Bars & Clubs July/August 2014

Innovation, experiences & on premise barrelling – make it work for you ALSO IN THIS ISSUE: CIDER • BEST BARTENDERS • BAR BACK INTERVIEW • RENOVATIONS

WHISKY

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

A U S T R A L I A

&

N E W

Z E A L A N D

Top Shelf 2014 was an unrivalled success!

INCREASE YOUR KNOWLEDGE OF BEER AND WINE

Here’s what some of the visitors said:

“Well organised and staffed throughout, this is a stand-out event in Australia. Great show.”

Nick Bond, Leederville “One of the top two food and drink exhibitions I’ve ever been to.

Great variety and value. Looking forward to the next one.”

Melinda Smith, Collingwood

SAMPLE DRINKS FROM THE WORLD’S BEST BARTENDERS

“The thing that made it remarkable was the quality of product on offer, the interactions with the exhibitors and the amount of handson educational opportunities.”

Stuart Mont, Albert North

DISCOVER HUNDREDS OF PREMIUM PRODUCTS

introducing the crushball

BE INSPIRED BY OUR KEYNOTE SPEAKERS

for

LEARN TO MIX DRINKS LIKE THE PROS

Top Shelf 2015 is going to be bigger and better still!

individuals

There’ll be more exhibition space, plenty of new features and a new Saturday/Sunday format. Make sure you’re part of Australia’s premier drinks festival!

Branded images are used to communicate product information to the trade. Actual product supplied will comply with Australian plain packaging law.

Over 4,000 affluent consumer and engaged trade professionals attended, sampling from hundreds of premium products, meeting producers and enjoying more than 40 free educational seminars and demonstrations.

NETWORKING BARS BY

Buy your tickets now www.liquorawards.com.au For sponsorship opportunties contact:

Shane T. Williams

02 8586 6205 or 0431 857 765 | E: stwilliams@intermedia.com.au

SA We VE d nes day

TH

29t h

ED Oct A obe T E r 201 4

21ST BIRTHDAY

Aztec

CO-HOSTED BY

Enabling informed decisions

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

31

FLAVOURS IN

FIGHT CLUB

JULY/AUGUST

FEATURE LIST

Our final Fight Club pits Sydney venues Marquee Sydney against Sokyo At The Star in a battle of Asian spirits.

REGULAR LIST

49

50

Ramblin’ Rascal Tavern bar back, Dylan Bron.

Sydney venue Goodgod takes us through the rebranding and redesign of its kitchen from Americana to Afro-Caribbean with the launch of Jonkanoo.

INTERVIEW

HOT LIST

19

10

40

How to make the fastest growing spirit category in the world work for your venue.

The latest industry news as it relates to you.

Luke Hanzlicek, Suntory Brand Ambassador, discusses his new role and pours us The Golden Mule, using Russian Standard Vodka Gold.

WHISKY

NEWS

54

BEST BARTENDER PROFILES

MASTER CLASS

43

The latest wine and spirit releases to consider for your back bar.

CIDER

16

With cider challenging RTDs as the nation’s most popular beverage, how do you get customers interested?

The new, revamped and rebranded venues recently opened in Australia.

6 bars&clubs

52

BEHIND THE BAR

Five bar professionals on service, skills and mischief.

OPENINGS

42

IN THE COOLER The latest beers and ciders

A TRULY AUTHENTIC RUSSIAN VODKA

It all begins in St Petersburg New

unique embossed bottle

Russian Standard was created to establish a higher standard of vodka in the world.

Naturally pure, great tasting and only using the finest Russian ingredients, it is vodka as it should be.

The Home of Russian Standard Every bottle of Russian Standard is created, distilled and bottled in St.Petersburg, the home and inspiration for the brand. Making naturally perfect vodka, St.Petersburg was also the home, in the late 1800s, to Dmitri Mendeleev whose philosophy on equilibrium, the natural order of things, led to the identification of the perfect balance between water and alcohol. A philosophy that inspires Russian Standard to this day.

Only the finest Russian ingredients Russian Standard Vodka only uses water of glacial origin from Lake Ladoga in Russia’s frozen north.

This extremely soft water contains very few impurities. The vast granite basin of Lake Ladoga was created by glaciers in the last Ice Age and it is this basin that preserves the softness and purity of the water.

Science + nature = Russian Standard Vodka The ultimate vodka is the result of the perfect combination of nature and science, Russian Standard Vodka seeks perfection in both.

Using state-of-the-art production methods in order to retain the natural sensory character of the pure spirit. Controlled at all stages of its production, the spirit passes through multi-stage distillation whilst still retaining its natural ‘bready’ flavour, before it is filtered through birch charcoal to mellow the taste profile.

With a new unique embossed bottle design and cork enclosure, Russian Standard Gold embodies the vibrant spirit of Russian generosity. Inspired from an ancient Siberian vodka recipe made popular by Peter the Great, Russian Standard Gold contains carefully selected extracts of Siberian Ginseng, sometimes called ‘Golden Root’ to create uniquely rich and exceptional tasting vodka.

Tasting Notes:

RUSSIANSTANDARDVODKA.COM FACEBOOK.COM/RUSSIANSTANDARDAUSTRALIA

Russian Standard was created by Roustam Tariko, a passionate Russian entrepreneur who wanted to create an authentic vodka produced in the home of vodka, Russia Winter wheat is selected because it contributes to the unique sensory profile and taste of our vodka. It also naturally contains fewer impurities than other source ingredients such as potatoes, rye or beets Special machines polish every single grain of wheat into a perfect sphere. In addition to further removing impurities, it provides the maximum surface area to aid fermentation and improve taste Russian Standard goes through a final proprietary process called ‘relaxation’, where the liquid matures and the ingredients blend for perfect balance and smoothness

THE GOLDEN MULE Ingredients: 50ml Russian Standard Gold, 150ml ginger beer, lime wedge

The New Look Gold Standard

Style – Rich and generous Aroma – Herbal, hint of caramel Taste – Vanilla and cinnamon

INTERESTING FACTS

Mouth feel – Soft and mild Finish – Warm and cream

For more information, please contact your local Suntory representative: NSW/ACT (02) 9663 1877 VIC (03) 9322 5800 SA/NT (08) 8352 0400 WA (08) 9455 2477 QLD (07) 3308 9100 TAS (03) 6231 6255

Glass: Tall glass or copper mug Garnish: Lime wedge or mint Method: Fill glass with ice cubes.

Add Russian Standard Gold and top with ginger beer. Finish with a fresh squeeze of lime

FIRST DRINKS MANAGING DIRECTOR Simon Grover

Suzan Ryan Editor

PUBLISHER Paul Wootton pwootton@intermedia. com.au EDITOR Suzan Ryan sryan@intermedia.com.au EDITOR-AT-LARGE James Wilkinson jwilkinson@intermedia. com.au CONTRIBUTING PHOTOGRAPHERS Andrew Jarvie, Anthony Leong, Jason Lyon, Dione Nassibian, Sam McDonald, Anna Kucera

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PAGE “Before you build lists there has to be demand. Consider flavour profile.

Consider market trend.”

NATIONAL SALES MANAGER Thomas Rielly trielly@intermedia.com.au NATIONAL SALES MANAGER Gian Reyes greyes@intermedia.com.au

WHISKY

ALSO IN THIS ISSUE: CIDER • BEST BARTENDERS • BAR BACK INTERVIEW • RENOVATIONS

Welcome to the July/August edition of Bars & Clubs magazine, and my first edition as the new editor. Being an absolute rookie to the hospitality industry I was struck immediately by how incredibly helpful everybody has been in not only welcoming me to the the role but also in helping me to source information, locate spokespeople, disseminate brands and track down venues.

With the advice and guidance of very generous people to get me on the right road, I could think of no better way to learn about the industry than to write my first edition of Bars & Clubs magazine myself. No freelance writers were abused in the making of this issue. I completed my first issue (let me know what you think) and immersive experience in Australia’s hospitality industry and it’s been a great experience so far. Bars & Clubs has been a part of the national industry scene since 2007, under parent company Intermedia, and many years prior to that as part of the National Publishing Group. In fact, some of the staff I have the privilege of working with at Intermedia are former editors of the magazine and invaluable sources of experience and knowledge.

In putting together this magazine, I have met brand representatives, bar and club owners, distillers, brewers, suppliers, importers, bar backs, photographers, publicists, raconteurs and so many more people who make working in this industry so rewarding.

For my first issue I’ve had a crash course in whisky and cider: two drinks categories experiencing aggressive growth and consumer redefinition; two fascinating categories that embody the flux and change in perception inherent in this industry. Two categories I hope I provided justice to in my goal to provide operators and venue owners useful information about how to make each category work for them.

No matter their venue. Elsewhere in this issue we cover new bottles, new bars, new winners and new renovations. Over the next few issues the Bars & Clubs team will have more new things to show you and we value your input in how to make the magazine more useful, so don’t be shy about contacting us to share your tips and suggestions. Email: sryan@intermedia.com.au or call (02) 8586 6187. Enjoy.

Innovation, experiences & on premise barrelling – make it work for you

NATIONAL SALES & MARKETING MANAGER Shane T Williams stwilliams@intermedia. com.au GRAPHIC DESIGN Ryan Vizcarra ryanv@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper PUBLISHED BY The Intermedia Group Pty Ltd ABN 940 025 83 682 41 Bridge Road, GLEBE, NSW Australia, 2037 Telephone: 02 9660 2113 Fax: 02 9660 1883

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PAGE “When we decide to leave, there’s another door behind a curtain that spits us back out on the deserted, totally nondescript street and it’s like it was never there.

Bartender Narnia. Good night.”

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All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials.

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

8 bars&clubs

NEWS THE BARS, THE EVENTS, THE DRINKS, THE PASSION

10 bars&clubs

ALIA: VOTING CLOSES AUG 29 VOTING is now open for the 2014 Australian Liquor Industry Awards (ALIA) with the industry expected to get behind the best brands, products, people and venues within the off- and on-premise liquor and hospitality industry.

ALIA celebrates its 21st birthday this year with a theme of ‘Celebrate with Colour’, with guests encouraged to dress up in their most colourful outfits to join the party, which will be held once again the Big Top at Sydney’s Luna Park with master of ceremonies Larry Emdur blowing out the birthday candles.

Initial nominations close Friday August 29, with the highest ranking nominees moving forward as category finalists.

These finalists will be sent to a judging panel of industry experts before the final auditing process (audited by Ernst & Young) confirms the winners of all award categories.

A total of 51 awards will be presented on the night with all members of the Australian liquor industry encouraged to vote in one or more off- and on-premise awards categories.

Start voting now online or by using one of the 33,000 printed voting forms distributed within the July and August editions of Australian Hotelier, National Liquor News and bars&clubs magazines.

DIAGEO ADDS WHISKY TO BAR TRAINING ACADEMY DIAGEO Bar Academy offers a three-tier training program aimed at providing Australian bartenders access to worldclass training and industry recognised accreditation.

“Following on from the award-winning Alchemy training program, Diageo Bar Academy highlights Diageo’s endless commitment to fostering talent for our on-premise partners,” says David Halliday, commercial director, Diageo Australia.

Diageo Bar Academy provides three training levels: Essentials, Foundation and Advanced – the completion of which streamlines entry to annual bartending competition Diageo Reserve World Class. Classes include: Essentials – four modules covering the basics of Essential Spirits, Essential Techniques, Speed & Efficiency and Essential Guide to Cocktails; Foundation - delves into single malts, vodka, rum and gin and prepares bartenders for the Wine & Spirit Education Trust Level 1 Certificate in Spirits. Foundation also includes a blending session where attendees apply their knowledge of gin and botanicals to create a perfume from essential oils, and a whisky session where students create a personal blend using varous single malts. Advanced level is reserved for the highest calibre of bartenders and focuses on local and global trends and techniques. Trainers include: (NSW) Natalie Ng, David Rozario, Reece Griffiths; (Vic) Sarah Fulford, Fred Siggins; (Qld) Dominic Xavier, Perry Scott (Qld); and (WA) Kevin Clark. Diageo Bar Academy recently added an American Whiskey Module to its training program, featuring History, Production, Tasting and a full cocktail quotient. So far more than 14,000 Australian bartenders have attended a Diageo Bar Academy training course. Find out more, at: diageobaracademy.com

NEWS

JAMES SQUIRE STARTS SMOKING THE Curious Squire, Adelaide’s James Squire restaurant and bar, on O’Connell Street, North Adelaide, has launched a new, Southern American-inspired menu thanks to the addition of Adelaide’s first authentic smoker. New head chef Drew Akin previously launched restaurants in the US and Australia specialising in traditional Southern American BBQ, Cajun and soul food and his new smoker menu includes pulled pork shoulder, smoked chicken in Alabama white Bar-B-Q sauce, smoked Texas beef brisket and Bar-B-Q spare ribs. The Curious Squire’s cocktail list has been updated to include the Espresso KRAKtini (a take on the espresso martini) and the Fireapple and Firepear (a winter warmer comprised of cinnamon whiskey with either apple or pear cider).

CLIPP BAR TAB COUNTERS SIGNATURE STRAIN CLIPP, the iOS and Android app that allows customers to start, manage and pay their bar tab using their smartphone instead of leaving a credit card behind the bar aims to fill the tipping gap created in the $80 billion pub and bar industry since the new Pin and Chip regulations governing the handling of credit card transactions came into effect on August 1. The loss of signatures as a means to close off and finalise customer tabs means that without the customer’s PIN venues can’t charge the credit card if the guest leaves without closing his/her tab. In the event that patrons don’t pay their tab before leaving, the app allows venues to close the bar tab through its P.O.S. software. Created by entrepreneur Greg Taylor and co-founders Stuart Hunter and Craig Stanford, Clipp allows customers to set up a tab on their phone in seconds. It offers venues real-time updates on the tab amount and orders and customers the option of capping their limit. Tabs can be shared amongst customers across multiple phones with receipts emailed direct to the user’s inbox, making expenses reporting straightforward for corporate users. “Clipp...eliminates the risk of lost sales and the domino effect that has on stock management and accounting,” says Clipp co-founder, Greg Tayor.

SWILLHOUSE SELLS SYDNEY BAR EARL’S JUKE JOINT SYDNEY’S Swillhouse Group – owner of Shady Pines, Frankie’s Pizza By The Slice and the award-winning The Baxter Inn – transferred ownership of its most recent bar, Earl’s Juke Joint, on King Street, Newtown, to former bar manager Pasan Wijesena (pictured top right with former bartender Stefan Forte), on June 30.

“There was always a plan to buy out the boys,” says Wijesena. “As the majority owner, and approaching the end of financial year, there was an opportunity to take on full ownership of Earls, allowing it to be fully family owned, so I was happy to take it.

“We had been operating as our own entity anyway, so it made sense both from a business sense and also personally.

“It’s business as usual for the bar. We will always tip our hat to Swillhouse for giving us our start, and you can still expect the same dedication to quality and fun, but it’s time to move on and blaze our own trail.

“We have a great team and we’re really excited about the next chapter in Earl’s history. Newtown, in general, is blowing up and we’re proud to be part of that.” Earl’s Juke Joint, at 407 King Street, Newtown, opened one year to the day of the changeover.

Photo: ©timeout.com/sydney: Anna Kucera

bars&clubs 11

NEWS

JINRO LEADS IWSR’S REAL 100 TOP SPIRITS RANK; HOMETOWN SALES DRIVE VOLUME

LARK DISTILLERY WINS BUSINESS OF THE YEAR

EMPERADOR brandy became the secondlargest spirits brand in the world in 2013, according to the IWSR’s Real 100 ranking of the largest spirits brands. Global volumes of Emperador grew by two million nine-litre cases, while volumes of Thai spirit, Ruang Kao declined. However, second place getter Emperador (which recently acquired Whyte & Mackay), is less than half the size of Jinro, the world’s largest spirit brand, despite the number one soju brand experiencing declining volumes in 2013.

Eight of the top 10 brands are hometown heroes – selling predominantly into their local markets in the Asia-Pacific region.

The largest-growing brands on the Real 100 list are Indian whisky brands Officer’s Choice and McDowell’s (ranked seventh in 2012), highlighting India’s rapid pick-up of Western-style spirits.

McDowell’s posted growth of four million cases, moving the brand to sixth in 2013.

While Officer’s Choice skyrocketed – growing by almost five-and-a-half million cases to overtake McDowell’s and become the world’s largest whisk(e)y brand.

Johnnie Walker, the largest Scotch whisky, was helped by healthy growth in India and South Africa to advance two places to number eight, followed closely by Celebration rum, which also jumped two places.

Johnnie Walker is one of nine Diageo brands on the Real 100 list, equalling USL’s nine brands which include Celebration rum and McDowell’s.

Diageo’s acquisition of a controlling shareholding in USL in 2013 means the combined entity features 18 brands in the Real 100 list. Beam Suntory has five brands on the list after Suntory’s recent $16bn acquisition of Beam Inc., while Pernod Ricard has 11 brands, with Indian whisky Royal Stag ranking highest.

Thai Beverage has two brands in the top 10 as Hong Tong ‘liquor’ moved up with 13 per cent growth. Bacardi fell from the top 10 as sales declined; it is the highest ranking of the four brands in the list for Bacardi-Martini.

With Bacardi’s departure from the top 10, only Smirnoff and Johnnie Walker are recognisable international brands, showing the continued dominance of local super brands.

Sixty-three of the 100 brands on the list derive 90 per cent or more of their sales from their domestic market.

LARK Distillery, the first licensed distillery to open in Tasmania since 1839, was awarded 2014 Telstra Tasmanian Business of the Year and Small Business of the Year. Launched in 1992

by Bill and Lyn Lark, Lark Distillery was one of the WILL IRVING - GROUP first companies to export MANAGING DIRECTOR TELSTRA BUSINESS, TROY TREWIN - CEO Australian malt whisky to OF LARK DISTILLERY & THE HON. WILL HODGMAN MP, the United States. Lark won PREMIER OF TASMANIA Gold Medal Whisky of the Year at the 2014 International Whisky Competition in Chicago for its Single Malt Whisky (90%), Best World Whisky; Lark Distiller’s Edition (92%), Best World Whisky; and Lark Cask Strength, Best Cask Strength Whisky. Lark also won Australian Distillery of the Year Trophy 2014 and National Champion Whisky Trophy 2014 (Lark ‘Cask Strength’ 58%) at the Royal Melbourne Fine Spirits/Foods Awards 2014 – Australian Distilled Spirits & Liqueurs Competition.

Top 10 spirits from the IWSR’s Real 100 list Rank/Brand

Category

Owner

Volume 2009

Volume 2012

Volume 2013

% change 2013 on ‘12

1 Jinro Soju

Shochu/Soju

Hite

67,361.6

67,710.1

65,660.0

-3.0

2 Emperador

Other brandy

Alliance Global

7,100.0

30,000.0

31,950.0

6.5

3 Ruang Kao

Other spirits

Thai Beverage

31,900.0

31,500.0

30,870.0

-2.0

4 Smirnoff

Vodka

Diageo

23,909.7

26,117.6

25,751.3

-1.4

5 Officer’s Choice

Other whisk(e)y

ABD

12,277.0

18,705.3

24,164.3

29.2

6 McDowell’s

Other whisk(e)y

USL/Diageo

13,040.0

19,273.3

23,291.3

20.8

7 Chum Churum

Shochu/Soju

Lotte

16,773.0

21,273.0

21,814.0

2.5

8 Johnnie Walker

Scotch whisky

Diageo

14,879.8

18,847.1

19,288.3

2.3

9 Celebration

Rum

USL/Diageo

11,156.8

17,657.3

18,904.0

7.1

10 Hong Tong ‘Liquor’

Other spirits

Thai Beverage

6,500.0

16,375.0

18,500.0

13.0

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PENFOLDS BEGINS REDEVELOPMENT; EYES SALE PENFOLDS is tying off its 170th Anniversary celebrations with an extensive redevelopment of Penfolds Magill Estate Winery, due for completion in December. The multi-million dollar investment integrates new tech with heritage in the new Magill Estate Cellar Door with private tasting rooms, Magill Estate Café, with outdoor seating overlooking the vineyards, adjoining cheese and charcuterie room and a wine tour reception, which takes visitors through to the refurbished cellars and Bin 3 Grange cellar. Penfolds also granted global investment firm Kohlberg Travis Roberts (KKR) and Rhone Capital access to carry out non-exclusive due diligience on the company after the firm announced its intention to acquire Treasury Wine Estates (TWE) at a price of $5.20, representing a 50 per cent increase on its April $4.70 per share proposal, which the TWE Board rejected.

NEWS

SPIRITED AWARDS WINNERS

• Best American Restaurant Bar: The NoMad (New York) • Best New American Cocktail Bar: Three Dots and A Dash (Chicago)

THE eighth annual Tales of the Cocktail conference concluded recently in New Orleans, USA, with the highly-contested Spirited Awards.

No Australian venues came out on top this year; however, Australian judges: John Gakuru, on trade manager, Think Spirits Australia; Jason Crawley, managing director of Crawley’s Imperial Shakers; Sebastian Reaburn, Bacardi Lion manager; and Simon McGoram, writer and bar consultant, were on the voting panel to select this year’s winners across 24 categories. This year, TOC received the largest number of nominees in the awards’ history.

See the complete list of Spirited Awards winners below.

2014 Tales of the Cocktail Spirited Awards winners AMERICAN CATEGORIES • American Bartender of the Year: Sean Kenyon (Denver) • Best American Bar Team: Trick Dog (San Francisco) • Best American Brand Ambassador: Neyah White (Suntory Japanese Whiskies) • Best American Cocktail Bar: The Dead Rabbit (New York) • Best American High Volume Cocktail Bar: Polite Provisions (San Diego) • Best American Hotel Bar: Clyde Common (Portland)

INTERNATIONAL CATEGORIES • International Bartender of the Year: Simone Caporale (London) • Best International Bar Team: Artesian at The Langham (London) • Best International Brand Ambassador: Giuseppe Gallo (Martini) • Best International Cocktail Bar: 28 Hong Kong Street (Singapore) • Best International High Volume Cocktail Bar: Schumann’s Bar (Munich) • Best International Hotel Bar: Artesian at The Langham (London) • Best International Restaurant Bar: The Bon Vivant (Edinburgh) • Best New International Cocktail Bar: White Lyan (London)

Registrations for the Leukaemia Foundation’s fun and funky hospitality fundraiser are now open.

Get fundraising in a fabulous way in your venue to see if you can be your state’s U.G.L.Y. Bartender of the Year!

There’s a host of amazing prizes including a fabulous holiday for two for the highest fundraiser in each state, as well as a Hoshizaki Ice Machine or Lancer Beverage Systems products and services to the value of $7,500 for your venue. [ UNDERSTANDING • GENEROUS • LIKEABLE • YOU ]

WRITING • Best Cocktail & Spirits Publication: Imbibe magazine (United States) • Best Cocktail & Spirits Writer: Paul Clarke (United States) • Best New Cocktail/Bartending Book: Beachbum Berry’s Potions of the Caribbean by Jeff Berry OVERALL CATEGORIES • Best Bar Mentor: Dushan Zaric • Best New Product: Del Maguey Ibérico mezcal • World’s Best Cocktail Menu: The Aviary (Chicago) • World’s Best Drinks Selection: The Dead Rabbit (New York) • Helen David Lifetime Achievement Award: Julio Bermejo (San Francisco)

WORLD CLASS

DIAGEO

s s a l C d l r Wo

CHARLES Joly of Chicago bar The Aviary won the sixth annual 2014 Diageo World Class final held in the UK over July 28-August 1, with Sydney bartender Charlie Ainsbury (pictured right) one of the final six contestants. Rounds included: Day 1: Sensory Blends and Challenges; Day 2: St Pancras Arrival & Tale of Two Martinis Challenge; Day 3: 5 Star Challenge, Elimination & Written Word Challenge; Day 4: Market Challenge, Gastronomy Challenge, Speed Challenge, Eliminations; Day 5: Punch and Glass Challenge and Winner Awards Ceremony.

For the 49 contenders – each of whom had participated in 12 months of qualifiers to earn the right to represent cocktail culture in their country – the challenges began at Gleneagles, Scotland, on July 27, before moving to other historic and picturesque destinations throughout the UK, including iconic London hotels The Langham, The Savoy, The Edition, The Connaught and The Dorchester, and even famous passenger train, The Orient Express.

Matteo Fantacchiotti, Global Vice President Commercial, Diageo Reserve, said: “As the finalists travel from Scotland, the home of iconic whiskies, to London, arguably the cocktail capital of the world, we’re set for five truly memorable days of competition and unforgettable drinks.”

Each challenge was judged by cocktail heavyweights such as Dale DeGroff, Salvatore Calabrese, Peter Dorelli, Daniel Estremadoyro, Steve Olson, Gaz Regan, Julie Reiner and Hidetsugu Ueno, and each successive challenge whittled the field down from its original 49 contestants to just six.

Joly, who has worked at The Aviary – a bar owned by the group that operates Alinea, one of the World’s 50 Best Restaurants – since 2012, secured the title from the five other final contenders: Grant Sceney, Canada; Charlie Ainsbury, Australia; Ahmed Yahi “Mido”, France; Claudio Perinelli, Italy; and Peter Chua, Singapore.

Joly was chosen as overall winner following a Signature Cocktail Challenge with his signature cocktail, Above The Clouds, impressing the judges.

“The other finalists really are the best bartenders in the world today, so for the judges to pick me as the winner is incredible,” Joly declared.

Joly follows in the footsteps of fellow World Class champion bartenders David Rios, Tim Philips, Manabu Ohtake, Erik Lorincz and Aristotelis Papadopoulos.

The Diageo Reserve World Class 2015 competition will be held in Cape Town, South Africa. b&c

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WORLD CLASS

Blood, Sweat, Tears

Signature Glass: Stemless Wine Glass Special Ingredients: Cocktail • 30ml Ron Zacapa 23yr CHARLIE • 20ml Johnnie Walker Gold Reserve AINSBURY • 10ml Coconut Vinegar • 2 dashes Dale’s Pimento Bitters • Ginger (thumbnail) Method: Muddle ginger, add ingredients, stir and strain into salt rimmed glass Garnish: Bondi sea salt rim; garden aromatics

Above The Clouds

Signature Glass: Glass globes Special Other: Metal straw, stand Cocktail Ingredients: CHARLES • 44.5ml Ron Zacapa JOLY • 14.5ml Benedictine • 44.5ml Ver Jus Rouge • 44.5ml Gingerbread Cream Rooibos Syrup • .45kg dry ice (vapor) Method: Combine in beaker over heat source. Pour into globe and drop in small amount of dry ice to chill, create aroma and visual.

Garnish: Aromatic vapour

bars&clubs 15

OPENINGS

UNCLE HOPS BAR & BEER LAUNCH

RUM BAR ANGEL’S CUT OPENS IN PERTH THE former Trustee Bar and Bistro on St George’s Terrace in Perth has reopened as rum bar Angel’s Cut by The Trustee.

The drinks menu was designed by James Connolly and his cocktail team, and the bar carries more than 100 rums.

Angel’s Cut by The Trustee offers two menus: bar and bistro.

The bar menu focuses on shared plates – charcuterie boards, chicken wings and sliders – and is designed by executive chef Michelle Forbes (ex Rockpool Bar & Grill), while the bistro menu offers hearty dishes from the grill (beef cheek, rib eye and skirt steak) plus fresh oysters, pasta dishes (such as chorizo peasant arrabiatta orecchiette), plus an entree and snacks menu. The venue also features an extensive wine list – and don’t forget those 100-plus rums! Design is open plan, featuring quirky, one-off pieces, comfortable leather chairs and couches, low lighting and scavenged accoutrements bolted to the walls.

Angel’s Cut by The Trustee, 133 St Georges Terrace, Perth, WA. Ph: 08 6323 3000

THE Bank Hotel in Newtown, Sydney, has opened a new craft beer bar called Uncle Hops.

The bar boasts 12 craft beers on tap plus a hand pump and an ever-changing rotation of rare/seasonal beers, such as the newly acquired sour beer Kriek by Lindemans. The bar serves up tankards every Wednesday through to Sunday from local brewers such as Willy The Boatman, Young Henrys and Batch Brewery. Uncle Hops’ bar list features a mix of Beertails (beer cocktails), barrel aged spirits, drinking vinegar and Boilermakers. “We’ve sampled more than 100 different beers from stout to sour and feel pretty excited about sharing these with everyone,” says Bank Hotel licensee Jake Toivonen. “We’ve even been down to Young Henrys helping brew some of the beer that was poured on opening night.” One of Uncle Hops’ offered beers is the newly released Willy The Boatman Golden (see page 42). Uncle Hops, The Bank Hotel, 324 King St, Newtown, Sydney. Ph: 02 8568 1900

SYDNEY SMALL BAR THE PUSH OPENS THE Push, situated beneath the Russell Hotel, in the Rocks, has opened after an extensive renovation and re-brand. The new Push is inspired by the bar’s 100-plus years’ history as a gathering place for local larrikins, liberals and jazz music aficionados. The interior combines antiques with custom-designed pieces and a pleasing selection of craft beers, cocktails and a premium wine list.

Cocktails include The Larrikin (Jack Daniels, Tuaca, muddled lime and clapped mint topped with ginger ale); Pamalove (PAMA pomegranate liqueur, Tanqueray gin and passionfruit with a hint of lychee); and the Push Over (Zubrowka vodka, Chambord, muddled raspberries and a hint of lime).

The Push, 143 George St, The Rocks, Sydney. Ph: 02 9241 2999

OPENINGS

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

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OPENINGS

SYDNEY DIVE BAR BROOKLYN SOCIAL SURRY Hills gets a shot of rock ‘n’ roll with the launch of new dive bar and late night Americana food kitchen, Brooklyn Social.

Situated on top of the old Central Tavern in Randle Street, the bar focuses on worn-in comfort, gin (there are more than 40 brands on offer, ranging from genevers to artisan gins, with an emphasis on local craft spirits) and heart-stopping fried foods perfect for late nights when a booze-fuelled second dinner is required. Brooklyn Social is the only Sydney venue serving Brooklyn Lager on tap year round. A collaboration between Ben May (Manly Wharf Hotel, The London Hotel, Mrs Sippy) and Raul Gonzales and David Freeman (The Backroom, Potts Point), the bar is phase one of a two part renovation project by the team who are currently renovating the downstairs Central Tavern as a light-filled hotel to appeal to city workers keen for a glass of wine and healthy menu options. Phase two transforms the Central Tavern into The Hills, which will re-open later this month.

The group enlisted Mikey Canavan (Chur, London Fields) to design the food menu and master sommelier Sebastien Crowther (China Group) to guide the wine selection.

Booklyn Social’s pages-deep menu is on offer til 2:00am.

With its ode to '70s nostalgia, black and white punk ethos décor, distressed wood and vinyl fittings and impressive cocktail list, Booklyn Social is a sexy dive bar out to impress.

Brooklyn Social, 17 Randle Street, Surry Hills, NSW. Ph: 0451 972 057

EAU DE VIE APOTHECARY SYDNEY’S Eau de Vie celebrated the recent re-opening of its front bar as the new EDV Apothecary. The Apothecary features an ambitious cocktail menu that centres around three-course cocktail journeys hosted by (Dr) Phil Gandevia.

The innovative drinks menu not only incorporates winter root vegetables but also fat-washed spirits, chocolate and citrus, and much more unexpected gastronomic adventures. Drinks selections include: Down The Garden Path; His & Hers; What The Doctor Ordered; and Bacon 3-Way. The three offerings on the What The Doctor Ordered menu feature: Hot Retort, with butter-scotched Scotch, persimmon, pear, citrus, winter spiced agave, dandelion and burdock, chocolate; Drink Me, with cherry tart, custard, pineapple, turkey, toffee, buttered toast, fizz whizz; Smoke & Mirrors, with rejacked Applejack, rye, Havana 7, vermouth de la casa, smoke.

Eau de Vie Apothecary, 229 Darlinghurst Rd, Darlinghurst, NSW. Ph: 0422 263 226

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OPENINGS

FINE WINE DEN AND BOTTLE SHOP GRAPE THERAPY OPENS

BALCONY BAR GETS FACELIFT SYDNEY’S Balcony Bar, on Erskine Street, opened recently under new ownership and management. The venue was redesigned throughout with all menus reworked to include a focus on Australian craft spirits and cocktails – the mixologist-divined cocktail menu boasts a decision-hindering 65+ drinks – as well as local and international wines and local and international boutique beers. The venue provides a choice of both indoor and outdoor seating and daily specials on beer, wine, spirits, cocktails and food. Balcony Bar also offers cocktail-making parties, hosted by cocktail connoisseurs.

Balcony Bar, 46 Erskine Street, Sydney, NSW. Ph: 02 9299 3526

NEW bespoke wine bar and bottle shop Grape Therapy is fitted-out in the style and level of surrounds experienced usually in a comfortable cigar or Scotch bar. The bar’s extensive wine list is designed to offer customers the opportunity to sample wines from the very new to the very collectable while also providing home delivery of its hand-crafted, small production wines to customers, Australia-wide. Grape Therapy also caters to corporate team building and seminar environments by offering tasting experiences.

Experiences feature six different hand-crafted wines for groups of 15 to 60 people. Tastings run for 90 minutes, and are tailored to the tastes and requirements of the client. Grape Therapy offers four levels of tastings: $30 per head, $50, $75 and $100.

Corporate clients can host at their office or venue of choice. Grape Therapy can also assist with food matching for training events, if requested. But if you just want to drop in to sample some amazing wine, then Grape Therapy offers that, too.

Grape Therapy, basement level, 471 Adelaide Street, Brisbane, QLD. Ph: 07 3162 4747

MELBOURNE’S MR BIG STUFF: ON KOOL-AID AND BLAXPLOITATION MR Big Stuff, in Meyers Place, Melbourne, is the place to go to tuck into some African-American stomach-rumblers, such as chicken and waffles, corn bread and alcoholic cold-pressed Kool-Aid. Owners Mike Chen and Adam Ong (from Golden Monkey, Lonsdale St, Melbourne), and partners Lazaros Papasavas, Andrew Montell and Hasan Sharif have provided an authentic urban American heart to the venue’s soul food-based menu, with a selection of satisfying, salted, buttered, grilled and fried dishes, such as – from the Small Stuff menu: Grilled Corn with garlic and black pepper butter, Sweetbread Nuggets of lamb glazed with honey and thyme; from the Mid Stuff menu: Shrimp Slider with spicy mayonnaise; and, from the Big Stuff menu: Pork Ribs, slaw with bourbon BBQ sauce.

To bring the drinks menu to life, Chen and Ong employed UK-based bar consultant, Lee Linford to guide them – Linford worked with the duo previously on creating the Golden Monkey drinks menu.

Mr Big Stuff’s drinks menu continues the '70s vibe with a focus on Cold Pressed Kool-Aid and Cold Brew Iced Teas – with drinks available in both alcoholic and non-alcoholic incarnations.

Mr Big Stuff, 16 Meyers Place, Melbourne.

Ph: 03 9639 7411

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SPECIAL FEATURE

WHISKY

E GORG RA R CAMO R, D9 BA CLOU LONG, E E G URNE MELBO

bars&clubs 19

WHISKY

e r a h s s ’ l e g n a TAKING THE

THE JOHNNIE WALKER, BLACK LABEL AND DOUBLE BLACK WORDS, THE STRIDING FIGURE DEVICE AND ASSOCIATED LOGOS ARE TRADE MARKS. ©JOHN WALKER & SONS 2014.

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DDJ1559_JW_DPS_Strip_50x460.indd 1

WHISKY

O

ver the past 15 years whisky has been making great inroads into the consciousness of the Australian consumer. The success of TV series Mad Men no doubt has a major role to play but so has that of the enthusiastic operator.

According to Roy Morgan research: “Australians now drink 19 million glasses of whisky in an average four weeks – around three million more glasses than in 2009 – with the average consumption rate... just shy of 10 glasses per whisky drinker”.

Currently whisky is a 12 per cent growth premium market.

But innovation and the desire for a unique experience seems to be driving public desire for whisky more than premiumisation. That, and a knowledgeable bartender: customers, on the whole, rely on the education and knowledge of their bartender to guide their tender steps into whisky territory. Now, more than ever, the venue is determining the customer’s palate more than the brand.

World Class nominee, Gorge Camorra, sums up a popular bartender sentiment: “I enjoy working with whisky because of the incredible range and styles that we have access to in Australia – from amazing Scotch whisky blends like the Johnnie Walker range to peated single malts, Japanese, American, Irish and now Australian whiskies such as Starward.

“I love the fact that there are so many amazing types that we can tailor cocktails to our customers’ likes and preferences, and most importantly, I love working with whisky because it tastes so incredibly good.”

As well as taste, price remains a key factor: “Glenmorangie 10-year-old costs less than a bottle of Grey Goose vodka”, says Julian White, co-owner of Melbourne bar Whisky & Alement; “keep it real.”

It’s great to have high-end brands but if they’re too expensive for 50 per cent of your market, unless you own a specialty whisky bar you’re limiting the experience of taste and expansion to your customers.

Thanks to recent heavy discounting in the category consumers have been able to afford to trade-up into deluxe blends and malts but it is the smaller distilleries and whiskies other than Scotch that are fast capturing consumer interest. “(Consumers) certainly hunger for different flavours from the old, standard options in each pub or liquor store,” says Alasdair Malloch, managing director and CEO, Whipper Snapper Distillery, Western Australia. “There is also a growing interest in a wider range of whiskies than just Scotch, as well; Australians are realising that whiskies from other countries such as the US, Japan, Ireland, NZ and Australia are different but still extremely well-crafted and of outstanding quality.”

The growing acclaim of Australian whiskies in the international market is also something to keep in mind. According to Jim Murray, author of the Whisky Bible: “Over the last 10 years Tasmanian whisky has been scoring consistently high – you know, from a whole bunch of distillers; not just one, but a whole bunch of them. So, yes, they’ve got a lot to be proud of.”

In fact, whisky is working toward a public interest level comparable to that of

coffee, in that the layers of interest – palate, blend, origin and provenance – all play key roles in customer choice.

It seems that customers are looking for two things from their whisky experiences: knowledge – they rely on the knowledge and recommendations of bar staff; and a thirst for experimentation regarding innovation or extremes: extreme sherry; unexpected blends; access to the process – on-site barrelling, cask tastings, etc.

From barrelling on-site to forging new partnerships and affiliations with societies such as the Scotch Malt Whisky Society (SMWS), expanding into whisky has never been more accessible.

Now is the time to make the category work for your bottom line and your customers.

Venues that have embraced the growing public interest in whisky have not only increased bottle sales but also encountered new opportunities to create customer interaction, such as on-site maturation via placing mini oak barrels on the back bar, wood blending, forging new relationships with whisky associations, expanding lines, providing flights and experiences, or even creating relationships with distilleries.

So it’s no surprise that whisky is taking off, but how do you translate consumer interest in the category into cold, hard cash? How do you keep your bartenders motivated and knowledgable, and how do you offer your customers a unique drinking experience? b&c asked key industry influencers to provide their take on how to make this new world of whisky work for you.

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30/07/2014 6:41 pm

WHISKY

SPECIALIST OPERATORS: Brooke Hayman & Julian White, co-owners, Whisky & Alement, Melbourne How long have you been involved with whisky?

BROOKE: When I lived in Ireland at 18, I visited the Bushmills and Midleton distilleries to understand why and how whisk(e)y could be appreciated, neat.

JULIAN: Whisky & Alement didn’t start as a whisky bar, it became one. As a young bartender I didn’t realise that whisky was even more variable than wine. So how was I to choose the best for the bar and its consumers? I picked up an early edition of Jim Murray’s Whisky Bible and read it cover to cover; the notes were so varied and different and seemingly never-ending. Brooke and I set out to try to understand as many as we could so that we could present them to our customers, rather than just serve them. This customer motivation led to repeat service that demanded “that new flavour”. Brooke and I simply filled demand, and bought more whisky!

What do you most enjoy about working with whisky?

BROOKE: The people! Hands down this is by far the most enjoyable aspect of our work! From whisky drinkers who speak with us every day on the other side of the bar here in Melbourne, to local industry professionals, importers and producers worldwide! The attitude and mateship is overwhelmingly welcoming no matter which country we visit. We all share a passion that stems beyond just a simple spirit, it’s about the people it brings together, history and the exciting future we’re writing right now.

JULIAN: The complete service of whisky includes offering options of what the customer would like. I’m a tailor who is finding the right whisky to fit. It’s not about what’s best, it’s about what descriptions attract and fit the customer.

What factors decide if a whisky is added to your bar?

JULIAN: Our turnover of bottles is so great that maintaining a list of 500+ is difficult. Of the interesting varieties available locally, most are available for a month or so then they’re sold out. Our customers are constantly looking for new expressions and, thankfully, whisky can deliver this.

The best answer I can give is down to experience, I read the bottle credentials and weigh them up against price. “Can I sell this whisky for the price?” Generally I don’t get to sample the whiskies before I pay for them, so understanding the distillery and the ageing conditions is key to selecting the right ones.

Any domestic market trends worth noting?

BROOKE: Knowledge. We’re seeing more curiousity and thirst for knowledge on the other side of the bar. When we first decided we were going to specialise in whisky we wanted to both educate about the spirit and deliver it at an affordable price. Rather than creating a ‘trend’, we’ve revived a bit of tradition.

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JULIAN: Generally, consumers are looking for extremes and the next best thing. Is it extreme peat, extreme sherry, extreme subtlety? Generally the balance of a blend is out the window and people are looking for particulars.

Customers are also looking to understand whisky and are in the search to find the ultimate dram. It’s up to bartenders to understand the whiskies on their shelf and to help their customers.

What do consumers ask for when they order whisky?

BROOKE: Most come into the bar because they know they can rely on our knowledge and trust us in a recommendation. Every customer is different and the breadth of whisky flavours can be as contrasting as red and white wine, so it’s our job to recommend something we think they will like.

JULIAN: Help! Customers need to be guided, asked questions and not told what’s good. A Mercedes is a good car, but if you are going to work on a building site it’s probably not for you.

“The New World Whisky Distillery recently released a whisky aged in a ginger beer cask. It flew off our shelves!”

Is premiumisation or price point driving sales?

BROOKE: Both. We deliver a large range of whiskies at an affordable price. But there’s definitely a line – our customers aren’t looking for a cheap drink or a premium product. They are looking for an affordable and delicious drink, and if they learn something in the process that’s a bonus!

JULIAN: I don’t like the word ‘premiumisation’. Are we simply dressing up a forgotten product or are we actually enhancing its quality? Innovation is driving sales at the moment, The New World Whisky Distillery recently released a whisky aged in a ginger beer cask. It flew off our shelves!

It was priced well and it was innovative. Price is important but not essential, if I were to put a bottle of Karuizawa on the bar for $60 a shot, it would disappear, quite quickly.

How can operators boost whisky sales?

BROOKE: Try the whisky yourself.

The customer won’t learn unless you know what you’re talking about.

JULIAN: Train your staff and drop the price, the assumption five years ago was that single malt whisky was expensive… Glenmorangie 10 year old costs less than a bottle of Grey Goose vodka, so keep it real!

Hakushu Highball Glass: Highball Ingredients: • 30ml Hakushu Distiller’s Reserve • highly carbonated soda water Method: Build over ice and gently stir once. Whisky to soda ratio is approx. 1:4 Garnish: A single mint leaf

THE JOHNNIE WALKER, BLACK LABEL AND DOUBLE BLACK WORDS, THE STRIDING FIGURE DEVICE AND ASSOCIATED LOGOS ARE TRADE MARKS. ©JOHN WALKER & SONS 2014.

WHISKY

Trend: AGING ON-PREMISE AND BUYING BARRELS with Bert Cason, Sullivans Cove Single Malt Whisky

B

ert Cason, sales and marketing manager, Sullivans Cove Single Malt Whisky, has spent the past six years studying the Australian and international whisky market and the previous two working with Sullivans Cove – Australia’s first-ever double gold medal winner in the whisky category at the 2014 San Francisco World Spirits Competition (Sullivans Cove American Oak 15). Bert says Australian whiskies are in such demand that Tasmanian distilleries have begun offering venues access to their own barrels to age whisky onpremise, offering consumers a new experience with whisky.

When did the move toward offering operators access to their own barrels begin?

I can’t say for sure exactly when it began, but bars such as Barranows and Whisky & Alement have had their own barrels for a while now. At Sullivans Cove we started getting more requests for barrels from last year.

How did Sullivans Cove get involved?

We have offered barrels of matured whisky for home consumption for many years now, but the idea of offering new make (un-matured) spirit is something we decided to offer towards the end of last year. The idea of this was to supply

to both consumers and the trade. The product took a while to set up and began to attract a lot of media attention, which brought it to the attention of the ATO. Turns out you require a manufacturer’s licence and be excise registered to mature your own whisky, so we had to scrap the idea of new make. However, there are no limitations on supplying mature whisky. In Australia this means anything two years or older.

How is the process of distiller-to-operator barrelling done?

The venue contacts us and requests a barrel. We consult with them on what style of barrel they require e.g. French Oak port, American Oak bourbon or port and, where available, sherry. They can also choose what level of toasting/charring they require and we have the barrel made

by Adam Bone, Tasmania’s whisky cooper. We also consult what style of whisky they require so we know which barrels to use, i.e. French Oak or American Oak. Finally, the product is shipped to their venue.

What options do operators have when buying barrels to store on premise?

Generally we only supply two-year-old whisky so the majority of maturation takes place at the venue’s premises and they are able to take ownership of the final product.

We supply whisky in 20L barrels and these take about 18 months to fully mature. That is because there is a very high wood-to-liquid ratio and the result is a rapid maturation compared with a larger barrel like a 300L, which takes up to 12 years for the whisky to be really good. The venue can begin to sell nips the minute they receive the barrel, but the spirit won’t be as good as it would have been if they had waited the full 18 months. However, there is a lot of appeal in showing off the “work in progress”.

Which Tasmanian distillers offer this product to venues?

Sullivans Cove does and, to my knowledge, Lark and Overeem do, too, but I believe the other guys like Redlands, McHenry and Belgrove would do too, if asked.

How is the price point established?

Cost of raw materials (barrel and spirit) plus a reasonable margin for everyone.

What’s in it for operators?

It provides an excuse for a party but, more importantly, it starts a conversation that allows the staff to educate punters on whisky. It’s a practical example of the production process; we are bringing the distillery to the bar.

What do operators need to do to set up their own on-site barrelling/aging facility?

Clear a space on the bar or behind the bar that is out of direct sunlight and not next to a heater. That’s all.

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WHISKY

The Artisan Appproach

with Phil Gandevia, bar manager, Eau de Vie Apothecary, Sydney How long have you been involved with whisky?

More than 10 years. I’ve worked with whisky brands on consultancy on cocktails, events and product launches, and remember a notable session on blending with Jim Beveridge much earlier in my career, which taught me the value of blends and how they are made.

Travelling to Scotland several times as the result of competition wins has allowed me to see distilleries in operation and a trip to Drambuie in Glasgow was highly educational. Two years living in Japan has helped me understand the Japanese approach and time in Tasmania, notably visiting the Lark distillery, showed me how Australians are approaching the product.

What factors decide if a whisky is added to the bar?

Does it have a point of difference? What makes this whisky unique? Is it finished in a particular way? Will I see this in every other bar? Will people other than the geeks get it?

Most importantly, does it taste good?

What trends have you seen emerge in the domestic market?

In terms of consumers, people are moving away from blends and looking towards single malts, often with big, bold, confrontational flavours. Japanese, Irish and Australian whiskies are also coming into prominence. In terms of the Australian whisky industry, the quality of product continues to improve in leaps and bounds – the success of Sullivans Cove internationally has really put Australian products on the global hit list.

Is premiumisation or product price point driving sales?

Both. It will always be a combination of these things; however, people are generally drinking better than they used to. I think whisky-based cocktails have certainly increased in popularity.

What advice do you have for operators keen to increase their customer whisky sales?

Training your staff is key – especially if you have a large amount of whisky. Motivate them to learn several a week, and keep a whisky bible with detailed tasting notes behind the bar. Get them to have an opinion.

How did the Apothecary menu come about?

The concept for the Apothecary menu came about from wanting to cover a broad field in a concise manner, with headings that would allow consistency but could change seasonally and frequently. The headings are as follows: Down the Garden Path – this allows us to use produce when it is at its best, and is a section which will change frequently. His & Hers – designed for date night and our [venue’s] ‘kissing booths’ these are highly interactive and, most importantly, fun. What The Doctor Ordered – stronger more spirit-forward drinks, with avant-garde techniques. Lastly, The Eau De Vie 3 Way – here we take a conceptual approach to a particular thing or idea. At the moment it is bacon, in conjunction with Australian Bacon Week and the launch of the Experimental Spirits Company’s Smoked Bacon Bourbon, a project in which I was heavily involved.

What factors do you consider when working with whisky?

I look at the sections of the menu where it could play a role – certainly in the What The Doctor Ordered section, where we use Chivas Regal in a contemporary take on the toddy, it also tends to play with winter fruits and vegetables, so it is present in the Down The Garden Path section. The list needs to have balance so, unfortunately, I can’t make every drink with it!

Was this offering driven by consumer desire or simply a desire to experiment?

Novelty is a gimmick and it doesn’t tend to stick around for long. I think the word ‘unique’ is much better. We are striving to do something that hasn’t been done before, to change people’s perceptions they have of bars [in order] to be more congruent with those they have of fine dining restaurants.

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Creation: Making Whisky with Alasdair Malloch, Managing Director & CEO, Whipper Snapper Distillery, Subiaco, WA How long have you been involved with whisky?

I started making whisky as a hobby in my early 20s. I met a war veteran, Vic, who lived across the road from me in Scarborough when I was studying. While at uni I helped him write his memoirs about the war.

He taught me how to make moonshine: he used a recipe of grains in a ratio that he learned from a US pilot during the war. We started producing in Perth five months ago, and with the guidance of Tom (Cooper, chief whisky officer) and Frank (McHardy, chief whisky advisor) over the past couple of years – both whom are board members – and my 10 years of being a passionate amateur whisky-maker, we are now following our lifelong dream of making a 100 per cent Australian whisky. Jimmy (chief distillery officer, James McKeown) heads Whipper Snapper’s distilling side; his obsession with attention to detail and engineering know-how make him the perfect complement to my knowledge.

What do you most enjoy about working with whisky?

I will never get sick of the smell of aging whisky in oak casks. They say Johnny Depp gave up drinking but buys Lagavulin just to smell it.

I completely understand that. The community in the whisky distilling industry is like one big family. The product development is pretty fun, too – in particular, the tasting sessions we do to determine which of our products we will bottle and put our name to.

What influenced your decision to make the style of whisky you have?

For our whiskey (American style), which would be called bourbon if it was made in the US, we have designed it to be lighter and smoother. The 16 plate reflux still really helps with that. We are going for lots of honey, vanilla, toffee, a bit of butterscotch and a creamy finish. Similar in style to Maker’s Mark. We don’t use rye and use a higher maize content in the mash bill (around 80 per cent). For the single malt we’re going for a lighter style, more like a Glenkinchie, as a comparison, or Glengyle/Kilkerran – lots of vanilla and a combination of grassy and floral notes with hints of citrus.

We’ll do special releases but we’ll roll over some of the bourbon-style whisky casks to the single malt. Occasionally we’ll use special casks such as ex-wine or sherry, but only where it adds to the spirit. Our climate will create very distinctly Australian flavours, which we look forward to.

Front of House: SHAKING IT UP with Gorge Camorra, Cloud9 Bar, Geelong, Melbourne How long have you been involved with whisky?

Ten years. I opened my cocktail bar Cloud9 Bar in Geelong West almost eight years ago.

I began competing in competitions only in the past couple of years and represented Australia in Cognac, France, last year in the G’vine Gin Connoisseur program world final (where I placed third) and recently in the fantastic World Class competition.

What do you most enjoy about working with whisky?

I enjoy working with whisky because of the incredible range and styles that we have access to in Australia, from amazing Scotch whisky blends like the Johnnie Walker range to peated single malts, Japanese, American, Irish and now Australian whiskies such as Starward. I love the fact that there are so many types [so] that we can tailor cocktails to our customers’ likes and preferences. Most importantly I love working with whisky because it tastes so incredibly good.

What factors decide if a whisky is added to the bar?

That they taste great. I like to have at least two different types from all whisky-producing countries as I enjoy showing customers the differences in whiskies from different regions to give them a greater understanding of this fantastic spirit.

What trends have you seen emerge?

What trends have you seen emerge in the domestic market?

The hunger for new taste experiences and education on whisky of all sorts.

There is a growing interest in a wider range of whiskies than just Scotch, and I also see a growing interest in learning about the smaller distilleries, which are able to pay much greater attention to the quality of their inputs.

Where do you buy your barrels?

Our main cask will be new make American White Oak. Making both [American style and Scotch style] means we can roll them between production processes. We’ll source alternative casks for different flavours such as ex-sherry and wine, but our staple will be American White Oak.

Your advice to operators interested in maturing whisky on-pemise?

Your readers should be careful if buying off a distiller who is overly keen on using casks that introduce flavours, it can mean his spirit quality is poor and he aims to disguise it. Many big distillers have been guilty of this in the past rather than pouring it down the drain, where it belongs.

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Consumers are interested in what they are drinking and crave knowledge.

As a bartender we are technically sales people and having good product knowledge is equally as important as having friendly, great customer service.

What are consumers asking for when they order whisky?

The days when consumers ask for Johnnie Walker Blue and Coke are finally behind us. Now consumers ask for whiskies neat and in straightup styles of cocktails such as the Manhattan and Sazerac, which I am excited about,

as I believe they let the spirit shine and show off the hard work that these incredibly talented distillers and master blenders have performed.

Is premiumisation or product price driving sales?

Premiumisation is definitely driving sales in the over 25 market as they tend to prefer quality over quantity; however, we need to know our bars’ demographic, as for the younger market, price point is everything.

What advice do you have for operators keen to increase their customer whisky sales?

Know your target market. There is no point offering cocktails like the Boulevardier or Rob Roy when your customers are uni students. Whisky is a versatile spirit and can be used in plenty of sweeter style and refreshing cocktails. I remember being frowned upon by my peers for making a cocktail with Johnnie Walker Red label, Sour Apple liqueur, fresh lime, bitters and lemonade – but wow: they sold like hotcakes; and to this day many of those customers still come back but are drinking stronger whisky classic cocktails as their palates have developed.

The Malted Beveridge

Glass: Glass boot; however, rocks glass is fine Ingredients: • 60 ml Johnnie Walker Double Black • 45 ml vanilla malt syrup • 30 ml fresh lemon juice • 1 egg white • 3 dashes Regans orange bitters (note: vanilla malt syrup made by crushing and boiling malted barley, vanilla pods, water and sugar) Method: Shake and double strain Garnish: Barley, orange zest

FOR FUR THER INFORMATION, CONTACT YOUR AREA SALES MANAGER OR CUSTOMER SERVICE ON 1800 090 378. | WWW.ASAHIPREMIUMBEVERAGES.COM

WHISKY

ENHANCING THE CONSUMER EXPERIENCE

on-site barrelling and tasting: The Baxter Inn, with Lewis Jaffrey, general manager

SYDNEY’S The Baxter Inn is a multiple award-winning specialist whisky bar. Not content to offer one of the country’s most diverse and comprehensive whisky collections, the venue will, later this month, open a new barrel and tasting room in its former wine cellar.

WHEN DID YOU DECIDE TO CREATE THIS SPECIAL TASTING ROOM? When we were working on the concept and construction of Baxter we noticed the storeroom space downstairs, which features a safe – there is a signature on the door, a stamp marking the date as 1904 – we think the space used to be a jeweller’s, so the valuables would be stored in the safe area. Initially, we visualised the downstairs space as a wine cellar – we thought the bar would be equally as popular with wine drinkers as whisky drinkers – so we stored our expensive bottles, the over $100 bottles, downstairs in the storage area. But after a while we realised we weren’t selling wines at all so that space was being wasted.

About seven or eight months ago we decided to think about using the space for something else. And it was Barry Chalmers, part of our executive whisky team, who suggested we use it to showcase original and rare whiskies, not just sell rare whiskies but also to create a tactile experience where our customers can taste, smell, touch and see the whiskies as they go through the aging process.

CREATING AN ATMOSPHERE Because we will be aging our own whisky on site we had to order our barrels to be custom made to our specifications to fit in the small space we have. We ordered Australian ex-bourbon barrel wood and employed coopers in South Australia and Queensland to make them for us. Every barrel will give something different to the whisky – using wood from port, sherry and bourbon – and the four 100-litre barrels and the traditional holding method will make the room feel like a Dunnage warehouse. We will also have a small still on site. There will be whisky on show at different stages – we will have both new make and aged, which is still a pretty aggressive drop at 65 per cent.

CUSTOMER APPEAL & INVOLVEMENT We want the tasting room to feel like an aged or lived-in area. Our usual process is to buy something that looks good and then throw it on the floor and walk all over it six or seven times. The décor will be comfortable and distressed. Décor elements may include bits of charred barrel wood, barley, hand-blown decanters and crystal glassware.

There will be no seating, as the size of the room – we will take a maximum of four guests each visit – demands that our guests stand but we are focused on the luxury aspect of the experience; it’s aspirational yet obtainable. There will be a leather-bound menu at the main bar to let people know we have another envionment and additional options for them to fully experience whisky.

You won’t go to the barrel room unless you’re prepared to pay upward of $500. Perhaps it’s your 40th birthday and you want to celebrate. Or you just closed a big deal. It’s a special occasion room where you can take your time getting to know the process of the whisky maturation process via our dedicated bartender.

Basically you can stay in there as long as you like. Some customers will just want to pour a dram and return to their table, while others may linger to enjoy the full experience. You can geek out or just hang out and have a laugh. Whatever the customer wants.

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PERTH PERSPECTIVE:

Whisky Bar

with Jamie Passmore, bar manager, Varnish on King How do you decide which whiskies to add to your bar?

Well, we are predominantly an American whiskey bar, with about 200 variants at last count, so that is the major factor. That category is the most regulated in the world, which means separating the quality from the quantity is quite easy.

If it’s American whiskey and it’s good quality, I’ll stock it. Having said that, we do have a small selection of other styles from all over the world to keep the die-hards happy.

Have you incorporated whisky into your bar menu?

Totally. Our cocktail list is all whiskey based. We have pickle-back and boilermaker lists, plus whiskey flights.

Then there’s the food: my favourite being the twice-cooked short-rib with Jack Daniels reduction. Epic.

What trends have you seen emerge in the domestic market?

Emergence is the trend! Distillers all around the country are either popping up or ramping up. And it’s not just single malt whisky – rye and bourbonstyle whiskeys are on the rise. There’s even a new distillery around the corner from the bar, Whipper Snapper in East Perth has just released its new make spirits while it waits for its whiskies to age. Exciting times.

What do consumers ask for when they order whisky?

Something new or something different.

Everyone has tasted Jim Beam, Jack Daniels and Johnnie Walker. They want to know what else is out there and what makes it unique. The most exciting part for me is that people are wanting or willing to try these premium products neat or with a small amount of water or ice, to appreciate it for what it is.

Is premiumisation or product price point driving sales?

Our customers want try that ‘next step up’ whiskey. Our middle shelf is definitely the biggest performer. One

of the beautiful things about American whiskey is that it doesn’t have to be old or expensive to be tasty. The climate, in Kentucky in particular, is a lot warmer and humid than Scotland. Which means whiskey develops flavour and character a lot faster than its Scottish counterpart. So the quality you get for our middle range stuff is fantastic.

How can venues drive whisky sales?

Keep your selection fresh – particularly the middle range stuff. If you can provide customers with something new and interesting, of good quality and with a cool back story, they will be interested in trying it, and bartenders will be interested in selling it!

Excite and involve customers Whiskey flights are a massive part of what we do. Whether it be a crosssection of different styles of whiskey, different ages of a particular brand or even different examples of the same style, it really gives the customer the chance to appreciate and compare.

You can even customise your own.

We also run American whiskey 101 master classes on the first Monday evening of every month. Over an hour we cover history, production methods, styles and – the best part – tasting the four major styles: Rye; Bourbon; Tennessee; and Canadian whiskey. We limit those to 12 people so it is a more intimate and educational session.

Japanese WHISKY Bar professionals discuss the rising son of the whisky family

CHEAT SHEET: SERVING IT UP

Tom Kearney: bartender, Mechanics institute, Perth

What to serve the whisky novice: Find out what they enjoy from other whisky categories.

Nice, light blends such as Taketsuru or Hibiki are fantastic, and a great start for a first timer.

Why stock Japanese whisky?

Some of the whiskies coming out of Japan are the best in the world, pipping Scotch for major international whisky awards. It makes a great point of difference and a talking point for whisky drinking guests, plus the consumer demand and interest in Japanese whisky is growing in leaps and bounds.

Three bottles you need behind the bar: Hakushu Distillers Reserve or 12YO is affordable and amazing. The Nikka 12YO from Miyagikyo and the Taketsuru 17YO pure malt (Nikka) is tops. If money was no object, the Yamazaki 25YO. Phil Gandevia: bar manager, Eau de Vie, Sydney

What to serve the whisky novice?

If they’re into Speysides, Yamazaki is good. If they want to understand the region, Nikka From The Barrel is great – with some dilution the flavours really shine.

Those into Islays might like a Yoichi 15YO. There is as much diversity in Japanese whiskies as in its Scottish counterparts.

When stocking Japanese whisky…

Make sure there is diversity in your offering. Don't stock three or four whiskies with a similar flavour profile.

Things to get excited about Anything from Chichibu – the most exciting brand of whisky coming out of Japan at the moment.

Three bottles you need behind the bar: Cover these bases: Entry Level/Definitive of the Style – Yamazaki 12YO; Something Niche – Nikka From The Barrel is a great all-rounder; Yoichi 15YO if you're moving more smoky, Islay-style malts, or Hakashu Distillers Reserve as an aperitif-style product that pairs well with food; Something Obscure and Exotic – Chichibu 3YO Heavily peated: one of the best Japanese whiskies I’ve ever tasted, or Yoichi 20YO Single cask.

Jamie Passmore: bar manager, Varnish on King, Perth

How to sell consumers Japanese whisky (based) drinks?

They sell themselves!

Because of the quality of the whisky we sell, we rarely mix it, mainly serving neat or on hand-carved block ice.

What to serve the whisky novice?

Ask questions about their experiences, preferences and willingness to try something different, then find an expression they will enjoy based on that.

Things to get excited about The flavours are unreal: soft, sweet and smooth. Plus I'm a bit of a nut about handcarved ice – it's such a bad

arse way to drink whisky.

Three bottles you need behind the bar: Nikka have two distilleries, one in a cold climate (Yoichi) and one in a warmer part of the country (Miyagikyo), so having expressions from both is interesting. And Hibiki makes beautiful blendedmalts: the 17YO is sublime.

David Rozario: bartender, The Baxter Inn, Sydney

How to sell consumers Japanese whisky?

Japanese whisky has gained so much popularity that it pretty much sells itself. Guests who ask for something from Japan are usually just after someone to point them in the right direction.

What to serve?

The last cocktail list at The Baxter featured a spiced pear drink with Yamazaki 12YO. It was a great introduction to the category. For something neat or on the rocks, the floral and honey notes of the Yamazaki 12YO make it a winner with most openminded palates.

Things to get excited about I like how you can almost taste the care that has been taken in its production.

I'm really enjoying the innovations that Japanese whisky is coming out with.

Three bottles you need behind the bar: Nikka From The Barrel: this was my first introduction to Japanese whisky and is still one of my favourites. The whisky is blended then thrown back into the barrel and kept at cask strength. It also comes in an awesome little

bottle. Chichibu Port Pipes: This whisky has the most amazing colour and nose.

It's also a young and intense whisky. Taketsuru 17YO: A nice balance between spice and fruit, this expression is like Yamazaki 12YO. It will be palatable for most, but with more complexity in comparison.

Benito Drovandi: bar manager, Toko, The Star, Sydney

What to serve the novice?

We offer 15ml pours on all products. Ask questions.

Find out what they regularly drink and offer a Japanese alternative. If they want Laphroaig or something heavily peated, give them Hakushu Heavily Peated. If they are used to blends, then showcase Hibiki.

Things you admire about japanese whisky: Subtlety. Quality.

Three bottles you need behind the bar Hakushu 12YO. Hibiki 17YO Nikka Yoichi 15YO.

SNAPSHOT: There are two major Japanese whisky companies: Suntory (created by Shinjiro Torrii) and Nikka (created by Masataka Taketsuru).

Suntory produces three whisky lines: Two single malts (Yamazaki, Hakashu) and one blend (Habicki) from two distilleries (Yamazaki and Hakushu).

Each line features numerous expressions.

Nikka produces four whisky lines: single malt, pure malt (blended malt), blended and grain whisky from two distilleries (Yoichi and Miyagikyo). Each line features numerous expressions.

WOOD BASICS: Japanese whiskies mature in three types of wood barrels.

European/Spanish Oak: Traditionally used to mature whisky in Scotland and Ireland for 200 years.

Now grown primarily in the Galicia region of northern Spain and used to age sherry prior to whisky.

Flavour key words: sherry, dried fruits – sultanas, raisins, candied peel, spices – cinnamon, nutmeg, wood, caramel, orange, Christmas cake.

American Oak: Almost 90 per cent of the world’s whisky is matured in American Oak bourbon casks. Used in the whisky industry since the end of WWII. Flavour key words: vanilla, honey, nuts – coconut, almonds, hazelnuts, butterscotch, fudge, spices – ginger.

Mizunara or Japanese Oak: Used since the 1930s. The soft and porous wood means whisky is usually matured first in bourbon or sherry casks before being transferred to Mizunara casks to gain flavoursome characteristics.

Flavour key words: vanilla, honey, floral – blossom, fresh fruit – pears, apples, spice – nutmeg, cloves, wood.

bars&clubs 29

EAU DE VIE WHISKY AND CHEESE NIGHT

Melbourne’s Eau de Vie hosted its monthly Appreciation Society recently with a focus on Suntory’s Japanese whiskies.

With Japanese whisky trending strongly (EDV sales increased by 100 per cent this year) the event paired a selection of cheeses, selected

by Suntory’s chef, with a variety of Japanese whiskies. The event was hosted by Suntory’s Justin Strzadala and EDV head bartender, Orlando Marzo.

ZETA BAR APRÈS SKI EVENING

Friday July 11 saw the launch of Sydney Hilton’s Zeta Bar’s new Après Ski Friday night winter event. Zeta Bar was transformed into a winter wonderland filled with candlelight, festive fare such as pork rolls with apple schnapps, sizzling cheese fondue and garlic mushrooms. Drawing inspiration from the Après Ski international culture, Zeta’s bartenders created an extensive cocktail list including Double Black Diamond Espresso with cinnamon and a touch of raspberry, Toasted Marshmallow Gin Fizz, and Zeta Bar’s take on the Ramos Fizz cocktail, incorporating Tanqueray gin charged with orange flower water and toasted marshmallow, served tall. Après Ski will run til the end of August at Zeta Bar, The Hilton, Pitt Street, Sydney.

BRAZILIAN STYLE IMPORTS

The best of Brazil was on show at The Cuban Place, York Street, Sydney on Thursday July 10, when Brazilian Style Imports showcased South American spirits, wines and food. The star of the show was Velho Barreiro Cachaça, made from 100 per cent fresh cane juice. Cachaça is the national spirit of Brazil, The base of the famous Caipirinha and the third most consumed spirit in the world. Guests enjoyed mixing their own Cachaça Caipirinha with the guidance of an on-site mixologist. Featured wines included the Miolo Reserva Tannat and the Miolo Selecao Pinot Grigio Riesling, while snacks included baked nuggets of Brazilian favourite the Pao de Queijo (gluten free cheese bread mix) with sweet chilli and sour cream.

SCENE

THE PARTIES, THE PEOPLE, THE BRANDS, THE DRINKS

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FIGHT CLUB

ASIAN SPIRITS

S AUDA SIMON O Y SOK DER N BARTE

FIGHT CLUB

Ryan Tibbetts SOKYO

Simon Audas SOKYO

Adam Tyler SOKYO

FIGHT CLUB

Simon Burke MARQUEE

Dian Nock MARQUEE

Anukesh Sharma MARQUEE

Six of Sydney’s best from SOKYO at The Star and MARQUEE Sydney put their shakers to the test in a Monday morning cocktail-making showdown using an Asian spirits base

JUDGES DAN JONES, BAR MANAGER CHO CHO SAN, POTTS POINT; TOM PRICE, OPERATIONS MANAGER AT THE ROOSEVELT, POTTS POINT; DARDAN SHERVASHIDZE, CO-OWNER RAMBLIN’ RASCAL TAVERN, SYDNEY.

FIGHT CLUB

Round One

JINRO BOK BUN JA Raspberry Wine 375mL 15% ABV Starting with the sweet palate is a surprise choice, but Adam Tyler (Sokyo) and Simon Burke (Marquee) are up for the challenge. Adam delivers his BBC (a distant take on the Black Sheep) while Simon delivers a Creamy Geisha. Adam’s BBC takes the top vote due to his combination of bold flavours, both floral and strong.

BBC: 93 points - Creamy Geisha: 62.

CREAMY GEISHA

Glass: Small sake glass Ingredients: • 60ml Jinro Raspberry wine • 1/2 egg white • 3 dashes chocolate bitters • 5ml rose water • vanilla green tea ice-cream Method: add to Boston shaker, dry shake, double strain into small sake glass Garnish: 1 dessert spoon of home-made vanilla and green tea ice-cream on the side and mint sprig on plate

BBC

Glass: Coupette Ingredients: • 45ml Yamazaki 12 Year Old Single Malt Whisky • 30ml Jinro Raspberry wine • 15ml Pomegranate mix • 10ml Penfolds Grandfather Port • 10ml lemon juice Method: Add all ingredients to a shaker, shake wet, double strain into coupe glass Garnish: edible flowers

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FIGHT CLUB

Round Two

CHAMISUL SOJU 360mL 19% ABV Following up a raspberry wine with Soju proves how game the teams are to tackle the taste buds, with Sokyo’s Simon Audas and Marquee’s Anukesh Sharma taking to the shakers to present a hot and cold cocktail. Simon (Sokyo) presents first with a drink inspired by the birth of his friend’s daughter: the tangy concoction Jenny’s Intervention, which receives an impressive total of 107.5. But it was Anukesh’s warming Soju Broth, reminiscent of miso soup, that narrowly seals the deal on 108.5 points.

Soju Broth: 108.5 - Jenny’s Intervention: 107.5

JENNY’S INTERVENTION Glass: Coupette Ingredients: • 30ml Green Chartreuse • 30ml Luxardo • 30ml Chamisul Soju • 30ml lime juice • 15ml cinnamon and vanilla syrup Method: Add to Boston shaker, shake and double strain Garnish: shaved nutmeg

SOJU BROTH

Glass: Gimlet Ingredients: • celery stalk (chopped) • 1 tsp chopped ginger • 3 slices of lemon • 1 bottle of Chamisul Soju • 1 handful of dill • 1 tsp chilli oil • 1/2 stalk of lemon grass (chopped) • 1 tsp chopped ginger • 1 handful of dill • Salt to taste Method: Cooked. Combine all ingredients in a small pot, put on high heat on gas stove, flambé until Soju catches fire, cover with lid and remove from heat, ladle into glass. Flame tofu in Yamazaki whisky, 1 tsp sesame oil in frying pan, heat; add cube of tofu and splash of Yamazaki 12 Year Old whisky, flame with torch until whisky reduces and tofu browns, place a few cubes of tofu in glass with broth.

Garnish: celery leaves and Yamasaki-flamed tofu.

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FIGHT CLUB

Round Three ROBOT NINJA

Pure Sake 750ml 14.5% ABV Using Australian-made Robot Ninja Sake, Round Three pitted Marquee’s Dian Nock against Sokyo’s Ryan Tibbetts.

While the judges appreciated Ryan’s Future Phil as a well-balanced and sherberty offering, it was Dian’s Japanese Smoke that secured the win, with judge Dan Jones citing Japanese Smoke as having “the best balance of Asian flavours” and Dardan Shervashidze claiming the drink “nailed the Asian blend of flavours”.

Japanese Smoke: 128.5 – Future Phil: 101

FUTURE PHIL

JAPANESE SMOKE

Glass: Coupette Ingredients: • 45ml Sake • 15ml Aperol • 15ml strawberry balsamic • 15ml lemon • 10ml sugar Method: Smoke cinnamon in coupette, build, shake then strain into glass.

Garnish: Mint Leaf

Glass: Rocks/Whisky Ingredients: • 60ml Robot Ninja Sake • 15ml Yamazaki Whisky • 15ml lemon juice • 5ml jasmine syrup • 5ml lemongrass syrup • 5ml ginger syrup • 1/2 bar spoon Angostura bitters Method: 2 cube shake, pour over rocks Garnish: lapsang and Yamazaki mist served with a side of ginger chocolate

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FIGHT CLUB

Round Four

JINRO MAE HWA SOO 360mL 19% ABV Simon Audas and Dian Nock went head to head in Round Four to create cocktails using Jinro Mae Hwa Soo as the key ingredient. Dian’s Foam Party was judged as “the tits” by Tom due to its “fruity, dry and really approachable flavour palate”.

Dan judged Foam Party to be a great drink but “the foam put me off, texturally, however the ladies would love it.” Dardan declared it “dangerously easy to drink”, but it was Simon’s Zen of Kyoto that took the title not solely due to judge Dan Jones’ comment that his “panties need changing”.

Zen of Kyoto: 137 – Foam Party: 116.5

ZEN OF KYOTO

Glass: Coupette Ingredients: • 1 scoop jasmine sorbet • 45ml Jinro Mae Hwa Soo Plum Wine • 15ml Mirabelle • 10ml lemon juice • 7.5ml Kyoto peach nectar Method: Build, dry shake, hard shake, single strain Garnish: kaffir lime leaves, pink edible flowers, sliced baby Kyoto peaches, built on top.

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FOAM PARTY

Glass: Martini Ingredients: • 120ml Jinro Mae Hwa Soo Plum Wine • cucumber slice (muddled) • 15ml Goji berry juice • 5ml ginger syrup • 5ml jasmine syrup • 5ml Yuzu juice • Pineapple air Method: Muddle cucumber, combine ingredients, 2 cube shake, double strain, add pineapple air Garnish: dry pineapple air (1:1 fresh pineapple juice to water)

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FIGHT CLUB

Round Five

SUNTORY YAMAZAKI 12 YEAR OLD Single Malt Whisky 700mL 43% ABV The final round saw our dusty judges man up with some sparkling water to refresh their palates in order to judge the clincher, based on Suntory’s Yamazaki 12 Year Old Single Malt Whisky. Anukesh Sharma delivered a Hiroshima Sour, which was “good, but needs more body” according to Tom, while Adam Tyler built a Bill Time, which features “great body, length and flavours” according to Tom Price and offered “an interesting take on the classic style”, in Dardan’s opinion, resulting in Bill Time – and Sokyo – capturing the flag.

Bill Time: 105 - Hiroshima Sour: 88.5

BILL TIME

Glass: Coupette Ingredients: • 40ml Suntory Yamazaki 12 Year Old Single Malt Whisky • 40ml Antica Formula • 7.5ml Luxardo • 3 dashes of orange bitters Method: Add ingredients to a stirring glass, stir and pour Garnish: lemon twist

HIROSHIMA SOUR

Glass: Old Fashioned Ingredients: • 45ml Suntory Yamazaki 12 Year Old Single Malt Whisky • 30ml Jinro Sochu • 25ml fresh squeezed lemon juice • 20ml honey & rosemary syrup • Pinch of cinnamon • Whole egg (save egg shell) Method: Dry shake, then short ice shake Garnish: half fill eggshell with Jinro Raspberry Rice Wine; sprinkle nutmeg

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MASTERCLASS The Golden Mule with Luke Hanzlicek, Brand Ambassador for Club Suntory How long have you been bartending and where have you worked?

I have been bartending for nine great years.

I have done a bit of everything, including nightclubs, wine bars, restaurant bars and cocktail bars. Most recently I worked at the Victoria Room (Darlinghurst, Sydney) and before that I was at Longrain, Cruise Restaurant, Aperitif and Wallaby Bar. What does being a brand ambassador mean to you?

It has only been a short stint so far but it’s been great as I spend most of my time training people and talking about alcohol – two of my favourite pastimes. Also, the idea of travelling around meeting new people was pretty enticing when I was first offered the role.

What do you want to achieve in your new role?

Boosting my knowledge of all things alcohol and meeting some amazing people on the way.

Why The Golden Mule?

It’s a simple but effective drink – so easy to bang out during a busy service. Also, its story of origin and promotion to kick off the vodka market is pretty genius.

Why Russian Standard Gold?

I chose Russian Standard Gold as the base as I find the addition of Siberian ginseng adds a beautiful spice to the vodka. Being wheat based, Russian Standard is a delicate and refined vodka but the ginseng kick really makes it stand up to the spice of the ginger beer.

Even though it is a relatively young vodka in a market full of vodkas that have been around for a long time, the fact that Russian Standard was Russia’s first premium vodka and that it is made entirely in St Petersburg from local ingredients, means to me that it’s the most suitable vodka for such a world renowned, classic cocktail.

Why such a classic?

For me, the Mule is timeless as it was the first vodka-based cocktail to really get the ball rolling for the vodka market in the US. The result of a collaboration between three individuals with separate, struggling businesses: a bar owner; a vodka distributor at a time when Americans didn’t really trust anything Russian; and a young lady who inherited a struggling copper business.

The trio utilised a clever marketing technique by giving bartenders a Polaroid camera and taking photos of them with a Mule in hand. Perhaps this was the birth of selfies in a bar!

Why did you move to Suntory?

The work I did for Suntory while working

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at the Victoria Room was a very good experience. I was given the opportunity to mix drinks with Alfred Cointreau and Dita Von Teese, conduct ice sphere carving demonstrations and work at numerous whisky events... have I mentioned how much I love whisky?

Other memorable moments in your bartending career so far?

I have worked with some amazing crews who I have remained friends with. Working New Year’s Eve is also great because you get to have a great party while getting paid to do it.

Let’s face it, having a night out or house party on NYE often doesn’t turn out the way you thought it would.

What spirits are attracting attention at the moment?

Japanese whisky is massive at the moment and it’s also nice to see more people appreciating blended whiskies!

Name a cocktail you enjoy making.

Royal Bermuda Yacht Club. It’s a really good balance of sour, sweet and spicy with a nice strong kick of Barbados Rum. Tell us a story about your bartending adventures that you’ll never forget.

It was a bit embarrassing but I clearly remember doing a pretty wild cut when finishing a pour and smashing the martini glass sitting next to the shaker. I then tried to clean it up quickly and cut my finger, so unfortunately wasn’t able to finish the order and had to sneak out the back and patch myself up.

What bar tool could you not do without?

Too many options! But I really love multi-level jiggers and Toby Tins.

When you’re not representing Suntory and training staff, what do you get up to?

I’m a big fan of reading about the history of alcoholic products. At the moment I have been powering through a book about the production and history of whisk(e)y… while enjoying a couple of whiskies. How can you go wrong!

As a brand ambassador you’re now a leader. What have you learned about leading from bars you’ve worked at?

That you need to keep it fun but interesting for the bartenders. Getting them involved in menu input gives a sense of ownership that really shows in the drink recommendations provided during service.

Also, booking in regular training sessions really boosts confidence and product knowledge. This is important as all managers should hope that by the time their employees leave their bar they are a better bartender than when they started in the role.

MASTERCLASS

PHOTOGRAPHY BY JASON LYON

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THE GOLDEN MULE Glass: Copper mug Ingredients: • 2 lime wedges squeezed into the drink (and 2 more for garnish) • 60ml Russian Standard Gold Vodka • Top with ginger beer Method: Squeeze the lime wedges into the mug and drop them in. Add 60ml Russian Standard Gold, fill with ice and top with ginger beer. Stir briefly, add straws and place garnish next to straws.

Garnish: 2 lime wedges

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IN THE COOLER

Red Hill Imperial Stout 8% ABV In a year when no gold medals were awarded at the Australian International Beer Awards (AIBAs) for Imperial Stouts, Red Hill Brewery is chuffed its Imperial Stout was awarded silver, making it one of the top eight Imperial Stouts in the world. The jet black stout was brewed to be savoured, with a silky-smooth mouth-feel and nose of roasted malt with a touch of caramel. The rich, deep mocha and coffee flavours are accentuated with caramel and smoky flavours. Willamette and Goldings hops were used in three additions to create an ale with a big bitterness and an assertive hop character. And the beer also won gold at the Australian International Beer Awards 2010 and silver at the Australian International Beer Awards 2014, 2010, 2009, 2008 & 2007.

Distributed by: Red Hill Brewery 03 5989 2959 Dream Date 5.7% ABV 650ml Burleigh Brewing Company has released a new dark ale brewed using a unique process involving hundreds of kilos of fresh dates with three specially selected medium and dark malts plus a generous serving of aromatic hops. At 50IBU, the dark ale features subtle notes of caramel, toffee and sundried fruit. Dream Date is the result of the Burleigh Brewing Company’s experimental department where brewers can unleash their creativity, then capture it in a 650ml bottle. Made in limited release short runs, the beers boast unique styles and flavour combinations that challenge the taste buds. And that’s the point: If you don’t like sitting on the fence, try an off-the-wall beer instead.

Distributed by: Burleigh Brewing Company 07 5593 6000 Coopers Brewery 2014 Extra Strong Vintage Ale Coopers’ 2014 Extra Strong Vintage Ale features four hop varieties, two Australian and two American, chosen for their benefits in imparting bitterness and aroma. Bravo, a super high alpha variety from America, was chosen for its bittering properties and is added to the kettle at the beginning of the boil. Galaxy and Ella, from the hop-growing regions of Tasmania, were added late in the whirlpool to optimise the extraction of passionfruit, peach and grapefruit aromas. There are also layers of spicy notes to complement the citrus and tropical notes. The 2014 Vintage Ale will develop subtle and complex flavour changes during aging under cool conditions. Enjoy now while the estery, fruity flavours and hop aromas leap out of the glass or when mellower and sweeter malt flavours develop over the next two years. The 2014 Vintage Ale is a limited released of cartons and kegs, available now.

Distributed by: Premium Beverages 03 9245 1900 4 Pines Keller Door Imperial India Brown Ale 8.0% ABV During winter when the American hinterland goes quiet, the team at 4 Pines also like to hibernate. As they lay provocatively on their giant bear skin rug, roasting chestnuts over an open fire, they find nothing warms the cockles quite as much as an Imperial India Brown Ale. Not unlike the giant bear in its previous (more animated) life, this beer, at 8.0% ABV will literally rip your face off – in a friendly kind of way. This malty ale has hop-driven assuredness, lustful notes of walnut and pistachio and a finish so smooth it should be a Morgan Freeman monologue. Dust off your Al Green records and enjoy.

Distributed by: 4 Pines 02 9099 2720 Zeffer Cider Slack Ma Girdle New Zealand’s Zeffer Brewing Company is the latest addition to the Phoenix Beers portfolio. Counter to the sweet, sugary styles of old, the Auckland-based ciders use only NZ apples and pears and stick to traditional small batch methods to allow the natural flavours of the fruit to shine through. The Slack Ma Girdle Cider reflects the brewery’s once-per-year offering of super-small-batch limited releases. Made from a combination of more than 50 apple varieties sourced from throughout NZ, the rich tannins and sharp flavour is transformed into a Kiwi take on the famous West Country cider style. Zeffer’s Dry Apple Cider picked up Best in Class at the 2013 Australian Cider Awards.

Distributed by: Phoenix Beers 08 9275 0955

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CIDER

SPECIAL FEATURE

I

gnoring the burgeoning growth of the cider category is folly; any operator worth their salt should consider adding cider to his/her drinks menu. Why? Because cider consumption in Australia is set to overtake that of premixed spirits, according to Roy Morgan Research.

In fact, between 2010 and 2014 the proportion of men aged 25-34 who drank cider in an average four week period increased from 7.4 per cent to 21.4 per cent – an increase of 200 per cent.

“A major factor...has almost certainly been the higher taxes imposed on pre-mix drinks, as well as a steadily increasing range of cider brands on the market,” says Roy Morgan Research group account direct – consumer products, Angela Smith.

The cider industry also boosts local economies – in South Australia some companies are supporting local fruit growers with new supply contracts, replenishing cash-flow in the aftermath of reduced supply contracts to chain supermarkets.

In the UK cider performs second only to beer in annual sales (£2.7billion in 2012, up from £1.8billion in 2007, according to UK market research company Mintel), while in Australia the youthful category is so expansive that it encompasses both concentrateand-sugars based ciders (the so-called ‘alcopops’) as well as whole-fruit/no sugar bases (the ‘whole ciders’). With more than 120 brands and a yearon-year growth (20 per cent in 2013) unparalleled except in the global whisky market, where both categories experience consistent consumption growth across multiple age and urban/ regional categories, now is the time to consider adding cider to your menu.

bars&clubs 43

CIDER

The Category Opener: REKORDERLIG CIDER

With Rekorderlig brand ambassador, Joel Persson WHAT WE DO Rekorderlig is made at Sweden’s oldest family owned brewery. We started with traditional fruit flavours such as Strawberry and Lime but today we move with the trends embraced by our consumers. We launch the newest addition to the family, Pomegranate, in Australia next month, which is exciting.

happy to pay a slightly higher price for a premium cider and we believe we offer such products across our range.

OPERATOR VALUE & SUPPORT In addition to the sales support we offer to venues, we have a huge support network in Australia through our sales team, CCA. CCA offers our retail partners top class customer service and a fantastic portfolio of beers and ciders, plus – for the bartender – awesome spirits brands with which to mix our cider.

WHAT IS CIDER?

AS DIVERSE AS BEER

Depending on where I am I find different understandings of cider. In America, for example, cider disappeared for so long after prohibition that the word refers to apple juice now, so when talking about cider with alcohol you need to start at square one. There are still operators with little knowledge of cider – that’s where brand ambassadors such as myself come in. Cider is such a vast category that there truly is a cider for everyone and, more importantly, any season.

Few beverages have grown and evolved as much in the past five years as cider; it is an amazing time to be involved with the category. We have seen a huge amount of new brands hit the market both in the flavoured category as well as a resurgence in the apple sub-section in Australia. Bartenders and consumers alike are finally learning about cider; we have started to see cider as its own category on menus instead of being listed last under ‘beer’.

HOW CAN CIDER INCREASE GP? PRICE POINT AND PREMIUMS Cider in the UK, for example, accounts for 15 per cent of all alcohol sold. The Australian market, at just under three per cent, has huge room to grow. As the leading flavoured cider and second largest cider by value in Australia, Rekorderlig holds a price premium of over $1 per litre over other brands. This shows a desire by consumers to pay a higer price for a premium product, a fact which gives retailers a reason to stock higher GP products. Nationally, $1 in $5 spent on cider is spent on a premium product [so] consumers are

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Cider is not only a profitable category for a retailer based on the margin it generates but it is a social category as it’s a sharing occasion. Perfect for summer weekends as well as social week nights, cider brings males and females together with its taste profile but also doesn’t discriminate by age. It’s a product which will attract all manner of patrons – but patrons that are happy to pay for a premium experience. More consumers happy to pay for a great drink means more people through the doors and dollars in the till!

The Adapter: THE HILLS CIDER COMPANY With Janoah Van Kekem – state manager, NSW HILLS WHO? The Hills Cider Company began in 2009 when hospitality manager Toby Kline and wine and cider maker, Steve Dorman spotted a gap in the market for an independently Australian-owned cider that uses 100 per cent local apples and pears. Hills makes mediumto-dry fresh fruit-driven style ciders. We cold-press and cold-ferment fruit to retain as much natural freshness and flavour as possible.

LOCAL FARM PARTNERSHIPS We have support agreements with Adelaide Hills farmers to use only local fruit that matches our flavour profile, which has invigorated the orchard growing industry after chain supermarkets drastically reduced supply contracts to the area. We have total control over our fruit whereas many other cider companies just purchase juice or use concentrate.

VENUES: SUPPORT & EDUCATION Craft venues were the first to open up to cider. We offer venue education about the

CIDER

category and in the past 12 months have experienced the highest incidence of venues requesting training and ideas on how to serve and use cider. Smaller companies can be very competitive on price and don’t run off strict rebate structures. Some venues love the kick-backs of dealing with big groups – particularly new venues that find the up-front cash and support it can provide very helpful. This is why we have allocated budget to offer venues upfront investment to help support them in supporting us.

The Wine Company: SITTING DUCKS ADELAIDE HILLS CIDER

With Nick Penprase, sales manager, Sitting Ducks Cider APPLES AND GRAPES

OFFER CUSTOMERS AN EXPERIENCE An example of our limited release program, where we experiment with different styles of cider to keep consumers interested, includes trial batches such as: Dry Honey Bush co-fermented with our apple cider; Apple & Pomegranate; 3 year Chardonnay Barrel Aged Nashi Pear; Oak Aged Cloudy Apple; Dry Hopped Cider – using Galaxy, Cascade and Citra hops (this is out now and is amazing!). I have seen and made some amazing cider cocktails based on brandy, bourbon and gin – also some great mulled ciders. My current favourite is a twist on a Manhattan using our Apple & Ginger Cider.

OPERATOR ENTICERS OR VALUE ADDS? We’re flexible. I have done everything from buy old stock out, purchase taps and provide staff incentives/training. We are not just about numbers and volume, we like to work with venues to create relationships that genuinely work for both sides.

WHAT’S HAPPENING WITH CIDER? Australia is following global growth patterns, which will continue, but we will also experiment with different styles of cider – similar to craft beer. America, for example, has seen Dry Hopped Cider (cider co-fermented with beer hops) become popular. We recently experimented with this and released it as a limited edition. It’s bloody awesome!

Sitting Ducks Cider is a boutique cider brand. We are family owned and operated and come from a wine-making background. We hand-craft dry ciders from real apples and pears. Our style of cider is fermented dry. We source fruit from growers in Ashton in the Adelaide Hills and process/ferment our ciders at our Barossa winery. Our Apple Cider won Best Cider of Show and Grand Champion Cider of Show at the 2014 Royal Queensland Show.

LABELLING VS FRUIT CONTENT [The category] is currently limited by LIP (Label Integrity Program) labelling laws to distinguish whether a brand is using additives in its product. Quite a few producers use pears in their apple cider and vice versa. Cider Australia is currently working on tightening up the LIPs.

CAN CIDER INCREASE A VENUE’S GP? Much like the craft beer market, craft cider can increase a venue’s profitability and margins by not being contracted to the major breweries with taps. It is also an extension to the venue’s offering to potential customers. We like to show venues how they can maximise their cider offering by adding botanicals and fresh fruit to increase the [options] to customers and increase their margins for a little extra outlay.

TRENDS AND INNOVATIONS We are seeing more small batch producers. Some use traditional varietals, oak and oxidative handling techniques, but we are also starting to see a slow shift from supersweet ciders (made, generally, from concentrate) to drier styles of cider produced by smaller, artisanal cider brands.

OPERATOR INCENTIVES? Sitting Ducks Cider offers additional extras such as tap pouring allowances, packaged cider off-invoice deals, staff education, POS and branded tops for staff. We also offer consumer giveaways to venues with our unique Sitting Ducks Aluminium “duck” keyring bottle openers.

bars&clubs 45

CIDER

The Wild Card SAM PENDERGAST: FAIRE FERMENTS WHAT IS FAIRE FERMENTS? Faire Ferments formed off the back of the Goulburn Valley Food Cooperative (Victoria). In 2013 fruit growers around Shepparton were being paid less for their fruit by processing companies than it cost to grow it. One grower, Dario Pulsoni, donated 10 tonnes of Packham Pears to the Co-op to see what might come of it. Members of the Co-op, already involved in the beverage industry, put their heads together and decided to produce a cider driven by a commitment to local farmers, local ingredients and world class quality.

they are also responsible for establishing a narrow spectrum of flavour expectation amongst drinkers. Using culinary fruit varieties, cider can take on all manner of flavours and can be presented in myriad different ways such as still or sparkling, bright or cloudy, oak aged or cuvée style.

WHY SHOULD VENUES STOCK CIDER? Despite cider essentially being a wine with regard to its ingredients and production methods it is consumed in a manner much more in line with beer. For those who don’t drink beer it is a great alternative. For those who do drink beer it’s something fresh and different to interchange with beer.

CIDER AWARENESS The development in cider awareness in Australia is interesting in that it hasn’t followed the US model of whatever is big in California will be big here in five years’ time, like the craft beer movement. The driving influence in cider uptake has come mainly from big UK producers. We have seen a few key brands dominating but I think now is the time for smaller, unique production companies to move in and satisfy the desire among cider drinkers for something different and exciting.

WHAT’S NEW HERE AND OVERSEAS? There is a clear indication that the collective cider palate is maturing and looking for alternatives to sweet offerings. Sweetened ciders have their place but for us and a number of other small producers the future is in balanced flavour profiles where natural fruit characters come to the fore and the techniques of the cider-maker are evident in the glass.

ANY ENTICERS FOR VENUES TO STOCK YOUR PRODUCT? CIDER MISCONCONCEPTIONS? The big producers have to be credited with reinvigorating the cider category – without them it wouldn’t have re-emerged so quickly – but

Over the Counter

Yes. For those stocking bottled product we are selling vintage #2 Co-op Pear Cider cases at 4-for-3 or 10-for-7. For venues stocking draft product we can come to a mutually beneficial agreement based on volume.

We always stock dry ciders so they can be recommended as a palate cleanser.

IMPROVE GP

OPERATOR, PLEASE: SELLING CIDER

A good cider should be priced accordingly.

Serve it in a wine glass. Serve unusual stuff that no one else is selling and isn’t at every BWS. Mix it into cocktails. Serve it in a pewter mug. In summer throw an exotic fruit like a ripe cherry in it and in winter, a slice of pear. Always go bottle unless you can move stock very quickly. Cider must be fresh.

Daniel Sofo: proprietor, Firefly, Neutral Bay, NSW BUILDING A CIDER LIST

Ben Day: managing director, The Cider House, Fitzroy, Vic BUILDING A CIDER LIST

We aim to provide a craft beer experience with ciders. We stock three to four ciders in winter and up to six in summer, always representing artisan producers using fruit and fermenting in the traditional way. We like natural cloudy ciders like Lobo, which are different and a talking point, as well as apple mixed with pear, cherry – any type of real orchard fruit, really.

Before you build lists, there has to be demand.

Consider flavour profile. Consider market trend.

Single batch limited release ciders are produced by local cider makers periodically to keep the bottle and tap products fresh and exciting.

Australia has several cider festivals where producers offer samples; try as many as you can.

IMPROVE GP SELLING CIDER TO CUSTOMERS It should appeal to health conscious men as a beer alternative who want a low/no carb option.

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Ciders that are defining on the international stage and have great range in flavour variation is important. There’s no point having five ciders

on tap that taste similar. Price is a key factor; tap product helps with profit margin but wastage needs to be controlled; generally cider isn’t an issue like beer, having no head.

SELLING CIDER TO CUSTOMERS The most successful way to sell anything is with knowledge. Make sure staff know a cider’s ABV, where it’s from and, more importantly, its aroma and flavour profile, so when customers ask about the product the answers come from a genuine understanding, which helps them make the correct decision when buying.

Another selling point is Traditional Method [sparkling wine], which is being produced by many Australian producers. A great selling point to sparkling wine drinkers.

INVOLVING THE CUSTOMER We generally ask: 1. Sweet or Dry? 2. Apple or Pear? 3. Full Bodied or Light? Then offer a taste of two ciders we believe the customer would like. From there we generally find the cider.

If a customer doesn’t drink cider but wants to try one, I ask what drinks other than cider they like and through this I can usually find a cider with a profile to satisfy their palate.

NEW FOR THE SUMMER

ERIKA LINDBERG KITE SURFER

FOR MORE INFORMATION CONTACT YOUR CCA REPRESENTATIVE OR CALL 132653 /Rekorderlig.Cider

REKORDERLIG.COM

CIDER

Shae Thompson: general manager, Verve Restaurant and Cider House, Brisbane CIDER CREDENTIALS We began selling cider in 2006 when the only commercially available ciders in Australia were Mercury and Bulmers.

Having featured more than 200 ciders we’ve developed a reputation for having the largest selection in the country and for having knowledgeable cider enthusiasts on staff.

SELLING CIDER TO CUSTOMERS Patrons are moving toward a better understanding of the diversity of flavours available. There is a movement toward oak aged ciders with more complex palates.

RECOMMENDING CIDER Anyone who can’t decide what they want to drink, I recommend cider; there’s a cider out there for every palate and chances are there’s one in my fridge. We are reducing the amount of ciders on our list that can be bought from alcohol chains to further educate our customers.

I start by finding out what they’ve had before and what characteristics they liked about it, then usually offer something completely different to blow their minds.

BRANDS AND PRICE POINT Managers should experience flavours for themselves. There’s no point having a 5 Seeds and thinking you know about cider.

The cider market is competitive and many international companies are throwing their weight around and offering competitive pricing opportunities. Do your research and find what’s going to suit your venue before hopping into bed with one of the big guys. Customers are prepared to spend money on ciders when they are presented in the right manner.

A lot of ciders drink like wine so you can sell them in that pricing region.

BENEFITS OF CIDER The opportunity to maintain customers on-premise with cider is positive due to the slightly-lower-than-beer alcohol content, which allows customers to drink and experiment more while maintaining responsible service of alcohol.

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HOUSE WINS: IMPROVE GP WITH THESE EASY CIDER DRINKS If you have a kitchen…

WINTER’S CHERRY FIRE

Glass: Brandy balloon Ingredients: • 45ml high proof gin (Plymouth Navy Strength or West Winds Cutlass work well) • 45ml Rekorderlig Winter Cider • 20ml Cherry Heering • 2 barspoons Luxardo Maraschino • 2 dashes cherry bitters Garnish: lemon zest Method: Put hot water into two steel jugs (jugs for skimming milk work well) and also into your brandy balloon. Put a small glass into the hot water in one of the jugs, pour all ingredients into that small glass.

Prepare the zest and then pour out all hot water from the jugs and the glass leaving only the heated glass with the drink inside. Pour drink into one of the jugs.

Set the drink on fire using a lighter and then pour the drink from one jug to another a few times (not too many times as you want to heat the drink, not burn it). Pour the drink into the brandy balloon and spray the oil from the zest over it before dropping it into the glass.

If you have a cocktail bar...

HILLS CIDER STUNNER

Ingredients: • 30ml rye bourbon • 30ml applejack • 1 tsp bush honey • 1 half lemon (squeezed) • 60ml cloudy apple juice Method: shake and pour over ice Garnish: top with Hills Apple & Ginger Cider

THE FIREFLY COCKLE WARMING SPICED CIDER Ingredients: • 90 ml Di Saronno Amaretto • 60ml Sailor Jerry Spiced Rum • 90 ml vanilla syrup or caramel • 8 x 330ml bottles of Lobo cider Method: Warm on hotplate. Two hours before service make a bouquet garni BOUQUET GARNI Ingredients: • 15 cloves • 5 cinnamon quills • 3/4 star anise • 1 bar spoon of 5 spice • 1 orange (sliced) Serve: In 150ml wine glass with orange slice to garnish.

What about my bar?

THE CIDER HOUSE’S HOT MULLED CIDER Ingredients: • Cider: medium/sweet • 4 cinnamon sticks • 5 star anise • 1 tsp cloves • 2 standard tsps brown sugar Method: Fill 10L urn with cider, add ingredients, allow cider to simmer (not boil) Tips on serving: Use the sweetness of the cider more than the brown sugar GP% bonus = Standard 200ml serve priced at $7.50. Based on a price of $260 for a keg of cider (conservative estimate: as prices vary) GP is 86 per cent, excluding ingredients (minimal).

INTERVIEW PHOTOGRAPHY: DIONE NASSIBIAN

DYLAN BRON

Tell us a bit about yourself:

Ramblin’ Rascal Tavern, Sydney, NSW

I love music, beer and travel. Ciggies, too.

Where are you from?

Ruthless Rye IPA.

What are your top five favourite drinks?

Sydney, ’straya.

Victoria Bitter.

Northern Hemisphere Harvest; Hitachino White Ale; Ruthless Rye IPA; Jameson and soda; Penicillin.

What have you learned at Rascal’s?

What drinks are in at Rascal?

I’ve learned so much here already, most significantly I’ve become a lot better at banter and chat with customers.

Cognac! Get it in ya!

What keeps you motivated?

Describe your approach to life in five words:

What drink are you into right now?

I am absolutely winging it.

How long have you been working as a bar back and where have you worked?

Two years, I started at a music venue called the Hi-Fi. The assistant venue manager became one of my best friends and got me a job at Frankie’s Pizza By The Slice (Sydney) after that. There I met my current bosses and legends who I now work for.

What did you learn at your previous venue?

I took it upon myself to learn as much as I could about beer at Frankie’s.

Name something your employers do well?

How long have you been working at Ramblin’ Rascal Tavern?

Jive.

Three sexy months.

Bars you go to after work/on your days off ?

What made you move to there?

I approached (co-owner) Dardan (Shervashidze) when I found out he was opening a bar with (co-owners) (Sebastian) ‘Cosmo’ (Soto) and Charlie (Lehmann) from The Baxter Inn and told him I was going to be his bar back. I share the same view on hospitality and partying as the boys, so I knew this was the best place for me to work.

I can usually be found at Hello Sailor or Shady Pines (Darlinghurst, Sydney), but my all-time favourite and second home is Earl’s Juke Joint (Newtown, Sydney).

What makes these venues appealing to you?

Vibe is always important; but a nice looking and sounding bar is nothing without jazzy legends behind it.

How do patrons treat you as a bar back?

What is it about Rascal’s that you like?

There is really nothing I don’t like. One of my favourite aspects is probably Victoria Bitter.

I get a mixed bag. I think an asshole will be an asshole regardless of who they are dealing with.

What’s the worst part of your job?

People who eat ice – just give me your goddamned empty glass! Cleaning up vomit, and definitely polishing champagne flutes because I have an irrational fear of polishing the glass and the stem snapping off, stabbing me in the wrist and me bleeding to death.

Tell us a story about your at-work or afterwork adventures that you’ll never forget We used to play a game after work called ‘zombie’ which involved getting wasted and tackling each other where I managed to cop a shot glass to face. I had a flight to Melbourne that morning, so after drinking stupid amounts, spraying beer over the bar and seal-sliding along it, I almost got refused [access] to the plane for smelling of booze and having a bruised face.

When you’re not reading bartenders’ minds what do you get up to?

I love playing music. I also really love burgers.

So eating and playing. b&c

bars&clubs 49

HOT LIST

FACE OFF: HOW TO REFIT AND

REFURBISH WITHOUT BREAKING THE BANK Case Study: Goodgod, Sydney WHAT IS GOODGOD? Hana Shimada and I (Jimmy Sing) started Goodgod six years ago as a club night. Four years ago we opened Goodgod Small Club under the present licence on Liverpool Street, Sydney, as a permanent music venue. We funded the place independently with little hospitality experience. My background was in record stores and DJ-ing and Hana’s was in illustration and design. We’ve learned on the fly how to make the Goodgod ecosystem work, helped by our community of music lovers, who chipped in with advice and muscle.

WHAT IS THE ETHOS BEHIND GOODGOD? We were inspired by the stories of iconic nightlife spots from years gone by – Area in 1980s Manhattan, Hacienda in Manchester, Ku in Ibiza – that brought together a community of people with music but gave them something more enriching than just another night out. But to make this space work we knew the old models of simply being a nightclub, live music pub, restaurant or small bar wouldn’t cut it. So our model has always been a ‘one-stop funhouse’ where people can eat, drink, chat over a table with friends, dance to music, see a band and enjoy all of that while feeling safe in an open-minded environment.

SNAPSHOT: AIM: Maintain venue’s core concept, provide fresh menu offering via refitted kitchen. Replace previous Americana (The Dip) menu concept with Afro-Caribbean soul food (Jonkanoo Caribbean Canteen) GOAL: Secure new chef, menu; repaint interiors; purchase new tables; adjust lighting. Interiors: Refurbishment, kitchen servery TIME FRAME: Four weeks BUDGET: $5000

how to translate a new taste. All it took was one bite of his jerk chicken and pork for us to suggest coming to Goodgod.

OTHER THAN THE FOOD OFFERING, HOW FAR DOES THE JONKANOO CONCEPT APPLY TO THE REMAINDER OF THE VENUE? It’s funny that this food offering has a strong musical link to it, too. Damion and his business partner Nick Toth are both massive reggae fans and that’s always something we’ve loved representing at Goodgod. Beyond that though, Goodgod has always had a skewed tropical getaway look and feel to it. The Caribbean tucker only builds on that.

TAKE US THROUGH YOUR INTERIOR FIT OUT The brief was to bring a visual impact to Jonkanoo’s arrival at Goodgod and to improve on how people use the space in the early hours of the night. The challenge was to work on a very tight budget and a ridiculously short four weeks project length.

WHY WE REFITTED We’ve never diverted from the original concept but the game for us has been how to continually refine the way the space best delivers a multi-purpose brief.

How can restaurant seating give way to a full dance floor? How can people who come for live bands be enticed to stay to enjoy club music until 4am?

DID THE REFOCUS START WITH THE KITCHEN OR DID YOU ASSESS ELEMENTS OF THE VENUE FIRST? There feels like there’s a point around the three year mark with most businesses that a significant development is called for to keep yourself, as an operator, and your punters, energised and interested. Our music offerings constantly change with different band bookings and promoters, so there’s no issues there.

It turned out that a change to the food in the front bar could be the most significant change we could make without carrying out large renovations. We decided that improving how people move around the space – where they feel comfortable at different hours of the night – would be timely to implement at the same time as a new kitchen.

WAS USING AN ESTABLISHED EATERY ALWAYS THE GOAL OR DID YOU FALL IN LOVE WITH THE JONKANOO CONCEPT AND ASK THE OWNERS ABOUT LICENSING ANOTHER OULET? Because our background is not in food we wanted to collaborate with someone who is the real McCoy in that field. We were attracted to Jonkanoo for how proudly authentic they wanted to present a cuisine. Damion Brown, Executive Chef, is Jamaican-American and grew up in his family’s West Indian eateries in Miami and New York before many years’ experience in fine dining. So he knows

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The biggest changes were around the kitchen servery area – we needed it to be immediately apparent that this was Jonkanoo now, not The Dip, as it had been for the last three years. Hana does our interior design and she used a colour palette inspired by 1980s Jamaican reggae dancehall covers – extravagant primary colours in contrast to the pastel and tertiary colours used elsewhere.

She painted a mural in the servery area and created a lo-fi, street food cartstyled fringing around the area to give it a sense of architecture while keeping the servery area very open.

PHOTOGRAPHY: SAM MCDONALD

We’ve changed our seating arrangements. We know people come to Goodgod in groups more than couples so we got rid of our original, round diner tables that seated four. In place we sourced foldable Bavarian beer tables with benches that seat 10-12. These suit our concept of canteen-style eating and encourage communal interaction where you might share the table with people you don’t know. It was important to us that we could easily pack the tables away for a dance floor, and these are purpose-made for this.

We also built screening around the main seated area as we had noticed that people didn’t like to sit in areas which were easily viewed by guests entering the venue. We created screening with purpose-made, arched lattice inspired

by Cuban and Jamaican patios. The other major change – one that should never be underestimated – was lighting. Diners had commented they wished it was brighter at the dining tables. We’d previously resisted this, trying to keep moody (it’s our party background), but realised you can keep it atmospheric by bringing the lighting down to the tables to create an intimate brightness.

We used fixed pendant lights for tables, including some on winches that can be elevated when it’s time for a dance floor, and neon lighting highlights to trace shapes in the space.

ONCE YOU ESTABLISHED YOUR NEW DIRECTION, WHAT WAS YOUR FIRST MOVE? FOOD? INTERIORS? TOTAL CONCEPT? We had four weeks to roll out the new kitchen so it developed as a total concept, on the fly!

HOW DID YOU WORK THE JONKANOO CONCEPT INTO YOUR LIVE MUSIC OFFERINGS (IF AT ALL)?

We are launching a free Caribbean music weekly night on Thursdays in the front bar to complete the full island experience.

HOW DID YOU LOCK IN YOUR MENU? This was in Damion’s court, to meet a brief that we have at Goodgod: food that is casual, sharable and can be eaten primarily with your hands. Damion has chosen to use Jonkanoo Canteen at Goodgod as his experimental grounds for the menu at the Surry Hills restaurant. This means lots of very regional specials on the menu.

DO YOU HAVE TIPS FOR OTHER SMALL BUSINESS OWNERS PLANNING TO REFIT THEIR VENUES? We realised that we tend to get just 50 per cent of our ultimate wish-list of improvements completed in an allocated time. It’s important to brainstorm all changes from the start, then whittle it down to five priority changes that will impact when punters walk in and on their experiences throughout the night. This focus helps keep the chaos of time-restricted renovation within budget.

Remember: after you’ve launched you can stay focused on working through the rest of the list!

Rather than buy custom items produced for tables, chairs, lighting, etc (as we did for our original fit-out), this time we just customised pieces off the shelf to keep it affordable and quick! We varnished patterns onto the beer tables so they didn’t look so Bavarian and adapted garden fencing and screens using paint and strip lighting to transform them from their offthe-shelf at Bunnings look.

Goodgod Small Club, 55 Liverpool Street, Sydney, NSW. 02 8084 0587 b&c

We’ve never diverted from this original concept, but the game for us has been how we continually refine the way the space can best deliver to its multi-purpose brief.

DID YOU ROAD TEST YOUR CONCEPT WITH TRUSTED ASSOCIATES? We took a selection of close friends and staff to the Jonkanoo restaurant [in Surry Hills] and seeing the smiles knew we were onto a good one here!

WHAT IS YOUR ULTIMATE GOAL WITH THIS RE-FIT? The ultimate goal was to invest as much into the earlier hours of the night as we do with the later party hours. The State Government’s lock-out and early last drink laws have significantly affected our return in the a.m. hours – which Goodgod is well known for. We’ve embraced this (as much as we can while really disagreeing with the policy!) and worked on maintaining the consistency from when we open at 5pm through until the dancing hours. This was a re-fresh for our own energy and application as much as the punter’s interest.

bars&clubs 51

THREE

FOUR

ONE

TWO

5

BEHIND THE BAR NEW RELEASES. NEW EXPRESSIONS. NEW OPTIONS.

1REYKA VODKA

Reyka (Ray-ka) is a premium, handcrafted, small batch vodka made using Arctic spring water, geothermal energy and a Carter-Head Still at Iceland’s first vodka distillery.

Its distinctive flavour is attributed to five elements: the Arctic spring water base; the small batch CarterHead Still; lava rock filtration – one of the most natural filtration processes in the world; the geo-thermal energy (from volcanic activity) used during the production process to give power without impurities; and Iceland’s clean air. William Grant & Sons’ Master Distiller chose a rare Carter-Head Still for the production of Reyka Vodka because it gives unparalleled purity. Reyka Vodka has an ABV of 40%.

Distributed by William Grant & Sons 02 9409 5100

COVE 2SULLIVANS AMERICAN OAK 15

Currently playing second fiddle to its more famous French Oak sibling, Sullivans Cove American Oak is an Australian champion whisky. Twice named the Best Whisky in the Rest of the World and the first Australian whisky to achieve Liquid Gold

52 bars&clubs

status in Jim Murray’s Whisky Bible, it’s fitting that the only whisky to surpass it would be from the same stable. Recently awarded Double Gold at the San Francisco World Spirits Competition, this whisky is now 15 years old – making it the oldest Australian-made whisky on the market. Single cask, non-chill filtered and matured in American oak ex-bourbon barrels.

Distributed by Alepat Taylor 03 9487 2599

DREAMS FIRST 3INVINTAGE

In Dreams is a new boutique wine brand from the Yarra Valley offering Pinot Noir and Chardonnay varietals.

It won a silver medal at International Cool Climate Wine Show for its 2013 Chardonnay. Nina Stocker along with Callie Jemmeson are the winemaking duo behind In Dreams, using traditional winemaking techniques such as small batch fermentation, wild yeast and the delicate use of French oak. The 2013 Chardonnay was whole bunch pressed to predominately 2-5 year old French oak barriques where it underwent fermentation. The wine is elegant, gentle and approachable, with cream

lemon curd, jasmine and a gentle hint of lightly tossed French oak. The palate is fruity, textured and mouth filling, with a long cleansing finish.

Distributed by Mezzanine 1300 555 821

4PISCO 3R MOAI WINE

Pisco 3R Moai (375ml 40%) is presented in a novelty bottle that replicates the Napa Rui sculptures in the Pacific Islands. Made with Muscat grapes ripened in the unique microclimate of the Elqui valley, then slowly distilled with prolonged ageing in oak barrels, this bottle will captivate pisco lovers. Wines of Chile and Argentina (WoCA) Australia is also bringing the well-known Pisco Mistral to Australia in two options: 35% and 40% ABV. Distributed by WoCA (Wines of Chile and Argentina) 02 9872 3601

GETS 5JÄGERMEISTER SPICY

Spice offers a spin on the classic Jägermeister blend, featuring the warming flavours of vanilla and spicy cinnamon within the Jägermeister recipe of 56 herbs, blooms, roots and fruits. Rather than being shot at

midnight, Spice is best consumed neat in a tumbler or shot at room temperature. Jägermeister is the seventh largest premium spirit in the world and Spice is the first full strength product extension from the Jägermeister brand in 79 years.

Distributed by Brown-Forman 1300 656 593

NOBLE 6CYRUS BOURBON

Cyrus Noble Bourbon is a luscious, soft, rounded bourbon its distributors believe could shame some of its beautiful Armagnacs.

In fact, distributors Cerbaco describe Cyrus Noble Bourbon as “orgasmic” and declare that the bourbon be presented to trade as “a trans-gender Bourbon for anyone to enjoy”. Says Cerbaco’s Gabriel Chase: “Amazingly, photo notes and description are a bit insipid. I suppose this Cyrus Noble Bourbon wants to appear incognito to create the big surprise, rather than being padded with the usual ‘Massive Super/Ultra Premiumisation’ in fashion.” Cyrus Noble Bourbon 45% ABV 750ml.

Distributed by Cerbaco 039646 8022

SIX

EXPERIMENTAL 7 SPIRITS CO., SMOKED BACON BOURBON Developed by the team behind the award-winning Eau de Vie bars of Sydney and Melbourne as well as The Roosevelt Bar & Diner, the Experimental Spirits Co., has released its first product: Smoked Bacon Bourbon. Created using genuine American bourbons that are then fat-washed and filtered up to 10 times before being bottled and wax-sealed by hand. The bourbon is available, for now, only by calling the head of Experimental Spirits Co., Sven Almenning.

Distributed by: Sven Almenning sven@speakeasygroup.com.au

NEW RECIPE FOR 8 HAVANA CLUB AÑEJO ESPECIAL Havana Club reveals the launch of a new recipe and packaging for its renowned Havana Club Añejo Especial. Developed by maestro Ronero Asbel Morales, the recipe uses a unique blending process with aged rums to produce an expression with a rich aroma and developed

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taste profile. Featuring notes of vanilla and caramel with underlying hints of tobacco, cinnamon and orange peel, Havana Club Añejo Especial offers a sweet taste profile and a smooth drinking experience, while remaining at 40% ABV. To provide maximum on-shelf exposure and convey its premium quality and provenance, Havana Club Añejo Especial has refreshed its packaging to reflect the new recipe. New elements include a hand-written style font and an oak barrel effect label, both designed to highlight the craftsmanship of Havana Club as well as the brand’s core values of authenticity, quality and tradition.

Havana Club Añejo Especial is available for $40 RRP. Distributed by: Pernod Ricard Australia 1300 363 153

9VODKA O PRE-MIX

Australian owned ASM Liquor has released its first entry into the pre-mix category for VODKA O. The naturally crafted pre-mix cocktails were inspired by global trends and consumer demand for premium, crafted, healthy choices.

The pre-mixes contain pure VODKA O, real fruit juices, no added colours

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or artificial flavours and have less sugar and fizz compared with many competitors. Flavour combinations include: Apple, Ginger & Spice; Pineapple, Cucumber & Mint; Pear with a hint of Vanilla; and Strawberry, Cranberry and a touch of Basil. The pre-mix features a whey base, triple distillation and carbon filtration.

Drinks are available in a sleek black 330ml bottle with a unisex design.

Available in singles at $4.99 each and 4 packs $17.99 RRP. Distributed by: CCA 132 653

THE BALVENIE 10 SINGLE MALT SCOTCH The Balvenie has extended its family of single malt Scotch whiskies with the introduction of a 14-year-old (YO) variant finished in American oak casks filled previously with a blend of unique Caribbean rums.

The Caribbean Cask aged 14 Years joins The Balvenie portfolio of 12YO DoubleWood, 17YO DoubleWood, 21YO PortWood, and 30YO Thirty.

To curate the flavour, Balvenie’s Malt Master David Stewart uses a ‘cask finishing’ technique of 14 years in American oak casks before being moved into casks that held

Caribbean rum previously, resulting in a whisky with rich toffee notes, a hint of fruit and a warm, lingering finish to create a beautifully rounded and unique Scotch whisky.

Distributed by: William Grant and Sons 02 9409 5100

BELGROVE 11 DISTILLERY 100% PEATED RYE WHISKY The one and only barrel of peat smoked rye started out to be a fun experiment for distiller Peter Bignell from Belgrove Distillery, Tasmania.

Peter dug some peat from a bog in the Tassie Highlands, dried it and burned it under some rye that had just finished sprouting. The smoke coated the wet grains as they dried (similar to smoking a piece of fish).

The peated grain was then mashed, fermented and distilled before being aged for two-and-a-half years in a 100-litre barrel that previously held a Tasmanian malt whisky. This rare artisan paddock-to-bottle product will be launched at Sydney’s Oak Barrel Whisky Fair next month. It is a small batch release of 120 bottles available via an allocation system.

Distributed by Nip of Courage 0437 527 629. b&c

bars&clubs 53

Best Bartender: Brown-Forman

k c o r r u t S n a l h Lac ger, Applejack

ana Group Bars M

Hospita

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

I’ve been behind the bar for just over seven years now. Some venues I have had the chance to work at include Alberts Tavern, The Stoned Crow and The Mayor, to now working at all three Applejack venues: The Botanist, Bondi Hardware and, most recently, SoCal in Neutral Bay. Tell us a drink you can’t bear to sip, and why?

There’s a few out there, but to pick one I would have to say a Long Island Iced Tea. Drinks that focus on just one or two spirits – that allow the flavours within them to be the star of the drink – are more appealing to me.

And a drink you enjoy making?

I enjoy making Tiki-styled cocktails as you get to incorporate a bunch of different ingredients and flavours, and it also allows you to play around with some fun garnishes while you’re at it.

What are some of your all-time favourite cocktails?

All-time favourite cocktails that I choose to drink when out include The Penicillin and any variation of a Negroni – in particular a Mezcal Negroni!

What drinks or spirits are trending at the moment?

Tequila is still a massive player in Sydney, mezcal is becoming more and more popular and there are some amazing Australian gins now out there. In terms of drinks, craft beers and, of course, daiquiris!

What bar tool can you not do without?

I would find it incredibly difficult to work without a good jigger and a cocktail shaker.

54 bars&clubs

rdware, The lity (Bondi Ha

billi, SoCal)

Botanist Kirri

What do bar managers need to do more of to keep staff?

Keeping staff is never easy, especially considering everyone is at different stages of their lives, whether it be studying at uni, on a working visa or looking at hospitality as a career.

I think the biggest thing you need to do as a bar manager is to find a happy medium between having fun and making sure the job gets done.

You need to ensure that the people you work with are always enjoying themselves and enjoy working with you, while making sure they respect you enough to want to work their arse off, as well. And never live by the rule: ‘Do as I say, not as I do’!

Some highlights of your bartending career?

I haven’t entered many competitions, so highlights for me would be based around customer satisfaction. It always makes me happy seeing people in your venues having a good time and enjoying the drinks you are making for them. And, of course, all the great people you meet within the industry!

Tell us a story about your bartending adventures that you’ll never forget Tough one… but I would have to say heading to Melbourne for the weekend of Top Shelf was definitely up there! Having jam-packed days filled with drinks, events every night and heading out to the various bars that were all filled with hospo folk was a weekend – and a hangover – I’ll never forget!

When you’re not making cocktails what do you get up to?

Working behind the scenes within the venues, spending time with friends and trying to get out to all the new and exciting venues opening up around Sydney!

T he Chido Wey

Glass: Tiki Mug Ingredients: • 45ml Herradura Plata • 15ml mezcal • 30ml lime juice • bar spoon of raspberry jam • 10ml Agave • 45ml fresh pineapple juice • 30ml pink grapefruit juice • pulp of half a passionfruit • 2 dashes orange bitters Method: Shake well and strain over ice.

Garnish: Tiki trimmings - mint sprig, flower, pineapple wedge and cherry.

Best Bartender: Bacardi PHOTOGRAPHY: ANTHONY LEONG

E mpire of Dreams Glass: Sexy vintage glass Ingredients: 50ml Bacardi Superior 30ml fresh pineapple juice 10ml fresh lime juice 10ml apricot brandy 5ml orgeat 15ml whole fresh espresso beans Method: Shake and fine strain Garnish: lime twist

What are some of your all-time favourite cocktails?

The Brooklyn, the Mai Tai and the Slippery Nipple.

How can bar managers keep staff?

Be careful about who you hire in the first place. There are too many rock stars who think they can skip from job to job until they find the ‘right fit’ instead of working hard and making themselves fit the job.

Better to hire young guys who are humble and dedicated and train them up; they’ll end up feeling invested in the venue and pay it forward to the next generation.

That’s how you build a legacy and not just a flash in the pan.

Career highlights?

Winning Liquid Miles. Winning the Bulleit Batching comp. Winning Bacardi Legacy Australia and competing in the global finals was incredible. Having guys like David Cordoba and Jeff ‘Beachbum’ Berry tell me I’d given one of the

s n i g g i Fred S Black Bar Manager,

best presentations they’d ever seen are moments that were hard to believe. In the past year, Black Pearl has gotten our highest ever ranking from Drinks International (7th in the world, #1 in Australasia), won Time Out Melbourne’s Bar of the Year and we were in the top four for two categories at the Spirited Awards.

The biggest highlight is producing drinks that the Pearl crew like and is proud to sell. I remember when Chis Hysted started calling me “the flavour Jedi” and when Evan Stanley said he wasn’t going to bother entering a comp after seeing my entry. Getting those sorts of compliments from guys that have achieved so much and that I have so much respect for, personally and professionally, that’s about as good as it gets.

Tell us a story about your bartending adventures that you’ll never forget I went to a bar in L.A. called la Descarga. It’s in an average

rne

Pearl, Melbou

neighbourhood, unmarked, next to a taco stand where cab drivers sit on plastic chairs. We found it due to the doorman standing next to a random door. He says we’re not dressed well enough (we had shirts, decent jeans and good shoes). So my man Lucien Sankey (now at Le Bon Ton) turns on the Aussie charm and tells him we’ve come all the way from Melbourne just to see the joint. He lets us in and we walk up a staircase to a cloakroom area where a hostess opens a closet of jackets, and I think we’re being offered a couple to borrow for dress code, but instead she parts the coats and sends us through the back of the closet. On the other side, we step on to a wrought-iron catwalk above the most amazing bar I’ve ever seen. Everyone is dressed like it’s 1940, there’s a Cuban jazz band playing, rum for days, a cigar bar in the smoking area, pressed white shirts and arm

garters behind the bar and me and Lucien giggling like school girls. We have a couple of killer classics and a couple of shots with the bartender, and I think our bill was $12. When we decide to leave, there’s another door behind a curtain that spits us back out on the deserted, totally nondescript street and it’s like it was never there. Bartender Narnia.

Good night.

Why Empire of Dreams?

This drink got me to Moscow for the Bacardi Legacy Global Cocktail competition. They seemed to dig it, so hopefully others will, too.

Follow in Fred’s footsteps and represent Australia at the 2015 Bacardi Legacy Global Cocktail Competition. For full competition details and terms & conditions and to register your interest visit: www.bacardilegacy.com

bars&clubs 55

Best Bartender: Pyrat Rum PHOTOGRAPHY: ANDREW JARVIE

o t a K a Rinn ane staurant, Brisb e R & r a B d ir Black B

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

I started my career when I was a university student in Rockhampton [Qld], so eight to nine years? I worked some pubs and bars in Rocky and learned speedy service there and then moved to Brisbane to learn more about the cocktail scene. I was lucky to work at some great venues like Empire/ Cloudland and Zuri, where I was mentored

by Adam Brewer and Barry Chalmers.

I then moved to London for three years, working during the day at AQUA at Oxford Circus and at night at Barrio Central in Soho. Working at a Tiki bar like Barrio Central was crazy and was definitely a positive experience in my career. That’s how I grew more interested in rum, and rum is still my favourite spirit.

When I moved back to Australia, I worked at Peasant, Bacchus and Public. Now I am at Black Bird Bar and Restaurant where we have three Michelintrained chefs. They always give me new inspiration, introduce me to interesting food and teach me cooking techniques.

Also I started my bar tool business, BARPORT with my partner, Glenn Morgan.

Is there a spirit you can’t bear to drink, and if so, why?

Akvavit. The first time I tasted it was in the second challenge for the Bartender of the Year competition 2013. We had four different spirits to blind taste and I had no idea what one of the spirits was. So I kept drinking the spirit… kept drinking it… kept drinking it… and I felt sick from the taste!

I went to the bathroom and… yes, you know! But I still had to go back to my seat and keep drinking it to figure out what it was. HELL! But guess what? I made it through that stage and became top 10!

A Pyrat Night in Brooklynite

Glass: Martini or Coupette Ingredients: • 60ml Pyrat Rum • 20ml burnt orange honey syrup • 30ml lime juice • 3 dashes Angostura bitters Method: Add all ingredients and cubed ice to shaker. Give a vigorous shake. Double strain into a cocktail glass.

Garnish: Garnish with a lime zest.

56 bars&clubs

And a drink you enjoy making?

I like making my own Umeshu at home, which is known as plum wine around the world. Umeshu is a shochu-based liquor infused with Japanese Plums.

That’s the drink I grew up with and I still drink it every time I go back to Japan.

My grandma makes plum-infused shochu every year and it is really impressive how the flavour varies every year due to the quality of plums and temperature.

She said that she learned the technique from my great grandmother. My best experience was tasting a 17YO Umeshu

that my nana infused! It was almost as rich as cognac! Unbelievable! I am super lucky to have such a talented grandma and grateful to have a chance to learn the wisdom of my ancestors.

What drinks are trending in Brisbane?

Espresso Martini, Spiced Rum, Japanese Whiskey.

What bar tool could you not do without?

Jiggers… So, QLD liquor licensing don’t fine me.

What do bar managers need to do more of in order to keep staff?

Keep motivating their bartenders. One of my bar managers used to give all bartenders compulsory exams and free pour tests every week. We passed it or we would lose our high wage rate, shifts and permission to free pour. So all bartenders took the job seriously, continuously studied and participated in competitions and training to prove themselves. Also, bar managers need to learn as much as bartenders and keep a high level of knowledge. Otherwise it can be hard to keep respect from the team.

Highlights of your bartending career?

When I was a young bartender, I always looked up to the senior bartenders. I read about them in magazines, learned from their cocktail creations, got excited to talk to them and tried to prove myself to them.

Now, some young bartenders come to me with the look that I used to have. That reminds me to keep studying and work harder so I do not let them down.

Any bartending adventure stories?

All the steps I have made for the past nine years are unforgettable. Please imagine that you go to Japan, China, Thailand, France, Germany – anywhere – and no-one speaks your language! You have to learn their language first, find a job with your poor language skills, keep studying and prove yourself there. It was a hard journey but I am lucky I’ve experienced it.

When you’re not making cocktails at Black Bird what do you get up to?

In Brisbane when I have time off I enjoy cooking, playing with my puppies, cleaning and drinking wines. But if I was in Japan it would be very different: Karaoke!

Highball! Nomihoudai! [all you can drink bar]

Best Bartender: Bacardi PHOTOGRAPHY: ANDREW JARVIE

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

I’ve been working in bars for four years. Some stand-out venues for me are The Waiting Room, State of Grace, The Woods of Windsor, and of course, Katuk.

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

Calvados. I just don’t get it.

Name a drink you enjoy making I love making Blazers. I’ll set anything on fire if you give me a box of matches.

What are some of your alltime favourite cocktails?

My absolute go-to is a dry gin Martini with a rinse of smoky scotch. I also love a Japanese whiskey Old Fashioned and a Grand Marnier Boilermaker.

What drinks or spirits are trending at the moment?

Japanese whiskies are making huge waves in the spirits department.

It’s amazing to see so many heavily opinionated people coming together to appreciate a category of spirit they haven’t experienced much before.

And French liqueurs are here to stay.

What bar tool could you not do without?

My bar spoon. That, or our glassy, Lachlan.

What do bar managers need to do more of to keep staff?

I’ve never liked the term ‘manager’. A manager seems like a scary personality standing over you waiting to catch you doing something you

shouldn’t be doing. We need more leaders in the bar, personalities that get behind it and help staff build on their strengths. A bar is only as strong as its team, and I think that’s a beautiful thing.

Some of the highlights of your bartending career Flying to Sydney to dress up as Tyler Durden in a cocktail competition has to be up there, but learning from all the incredible people in this industry has to be the best. It’s such an exciting field to work in and we are constantly learning from each other. Being involved in a bar scene where we all strive to better ourselves yet never really know what is around the corner is an incredible thing.

El Presidente Glass: Coupette Ingredients: • 30ml Bacardi 8yr • 15ml Grand Marnier • 15ml Martini Rosso • dash Angostura bitters Method: Stir and strain

A bartending adventure that you’ll never forget?

Dressing up as a monk and doing laybacks of Chartreuse. No back story required.

Why did you choose the El Presidente?

Bartenders love a product with pedigree. Whether it’s a cocktail, spirit or story, we love to find those grand examples. I love the boldness of this drink and the delicate elements of Grand Marnier shine through that. Five stars.

When you’re not making cocktails what do you get up to?

I have a pet snake named after the Aviation cocktail and a parrot named Leo to keep me busy. If I’m not with them I’m probably at a tasting or sitting at a bar. Come say ‘hey!’

l l a H e k Bla rne

u Katuk , Melbo

bars&clubs 57

Best Bartender: VO K

y a s m a R a u h s o J PHOTOGRAPHY: ANDREW JARVIE

oast allace, Gold C The Cambus W

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

I’ve been bartending for 10 years. I have just moved to Australia from Edinburgh, Scotland, where I ran Treacle Bar and Kitchen for the past five years. I also worked at Tonic and a few other Edinburgh bars over the years.

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

I don’t like flavoured or blended daiquiris.

It’s such a delicious, refreshing and historical drink. I wish people would appreciate it for what it is and stop putting fruit/syrups in it or running it through a blender.

Name a drink you enjoy making I enjoy making a wide variety of drinks. It’s the creative side of the industry that most excites me. When you talk to a customer and create something unique that is the best.

Name some of your all-time favourite cocktails?

Like a lot of bartenders I love historical, classic drinks. Ramos Gin Fizz, Daiquiri, Negroni, Martinez, Blood and Sand, Pegu Club, Last Word, these are the ones I will regularly order.

What drinks are trending at the moment?

I’ve not been in Australia long but back home gin is massive and so are classic gin cocktails.

I think people are starting to move away from classic drinks and focus on well-made and well thought out drinks that have an element of fun that is a talking point. Whether it’s home-made syrups, tinctures, bitters or infusions or just served in a creative way.

What bar tool could you not do without?

Thinking about it now I would say my brain.

Bartenders need to be able to think fast, problem solve and create things in minutes.

You have to be mentally sharp to be good in this industry. This applies to the whole bar and restaurant environment not just making drinks.

What do bar managers need to do more of in order to retain staff?

That’s easy: I find the best bosses are the

58 bars&clubs

ones who say “thank you”. After a busy, stressful shift you’d be surprised how much a sincere “thank you” from your boss can change your mood and lift your spirits. Just appreciate your staff and what they do for you and the business. Cambus Wallace is particularly good at this.

Tell us some of the highlights of your bartending career so far The highlights would be going to Kentucky, working in a distillery and getting hustled playing pool at 6:00am in a bar in the middle of nowhere. We were made drinks by the Samuels family [of Maker’s Mark fame] in their house. It was a truly remarkable week.

Any unforgettable bartending adventures stories?

Conga dancing around a nightclub in Warsaw, Poland, while drinking bottles of neat vodka, courtesy of Wyborowa vodka, with an amazing group of European bartenders, all of which was led by the late, great British bartender, Henry Besant.

Why did you choose to make the Spiced Pumpkin Ramos, and what is it?

I’m doing a twist on a Ramos Fizz. Bearded Lady is meant to be exciting and to create curiousity. When I first read the recipe for a Ramos it definitely made me curious, so I played with popcorn infusions and peanut butter fat-washing. In the end I settled on using roast pumpkin. I wanted it to scream everything I had seen and experienced in Kentucky and Tennessee – fun, exciting, intriguing and yet amazingly humble and pure. I wanted it to look like an old American milkshake. The popcorn comes back to the bourbon being a corn-based spirit.

When you’re not behind the bar what do you like to get up to?

When I’m not working, I’m generally cooking or out with friends or watching movies... Who am I kidding?! I’m generally hungover, like any other professional alcoholic. Practice makes perfect. b&c

S piced Pumpkin Ramos

Glass: Milk Bottle Ingredients: • 60ml Bearded Lady American Bourbon (roast pumpkin infused) • 30ml cream • 60ml almond milk • 35ml homemade winter tea syrup • 15ml fresh orange juice • 15ml fresh lemon juice • 1 whole egg white Method: Dry shake, then hard shake for as long as possible (pass between bartenders if needed). Strain into an old milk bottle and top with soda (drink should look like an old-school milkshake).

Serve: with bacon salted popcorn.

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Issue 66 – Aug/Oct –

Experience the Magic

Now in its 14th year of publication, bars&club s has become a showc ase of what the industry has to offer, covering the cur rent trends, ideas, innovation s and issues circulating throughout the bar ind ustry in Australia.

Every issue of bars&c lubs Innovation, experiences covers the key eleme & on premise barrelling – make it work nts for you of bar culture including bartender and venue profiles, in depth spirit and beer category reviews, new products and launch es, classic and contemporary coc ktail recipes, as well as coverage of the major compet itions and industry eve nts, in an engaging and resour ceful manner to ensure you stay up-to-date with everyt hing that is going on in this great industry. bars&clubs is co-pre senter of the annual Australian Liquor Industry Award s (ALIA) – the gala ind ustry event, attended by ove r 800 members of the hospitality industry and recognises the top per formers across all categories, as voted for by the tra de.

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Contact your Asahi Premium Beverages representative or call our customer service line on 1800 090 378 to stock draught or pack Asahi Super Dry in your venue today. asahipremiumbeverages.com.au *Source: AZTEC data. Volume and value, MAT to June 2014.