This Drinks News item appeared in the December issue of Australian Bartender magazine. Beluga premium…
Not long ago, I wrote about inexperienced bartenders who have been creating nonsense cocktails and taking themselves far too seriously for my liking. I’ll stand by my words on that subject, but at the same time I’ve got to say that I’m so darned impressed at the innovations in the craft that I’ve seen coming from bartenders who understand how to put ingredients together in harmonious, ingenious ways.
Welcome to the modern era of the bar and restaurant. The rules have changed, venues have evolved and the customer reigns supreme. So what makes a successful bar and restaurant? Before we tackle this question ask yourself this: what do you think makes a venue successful? What distinctive traits do the venues that are doing well have in common? Think of your establishment as a tree.
To have a large strong healthy tree you must first develop a large extensive root system and the larger the root system the more support and potential the tree has to grow. This is where you have to start so from the ground up.
The land of the ragged student is getting another facelift in its ever developing makeover and now Newtown can boast something shiny and new in Jester Seeds. Owner Ray Vircansa has combined the best of Sydney’s burgeoning small bar scene with an edginess that’s sure to attract the local crowd.
There’s a bit of momentum behind NSW’s small bar movement at the moment, and it’s obvious. From Glebe (Mr Falcons and the Little Guy) to Redfern (The Dock) and Neutral Bay’s The Local as well as the city’s CBD there are DAs pending, doors opening and we are all benefiting from the spectrum of influences that new owner/ operators are bringing to the scene.
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.