Australian Bartender

The Maestro Recreates History

Salvatore ‘The Maestro’ Calabrese recently hosted an exclusive night at the Playboy Club (London) using vintage and rare spirits to recreate classic cocktails while reading recipes from a first edition copy of Jerry Thomas’ 1862 cocktail book The Bartender’s Guide: How to mix Drinks or The Bon Vivant’s Companion.

“I have always been fascinated with history and began collecting vintage spirits many years ago,” Calabrese told Bartender, “and came up with the idea to create a Unique Vintage Cocktail list that would offer the lucky few an opportunity to actually taste a little bit of cocktail history.”

Foster’s Lost – Another Aussie Icon Gone

Australians take their beer seriously and while I’m sure most of the Foster’s brands will stay in the market and not much will change we also like the idea that something is owned by Australians and that the profits stay in the country. When something with so much history and connection to Australian culture loses it way and gets taken over I, like many Australians, see that as a real shame even though I’m sure new owner SAB Miller (the worlds second largest Brewery after InterBev) will do a much better job running the business based on their success around the world.

Bogans & bars in the land of the gods

Bali is truly an international destination. It attracts visitors from all over the world including huge numbers of Japanese, Russians, Dutch, and French and of course Australians – unfortunately the latter don’t have the best reputation due to their well-deserved trouble making ways (at least try saying you’re a Kiwi if your having trouble getting into a club). Think planeloads of bogan Bathurst 100 supporters and Jim Beam & Cola Can drinkers all wearing Bintang shirts and braded hair running amuck. That’s our typical Aussie visitor.

2011 Bar of the Year – closes its doors.

Match Bar (Bar of the Year Australian Bar Awards 2011) has closed its doors after a three year tenure. “We would like to thank you all for your patronage and friendship for the last three years,” said bar manager Russ McFadden, and the Match team, when confirming the news recently.

Tovaritch Vodka. Just Add Instinct!

Tovaritch vodka, a five times distilled, twenty times filtered grain based spirit is now available through NILWA.

Produced and bottled in the St. Petersburg region of Russa, Tovaritch has been gathering a swath of medals in recent years making it an ideal choice for your bar’s speed rail – the name means ‘friend’ or ‘buddy’ in Russian – and all you need to do is just add instinct to make some sensational vodka cocktails.

Cocktail Keys: Unlocking the Cocktail Basics

Since 1806 cocktail culture has exploded along side social evolution and drinks evolved from fashionable tastes, changing styles and some say the pace of life. In 1862 Jerry Thomas cemented many of these popular styles in his book The Bartender’s Guide thus cementing categories to which we still reference today.

By understanding the drinks listed forthwith, so-called our Cocktail Keys,

Drinks With: Jeff Arnett, Jack Daniel’s Master Distiller

Jeff Arnett is the latest in an esteemed line-up of whiskey men to hold the position of master distiller at the iconic Jack Daniel’s distillery. While he spends most of his time in Lynchburg, USA looking after the world famous Tennessee whiskey, Australian Bartender magazine was fortunate enough to grab the exclusive interview with him in preparation for his first trip to Australia.

30 Bars in One Day and still marching on

As Parched March kicks into its second half, founder Amy Cooper reports from the front line of good times for a good cause

Each year, like a fine wine, Parched March improves – and in 2012 our annual month-long celebration of Sydney’s bars has blossomed into quite a party. Events, people, amazing drinks and an extraordinary marathon.

VinoBravo

VinoBravo is another venture to recently launch itself into the lucrative north-side market. Owner David Brown is passionate about wine and simple, good-quality food. Softly lit and with plenty of places to perch this little gem is all about the Italian enoteca – a wine bar for locals where food, conversation and a glass of wine combine. If you’re peckish then there’s a range of foods on offer, from ‘A Little taste’ such as lemon & chilli marinated olives to ‘Little Toasts’, like Sardines with marinated red onion and lemon. The kitchen also hosts a selection of Paninis, Vegetables, Cured Meats and Cheeses.

Bondi Crew Expand

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.

Bacardi Scoops Leblon Cachaça

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.

Cocktail Experiment – Martini Madness

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.