At Taste of Sydney, it pays to take a break from the culinary feast and stay hydrated with all the bar, cocktail and spirit offerings.
Below is a snapshot of the best in drinks, bars and spirits.
Patron Tequila & The Botanist
At Taste it pays to start the day right, particularly if you arrive on Sunday at the midday opening time.
The Bloody Maria cocktail at the Patron Tequila stand hit the right spot.
The Botanist Gin
You may have noticed the bar team at The Botanist Gin dressed in white coats preparing G&Ts. That is no reflection on the Bloody Maria you have consumed. The Botanist Gin is the only gin that comes from Islay, an island off Scotland renowned for its peated whiskies. This is a London-style dry gin made using 31 botanicals, not the usual 9, of which 22 are native to Islay. Keep an eye out for it at liquor stores or bars as it is meant to be very good in a Martini.
Other spirits at the Southtrade stand were the range of Green Fairy Absinth and Ultimat Vodka.
The Botanist Gin is featured in our Top 10 Gins article.
Pernod Ricard Absinthe
Pernod Ricard was a sensory delight with the Pernod Green Beast punch, made with Pernod Absinthe, sugar syrup, lime juice, water and slices of cucumber.
Ben Taouss, Pernod Ambassador & Assembly Bar
For the more adventurous, Absinthe and water from an absinthe fountain over a sugar cube delivered a good aniseed hit.
Absinthe guru, bartender and owner of bar 1805 in Ibiza Charles Vexenat was also at the stand demonstrating the art of absinthe drinking.
Cointreau Fizz Bar
At the Cointreau Bar, it was back to the chemistry lab with a variety of Cointreau Fizz cocktails served in cute little beakers.
Cointreau Fizz Cocktails
The Cointreau Fizz Classic has Cointreau, lime and soda, and various condiments are added to provide different flavour profiles. The strawberry and mint (left) was a refreshing drink with a hint of fruit while the passionfruit and chilli was the perfect combination for those who like a little bite of heat.
The Cointreau Fizz was served at an intimate soiree with Dita Von Teese earlier this month.
Time Out’s Tanqueray Garden Bar
Time Out Tanqueray Garden Bar with Peter Stevens
Over at at the Time Out Tanqueray Garden Bar, there was a host of Tanqueray Gin cocktails, Ketel One vodka drinks and the odd Ron Zacapa drink shaken and stirred to the tune of live entertainment with prizes to win.
Grey Goose Vodka and Sanpellegrino
The Sanpellegrino / Aqua Panna Bar served refreshing and fruity cocktails made with Grey Goose vodka.
Martin Baxter White with Sanpellegrino & Grey Goose Cocktails
The Limonata and Blackberry Collins, made with crème de mure syrup, rhubarb bitters, and topped with Sanpellegrino Limonata, was a hit for those who like it a little on the sweet and fruity side. Cooling and refreshing, the Ginger and Aranciata Fizz had Grey Goose Vodka, ginger, lime and mint, aromatic bitters topped with Sanpellegrino Aranciata Rossa.
Arguably the most inviting spot to chill with a drink, the Pimms Bar was a haven in which to unwind and enjoy a refreshing Pimm’s Cup.
Alex Relic, Matt Gardner, Chris Segrave
A bar with a summery feel and a welcoming team made it a difficult spot to leave particularly as darkness fell over the park.
If all that shaking and stirring action behind bars stirred the inner bartender in you, Sensology, The Art of Cocktail making was the place to be.
Loy Catada at Sensology
Under professional guidance, cocktail classes were held where you could try your hand at making mojitos, whisky sours, espresso martinis and other iconic drinks.
Bar tools and spirits were provided and all you had to do was don an apron and follow the instructions from expert mixologists. If you were lucky, you were chosen to come up on stage which explains the lack of photographs in this segment.
Tasmanian Whisky: Lark, Overeem, Sullivans Cove & Nant Whisky
Over at the Tasmanian Pavilion, four Australian whisky brands were showcased and tastings proved very popular.
Jane Overeem and Casey Overeem
Overeem offered tastings of their award winning whiskies with the delicious Port Cask matured single malt and sherry cask matured expressions.
Mark Nicholson of Lark Whisky
Lark Distillery, the oldest distillery in Tasmania now 21 years old, showcased their Lark single malt Small Cask aged single cask, a 43% ABV whisy with a lovely honey sweetness from the sherry, as well as the cask strength Lark single malt whisky 58% and the Slainte single malt whisky liqueur.
Bert Cason of Sullivans Cove
Sullivans Cove offered tastings of their American and French oak cask matured whisky,
while Nant presented their Cask Strength single malt whisky which was surprisingly smooth for a 63% ABV spirit.
Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.
Coming up in Taste of Sydney 2013 series:
Best in Taste Awards
Taste of Sydney: Chefs, Restaurants & Taste Menu
Taste of Sydney: Exhibitor Highlights (includes Malaysia Kitchen, Tasmanian Pavilion & others)
Sake and Champagne Masterclass with Australian Gourmet Traveller Wine
Wine Tasting with Exclusive Vines and Pizzini Wines
Photo Gallery on the Gourmantic Facebook page
Gourmantic attended Taste of Sydney 2013 as media guests.
This article is posted on Gourmantic.com - All rights reserved - Copyright © 2018.