Just a quickie about our latest showcase of Melbourne Bars. This week we visit a couple of bars in Melbourne which were up for awards in the Bartender Magazine Bar Awards.

In this video we drop into the spiritual (pun intended) home of Melbourne cocktails, Der Raum, the funky designer venue Post Office Hotel and the “bartender’s local” Black Pearl.

Enjoy!

Cocktail Kev.

SOUSED Shaker Faces Ep 2!

Like what you hear?  Let me know!

Don’t like what you hear?  Tell someone else!

Please comment if you feel the need.  It’s great to get feedback and questions, and I will endeavour to respond.

Cheers,

Kev

As a lead in to World Cocktail Week (May 8th - 13th), I decided to interview Melbourne’s pre-eminent Cocktail Historian and all round nice-guy, Sebastian “The Mad Scientist” Reaburn (kinda sounds like a wrestling name doesn’t it?). Sebastian is proprietor of Melbourne’s 1806, a wonderful bar dedicated to cocktails through the ages. Seb and I talked at length about various topics ranging from the academic; Molecular Mixology and Cocktail History, through to more practical matters like the dire need for stronger training in the Australian Bar industry.

Sebastian is a joy to talk to, and he’s got a lot of time for anyone who is eager to explore cocktails beyond disco-drink mistakes such as Illusion shakers and B-52s (although I imagine that some day 1806, as a bar dedicated to the history of the cocktail, may seriously explore this period. I know I’ll be there!).

Enjoy the show!

Cheers,

Kev.

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Aloha!

Welcome back to SOUSED for yet another year! I hope you have had a chance to enjoy our “Shakerfaces of Melbourne” video where we checked out half a dozen of Melbourne’s best cocktail bars, and some of Melbourne’s top cocktail bartenders.

This episode sees me reminiscing about some of the notable bars I visited in the US including the ancient La Mariana Sailing Club in Honolulu, Hawaii, the world-leading Tommy’s Mexican Restaurant, and the rum-soaked Tiki homage, Forbidden Island. Forbidden Island’s irrepressible owner, Martin Cate was kind enough to sit down and spend some time talking about his lovely bar.

Sit back and listen to the latest episode of SOUSED!

Thanks for listening, and please be sure to email comments to sousedweekly@gmail.com. Hope you enjoy this episode!
Cheers,

Kev.

Watch The Video

Thought I should drop you all a note about what I’ve been working on lately. You may have heard me talking recently about the Tiki Bar that I work at here in Melbourne - Tiki Lounge and Bar. Well, I’ve been working on a Blog for the bar which can be found at http://tikiloungeandbar.com. Be sure to check it out if you’re in town!

Cheers,

Kev.

This episode is part two of Angus Winchester’s seminar from the 42 Below Cocktail World Cup. This show completes the seminar. We get to hear about some of the more colourful cocktails that Angus has sampled in his travels - my favourite is the Cecil Baker.

I’d like to thank Angus for helping us out here at SOUSED. Angus is doing great things for the bartending trade, and always has a good word to say about the meek and mild bartending scene down here in Melbourne.
I should also take this opportunity to point you in the direction of his website - www.alconomics.com, and a blog that he is maintaining at the Barmetrix Website.
Thanks for listening, and please be sure to email comments to sousedweekly@gmail.com. Hope you enjoy this episode!
Cheers,

Kev.

Listen Here! 40 mins - 18.7 meg.
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G’day All!
This episode sees the highly anticipated return of “The People’s Bartender”, comrade Angus Winchester. Angus has kindly shipped over several reels of tape containing a recording taken at the 42 Below Cocktail World Cup, where he presented a Seminar on the serious business of having fun in the bar.
This Episode of SOUSED is part 1 of his seminar, part two will follow next episode. During this episode I give a shout out to one of Melbourne’s newest cocktail emporiums, 1806 operated by Sebastian Reaburn - the “mad scientist” of the Melbourne bar scene. I also mention the Sydney Bar Show which was held earlier this year, and recommend the original novel “Cocktail” by Heywood Gould upon which the 1988 movie staring Tom Cruise was based.
Please stay tuned to this station RSS feed for the next exciting installment of Angus Winchester’s excellent seminar, and be sure to email comments to sousedweekly@gmail.com
Hope you enjoy this episode!
Cheers,

Kev.

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Well we’re back! FINALLY!

This episode we’ll ease ourselves back into form with a seminar I did about the pop culture phenomenon of the Tiki Bar, and the style of Bartending associated therewith.

This is a topic especially close to my heart as I now spend my weekends working at Melbourne’s only Tiki Bar - Tiki Lounge and Bar . In future I’m sure you will hear FAR more than you ever wanted to know about Tiki drinks from me, but that’s what I’m here for!
Some links to whet your appetite for Tiki:

Mahiki Bar in London

Trailer Happiness in Notting Hill

Forbidden Island in San Francisco

Trader Vic’s WORLDWIDE!

Melbourne’s own Smorgy’s

There’s stacks more out there… get googling! I’m sure we’ll see a return to form in coming weeks. I’m planning a bit of a change in the format of the show. I hope to make it more of an exploration of the great bartending community in Melbourne and Australia in general, and to showcase some of the fantastic talent, cutting edge cocktail techniques and of course world class bars that we have down under!

Thanks to all the returning listeners, and welcome to any new listeners who have dropped by!

Please be sure to email comments to sousedweekly@gmail.com

Hope you enjoy this episode!

Cheers,
Kev.

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Hi there!

This week we bring you a fascinating interview with a special international guest from the Melbourne Bar Show (www.barshow.com.au).

This episode we were very lucky indeed to meet up with jet-setting Bartending and Cocktail expert Angus Winchester. Angus is known around the world for his benevolent work in spreading the good word of great cocktails and skilled bartending. I’ve never before met a person with such an extensive knowledge of the business who also has such a passion about the job that compels him to share his knowledge and good advice. Cheers to you Angus!

It would be remiss of me to not mention the places where you can find Angus on the web…. His website Alconomics www.alconomics.com is a wealth of knowledge, and you can sign up for his excellent newsletter there. Angus is also involved with the The Rum Club which has just opened a Llcal Melbourne Chapter that I hope to get involved with as it grows.
Please be sure to email comments to sousedweekly@gmail.com

Hope you enjoy this episode!

Cheers,
Kev.

Hi there!  This week we are back with a vengeance!

First off let allow me to point you towards the beautifully redesigned
website for our host bar Der Raum (www.derraum.com.au)

We continue our World tour of Cocktails by exploring the cocktails of Europe.

We talk about some of the significant figures in British cocktails,
including the creations of Salvatore Calabrese (from the luxurious Converted casino
Fifty in London).

We also mention the great Angus Winchester, Cocktail enthusiast extraordinaire. You should all be sure to check out his fabulous website www.alconomics.com)

We talk about the preeminant Campari based cocktail, the Negroni from Italy.

We also drink a Der Raum twist on the classic Bellini from Harry’s
American bar in the picturesque Italian city of Venice.

Shae mixed me a most excellent classic Cognac-based cocktail, the Sidecar, originally mixed at the Ritz in Paris.

Please be sure to email comments to sousedweekly@gmail.com

Hope you enjoy this episode!

Cheers,
Kev.

Greetings to all, and welcome to the latest SOUSED episode. This episode sees us continuing our world tour of cocktails. We travel to the Carribean and look at the demon rum.

In this episode we mention www.ardentspirits.com the website of Gary Regan’s regular newsletter. Be sure to check this site out and sign up for the newsletter - Gary’s worth his weight in gold(wasser) :-D.

We also mention the recent Rum episode published by SOUSED’s mortal enemy and nemesis (not really) Mr Martini in his Behind the Bar Show.

We talk a little about the history of Rum and mention a few of the up and coming Rum appreciation clubs around the world - The Ministry of Rum and The Rum Club originating at Notting Hill’s Trailer Happiness tiki bar.

The drinks we explore are :

The Daiquiri
The Mojito
The “La Floridita Daiquiri”(also known as a “Hemingway Daiquiri” or a “Papa Doble”). Not to be confused with the La Floridita cocktail. See Drinkboy’s entry about this drink. A bartender who can make you a well balanced La Floridita Cocktail is a rare find indeed.
Also keep an eye out this episode for a Der Raum twist on the historically significant Cuba Libre!.

Please be sure to email comments to sousedweekly@gmail.com

Hope you enjoy this episode!

Cheers,
Kev.

After a short absence (Absinthe?) we’re back! This episode of SOUSED Weekly starts a series of shows where we tour the world from the safety of the local cocktail lounge, Der Raum in Richmond, Melbourne.

Our first stop on this world cocktail tour is the birthplace of the cocktail - America. We talk about the great American Whisky Cocktails:-

The Sazerac
The Mint Julep
The Old Fashioned Whisky Cocktail
The Manhattan

We also give shout-outs to our favourite cocktail related podcasts. Mr Martini has been producing a very educational and entertaining podcast at behindthebarshow.blogspot.com, and prolific cocktail writers and spirit developers Jarred Brown and Anastatia Miller have an excellent podcast with plenty of big name interviews at www.martiniplace.com. They are also involved with The Museum of the American Cocktail and this year’s celebration of the 200th Anniversary of the cocktail.

Also, be sure to check out www.ardentspirits.com where you can catch up on what’s happening in the world of cocktails and bartending from one of my favourite cocktail authors, Gary Regan.

Stay subscribed for our next episode, where we look at the Rum Cocktails of the world.

Cheers,
Cocktail Kev

Greetings Friends!

This week we look at something a little different… We ask a Chef what he thinks of Molecular Mixology.

We were lucky enough to talk to Ryan Clift - Head Chef at Melbourne’s Premiere French Restaurant, Vue du Monde. Vue de Monde are famous for their fantastic classic French Cuisine, and for their forward thinking Molecular Gastronomy.

When next you visit this fair Australian City, be sure to visit Vue De Monde in Melbourne when you go to Der Raum in Richmond. The perfect Molecular Gastronomical Experience this town has to offer.

Cheers,
“Cocktail” Kev.

Welcome, Dear Listener, to the conclusion of our two part freeform discussion of Molecular Mixology, Classic Cocktail books, and drinks.

Today’s podcast comes from the cocktail lounge Der Raum in Richmond, Melbourne.

We talk more about David A Embury’s “The Fine Art of Mixing Drinks”, and Shae mixes me a “Bee’s Knees” cocktail as described in Embury’s book.

We talk cocktails with a fellow patron who order’s a Martini.

Shae shows off the results of Der Raum’s new ice machine, and discusses how the size of an ice cube can affect the method used in making drinks.

Shae makes a liquid version of the Molecular Mixological cocktail, the Joost 2005, that he made in the last episode.

We discuss the effect of cold temperatures on the sense of taste.

Welcome Ladies and Gentlemen to the first Episode of SOUSED Weekly!

This episode of the Podcast focuses on “The Fine Art of Mixing Drinks”, the seminal Cocktail book by David A. Embury, and also the Molecular Mixology Movement (the application of science and physics to the creation of cocktails).

Joining me for the Podcast tonight was the vastly talented Shae Silvestro, and we were hosted by Der Raum, a Cocktail bar in the suburb of Richmond in Victoria, Australia. If you’re in the neighbourhood be sure to drop in for some very fine cocktails made to the highest of international standards.

Please email your feedback to sousedweekly@gmail.com, and be sure to stay subscribed!

Cheers,
“Cocktail” Kev

The wheels are in motion to bring to cutting edge content relating to Cocktails, Bars, cuture, and the glue that holds it all together - Hard liquor :D

You can call me “Cocktail Kev”, and I will be your guide to the sometimes dry, sometimes sweet, but always perfect, world of Cocktails.

Stay tuned!

Cheers,
Cocktail Kev