (Zeta Bar), Jason Soto (Assembly), Alex Dickson (Neighbourhood Bar), John Sharman (The Denman Hotel) and Janco Jurecka (Zeta Bar), battled it out with their Boston shakers, employing various props to impress the judges.

There was impromptu live electric guitar jamming, atmospheric dry ice, home-made gelato and sodas and drinks served in dog bowls and tea-pots aimed at charming the judging panel, which included Bulldog Gin founder Anshuman Vohra, Campari’s Oliver Stuart and Time Out CEO Mike Rodrigues.

The winning cocktail, the Dorset Old Thyme Fizz – a tasty mixture of gin, Aperol, lemon thyme syrup and lychee and orange soda – was created by Dominic Carnevale of Neighbourhood Bar at Bondi Beach. The drink features on the Specials menu this month.

ANSHUMAN VOHRA, OLIVER STUART AND MIKE RODRIGUES

TOM WALKER

CUBA BEATS EMPIRE AT BACARDI LEGACY GLOBAL FINALS TOM Walker of The American Bar at The Savoy, UK, took top honours at the recent Bacardi FRED Legacy Cocktail Competition SIGGINS with his signature drink, Maid in Cuba. For the first time two runners-up were announced in recognition of this year’s burgeoning field of 27 contenders. Fred Siggins of Melbourne’s Black Pearl and Carson Xie from China’s Original Connection both secured runner-up status with their signature drinks.

Walker’s drink, Maid in Cuba, triumphed over 26 other original creations from some of the world’s finest bartenders in a tightly-contested final held at Moscow’s Petrovsky Palace.

Bacardi will work with Walker over the next 12 months to generate worldwide recognition of his award-winning drink, Maid in Cuba, with menu listings in leading bars throughout the world.

Competition judge and Rum Ambassador Ian Burrell said: “Tom has created a drink that uses a simple method, allowing you to taste the original ingredients, and that could be made anywhere in the world. For me, that is a classic cocktail.”

The Maid in Cuba cocktail is a classic combination of Bacardi Superior rum shaken with mint, cucumber, lime juice and sugar syrup, strained into an absinthe-rinsed coupette and topped with soda water.

Of the closely contested final, Fred Siggins, creator of the Empire of Dreams cocktail, stated: “It’s a huge honour to be the first person to represent Australia at Bacardi Legacy and I’m looking forward to further expanding the Empire of Dreams [in Australia and abroad].”

bars&clubs 11

VIBE

BRISBANE BARTENDER TAKES DISARONNO TITLE PERRYN Collier of Brisbane’s Lychee Lounge took honours at this month’s Disaronno Mixing Star Lab 2014 competition.

Mixing Star is Disaronno’s global cocktail competition dedicated to professional bartenders. Its goal is to continually revise the art of mixology. Since launching in 2010, more than 3000 new cocktails have been created to demonstrate the versatility of the Italian liqueur. Mr Collier’s East Meets West cocktail is a reinterpretation of the classic Disaronno Sour, featuring an Asian influence and layers of citrus.

Mr Collier will now join the competition’s 14 other global winners in Marsala, Italy, in July, to visit the Cantine Florio, ILLVA Saronno’s flagship property (which won a Wine Oscar in 2014 for Best Winery), where he will have the opportunity to participate in a mixology Boot Camp.

NDO ORLA O MARZ

EDV MELBOURNE RECRUITS HEAD BARTENDER

EAST MEETS WEST Glassware: Asian style cup Ingredients: • 45ml Disaronno • 22.5ml fresh lime juice • 1 Kaffir lime leaf • 15ml tumeric/lemongrass Syrup • 2 bar spoons yuzu curd Garnish: Kaffir lime leaf rubbed on rim and placed on top of drink.

AUSTRALIAN SPIRITS BAR OPENS IN FITZROY MELBOURNE has a new spirits bar: Bad Frankie opened on Greeves Street, Fitzroy, on June 18 as the first specialist Australian Spirits bar showcasing boutique local spirits as well as the iconic jaffle.

Bad Frankie will serve more than 150 quality spirits from across Australia including Lark Whisky, Four Pillars Gin, 666 Vodka and Ord River Rum, making it the go-to place for an all-Australian cocktail experience.

Bad Frankie founder Sebastian Costello says he wanted to support the growth of the craft spirits industry in Australia by showcasing what’s available to Melbourne’s cocktail enthusiasts.

“Bad Frankie will give Melbournians the opportunity to taste a wide range of Australian distilled spirits,” Costello says.

“Many people are surprised when I tell them that there are almost 40 craft distillers in Australia.”

“Right now the industry is blooming and anything I can do to support it, I will,” Costello enthused.

To accompany Australia’s finest spirits, Bad Frankie head chef, Michelle Boyle, has created an appealing jaffle menu that boasts poached chicken breast with house-made mayo, braised beef cheek with tomato chutney, and for those with a sweet tooth, a lamington jaffle and ANZAC cookie jaffle.

“The jaffle is a classic Australian dish, as iconic as Mexican tacos and American-style burgers, and I’m looking forward to sharing both classic and brand new recipes at Bad Frankie’s,” Boyle said.

12 bars&clubs

ORLANDO Marzo is the new Head Bartender at EDV Melbourne, replacing Tasha Lu, who left the Speakeasy group last month. With former stints in London working for the UK’s Match Group at The Player and Milk & Honey, Orlando has been based at EDV since moving to Australia in late 2013.

VIBE TALES OF THE COCKTAIL: AUSSIES ON FIRE IN THIS YEAR’S SPIRITED AWARDS AUSTRALIAN bars Black Pearl (Melbourne), Eau de Vie Melbourne and Hello Sailor (Sydney) are top four finalists in this year’s International Spirited Awards.

Black Pearl is competing for Best International Bar Team and Best International High Volume Cocktail Bar, Eau de Vie Melbourne is contesting Best International High Volume Cocktail Bar, and Hello Sailor is duking it out for Best New International Cocktail Bar. Sydney-based bar legend Jason Crawley is up for Best New Product, a new title category, for his development of the innovative Crawley’s Imperial Shaker Machine; while New York-based Aussie Sam Ross has his new bar, Attaboy, nominated for Best New American Cocktail Bar. The awards will be held in New Orleans on July 19 as part of the annual Tales of the Cocktail event.

The full list of 2014 finalists: AMERICAN CATEGORIES: American Bartender of the Year Jeff Bell (New York) Marcovaldo Dionysos (San Francisco) Bobby Heugel (Houston) Sean Kenyon (Denver) Best American Bar Team Attaboy (New York) Employees Only (New York) Trick Dog (San Francisco) Williams & Graham (Denver) Best American Brand Ambassador Brooke Arthur (House Spirits) Chris Patino (Pernod Ricard USA Portfolio) Neyah White (Suntory Japanese Whiskies) Angus Winchester (Tanqueray Gin) Best American Cocktail Bar Canon (Seattle) The Dead Rabbit (New York) Smuggler’s Cove (San Francisco) Williams & Graham (Denver) Best American High Volume Cocktail Bar Employees Only (New York) Honeycut (Los Angeles) Polite Provisions (San Diego) Trick Dog (San Francisco)

Best American Hotel Bar Clyde Common (Portland) The Hawthorne (Boston) Sable Kitchen & Bar (Chicago) The Spare Room (Los Angeles) Best American Restaurant Bar Clyde Common (Portland) Gramercy Tavern (New York) The NoMad (New York) nopa (San Francisco) Best New American Cocktail Bar Attaboy (New York) Half Step (Austin) Three Dots and A Dash (Chicago) ZZ’s Clam Bar (New York) INTERNATIONAL CATEGORIES: International Bartender of the Year Simone Caporale (London) Zdenek Kastanek (Singapore) Hidetsugu Ueno (Tokyo) Tom Walker (London) Best International Bar Team 28 Hong Kong Street (Singapore) The American Bar at The Savoy (London) Artesian at the Langham (London) The Black Pearl (Melbourne)

Best International Brand Ambassador David Cordoba (Bacardi) Giuseppe Gallo (Martini) David Piper (Hendrick’s Gin) Claire Smith (Belvedere Vodka) Best International Cocktail Bar 28 Hong Kong Street (Singapore) Bramble Bar (Edinburgh) Candelaria (Paris) Door 74 (Amsterdam) Best International High Volume Cocktail Bar Eau de Vie (Melbourne) The Black Pearl (Melbourne) London Cocktail Club (London) Schumann’s (Munich) Best International Hotel Bar Artesian at the Langham (London) Beaufort Bar at The Savoy Hotel (London) Black Angel’s Bar (Prague) Connaught Bar at the Connaught (London) Best International Restaurant Bar The Bon Vivant (Edinburgh) Delicatessen (Moscow) Spitalfields Bar at Hawksmoor (London) Blind Pig at Social Eating House (London)

MELBOURNE ‘SLUM’ ROOFTOP EVOKES SUMMER VIBES THE Shaw Davey Slum in the Melbourne suburb of Carlton recently opened a spacious (400 pax) and retractable rooftop bar. The venue features two retractable rooftops providing the space with a casual, beer-garden feel.

“We wanted the top-floor to have a feeling of space and airiness, like you are sitting on your sun deck on a sunny afternoon,” says Anna Carosa, co-owner and interior designer of The Shaw Davey Slum.

The newly opened level begins at a staircase that showcases a stunning Swarovski crystal chandelier, opening on to a 13-metre bar, custom-made with concrete and sea shells from various Melbourne beaches. A raised dance floor with images of pineapples and The Beatles surrounding it was chosen to evoke feelings of 1960s Australiana. The upper level will be open throughout winter every Thursday, Friday and Saturday from 5pm.

bars&clubs 13

OPENINGS

KWAN KICKS OFF BRISBANE hotelier and entrepreneur Damian Griffiths has opened his newest venture, Kwan Brothers, in Alfred Street, Fortitude Valley.

The late night venue, a warehouse bar featuring Asian street food, is located close to Griffiths’ other creations – the Alfred & Constance, and Alfredo’s Pizzeria.

New York-based bartender Richard Boccato consulted on the project while internationally renowned Brisbane designer, Alexander Lotersztain, has again worked with Griffiths to produce an eye-catching interior.

“It’ll be a really eclectic venue, marrying the grit of this old Asian food factory with a fair bit of bling and crazy pop culture references, centered around the flame and theatre of a giant robata grill,” enthused Griffiths.

“I still think there’s a lot of scope for venues with kitchens that open late in Brisbane, although there are not many people willing to give it a go.”

Heading up the kitchen is chef Norm Harvey, who worked previously at Alfredo’s and E’cco.

43 Alfred Street, Fortitude Valley QLD 4006, Ph: (07) 3251 6588

THE UNDERGROUND EXPERIMENT

LUX MELBOURNE BRINGING the Las Vegas treatment to Chapel Street, LUX Melbourne opened the doors to its lavishly decorated venue earlier this month.

With a state-of-the-art sound system and a unique and innovative iPad ordering system in its pimped-out VIP areas, the new venue has set its focus on late night live entertainment including zip-line performers, acrobats, aerialists and dancers in gold cages.

“Using inspiration from venues overseas we noticed a gap in the market and we are honoured to bring the element of live performers and bottle service into Melbourne’s club scene,” says Skye Graham, LUX Director.

373 Chapel Street, South Yarra VIC 3141, Ph: 0401 756 123

SIX weeks after the launch of The Noble Experiment, the team behind the sneaky Smith Street venue has evolved it again basing the venue’s latest incarnation, renamed The Underground Experiment, on pop culture from recent decades.

Featuring modern takes on old favourites the bar will take its menu and aesthetic cues from a period when bright colours ruled the cocktail glass. Linus Schaxmann, the creative director behind the menu and the déco, said: “Cocktails should be fun, and we have created somewhere to gather your mates, hire a booth, enjoy some cocktails and kick back with some great music from the ’80s and ’90s.” Kitsch drinks will feature heavily on the menu, including a reinterpretation of Sex on the Beach, with edible sand and Chambord caviar, and a Blue Lagoon complete with a swimming fish.

284 Smith Street, Collingwood VIC 306, Ph: (03) 9416 0058

OPENINGS

WE BRING YOU NEWS AND VIEWS OF THE BEST LAUNCH, RENOVATED AND REIMAGINED VENUES OPENING THROUGHOUT AUSTRALIA.

14 bars&clubs

OPENINGS

MR TIPPLY’S MR Tipply’s, a new bar and eatery split across two-levels on Kent Street, opened its ground level to the public on June 6, with the launch of the Level 1 bar (which promises to be a ‘refined and intimate’ affair) due late July.

Following a complete overhaul of the former City Hotel, interior designer Tamsin Johnson has gone for a luxurious and eclectic setting combining rich fabrics, African wallpapers and spatial planning to create a relaxed-yet-sophisticated experience for inner-city cocktail hunters.

A menu collaboration by executive chef, Elaine Lee, a veteran of the Westin Hotel group in South East Asia, and food doyen, Gemma Lush, sees a rich choice of Asian-fusion share plates including Mr Tipply’s very own ‘3 Little Ducks’ – a combination of green curry, tea smoked and roast duck sliders.

The comprehensive drinks list includes a good selection of wine and beers along with signature cocktails including a Kimchi Mary, made with aged cabbage and chilli vodka.

347 Kent Street, Sydney NSW 2000, Ph: (02) 9299 4877

CHICA LINDA THE ever-growing Drink’n’Dine collective has launched its newest venture, Chica Linda, in the back section of the group’s existing venue, The Carrington, in Surry Hills.

With a strong Central and South American menu influence, Chica Linda features family sharing plates including Puerto Rican Roast Pig, whole Achiote Smoked Chickens, Asado Steak Skewers or King Crab Diablo.

The drinks list gives a nod to Central American cocktail classics such as Tomatillo Bloody Marys, Jungle Juice and Horchata, along with Cervezas from south of the border, and a selection of wines using South American varietals.

Chica Linda is open for breakfast and lunch on weekends and dinner 7 days.

563 Bourke Street, Surry Hills NSW 2010, Ph: (02) 9360 4714

TWIG & BERRY THE Twig & Berry, Brisbane’s latest addition to the small bar scene, features rustic décor comprised of reclaimed wood, vintage furniture and a ceiling made from old doors. The small bar, with capacity for just 100, features a classic, Boston-style bar top and a collection of old political posters from the building’s former days as a Union office.

Charcuterie, cheese platters, mixed tapas boards and locally-sourced spiced nuts rule the food offering while the cocktail list features plenty of shared punch options as well as a selection of pre-bottled, classic and original cocktails.

Guests can also enjoy an extensive international wine menu or pick from up to 20 Australian craft beers.

92 Commercial Road, Newstead QLD 4006, Ph: (07) 3252 1965

THE PRINT ROOM EMBRACING old-school Hollywood charm and vintage style deco, The Print Room has finally opened its doors to the public following a complete refit over the past 12-months.

Leeroy Petersen, formerly of flair bartending company Twisted Liquid, revamped the space which has resulted in a cozy and refined venue featuring a balcony, an intimate couch area and various options for private hire.

Aside from an impressive selection of nibbles and wine, the drinks list includes Leeroy’s signature cocktail, the Paddington Bear.

9-11 Glenmore Rd, Paddington NSW 2021, Ph: (02) 9360 4467

bars&clubs 15

WORLD CLASS

THE WISDOM OF World Class global champion Tim Philips describes how he won – and lost – at the international finals and offers advice on how to provide yourself the best chance of winning a major cocktail competition...

BY PAUL WOOTTON

W

inning a competition such as World Class isn’t about luck, chance or even pure talent. As former global winner, Tim Philips, will tell you, it requires hard graft and preparation, preparation, preparation.

Philips sat down recently with the semifinalists in this year’s national World Class to tell his story of winning and to share his blueprint for competition success. Philips knows from fairly bitter experience the pitfalls of not being properly prepared. In 2011, he competed in the global final in India and admits he didn’t take it seriously enough. He came sixth.

“The Australian final was the toughest I had been in,” Philips reveals. “It was three days of competition. And I won. I thought there was no

16 bars&clubs

way the global final would be any more difficult.

I actually thought going to India and competing would be easy, so I didn’t prepare as well as I should have done. I just thought it would be fun.”

Upon arriving in India, Philips had no interest in readying himself for the contest ahead. Instead, he went out, sampled the street food and enjoyed a few drinks. “I was also borrowing equipment from other people and my ideas were half-arsed,” he confesses.

Philips describes his performance as “okay” and sixth wasn’t a bad result. “I should have been proud of that but I was disappointed,” he says.

“I was upset because I hadn’t given it my all. I hadn’t been professional. I was ashamed. I felt like I had let myself down. I cried like a bitch.”

The following year Philips won the national final again. But this time, as the 2012 global final loomed in Rio, he was determined to approach the contest differently. “This time I was going to give it my all,” he says.

So he took time off work, researched his concepts thoroughly and worked hard to put himself in the best position possible for the competition.

“I knew the judges probably hadn’t seen any of the concepts I had before,” he says.

But Philips’ passage through the competition wasn’t without its own problems. One of his drinks was a blazer served down a sugar cane luge. He’d asked for boiling water with which to make the drink but a bar back had put ice in

WORLD CLASS

it – meaning the alcohol wouldn’t light.

Instead of serving it cold and without a flame, Philips decided to go over his allotted time, knowing he would be penalised for doing so. Still, it was better than serving up an ice-cold blazer. Philips knows he didn’t score well in that round but suggests that it pays to keep a cool head, to adapt to your situation and to remember that one mistake or problem doesn’t have to mean your contest is over.

Philips describes the World Class global final as a “beast”. In Rio, more than 700 people were flown in for the event with 42 competitors in the final.

“Eight countries had their own TV crews there,” Philips recalls.

“Be aware that when people realise you’re doing well more and more of them come to watch you, take pictures and film you. At the pointy end, you’d have seven or eight TV cameras pointed at you and a couple of hundred people watching. I enjoy that kind of attention and responded to that well.”

“I was upset because I hadn’t given it my all.

I hadn’t been professional. I was ashamed.”

When Philips was announced as the winner of the World Class Bartender of the Year 2102 he says it felt surreal. “I felt numb, I couldn’t even smile.”

His first task was to make a Martini for Mad Men actress Christina Hendricks. Philips says he mixed the drink in a daze, discovering later that instead of using vermouth he had used absinthe in error. Hendricks’ comments on the drink went unrecorded.

It was only much later, when Philips turned on his computer, that the significance of his achievement began to sink in. “I had 110 friend requests, 70 messages and 110 notifications on Facebook,” he says.

“I realised my life was going to change drastically – and that I had to get a suit.”

In 2012/13, Philips visited 24 countries and 31 cities, courtesy of Diageo.

“Winning World Class is a business class ticket around the world,” he says. b&c

Tim’s TEN TIPS for competition success WRITE IT OUT Write down beforehand what you want to project and get across – don’t just wing it.

Write out the key bullet points and make sure you hit all of them when you present your drink. You must ensure your story makes sense.

DON’T BE A SLAVE TO FASHION Be aware of trends but don’t always follow them. In India, 20 of the 35 competitors requested dry ice. In 2012, three-quarters of the finalists used smoking guns. You’re not going to stand out like that and you’ll be in danger of boring the judges. If you’re going to use special equipment, make sure you use it in a way that hasn’t been seen before.

GET YOUR STATION IN ORDER Work clean and make sure your station is ready to go. Be very well prepared. Use that prep time to double check everything and to get everything in order.

TAKE A MOMENT Make sure you have a clear head. Don’t rush to get started. Take 10 or 15 seconds to clear your mind and to take a deep breath.

USE YOUR OWN EQUIPMENT You’re most comfortable with the equipment you regularly use, so why use something different in competition? There are no extra points for shiny new equipment.

GET THE MOST FROM DIAGEO’S SPIRITS Understand why you’re using certain ingredients with certain spirits. The spirits you get to use in World Class are incredible and you want to bring out the best of them.

UNDERSTAND THE JUDGES Do some research and cater to the judges’ tastes. Find out early who they are and what they like and what they don’t like. Philips knew, for example, that Salvatore Calabrese hates it when bartenders straw-taste a drink.

UNDERSTAND THE COMPETITION Make sure you know what you’re being judged on. If there are points for the name, don’t gloss over that – make sure you’ve got a killer name.

CREATE A STORY Every drink should have a story or reason. Think reality TV or sports shows, the way producers like to find an interesting/heart-wrenching/dramatic backstory shedding light on competitors and tying us emotionally to them. It’s no different in a cocktail competition: explain how the cocktail came about and why it’s important to you. Make sure the judges are anticipating the drink before you serve it.

BEHAVE IN A WORLD CLASS MANNER That can mean whatever you want it to mean. It takes a lot of money and time and effort to organise this competition. “I didn’t respect it the first year and lost,” Philips says. “I respected it the second year and won. There’s no pattern to the World Class winners – we’ve all got different stories, we’ve all worked in different styles of bar, but we probably all share a great sense of hospitality, and we let that show.”

Congratulations to Andy Griffiths (Rum Diaries, Melbourne), Charlie Ainsbury (Ananas, Sydney), Jenna Hemsworth (Thomas Olive, Melbourne), Ben Blair (The Crossing, Sydney) and Oscar Eastman (1806, Melbourne) - this year’s five national World Class finalists. By the time you read this, one of them will have been crowned Australian champion and will compete in the global finals in the UK from 28 July to 1 August.

bars&clubs 17

FIGHT CLUB

PAPA JACK’S

S ’ K C A J A P PA R E L B B O C vs

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18 bars&clubs

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R D AM

MARCO NUNES KRYSTAL HART ROB SCOTT NICK EDWARDS NICK ROYDS EDWARD QUATERMASS

FIGHT CLUB

FOR THIS FIGHT CLUB WE VENTURED NORTH TO BRISBANE TO RECRUIT TWO OF THE CITY’S NEWEST BARS – PAPA JACK’S AND COBBLER – TO FLEX THEIR COCKTAIL MAKING MIGHT USING A RANGE OF TOP SHELF WHISKIES. MALTY MÊLÉE JUDGES: SEAN FORSYTH (BACARDI LION BRAND AMBASSADOR), DANIELE PIROTTA (CAMPARI AUSTRALIA BRAND AMBASSADOR), BRENDON OSMERS (THE GRESHAM BAR MANAGER), AND GRANT SHEARON (BROWNFORMAN BRAND AMBASSADOR).

COBBLER

JU DG ES

MARTIN LANGE DUNCAN CAMPBELL DOMINIC XAVIER

bars&clubs 19

FIGHT CLUB Ari Gold

Glass: Rocks Ingredients: • 50ml Glenfiddich 12 Year Old • 10ml White port • 7.5ml Smoked pineapple syrup • 2 dashes orange bitters • 2 dashes chocolate bitters Method: Stir and strain Garnish: Port soaked caramelised pineapple

ROUND 1

Glenfiddich 12 Year Old

We kick things off with some tasty Glenfiddich 12 Year Old, with Marco and Duncan behind the stick.

Duncan mixes up the Ari Gold cocktail, an easy to drink smoky pineapple and whisky concoction with a light mouthfeel and hints of spice and sweetness. But it’s Marco’s Jackaboy drink that wins the round due to its great balance, superb taste, and smooth presentation, backed by excellent product knowledge and technique.

Jackaboy

Glass: Pewter Cup Ingredients: • 50ml Glenfiddich 12 Year Old • 40ml Killkenny • 10ml Smoked honey syrup • 1 bar spoon of toasted barley Beurre Noisette Method: Combine and heat ingredients. Stir and pour in warm Pewter cup. Place red hot loggehead in the middle of the cocktail for five seconds

Late Night Writers Block

Glass: Balloon Ingredients: • 50ml Writers Tears • 10ml Del Maguey Vida • 10ml Caramelized banana syrup Method: Blaze Garnish: Flamed lemon

ROUND 2

Writers Tears

Rob and Dominic step up for Round Two and both use the Writers Tears to craft some great tasting drinks.

Rob mixes up his Liam Neeson cocktail, presented in a stunning art deco glass and packing a rich and balanced taste with a long, dry finish. But it is Dominic’s Late Night Writers Block that takes the round, with the judges rating the blazer style drink’s sweet, wellrounded creamy banana and smoky flavours, as well as its light, floral notes.

20 bars&clubs

Liam Neeson

Glass: Vintage Cocktail Ingredients: • 50ml Writers Tears • 15ml Sweet vermouth • 5ml Poire Williams • 5ml Salted burnt sugar syrup Method: Stir and strain Garnish: Jamon wrapped pear

FIGHT CLUB Our Fearless Leader

ROUND 3

Glass: Goblet Ingredients: • 45ml Bruichladdich Port Charlotte • 25ml Lemon juice • 15ml Chilli infused cacao syrup • 10ml Tonka syrup Method: Shake and strain Garnish: Chilli sugar rim

Bruichladdich Port Charlotte

The N.E.D (Non-educated delinquent)

Glass: Old Fashioned Ingredients: • 60ml Bruichladdich Port Charlotte • 2 dashes orange bitters • 10ml Barley and carob syrup • Black olive water ice sphere Method: Stir and strain

Elliot and Nick battle it out in Round Three with a bottle of Bruichladdich Port Charlotte, with Elliot using it to mix up his elegantlooking Our Fearless Leader drink, which packs big flavours, a chocolate and chilli finish and an aroma reminiscent of a cinnamon donut. But it’s Nick’s N.E.D (Non-educated Delinquent) drink that takes the round, with its boozy-yet-balanced taste, delicate savory and citrus aroma and lengthy, bitter finish, impressing the judges.

Bow Street Breakfast Glass: Espresso Cup Ingredients: • 50ml Jameson • 20ml Pedro Ximinez • 10ml Hazelnut syrup • 15ml water • 15 small coffee beans Method: Blaze Garnish: Biscuit

ROUND 4

Jameson

Quatermass Special Glass: Old Fashioned Ingredients: • 50ml Jameson • 7.5ml Del Maguey Vida • 7.5ml Yellow Chartreuse Method: Stir and strain

Elliot sticks around for another skirmish to go up against Will using a bottle of Jameson. Elliot comes up with the Quatermass Special, a slightly smoky and herbal concoction with a bright, citrus aroma. But Will’s drink, the Bow Street Breakfast wins the round, with its sweet and rich wellrounded taste and light, vanilla aroma.

bars&clubs 21

DR

ROUND 5

Kilbeggan

S ’ K C A J A P A P R E L B B O C s v

RS

FIGHT CLUB

Martin and Nick Edwards jump behind the bar for Round Five, with the two industry veterans throwing down with a bottle of Kilbeggan. Martin keeps it classy and simple to present the judges with his Siete De Espadas cocktail, a well-balanced and inviting drink with a slightly nutty taste, fresh apple aroma and dry, sherry finish. However, Martin gets kiboshed by Nick’s finely presented Red Headed Step Child, a brightly coloured, hearty drink with a great, fizzy texture, spicy and vegetal taste and a sweet, smoky aroma.

AID ER

Siete De Espadas

Red Headed Step Child

Glass: Retro Highball Ingredients: • 60ml Kilbeggan • 50ml Carrot juice • 10ml Sweetened ginger juice (five parts ginger juice/one part sugar) • 5ml D.O.M Benedictine • 2 drops Peychauds Bitters Method: Shake in a Perlini shaker

22 bars&clubs

Glass: Goblet Ingredients: • 45ml Kilbeggan • 45ml Manzanilla sherry • 2 dashes of orange bitters Method: Stir and strain Garnish: Aged prosciutto

S

S ’ K C A J A P PA R E L B COB

FIGHT CLUB Guatemalan Asylum Seeker

Glass: Flute Ingredients: • 45ml Talisker 10 Year Old • 10ml Ron Zacapa • 7.5ml Tonka honey • 2 drops dandelion and burdoch bitters • Suze rinse Method: Stir and strain Garnish: Lemon twist

ROUND 6

Talisker 10 Year Old

Krystal and Duncan face off in Round Six with a bottle of Talisker 10 Year Old, which Duncan uses to make his Guatemalan Asylum Seeker cocktail, a Sazerac styled drink with a rich, well-rounded taste and lovely hints of peat, banana and vanilla, complemented with a sweet, citrus aroma. But Krystal’s Macaskill Rupee cocktail just manages to beat Duncan’s, with the judges praising her presentation and the cocktail’s complex layer of flavours, striking black salt rim and house made meloncello.

The Macaskill Rupee

Glass: Tumbler Ingredients: • 50ml Talisker 10 Year Old • 20ml House made meloncello • 30ml Bittered Mangoustan tea • 15ml Lemon juice Method: Shake and strain. Serve over the rocks with a Black Sea salt rim and light truffle oil list Garnish: Broiled and candied lemon twists

Massachusetts Special

Glass: Goblet Ingredients: • 40ml Glen Grant 10 Year Old • 10ml Campari • 10ml Pedro Ximinez • 45ml Orange juice • 15ml Lemon juice Method: Shake and stain

ROUND 7

Glen Grant 10 Year Old

Rob and Martin step back into the ring for Round Seven to show their skills with a bottle of Glen Grant 10 Year Old. Rob presents the his Morayshire Ale Sour, a bitter and hoppy drink with a good balance of sweet, spicy and savory flavours and a light citrus aroma. But it’s Martin’s Massachusetts Special that claims the round due to its great colour and head, silky texture and bitter and orange taste and nose.

24 bars&clubs

Morayshire Ale Sour

Glass: Beer Mug Ingredients: • 50ml Glen Grant 10 Year Old • 20ml Lemon juice • 20ml Scotch ale reduction • 2 drops hop tincture Method: Shake and strain Garnish: Smoked sea salt and orange foam

FIGHT CLUB

ROUND 8

Monkey Shoulder

Nick and Duncan mix it up in Round Eight with a bottle of Monkey Shoulder, which Duncan uses to make the tasty Forget About It Flip, a well-rounded drink with a nice texture and colour, good combination of ingredients and a pungent aroma. But it is Nick’s Mary Mac cocktail that wins the round, impressing the judges with its lovely colour, savory and herbal notes, sweet berry and fresh woody taste and great presentation.

Mary Mac

Glass: Goblet Ingredients: • 60ml Monkey Shoulder • 20ml Fino sherry • 15ml Strawberry and thyme shrub • 10ml Mozart dry Method: Stir down in coupe Garnish: Fresh oysters with warm shrub drizzled on top

Forget About It Flip

RAI

Glass: Goblet Ingredients: • 50ml Monkey Shoulder • 15ml Punt E Mes • 1 bar spoon of Demarara sugar • 1 Whole egg Method: Shake and strain Garnish: Orange zest

AM

D

S

S ’ K C A J A P PA R E L B B O C vs

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RS

S ’ K C A J A P A P R E L B COB

FIGHT CLUB

Gold and Silver

ROUND 9

Glass: Goblet Ingredients: • 45ml Old Pulteney • 15ml Tio Pepe • 2 drops orange bitters • 5ml Olive brine Method: Stir and strain Garnish: Three skewered olives

Old Pultney

Dominic and Edward jump into the fray for Round Nine to create banging drinks using Old Pulteney. Dominic crafts a classic looking drink called Gold and Silver - a full-bodied concoction with a dry and salty finish and lovely, nutty and seaweed notes. But it gets pipped at the post by Edward’s Plasma and Powder cocktail, a sweet flavoured drink that lets the whisky shine through and is presented beautifully in a glass with an inviting sand rim.

Plasma and Powder

Glass: Goblet Ingredients: • 60ml Old Pulteney • 20ml Blood cherry and sweet vermouth reduction • 20ml Fresh Mandarin juice • 5ml Koruna Method: Shake and strain into coupe with sand rim (dehydrated orange and mandarin crushed up with brown sugar and citric acid)

Rob and Duncan get back into the swing of things in Round 10 with a bottle of Chivas Regal 12 year Old, which Rob uses to create his Keeper Of The Quaich cocktail, a soft and mellow drink, with a subtle aroma and complex combination of sweet and savory flavours. But it’s Duncan’s No Response cocktail that wins the round, impressing the judges with its exquisite look, fruity fig and chocolate notes, well-rounded taste and lush finish.

26 bars&clubs

S ’ K C A J A P PA R E L B B O C vs

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Chivas Regal 12 Year Old

ER

ROUND 10

D RA M

RAID

Keepers of the Quaich

Glass: Quaich Ingredients: • 50ml Chivas 12 Year Old (fat washed with cacao butter) • 10ml Picon Bierre • 5ml Honey, cinnamon and smoked sea salt syrup Method: Stir and strain Garnish: House made whisky-infused chocolate, pecans and hazelnuts

No Response

Glass: Julep Ingredients: • 40ml Chivas Regal 12 Year Old • 20ml White port • 10ml Toasted pineapple and coconut syrup • 2 dashes chocolate bitters Method: Make like a Julep Garnish: Mint and fig slice

FIGHT CLUB It’s Friggin’ Cold in Scotland

Glass: Coupette Ingredients: • 75ml Teacher’s • 30ml Soy milk • 30ml Full cream milk • 20ml Lavender honey • 2 tablespoons of cashew and apricot muesli • 8 Fresh raspberries Method: Blend with dried ice Garnish: Honey drizzle and fresh berries

ROUND 11

Teacher’s

Prince of Buenos Aires

Martin and Edward step into the arena for Round 11 to showcase their talents with a bottle of Teacher’s.

Edward blends up the gorgeous looking It’s Friggin Cold In Scotland - a creamy combination of honey, berry and malt flavours with hints of liquorice and lavender.

But it’s Martin’s Prince Of Buenos Aires cocktail that wins the round, with its retro glassware, lovely apple, pear and clove flavours and bright pineapple and malt aroma securing the judges’ vote.

Glass: Retro Collins Ingredients: • 50ml Teacher’s • 5ml Poire William • 3 Pieces of pineapple • 2 Dashes whisky barrel bitters • 5ml Sugar syrup Method: Muddle pineapple, add ingredients, shake and strain

ROUND 12

Tullamore Dew 12 Year Old

BBM (Blood, Butter and Milk)

Glass: Stemmed Tea Cup Ingredients: • 45ml Tullamore Dew 12 Year Old (cocoa fat washed) • 10ml Averna • 5ml Green Chartruese • 3 Quail eggs • 2 ar spoons of goat’s yoghurt • 15ml Malt syrup Method: Dry shake, wet shake, and double strain Garnish: Flambé blood pudding on the side

Bottle ’O Tully

Glass: Small Glass Bottle Ingredients: • 50ml Tullamore Dew 12 Year Old • 15ml Dubonet • 30ml Lemon juice • 7.5ml Scotch ale reduction • Fresh pear and ginger slices Method: Muddle pear and ginger, add ingredients, shake and strain Garnish: Apple slices

Nick and Dominic get behind the bar for the final round using a bottle of Tullamore Dew 12 Year Old, which Dominic uses to make his lovely Bottle Of Tully drink, which he presents with a great back story - in a beautiful, small glass bottle.

But it’s Nick’s innovative BPM (Blood, Butter and Milk) cocktail that takes the final round, with its fresh and rich taste and light, creamy aroma that wins over the judges’ palates.

bars&clubs 27

DR

S ’ K C A J A P A P R E L B B O C s v

RS

FIGHT CLUB

ER

S ’ K C A J A P PA R E L B B O PAPA JACK’S 8 C vs

S

D RA M

RAID

COBBLER

28 bars&clubs

4

SPECIAL FEATURE

MIXERS

H SMIT S, MA GEM COLLIN E MISS BOURN MEL

bars&clubs 29

MIXERS

The move toward top shelf mixers is well and truly underway with premium boutique brands becoming better known to consumers allowing bartenders the room to experiment with flavours without losing out on price.

P

remiumisation has proved an interesting and welcome addition to the mixers category over the past 10 years, and the movement is beginning to make its mark with new brands constantly emerging and the bar culture finally getting the message that quality tastes better.

Consistency demands that you deliver the same product time and again. But time (or lack of) and price can dramatically affect the product you’re selling. Alternatively, if your customers demand premium you’re better off buying the best you can get, for every drink.

And the market is far broader than the traditional soda, lemonade and tonic-limited varieties of yesteryear – today’s premium mixers include exotic varieties such as pickle juice, espresso, alcoholic ginger beer, double drip coffee liqueur and Cape Gooseberry fruit juice. And the RTS packaging of such mixers now includes single-serve pouches as well as cartons and

BY CHRIS SEGRAVE traditional bottles, further enhancing the variety and freshness of available mixers suitable for large capacity venues as well as small bars.

Little Drippa Cocktail Coffee is one such mixer: a cold drip product designed specifically for cocktails, researched and developed over three years to give bartenders a creamy and consistent flavour every serve. Says Little Drippa’s Lewis Kneale: “Of course there’s no substitute for a fresh shot of coffee that has been expertly extracted, but who has the time to make each shot and how can you be sure that each shot will be the same?”

“Pre-batched espresso from a coffee machine goes off after five minutes and continues to change flavour throughout the night.

Moreover, one bad shot can distort the flavour of the whole batch.” Due to the method of extraction Little Drippa has a an extended life of 14 weeks from day of bottling.

New Zealand brand Quina-Fina, available through Vanguard Luxury Brands, is a tonic water made from locally grown Cinchona bark as part of a sustainability program in Equador. It’s described as a dry, clean tonic, extra bitter and ‘the perfect mixer’. James France of Vanguard Luxury Brands hints that a bitter lemon product will soon become available (in small quantities) in Australia.

SIR

A LOT

THE scHwEppEs 1783 prEmium singlE sErVE 30 bars&clubs

MIXERS

the premium crown seal, offers distinctive and exotic flavours, including Blood Orange, Grape and Passionfruit and Citrus as well as a new, 200ml range, single-serve 1783, available only to on premise channels. Matt Arnott of Asahi Beverages, says: “Presentation can amplify the premium experience or leave patrons dissatisfied. The on premise, exclusive, 1783, 200ml single-serve range features sleek styling.

This builds towards an enhanced beverage experience for the patron.”

There’s no doubt that consistent, quality, easily accessible products are becoming more important for bars and venues in general.

Little Drippa may be focused on restaurants and bars but the product is specifically designed with the bartender in mind, and although some cafes are starting to pick it up - and it’s being requested for home use - the focus of further development will be with bartenders.

Says James France of Vanguard: “For Quina Fina, on-premise is the core of our business”.

Premiumisation is a trend obvious across the country but it’s not a trend reserved for elite bars. Chris Donald of Frucor describes his target market as 18 to 24-year-old consumers.

“On premise holds a high concentration of this age group, so it’s a great way to drive awareness amongst the target market for V energy.”

Ben Cairns of East 9th Brewing says that although premiumisation is trending both on and off premise, “to continue the momentum we need to continually offer both trade and consumers something new, interesting and engaging.”

An innovative example of the ideology of premiumisation is showcased in how Funkin works with a variety of spirit companies and bartenders at venue level to create signature drinks and menus matched to their demographic, staff skills, volume needs and even specific events or functions.

Little Drippa is also marketing its product for the on premise by making it available alongside four of the major Spirit Distributors (Diageo, Bacardi, Suntory, Moet Hennessy) at events run in combination with companies such as Sidecar at Taste of Sydney, Taste of Perth and the Top Shelf Spirit Expo in Melbourne.

Stocking also calls for premium support from distributors of these products. POS, bar equipment and pricing. Many distributors offer rebates for sales but most importantly for everyone on the front line is brand information and training or seminars.

Frucor’s Chris Donald describes premium brands as: “Aspirational. We all want a little piece of the finer things in life - even for just one drink; they give us moments of escape or celebration, creating stories amongst friends.”

“Also, they provide confidence to customers that they’re going to experience a quality product.”

“So premium brands have a clear role to play within bars: they can help build a memory of your venue within consumers’ minds, driving word-of-mouth and repeat business, all the while lifting profits.”

Gary Polivnick describes the customers’ perspective. “Consistency and taste set the brands apart. They [patrons] start off unaware of what they are being served, only [aware] that they get the same experience every time, regardless of the bar they go to or which staff serves it.

“Bars should explore this path if they have a high volume of staff turnover or high wastage of fresh ingredients due to low sales.

“The pre-mix allows them to create consistent drinks with little or no training and no mess, wastage and high margins, and tap into a customer that might not have previously purchased due to dissatisfaction with previous ingredients or presentation.” b&c

Schweppes, Devices and Agrum are trade marks used under licence in Australia.

A recent entrant in the on premise channel, V Energy drink is eager to direct consumption of energy drinks into occasions outside of the traditional, late night trade of energy-drinkwith-vodka. Chris Donald of Frucor Beverages is enthused about combining new occasions with innovation - pairing energy drinks with other spirits.

“A G&V with a dash of bitters and lime after work makes for a refreshing drink with a boost of energy after a long day at the office,” he said.

Funkin Cocktails is a range of all-natural one-litre cocktail mixers and single-serve 120g individual use pouches. With no artificial colours, flavours or additives, the product boasts 12 months unopened shelf life and 10 days keep after opening. All Funkin mixers have won awards at the Drinks International in the premix category.

Gary Polovnik of Funkin Cocktails describes the brand’s products as “no fuss, no mess, no wastage and no training required [while] creating consistent cocktails, every time”.

Lick Pier Ginger Beer from East 9th Brewery has also, albeit surprisingly, come into its own in the mixer category. Ben Cairns sent a call out to bartenders last year to create drinks using Lick Pier (alcoholic) Ginger Beer.

Cairns says he was astounded with the results, admitting that he saw Lick Pier as a home product mixed with rum, vodka or tequila, but [the industry response] “opened our minds to the possibilities”.

Says Cairns: “The East Ninth Brewing portfolio plays in a different space to most other companies, as do our brands, which are built around theological ideologies, so we try hard to communicate what our brands are about, which resonates well with staff, our target consumers and, subsequently, leads to sales.”

Schweppes is a brand with a handle on premiumisation with a couple of recent additions ranging. The brand’s new Agrum Collection, with

bars&clubs 31

MIXERS

A FEW THOUGHTS ON MIXERS NATHAN DEBRITT, OWNER, THE KODIAK CLUB

A

bout a year after the Kodiak opened we wrote a page into the cocktail list called Mixers. Taking high end booze combined with interesting and different traditional American mixers such as Dr Pepper, Cherry Coke, Root Beer and Jarritos Mexican sodas. It was a simple way to offer something different and to showcase relatively unknown flavours.

Of course this is only really viable with more exotic mixers, because vodka, Solo & lime just doesn’t have the same ring to it as Bulleit Bourbon & Cherry Coke.

As with the ever-growing and evolving landscape of craft and imported spirits, mixers are following suit. Schweppes and Coca-Cola are no longer the only players in the game. Capi and Fever-Tree are now known brands in the industry and with a percentage of the general public.

I attended a Fever-Tree launch and education about a year ago, which was brilliant, where the owner asked the question: Why pay $16 for an exotic gin and then drown it a tonic that isn’t premium?

Now while I agree with this notion I pose this point: A craft spirit has distinction and profile of flavour, and so do most craft mixers, so while you may be drowning your gin in a more common tonic the tonic is usually intentionally inoffensive or overpowering, thereby allowing the spirit to flourish.

To further illustrate this point I reference Hendricks and Appleton Rum, two products whose flavour is so distinctive that it’s very rare that they don’t stand out in even the most complex cocktail. So this is the issue: you have an epic gin or other spirit and yet the flavour profile is lost to the distinctive flavour profile of the craft mixer.

Obviously, fresh is best – a home made ginger beer will stand above a bottled one and a craft ginger beer will stand above a factory massproduced product. And as an owner or responsible manager, cost of goods is always an issue.

Would I rather serve West Winds Cutlass and Jason Chan’s fabled (and hopefully soon to be released) tonic? Hell yeah! But for the average punter who is interested in a G&T as a comfort after a long day and not a flavour experience, the price point of a Beefeater and Kirks is much more applicable. But being able to offer your customer the option, now that’s rather cool. So have a case of banging tonic sitting in the fridge; if you can stock 40 whiskies why not two styles of tonic?

I recently started a company called La Mascara, we currently range Ready to Serve cocktails but are venturing into the dreaded RTD world, so mixers have become a part of my everyday life. Every morning I go to one of the shops or markets in search of different juices, teas and soft drinks to draw inspiration of positive flavour combinations. Because that’s what an RTD is: it’s a shot of spirit and a mixer.

Once we find the right combos we hit the lab to try and develop them to the ‘Not Sucking, No Diabetes’ category - a feat which is more difficult than it sounds. But after this experience I implore young bartenders to do the same: try every bizarre Rooibos and unicorn tears combination you can find.

Next time you’re passing an Indian/Chinese/East Lithuanian market, check out its weird and wonderful selection of canned soft drinks, you just may find the next stand-out combo. Research the craft options and maybe stock one or two for your more discerning customers. Note: coconut water is not a mixer - it’s a made up name for old dishwater. And finally, no matter how hungover you are, rum and Grape Gatorade do not go together.

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A BARTENDER PERSPECTIVE

BY NATALIE NG OF SYDNEY’S SWEET & CHILLI GROUP

How were you introduced to the premium mixer market?

George Goto, the Sydney rep for Fever-Tree, was bringing the brand into bars when I was working at Eau de Vie. The mixer was a good size bottle for bars and the tonic definitely stood out.

What was pick-up like?

Slow to start, I’m sure. Obviously there is a gap to be filled in the market for premium spirits but the general consensus was either to go with generic brands that are more cost effective or make your own, in-house. As one of the first premium mixers on offer, it did get good pick-up in bars that didn’t have post-mix guns and bars that didn’t have the facilities to make their own soft drinks, such as ginger beer, for example. Premium mixers also saw good pick-up in high end restaurants, as well.

What’s your take on the evolution of mixers both here and overseas?

As the small bar scene keeps unfolding I think more bars will definitely pick up boutique mixers as opposed to using the stock standard brands. You see fewer bars with post-mix guns and more bars using bottled soft drinks or home made ones these days. There is more focus on putting out a quality product now than ever before. And with a higher volume of people using boutique pre-mixes prices have dropped with smaller premium brands now competitive with bigger brands, hence more accessible to use in bars without harming GP. What are the benefits of using premium mixers for small bars?

Quality versus speed. With smaller bars we have the luxury of taking extra care and pushing out a quality drink. If you are going to have a vodka tonic or rum and ginger ale I would personally use a high-end product to create a better experience than just your average soft drink on tap.

What are your thoughts on the local bar scene: is it maturing quickly enough to recognise/appreciate premium mixers?

Definitely people are maturing, there are more premium mixers popping up, such as Quina-Fina tonic, Fentimans, etc. People are starting to realise that the higher quality the mixer the better the spirit will taste, and different mixers will accentuate their drinking experience. For example, high quality tonic water as opposed to generic where the quinine is more prominent.

Different ginger beers have different spicy tastes which, depending on your rum or spirit of choice, will only highlight the experience. If you are paying for a quality spirit shouldn’t it go hand-in-hand with a mixer of high quality as well?

THE scHwEppEs 1783 prEmium singlE sErVE For more information contact your Asahi Premium Beverages representative or call 1800 090 378 to order.

Schweppes, Devices and Agrum are trade marks used under licence in Australia.

MIXERS EMMA PLAYFAIR

GEMMA SMITH

The Beresford, Surry Hills, Sydney

Miss Collins, Melbourne

How long have you been bartending and what are some of the venues you have worked for?

On and off for seven years. I won’t tell you where I started because, in those days, and at this place, you were allowed to spray customers with water if you wanted. We would identify an “underage” by standing on the bar and pointing at them as security chased them around the club and a bell would go off every few hours for the bar tenders to have their “pick-up” shot… I don’t want to be getting anyone in trouble here. A venue I can name is the Crows Nest Hotel, where I worked for many years – ALH is a fabulous chain and the folk there are brilliant! Working at the Crowie has somehow become a tradition for my three siblings and I. My baby sister has just started working there, too! The Beresford Hotel opened its doors for me! I promised them I’d never spray water on anyone (staff excluded) and I’ve been with the Bero/Merivale family for eight months now – loving it!

What’s a drink you can’t bear to drink, and why?

Sambuca... White or black… Because WHY? Name a drink do you enjoy making?

Hmmm, interesting question. Generally, I love it when someone comes to the bar and orders a drink I’ve never made before; always great to be thinking about the flavour combination and why that combo hasn’t ‘caught on’ yet (or why I’ve never made it).

In contrast, I enjoy the challenge and simplicity of making simple, standard drinks. I think there is a skill in churning out standard drinks at a quick pace: vodka sodas; g&ts; bourbon & Cokes - that’s when a bartender can show skill in pace. It’s great if they can talk the ears off a customer and get them tasting the flavours of the ah-mazing cocktail they’ve just made, but can they speed it up and satisfy the 60 people standing behind that one customer?

What word(s) come to mind when a bartender says ‘mixer’?

Coke, lemonade, squash, soda, grenadine, lime or lemon, anything that dilutes or changes the flavour of the alcohol.

Name one of your all time favourite cocktails?

Sidecar. A Mojito is certainly up there, too. Many hipster bartenders will roll their eyes at this simple drink but I have a spot in my heart for a Mojito any day. A recent trip to Bali with nine of my girlfriends saw us sipping Mojitos the whole week, and my friend blew my mind the other day by introducing a Monin Coconut Syrup to the Mojito: delish!

What are some of the highlights of your bartending career?

Hospitality is never-ending, and that ‘strive for perfection’ and improvement is certainly a highlight for me. You can think you’ve mastered the art of hospo, walk into a bar thinking you’re all that, and then you get a customer with a request [that] makes you think again.

Being an actor and NIDA graduate, one highlight for me is being able to observe so many people – staff and customers alike. If given the time, I could easily waste hours just staring at how people interact with each other. What a joy!

A lot of the highlights come as well when people recognise the staple, simple things that you routinely do to make their experience memorable: sometimes the simplest gesture can go a long way.

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How long have you been bartending and what are some of the venues you have worked for?

My first bartending job was in 2011, when I first moved to Melbourne, at Atrium Bar in the Crown Casino. From there I’ve worked at other venues such as Co. NightClub, The Waiting Room, The Emerald Peacock and The Red Hummingbird. Now I find myself happily supervising the bar at Ms Collins.

What are some of the highlights of your bartending career?

This is a hard question for me to answer because it means a little differently to me compared to what it might mean to other people. The highlights of my bartending career involve all the people I’ve worked with. I’ve made many life-long friends and met some of the most extraordinary people. I love this career simply because of them.

Name one of your all time favourite cocktails?

My absolute all-time favourite cocktail is, hands-down, a Diplomatico Rum Old Fashioned with Aztec Chocolate Bitters. It’s a strong, sweet drink that I can never get bored of.

What’s a drink you can’t bear to drink, and why?

A Lychee Martini! I know it’s a popular drink but for some reason I just can’t stand it.

Name a drink do you enjoy making?

I love to make Sours. Amaretto sours, Slow Gin sours - really, you can put anything into a sour. But the part I love most is that you have to dry shake it in the Boston first (without ice) before shaking it a second time with ice. This is because one of the ingredients is a whole egg white. That doesn’t sound too appealing to most people, but trust me, it’s like a liquid meringue flavoured with your choice of spirit. A drink best served without ice, in my opinion, and certainly without a straw.

The whole point of putting the egg in is to create the texture, ice and a straw with destroy the experience.

What word(s) come to mind when a bartender says ‘mixer’?

Partnership is the first thing. You need a mixer that can be partnered perfectly with the spirit. Gin and Tonic for example. Many people drink Rum with Cola, which is not a perfect partnership. Cola has too many of its own flavours, which overpowers the Rum. If you want to taste your Rum go for Lemon Squash or Ginger Ale. Tell us a story about your bartending adventures that you’ll never forget Well, unfortunately, being a bit of a klutz does not work out so well when working in a bar, or hospitality, for that matter. I could not count the number of times I’ve broken something or fallen over with no good reason. Luckily, most of the time nobody is around to see me fall. The worst was at The Waiting Room when I had an order for a cocktail that required milk. We were completely out! I ran downstairs, through the car park, up an elevator and down to another bar in the casino to borrow some milk. On the way back, running through the car park with six litres, I slipped. Somehow my feet threw themselves up in front of me and I slammed on the concrete. The cartons flew out of my hands and broke on impact and I found myself lying in a small river of milk. In some pain.

Bartending isn’t glamorous. I’ve learned that the hard way.

AMBASSADOR BAR CRAWL

BRAND

WNBRO BRAND MAN ADOR R O F ASS AMB RANT G N ADO H S E

BRAND AMBASSADOR BAR CRAWL

ON THE

TEQUILA

BY SACHA DELFOSSE

Recently bars&clubs had the pleasure of visiting some of Brisbane’s finest bars in the company of Brown-Forman brand ambassador Grant Sheadon. There, we got to enjoy some great Herradura drinks and get a taste of what the city’s cocktail scene has to offer.

THE ORIGINAL, ULTRA-PREMIUM TEQUILA...

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BRAND AMBASSADOR BAR CRAWL

F

irst stop on this agave-fuelled bar crawl was Black Bird Bar and Grill, one of the latest venues to open up in Brisbane, and owned by the same people behind Byblos and 5th Element.

Located in the CBD alongside the Brisbane River, this stunning venue oozes with opulence and sophistication, matched only by the beautiful views and Great Gatsby era drinks it offers.

“In my humble opinion, this is the ultimate white collar venue,” Grant says.

“The opulent setting is backed up by its consumer offering and as such is the perfect venue for a quality luxury brand to align with.”

“The fact that it offers postcard views, a great bar team and exceptional dining experience, it is difficult to find flaw in the newest member of the local bar fraternity,” Grant says.

We kick things off with some refreshing Breakfast Is Served cocktails – Herradura Plata mixed with home made lime and rosemary marmalade, and lime juice – one of the many great concoctions created by the bar manager, Aaron Clark.

As we sit down to enjoy our drinks on the stylish terrace overlooking the river, we get to talking about the booming Brisbane bar scene, which Grant explains

UNIQUELY HAND-CRAFTED SINCE 1870.

E N J O Y W I T H U N C O M P R O M I S E D R E S P O N S I B I L I T Y.

Alc. 40% by Vol. Tequila imported by Brown-Forman, Louisville, KY @2014

bars&clubs 37

BRAND AMBASSADOR BAR CRAWL

has exploded and diversified over the past five years.

This has been driven mainly by expansions by some of the larger hospitality groups in the city, as well as changes to legislation that has allowed many bartenders to open up their own smaller, bars. And this has not only benefited the local hospitality industry and consumers, but also premium brands such as Herradura.

“More and more we find that venues are owned and operated by true industry professionals with a genuine passion for what they do.

This growing sense of pride within the premium on premise has given premium brands the opportunity to make their way from back bars on to the lips of consumers,” Grant says.

“Venues looking to position themselves ahead of their competition are looking to partner with luxury brands of substance.

Not only are we proud to play a role within these great venues, we have a high level of respect for their operators and their sustainable approach to the industry.”

DRIVING THE CATEGORY Our next stop is one of Black Bird’s sister venues, the award-winning Byblos bar and restaurant. It’s a quiet night, which means we get to hang out at the bar and chat with the guys behind the stick, while they mix up a round of Mantequilla cocktails – a delicious combination of Herradura Anejo, with a touch of port, agave nectar and bitters, served with a smoky mezcal mist.

“With a well deserved reputation for their impressive product offering,

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THE ORIGINAL, ULTRA-PREMIUM TEQUILA SINCE 1870 TEQUILA HERR A D U R A . N E V E R C O M P R O M I S E . ™

TOMMY’S MARGARITA 45ml Herradura Plata 30ml Fresh lime juice 15ml Herradura agave nectar Method: combine all ingredients in a cocktail shaker, add ice, shake vigorously & pour the contents (including ice) into a large rocks glass.

Garnish: flaked sea salt & lime wedge.

E N J O Y W I T H U N C O M P R O M I S E D R E S P O N S I B I L I T Y. Alc. 40% by Vol. Tequila imported by Brown-Forman, Louisville, KY @2014

BRAND AMBASSADOR BAR CRAWL

GRANT SHEADON great dining and drinks list, Byblos still remains one of the city’s best locations for a premium day-time session,” Grant enthuses. We follow up our Mantequilla cocktails with a tasty round of Grande Granadas, a seasonal Margarita twist, served in impressive petite clay pots that Herradura has provided to the venue.

As Grant explains, the branded Herradura clay pots are just one of the many things Brown-Forman provides to venues to help not just push its own tequila range but also to help raise the profile and understanding of the tequila category amongst consumers.

“We are simply dedicated to not only driving the growth of our brands but doing so in a manner that benefits the entire tequila category. It is very exciting times for tequila in Australia, we are on the verge of a cultural shift as consumers look to spirits with depth and character, and tequila is certainly this.

“Consumers are rapidly turning their backs on brands that are nothing more than obvious ‘badges’. They are looking for brands with quality, authenticity and substance. This is where we come in,” Grant says.

Although all of the Brisbane venues that Herradura works with have their own individuality and uniqueness, the one thing they have in common is that they are committed to offering patrons a premium experience, which aligns well with the brand’s own identity.

“Herradura has been Mexico’s leading ultra-premium tequila since 1870, we are a brand for those who know tequila and we are a brand for those who love tequila.”

“These values resonate with all of these venues as they are dedicated to educating and offering their customers over and above industry standards,” Grant states.

“All of these venues are committed to offering their customers an ‘experience’ and we are committed to tailoring activity to best suit our flagship venues needs.

INSPIRATION FROM MEXICO We leave Byblos to head in to Fortitude Valley where our first stop is Laruche, a well-known and much loved Brisbane bar, which has one of the most interesting and artistic fit outs in the city.

Despite the fact that the place is packed with young University students celebrating the end of exams, bar manager Daniel Pasley makes time for a quick chat, and orders us a round of Fruit Cup Crushes – a tasty combination of Herradura Plata, Benedictine, guava, lemon, passionfruit, saffron and grapefruit juice.

“Apart from the exceptional service that Dan and his team consistently deliver week-in, week-out, Laruche is an operating work of art. The owners, Johnny and Elie set the benchmark for venue creativity and their dedication to detail is inspiring,” Grant says.

After we finish our drinks we hop next door to another Brisbane bar institution, The Bowery, where some of the country’s finest bartenders have served time behind the stick.

The Bowery has helped to raise the city’s profile amongst cocktail makers and drinkers.

“The Bowery will always have a place in our heart as it was arguably this venue that made people stand up and take

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BROWN-FORMAN BRAND AMBASSADOR How long have you been working in the industry, and how did you get your start?

I’ve been working in the industry for 20 years since 1994. While I was traveling and living in London, there was a bar position in Scotland advertised in the TNT magazine. My roots are there, as my grandparents were Scottish and emigrated to South Africa in 1947. It was an opportunity I knew I had to accept – which I did. The rest is history!

What are some of the venues you have worked in over the years?

I’ve worked in many venues. The Stakis Hotel Group, Hilton Hotel Group and the Bay Restaurant Group are the three main ones I worked for in the United Kingdom. When I moved to Brisbane with my family in 2010 I worked briefly at The Cross Town Eating House and Glass Bar to understand the Brisbane market and establish a network.

Are there any people you were inspired or mentored by over the years?

Definitely. There have been a few along the way. These are people who have changed my career: Wayne Collins from Mixxit UK; Ben Reed at IPB bartenders; and one of my first managers, Tony Hammond, who was a great mentor.

What are some of the highlights of your bartending career?

Being provided the opportunity to experience the world’s best distilleries throughout Europe, USA and Mexico, and working with interesting and entertaining people from all parts of the world.

When did you become a brand ambassador and how did you find the shift?

I became a brand ambassador at the end of 2012. The shift was challenging but exciting as it presented some great opportunities. Having the ability to influence your customers by sharing your knowledge and passion is what gets me out of bed in the morning.

What have been some of your most memorable moments as a brand ambassador?

Training 100-plus staff within the first week of my role a brand ambassador for the Echo Entertainment Group at the Treasury Casino in Brisbane. It was a very rewarding experience, professionally and personally.

In 2013 I collaborated with Casa Herradura to represent Brown-Forman at Tales of Cocktail in New Orleans. And in 2013 I also hosted a Gentleman Jack event for GQ Magazine in Hayman Island.

But in general, it is spending time behind the scenes with all the great people who bring our brands to life. I represent Queensland and Western Australia, and it is actually the regional areas that have provided some of my most fond and memorable experiences.

Anything else you wish to mention?

If you have a dream role and company to work for, don’t give up finding it. It took a little time, but after some hard work and dedication, I’ve found mine.

BRAND AMBASSADOR BAR CRAWL

the Brisbane bar scene seriously. Regardless of your spirit/drink of choice, you’ll receive quality service from dedicated professionals,” Grant assures me.

As we walk in, the live band is rocking and the boys behind the bar are, too – slinging drinks and chatting away with patrons.

The venue’s impressive back bar is matched by its great cocktail selection and we choose to finish the night off with a couple of indulgent Herradura drinks, Lady Luck Flip and La Ruche.

While enjoying our nightcaps Grant tells me Brown-Forman isn’t just focused on evolving consumers’ perception of tequila with Herradura, but the company also wants to expose people to the thriving and vibrant Mexican culture through events such as a recent Cinco de Mayo activation it conducted in partnership with Black Bird Bar & Grill.

“Cinco de Mayo has evolved internationally into a celebration of a multitude of Mexican sub-cultures, given the premium aesthetics of Black Bird, we chose to dial up elements of Dia de los Muertos (Day of the Dead) incorporating body and face art in order to seduce their customers into the mystique and vibrancy of Mexican culture.

“This highly interactive platform drew quite an overwhelming response. Due to a challenging economy it is a fact that consumers are frequenting venues less and when they do they are more likely to engage with venues and brands that provide an actual experience and not just another night out.”

“Many venues serve great drinks but consumers are demanding more,” Grant says. b&c

bars&clubs 41

ANGOSTURA MASTERCLASS

Lessons

FROM THE WORLD’S BEST Mike Tomasic, the winner of the 2014 Angostura Global Cocktail Competition and current global ambassador for the brand, recently held an intimate masterclass for a room full of local bartenders at Sydney’s Papa Gedes bar.

B

efore Tomasic’s presentation, guests received a brief history on Angostura Aromatic Bitters and Angostura Rum from island2island’s Steve Pickup, the event’s MC. Apart from getting some useful facts and figures about the brand, bartenders also got a chance to taste the whole Angostura range and received a small pack full of tasting notes and information on the distillation process.

The tasting included neat samples of the Bitters. At 44.7% ABV, Angostura Aromatic Bitters doesn’t often get sampled neat – but tasted this way it gave attendees a real insight into the complex aromas and flavours generated by the liquid’s herbs and spices and helped explain the depth of flavour just a dash or two can provide to a mixed drink.

Following Pickup’s introduction, Tomasic jumped behind the bar to share some insights into how he won the 2014 Angostura Global Cocktail Competition, while also mixing up two of the cocktails he made during the competition.

Tomasic has been bartending for more than 15 years but has only ever entered two other cocktail competitions in his career – one in 1999 and another in 2012. He specifically chose to enter the Angostura Global Cocktail Competition because he

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ANGOSTURA IN AUSTRALIA • Angostura Aromatic Bitters and Angostura Rum are distributed by island2island in Australia.

• Angostura Aromatic Bitters is found in 98 per cent of bars and pubs in Australia.

• The iconic Lemon Lime and Bitters drink was created in Australia. Each year more than 90 million are consumed across the country.

MIKE TOMASIC

respects the brand and the format of the contest. To enter the competition, bartenders had to create a cocktail using five dashes of Angostura Aromatic Bitters and provide a video of them making the drink so the team at island2island could recreate it for judging purposes.

Tomasic’s entry drink was called Beet Up, a reference to the beetroot in the drink and the fact that his car broke down on the way to getting his video entry done. He explained that the inspiration came from a book called The Flavor Bible, which states that ginger, citrus and beetroot go well together.

“All I had to do is then add the rum and bitters and a bit of sweetener. The reason I chose to use Angostura Reserva was to have a point of difference; I thought every man and his dog was going to use the 5 Year Old, the 7 year Old or the 1919,” says Tomasic.

“I think I was one of only two or three entries that used [Angostura Reserva] so that completely separated me from everyone else,” Tomasic noted.

He stressed that having a point of difference is a key factor in achieving success in a cocktail competition since, in most cases, the quality of drinks from the other contestants will be of a

ANGOSTURA MASTERCLASS

GUESTS SAMPLED ANGOSTURA AROMATIC BITTERS NEAT BEFORE MIKE’S MASTERCLASS BEGAN

ANGOSTURA RUM • In 1945, Angostura purchased Trinidad Distiller’s Limited, allowing the company to produce rum on a major scale. It had previously produced Siegert’s Bouquet Rum infused with bitters.

• In 1973, the company purchased another well-known Trinidad distillery owned by J.B. Fernandes, making it the only rum producer on the island.

• Angostura is one of the biggest rum producers in the world, making in excess of 20 million litres of rum every year.

• 85 per cent of the rums Angostura produces is for export and are used as the base rum for a number of other awardwinning and popular rums.

• Angostura uses only molasses with a sugar content of 50 per cent or more to produce its rums.

• The distillery uses five continuous column stills to produce its rums.

• The rums are aged in first fill casks sourced from a number of different places.

• The Angostura rum range includes Angostura 1824, Angostura 1919, Angostura

Reserva, Angostura 5 Year Old and Angostura 7 Year Old. The rums are the most awarded premium rums in the world as voted by The Rum Masters.

• Angostura’s fresh, light rums are infused with natural, soft, sweet-citrus aromas with

hints of pineapple and chocolate/cocoa.

• The blended and aged rums are light- to medium-bodied and have various degrees of caramel, toffee, vanilla and dried fruit, mixed spice and oak aromas.

• Angostura’s rums tend to be towards the dry end of the scale but are always smooth, with some blends even described as “soft”.

• Angostura rums that start with molasses are always more complex and the caramel flavours can be strong in older rums.

• Last year Angostura won the very prestigious trophy as Grand Rum Master at the Spirits Masters Awards in London.

• Angostura 1919 was awarded an overall Masters Trophy for best premium rum (the second time it has won the award). It beat Angostura 1824, which was awarded a Gold medal in the same class, by just a few points.

• In 2012, island2island launched the world’s most expensive rum, Legacy by Angostura, valued at $25,000 and made from seven of the brand’s most rare and precious rums.

Just 20 bottles were released.

bars&clubs 43

ANGOSTURA MASTERCLASS

high standard. “You need to have a point of difference. Everyone is going to be making really good drinks, so the question is: what is going to separate your drink from the rest?”

“In my opinion it all comes down to attention to detail.”

“I used to work in five-star hotels years ago and I learned service that took things to the nth degree and it’s kind of like what I do with my drinks, as well,” Tomasic says.

“For example, for the Global Finals I took Cape Brim rainwater with me – apparently it’s the purest water on Earth – and I used it to make my own ice when I got there. All these other bartenders were using the crappy ice they have in Trinidad, which was melting and tasted like shit. It’s things like that which make the difference,” Tomasic reveals.

Another point of difference that Tomasic used was getting his carpenter brother to make him a wooden platter (on which to serve one of his drinks on) which he stained with Angostura Aromatic Bitters, adding a sentimental element to his presentation when he told the judges the story behind it, and showing another use for the product.

“Another thing to keep in mind when in a competition is that a lot of people screw up their drink when making them on stage – they forget to add ingredients.”

“That’s why I put all the bottles in front of me, so I don’t forget anything.”

“And also, when I’m on stage I need to prepare and figure out what I’m going to say and give myself some cues. That is part of the reason I line up the bottles in front of me; every time I pick up a bottle I’ll say something about that bottle, about the reason I used it, the history of the brand, etc,” Tomasic says.

Preparation is also key. Tomasic explains that he took 60kg of luggage to Trinidad, with everything he might need, including his own Angostura Aromatic Bitters, because he didn’t want to rely on anybody while there.

He took his preparation so seriously that on the one free day all the competitors were given, rather than go out and enjoy the local sights or visit some bars as many of the other contestants did, Tomasic took the opportunity to become familiar with the bar in which the finals would be held.

“I found out where the event was going to be held, so I got into a taxi and went off by myself there. The bar was closed but there were a lot of people setting up and I asked them who the barman was, and it turned out he lived around the corner,” Tomasic said.

“So I went to his house, knocked on his door and asked him if I could go into the bar and check out the way everything was set up.

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STEVE PICKUP TALKS THROUGH THE FLAVOUR PROFILE OF ANGOSTURA AROMATIC BITTERS

ANGOSTURA AROMATIC BITTERS

• Angostura Aromatic Bitters was created in 1824 by Dr Johann Gottlieb Siegert, a surgeon general in Simon Bolivar’s army, after he discovered that local gentian root and other herbs were effective in treating soldiers’ chronic stomach ailments.

• The brand was originally founded in the town of Angostura (now known as Ciudad Bolivar) in Venezuela. Following Dr. Siegert’s death, his brother and son moved the company to Trinidad in 1875.

• The same, original recipe from 1824 is used today to make Angostura Aromatic Bitters and just four people know the secret recipe.

• Angostura Aromatic Bitters is made using a secret combination of herbs and spices that are weighed and mixed before being placed in stainless steel baskets, through which alcohol is percolated through.

• The herb and spice flavours are extracted by the alcohol over time before the liquid is put into holding tanks where further ingredients are added. It then marries for a few months before being diluted to an ABV of 44.7%.

• Angostura Aromatic Bitters is distributed to 140 countries around the world.

• Apart from being a key ingredient in countless classic cocktails, Angostura Aromatic Bitters can also be used as an ingredient in cooking.

ANGOSTURA MASTERCLASS THE ANGOSTURA GLOBAL COCKTAIL COMPETITION The Angostura Global Cocktail Competition started in 2006 and quickly became one of the most respected contests on the International circuit. Run every year, the winner becomes the Global Ambassador for Angostura Aromatic Bitters for the following year. Australian bartenders have won the competition three times now: Marco Nunes (2006); Andy Griffiths (2011); and Mike Tomasic (2014).

The global finals are held at The House of Angostura in Trinidad during Carnival. To get to Trinidad each contestant has to win their state heat and then their national competition. At each stage, they are challenged to create two cocktails – both including Angostura Bitters and one including Angostura Rum. As well as winning the role of ambassador and traveling the world, the winner pockets US$10,000. Mike Tomasic will serve as global ambassador for two years as the competition is now going to be held every two years.

MIKE MIXES UP ONE OF HIS AWARD-WINNING DRINKS

MIKES’S TIPS FOR COCKTAIL COMPETITIONS • Have a point of difference • Start off in smaller competitions such as Fight Club in bars&clubs • Be prepared • Take everything to the nth degree • Think about every aspect of the cocktail and why all elements work together • Take things to the next level, but...

• Keep things simple • Incorporate the crowd somehow

He gave me the key and told me to go and do whatever I liked.

“So I saw exactly where the bar was, I got a feel in my head about where I wanted to set everything up and I made my own ice cubes and put them in the freezer. The guy thought I was bonkers because he had a brand new freezer but I spent half an hour cleaning it all because I didn’t want it to affect my ice.”

One other thing that Tomasic credited for his success at the Angostura Global Cocktail Competition was the high calibre of competitors he faced in the Australian state and national finals.

“Coming from the Australian finals you go

to the global finals better set up than many other competitors because the Australian finals are so competitive.”

“It might sound egotistical but you are only really competing against a few other guys at the global finals because you have guys that come from countries that don’t have access to the products and produce that we have, so they are more behind than us,” Tomasic reveals.

“The two things that helped me win were that I competed against so many good bartenders in the Australian finals and I was well organised.”

Tomasic completed his presentation by

making one of the cocktails that won him the Angostura Global Cocktail Competition, the Big Bird – a twist on the Jungle Bird cocktail – to which he added his own unique touch.

“Instead of using Campari I used Fernet Branca and I replaced the sugar syrup with Crawley’s Spiced Honey Apple syrup. And instead of using a dark Goslings-type rum, I used Angostura 7 Year Old.” “I’ve actually put this cocktail on the menu at Mr. Moustache (Bondi).”

“We are a small venue but we’ve gone through 12 bottles in two weeks of Angostura 7 Year Old – and that’s without upselling it or anything,” Tomasic said. b&c

bars&clubs 45

MASTERCLASS

6

BY SACHA DELFOSSE

Manuel Terron has been a key figure in the global bartending community for the past 25 years, from his early days gracing the bars of Barcelona, New York and Sydney, to his time as host of the ‘Mixing with the Best’ cocktail show, to the countless training and educational programs he has run for bartenders, all the way to current role as global brand ambassador for Midori.

“It has now been over five years since I took on the role of global brand ambassador for Midori. Again I found myself travelling the world, but this time teaching bartenders of the virtues of Midori and demonstrating its versatility through innovative cocktails,” Terron says.

To demonstrate Midori’s versatility, Terron decided to initially create an austere, Manhattan-style cocktail using the iconic green melon liqueur and Suntory, called the Midtown Muse. The name was inspired by the fact thatboth Midori and Suntory whisky have appeared on Billboards in Time Square.

“Unfortunately not all markets around the world have access to Yamazaki so I discovered other whiskies that also worked with the same recipe – Auchentoshen 3 Wood has similar characteristics but also brings in a slightly richer texture that works,” Terron explains.

“This drink is really all about the whiskey. Midori accentuates the fruit notes, Licor 43 pushes through the natural vanillins imbued from the charred wood and the bitters lifts up the brown spice characteristics that are also added to the whiskey from the aging process. Finally, I add the flamed orange peel to touch on charred notes and orange notes that I believe are also found,” Terron says.

“This would definitely classify as a whiskey drinker’s cocktail because it is strong and respects the true characteristics of high quality whiskey. It also happens to be my favorite Midori drink.”

MIDTOWN MUSE Glass: Cocktail Ingredients: • 45ml Auchentoshen 3 Wood • 20ml Midori • 10ml Licor 43 • 3 dashes Angostura Bitters Garnish: Flamed orange peel

Step Step by

MIDTOWNMUSE 46 bars&clubs

MASTERCLASS

PHOTOGRAPHY BY ANDREW JARVIE

2

4

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1

STEPS

7

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1. Add Midori 2. Add Auchentoshen 3Â Wood 3. Add Licor 43 4. Add bitters 5. Add ice to stirring glass 6. Stir 7. Strain 8. Cut orange peel 9. Flame orange peel 10. Serve

9

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5

SIX

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BEHIND THE BAR THE PRODUCTS EVERYONE IS TALKING ABOUT THIS MONTH

LAUNCHES 1BUNDY SMALL BATCH RUM

Bundaberg Distilling Co., (BDC) has launched a permanent trade-up solution with Bundaberg MDC Small Batch Rum. Crafted by awardwinning blenders in the Master Distillers Collective and matured in sweet cognac and brandy barrels, just 30,000 bottles are produced in each batch, with a complex and intense flavour and fruit tones. The launch is supported by a trade advocacy program designed to ignite interest in Bundaberg Rum from key on premise influencers.

Distributed by Diageo 1800 066 931

WEST WINDS GIN 2 UNVEILS LIMITED EDITION 58% BOTTLE Move over award-winning The Sabre and The Cutlass, here comes a bold and brutish beast, the 58% limited edition, special release, The Broadside. The first naval

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strength gins surfaced back in the late 1700s when The Royal Navy Supply Officers would pour the spirit on gunpowder – when mixed, gunpowder will explode only if the gin is 58 per cent or stronger.

Adventurous drinkers can enjoy The Broadside at select bars and restaurants. Limited to 200 bottles.

Distributed by West Wings Gin Ph: 0412THEGIN

SAPPHIRE 3BOMBAY LIMITED EDITION

To celebrate the opening of its distillery in Hampshire, England, to the public for the first time, Bombay Sapphire has released a limited edition bottle featuring an illustration by award-winning British illustrator Si Scott, depicting the iconic features of Bombay Sapphire and Laverstoke Mill, from the 10 exotic botanicals which infuse the gin to the copper stills used during distillation and the River Test, that runs through the site. The illustration also references

the sustainable way the Mill was restored, with carp in the river, a kingfisher and bats, all of which have made their home at the site.

Distributed by Bacardi Lion 02 8249 0342

VODKA: 4LONGLEAF WORLD’S BEST

Australian owned and distilled LongLeaf Tea Vodka was ranked best tea vodka in the world and best flavoured vodka in Asia Pacific in a blind taste-test at the 2014 San Francisco World Spirits Competition. LongLeaf rated higher than similar offerings from Absolut, Svedka and Belvedere in respective categories. Distilled in the Hunter Valley region using certified organic vodka, hand-picked Sri Lankan black tea leaves and pure Australian rainwater, LongLeaf was created

by Ram Krish, whose Sri Lankan family has grown tea for three generations. Serve over ice or with soda and lemon.

Distributed by NovelTea Pty Ltd 0420 607 705

MASCARA 5LA SERVES FRESH RTS

La Máscara is inspired by the masks of the Carnivale festivals of South America but the company is less frilly in its ingredients which focuses on fresh. The range is produced using single origin organic coffee beans and natural juices, sugars, flavours and colours. So all you need to do is chill, serve and garnish to achieve an impressive cocktail. La Máscara Beverage Co., is owned by Real Housewives of Melbourne (RHOM) star Jackie Gillies and her husband, Ben Gillies of Silverchair and Bento.

The pair can are currently working on their next flavour.

Distributed by La Mascara Beverage Co., 0431 947 910

ADDS TO 6PATRÓN LUXURY RANGE

Gran Patrón Piedra is aged for more

8

than three years in American and French oak barrels, giving the tequila its characteristic deep mahogany colour and sweet, subtle aroma of fruit, fresh mushroom, light citrus and toasted French oak. As well as Gran Patrón Piedra, Patrón’s luxury range features Gran Patrón Platinum and Gran Patrón Burdeos. Distributed by Southtrade (02) 8080 9150

7

VELHO BARREIRO CACHACA GOLD

Brazilian Style Imports has expanded its portfolio to include Velho Barreiro Cachaça, the national spirit of Brazil. Made from 100 per cent fresh-cut sugar cane juice, Cachaça is considered an up-and-comer in the international spirits category thanks to its impressive status as the third most consumed spirit in the world. Velho Barreiro is available in: Traditional (white cachaça) 700mL & 1L and Gold (3 years aged in Jequitibá wood barrels) 700mL.

Distributed by Brazilian Style Imports 02 9997 7753

MUSCAT 8PAVAN GRAPE LIQUEUR

Pavan Muscat Grape Liqueur is a delicate and complex liqueur crafted with fine Muscat grapes from the renowned AOC (Appellation d’Origine Controlee) region of Frontignan in the south of France.

Pavan’s delicate flavours of white grapes with sweet, floral notes and orange blossoms make it highly mixable. Pavan mixes perfectly with vodka, gin, tequila, champagne, and sparkling water, and is a key ingredient in creating classic red or white Sangria cocktails, with a twist.

Distributed by Suntory 02 8345 7333

9PLANTATION RUM

Named in honor of the three rum producing islands of the Caribbean from which Plantation 3 Stars is crafted: Barbados, Trinidad

11

and Jamaica. With a nose of delicate tropical fruits mixed with brown sugar and ripe banana, 3 Stars displays subtle spices and floral notes on the palate with a finish of both sugar cane and vanilla.

Distributed by Sa’pere Drinks 0403 452 005

CLUB 10CANADIAN GETS SPICY

Canadian Club Spiced is the newest addition to the CC family. Taking the smooth, light flavour of Canadian Club Original and blending extracts of vanilla, all spice, black pepper, cinnamon, clove and juniper berry, Canadian Club Spiced offers consumers a soft introduction to the dark spirits category. Mix with ginger beer, apple juice or on the rocks.

Distributed by Coca Cola Amatil 02 8977 9700

GOES 11DISTILLERY TROPPO

New South Wales’ Hunter Distillery,

TWELVE

NINE

TEN

SEVEN

Australia’s only organic distillery, has released its first black label 20% ABV Mango Liqueur. The sunset colour is perfect for cocktails and the versatile liqueur can be enjoyed alone over ice. The light, fruity liqueur has a fresh, tropical mango aroma and lingering sweet fruit taste.

Distributed by Hunter Distillery (02) 4998 6737

DISTILLED 12POT CORN VODKA

Made from 100% corn, Tito’s Handmade Vodka claims a sweeter, rounder flavour than some vodkas made from wheat and potatoes.

Produced in small batches in Texas, USA, this six times pot-distilled craft vodka was awarded 95 points

by Wine Enthusiast and recognised with the UCC Chairman’s Trophy for World’s Best Vodka Tonic at the 2010 Ultimate Cocktail Challenge.

Distributed by Southtrade 02 8080 9150

bars&clubs 49

IN THE COOLER

REKORDERLIG RELAUNCHES WINTER CIDER Rekorderlig Cider has relaunched its limited edition Winter Cider in an effort to stand out in the blossoming winter cider category and offering retailers an elongated cider-selling window throughout the cooler months. Global brand ambassador Joel Persson recommends the Winter cider is best served warm, with a slice of orange. The spiced apple cider is infused with cinnamon and vanilla flavours, combining the best fruit flavours of the season, to make for a tasty and warming winter cider.

Distributed by Coca-Cola Amatil 132 653

BALMAIN BOCK BACK ON THE BLOCK Balmain Brewing Company has revived one of Sydney’s local craft beers and dressed it up in new packaging. Brewed more than 30 years ago, the Balmain Original Bock was considered the company’s flagship product. Since the brewery closed in the late 1980s, the brand lay dormant until 2010, when three mates decided to bring the brand they love back into business. Since the brewery’s revival four years ago, it has experienced strong growth with the company’s beers now ranged nationally. Balmain Original Bock is a true-to-style German dark lager, brewed to be full and rich with a mix of malt flavours, roast coffee and caramel on a clean, spicy hop backbone, giving this classical beer great balance.

Distributed by The Balmain Brewing Company 0418 244 658

UK CIDER GETS PORKY Orchid Pig Ciders are a new addition to the national market. The three ciders include: Orchard Pig Charmer, Medium 6%. An initial burst of pine freshness on the nose gives way to the scent of rich orchard apples. Taste: floral, summery flavour with a citrus tang moving to a mellow apple sweetness that lingers and a crisp, refreshing finish. A gently sparkling premium cider. Orchard Pig Reveller, Medium 4.5%. The taste is lighter than its rich, savoury aroma suggests: light, crisp and refreshing with a tangy note of freshly squeezed lime in the finish. Orchard Pig Truffler, Dry 6% With a taste more subtle than its nose, and a bittersweet flavour note and longer finish than a typical dry cider.

Distributed by The Beer and Cider Company 1300 78 78 50

MVBEER UNVEILS WHITE COFFEE STOUT McLaren Vale Beer Company (MVBeer) has released a limited edition keg-only white coffee stout under its experimental VALE/ EXP line. VALE/EXP/006 was created for the Great Australian Beer Spectacular and a limited number of kegs have already been distributed to selected venues in Sydney, Melbourne and Adelaide, so if you don’t have one by now, you’re out of luck. MVBeer Head Brewer, Jeff Wright, says: “The beer has the flavours of a stout but is white in colour. We used wheat and ale malts in the mash and added freshly-roasted Ethiopian Nikesse coffee beans from Adelaide roaster Bar 9. We used nitrogen during keg filling to give the palette a smooth, round finish.”

Distributed by McLaren Vale Beer Company 1300 682 337

PRESSMAN’S DRY CIDER Trialled in select outlets last December, both on draught and in-pack, Pressman’s dry cider now has Australian Beer Co., (CCA\Casella Joint Venture) behind it, with all-new brand identity and pack formats.

Marketed as an earnest, male-focused dry cider, Pressman’s uses all-Australian sourced fruit from the Goulburn Valley and is brewed at the Griffith brewery. The range includes 330ml bottles (6-packs/ cases), 500ml bottles (4-packs/12 pack case) and cans (sold in a 12-pack) and will also be available in Mid-Strength (in pack and on draught). Mid-Strength is anticipated to perform well in existing stronghold states such as Queensland and WA. Distributed by Coca-Cola Amatil 132 653

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BY S R

A B G

IN K R

WO T E

N

21ST BIRTHDAY

Go to www.liquorawards.com.au to buy your tickets WHEN: Wednesday 29th October 2014 | WHERE: Under THE BIG TOP, LUNA PARK Sydney PRE-DRINKS FROM: 6.00PM | DRESS: Colour or Cocktail | COST: $250 per seat (ex GST) or $2500 per table (ex GST) BOOK ONLINE TODAY: www.liquorawards.com.au or bookings@liquorawards.com.au

K(E)Y COMPONENTS

SALTY COASTA DR(E)AMS PT.2 NAVIGATING THE WORLD OF WHISK(E)Y FOR YOUR BAR

BY DAN WOOLLEY

L

ast issue I began writing the first part of this article about the salty flavour in some single malt Scotch whiskies. Currently I’m sitting in a castle in the Highlands of Scotland discussing this with my friend, Charles ‘the Whisky God’ Maclean. Charles tells me that research and studies are underway in many laboratories to examine the conundrum of how there can be no sodium in a whisky broken down into a molecular form when there is clearly and inarguably a salty taste to same said whisky?

I believe we must all do as much personal research into this as possible by drinking whiskies repeatedly for the rest of our natural lives. All in the name of science, of course.

Yesterday I had the pleasure of visiting Campbeltown on the Mull of Kintyre, Scotland. The very historic Springbank distillery which produces three distinct styles of whisky under the labels Springbank, Longrow and Hazelburn hasn’t altered its production technique since its birth in 1828.

This is truly like stepping back into another time. The closest piece of equipment the distillery has to a computer is an old chalkboard, a stick and a broken piece of chalk. Seriously, this is how the distillers record how much malt goes into the mashtun!

The distillery is very close to the sea, with most of the casks aged on-site. The casks breathe by expanding and contracting with the daily rise in temperature caused by the sun rising and setting.

When the staves contract they draw in the surrounding air which is filled with a heavy salt spray from the Atlantic Ocean; evidenced by the rusty metal rings encircling the casks.

Springbank is the original expression that this distillery produces. It has a light to medium peating and a distinct, almost unmistakable style. The 10-year-old features a beautifully aromatic nose of light citrus – very floral – with a touch of lavender and vanilla, crème brulee-like bursts and oak shining through as pencil shavings. This is a complex whisky.

The palate displays very thick and oily, salty brine with wafts of earthy smoke dancing across the palate, finishing off with lingering, sweet oak.

The 12-year-old cask strength shows a more developed oak and spice on the nose coupled with a hint of sandalwood incense and more prominent citrus making an appearance in the form of lemon zest. The palate has the creamy texture of salted butter with smoke and sweet oak shining through thanks to the addition of two more years of aging and a higher ABV, finishing long with a definitive seawater zing.

The 15-year-old is without a doubt my pick of the portfolio, with a nose of over-ripe orchard fruits – nectarines, peaches and mandarins – plus sweet toffee with slight sandalwood notes shining through. The extra time maturing in oak has provided this dram with a wonderful balance of wood, fruit, spice and sweetness. It boasts the same flavours as the first two but is more complex and complete, with sea spray making the occasional appearance washing over the palate. This a very rich and full-bodied whisky with a very long and complex finish.

Longrow is the more heavily peated expression, with a beautiful balance of smoke without the heavyweight peat punch of Islay. My favourite and truly unique expression is the Longrow RED. This is a Scottish-American-Australian partnership where the Scottish spirit lives its first seven years in an American ex-Bourbon cask before receiving an extra four years maturation in an Australian ex-Shiraz cask. The nose is extremely earthy, with red currants making an appearance. Heavy tannins shine through on the palate but appear in more of a tea-like mouthfeel than heavy Shiraz tannin.

It has a medium-to-long finish with lingering vanilla from the American ex-Bourbon casks and sea salt making an appearance at the finale.

Hazelburn is Springbank’s unpeated expression. Distilled three times, this very light, easy drinking eight-year-old dram is my pick. Its sweet honey and crisp, green pear nose turn to apples and vanilla on the palate, with a short-to-medium finish. This is a perfect beginners or breakfast whisky. If you ever get to Campbeltown make sure you check out the Cadenheads’ whisky shop. Cadenheads is an independent bottling company owned by Springbank and its shops are a whisky lover’s dream: boasting a diverse array of whiskys from throughout Scotland of varying ages and cask finishes, with some single cask expressions hidden out the back in the cage. Incredible whisky! b&c

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INDUSTRY INSIGHT

SELECTING FURNITURE INTERIOR INVESTMENTS TO SUIT YOUR BUDGET & STYLE

PAUL KELLY*

F

urniture: the one thing that everyone uses in a venue. When someone arrives at a restaurant, café or bar, the first thing they want is a seat, and your furniture choices can completely change the vibe of a venue, which consequently determines the market and type of customer that is attracted to your venue. For me, choosing furniture is the most time consuming element of any fit-out; there are thousands of choices and once you select one, there are even more options if you decide to customise. That said, I often discover that planning suitable furniture is a process overlooked by many venues when it should be a fundamental consideration right from the get-go.

It’s a funny thing with furniture – most of the time the way my clients approach it, they do so with the wrong attitude. For them it’s all about cost, and I can understand why. They’ve just spent a bomb on the design and construction of the venue and furniture is considered a mere ‘add-on’ – a mainly decorative extra to the main event.

Cost is the main motivator in selecting furniture, well above the considerations of comfort and style. With every project, the purchase of the furniture comes after the project costs are received. This often means what’s left over in the budget: very little.

I try to convince clients to approach furniture selection in a different way, and there are steps to follow when selecting the right pieces. They first need to think about comfort and practicality. It makes sense that if a customer is comfortable in his/her seat, they’ll want to stick around longer. They become so relaxed and at ease in their chair that leaving it isn’t a consideration. If the chair is too hard, too high or irritating in any other way, the customer will want to get out as soon as their meal or cocktail is over.

Second, you need to think about structure and durability. Furniture gets the most abuse in a fit-out, second only to the floor. Think about chairs, for example: they’re stacked, dragged along the floor, sat on, tipped over… You need products that can withstand constant and often forceful use. It may seem like an expensive investment but, generally, if you spend more on furniture, it’ll last longer. When we choose furniture we test it in our office first – basically we’ll completely abuse it to try and break it. This tells us a lot about how it’ll last over time.

Cost should be your final consideration. What people need to realise, and what a lot of clients struggle to understand, is that you get what you pay for with furniture. Nine times out of 10, the cheaper product may look identical to the more expensive option but its construction is incomparable; it won’t have the strength, durability or quality finish that a premium piece might have. In other words, it will become damaged or even broken fairly quickly. Choose a piece that works aesthetically and make sure you get a decently made product. Of course the cost will reflect that but you shouldn’t even peek at the price tag until the very end of the selection process. If cheap furniture is required, then it should be used for items that receive the least physical impact. These are things like side tables, console units and display cabinets. Chairs and dining tables should be your biggest investment.

With furniture I recommend you do your research, test each piece out and always keep quality top of mind. Go with the best furniture your money can buy. You and your customers will appreciate it. b&c

*Paul Kelly is an accomplished designer with 15 years’ experience, working on more than 150 venues, including Sokyo, Black by Ezard, Ivanhoe Manly, The Oaks, The Bourbon, The White Hart and the Macquarie Hotel.

bars&clubs 53

CENTRAL COAST BARS

Recently bars&clubs was invited to travel to New South Wales’ Central Coast to judge the first cocktail competition for the region’s local bartending community – sponsored by Stoli vodka – and to explore the booming coastal bar scene that has developed just a couple of hours north of Sydney.

BY SACHA DELFOSSE

O

ur first stop was Totó Espresso Bar, located in Ettalong Beach and named after the iconic Italian comedian and actor, whose face and photos adorn the signage and walls.

Bar manager Peter Clarke explains that the venue was originally a café, which it still operates solely as until the afternoon. But after Clarke moved to the area and began frequenting the place, he decided to pitch to the owners the idea of turning the café into a cocktail bar in the evenings, which they agreed to.

This is no ordinary small bar, though. It is attached to a larger complex (owned by the same people) that includes a cinema, pizzeria, a number of Italian influenced piazzas, and even accommodation for hire.

The place has become a magnet for young professionals who have either made the shift up the coast to escape the hustle of Sydney or have decided to commute to work in Sydney and live on the coast.

Most nights the place is packed, Clarke says, and during summer time, when the tourists flock to the area, the bar and the remainder of the complex is packed, playing host to a number of events.

The cocktail list is as solid and extensive as any you will find in Sydney and includes the classics as well as creative citrus tea and coffee siphon concoctions, barrel-aged Negronis and pre-batched cocktails.

The back bar features a decent selection of top brands as well as a good selection of Australian spirits such as The West Winds Gin, Sullivan’s Cove single malt and Big Black Cock whisky from Cairns.

“Ninety per cent of our sales are cocktails. We don’t put much wines or

54 bars&clubs

beers on the menu since the clientele really likes their cocktails,” says Clarke.

“We do have some good Italian and local wines but like I said, most people come here for the cocktails.”

Next stop is Pocket Terrigal, an offshoot of the much-loved Pocket bar in Sydney, and co-owner Karl Schlothauer’s retirement plan. Schlothauer, along with general manager Simon Harley, have created a bar with a similar style, feel and even size to the original; however, the duo is quick to point out, the new bar remains a work in progress. One reason they haven’t fully completed their vision is that they assumed the bar would take a while to really kick off, but as Schlothauer explains, things have been going “gangbusters since we opened”.

“It just took off great. We were busy after two days. We got there a lot quicker than we expected. It hasn’t even dropped off in winter.”

Pocket Terrigal is a beacon for a variety of customers, mainly over 25s and older, while the “riff raff” tend to keep away.

Pocket Terrigal’s customers, apart from being well-behaved are also keen to try new drinks.

“We started with a simple cocktail list but are expanding and adding a new list as people here are really adventurous with their drink selection. We were surprised by the reception, and the locals will try all types of drinks,” Harley said.

He reveals that the presence of other cocktail-oriented bars in the area has proven beneficial to all, creating a good vibe for the area and helping establish camaraderie amongst the area’s bartenders.

“We even do joint training sessions with other bars,” Harley said. “We just probably need to see more suppliers supporting the area and realising there’s a really good cocktail scene up here.”

Just up the road from Pocket is one of the newer bars in the area, Green Gallows, a rooftop venue that provides a number of different offers to patrons: café; wine bar; cocktail lounge; restaurant; and a music and entertainment venue.

The drinks list features a good selection of craft beers and local wines, as well as

CENTRAL COAST BARS

well-known cocktails such as Mojitos and Caipirinhas (all made with fresh ingredients).

The venue itself is built largely from recycled materials and decked out in wood.

“The crowd is mostly over 30 and female.

The attitude is casual and people just chill out when they are here. It has a relaxing vibe and people tend to stay for a while,” says co-owner Yossi Rozio.

From here we head to Gosford to visit one of the first bars that made waves in the region, ReviveR, a stunning venue located in a former funeral home site, occupying what used to be the garage for the hearses.

The name pays homage to the former business housed on the site as well as tilting its hat to one of the great drinks in cocktail history, the Corpse Reviver.

Owner Gordon Ryan was partly inspired to open the venue after several visits to Seattle’s famous Zig Zag Café and the drinks made there by Murray Stenson.

“I came home from travelling and found I had nowhere to have a good drink.”

“We are a cocktail bar that is passionate about spirits. [ReviveR] is a place where people can try things.”

“We have anywhere from 170 to 300 different spirits at any time and people are keen to try them,” Ryan confirms.

Amongst the exciting selection of spirits to try are numerous Australian whiskies, dozens of American and Scottish whiskies - including up to 10 Islay drams - a couple of White Dogs, nine Australian gins, a solid choice of tequilas and mezcals, and plenty more rare overseas drops that Ryan collects to bring home from his travels.

“We wanted to target that part of the market that wasn’t being serviced: people [who] didn’t want pokies and a pub vibe.

The crowd tends to be 30 plus, but we do get some younger people in.”

“We also get a lot of people coming in for business meetings, and Friday nights get quite busy with the after work crowd.”

“Because we get less traffic than somewhere like Terrigal we tend to be a more destination venue,” Ryan explains.

Last stop on the tipple tour is Mojito Joe, a Tiki-meets-surfshack-styled restaurant bar at Avoca Beach, which opened its doors a just under a year ago. It’s also the spot where the Inaugural Central Coast cocktail competition (presented by Stoli) is held. But before the competition kicks off, I take the opportunity to sit down and chat with owner Julian Hartley about how the venue has been received by locals and to ask what the differences are, if any, between running a bar on the coast and running a bar in Sydney.

Hartley believes Central Coast locals will support anything new initially, but if a venue doesn’t offer quality service and products in the long term it will suffer a drop in clientele. Being a tourist-driven economy region, if a venue doesn’t have

a strong local customer base, come the winter months, the business will suffer.

“One thing that’s different from Sydney is that people don’t expect service here,” Hartley reveals.

“For the first six months we were open it was a foreign concept to many people when we’d invit them to ‘Go and sit down and we’ll serve you at our table’.”

“We’ve taught them now and everyone that comes here knows what to expect. The tab system was foreign to them as well, but it’s a slow process of education and trying to be understanding, working with them and not against them,” Hartley says.

The local demographic has also begun to evolve during the past five years, with more people making the move up from Sydney, which Hartley believes has helped drive the local bar boom. He notes that tasting and training sessions also tend to attract a good turn-out.

“Also, we are only an hour or so from Sydney, so many people are using us as a quick holiday break.”

“We get people just coming up on a Saturday for the beach, then coming here for lunch and ending up booking accommodation somewhere and coming back for dinner.”

“But at the same time many of the small bars on the Central Coast feel we are million miles from Sydney [in] the way we get treated by the industry.”

“Reps come here but many bartenders don’t, and we’d like to see more people from the industry come up here challenging us and helping us improve,” Hartley says.

Next up is the cocktail competition, which attracts a good turn-out from the local bar industry and friends who have come to see five Central Coast bartenders Peter Clarke from Toto; Rajan Raj Mal from The Lord Ashley; Jake Down from Pocket Terrigal; and Ashley Prudence Farquhar and Zac Hansen from Mojito Joe - battle it out.

Each bartender, many competing for the first time, have seven minutes to make two sets of drinks, using Stoli vodka in one and Elit by Stoli in the other. All contestants display some great chat, cocktail creativity and solid bartending techniques.

At competition end, first place goes to Mojito Joe’s very own Zac Hansen, with Jake Down from Pocket Terrigal taking out second place and Rajan Raj Mal from The Lord Ashley securing third place. b&c

bars&clubs 55

HOT LIST

BY SACHA DELFOSSE

COCKTAIL LIST YOU CAN ON

BANK La Noche

Glass: Cocktail Ingredients: • 45ml Havana Club 7 Year Old • 20ml Amer Picon • 10ml PX Sherry • 2 dashes orange bitters Method: Stir and strain Garnish: Discarded orange peel and rosemary Created by Sean Chow

Blood Moon

Glass: Cocktail Ingredients: • 40ml Espolon Blanco • 20ml Amer Picon • 10ml Lime juice • 20ml Blood orange and mandarin syrup • 4 drops Del Maguey Vida Method: Shake and strain Garnish: Orange twist Created by Billie-Jean Bray

BLOOD MOON

HELL’S KITCHEN

LA NOCHE

I

t’s been less than a year since The Gresham opened doors to the Heritage listed old bank building that houses the venue, bringing an air of sophistication to Brisbane’s cocktail scene.

The bar already boasts an impressive back bar and a top notch team that includes Mathew Hewitt, Ryan Lane, Sean Chow, Billie-Jean Bray and Brendan Osmers.

The all-star team recently put its thinking cap on to craft a new and enticing cocktail menu with 14 cracking concoctions set to further enhance the venue’s well deserved reputation.

“We rolled the list out at the end of May, and it will last for four to six months,” says Mathew Hewitt, general manager, The Gresham.

“There’s not really any theme, so to speak – the aim was to balance the list with diverse drinks and flavours for all palates – but American whiskey runs quite high.” b&c

56 bars&clubs

Hell’s Kitchen

Glass: Highball Ingredients: • 40ml Rittenhouse Rye • 20ml Aperol • 20ml Lemon juice • 20ml Orange juice • 20ml Pineapple juice • 2 dashes Peychaud’s Bitters Method: Shake and strain, top with soda Garnish: Dehydrated spiced orange wheel Created by Brenden Osmers

HOT LIST

Buxom Black Betty

Glass: Cocktail Ingredients: • 30ml Barrel Aged House Spiced Buffalo Trace • 20ml Niepoort Ruby Port • 10ml White Crème de Cacao • 2 dashes walnut bitters Method: Stir and strain Garnish: Three dried Muscat grapes Created by Ryan Lane

Hop Tea Cooler

Glass: Beer Handle Ingredients: • 45ml Rittenhouse Rye • 15ml Galaxy hop syrup • 15ml Vanilla syrup • 70ml Black tea • 4-5 Mint leaves Method: Build in glass and stir briefly Garnish: Mint sprig Created by Mathew Hewitt

TAPAVINO

TH

CE BRIER

PRUDEN

N RYA AN H LINASAMM AND ASEY CRE

IVANHOE HOTEL LAUNCHES PERONI POP-UP BAR SHERRY WEEK: BIGGER & BETTER

International Sherry Week kicked off June 2-8 across five continents, with Frank Camorra of Spanish Restaurant MoVida and Frank Dilernia of Sydney Sherry Bar Tapavino, hosting several events as the Australian ambassadors..

Sherry Week is the creation of Australian-born Chelsea Anthon.

Sydney Northern Beaches pub, The Ivanhoe Hotel, celebrated its first birthday by joining with Peroni to host a Peroni Pop-Up Bar, which will run throughout winter, with Peroni Pints at schooner prices and Italianinspired menu selections and special offers.

BONDI HARDWARE

BROKER’S GIN

island2island Beverage Company (i2i) this month welcomed Broker’s Gin co-owner Andy Dawson to host trade tastings and masterclasses in Brisbane, Sydney, Perth and Melbourne. Broker’s Gin is the undefeated champion of the Ultimate Spirits Challenge in New York.

Bondi Hardware held a Hawaiian themed party to celebrate its second birthday.

Guests enjoyed live music, food,cocktails,beers and ciders. Media and celebrities such as Psy impersonator Teddy Kim, Tara Rushton, Arrnott Olssen, Simon Hancock, Tali Jatali and Matt Doran joined the birthday festivities.

SCENE

THE PARTIES, THE PEOPLE, THE FASHION, THE DRINKS

58 bars&clubs

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Australian Hotelier is a national monthly magazine for the nation’s pubs and supplier partners, and this year celebrates 30 years of delivering industry insights into the issues impacting on business around the country.

Each edition focuses on the developments, challenges and achievements across the industry through features relating to all facets of hotel operations and regular news pages. In each edition, Australian Hotelier talks to top operators about their approach to business, discussing everything from recent renovations and market trends to legislative changes, making it a mustread for all hoteliers.

As a value-added benefit, Australian Hotelier also includes National Liquor News, the monthly publication for the liquor industry. Australian Hotelier also co-hosts the annual Australian Liquor Industry Awards (ALIA).

Spice Magazine is full of fresh ideas and techniques for Hot 100 those who make Destinations events happen with first-hand rules Food advice on what’s working and what’s not from those in the know.

Spice covers m special fro ns, ctio fun all types of es, Incentives, nch lau t events to produc ion ibit s.

Conferences and Exh , together ine gaz ma rly rte This qua rt SpiceNews rpa nte cou ine with its onl event trends, s, new st provides the late tures on fea r new products, regula ns, tips and tio tina des vel tra ss busine so much more. tricks of the trade and

TAX INVOICE/RECEIPT ABN: 94 002 583 682

(inc $4.45 GST)

Australian Hotelier (including National Liquor News) for 1 year (11 issues) for $95

(inc $8.64 GST)

Bars & Clubs for 1 year (6 issues) for $62 (inc $5.64 GST) Subscribe to ALL THREE titles for $124.00 (inc $11.27 GST) – that’s more than 44% discount, or saving of $100!

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Call 1800 651 422 or visit www.intermedia.com.au Fax this form (02) 8580 6312

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Mail this form: The Intermedia Group Pty Ltd, PO Box 55, Glebe NSW 2037

G N I N !

R 5 1 U R E T O R 20 F Boutique Drinks Festival

08–09 SATURDAY

SUNDAY

AUGUST ROYAL EXHIBITION BUILDING 2015 MELBOURNE

PRODUCTS. KNOWLEDGE. PASSION.

WANT TO EXHIBIT?

Contact Shane T Williams Email: stwilliams@intermedia.com.au Phone: (02) 8586 6205

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