Arlechin ?Mornane Pl, Melbourne VIC
@arlechinmelbourne

Melbourne hospo family, the Grossis, known for Grossi Florentino, Grill, Ombra, Cellar Bar, and Puttanesca, has reopened its European cocktail and wine bar, Arlechin. This venue is poised to once again become a favourite late-night spot for Melburnians.

Nestled in Mornane Place in Melbourne’s CBD, Arlechin is marked by a small logo at its entrance. The intimate 40-seat space exudes Italian flair through its updated food and drink menus. Arlechin’s atmosphere is reminiscent of an old European wine cellar, featuring a central curved cork roof that enhances its subterranean charm. This inviting setting encourages guests to immerse themselves in its intimate ambience.

The cocktail menu has been curated by Bar Venue Manager Russell Branford, formerly of Lakehouse Daylesford. He has collaborated closely with the Grossi family to create a menu that reflects his deep industry knowledge and commitment to delivering an unparalleled cocktail experience. All cocktails at Arlechin are crafted using premium ingredients and in-house infusion techniques.

Russell emphasizes, “For me, it’s all about the science and special processes that enhance a cocktail’s appearance and texture while preserving its flavour profile. For example, we make olio di pomodoro [tomato oil] in-house for our Puttanesca Martinez by semi-dehydrating tomatoes until they have a leather texture, then blending them with heat and straining the juice to create a beautiful aromatic flavour.”

Signature cocktails include the Puttanesca Martinez, priced at $24, which is inspired by a mural outside Arlechin and reinterprets the classic pasta sauce. Another highlight is A Little Bit of Fancy, costing $29, a playful twist on the classic champagne cocktail featuring a Campari-soaked sugar cube that creates a fizzing spectacle when dropped in tableside. The Gabriel, available for $23, is a highball crafted with high ester rum and housemade strawberry shrub, offering a blend of funky, sweet, and sour flavours topped with soda. Midnight Gold, priced at $25, is made with saffron-infused gin, mandarin liqueur, and a splash of lemon, topped with luxurious liquid meringue and strawberry crumb. In addition to these signatures, the bar offers “zhuzhed up” classics, such as a barrel-aged Grossi Negroni, Bellini, and Paloma. The team is also ready to make almost any classic off the menu upon request.

Russell notes, “What I love most about hospitality is the unique way we bond with our team and the special interactions we have with our guests. There aren’t many things better than going out, having a good time, and feeling as though you are truly looked after.”

The food menu, designed to complement the drinks, draws on Grossi’s Italian roots and reflects Arlechin’s intimate ambience and unmistakable Italian charm. Guests can enjoy dishes like Salumi with Giardineria (pickled vegetables) for $28, or Cozze Scapece, Italian steamed mussels with nduja, priced at $26. Another option is Whipped Baccala (salted cod) with pickled red onions served on a crumpet, also for $26. For a heartier bite, there are Bolognese Jaffles available at $16, and Grossi’s famous Midnight Spaghetti for $24. Mugellani, which are ravioli filled with potato, pecorino, and hazelnuts, can be enjoyed for $28, while the Classic Carbonara is offered at $24. For dessert, guests can opt for Crema Fritta or the classic Tiramisu, both priced at $15.

Guy Grossi comments, “The beauty of Arlechin is its location and offering. If you’re dining at one of our sibling restaurants and looking for a nightcap, it’s just a short walk around the corner. If you’re after a pre-dinner snack, there are smaller share plates. But if you want to stay put, we have substantial dinner options too. Our menu embraces Italian simplicity and sophistication while complementing the drinks list.”

Arlechin also doubles as a wine storage space for its fine-dining sibling, Grossi Florentino. This connection provides guests access to an impressive wine list featuring bottles from Italy, France, and Australia, predominantly sourced from boutique producers.
Promising an unforgettable experience that celebrates the art of hospitality in all forms,

Guy Grossi adds, “Arlechin is a place where people can enjoy the simple pleasures of dining with great drinks, food, service, and company. We look forward to welcoming our valued guests and new faces to Arlechin
once again.”

Arlechin is open Wednesday to Saturday, 5pm to 1 am.

Brooksy, 19 Jamison Street, Sydney
Brooksybar.com

Sydney’s CBD has welcomed a cool new addition to its nightlife with Brooksy, a hidden speakeasy that takes you back to the lively 1920s.

Tucked away from George Street’s hustle, Brooksy’s discreet entrance brings the charm of the Prohibition era for those craving a sophisticated and intriguing night out. With velvet curtains, marble counters, and chic Art Deco interiors accented by green, the bar’s signature absinthe cocktail served in a dazzling absinthe fountain sets the tone.

Brooksy also offers unique experiences like premium whiskeys served from a bar cart, tableside oyster shucking, and hidden giveaways for those who spot the clues. Entertainment includes live bands and fortune-telling, adding a touch of mystery and fun.

Created by award-winning beverage director Brendon Hill, Brooksy’s cocktail menu offers a global journey from the golden age of travel, making each drink an adventure. Don’t miss the Uluru, a refreshing mix of green grapes, lemon, Campari, gin, and white vermouth that transports you to the outback, or the Saluti, a blend of house-made citrus cello, peach granita, and prosecco that brings the Amalfi Coast to your glass.

Brendon Hill, Australia’s Cocktail Champion of 2014, has made waves in Sydney’s beverage scene at spots like The Grounds of Alexandria and Duck Duck Goose. Now at Brooksy, he’s crafted an impressive menu inspired by his travels, from Melbourne’s hidden laneways to Tuscany’s rolling hills.

The snacks at Brooksy, crafted by Executive Chef Hemant Dadlani, are just as impressive. With over two decades of experience in seven countries, Dadlani’s standout dishes include Glacier 51 Toothfish with shiro miso and cucumber salsa, and Salmon with pickled fennel, capers, and a delicate croquant. Plus, there’s a variety of shareable snacks.
Brooksy also offers unique experiences like premium whiskeys served from a bar cart, tableside oyster shucking, and hidden giveaways for those who spot the clues.

Entertainment includes live bands and fortune-telling, adding a touch of mystery and fun.
Located on Jamison Street, the cosy 70-seat venue designed by Like Minds (formerly Guru Projects) has a semi-hidden entrance and offers both bar and table seating for reservations and walk-ins.

Opening Hours:
Tuesday – Saturday
5pm till late

Pearls Bar
Sheraton Mirage Gold Coast
pearlsbar.com.au

The Sheraton Grand Mirage Resort, Gold Coast, just unveiled its newly renovated Pearls Bar, marking a big moment for the resort under new ownership. This renovation gives both locals and guests a chance to enjoy some top-notch luxury.

Located in the heart of the resort, the updated Pearls Bar is decked out in rich jewel tones and lush accents, inspired by its tropical surroundings. The new menu, featuring locally sourced produce, highlights the vibrant flavours of the region.

Executive Chef Christopher Dodds redesigned the menu with the goal of offering a premium experience. “Every ingredient on the menu tells a story of Queensland’s culinary excellence and celebrates the rich flavours unique to the Gold Coast,” says Dodds. “We want to create connections through shared dining experiences, bringing something special to both locals and international travellers.”

The bar also boasts an extensive beverage selection with handcrafted cocktails, premium wines, and artisanal spirits. The new cocktail menu, created by expert mixologists, includes luxurious drinks like the ‘Pancho’s Pearls’ made with Patrón el Cielo Tequila, Crème de Pêche, Perrier Jouet Champagne, citrus, and peach pearls.

General Manager Keith Massey says the renovation modernizes Pearls Bar, offering a truly luxurious experience for guests. “Pearls Bar has been part of the resort since it opened in 1987. Originally known as ‘Breakers Bar,’ it was a popular piano and cigar lounge,” says Massey. “As times changed, so did Pearls Bar. The last renovation was in 2013 when it got its current name. This renovation marks the first step under new ownership, and we’re excited to redefine the Sheraton Grand Mirage Resort, Gold Coast.”

Gitano
Shop 2/53 Cross St, Double Bay
Gitanossydney.com.au

Double Bay is continuing its rise as a top dining spot with the opening of Gitano, a fancy Mexican restaurant and bar on popular Cross Street. Head Chef Alvaro ‘Clark’ Valenzuela’s menu will feature exciting flavours from different parts of Mexico, focusing on places like Mexico City, Oaxaca, Puebla, the Yucatán Peninsula, and coastal regions, all presented in a tapas style.

Valenzuela, originally from Mexico City, is known for bringing traditional and modern Mexican food to Sydney, having previously worked at Chula in Potts Point, Zepeda, Alegre Bar and Dining, Bodega1904, and Mañana.

At Gitano, Valenzuela aims to take diners on a journey through Mexico’s flavours and stories. “Gitano will offer a variety of dishes from different regions of Mexico in a casual and rustic setting to create a warm and inviting dining experience,” he says. “This lets diners explore the diverse flavours and traditions of Mexico while enjoying a relaxed atmosphere. It also adds a touch of authenticity to the experience, reflecting Mexico’s rich culinary heritage.”

Valenzuela credits his grandmother, his ‘abuelita,’ for his palate. “She taught me that everything should be done with love, including cooking,” he says. “There’s a lot of love in everything I create, from simple tacos to more complex dishes. I hope Gitano guests will taste my passion for Mexican food.”

Gitano is the latest venture from Eastern Suburbs hospitality experts Eric Jury, Julian Tobias, and Poata Okeroa, who are also partners in the Sydney nightspot Sussudio in Potts Point. “We wanted to bring a unique dining experience to the eastern suburbs, combining a festive atmosphere with an elevated Mexican menu,” says Okeroa.

Gitano will also feature a lounge bar with Latin/Afro house music and bottle service, perfect for those wanting to continue their night like in Tulum or Mykonos.

Gitano’s decor, inspired by the neutral tones and rough textures of Tulum’s beachfront bars, was designed by Jury, who also handled the renovation from its previous incarnation as the Middle Eastern-themed Bedouin. “Double Bay has seen a resurgence in quality dining with the openings of places like Tanuki and Bartiga. Neil Perry’s new Asian concept on Bay Street will also add to the local restaurant scene,” says Okeroa.

Gitano will also feature a lounge bar with Latin/Afro house music and bottle service, perfect for those wanting to continue their night like in Tulum or Mykonos. General Manager Francisco Rosales, with experience from top restaurants in Australia, Mexico, and the US, says the bar will offer curated wines and unique cocktails, including a Patron bar as a highlight.

Gitano will operate as a restaurant and late-night venue with a 3am license and capacity for 160 people in the front restaurant and bar area, and 200 patrons in the lounge bar.

Trading hours are Tuesday-Thursday 5pm till late, Friday 5pm till 3am, Saturday midday till 3am, and Sunday midday till late.

Story by Cara Devine. Cara is our Melbourne-based drinks writer. She is the co-owner of Goodwater in Melbourne and the face and talent behind the cocktailing YouTube channel Behind the Bar. You can email her at behindthebarchannel@gmail.com

Spontaneity is the spice of life, as they say, and the team at Bar Spontana have put both at the forefront of their newly opened venue in Brunswick, pairing a bar offering focussed on spontaneous/wild fermentation with spicy, regional Thai food – literally, take my money.

“It all just kind of came from passion really,” says co-owner Josh Hodges. He and business partner Caleb Baker are the brains behind Footscray venue Mr West, “a passion project about good booze in all of its glorious forms. The more that we scratched the surface about why we liked what we liked about that good booze, the more we found there was a common thread across a lot of categories of drink, be it beer or spirits or wine – that it was ones where they weren’t ‘pitching’ yeast but where spontaneous fermentation happens. You just get a much truer reflection of a sense of time and place; beyond the romance of a story, you’re really capturing the essence of somewhere.” And so the concept of Bar Spontana started to bubble.

Both Baker and Hodges have impressive hospitality resumes, and they’ve drawn from that to curate a list of minimal intervention wines, sakes, and (mostly) wild fermented beers (as Hodges points out, there’s no such thing as a spontaneous lager, so their entire bottle list is wild fermented and 4 out of the 8 taps, leaving some room for more classic styles). Spirits, though, have been trickier. “Obviously with how difficult it is to ferment grain products, they generally need a little bit of help with the more complex sugars, as opposed to rum which is straight sugar or fruit products which have yeast existing on the skin so they just do it themselves.”

They currently have an impressive selection of spontaneously fermented rums, agave spirits, and brandies. While whiskies and so on have proved more difficult (although they do have some), their aim is to have a 100% spontaneous spirits offering by the end of the year.

Their cocktail list is headed up by Black Pearl alum and former Bartender of the Year Nathan Beasley, and is equally interesting. He continues the theme with house-made pickles and ferments using both ancient techniques and modern ones such as a Rotovap.

The Haribo Pickle uses a housemade rhubarb pickle and Calvados to perfectly mimic the sweet-sour more-ishness of our favourite sweets, while the Spro Tini combines lacto-fermented nectarine and Kenyan single origin coffee (which also undergoes a fermentation process) in a milk punch for a textural and juicy take which perfectly captures the beloved Espresso Martini while elevating it exponentially.

A list entitled ‘a snapshot of spontaneous fermented spirits and how we enjoy them’ featuring, for instance, Melbourne Sake Co sake and tonic and Mal Bien Espadin mezcal with passionfruit soda is a deliciously easy way to get into the spirit of the venue.

“The way we’ve designed it is that people can come in and enjoy it without being suffocated with the concept – they can just enjoy [the venue] without being overwhelmed with this kooky idea, but if they ask the questions the staff love talking about it because it’s what we’re passionate about…it’s kind of just integrated into every part of what we do, but you wouldn’t be able to tell – you’re not going to drink a wine or cocktail and say that’s obviously wild fermented.” – Co-owner Josh Hodges

Meanwhile in the kitchen, Chef Noom is cooking Thai food of a style and quality not often seen in Australia. A disclaimer on the menu reads, ‘There are many places you can find delicious green curry in Melbourne – this is not one of them. Our food is inspired by regional Thai food, ferments, preserves and family recipes. Most dishes contain chilli…some contain a lot of chilli’, a fact I can attest to after trying skewered betel leaves filled with oyster mushroom and a mind-altering burnt green chilli sauce! A cooling, skinsy viognier was just the thing to pair alongside though, and helped this Scot deal with the heat.

Other delicacies, such as house-fermented Esan pork sausage, seem tailor-made for the venue concept, but Hodges explains that getting Noom in the kitchen was a happy accident. “We never wanted to tie the kitchen down to any preconceived ideas that we had…we didn’t want to get into a predicament where we were pigeonholed into a genre of food because we’re not chefs.”

Hodges had worked with Noom at Cookie, who had then retired from hospitality, but over a game of pool, he expressed that he would come out of retirement for an opportunity to work with the Spontana team – spontaneous, indeed. ‘We’d never really considered Thai food with this concept, but the more that we looked into it, we realised it’s one of the most perfect pairings we could have done.’ Agreed!

As with all good bars with a strong mission statement, the concept at Bar Spontana guides their choices and, therefore, your experience, but in a subtle way. The service is warm and friendly, and they are happy to discuss nerdier aspects of the drinks with you should you please, but as Hodges explains, “the way we’ve designed it is that people can come in and enjoy it without being suffocated with the concept – they can just enjoy [the venue] without being overwhelmed with this kooky idea, but if they ask the questions the staff love talking about it because it’s what we’re passionate about…it’s kind of just integrated into every part of what we do, but you wouldn’t be able to tell – you’re not going to drink a wine or cocktail and say that’s obviously wild fermented.”

“We’re not about funky, we’re not about faults… we’re about showcasing excellent products that are made more excellent by the fact that they really represent and stand for something with how they’ve been produced in an artisanal way with love and care. There’s so much beauty and so much romance to it, and at the end of the day these products inevitably end up having more complexity and a deeper flavour profile because they’re not made with a cookie cutter, lab-produced yeast. They’re made from an environment, from an occasion, from a time and that’s hard to match. We’re not doing it because it’s a trend; we’re doing it because we wholeheartedly believe that it’s the most delicious way to make a drink with the most integrity and a way to honour a time and place.” As I said to him at the time, that, Josh, is perfectly said and will be my kicker.

The Emerald Room
235 Victoria Street, Darlinghurst
theemeraldroom.sydney

Once home to The Victoria Room and Emerald City Motors Brandon Martignago and Joshua Pullen from Harbour City Hospitality (Dulcie’s) have birthed The Emerald Room, a hotspot showcasing a nightly mix of cabaret, live music, and more, alongside top-notch dining, bringing the old school tradition of ‘Dinner & A Show’ back to the ‘Cross.

Chefs Nina ‘Teddie’ Huynh and Elijah Attard, known for their gigs at Monopole and Yellow, whip up late-night treats like lobster rolls and strawberry jam doughnuts. They are currently hosting ‘Chef’s Table’ experiences, a 6-course vegan degustation (Elijah’s specialty) every Wednesday to Sunday. Get your tickets here.

On the bar front, Nick Chapman, a pro from Dulcie’s Kings Cross, is behind the stick in the cocktail creation department with Daniel ‘Paris’ Hilton leaving his long time role at Lobo to join the crew.

Inspired by iconic cabaret spots worldwide, The Emerald Room is all about the show. With cabaret star Brendan de la Hay at the helm, you’re in for a wild ride.

Pick your experience: Cabaret, VIP Booth, Ringside, Lounge, or High Tables. Whatever you choose, expect a night to remember. Doors are open from 6 pm till midnight, Wednesday to Saturday, with late-night grub from 9:30 pm till midnight.

Luke Whearty of Byrdi in Melbourne is the only Australian to make the list of finalists for the Tales of the Cocktail Spirited Awards.

He has been nominated in the International Bartender of the Year Category, alongside Lorenzo Antinori from Bar Leone, Hong Kong, China, Kate Boushel, Atwater Cocktail Club, Milky Way Cocktail Bar, Bon Délire, Montreal, QC, Canada and Eric van Beek, Handshake Speakeasy, Mexico City, Mexico.

Charlotte Voisey, Spirited Awards Overall Chair said: “We are honored to announce our Top Four Finalists for the 2024 Spirited Awards and recognize the incredibly talented individuals receiving the Helen David Lifetime Achievement Award, Timeless U.S. and International Awards, and the Tales Visionary Award. Their love-affair with hospitality and dedication to advancing the industry is awe-inspiring. We are excited to celebrate and honour them at the 18th annual Spirited Awards.”

The winners of The 18th Annual Spirited Awards will be announced at the ceremony on Thursday, July 25th at The Fillmore New Orleans. It is all part of the Tales of the Cocktail (TOTC) conference, which is celebrating its 22nd year in New Orleans from July 21-26, 2024.

For the full list of finalists CLICK HERE.

Gorge Camorra and Hayley ‘Milkshakes’ Morison are proud to announce the grand launch of The B.A.R., a pioneering health and wellness program dedicated to the well-being of the hospitality community. Joining forces with a mission to motivate, empower, and support hospitality professionals in achieving optimum physical and mental health. The B.A.R. was created with the sole purpose of making a significant impact in an industry known for its demanding and high-stress, sleep-deprived environment as well as, let’s say, some unhealthy practices that have become the norm.

Gorge Camorra and Hayley Morison team up to Lead The B.A.R, A Hospitality Wellness Program.

Gorge and Hayley: the visionary leaders of this wellness collective, both hold a wealth of experience and a shared passion for transforming the hospitality industry. Gorge and Hayley bring a unique blend of expertise and dedication to their roles.`

Gorge Camorra, a renowned figure in the hospitality scene, (22 years we may add), a distinguished career marked by the successful ownership of multiple award-winning venues in Geelong as well as his own spirit brands. His commitment to community building and positive impact has been a cornerstone of his work, earning him a reputation as a leader with a heart for service, community and excellence.

“I am honoured to be part of The B.A.R and to lead the charge in promoting health and wellness within the hospitality community,” said Gorge Camorra. “My years of experience in the industry have taught me the importance of holistic well-being, and I am excited to bring that perspective to The B.A.R”

Joining Gorge is Hayley ‘Milkshakes’ Morison, an accomplished hospitality professional with an impressive track record, and also 22 years in the hospitality industry. For the past 11 years, Hayley has spearheaded the renowned The Blend program at Beam Suntory, where she has guided countless individuals on their career journeys with compassion and expertise. Her leadership has not only elevated the program but has also positioned her as a respected influencer in the industry.

“At The B.A.R, we believe that a healthier, happier hospitality community leads to a more vibrant and impactful industry. Our goal is to provide the tools, support, and inspiration needed to help hospitality professionals thrive in both their personal and professional lives,” – Gorge Camorra.

“This idea has been something on the back burner for a while but was amplified when witnessing Hospitality professionals through COVID-19 and post-COVID struggling with severe mental and physical health challenges and not knowing where and how to obtain help or support. I think people are sick of my Instagram posts with my Bali fitness, ice baths, breathwork,  and personal healing journey, so I’m going to be putting them to good use now, and taking hospitality professionals on that journey themselves. I would say it’s not ‘Woo Woo’, but more  ‘Woo Hoo’!  I am thrilled to be partnering with Gorge, who is not only a great friend, but we’ve been through a lot together and helped each other through some pretty dark times, and now we want to help others. We’ve connected with some leading wellness experts building The  B.A.R Hospitality team to create a transformative wellness program that empowers individuals to prioritize their health and well-being,” said Hayley Morison. “Together, we aim to make a positive impact on the lives of hospitality professionals and revolutionize the way wellness is approached within the industry. I want hospitality professionals to know what truly feeling great feels like and being limitless through these practices and mindset programs”

With Gorge and Hayley at the helm, The B.A.R is poised to redefine wellness in the hospitality sector and inspire a culture of self-care, resilience, and empowerment. Their combined expertise and unwavering dedication to the well-being of others make them the ideal leaders to drive positive change and foster a healthier, happier community.

Recognizing the challenges faced by individuals working in hospitality, The B.A.R offers a comprehensive range of services designed to enhance overall well-being. From wellness programs and mental health resources to empowerment workshops and mindset coaching, The B.A.R aims to provide holistic support to those in the hospitality industry. Through a combination of tailored programs, motivational resources, and expert guidance, The B.A.R seeks to empower individuals to prioritize self-care, cultivate a positive mindset, and achieve a healthier work-life balance. By promoting physical health, mental well-being, and empowerment, Empower Hospitality aims to create a supportive community that thrives on positivity and resilience.

WHAT’S TO COME WITHIN THE B.A.R:

1. Hospitality Retreats
2. Monthly Programs
3. Workshop sessions
4. Online 1:1 Coaching

“At The B.A.R, we believe that a healthier, happier hospitality community leads to a more vibrant and impactful industry. Our goal is to provide the tools, support, and inspiration needed to help hospitality professionals thrive in both their personal and professional lives,” added Gorge Camorra.

Follow The B.A.R on Instagram: @thebarwellnesscollective

The team behind Idiot Savant (Charlie Lehmann & Alice Newport) know that things can seem a little Sydney-centric sometimes, so they’re giving everyone in every state the opportunity to call their humans out, share the best Kooks, and celebrate all things Idiot Savant.

From June 8th to July 7th, state-by-state voting will be open to identify the best Idiot Savants from around Australia.

The entries with the most nominations in each state will make the National Idiot Savant Finals, which will be hosted at Sydney Bar Week in September. Voting for the finalists will be live from July 14^th to August 11^th.

Charlie and Alice have worked hard to make sure this year’s event is inclusive of the whole country and that they shine a light on the amazing venues and absolute ridiculousness around the country. “We’re working with people in each city to make sure everyone knows they’re part of Idiot Savant,” says Lehman. They’ve bought Jess Arnott (WA), Josh Nicholson (VIC), Marnie Bugeja (QLD), Rohan Massie (TAS), Anneliese Grazioli (NT), Sean Howard (SA) and Stu Inger (ACT) to champion the awards in each state and territory.

True to the pair behind the awards, and in total Idiot Savant style, they’ll be hosting a huge party as part of Sydney Bar Week on Sunday, September 8th, from 9pm to late — first in, best dressed on the day.

As always, the Idiot Savant 2024 Awards will be about the fun times, with drink specials, rude chat, and a stripped-back awards ceremony.

Follow the Idiot Savant Instagram @idiotsavantawards and keep an eye out for updates on your local Bartender Exchanges.

This year’s categories are:

Legend Hall of Fame

In honour of Gregor De Gruyther, this award shines a light on an absolute legend and leader of the industry.

Most Ruckus Bar

The venue where the party can’t escape you. The ultimate dangerzone.

Life of the Party/ Most Dangerous

The human version of the most Ruckus Bar.

Eighty Six Award

No more for you. Have a break. Have a Kit Kat.

Kookslam

Send in your videos, you damn Kook.

Best Bar Back

Everything goes full circle.

Worst Social Media

#youreboringme #clarifiedmilkpunch

Best Toilets

Send photos (of the toilets, not the activities)

Party of the Year

#voteforidiotsavant2023

Kevan Stove Top Biggest Dummy Spit

Always say sober what you said you’d say when you were drunk. Otherwise, keep your mouth shut.

State voting open from June 8th – July 7^th

Finals National Voting from July 14^th – August 11^th

NSW – https://www.surveymonkey.com/r/YD87TRR

QLD – https://www.surveymonkey.com/r/PGFSG3J

VIC – https://www.surveymonkey.com/r/PGMG3HF

WA – https://www.surveymonkey.com/r/YDLVJPP

SA – https://www.surveymonkey.com/r/PGBHFRX

ACT – https://www.surveymonkey.com/r/PG3WXL3

TAS – https://www.surveymonkey.com/r/PGHSMW9

NT – https://www.surveymonkey.com/r/PGGT6FS

For further details, please contact Charlie Lehmann or Alice Newport at idiotsavantau@gmail.com

The Idiot Savant 2024 is part of the Sydney Bar Week line-up, which will be held from September 7 to 11, 2024. Head to sydneybarweek.com.au for all the latest updates, and follow us on socials @sydneybarweek or @australianbartender.

By James Irvine, Group Creative Cocktail Lead, Merivale & 2023 Bartender Magazine Bartender of the Year

Whilst perched at a bar, it is undeniable paying short odds of the inevitability of a guest ordering a Margarita. It’s the world’s most popular cocktail, and for good reason. In its purest and simplest form, a humble mix of good quality tequila, freshly squeezed lime juice, curacao/agave nectar and contrasting pops of sea salt – if that’s your thing. The Margarita is one of those renowned classic cocktails with a formula that opens the door to an endless list of variations, twists on classics and contemporary cocktails galore.

The Margarita is one of those renowned classic cocktails with a formula that opens the door to an endless list of variations, twists on classics and contemporary cocktails galore.

The origin story of the Margarita is [like many classic cocktails] slightly contested. According to cocktail historian Dave Wondrich, it’s plausible that the Margarita gained popularity through the 1930’s and most notably in 1937, where the Tail O’Clock Restaurant in Los Angeles were ordering five cases of Tequila at a time to keep up with the demand of their newly listed cocktail from bartender Johnny Durlesser. Wondrich summarises this as, ‘not completely accurate, but unlikely to have been completely fabricated’… cool. The chronological order of the Margarita can be dated to 1930 to Doña Bertha in Taxco, Mexico and then further credited to Danny Negrete in 1936, off the back of the popularity of the Daisy and made specifically for Danny’s girlfriend, Margarita, who enjoyed salt in her drinks. Danny moved bars to the Agua Caliente Racetrack in 1944, the bar also credited for creating the Margarita in the 1930’s.

Whomever or whichever cocktail folklore you believe, there is no argument in the creation of a globally renowned drink. However, in saying that the agave spirit category hasn’t always been as prominent a category. Tequila has seen monumental growth in sales and production over the last 25 years, with further Compound Annual Growth Rate of 7% between 2021-2026. Along with this, the growing devotion to Tequila and Mezcal on back bars and cocktail lists over the past decade can be accredited to the craft cocktail movement, dedicated agave bars and the work of bartenders and drink leaders alike to engage the palates of guests around the globe. Furthermore, alternative Mexican agave spirits such as Raicilia and Sotol are gaining more traction and interest at a consumer level. [Information sourced from IWSR].

With the meteoric rise of this great spirit and cocktail category there is no wonder why guests are flocking to bars that celebrate the total package. Whether it be honouring the classic, wowing with the contemporary or splurging out with the bougie premium tequila category, there truly is something to cater for every guest and every bar. With Tequila Week coming up at Merivale, we’ll be celebrating with a group-wide offering of Margaritas for 10 days!

Meanwhile, here are some recipes I’m really enjoying at the moment. Including my personal preference for a Margarita, which is essentially a hybrid between a Classic and Tommy’s.

This is How I Like My Marg
50ml Fortaleza Blanco
30ml Lime Juice, hand-squeezed
10ml Cointreau
10ml Agave Water [1:1] Pinch of Salt
Shake and strain into rocks over ice
Garnish: Lime hull from juicing

Fuego Batanga
30ml Arette Blanco
15ml Alma Tepec Pasilla Mixe
½ Lime, hand-squeezed
Mexican Cola or Glass Bottle Coca-Cola
Rim a highball glass with seasoning salt; we make a tasty chilli salt but do as you please.
Build ingredients into prepared glass and top with ice
Garnish: Lime hull from juicing

Infante
50ml Codigo Reposado
20ml Orgeat
20ml Lime Juice, hand-squeezed
Dash of Rose Water [omit if you use blossom water in orgeat] Pinch of Salt
Shake and strain into rocks over ice
Garnish: Lime wedge