Cocktail lovers ready to get into spirit of favourite drink
CAPE Town cocktail lovers are in for a treat as SA Cocktail Week launches in the city today. Taking place over 10 days, the event is a celebration of the country’s cocktail scene.
The festival will start with a grand opening at the Cape Quarter in Green Point, hosting pop-up bars by brands such as Jim Beam, Courvoisier, World Class spirit portfolio, Cape Town Gin Company, Mokai and Ice Tropez. Bootlegger Coffee Company will be serving up some of Cape Town’s best pizzas and burgers to accompany their espresso martini, for sale exclusively on the night of the launch. Event organiser Maggie Mutangiri says the event is aimed at encouraging South Africans to explore and enjoy the fast growing cocktail culture.
From today until November 5, when a closing party themed “A Toast to Summer” will take place at The Bank, 54 Queen Victoria, there will be loads on offer – from a round of sunset cocktails and golf to international jazz act Lanore Raphael at the Rockwell Theatre, the official Tanqueray party at Orphanage and cocktail master classes.
Tickets at R190 are available from Computicket and must be exchanged for a wrist band at the Honeybadger, 91 Loop Street by November 4. Alternatively, purchase wrist bands at the exchange point. A percentage of the proceeds goes to the Hands of Hope Children’s Centre. Patrons must be 21 and older, IDs will be checked.
Tell us about the cocktail culture in Cape Town and South Africa?
South Africans are very reluctant to try new drinks and I don’t blame them. Bar owners here have over the past few years watched as the quality of drinks remained mediocre and their pockets have grown. Cheap shortcuts like commercial purees and syrups have made drinks one dimensional and overly sweet, so now the average South African believes cocktails are meant to be sweet and unbalanced.
Fortunately, there is a bright future ahead of us. We’re lucky to have such great fruit, fynbos and a growing craft spirits industry. Liquor companies need to keep educating and mentoring, and bar owners need to invest heavily in their staff if the drinks industry is to grow. I believe it will.
There has been a lot of talk this year at international spirit and cocktail conventions about South Africa being the next cocktail hot-spot. Bars such as Outrage of Modesty in Cape Town, Lucky Shaker in Durban and The Landmark in Joburg are all extremely good, even when compared with the venues overseas.
Are people demanding better drinks or cocktails?
In Europe and the US there is no question, good bars are revered as much as fine dining restaurants. South Africans are a little behind in this regard, but seem to be developing their palettes. A good example is Bree Street, which has become something of a home for experimental cocktail bars and adventurous patrons.
What new idea or innovation is impacting on how people think about cocktails?
The Career Bartender is a revived theme that’s changed the way we drink. The idea that a bartender is not just there to sling drinks or to throw bottles like a clown, but that he or she is there to serve with passion, a smile and with great attention to detail.
Bartenders lost respect in the ’80s and ’90s but are now being taken seriously again. This is what influences people to think more about what’s in their glass.
What makes a good mixologist?
A love for people and for serving people are the most important. Also, a good attitude, creativity and the ability to multi-task are super helpful.
What makes a good cocktail?
Good balance, dimension of flavour and the right time of day.
What cocktails will you will be serving at the SA Cocktail Week?
The cocktails I’ve picked for the various venues are delicious… all classics that have been around for decades, but either aren’t frequently seen on SA cocktail menus or well-executed. I really wanted to introduce some great drinks that South Africans are not accustomed to. I mean the Mai Tai is exquisite when made right and although the Strawberry Daiquiri is popular, the Classic Daiquiri is a far superior version.