You might not easily equate punch with Glasgow. Well, the drink, not the act of landing one’s fist in to someone’s face — that probably happens a bit in Glasgow.
Tag: how to
We delve deep into one of the deep South’s greatest gifts to drinkers everywhere: fried chicken. Grab a can and crank out this recipe, and discover the ins and outs of this finger-lickin’ good food…
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.
This is an old fashioned preparation. In this day and age, with fruit being snap-frozen, shipped around the globe and available all year round, preserving fruit is an old idea. But there’s something to be said for the old ways.
We stopped by new Sydney bar, Bulletin Place, to catch up with bartender and co-owner Tim Philips — whom you may have heard of — and asked him about what makes a good cocktail list.
Bartenders have long been touting mezcal as the next big spirit to take over back bars, cocktail lists and even earn a trending hashtag on Twitter. The reality is it’s got a long way to go with high entry level prices, limited availability and challenging flavour profiles meaning it’s mainly bartenders serving mezcal to other bartenders at the moment.
I do have the odd drink at home and occasionally even whip up a cocktail. But I have to admit that mixing drinks often feels too much like work on my days off. Now if I really want to unwind on a Sunday it’s by cooking – a creative outlet that many bartenders not only enjoy but often excel at.
You have six packs of cream charges, a cream canister, a load of fresh berries and all sorts of party supplies like balloons and cocktail parasols. You make a note to ignore the knowing looks you get from the barely post-pubescent checkout guy.
Vermouth. It’s taken some doing, but bartenders are starting to slosh the stuff around like it’s the 1890s again. It’s a good thing too as it means a mix like the Affinity Cocktail, presented here, might actually get a run.
“Fat’s ability to absorb flavour and aroma was know to man in Ancient Egypt and in the perfume industry the process of infusing fat has a fancy name; enfleurage.”
Some bars go to extraordinary lengths to produce bespoke ingredients for their drinks list and cocktail hungry clientele. Few, however, go to the lengths of Neutral Bay’s White Hart – a bar that makes its own mead, tonic, ginger beer, and cider amongst others house made goodies.