Cocktail

Drinks marketing – inception style

tmg-slideshow_xlI love this idea.

San Francisco restaurant the Burritt Room has a secret drink, off the menu.

Ordering the Wingtip Vieux Carré Me Away will see a fine concoction of Glenfiddich 15, Remy, Benedictine and two types of bitters festooning your table with a custom copper coaster.

On completion of your dinner, and the drink an uber will be waiting for you outside the front door, ready to whisk you and 3 guests away to a secret club. The Wingtip sounds pretty boysy, but given the booze forward entry price, it is probably a self selecting audience.

More at Thrillist, which is where the image came from as well.

 

 

 

 

Standard
Cocktail

Bloody Awesome

Blood Mary’s are Bloody Awesome. Some of you might have noticed a few more peeking out of menu’s lately, thanks in no small part to the team at Ketel One and their rolling competitions and commitment to bringing this drink back to the centre of attention.

The savoury beverage is a favourite of any bartender worth their salt, a canvas on which they can project their own approach to making drinks and perhaps the only beverage platform where you can acceptably garnish a drink with a burger, or more.

The photos in this gallery are from an exceptional night almost 5 months ago, but the reason I am posting them now is that you can head down to Rushcutters on Saturday between 11-3 to forage your ingredients for a Bloody Mary and then have the only man in Australia with a skull more massive than mine, make yours up bespoke, as part of the World Class World Cocktail Week festivities.

Mojo Records

Mojo Records

Mojo Records Moody Mary

Mojo Records Moody Mary

Shady Pines

Shady Pines

Shady's present a brunch drink with a breakfast garnish

Shady’s present a brunch drink with a breakfast garnish

Vasco

Vasco

Any drink with a syringe, if I'm honest. Boudin Noir slider on the side.

Any drink with a syringe, if I’m honest. Boudin Noir slider on the side.

Low 302

Low 302

A refined and delicious mixup of michelada and mary from Low 302

A refined and delicious mixup of michelada and mary from Low 302

Standard
Cocktail

Eau de Vie Batched Cocktails – Coming soon to a sofa near you.

1102699_10151873086473593_562789140_o What’s better than a cocktail that looks as fantastic as this, served perfectly in a great little bar at the back of the Kirketon Hotel on Darlinghurst Rd?

Having one in the comfort of your own home.

What a wonderful happenstance today with two little bottles of joy arriving express, courtesy of my favourite Norwegian. A bottle each of the first batch of bottled cocktails. One Coconut & Banana Old Fashioned and a Cold Drip Negroni. 1461550_10151722735971300_856670940_nBoth bottles went in the freezer, and I’m sipping on the Cold Drip Negroni, as I write this. Tanqueray, Campari, Sweet Vermouth and a lick of cold drip single origin coffee.

Now, I’ll be honest. I’m not really a fan of twists on the Negroni, most just seem tanke away from the deliciousness that is herbal, floral and bitter all at once. It’s not like it’s missing something. Really, what is the point of fucking with something so close to perfection?

However, the cold drip gives a rich earthy flavour that sits down with the other three ingredients like it was born to it. There’s even a hint in the note from Sven that the ambition is to one day sell these down the offie, so everyone will be able to enjoy a taste of the good life at home.

I’m not sure I’m willing to transfer my allegiance from the classic yet, but I will be heading down to try one of these in situ very soon. You should too.

Eau de Vie. 229 Darlinghurst Rd, Darlinghurst NSW 2010

Standard
Bar, Cocktail, Sydney

By Hook or by Crook, get to the Rook.

There a plenty of good cocktail bars in Sydney these days, so you really have to work hard to do something different without affecting the quality of the product you’re putting up.

I’ll tell you one thing though, the team at the Rook are doing it right. Jason Williams and Cristiano Beretta have put together a list of cracking drinks with a playful streak.

Drink them in with your eyes below.

calligraphy cocktail

The Calligraphy Cocktail. Genever forward and served with a quill so you can personalise your drink. Yes, I drew a cock and balls on mine.

fear and loathingFear and Loathing. Mezcal, Cherries, Bats, Fuck. Garnished with a page torn from the novel folded into a paper plane.
Sloe Ringing Bell

Sloe Ringing Bell. Sloe Gin, Diamond Rye Belvedere, sugar, salt. A vodka drink for people who don’t order vodka drinks.
werewolvesWerewolves of London. A twist on the corpse reviver, and the phone message is classic. Fill a drink bottle with it when you leave.

There were others. They were excellent. I’ll add them when I remember what they were.

I may have gone home with a helium balloon tied to my shirt.

Go there and drink the whole list.

 

Now.

 

Standard
Cocktail, Competitions

Is one of these cocktails worth $100,000?

561666_541807629181241_1181514763_n

The World Class summer round  came to its conclusion  with 12 bartenders from around Australia as is fast becoming tradition, on a motherfuckin’ boat.

The overall quality of the drinks, the presentations and the event itself had stepped up from the previous year, and the addition of the American Cocktail with Bulleit Bourbon was simply the tastiest damn thing ever.

I wrote a couple of months back that Diageo have put up a hundred grand for the Australian winner this time around and you could see that the call has been answered by the bartending community with some well thought out drinks that certainly bring the brands to life in the mouths and minds of drinkers.

There were plenty of standout drinks, but this is a post about winners, and the folk who’ve done enough to be in the running for the big prize.

First up, let’s talk favourites, and mine was the Modern Love cocktail from Luke Ashton, of the Roosevelt.

The use of a unique acid (extinct Phosphoric), the ability to customise the drink in the masculine or feminine, the allusions to the perfume industry and the techniques in common with the botanical production of modern Gins like Tanqueray 10, the glassware and technique on a rocking boat were all great. I’m not sure it had the boozy hit or history that the rat pack category was meant to elicit but rolling the hint of Parfait Amour around my mouth I’m not sure it mattered.

Luke Ashton_Modern Love

Luke Ashton_Modern Love_2Next in line, Jessica Arnott from Portneo with her rockabilly twist of a drink, 1956.

A bottled cocktail and very much on trend, with a real connection to the essence of the venue she now manages, the drink comes either as a tasty Old Fashioned or optioned up with a series of upgrades. The ginger beer and dulche de leche float was a cute idea that would have shifted drinks in venue, if being a little long for my own slightly more boozy tastes. Jess has stepped it up from last year and I can’t wait to see her shine in the finals next year.

Jessica Arnott_1956 an American 2 Jessica Arnott_1956 an American

The Ron Zacapa After Dinner Drink was taken out by Christian Blair from Eau de Vie in Sydney. A gorgeous looking serve that managed to still taste of dreamy boozy goodness despite the load up with creamy additions. Christian had a good confidence behind the bar booth boatside, and it’ll be good to see him shine in the extended format at the finals.

Christian Blair_Finca La Perla Zacapacino Christian Blair_Finca La Perla Zacapacino 2

Which brings me to Krystal Hart from Canvas in Brisbane. The story behind the Beholden Martini was tight, connected to the brand but not just a retelling of the Nolet story, I’m also a sucker for a meat garnish and the pickled herring was unexpected but totally refreshing after 10 or so drinks on a less than mirror glass flat Sydney Harbour. She’s gained a lot of confidence since last year, and she’s got a creative flair that will make her a real contender come finals time.


DWC Brisbane Oct 2012DWC Brisbane Oct 2012

While the quality across the board was better than last year, I’m not sure there was a Tim Philips amongst them. That said, none of these guys have had the benefit of being exposed to the Global Finals and the knowledge of just how good the other bartenders who will be travelling (potentially to San Fran?) from their home countries for a shot at the title and the benefits it confers.

There aren’t any bad drinks at that global level, just great, really great and insanely great ones. It might have been the cash prize on offer but it seemed like the nerves were heightened at a few stations round the room. In Rio, all the competitors could stand behind an unfamiliar bar, with a  TV camera in their face and an absolute fucking bartending legend sitting in front of them, and make it feel like it was their bar, performing a comfortable, confident shtick while banging out a tasty beverage.

I’d also love to be surprised a bit more. The training program that Diageo has in place is insanely and award-winningly great, but I wonder how much the tasting notes and trainings are pulling people into a very samey set of flavour profiles in terms of end drinks, all the while using some complex and beautifully crafted spirits.

148432_541744082520929_1100599356_n

That said, the only qualifications I’ve got to make the criticism above is that I’m obsessed by great drinks and love to share stories about them. If I learn anything from being a judge at World Class, it’s how far away I am from being able to conceive and present drinks of this standard. It’s not going to stop me from trying, or accepting kind invitations to be involved either.

Also, big props to Diageo and Behind Bars for continuing to raise the bar with this competition, for opening it up to the public to be involved, for backing off the spammy social media that irked a few last year and most of all for believing enough in the creativity, passion and talent of Australian bartenders to put up 100k for one of them.

The Gourmantics have got some great photos of the consumer part of the event here.

 

 

Standard
Cocktail

The Private Walker

I have a couple of friends who complain about visiting Perth and finding a fruit accompaniment on the side of every serve, admittedly they’re from Melbourne and tend to think anything that can’t be reached on a tram can’t be up to much. It did however raise a smile when I noticed that the Perth entrant  came with a bright orange fruit accoutrement.

The drink sounds as though in would work well, and I’m a sucker for a PX rinse these days, perhaps the subliminal use on Masterchef masterclasses is making an impact.

The Private Walker

45ml Apricot Infused Johnnie Walker Platinum Label
10ml Bertrand Nougat Liqueur
5ml Maple Syrup
Dash of Walnut bitters
Dash of Peychauds bitters
Pedro Ximinez (Alvear) rinse
Apricot soda and nougat on the side

This drink was created as part of the launch of Johnnie Walker Platinum Label in Australia. Eight bars, across the country, were selected to receive the liquid ahead of general trade and had the chance to come up with a signature serve to make the most of the spirits versatility and showcase their bars style and service.

Standard