Is the era of the big ‘group’ in Sydney coming to an end? Or is the landscape just changing for the better?
Last night saw the culmination of Reserve’s year long World Class program on Australian shores. And taking out top honours after three long days of fierce competition was Tim Philips from ivy’s Level 6 in Sydney. Runners-up in this epic bartending battle were Phil Gandevia of Sydney’s Eau De Vie and and Marco Nunes from Brisbane’s Canvas.
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.
This month Bartender magazine took some time out to catch up with Mike Enright, Group Bars manager at Ivy and one of the most genuine blokes you could hope to meet.
Australia’s bar community is in turmoil after the news that Pierre Fajloun, bar manager of Ivy’s Level 6 died in a motorcycle accident on Tuesday evening.
Every year Sydney’s Cargo hosts the Freestyle Cocktail Sessions. The annual event features 10 of Sydney’s top bartenders jumping behind the bar at Cargo Lounge for one night only to showcase their very own signature cocktail to full house of budding cocktail enthusiasts.
Last Thursday – World Cocktail Day – saw crowds pile in to George Street’s Ivy to watch the Magnificent 7 Final Shootout and celebrate the anniversary of the cocktail.
After a full day of grueling competition – following a year long program – Sydney’s Luke Redington, from Eau-De-Vie, took out the top honours after an entertaining performance in front of the large consumer crowd.
Merivale will be shaking things up with a series of cool cocktail events to honour this year’s World Cocktail Week ( May 1o-15) and the 204th anniversary of the cocktail.
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.
Diageo’s Alchemy program has recruited one of Sydney’s best to join the team: Pierre Fajloun, ivy lounge and den’s head bartender. Pierre brings a wealth of experience and vibrancy to the Alchemy program. In his six years behind the bar, he has worked at a number of high?end establishments, including the Four Seasons, Zeta Bar and now ivy.