It was a bit early to get the name – there were a few floating around – and ideas for the menu were not yet nailed down, although ‘south of the boarder’ down Central America way was the idea. “Creole, gumbo and an open Taco station with hand pressed Tortillas,” Mills suggested. Despite these miner details the duo seemed relaxed about the proposition of another bustling Bondi venue to manage.
Month: March 2012
Leblon is from the state-of-the-art distillery at Patos de Minas which is in the highly fertile region of Minas Gerais, Brazil. The new distillate rests in XO Cognac casks to add a fruity nose, complexity and affords the spirit an ultra-smooth finish.
It would have been hard to go past Hinky Dinks for this month’s Cocktail Experiment considering that the theme was Martini Madness. Hinky Dinks is after all harking from an era where the home cocktail party raged and a cocktail was more than a drink – it was a fashion accessory. The Martini raged supreme.
Funnily enough, this is always one of the more challenging experiments we run through Bartender magazine. Twisting and ‘moderning-up’ this timeless classic can be tough and often it’s the simple touches that work best. As usual we ran through the line-up of spirits and brainstormed ideas on how best to tackle the cocktails before hitting the mixing glass.
From Harry Johnson to Salvatore Calabrese, Erik Lorincz and Francesco LaFranconi, the finest bartenders of past and present are those who have had to think about their words, who used smiles and body language to conceal their insecurity at speaking in a language not their own. The result? Charmed, entranced guests.
Having launched in late 2011 MMC is taking a self proclaimed ‘cultural journey’ under the guidance of its head chef, Maurice Esposito.
The team behind the quirky venue are challenging you to enjoy all that the magic of Creole cuisine has to offer. Dishes are all about ‘to share’ and ‘tasting plates’ although there are mains and smaller delights to take your fancy. Creole-style chicken stew, spiced and blackened fish with avocado and a classic cassoulet are all on the menu.
Elderflower & Lemon Sgroppino 20ml Absolut Elyx 90ml Perrier Jouët Grand Brut NV Champagne 1…
Opal Rossa’s main rough the addition of numerous herbs and spices like gentian, coriander, cinnamon, star anise and subtle flavours from distilled lemon peels. It has a lingering sweetnessingredient is sour cherry juice which is enhanced thon the palate,
Jeff Arnett will be out and about spruiking the word of Jack while and Bartender managed to get the exclusive interview with him for his first visit downunder.
The Smith in Prahran is making some noise as a great mix of food, drink and atmosphere. It’s even developed the common English moniker of ‘gastro-pub’, although those behind the site are happier to call it a restaurant and bar – with a purpose built event space. Nevertheless, The Smith offers cozy corners, communal tables and talented professionals and brings a unique slice of socialising to hordes of happy locals. “We’ve had immediate success since launching,” said The Smith’s Elania Musto.
Keystone’s new direction is set to get a nice splash of sun in the near future with John Duncan and Paul Schulte (pictured r-l) confirming that the Sugarmill will soon launch its much anticipated rooftop bar. “We’re looking to have it open in July,”
Now if you’ve missed it, I have a slight interest in history. Couple this with a fine passion for anything that’s undergone a stage of distillation or fermentation and you’re talking my language. But what of this month’s main charge – liqueurs, vermouths & bitters – how do they fit into the historic landscape of Australia?
Well it’s September 1877, Governor Hercules Robinson is in charge of NSWs hotel laden colony and imports are flooding in. On the 27th of the month a Mr G.B.Modini – interestingly one of the colony’s earliest Italian additions – ran a hefty notice in the The Sydney Morning Herald for what appears to be of the first time that Fernet Branca was available downunder.
Come on down to theloft tomorrow night to watch Keystone’s Group Cocktail Manager, Jason Williams, go head to head with Group Sommelier, Sarah Limacher. Who will be the most convincing? Chardonnay and a Merlot – or a Cobbler and a Punch?