uber fast mojitos tomorrow night

Bacardi and Uber Bartools are throwing their weight behind a massive attempt at a world record tomorrow night in Sydney.

Jonathan Coates is going to try and smash out more mojitos than any man ever has before in a single hour. There’s 126 litres of Bacardi, 75 litres of soda water, 160 kilos of limes (not cheap at this time of year) and 95 kilos of mint. No mention of sugar in the press release, but there’ll be a mini mountain of it on hand.

If this follows in the footsteps of the last few responsible serve events I’ve been to with 30mls in each drink, there’ll be 4200 beverages knocked out in an hour. At a more generous 90ml serve per glass there’ll still be 23 drinks a minute crossing the bar. Even Luke Reddington would have to admit that’s pretty quick.

Anyway, tomorrow night, No Vacancy at 12 Kellet St, Kings Cross. The record will be set between eleven and midnight. I’d suggest there might be a few mojitos being passed around the bar.

 

Rum Club Redux

Last night at the Eden Bar and Restaurant in Martin Place, the Sydney Rum Club gathered for a tasting of the Bacardi portfolio. After a refreshing Mojito made by Bacardi Ambassadors’ Jeremy Shipley and Loy Catada.

After a short and somewhat informative presentation on the history of the brand and the innovations Bacardi bought to the rum industry (parallel process, where two base rums are produced at the same time and blended; charcoal filtration, to smooth the rough edges of the Devils Kin; La Levadura, the use of a specific yeast to ferment the blackstrap and water mash & deliberate aging, to add character, body and a smooth finish to the product.) it was time to drink the sweet, sweet liquor.

Starting with Carta Blanca (the famous white rum; banana, almonds and icing sugar on the nose; brunt wheat and vanilla on the palate with a smooth finish,) followed by Bacardi Oro (a gold/yellow rum; green banana’s on the nose; orange peely to taste and a warmer finish,) next came Bacardi Black (a brown/black rum; raisins and paint on the nose; rich caramel to taste running into a smooth finish,) next up was Bacardi 8 (a rich brown/amber rum with a nose to match, the 8 is smooth in taste and finish, perfect in old school cocktails like the old fashioned and smooth enough to drink on its own,) the penultimate selection was Bacardi Limon (clear, flavoured spirit not legally allowed to be called rum in Australia, macerated lemons give the spirit a heady zest, sweetening the final product to an almost liqueur like consistency.) The last rum in the tasting was Bacardi Reserva Limitada. This one was so good, it’s getting it’s own post.

The evening wrapped up with the announcement of the winner of the naming competition for the Rum Club’s barrel. Astonishingly, I carried off the win, a share of the barrel and a Rum cocktail experience at Eden. In 12 months time, the Governor’s Downfall will be ready, bottle with the owners name and serial number. There is enough rum for 33 bottles, and there are still a few left. $50 and a visit to Eden would probably secure you one, or you could email info@edenbarandrestaurant.com.au and make your case.

A quick hand shaken Bacardi Daiquiri and I was out the door before 9pm. A really enjoyable night, highly recommended.

Hugo’s Bar Pizza

Let’s face it, Bayswater road can be a bit hit and miss. Venues like the Bayz nestle beside crowds of extremely drunk tweens, calling anyone over the age of 23 ‘old mate’.

Walking through this can be a pain in the ass. Sitting on a comfortable seat, sipping a perfect mojito while tucking into and asparagus pizza on a gluten free base while watching aforementioned tweens making asses of themselves, however, can be an extremely fun experience.

Booking is advisable, but you can generally turn up before 7 and still get a seat outside. The seats on Bayswater Rd, right at the front are my pick for the view, but you’ll get attentive service wherever you sit.

On the Cocktail List, I really enjoyed the Spaghetti Western, a Havana Club negroni clone featuring aperol. The Peach Sidecar was also mighty fine, and as the photo on this post suggests, they do a good mojito.

The Pizza’s were perfected by Pete Evans, before he moved to Melbourne to concentrate on his new venue, The Pantry. He’s still the consulting chef, and his fresh stamp is still very much in evidence. Gluten free bases are available on all pizza’s for any of you that have friends in advertising who’re convinced they’ve got celiac disease.

A great place to meet a small group of friends for a bite and some good drinks.

33 Bayswater Rd, Kings Cross.  (02) 9332 1227

On Google Maps here.