Vodka Mojito in a bottle? Yep, you heard it right. This is just one of a slew of offerings from drinks companies in a new category called the ‘ready to serve’ mixed drink! Don’t be confused with the RTD ‘ready to drink’ category that we all know (and many like myself despise) as the RTD focuses on alcoholic mixed drinks in a single serve bottle. RTDs have been around for decades and the stats tell us that Aussies love them.
Cerbaco is hosting Mr Gerard Chaussee, General Manager of Verdrenne, in a action packed four day/ 4 state tour of the nation.
This Drinks News item featured in the January issue Cerbaco has a youthful Islay malt…
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.
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.
Bacardi rum is celebrating being the spirit of the party for 150 years.
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.
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.”
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.
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 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.
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.