Cafe Pacifico Sydney - One of the 10 most influential Aussie bars

By David Spanton, 4bars.com.au

This place should be getting subsidised by the Mexican government as no one else in Australia has done more for the category of Tequila since Cafe Pacifico opened in 1997. There are also few people with as much passion for our great industry as the owner Phil Bayly. Phil’s dedication to Tequila education has had a massive influence on drinks lists and bartenders around the country and highlights to me how much one bar can help our industry when given enough time.

Of his purpose for Café Pacifico, Phil says it’s about: “Making something which feels real and genuine but is an escape from the everyday reality, something affordable, something simple and most of all fun.”

Cafe Pacifico, Sydney
95 Riley St, East Sydney




www.4bars.com.au

Tequila Ocho

By Robert Plotkin, AMERICAN Cocktails

We're all products of our environment. The same holds true for blue agaves. These majestic plants are greatly affected by the growing conditions they're subjected to over the 8 to 12 years it takes them to mature. Factors such as rainfall, humidity, temperature, soil composition and the altitude of the fields ultimately dictate the quality and flavor of the agave's residual sugars, which in turn, determine the quality and flavor of the finished tequila. The French refer to it as terroir and it affects agaves and tequila just as it does grapes and wine.

No brand better demonstrates the profound affect of terroir than ultra-premium TEQUILA OCHO 100% Puro de Agave Tequilas. While their tequilas are all distilled in the highlands of the Los Altos region, each vintage-dated bottling showcases the agave from an individual estate. For example, the agaves distilled for the 2009 TEQUILA OCHO Añejo were cultivated in the heat and humidity of El Vergel Estate, which is located at a different altitude and miles away from the red soil of the Rancho Carrizal Estate, where the agaves used to make the 2008 vintage of TEQUILA OCHO Añejo were grown. Viva la difference!

The clear advantage this affords the makers of all-natural TEQUILA OCHO is they can then select the best agaves to distill into tequila year after year. It also ensures aficionados each bottling will possess the finest character traits the vintage has to offer. That said, what's not subject to change is the distiller's commitment to handcrafting tequilas using traditional techniques. The mature agaves are baked in stone ovens for three days and fermented in open-air wooden vats. The tequila is double-distilled in small batches at low temperatures, a slower process that yields a more flavorful, character-laden spirit. The reposado and añejo expressions are aged in used bourbon whiskey barrels.

The 2010 vintage of TEQUILA OCHO 100% Puro de Agave Plata is an exquisite example of what the makers are looking to achieve. This year's offering is characteristically different than those of previous releases. The agaves used in its production were cultivated in the red volcanic soil of Rancho Los Corrales situated high in the Los Altos Mountains. It has ideal clarity, a velvety textured body and the alluring aromas of citrus, black pepper and roasted chiles. The tequila immediately fills the mouth with warm spicy and herbaceous flavors that gradually transition into a long peppery, fruity and chocolaty finish. The combined effect is enthralling.

The agaves used to create the 2009 vintage of TEQUILA OCHO Single Estate Reposado came from Rancho Las Pomez Estate, which is also located in the high altitudes of Los Altos. The elegant, 100% agave tequila is aged in charred oak barrels for 9 weeks and a day so as to not obscure its earthy agave character. It has a light gold-colored appearance, a creamy textured body and lively floral and tropical fruit aromas. The palate presents an extravaganza of flavors ranging from nutmeg, caramel and baked fruit to cinnamon, custard and peppery spice. The finish is warm and satisfying. A brilliant tequila.

The 2009 release of TEQUILA OCHO 100% Puro de Agave Añejo also has its origins in the red soil of Rancho Carrizal. Barrel-aged for one year, it's highly aromatic and brimming with flavor. The tequila has a lush, medium-weight body and a wafting bouquet of dried fruit, vanilla and baking spices. It bathes the palate with warm, honeyed flavors before tapering to a moderately spicy finish. The añejo is a sophisticated spirit with finesse and complexity.

TEQUILA OCHO Single Estate Tequila provides a rare glimpse into the interplay of nature and dedicated craftsmanship. Grab a bottle while you can and appreciate firsthand how marvelous harmony tastes.


TEQUILA OCHO Recipes:

Arizona Sunrise
Collins glass, ice
Pour into an iced mixing glass
1 1/2 oz. Tequila Ocho Plata
1/2 oz. Roses Lime Juice
4 oz. orange juice
Note: Pour 1/2 oz. grenadine into the iced collins glass before adding shaken ingredients
Shake and strain
Orange and lime slice garnish

Citrus Cactus
Oversized cocktail glass, filled with crushed ice
Pour into an iced mixing glass
2 oz. Tequila Ocho Plata
1 dash Pernod
Splash egg white
1/4 oz. grenadine
1/2 oz. fresh lemon juice
1/2 oz. fresh lime juice
1/2 oz. simple syrup
Shake and strain

Exorcist Cocktail
Cocktail glass, chilled
Pour into an iced mixing glass
1 1/2 oz. Tequila Ocho Plata
3/4 oz. Blue Curacao
3/4 oz. fresh lime juice
Shake and strain
Lime wedge garnish




www.americancocktails.com

Cafe Pacifico, East Sydney & Unintentionally Crazy Nights

By Not Quite Nigella

Have you ever just walked into a restaurant and felt right at home from the very beginning? There I was standing outside Cafe Pacifico in East Sydney. Mr NQN had dropped me off so that he could park the car-bless him and curse my heels. I took a look at the little glass display box and alongside the menu was an array of Day of the Dead dolls-what a heart warming sight! I made my way up the stairs and opened the door to be greeted by a hanging ghoul clutching a rose. Ahhh I was home…

I would think Cafe Pacifico is a great place for dining with someone that you’re a) not that familiar with or b) don’t really want to talk to. For point a, there is so much to see inside here from the $65 a shot tequila, parrots, the b&w horror film playing on the screen and b) the music is loud. Still the atmosphere is warm and when someone celebrates a birthday everyone joins in singing and the bartenders clash the cymbal . Then a girl accidentally sets their hair alight. It’s that kind of night.

Quesadillas

Tonight, we’re celebrating one of my good friends The Second Wife from She Goes who is having her first blogsoversary! Our first course of the $42 banquet menu is with the flour tortillas which are lightly grilled and filled in the centre with melted cheese and a runny creamy sauce which is quite delicious indeed. They are supposed to be served with salsa but I prefer them alone. And the photos are deliberately left with the orange hue that bathed the whole restaurant.

Bunuelos de Maiz

These were very popular with many cries of “pass me the balls”. They were round corn fritters stuffed with corn, capsicum, coriander, onion with a fritter flour and egg batter, rolled up and deep fried. It is paired with a sour cream with a layer of spicy pico de gallo underneath it. They’re moreish and I may have eaten three of these, I won’t confirm or deny.

Tostadas

The tostadas were a bit divisive. They are crispy round corn tortillas topped with beef, refried beans, lettuce, guacamole, pico de gallo and a drizzling of chipotle sauce. Mr NQN liked these but I wasn’t particularly smitten with them as I found them a tad watery. Also randomly, some mouthfuls were chokingly hot whilst other were quite mild.

Nachos con Frijol Negro and Chorizo

Our plates of nachos come out and they are piled with black beans, slices of chorizo and pico de gallo which is an uncooked tomato and onion salsa. The corn chips remain crispy and the black beans are full of flavour as are the large discs of garlicky chorizo.

Queso Fundido

What we mistakenly thought was our last course so we ate up big was the Queso Fundido. It’s basically melted cheese over sliced chorizo with some pico de gallo tomato salsa and olives. We get some flour tortillas to go with them. There’s nothing quite like a pairing of tomato, chorizo and cheese and this is eagerly eaten.

Shredded Chicken

They started to bring us more of the same entrees so we figured that this was the end of the banquet. Until of course they brought this baby out. It is massive and it is a DIY taco platter with assorted meats and vegetables in it. There are refried beans, Mexican rice, lettuce, cheese, pico de gallo, gaucamole. It comes with shredded beef and shredded chicken as well as grilled vegetables. The shredded beef is my favourite and it has a hint of cinnamon and the shredded chicken is also good with a tomato based sauce.

Grilled vegetables

People are having fun, the cymbal is clashed, we bring out a lasciviously wobbly jelly cake and The Second Wife blows out some candles. Is this not the perfect place for Hallowe’en?

So tell me Dear Reader, which restaurant feels most like home to you?
Cafe Pacifico

95 Riley Street, Darlinghurst, East Sydney, NSW
Tel: +61 (02) 9360 3811




www.notquitenigella.com