Champagne of the Week – Louis Roederer Cristal 2008

WORDS KEN GARGETT Don’t let anyone tell you differently. 2008 is a truly great vintage for Champagne. Some have claimed it is the best since 1996, or even 1990. It might even surpass those two and challenge the brilliant 1988. Like the great ’88, which snuck under the radar in its youth, this is a…

HOW TO: Cafe Cerise

If you like the Espresso Martini, you will love the Cafe Cerise. With only four simple ingredients including the Nitro coffee, this coffee cocktail will really impress your guests as your next dinner party. Glass: Wine glass Ingredients: 10ml MONIN Cherry 40ml Vermouth 10ml Vodka Top with Nitro Coffee Method: All ingredients to mixing glass…

‘Champagne of the Week’ – Bollinger Grand Année 2008

WORDS KEN GARGETT The evidence has been building for some time. 2008 is one of the greatest vintages seen in Champagne for many years. Aficionados will argue over just where it fits in the overall scale of things, and which compare, but for me, it looks like it might be the best since the scintillating…

HOW TO: Rhubarb Ramos

SPONSORED POST Here’s some inspiration for a twist on the classic Ramos Gin Fizz. Did you know, the Ramos Gin Fizz was created in 1888 by Henry Charles Ramos at his bar the Imperial Cabinet Saloon on Gravier Street in New Orleans. Originally called the New Orleans Fizz, it is one of the cities most popular drinks. This cocktail is…

Spirit of the Week – Wolfburn Distillery ‘Langskip’ Single Malt

WORDS KEN GARGETT The emergence of a new Scottish distillery, even if it is a resurrection of an old one, will always attract attention, especially when they hit the ground with an array of cracking malts and make a real splash on the show circuit. The original Wolfburn Distillery was founded back in 1821 but,…

Two Tequilas You Need to Try

WORDS KEN GARGETT Tepid as rain off a rusty roof. One of my more favoured descriptions of tequila. Fair to say that I am perhaps not the most avid fan of this Mexican spirit. And yes, a bad experience, about which nothing should be put in print. The Eagles’ ‘Tequila Sunrise’ is not my favourite…

Top Five You Need to Try – Chateau la Nerthe

WORDS KEN GARGETT Fans of fine Rhone wines will be delighted to learn that the highly respected Chateauneuf producer, Chateau Le Nerthe, has returned to our shores after several years absence. Commercial director, Christophe Bristiel, who took over the role from his father a decade ago, was in town to show that the wines have…

Enjoy A Day Hosted by Giammarino Wines

Giammarino Wines is a family run vineyard and they are opening their doors this June to celebrate their Winter Open Day. Based in St Andrews in the western hills of the Yarra Valley, the two-day festival will run from the 15th – 16th June. Behind the bar opening outstanding wines across their range will be…

Five Schild Estate Reds You Need to Try

WORDS KEN GARGETT Schild Estate make a wide range of wines, mostly reds, and some are very limited. Here are five that should appeal and will hopefully be wines you can track down. They offer a great combination of flavour and value. Schild Estate ‘Edgar Schild’ Reserve Grenache 2017 ($36) From old bush vines, this is a…

Drink For A Good Cause During Negroni Week

Mark your calendar as Negroni Week is set to kick off from the Monday 24 June to Sunday 30. During Negroni Week Rockpool Dining Group’s Melbourne restaurants are taking the classic cocktail to the next level. Bar & Grill, Rosetta Ristorante, Spice Temple and Saké Restaurant & Bar will offer a menu featuring their own…

The Joy of Wine

WORDS KEN GARGETT Among the many joys wine offers is its infinite capacity to surprise. Usually, open a bottle and you know what to expect. We know what it is, what we paid, whether it should be spectacular or just a decent drink. But sometimes… Of course, the reverse happens as well. That particular bottle…

How To Make An Old Fashioned

With World Whisky Day this weekend what better way to celebrate than with a classic Old Fashioned. Here’s our step by step guide. Step 1: Add a sugar cube to an Old-fashioned glass and hit it with 2 dashes of Angostura bitters. Step 2: Add a bar spoon of cold water and break down the sugar cube…