When David Spanton put the call out through social media to see who might want to take part he was swamped, and in the end a lucky group got to join him on Zeta’s balcony to enjoy some fine cigars and some terrific spirits. Those lucky attendees were; David Spanton (Editor and Publisher Australian Bartender magazine), (Sam Bygrave (Cohibar, Sydney), Collin Perillo (Zeta, Sydney), John Toubia (Grasshopper, Sydney), Charlie Lehmann (Zeta, Sydney) and Samuel Spurr (cigar writer for Inlumino Cigar News Australia). The spirits on offer were top notch, and some interesting matches were found over the afternoon’s course.
Mikee Collins, veteran hospitality identity, owner and managing director of Alira Moorish Food and Wine Bar, (Sydney) and friend to many suffered a terrible accident late last month when he fell from an eighth-floor balcony.
His condition continues to be critical but stable and while he will be in intensive care for quite a few more weeks followed by many months of hospitalisation and rehabilitation, we are hopeful for a positive outcome.
Concrete Blonde is a new look restaurant and bar that’s making some big waves in Kings Cross and is boasting a sensational fit-out and food and drinks menu.
Patrick Dang is at the head of the kitchen having spent time at Fratelli Paridiso, Salt, MG Garage and the 2 Michelin starred Amber Restaurant (Landmark Mandarin Oriental Hotel, Hong Kong).
The only way to make decent money in the drinks business – whether you distil it, sell it, wholesale it or serve it to customers or guests – is to be an absolutely penny-pinching maniac, earn modest margins, expand your business so you have economies of scale and tell a nice story about a fine product in an attractive bottle, sold for the right price and in the right way, to anyone who’ll listen.
Sydney is still growing with the recent opening of Bar100 down The Rocks end of George Street. Set in a heritage styled building that dates back to 1856 owner Charif Kazal said that the new haunt will be showcasing cutting edge food, entertainment and drinks in a world class venue.
A while back (March, 2011) Bartender featured a recipe to make your own Orgeat syrup. As appealing as it might be, when you’re five deep and pumping out Mai Tais through summer’s long months having a stock of pre-made orgeat on hand, or a phone call away, is reassuring. So what else does using pre-made syrups and purees offer to a bartender? Chris Patsos from Posi-Pour Wholesalers, distributes the widely known and used Monin syrups, he knows that his products offer a number of distinct advantages. “Our products offer bar staff a higher quality in taste and aroma for their drinks,” he stated when asked about the benefits.
A new restaurant lounge bar has opened up in Sydney’s Eastern Suburbs – Kong’s Jungle Restaurant. “Kongs Jungle Lounge is a Tiki themed restaurant lounge right in the middle of Bondi Junction (jungle), in the heartland of the Eastern Suburbs,” says Sean Finlay co-owner of Kongs.
This might be drinks news related, but we decided to do a bit of investigating and ask some Aussie bartenders what they thought. The lads down at the High West Distillery (USA) have released their very own distillery crafted, and estate barrel aged, cocktail – the 36th Vote Barrelled Manhattan.
This new product featured in the December issue of Australian Bartender magazine. Magners Irish Cider…
Placing in this year’s Top 11 at the Bartender of the Year Competition (sponsored by Reserve), Jessica Arnott is showcasing some fantastic bartending talent. You’ll find her at Sydney’s Victoria Room, the British-Raj inspired cocktail temple, where she’ll turn out quality drinks and fine chat with regulation ease if you drop in on a Friday night.
Bear Hug is a true bottled infusion. 100% natural with no preservatives these infusions are ready to drink. Produced by master distillers and using premium products you can add a twist to your next cocktail creation by simply adding some Bear Hug vodka infusion to your drink.
“The Brix is based on the foundation of a contemporary French Bistro,” says co-owner Emma O’Mara, who is running the venue with Keir Vaughn. “We wanted to create a space that was a thoughtful and beautiful experience for people.”
The Brix offers an experience through the flavours and textures of the food they deliver, and the duo aim to showcase the quality and detail of the Brix in everything that they do. “We are about having a whole lot of fun and taking away an experience that you think about for some time after you leave,” explains O’Mara