Signature Cocktails: The Bolivian Job 2

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FEATURING THE TOP 15 COCKTAILS FROM SOUTHTRADE INTERNATIONAL’S THE AGWA BOLIVIAN JOB 2 – THE SEQUEL

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FIRST DRINKS

THE AGWA BOLIVIAN JOB 2 – THE SEQUEL Following the box office success of The Agwa Bolivian Job in 2011 – SouthTrade International once again invited bartenders across the country to audition for the cast of The Agwa Bolivian Job 2 this year.

This Agwa signature cocktail competition attracted over 100 entries from bartenders, who could submit any style of cocktail as long as 30ml of Agwa de Bolivia was used ON THE COVER: LIVIN LA VIDA COCA BY GORGE CAMORRA PHOTOGRAPHED BY: ANDREW JARVIE EDITOR: SACHA DELFOSSE ASSISTANT EDITOR: EMILY ATKINSON

as the base ingredient.

Entries were judged upon their presentation, balance and overall taste as well as how they used Agwa de Bolivia as a product. Once the casting period came to an end on June 30, the finalist and two runners up for each state were chosen.

The public was then invited to vote on the five finalists’ cocktail entries and decide who would be crowned the winner of The Bolivian Job 2 and walk away with the $2,500 cash prize, with victory going to Gorge Camorra from Cloud 9 in Geelong, Victoria.

The other four finalists, Mark Pinel (Sake Restaurant and Bar, QLD), Jon Carr (Grain, NSW), Tim Laferla (Mechanics’ Institute, WA) and Erin Shaw (Cushdy, SA) didn’t walk away empty handed though, with each receiving $500 for themselves and their venue.

Make sure you contact your SouthTrade representative to find out when casting begins for The Bolivian Job 3.

Cheers, AGWA DE BOLIVIA & The SouthTrade Team

SouthTrade Liquid Miles Cocktails 3

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The Agwa Bolivian Job 2 Cocktails

LIVIN LA VIDA LOCA – VICTORIA

LIVIN LA VIDA LOCA Glass: Crystal Glass Ingredients: • 45ml Agwa de Bolivia • 20ml Sheep Dip Scotch Whisky • 15ml Sugar syrup • 5 Drops of Regans Orange Bitters No. 6 • 30ml Fresh mandarin juice • 15ml Egg white Method: Shake and strain into glass Garnish: Grated lime zest

By Gorge Camorra — Cloud 9 - National Winner

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SOUTHWARK – VICTORIA

SOUTHWARK Glass: Martini Ingredients: • 45ml Agwa de Bolivia • 25ml Lime juice • 15ml Joseph Cartron Apricot Brandy • Lillet Blanc rinse Method: Muddle cucumber in shaker. Add ingredients to shaker. Shake and double strain into Martini glass rinsed with Lillet Blanc Garnish: Cucumber

By Lily Sabelus — Madame Brussels

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CHARLIE THE APPLE FAIRY – VICTORIA

CHARLIE THE APPLE FAIRY Glass: Flute Ingredients: • 45ml Agwa de Bolivia • 30ml Green Fairy Absinth • 30ml Cloudy Apple juice • 5ml Lime juice • 10ml Cinnamon syrup Method: Shake and strain Garnish: Apple Tea rim and cinnamon stick

By Patrick Walsh — The Kodiak Club

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The Agwa Bolivian Job 2 Cocktails

SMUGGLER’S COMPANION – NSW

SMUGGLER’S COMPANION Glass: Mug Ingredients: • 30ml Agwa de Bolivia • 30ml Patrón Reposado • 30ml Pink grapefruit juice • 10ml Sugar syrup • 1 Dash of egg white Method: Dry shake then shake and double strain Garnish: Orange twist

By Jon Carr — Grain — State Winner

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JUAN’S FIZZ – NSW JUAN’S FIZZ Glass: Wine Goblet Ingredients: • 30ml Agwa de Bolivia • 20ml Hayman’s Old Tom Gin • 10ml Green Fairy Absinth • 1 Egg white • Half a muddled pear • 4 Sticks of coriander root Method: Muddle pear. Add all ingredients and dry shake. Re-shake with ice. Top with soda water Garnish: Coriander leaf

By Mitch Firth — Exchange Hotel

RECIPE NAME Glass: Highball Ingredients: • 30ml Green Fairy Absinth • 20ml Creme de Cassis • 60ml Cranberry Juice • 15ml fresh Lime Juice Method: Shake first four ingredients and pour long, then top up with soda.

Garnish: Orange twist

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ELVIRA’S ROSE – NSW

ELVIRA’S ROSE Glass: Grande Glass Ingredients: • 30ml Agwa de Bolivia • 30ml Patrón Silver • 60ml Chilled Rosehip Hibiscus tea • 7 Green grapes Method: Muddle four grapes in mixing glass. Add everything else with ice then shake. Double strain into a chilled Grande glass Garnish: Three grapes on a cocktail pick

By Evan Brown — The Carrington Hotel

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The Agwa Bolivian Job 2 Cocktails

NOMINIKU – QUEENSLAND

NOMINIKU Glass: Stemless Wine Ingredients: • 45ml Agwa de Bolivia • 20ml Hayman’s Sloe Gin • 30ml Cranberry juice • 7.5ml Lemon juice • 0.5cm Lemongrass • 1 Slice of ginger • Ginger beer Method: Muddle ginger and lemongrass. Add ingredients.

Garnish: Lemon twist

By Mark Pinel — Sake Restaurant and Bar — State Winner

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KANTUTA – QUEENSLAND

RECIPE NAME Glass: Highball Ingredients: • 30ml Green Fairy Absinth • 20ml Creme de Cassis • 60ml Cranberry Juice • 15ml fresh Lime Juice Method: Shake first four ingredients and pour long, then top up with soda.

Garnish: Orange twist

KANTUTA Glass: Stemless Wine Ingredients: • 30ml Agwa de Bolivia • 15ml Hayman’s Sloe Gin • 10ml Amaretto • 20ml Fresh lemon juice • 30ml Cranberry juice • 4 Ripped mint leaves • 1/3 of an egg white • 2 Dashes of cranberry bitters

Method: Shake well with ice and single strain into glass Garnish: Mint sprig

By Brodi Laurie — The Watermark Townsville

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BOLIVIAN GARDEN – QUEENSLAND

BOLIVIAN GARDEN Glass: Martini Ingredients: • • • • •

30ml Agwa de Bolivia 20ml Hayman’s London Dry Gin 10ml Apple Liqueur 15ml Fresh Lime juice 5ml Sugar syrup (2:1)

Method: Shake and double strain into glass. Top with Thai basil and Matcha green tea foam Garnish: Thai basil sprig Foam recipe: Pull Thai basil leaves off of stalks and blanch them for about 15 seconds, then transfer them immediately to ice cold water. Put leaves into blender with a small amount of cold water and blitz.

Fine strain out the pulp and keep the green juice. Add juice to sugar syrup (1:1) and stir with Matcha green tea powder. Add egg white and charge in a whip cream canister

By Adam Horner — Onyx

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The Agwa Bolivian Job 2 Cocktails

ANGEL’S WINGS – WESTERN AUSTRALIA

ANGEL’S WINGS Glass: Vintage Absinthe Ingredients: • 45ml Agwa de Bolivia • 15ml Rittenhouse Rye Whiskey • 30ml Lime juice • 10ml Vanilla syrup • 15ml Egg white • 3 Drops of Regans Orange Bitters No. 6 Method: Dry shake, shake and double strain Garnish: Orange strings

By Tim Laferla — Mechanics’ Institute — State Winner

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BOLIVIAN GREEN – WESTERN AUSTRALIA

RECIPE NAME Glass: Highball Ingredients: • 30ml Green Fairy Absinth • 20ml Creme de Cassis • 60ml Cranberry Juice • 15ml fresh Lime Juice Method: Shake first four ingredients and pour long, then top up with soda.

Garnish: Orange twist BOLIVIAN GREEN

Glass: Coupette Ingredients: • • • • • •

30ml Agwa de Bolivia 15ml Cointreau 15ml Patrón XO Egg white 30ml Lime juice Pineapple juice

Method: Shake and strain Garnish: Pineapple leaf

By Dimitri Rtshiladze — Mechanics’ Institute

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THE BOMBAGOUSH – WESTERN AUSTRALIA

THE BOMBAGOUSH Glass: Sling Ingredients: • • • • • •

40ml Agwa de Bolivia 20ml Apricot juice 10ml Maple syrup Dash Regans Orange Bitters No.6 20ml Lime juice 50ml Pink grapefruit juice

Method: Shake and strain over ice Garnish: Star anise and grapefruit

By Nick Harris — Wolf Lane

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The Agwa Bolivian Job 2 Cocktails

DUTCH BUZZ – SOUTH AUSTRALIA

DUTCH BUZZ Glass: Antique Wine Ingredients: • 45ml Agwa de Bolivia • 15ml Mickey Finn Red Apple Liqueur • 25ml Fresh pressed lime juice • 1 inch piece of cucumber (chopped) • 2 inch square piece of fresh watermelon Method: Add the watermelon pieces and chopped cucumber to a shaker and muddle. Add the remaining ingredients and fill shaker with ice. Shake hard and double strain into glass over ice Garnish: Cucumber sail and mint sprig

By Erin Shaw — Cushdy — State Winner

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ROSEMARY AFFAIR – SOUTH AUSTRALIA

RECIPE NAME Glass: Highball Ingredients: • 30ml Green Fairy Absinth • 20ml Creme de Cassis • 60ml Cranberry Juice • 15ml fresh Lime Juice Method: Shake first four ingredients and pour long, then top up with soda.

Garnish: Orange twist

ROSEMARY AFFAIR Glass: Sling Ingredients: • 60ml Agwa de Bolivia • 15ml Skipper pineapple juice • 15ml Skipper blood orange juice • 10ml Agave nectar • 30ml Egg white • 2 Long sprigs of rosemary (lit on fire with a dash of overproof rum) then extinguished Method: Dry shake all ingredients except one rosemary stick where leaves have been placed into shaker. After dry shaking, add ice and shake then double strain Garnish: Rosemary sprig

By Monnie Place — Cushdy

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BOLIVIAN SOUR – SOUTH AUSTRALIA BOLIVIAN SOUR Glass: Rocks Ingredients: •3 0ml Agwa de Bolivia • 1 5ml Becherovka Lemond • 1 5ml Galliano Vanilla Liqueur • 1 0ml Lemon juice • 1 Drop of pandan essence • 1 Bar spoon of basil seeds Method: Shake and strain into glass filled with crushed ice Garnish: Basil seeds and an orange twist

By Allira Soutter — Royale Lounge

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Gorge Camorra.

Winner of The Agwa Bolivian Job 2

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he winner of this year’s Agwa de Bolivia signature cocktail competition, The Agwa Bolivian Job 2, is Gorge

Camorra, a Geelong-based bar owner and all-round nice guy with eight years of hospitality experience under his belt. Having previously owned Geelong’s Statik nightclub, Camorra first discovered his passion for the art of cocktail-making after visiting Melbourne’s acclaimed Black Pearl bar almost six years ago. Realising the potential in cocktail bars, he sold Statik nightclub and opened Cloud 9 – the first cocktail bar in Geelong.

Camorra certainly made a splash at this year’s contest, experimenting with new fruity, aromatic flavours to create a cocktail that appeals to more than one type of customer – and he had an absolute ball in the process.

“I found it a little bit hard. I wanted to make a drink to appeal to a wider consumer, not just one type of drinker. It took a few goes because Agwa has the coca leaf which brings such a different flavour to that of rum, vodka and bourbon, which I am more used to. I really had to get the balance of flavours right but I was very happy,” Camorra explains.

“I wanted to try something new with fruits for my drink. I found lemon was too sour but thought mandarin worked really well with the Agwa. Adding scotch created a smoky sweet flavour and the egg white just added to my presentation and gave it a smooth finish. I think my drink appeals to two types of drinkers – females and Scotch drinkers.”

And winning The Agwa Bolivian Job 2 competition has also helped expand Camorra’s career and future aspirations. As the results quickly made their way across Facebook, Camorra says many people came into Cloud 9 looking to try his winning cocktail, which helped his profile, as well as that of his bar’s.

Camorra is currently involved in teaching unemployed individuals so they can gain their Hospitality – Certificate 3, a program that has proven to be quite successful, achieving a huge 70 per cent employment rate for those that conclude it.

“I teach students skills such as coffee-making, RSA, hygiene and even blindfolded tasting. I love it because I get to give back to an industry that has given so much to me,” Camorra says.

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The Agwa Bolivian Job 2 Cocktails

GORGE CAMORRA’S SELECTION

SUEÑOS DE BOLIVIA Glass: Coupe Ingredients: • 45ml Agwa de Bolivia • 15ml Massenez Crème de Myrtille • 30ml Fresh lemon juice • 7ml Sugar syrup • 8 Blueberries • 15ml Egg white

Method: Muddle and shake then double strain Garnish: Three blueberries on a stick

JORGE COLLINS Glass: Highball Ingredients: • 30ml Agwa de Bolivia • 30ml Hayman’s Old Tom Gin • 30ml Fresh lime juice • 30ml Sugar syrup

Method: Shake and strain ingredients into glass filled with block and crushed ice Garnish: Lime wheel

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SOUTHTRADE SELECTIONS

MACHU MAN Glass: Tall Highball Ingredients: • • • • •

45ml Agwa de Bolivia 1-2 Kaffir lime leaves 1 Piece of ginger 2 Lychees 60ml Cloudy apple juice

Method: Tear Kaffir lime leaves and bruise. Add slice of fresh ginger and lychees and muddle all together in shaker. Add other ingredients and fill with rock ice. Shake vigorously and strain into an ice filled glass.

Crown with crushed ice Garnish: Slice of ginger and a fresh lychee

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The Agwa Bolivian Job 2 Cocktails

SOUTHTRADE SELECTIONS

MR MOJO RISIN’ Glass: Collins Ingredients: • 45ml Agwa de Bolivia • 30ml Buffalo Trace Straight Kentucky Bourbon • 30ml Finest Call Strawberry Puree • 60ml Finest Call Mojito Mix

Method: Shake all ingredients with rock ice until your arms ache. Strain into an ice filled glass

Garnish: Fresh mint sprig and halved strawberry

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