我的blog

Over a decade + behind the stick!

2012-06-08 9:12AM / 標準BLOG

Hey Guys,

Just realized i've been behind the stick over a decade..... and its been AWESOME... Just to give a update, Im currently in Australia teaching and preaching hospitality, sharing my stories and experience with future bartenders hoping to inspire future bartenders......

NL

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Cocktail Competition

2011-11-17 8:44PM / 標準BLOG

Hey Guys,

Sorry I havnt updated in a while been ever so busy with travels and bar openings in Australia but as soon as things slow down i promise i will be back to weekly updates and posting new drinks for you guys to make at home!

Anyways in the mean time...if you love cocktails, a friend and fellow barmen of mine is currently in a local cocktail competition and needs some support!

http://www.facebook.com/#!/photo.php?fbid=301680039850407&set=a.301679759850435.82589.196934553658290&type=1&theater

Would mean a lot if you Hit "Like" and spread the love for your fellow bar man!

Peace!

3個評論– 我來說兩句
Wheres are the Cookies!!!

2010-12-22 9:59AM / 標準BLOG

Hey Guys,

I havnt been blogging due to my relocation back to Australia. I've finally got my act together so ill update you guys on some of the things i've been up to :

First of all i was very fortunate to be apart of Master Chef Neil Perry's cocktail bar "The Waiting Room;

Neil Perry!

The waiting room

As you know i am a creature of the night..... or so to speak, to have some balance in my life i started "brazilian jiu jitsu" where i have been training hard the last 6months or so!!

.

I Train at Ground Zero in Melbourne

My efforts paid off i recently came 1st in a local competition Can you tell that im a Bartender? please don't let the Peace sign fool you haha

The Panda like eyes.... i with 2 hours sleep

It goes to show that anything is possible if you put your mind to it!

Anyways..... around this time of the year i always share with everyone a recipe you can enjoy at home

Rudosph's Martini:

45mls vodka
10mls kaluha
10mls chambord or cherry liqour
1 fresh espresso
4-5 fresh cherries.

I'll get a picture up and shortly!

add allingredients in a mixing glass shake and dance in the spirit of the season strain and garnish with a cherry. Served with love and a side of chocolates

Here are some pictures for my upcomming project:

What is it?

Cocktail Tea Bags!?!?!

for 24moons http://www.24moons.com.au

Anyways wishing everyone a happy and safe holidays

1個評論– 我來說兩句
Cocks, tales and Cocktails

2010-09-13 1:48PM / 標準BLOG

Hey AnD ,

I I've been really busy with all my travels, shows, exhibits rah rah rah rah and kinda lost track of my blog but here is a quick update on all the things this crazy bartender has been up to....

1. Designing drinks for the Restaurant and Bar Show

Boiron Raspberry Ricky

Boiron Mango Delight

Pomegranite Blood & Sands

2. Exhibiting at the Barshow; My topic was cocks, tales and Cocktails "Evolution of the cocktail"

so i pretty gave some cool story's about the cocktail such as "where the name Cocktail came from...a cool story is that American soldiers used to use a roosters feather as a garnish and a swizzle hence the name Cock Tale "

And Then me and my dear friend Aki Wang from Taipei wraped up with some of Aki's Amazing creations

And that's a wrap of what has been happening in this crazy mixologist's month!

Oh Wait My BAD i should finish off with a recipe for you guys to try at home:

Boiron Mango Delight:
50mls Boiron Mango Puree
50mls Vodka
15mls lemon juice
15mls simple syrup
5mls grand marnier

shake strain over fresh ice into a high ball glass enjoy

8個評論– 我來說兩句
True Original No.4

2010-08-02 12:09AM / 標準BLOG

Hey Guys,

As bartending gets more creative and more competitive with upcoming star and styles/cultures there is a definite movement in the craft it self. I've never been a fan of "flairtending" i think its purely entertainment and lacks in the customer service area.

I do believe it is a tool of the trade and should be used in the right situation also known as "work flair" which doesnt compromise time and service whilst putting on a show for the guest. If i wanted to see someone juggle 20 bottlesi would go to a circus and not a bar if you get my point . Here is the latest clip from the series of the "true originals" blending Japanese bartending and flair tending. Hat's down to Nic st jean one of the worlds finest bartenders!

Video: http://www.youtube.com/watch?v=5cNRHd1wn2o

I hope you guys enjoy it just as much as me .... and FYI i couldnt flip,catch or throw a bottle if my life depended on it.... i think i have two left hands!!!!

Enjoy!

2個評論– 我來說兩句

1/8

Nick La

统计信息

Melbourne-born, Nick La, is one of Asia’s foremost young bar talents and has worked in dozens of top bars, lounges, and cafes on several continents....
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Melbourne-born, Nick La, is one of Asia’s foremost young bar talents and has worked in dozens of top bars, lounges, and cafes on several continents.

For the past decade, he has worked his way from the perfectionism of the F-and-B scene in Australia to the high-octane nightlife of Central in Hong Kong. His experience includes supervisory roles at Vic Harbor Kitchen + Bar and cocktail hot spots Amber Lounge and Marrakech in Melbourne, where he was a part of some of the most influential drinks programs in the country. His recent openings include Melbourne’s Baroque House, where he collaborated with masterminds from Sanderson and Match in London.

Since his move to Hong Kong in 2006, he was one of the key talents behind the immediate success of Lotus in Central, a modern Asian bar and lounge whose drinks are among the most talked about in the city. Magazines such as Standards, Conde Nast Traveler, Food&Wine, and HK have featured his outlets and his work as well.

In Early 2007 Nick La paired up with Alex Chatté formerly from Armani/Bar and formed Liquid Ambiance.

Liquid Ambiance specialises in the food and beverage industry focusing on the science behind alcohol and ambiance management.

Liquid Ambiance is focused to take the hospitality industry to the next tier, L.A provides you with the professionalism and services that are sustainable for years to come.

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職業: 調酒師
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