Tom EgertonEau De Vie, Australia

No 11 in a series of 11, talking to the winners of G’Vine Perspectives Global Challenge about the unconventional people who inspired them to create new G’Vine serves.

Ben Simpson

“I looked at quite a few people, some who had influenced me with their work and others influenced me a person. Eventually I went for someone I actually knew and influenced my work. Ben Simpson was an old boss of mine who I first met in Wellington in New Zealand. I learned a lot from him; the drinks he made, how he held himself in his bar and how he dealt with his customers. He was bartender who went against the fashion of the time for bars with trendy styles run by loud, boisterous, heavily tattooed, outrageous figures.

Instead he went for a classic approach. He took a lot of his inspiration from working in hotels in Paris and London, he had a lot of ideas about what a bartender should be. He introduced a certain way of dressing, white jacket and black tie, he had particular ideas, as well, of how a team should run, which I still use today.

My cocktail is classic in his style, very restrained and elegant.  I owe so much to him. This drink is my thank you.”

The Lilly Fleur

Ingredients

40ml G’Vine Floraison
30ml Pinot Grigio
10ml Poire William
10ml Wolfschmidt Kummel
3 drops malic acid solution

Method

All ingredients are thrown with ice, then strained into chilled wine glass.

Watch Tom talking about his inspiration

Find out more:

G’Vine Perspectives Global Challenge
gvineperspectives.com

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