2010 Events Services » Blogtails

Bitter Gold Kamikaze cocktail

2010 — Thu, 17 May 2012 08:17:25 +0000

With a nod to the classic cocktails of old, this straight up swirled citrus concoction is one well balanced syrum.

Bitter Gold Kamikaze

30mls vodka
15mls Aperol
15mls Cointreau
Half a fresh lemon
Half an orange
Gomme (sugar syrup)

Lace martini glass full of ice in sugar syrup. Add all ingredients to ice filled shaker, squeezing fresh citrus, and stir well. Prepare garnish of orange rind, swish glass to chill properly, stir mix again. Expel ice from glass leaving some sugar syrup residue. Double strain mix into glass and squeeze orange rind oils over cocktail and place in as garnish.

Jamaican Old Fashioned cocktail

2010 — Fri, 20 Apr 2012 07:25:30 +0000

Substituting rum for whiskey or brandy has revitalized an ‘old‘ classic cocktail. The Old Fashioned combines mixing technique and minimal ingredients to complement, not mask, the selected dark spirit.

Jamaican Old Fashioned

Angostura bitters
Sugar
50-60mls Jamaican Rum; chose your favorite!
5mls Curacao or Cointreau
Orange rind
Lots of fresh ice

Muddle 1 sugar cube with several drops of (Angostura) bitters. Add some ice, half the portion of dark spirit and a few drops of Curacao (for a little more sweetness). Stir the glass with a long spoon for 30+secs to properly dissolve the sugar and chill the spirits. In between stirs make a generous orange rind twist. Add remaining rum and stir again. Twist orange rind over the ice and stir into cocktail a little. Add more ice if needed and serve with spoon.

Great for an after dinner cocktail that spurs on conversation about great rums and other dark spirits….

Emmilou Cocktail Bar Review

2010 — Wed, 18 Apr 2012 01:19:15 +0000

Out on a Friday night ‘date’ with my long-term partner I was after a relaxing but cool and comfy evening to enjoy some delicious cocktails…and that’s what we got. We were greeted warmly and offered a table but headed straight to the bar for a quick chat with Guillermo, one of my Head Cocktail Bartenders for the 2010 Mobile Cocktail Bar.

Introduced to Ryan Christopherson et al, some tasty olives and almonds arrived as did our beverages. Spying large bottles of mineral water this is what I asked for but we were served small ones, which added to 3 by the time we asked for the bill.

Music to suit the vibe of the place pumped from the great sound treated space, perhaps we were a little to close to the speaker though, but the tunes were great and I was tempted to ask what was playing, as one customer did and they obliged efficiently, after hearing some cool French hip-hop.

Guilllermo at Emmilou - pisco sour

My sweet martini with olives was served in a coupette style martini glass and was pretty good for a miss-pour.

Guil was kept busy with lots of cocktail orders but was all over it and turned out some great looking and tasting drinks. After perusing the fairly limited cocktail list I asked what he suggested for another drink and the ‘apple and almond pisco sour’ served in a wine glass rimmed with cinnamon was a great idea. A nice balance, and not too sweet it strangely matched the small bowl of truffled parmesan fries. We had ordered from the bar, the answer to my ‘should we get fries with that’ was a definite yes, but requested a table and were promptly seated.

While the food was amazing (mmm stuffed zucchini flowers) I won’t write (home) about it, as $17 for 7 mussels served without bread leaves a man hungry.

My after dinner cocktail was a Pyrate Old Fashioned and perfect for the moment. Stirred to perfection in a crystal beaker poured over fresh ice and garnished with a healthy orange rind, I would be tempted to drink a few of these rum versions of a classic.

Ok then…one more for the road and I requested one of my own cocktails invented due to the fact that sometimes a bar says they don’t do cocktails. The Whiskey Crush takes half a wedged lemon, muddled, or stirred, with (raw) sugar and stirred again with plenty of ice and a good measure of whiskey and a dash of sugar syrup, or preferably shaken. Pour the mix, wedges and all into a tumbler and top with ice. Try this with the house whiskey to round off the flavours or a middle shelf whiskey and see how the different whiskeys talk to you through the simple ingredients.

All in all a great evening, great service and the perfect place for it in this nice terrace style small bar on a lively cosmopolitan street.

Emmilou Cocktail Bar - 02 9360 6991
413 Bourke Street Surry Hills 2010

Corporate Team Building Cocktail class ‘had a great time’!

2010 — Tue, 17 Apr 2012 01:25:41 +0000

Jeremy,

Just to say big thanks for Friday night. It was great and we had a great time!

Cheers
Leonor

Baby Shower – Competition Winner

2010 — Tue, 06 Mar 2012 04:55:10 +0000

Congratulations Christy for winning and enjoying the 2010 Mobile Cocktail Bar Facebook competition. It was a pleasure to serve you, your guests and family the tasty cocktails and mocktails for the pregnant ladies and kids.

Everyone else: we still have 1 cocktail kit to give away! All you have to do is like the 2010 Cocktail Tips and Tidings Facebook page for your chance.

Good luck everyone!

Bamboo Tiki Bars for the perfect Tiki or beach themed look

2010 — Thu, 23 Feb 2012 00:20:16 +0000

Our Tiki bars are flat fold and assemble in minutes with no tools required. You’ll be amazed at how easy it is to have a professional Tiki look at your event. Call now for prices including delivery and installation.

2010 has designed the bees knees of Bamboo Tiki Bars after much consultation with events specialists from themeing people and mobile bartenders to logistics and production staff.

The following options are available for different events applications with each addition increasing in budget:

1.8m bamboo surround fits perfectly around a trestle table and is great for an information stand
Bamboo bar looks great with prep shelf and bar top
Add a free standing back wall to finish off the look or cover back of house
Tiki Hut: add the roof and really theme the event with the perfect finished Tiki hut look

Happy Festive Season! Please note 2010 HQ is closed from 23rd Dec – 16th Jan

2010 — Tue, 20 Dec 2011 02:49:14 +0000

Due to our busy holiday schedule, 2010 Productions will be closed from the 23rd December till the 16th January. We apologize for any inconvenience and look forward to working with you in the new year.

MERRY CHIRISTMAS AND SAFE HOLIDAYS EVERYONE!

From the 2010 team xx

Pink Grapefruit Margarita Cocktail served tall on the rocks

2010 — Fri, 02 Dec 2011 03:22:16 +0000

This Pink Grapefruit Margarita is perfect for afternoon drinks as it is refreshing but dry, strong but long and perfect to get the cocktail party started.

Pink Grapefruit Margarita

30mls Jose Cuervo Especial
15mls Cointreau
10mls Lime Juice
15mls Fresh Grape Fruit

Add all ingredients to ice filled shaker. Shake and strain into 1/2 salt rimmed glass filled with fresh ice.

Polycarbonate Glassware now for hire

Jeremy — Wed, 16 Nov 2011 23:20:45 +0000

Plastic or polycarbonate glassware has come a long way from the hard colored plastic tumblers we all grew up with. There are now some great ranges and styles and 2010 has sourced the perfect glasses for cocktail parties. Fantastic for cocktails by the pool or other events where there is a high risk of breakage (18th and 21st birthdays for example) or for lower budget events our new ‘plastic’ glassware will make your event cheaper and safer but still maintain that stylish but welcoming feel that 2010 is know for.

Martini and Tumbler Polycarbonate Glassware

Our Plastic/polycarbonate glassware range includes:

Martini glasses: great for martini style drinks, daiquiris and much more
Tall tumblers: great for mojitos and any drink served long. Also good for beer and mixed drinks.
Wines glasses
Champagne flutes

Get in contact today for hire and buy pricing information or with your mobile cocktail bar enquiry. We’ll put together a quote including delivery and can even supply cocktail equipment so you can make the cocktails yourself. Or we can provide the whole amazing 2010 mobile cocktail bar experience with great staff, fantastic cocktail lists, themed bar and much more.

Call 02 9519 0001, fill your details on the free quote form or just email us direct.

Fredas cocktail bar review

2010 — Thu, 10 Nov 2011 03:10:57 +0000

Arriving briskly on my pushy, with a few Rhys Jones Whiskey Crushes under my belt, just consumed at the Cricketers ‘cocktail’ bar i was certainly in the mood for a few more.

Yes, I nodded, as I brushed passed the doorman, another Rhys, who questioned ’are you meeting friends?’ in a friendly but controlled fashion discerning the who’s who from the folks in the know. Past a few smokers in the cobble stone laneway(esk) entrance, through the non de-script council (un)inspired plain door and suddenly in a very warm but simple underground, almost speakeasy style drinking and dinning space that maintained a semi-industrial look of exposed beams and brickwork softened with some tasteful art and tapestries.

Diablo at Fredas

Greeted warmly by Simon Cancio, one of the part owners, and shown to a seat at the bar I had time to marvel at a great cocktail list and impeccable drinks and cocktail service from a relaxedly attired bar team open for a bit of bar banter. An impressive drinks list paid homage to the cocktail lists of old concentrating on very traditional liquor based cocktails with the occasional modern twist.

A Diablo was suggested for my first drink and it was verging on perfect from top to bottom even if I’m not a fan of Mount Gay rum. This, like most of the straight up cocktails, was enjoyed in a rounded champagne saucer style cocktail glass, very Mary Antoinette. The balance of Luxardo and bitters matched my tasty plate of escabeche (marinated mussels) served with ample bread for soaking up the delicious oils.

My 50/50 Sazerac made with 30 rye and 30 cognac (a nod to both versions), a decent drop of La Mercier French absinthe and Robinson’s(?) orange bitters was stirred to perfection in an ornate crystal crucible, chilled with the freshest of ‘dry’ ice straight from the in built bar freezer and a delicate but substantial lemon rind twist. My first sip met with just liquor and no balanced sweetness, but that’s what this place is all about, very boozy cocktails in the traditional pre and post Prohibition style. And I love my spirits mixed strong so definitely enjoyed this drink, but it’s not for the faint hearted.

Manhattan – I dare you to find a better one in Sydney, but I missed the marachino cherry, even though I don’t like em.

Not only did I have a great cocktail experience but time spent chatting with the very experienced cocktail barmen, the slightly inebriated almost hipster punters and a few random mates I bumped into, made for a fantastic experience only dulled (or illuminate really) by the lights coming on at midnight. Considering the location and vibe of this place it really should stay open until the wee hours as it would be a perfect contribution to the Sydney late night economy that is in council planning at the moment. But wait…they are also open for lunch! I might just have to bring back the 3 martini business lunches from the early 80′s just so I can spend more time here with the pretense of working.

Yes I’ll be back…

Fredas - (02) 8971 7336
109/107 Regent Street Chippendale NSW 2008