Australian Bartender

Little Red Pocket

The space that once housed the old Balcony Bar has given way to Little Red Pocket, a stylish new Japanese bar in that’s shaking up the social scene and causing a storm in a sake cup.

With its extensive range of sake, cocktails and Izakaya snacks available in the evening, Little Red Pocket is another fantastic addition to Melbourne’s ever growing Asian-styled tippling haunts that is certainly worth checking out. David Van Iersal (ex-Nobu chef) is part of the team that’s steering Little Red Pocket during service and was behind the drinks list that’s on offer.

Perth’s El Publico set to take a page from Tio’s style

Perth is continuing to hot up with El Publico set to be up and running by the time this issue is doing the rounds. The new contemporary style Mexican venue is a collaboration from Paul Aron (ex-Greehouse), Michael Ford (ex-Der Raum & Catina 663) and Alex Cuccovia (ex-Cantina 663) and will look to bring a fun, up-tempo

Natasha Conte – One of the industry’s leading ladies

Natasha Conte has been the face and driving force behind Black Pearl for over a decade. In that time her Melbourne institution has picked up numerous accolades, including most recently the Australian Bar Awards’ Bar Team of the Year in 2011

Bar Profile: Freda’s

Freda’s (first featured in February’s How To shoot) is tucked neatly down a narrow brick alley driveway in Chippendale, Sydney. Opening in October of last year the venue was ‘soft trading’ for a few months to get things right before it launched itself officially to the public. This hasn’t stopped it already developing a cult following however, and Marty Campaign (general manager) was keen to talk up the venue’s early popularity.

Lillet additions now available through Cerbaco

Lillet Rouge is a blend of Merlot and Cabernet wine combined with fruit liqueurs such as Valencian sweet oranges, bitter oranges from Haiti and Peruvian cinchona bark. The Rose adds Semillion grapes to the Merlot/ Cabernet blend. Both undergo a full year of ageing in oak casks to add complexity.

Cocktail Experiment: Absinthe

Sure 11:30am is early for any spirit, let alone absinthe, yet the tasting was a hit. First to hit the lips was La Fée NV absinthe and its immediate sweetness was evident to the group as were the strong notes of black jelly beans and an obvious viscosity. Ben noted some distinct bitterness – which was thought could be the alcohol – and the group in general thought it would be best to come back and taste it again once their palates were warmed up. Ultimately it was decided that this absinthe could work well stretched tall, maybe in a Collins style drink, and would benefit from not being to complicated by numerous other ingredients.

Kraken Black Spiced Rum

On the rum side of things, Kraken Black Spiced Rum gets its name from a mythical sea beast. The rum itself is strong and rich with a dark brooding colour and a powerful character.Oh yeah – remember to watch the ads.

Dave Beatty takes on National Role

Dave Beatty recently took on the role as National Brand Ambassador for Ketel One vodka, his appointment announced during Ketel One Global Ambassador Justin Smyth’s (pictured above left with Beatty) recent Australian visit.

Smyth was impressed by the local industry, stating: “Australia’s bartending scene is inspiring, on-trend and with a local spin.

Speakeasy

This little Melbourne gem has been drumming up some noise for a few months already and if you’re heading down for a stiff drink then you’re sure to find something that suits. The venue’s soft moody lighting and inviting atmosphere is a good match for the simple interior aesthetic and there are rows of intimate tables, a bar to perch on and an outdoor area set underneath clear skies and street graffiti.

Wine Trends for Twenty Twelve

The most valuable thing I learned while teaching was if you’re not getting the right answers, then you’re probably asking the wrong questions. So if you’re asking guests what wine they’d like to drink and the frustratingly reoccurring answer is still Savvy B – then it’s time you rephrased.

Sure customer choice will ultimately guide the decision but there’s no harm in showcasing something that educates and adds to their experience in your venue. Some research recently published in Wine Australia: Directions to 2025 highlighted a few good points that could be handy if you’re trying to work out what to sell in 2012 and how to sell it

Havana Club Añejo 3 Años

Pernod-Ricard has recently unveiled another addition to the Havana Club range of premium rums, Havana Club Añejo 3 Años. All Havana Club rums are produced to exacting Cuban traditions and undergo a rigorous selection and tasting process in order to bear the label.

Assembly

Australian Bartender scooped this new venue a few months ago and Assembly is now humming along to a busy crowd and a good vibe. “We’ve already been well and truly adopted by locals who were starved of a place like ours at this end of the city, said Ben Taouss (ex-Pocket bar) who is heading up the team. “We’ve had heaps of appreciative comments about how friendly and helpful our staff are as well!” So their obviously doing a few things right.