Bar czar Sven Almenning likes to mix a bit of theatre with his cocktails and he has a collection of shakers to prove it.
I’ve made a habit of collecting rare and elaborate cocktail shakers. Visit any of the bars I’ve opened and you’ll see the evidence in action. At Eau De Vie in Melbourne and Sydney you’ll likely witness cocktails being poured out of fanciful shakers – shaped like blimps, teapots or bells. At The Roosevelt, in Sydney, you may also spot shakers in the form of penguins, golf bags, hourglasses and dumb-bells displayed in the glass cabinets.
To me, these shakers hark back to a time when the art of the cocktail was practised in every home (especially in the United States), and your merit as a host was judged as much on your ability to produce a well-made Manhattan as it was your skills in the kitchen. It’s probably no coincidence that the golden era of cocktail-shaker design, when it reached the height of shape-shifting, neatly coincides with Prohibition in the States; most of the now famous shakers were produced during the 1920s and ’30s with designers such as Norman Bel Geddes, Russel Wright and Lurelle Guild getting in on the action.
Esta historia es de la edición June 2017 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición June 2017 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.