Bacardi Lion has announced that Bacardi rum was recently awarded the ‘Rum Masters of the Year‘ award. Announced at ‘The Spirits Masters 2009′ award ceremony held by ‘The Spirits Business’ magazine, the ‘Rum Masters of the Year’ award is considered to be an important award within the rum category.

Accolades for Bacardi Rum now tops 300. It has been recognised and awarded globally at the World Spirits Awards in Bad Kleinkirchheim, Austria, The Monde Selection in Brussels and The International Wine & Spirit in London.

Bacardi has had a well-documented history of rum-making since its founding in 1862 by Don Facundo Bacardi, when he revolutionised the spirits industry by creating the world’s first light-bodied and flavoured rums.  For nearly 150 years, through seven generations of Don Facundo’s descendants, Bacardi has focused on quality, taste and excellence.

www.bacardilion.com.au

The world’s most popular cocktail will always be in style

Of all cocktails, none has been assaulted quite like the Margarita. At some bars it’s now like a Slurpee from 7/11; a frozen concoction swirling around in a myriad of colours and flavours. But it wasn’t always so tacky. The world’s most popular cocktail is a sublime drink when made properly. And however you like it: over ice, straight-up, blended, salt, no salt, this is one drink that exhibits that masterful balance of sweet and sour that makes you want more and more.

As is often the case with cocktails, no one knows really knows the origin of the Margarita so a number of both plausible and ridiculous theories are bandied around. One popular legend is that a Texan socialite called Margaret Sames was hosting a party at her holiday house in Mexico in 1948 and whipped up the cocktail to pep up her guests. Because of the locale and the tequila, the guests coined the term ‘Margarita’ for the drink.

In its simplest terms, a Margarita is a blend of tequila, triple sec, and lime juice.  But it’s not that easy to master. Phil Bayly, tequila expert and owner of Café Pacifico in East Sydney says there are two important elements to making a good Classic Margarita. The first is the quality of your basic ingredients and the second is creating the right balance of sweet and sour. “Following a recipe will only work when you know what it is meant to taste like,” says Bayly. “It is always necessary to make it as described in the recipe, evaluate how it tastes, then re-adjust it to make it just right for your palate.”

The most important ingredient is obviously the tequila. Now, before you say how much you hate tequila, it’s about time you revisited the spirit. In the last ten years a new wave of premium tequilas have arrived in Australia, bringing with them a more refined taste that bears little or no relation to the ‘lip, sick, suck’ products you’re probably familiar with. There are several varieties of tequila: Blanco, Plata or ’silver’ tequilas are clear and bottled soon after distillation; Reposado or ‘rested’ tequilas are left in oak barrels for two to 12 months; and anejo or ‘aged’ tequilas are matured in oak barrels for more than 12 months. When looking for a premium product, make sure it says ‘100% agave’ on the bottle, as these tequilas are made only from pure agave juice. Other tequilas, known as ‘mixto’ may derive their alcohol from other sugars. In their book Margarita Rocks Henry Bessant and Andres Masso write simply: “feel free to use any tequilas you like - just make sure they’re 100 per cent agave.” For a classic Margarita however, they recommend using a silver tequila such as Herradura Blanco.

Next thing to consider is the triple sec; this is the liqueur which gives your Margarita the required sweetness. Flavoured with the peel of sweet and bitter oranges, most liqueur brands will carry a triple sec in their portfolio. In most bars, however, you will find Cointreau is the popular choice and the Cognac-based liqueur Grand Marnier is the favoured luxury option.

The final ingredient is the citrus juice. The team at Bayswater Brasserie use a mix of lemon and lime juice while most bars simply favour the lime. Phil Bayly says that you have to take into consideration the differences between lemons and limes found here and overseas. “Here in Australia we generally have Tahitian limes which are green both inside and out and also very tart,” Bayly says, adding, “Mexican limes that are yellow on the outside and green inside, are much sweeter.” To compensate Phil has I have often used a dash of sugar syrup to compensate for the tartness. “If you were to add more Cointreau to sweeten it, you would throw the balance of the flavours out because of the influence of the orange while sugar is more neutral,” he says.

Bayly recommends that you experiment until you find the proportions that appeal to your palate. “It should be a perfect balance of both sweet and sour which makes you want to taste it again and again before you even put it down from the first sip.”

Café Pacifico is located at 95 Riley Street, East Sydney. Phone: 02 9360 3811

Margarita “Straight Up”

40ml tequila

20ml Cointreau/ Grand Marnier

20ml lime juice

10ml lemon juice

Rub a lime/lemon wedge around the rim of the glass then dip the edge into flaked sea salt. Wipe out the excess inside the glass with a napkin (the salt is a garnish, not an ingredient). Add all ingredients to a Boston Shaker. Shake with plenty of ice until chilled. Strain into cocktail glass.

And if that’s not to your liking, check out Eben Freeman’s take on the Margarita from epicurious.com…

One of the most popular sessions at the recent Tales of the Cocktail in New Orleans was a a session entitled “The World’s Biggest Bar Crawl” hosted by Simon Ford, the director of trade outreach and brand education for Pernod Ricard USA, and Angus Winchester, a founding member of the global bar consultant Alconomics.

The two Brits put their collective frequent flyer miles and bar tabs together to compile a bartender ‘bucket list’ of must-see bars. 73 venues made the list including a few local taverns including Der Raum and the Bayswater Brasserie.

But for those who want to start their own Bucket List, maybe Ford and Winchester’s hard work will help you out (this list has been revised since the posts below - Ed.):

1. Alibi, 811 Iberville Street, New Orleans; (504) 522-9187
2. Andres Carné de Res Restaurante Bailadero, Calle 3 No 11a-56 Chica, Colombia, (near Bogota); 011-57-863-7880. (Everything in it is recycled.)
3. Apoteke, Tromoso, Norway
4. The Bar Hemingway, 15, Place Vendôme, Paris; 011-33-1-4316-3365
5. Bar High Five, in the Ginza area of Tokyo
6. Barfly’s Club, Esterhazygasse 33, Vienna; 011-43-1-586-0825. (The cocktail list is 75 pages long, with 60 different ryes and 600 single malts.)
7. Bayswater Brasserie, 32 Bayswater Road, Kings Cross, Sydney 011-61-9347-2177
8. Bel Ami Restaurant & Lounge, 1591 Willamette Street, Eugene, Ore.
9. Black Friars Distillery, 60 Southside Street, Plymouth, UK; 011-44-1752-665-292
10. Bix, 56 Gold Street, San Francisco; 011-415-433-6300
11. Boadas Cocktail Bar, C/ Tallers 1, Barcelona; 011-34-933-188-826. (Hemingway drank here.)
12. Bourbon, 2348 Wisconsin Avenue, Washington, D.C.; (202) 625-7770
13. Bourbon and Branch, 522 Jones Street, San Francisco; (415) 673-1921
14. Burj Al Arab, Dubai; 011-971-4-3017-600; (World’s most expensive cocktail.)
15. Bramble Bar & Lounge, 16 Queen Street, Edinburgh; 011-44-0131-226-6343
16. Café Tortoni, 825 Av De Mayo Buenos Aires, Argentina 011-54-11-4342-4328
17. Captain’s Bar at the Mandarin Oriental, 5 Connaught Road, Hong Kong; 011-852-2825-4006. (Locale for Hong Kong businessmen; try the gunner - ginger ale, ginger beer, angostura bitters.)
18. Carousel Bar, 214 Royal Street, New Orleans; (504) 523-3341
19. China Club, 13/F, Old Bank of China Building, Bank Street, Hong Kong; 011-852-2521-8888
20. Churchill Downs, 700 Central Avenue, Louisville, Ky.; (502) 636-4400. (For a mint julep at the Kentucky Derby.)
21. Constellation, 96 Xinle Lu, Huaihai Zhong Lu, 5404-0970 Shanghai, China
22. Death + Company, 433 East 6th Street, New York; (212) 388-0882
23. Der Raum, 438 Church Street, Richmond, Melbourne 011-61-3-9428-0055
24. The Doheny, 714 West Olympic Boulevard, Los Angeles
25. door 74, Reguliersdwarsstraat 74, Amsterdam; 011-31-6-3404-5122
26. Downtown Hotel, Corner of Second and Queen, Dawson City, Yukon, Canada. (Members only; 7,000 members.)
27. Drink, 348 Congress Street, No. 101, Boston; (617) 695-1806
28. Dry Martini, C/ Aribau 162, Barcelona 011-34-932-175-080. (Truly wonderful bar for the martini.)
29. The Dukes Hotel, 35-36 St James’s Place, London. (The naked martini.)
30. The Edison, 108 West 2nd Street, Los Angeles; (213) 784-3678
31. Eighteen-O-Six (1806), 169 Exhibition Street, Melbourne; 011-61-3-9663-7722
32. Felix at the Peninsula, Salisbury Road, Tsimshatsui, Hong Kong; 011-852-2920-2888. (Designed by Philippe Starck, more for the view than the drinks.)
33. Fifty London, 50 Saint James’s Street, London; 011-44-870-415-5050
34. Flatiron Lounge, 37 West 19th Street, New York; (212) 727-7741
35. The Florida Room, 1685 Collins Avenue, Miami Beach; (305) 672-2000
36. The Gibson, 2009 14th Street NW, Washington, D.C.; (202) 232-2156
37. Harry’s New York Bar, 5, Rue Daunou, Paris; 011-33-1-42-61-71-14. (A bit touristy.)
38. King Cole Bar Lounge, St. Regis Hotel, 2 East 55th Street, New York; (212) 753-4500
39. La Brasserie Restaurant, 118-126 Crown Street, Sydney; 011-61-2-9358-1222
40. La Floridita, Obispo No. 557 esq. a Monserrate, Havana, 10100, Cuba; 011-53-7-8671300
41. LAB, 12 Old Compton Street, London; 011-44-20-7437-7820
42. Le Lion - Bar de Paris, Rathausstraße 3, Hamburg, Germany; 011-49-40-3347-5378-0
43. The Long Bar at the Raffles Hotel, 1 Beach Road, Singapore; 011-65-6337-1886
44. Matterhorn, 106 Cuba Street, Wellington, New Zealand; 011-64-4-384-3359
45. Merchants Hotel, 35-39 Waring Street, Belfast, Northern Ireland; 011-44-28-90234888
46. Milk & Honey, 134 Eldridge Street, New York; (212) 625-3397
47. Motel Bar, Level 1/4th Forresters Lane, Wellington, New Zealand; 011-64-4-384-9084
48. Nottingham Forest, Viale Piave, 1, Milan; 011-39-02-798311. (Bartender: Dario Camini.)
49. The Old Absinthe House, 240 Bourbon Street, New Orleans; (504) 523-3181
50. Old Town Bar, 45 East 18th Street, New York; (212) 529-6732
51. Olive Bar & Kitchen, 14 Union Park Khar., Mumbai, India; 011-91-22-2605-8228.
52. P. J. Clarke’s, 915 Third Avenue, New York; (212) 317-1616
53. Paparazzi, Laurinská 1, Bratislava, Slovakia; 011-42-1-25-464-0777
54. PDT, 113 Saint Marks Place, New York; (212) 614-0386
55. Pegu Club, 77 West Houston Street, New York; (212) 473-7348
56. PX, Alexandria, Va. (Todd Thrasher’s place.)
57. The Quaich Bar at the Craigellachie Hotel, Speyside, Scotland; 011-44-01340-881204
58. Quo Vadis Club, 26 Dean Street, London; 011-44-20-7437-9585. (Private members’ club.)
59. The Rainbow Room, 30 Rockefeller Plaza, New York; (212) 632-5000
60. The Randolf, 349 Broome Street, New York; (212) 274-0667
61. Ricks, The Taj Mahal Hotel, 1, Mansingh Road, New Delhi; 011-91-11-230-26-162
62. Ruby, 10 Nybrogade Street, Copenhagen; 011-45-3393-1203
63. The Savoy Hotel, The Strand, London, 011-44-20-783-64-343
64. Schumann’s Bar, Odeonsplatz 6+7, Munich; 011-49-089-22-90-60
65. Sky Bar, ????????? ???., 8?, Moscow; 011-7-495-694-02-10. (Great views of panoramic Moscow and rich Russians.)
66. Tender Bar, Nogakudo Building, 6-5-15 Ginza, Chuo-ku, Tokyo; 011-81-3-3571-8343
67. Tiki Lounge and Bar, 327 Swan Street, Richmond, Melbourne, Australia; 011-61-3-9428-4336
68. The Tippling Club, 8D Dempsey Road, Singapore; 011-65-6475-2217
69. Tommy’s Mexican Restaurant, 5929 Geary Boulevard, San Francisco; (415) 387-4747
70. Vessel, 1312 Fifth Avenue, Seattle; (206) 652-0521
71. Westin, Calgary, Alberta; (403) 699-9843
72. Widder Bar, Rennweg 7, Zurich; 011-41-44-224-2411
73. Zig Zag Café, 1501 Western Avenue, Seattle; (206) 625-1146

Bringing back the all important ingredient; vermouth

By Amy Spanton

I’ll have a Martini, a Dry Martini, bone dry. You’ve no doubt heard someone say this to a bartender, all cocky and full of bluff. They know it sounds cool. It’s doubtful, however that they know what they’re ordering or why. Basically, they have ordered a glass of cold, diluted gin. Mmmm, doesn’t sound quite so appealing now, does it?

The dryness of a martini is determined by the amount of extra dry vermouth used - ironically, the less extra dry vermouth the more dry the martini. If we go back in time, we will find many incarnations of the famed Martini and the further we go, the more vermouth is used. One of the godfathers of modern bartending, Harry Johnson, published a recipe in his 1888 Bartenders Manual, which among other ingredients called equal parts gin and vermouth; “half a wine glass of Old Tom Gin, half a wine glass of vermouth”. The 19^th century Martinez cocktail, considered by many to be the precursor to the Martini calls for a pony (25ml) of Old Tom Gin and a wine glass of vermouth.

Nick Van Tiel from Behind Bars says: “If you look back in history, the ‘dry’ Martini was more likely to be a reference to a shift from using sweet vermouth (as in the Martinez cocktail) to using dry vermouth, not a reference to the amount of vermouth used.  Back in the old school days it was likely that distillers were, in general, much better at making aromatised wines like vermouth than Gin or Vodka. So, these spirits were probably added in much smaller quantities to lift the alcohol content of the cocktail, and over time as the popularity of white spirits overtook that of vermouth, the ratio of vermouth to gin slowly reversed and evolved into the ridiculous measure that we see today.”

By the time the Dry Martini came to prominence in the 1940s the proportions had been perfected at around three or four parts gin to one part dry vermouth. It was a harmonious melding of spirit and vermouth with the gin softened by the delicate fortified wine. By the 60s, the Martini was around 11 parts gin to one part vermouth. Today it’s more like 50 to one or 100 to one. Vermouth is merely waved o’er the boston glass, or spritzed with Grandma’s perfume atomizer. It’s potent stuff. It’s what London bartending legend Dick Bradsell described as the ‘Macho Martini’.

Who’s to blame? Well, of course, most sins inflicted upon the Martini come courtesy of old Mr Macho himself, Mr Bond. Not only did he shake his Martini (a big no-no in bartending circles) he also ordered it dry and preferred vodka over gin (incidentally vermouth isn’t such a great accompaniment to vodka). Spanish Filmaker Luis Bunuel was such a fan of a dry martini that he suggested “simply allowing a ray of sunlight to shine through the bottle of Noilly Prat before it hits the bottle of gin.” Other bar legends include the boxer who just liked to stare at the bottle of gin and whisper the word ‘vermouth’.

Absurd. The Martini is a mixed drink and as such requires more than one ingredient. Well, it actually requires three; gin, extra dry vermouth (very often the French Noilly Prat) and ice (which becomes water). Without the vermouth, its just water and gin. You’d better hope its damn good gin.

No wonder its time to bring back the vermouth. Extra Dry French Vermouth is an aromatized wine that is just bursting with flavour. Making it is pretty simple; young fruity wines are left in wood for prolonged periods producing a full-bodied amber coloured wine like Sherry, which is then infused with a blend of 20 or so herbs and spices. When added to gin; a marvelous marriage is created.

Take this story as a warning. The Dry Martini is no longer cool. Bartenders almost unanimously deplore the anti-vermouth stance of late 20^th century. A cocktail list recently passed my desk from a new bar up in Brisbane, Sling Lounge, opened by three career bartenders. On the page dedicated to The Martini, it reads: “The Martini is always made with Gin, and always includes Vermouth. If you just want a glass of cold gin, then why ask for a Martini.” The exceptional team of bartenders at Hugo’s Bar Pizza in the ‘Cross have done extensive tastings of The Martini in order to come up with the best recipe that lets both the vermouth and gin shine. Their recipe is 60ml gin to 5ml vermouth but they adapt the recipe depending on the gin used. Beverage Director, Mark Ward, says: “If you want something a little lighter or dry then have dry vermouth with a London Dry gin but if you want something more refreshing then have a South, Hendrick’s, Martin Millers Millers or Tanqueray no. Ten martini with a Lillet Blanc wash and a lemon or orange twist.” (NB. Lillet Blanc is another French aromatised wine that is slightly bitter.)

If you’re confused about what to order then take the advice of Laura Moorhead from San Francisco.  In the early 90s she wanted a Martini that was heavy on the vermouth but didn’t know what to ask for; there was no name for a gin with lashings of vermouth. So she racked her brain, played opposites and asked for a ‘Wet Martini’. The name has stuck. I have found recipes in a variety of cocktail books that call for a range different proportions; anywhere from three parts gin to one part vermouth or equal parts gin and vermouth. The upshot is ‘heavy on the vermouth’. Apparently HRH Prince Charles is a fan of the old 2 parts gin to one part vermouth. If it’s good enough for him…

This story featured in Good Living in 2007.

Image credit: Warner Bros

Old School Director, Todd Phillips is back with a new frat-boy themed movie, The Hangover (released June 5^th), about band of groomsmen who head to Vegas for a blow-out Bachelor Party and wake up on the wedding day only to find they have lost the groom. With a tiger in the bathroom and a six-month old baby in the closet, they have to retrace their drunken steps to find their friend Doug.

So, in honour of this booze-fuelled fiesta, film.com published their list of ‘The Best Modern Examples of Drinking on Film’. With the exception of Old School, the crew at the 4bars office heartily disagrees with their list and as such, we have compiled our own. So here goes (in no particular order):

1. Sixteen Candles (John Hughes, 1984)

Brilliant moment when crazy exchange student Long Duk Dong is drunk found on the Baker’s. He says to Sam’s (Molly Ringwald’s) grandparents: “Aww, no more yanky my wanky. The Donger need food!” Classic.

Click here to see the clip on YouTube.

2. Lock, Stock & Two Smoking Barrels (Guy Ritchie, 1998)

Ritchie at his pre-Madonna best. A classic film moment when the thieves celebrate the heist with several sloshful beverages.

3. Old School (Todd Philips, 2003)

Who can forget the return of Frank the Tank? After promising his wife not to drink he feels the pressure at a frat party to demonstrate his prowess on the beer bong. Needless to say, he has a few and a naked Frank the Tank streaks through town.

Click here to see Frank the Tank in action on YouTube.

4. Withnail & I (Bruce Robinson, 1987)

This British indie classic was added to the list by our resident Brit, Simon Webster, Withnail (Richard E. Grant) has come to define being sloshed onscreen. It follows the alcohol-fuelled debauchery of ‘resting actors’ Withnail and his chum during a holiday in the countryside.

5. Swingers (Doug Liman, 1996)

There are a bunch of drunk eating scenes in this modern classic, but Vince Vaughn jumping up on the table celebrating Jon Favreau’s newfound machismo takes the cake. “Our little baby’s all grown up!”

Click here to see the clip on YouTube.

6. Cocktail (1988, Roger Donaldson)

As cheesy as it is (and I mean so cheesy, there are parts that are just unwatchable) you have to love Tom Cruise and the poet bartender, standing on the bar top in some swishy New York nightclub reciting the virtues of cocktail and getting loaded on shots.

Click here to see the clip on YouTube.

7. Leaving Las Vegas (Mike Figgis, 1995)

By far the most depressing film on this list, it’s a drinking extravaganza that hangs around in your mind long after the movie finishes. Painting the perfect portrait of a self-destructive alcoholic, Nicholas Cage memorably fills up a shopping trolley with booze in a bid to kill himself.

8. Bridget Jones’ Diary (Sharon Maguire, 2001)

Yes, I’m a chick. And this is a chick flick. But Renee Zellwegger’s take on this slightly chubby, vodka-loving, cigarette-smoking, unlucky-in-love, 30-something Brit is very endearing. Her drunk rendition of “All By Myself” will go down in cinematic history.

Click here to see clip on YouTube.

I’ll stop now, cos we’d love to know some of your favourites. Post them below.

66 Hunter Street, Sydney
02 8078 1900
www.rockpool.com

Following the huge success of Rockpool Bar & Grill in Melbourne, Neil Perry has brought his steakhouse concept to Sydney and the initial reviews have been nothing short of rave. Along with the impressive dining room (and the country’s most extensive wine list featuring over 3,800 wines) there is also a traditional steakhouse bar (think NYC style) located adjacent to the main dining room with a capacity for 45 drinkers. The bar offering has been crafted by the experienced hands of Linden Pride and features an extensive list of cocktails, wines by the glass and a dedicated menu where diners can enjoy such offerings as David Blackmore’s full blood Wagyu hamburger, Grilled trout fillets and bacon and Minute steak with red wine butter Designed as a sophisticated space for informal dining and drinking, the Bar will offer an elegant yet relaxed setting for 45 people.

426 Chapel Street, South Yarra
03 9827 7401
www.temperancehotel.com.au

This curiously named pub housed in the old ‘Frostbites’ on Chapel Street has been completely overhauled into a contemporary bar and lounge in the heart of Melbourne’s busy shopping and entertainment district. While its name might suggest this as a place for teetotallers, General Manager, Peter Little, assures us that this pub is well-stocked with booze, saying : “We offer a diverse selection of fine wine and imported beers in a comfortable and contemporary environment that is made even more enjoyable by our knowledgeable and friendly staff.” These ‘friendly’ staff have penned a fun-filled cocktail list including corkers such as vodka and passionfruit cocktail called The Temperemental Jezebel who displays “considerably more than a size 14 in a size 12″ and The Low Rider which is apparently “more fun than laps on a Saturday night”.

The next seating of the Melbourne Temperance Society is next Tuesday, 28 April at 8pm at Der Raum (438 Church Street, Richmond, Melbourne). This is session entitled ‘World’s Best Signature Cocktails - Death & Company, New York’ is scheduled to coincide with the launch of Der Raum’s international cocktailians menu and is the first in a series of master classes dedicated to the some of the world’s best cocktail bars. Melbourne Temperance Society Members ($35), Guests ($50). For bookings and enquiries email enquiries@derraum.com.au or call (03) 9428 0055.

10 Bligh Street, Sydney
02 8078 1800
www.spicetemple.com

Spice Temple is another dish on the menu of celebu-chef Neil Perry’s dynamic culinary empire which includes Rockpool Sydney and Rockpool Bar & Grill (both Sydney and Melbourne). Spice Temple shares the site of the also new Rockpool Bar & Grill but has now been open for long enough to have attracted multiple accolades for both its food and drink. While really a restaurant (with food inspired by Chinese street hawkers), the focus on drinks is what earned this spot a place in our ‘bar’ openings page. That, and the fact, that Linden Pride is behind the bar! As well as a wine list featuring 100 wines, there is a clever selection of cocktails - 12 drinks based on the Chinese calendar. According to Linden: “The Spice Temple cocktail program has been pieced together to provide our guests with a holistic modern Chinese experience.  Flavour profiles have been developed to complement and contrast tastes that accompany the provincial Chinese menu.  Drawing on aromatic, herbal and fragrant spice and tea, each drink is conceptualized to reflect a harmony between balance and taste.” We’re feeling Zen (and a little thirsty!) already.

When the idea of banning smoking in bars first cropped up people scoffed at the notion. But then slowly cities like New York, Paris and London started to ban smoking in bars and (gasp!) people actually stopped. But what about dancing? The latest news story to cause collective chortles around the 4bars office was this one out of Vietnam where the Ministry of Culture, Sport and Tourism is seeking to ban dancing in karaoke bars “in a bid to limit drug use.” And yes, you read it right. A local Vietnamese paper even quoted the Head of the Ministry’s legal department as saying: “The function of karaoke bars is for singing, not for dancing. The ban for dancing in karaoke bar is to limit the use of ecstasy pills.” I’m imagining many furrowed brows at this point. But don’t worry, he gets better. He went on to say that any dance in a karaoke bar would violate the proposed ban but “behaviour with less danger to society,” such as simply moving to the beat of a song without using ecstasy, would not be fined. Phew, looks like my drug-free shimmy might scrape through.