Until relatively recently, hearing the word ‘vermouth’ your mind would probably flick to the trio of Cinzano gathering dust on every neglected back bar from Rooty Hill RSL to the bar your dad built out of corrugated iron in the back shed. Slowly, softly, there’s been an emerging resurgence in small-batch vermouth, led hand-in-hand by the small batch gin boom. No surprise really, the two have a fair bit in common - each product boasting its proud peacock tail of botanicals. And they’re used to mingling together in cocktails - most notably the classic gin martini and, and in cahoots with Campari, in a Negroni.
Photos by Tanja Bruckner
Monica Luppi (aka 'Lulu') is bringing her hot tamales to the brewery. Sounds like a euphemism, right? It’s not. Her ‘California style tamales’ are legit - delicious steamed parcels of corn masa dough filled with meat or vegetables topped with fresh pico de gallo or charred corn salsa.
She’s fresh from a pop-up stint at Midnight Special then she’s then going to leg it down the road and bring the good stuff to the brewery. And because she's a good sort who cooks food with a conscience she's sharing a portion of the profits with a chosen charity. This time round she's swinging some much-needed funds the way of Topos Mexico - a citizen rescue brigade that saved many lives in the recent earthquake.
Before she gets here we thought we’d have a chat to the Cali ex-pat with the very Italian name…
If the sheer volume of events in the program makes your head spin before a single sip has even passed your lips, allow us to present a completely unbiased guide to the highlights of Sydney’s tour de beer. Just kidding, this guide is totally biased.