LATEST NEWS

Travel around the world with Mixxit Cities in 2011!

We are delighted to reveal the new direction for the Mixxit training program for 2011. ‘Mixxit Cities’ is a radical and inspired new bartender training initiative.  Mixxit Cities is teeming with original ideas, contemporary punch compounds, totally random giveaways and a scintillating on-going global competition.

“We wanted to create an original training program bartenders would fist fight to attend. Historically Mixxit has always changed its content annually to maintain relevance to a developing market. Last year we took a fresh sensory approach to training and put the emphasis on attendees to drive the sessions with a practical flavoursome focus. This year we are getting back behind the bar, putting our pedigree presenter hats back on to deliver what should be a totally thrilling experience”. Jason Crawley

Over the year, Mixxit Cities will discuss four influential cocktail cities which have shaped the cocktail cultural landscape.  We will discuss their famous bars and bartenders, to showcase their drinks in a warped, cutting edge, educational and entertaining fashion.

The Magnificent Seven competition which will again culminate on World Cocktail Day.  We will have a true international feeling with some very special international judges and surprise guests; with the winner going onto attend the famous B.A.R course in New York.

Dave Wondrich new book 'PUNCH' out now!

Prior to the release of 'Punch - the delights (and dangers) of the flowing bowl', world-renowned drinks historian and author, Dave Wondrich embarked on a whirlwind tour of Australia.  He showcased these recipes for enthralled Aussie bartenders at Argyle, in Sydney, Der Raum and Transit Lounge in Melbourne.  Try your hand at these wonderful drinks, you won't regret it!  Better still, buy your own copy of his wonderful book.  Link to Amazon

For more information on Dave download the brochure here.

Punch Royal

1 litre Courvoisier VSOP

500 ml ruby port

250 ml lemon juice, strained

250 g superfine sugar

1.25 litre cold water.

Peel of 4 lemons.

Nutmeg.

1 x 4-litre punchbowl

Muddle the lemon peels with the sugar and let sit for at least 1 hour. Muddle again and add the lemon juice, stirring until sugar has dissolved. Strain out the lemon peels. Add the cognac and the port and stir. Refrigerate.  To serve, pour into a 4-litre punchbowl filled halfway with ice cubes, add the cold water and stir. Grate 1/2 a nutmeg over the top. 

Tequila Milk Punch

6 lemons

3 litre/4 750-ml bottles Sauza’s best tequila

3 cups (750 ml) caster sugar or (better) fine-grained raw sugar

270 ml lemon juice

1.5 litre whole milk

1-2 nutmegs, freshly grated

8 clean, empty booze bottles

Using a vegetable peeler, peel lemons, avoiding the white pith as much as possible. Muddle the peels in the sugar and let sit for an hour. Muddle again and add the lemon juice. Stir until sugar has dissolved.  Add tequila and stir again. Heat whole milk until scalding hot, then add to the tequila mixture and stir until the milk curdles. Stir in the grated nutmeg and let the punch sit for 1 hour.   Strain through fine cheesecloth or paper towels, bottle, and refrigerate.

To serve, pour from chilled bottle into sherry glasses. If punch is too thick, add a little seltzer or, during winter, hot water.

Hot Highland Park Toddy

Rinse out a ceramic mug with boiling water

Add 1 barspoon Demerara sugar and 1 strip of lemon peel

Add 30 ml boiling water; stir

Add 60 ml Highland Park 12 year old

Add another 30-45 ml  boiling water

Drink and be warmed.

Improved Courvoisier Brandy Cocktail

Shake well with ice:

60 ml Courvoisier VSOP

5 ml/1 barspoon rich simple syrup (2:1 Demerara)

5 ml/1 barspoon Bols maraschino

2 dashes Angostura bitters

1 dash absinthe

Strain into chilled cocktail glass and twist lemon peel over the top.

Larios Limmer’s Punch

Combine in 2 litre pitcher:

90 ml lemon juice

30 ml caster sugar

Stir to dissolve sugar and add:

300 ml Larios gin (unless you have Bols Genever, in which case we'll use that)

60 ml capillaire*

1 litre chilled soda water

Fill with ice.  Enjoy!.

*Stir together until sugar has dissolved: 1 litre caster sugar (by volume), 500 ml water, 10 ml orange flower water; bottle.

Jim Beam Black Julep

Caster sugar

Cool water

Leaves from 3 sprigs of mint

12 sprigs of mint, cleaned but kept whole

Lots of ice

1 good-sized bowl

1 bottle Jim Beam Black

1 bottle Cruzan Single barrel

 Line up 6 highball glasses or julep cups.  Put 2 barspoons caster sugar in each.  Add a splash of water.  Stir each to dissolve sugar.  Add 6 mint leaves to each.  Muddle.  Crush lots of ice and put in bowl.  Add a scoop of fine ice to each.  Add 75 ml bourbon to each.  Stir quickly and add more ice to each.  Top with mint (2 sprigs per) and float of 15 ml Cruzan.  Add 4 straws to each.  Let sit.  Drink.

Santa Cruz Rum Sour

Put 20 ml lemon juice and 10 ml orange juice in a cocktail shaker.  Add 1 teaspoon/2 barspoons caster sugar; stir.  Add 60 ml Cruzan Single Barrel rum.  Shake well and strain into chilled cocktail glass.  Float 15 ml Shiraz on top. 

Dylan Howarth awarded Brand Ambassador of the Year

At the prestigious Australian Bar Awards on Wednesday 22nd September, Mixxit's very own Dylan Howarth defeated a very high calibre list of nominees to be voted Brand Ambassador of the Year for 2010. This is a great recognition for all the hard work and dedication that Dylan has shown in leading the Mixxit program over the last year. Dylan has been instrumental in leading the direction of Mixxit and taking the program off the beaten track to regional centres.  We here at Mixxit are very proud of Dylan's stellar achievement.  Thanks to you all for your votes!  If you see him in the trade, shake his hand and give him a pat on the back..

 

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