Booze Braggart Abuzz in the Press

Last week was a bumper week for BB in the press. For those of you who live under a rock Rachel Olding - bar writer extraordinaire for SMH - filed a couple of cracking stories of the growth of the bar scene in Sydney. She contacted yours truly for a comment. Below is what I had to say in Good Living's 'Take a walk of the small bar trail' piece. Olding asked me on my take on the new wave of bars taking Sydney by storm:

”Initially, people were perhaps being a little bit conservative and were trying to open venues in proven areas like Surry Hills and Darlinghurst, but people are becoming so confident that venues will attract the crowds that they’re spreading right out,” McGoram says.

”People are even looking to be the first venue in an up-and-coming area and to market that fact.”

”Look at Freda’s in Chippendale. No one ever thought there’d be a bar there and now everyone’s touting it as the next big suburb… I really like the CBD bars because it’s a real case in point to see how much Sydney has changed,” says Simon McGoram, who leads bar tours around Sydney, including a CBD trail that takes in Grasshopper, Grandma’s and Stitch.

 You can read the full article here.

But it doesn't end there - the previous day saw me get another shout out here.

In all it was a good week for BB, but a great week for Sydney's new wave of bars. There's a real positive vibe about what Sydney is creating in terms of bars at the moment and it's great to see that whole-heartedly supported by main-stream media. Thanks Rachel for your fine work! 

Keystone Cocktails Come of Age

theloft's Western Expression with 'flavour paint'

I was lucky enough last week to get an invitation down to theloft by the inimitable Jason Williams - and I must admit that I was overdue a visit. My last appearance was during last year's Bartender of the Year Competition and before that the Time Out Shake Down. But it wasn't always special events that brought me down to the wharf.  

Opened in 2003 theloft is one of Sydney's more successful cocktail bars - the first time I ever visited the joint I was sipping Mojitos with Dale De Groff and the Bartender magazine crew on a scorching hot September day back in 2006. Nestled on sunny King Street wharf theloft at the time was the epitome of everything good about Sydney and it certainly played a part it moving me over here from Auckland. As the city's bars evolved over the the next five years, however, theloft looked sure to be left behind - fortunately the good folk at Keystone Group had the foresight to hire Jason Williams the Bartender magazine Bartender of the Year 2010.

Jason has been making huge inroads into the drinks programs at all of the Keystone venues (like Cargo, Kit & Kaboodle, The Winery etc) and his latest work - the new cocktail list at theloft - seems sure to restore some of the venues serious cocktail cred. With its sleek art deco design the menu advertises signature creations, old school libations and contemporary classics. It even includes a drink from my old haunt in Auckland - Mea Culpa - the Honey & Clove Margarita  which I created in 2006. The very year I first stepped foot in theloft I might add.

Honey & Clove Margarita

The Honey & Clove Margarita includes Tequila,lime and Cointreau with a cinnamon, honey & clove syrup and a ginger salt rim. Originally I was making this drink with a house made honey & clove tequila - Sauza Hornitos infused with clove and sweetened with an organic Beechwood honey from the South Island of NZ. The infused Tequila was tasty enough to even be our punters' shot of choice. At any rate the beverage in its current format is mighty tasty booze - thanks to Thiago Santos for introducing this one to Sydney.

I might add that the drink above is one of the more simple beverages on the menu. The next tipple I went for was the Beat Generation - having been a 20th Century Lit student I just couldn't resist.

The Beat Generation

The drink itself combines Ilegal Blanco Mezcal with pineapple, agave, ale, lemon and bitters. It's served with a tasting glass of Fat Yak Pale Ale on the side and some crisps then garnished with a peach and leather dry ice 'flavour fog'. It's perhaps the fanciest boilermaker you'll ever come across and the drink is beautifully balanced - though I'd have enjoyed a little more smoke through coming from the Mezcal. But then again I'm the sort of guy who would by smoky peat chewing gum if someone would only market it. 

Pan American Clipper

The list combines creativity and a few adavanced techniques with just some damn fine choices of classic cocktails. One of my favourites has to be the Pan American Clipper - Charlie Ainsbury perhaps makes the best I've ever had, but I'll be back to theloft to see how there mix of Calvados, pommegrante, lime and absinthe holds up.  

I suggest you all get down to theloft early to mid week to stay far from the madding crowd and check this list out. It's expertly constructed and evidence yet again that it's not just 'small bars' that are doing great things in this town.

Kiwi Treasure Trove #2- Lighthouse Gin

A shining light for gin drinkers - Lighthouse Gin

It's 11am and 27 degrees outside. The perfect time then to drink some warm gin. The tipple I've poured myself today is Lighthouse Gin - another fantastic award winning spirit that harks from New Zealand shores.

Produced in Greytown - about 75 kilometers out of Wellington - Lighthouse is a classic distilled dry gin batch produced in a 200L copper pot still made in Masterton.  The spirit is produced by Greytown Fine Distillates - the brainchild of Neil Catherall, the company’s distiller and master craftsman, and Andrew Wright, a local businessman and distiller James Graham.

Lighthouse Gin, named after the late 19th century cast-iron Cape Palliser Lighthouse on the southernmost tip of the North Island, combines nine different botanicals including zesty New Zealand navel oranges, Yen Ben lemons (an Australasian cultivar not dissimilar to the Lisbon lemon) and local kawa kawa leaves (they have bitter peppery/minty flavour that I enjoy when bush walking back in NZ).

Juniper,  slightly soapy corriander seed and pithy orange citrus dominate the nose, but there is an underlying spiciness of warm ginger, black pepper and floral oris root too. On the palate this gin proves to be incredibly well poised with it's resinous and spicy qualities giving way to a lingering, tingling, zesty tang. The spirit has a generous viscosity with a smooth release of alcoholic heat that belies it's 42% abv strength.

It's excellent in a G&T with lemon, not lime. And after testing proves to stand up well in classic gin cocktails like Aviations and Negronis.

In short, I reckon the folks from Lighthouse have done a bang tidy job on this one. Go to NZ and buy yourself a bottle or easier still check them out online.

$8 Million Liquor Cabinet

World's largest old liquor collection includes over 5,000 bottles dating from 1789

Do you want a liquor cabinet to make Eau De Vie's groaning shelves look amateur? Do you want to be the envy of every liquor connoisseur in the world and sip on Cognac from the 1789 - the year of the French Revolution and the inauguration of George Washington?

Well your time is now. If you happen to have a spare $8 million dollars (in US pesos) lying around. A Netherlands national by the name of Bay van der Bunt is claiming that he owns the world's largest old liquor collection  - over 5,000 bottles of rare antique Cognacs, Armagnac, whisky, port and Madeira - and he's willing to sell.

Bay van der Bunt is a third generation collector

 63 years of age Van der Bunt, who doesn't touch a drop himself, has dedicated his life to massing his collection, but as he has no children with which to pass on this precious liquid inheritance.

“So sadly, I have to let it go,” he said with a sense of remorse.

“Over the last 35 years, I frequented worldwide auctions like Christie’s and Sotheby’s. I bought from famous restaurants like Maxim’s and La Tour d’Argent in Paris and Le Cirque in New York when they thinned-out their cellars. Some cognacs even belonged to the estate of the Duke of Windsor,” Van der Bunt added.

Van der Bunt notes that it would take generations to build up a collection of this like again having been passed on the collection himself from his father and his grandfather before him. 

“My grandfather had hundreds of bottles which my father passed on to me, so collecting is something I have grown up with,” explained Van Der Bunt. 

Van der Bunt has never had any intention of selling the collection which he has been sharing with the world via his website www.oldliquors.com for the past 10 years. Age has forced him to reconsider though he's hoping that the collection will find its way into the hands of a similarly passionate collector as many of the bottles are the last of their kind in existence. 

Many bottles are the last remaining in the world

“Collecting cognacs and old liquors was very time consuming and cost a fortune, but it proves to be the best financial investment I have ever made,” concludes Van der Bunt.

For more in formation about the sale visit www.oldliquors.com. Surely this one is for you Mr Sven Almemning!?

Kiwi Treasure Trove #1- Herradura Antiguo 1870

I enjoy every trip back to NZ. The weather is lousy, there's nobody around and invariably everything is shut because it's a public holiday. I do however always manage to find a fair bit of loot and this Christmas holiday proved no different.

Herradura Antiguo 1870

This year I grabbed a bottle of tequila - one that's a rare find on Australian shores. It's not a new product to me - rather the bottle of Herradura Antiguo 1870 I came across is a piece of nostalgia for me. It had me reminiscing about those wild nights I used to have as a younger bartender. I used to annoy the shit out of older bartenders in Auckland. Now I irritate bartenders old and young alike in Sydney with ridiculous orders - like London's Calling I got Christian Blair to make me a Eau De Vie last night.

Anyhow I digress. I first came across this delicious reposado at a cracking wee bar called Tabac - it was their house pour. The bar is still there though it has been years since I've visited so I cannot attest to it's ongoing excellence or whether the still pour this beaut. But they poured plenty down my throat back in the day.

According to Hancock's who distribute and market Brown-Forman's Brands in NZ the Antiguo 1870 was released in 1995 to commemorate 125 years of Tequila Herradura. It's also meant to be a replica of the tequila that Casa Herradura was producing in 1924. It is rested in pipones for four months. At any rate, if you manage to pick up a bottle (it only costs 53 NZ Pesos or $41 AUD) you'll enjoy sweet agave and poached pear on the nose with fragrant cinnamon, vanilla and dried garden herbs. The palate's initial agave sweetness is is voided by a dry and complex mid-palate with plenty of savouriness as you'd expect from the valle de Tequila. Enjoy lingering black pepper, olive and minty notes from this well balanced drop.

If you enjoy it as much as I do you'll start pestering your Brown-Forman contact to get it brought into Australia. Unlike the last test match or Rugby World Cup, New Zealand having a better selection of booze is one thing you don't have to live with.

Awake from a Booze Snooze

Struth that was one hell of a festive season! 2011 finished with a whiz and a bang and a cocktail or three along the way. Stone the flaming crows! I totally missed out on sharing this beaut little festive tipple with you  (I'm trying to get used to the Aussie lingo again after two weeks back in NZ. Bro). Anywho I've now awoken from my booze snooze to share more tippling posts with you in 2012.

Smoky Kumquat Swizzle

The reason this pretty little number came about? Well my new local green grocer, Galuzzo's on Glebe Point Road, is an absolute rip-snorter. Their top-notch produce is locally sourced wherever possible and if from interstate they list the exact region it was sourced from. Kumquats were the local specialty before the break and the best way I find to extract their bitter sweet citrus flavour is to cook them in a syrup with some sweet spices like star anise, clove and cinnamon. And that's exactly what I did.

So without further dalliance here's my Smoky Kumquat Swizzle:

Smoky Kumquat Swizzle
60ml Johnnie Walker Double Black (a great Christmas stocking filler if there ever was one)
30ml lemon juice
20ml Spiced kumquat syrup
2 dashes Bitter Truth Jerry Thomas' Own Decanter Bitters

Add all ingredients into a Julep cup. Fill 3/4 with cruished ice and swizzle with a long handled barspoon. Cap with crushed ice and garnish with a syrup soaked kumquat and a whole star anise.

Richard Patterson - The Virtual Nose Comes to Town

Richard Patterson with The Dalmore Trintas 64yo single malt Scotch whisky

Richard 'The Nose' Patterson is a coming to town. Well sort of. The newly revamped Bellevue Hotel in Paddington have been holding a series of whisky tasting events and launches recently including the launch of the new - to Australian shores at least - Johnnie Walker Double Black. But next week, however, they're pulling out all the stops.

For one night only, The Bellevue will be hosting a Scotch whisky master class with Mr Patterson via a live telecast from Scotland. Patterson is the master blender and master distiller for Whyte & Mackay and the Dalmore. He's also behind Spencerfield Spirits’ tasty blends - Sheep Dip and Pigs Nose (get into the Sheep Dip 'Old Hebridean' - it's a master stroke).

Patterson, I can tell you now is a singular character in the malt whisky world. I've been stuck in a room with him before at the old Star City for an interview for Bartender magazine just weeks after I'd started the gig. I was just hoping for a quick quote for a news item, and two hours later I'd run out of tape and batteries for my dictaphone. I didn't have the heart to tell the man I was no longer recording - but hey we were drinking malt, I was having a grand old time and the gentleman left a lasting impression. I'll drink any whisky he's behind any day of the week.

At any rate the evening is going to be a real doosey. It kicks off at 6:45pm on Monday 12th and for just $60 you'll get a cocktail on arrival, a whisky tasting plate (including Dan Wolley's renowned whisky jam), as well as samples of the Dalmore Highland single malt Scotch whisky range including the 12 year, 15 year, 18 year and the rare and highly prized King Alexander III.

If I were you I'd email my interest to emily@riversdalegroup.com.au right now. Seats are strictly limited. 

Visit bellevuehotel.com.au for more info on upcoming events at their superbly appointed Whiksy Room

The Evil Empire

In an attempt to turn a bad experience in to something good I decided to formulate a cocktail to mark my run in with Australia's own evil empire - Telstra. So last night behind the bar I whipped up - as I often do - a cocktail or two lubricate the busy service for Porteno's head honchos.

My beloved Branca seems to have sinister intentions for planet Earth

Only two of my favourite ingredients behind the bar, rye whiskey and Fernet Branca, could possibly sweeten the appalling service and down right ineptitude of Australia's premier telecommunications company. And looking at that bottle of Fernet in my hand I knew I had made a righteous choice - that eagle of theirs seems intent on world domination sweeping away all obstacles in it's path with a dark tide of saffron tinged amaro.

Inspiration for this tipple I'm about to share with you came from the Sputnik Cocktail - an unusual blend of vodka, lemon juice and Fernet. Rittenhouse 100 proof rye whiskey - a favourite of mine from the American empire - was but an obvious improvement and I did just add a little vanilla, cinnamon and nutmeg syrup to less the Fernet's bitter, pepperminty blow. Here's how:

The Evil Empire
60ml Rittenhouse 100 Proof Rye whiskey
20ml lemon juice
10ml Fernet Branca
5ml Vanilla, cinnamon and nutmeg syrup

Start by offering your customer something you have not intention of giving them. Over promise, under deliver, fiercely maintain your monopoly on the country's phone lines and snigger when customers are left no option but to wait two weeks for another technician or sign up to your evil empire. Garnish with contempt for the people paying you good money to stay in a job. Enjoy.
   

Booze Braggart is a Booze Hound

Your common booze hound - image poached from hedderman.blogspot.com

I know. There hasn't has been a single post by Booze Braggart for nearly a month. Well I've been busy alright! But I've moved into my new digs in Glebe and BB now has a fancy new office. What I wasn't bargaining for was the four weeks it would take me to set-up an internet connection thanks to the evil empire that is Telstra. Hmm I feel a cocktail needs to be spawned for this...

But enough of that. I haven't been idle over the past few weeks. Booze Braggart is now SMH Executive Style's Booze Hound. 

Here's a few links to my recent fortnightly posts:

Bubble Trouble
Cocktails of Distinction
What Not to Drink
Who's Who in the Bar-room Zoo?

Check 'em out.

Cheers,

Booze Braggart/Hound

Time Out Sydney Bar Awards

Barry Chalmers 'en-trophied' at last year's Time Out Sydney Bar Awards  

Bartenders - they're a sordid bunch.What with the boozing, rubbish chat and... no that's about it really. But boy howdy are they a fun bunch to party with! Having your own drink in hand not only makes them tolerable but a heck of a lot of fun too boot. And this coming Monday (October 24) you'll get you're chance to raise a glass with them and to them at the Time Out Sydney Bar Awards held at Sydney's latest live entertainment venue The Standard.

It's a great chance to celebrate Sydney's dynamic and quite frankly booming bar scene with a load of great bars and fine chaps nominated for a gong. Stand outs include Shady Pines Saloon up for, well everything, Gardel's Bar for Bar of the Year and Best Bar Food, Eau De Vie for Cocktail Bar and Bar of the Year and of course all those up for the People's Choice Award - an award voted for by the people for the people. The Finalists for the People's Choice Award are: Corner House, Eau De Vie, Grandma's, Love Tilly Devine, Pocket, Passage, White Hart, Shady Pines Saloon, Stitch, and Time to Vino.  

Even if you don't care a hoot about who wins on the night Lennox Hastie (Etxebarri) is doing a pop up restaurant at the event, not to mention the fact that you'll be able to drink your skin full of Buffalo Trace cocktails with amazing bands and DJs pumping out some beats. There will also be the unveiling of the Time Out Bar Guide 2012 which includes a couple of reviews by yours truly.

It will be a gas. Grab your tickets ($99 for snacks and drinkies - $69 for Time Out subscribers) here. 

The Sex Panther

It's got real bits of Panther in it so you know 

it'

s good...

Here's a couple of things you might not know about me: I'm a huge Anchorman fan and I like Stingers. The way I see it when Ron Burgundy isn't enjoying three fingers of Glenlivet with some pepper and some cheese he'd surely be sipping on a brutally cold and minty Stinger (brandy and white creme de menthe you philistine). Or even more likely - he'd be sipping on a Sex Panther.

Inspired by the deadly feline grace of the panther (actually it's meant to be a puma) embossed on every bottle of Meukow Cognac, The Sex Panther is a predatory beverage found stalking the bar at Gardel's. It's a well know fact that 60 percent of the time this beverage will get you laid every-time - it's that good and it's powers are only enhanced by it's not-so-secret secret ingredient - Branca Menta - Fernet Branca's minty sibling.

But what about the real bits of panther? Well that comes from the coffee beans that this wee beverage is stirred down with - a technique I've seen ol' Chris Hysted rock out a couple of times this year. And it works a treat. Thanks Chris.  

Here's a Sex Panther spotted in the wild

The Sex Panther
60ml Meukow VS Cognac
10ml Branca Menta
1 doz. fresh coffee beans (we use Vittoria's Cinque Stelle)

Stir down and serve up with a fresh slapped mint leaf and the roar of a wild jungle cat.

The beverage has a formidable scent that stings the nostrils - fresh mint with lifted citrus, chocolate and coffee. It goes down smooth with just enough minty freshness from the Branca Menta to refresh the slightly sweet palate. It's perfectly balanced by a little tannin provided by the coffee beans.

Happy 5th Birthday to Gazebo!

Gazebo is one of the first bars I ever visited in Sydney. October 2006 - I had just come fresh off winning New Zealand Bartender of the Year and David Spanton - Bartender's editor had kindly invited me over to Sydney to judge the Australian Bartender of the Year Competition alongside the likes of Dale DeGroff and Angus Winchester.

It was a beautiful spring day - one of those Sydney stunners - and sitting outside at the brand spanking new Gazebo Wine Garden drinking German Riesling I thought to myself - yeah I could live here. Of course I wasn't to know that Gazebo's space was unique in Sydney, in fact, this town was place that really under utilised it's near perfect climate. Why aren't there still more places which understand alfresco drinking and dinning in Sydney?

But I digress. Gazebo was a fore-runner and inspiration for the many wine bars now opening up in this fair city. Enomatic wine systems, Mosel by the glass, casual, but knowledgeable and slick service this place was always going to be a winning. Hats off to Gazebo for five fine years. You might just be of age to go to school, but you've been schooling Sydney-siders on how to drink for years. I wish the team many happy returns for the next five.

Here's what the birthday guests will be drinking this evening as Gazebo cuts the cake:

Gazebo's Giggly Rose

The Giggly Rose

(Makes 6)

Bunch of mint, leaves picked

Petals of 3 unsprayed roses, plus 6 small unsprayed roses to garnish

3 shots (90ml) gin

1/4 cup (60ml) lemon juice

Ice cubes, to serve

750ml bottle sparkling white wine, chilled

Rose syrup:

150g caster sugar

1 Tbsp rosewater

Chill six tall glasses in the fridge. For the syrup, place sugar and 100ml water in a pan over medium-high heat. Bring to the boil, stirring to dissolve sugar, then remove from heat. Stir in rosewater, then chill until it has cooled completely. 

Bruise the mint leaves and rose petals in your hands to release their aroma, then stuff them into the chilled glasses. In two batches, combine gin, lemon juice, rose syrup and plenty of ice in a cocktail shaker. Shake well, then pour into the glasses and top up with sparkling wine. Tuck in a rose to garnish, then serve immediately with a straw.

NB. For the month of October $1 from everyone of these beauties sold will go in aid of the Wayside Chapel.

Pale or Pure - Either Way it's Cascade this Summer

Mmm... Pale Ale

I love beer. And it ain't no secret. Indeed half of you have probably caught me mid-flight in a beer rant on several occasions. Beer has popular appeal, it's ancient - likely the first alcoholic beverage enjoyed by Man with brewing perhaps even pre-dating the invention of baking. Wine is infantile in comparison. And spirits barely even a zygote in the grand scheme of things.

Beer has a wonderful variety not often enough enjoyed in the Australian market which is awash with insipid, flavourless lagers. It's not that there's anything wrong with the majority of these mainstream brews - they're just inoffensive - deliberately so. But they are oh-so-boring. Imagine a world where you could only order Marlborough Sauvignon Blanc and vodka - well the majority of Sydney's pubs & bars which offer only mainstream lagers are doing exactly that to beer drinkers.

Fortunately there is a way to combat this. Drink good beer - vote with your mouth. The beer revolution in Australia is already here - Fosters has given up any pretension of being Australian (a shame, but great for the shareholders I guess), mainstream labels are shedding market share and the choice of quality, flavour driven brews is almost as good as it was in Australia before Federation (no kidding).

This revolution isn't confined to small owned and operated 'micro breweries' - the big guys want a slice of the boutique brew pie too. And some,of Australia's oldest breweries like the independent Cooper's or Tasmania's Cascade (incidentally owned by Fosters) have always offered drinkers a flavoursome alternative.

Cascade's Pale Ale (pictured above) dates back to 1832. Indeed at this time it lager style brews were unheard of. It's one of the world's oldest continually brewed beer brands winning its first award back in the 1880s.

But what does it taste like? Well it has a light citrus and hay aroma, with a fruity mid-palate, light to medium malt weight and a cleansing bitterness. It's not revolutionary, but a great stepping stone for someone want to get a little more adventurous with their choice of brews. It's a what you'd call a great session brew - perfect for quenching your thirst around the barbecue this summer. It is, however, very lager like - I must question whether or not this is still a true top fermented ale.

Another release from Cascade for summer is the Cascade Pure. Unfortunately it's low carb, but fortunately its certified carbon neutral, but unfortunately it's low carb - I've said that twice haven't I? I really want to like this brew - but the lack of residual sugars means that there is no palate weight. No palate weight means that you you can't balance the beer with that really pleasing bitterness found in the Pale Ale. Look I think that commercially this will be a success. But this is a beer for your lady. 

Kudos Cascade for the environmental sensibility but can someone please invent extra-carb man beer? There's still men's men in Australia despite what the focus groups might tell you! 

Cheers for the beers Cascade. I look forward to future releases.

Woodford Reserve Rock Lily Private Selection

It wasn't so long ago that I was bragging to you about being involved in a rather unique tasting. And it's with great please that I'm able to share with you now the fruits of my labour - sitting in front of me is a one litre bottle of the Woodford Reserve Rock Lily Private Selection.

If you recall my previous post on this subject I was invited by the inimitable Dan Woolley to be part of a tasting panel to determine a private blend for for The Star's new(ish) Rock Lily bar and live music venue. Whilst Woolley has moved on to The Standard the Woodford Reserve Rock Lily Private Selection can still be found behind the bar. And boy howdy is it a doosey.

Here's what I reckon: The nose offers a decadent and heady aroma of cacao, drunken apricots, maple and marzipan with just a wee hint of oiled leather. Sweet breakfast cereal grains quickly give way to complex and chewy, bitter chocolate and almond flavours with the profile also featuring popcorn and beurre noisette. This palate staining drop finishes feisty and spirity - the lingering warmth providing evidence of this drop's 90.4° proof kick. Go buy yourself a dram at Rock Lily now. It's that good!

She's such a beauty that there wasn't simply no option except to make a Mint Julep post haste - especially considering the fact that I've been staring at the mint going crazy in my garden whilst I've been typing and tasting away. And yes it is before midday.

McGoram's Cordial Mint Julep

3 oz Woodford Reserve Rocklily Private Selection

(it's important that you use a bottle hand signed by Chris Morris the master distiller with 'Simon McGoram' engraved into it)

1 heaped teaspoon castor sugar

1/2 oz water

8 freshly plucked mint leaves (common mint not spearmint)

Crushed ice

1 or more large sprigs of mint

1 teaspoon of Inner Circle Green Dot or Holey Dollar Gold Coin 

For the preparation of McGoram's Cordial Mint Julep it is proper that a gentleman wield a rolling pin or wooden mallet to pound a canvas bag full of cracked ice with reckless abandon. Upon creating your crushed ice as fine as snow measure one teaspoon (rounded) of castor sugar into a pewter (or if you can afford the extravagance silver) tankard or julep cup. Add your freshly plucked mint leaves still glistening from the morning's dew and add to this one half ounce of pure water draw from an ancestral spring.  With skilful manipulation of a spoon dissolve the sugar whilst lightly pressing the mint to the sides of your chosen vessel. Add your private selection whiskey and fill two thirds full with crushed ice. Again employ the spoon to combine the ingredients. Cap with further crushed ice crown with a teaspoon of high ester rum and garnish extravagantly with a pristine mint sprig.   

BarShow Week that Was

Yep you haven't seen me post for while. The reason being - Sydney BarShow Week was epic. A epic week of networking events, parties, boozey catch-ups, bartending comps and oh yeah - a trade show.

'ere we all are: Ben Shipley, Tim Philips, Booze Braggart, Sven Almenning  and Matt Mason

Ironically I even hosted a smashing talk at the show on 'Bloggers, Bars and Brands'. My panel included Mr Ben Shipley from Everyday Drinking, Tim Philips from Drinktheshitoutofit, Sven Almenning from Eau De Vie and Matt Mason from Social Tap. It was one of those talks that despite itself and its rag-tag panel actually turned out a treat. It was informative and inspiring both. And with the stack of interesting booze I have building up expect to hear a little more from me over the coming weeks.

A couple of quick highlights from the week:


Well there was this guy:

David Wondrich - a gentleman and actually a scholar

 

 

And then there's this guy who just keeps coming back:

Philip Duff - photo courtesy of 1995

 And what about this guy:

Tim Philips - not just a little funny guy but a bartending genius

My liver is bouncing back in bounds so I'll see you on either side of the bar soon.

Johnnie Blue's Clued

The savvy relaunch of Scotch whisky's iconic luxury brand

The James Craig moored in Pyrmont. Ship built in 1874.

Every month I get sent media releases from brand 'x' about their revolutionary new look. We're told how its chic 21st century-style will have greater shelf presence and appeal to a new generation of drinker. But fortunately I've usually slipped into a micro-sleep before all the übers, unqiues, ultimate luxurys and super-premiums send me into a rage.

So it was with no small amount of scepticism that I attended last week's Johnnie Walker Blue Label new packaging launch. To be fair it was the promise of free mid-day Scotch that go it across the line - that and the fact that the event was on a boat moored only minutes away from Booze Braggart HQ. 

Excellent canapés, mighty fine drinks, and superlative company aside this relaunch was successful in my mind due to the re-telling of one of Scotch whisky's most fascinating stories - the Walker story. It's a tale told admirably here by Robert Carlyle:

Whilst Mr Carlyle was unable to attend this particular launch we were lucky enough to have Jonathan Driver - Johnnie Walker's global brand ambassador - on hand to take us through the brand's history and the thinking behind its new look.

Jonathan Driver, Johnnie Walker's global brand ambassador

Created in the 1980s, Blue Label's hue was developed by its then distributor whose top of the line wine brands also predominately featured blue. The liquid was designed to be the pinnacle of the Johnnie Walker range - it was to be powerful and structured not at all like its dandy competitors in Cognac. The brand has seen considerable success since its launch a couple of decades ago, but the real story starts in the 1820s.

John Walker - a young farmer's boy was left a modest inheritance from his father. It was enough however for the lad to open a grocers store in Kilmarnock that purveyed products from the four corners of the world - rum from Virginia, tea from China and spices from India and the Caribbean. In the 1820s it was tea that was the luxury drink of the day and as such John Walker and his sons practised the art of tea blending before that of whisky. It just so happens, however, that flavour profiles for tea and whisky are almost identical- a point well demonstrated by the smoky lapsang souchong tea placed in front of us by Driver. "Tea is the DNA for Johnnie Walker's whiskies," driver tells us. "We learnt from tea how to make whisky."

 "Tea is the DNA for Johnnie Walker's whiskies. We learnt from tea how to make whisky." -Jonathan Driver, Johnnie Walker's global brand ambassador. 

The Blue Label itself is based on the 1867 Old Highland Cask blended by John Walker's son Alexander. Blue Label, whilst not a replica, is a form of liquid archaeology - a robust blend, inspired by tea of all things, to be reminiscent of the whisky that the Walkers began shipping around the world during the second half of the 19th century

Sitting below deck on the James Craig - a restored 1874 squared rigged trading vessel - Driver finally explains what we're doing on an antiquarian ship. You see the Walkers weren't content with just being a success domestically but wanted to spread to the four corners of the world where their grocery products came from. They convinced ship captains to do the work for them and one of the whisky's first stops was Sydney - perhaps even the James Craig itself bore a cargo of the Walker's Old Highland Cask to Australia. At any rate the whisky established itself in the colony quickly - becoming the New South Wales leading whisky brand by 1889.

The new look Johnnie Walker Blue Label

Walker has always been a company happy to evolve. The new look is not so much a revolution as a continual evolution of the brand. The iconic square shape - four cornered to symbolise the whiskies inside coming from the four corners of Scotland as well as the brands global reach - and diagonal label has been preserved, but the glass has lost its cobalt tinge (found in glass bottles during the late 19th century). The bottle is considerably heavier and larger demanding more shelf presence - aye it is a powerful new pack.

And what's inside the bottle? Well it's the same smart dram as always- a nose of orange citrus and dried apricot with a black tea complexity gives way to a buttery, toffee-like and mouth-filling palate. A rich textural finish that yields subtle warming smoke. In short, eminently quaffable. 

 

Il Patio - Bourke Street’s new bar & Italian bistro ain’t your garden variety

A little excerpt from my latest on Agenda. Go check this place out and say hi to the lovely Sarah Clare. 

The word ‘patio’ is hardly inspiring when intoned with an Aussie drawl. Add a little southern Italian gusto, however, and you might just find yourself with something much more evocative.

Il Patio (that sounds much better, right?) is nestled at the back of Bourke Street’s Centre Courtyard, offering eclectic modern-Italian fare by Naples-born chef Francesco Armillis. In summer, you’ll wile away warm evenings dining al fresco, but while that chill lingers, surrealist touches like a Mediterranean vignette (with real vines) brings the outside in.

Read more on Agenda... (and sign up why don't ya!)

I'm Now a TOY

So just over a week ago I officially became a TOY. Before you get too carried away it means that I am now part of this motley crew that forms the [TOYS] collective (it stands for 'Taste of Young Sydney'). My induction event was Issue #7: Old Dogs, New Tricks held on my home ground - Porteño and Gardel's Bar - and boy howdy was this event a doosey.

Seven courses developed by gun chefs and their mentors were paired with wine and cocktails for a one night only feasting event. The menu was insanely good and how it came and worked together to form a cohesive and inspired meal - masterly. Rather than wax lyrical about each course I've dropped in the menu so you know what you missed out on:

What I would like to share with you though is this little creation that I contributed to the evening entitled: 'Till the Bitter End.

Looks like a double esspresso huh? 

I'm a huge fan of bitters as this post from Mr Ben Shipley attests. Serving this drink at the end of the meal - well it's obvious where my inspiration came from - the humble espresso. This digestive drink combining the lovely banana and clove notes of Goslings 'Black Seal' with the rich and complex flavours of Antica Forumla vermouth, Pedro Ximenez Sherry, Fernet Branca (of course) and bespoke liquorice bitters - was dark, brooding and delicious. It already had the look of a black coffee before I was inspired to heat the mix and crown it with a cool coffee sabayon to complete the look. 

Should you be so inclined here's how:

'Till the Bitter End  

30ml Golsings 'Black Seal' Bermudian rum
30ml Antica Forumla vermouth
10ml Gonzalez Byass 'Nectar' Pedro Ximenez
2.5ml Fernet Branca
1.5ml Bespoke liquorice bitters (highproof spirit, gentian, wormwood, liquorice root and citrus peel)

Bring the ingredients above to the boil (to lose a touch of that alcoholic kick). Allow to cool to about 65° C . Pour into a heated demitasse cup and float a little coffee sabayon* on top.

* The coffee sabayon nice and easy once you know how (thanks for the recipe Elvis). Soak 2 gelatine leaves in iced water.  In a double boiler combine 200g egg yolk with 100g sugar and 200ml of fresh espresso (whisk as you pour in the coffee if it's hot so as not to cook the yolks). Cook on a low heat, whisking constantly, for about 5 minutes. Stir in the gelatine and continue cooking until the mixture thickens to a pouring custard consistency. Allow to cool to room temperature, pour into cream canister and charge for easy dispense.

Finally a Reason for Bartenders to Shower

Finally soap scents every bartender can understand

Sandalwood, rose and shea butter, vanilla & ylang yalng, coconut & jojoba. Although I only know what half of those things are there is one thing that is certain: I don't want to smell like them. Fortunately, there is a remedy to your aroma malady that won't have you smelling like a fairy. And it gets the Booze Braggart seal of approval to boot. It's called 'Allsorts Prohibition Liquor Scented High Lather Soap Bars'. That's right - booze scented soap.

 
Those of you are particularly web savvy may have already come across this one - I found it thanks to the Urbandaddy newsletter myself (worth subscribing to folks - lots of snazzy stuff on there) and have just been a bit slack in putting up a post. But here it is people - liquor scented shower goodness.

Currently there are four drink options to choose from - not the most well stocked bar but what the hey - you've just got out of bed and it's 12:33pm. Go for a Screwdriver, a Gin & Tonic, a Whiskey Sour or a Spiced Rum spiked with cinnamon and anise. It's a convenient way to explain why you still smell like booze at one o'clock in the afternoon on a Monday when you're meeting your mum for lunch.

Check out the snazzy Chicago Prohibition History Bike Tour packaging...

The soap producers Ethically Engineered are currently experiencing a bit of a back log. But, if by any chance you are female and reading this, you can put in a pre-order to plan ahead for Father's Day and or Christmas. What would we do without the fairer sex huh?

Anywho - the easiest way to order is via their page on Esty. There'll be more on this awesome site soon too.

Cheers

BB

Congratulations to an Ex-Work Accomplice

Last Monday I had the singular pleasure of attending the inaugural Time Out Shake Down – a boozey battle of bartending brawn. The five finalists had to deliver their competition drinks to a thirsty sell-out crowd of punters at King Street Wharf’s theloft. They needed to show charm, wit, deft ‘tending skill and a drink with no small amount of punch to win over the judges – which in this case was the bloodthirsty revellers themselves.

Burlesque performers, Bella Pistol and Holly J’aDoll, made for excellent ring-side entertinment 

The barkeeps were each given a station where they had to bust out drinks for the Shakedown guests who would decide their fate. As if this wasn’t enough the contenders had to enter the ring (litterally) and entertain the crowd for a round – giving them the chance to sway the audience with a knockout performance.   

Victoria Room's LPC (“yeah you know me”) had a throng five deep in front of his bar station. His drink – the Louisiana inspired, Sazerac Rye laced, Turtle Soup – was a delight. I remain unsure, however, if the rabble in front of him was dazzled by his amazing chat or in a mild state of hypnosis due to his mesmerizingly slow production of drinks. Next to him was the itinerant Irishman Mr Ben McFarlane (Rockpool B&G) who together Stitch’s Matteo Fabbris had the ladies swooning with their exotic accents and potent potables. Max Grecco, from Eau De Vie, was thankfully tucked around the corner where his sabring of Champagne bottles was least likely to take out somebody’s eye. 

A victorious Nielsen Braid

Ultimately, and surprisingly given Grecco’s charismatic on-stage performance, it was Nielsen Braid (my ex-co-worker at Gardel’s Bar at Porteño) who took home Shakedown Heavyweight belt. And he did it with a blazer no less. It's a challenging drink at the best of times and an impressive feat of ‘tending prowess to deliver it successfully to so many people. 

When asked about how sweet it was to take out the comp Braid said: "Awesome! I've never won a comp before. It's was just surreal." 

For his efforts, Braid, who can now be found tending bar at The Corner House, scored a $600 bottle of Armand de Brignac and ‘a day in the life of a rock star’, starting with a chauffeur-driven tour of Sydney in a classic Australian cruiser, the 1964 EH Holden Premier and ending with dinner-for-two at Neil Perry’s Spice Temple restaurant.

I'm proud to count Nielsen among my acquaintances

My High Tea 

(serves two)

120ml Junipero Gin

20ml Agave nectar (cut 1:1)

4 Large swathes of orange zest
Ditto of lemon

4 Cloves 

1 Cinnamon quill

1 teaspoon Earl Grey tea

6 Dashes chamomile bitters 

Add gin and agave nectar to a Blazer mug or (steel milk frothing jug in a pinch). Ignite the liquid with a kitchen blowtorch and add other ingredients before passing from on jug to the other. Try to get a bit of height whilst doing this as aeration will aid the burning of the alcohol.*

*NB. This technique requires a bit of practice with un-ignited liquid before attempting live.And yes the burning of the alcohol is essential in bringing the drink down to a palatable proof.