Bars & Clubs AUTUMN 2018

AUTUMN 2018

&clubs

BARTENDER’S BIBLE What’s hot in 2018?

AGAVE SPIRITS No slowing down the agave train

VODKA

Neglect it at your peril

VANGUARD

10 years in the liquor game

P L U S : L I F E O N T H E R O A D – T O M C O L L I N S – N E W FA C E S

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first drinks

EXPANDING HORIZONS

“The year might have taken a little while to warm up, but I think we can all agree that we’re well and of things now – shaping up to be

truly in the swing 2018 is a big one.”

Well here we are. I present to you our very first edition for 2018, featuring BARS&clubs’ second-ever Bartender’s Bible – and as always, a set of insightful and engaging features from our fine contributors.

I don’t know about you, but travel is something that’s really important to me, and seeing the world beyond the Sydney bubble has always been a motivating factor in my life. That’s why I found jet-setting Naren Young’s column (p.17) so insightful, and hopefully valuable for those of you who hope to follow a similar path. As he writes, bar work can be back-breaking stuff, so it’s great that there’s more than a few ways to leverage the knowledge, experience and passion gained in the industry and expand your horizons.

The year might have taken a little while to warm up, but I think we can all agree that we’re well and truly in the swing of things now – 2018 is shaping up to be a big one. Hopefully you managed to take some time off over summer, and rather than just being the purveyor of good times, actually enjoyed some for yourself!

As always, your feedback is more than welcome – this is your magazine, so make it work for you.

Tam Allenby Editor

@BARSANDCLUBSMAGAZINE

MANAGING DIRECTOR Simon Grover PUBLISHER Paul Wootton pwootton@intermedia.com.au EDITOR Tam Allenby tallenby@intermedia.com.au PHOTOGRAPHER Simon Taylor: Front Cover Simon Taylor: Bartender’s Bible

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Features 14 LIFE ON THE ROAD Naren Young shares his tips for achieving a jet-setting career in the bar industry.

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AUTUMN 2018

18 AGAVE What’s hot in the world of agave cocktails? Joe Sinagra finds out.

22

22 VODKA Sacha Delfosse explains why you shouldn’t neglect it for its trendier, juniper-led cousin.

26 THE BARTENDER’S BIBLE The products you need in 2018 – from gin to vodka, whiskey to tequila, and more.

8

Regulars 6 NEWS What you need to know.

8 OPENINGS The new, the revamped and the rebranded venues opening around the country.

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11 NEW FACES Keep an eye on these up-and-comers.

12 THE COLLINS Tom, John or Jack, this classic has more variations than you can poke a bar spoon at.

13 INSPIRATION Catching up with an industry stalwart.

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18

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BARS&clubs 5

news JAMES IRVINE TRIUMPHS In mid February, Sydney’s James Irvine (Swillhouse Group) took out the Australian leg of the Bacardi Legacy Global Cocktail Competition, and will now represent our country on the global stage in Mexico City.

More than 150 of the industry’s top names gathered at Darlinghurst’s Eternity Playhouse to witness three of Australia’s finest bartenders strain, stir and shake it out in the Australian finals of the BACARDÍ Legacy. After much deliberation following slick presentations and delicious tipples from challengers Vini Wang (Hains & Co.) and Zach Underwood-Mynott (Canvas Bar), Irvine and his cocktail – named ‘Bocado’ – emerged victorious.

“Massive thank you to Bacardi-Martini global for putting on such a great competition and such a great platform – it’s an honour to be representing this great country in April,” Irvine said.

TIME OUT BAR AWARDS WINNERS REVEALED

The winners of the 2018 Time Out Sydney and Melbourne Bar Awards were announced in late February, with a 600-strong contingent of bartenders, bar owners, bar fans and industry professionals gathering at Sydney’s Marquee on a rainy Sunday afternoon for the big reveal. The following evening it was Melbourne’s turn, with around 400 people packing out waterfront bar the Woolshed.

The big winner in Sydney was popular Tiki bar Jacoby’s (pictured above), who took out the highly-coveted Bar of the Year award as well as Best Bar Team. Best New Bar went to Barangaroo House’s Smoke, Best Cocktail Bar to PS40, and the People’s Choice Award to Solera.

In Melbourne, Fitzroy wine bar Bar Liberty took out the top gong and was named Bar of the Year for 2018, also taking home the award for Best Wine Bar for the second year in a row. Paradise Alley took out the Best New Bar, while Best Cocktail Bar was awarded to Above Board.

Bartender of the Year in Sydney went to Stuart Morrow from The Baxter Inn, while Trish Brew, manager of Gin Palace, took out the Melbourne award.

Congratulations to all the nominees and winners – thanks to your hard work, the Australian bar scene continues to go from strength to strength.

Photos: Time Out Sydney/Anna Kucera

SANTA TERESA Bacardi-Martini Australia has revealed it’s relaunching family-owned Venezuelan rum, Santa Teresa, in Australia. The distillery was founded in 1796. The single estate rum is produced using the artisanal Solera method, which the company says helps to create “an authentic, dry, smooth and balanced rum evolving in every sip”.

6 BARS&clubs

NIKKA COFFEY Asahi Premium Beverages is set to take advantage of Japanese whisky’s growing popularity with the launch of the Nikka Coffey Range into the Australian market, which will see new whisky, gin and vodka heading Down Under. Produced using the Coffey still column, Nikka Coffee Grain Whisky is made mainly from corn grain.

RUM DIARY COMP In late January, Rum Diary Spiced Rum held the national final of their cocktail competition ‘Of All Things Tiki, Land & Sea’ – with Elise Godwin, of The Dominion League in Perth, emerging as the overall victor. Along with a custom Tiki mug trophy, Godwin will also work with the Rum Diary team to create her very own spiced rum.

news BACARDI TO BUY PATRÓN Bacardi Limited will acquire 100 per cent ownership of Patrón Spirits International AG and its PATRÓN brand, the world’s topselling ultra-premium tequila. The deal values Patrón at US$5.1bn and is expected to close in the first half of 2018. The deal follows similar high-profile tequila purchases over the last year, including Diageo’s acquisition of George Clooney’s tequila brand Casamigos in July 2017 –though this deal values Patrón at $4.1bn more than Clooney’s tequila.

BULLETIN PLACE TEAM DELIVER CHEESE The team behind multi-award winning bar Bulletin Place have launched White Label Supper Club, a new service that delivers restaurant quality cheese boards and charcuterie plates to customers’ doorsteps. “WLSC is all about taking the hassle out of selecting cheeses and meats from your local deli and preparing them yourself,” says Tim PhilipsJohansson, co-founder. “WLSC offers the same high quality products as the best restaurants in the country and slice and cut to order. Unlike many other home delivery meals, our products improve in the time it takes to get to your door.”

GLENFIDDICH’S DUTY FREE-ONLY WHISKY In late February, Glenfiddich unveiled the Glenfiddich 1977 Rare Collection Cask No. 15176. The 40-year-old single cask whisky is only available to travel retail customers travelling through Heinemann Duty Free stores at Kuala Lumpur and Sydney airports, with just 150 bottles available – retailing for a sizeable $4352. The whisky is presented in a clear, individually numbered bottle with a hand-crafted leather box emblazoned with the Glenfiddich stag and finished with a suede-like lining.

TWO MINUTES WITH GLENFIDDICH MALT MASTER BRIAN KINSMAN

Is experimentation in blending important to keep whisky relevant?

“It is important, but as long as it’s not to the detriment of everything else you do. My own view is that you need to have a really strong core, then on top of that it’s good to push boundaries and try new things. Ultimately if you look at different audiences, there’s a lot of people who just want to drink really great tasting single malt and you don’t want to compromise that. But there are others who are genuinely more up for something a bit different.”

Do you do much work with bartenders to work on different flavours and experiments?

“I do a little bit, but that really comes as an extension of our brand ambassador program. We’ve got around 25 brand ambassadors around the world and a lot of them are bartenders, or have been bartenders at some point. It’s great when you actually see a whisky come to life in a completely different way, somebody putting a different flavour in a whisky, or doing something unusual in a cocktail with it.”

77%

The ABV of the world’s strongest gin: Twin Rivers’ Naked Gun ‘Uncut’, which was released by the Scottish distillery in February.

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Would you encourage bartenders to experiment with different whiskies and styles?

Definitely. Things have changed in my time. I’ve been around 20 years and it’s moved on from when there might have been a slightly sniffy approach: ‘you don’t do anything to single malt’, at most you put some water in it. But I think everybody has relaxed a bit more. But don’t destroy it, don’t just pour coke in it, treat it with a bit of respect and actually work with the flavour – then we’re absolutely supportive of that.

BARS&clubs 7

openings

S

ophisticated rooftop bar Smoke, the top level of the Solotel Group and chef Matt Moran’s three level venue Barangaroo House, opened in Sydney in mid December.

Accommodating 150 patrons outside and a further 100 inside – with all the requisite harbour and city skyline views – Smoke recently took out the Best New Bar category at the 2018 Time Out Sydney Bar Awards, thanks to its careful and professional service, delicious nosh and killer cocktail list.

Featuring a mix of unique and classic creations – from spritzes, Negronis and martinis to forgotten classics – cocktail garnishes are sourced from the hanging gardens that surround the building. The use of smoke as a technique runs as a theme through many of the 50-plus cocktails on the list – with liquids, ice and ingredients such as rosemary and cinnamon being smoke treated.

8 BARS&clubs

SMOKE Head sommelier John Paul Wilkinson curated the wine list: an eclectic mix of grower and cult producer, alongside some more familiar names and an extensive list of Champagne.

“At Smoke, we’ve tried to create something different for Sydney, something that equates to what’s happening in the drinks scene globally. There’s a focus on boutique distillers from around the world, as well as local craft distillers, and using native Australian ingredients in a new and exciting way.

“The wine list is different from other lists as we’ll have Champagnes that no other venue in Australia has – wines we import directly that we have sourced for Barangaroo House. We will be offering Champagne flights, and we will also pay homage to the best Australian sparkling producers.”

Head chef Cory Campbell, who oversees the food on all levels of Barangaroo House,

has created a menu of imaginative tasting plates to match the wine and cocktail lists.

Campbell’s menu includes caviar, tinned white anchovies, fried smoked brisket doughnuts, spiced and crispy chicken skin skewers, and a sea urchin and orange jam toastie.

“The food we’re serving at Smoke has been designed to complement the drinks entirely.

It’s fun finger food for a place that is stylish, vibrant and alive,” Campbell says.

A range of textures were used to furnish the interior of Smoke, from marble and brass to timber, leather and velvet, and a colour palette that moves from graphic whites and blacks to tones of pink, burnt orange and green.

It seems Sydney’s rooftop bar game has kicked up a gear.

Address: 35 Barangaroo Avenue, Barangaroo NSW

openings

Solera Bar

The growing area of Barangaroo now has a new watering hole with the opening of a new Champagne and cocktail lounge, Solero Bar. Located on the street level of a historic heritage building, the team behind Solera’s vision is to merge the old with the new. Owners Scott Bayly, Ty Van Emden and Roman Kristek have pulled together a highly talented team including renowned bartender Marian Beke, who created the cocktail list. “The building is amazing, a heritage building around 170 years old, and it used to be a light bulb factory – so we’ve made a couple of signature drinks served in a lightbulb. We’re going to use descriptions on the menu like low voltage, high voltage and things like that,” Beke told BARS&clubs. The bar’s food offering was created by chef Tony Gibson, aiming to complement the cocktails and Champagnes. On the design side, Steel and Stitch has worked the interior to incorporate heritage elements of the building, along with modern touches.

Archie Green

Archie Green restaurant and bar opened in Melbourne’s CBD in mid-January, described as a “love letter to all things Melbourne” – combining exceptional food, inspired cocktails, thoughtful architecture, greenery and evocative street art. Inspired by head chef Gomez Braham’s jet-setting career spent in many of the world’s Michelin-starred restaurants, the menu is anchored in seasonal and provincial ingredients and draws inspiration from Europe and Asia. On the drinks side of the equation, the bar at Archie Green houses an expansive drinks selection, both crowd-pleasing and experimental. With the addition of Stuart Quinn amongst the Archie Green ranks, diners can experience a boutique beverage offering, with wines and spirits sourced from unique, smaller producers. The Archie Green cocktail list is the result of collaboration between Quinn, Braham and a local food scientist – so expect a few surprises.

Frankie’s Rooftop

Cocktail lovers on the NSW Central Coast cracked their Christmas present early this year with the arrival of a new bar in Woy Woy. Located upstairs at the recently refurbished Bayview Hotel, Frankie’s Rooftop offers punters the perfect combination of best experience drinks and beautiful but comfortable decor.

The new venue is the brainchild of Jordan Harris of the Harris & Narvo Hotels group. Speaking on the creation of Frankie’s Rooftop, Harris said he wanted to move the dial towards premium drinking experiences on the Central Coast. “I wanted to create a rooftop bar with high end cocktails to primarily attract the female crowd that might not feel comfortable in the more ‘pubby’ atmosphere downstairs,” said Harris. While the new bar opened just in time for silly season, there’s nothing silly about the back bar – with 40 premium whiskies alone, the artfully selected spirits range forms the back bone to a banging cocktail menu.

A two page wine list will have vino connoisseurs rightfully impressed too.

Bert’s Bar and Brasserie

Inspired by the grand hotel dining rooms of the 1930s, Merivale recently opened their newest venue: an elegant yet informal bar and brasserie called Bert’s, set in the grounds of The Newport. The bar at Bert’s is set to be a destination in its own right, serving up a cocktail list developed by Group Bars Manager Sam Egerton. Taking cues from grand European hotels and American country clubs, each drink presents one of the classic styles, with influence from seasonal and local produce. Egerton’s pick of the list is inspired by the Royale, featuring Absolut Elyx vodka, ginger cordial and champagne – finished with finger lime caviar. Describing the theme of the menu, Executive Chef Jordan Toft says: “We want to create that sense of relaxed indulgence you experience on a coastal European holiday; to capture that feeling when you decide to order the fresh lobster or relax into the afternoon with champagne and oysters.”

Address: 36 Hickson Rd, Millers Point NSW

Address: 10 Katherine Pl, Melbourne VIC

Address: 2-16 The Boulevarde, Woy Woy NSW

Address: 16A Kensington St, Chippendale NSW

BARS&clubs 9

Have you seen our FREE digital edition?

&clubs

AUTUMN 2018

BARTENDER’S BIBLE What’s hot in 2018?

AGAVE SPIRITS No slowing down the agave train

VODKA

Neglect it at your peril

VANGUARD

10 years in the liquor game

P L U S : L I F E O N T H E R O A D – T O M C O L L I N S – N E W FA C E S

CHECK IT OUT ONLINE AT barsandclubs.partica.online/bars-and-clubs

NOW

new faces

Emma Crisp, Bobeche (WA)

I became a bartender because… I ran off to Europe after a breakup (classic) and completed the European Bartending Course in Barcelona. That was what piqued my interest in the world of bartending and more specifically, cocktail making. My service weapon is… A sassy ponytail. The best part of the industry is… The people that work in it. The community is super welcoming and crazy fun. Also, booze tastings. The worst part is... Having to cut people off who really don’t want to be. The international bar I want to visit is… (Re-visit) L’Fleur in Prague. Amazing bar, bartenders and cocktails. If I could serve someone famous it would be… Henry Steinway, a favourite music producer of mine. The cocktail I would make cool again is… Clover Club. Drinkers are paying attention to… Fire in the bar!

If I ruled the world, I would make everyone… Work a year in hospitality. It’s teaches so many valuable social skills and would teach some people some much needed empathy!

Wynford Hanson, Jacoby’s (NSW)

I became a bartender because… I was gonna be on the other side of the bar anyhow – why not get paid to be there. My service weapon is… My terrible banter. The best part of the industry is… Hands down the community and friends you become involved with. The worst part is... People that think they’re important and know the owner, some dickhead said the other night he knew Jacoby. Oh, you’re a character from Twin Peaks are you? The international bar I want to visit is… Jumbo’s Clown Room in LA. If I could serve someone famous it would be…. Danny DeVito. The cocktail I would make cool again is… Midori Splice. Drinkers are paying attention to… My belted dome. If I ruled the world, I would make everyone… Have even earlier lockout laws.

Marissa Kashkett, Palmer & Co. (NSW)

I became a bartender because… I always ended up being the ‘bartender’ at parties. And by that I mean I was just pouring cheap generic rum into a blender with store-bought strawberry daiquiri mix. But still, it was killer, and made me want to get into it for real. My service weapon is… My horribly awesome dad jokes/puns. The best part of the industry is… The people you serve. The worst part is... The people you serve. The international bar I want to visit is… Aviary in Chicago. I love how innovative they are, and how they focus on making art out of the ice they use! If I could serve someone famous it would be…. Jerry Thomas (the father of modern bartending) or Eleanor Roosevelt. She was such a badass, inspirational woman, I would have loved to serve her a few drinks and just hear all of her stories. The cocktail I would make cool again is… White Russian, the dude in the Big Lebowski just makes them sound so good.

Drinkers are paying attention to… The 20-something blonde at the bar, rather than the bartender when they ask for payment! If I ruled the world, I would make everyone… ‘s noses actually grow when they lied.

Also people would need to pass an evaluation before reproducing, and dogs would live forever.

Teresa Lugert, The Swinging Cat (NSW)

I became a bartender because… I’ve been working in the industry for six years, for the majority of the time as a waiter or an assistant sommelier. I moved to the bar because i wanted to learn everything I could about the hospitality industry and it’s good to see a different perspective. My service weapon is… Passion. I want every guest that is served by me to leave with a good impression and a memorable experience. The best part of the industry… Meeting a variety of people from different walks of life and cultures, who I’ve learned a lot from. The worst part is… It’s hard to work long hours into the night when close friends and my partner are doing day shift work. The international bar I want to visit...

Rock Bar in Bali and 1-Altitude in Singapore. If I could serve someone famous it would be… The Dalai Lama. It would be interesting to know what he prefers to drink and how he is in person. Drinkers are paying attention to… The vibe in a bar – the music, the service and the overall atmosphere have to complement each other. If I ruled the world… I would make everyone more respectful to the earth. Save the turtles! Don’t use straws!

BARS&clubs 11

classic cocktail

TOM COLLINS W

hile the G&T may hold the crown for the most popular, simple gin cocktail, the Tom Collins arguably comes in close second. Chances are you’ve had more than a few of these tall and refreshing gin sours in your time, but what you might not know is the colourful history of this cocktail classic.

The Tom Collins first appeared in print in Jerry Thomas’ book The Bartender’s Guide way back in 1876, but as a class of drink – with the actual spirit type used in the cocktail being added as a suffix, i.e. a Tom Collins-gin or a Tom Collins-brandy. It’s designation as a specifically gin-based drink came later.

However, its real notoriety came from a wide-spread hoax (or 1874-style meme, if you will). The story goes that these early pranksters would tell one of their friends that a certain Tom Collins had been badmouthing them in a local tavern, and would encourage said ‘friend’ to confront the dastardly, profanity-spewing Collins personally. On arriving at the tavern, Collins was nowhere to be found, so our victim would ask after him at the bar – and instead receive a delicious cocktail. Ha-ha.

There’s also countless variations of this classic. Why not try a Captain or Colonel Collins (Canadian whisky and bourbon, respectively), a Jack or Joe Collins (vodka), a Pedro Collins (white rum) or even a Juan Collins (tequila)? The only limit is the diversity of spirits on your back bar.

TOM COLLINS Glass: Collins Ingredients: • 45ml Old Tom gin • 30ml lemon juice • 15ml simple syrup • Soda water • Maraschino cherry • Orange or lemon slice Method: Pour gin, lemon juice and syrup into Collins glass 2/3rds filled with ice cubes.

Stir thoroughly then top with club soda.

Garnish with the cherry and a slice of orange or lemon.

12 BARS&clubs

inspiration

10 YEARS OF VANGUARD else. Sometimes I’d go two or three days without a sale and I’d be madly on the phone going through the yellow pages trying to find places to sell to. So a highlight was after about three years when I could start to afford to have some people help me out!

V

anguard Luxury Brands will celebrate its 10th birthday on May 15, marking the day when two bottles of Aviation Gin were sold by founder (and now managing director) James France to Hugo’s Bar Pizza in Kings Cross – Vanguard’s very first sale. BARS&clubs sat down with France to chat about what has been quite the whirlwind of a decade.

YOU’VE BEEN IN THE INDUSTRY NOW FOR 27 YEARS – HOW’D IT ALL START? I had a classic FMCG, marketing background – but I was a little bit bored where I was, so I applied for a ‘lifestyle brand manager’ job I’d seen in the paper and it turned out be for Kahlua. I had absolutely no liquor experience at all, but I got the job and it changed my life. Then it was off to the US for six years, three with what is now Diageo and three with Remy. That was an amazing experience, the contacts and knowledge I gained over there very much shaped what Vanguard has become now. I learned a lot about tequila – Remy had just picked up Don Julio, and my first job was to launch it in the States.

When I came back to Australia I saw there were very few good tequilas around. So I just emailed Herradura out of the blue, and they came back with “yeah, we’re looking for an Australian importer, tell me about your company” – and I was just like, “oh my gosh, I’m just a bloke with a laptop!” In fact, I’m still just a bloke with a laptop [laughs].

WHAT HAVE BEEN SOME OF THE HIGHLIGHTS OR CHALLENGES OF THE PAST DECADE? Those first three years it was just me doing absolutely everything by myself – lugging bottles around the country, doing sales calls, the operations, finance and everything

WHAT ARE SOME OF THE TRENDS YOU’VE SEEN COME AND GO IN THE INDUSTRY? The drink that made Kahlua huge back in the day was Kahlua and milk – it’s funny to think that had the brand at over 100 thousand cases back then. Funnily enough, even though the composition of the drinks is very different – the Kahlua and milks, the Midori lemonade, those sort of drinks which were big back in the early ‘90s, which aren’t as popular now – there is a growing trend towards lower-alcohol drinks. So we’ve gone through a cycle really: from lower alcohol, to boozier drinks, back to lower alcohol.

HOW HAS THE SMALL BAR SCENE DEVELOPED IN 10 YEARS? I started Vanguard at the same time as the NSW small bar legislation came through, which was a complete fluke, but also at the time of the GFC so it took a few years to really gain momentum. What’s great with all of the new bars opening around the place, is that there’s only a very small amount of them that don’t make it – it’s really good to see that they’re almost always run by passionate, knowledgeable people with really good, consistent offerings.

WHICH VANGUARD PRODUCTS ARE YOU MOST EXCITED ABOUT RIGHT NOW? We love them all – I know it sounds terrible to say that but we really do. I’m very happy that three of our topselling brands are all Australian: Four Pillars, Mr Black and Crawley’s Syrups. As well as those brands we have a wonderful agave portfolio that we’re very proud of, we love Michter’s Whiskeys too… honestly though, there isn’t a brand that we don’t love!

“Oh my gosh, I’m just a bloke with a laptop!”

In fact, I’m still just a bloke with a laptop.”

WHAT’S THE KEY TO LONGEVITY IN THIS INDUSTRY? Drink lots of water! And work with good people, across the board. That applies to suppliers, staff, and customers – everybody in the chain has to be somebody that you respect, which keeps the passion going.

BARS&clubs 13

14 BARS&clubs

guest column

LIFE ON THE ROAD These days, a career in bartending can take a wanderlust afflicted bartender to places far beyond their home city. Naren Young tells you how to make it happen.

I

’ve just returned from Delhi and Mumbai, talking to young, local bartenders about my career and how I’ve got to where I have. No one fell asleep. Not even once – which happens often. The brief was to try and inspire a new generation of young industry professionals coming through the ranks and show them the possibilities that are available to them in this age of modern bartending. The whole notion of speaking about myself still seems a little unnerving, and at times self-effacing; but mostly just preposterous.

But I can’t deny what this industry has afforded me. If someone had told me 25 years ago – when I was getting my start – that I’d be traveling to India or wherever I end up on any given week, I would have laughed right into my frozen Banana Daiquiri (probably what I would have been making at the time too!). Back then, the only dream anyone had was to one day have their own bar – through sheer hard work and saving up enough coin, or by finding a unicorn investor.

There was no job title of brand ambassador, bar consultant, or the dozens of other roles that now offer numerous avenues for one to pursue if they don’t wish to stand behind the stick for the rest of their lives. Thank god, since we all know that bartending can be back-breaking work. I still do it here and there, but the opportunities available to the jaded barkeep these days are myriad and if you’re lucky, they can indeed take you around your region – or even better, around the world.

BARS&clubs 15

guest column

TRAVEL BUG I caught the travel bug early on and ever since then I knew a life behind a desk wasn’t for me, much like it is, I suspect, for many of you reading this very publication. Like I said, I never imagined that bartending would take me around the globe, especially coming up in an era when international cocktail competitions rewarded only the winner – unlike these days, where many of them reward all of the competitors with all-expense-paid trips to all corners of the earth to compete!

I was never into competing in these competitions myself but I am very much an advocate for them (whether it’s Diageo World Class, Bacardi Legacy, Chivas Masters, or Havana Club Grand Prix to name only a few) because I’ve seen what kinds of doors they can open up, especially if you take the top prize.

These competitions have turned bartenders into rock stars – which does have its downsides too – and brought them global notoriety, which can turn into job offers, book deals, consulting gigs, cold hard cash and more. Some have stayed on the payroll for these big brands for years and been invited back as guest judges time and time again. Pretty sweet deal!

I’ve never won any of these competitions, but I do get to sit on their jury from time to time, which has taken me to some pretty amazing places along the way. In addition, I spend of a lot of the year now on the ‘speaking circuit’, attending many of the bar shows and exhibitions that are popping up at a dizzying rate.

It’s almost impossible to keep up with all these global symposiums, but if you’re committed to making a living from this part of the business like I am, then you need to be constantly pitching and coming up with dynamic, unique and interesting ideas that will hopefully captivate an audience.

KEEPING IT FRESH Getting up and telling people how you got to where you did (like I am in this article) can get pretty boring pretty quickly, for both sides. So how do you come up with something compelling?

If you work for a brand, perhaps the story lies within that company’s history or production methods. But if you don’t and you’re an independent operator, then you better have a damn good delivery and an engaging personality, peppered along the way with information that the audience can’t get anywhere else. This is why the likes of Philip Duff, Angus Winchester, Jacob Briars, Ian Burrell, Jeffrey Morgenthaler, Alex Kratena and a handful of others have been so successful, whether they’re talking about a specific brand or not.

I now work for a bar that does indeed have a fascinating history; one that has had people enthralled whenever I tell it – well at least I think so! I’ve been able to take this message on the road, all because three old industry friends from Australia took over an iconic, 100-year-old venue in New York, 16 BARS&clubs

“The opportunities available to the jaded barkeep these days are myriad and if you’re lucky, they can indeed take you around your region – or even better, around the world.” with a really strong concept that we brought to life, and it’s now one of the most well-known bars in the world.

That might not be interesting to everybody but we’re also able to talk about the global rise of aperitivo drinking and how Dante is at the forefront of that movement. There is definitely a story in that.

On the back of that, we do an obscene amount of pop ups all over the world. In 2017 we executed over 30 pop ups ranging from a few days to a month each (in Moscow and Madrid) and six weeks in Barcelona. Bar takeovers and guest bartending have almost become overly saturated but if you activate them properly, they can be of huge benefit to you individually or more importantly, to your overall business. They create buzz for you on a global scale and isn’t that what many of us are striving for? But that story is going to get old too one day, so already I’m needing to think about what’s next in terms of messaging.

MAKING CONNECTIONS I can’t stress enough the importance of networking at all of these events. Don’t be too pushy with an idea if the moment isn’t right and don’t approach a person you’re pitching to if you’ve had a few too many tipples, if you catch my drift. Start out slow, like in any relationship and build up trust and friendship. Always have business cards handy and follow up with a small subtle note along the lines of: “It was great to meet you at X event. I really enjoyed our chat about Y and hope that we can work together on furthering some of those ideas.”

Such conversations have led to some of the highlights of my career, such as the Caffe Torino Pop Ups in New Orleans and Moscow, working with Seagram’s in Spain, bringing the Dante experience to Tel Aviv, Miami Beach, Singapore and dozens more exciting and exotic locations.

Wherever you go, it’s paramount that you do your research of the local market and tailor your presentation accordingly. Knowing your audience, just like in your own bar back home, will ultimately be the key to success and hopefully being invited back again. Oh, and don’t forget the power of social media – chances are your hosts are expecting you to post powerful and memorable content along the way.

Good luck out there, it’s a crazy competitive market and we’re all looking for the edge.

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BARS • COCKTAILS • CRAFT SPIRITS • BEERS • BUSINESS

AGAVE: BEYOND TEQUILA What’s hot in the world of agave spirits in 2018? Joe Sinagra finds out.

A

gave spirits have been increasing in popularity across the country in recent years, thanks, in part, to cocktail bartenders and the bartending community embracing Mexico’s native spirit. More and more bartenders are reaching for agavebased spirits like tequila and mezcal to drive innovative flavour combinations and push the public’s perception of agave spirits.

Consumers have also been drawn to agave spirits by passionate bartenders extolling its many virtues. Much like the movement that brought interest to classic cocktails, bartenders like David Robinson from Hot Tamale in Darwin are seeing customers “that now have some decent knowledge of agave

18 BARS&clubs

spirits and are wanting to know more.” Jamie Passmore from Perth’s Caballitos agrees, saying it’s “all about educating people on quality spirits and how to appreciate them.”

This thirst for knowledge has seen an explosion of agave-focused bars open up across the country, with venues pushing past tequila and mezcal’s previously dubious reputation to champion the craft and care that go into creating quality agave spirits.

GET CREATIVE It’s all about matching the right agave spirit to the right cocktail.

“Tequila displays a massive variety of flavours and aromas due to the different processes, terroir and of course the oak influence in aged

tequila,” says Robinson. It’s exactly this wide range of flavours that excite bartenders to get creative with agave spirits.

Bartenders are also branching out into a wider world of agave spirits.

“Raicilla, Bacanora and even Sotol (although not agave) will increase as people explore more,” according to Alex McDowell from de Vino Mezcal, a distributor specialising in agave spirits. This increased interest has widened the agave spirit palette available for bartenders to play around with. No longer tied to the sameness of large scale industrial produced tequila, there are now more options.

“With most of the agave spirits their flavour is definitely not something you want to hide in a

agave

BANANARAMA Created by Phil Weber of El Grotto, Perth, Bananarama focuses on highlighting the candied banana notes of the Espadin based Mezcal – complemented by light spice notes of the Falernum and a hint of salt to give an extra kick to the palate.

Ingredients: • 30ml Nuestra Soledad Espadin • 15ml De Kuyper Banana • 30ml lemon juice • 15ml Crawley’s Falernum • 4 drops saline solution Method: Add all to a shaker with ice.

Shake and double strain into a chilled Nick and Nora glass. Garnish with a banana candy.

cocktail – [when] creating an agave spirit cocktail you want every aspect to complement the natural tasting notes in each one,” Hot Tamale’s Anneliese Grazioli explains. Whether it’s a smoky, herbaceous mezcal or a bright, fresh and fruity blanco tequila, there is an agave spirit out there that is perfect for almost any flavour combination.

COCKTAIL INGREDIENTS When it comes to flavours that work well with agave spirits, the list is extensive. Citrus is the classic pairing but many bartenders like El Grotto’s Phil Weber look to Mexican food for inspiration: “light and spicy, acidic and earthy” are the flavour characteristics that Weber likes to play with. “I also find tropical fruits BARS&clubs 19

agave

dried and used to produce Agua de Jamaica, essentially a hibiscus tea. Traditionally this tea would be sweetened and chilled, consumed with the midday meal. Bartenders are taking to this traditional tea and using its tart, cranberry like flavour to add a refreshing Mexican twist to cocktails. “It’s light and floral,” says Weber, pairing extremely well with tequila and mezcal.

THE NEW

SQUARE Created by Alex Glimour of Tio’s Cerveceria, Sydney. This twist on a classic Vieux Carré shows the versatility of agave spirits with Anejo Tequila and Espadin Mezcal working in harmony to highlight rich agave flavours in the drink.

Hibiscus offers a lifting floral, tart note to the drink and elevates the brighter flavours in the agave spirits.

Ingredients: • 30ml Anejo Tequila • 20ml sweet Vermouth • 20ml Mezcal (Espadin) • 1 bar spoon DOM • 1 bar spoon hibiscus syrup • 2 dashes Angostura Bitters • 2 dashes Peychauds Bitters Method: Add all ingredients to a mixing glass with ice. Stir down and strain over block ice with a lemon twist. such as passionfruit, mango and pineapple work well,” he says. It’s not all about fruit and acid though, according to Alex Gilmour from 20 BARS&clubs

Tio’s Cerveceria: “Spices, coffee and cacao are delicious with both tequila and mezcal.”

As with the craft cocktail explosion, bartenders are taking classic cocktails and using them to create delicious and exciting twists for consumers. It’s the authenticity of agave spirits that bartenders are connecting with and bringing their own flair to.

“I love seeing a bar/bartender’s personality coming out through their twists on classics,” says Grazioli. It’s this connection between bartender and spirit that has sparked the passion in so many bartenders who have driven agave spirits to the fore in recent years.

Looking to Mexican food culture, bartenders are more regularly sourcing authentic Mexican ingredients for their drinks.

Traditional herbs, spices and other foods offer bartenders the opportunity to bring the sense of authenticity that they love in agave spirit brands to a cocktail.

One such ingredient that keeps popping up is hibiscus. Known in Mexico as Jamaica, this flower is

ARTISANAL AGAVE It’s not just bartenders getting innovative when it comes to agave; agave brands themselves are also pushing for recognition with consumers. Producers are finding informed consumers wanting a return to handmade, artisanal agave products. While the market may be dominated by large brands producing on an industrial scale, smaller brands are able to carve out a place amongst discerning consumers. These brands are behind some great programs that aim to provide sustainability and longevity to agave spirit traditions.

While brands connect consumers with agave’s history and cultural background, there are producers bringing exciting agave products to Australian shores that have bartenders very excited.

Jamie Passmore has “a real passion for spirits in their rawest form,” which has got him excited by still-strength tequila – a sentiment voiced by several other bartenders.

There’s no denying the popularity of higher proof spirits among those of us bartenders who love the higher alcohol content for its flavour carrying abilities.

Much like craft cocktails shed the neon coloured cocktails of the 80s and 90s, agave spirits are now moving towards full acceptance as a highly regarded product. Out from the shadow of lime and salt, bartenders are delving into agave spirits’ deep, rich and historical past to inspire them to create cocktails that connect this history with the consumer. And as a result, this connection is fuelling an ever growing interest in agave from consumers hungry for more.

FOR BAR PROFESSIONALS WHO WANT MORE

NOW WITH GREATER REACH THAN EVER &clubs

AUTUMN 2018

AUTUMN 2018

BARTENDER’S BIBLE What’s hot in 2018?

AGAVE SPIRITS No slowing down the agave train

VODKA

Neglect it at your peril

VANGUARD

10 years in the liquor game

&clubs

BARTENDER’S BIBLE What’s hot in 2018?

AGAVE SPIRITS No slowing down the agave train

VODKA

Neglect it at your peril

VANGUARD

10 years in the liquor game

P L U S : L I F E O N T H E R O A D – T O M C O L L I N S – N E W FA C E S

P L U S : L I F E O N T H E R O A D – T O M C O L L I N S – N E W FA C E S

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VODKA: STILL KICKING Vodka might not be the trendiest category at the moment – but as Sacha Delfosse explains, it would be foolish to neglect it entirely.

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vodka

I

t’s no secret that vodka has never been the most popular spirit with bartenders, and plenty have been dancing on vodka’s juniper-soaked grave over the past few years, as gin has risen as the preferred white spirit amongst local drinkers.

But the fact that most local bars still sells a ton of Espresso Martinis and Vodka Rickeys (A.K.A vodka, lime and soda), and the market is flooded with a plethora of vodka products encompassing all styles – from mass marketed major brands to boutique crafty creations – the truth is, whether you love or hate the category, you can’t afford to ignore it.

“There will always be those guests asking for vodka-lime-soda or saying that they ‘like vodka’ when searching for a recommendation on a cocktail – which usually indicates more that they don’t like the taste of alcohol,” Christian Blair, owner of Annata in Sydney, states.

His venue carries a small vodka range, with Absolut in the rail and Hippocampus, Ketel One, Belvedere Unfiltered and Nikka Coffey on the back bar, which cover “the main bases in terms of base ingredient, process and flavour profile”.

“There’s a place on every list for a soft, fruity, sour style vodka drink and ours is one of our biggest sellers. Others on the list include a sort of herbaceous French 75 with lemon myrtle-infused vodka, and a swizzle that puts Absolut Citron next to Rhum JM, Chartreuse and strawberry.”

RANGING VODKA For Jill Kady, co-owner of Alfred’s Pizzeria in Perth, her preferred vodkas tend to be Polish ones, due to their “creamy and almond elements”, with Zubrowka’s bright and fresh flavour making it one of her favourites.

Alfred’s Pizzeria also ranges a unique selection of vodkas, chosen for their different country of origin and style. These include Old Young’s Smoked and Pavlova, Hippocampus, 666 Autumn Butter, Belvedere, Grey Goose, Chase Potato Vodka, and Wyborowa, which is the house pour.

Kady says the bar is seeing a “huge spike in vodka and aperitif combinations”, and usually serves up Vespas, smoked Vodka Martinis and Bloody Mary’s made with Old Young’s Smoked Vodka infused with roasted garlic and chilli.

Former Alfred’s bar manager who is now working with the Coates Group, Tim Sponberg, believes that while most customers tend to take the cheapest option when it comes to vodka, he has started to notice “a select few that are going above and beyond the good ole fire engine”.

BARS&clubs 23

vodka

“They are equally looking for a soft spirit on the palate, and the hips. Something easier to consume than a stiff boiler maker, and hopefully something with longevity for a big night out.

“Vodka, to me, gets a nasty name mainly due to association; running in tight circles with energy drinks, sweet and fizzy pops, or anything in juice form. At least there will always be a classic Vodka Martini,” Sponberg points out.

Over at Sydney’s Ovolo Woolloomooloo, they currently range Grey Goose and Beluga as house pours, as well as upselling Grey Goose VX, Firedrum, Wyborowa Exquisite, Beluga Allure, Sky 90 and Stoli Elit, bar manager David Green explains.

While classic-style Martinis are still the main call, Green has started a push for reverse-style Martinis – 40:20 vermouth to spirit – which due to the lower ABV, allows people to enjoy more of them.

He has also been experimenting with “an ultrasonic Soundwave machine to combine some unique flavours in drinks”, including a smoked salmon-based vodka, a natural cacao vodka, and even a bee pollen vodka.

“Vodka still matters to bars as it is easy to work with, adds boosts to cocktails without adding extra flavour, and is a huge money maker,” Green states.

EXPERIMENTATION Cody Madalena, bartender at Perth’s Meat Candy, prefers classic brands such as Stolichnaya, Ketel One or Absolut, because “hardy grain vodkas tend to be cleaner on the palate with a medium body and easy mouthfeel making them perfect for mixing.

“We use wheat vodka in a number of ways; most popular would have to be the humble Bloody Mary featuring our signature house hot sauce. The clean nature of the spirit lends itself to the deep and spicy plethora of happenings in this Sunday lunchtime staple,” Madalena explains.

“The other favourite would have to be our Coffee Shake which finds itself somewhere between the Espresso Martini and the classic White Russian, in the form of a delightfully thick shake.”

He is also fond of Tito’s Handmade Vodka because it provides a “wonderfully oily and rich experience on the palate with a lightly sweet finish”, and is a fan of 666 Autumn Butter Vodka, which he uses to make a twist on the Japanese Slipper.

“Satan’s Slipper has to be the most interesting vodka-based cocktail I’ve featured of late, 666’s beautiful Tasmanian butter vodka plays so well here with the fresh lemon and quality apricot brandy. Macerating thin strips of dried apricot with the butter vodka only added to this sweet and devilish little twist,” Madalena says.

THE CLASSICS While Sydney’s Solera bar keeps half a dozen vodkas on the back bar ranging from classics like Ketel One and Cîroc, to new world favourites like Aylesbury Duck and Archie Rose, its sister venue The Troubadour veers away from traditional styles and prefers to range brands such 24 BARS&clubs

as Hartshorn Whey Vodka and Santamania, a grape based vodka out of Madrid.

“I think vodka will always matter to consumers. It is still the biggest selling product category in a lot of bars, especially once you move outside the centre of the city.

If I look at Solera – we tend to stick with classics – we sell a lot of vodka martinis. We have nothing on our signature drink that is vodka based, mainly because it sells itself,” Waysouth Hospitality’s Beverage and Hospitality consultant, Kate McGraw, explains.

“It’s equal parts versatile and approachable. I also think that the people making vodka are starting to change up what they’re doing stylistically and pulling out different parts of their base to create some really interesting flavours. I find it to be a great vehicle to carry a little more wild and weird flavours. Recently I’ve done a cream cheese washed vodka for a bagel-based drink which was pretty delicious.”

Over at Perth’s Daddy Long Legs bar, manager Peter Van Zeller boasts an extensive selection of 23 vodkas, including Wyborowa, Stolichnaya, Tito’s, 666 Pure Tasmanian vodka, Ketel One, and The Reid Single Malt Vodka.

“I like to use Ketel One or 666 Pure Tasmanian vodkas for the majority of my classic cocktails. I find them to be smooth and neutral with enough kick to still have a presence in the cocktail without being drowned out amongst everything else in the glass. We’ve got a cocktail where we’ve infused vodka with native lemon myrtle, fresh lemon juice, elderflower and a splash of soda. Filled with crushed ice and garnished with summer berries, it’s very refreshing and a banging drink on a hot day.

“Rapid-infusing vodkas with different teas and tisanes is another great way to impart a flavour and colour into a spirit. I’ve had a lot of success with hibiscus leaves. Charging all the ingredients with nitrous oxide (N2O) you’ll get a fantastic bright pale pink tinge to your vodka and a strong accompanying flavour. The great thing about rapid-infusing teas or tisanes is that it’s a cold extraction so you don’t experience the bitterness that comes by applying heat.

Not to mention any gas retained in the vodka is going to add an interesting mouth feel,” Van Zeller explains.

VERSATILITY Over at The 18th Amendment bar in Geelong, you’ll find Tito’s, Grey Goose, Ultimat, Beluga, Cîroc, Zubrowska and Chase Marmalade vodka on the back bar, and 42 Below in the speed rail, which cover all the different vodka styles.

“We find flavoured vodkas work well in a few of our cocktails on menu. We serve vodka in our biggest selling cocktail called the Bonnie and Clyde [and] also make a lot of Vesper Martini’s and Caipiroskas. We have been recently running ‘Vodka University’ classes in our spirits club where we select five different vodkas per class and explain the differences between them and do tastings. Students receive a certificate and it’s been very popular,” owner Gorge Camorra states.

“Its versatility is incredible, and it is what consumers want. Yes, I had a stage in my bartending career where I frowned on it, however nowadays there are a huge amount of amazing vodkas on the market and from an owner’s point of view vodka has been a cashier filler for many years, and been a great contributor in keeping my venues viable for the last 14 years.”

BARS&clubs 25

SHOT AT

Vernon's Bar

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the bartender’s bible promotion

THE BARTENDER’S BIBLE If you’re wondering what’s hot in the alcohol world in 2018, look no further – here’s your cheat sheet of products for the year ahead.

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THE

GINUINE

Death’s Door Gin

Death’s Door Gin takes its name from the most treacherous waterway in the Great Lakes, which separates Washington Island from the Door County peninsula in northern Wisconsin in the United States.

The 47 percent ABV, London Dry style of gin is distilled in the town of Middleton and is made up of a surprisingly simple mix of just three botanicals: juniper berries, coriander and fennel seeds. This balanced blend has helped earn Death Door its place in significant cocktail bar programs, and in the minds of bartenders, who consider it a soft, versatile gin.

According to the team at Death’s Door, their gin is big enough to stand up to classic or vintage cocktail treatment, but soft enough to be enjoyed on the rocks or as a dry martini – a true ‘utility’ gin.

Death’s Door Spirits recently announced an exclusive importing partnership for its gin in Australia, with fully independent importer and distributor Vanguard Luxury Brands. Get it while it’s hot.

Vanguard Luxury Brands PERFECT SERVE: FALL OLD FASHIONED Ingredients: • 45ml Death’s Door Gin • 7.5ml Oscar.697 Extra Dry Vermouth • 7.5ml maple syrup • 2 dashes orange bitters • Orange swath or cinnamon stick for garnish Method: Fill shaker with ice.

Pour in gin, dry vermouth and maple syrup. Stir with a bar spoon. Strain into a rocks glass over a large ice cube. Drop in 2 dashes of orange bitters and garnish with orange swath and cinnamon stick.

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the bartender’s bible promotion

ARTICLE Malfy Gin A truly Italian expression of gin, Malfy Gin heroes the Italian lemons in its botanical mix, grown in Amalfi and Sicily, with added complexity from Italian juniper and four other botanicals. A gin with a fresh and zesty aroma, produced in Moncalieri by a family run distillery.

Think Spirits

Manly Spirits Coastal Citrus Gin Taking inspiration from the Australian coast and its native pantry, Manly Spirits’ Coastal Citrus Gin evokes summertime on the coast. Earthy citrus notes from lemon aspen partner with exotic Meyer lemon to give a punchy citrus hit, which is offset by the delicate savoury flavours from local sea parsley and fresh coriander leaf – all of which is rounded out with a classic juniper back bone.

Manly Spirits

Brookie’s Dry Gin Brookie’s Byron Dry Gin is a true exploration of Australian native botanicals, foraged from the heart of the rainforest.

A traditional dry style gin, Brookie’s is a beautifully balanced combination of the finest traditional and regional botanicals.

Cape Byron Distilery

BARS&clubs 29

Aviation Gin

Fords Gin

A small batch dry gin made in Portland, Oregon, Aviation Gin is thought to be the first true partnership between distiller and bartender. Leading US mixologist Ryan Magarian, its creator, describes it as a “botanical democracy” of juniper, cardamom, coriander, lavender, anise seed, sarsaparilla, and dried orange peel. Rated 97 points by Wine Enthusiast Magazine – Wine Enthusiast’s highest-ever gin rating. The gin’s name is taken from the Aviation Cocktail, a personal favourite of Magarian.

Vanguard Luxury Brands

The 86 Co. spirits were developed with bartenders in mind. Created by Dushan Zaric from legendary NYC bar Employees Only and Simon Ford, former Plymouth Global Brand Ambassador and stalwart behind Tales of The Cocktail, Fords Gin is aimed squarely at bartenders. Fords Gin is made in London and uses juniper, coriander seed, bitter orange, lemon, grapefruit peel, jasmine flower, orris, angelica & cassia as botanicals.

Vanguard Luxury Brands

30 BARS&clubs

Bombay Sapphire Bombay Sapphire Gin is crafted with 10 sustainably sourced botanicals from all the ends of the earth, with an unique vapour infusion process that creates a bright and balanced profile.

Bacardi-Martini Australia

the bartender’s bible promotion

Applewood Gin

Hernö Gin

Crafted from 25 different botanicals designed to showcase the diversity of life from the land we belong to. A sharp focus on native Australian citrus – the finger lime and desert lime, along with supporting notes of peppermint gum leaf, saltbush, wild thyme, pepperberry, wattleseed, anise myrtle and Macadamia. No Applewood product would be without a double-dose of juniper to really hammer home that this is a serious and iconic Australian gin.

Ochre Nation

Hernö Brenneri is located in the village of Dala, on the east coast of Sweden. Founded by Jon Hillgren in 2011 – becoming Sweden’s first dedicated gin distillery and the world’s northernmost gin distillery – it is also the most awarded gin in Europe for the fourth year in a row: a round and smooth London dry style gin, with juniper character, fresh citrus notes and a floral complexity.

Hernö Gin uses eight botanicals, all certified organic: juniper, coriander, lemon peel, lingonberries, meadowsweet, black pepper, cassia bark and vanilla.

Vanguard Luxury Brands

Brookie’s Slow Gin Native to the rainforest in the subtropical region of Byron Bay lives the Davidson plum tree. Cape Byron Distillery marry this plum with their dry gin and let time weave its magic.

Expect exhilarating flavours of rose, watermelon and bright plum.

Cape Byron Distilery

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SHOT AT

The Clock Hotel

Calle 23 Tequila Blanco

Calle 23 has become a bartender favourite in Australia and Europe, and for good reason. Created by a Frenchborn biochemist, Sophie Decobecq, who moved to Mexico nearly 17 years ago, Calle 23 Tequila Blanco is a 100% agave tequila, reflecting the purest expression of the agave flavour.

Calle 23 (meaning 23rd Street) is named after Sophie and her friends who found themselves celebrating Sophie’s first batch of tequila several years ago in Guadalajara; realising her brand didn’t yet have a name, she looked up and saw a sign painted on the wall: Calle 23. Her brand was born.

Calle 23 Tequila Blanco (unaged) displays a wonderfully clean palate with good agave, crisp apple and sweet tropical fruit notes – including pineapple and ripe pear – made even fresher by notes of tongue-tingling cracked black pepper.

Vanguard Luxury Brands PERFECT SERVE: PINK CHIHUAHUA (BY DICK BRADSELL) Ingredients: • 50ml Calle 23 Blanco • 12.5ml Crawley’s Orgeat syrup • 25ml fresh lime juice • 15ml egg white • 25ml fresh pomegranate juice Method: Shake and double strain over ice. Serve in a cocktail glass with a lime wedge to garnish.

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the bartender’s bible promotion

AGAVE LIFE Casamigos Reposado Tequila Co-founded by George Clooney and Rande Gerber, Casamigos was born by the two friends' desire to make the best-tasting, smoothest-sipping tequila available with a taste that didn’t have to be covered up with salt or lime. Originally produced as a personal ‘stash’ for their home entertaining, the name literally translates to “house of friends”.

Think Spirits

Tequila Cabeza Tequila Cabeza comes from the Jalisco highlands and is made from 100% estate-owned agave from the Los Altos region in Arandas.

The agaves are grown without pesticides by the Vivanco family, who have been cultivating the crop on their 800-hectare mountainside land for over 100 years.

Fermented with champagne yeasts during the winter months, this allows for an extended mash period lending fruitier flavours to the finished tequila.

Vanguard Luxury Brands

BARS&clubs 33

Tequila Fortaleza Reposado

Don Fulano Tequila Reposado

In 1999, Guillermo Erickson Sauza decided to bring the old Sauza family distillery back to life. Today he produces Tequila Fortaleza there using 100% stone milled agave, entirely produced on the estate which lies right in the centre of the town of Tequila.

Fortaleza’s Reposado is rested for a minimum of six months in American oak, with aromas of citrus, caramel, butter, cooked agave and sage.

Vanguard Luxury Brands

Created in 2000 by master distiller Enrique Fonseca and blender Sergio Mendoza, Don Fulano Reposado is an elegant, medium bodied and profound blend of tequila with a minimum age of 8 months up to two years, and displays an extraordinary balance between its raw and cooked agave notes and its long rest in oak.

Vanguard Luxury Brands

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Del Maguey Mezcal Del Maguey Single Village Mezcal was founded in 1995 by internationally renowned artist and mezcal visionary, Ron Cooper. Cooper introduced the world to previously unavailable artisanal mezcal produced the original, handcrafted way from the remote villages of Oaxaca, Mexico. Every product in the collection is made by individual family Palenqueros (producers) in traditional villages. The resulting flavours are smoky, deep and warm.

Vanguard Luxury Brands

the bartender’s bible promotion

WITH OR WITHOUT THE (E) Southern Comfort Black

Southern Comfort would like to introduce you to the newest member of its family – Southern Comfort Black. A whiskey forward SKU, Black is the long awaited marriage between the classic Southern Comfort fruit and spice notes and a robust, full bodied whiskey.

Developed by Drew Mayville and sourced from Sazerac’s North American whiskey reserves, this proprietary blend features pronounced oak, vanilla and caramel notes. Best served over ice with dry ginger ale, Southern Comfort Black is as refreshing as it is full bodied, making it the perfect base for any traditional Whiskey cocktail.

Most importantly, Southern Comfort Black has embraced its New Orleans roots, remembering its heritage as a bartender favourite and once again becoming the true spirit of New Orleans.

South Trade International

PERFECT SERVE: SOUTHERN COMFORT BLACK AND DRY Ingredients: · 45ml Southern Comfort Black · Fever-Tree Ginger Ale · Lemon wedge Method: Pour Southern Comfort Black over ice, top with Fever-Tree Ginger Ale. Garnish with a lemon wedge.

BARS&clubs 35

Nikka Coffey Grain Whisky Featuring aromas of vanilla, coconut and tropical fruits, Nikka Coffey Grain Whisky offers a rich, soft, sweet flavour and delicate finish, which has earnt it a Gold Medal at the 2013 International Spirits Challenge. Owing to the delicate flavours, it’s the perfect option for both whisky connoisseurs and novices alike.

Asahi Premium Beverages

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Michter’s US 1 Single Barrel Straight Rye Whiskey Based in Louisville, Kentucky, Michter’s celebrates an extraordinarily rich heritage that traces back to 1753.

The Michter’s team spares no expense in its efforts to produce the greatest American whiskey possible.

This little number is made with select American rye, with fresh spice notes and a soft, lingering finish.

Vanguard Luxury Brands

the bartender’s bible promotion

Jack Daniel’s Old No. 7 Tennessee Whiskey Mellowed drop by drop through 10-feet of sugar maple charcoal then matured in handcrafted barrels, to this day every single drop of Jack Daniel’s Whiskey is still produced in Lynchburg, Tennessee.

Known for its balance of sweet and oaky flavour, there’s a reason Jack Daniel’s flagship is still one of the world’s bestselling whiskies.

Brown-Forman Australia

Dewar’s 12 The Ancestor 12 Year Old Scotch Whisky

Johnnie Walker Blender’s Batch Espresso Roast

The first to bottle and brand its blend, Dewar’s continues to age and then marry its premium blends in fine oak casks, for a smoothness unrivalled by any other.

Bacardi-Martini Australia

Designed with bartenders and whisky enthusiasts in mind, the Johnnie Walker Blenders’ Batch Series was crafted by a small team of 12 passionate and skilled blenders under the guidance of Jim Beveridge. Created to form the cornerstone of exceptional cocktails, Espresso Roast is a deliciously rich and smooth blended Scotch, with punchy notes of coffee and dark chocolate.

Diageo

BARS&clubs 37

Grey Goose Vodka Grey Goose, the 'World's Best Tasting Vodka', as awarded by the Beverage Testing Institute is distilled using the finest soft wheat from Picardy, the 'bread basket of France’. Expect a clear, fresh and elegant floral aroma accented by a subtle citrus note and buttery finish.

Bacardi-Martini Australia

38 BARS&clubs

PURE NOT SIMPLE Manly Spirits Marine Botanical Vodka A smooth, ocean inspired vodka, Manly Spirits’ Marine Botanical Vodka showcases savoury, sea air notes on the nose, balanced with gentle umami flavours on the palate and creamy, delicately fresh aromas hinting at meringue and mineral. A semi-sweet and gently peppery style with vibrancy and a crispy and citrusy finish. Perfect in a Dirty Martini or over ice as a sipping vodka paired with seafood.

Manly Spirits

Belvedere Vodka Smooth and round with a medium-bodied weight and light, velvety texture. Some vanilla on the palate, which sways between sweet and savory, with a hint of white pepper and spice. Good length with notes of almond, vanilla cream, and some faint almond and Brazil nut characteristics.

Möet-Hennessy

the bartender’s bible promotion

RUM DMC Beenleigh Spiced Rum

Bacardi Carta Blanca

Flor de Caña

Sundrenched Australian sugarcane and more spice than a prize-winning fruitcake. Copper pot distilled and slowly mellowed in ex-brandy vats, and infused with aromatic spices with hints of citrus for a smooth lengthy finish.

Savour neat, over ice or mixed with ginger ale.

Vok Beverages

Established in 1862, Bacardí is the world’s most awarded spirit. Filtered through charcoal for purity and aged in white oak barrels, its unique flavour profile is smooth, balanced and light.

Bacardi-Martini Australia

Flor de Caña is one of the world’s most-awarded rums, having won well over 100 international medals since 2000. Established in 1890, it’s Nicaragua’s only distillery and is still family-owned. Flor de Caña is also Central America’s best-selling rum with a cult following around the world, and for good reason: the flagship of the range, 7 Year Old Grand Reserve, displays bold notes of dark chocolate and espresso coffee.

Vanguard Luxury Brands

BARS&clubs 39

BITS AND BOBS Pampelle Ruby L’Apero

Crawley’s Bartender Syrups – Orgeat

Merlet Crème de Poire Liqueur

Crafted on the banks of the River Charente and created using hand-picked ruby red grapefruits from Corsica with an Eau de Vie base, Pampelle is an artisanal bitter-sweet aperitif featuring citrus and all-natural botanicals.

A complex aperitif spirit – serve as the perfect French Spritz.

Think Spirits

The Crawley’s range of bartender syrups was created for discerning bartenders by multi-award winning bar expert Jason Crawley. The Orgeat syrup displays a nose of saturated bitter almonds and a subtle spiced cherry. The flavour builds to mid peaks of bright sweet spice, closing off to a deep, long and creamy almond finish.

Vanguard Luxury Brands

Founded in 1850 as a cognac house, it wasn’t until the fifth generation of the family took over that Merlet began to produce its liqueurs.

Fresh fruits macerate in neutral spirit giving over their vibrant flavours, which are then harnessed by the family’s artisanal maceration and filtration techniques. With a beautiful golden colour identical to the pear’s golden colour just before the fruit is picked, it’s also macerated in alcohol at end of the summer, conserving its delicately fresh and fine flavour.

Vanguard Luxury Brands

40 BARS&clubs

the bartender’s bible promotion

Antica Formula

Fernet-Branca

Økar Amaro

The king of vermouths and the original that started the vermouth category.

Invented by Antonio Benedetto Carpano in 1786, Antica Formula today is still produced to the original recipe with all-natural ingredients of the highest quality including saffron and vanilla. The ideal Rosso vermouth for making refined, exclusive cocktails.

Think Spirits

Created in Milan, Italy in 1845 by Bernandino Branca with a secret recipe of 27 herbs, roots and spices, Fernet-Branca is a oneof-a-kind bitter herbal liqueur. Produced to the original recipe handed down from generation to generation, Fernet-Branca has become beloved by bartenders worldwide.

Think Spirits

Literally the ‘Taste of Australia’ where 90% of all native botanicals are incredibly herbaceous, it makes total sense that some of the world’s best bitter liqueurs could be crafted in the land Down Under.

Based on the clove-like riberry and given a whack of acidity from Davidson plum, the rest of the botanical mix is supported by the likes of finger lime, lemon myrtle, rivermint and strawberry gum leaf. Perfect for an Australian Negroni, Americano (Australiano) or a Spritz.

Ochre Nation

BARS&clubs 41

the bartender’s bible promotion

Demoiselle Distillery 2015 Smoked Absinthe

Manly Spirits ‘White Dog’ Malt Spirit A smooth malt spirit enjoyed by both beer and whisky drinkers alike, White Dog captures the generous grain and cereal notes of Australian malted barley to deliver an elegant, rich character with a full-bodied and lingering finish. The perfect base for cocktails – try it in a standard sour or Manhattan – or even enjoyed neat over ice.

Manly Spirits

42 BARS&clubs

Crafted in a process unique to owner Darran Baker’s Demoiselle distillery – using carefully chosen fruit tree wood – the result is a gentle, sweet and fruity smoke that rounds and complements the absinthe, which also has a hint of Australia thanks to lemon and aniseed myrtle.

It’s also currently the only smoked absinthe in the world – and as with all of the Demoiselle absinthes, it’s produced using botanicals hand-grown and harvested only metres from the distillery door.

Demoiselle Distillery

Twenty Third Street Not Your Nanna's Brandy Old Chardonnay barrels don’t die but some go to heaven, maturing this elixir that blasts brandy off its doily and into the present millennium. Toasty oak unites single and double pot distillation characters of vanilla, honey and apricot.

Mix with: irony.

Vok Beverages

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