On Tour: Agents and Merchants

A second little find for me this last weekend in New Zealand was A&M, partner venue to the esteemed Racket, hiding down a little alleyway just off Customs St East in Auckland’s Britomart development.

The laneways here are what is called contrived, like much of Birtomart’s development. BUT, and that is meant to be a big but, the team at A&M have done their level best to make their bar feel as though it is in Melbourne, and not the bottom of a Westpac office building. I believe they have succeeded.

Mid afternoon cocktails, a Corpse Reviver #2 & a Negroni were well made, quickly delivered and tasty as hell. The perfect questions on preference of gin for the negroni and 24 for the CR2 were unexpected but welcome discoveries.  The staff are attentive and friendly, and after tasting the pear, ginger and chili syrup from the team next door, Racket will be getting a visit on my next trip back home.

Perfect for an afternoon with friends and the massive outdoor fireplace means it would be a good hit for winterly conditions as well. Wine also looked great.

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Lotus

22 Challis Ave, Potts Point.

+61 2 9326 9000

Google Map.

Stashed away out the back of Lotus‘ restaurant on Challis Ave in Potts Point, this micro bar punches well above its size. Part of Sydney’s flash as Merivale Group, while the clientele is often fruitier than the cocktails, Lotus manages class without the pretension of the shinier, larger and altogether more wanky Ivy. But I digress.

There are two seats up close to the bar, if I am not sitting in them, pull up a pew, talk, drink and enjoy some of the highest quality hosting in the City. The bar manager, Peter*, is genuine czech class, mixing up ultra tasty libations for an adoring bar.

I started with a Corpse Reviver 22, which is actually a Corpse Reviver No.2, but despite the faux pas on the name, the drink was immaculate. As close to perfect as I have ever tasted.

Bohemia was a champagne cocktail of excellence; le mercier absinthe, shaken with a hint of fresh lemon and sugar, topped with domaine chandon and caramelised star anise.

I followed these up with a cocktail from the front section. I can’t recall it’s name but it was Tain something, cherries muddled with Glenmorangie. Stunning, deep, velvety, delicious. I’ll be back to find out the name later in the week.

The Bayswater Brasserie

32 Bayswater Rd, Kings Cross 2011

info@bayswaterbrasserie.com.au

+61 2 9357 2177

Google Map.

If I’m honest this is probably my favorite bar in Sydney at the moment. You can sit at the bar and have a yarn to the bartender. Show an interest in the liquor and they’ll share it back. I should also disclose that Nigel Lacy is a mate I hold in high esteem.

The Bayz has had a cocktail list of note for quite a few years, I love it because the Corpse Reviver No.2 that i wrote about previously is featured on the list, plus the Clover Club. 

Nestled in amongst some of the trashiest pubs in the cross, the walk into the place regularly has all the comedy and drama you could possibly expect, with pilled out teens lying wasted across the sidewalk and road. The Bayz itself offers an oft glammed up crowd stamping regularly up and down the stairs between the bar and garden and the bathrooms. 

The bar is intimate, the restaurant exceptional and the back garden a smoker’s paradise in heavily regulated Sydney.

The bar is incredibly well stocked, with perhaps the best selection of Bourbons, Gins and Rums I’ve found so far.

Corpse Reviver No.2

First appears in the 1930 Edition of Harry Craddock`s Savoy Cocktail Book in a section called `Reviver Cocktails`, designed to be drunk before 11am or `whenever steam and energy are needed`.

This is one of those drinks that just works. A perfect balance of liqueur, vermouth, spirit and citrus. The style existed briefly around 1920; until the more practical style of the 30`s, the Sour (citrus, spirit, liqueur, no vermouth) won the day. The flavours are all clearly defined and at the same time beautifully mixed. A truly great classic drink.

Find yourself a boston glass, or a three piece shaker will do the trick. Add equal parts Beefeater Gin, fresh lemon juice, Cointreau and Lillet Blanc. Ice yourself a martini glass, adding a dash of absinthe (or Pernod, should you have none)  to the ice. Ice up the Boston, top it with the cap and give it a short, sharp shake. Discard the ice from the martini glass and strain your perfectly balanced Corpse Reviver No.2 into its vessel. Garnish with a wide peel of lemon, twisted.

I’ve found this drink also works well mixed in a tupperware container in bulk, up to a liter measured out in a Pyrex jug, shaken and poured long over ice on a hot Sydney day, garnished with mint to bring out the cooling anise…