Do you have what it takes to compete in Australia’s premier bartending challenge? Well now you can take last year’s test to see if you have what it takes to compete in the Bartender Magazine Bartender of the Year Competition sponsored by Ketel One in 2012.
Australia’s leg of the global Angostura Cocktail Challenge is well under way thanks to a bumper turn out at the New South Wales state final on Monday night. Held at Sydney’s shrine to rum – La Bodeguita Del Medio – it was Rockpool Bar & Grill’s Neilsen Braid who proved he can stomach his bitters with the best of them by shrugging off the other competitors to take out the state title.
Some bars go to extraordinary lengths to craft the perfect cocktail. Sometimes it will be by using hand-chipped ice in frozen glassware like at Sydney’s Duke Bar & Bistro. Others will hand craft their own bespoke bitters or perfectly control the dilution of their Martinis by chilling them in liquid nitrogen ‘baths’ like the good folks at Brisbane’s Canvas. For others though, like Sydney’s Sam Bygrave, making your own vermouth is a grand way to add a little something special to your next mixological masterpiece.
It’s that time of year again where we ask bartenders who think they’re worthy of their spiced Bloody Mary salt to step up to the plate and put themselves forward for Australia’s ultimate bartending challenge:
As with any yarn involving the demon drink, an accurate account of Punch’s early life has long been washed away by the high tides of merriment and low tides of memory loss paired with the debilitating affects of hard living. Despite it’s sketchy past, interest in the lost art of Punch making is returning to bars the world over. Coupled with and authoritative work on the subject by drinks historian David Wondrich and you mightn’t be wrong in assuming that Punch is seeing a full blown comeback.