This article featured in the April issue of Australian Bartender

By Philip Duff.
Philip is a staunch advocate of riding the bus without iTunes, supermarket shopping without Twitter and having a coffee with out your iPhone all in the name of creativity. Release yourself…go on put the screen down and listen to some whale chants. Put it down! In saying that, he can best be reached at philip@liquidsolutions.org if you’ve got something creative to show him.

I subscribe to Dilbert author Scott Adam’s theory that we live in a time of stunted creativity, because we no longer allow ourselves to be bored, not even for a moment. Waiting in line at the supermarket? Whip out your iPhone and continue reading Suzanne Collins with the Kindle app. Stuck in traffic? Crank the tunes, or play that French In Three Weeks CD. At a party and you find yourself momentarily alone? Why not Twitter about it? Watching “Californication” on DVR or DVD, it’s seven minutes in and Hank hasn’t boned a chickie yet? Go on, fast-forward that sucker!

We are never not distracted, so there is no thought going on, no chance for an idea to pop into our over-stimulated heads. We used to live in a radio, TV and newspaper world, where you were constantly exposed to influences and information you’d never have thought of: we now live in an iPod, TiVo and blog world, safely insulated from anything that might surprise, challenge or upset our cushioned misconceptions

This creativity cull bedevils our industry on both sides. Drinks marketers are only interested in selling stuff that already sells by the bucket-load. Skinnygirl - a gimmick brand created by some nobody harpie with basilisk eyes from a US reality show you’ve never heard of-started life a year ago as a cocktail premix. Sadly, it sold shitloads. By this summer, there will be Skinnygirl wines, Skinnygirl vodkas and God knows what else - 12 products in all. Twelve! - on shop shelves. Take me now, Lord. As I write, the world’s largest drinks firm, Diageo, has responded to the runaway success of the Pinnacle whipped-cream-vodka brand (zero to 1 million cases in less than 2 years) by launching both Smirnoff Whipped Cream and Smirnoff Fluff Marshmallow. Make it stop.

We are no better. Who really creates cocktails anymore? What was once a mixologist’s trade secret - take a classic cocktail and change one ingredient for a closely-comparable one - has become common currency. Plus, every brand that sells more than two bottles a week has its own ambassador or consultant, who is lumbered with coming up with cocktail recipes morning, noon and night, in much the same way that chained-up bears are milked for their bile in China (although under far less humane circumstances).

Marian Beke (of Nightjar, London), Alex Kratena (Artesian bar at the Langham Hotel, London), everyone at Worship Street Whistling Shop and Purl (London) and Evan Zimmerman (The Woodsman, Portland, USA) are really being creative. The rest of us are just playing Mr Potato Head with classic recipes, or riffing endlessly with pointless, miniscule twists on the Manhattan, Old Fashioned, Sazerac and Martini.

How do we get our grooves back you ask? There are different schools of thought. Have empty periods of boredom. Drive. Don’t read or listen on the bus or train - just gaze around and think. Run without music. Exercise without videoscreens (the mind boggles at the thought). Plan computer-off thinking time at the office, if you have one. Force yourself to be alone with your thoughts (ignore the ones about shooting the Prime Minister, though). Inspiration through other media - forced synaesthesia, if you will - is useful. Read a book on architecture and re-imagine Gaudi’s Barcelona as a cocktail menu. Translate the feel, weight and look of a Tag Heuer into a drink recipe. Craft a cocktail as dark, tragic and southern as a James Lee Burke novel.

Perhaps you should just get off your arse. We live in increasingly coddled societies. Our biggest decision is espresso or cappuccino for breakfast. Maybe creativity needs hardship? A deadline? There is compelling evidence that motivation leads to quality output. And you know this too. How many rich kids have you seen blowing their inheritance on a bar or restaurant or (more usually) nightclub which goes spectacularly bankrupt within months? Loads, right? That’s because they don’t give a shit, those trustafarians. Nothing to lose. Now, how many good bartenders do you know who opened a bar with their savings and their balls? How many of those lost their way? Not as many, I’ll bet. Why not take a few risks? Open a bar? Start a brand? Self-publish a book? Emigrate?

I beg you. Do something, anything, before you find yourself hurrying home to watch reality TV, at which time you’ll be beyond help and should be humanely destroyed before you breed.

This new venue featured in the November issue of Bartender magazine
By Edward Washington

Address
20 Presgrave Place
Melbourne CBD

Web
baramericano.com

Melbourne certainly knows a thing or two about the phrase - ‘good things come in small packages’, and Bar Americano is just another example of what can be achieved within a small space if your concept and vision are spot on. This is the newest offering from Matt Bax (executive bartender & owner Der Raum, Melbourne) and like his well established and award wining cocktail bar this latest venture focuses on the finer touch, and offering an intimate experience that you might have expected in a bygone era.

“The bar’s name is our tribute to what Europeans would most often refer to as ‘American’ bars,” states Matt Rees, Der Raum’s general manager. “The name, and the venue itself, reference the proliferation of intimate, refined cocktail venues across Europe from prohibition onwards.”

Bax has been frank when previously outlining the success of his businesses, and how he maintains the refined and standout offering that characterises Der Raum. “There are no tricks really, just lots and lots of hard work. We spend months and months of time brainstorming, testing and re-testing. We invest heavily in equipment and work very closely with some of the world’s leading chefs.” So it’s no surprise that this latest hole-in-the-wall is any different.

Bar Americano opened in mid-June and if you’re lucky enough to live in the vicinity it could easily become a port of call for a regular morning eye opener (fresh pressed espresso), a midday aperitif or a late night amaro. “In regards to the CBD, we’re probably the only venue that incorporates such an emphasis on cocktails while maintaining an all day offering,” says Rees. Who could think of nothing more pleasant than slipping into the side street den for a tin of sardines, some cheese and an invigorating Negroni cocktail after a day of paper pushing?

Interestingly, above the entrance sits a proud little blue neon sign - ‘Sali e Tabacchi’. Troll through the streets in Italy and you’ll see this sign dotting the streets on a frequent basis - it’s a very important stop for tourists and Italians alike, and a local ‘Tabacchi’ is your one stop shop for stamps, pens, bus tickets and numerous other bits and pieces you might be in need of. So while you might not be able to pick up a weekly tram ticket from this bar, it’s a sure bet that they’ll be able to offer something just as important.

Of the development process Rees considers it as possibly one of the longest cases of conception to completion in history. “The concept itself pre-dates that of Der Raum,” states Rees, “and it has been at least a decade in the making for Matthew Bax.” However once the site was confirmed (January, 2011) it was still six months before the doors opened. “We had committed to a lease by the beginning of March [and] had hoped to open slightly sooner than we did, but obviously that wasn’t the case,” Rees stated. The majority of the interior design construction was handled by Ravi Avasti, who also oversaw the recent refurbishment of Der Raum in early 2011.

Bax was behind the venue’s key aesthetic references and his decade long stint of research has produced a venue that is sleek, elegant and refined - effortlessly matching the service and the offerings. “As the philosophy of the venue is so focussed on a classic, Eurocentric offering it was imperative that the venue itself reflect this,” Rees said. “Without wanting to create a museum, anything added to the venue had to have a sense of place and permanence which is reflected in the extensive use of mahogany and copper inlays.”

Bar Americano represents something of Der Raum’s roots in the methodologies of classic cocktails and it has a drinks list to match the size and style of the venue. According to Rees the drink and food offering is a study in minimalism; “[We] utilize what’s best at this particular point in time and offer a revolving selection of 10 classic cocktails, with an extremely amended spirit selection to support it.”

The bar stocks just one gin, one bourbon, a few rums (in stark contrast to Der Raum’s extensive spirits list that tops, for example, around 40 rums). Bar Americano does however splash out in other areas to make up. “The only section of our spirit offering we’ve let ourselves become carried away with is our collection of Amaro’s,” Rees says, “many of which we’ve sourced ourselves from Italy.” A small selection of wine sings support for the harder tipples, one red, one white and a Prosecco are available, all sourced from Italy. “We also offer the best espresso possible,” says Rees. [We use] a robustly rich Italian style blend from Coffee Supreme, and the finest machine money can buy from Slayer in the US.”

If you’re after a light meal while you sit, relax and take in the surrounds Bar Americano offers paired back and refined, European styled eating with the emphasis on the best possible produce to create the best possible product. Of their inspiration Rees says, “the food selection changes daily, and we’ve also sought out the advice of some of Melbourne’s leading chefs including the fine gents of Burch & Purchese Sweet Studio who have crafted a selection of sweets specifically for our venue.” The new bar is staffed by members of Der Raum ensuring that a dedicated eye for detail is carried across both venues. “We’ve also been fortunate enough to secure an excellent group of baristas that ensure smooth sailing of day trade,” Rees says, “and we also take time each day to ensure that staff from each field is trained in the other - there’s no reason one shouldn’t enjoy a perfectly made Negroni first thing in the morning nor an excellent espresso of an evening.”

Bar Americano is appealing to a broad range of customers, a trait that stems from their long trading hours. “We’re seeing folks from all walks of life with the main connection being that they are willing to seek out the venue and take a few moments to enjoy the finer things in life,” Rees enthuses. With Der Raum as a template, Bar Americano is set to be an icon, and having dedicated professionals plying their trade who have a focus on a selected product is a sure fire recipe. “We’re not looking for fleeting success,” says Rees, “but to build an institution.”

BOOKED OUT!

Thanks so much for the overwhelming RSVP’s we received by email for the Cuervo Mexican Fiesta at Cafe Pacifico. We are officially at capacity & unfortunately cannot take on any more RSVP’s.

Please note RSVP doesn’t confirm immediate entry. This will depend on restaurant capacity at time of arrival…

For those who missed out, we hope to see you at the CUERVO stand at Barshow to sample the amazing Tradicional, Platino & Reserva de la Familia. Thanks to you all for your support and we hope everyone has a tremendous SYDNEY BARSHOW WEEK! See you around… Salud!!

As part of Sydney BarShow Week’s official after-parties Café Pacifico will be hosting the Jose Cuervo Fiesta Mexicana on Tuesday 13, September. Join Jose Cuervo’s master blender, Don Francisco Hajnal and Phil Bayly at Café Pacifico, to celebrate the unique spirit of Cuervo Tequila. Visit www.barshow.com.au to register for the BarShow.

Event: Cuervo Fiesta Mexicana
Time: 7:30pm
Date: Tuesday, September 13
Venue: Café Pacifico, 95 Riley Street, East Sydney
More Info: Visit the Facebook site
RSVP: laurene@behindbars.com.au

Be sure to RSVP to all of Sydney BarShow Week’s official parties and events in order to avoid missing out.

Today saw 94 of Australia’s top barkeeps sit a gruelling written exam to vie for a place in the Top  20 of the Bartender Magazine Bartender of the Year Competition sponsored by RESERVE. Held at theloft on Sydney’s sunny King Street Wharf, this record breaking attendance for the first round of competition shows that it continues to be Australia’s most coveted bartending title.

Competition organiser, Simon McGoram - Bartender magazine’s drinks editor - says; “This year’s exam paper is one of the most challenging that bartenders have had to face to date. I’m totally awed by the level of knowledge displayed by the competitors who set a high standard of professionalism for the bar industry.”

Competitors had to explain the benefits of a ‘high cordon system’ in Armagnac production, display their classic cocktail knowledge by listing the ingredients for the Mary Pickford  and Last Word as well as demonstrate their practical experience by listing six different uses for a cocktail napkin.

“The amount of study put in by the bartenders was immediately evident today,” adds McGoram. “I mean how many people know the significance of the pineapple crest on the top of a bottle of Tanqueray gin? Apparently these guys do.”

The written test determined the Top 20 competitors who face another two days of challenges with a practical bartending round and taste test being held at Sydney BarShow’s Green Room tomorrow morning. If you’ve purchased your Sydney BarShow Seminar Pass you’ll be able to watch the Top Ten in action at 10:30am on Wednesday morning.

The Bartender Magazine Bartender of the Year Competition Top 20

(in no particular order)

• Tom Wood, Hugos Bar Pizza, Sydney
• Bill Bewsher, 399, Perth
• Luke Redington, Eau De Vie
• Sam Bygrave, Cohi Bar, Sydney
• James Connolly, Defectors, Perth
• Philip Gandevia, Eau De Vie, Sydney
• Tim Philips, Level 6, Sydney
• Chris Denman, Kerbside, Brisbane
• Ben Blair, Corner House, Sydney
• Nathan Beasley, Black Pearl/The Attic, Melbourne
• Lee Potter Cavanagh, Victoria Room, Sydney
• Kal Moore, Canvas Club, Brisbane
• Daniel Gregory, Eau De Vie, Sydney
• Gerald Faundez, Zuri, Brisbane
• Jessica Arnott, Victoria Room, Sydney
• Perryn Collier, Laneway, Brisbane
• Chris Hysted, Black Pearl/The Attic, Melbourne
• Adam Smith, Press Club, Brisbane
• Noriel Calub, Goldfish, Sydney
• Brendan Osmers, The Bowery, Brisbane

Surry Hills venue The Winery is one of the hottest spots in town to grab a good glass of vino and tuck into some food.

As part of Sydney BarShow Week Keystone Hospitality will be hosting an exclusive ‘Movers & Shakers‘ dinner at The Winery to help kickstart the week’s festivities.

Attending will be the top bartenders from around the nation, as well as national Brand Ambassadors and Brand Representatives - so if you’re pegged for a spot be sure to bring your appetite, and be ready to enjoy some of the great wines, beers and cocktails they have on offer.

Event: ‘Movers & Shakers’ Exclusive Dinner
Where: Graceland’s Private Dining Room, The Winery
When: Monday, September 12
Time: 6:00pm
Hosted by: Keystone Hospitality Group & Australian Bartender magazine

*The event will be an exclusive invite, all inclusive dinner as part of Sydney BarShow Week.

Visit www.barshow.com.au to register for the BarShow

The first official networking event of Sydney BarShow Week was a huge success - with international, interstate and local bar professionals all turning up to kick start the week’s festivities.

A big thanks must go out to the Hugo’s Bar Pizza team for playing host to the ‘Absolut Bloody Mary Revival for Survival’.

Check out loads more of the action at Sydney BarShow Week’s new Facebook site

Join hosts Ben Davidson, Miss Absolut and special guests for an afternoon of tracing back the history of the world’s most popular cocktail while feasting on brunch from the team at Hugo’s - and endless Bloody Mary’s of course! Purchase your 2 Day Theatre Pass head to www.barshow.com.au

Venue: Hugo’s Bar Pizza
Event: Absolut Bloody Mary Revival for Survival
Time: 1:00pm-4:00pm
Tickets: $35 limited placed available

*There will also be an AMAZING door prize on offer from the Absolut Company - so be there to be in for a chance!

Click HERE for more information

Be sure to RSVP to all of Sydney BarShow Week’s official parties and events in order to avoid missing out.

Ever wanted to trip through middle-America on a whiskey road trip Aussie style? Here’s your chance to do it without having to leave the country.

Topic: The American Whiskey Road Trip: Tales of Middle America from Honkey Tonks in Nashville to Moonshine in Bardstown.
Date: Tuesday, September 13
Time: 1:30pm-2:00pm
Venue: Whiskies of the World Theatre
Host: David Spanton Editor and Publisher of Australian Bartender magazine

Head to barshow.com.au to book your 2 Day Theatre Pass so that you can attend.

Smirnoff Vodka has a well established market presence throughout the world - and purity is what they do best. Come and learn about the tricks and techniques of ice carving with this stellar line-up of instructors.

Topic: Smirnoff Interactive Ice Carving Seminar
Date: Wednesday, September 14
Time: 2:15pm-2:45pm
Venue: The Vodka Theatre
Hosts: Michael Cookson (Alchemy) , David Beatty (Behind Bars) and Jay Lambert (Reserve)

Head to barshow.com.au to book your 2 Day Theatre Pass so that you can attend.

A panel discussion which will debate the validity and future of on of the world’s most consumed spirits - will it hold up to the panel?

Topic: Vodka is Dead! Long live Vodka!

Date: Tuesday, September 13
Time: 2:15pm-2:45pm
Venue: The Vodka Theatre
Panel: Sebastian Reaburn (666 Tasmanian Vodka),  Phil Bayly (Café Pacifico), Jason Williams (Keystone) and Mick Formosa (Belvedere)

Date: Wednesday, September 14
Time: 12:45-1:15pm
Venue: The Vodka Theatre
Panel: Sebastian Reaburn (666 Tasmanian Vodka),Phil Bayly (Café Pacifico), Jason Williams (Keystone) and Mick Formosa (Belvedere)

Head to barshow.com.au to book your 2 Day Theatre Pass so that you can attend.

David Wondrich will take you on a 400 hundred year tour of rum’s history - a worthy seminar for anyone who enjoys the fine spirit.

Topic: Rum: Tour through 400 years and at least four continents of rum making.
Date: Tuesday, September 13
Time: 3:15pm-4:00pm
Venue: Talks & Tastings
Host: David Wondrich

Visit barshow.com.au to book your 2 day Theatre Pass to that you can attend.