Learn all about an exciting category in growth – Tequila and Mezcal. From production through to mixed drinks, join along for a fun training session to learn the diversity of Agave spirits.
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The mellow gin from the north was mixed with ginger ale in a cocktail called the ‘Northside’, while Capone’s less palatable gin needed citrus, mint and sugar to balance the flavour. The drink was then christened the ‘Southside’.
In this day and age, as more and more bars, bartenders and bar owners are so desperate to get on the World’s 50 Best Bars list (or the newer Top 500 List, whatever that is), I know that many such people believe that international pop ups are a good way to get noticed.
“Plus, if you’re a bar that serves sherry by the glass, having a Rebujito on your menu is a no brainer; it’s the perfect vehicle for a bottle which has lost its just-opened freshness but is still perfectly fine for mixing…”
“The signature Sydney Spritz is a collaboration with Ziggy’s Wild Foods, using a ‘driveway vermouth’ which has been made from weeds foraged from the inner west suburbs of Sydney.”
Bar manager of Will’s and Mimi’s in Coogee, Antonello Arzedi, himself a gentleman known for giving incredible service, maintains a range of vintage products in his bars. Saying that the main idea behind this was to be able to offer multiple layers of service to enhance the guest experience.
The Benriach Distillery, located in north Speyside, is launching this November a distinctive flavour-forward portfolio of Single Malts and a new look inspired by the distillery’s creative heritage.
Glou, a tasting bar and bottleshop, is the brainchild of Rahel Goldmann and Ron Davis, both hospo lifers with diverse backgrounds including coffee, kitchens, high end front of house and wine retail.
The ability to, year after year, put out a consistent product is one of the benefits of blends. It’s also a true art form. Once you know what you like in a single malt, it can be amazing searching for those characteristics that enhance their nuances.
“I genuinely love good food and booze. I love the cultural and social histories tied up in it, the transportative effect it can have – and working in the industry, not only do I get to spread that love and those stories, but I can eat and drink like a baller on a budget.”
Volcan De Mi Tierra is made from 100% Blue Agave with no additives and is built on an assemblage, selecting the very best agave from two regions of Jalisco, Lowlands and Highlands, to reach a complex and elegant liquid.
“We created a completely new fit-out that still pays respect to the history and people that frequented the café,” says Dave, referencing the many famous people that have been to Piccolo in the past, many of them now immortalised with a mugshot on the iconic photo wall.