Posts Tagged ‘Tony Conigliaro’

BRINGING YOUR “A” GAME

Saturday, June 8th, 2013

Preparedness and Good Spirit Add Up to Cocktail Competition Victory
By Naren Young

All photos courtesy of 42 Below Vodka

42 Below Competition 2012 Bungee jumping.jpg

Cocktail competitions, for many contestants, can be a nerve wracking, knee trembling and downright frightening experience that can make or ruin your reputation in a heartbeat. There is a serious amount of dedication that is required to be the victor; it’s not simply a matter of turning up on the day and making a drink for a judging panel that could consist of a bikini model, a news anchor, an over the hill bar keep, a drunk bar owner or the President of the International Bartender’s Association.

Winning a cocktail competition in this day and age, when there is often one a week in many major ‘cocktail cities’ can take months of planning, research and practice. It requires tasting, refining, tasting again, writing a speech, practicing it over and over, a dress rehearsal, tasting again, asking your friends and colleagues for advice, buying new tools, buying back up tools, testing the tools and of course tasting the drink again. All this before you’ve even gone on stage.

In many ways, cocktail competitions are to be commended and encouraged. Sure, there’s a slew of boring and incompetently organized cocktail competitions over the years (thank God there was alcohol on those occasions), but for the most part they promote camaraderie (despite the obviously fierce competitive nature of them), allow like-minded professionals (sometimes from other parts of the world) to share ideas and discuss experiments; and solidify friendships over the course of several lubricating libations.

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Nowhere was this more evident than at the 42 Below Cocktail World Cup, held every year in New Zealand, the home of this award winning antipodean vodka. The event started in 2004 in Queenstown on that country’s South Island and even this year, the first few days were spent in this picturesque ski town, with competitors from all over the world partaking in a series of extreme activities that have not only made this competition so unique but has put it on the radar of any serious bartender around the world.

Perhaps the most unique aspect of this particular event is the fact that people compete in teams of three, representing their country and not themselves. Until recently, 42 bartenders were flown in (at great expense), making for 14 teams (this year that number was halved). Bartending, at its very core, can be very competitive and there is certainly no shortage of egos in our

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DON’T MISS – PERRIER

Thursday, January 3rd, 2013

By Francine Cohen

Perrier slim can traditional

When we first heard that people were sneaking Perrier into movie theatres we were both impressed (because we could imagine how delicious and civilized it would be with popcorn) and slightly confused (as to how they got that ubiquitous green bottle past the eagle eyed ticket takers). Then the new day of Perrier dawned on us…Perrier now comes in slim cans. (www.perrier.com)

Sound like a bunch of marketing hype to cover expensive re-packaging? Actually, it’s not. It’s a new way of looking at a venerable brand. The bubbly zero-calorie water from Vergeze, France that always offered rich, stable bubbles throughout your entire drinking experience.

Now, not only can you take Perrier with you on the go, easily, but the applications for cocktail usage are much more functional now too. No worries that opening a bottle of Perrier is a huge commitment for your guest and your inventory when it goes flat. The new Perrier slim cans are like the wine by the glass for the cocktail (and non-cocktail) set.

In a world where guests are super specific about their liquor brands and water choices, why shouldn’t they be equally demanding about their mixers? It’s a practice that other brands have embraced and speaks to the quality of your establishment. No name calling, but why use another brand and inject somewhere in the realm of 60mg of sodium into a drink when Perrier only brings 2, plus minerals that provide texture and an extra layer of flavor to your bubbly beverage.

And, speaking of flavors, Perrier also comes in Lime and Pink Grapefruit. Now that’s refreshing! But don’t just listen to us, hear what the experts have to say:

Tony Conigliaro
Using Perrier is great fun because

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SUPER SIPS

Saturday, December 31st, 2011

Memorable cocktails that rise to the top of the list
Stories curated by and photos by Jason Rowan (except where noted)

Photo by Virginia Miller

Most publications are busy prognosticating; focused on the year ahead, projecting trends and anticipating the future. But at INSIDE F&B we decided to take a moment before rushing pell-mell into 2012 and invite you to join us in relieving some stress that always comes with looking ahead. Instead, stop and smell the proverbial roses as we take a look back at some of the spirit industry’s best drinks tasted around the world.

Simon McGoram, Drinks Editor, Australian Bartender Magazine (boozebraggart.blogspot.com/)

The best drink I had all year had to come from one of the more unlikely places in Australia – Katoomba in the Blue Mountians in NSW. Once upon a time it was known as Sydney’s playground – especially during the roaring twenties with Gatsby-like characters parading around in finery. Now the place attracts only a few weekend tourists with its beautiful art deco cafes and hotels remaining for the large part empty and falling into disrepair.

I was up there with my partner for a Valentine’s Day getaway – with February being the middle of summer down under we were expecting swelter. Instead a cool mist hung eerily over the whole town as we walked up the steps of the Carrington Hotel for a pre-prandial tipple. The hotel by the way looks like something out of The Shinning and sure enough during the middle of the week the place was empty and spooky.

We were sat next to a roaring fire in an anteroom next to the grand 1930s ballroom. I was expecting that they might manage a decent G&T but I was pleasantly surprised by the quality of the cocktail offering. I ordered an Old Cuban – an Audrey Saunders masterpiece that had somehow found its way to this country town. My partner had a Bramble – a Dick Bradsell modern classic from London. The drinks were good. Not exceptional. bBut it was the more the fact that in rural Australia I could order drinks created by the best bartenders of London and New York whilst being transported to almost untouched art deco setting. I thought truly cocktail culture has come of age and perhaps one of America’s greatest inventions can be enjoyed at all ends of the earth.

Stephen Myers, Illegal Mezcal
(www.ilegalmezcal.com)

Drinking a Negroni at an outdoor cafe with a beautiful girl and a great friend on the Sardinian coast as the sun set over a Phoenician ruin and a lighthouse. Rather than the 1:1:1 ratio of the drink on its own it was all the elements of the time, place, people and the great drink itself that made it my best drink for 2011.

Philip Gandevia, cocktail bartender, Eau De Vie, Sydney
(eaudevie.com.au/)

We were having a meeting at Eau De Vie, going over our recipes and making sure that our techniques were uniform. We mentioned a Bijou (equal parts gin, Dolin and Chartreuse, orange twist and discard) and I made a casual statement that of course it was always stirred. One of our team, Taka Shino, demurred, saying that he always shakes his. Not only was this interesting in terms of discovering an inconsistency but it was also something I’d never entertained for this cocktail. “Well, let’s try them,” I said and we made side-by side identical Bijous, mine stirred and his shaken. When we tasted them I was fairly shocked to discover that I preferred the shaken. It was an excellent reminder that the junior bartender can show the senior bartender something

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