Archive for the 'Mixology' Category

Tap, Twinkle and Shine

You don’t meet professional tap dancers that often. But between shaking cocktails at some of Sydney’s best known bars, Kyle Heine can be found tapping his toes in some of Sydney’s, and indeed the world’s, most prestigious dance venues. But bartending has always been an interest for Kyle, the hours and flexibility sitting in snugly with his auditions, and the hip work venues a great place to network with industry-ites. Not to mention being pretty fun.

Kyle, or "twinkle toes’ as his work mates like to call him, is your all-around man, versed in wine as much as spirits or food. As winter settles in, Kyle recommend mulled wine, a sangria type drink warmed on the coffee machine, perfect for the hands as much as the belly. But he’s also noticed a resurgence of the classics – your Manhattans, Old-Fashioned and Martinis, which he thoroughly suggests for their warmth and old-world charm. But as a fan of fresh fruit, he can’t go past throwing in a little flesh into his cocktails, like the pomegranate you’ll find in his twist on the Hemingway. It seems a little twinkle goes a long way…

 

* At time of interview, Kyle was working at Gazebo Wine Garden, 2 Elizabeth Bay Road, Elizabeth Road, 02 9357 5333

 

Recipe: Hemingway Special Twist

Published on August 21, 2008 in Mixology. Closed

Fire Starter

Zeta Bar’s very own star mixologist Grant Collins sets fires blazing.

By Yasmin Newman

 

grant collins from zeta bar Once destined to be a physiotherapist, Grant Collins didn’t envisage a career spanning more than 14 years in the bar industry. Nor such an illustrious one. But with numerous accolades under his belt, including UK Bar Manager of the Year (2001) and Australian Bar Manager of the Year (2002 and 2003), Collins couldn’t think of anything more fun to do for a living.

For Collins, it all began with a trip to the States where he took to the bar world in need of a little extra "pocket money." After a return to London and 10 successful years later, Collins found himself in Australia. Love, it seems, was life’s next big calling. But the sojourns abroad haven’t stopped for this bartending go-getter, who, in the role of Mixologist & Consultant for the Sydney Hilton’s Zeta Bar, often travels to Europe and the U.S. in search of new trends and flavour combinations to incorporate into his drinkable creations.

"Pastry chefs are a great source of inspiration," shares Collins, who loves their ability, along with chefs, to fuse unique flavours. This winter, Collins recommends pomegranate juice for its soothing flavours and hip appeal, as well as cocktails using grilled fruits: "Grilling fruit caramelises its natural sugars, giving a dramatically different flavour to your cocktail favourites." Try Collins’ Grilled Pineapple Martini (recipe below) for something special this winter – it has coffee caramel notes which, when mixed with chamomile syrup, are the perfect pick me up for the cold nights.

 

Zeta Bar, Hilton Hotel, Level 4, 488 George Street, Sydney

 

Recipe: Grilled Pineapple Martini

Published on July 3, 2008 in Mixology. Closed

Latin Loving

David Hernandez from The Argyle warms up winter with a spicy Latin number…

 

By Yasmin Newman

 

david hernandes 10 years on and his love for the cocktail and bar industry is still as strong. Originating from Barcelona, Spain, David Hernandez, like many bartenders turned professionals, fell into the industry somewhat by accident. But Hernandez, who has worked the cocktail scene from London to Amsterdam, now describes the line of work as "brilliant" and can’t get enough off the buzz, creativity and freedom bartending affords him.

Like a hot-blooded Latino, Hernandez arrived in Sydney on the heels of a woman and has since worked at Sydney’s best bars. For the Argyle, Hernandez has created a range of cocktails which he describes as "user-friendly, but a little different and special." With winter here, Hernandez recommends brown spirits and cocktails like Hot Butter Rum and the Sidecar (with brandy). Or for something unique, a hint of pepper and chilli (see the recipe David created for FoodinFocus below). It’s winter warmth with a bit of a kick!


Recipe: Pepper Peruvian Lady

Published on May 1, 2008 in Mixology. Closed

Afternoon Delight

hugThis summer, Jared Plummer of Hugo’s Bar and Pizza creates a luscious fruit cocktail to be sipped under the sun…

By Yasmin Newman

Professional bartender and drinks consultant, Jared Plummer loves creating what he describes as "a good drink." For Jared, this means uncomplicated cocktails, where key ingredients and premium products take center-stage.

An accidental bartender, Jared started as a ‘glassie’ to help out a friend’s sister. Eight years on, and following a move from Fremantle to Sydney, his focus is purely drinks, having ditched a career in sound engineering to pursue his passion.

This summer, Jared recommends tropical-themed cocktails with pineapple, watermelon or passionfruit juice (like his Campari & Watermelon Frappe, recipe below). A perfect match for the weather, they ooze beachside savoir-faire. He predicts we’re also going to see more fresh produce in our cocktails, rather than processed, and an abundance of wonderful herbs, such as Kaffir lime leaves. So, drink up and be merry!

Hugos Bar & Pizza, 33 Bayswater Road, Kings Cross, 02 9357 4411

Recipe: Campari & Watermelon Frappe

Published on April 22, 2008 in Mixology. Closed

Modern Classics

favFavela’s very own Christophe Lehoux muddles up a sweet cherry ready for picking.

By Yasmin Newman

Harking from the south of France, trained in London, and journeyed through Italy, European export Christophe Lehoux arrived on Sydney’s shores three years ago full of sweet cocktail-flavoured ideas. While his decision to leave the vibrant bar scene in London didn’t come easy, Lehoux has never looked back. "London is the center of the world when it comes to bars and cocktails, but Sydney is well and truly catching up," Lehoux assures. "Even in the last year I’ve seen an incredible progression and evolution of Sydney’s bar scene."

Headhunted to help set up Favela in Kings Cross, Lehoux was put in charge of creating their drinks menu including the cocktails. While creative and adventurous with his creations, mixing sorbets and foams with herbs and spices, Lehoux is a purist at heart and a stoic fan of the classics – a true Frenchman it seems.

For Lehoux, premium alcohols are really the only way to go. For one of his most recent discoveries, try the 10 Cane rum (featured in the recipe below). And fit for late summer, he also recommends fresh fruits and the delicate taste of nashi pears. Lehoux on the other hand, will be drinking an old-fashioned bourbon – a classic!

Favela, 1 Kellet Way, Kings Cross, 02 9357 1640

 

Recipe: Cherry Blosom

 

Published on April 22, 2008 in Mixology. Closed

Thank God it’s Friday

Got that sinking feeling? Then sink a few of these beaut beers coming to a fridge new you this summer.

By Robert Bates

You know the feeling. It’s Friday afternoon, deadlines are looming and all you can think about is leaving it all behind. Well that was exactly how I felt just a few hours ago. That was until my editor walked over and placed six bottles of beer in front of me. "Write me a review," she requested briskly. Like any red-blooded male, it was music to my ears so I happily accepted the challenge.

The line-up began with Three Sheets from the Lord Nelson Brewery. It was well-balanced and super smooth – a great beer for dinner or to take to a barbecue. Next up came Barons Pale Ale, a medium-bodied, creamy beer with evident fruity tones and a dry finish. Then there was the Beez Neez from the Matilda Bay Brewing Company. It had a distinct honey flavor and would be a good choice when you are after something unique and crisp. The James Squire Golden Ale that followed was a definite thirst-quencher; it had a slightly bitter aftertaste and was mildly carbonated making it almost too easy to drink. Although the Bright Ale by Little Creatures Brewing was full-flavoured, it was remarkably smooth with a refreshing aftertaste. Perfect, in my opinion, for hot days at the beach. And, lastly there was Scharer’s Larger, a full-bodied traditional beer with a bitter flavour and dry finish, a real pleasure if you’re after a beer that’ll put hair on your chest.

It may be six bottles of beer talking, but I’m confident several of these unique brews will find a happy home in my fridge over the upcoming summer months. I only hope next Friday provides such delectable distractions, preferably of the amber variety!

Published on April 22, 2008 in Mixology. Closed

The Cocktail Revival

‘Muddle’ your way through your next cocktail party.

By Felicity Carter

The reason traditional cocktail parties disappeared is because cocktails were so hard to make. The hostess got stuck next to the blender all night, while the fruit rinds piled up on the bench-top around her. Making cocktails was also expensive because numerous ingredients were called for, from strange liqueurs to exotic fruit juices. The end result was a national oversupply of half-empty bottles of crème de menthe!

But cocktail parties are fun, if only because they let you dress up. Thankfully, classic cocktails are back in style, which means it’s time to revive the cocktail party in time for summer.

The key ingredients in cocktails are gin and vodka, and rum is also useful. What will make your cocktails zing is using the best possible spirit. Instead of name-brand vodka try Grey Goose, which has been distilled more times, giving it a smoother taste. Infused vodkas like Zubrowka, infused with bison grass, can also add a stylish twist to your creation. Artificially flavoured vodkas, however, are a big no no.

The increasingly fashionable gin can also be used as the basis of any number of simple, stylish drinks. There’s nothing wrong with handing guests a classic gin and tonic, especially if the gin is Hendrick’s Gin from Scotland, which has odd ingredients like cucumber and rose petals infused through it. Strange, but it works.

Another way to wow guests with simple drinks is by doing something special with the ice. If you’re making gin and tonic, fill the glass two thirds of the way with chipped ice. Other tricks with ice include using flavoured waters, or triple-freezing mineral water. You let the ice melt slightly and then refreeze twice more. Scrape the top off each time and the final ice is said to be super-pure.

The one time when it’s better not to use the best bottle in the house is when you’re making sparkling-wine cocktails. Dom Pérignon does not need a drinking companion. But don’t use cheap sparkling either! Anything that’s around the $15 to $20 mark is about right. Then just add peach puree, and you have a peach Bellini.

If you have none of the above ingredients, raid your cupboard for whatever spirit you have. Pour over ice, add mint leaves and sugar and ‘muddle’ (meaning ‘mash’), to release the mint flavours. And voila! A julep. Nothing could be simpler.

Now all you need is a cocktail outfit.

Published on April 22, 2008 in Mixology. Closed