Ago Perrone & Giorgio Bargiani in Sydney, the Connnaught Martini, Ceder’s Alt Gin, World Gin Awards, Maison Ferrand’s Alexandre Gabriel, Monkey 47 Barrel Cut Gin and more in this week’s industry news.
L-R: Giorgio Bargiani, Ago Perrone – Photo © Cocktails & Bars
Ago Perrone & Giorgio Bargiani in Sydney
The Blend by Beam Suntory hosted the Galliano Bartender Long Lunch with Ago Perrone Director of Mixology at The Connaught Bar in London and Giorgio Bargiani, Head Mixologist at the highly-awarded bar. Over a leisurely lunch punctuated with innovative Galliano cocktails, they presented the history of the brand as well as insights into one of the world’s best bars. You can get the full cocktail recipes namely Italian Storm, Amaretto Sour and the Galliano Espresso Martini on Cocktails & Bars instagram page. During their stay in Sydney, Ago Perrone & Giorgio Bargiani also hosted a Martini experience at Maybe Sammy.
The Connaught Martini
The Connaught is one of the most prestigious and highly awarded bars in the world with accolades that include the World’s Best Cocktail Bar and World’s Best Hotel Bar from Tales of the Cocktail’s Spirited Awards, Best Bar in Europe and second place at the World’s 50 Best Bars 2019.
Among the many things The Connaught is famous for is their signature Martini Trolley that brings the drink table-side and delivers a personalised experience that involves guests in the process.
We had a chat to Giorgio Bargiani about the Martini Trolley experience. He explained that it involves a little story telling to establish a connection and offers guests the opportunity to nose the bespoke aromatic bitters to find out their preferred choice. “We propose the gin (or vodka) and use distilled clear ice,” he explains. This is followed by their own blend of vermouth – extra dry, dry and white – for complexity, Sicilian olives for garnish or lemon peel from Amalfi lemons in Italy. The ratio is 75 ml of spirit to 15 ml of vermouth blend and bitters, stirred over ice. The Martini is then poured into a chilled glass from a great height with a touch of theatrics in true motto style, ‘Straight up with style and don’t forget the smile’.
Ceder’s Alt Gin Launches in Australia
The zero alcohol drink movement continues to grow with the recent release of Ceder’s Alt Gin in Australia. The non-alcoholic spirit which derives its name from the Cederberg mountains in South Africa, combines rare and uncommon botanicals with pristine Swedish water.
Ceder’s Alt Gin comes in two flavours: Ceder’s Classic, a floral blend of juniper, coriander, geranium and native fynbos shrub, and Ceder’s Wild, with juniper, rooibos and warm spices such as ginger and clove. The signature serve is 50 ml of Ceder’s topped with 150ml of premium tonic water.
World Gin Awards 2020
The World Gin Awards 2020, Icons of Gin Awards 2020 and Hall of Fame Inductees 2020 were announced at an event in London with Myriam Hendrickx and Desmond Payne inducted into the Hall of Fame. Get the full listing of the winners here.
Maison Ferrand’s Alexandre Gabriel in Sydney
Alexandre Gabriel, President and Master Blender of Maison Ferrand visited Sydney and presented educational sessions on Citadelle Gin at Neighbourhood Bondi and another on Plantation Rum at Burrow Bar. Those who attended the Citadelle Gin masterclass had the opportunity to taste the extremely limited edition of Citadelle Saison of the Witch / Extremes No.3, a smoky gin made with fire-roasted juniper berries, of which only 400 bottles are available.
Monkey 47 Barrel Cut Gin
Monkey 47 Barrel Cut Gin (47%ABV) has been released in Australia. Speaking at a masterclass at The Barber Shop in Sydney, Zac DeGit, Monkey 47 Asia Pacific Ambassador explained that the gin is aged for 6 months in lightly toasted 110 litre new barrels made from Mulberry oak from the Black Forest in Germany. Mulberry wood is known to have a tight oak structure.
Monkey 47 Barrel Cut Gin retains Monkey 47’s DNA being a dry gin with an additional fruity and red berry note, soft juniper, a hint of eucalyptus and subtle campfire smoke.
Recommended Reads
- What’s Singular About American Single Malt? (source)
- How Bars Are Becoming Sober-Friendly Spaces (source)
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