• 60ml Bacardi rum
• 30ml fresh lime juice
• 2 tsp caster sugar

*Add all to cocktail shaker and stir. Shake with both crused and cubed ice and strain into a chilled cocktail glass.

Congratulations on a great innings Bacardi and we hope you can go on and get your triple century.

G’Vine Gin de France has recently announced the launch of the G’Vine Gin Connoisseur 2012. What is it? A global quest for the world’s best gin bartender and this year’s theme is French Classics.

In 2010 Australia’s Martin Lange (Sling Lounge) made it to the global final. However 2011 saw a lack of Australian ‘tenders promoting their botanicals and it was enough to get Philip Duff seriously concerned.

“More representation, from what I consider the world’s best bar community, would warm the cockles of my heart,” said Duff when asked about the prospect of Aussie entrants in 2012.

What you’ll need:

• Absolute knowledge of the entire gin category
• Excellent skills as a host
• Be a technically skilled bartender
• Have an engaging personality

What’s the catch? Nothing. Any full-time bartender can enter, regardless of whether your venue pours G’Vine. As long as you’re passionate, prepared and happy to head to Cognac in May for the finals (if you make it…) then you can get involved.

*For Australian bartenders, you’ll need to head to Xtranormal.com to create your G’Vine cartoon - it’s easy - just remember the following:

• Mention G’Vine in the cartoon
• Theme it French Classics
• Submit it by May 1, 2012
• Complete the online exam by April 1, 2012

Interested?

Sound like you?

Then head to www.legcp.fr to complete the online exam for a chance in this year’s program and put a smile of Duff’s face!

Mikee Collins, veteran hospitality identity, owner/ managing director of Alira Moorish Food and Wine Bar, (Sydney) and friend to many suffered a terrible accident late last month when he fell from an eighth-floor balcony.

His condition continues to be critical but stable, and while he will be in intensive care for quite a few more weeks followed by many months of hospitalisation and rehabilitation, we are hopeful for a positive outcome.

After having given so much to the Sydney scene for over more than a decade, the industry that he loves is now turning out to support him when he needs it most.

Venue: Cargo Lounge, King’s Street Wharf,
Date: Monday, January 30
Time: 6pm-late

“100 per cent of proceeds raised on the night will help provide Mikee with financial support for his medical and living expenses as he recovers from his accident,” says Clint Hillery (Time to Vino, Sydney) who’s helping to organise the fundraiser.

To volunteer time, product or other services to this worthwhile cause email: mikeesupport@hotmail.com

“We have the best bartenders in Sydney & Australia offering their time and talents free of charge,” says Hillery, “and some of the world’s best flair bartenders have also offered their time - we are currently fielding offers from DJ’s and performers too.”

From everyone who you’ve ever met Mikee, we’re wishing you a speedy recovery and we’ll all be thinking about you on the night.

This is YOUR chance to join Parched March 2012!

Sydney’s month-long charity bar odyssey is back for the third year running - and it’ll be our biggest celebration yet. Parched March 2012 will pack the month with an exciting calendar of activity and entertainment in Sydney’s bars. The good times for a good cause just won’t stop coming.

‘We are now inviting Sydney bars to join Parched March 2012,” says Parched March founder, Amy Coooper. “This year we are limiting the number of participating bars so we can really focus on promoting the ones who get behind Parched March. So it’s first in, best dressed.”

Let us know ASAP if your venue wants to be on board by contacting Amy Cooper at ac@amycooper.id.au

Or Sara Bray at sara@sarabray.com

“In return for helping us raise funds for our charity by putting on a special cocktail throughout March and donating part of the price, we’ll give back plenty of love to our participating bars by sending our armies of Parched Marchers to them throughout the month as well as publicising the bars and their Parched  March cocktails” says Cooper. “We’re putting together an exciting events calendar which participating bars can be part of. There’s lots more going on this year.”

Founder Amy Cooper created the campaign as a fun alternative to dry campaigns such as FebFast and Ocsober. “Parched March is hitting its third year at one of the most exciting moments in Sydney’s bar history,” says Cooper. “With a wave of ground-breaking venues debuting and lots happening in established favourites too. I can’t wait to get in amongst it, celebrate all this talent and shout to the world about Sydney’s amazing bar scene.”

Parched March has always supported animal charities and this year we’re proud to have Animal Welfare League NSW (www.awlnsw.com.au ) as our charity partner. We’re also joined by Australia’s top bar magazine, Australian Bartender, as media partner.

And while we make $$s for our furry friends, we’re throwing a spotlight onto Sydney’s top-notch bar culture. Two excellent goals!

We hope you’ll join us in March to raise a toast.

For a full list of participating bars, Parched March events and ambassadors visit www.parchedmarch.com and www.4bars.com.au

For media enquiries please contact:

Jeanine Bribosia at The Cru on jeanine@thecrumedia.com

The crew at TMD have had a stellar year with 40 medals have been won in 2011 bringing their total to an impressive 197. Some 64 different products from their range have won international awards, something that the crew feels might possibly be a feat no other distillery in the world has achieved.

“Many Bars & Restaurants are small just like us ” said TMD’s Michael Ward “and cannot afford to purchase cases of product, we are only to happy to supply them 1 bottle if that is their desire” he said.

“We are proudly Australian and it is our motivation to become an icon in our own country, not to boast of export success. There are very few women distillers in the world,” says Ward,  ”and we are very proud to have one here at TMD in the name of my wife plus my daughter Sonya heads the sales & marketing division.”

If you missed the show, then you missed an opportunity to see some standout bartenders take each other on.

For the second year in a row Sydney BarShow Week played host to one of Australia’s most challenging - and innovative - cocktail competitions, the Schweppes Australia’s Best G&T Competition. Challenging and innovative because with such a humble cocktail as the traditional G&T to work with, those barkeeps that take on this mighty crusade have to test all areas of original thinking in order to keep ahead of the game.

The Winning Drink

“This year’s competition built on the success of last year and went to a whole new level,” said Michael da Costa-Alves, General Manager On-Premise Schweppes Australia. “We also introduced a team prize, which allowed for recognition of the best bar team in addition to the individual award.”

Having been on hand to judge the competition in 2010, da Costa-Alves was mightily impressed with those who made this year’s final. “The quality of the 2011 finalists on the whole was as good, if not better, than last year - certainly I think the level of creativity and innovation went up a notch.”

Last year, Tim Greening took out the top spot with a concoction that mixed liquid nitrogen with the subtleties of home made lemon sorbet. This time around Dominique Cacioli’s (Pandora’s Box, Melbourne) cucumber and Schweppes Tonic granita, suspended over Hendrix Gin and Sense Rose Liqueur, served with a side of ice cold Schweppes Tonic Water and lemon zest took the judges eye. “It’s pretty much summer fun in a glass!” said an elated Cacioli after her win was announced.

“The competition was great,” Cacioli continued. “[The competitors] had clear ideas and are really talented. Everyone seemed to get along well and were interested in how we came up with the ideas. It was a privilege to meet such sweet people.”

“It’s a credit to this year’s finalists that they were able to raise the bar from Tim’s benchmark,” da Costa-Alves said once the competition had wrapped up. “In 2011 we saw innovative variations on the classic G&T using regional ingredients, all the way to G&T caviar and Schweppes Tonic Water pancakes - there was a very impressive array of drinks and local flavours from Australia.”

So with such a simple cocktail as the challenge, how do the competitors go about creating something new and unique? “The G&T is a classic drink and the competition changed and opened my views on how this timeless tipple is perceived, made and imbibed,” said Cacioli. “The possibilities are endless - just think outside the box!”

In a good year for the girls, Dominique headed a host of female finalists that included, Erin Shaw (Cushdy, Adelaide) and Jessica Arnott (Victoria Room, Sydney). Not to leave the boys out however, Ben Tua (Mint, Perth), David Green (Goldfish, Hunter Valley) and Nitin Tewari (The Stanford Plaza, Adelaide) all performed admirably on the Schweppes Mixology Stage - with Ben Tua going some way to show his stand-up comedy skills. For such a sterling effort Dominique heads to New York City with $2,000 spending money. Not bad with the current exchange rate!

Australia’s Best G&T Venue

Sydney tippling haunt Eau De Vie also picked up the ‘Best G&T Venue’ award as voted for by consumers. This competition was open to any venue that stocked Schweppes mixers, and the team win themselves a luxury experience in some of Sydney’s top restaurants and bars. Well done!

Join cigar writer Samuel Spurr once again for a fun, informal cigar appreciation session where he will share his extensive knowledge of cigars.

• Learn about the history and art of cigar making.
• Learn how to cut and light a cigar.
• Be educated on how to enjoy your cigar.

Date: Tuesday, December 6
Time: 6pm-7pm
Venue: La Bodeguita del Medio, 125 York Street, Sydney
Tickets: $40 - Strictly Limited

*Ticket price includes Cuban cigar and Mojito on arrival

For more information contact: 0438 501 005/ info@inlumino.com.au

As part of the Havana Club Grand Prix Cocktail Competition you could win the chance to head to Havana, Cuba for a trip of a lifetime.

But you need to be quick on your feet as entries close Wednesday, December 21.

The most impressive entries will be notified and the Top 10 from each state will compete in local heats to be held throughout January and February 2012.

The Top 2 from each state will compete in the national final to be held in Sydney in March with the winner heading OS to Havana for the global final to be held between 20-25th May, 2012.

Entry Requirements

1. Create a twist on a Havana Club Anejo Blanco Mojito
2. Create an original cocktail using Havana Club Anejo 7 Anos or Cuban Barrel Proof

3.       Answer the question below;

You’re at a dinner party with Fidel Castro, Ernest Hemingway and Primer Maestro Ronero - Don Jose Navarro. You’re allowed to bring one guest; who is it, and what would you ask your hosts?

Email your entry to: Grandprix.hc@pernod-ricard.com

The City of Sydney today unveiled the first look of the City’s Late Night Economy Policy with the launch of its new night time Discussion Paper - calling for more transport, extended trading hours for retail, museums and libraries and more options for late night dining.

The City of Sydney’s extensive consultation as part of the development of the City’s first night time policy has provided a unique insight into what residents, visitors, workers, tourists and clubbers really want to make Sydney’s nightlife function better.

“Sydnessiders want a city where getting a hair cut at midnight is as easy as getting a quality meal or a drink and where a stroll through illuminated streets and parks could take you past buskers or actors reciting Shakespeare,” Lord Mayor Clover Moore said.

“We want Sydney after dark to be the envy of any city in the world.”

For more information about the City of Sydney’s plans to improve the way we socialise after dark visit their website.

island2island have announced Joe Sinagra, Luxe Bar (Perth) as the winner of the Angostura Cocktail Challenge national finalist for 2011.

Held last night at Melbourne’s Crown Casino, Joe took on some tough competitors to stake his claim for an overseas trip to the global final in Trinidad next year.

The national finalists were:

• NSW - Neilson Braid, Rockpool Bar & Grill
• VIC - Owen Westman, The Collection Bar
• WA - Joe Sinagra, Luxe Bar
• SA - Simon Sleep, Palais
• QLD - Perryn Collier, The Laneway
• Wildcard entry - Ben Blair, The Corner House (NSW)

Contact island2island for more information about the global final: 02 9672 6440