Home' Australian Hotelier : AH SEPTEMBER 2016 Contents AUSTRALIAN HOTELIER SEPTEMBER 2016 | 23
pick their own gin or vodka, a specific
vermouth, their garnish of choice and
which style of martini they prefer -- dry,
extra dry, wet, dirty, with bitters or an
"A modern twist on the Martini
classic, our bartenders can now produce
unique cocktail offerings for patrons at
their request. Gone are the days of the
only option being shaken or stirred, now
patrons can request everything from their
preferred gin to their preferred garnish,"
explains Kurtis Bosley, group mixologist
Kate Powell, PHMG's group
marketing and events manager, believes
that the martini list also helps to create
that boutique bar experience that many
patrons are now looking for in pubs.
"The introduction of a boutique bar
experience was a natural progression
for The Woollahra Hotel, with patrons
now able to enjoy beverage options
catered to their required taste. PHMG,
across all venues, has a focus on
premium beverage offerings, however
the introduction of the Martini menu,
means patrons can now choose from a
range of gin and vodka offerings placed
at different price points."
Alcoholic slushies and blended drinks
have a reputation for being a little
tacky and the stuff of eighteen-year-old
birthday parties, but this summer they
are making a comeback -- and at some of
the biggest trend-setting hotel groups in
Kevin Peters, bar manager for Sand
Hill Road's newest Melbourne pub,
Garden State Hotel, is ready to lift the
reputation of these frozen drinks using
some great ingredients.
"I love frozen drinks -- there I said
it -- but they get a bad wrap. Using fresh
ingredients and high quality spirits
and liqueurs you really can make some
amazing blended drinks."
Peters also believes these kind of
drinks are great for creating a vibe or
transporting you to another environment
that's relaxed and inviting: "I am the
biggest sucker for drinks that remind
you of a place or a time, such as having
a tropical-style cocktail you would have
on holiday. Let's just say keep your eyes
out for a Miami Vice on our menu."
Slushies and blended drinks are also
expected to be a big hit this spring and
summer at The Newport on Sydney's
northern beaches, with Mant suggesting
that a section of the drinks menu will be
devoted to them.
NOT JUST FOR JUICING
Every pub operator is looking for a point
of difference to make their venue stand
out from those in the surrounding area.
Sydney small bar, The Swinging Cat, has
hit on an idea that any pub with a focus
on simple serves and cocktails could
easily implement for custom creations:
SIMPLE SERVES AND SUMMER COCKTAILS
Pete Fischer, owner of The Swinging Cat, was inspired by
the health and café trend of cold-pressed juices, and also by
the methods of world-renowned chef, Heston Blumenthal,
who both dehydrates and rehydrates ingredients to increase
the intensity of flavour.
Fischer had to look as far as the United States to find an
industrial cold-press machine that would withstand constant
use with various fruits and nuts. He and his team now infuse
various dried fruits and nuts with complementary spirits
for periods of between three and ten days, until most of the
alcohol has been absorbed, before they are then cold-pressed
to create unique spirits.
Currently on the menu at The Swinging Cat are cold-
pressed spirits like an apricot gin, a banana dark rum, a peach
bourbon, and a tropical fruits rum.
"We wanted to offer our guests a completely unique
drinking experience, like no other," said Fischer.
While the cold-pressed spirits work well as simple serves --
such as an apricot gin and tonic -- they are also very popular
served within cocktails.
"One of the cocktails that we have on the cold-pressed
menu is the 'Elysian Fields Ave', which is our modern twist on
the classic Mai Tai. We use tropical dried fruits like pawpaw,
papaya, pineapple and mango and soak them in Pampero
Anejo dark rum. After soaking the fruits for a few days they are
cold-pressed to produce an amazing alcoholic tropical nectar."
"We then make our own version of an alcoholic almond
milk from almonds soaked in Pampero Blanco white rum,
which are then also cold-pressed. From there we shake these
ingredients with lime juice and a dash of fresh orange juice
and serve over crushed ice."
There are many possibilities for any good bartender to
create some fantastic and exclusive cocktails through cold-
The Swinging Cat's Elysian Fields Ave
at Woollahra Hotel
Links Archive AH AUGUST 2016 AH OCTOBER 2016 Navigation Previous Page Next Page