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Toast issue #2 - Autumn

Toast issue #2 - Autumn






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    Toast issue #2 - Autumn Toast issue #2 - Autumn Document Transcript

    • 1000 FlyBuysPoints W in 2 Issue Best of Beervana Our ultimate craft festival more than 40seasonal drink ideas All you need to know about spiced rum The new classics Are you in a wine rut? Drink to a Mexican tequila revolution 27 Ideas • advice • occasions Try our zingy recipe inside Autumn 2014 NZ $6.95 Brought to you by ways to revamp your favourite liqueurs
    • /brownbrotherswinenz Please drink responsibly TREAT YOUR SENSESSparkling Moscato is a fruity refreshing sparkling wine. Lifted citrus aromas along with freshly crushed grapes and a sherbet perfume, make this wine an instant taste sensation. Serve well chilled and enjoy while young and vibrant.
    • 3www.toastmag.co.nz Published by Image Centre Publishing Limited PO Box 78070, Grey Lynn Auckland 1245, New Zealand tangiblemedia.co.nz Publisher Vincent Heeringa Editor Kerri Jackson Editorial Manager Morgan McCann Marketing Manager Rita Shields Like our Facebook page facebook.com/LiquorlandNZ or follow us on Twitter @LiquorlandNZ Account Directors LauraGrace McFarland, Fiona Kerr Design Miriam Sharpe, Tineke Tatt, Tessa Stubbing Contributors Kerri Jackson, Skye Wishart, Michael Donaldson Sales Managers Sam Wood, Amanda Clerke Cover Photographer Robin Hodgkinson Stylist LauraGrace McFarland Print Image Print Ltd toast! is published for Liquorland Ltd DX Box EX11366, Auckland Telephone: 09 621 0875 liquorland.co.nz The contents of toast! are protected by copyright and may not be reproduced in any form without the written permission of the publisher. Opinions expressed in toast! are not necessarily those of the publisher or the editor. Information contained in toast! is correct at the time of printing and while all due care and diligence has been taken in the preparation of this magazine, the publisher is not responsible for any mistakes, omissions, typographical errors or changes to product and service descriptions over time. Copyright 2014 Image Centre Group. From the editor If this issue could have a soundtrack, it would be the comforting clink of an approaching drinks trolley. I t’s a throwback to a more rose-tinted social era – which, it’s possible only ever existed on television. Think Mad Men or Downton Abbey; the eras when cocktails were king and when you offered guests a drink you had the ingredients, sparkling from your drinks trolley to make them whatever they wanted. Today, alas, you’re more likely to offer, or be offered, whatever sav was on special. People, we are letting ourselves down. We are missing out on one of life’s great pleasures – sharing cocktail hour with friends. So this is where we reacquaint you with some old friends: liqueurs. These exotically shaped bottles are the building blocks of all good cocktails. And while we’re all familiar with some of them as they appear in our favourite bar orders, like a Cosmopolitan or Margarita, beyond that we seem to find them a little confusing. Dare we say, scary. Fear not. In our liqueurs feature in this issue we showcase a few favourites, looking at classic ways to use them, as well as a few recipes and taste matches you might not have thought of; none of them difficult, all of them tasty and worth trying. While liqueurs may have languished for too long in the dark, another Kiwi drinks trend continues to go from strength to strength. New Zealand craft beer is enjoying a happy hour like no other. The best place to get to the heart of it is Beervana 2014, on in Wellington in August. Craft beer expert Michael Donaldson is preparing early with a look at the best beers to try at the coming festival. Elsewhere we take a closer look at wine varieties to try if you’re wanting to step outside the chardonnay, sauvignon, pinot comfort zone; we look at our increasing thirst for spiced rum and take a fresh look at tequila. So there’s plenty there to keep you busy reading and mixing as the autumn days draw in. Cheers. Kerri Jackson Editor. editor@toastmag.co.nz Subscribe to see p.44
    • This is 1090 Koppaberg Toast ATL _Viewing Place.indd 1 30/01/14 9:38 AM
    • 5www.toastmag.co.nz 14 9:38 AM toast • contents Contents 14 Cabinet of curiosities Make the most of liqueurs 23 Meet the maker Alfred Cointreau on what makes the family business great 14 Last call 42 Find us Locate your nearest Liquorland 43 Love local Discover Palmerston North with one of our local experts 44 Join the party Subscribe and become a regular part of the toast! experience 45 Need to know Your guide to liquor law changes 46 The Last Drop Where are we? Your chance to win 6 toast! recommends All that’s new and instore now 11 News shots What’s happening in the world of drinks 12 What’s on Stars of the International Comedy Festival and their favourite drinks Features Upfront 32 1. It is possible to buy an award-winning pinot for less than $20 2. Earl Grey tea does work as an added ingredient to pale ale 3. Chilli is a great match for creamy liqueurs 4. You can make a cocktail that tastes like a boysenberry Trumpet 5. Tequila can only bear the name if it’s produced in certain areas of Mexico Joss’ picks from this issue 24 Beervana 2014 Start preparing for this year’s festival with our guide to what’s good 30 Tea break Yeastie Boys brewery showcases its Earl Grey beer to the English 32 Ask Joss Liquorland brand ambassador Joss Granger on the rise of spiced rum and how to make the most of it 35 Adventures in wine Step outside your wine varietal comfort zone 40 Tequila sunrise Why this Mexican spirit deserves more respect – and how to make the perfect margarita
    • 6 upfront • recommends toast! recommends Our pick of what’s new and noticed on the market now and available from your local Liquorland. In store Award-winning Church Road wines 2013 was a good year for Church Road Winery at the Air New Zealand wine awards. Church Road McDonald Series Hawke’s Bay Merlot 2011 was awarded Pure Elite Gold and the prestigious trophy for Champion Open Red Wine. And the Church Road Grand Reserve Hawke’s Bay Syrah 2011 received a Pure Gold medal. Now’s your chance to see what all the fuss is about. Monteith’s ciders For cider fans whose enjoyment of the refreshing drink doesn’t stop with the warm weather, Monteith’s have two new styles. The Heritage Style Cider is crafted to a traditional style. Fresh apple aromas lead to a full-bodied palate, with honey notes and a rounded tannin finish. A good style to try with food. Its stable-mate Monteith’s Ginger & Pear Cider is a punchy pear cider fermented with fresh root ginger. Ripe pear on the nose with a tantalising palate of spicy ginger and cardamom. There’s juicy pear upfront with lingering zingy ginger on the tongue. Delicious both. G.H. Mumm Champagne Mumm’s the word when it comes to Champagne for plenty of Kiwis – who’ve made it the third best-selling Champagne in the country. Pour an indulgent glass or two to enjoy with tuna sashimi, oysters or butter poached crayfish. But you don’t have to stick to the fine dining, Mumm works well with most seafood, white meat and salad. Keep a bottle in the fridge for special occasions. And sometimes the special occasion is that you have a bottle of Mumm in the fridge. SOL beer SOL is the symbol of Mexican independence – Espiritu Libre! This much-loved, refreshing Mexican classic has been given a packaging facelift. Born in El Salto del Agua brewery near Mexico City in 1899, SOL is an undeniable part of the Mexican spirit, and is a tribute to its deeply rooted culture. Brewed in Mexico to the original recipe, SOL is a blond, light and refreshing, golden pilsner-styled lager. A great way to make summer stretch on a little longer. A favourite with Kiwis More Mexican flavou rs, p40
    • 7www.toastmag.co.nz upfront • recommends Hoorah! a new syrah Galliano Vanilla From a selection of more than 30 herbs and spices such as star anise, juniper, musk yarrow, ginger and lavender comes the delicate, smooth flavour of Galliano Vanilla. Perfect after a hard day’s work, or just before dinner. For an easy cocktail, try a Spice on Ice. Build 30ml Galliano Vanilla, and 30ml light rum in a glass filled with ice and top up with ginger ale. Garnish with orange zest. Kopparberg cider Using only the finest fruits slowly fermented, Kopparberg, named for the small Swedish town where it’s brewed, is a cider for the discerning drinker. Try it in three flavours: strawberry and lime, elderflower and lime and mixed fruits. Refreshing and sweet. Huntaway Syrah 2012 Award-winning Huntaway wines have introduced a Hawke’s Bay syrah to their wine stable. The 2012 vintage is produced mostly from grapes in the Gimblett Gravels region showing mocha, spice and forest fruits with a hint of black pepper. Buy now and cellar for up to five years – then enjoy with intensely flavoured red meat or game dishes. n 0 GREAT VALUE pinot Supper Club Central Otago Pinot Noir 2012 This classy Central Pinot has just received a “highly recommended” review in prestigious London wine magazine, Decanter. The man behind Supper Club wines, Alastair Picton-Warlow, says: “What is most pleasing about the Decanter review of the wine, made by ‘rockstar’ wine-maker Dean Shaw, is that we received the same score as other excellent, recognisable and well-established Central Otago producers. Add to this three other four-star ratings, it goes to show that you can really buy excellent quality Central Otago Pinot Noir for around $20.”
    • 8 up front • recommends Captain Morgan Spiced Rum and Cola Spiced rum is gaining a huge following among Kiwis (see our feature page 36) and now Captain Morgan have added convenience to the mix with four-pack cans. It’s a refreshing blend of the vanilla and caramel flavours of Captain Morgan Spiced Gold with cola that tastes great poured over ice with a wedge of lime. (Available at all Liquorland stores from April.) Smirnoff RTDS Don’t limit your vodka mixes to the traditional lime or lemonade. Go a little fruity. Smirnoff is releasing three new flavours to its pre-mixed range – raspberry, blackcurrant and orange, all mixed of course with premium Smirnoff vodka. Available in 12-packs of 250ml cans from May. Monteith’s Explorer Pack Explore a taste of Monteith’s like never before. Beer and cider lovers now have the chance to discover a selection of the West Coast brews with the launch of the new Monteith’s Explorer mixed 12-pack. The Monteith’s Brewing Co.’s innovative approach to encouraging people to explore new varieties of different beers and ciders, the new Monteith’s Explorer pack includes a few new surprises as well as a couple of old favourites. Inside you will discover two 330ml bottles of each of the following Monteith’s varieties: Bohemian Pilsner, Southern Pale Ale, Radler, Crushed Apple Cider, Golden Lager and Brewers Series Ginger Beer. (Available at Liquorland from April for a very limited time.) Finest Call If all that mixing cocktails seems like too much heavy lifting when all you want to do is relax and have fun with your mates Finest Call have an excellent selection of pre-mixes. Try a fuss- free margarita – just add tequila and lime. But even better is the range of fruit purees such as mango, strawberry or watermelon. Perfect for adding to a rum for a no-mess daiquiri or for giving that Margarita a different, fruity spin. Pour, mix and pretend you’re on a tropical island. Job done. (Look out for Finest Call in selected Liquorlands from May.) Sailor Jerry Spice up your life with a little Sailor Jerry spiced rum. As all good rum should be, Sailor Jerry is named for a sailor – and famed tattoo artist – Norman “Sailor Jerry” Collins and distilled in the Caribbean. With flavours of vanilla and cinnamon, it is warm and smooth – and sure to add a little life to anything you mix it with. Joss’ pick Fu ss-free creativity Ready-to -drink Go fruity!
    • 9www.toastmag.co.nz Coast Linen Bath Sheets Treat yourself to a little everyday luxury with these 100% super-soft waffle linen bath sheets. They are big, (100cm x 160cm) strong, soften beautifully the more you use them and dry you just as well as a traditional towel. Lightweight and quick drying, they’re also great for travelling. Available in white, sea foam or charcoal. 640 Get Fly Buys points at Liquorland and redeem them for: Try with lemonade and vodka Chambord The deep, satisfying taste of wild raspberries in Chambord hits the spot for this time of year. Fresh, sweet and warming at the same time. Try the classic French liqueur on its own over ice, or add a splash of lime and soda. This versatile drink, which boasts a 300-year history, can sub in for other spirits for a fruity spin on classic cocktails such a Margarita, sangria or cosmopolitan, among others. For another quick, thirst-quencher, make a Chambord lemonade: 45ml vodka, 15ml Chambord and 90ml of lemonade. Shake and serve over ice, garnished with a lemon wedge. Joseph Joseph Storage Elegantly display your herbs and spices, with these glass storage jar sets from UK company Joseph Joseph. Each ingredient is easy to find in the clear, dishwasher safe jars, which each have airtight silicone seals to keep food fresher for longer. The carousel has a non-slip base and rotates smoothly, and the set comes with removable labels. No more rummaging through messy racks or drawers to find the right spice. 435Fly Buys points Steinlager All Blacks Limited Edition Sad though it is, we are barreling toward the shortest day. Of course the upside of that for sports fans is that we’re already well into rugby season. For Steinlager that means the release of its All Blacks Limited Edition packs. All Black by name, all black by packaging. Some of the men in black were even at the brewery overseeing production, so surely it must be a winning team effort? upfront • recommends Order your rewards at www.flybuys.co.nz Fly Buys points Limited edition
    • News & Trends 11www.toastmag.co.nz Raise a toast Doing anything for 170 years seems impressive. When it’s making world-class wines, we’re even more impressed. Penfolds, one of Australia’s best known – iconic even – wine brands celebrates its 170th birthday in 2014, going a long way to prove its slogan, “1844 to evermore”, true. Of course the brand and the wines it makes have come a long way from the days of producing mostly fortified wines. They were made from grenache for “medicinal” use (aren’t they all?) by patients of founder Dr Christopher Rawson Penfold, who had migrated to Magill Estate, “500 acres of the choicest land” – on the outskirts of Adelaide. If you find yourself in Adelaide you can take a tour of the original estate, complete with the Penfold’s first cottage still on the land. From such humble beginnings Penfolds is now one of Australia’s most revered wine labels. Tasting Penfolds’ iconic Grange – which retails for around $600 a bottle – should be on every wine lover’s bucket list. But for something a little more achievable the annual Bin release is a must-buy. The “bins” are a series of numbered cellars at Magill where traditionally some of the winery’s finest wines were stored. Winemaker Max Schubert (creator of Grange) took over the cellars and gave each over to a specific, premium wine. The Bins cover a range of different grape varieties from riesling and chardonnay to shiraz and pinot noir, but all have become synonymous with quality. Their annual release each autumn is circled on every wine lover’s calendar. News shots Win me! History starts here Jim Beam has been creating history for 219 years, seven generations of the Beam family crafting bourbon the way they know how – with the best ingredients, doing things their own way, and never compromising for the sake of fashion. But that’s enough about Beam’s history – they want to know what history you’ve been making – and there’s an awesome prize in it. If you have great stories of good friends, laughs and epic adventures to tell, send photo or video evidence of your escapade to jimbeamnewzealand@gmail.com for a chance to win this Jim Beam guitar. It doesn’t matter how you think you’ve made history – epic party, built a mancave or catching the biggest fish you’ve ever seen – if you think it’s worth sharing, send it in. World Whisky Day If you’re a whisky drinker, then you’ll need to pour a dram – maybe getting the bottom of the glass a little wet, then press it firmly to your calendar to make a nice whisky ring around May 17 on your calendar. World Whisky Day. Created in 2012 by a student in Aberdeen, World Whisky Day has drawn tens of thousands of people to events all over the world. Celebrate with your whisky drinking friends over a glass or two. Maybe a little Glenfiddich 18yo with its aromas with ripe orchard fruit, baked apple and robust oak or choose from the vast Johnnie Walker range. Slainte. Australia’s iconic Penfolds winery began as a provider of medicinal wines Look out for our whisky special next issue!
    • 12 T he Nelson-based brand has climbed on board the 2014 NZ International Comedy Festival’s travelling roadshow as a gold sponsor to help tickle the nation’s funny bones. The two signature shows which celebrate the launch of the Festival are the Old Mout Cider Comedy Gala in Auckland on April 24 and the Old Mout Cider First Laughs in Wellington on April 27. Putting on her serious face Old Mout Cider brand manager Kate Johnston says: “Comedy in New Zealand has rapidly gained in popularity over the last few years, and so has the consumers’ preference for cider – so we saw this as a great alignment for our brand.” Old Mout Cider has been making the good stuff since 1947 in Nelson’s Redwood Valley. It’s a cider that’s all about getting groups together to share in the good times and with its dry, witty personality it is the perfect fit with comedy. Old Mout Cider is the number one cider in New Zealand. As it’s a well known (or, in fact, just made up right now) fact that cider makes you laugh, we went to a few of this year’s International Comedy Festival performers for some of their thoughts: Chris Martin, UK Come to the NZ International Comedy Festival because... it’s important to help increase a country’s population by 10 per cent, and I love long flights ‘cos you get to watch films for 24 hours whilst a butler brings you drinks. The cider makers at Old Mout are a funny bunch. Officially. My favourite post-show drink is... cider because I’ve seen the next two questions are about cider. Do I now win some free cider? Cider, cider, cider! I drink my cider with... my right hand. If I were to create my own cider the flavour would be… carrot, apple, beetroot, spinach and broccoli because I find getting my five fruit and veg a day tricky, so consolidating them into one alcoholic drink makes life a lot easier. PAUL EGO, NZ Come to the NZ International Comedy Festival because... we have a bouncy castle and face painting for the kids! (When I say “bouncy castle” I mean a paddling pool with no water in it and when I say “face painting” I mean we have a sharpie that we can permanently write jokes on your kid’s face with.) My favourite NZ city to perform in is... Hamilton. Because it is both mental and polite at the same time. My favourite post-show drink is... Stella Artois poured over Black Sambuca and set fire to with a kerosene lamp. Of course if you don’t like burns to most of your face and neck you can just do the Stella part. I drink my cider with... two hands and a bib, like a baby holding a sippy cup. If I were to create my own cider the flavour would be... Strawberry Foot, and it would taste like it sounds – like a young maiden has padded barefoot through a strawberry patch, squashing the ripened berries between her delicate lower digits. Ciderwith a side o’ laughter URZILA CARLSON, NZ/SA Come to the NZ International Comedy Festival because... I need the money to buy food and comedy is always better, I find, when there is an audience. It’s just tragic to do comedy to an empty room. My favourite NZ city to perform in is... Huntly. Because I love a challenge. My favourite post-show drink is... beer. I like beer quite a lot. I drink my cider with... my mouth. I find if I use my mouth for most drinks it’s more effective. If I were to create my own cider the flavour would be... Strawberry. All flavour everywhere in the world should be strawberry. STUART GOLDSMITH, UK Come to the NZ International Comedy Festival because... presumably at some point you’ll get bored of the great weather, fabulous wine and beautiful scenery, and want to hear people from countries much less nice than your own, spewing impotent rage about their awful, awful lives. My favourite NZ city to perform in is... Auckland. Partly because that’s where I won last year’s NZICF “Spirit of the Fringe” award, but mostly because I’m hoping to employ that tiny little elderly couple with the banjos on Queen St as WHAT’S ON • COMEDY FESTIVAL
    • WHAT’S ON • cOMEDY FESTIVAL my opening act and they don’t look like they’ll travel well. I should also mention I’ve just finished headlining the stand-up show at Christchurch Buskers Festival and found “Chch” to be awesome too, as well as very excitably abbreviated. Fewer banjos, but full of vim. My favourite post-show drink is... tears. The audience’s or my own – not fussy. Or a nice dark rum. Mmm, rum and tears... If I were to create my own cider the flavour would be… a radical blend of apples, L&P, silver flakes and blood, served in a furry tankard and named “He- Wolf”, after my new comedy show. CORI GONZALEZ, NZ Come to the NZ International Comedy Festival because... if it bombs, you will see a grown man cry and wee himself at the same time. My favourite NZ city to perform in is… Hamilton. Because I always judge a crowd by what they’re like to hang out with post show. The Tron has some of the nicest people that I’ve met doing comedy. My favourite post-show drink is… vodka soda. I drink my cider with… ice and my friends. If I were to create cider the flavour would be… chilli infused. CHOPPER (Heath Franklin), AUS Come to the NZ International Comedy Festival because... who doesn’t like to laugh? If you don’t like comedy there is no saving you. If you don’t like to laugh you may as well live in a cave and eat dead birds. My favourite NZ city to perform in is... Picking a favourite city is like picking a favourite child. I obviously have one but can’t say which one it is in front of the other children. My favourite post-show drink is... A colder version of whatever I had on stage. Mac’s Spring tide will do nicely. I drink my cider with ... my dolls at a tea party. Actually New Zealand has good strong ciders, Australia has lemonade for grown-ups. I actually like a nice strong cider in a Snake Bite with a good beer. If I were to create my own cider the flavour would be ... pretty average. I have no business making cider, I’ll leave it to the experts. In an ideal world my cider would be tart enough to shrink your face. All comedians featured are performing as part of the 2014 NZ International Comedy Festival April 24 – May 11 www.comedyfestival.co.nz
    • 14 A cabinet of curiosities Amarula loves icecream cover story • liqueurs
    • 15www.toastmag.co.nz Liqueurs are the building blocks of every good cocktail, and it’s time we gave them a little more appreciation, writes Kerri Jackson. R emember back in the day when you’d sneak a peek into the cubby hole of intrigue that was your parents’ drinks cabinet? The collection of strangely shaped bottles, so often covered in a veneer of slightly sticky dust, with their strange coloured and even more strange smelling contents, seemed like a collection of magic potions to your younger self. And you weren’t wrong. Though liqueurs have had a mixed history with Kiwi home mixologists – often acquired mysteriously in a jet-lagged Duty Free blur or left behind by party guests – they are the building blocks of every good cocktail. Intense and designed to mix well with others, liqueurs are themselves like a perfect party guest, albeit one who seems from a bygone, more glamorous era. In these fast-paced days of RTDs, supermarket wines, and flavoured vodkas, liqueurs have found themselves increasingly consigned to the back of the drinks cabinet. We should be ashamed. It’s time to re-embrace the colourful, tasty world of liqueurs and all they can bring to home-mixed cocktails, and even cooking. Over these next few pages are a few of our favourite classic liqueurs demystified and reintroduced for your consumption. cover story • liqueurs s
    • Kahlúa The pub quiz: Kahlúa is a coffee liqueur originating in Veracruz, Mexico in the 1930s, made from two of the region’s most famous ingredients: Arabica coffee and sugarcane. What does it taste like? Sweet black coffee, though the coffee flavour is subtle and mellowed by hints of vanilla and caramel particularly when served on its own on the rocks. The classics: Kahlúa’s perhaps best-known use is as the key ingredient in a Black Russian, with an equal measure of vodka served over ice. For a new spin try adding a twist of orange zest as the citrus really sets off the coffee and vanilla flavours. For a White Russian just add cream or milk to top up the glass. Of course, it’s also an obvious addition to both hot and iced coffees and chocolate drinks. With a twist: Instead of an after-dinner coffee, make yourself an espresso martini, pictured, with one part vodka, 1½ parts Kahlúa and one serve of freshly made espresso. Shake well and strain into a martini glass. For a mocha twist grate a little chocolate over the top. For a more zesty option pour two parts Kahlúa over ice, with one part fresh lemon juice and a half-part of sugar syrup for a Kahlúa Sour. 16 Coffee break cover story • liqueurs
    • Check out more top brands at flybuys.co.nz 640 poi nts eac h These COAST™ billfold wallets are slim and understated making them a perfect, timeless accessory. Hand-made in New Zealand from genuine Italian leather, they will only improve with age, just like you! Available in Ebony, Mahogany and Tan.
    • Frangelico The pub quiz: It’s all about the monks. Frangelico’s origins date back 300 years to the monks living in the hills of Piedmont in Italy who distilled a liqueur from the region’s wild hazelnuts. That history is emblazoned in the friar-shaped bottle and the name – Fra’ Angelico, was a hermit monk living in the Piedmont hills in the 18th century. Drinking it may then be an actual religious experience. What does it taste like? Sweet hazelnuts with hints of vanilla and dark chocolate. The classics: Try it over ice with soda water for a good go-to easy option. Add a squeeze of lime juice to elevate it into something a little more special. With the same number of calories as vodka, Frangelico isn’t a bad option for the calorie-cautious. And if you want to keep it all-Italian try pouring it over icecream 18 His & her’s with espresso for new spin on affogato. With a twist: Possibly the most fun way to drink Frangelico is the chocolate cake shot, pictured above. Add equal measures of Frangelico and a good quality vodka such as Grey Goose or Russian Standard, and have a wedge of sugared lemon on standby. Drink the shot in one then suck on the lemon. It tastes exactly like a mouthful of chocolate cake. Another deliciously off-beat idea is to mix 15ml Frangelico with 15ml of Chambord and top with a small dollop of slightly thickened cream. It tastes just like a boysenberry Trumpet. For something to be drunk at more of a refined speed try a Cleopatra: shake together one part Frangelico with two parts almond milk then serve garnished with a sprinkling of finely chopped chilli. cover story • liqueurs
    • 19www.toastmag.co.nz Wild Turkey American Honey The pub quiz: From the Wild Turkey bourbon stable, American Honey is one of the only bourbon-based liqueurs in the world. What does it taste like? As well as the honey there’s distinct vanilla and citrus flavours. The classics: American Honey is a particularly sweet liqueur and as such lends itself well to desserts. Try it simply doused over ice cream, or add it to caramel and butterscotch sauces or puddings. For a real thirst-quencher, sure to please a barbeque crowd add two parts American Honey to one part fresh lemon juice and one part sugar syrup to a pitcher. Serve in tall glasses filled with ice and top with soda, pictured. The twist: The sweetness of American Honey is balanced nicely when it’s matched with sharp citrus flavours, particularly lemon. For a warming toddy just add a measure of American Honey into a heat-proof glass or mug, add the juice of half a lemon (or to your own taste) and top with boiling water. You could even add a few thin slices of fresh ginger as your pour the water over and leave to infuse for a few minutes before drinking. Try the same mix cold by replacing the boiling water with soda water. For something more fun try a honey-nut combo. Mix equal parts American Honey and Frangelico with ice and strain into a shot glass. cover story • liqueurs His & her’s
    • Cointreau The pub quiz: Cointreau is the original triple sec orange liqueur – a clear liqueur made from the distillation of sweet and bitter orange peels. Interestingly it often goes opalescent when poured over ice as the essential oils react to the temperature. What does it taste like? It has an overall citrusy taste, but with orange as the most dominant flavour. The classics: Cointreau probably qualifies as one of the most popular modern liqueurs, found in many classic cocktails such as a Margarita and Cosmopolitan (see sidebar). Try it with dry lemonade or soda, or a fruit juice like pineapple, grapefruit or orange. It’s also widely used in cooking and food preparation. One of the classic recipes is Cointreau served over fresh strawberries. For something a little different try it in a vinaigrette dressing with equal parts grapeseed oil and balsamic vinegar then add a squeeze of grapefruit juice with salt and pepper. Delicious with salad, poultry or seafood. The twist: For a pick-me-up add the pulp of two passionfruit and a slice of chilli to a shaker. Add in 50ml of Cointreau and 15ml of fresh lime. Fill with ice and shake. Strain into a glass over ice and top with soda water, pictured. Recipe idea: For a simple sweet Cointreau treat, make yourself a batch of about 12 thin pancakes or crepes. Cream together about 100g of butter with 30g of caster sugar, then add in 3-4 tablespoons of Cointreau and the grated zest of an orange. Spread the butter cream mix over the pancakes and fold them in half, and then in half again, so you have a wedge shape. Layer the pancakes into a shallow baking dish and bake at 170C for about 10 minutes. While they’re baking gently heat the juice of two oranges with the grated zest of one orange and one lemon, 4tbsp of Cointreau and 175g of brown sugar. Bring to the boil then reduce the heat and keep cooking until the sauce has reduced to a syrupy consistency. Remove the baked pancakes from the oven and pour over the sauce. Serve hot with whipped cream. If you’re a whiz at making macroons, another sweet idea is to mix a tablespoon of Cointreau into your butter cream filling. Sweet & spicy 20 cover story • liqueurs
    • 21www.toastmag.co.nz make the perfect Cosmopolitan It may sound obvious but the trick to a good Cosmopolitan is balance. Measure everything carefully, no matter how tempted you are to throw in an extra splash of vodka or Cointreau. You’re messing with four bold flavours in Cointreau, lime, cranberry and vodka so if one gets out of kilter your drink’s going to be a little eye-watering. And make sure everything, including the glass, is super-chilled. 20ml Cointreau 10ml lime juice 20ml cranberry juice 40ml vodka (we recommend the new Smirnoff Double Black) Measure and pour all ingredients into a shaker with ice. Shake well then pour into a martini glass. cover story • liqueurs How to... Impress you r guests Frangelico has the same amount of calories as Vodka* Sorry Vodka, you’re dropped! Frangelico has the same amount of calories as Vodka* Sorry Vodka, you’re dropped! $Fill a glass with ice, squeeze & drop in two lime wedges. Pour in 30mls Frangelico & top with soda water. *Independent NATA Accredited external laboratory
    • Baileys The pub quiz: Baileys was born when wise Irishman RA Bailey decided to blend his country’s skill at whisky with its skill at dairy production and came up with adding cream to whisky (as opposed to adding whisky to the dairy cows’ diet). The most common question asked of Baileys and other cream liqueurs is should they be refrigerated? The answer is no, the alcohol preserves the cream. What does it taste like? Like an intense, reduced chocolate milkshake, with a comforting warm alcohol aftertaste, arguably best enjoyed on its own over ice. The classics: Baileys and milk has long been the entry-level Baileys choice but it works with many flavours such as chilli or coffee. Try pouring 50ml of Baileys over ice in a shaker. Add 20ml of whisky and 10ml of strong cold espresso. Shake and serve in a martini glass. Or add ice and one part Baileys to the espresso martini from the Kahlua page of this feature, for a frappuccino version. The crucial trick with Baileys is to avoid mixing it with anything too acidic or you’ll get a fairly unappetising curdled mess. Unless you’re after something like a Cement Mixer shot which is deliberately curdled. If that’s your thing – go for your life. The twist: For a cocktail that can double as dessert mix equal parts clear apple schnapps, cinnamon schnapps and Baileys. It’s like apple pie in a glass. Or, to simplify, as cinnamon schnapps can be tricky to come by, just sprinkle with good quality ground cinnamon and serve with a cinnamon stick. Baileys also blends beautifully with bananas and an equal amount of Bacardi. This is a good one to make in larger, pitcher-sized quantities to serve to friends. For an extra chilled twist, try peeling then freezing the bananas first. It’s like Bailey’s and banana ice-cream. 22 Amarula The pub quiz: Amarula is a cream liqueur made in South Africa from the fruit of the marula tree, which grows only on the sub-Saharan plains of Africa. The fruit, which resemble lemons in appearance, is hand-harvested and distilled into a clear liquid that’s aged in oak for two years. Cream is then added. What does it taste like? On its own it is rich and creamy, without too strong an alcohol flavour. There are hints of vanilla and caramel from the oak but with subtle fruitiness, even pepperiness, that stop it all getting a bit sickly. The classics: Sipping a serve over ice is really the ultimate way to go with Amarula, but it’s also a popular choice for zooshing up an after-dinner coffee or hot chocolate. It’s also delicious poured over ice cream. With a twist: The rich creaminess and hints of pepperiness in Amarula also makes it a great match with spices such as chilli and fresh ginger. Try adding 80ml of Amarula to a cocktail shaker or blender with a generous scoop of icecream and a teaspoon of freshly chopped chilli. Blend then serve in a martini glass over ice and garnish with a fresh chilli. You could take the creamy, spicy mix even further by adding a splash or two of Amarula to spicy Asian stir-fries. Like what you see? For all the spirits, liqueurs and a large range of mixers featured head to your local Liquorland. Keep it classic cover story • liqueurs
    • 23www.toastmag.co.nz The family business W hen Alfred Cointreau has some time to unwind, he heads home to Angers, France, the city that’s also home to the liqueur that bears his family’s name. While there he generally catches up with his father over a cigar and a large snifter containing two parts Cointreau, one part Remy Martin XO cognac. That particular marriage made in heaven is so favoured by the Cointreau family that they’ve gone a step further, working with Remy Martin to produce Cointreau Noir, a new premium liqueur, just launched to the New Zealand market. Alfred, heritage manager for Cointreau, a sixth generation member of the family that first produced the liqueur, will visit to New Zealand to showcase the new product in person. “Cointreau Noir is the ‘small brother’ to Cointreau; a beautiful creation,” Alfred says. “The perfect wedding between 70% of Cointreau, sweet and bitter orange peels and 30% of cognac. The Noir launch will be Alfred’s first visit to New Zealand, another stopover in what seems a near never-ending world tour of Cointreau’s markets. No wonder he needs to relax over a Cointreau and cognac at home. “Part of my heritage manager job today is to travel where Cointreau is and meet people who work around the brand, but also bartenders. Those travels are very important to me because I meet people and when you look from the beginning of Cointreau to nowadays, it is a history of passionate people.” He says New Zealand is an interesting market for Cointreau and he’s looking forward to introducing Kiwis to a little more of the brand’s heritage. “I would like [Kiwis] to know first the birthplace, Angers. Angers is a beautiful midsize city on the west side of France, between Paris and the Atlantic Ocean, at the heart of Loire Valley. Still today, it has only one distillery and one master meet the maker • Cointreau Alfred Cointreau is the sixth generation of the family that created one of the world’s most popular liqueurs. On a visit to NZ to promote the company’s newest product he talks about what makes Cointreau unique. “I know NZ is a beautiful Pacific Island with exoticism and sun. I know they are the best in rugby.” distiller, Bernadette l’Anglais to make Cointreau. She respects the authentic recipe, perfected by my great, great, grandfather, Edouard.” And what does he know of New Zealand so far? “I know it is a beautiful Pacific Island with exoticism and sun. I know they are the best in rugby.” The 27-year-old joined the family business three years ago when he realised no-one else from among his cousins and siblings was involved, and the family ties with the liqueur they created were at risk of petering out. His only regret, he says, is that he didn’t start earlier. Not that the liqueur was ever far away. “My first childhood memory of Cointreau is the smell. I remember the first time I went to the distillery. I came to this beautiful shiny room with a warm temperature, the flavours of sweet and bitter orange peels were unforgettable. Even today when somebody asks me which flavour do you want, I always choose orange.” If he’s forced to choose his favourite cocktail he opts for the Cointreau Fizz – 2 parts Cointreau, 1 part lime topped with sparkling water in a glass filled with ice. “I love it because wherever I am it’s very easy to find the ingredients to mix it. And it’s very refreshing.” But he adds: it’s important to have more than one favourite cocktail. “I think you could have one cocktail for each hour of the day, or depending on your mood. As an aperitif to stir your appetite before dinner Alfred prescribes a White Lady – Cointreau with gin. “After lunch, Cointreau on ice. During a romantic dinner; a Cosmopolitan. A party with friends? A Margarita. It all depends on the context, and on your personality.” *Cointreau Noir is available from selected Liquorland nationwide from May.
    • 24 GATEWAY Artisan Cult Beer Profile Sessionable Savour Redefining Recipe Simple Interesting Complex Mouthfeel Clean Flavourful Intense Aroma Subtle Invigorating Bold Malts Mostly base malts Base & specialty Mostly specialty Use of Hops Low-Med Med-High High Choose your brews Beervana, a mecca for the country’s best brewers and biggest beer fans, welcomes devoted pilgrims to Wellington in August. Liquorland is proud to once again sponsor New Zealand’s most popular and highly regarded showpiece for our craft brewers. And, as it’s never too early to start planning, here Michael Donaldson offers up a preview of some of the beers and brands we recommend you check out categorised according to our tasting guide. Hallertau No 2 The brewery: Husband and wife team Steve and Hayley Plowman stumbled in to beer. Steve was working in West Australia when he spied a brewery course in Margaret River and thought it would be just the thing to take his home brew to the next level. In 2005, back in New Zealand, they headed to the west Auckland hinterland and set up Hallertau brewpub in Huapai, a rural town at the end of the Northwest motorway. With a shiny new brewery just installed they now share the brewing hardware with Liberty Brewing, which has relocated from New Plymouth. The brew: Hallertau’s core and original range are numbered 1, 2, 3 and 4; a throwback to an era when they couldn’t decide on names for the new brews. Hallertau No 2 is now also known as Statesman, a spicy pale ale with loads of citrus tang but not so bursting with hops that it will frighten the horses. It has a honey malt undertone that’s perfectly in harmony with the hop bitterness making it an easy drinking pale ale. gateway Michael Donaldson is current Brewers Guild Beer Writer of the Year. He is the author of Beer Nation - the Art and Heart of Kiwi Beer and his regular Pint of View column appears in the Sunday Star-Times. Craft Beer tasting guide
    • 25www.toastmag.co.nz Moa Pale Ale The brewery: Thanks to an audacious share float and some “out- there” marketing techniques, Moa has become one of New Zealand’s best known and more mainstream craft breweries. The brewery was started by Josh Scott, a trained winemaker keen on cross-pollination of ideas, such as using champagne yeasts in some of his beers. The business was taken over by the folks behind 42 Below Vodka who created a real storm when the brewery was launched on the sharemarket in early 2013. After a flurry of activity which initially spiked the share price to a $1.32, the company was hit by poor sales and the shares almost halved in value to 62c in August. But it seems as if a change of distributor has ensured their great range of well-made beers are finding new audiences and the price is edging back up. The brew: Moa Pale Ale is a classic Kiwi rendition of the popular style. It uses New Zealand hops to create a lovely citrus and floral nose and a punchy bitterness that doesn’t detract from the fleshy malt base. This beer is bottle-conditioned, which means the yeast residue is still in the bottle. It also means, depending on how the beer has been stored, it may change character as the yeast will be still active at room temperature. When you pour it from the bottle be careful to leave yeast sediment behind. Tuatara Hefe The brewery: When Carl Vasta started Tuatara on a lifestyle block in the hills above Waikanae on the Kapiti Coast north of Wellington, his attitude was whatever beer he didn’t sell he’d drink. Good luck doing that now because Tuatara is one of the country’s biggest craft producers. Vasta, with partner Sean Murrie, started small and developed something of a cult following around Wellington for his perfectly- formed, classically-derived styles. When the brewery got too big for its boots – or at least too big for the out-of- the-way property on the hill – they moved it down to the flat in Paraparaumu, where they churn out about a million litres of beer every year. Yeastie Boys Gunnamatta The brewery: Yeastie Boys are Stu McKinlay and Sam Possenniskie, a couple of mates who came up with the idea of a brewery when they realised Stu’s home brew was so good people would be prepared to pay money for it. Not having the up-front cash for a brewery and uncertain whether they’d succeed, they ventured to Invercargill where brewer Steve Nally was just starting his contract brewing business. They did a small, 1200 litre, first- up brew of their iconic Pot Kettle Black and never looked back. Stu is a mastermind of unusual and experimental beers exemplified by his incredible but divisive Rex Attitude, a beer made with 100 per cent peat – smoked malt that tastes like whisky. The brew: Gunnamatta is one of those beers that transports you to another place. Rebelling against a trend to add coffee to beer, Yeastie Boys decided to add tea – in this case Earl Grey. It’s a perfectly clever idea because Earl Grey is laced with bergamot which adds a citrus fragrance that you can get from hops and the tannin in the tea gives a bittering effect as well. But this is so much more than a cuppa tea stirred into a beer. And the name? It’s a surf break on Victoria’s Mornington Peninsula, and a song instrumental by Australian musical legend Paul Kelly. The brew: Wheat beers come in all sorts of guises but in Germany they are known as Weissbier or Weizenbeer – except when they are unfiltered when they become known as Hefeweizen. So that’s where the name Tuatara Hefe comes from – it’s an unfiltered wheat beer, which means there’s traces of yeast sediment in the beer. This is not a bad thing; in fact many people will argue the yeast is good for you. If you gently tilt the bottle before pouring the yeast will make the beer cloudy but won’t harm the taste. What you’ll get is some banana, a hint of bubblegum and pinch of clove – the essence of a true wheat beer. Not extinct after all! Meet the makers p30 gateway gateway Artisan
    • 26 gateway Emerson’s Pilsner The brewery: Richard Emerson’s iconic Dunedin brewery is 22 years old this year and what a remarkable story. Richard was born deaf after his mother contracted German measles while she was pregnant but his disability means nothing when it comes to making great beer. Richard believes his body’s way of compensating for his deafness is to give him a sense of taste and smell superior to most people’s. A young Emerson fell in love with real beer while on a holiday in Europe and returned to New Zealand to start his own brewery with the backing of his family and a handful of friends. For years, the brewery was nothing more than Dunedin’s best-kept secret but the beers soon became too good for word not to get around. While the brewery is tiny by modern standards, the crew at Emerson’s never miss a beat and every classic brew that leaves the premises is among the best examples of its kind. The brew: Emerson’s Pilsner is a classic New Zealand take on the world’s most popular beer style. Pilsner originated in the Czech town of Pils and the style is represented today by the likes of Heineken, Stella Artois, Carlsberg and Steinlager. But down in New Zealand we do it differently, because we have such amazing hops that the rest of the world doesn’t. A traditional pilsner has that crackling bitterness but the aroma doesn’t necessarily jump out of the glass. New Zealand hops, however, have a wonderful aroma of citrus, passionfruit and lychee and that’s what you get with this beautiful summer-in-a-glass brew. A frothy head of white and a wonderful aroma are backed by bracing bitterness and firm malt backbone. Bach Brewing Hopsmacker The brewery: Bach Brewing is a reincarnation of one of New Zealand’s early craft pioneer breweries. In 1999 a small brewery started in Hawke’s Bay called Limburg. The brewer was Chris O’Leary, who went on to make his name as the head brewer at Emerson’s in Dunedin. His partner in the business was Craig Cooper. While the original Limburg failed in 2008 – it was a bit ahead of its time in the second wave of Kiwi craft brewing – Cooper has decided to jump back into the brewing game and revitalise Limburg’s most famous beers under the Bach Brewing brand. The brew: Hopsmacker is a reworked version of a Limburg original, which won the champion pale ale award at the brewing industry’s annual awards in 2003 and 2004. Then, while the industry recognised the quality of the beer it was probably ahead of the market as New Zealand wasn’t really ready for a “new world” pale ale bursting with fragrant hops. Now we are and Hopsmacker doesn’t disappoint. Full of the New Zealand Riwaka hops with their grapefruit zestiness and the spice of US Cascade this beer bursts with flavour. Perfect for the end of the day at the beach. Artisan Artisan Awesome label! Monteith’s Double Hopped IPA The brewery: Stuart Monteith left Ireland for the Central Otago goldfields armed with a brewing recipe and a reputation for trouble. When he was arrested for not having a licence and fined six pounds, he refused to pay and ran away to the West Coast where he took over the Phoenix Brewery in Reefton. The brewery bore his name until 1927 when it amalgamated with others in the area to form Westland Breweries, headed by Stuart’s son, William. DB took over Westland Breweries in 1969 and when, in the mid-1990s they decided to rebrand the brewery to anchor it in the region, they chose the name Monteith’s. The brew: When the brewery was refurbished in 2012 (it’s a must-visit in a quite spectacular setting), it was decided to focus the Greymouth operation on making a “Brewer’s Series” of craft beer. The Double Hopped IPA is a gruntier version of the popular IPA but while it’s a big beer it’s not the hop bomb that a lot of other craft brewers produce and it’s a tasty beer with a citrus and pine hop oomph. At 7.5 per cent it’s not quaffable but the alcohol doesn’t overpower the malt richness and hop bitterness.
    • 27www.toastmag.co.nz 8-Wired The brewery: Dane Soren Eriksen could have made his living as a professional poker player, having been good enough to win a New Zealand poker championship a few years back; but it’s to the benefit of the beer-loving public that he took his poker winnings to invest in his wonderfully named 8-Wired brewery. Initially, after working as a brewer for Renaissance in Blenheim, he rented space in the same brewery to start making his own beer. Soren pushes the boundaries on everything he does – if there’s hops, there’s lots of hops; if there’s alcohol, there’s lots of alcohol. But everything is about flavour and with 8-Wired there is always lots of flavour. The brew: One of 8-Wired’s most popular beers is the hop-packed, high-octane Superconductor, an 8.8 per cent double IPA. But like many brewers, there’s a realisation that while people want a lot of taste sometimes they’d prefer a little less alcohol in order to savour the flavour for longer without falling off their barstools. Hence Semiconductor, the pint-size half- brother to Superconductor that has half the alcohol (4.4 per cent) but the same amount of wonderful hop aroma. It’s a hard job to tonedown a beer like this without sacrificing flavour and mouthfeel but Eriksen has managed to perfect it. The 13th annual Beervana will be held in Wellington on Friday and Saturday, August 22-23 at Westpac Stadium. With more than 200 craft beers on offer and the opportunity to meet many of New Zealand’s best brewers in person, this is New Zealand’s premier craft beer celebration. Close to 9,500 people attended the 2013 event. Tickets will be onsale from early June, so keep an eye on www.beervana.co.nz But if it’s all new to you here are five key things you need to know before you find your way to Beervana: Follow the Beervana Facebook page and the website in the lead-up for updates and useful information such as which brewers will be there and where. Don’t forget to eat. Luckily this is easy now star Wellington chef Martin Bosley is on board as culinary director. Local restaurateurs will be on site serving fantastic food. Accept your limitations. You won’t be able to try every beer, so do some research and plan your top picks, allowing room for a few snap decisions. Book your accommodation early. Westpac Stadium is an easy walk from anywhere in central Wellington where there are a good number of great hotels. Dress for the occasion. Boys take a bag, or at least have lots of pockets for wallet, tokens, programme, and phone. You don’t want to be juggling all that when your hands should be holding a beer. Girls, you’ll be on your feet a lot. High heels are probably not the best choice. Need to know Artisan CULT Epic Hop Zombie The brewery: Brewer Luke Nicholas started out at the gone- but-not-forgotten Cock and Bull chain in Auckland and when a chance came to branch out on his own under the Epic label eight years ago he grabbed it. His beer is made under contract at Steam Brewery in Auckland. Nicholas is an unabashed hophead and churns out as much of his hop-driven, American-style, big IPAs as the market wants. Nicholas has defined the art of making American West Coast-style IPAs and favours American hops for his challenging styles. The brew: Hop Zombie, despite its name, is not terrifying – it’s delectable. But be warned, if you drink too much of this brilliantly balanced beer there’s every chance you could resemble the walking dead. This monster clocks in at 8.5 per cent alcohol and is jam-packed with an oily hop resin and malt sweetness that gives a perfect mouthfeel. With an alluring aroma of guava and passionfruit on the nose, all the components are perfectly weighted, making this beer dangerously drinkable. Plus it has a dark secret: brewer Nicholas refuses to reveal the “mystery” hops that go in to this beer, with the label simply stating “classified”.
    • 28 Artisan Brewaucracy Smoko The brewery: This is perhaps the hardest name in all of brewing to pronounce and it’s not easy to spell either. The name hints at co-founder Greig McGill’s antipathy to regulation and red tape. McGill and business partner Phil Murray “rent” brewery space at a small operation called Shunter’s Yard on the outskirts of Hamilton. Shunter’s Yard, complete with a couple of railway carriages and an olde worlde bar is a unique operation built by a couple of blokes with backgrounds in mechanical engineering and dairy production, who used Kiwi ingenuity to fashion a brewery from some unlikely equipment. The brew: Smoked beers are popping up more often around New Zealand with a handful of breweries trying their hand at this traditional German style. Historically all ancient beer would have had a hint of smoke behind it as the only way to dry grain in pre-industrial times was either in the sun or using a wood fire. The wood-fire process was kept alive in Bamberg, where beer made with the beechwood smoked malt, known as rachmalt, to produce Rauchbier (pronounced “rowkbeer”). Brewaucracy use traditional beechwood to get that lovely bacon aroma while the beer has residual sweetness that adds another layer of complexity. All of these beers are available at Liquorland nationwide in the lead-up to Beervana. Look out next issue for a new batch of brews to be showcased at Beervana 2014. Stoke Biscuit Lager The brewery: The Stoke Brewery is one of the most famed in New Zealand because it was here the first true craft brewery was born out of an old cider factory, with founder and owner Terry McCashin determined to break the Lion-DB duoply. In 1981, when the brewery was opened by then prime minister Robert Muldoon, no-one expected Mac’s Real Ales were going to cut it against the big boys. There were times the start-up brewery was against the wall and looking like failure but each time, former All Black McCashin did enough to keep his head above water. When Mac’s was bought by Lion Breweries in 1999, the brewery in Stoke, on the outskirts of Nelson, kept operating though it was leased to Lion for the production of Mac’s. When Lion walked away from the lease, the McCashin family was left with an idle brewery; so what else was there to do but start up another operation. The brew: Stoke Biscuit Lager is a slight twist on the usual lager. First the colour. While we’re used to light hay-coloured lagers (think Steinlager) and the odd dark lager (think Speight’s Dark) there are very few brown lagers. But lager is defined by the yeast and the temperature at which it ferments, less so by the malt. In this case some toasty- caramel malt gives a rich warm base with quite a lot of residual sweetness, overlaid by some zesty and fruity hops, to give a crisp finish. Garage Project Death from Above The brewery: Probably New Zealand’s most innovative and hip brewery, Garage Project got its name because it started out life as an experimental outfit brewing 50 litre batches of beer in a garage. When brewer Pete Gillespie, former game-designer Jos Ruffell and Pete’s brother Ian created the brewery, they decided they’d do things differently. Eventually they found an old petrol station (another garage) on Aro St in Wellington and converted it in to a brewery. No matter how much beer these guys make, the demand is always greater and they are such a drawcard at Beervana that last year they had two stalls. The brew: Death From Above is the kind of magic that makes Garage Project stand out from the crowd. It riffs off Vietnamese cuisine – in particular mango- chilli salad – so contains mint, chilli, mango and lime juice as well as the normal regimen of hops and malt. It could have gone pear-shaped adding all those unusual ingredients into a beer but the balance is spot on and the chilli heat in particular just licks at your palate. It’s fragrant, refreshing and brilliantly designed – much like the stunning label. CULT CULT
    • promotion • Lion A t the International Brewing Awards (sometimes known as the Oscars of beer), for example, Kiwi beers picked up two highly sought-after gold medals as well as a silver. To put that into context, it was the most medals won by any country outside of Europe and the US. Only one gold is awarded per category, meaning Mac’s Sassy Red and Speight’s Triple Hop Pilsner were rated best in the world in their categories. Mac’s meanwhile enjoyed great success across the Tasman in the Australian International Beer Awards, in which 1500 beers from 277 breweries in 35 countries compete for the judges’ favour. Dave Pearce, category director – wine, cider and craft for Lion says in all the excitement around the New Zealand beer industry the success of more established brands is often overlooked. “They’re often ignored by commentators and bloggers who instead focus on small, independent brands.” “These larger brands have a vital role to play in the development of the New Zealand beer market. They are typically well-priced, widely distributed and, as the list of awards shows, make world class beer readily available,” Pearce says. He adds that as the craft beer market in New Zealand develops, a range of options across alcohol by volume (ABV) levels, depths of flavour and price is critical in offering choice for all. “Whenever a Kiwi beer, big or small, wins an award it’s a testament to the quality of our industry. It is a great time to be a beer lover in New Zealand.” 2013 was a good year in beer. But while most of the media attention has centred on the country’s small, craft breweries, New Zealand’s larger, more established brands have been quietly proving they stand proudly among the best in the world, claiming a swag of international awards. Grin and beer it 2013 International Brewing Awards Mac’s Sassy Red – gold medal Class 2 Ale Speight’s Triple Hop Pilsner – gold medal Class 1 Lager Crafty Beggars Golden Days – silver medal Class 1 Lager 2013 Australian International Beer Awards  Mac’s Hop Rocker - Major Trophy for Best Pilsner Mac’s Gold - Major Trophy for Best Australian Style Lager Mac’s Spring Tide - gold for Best Low Carb Lager Mac’s Great White - silver for Best Belgian Wit Speight’s Triple Hop Pilsner - silver for Best Other Pilsner Crafty Beggars Golden Days - bronze for Best Other Pilsner Mac’s Shady Pale - for Best Other Pale Ale Crafty Beggars Pale & Interesting - bronze for Best Other Pale Ale Speight’s Golden Pale Ale - bronze for Best Other Pale Ale 2013 Brewers Guild of New Zealand Awards Mac’s Shady Pale – trophy, International Ale Styles Emerson’s Dinner Bell – trophy, Other European Ale Styles  Steinlager Pure – gold, International Lager Styles Mac’s Spring Tide – silver, International Lager Styles Speight’s Summit – silver, International Lager Styles Speight’s 5 Malt Old Dark – silver, British Ale Styles Speight’s Amber Wheat – silver, Other European Ale Styles Emerson’s Jack of All Trades – silver, US Ale Styles Mac’s Gold – silver, NZ Specific Styles Crafty Beggars Golden Days – silver, NZ Specific Styles Emerson’s Deafinition Old Ale – bronze, British Ale Styles Emerson’s Deafinition Imperial Porter – bronze, Stout and Porter Styles Crafty Beggars Pale & Interesting -  bronze, International Ale Styles Speight’s Chocolate Ale – bronze, Flavoured & Aged Styles 29www.toastmag.co.nz
    • 30 T here are many scientific reasons why a beer made with the addition of Earl Grey tea might work well. Earl Grey is infused with oil derived from the rind of the bergamot orange. This same oil is one of the most common ingredients in perfume, and bergamot is highly prized because of the way it blends so well with other fragrances. One of the traditional ingredients in beer – hops – contains essential oils, some of which are used in the perfume industry and some of which deliver the same citrus notes as Earl Grey tea. As ingredients go, Earl Grey tea and hops are not a million miles apart. That’s the science of it, in a nutshell. But it doesn’t account for the x-factor; the special touch required to actually make a beer containing Earl Grey tea and creating a finished product that’s not only drinkable, but, as in the case of Yeastie Boys’ Gunnamatta, something truly unique and wonderful. That genius comes from the brewer. Gunnamatta, which means sandy hills in Aboriginal and is the name of a song by Australian artist Paul Kelly, is definitely a New Zealand beer, despite the Aussie name, and the fact it was first brewed for the 2012 Great Australian Beer Spectapular in 2012 where it walked away with top honours. Since then it become something of an adopted favourite among Aussie craft beer drinkers and in the 18 months since it has become Yeastie Boys’ biggest selling beer – overtaking its flagship Pot Kettle Black. And now Gunnamatta is about to go global. Yeastie Boys has been invited to exhibit the brew at the annual JD Wetherspoons real ale festival in England, where for two weeks in April Gunnamatta will be poured in 850 pubs across England – exposing a nation of tea drinkers and beer lovers to what might just be their ultimate brew. Selling tea to Michael Donaldson talks to Yeastie Boys brewer Stu McKinlay about taking Earl Grey beer to its spiritual home By New Zealand standards, Yeastie Boys is still a small brewery; by world standards, it’s tiny. So when Stu McKinlay and business partner Sam Possenniskie head to England to brew the beer at the famed Adnams Brewery in Suffolk, they’ll be making more Gunnamatta in a single day than they normally make in a year. The equation is slightly daunting for McKinlay, especially working out just how much tea they need and how that tea will behave when used in such huge volumes. “It’s a scale of brewing beyond anything we’d dream of and, with more than a million people visiting those pubs during that fortnight, it is undoubtedly the widest exposure we’ve ever received on that side of the world.” Gunnamatta is an unusual beer. McKinlay still has people asking, with raised eyebrows: “What? Tea in beer?” But it’s typical of the Yeastie Boys’ philosophy of “going against the flow” and doing their own thing. Even so, is McKinlay surprised such an unusual beer has become a best seller? “Because I love it so much it doesn’t surprise me but you never know what’s going to appeal to the public.” It’s a good point. But the combination of Earl Grey beer served to English, a nation of tea and beer drinkers, may just be the perfect storm. For two weeks in April Gunnamatta will be poured in 850 pubs across England – exposing a nation of tea drinkers and beer lovers to what might just be their ultimate brew. meet the maker • beer Sam Possenniskie the English Stu McKinlay DB285
    • News & Trends NEW ZEALAND FRUIT CIDER TASTE THE NEW REFRESHMENT DB EXPORT BEER WITH NATURAL LEMON JUICE DB2850 ExpCitrus 1/2 pg ad 213 130.indd 1 26/02/14 12:44 PM
    • 32 Spice it up Rum has come a long way in the past few years and it’s latest incarnation is a spicy one. Liquorland brand ambassador Joss Granger takes a look at our growing taste for spiced rum and the best ways to drink it. ASK JOSS • SPICEd RUMS
    • This issue we look at our growing thirst for spiced rum, and how to drink it. Ask Joss ASK Joss • Spiced Rums O ur rum tastes are evolving. Where once it was all “yo ho ho and a barrel of rum and coke”, Kiwis’ understanding and appreciation of rum as a spirit is changing. In much the same way Kiwi consumers have embraced flavoured vodkas, they’re now experimenting with different types of rum, in their neverending hunt for something new and interesting. We’ve gone from sticking strictly to dark rum and the occasional splash of white, to experimenting more with golden varieties and now, the latest twist in the tale, spiced rum. What do I need to know? If you’re new to this exotic, warming spirit one of the most important things to know about it – and one of the great things about trying it – is that every brand offers something a little different. While most brands will contain a mix of spices and flavours such as vanilla, cinnamon or nutmeg, sometimes with orange or clove mixed in, each different spiced rum will have its own unique recipe or spice blend, and they’re usually a closely guarded secret. If you’re a rum fan it’s worth trying two or three different brands over time, to figure out what you like best. How can I use it? You can substitute spiced rum into any traditional rum recipe. The spices will add extra dimension to the flavour. Now autumn is here, try warming it gently on the stove and drink topped up with boiling water. Or mix Sailor Jerry spiced rum with apple cider, sliced oranges, cloves and cinnamon sticks in a pot and heat gently – it’s a great alternative to mulled wine. Spiced rum is also perfect for using in cooking. Substitute it for traditional rum if you’re making classics such as rum balls, or rum and raisin ice cream. Can you recommend a good brand? If you’re a newcomer to spiced rum, you could start by trying Captain Morgan Spiced Rum, it’s reasonably priced so you’re not splashing out before you know if you’ll like it. For the aficionado I’d definitely recommend Sailor Jerry. It’s a brand that has a huge loyal fan base overseas and is really growing in popularity here. Plus it has really cool packaging! Captain’s Orders Another spiced rum, another classic nautical name. Try Captain Morgan’s spiced rum blended with butterscotch schnapps in a shot glass for a smooth yet spicy pick-me-up. Another idea, not for the faint- hearted is to try a Long Island Spice Tea: Add 10ml each of vodka, gin, tequila, grand marnier and Captain Morgan Spiced Rum to a cocktail shaker. Then add 50ml each of water, sugar, lemon juice, and lime juice. Shake top with cola and pour over ice in a tall glass. For a simpler option opt for the new Captain Morgan Spiced Rum and Cola RTD poured over ice with lime. Sailor Jerry Rum is available at Liquorland nationwide from early March. 33www.toastmag.co.nz Hello Sailor Distilled in the Caribbean, where the rum industry sprang to life beside the sugar industry almost 400 years ago, Sailor Jerry, has developed a cult following among drinkers serious about the quality of spiced rum. Sailor Jerry, which won double gold at the 2013 San Francisco World Spirit Awards, is crafted from a selection of rums “married” by master blenders to an exacting recipe. It is then infused with a one-of-a-kind mix of spices and other natural flavours, most notably vanilla and a touch of cinnamon. The result is high-quality, old-school spiced rum. An enduring classic, not a fly-by-night fancy. Try it mixed simply with cola or lemonade or for something different try the Dark and Stormy made with one part Sailor Jerry over ice, add a dash of angostura bitters, top with ginger beer and garnish with lime. For something warmer try 2 parts Sailor Jerry, with one part ginger cordial or syrup, two parts apple juice, ¼ teaspoon of Demerara sugar and two dashes of Angostura bitters. Add all the ingredients to a mug and top with boiling water. Add grated nutmeg.
    • 34 Church Road Chardonnay 2012 Sydney International Wine Competition 2014, Blue-Gold Award & Top 100 Church Road Merlot Cabernet Sauvignon 2011 San Francisco International Wine Competition 2013, Gold Medal Church Road McDonald Series Merlot 2011 Air New Zealand Wine Awards 2013, Pure Elite Gold & Trophy Hawke’s Bay Wine Awards 2013, Gold & Trophy IT’S MORE THAN A CELLAR IT’S A HALL OF FAME Enjoy Church Road Wines Responsibly PRN-7703_D Church Road ATL 213x275mm.indd 1 17/02/14 1:39 PM
    • 35www.toastmag.co.nz Try with slow-cooked Instead of buying the same old wines and grape varieties on auto-pilot, how about stretching yourself and trying something different? Braddon Millar from Liquorland Riccarton has some ideas and advice. Step out of your wine comfort zone W e, as a nation, are in a wine rut. It’s all sauvignon blanc or chardonnay for the drinkers of whites – occasionally managing to agree on a pinot gris. The choice is a little broader for drinkers of reds. Take your pick from pinot noir, merlot, cabernet sauvignon or shiraz (usually Australian). But where do you start if you want to try something different? How do you invest in a bottle of something different, while still being sure your money is going toward something good, and with a high chance you’ll like it? Where do you start learning about other grape varieties, and what other wine-making countries have to offer? Firstly, talk to the retailer. A good one will know what they’re talking about and be able to make suggestions based on what you already know you like. Secondly – and this is the fun part – taste, taste and taste some more. Get a group of fellow would-be wine explorers together and set yourselves the task of each buying a bottle of a variety you’ve never heard of and taste them together. And keep notes. You don’t need to faff about with “wine words” like “hints of cardamom” or “note of pomegranate”, just note down the name of the wine, then your first impression. Then give it a minute to let the more subtle, longer-lasting flavours develop and make another note. Yes? No? Indifferent? Is it worth another try? Talk about it with your mates. Did they taste the same things? Did they like it? And if you can find them, try wines of the same grape variety but different vineyards, even different countries. It all adds to the wine encyclopedia you’re building up in your taste library. And that is the very best way to expand your wine knowledge and repertoire. Before you know it you’re out of that wine rut. The last thing to remember is there is no right or wrong answer. You like what you like, and don’t let anybody tell you differently. To get you started here are a few ideas for interesting varieties available from winemakers who know what they’re doing. Wines available from selected Liquorland stores. Talk to your Liquorland retailer about wines to suit your tastes. Church Rd McDonald Series Marzemino. Marzemino is a variety originally from north east Italy which Church Rd is growing in its Redstone vineyard in Hawke’s Bay where it produced dark plumy fruit and a lovely floral fragrance. The wine has a deep colour and tannins that are not too strong, so it appeals to a wide range of red drinkers. It also has a savoury edge that means it works well with food, particularly braised meats such as lamb shanks and beef cheeks. Perfect for cooler weather. A wine for autumn: cuts of meat /14 1:39 PM Feature • Wine Varieties
    • 36 New Zealand riesling is still one of the best value for money wine varieties and a good place to start in your wine adventures out of the comfort zone. It offers two things, aging ability and versatility. It works brilliantly well as an aperitif, or digestif, with cheese. And good rieslings should last 20 years only getting more delicious. As well as being probably the most loved varietal by both winemakers and wine experts in the local industry rieslings can run the full gamut of styles, from dry to very sweet – which is a mixed blessing. On one hand there is a wine here for everyone, on the other hand it can be confusing and difficult to know where to start. As a rule New Zealand rieslings sit nearer the middle of the spectrum – medium dry to fairly sweet. So if you know your preferences on the scale from dry to sweet you should have no problem finding a riesling for you. But if all else fails go back to the golden rules of tasting and asking. Waipara is probably the best New Zealand region for riesling but there are fine examples also coming out of Central Otago, Martinborough and Marlborough. Under-ratedReds TEMPRANILLO (tem-prah-nee-yo ) If you don’t drink Spanish wine at least try some Spanish varietals. Tempranillo is a red grape native to Spain that produces full bodied red wines with a twist. The grape is quite neutral so oak treatment is a must for tempranillo but unlike tannic cabernet sauvignon the wine can be enjoyed in its youth. Brooding yet subtle, the wine typically displays flavours of plums and strawberries. If you enjoy big red wines yet don’t want to pay high prices for “wines of distinction” try a tempranillo, you won’t be disappointed. MALBEC What sauvignon blanc is to New Zealand, malbec is to Argentina. Though the grape variety orginates in France, Argentina, specifically Mendoza, has become its modern spiritual home. It matches well with bold flavours like venison, blue cheese or field mushrooms – or all of the above. Good malbec tends to be deep in colour, slightly spicy with a rich, almost velvety mouthfeel. Argentine varieties tend to be high in alcohol and fruit. GEWURZTRAMINER (gur-verts-tra-meaner) This is one of those wines that if you haven’t ever tried you really should; no other grape produces such a flamboyant bouquet from Turkish delight and rose water to Lychee and spice. The first thing that will grab you is the abundant aroma, winemakers talk about flavours and aromas in their wines and sometimes you scratch your head wondering if they really said that. With gewurztraminer there is no in-between; its aromas are direct and abundant. The grape excels in cool climates and New Zealand certainly fits into that category; outside of Alsace and Germany it could be said that New Zealand produces some of the world’s best examples of this wine. Huntaway Reserve makes a fantastic New Zealand gewurztraminer, dry, aromatic and spicy the wine would work with so many food dishes. Next time try it with Thai, Japanese, or the Kiwi classic roast pork! VIOGNIER (vee-on-yay) Recently this grape varietal has had some well-deserved time in the spotlight. Traditionally from the Rhone Valley in France (this is why it works so well with shiraz/syrah, same region) this grape prefers longer warm growing seasons to fully develop. Viognier usually produces full bodied wines much like that of chardonnay but with a lot less notable oak and more aromatic flavours like peaches. Whites The wine will appeal to chardonnay drinkers who love the full bodied qualities of wines, and conversely non chardonnay drinkers that find the oak too challenging. Rich, full and textural this wine is lavishly complex and would be a perfect match for Asian styled foods. Villa Maria consistently produces high quality New Zealand wine and this Villa Maria Private Bin Viognier is a very good entry- level viognier which offers the chance to taste a classic spin on the variety without breaking the bank. It has the hallmark viognier aromas of apricot, honeysuckle and spice, with a textured palate and rich, dry finish.Villa Maria also produce another white grape variety in the Private Bin range, known as Arneis, originating from northern Italy. Often referred to as “the little rascal” because it can be difficult to cultivate arneis is a good alternative for sauvignon blanc drinkers. (Available from selected Liquorland stores). Feature • Wine Varieties
    • One of New Zealand’s oldest wineries, Church Road Winery, has played a central role in the creation of the Hawke’s Bay wine region, now world-renowned for its exceptional quality cabernet sauvignon, merlot and chardonnay. The winery is continuing its history of excellence with winemaker Chris Scott named as Winestate 2013 New Zealand Winemaker of the Year. It’s the culmination of Chris’ long association with the winery, having begun as a cellar hand in 1998. Aside from a stint in Gisborne as a trainee winemaker, Chris has remained with Church Road becoming senior winemaker in 2005. His winemaking philosophy of using traditional winemaking techniques to add depth of flavour and layers of texture to exceptional quality Hawke’s Bay fruit, stands him apart in creating award-winning wines full of character which have helped Church Road secure its place as a New Zealand wine icon. First established on its Hawke’s Bay site in 1897, Church Road Winery rose to prominence under the leadership of Tom McDonald (1907-1987), a passionate and visionary winemaker who devoted his life to producing outstanding New Zealand wines. Tom McDonald is widely regarded as the father of red wine in New Zealand and was one of the first New Zealand winemakers to produce quality chardonnay. Today Church Road continues Tom’s vision with a single minded quality focus on chardonnay, cabernet sauvignon and merlot. The core of Chris’ winemaking philosophy is to use exceptional quality Hawke’s Bay fruit together with traditional winemaking techniques that impart depth, complexity and texture to the wines. Church Road - a story of classic elegance Church Road Winery ranges: Church Road: Complex wines that marry the ripe, distinctive fruit characteristics of Hawke’s Bay grapes with traditional winemaking techniques. Church Road McDonald Series: McDonald Series wines are complex, textural and full of character. They are a celebration of the vision and entrepreneurial spirit of founder Tom McDonald. Church Road Grand Reserve: Produced only in great vintages, using hand-harvested grapes from low-cropping vineyard blocks, Grand Reserve Wines are made using small batch, traditional winemaking techniques that emphasise texture, structure and subtle complexity, while still letting the fruit shine through. Church Road TOM: TOM wines are only produced in outstanding vintages and exhibit exceptional character and quality. Named in honour of founder Tom McDonald. 37www.toastmag.co.nz promotion • Wine
    • 38 Embrace your inner domestic goddess – or god – and treat family and friends to the comforts of a leisurely dinner over the long Easter weekend. The trick to hosting a stress-free dinner party? Kit yourself out correctly by spending your Fly Buys points. family feast Easter Breville Cafe Venezia Espresso Maker Good coffee is a good way to end an epic meal. Breville’s stylish 800 Café Venezia Espresso maker is easy to use, and has a 15-bar thermoblock pump system and dual-wall crema system for deliciously brewed coffee every time. The machine allows for extra-large cup height and comes with one- and two- cup filters, diecast warming plate and removable 2.75l water tank. 1180Fly Buys points Typhoon Board and Mezzaluna Perfectly chop and prepare herbs without risking your finger tips. The Typhoon Zen Hachoir Set includes a wooden bowl-like chopping board and a mezzaluna. Just fill the recess with your chosen herbs and roll the dual bladed mezzaluna side to side over them, to finely or coarsely chop them for your cooking. Schott Zwiesel Stemless Wine Set Good wine deserves great presentation. German-made Schott Zwiesel Tritan Crystal glass combines brilliance, sturdiness and superlative design, which retains its brightness and is dishwasher safe. The Diva decanter with its flat base and narrow neck perfectly showcase a wine’s colour and aroma, while the stemless glasses are suitable for a range of wine varieties. Wusthof Gourmet Two-Piece Carving Set Carve that piece of lovingly prepared prime beef with this German-made 20cm slicer and 16cm kitchen fork. Perfect for larger cuts of meat or even fruit and vegetables. 655Fly Buys points 140Fly Buys points 1485Fly Buys points promotion • fly buys Save you r fingers! Top pick
    • 39www.toastmag.co.nz The whiff of autumn is in the air. You can feel the urge to hibernate kicking in as your social life inches toward the indoors. Instead of barbeques and beach parties, we’re all thinking about dinner parties and nights in. Adjust your drinks cabinet accordingly with these Fly Buys rewards from Liquorland. A taste of autumn Embrace the rapidly growing world of craft beer. Select any two 6-packs from the Stoke Range including Gold, Amber, Dark and Lager or from the Boundary Road range including The Chosen One, Bouncing Czech, Flying Fortress, Grizzly Beer and Lawn Ranger. Savour some of Central Otago’s best pinots with this selection of three wines from Rabbit Ranch, Roaring Meg and Gibbston Valley. Familiarise yourself with the great tastes of some classic liqueurs. Choose any two from Baileys Original Irish Cream 1l, Jägermeister 700ml, Jack Daniel’s Tennessee Honey 700ml, Kahlúa 700ml, and Malibu 700ml. 495Fly Buys points promotion • fly buys 495Fly Buys points Order your rewards at www.flybuys.co.nz 195Fly Buys points Riess Kitchenware Practical elegance is hard to beat. Your dinner can go easily from stovetop, to oven to table with Riess kitchenware, all made from single sheets of steel coated in four layers of enamel. They’re long-lasting and perfect for fine dining or everyday use. Maxwell & Williams Cashmere 16pc Bone China Dinner Set The Cashmere range of Fine White Bone China, from Maxwell and Williams, is made from exquisite, translucent bone china, yet is still durable. The set includes four each of rimmed dinner plates, rimmed side plates, soup or pasta bowls, and conical mugs. Grosvenor Stainless Steel Roasting Dish Show off the centerpiece of an Easter feast in this quality stainless steel roasting dish with a mirror polished exterior for good looks and easy cleaning. It comes with a tempered glass lid, making it easy to monitor your cooking and a heavy duty base for even distribution of heat. At 26.5cm x 38cm it fits all standard ovens. 495Fly Buys points 525Fly Buys points Perfect for fine dining and everyday use 925Fly Buys points
    • 40 KNow MOre • Tequila W e all have friends like tequila: those with a reputation as the life of the party yet, deep down, you know they have a sophisticated, tasteful side that just doesn’t get enough credit. But our approach to this traditional Mexican spirit is, at last, maturing. We are learning to appreciate the time and expertise that goes into creating quality tequila, and from that we are learning new ways to drink it. The first thing a discerning tequila drinker should know is that, much like champagne from Champagne, the spirit can only bear the name tequila if it is produced in certain areas of Mexico, namely the state of Jalisco and selected other regions. Most tequila drinkers, discerning or otherwise, would be able to tell you that the spirit is distilled from the agave plant. What is less known however is that of 250 Tequila’s new sunriseShot, salt, lime. Repeat. While that sums up most people’s tequila experiences, Kerri Jackson finds there’s much more to this classic taste of Mexico. agave varieties, only one, the blue agave, can be used to make tequila or that the average blue agave takes up to 12 years to mature. Or that it takes years of training and skill to know just when the plants are ready for use – and harvesting is a slow labour-intensive exercise. And true tequila must contain at least 51% agave – although the higher the percentage the better; 100% agave is obviously the best. Suddenly it’s apparent that the expertise and patience required for good tequila is on a par with the finest wines and spirits. But it doesn’t end there. Not all tequilas are created equal. There are several varieties, distinguished mostly by age, that all have unique qualities. Blanco (white) or plata (silver) tequila is, says Lion luxury brands manager Dickie Cullimore, arguably the “purest expression of tequila”. It is the unaged spirit bottled immediately after distillation. It will usually have an earthier, fresher, more peppery or even menthol taste, says Cullimore. “Some of them can be really quite special.” Try it with seafood ceviche or even a sharp cheese with crackers. Reposado tequila has generally been aged for more than two months, but less than a year in oak barrels. It should have a smoother taste with hints of vanilla and cinnamon. Anejo tequila is aged for at least a year in small oak barrels for a fuller more complex flavour and as a result matches well with slow braised red meats. “Anejo is comparable to a good whisky or rum. A premium Anejo should appeal Go wild. Omit the lime juice altogether and swap in coffee for an agave espresso cocktail. Pub quiz: As with many great classic cocktails there are mixed stories about its origin but the most widely accepted account is that the Margarita originates from the Tequila Daisy (late 1800s) but was made popular by famous Dallas socialite Margarita Sames who threw elaborate three-day parties for Hollywood’s rich and famous at her Acapulco beach mansion. Sames allegedly created the drink at a 1948 Christmas party attended by Tommy Hilton, who took the recipe back to serve in his hotel chain. Sames most popular quotes is: “a Margarita without Cointreau is not worth its salt”. Stop! Don’t shoot New ways to try tequila. El Diablo Fill a Collins glass with ice cubes, then add 45ml 1800 Reposado. Top with ginger beer. Squeeze a lime wedge into the glass then drop in the wedge. Float 15ml of creme de cassis on the drink and add a straw. Tequila Negroni In a rocks glass add one part each of blanco tequila, sweet vermouth and campari. Stir and serve with a slice of orange.
    • 41www.toastmag.co.nz KNOW More • Tequila Ben Jeffrey of the Mexico restaurant group recommends trying tequila añejo with desserts. Think cinnamon sugar on oranges and grapefruit. A true tequila must contain at least 51% Agave – but the more the better. How to make the perfect Margarita: Step one: Start with a reliable recipe. Here is one we prepared earlier: 45ml el Jimador 100% de Agave tequila or any premium tequila 15ml Cointreau 30ml Freshly squeezed lime juice 5ml sugar syrup (see www.toastmag. co.nz for a great sugar syrup recipe from last issue) Shake all ingredients well with ice and strain into a Maldon salt rimmed chilled cocktail glass. Garnish with a freshly cut lime wedge on rim. Step two: Use good quality ingredients. Step three: Make sure you shake the drink long enough, and with enough ice so it mixes and chills. Once you’ve mastered the classic you can experiment with your favour- ite combinations of fruit. Just muddle it in the shaker or blend it with ice. Try: pineapple and ginger, chilli and watermelon, or rock melon and kaffir lime. If you’re opting for a salt rim you could infuse the sea salt with chilli and kaffir lime. as an alternative to fans of those other spirits,” he says. In Mexico, Cullimore says, the traditional way of drinking tequila is to sip. If you’re tied to your shot glass you can sip it from that, but it’s worth trying it something a little sturdier like a brandy balloon or a whisky glass. But all this talk of quality and style doesn’t need to suck the life from the tequila party, says Cullimore. “It is at heart a fun drink.” He recommends subbing tequila in as the leading white spirit for classic cocktails such as a martini or mojito. “You may have to experiment with the proportions but it will work really well. And that’s the fun of cocktails.” The “other” Mexican drinks The Margarita may be Mexico’s most famous drink, but in the interests of presenting a complete picture of Mexico we go in search of others. Our growing appreciation for tequila in its more authentic, sophisticated forms has been sparked by our nation’s growing love affair with authentic, delicious Mexican food, led by the Mexico restaurant group. Mexico bar manager Ben Jeffrey says there is much more to the country’s bar heritage than you might think, such as: Sangria: It originates in Spain but is big in Mexico; containing wine, spirits and fruit. The name comes from the Spanish word for blood (sangre) for the deep red colour, but it can be made with white or sparkling wine. Try making it a day or two before drinking to give the flavours time to develop. Chelada: The unlikely combination of Mexican beer, salt, hot sauce and fresh squeezed lime wedges, served over ice. Mexico also does a Big Brother Chelada which also contains tomato juice. Mexijito: Like a mojito, but using dark rum instead of white with the standard fresh mint, lime wedges and sugar. Paloma: Add tequila and fresh lime to grapefruit flavoured soda or soft drink. Rim the glass with salt. Charro Negro: Tequila with cola and fresh lemon, over ice and salt-rimmed.
    • 42 Store locations NORth Island Northland Kaikohe 42 Broadway Kamo 477 Kamo Rd, Kamo Kensington 3-5 Kensington Ave Kerikeri 52 Kerikeri Road Otaika Shop No 7, Otaika Shopping Centre, Otaika Rd Tikipunga Shop 16 Paramount Shopping Centre, 1 Wanaka St Waipapa State Highway 10 Auckland Region Albany 357 Albany Highway Beachlands 41 Third View Avenue Botany 287 Botany Rd, Golflands Forrest Hill 252 Forrest Hill Road Howick 125 Elliot Street Mangere Bridge 42 Coronation Road Manukau Unit 4 613-615 Great South Road Mt Eden 346 Dominion Road Newmarket 480 Broadway Northcross Cnr Carlisle & East Coast Rd Onehunga 267A Onehunga Mall Orewa 3 Moana Ave Papakura Unit D/ 2 - 14 Railway St West Parnell 101 The Strand Pt Chevalier 1130 Gt North Rd Pukekohe 10 Massey Ave, RD 3 Snells Beach 240 Mahurangi East Rd Southgate Unit 15E, 230 Great South Rd Waiheke Island Shop 5, 24 Onetangi Road Coromandel Thames 215 Pollen St Whitianga 1 Lee St Waikato / Bay of Plenty Bethlehem 19 Bethlehem Road Cambridge 26 Victoria St Dinsdale 140 Whatawhata Rd Eastside 319 Grey Street Gate Pa 1000 Cameron Road Katikati 74 – 76 Main Road Morrinsville 47 Studholme St Mt Maunganui 1 Owens Place Rotorua Cnr Te Ngae and Tarawera Roads Taumarunui 15 Hakiaha St Taupo 74 Tuwharetoa St Tauranga 395 Cameron Road Te Awamutu 49 Vaile St Te Kuiti 80 Taupiri St Whakatane 13 Peace Street Central north Island Ahuriri West Quay Ahuriri Albert Street 105 Albert St, Palmerston North Fitzroy 594 Devon Street East Gisborne 191 Customhouse St Onekawa 110 Taradale Rd Taihape 120 Hautapu Street Waipukurau 42-44 Russell Street Wanganui 291 - 293 Victoria Ave Wellington / Wairarapa Masterton 206 Chapel Street Miramar Unit 1, 37 Miramar Ave Porirua 18 Parumoana Street Waterloo 2 Trafalgar Square South Island Marlborough Blenheim 7 High Street Golden Bay 5 Motupipi St, Takaka Motueka 90 High St Nelson 31 Vanguard St Turf 228 Songer St, Stoke WEST COAST Recreation 68 High St, Greymouth Westport 207 Palmerston St Canterbury Beckenham 157-161 Colombo St Blenheim Road 227 Blenheim Road Rangiora 73 Victoria Std Riccarton 43 Riccarton Rd Shirley 114 Marshlands Rd Tinwald 99 Archibald St, Tinwald, Ashburton Otago Cableways Cnr Kaikorai Valley Rd & Mellor St, Dunedin Clutha 70 Clyde St, Balclutha Leith Street 233 Leith Street, Dunedin Milton 147 Union St Mosgiel 6 Gordon Rd Oamaru 261 Thames St Southland Centrepoint 252 Dee Street, Invercargill Gore 25 Trafford St South City 66 Tweed Street, Invercargill
    • 56 3 57 3 MASSEY UNIVERSITY 2 1 8 34 5 6 7 9 Cuba St AlbertSt 43www.toastmag.co.nz Love local I have a special occasion to celebrate, I’m off to ... Orlando Country, Marton and Wharerata on the Massey campus (1) are stunning venues for large gatherings. I’m sure many people from around the country have attended a wedding there. For smaller celebrations, Aberdeen (2), The Gallery (3) and Bella’s (4) in the central city are hard to beat. Intimate dining, great food and exceptional service. We have so many excellent restaurants in Palmy, it’s hard to pick just one. I have visitors in town, I’m taking them to ... Chinatown (5) for some real Chinese cuisine. It makes for a fun, relaxed evening. Many people go for the buffet, but the dinner menu is well worth trying. I always order Peking duck and orange beef. For lunch, the dim sim or yum cha is exceptional. It’s a BYO too so I usually choose a nice bottle of red or, sake. Lately I’ve been enjoying big Aussie reds like Shot in the Dark and Chocolate Box GSM. Or for something different I’d... stay home and light the BBQ. I’d throw on some fresh shellfish from Delicasea (6) and team it with a nice clean pilsner such as Panhead, Three Boys or our local Ashhurst brew Top of the Hops. If we’re cooking angus pure steaks I’d match it with a Renaissance Elemental or Yeastie Boys Remix PKB. But if I want to head out to catch up with mates, I’m off to ... Brewer’s Apprentice (7) if it’s a warm night. The atmosphere is always buzzing, there’s great outdoor seating and a refreshing range of Monteith’s on tap. As the nights get cooler Regent Arcade (8) offers something for everyone: Guinness on tap and live music at the Irish bar The Celtic; an extensive wine list at Bubbles and Palmy’s best cocktails at The Fish. But my favourite has to be The Godfather. For a relaxed, long lunch you’ll find me at ... Cafe Cuba (9), still Palmy’s best cafe. It has great food, the best coffee in town and covered outdoor seating on the sunny side of the street. It’s the perfect place to sit and watch the world go by. For a soothing autumn drink, I’ll be having ... a nice glass of Rockburn Central Otago Pinot Noir or warming cognac. The 25-year-old Delamain is particularly good. It’s always nice to try something new though and Dobbe O, an orange Cognac liqueur, is an intriguing blend that’s next on my list to try. Bill Xu, owner of Liquorland Albert St in Palmerston North, shares his favourite spots from around his region. Bill Xu, Palmerston North The best thing about Manawatu in autumn is ... it offers a huge range of outdoor activities. The gorge walk, mountain bike tracks, windmill farm, riverside walks, golf courses and the city gardens are all spectacular at this time of year. Fitzherbert Avenue is one of my favourites as the great elm trees that line it, turn to brilliant shades of orange and red. The one thing everybody should know about Manawatu but doesn’t is ... Liquorland Albert St is home to New Zealand’s only bottle of Le Voyage de Delamain: a sought-after, 300-year-old, pure Champagne cognac. With a 70cl Baccarat crystal decanter, concertina leather casing, it’s really quite stunning and one of only 500 produced. Why did I get it in? Because the people of Palmerston North appreciate quality and are quite adventurous with their tastes. Palmerston North last call • love local Liquorland Palmerston North 105 Albert St 06 355 4920 Massey campus Tennent Drive 06 350 5701 Aberdeen 61 Broadway Ave 06 952 5570 The Gallery Restaurant 412 - 414 Church St 06 357 3944 Bella’s Café 2 The Square 06 357 8616 Chinatown 156 Cuba St 06 356 8368 Brewer’s Apprentice 344 Church St 06 358 8888 Deli-Ca-Sea 298 Broadway Ave 06 353 1315 Regent Arcade Broadway Ave Cafe Cuba 236 Cuba St 06 356 5750
    • 44 We’ll be bringing a new issue of toast! to you every three months and we’d love for you to become a regular VIP guest at the party. Each issue is filled with hot tips, expert advice, and new ways for you to enjoy your favourite drinks. Maybe we’ll even persuade you to try something you’d never thought to taste before. You can find the current issue of toast! at your local Liquorland but you can make sure you’re up to date between issues by visiting our website www.toastmag.co.nz, and following Liquorland on Facebook and Twitter. But for the real “velvet rope” VIP treatment make sure you head to the website and subscribe. That way you’ll be first in line for each issue and top of the list for hot deals and the lowdown on new products. You’ll never be bored by your drinks cabinet again. Join the party How to subscribe: Drinks index 2. Fill out subscription form 5. Happy as Larry when you go instore to collect your latest copy of toast! magazine 3. Magazine distributed to Liquorland stores 4. Magazine arrives at Liquorland stores 1. Go online to www.toastmag.co.nz Beer 8-Wired 27 Bach Brewing 26 Brewaucracy 28 Emerson’s 26 Epic 27 Garage Project 28 Hallertau 24 Moa 25 Monteith’s 8, 26 Sol 6 Steinlager 9 Stoke 28 Tuatara 25 Yeastie Boys 25, 30 Cider Kopparberg 7 Monteiths 6 Old Mout 12 Liqueurs and Spirits 1800 Tequila 41 Amarula 22 Baileys 22 Captain Morgan 8, 33 Chambord 9 Cointreau 20, 23, 41 El Jimedor 41 Frangelico 18 Galliano 7 Glenfiddich 11 Jim Beam 11 Johnnie Walker 11 Kahlúa 16 Sailor Jerry 8, 33 Smirnoff 8, 21 Wild Turkey 19 Mixers Finest Call 8 Wine Church Road 6, 35 GH Mumm Champagne 6 Huntaway 7 Penfolds 11 Supper Club 7 Villa Maria 36
    • LAST CALL • NEED TO KNOW sensible drinking 45www.toastmag.co.nz Supply to minors If they’re not your child, you cannot give under-18s any alcohol without the express permission of their parent or legal guardian (unless the young person is married, in a civil union or living with a de facto partner). A $2000 fine applies. And it now follows that if you are supplying under-18s with alcohol, you must do it responsibly by making sure food and non-alcoholic drinks are available; that they have a safe way of getting home; that the drinking is supervised; and the strength and amount of alcohol supplied is limited. Again, non-compliance attracts a $2000 fine. Closing times Depending on your region, many on-licenses and clubs (such as bars, pubs and nightclubs) will now close at 4am. They can re-open from 8am. All off-licenses such as bottle stores, supermarkets and grocery stores can sell alcohol only from 7am to 11pm. Check with your local council for times in your area. Liquor bans Public place liquor bans can now be enforced in areas such as carparks and school grounds, in addition to streets and parks. If a ban is in place you can’t drink or have an open container of alcohol in these areas. If you’re caught breaking the ban a $250 fine applies. Just how intoxicated are you? Intoxicated people still won’t be served in bars and will be made to leave but the new laws more clearly define what “intoxicated” means . You’re officially intoxicated if you’re affected by drugs or other substances and you’re showing signs of two of the following: affected appearance, impaired behaviour, impaired co-ordination, impaired speech. Keep yourself on track and out of trouble with this quick reference guide to the new liquor laws which came into effect on December 18, 2013. But what does it all mean? “How the new laws will affect you depends on where you are,” says Jessica Venning- Bryan, programme director of Cheers.org. nz. “Many are not national because each local authority has discretion within the new legislation to apply different rules. The Supply to minors law, however, applies across the board. “Whether it’s about your own consump- tion or about how to introduce alcohol to a young person in your life, the best thing you can do is to have all the right information so you can make positive choices for you and your family.” Venning-Bryan says most of the informa- tion is available from cheers.org.nz. The site is managed by The Tomorrow Project, operator of a public education programme which gives New Zealanders the information they need to make good decisions about the way they drink. Communities will now also have more say on alcohol licensing in their area – more info can be found at www.justice.govt.nz/ policy/sale-and-supply-of-alcohol/alcohol-in- the-community A guide to To drive or not to drive In addition to the recent changes to the Sale of Liquor act, the amount you can legally drink and still get behind the wheel has also been dropped. In November last year Cabinet approved new, reduced blood alcohol levels for driving, which are expected to come into effect in December this year, once they’ve been through a select committee process. For over 20s, the maximum blood alcohol limit will be dropped from 80 mg of alcohol per 100 ml of blood to 50 mg.
    • 46 Where in the world are we? Tell us where this beautiful stretch of scenery is located and you’ll go in the draw to win 1000 Fly Buys points. To enter email us your answer as well as your name, address and phone number to win@toastmag.co.nz. Well done to those who correctly guessed the Last Drop image from our summer issue was Brancott Estate Heritage Centre in Marlborough. Keep an eye on www.toastmag.co.nz from March 21 for the winner of last issue’s Last drop. *Entrants must be aged over 18. Full terms and conditions at www.toastmag.co.nz Last drop Last Call • Competition
    • Don’t miss out, subscribe at Get your hands on Subscribe and you’ll be the first to know when the latest issue of toast is available at your local Liquorland. You’ll be alerted each time a fresh batch of the latest tips, delicious recipes and helpful advice has hit the shelves. before everyone else toastmag.co.nz/subscribe Like our Facebook page facebook.com/LiquorlandNZ or follow us on Twitter @LiquorlandNZ www.liquorland.co.nz or scan the QR code
    • PENFOLDS HERITAGE ADVERTISING FROM THE 1950S Recreated by Tristan Kerr 2014 1089 Penfolds Toast ATL.indd 1 29/01/14 11:21 AM