The Australian winner of the Disaronno Mixing Star comp has been revealed, with the title going to Nick Selvadurai from Melbourne’s Cookie. A glitzy event was held at theloft Wednesday night, hosted by actress Gracie Otto. On offer that night were three drinks selected by the judges that were put up for the People’s Choice Award part of the competition.
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Simon Ford has worked at the big spirit companies, is known for bringing Plymouth gin to bartenders worldwide, and worked for a long time as an ambassador for Pernod Ricard. He’s traded all that in now for his own spirits company, The 86 Company, and his very own eponymous gin, Ford’s Gin. Bartender sought to find out more about where the market’s been and where it’s going.
Richard Boccato is at the centre of all things tiki in New York. He started his bar career manning the door at Little Branch before getting behind the bar, ending up at Milk & Honey. He then went on to open Dutch Kills and then tiki bar PKNY (originally called Painkiller). His talent with tiki caught the eye of Damian Griffiths, who brought Boccato out to Brisbane to help launch the tiki bar at Alfred & Constance, White Lightning. They’ve put a new cocktail list out recently, with Boccato visiting to implement it, and we asked him to walk us through the 1934 Zombie he’s put on the list.
“The CBD scene has come a long way,” said Lara Dignam (Red Lantern), one part of a trio opening new voodoo-inspired Sydney small bar, Papa Gedes. Aiming to open in August, the bar takes its cues from a rich vein of voodoo taken from the Bond film Live and Let Die, New Orleans and Haiti.
“Papa Gedes is a voodoo spirit of lust and laughter,” said Dignam. She’s joined in the new bar by Michael Dhinse (ex-Grasshopper, Grandma’s) who, having worked at these two city small bars has a wealth of experience to draw on
After three years running the influential Brisbane bar, Canvas, the four partners behind the venture have sold the bar and are moving on. “After three years of great success within the Australian bar scene we have decided to sell Canvas,” said one of the partners, Bonnie Shearston.
“With Public going from strength to strength and a new opportunity in sight we have decided it is time to let go and focus on things to come. All four partners are leaving Canvas and it will be taken over by two gents, Bodhi and Dan,” she said.
Hey Sydney Bars! Bar Week’s trade events are now all confirmed so it’s time to start looking for amazing consumer-focused drinks events to be included in our timetable.
Have you got a great idea? It could be a drinks dinner, a spirits symposium or a tiki safari night for the punters, whatever it is you’re thinking of we’d love to hear more. We want to get behind the bars that are going to put on the most inventive nights for consumers, but we only have a handful of spots on the calendar. Using a brand or brands from our sponsors line up gets you pushed to the top of the list (full line up announced in June)
The last few years have seen an explosion in the popularity old time American whiskey made from rye. Aside from a handful of brands — if there was indeed that many — rye whiskey was essentially extinct in this country, with scant interest even in its homeland of the US of A.
Hipster bartenders, gather round, cos this is a drinks book that is right up your alley. Get set to take over your local community garden or herb pot (as it is in Surry Hills) because this tome will take you on a journey through all the plants that are responsible for the booze in your sacred bottles. Think sake from rice, Scotch from, tequila from agave, rum from sugarcane, bourbon from corn.
Hangovers suck. We all know it. You simply have to endure it and that takes time (at least a day, depending on your age), lots of water, Berocca, bad movies, sleep and, of course, really greasy food. You can, however, stave off the pain and push it to the next day with one of the world’s most popular hangover solutions, the Bloody Mary. “What better way to kick off a new day, especially when recovering from the night before, than having a boozy, spicy (healthy) smack in the face,” says James Bradey from Sydney’s Grandma’s and Wild Rover.
Who knew Google was so enthused about cocktail book archaeology? Last week they had Jim Meehan, owner of NYC’s PDT and author of his very own cocktail book, pop in to their offices to give a Google Talk. Meehan broke out the mezcal, making everyone a cocktail before launching in to a 45 minute talk that traced the history of cocktail books with a look towards their future.
We broke the news in our November issue that celebrated Wellington operator, Christian McCabe, was setting up shop in Melbourne. His new venue, The Town Mouse, opened just before Easter in Carlton, on the old Embrasse site. McCabe has teamed up with his sister, Amber McCabe (Longrain) and Jay Comesky of Melbourne’s St Ali to run the front of house.
One of the most respected authorities on vodka and mixology worldwide, Claire Smith, sits down with Bartender to discuss her ten year love affair with Belvedere Vodka, trends and her latest creations.