Posts filed under: Cider

Running for the third year in a row, the competition saw seven finalists compete in front of a panel of judges with a Sydney-inspired cocktail in the theme of “Endless Summer” using any of our Sydney Brewery ciders. Daniel Hilton of The Lobo Plantation in Sydney took out the first prize with his cocktail “Surry Hills Fizz”, a riff on the Ramos Gin Fizz made with Manly Perry, rye whiskey, elderflower liqueur, clarified lemon apple sherbet, cream and egg white.

Ben Hunter of Mjolner in Sydney came in second place with his cocktail “Mungo Jerry” using Agave Ginger Cider with white rum, pineapple, lime & orgeat sorbet, chilli and coconut cream and orange bitters. The third spot was awarded to Tua Fatongiatau of the newly-opened Corretto Dee Why for his cocktail “Gingerlicious” made with Agave Ginger Cider with spiced rum, Poire Williams, charred lemon juice, apple and ginger puree and salted caramel syrup.

The judges, Ben Davidson (Bespoke Drinks), Dan Noble (Old Mate’s Place), Corinne Mossati (Cocktails & Bars, Gourmantic) and event organiser Richard Feyn were highly impressed with the calibre of the entries and the diversity of the spirits and modifiers chosen to complement the various ciders.

The winner, Daniel Hilton will be enjoying one night’s accommodation for two at Rydges Sydney Central, a tour and tasting at our new Sydney Brewery Surry Hills, dinner for two at Sydney Brewery Surry Hills including Sydney Brewery drinks, and 10 cartons of Sydney Brewery products of his choice – a total prize value of $1200.

Second place winner Ben Hunter has won 10 cartons of any Sydney Brewery products valued at $700, while Tua Fatongiatau will be taking home 5 cartons of Sydney Brewery products of his choice valued at $350.

Here’s the winning cocktail recipe of the 2019 Sydney Cider Cocktail Competition:

“Surry Hills Fizz” Cocktail Recipe

Recipe by Daniel Hilton of The Lobo Plantation

Ingredients

  • 30ml Rye Whiskey
  • 10ml St-Germain elderflower liqueur
  • 30ml clarified lemon apple sherbet
  • 70ml Sydney Brewery Manly Perry
  • 20ml cream
  • 15ml egg white

Glassware: highball
Garnish: edible flowers

Method

Combine all ingredients in a cocktail shaker with the exception of the Sydney Brewery Manly Perry and dry shake. Add ice and shake hard for a long time. Double strain into a chilled highball glass and top with Manly Perry. Garnish with edible flowers.

Photos of the event can be viewed here.

In partnership with Cocktails & Bars.

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We are inviting bartenders in NSW to enter the third annual Sydney Cider Cocktail Competition 2019 and put their creativity to create a Sydney inspired cocktail with the theme of ‘Endless Summer’ and a minimum of 60 ml of Sydney Cider, Manly Perry or Agave Ginger Cider.

Prizes

Three generous prizes are up for grabs.

First Prize Winner:

  • one night’s accommodation for two at Rydges Sydney Central, and
  • a tour and tasting at the new Sydney Brewery Surry Hills
  • dinner for two at Sydney Brewery Surry Hills including Sydney Brewery drinks, and
  • 10 cartons of Sydney Brewery products of their choice
  • valued at $1200

Second Prize Winner:

  • 10 cartons of any Sydney Brewery products valued at $700

Third Prize Winner:

  • 5 cartons of any Sydney Brewery products valued at $350

Key Competition Dates

Tuesday 12 March 2019 – Competition opens and entries are accepted via email (see below).
Monday 15 April 2019 – Competition closes at midnight. Judging of entries begins to select finalists.
Tuesday 23 April 2019 – Finalists are announced on Cocktails & Bars.
Monday 29 April 2019 – Competition Finals are held between 5-8 pm at the Cidery Bar in World Square where the winner will be announced on the night.

How to Enter the Sydney Cider Cocktail Competition 2019

  1. Create an original Sydney-inspired cocktail with the theme of ‘Endless Summer’ and a minimum of 60 ml of Sydney Cider, Manly Perry or Agave Ginger Cider*.
  2. Email the name of your cocktail, a short paragraph describing the inspiration behind it and a photo of the drink in landscape format to cocktailcomp@sydneybrewery.com

The Sydney Cider Cocktail Competition 2019 is now officially open and you have until midnight on Monday 15 April 2019 to submit your entry. If you’re looking for inspiration, take a look at the entries from last year’s competition here.

* Contact Richard Feyn on 0412 288144 if you need any of these cider products for the competition.

In partnership with Cocktails & Bars.

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Our newest collaboration is here… Sydney.697! Last year Sydney Brewery met with Oscar.697 to create a co-branded product which would combine both brand’s skills, identities and flavours. This was when Sydney. 697 was born. A craft blend of the delicious Sydney Cider with the bitter sweet Oscar.697 Bianco Vermouth.

The packaging has been shaped by Italian Australian designer David Caon and his team at Caon Studios and once again they exceeded our expectations in developing a unique concept.

“For this collaborative release between OSCAR.697 and Sydney Brewery, we sought to highlight the idea of two great things coming together, to create something one of-a-kind. Grounded in the contemporary visual language of OSCAR.697, the concept we are presenting explore a different approach to visualising the ‘coming together’ of elements. In line with OSCAR.697’s branding as the contemporary Italian vermouth, we took inspiration from the work of modernist Italian designers such as Bruno Munari and Massimo Vignelli. The clean, overlapping forms provide a balanced sense of contemporary sleekness and graphic playfulness, appropriate for the desired summer-time launch of the mixed beverage. This concept is inspired by the abstract and organic geometry of liquids. The overlapping shapes in this concept seek to graphically demonstrate the mixing and blending of both Sydney Brewery ciders and OSCAR.697 vermouths.”

The result of this collaboration… a refreshing drink that combines sweet and savoury with just a hint of spice. A perfect choice for laying down at the beach and enjoying summertime with friends.

Produced in a very limited batch of only 3,000 cans, this is only available via Sydney Brewery in Australia.

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