Today’s young adult consumers are showing that they are eager to learn more about quality drink brands, cocktail culture and most importantly that they appreciate the variety of bars both big and small that exist in Sydney and elsewhere.
You just have to see the number of relatively new and successful consumer food and drink events taking place around the country to see that consumers want to drink and eat better and are prepared to pay a bit more to do so.
The new look bottle that’s doing the rounds is a tribute to the unique heritage of Plymouth Gin and the new copper cap is a reference to the single copper still that has produced Plymouth Gin since early Victoria times.
Plymouth Gin comes from the seaport town of the same name in South West England where it has been produced at the Black Friars Distillery since 1793. The whole range is set to be ungraded and pictured here is the Navy Strength Plymouth Gin which comes in at a stomach settling 57% abv.
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 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 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
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 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.
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.
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 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.
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.
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