• 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.

This profile appeared in the January issue of Australian Bartender magazine

Interview by Simon McGoram

Tim Philips, bar manager at what is one of Australia’s most exclusive locations - Ivy’s Level 6 - has hit a bit of a green patch when it comes to competition success.

Over the past few years he has claimed the 2009 CLASS UK Bartender of the Year, 2011 Diageo’s World Class Australia Bartender of the Year and more recently claimed the crown of Bartender magazine Bartender of the Year at this year’s Australian Bar Awards.

We decided it was high time to catch up with the amiable Mr Philips to learn the secrets of his bartending success.

How long have you been bartending for?

Nearly 10 years.

How did you get into the biz and why did you stay?

I finished high school and didn’t know what to do. I didn’t want to do my degree yet (primary school teacher), so I asked a family friend, whom had just bought a pub, if I could help him out.

If you weren’t slinging drinks what would you be doing with yourself?

Chocolatiering has always fascinated me. That, and teaching I guess.

When did you enter your first cocktail/bartending competition and what was it?

First comp was a Wyborowa comp whilst I was a barback at ffour in 2003. The drink had 30ml Lemongrass infused vodka,  15ml Aperol, 5ml Rose Water, Tsp Lime/Ginger Marmalade, and 30ml Grapefruit Juice. How do I remember this? I still have the same book I’ve kept all my recipes in since I started bartending. True story.

When did you have your first competition win?

*Pages flick forward in cocktail recipe book* It was the 6^th of  August 2004. Wild Turkey cocktail comp judged by Jimmy Russell!

What advice do you have for a bartender hoping to land a competition win?

Make a tasty drink. I don’t care how you dehydrated that virgin’s tears for your tincture. If you can’t see yourself drinking the whole cocktail and wanting another one, it’s not a worthy winner. Ooh, and if you have ever worked for the Match group you would know a dash of passionfruit syrup never goes a stray.

What’s been your proudest bartending moment to date?

Ooh, good question. Black Pearl winning Bar Team of the Year in 2008 is up there. Either that or doing a beer bong with the guys from Mighty Boosh a few years back in London.

What drives you to keep excelling at the bartending craft?

Small man syndrome.

Are you ever worried that you’ll become jaded?

Every day. Once a bartender forgets humility, he becomes a terrible bartender. A good bartender has to love his customers. He or she should also never forget they are in a ’service’ industry.

What is it that you love the most about this industry?

The hours really suit me. Having the days free make so much sense now that I can record TV on Foxtel. That or watching people get drunk every night means you become a more perceptive person. You see people at their best, and worst. This industry forces you to become more socially aware of your behaviour. You would have thought with all this I’d have learnt to keep my clothes on when I go out.

What could the bar trade do without?

I don’t want to be negative so I’m going to tell you what the bar trade could do WITH. More training. Not just training from guys like Alchemy and MIXXIT etc., but in-house stuff. Training on your food, training on your cocktail and wine list. If I’m paying a staff member $22 an hour, and selling a cocktail for $20 the staff needs to know why a Hemmingway Daiquiri is named so. I’m sorry owners, but you HAVE to pay your staff for this training as well.

What bars have you worked at over the years and what’s been your favourite?

There’s been a few now. Melbourne: Bell Tavern, ffour, Black Pearl, and Press Club. In London: The Player and Milk & Honey. In France: The Clubhouse with a summer stint at White Star and Milk & Honey in New York. Now I’m at Ivy Level 6 in sunny Sydney. And no, I would not care to list ‘one’ a favourite. They have all been very good to me.

What’s next on the cards for Mr Philips? Olympic gold? A range of home remedies and snake oils?

Going to stay as far away as cocktail competitions as I can. I get too stressed out. It’s summer so I’m currently concentrating on my gardening, making the world’s best sourdough, and my lawn bowls. That and opening my own Sydney small bar within 12 months… (keep that a secret though).

Tim’s Top Five Tips for Bartending Success

1. Be Humble
2. Let your personality shine
3. Know the latest sports results
4. Be a foodie
5. Respect alcohol. Don’t get drunk while you work.

This featured in the January issue of Australian Bartender magazine

By Philip Duff
Philip Duff is not writing a book. philip@liquidsolutions.org

I was at two book launches in the last two weeks, both in New York: the official launch of The PDT Cocktail Book by Jim Meehan and the launch of New York restaurant Eleven Madison Park’s cookbook.

The latter was also a celebration of Eleven finally achieving the coveted third star from Michelin and the announcement that owner Danny Meyer was selling Eleven to his protégés, the authors of the cookbook, general manager Will Guidara and chef Daniel Humm.

Jim’s book is gorgeous - beautiful, heavy and brilliantly written. It’s a manual too, detailing the philosophies of PDT, the tools and equipment they use, even diagramming their mise-en-place. An amazing achievement. The Eleven Madison Park book is, if anything, even more mind-bogglingly good than their party was, and their party was at least as good as Jim’s book. (How cool was their party? Well, Jim was bartending there!). The Eleven book weighs more than 3kg, and is as beautifully photographed and typeset as any such high-end food-porn cookbook from a posh restaurant you’ve ever seen.

What sets it apart is that, like Jim’s book, it goes further than just F&B porn: it describes not just their philosophies, but how they evolved and how they work, listing the entire all-day chronology and checklists and floorplans of what is one of the world’s greatest restaurants (and the World’s Best Restaurant Bar at Tales Awards ‘11).

However, those books will never sell a great amount. And that’s not a bad thing.

What Jim and Will have done is create a second platform - their books. Even in this Kindle-infested age, we accord books unusual respect: the grandees of our world like Dale de Groff, Gaz Regan and Dave Wondrich admit that their fame (and lucrative bookings to teach and judge on behalf of drinks brands) increased exponentially after publishing their respective books. There is a little money in writing books, but not very much - no more than you’d make by putting the same effort into bartending, really. Honest. But books extend your fame globally, and thus give you a platform from whence to explore further commercial possibilities.

A bar or restaurant- like Jim’s PDT or Will & Daniel’s Eleven- is a platform: most bars and restaurants break even at best. Jim and Will used PDT and Eleven as platforms to get book deals, and will (I hope) use their books as platforms to many and even greater things yet.

Whatever your platform - bar, book, blog, a contest you run, whatever - it is up to you to commercialise it. A friend of mine is trying to start a bar in a city new to him. He has form. He has won every award there is. His long-term ambition, after hearing me speak so lovingly of Oz, is to eventually emigrate to Australia and start a bar there too. But first, in the next 5 years he wants to open and run the world’s best bar.

“Philip,” he said, “if I get all this done, open the bar, and it’s a huge, huge success, will I be able to do anything I want? Will I be able to just move to Australia, immediately get financing and open a bar there?”

“Not necessarily”, said I.

“Why? Why not?”

“Because opening the bar will only bring all those opportunities your way. Within months, you’ll be deluged with offers from investors who want to back you, staff who want to work with you, hotel chains who want you to develop a template for them that’s a bar just like yours…”

“So?”

“That’s just getting the opportunity, though - the platform. You need to commercialise that. You need to be ready when you get the offers, able to negotiate in the boardroom, able to know what questions to ask and how much to ask for, able to make your promises and keep them…”

For bar owners and restaurateurs, many start with a single place (that breaks even) and use it as the cornerstone of a group, learning more with each opening, attracting better staff, getting better deals on loans and real estate until they finally do begin to make 10%. For authors, just the book is not enough - you need to get out there, teach, train, consult, write more books, get a YouTube channel, get your own TV show.

Get your own platform. It should be something you love, the way Jim loves PDT and the way Will and Daniel love Eleven. Your first platform takes time, and energy, and love. When it is up and running and perfect, begin to prepare for opportunities. Make connections. Don’t wait for them to happen if you’re ready. Combine preparedness with the opportunities you get from your platform and you won’t go wrong. When opportunity comes knocking, be ready.

Kumo Fujiama
152 Lygone St
East Brunswick
Melbourne
kumoizakaya.com.au

This new bar featured in the January issue of Australian Bartender

Andre Bishop (Robot Bar and Golden Monkey) is a self confessed Japanophile - of Japano-geek. He’s a man that’s taken the business of sake and made it his business by bringing its unique flavor and style to the streets of Melbourne.

Most recently he has launched Kumo Izakaya & Sake Bar in East Brunswick. “I have relished the opportunity to combine what I love most about izakayas in Japan with original elements that celebrate local culture and produce,” Bishop said of his latest venue, “Kumo is the complete picture for me.”

With what’s touted as Australia’s biggest sake list, a fine range of beers and wine Bishop has delivered another Japanese styled gem.

This Drinks News featured in the January issue of Australian Bartender magazine

Beam is proud to announce the launch of Black Cherry in Australia. Pegged as an ‘innovative product set to entice new drinkers into the dark spirit category’ Black Cherry is made with Jim Beam 4 year old bourbon, and then infused with natural black cherry flavours.

The flavours are carefully infused using unique, artisanal methods and results in a well-rounded taste that stays true to the craftsmanship and heritage of Jim Beam.

Contact CCA for further information 02 9259 6025

This piece featured in the December issue of Australian Bartender

By David Spanton

What is it about Hurricane glasses I hate so much? Is it the fact that they scream my cocktail list is stuck in the 80s? Or maybe the bartender loved it so much they stole it from the Tropicana bar at Hamilton Island? Either way, I can’t tell you how much I cringe at the sight of this glassware.

I have visited enough cocktail bars and judged enough cocktail competitions over the past decade to know that if you fancy this 15 ounce mountain of glass that customers have to stand on their stool to take a sip from, then your drinks list is a concern.

Secondly, you will never win a cocktail competition using a Hurricane glass - no mater how good your drink tastes. There are just so many other options you could consider that can accommodate your cocktail. Like a fun Tiki mug or a 12 ounce highball. The obsession with larger and larger size cocktail glasses over the decades, much like our food portions, has left many cocktails supersized to ridiculous proportions.

Just look at the Martini glass that is designed to accommodate a three ounce drink, so a five ounce glass would be sufficient. That being said anything from nine to thirteen ounce Martini glasses can be found in bars around the country! Either you put 10 olives in your glass or your proportions for many a cocktail are completely over the top. Today when bars are expected to operate to such a strict responsible service policy, such supersized concoctions won’t do you any favours, let alone the extra stock you’re using.

Let’s be honest. Most of the cocktails that end up in Hurricane glasses are either blended or frozen (one popular exception is of course the hard hitting Long Island Ice Tea) and for most readers I don’t have to tell you that these types of cocktails have been out of fashion for the better part of a decade. But even if they make a comeback and the blender once again becomes a staple for every bar, there is no need for the Hurricane glass even for mocktails, or ‘mocking cocktails’.

Yes, yes, I know there has been a bit of a boon in ‘bringing back the fun’ to cocktails with some blue libations and the like making a comeback, but do these really have to be served in the ghastly vases? Check out Hinky Dinks (Sydney) if you’re after some tips on how to have fun cocktails while still using snazzy glasses.

The hurricane cocktail was invented in New Orleans in the 1940s by Pat O’Brian to help move some of his cheap run to the visiting sailors. But even then I would have preferred no Hurricane glass. My suggestion is don’t bother stocking it, even in the face of ‘Shane & Shazza’ regular protests! I’m prepared for a few pre-Hurricane glass emails, but before you hit SEND remember that I have a problem with the glass, not the cocktail, so do your customers a favour and get rid of this daggy glassware.

Cheers,

Dave.

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!

This Drinks With featured in the January issue of Australian Bartender magazine.

Interview by Edward Washington

This month we take a little time out with one of the cocktail industry’s iconic operators, Mr Sasha Petraske. In 2000 Petraske opened Milk & Honey (New York) in what he says was a response to the decline in the city’s bar culture. Six years later he was named in the New York magazine as one of the city’s most influential people - high praise when you consider that Hillary Clinton (the current US Secretary of State) has also made the list.

Since then, he has also partnered with Jonathan Downey to open Milk & Honey (London), been part of the team that recently opened The Everleigh in Melbourne (with co-owners Lauren Schell and Michael Madrusan) and is also involved with our own Sam Ross in launching Attaboy - which will take over the current site of M&H, New York.

Safe to say he’s a busy man, so in the time it takes to stir down a Manhattan we hit him up about his past, present and the future.

Tell me a little bit about your businesses.

“We run bars for people who can manage to stay quiet and polite when they drink.”

How did you first get into the bar business?

“I was saving money to open my own café and I was getting nowhere so I decided to get a job in a bar to help. That was 15 years ago and the café is now a retirement plan.”

What’s the attraction of the bar business for you?

“Waking up at 1pm.”

Is it important for you to have a personal connection with your members?

“Without a doubt, but it is much more important to have a personal connection to one’s employees.”

What’s your proudest achievement in the bar industry thus far?

“Having such a dedicated staff, and retaining them for so long.”

What excites you about the London and New York bar scene?

“I feel that both cities are reaching a critical mass, where a good cocktail will soon be the rule, not the exception.”

Do you have any concerns for their future?

“Both cities are threatened by exorbitant rents and fees, and I’m currently working on a project in Texas.”

What cocktail trends are popular at the moment in your bars?

“Amari and exotic bitter ingredients are the order of the day.”

How have you evolved as a business operator over the years?

“I’ve learned that the layout of the room, bar and equipment is as important as anything. A well designed venue can give better service with fewer people, and it is important to remember that restaurants don’t close for lack of ability to pay the rent. It is always inability to make payroll that puts the nail in the coffin.”

What mistakes taught you the biggest lessons?

“Wow. Too many mistakes to list, but the biggest one was not being capitalised. I would advise the aspiring bar owner to wait an extra year or so, just to build a good credit rating.”

How do you continually develop your creative ideas?

“Reading and watching old movies.”

Do you have any exciting plans for the future?

“I am doing a line of menswear, off the rack suits with a 1930’s cut.”

What’s the best and worst thing about owning your own bar?

“You usually don’t have to get up in the morning. However, you do have to witness the occasional drunken bad scene.”

Are there any local or international bar operators that you admire? If so why?

“Peter Dorelli, Salvatore Calabrese and Dale Degroff. We are standing on the shoulders of giants.”

How important are staff in operating a successful business?

“You are a capitalist. In the service economy, the goodwill of your staff is your capital, just as much as your beer taps and air conditioner.”

What advice would you give young bartenders who want to open their own bar one day?

“27 years old might be a bit young.”

What are your Top 5 tips for running a successful bar business?

• Customers come first.
• Employees come second.
• Owners come last.
• People pay for quality and employees deserve top quality equipment.
• Give employees clear, consistent and objective quality standards.

This news story featured in the January issue of Australian Bartender magazine.

381 Flinders Lane
Melbourne CBD
three-fold.com.au

Threefold is a newly opened bar that’s combining a few elements in order to bring out its best. Operating as a food shop, café and bar that serves through breakfast to lunch Monday to Friday, it also operates as a bar that serves dinner and snacks on Thursday and Friday evenings.

The Mediterranean styled food is enough to tempt you in while the sun is high, and then come back for the night time offerings which includes sommelier Jane Thornton’s wine list of 15 by the glass options. The head chef, Stephen Black, striving to capture the attention of local by offering an every evolving menu. “The menu will change weekly,” he states, “and be principally driven by seasonal availability and ingredients.”

This Drinks News item featured in the January Issue of Australian Bartender magazine

Recently introduced to Australia, Jameson Gold Reserve is a whiskey of exceptional harmony, notable for its delicate balance and gentility.

Diligently fashioned from a blend of three pot still whiskeys and matured in sherry casks and American virgin oak, Jameson Gold Reserve showcases exceptional maturation techniques that give it a more complex taste.

Contact Pernod-Ricard for further information 02 8874 9335