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Vintage Asahi
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Keeping up with the times is a hard feat in the cocktail world. Constantly seeking out new and innovative ingredients to find the next big thing, cocktail mixologists have to keep steps ahead of fashion.

Vegetables, saké and tea have all had their moment of fame and Sherry is adding the next new taste to drinks across the bar world. For a simple Sherry mixer, a double shot of Cream over ice, with a slice of orange as a garnish, is a delicious refresher. And for something more adventurous, try out the following cocktails as just a taster of what can be done with the whole host of Sherry styles and a little imagination...

CHERRY AMOUR

Designed at Salvador & Amanda by Mario Carvalho (see page 12 for details)

30ml Fino

20ml Havana 3yo Rum

Dash of cranberry juice

Dash of gomme syrup

Dash of lemon juice

3 Maraschino cherries

Muddle 2 Maraschino cherries in a glass with a teaspoon of their own juice. Shake with the remaining ingredients. Strain and pour into a margarita glass. Garnish with a cherry.

PACHARAN OSCURO

Designed at Cigala Bar & Restaurant

(see page 14 for details)

25ml gin

121/2ml Pacharan

A splash of Manzanilla

A splash of Oloroso

Stir together and pour into a glass with a twist of orange

ADONIS

30ml sweet vermouth

40ml of Fino

Dash orange bitters

Stir over ice, strain into a chilled cocktail glass.

DIVER'S DELIGHT

One third Pedro Ximénez

One-third crème de menthe

One-third blue Curacao

Stir over ice and strain into a chilled cocktail glass.

EAST INDIA II

40ml of dry vermouth

40ml Old East India Sherry

Dash of bitters

Stir over ice, strain into a chilled cocktail glass.

FOG CUTTER

60ml light rum

30ml brandy

15ml gin

60ml lemon juice

30ml orange juice

Dash of Pedro Ximénez

Pour everything but the Sherry into a shaker filled with ice and shake well. Pour into a glass and float the Sherry on top.

YODELER

1/2 litre of blended blueberries

1/2 litre of blended strawberries

1/2 litre of blended raspberries

2 bottles of Champagne

1/4 litre of Pedro Ximénez

1/4 litre of liqueur

Fill a large shaker with ice, Sherry and honey. Shake it well and strain the drink into a large punch bowl filled with fruit. Gently add the Champagne and serve with fruit in the glass.

Jeremy Mascarenhas has been editorial director of the seminal London Bar Guide magazine [http://www.londonbarguide.com] for 10 years. He is also global editor of The World Bar Guide, an online guide to the best bars in the world http://www.worldbarguide.com, publisher of The Big Directory (a bar industry bible) and a freelance drinks marketing consultant. He has worked with most of the leading drinks groups including Red Bull, Moët Hennessy, Diageo, Brown Foreman, Budweiser, Asahi, Tiger Beer and Grand Marnier. Through his publishing company Scene It, as well as the London Bar Guide, he has published guides to Sherry, UK nightlife, cocktails, Japanese restaurants, the much lauded London Restaurant Guide and much more besides.

Horse Bazaar, Melbourne, Australia - Review

As the old joke goes, a horse walks into a bar, only to be implored by the barman, 'why the long face?' 

I know it's silly to analyze, but boy, do I feel bad for that sorry creature. Insult upon entry? 

Clearly, he didn't choose the right bar. 

As the weather grows warmer and the holiday season burdens you with oppressive amounts of shopping, fear not. Help is on its way. Tucked up on Little Lonsdale Street and a world away from the nearby QV madness lies Horse Bazaar, where long faces are most welcome. It might be unusual to admit that while I've been there several times, not once have I been there at night, but this is testament to its chilled, effortless cool. It's a rare beast indeed: industrial chic with a familiar dose of retro comfort. It's also probably the only place you could see a large indoor plant surrounded by a flourish of iron light fittings and not wonder if you'd unwittingly signed yourself up as an extra in a C-grade Sci Fi. 

(That said, if Horse Bazaar was a C-grade Sci Fi I have no doubt that it would somehow make it work.) 

I found myself there recently with a friend. It was a sweltering day, our initial choice of watering hole had turned out to be closed, and so we'd been hungry, hot and very bothered ... and desperately in need of a drink. Fortunately, within pretty much no time we had found ourselves standing at the bar, eyes glazing over at the sight of so many liqueurs. Crisis averted! This barman wasn't going to ask any irritating questions. And even better, just between you and me, he was hot to trot. 

Choosing what to eat was almost as difficult as choosing a drink. The menu was full of Japanese bar snacks at bargain-basement prices, and hefty wagyu beef baguettes for $6 beckoned from the countertop. In the end we decided on a couple of things to share: edamame (soy beans), okonomiyaki (pancake), donburi (stir-fried vegetables on rice with sauce) and some very tasty pan-fried gyoza (dumplings). I don't speak Japanese or any semblance of it, but for some reason, ordering all of this without a hitch made me feel like a winner. 

And moments later, with a cool pint of Asahi by my side, I was on cloud 'kyu'. (That's 'nine'. (Thanks Google.) 

The food was good. Better than good, it was everything I wasn't at that precise moment: polished and unpretentious. I, on the other hand, was busy loudly remarking to my lunch date how much I loved every 50s/60s jazz number to emerge through the sound system, that is, after drawing attention to my suitably vintage Japanese threads, while simultaneously attempting to maneuver my gyoza with chopsticks to look cool for the rather etherial bartender. It was a fail on all counts, but it didn't matter. The tunes were subdued enough for a decent chat and the food was so tasty and so generous that I ended up feeling like I'd eaten a ... you know. Please pardon the pun. (Again.) 

While I can't yet confirm this with personal experience, I hear that when the sun goes down, Horse Bazaar kicks up its heels and becomes quite the party animal. What I can confirm is that it's an excellent all-rounder with a 'bazaar' but charming sense of style to boot. 

A horse is a horse, of course, of course, unless it is a bar. And if it's this one, I'd say you've backed a winner.

About the Author

By Natalie McMullin for Sydney Bars, Melbourne Bars and Perth Bars

 

Needing help with vintage camera. Honeywell Pentax Spotmatic.?

It's a Asahi Honeywell Pentax Spotmatic 1000. I was wondering what the whole purpose of the battery is for? Does it still work without using a battery? Thank you.

Battery is for the meter only, the rest of the camera works without electricity.

Day two at the World Cup finals
The good, the bad and the downright Diego Maradona from Day Two in South Africa 9am Morning. So now, on the second day, the World Cup really begins. Yesterday was great fun – apart from the incessant, tedious noise made by people moaning about vuvuzelas – but today we get to see the team we've all been waiting for: Argentina. They have been by far the most interesting team in the modern age of ...

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