Campari Australia are excited to announce their arrival in the Australian liquor scene. Campari’s national trade marketing manager, Liam Murphy, said: “This is a very exciting time for us all at Campari Australia.
Well here it is folks a little photo gallery to prove to you that we have not been idle this Parched March. Below is a visual feast of some of the drinks, food and, most importantly, people that we’ve encountered along the way.
This month’s ‘How To’ is inspired by the modern classic: Tommy’s Margarita. The Tommy’s Margarita is a creation by Julio Bermejo considered by many as the world’s leading Tequila aficionado and Tequila ambassador to the US. This particular Margarita is one that he started serving in the 1980’s at his father’s restaurant the legendary Tommy’s Restaurant and World’s Best Tequila Bar in San Francisco.
Now once in a while something special graces bar scene becoming an instant classic. Shady Pines Saloon might just be one of those places. Is it the cocktails? Is it the food? Is the über-chic design? Not on your Nelly!
The industrious Mixxit team have been hard at work over the summer months to pull together a cracking new website. www.mixxit.com.au is their online base of operations featuring the Marvellous Mixxit Mixer Machine – a spirit and flavour matching tool – the Three Dashes of Bitters e-newsletter containing hilarity and the latest industry news, updates on the Magnificent 7 competition, videos and all the information you need about Mixxit training sessions.
A relative newcomer in the Pure Spirits portfolio is Chairman’s Reserve St. Lucia rum. Colonised by France in 1660, St. Lucia earned the name of “Helen of the West Indies” both for its beauty and the fact that Great Britain and France went to war fourteen times for claims to the island. The island’s tropical microclimate and fertile volcanic soil create a preserved rainforest that bears the water used to conceive Chairman’s Reserve. This microclimate also influences maturation and provides the ideal conditions for transforming sugar cane into this award winning rum.
One of the aspects of Sydney bar culture that we should really be celebrating is its growing diversity. Many attribute this to legislative changes like the new ‘small bar license’ and ‘Primary Service Authorities’. Personally I’d like to think that Sydney’s (and indeed Australia’s) drinkers are reaching a new stage of enlightenment. Drinkers are driving change by demanding a new breed of bar.
Before you get too excited about the racy name, keep in mind that in Edwardian England the term ‘hanky panky’ didn’t have the same libidinous connotations as it has today, but was rather used to describe black magic or an evil trick. The term comes from the Romani (Gypsy) term ‘hakk’ni panki’ meaning “the great trick” and is similarly linked to another familiar term ‘hocus pocus’.
Ravál located at the top of the stairs above Sydney’s historic Macquarie Hotel (or ‘The Mac’ as it is popularly known) is named after Barcelona’s infamous nightspot El Ravál; an area bordering La Rambla know for its cabaret, nightclubs, and more lascivious businesses of the night.
Well it’s here and it’s making waves: Eau-De-Vie, the bar by the dynamic duo Sven and Amber Almenning, has already been subject to rave consumer reviews – and you thought it would just be an industry bar!
With summer now in full swing the team here at 4bars.com.au and Bartender magazine are getting a mighty thirst on. Every month we get sent some cracking cocktail recipes and menus from all around the country, we get to sample fine potions on our travels and often drink superlative beverages compounded for the country’s top cocktail competitions.
Tatler are kicking off an all new hospo night this coming Monday (15 Feb) entitled ‘Bloody Mondays’. The evening sponsored by Patron will also see the return from bartending retirement of Mr. Lenny Opai of Bayswater Brasserie fame.