Australian Bartender

US Marines to take Darwin bars

It might be raising political eyebrows, but plans to station US Marines in Darwin could spell a financial windfall for local bars, and potential operators. From mid-2012 the first installment of troops will arrive and by 2017 will reach over 2500.

Sydney’s Kings Cross thrived in the wake of a troop influx during and after WWII with thousands of American boys bringing their money, taste and touch to the area so a new wave of ‘Americana’ style bars might be on the horizon pending interest from potential operators. On the back of a sluggish economy, some in the Darwin hospitality scene see the proposal as a positive.

Internationalist: Platforms

I was at two book launches in the last two weeks, both in New York: the official launch of The PDT Cocktail Book by Jim Meehan and the launch of New York restaurant Eleven Madison Park’s cookbook.

The latter was also a celebration of Eleven finally achieving the coveted third star from Michelin and the announcement that owner Danny Meyer was selling Eleven to his protégés, the authors of the cookbook, general manager Will Guidara and chef Daniel Humm.

Jim’s book is gorgeous – beautiful, heavy and brilliantly written. It’s a manual too, detailing the philosophies of PDT, the tools and equipment they use, even diagramming their mise-en-place. An amazing achievement. The Eleven Madison Park book is, if anything, even more mind-bogglingly good than their party was, and their party was at least as good as Jim’s book. (How cool was their party? Well, Jim was bartending there!). The Eleven book weighs more than 3kg, and is as beautifully photographed and typeset as any such high-end food-porn cookbook from a posh restaurant you’ve ever seen.

Manager Profile – Tim Philips

Tim Philips, bar manager at what is one of Australia’s most exclusive locations – Ivy’s Level 6 – has hit a bit of a green patch when it comes to competition success. Over the past few years he has claimed the 2009 CLASS UK Bartender of the Year, 2011 Diageo’s World Class Australia Bartender of the Year and more recently claimed the crown of Bartender magazine Bartender of the Year at this year’s Australian Bar Awards. We decide it was high time to catch up with the amiable Mr Philips to learn the secrets of his bartending success.

Kumo Izakaya

Andre Bishop (Robot Bar and Golden Monkey) is a self confessed Japanophile – of Japano-geek. He’s a man that’s taken the business of sake and made it his business by bringing its unique flavor and style to the streets of Melbourne.

Most recently he has launched Kumo Izakaya & Sake Bar in East Brunswick. “I have relished the opportunity to combine what I love most about izakayas in Japan with original elements that celebrate local culture and produce,” Bishop said of his latest venue, “Kumo is the complete picture for me.”

Black Cherry Downunder

Beam is proud to announce the launch of Black Cherry in Australia. Pegged as an ‘innovative product set to entice new drinkers into the dark spirit category’ Black Cherry is made with Jim Beam 4 year old bourbon, and then infused with natural black cherry flavours.

Editor’s Page – Hurricane Hater

What is it about Hurricane glasses I hate so much? Is it the fact that they scream my cocktail list is stuck in the 80s? Or maybe the bartender loved it so much they stole it from the Tropicana bar at Hamilton Island? Either way, I can’t tell you how much I cringe at the sight of this glassware.

I have visited enough cocktail bars and judged enough cocktail competitions over the past decade to know that if you fancy this 15 ounce mountain of glass that customers have to stand on their stool to take a sip from, then your drinks list is a concern.

G’Vine Gin Connoisseur 2012

G’Vine Gin de France has recently announced the launch of the G’Vine Gin Connoisseur 2012. What is it? A global quest for the world’s best gin bartender.

In 2010 Martin Lange (Sling Lounge) made it to the global final, however 2011 saw a lack of Australian ‘tenders promoting their botanicals and it was enough to get Philip Duff seriously concerned.

Drinks With…Sasha Petraske

This month we take a little time out with one of the cocktail industry’s iconic operators, Mr Sasha Petraske. In 2000 Petraske opened Milk & Honey (New York) in what he says was a response to the decline in the city’s bar culture. Six years later he was named in the New York magazine as one of the city’s most influential people – high praise when you consider that Hillary Clinton (the current US Secretary of State) has also made the list.

Threefold Foodstore & Eatery

Threefold is a newly opened bar that’s combining a few elements in order to bring out its best. Operating as a food shop, café and bar that serves through breakfast to lunch Monday to Friday, it also operates as a bar that serves dinner and snacks on Thursday and Friday evenings.

The Mediterranean styled food is enough to tempt you in while the sun is high, and then come back for the night time offerings which includes sommelier Jane Thornton’s wine list of 15 by the glass options. The head chef, Stephen Black, striving to capture

Jameson Gold Reserve

Recently introduced to Australia, Jameson Gold Reserve is a whiskey of exceptional harmony, notable for its delicate balance and gentility.

Diligently fashioned from a blend of three pot still whiskeys and matured in sherry casks and American virgin oak, Jameson Gold Reserve showcases exceptional maturation techniques that give it a more complex taste.

Bar Ampère

Danger. Madness. Vernon Chalker’s newest Melbourne destination – Bar Ampere – is finally up and running. It’s been a while in the making, but good things come to those that…you know the word. Bar Ampere, which stands above an antiquated electrical substation, serves as a monument to the French physicist Andre-Marie Ampere.

Bar Ampere is Chalker’s realisation of a futurist dream and in testament to his vision the staff reject all traditional notions of consumption. Splayds (those things that look like a fork, knife and spoon in one) are the tool of choice for diners – a move which Chalker says ‘allows guests one hand free to engage in more animated table talk’.