Upsynth 55, a ‘genuine Austrian absinth, is a distilled, not macerated style of absinth. Artemisia absinthium is used in the distillation, but nothing is added back into the bottle
Month: June 2011
After last month’s success with the cocktail experiment over in Western Australia, we thought we’d look to save our frequent flyer points and get the teams from Sling and Salon Lounge (Brisbane) to take care of this one! Seriously though, it still takes a bit of work to organise from interstate, but this month’s gin-mad experiment couldn’t have been managed without the all round help and support of Matthew Colliard, Salon’s General Manager.
Not so long ago if you wanted to go for a sophisticated drink in Sydney, you were often forced to go to some mega venue where you inevitably bumped your way awkwardly through the crowd of 500 plus drunk teenagers just to get to the bar. Thankfully, those days are gone and the small bars are finally starting to appear.
1. What is a new practice in Tequila production that is trying to promote terrior?…
A premium gin distilled using pristine Margaret River spring water and 12 exquisite local and imported botanicals made by a couple of gin drinkers for gin lovers…wholly Australian made and owned.
Tales of the Cocktail 2011 has nominated Sydney’s Eau-de-Vie for three awards, as well as recognising a few Aussie ex-pats for service in the drinks industry.
I remember a time when there weren’t a lot of positives about the Tequila industry. There were very few brands available and those that were you probably know well – perhaps too well.
The latest addition to the Mornington Peninsula based group Iconic Hospitality (the team behind local venues The Social, Café 115 and The Bay Hotel) is the McCrae Pavilion.”A leisurely stroll from the beach, the Pavilion was once two separate ’50’s style beach houses that have been fully refurbished and united to create two unique experiences,” says Ryan Scoble, Bar & Beverage Manager. “In one house we offer modern and fun tapas style fare such as Yellow Fin Tuna with Squid Ink and Romesco, or our Beetroot Salad with Goats Curd and Ruby Grapefruit.” The other ‘house’ has been converted into a casual fine dining room with a focus on locally sourced produce.