Banks & Solander Trade Newsletter

Trade Newsletter - August

Your monthly trade newsletter from Banks & Solander.

Woo Hoo - we are five!

All grown up and old enough to go to big school and time to take the training wheels off! Seriously though, we are so proud of how far our little Distillery has come and we could not have done it without your support!

THANK YOU!

Venue of the Month:

Larry's Pizzeria & Cocktail Bar - Botany

Larry’s is the new kid to the block in Botany and a welcome one at that! Their pizzas are amazing and we love their cocktail menu! Their Larrycello Spritz is so good - we may have had a few!

We are also working with them on a Truffle Vodka that they hope to use in a Truffle Martini!

“Larry's is Nonna's version of happy hour; where authentic Italian meets creative cocktails. Just like Nonna, Larry's takes no shortcuts when it comes to food, which means you're leaving with a full stomach and a full heart. If it's not made in-house, we source our ingredients from local suppliers to guarantee every plate of food is it's finest.”

If you are near the Eastern Suburbs of Sydney this is one Pizza Place you really should check out!

Cocktail Recipe of the Month:

Solander’s Pina Colada

No cocktail signals the start of Spring more than our Pina Colada; and this recipe is next level!

45ml Solander Rum White -$4.10
45ml Pineapple Juice * (fresh is best) - $0.15
15ml Toasted Coconut Syrup ** - $0.10
Squeezed Lime Wedge - $0.15

Add ingredients to a cocktail shaker, squeeze and drop in a lime wedge. Shake with ice for 15-20 seconds.

Double strain the cocktail into a Nick and Nora glass.

Garnish with 3 drops of bitters and a pineapple frond.

Total Cost of: $4.50

*** Sale price of $21 gives you at least 79% GP

* It’s possible to leave out the lime if you do an acid adjustment to your pineapple juice. Dissolve 32g of citric acid and 10g of malic acid (if available) into a litre of pineapple juice.

** To make the coconut syrup toast 30g of desiccated coconut in a small pan over medium heat, stirring constantly until lightly browned and toasted. Add in 100g of white sugar and 100ml of coconut or regular water and stir until the sugar has dissolved. Allow to cool then skim the solids from the syrup and discard. Strain, bottle and refrigerate for up to 2 weeks.

*** Pricing is based on standard drinks at generic wholesale prices.

Upcoming Events & Festivals:

Events:

19 Sep: Rum Presentation at the Sydney Rum Hospital
Sat 12 Oct: Davistown Gin & Jazz Festival
Sat 2 Nov: Bayside Food & Wine Festival
15 - 16 Nov: Sydney Gin Festival, Rosehill Gardens
Sat 23 Nov: Huskinson Spirits of Jervis Bay Festival

Markets:

Sun 1 Sep: Summer Hill Flour Market - Father’s Day
Fri 13 Sep: Menai Night Market
Sun 15 Sep: Watson’s Bay Spring Market
Sun 20 Oct: Summer Hill Flour Market
Fri 8 Nov: Menai Night Market

Bottle Store Tastings:

06 Sep: Coledale Fine Wines - From 4pm
27 Sep: Cabarita Cellars - From 4pm
04 Oct: Red Bottle Chippendale - From 4:30 pm
18 Oct: Bathirst Liquor, Greystanes - From 3:30 pm

Contact Lucas if you would like to book in an in-store tasting, need any assistance in how to use our products, or even if you need a cocktail specifically designed for your venue.

Solander Rum Company News

We have been hard at work preparing new barrels to fill with our delicious white spirit. In a few years from now, these dormant casks will give us a lovely rum. We can’t wait to share it with you.

Blog Post - by Sam Stefani

Understanding Cloudiness and Flocculation in Limoncello.

So, you bought a bottle of Banks & Solander Limoncello or Limecello and over time you notice murky or cloudy particulates clumping together in the liquid. What you are seeing is a phenomenon called Flocculation.

Click here to Read more

SOLANDER RUM COMPANY’S NEW WEBSITE