By Ian Neubuaer
May 13 had been officially selected as World Cocktail Day following its first mention in a US publication in 1806, with special events also held in London, Melbourne and New York.
Attendees at Sydney’s invitation-only event saw master mixologists building Hemmingway Daiquiris, Manhattans with burnt orange and the obscure Kangaroo Martini, composed of Wyborowa Exquisite Vodka, French vermouth and smoked lemon myrtle.
“The discipline of the bartenders here tonight is very good and I liked everything they made, but I was most impressed by the Hemingway Daiquiri,” said Monin gourmet flavours training consultant, Loy Catada. “Their old-school way explaining the history of cocktails to customers is exactly what every bartender should do. But I’m a sucker for a good cocktail.”
Hugos co-proprietor, Dave Evans, said cocktails account for 30 to 40 per cent of sales at the Kings Cross venue. “I don’t have a favourite cocktail. I like mixing it up,” he said. “It’s like food — I like to taste different things all the time.”
Hugos World Cocktail Day was sponsored by the Yakusan mixology team and Pernod Ricard, with proceeds donated to The Museum of the American Cocktail in New York.