Comments for 4Bars.com.au

Comment on Behind Bars Trivia is Back! by Eddie

Eddie — Tue, 09 Mar 2010 00:12:25 +0000

still no chance of SA getting involved?

Comment on BLOG: Parched March by Amy Cooper by Mike Anderson

Mike Anderson — Mon, 08 Mar 2010 14:55:25 +0000

Thank you for this calm, measured, and mature response to this century’s dawning complexities. It stands in total contrast to the Melbourne Herald/Sun’s relentless and hysterical anti-CBD alcohol/violence campaign, which has consumed its more rabidly conservative columnists for the last 3 years or so. Sadly, the legislative backlash from this grubby sensationalist rubbish means that the granting of new liquor licenses in the CBD has been effectively frozen for the forseeable future.

What does this mean for a city that thrives on innovation, creativity, and cultural sophistication? How do we continue to rank amongst the most liveable and attractive cities in the world, when all we can offer visitors is the same bars that were here 3 years ago?

In order to communicate your message of widespread moderation and civil behavior from the vast majority of drinkers, you need to persuade the wankers running the Sun/Herald that there’s better money to be had from ENCOURAGING enjoyment of life, rather than treading the pathetic old track of blanket condemnation. Conservatism need not necessarily equate to stupidity…

I only hope that your survey may be re-run in Melbourne. In the meantime, I feel sorry for those whose ongoing quest to bring international flavor and quality, inventiveness and new character to the Melbourne bar scene is being stymied, needlessly, as a result of the Herald/Sun’s short-sighted and reactionary campaign.

Cheers - Mike

Comment on The Lark Turns Three by Perry

Perry — Fri, 05 Mar 2010 00:57:28 +0000

Yes Timmy Three, but as I have mentioned before owning a bar should be measured in dog years so really it’s our 21st Birthday and I will be 224 years old this year! Hurrah!

Comment on BLOG: Parched March by Amy Cooper by Simon McGoram

Simon McGoram — Thu, 04 Mar 2010 03:44:16 +0000

Here’s some of the action from last night’s adventures. Been a great start already… and there are still 25 (at least) bars to go! http://tinyurl.com/yaf7u7n

Comment on Gruppo Campari to launch new stand alone business in Australia by Mary

Mary — Thu, 04 Mar 2010 00:45:21 +0000

we are stage 3 student at ultimo TAFE organising an event about Product Launching. We are launching Vodka as our product on the 6th of May.
We would be grateful if you help us in sponsoring our event through either a donation or a gift which could include Vodka Beverage for 60 people.

if you could please reply to the above email address as soon as possible. thank you for your time to read this message.

Comment on CLASSIC: The Hanky Panky by Simon McGoram

Simon McGoram — Wed, 03 Mar 2010 21:49:42 +0000

Hi Folks.

Yes it was I who substituted Punt e Mes for the ’sweet vermouth’. And I do think you could still describe Punt e Mes as a ’sweet vermouth’ or perhaps more accurately as a ‘bitter-sweet vermouth’ (does not the name mean a point and a half? A point of sweet and half of bitter?)

Punt e Mes doesn’t have huge distribution in Australia yet, but is gathering a real cult following in many of Australia’s top cocktail bars and is often found as the house-pour vermouth in these venues. So I am guilty of a wee stylistic change to this recipe.

While using something like Cinzano or Martini also works a treat I found that the Punt e Mes adds just a little bit more depth and yes a touch more bitterness. But then I do love my bitters.

Now Martin Miller’s Westbourne Strength is a superb gin when you can get hold of it, but I’ll have to stick up for the 24 here - it works a treat with its complex citrus, juniper bite and liquorice on the finish really complementing the Fernet.

Out of curiosity Gaz, any clue on what brand of vermouth was used at The Savoy around Coley’s time?

Cheers,

Simon

Comment on CLASSIC: The Hanky Panky by Thomas Setter

Thomas Setter — Wed, 03 Mar 2010 13:59:42 +0000

I love Punt e Mes, but you describe it as a sweet vermouth, is that really the case?
I would love to try it in a cocktail, I’m a fan of drinking it with just ice and a slice of orange, however I would use a more refined gin
if I were making this recipe like Martin Miller’s Westbourne strength.

Tom

Comment on CLASSIC: The Hanky Panky by gaz regan

gaz regan — Wed, 03 Mar 2010 12:10:24 +0000

Who changed the sweet vermouth to Punt e Mes? Punt e Mes is not sweet vermouth, you know.

Comment on BLOG: Parched March by Amy Cooper by dave spanton

dave spanton — Tue, 02 Mar 2010 21:18:09 +0000

I’m looking forward to heading out with Amy this Thursday night! On our hit list is a few Surry Hills favourites like Pocket Bar, The Winery and Sticky bar…

Comment on Pubs and clubs in Vic forced to offer free water by Laura Pan

Laura Pan — Tue, 02 Mar 2010 14:44:20 +0000

Actually a lot of nightclubs don’t do that. I used to work at this place (of which I will remain unnamed), I was yelled at for giving out glasses of water and was told that the company policy was that customers must pay for bottled water. I’ve always thought it was part of the RSA to serve water - and was then corrected by the bar supervisor that only venues that serve food are required to do so…?
Meh, I agree with Chris.