Kansei Beverages and 3R Tequila are sending four lucky bartenders to Mexico this November to visit the 3R distillery, and whilst you are there 3R Tequila will be throwing a Mexican beach party. One lucky competition winner will be chosen based on the amount of Like’s they receive on their cocktail, which will be posted on Kansei’s Facebook page.
Month: April 2013
We’re proud to see the craft of the cocktail getting the attention it deserves these days. Venues with an eye to the future know the importance of quality drinks, incorporating them into their vision for their venues.
It’s a liqueur that has been around for some time and its longevity is due to its popularity: it’s the bottle that bartenders reach for when they need to add a whack of watermelon to freshen up their drinks.
The Bourbon is arguably the grand dame of Kings Cross drinking — no other place has the name, the notoriety and the rich and colourful history that this one does. It’s now undergone another refresh thanks to new owner Chris Cheung and veteran hospitality designer Paul Kelly. And though it will never be the same as the days long gone when guys like Frank Sinatra would visit when in town, the Bourbon’s refresh has a lot going for it.
Ron Cooper, the founder of Del Maguey Single Village Mezcal, has kick-started his agave educational tour of Australia and last night Sydney bartenders were lucky enough to catch up with Ron on his first ever trip down under. Eight expressions of Del Maguey were sampled including the Tobala which is distilled from only wild maguey from the highest altitude canyons along with the Pechuga that involves suspending a chicken breast (yes, folks) in the atmosphere of the still!
In 1898 the streets of New York were ripe with vice; Gotham was in the grip of a burgeoning trade in brothels. A letter that year to The New York Times described hotels “where rustic beaus are fleeced and rustic belles debauched,” and a casual walk to church could see a man “accosted by a leering drunken woman.”
Kansei Beverages are bringing to Australia these organic artisan-made tequilas from 3R Tequila. Both the aged varieties, a Reposado and an Anejo, are aged a little longer than the average — their Repo is aged for 10 months, the Anejo for two years.
Sydney pub group J & J O’Brien — who operate the iconic Jacksons on George, along with The Watershed Hotel, Cohibar, and the Belvedere Hotel — have gone into receivership, sources have told Australian Bartender. ANZ has appointed receivers and have taken on oversight of the venues, they said.
No one really knows who invented the Martinez. Big shock there. Some say it’s named for a guy called Martinez who whipped together some gin and vermouth. Others credit it to the Granddaddy of all things bartending, the Professor Jerry Thomas who created it for a fella who travelled to Martinez, California every day.
Industry stalwart and cocktail educator, Mr Ben Davidson This month in Drinks With we catch…
One thing that is inescapable in Adelaide is wine. It’s everywhere, and it’s little wonder given the rich, plentiful supply they have in them there Hills surrounding the city. So the advent of a new wine bar might be a little pedestrian; does Adealide need another wine bar? Well Cantina Sociale does things a little differently.
The folks at Posi Pour are inviting bars to get creative and submit a signature cocktail using their range of 1883 Gourmet French Syrups. The winning signature cocktail will be showcased in Australian Bartender’s Staffies page along with the bartender’s name and venue. The winning bar will pick up a dozen 1883 Gourmet French Syrups of their choice while the bartender who came up with the drink will receive a gift bag of assorted bar utensils.