After the success of the Behind Bars Trivia in 2008, you’ll be pleased to hear that it’s making a return in 2010 - bigger, badder and better than ever! In conjunction with Diageo’s Alchemy, trivia heats will be hosted around the country, culminating with a final in September in Sydney during Sydney BarShow Week. 

Behind Bars Trivia gives bar-nerds the opportunity to show off their knowledge and passion of all things booze related. 

There will be three heats in each participating state (Queensland, Victoria, and New South Wales). 

Kicking off in March, the heats will be hosted by some of Behind Bars’ finest and resident Alchemists. Nick van Tiel will be behind the microphone in NSW, with Sean Baxter in VIC and Jay Lambert in QLD.

Details are as follows:

NSW: Monday 22 March at Eau-de-Vie @ 7pm - 229 Darlinghurst Road, Darlinghurst

VIC: Monday 15 March at Galley Room @ 7pm - 510 Flinders Street, Melbourne

QLD: Monday 15 March at The Lark @ 7pm - 1/267 Given Terrace, Paddington

To register your team, email trivia@behindbars.com.au or call 02 9011 7182.

Le Shack must have the luck of the Irish after managing to pick up three fine Irish whiskeys from The Cooley Distillery in Ireland - the last independent distillery in the country. From 1 March, Le Shack have become the proud distributors of Kilbeggan blended Irish whiskey, The Tyrconnell single malt Irish whiskey and the unique Connemara peated single malt Irish whiskey - Ireland’s only peated whiskey. All three products are distilled, bottled and matured at the Cooley Distillery located on the Cooley Peninsula in County Louth on Ireland’s east coast.

By 1970, the number of Irish distilleries had fallen to two from over 100 in 1886. In 1974 the industry then became a monopoly after Seagrams sold Bushmills to the United Distillers of Ireland. The monopoly remained until the Cooley Distillery was set up in 1987 converted from an older industrial potato ethanol plant by John Teeling.

Teeling fitted the distillery out with distinctive small copper pot stills with very large necks. These elongated necks produce a more refined spirit as the heavier fusel alcohols are left in the still and out of the final distillate. The distillery uses only Irish barley and has its own spring water source coming from the Sliabh na Gloch river high up in the Cooley Mountains.

For further information please call Le Shack on 0282027699

In great bars, you imbibe more than alcohol. You soak up the distilled essence of life. That’s why there’s a bar in Sydney called Eau de Vie (we’ll be going there).

A city’s bars connect you with its heart. From the Opera House grandstand of the harbour to the grungy, eccentric backstreets of Surry hills, our Parched March locations express Sydney’s many moods. They’re the path every tourist should follow to truly understand this city.

THE BARS:

Club Bar, Park Hyatt, The Rocks. 

Confession: we’re due to start at harbourbar next door but it’s raining and I find Simon perched at the bar in this clubby little nook. He’d succumbed to the allure of whiskies, an open fire and armchairs and so we begin our odyssey here, with a Bobby Burns, mixed by Shane Gardner. If you’re wary of malt whisky in a cocktail, the Burns could convert you. The characteristics of the Glenfiddich prevail, but softened, sweetened and lengthened into a honey smooth sipper I’d take as an aperitif any time.

Sharing the bar with us are hotel guests and we strike up conversation. Skip, an orthodontist from Texas, is a witty drinking companion and leaves us with a recommendation for a great restaurant in New Orleans.

Harbourbar, Park Hyatt, The Rocks

I like to gaze at the Opera House while nursing a drink. Mine was wine; the 08 Giant Steps Harry’s Monster cabernets merlot. We’re eating responsibly, too: duck fat fries and crab cakes, from the kitchen of chef Andrew McKee.

Bacco Wine Bar and Pasticceria, Chifley Plaza

I once described this friendly grotto in Chifley Plaza as a big hug from mamma for all the nearby stressed out city workers. It’s also a little corner of old world Italy and on Monday a big table groans under the weight of proscuitto, pasta, cheeses, arancini and other comforting delicacies dished up by Marco Faraone and his team for their La Famiglia night. We sip $10 negronis and eat far too much nduja, soft, spicy salami.

Tokonoma Shochu Lounge and Bar, 490 Crown Street, Surry Hills

Wednesday March, 3, and we’re in Surry Hills, cocooned in the long, low, sexy confines of Tokonoma. The bar is a catwalk for a line of elegant bottles of shochu, ready for tasting.

Our cocktails: Sashimitini, Kimchi Mary, Hana Mi Punch and Negroni Swizzle.

We snack on spicy edamame, pork belly so soft and flavoursome it silences me for a whole minute, and soft-shell crab.

Everything’s perfectly balancedand exquisitely presented.

Shady Pines Saloon, just off Crown Street.

This bar odyssey comes with extreme contrasts and here’s the first: delicate, feminine Tokonoma and rugged, wild west, saloon bar Shady Pines. There, it’s all delicacy and refinement. Here, it’s plaid shirts, stuffed bulls and Johnny Cash. They’re just a block or two apart, but worlds away from each other. Welcome to the mad diversity of Sydney’s bar scene.

Shady Pines has been open just two days but feels like it’s been there for a couple of centuries thanks to the fossicking efforts of co-owners Anton Forte and Jason Scott. The lads have collected a horde of curiosities: stuffed stag heads, foxes and a vast bull’s head; an ancient dispensary cabinet, two life-sized Red Indian mannequins and parts of an old basketball court for the parquetry-topped bar.

We prop ourselves at it and order Boilermakers - beer and a whisky chaser. Or whisky and a beer chaser if you prefer to think of it that way. The boilermaker menu has some marriages made in Heaven: try Ardbeg 10 Year Old with a James Squire Porter. Chewy, peaty, smoky. Or sip on a pure rye such as High West, a blend of six and 16-year-old ryes bottled in Utah. It keeps talking to your tongue long after you’ve swallowed it.

You can follow all Amy’s up-to-the-minute progress on Facebook.

Hawthorn Brewing Company is the dream of three friends from Melbourne: Peter Willis, Hamish Reed and Darren Milo. The trio acknowledge that: “We’ve come a long way since we began home brewing for ourselves and our mates at BBQ’s more than 10 years ago.”

The company was established in 2008 with the aim of bringing great tasting recipes to the thirsty masses. This particular formulation took 11 trials (and apparently just as much taste testing) to finalise. Produced at the Mildura Brewery the group have tried to avoid their beer being yet another bottle conditioned American pale ale, so their recipe is an unusual mix of New and Old World hops. The result is a pale ale that presents a rich and complex malt character, derived from a bold blend of five different types of lightly kilned grain balanced by the by the inclusion of five complementary varieties of hops sourced from New Zealand, Southern England and the US Pacific Northwest.

Plans are afoot for a second and third brew to be released this year.

For further information please contact Flinders Portfolio on 1800 886 060

A magical little number from the Savoy’s godmother of bartending

By Simon McGoram

Photography by Rob Palmer

Bars come and go: Hospitality has ever been a fickle industry. London’s iconic Savoy Hotel, however, and the American Bar along with it (as it was christened 1893) has stood the test of time.

If you are a bit of a cocktail enthusiast too you have no doubt heard of Harry Craddock’s The Savoy Cocktail Book - one of the greatest collections of drinks receipts of all time. Craddock, an American, fled Prohibition in 1920 to take up his craft in London at the Savoy Hotel. The book, first published in 1930, has inducted Craddock and indeed the American Bar into the cocktailian hall of fame, but not all the recipes in this work were created by Craddock - far from it.

Whilst many were borrowed from the great bars, hotels and clubs from around the world a small few also owe their conception to one Ada Coleman or ‘Coley’ as she was know. Coley was a female star in a world of male bartenders and was in no small part responsible for the American Bar’s rise to fame during the first quarter of the 20^th Century. Appointed as bartender in 1903, Coley eventually made head bartender and certainly was so by the time Craddock turned up in 1920. For five years Craddock was forced to remain in anonymity dispensing drinks from the back service bar whilst Ada remained the public face.

During her time at the American Bar, Coley made cocktails for the likes of Mark Twain, the Prince of Wales, Prince Wilhelm of Sweden, and Sir Charles Hawtrey. It was for Sir Hawtrey (the actor and playwright who was mentor to the great Noel Coward) that Coleman invented a beverage going by the name Hanky Panky.

Before you get too excited about the racy name, keep in mind that in Edwardian England the term ‘hanky panky’ didn’t have the same libidinous connotations as it has today, but was rather used to describe black magic or an evil trick. The term comes from the Romani (Gypsy) term ‘hakk’ni panki’ meaning “the great trick” and is similarly linked to another familiar term ‘hocus pocus’.

Luckily for us Gaz Regan has long been a fan of the Hanky Panky and some years ago Gaz and Mardee Haidin Reagan dug up this little gem from England’s The People newspaper from 1925. In this piece Coley herself explains the drinks creation and christening:

“The late Charles Hawtrey … was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, ‘Coley, I am tired. Give me something with a bit of punch in it.’ It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, ‘By Jove! That is the real hanky-panky!’ And Hanky-Panky it has been called ever since.”

Hanky Panky

45ml Beefeater 24 Gin

45ml Punt e Mes (sweet vermouth)

2 dashes Fernet Branca

Orange Peel

Step One: Add your sweet vermouth

Step Two: Add your gin

Step Three: Add two dashes of Fernet Branca

Step Four: Add ice

Step Five: Stir until diluted

Step Six: Strain into a chilled coupette

Step Seven: Garnish with an orange twist

This cocktail featured in the February 2010 issue of Bartender Magazine. The drink was presented by Natalie Ng from Café Pacifico in Sydney

The Magnetic Man

Insight into why success is attracted to Melbourne’s most affable bar operator - Vernon Chalker

Interview by Simon McGoram

Selected photography by Dave McKelvey

After snaring Operator of the Year (multiple venues) at the Australian Bar Awards in September 2009 and then snatching the top spot in the inaugural Most Influential List in December, Bartender mag saw fit to catch up with this leading Aussie bar industry personality to search for the secret behind his success.

When did you start off in the hospitality industry?

“In 1982, I moved from my hometown of Nathalia in Northern Victoria. I was 18 years old, and I started work as a banquet waiter at The Wentworth Melbourne Hotel (now Sofitel) in Collins Street.”

What inspired you to open Gin Palace in 1997?

“I started a catering company in 1991 that operated the café at the Malthouse Theatre.  When the liquor licence laws changed during that decade the opportunity arose to open a business where the focus could be solely on drinks without food.  My idea was to provide service like a restaurant, rather than expecting guests to go to the bar and order drinks. Of course I wanted it to be sexy and luxurious too.  And I wanted to build a fabulous stock of spirits, Champagne and old Aussie reds.  We currently have over 40 brands of gin.”

What is it about Gin Palace that has made it go the distance?

“I think we are still here because we have stuck to the original vision. I appeals to all generations. I always wanted Gin Palace to feel like it had already been there 100 years.  Our younger clientele, no doubt, would consider us very old school, but in a nice way.  Our long time regulars want the atmosphere to feel familiar and remind them of the fun they have had sipping Martinis over the years.”

When did you start working on Madame Brussels?

“It was around March 2005 - the State Government has just announced that smoking will be banned in bars from July 2007.  I knew Gin Palace would be affected (our sales actually dropped 20% when the ban was introduced) and I felt the time was right to source a rooftop.  Most advice on retail would warn against such a location, no street visibility, three floors up etc, but we thought we could come up with a sexy enough product that would attract people via word of mouth.  Not too different to laneway bars really.”

What had you learnt from Gin Palace that you were able to apply to this venue?

“I learned how to run a business properly, and comply with the myriad of regulations that businesses are confronted with.  I also learned how to build a great team. It is everything in hospitality to have a happy hard working team who understand and enjoy the vision of the venue.”

What about Collins Quarter? How did that project come about?

“I was approached by the owner of The Courtyard Tavern.  He wanted to take on a partner to renovate and re-brand.  This included building a new building on the back of the Collins Street site. It was a great experience working with the architects and builders, and see it all come to fruition. It fits the laneway/tucked away allure enhanced by a golden location at the so called ‘Paris End’ of Collins Street.”

Have you had any mentors over the years that have influenced your career?

“My Aunty Jenny has helped me with invaluable advice on how to run a hospitality business back of house.  She was the financial controller of a hotel group for over 20 years. Creatively, my collaborations with architect Michael A. R. Anderson have been amazing.  He designed Gin Palace and is my business partner at Madame Brussels. The many intelligent and talented collaborators I have worked with over the years, including all my past and present business partners, are a great inspiration.’

Tell us a little bit about the stellar staff you’ve had working for you over the years.

“When I opened Gin Palace, I thought I knew how to make drinks. I loved making Martinis, but I soon realised that, although through research I knew a lot about drinks, I knew very little about bartending. On opening night I had Murray Pitman behind the bar with a small crew. Most had trained in the UK where cocktails were making a comeback in a big way. I was working the floor and there I stayed. 12 years on and Murray and I are in business together catering at The Malthouse.  With Murray in the top job for so long (11 years) I had a great many talented people come and go wanting his job or, more outrageously, my job. They aspired to manage venues or own their own, and many have gone on to achieve this goal.

My greatest joy is working with those who have come back after working in exciting jobs all over the world. Ellen Turner who worked for five years at Gin Palace is managing Collins Quarter after five years away including a three year stint opening and managing The Glamour Bar in Shanghai. Ben Luzza is now general manager of Gin Palace after working two stints as a bartender/supervisor in between travelling and working in London and then managing Madame Brussels for three years.

Anyone who has met Miss Pearls (she embodies the very spirit of Madame Brussels) never forgets her. Without her in my life the question ‘Who is Madame Brussels?’ would have little meaning. I have a magnificent management team running all venues. Some have made a name for themselves already and some are soon to; Carly Haren, Estelle Guthrie, Nick Harris, Bec Dunn, Tom Scott and Sean Hastings (who has come on board to manage The Order of Melbourne).

The list of great people I have worked with is very long; Ben Wild worked at Gin Palace for years then helped me set up three new venues, Kane Daniel frustrates me with his knowledge and perfectionism and Sebastian Reaburn taught me about The Negroni. Many others inspired me over the years and have gone on to do great things. Some were touched by the ‘Gin Palace Magic’.”

Has the Melbourne industry changed dramatically since you opened Gin Palace? What is the most striking difference?

“I think the small bar industry is more professional now.  Bartenders can work in this industry and see it as a real career. When I started work as a waiter, my mother wasn’t too impressed. Now she keeps a scrapbook. The industry has healthy competition and is loads of fun.”

What would you say has been the most memorable moment for you over your career?

“Gin Palace 10^th birthday party.”

What do you love about the bar industry?

“The people and the drinks!”

Is there anything about the industry that grinds your gears?

“Flair bartending!”

How did it feel to be recognised as number one on the Most Influential List?

“I didn’t know it was coming. The best thing was the energy the award created amongst my management team and staff. We are proud of the award, and also know how to have fun celebrating it.”

Do you have any advice for budding bar operators?

“It’s hard work. Remember, you are a business operator first and you have an obligation to provide secure employment for your staff. Start with a vision that pleases you; therefore, only open a bar that you would want to go to yourself. Strive to be the best at what you do without the need to say it. Respect the team and reward them. Finally; question the need for elderflower cordial.”

Alchemia is the latest edition to Australia’s premium vodka segment. Distributed by Pure Spirits, Alchemia Polish Vodka has been recently released onto the Australian market after years of strong sales the US, Canada and New Zealand. Alchemia’s distinctive infusion range takes its triple distilled rye-grain vodka and saturates it with all natural ingredients. A further six months maceration in oak barrels results in an authentic rich colouring and flavour. Alchemia’s range includes Cyzsta - a soft, sweet and supple pure vodka, Wisniowa - a rich wild cherry variant, Czekoladowa - a full bodied chocolate and Imbirowa - a spicy, candied ginger. All the flavours are presented in distinctive hand-blown packaging.

For further information please contact Pure Spirits on 02 9371 3883

The multi-award winning The Lark Food & Drink in Paddington, Brisbane, is set to celebrate its third birthday this month in fine style. The bar will be hosting an afternoon of celebrations at the local croquet club in New Farm. The afternoon is set to be a hoot thanks to the liberal (but responsible) application of gin.

The celebrations are set for Saturday 13th March between the hours of 1 and 7pm. Those wishing to attend should bring monies equal to $35 payable on the day in cash. Your hard currency will ensure you are provided for with a gin tasting planned along with food, drink and entertainment to boot.

RSVPs are essential. Simply email functions@thelark.com.au

Upstairs at The Mac,
42 Wentworth Street
Surry Hills, Sydney
02 8262 8888
www.raval.com.au

Ravál located at the top of the stairs above Sydney’s historic Macquarie Hotel (or ‘The Mac’ as it is popularly known) is named after Barcelona’s infamous nightspot El Ravál; an area bordering La Rambla know for its cabaret, nightclubs, and more lascivious businesses of the night. It comes as no surprise then that Ravál is a purpose built entertainment venue and cocktail bar designed to house a variety of live entertainment including music, cabaret, burlesque, theatre and comedy.

Headed up by Nathan Farrell (band Manager for The Ray Mann Three and Thundamentals, music entrepreneur and promoter) and Mandy Wheeler (driving force behind The Mac for close to a decade), that venues tells us that Ravál  ”combines passion for the four senses; touch, taste, sight and sound (fortunately the only funk you’ll smell will be from our speakers) by combining a gorgeous art deco interior and beautifully upholstered furniture reminiscent of a 1930s speakeasy with big rig sound and sumptuous cocktails.”

DJs will be booked by Huw Ellis who comes to Ravál with over ten years experience in the industry with his own ARIA nominated Knowfool label as well as experience in distribution, festivals, publicity, journalism, DJing and radio under his belt.

To find out more about Ravál’s entertainment line up visit their website: www.raval.com.au

Voting is finally opening for the 2010 Bartender Magazine Australian Bar Awards. Head to www.barshow.com.au from March 1 (Monday) to cast your vote for your favourite industry heroes.

2010 marks the 10th anniversary of the Bar Awards and the team here at Bartender magazine can’t think of a better way to mark this occasion than to introduce to you two all new awards!

First up is the Rookie of the Year award. This award aims to recognise up and coming bartending talent in the Australian bar industry. To be eligible for entry you must work in a bar and not have more than two years experience come 31 May 2010.  Head to the www.barshow.com.au for more information.

Secondly we have Best Marketed Venue. As marketing is an increasingly important aspect of a complete bar package, this award recognises the hard work put into bars by their owners and marketing teams to actively promote their venue to the public. Finalists in this category will have a comprehensive marketing strategy encompassing events and promotions as well as traditional and social media outlets.

Get your vote on! The Bartender Magazine Australian Bar Awards voting will be open from 1 March, 2010 through to 31 May, 2010.