Name: Why do Cocktail Cultures Develop or Don't
Start: 2016-07-20T15:00:00-0500
End: 2016-07-20T16:30:00-0500

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Why do Cocktail Cultures Develop or Don't

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Why did France's modern cocktail culture only start developing in the last 5 years, decades after London and New York? What factors helped Australia go from not having a mixed drinks culture at all to being world-level in less than a decade? Why can’t you get a good cocktail in some countries? Join Audrey Fort, co-founder of The Rooster Factory, a brand development boutique agency dedicated to the drinks industry, and her stellar panel of international experts: Stephen Martin, owner of A La Française, a Parisian cocktail bar dedicated to the French bar and cuisine history, George Nemec, globetrotter Czech bartender, part owner of the Starling Bar in Shanghai and founder of the Bohemian National Club and Englishman Mikey Enright, Time Out 2014 legend award, owner of the multi-awarded unique Barber Shop in Sydney. They’ll take you through the macroeconomic factors, history, liquor laws, consumption habits, geographical facts, gentrification, online connection, food trends, daring individuals, etc… that explain why some countries have developed a mature mixology culture and why some haven’t yet.

Moderators

Audrey Fort

Co-Founder, The Rooster Factory

A multilingual globetrotter, bon vivant, cocktails lover, Audrey is a worthy overseas representative of the French Art de Vivre. With a Masters degree in English, Russian and international trade under her belt, she spent a first decade exporting and managing French luxury goods such... Read More →

Speakers

Mike Enright

Owner, The Barber Shop, Australia

Mike Enright Originally from the UK Mike Enright or sometimes known as Mikey has over twenty five years experience in the hospitality industry. Mikey started his career in traditional ale and managing pubs in England. He was later trained in London as a Cocktail Bartender and moved... Read More →

George Nemec

“It’s a world of fashion, music, remarkable interiors and unique personalities. It’s like one big Salvador Dali artwork, and in the middle, you are the one able to add a new color.” George Nemec In 2004 George Jiri Nemec’s contribution to professional bartending... Read More →

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