Despite Hard Solo’s name change to Hard Rated’s, Sydney’s set to embrace a summer ‘hard’ soft drinks
Hard Solo may have been forced into a name change, but that hasn’t quenched a big thirst for all drinks ‘hard’ — from sodas to coffee and kombucha, they’re shaping up to be the drink of the summer.
Confidential
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It’s going to be a long, hard summer.
“Hard” drinks or alcoholic versions of soft drinks, coffee and kombucha have boomed across Sydney.
Despite it’s recent name change, alcoholic solo has been a popular pour. Originally called Hard Solo, the alcoholic version of the popular lemon soft drink was renamed to Hard Rated after The Alcohol Beverages Advertising Code Scheme (ABAC) review panel found it breaches the Code standard in relation to strong or evident appeal to minors.
However, despite the name change, it hasn’t quenched the appetite for the beverage in Sydney.
The newly reopened Jackson on George has the beverage on tap at all three of it’s bars – Public Bar, Bistro and Rooftop.
At the Bistro it’s mixed into cocktails to provide a nostalgic and retro start to a meal.
While beer is still the primary drink on tap, they are selling 100 schooners a day of the drink and that number is growing week on week.
And with a hot summer predicted, Bar Manager Sam Kirk expects it to go “gangbusters!”
“We’re in a period where retro cocktails like the Japanese Slipper are making a resurgence, so the nostalgic appeal of Solo in an alcoholic form fits that trend and is really connecting with drinkers. Because of the nod to nostalgia, Hard Solo is the kind of drink that appeals equally to all genders, and, judging by how well it’s selling at our rooftop bar, it’s hard to beat a cold schooner of Hard Solo on a hot summer’s day,” said Kirk.
According to drinks retailer Endeavour Group, who have Dan Murphy’s and BWS, the premix drinks category has exploded with the launch of hard coffees and hard sodas, with projections showing the category to grow by 14% by 2030.
Alcoholic kombucha has proven popular in the US and the founders of Manly company Bower are hoping to experience a similar trend in Australia.
Former tech executives turned brewers Emly Gavin and Oliver Bundiak have created a “hard” kombucha and opened a tasting room in Manly for the month of December for customers to try their product.
“People deserve better options. If you don’t drink beer, or want something that’s low-alcohol and tastes great there’s not really an option today,” Gavin said.
“I wanted to create a low-alcohol drink that has the same health benefits as non-alcoholic kombucha, has the low calorie and gluten free aspects of hard seltzers, but doesn’t sacrifice on flavour. Making a great tasting hard kombucha was the only way to achieve that.”
CHEF SHARES HIS HIDDEN SUSHI GEM
Chef Calvin Katz has joined the kitchen at the newly refurbished Ripples Chowder Bay. Previous to his new appointment he worked at some of Sydney’s most loved venues including Pendolino, Catalina and Jonah’s. He shares his foodie finds.
Best Coffee Spot
Deli 14 in Redfern because they make a coffee called The Magic. It’s a Melbourne style coffee made with a double ristretto and topped with steamed milk.
Best place to take families or groups
Big Mama’s Italian Restaurant in Woollahra has been my family’s go-to for years. I love the veal cotoletta they serve.
Where I go when I’m feeling fancy
Catalina at Rose Bay, sitting by the water eating Sydney rock oysters, followed by an eye fillet or pan-seared snapper. Plus, their desserts are incredible.
Favourite cheap and cheerful find
Ito Restaurant is a newly-opened, Japanese-Italian fusion venue on Crown St with great cocktails, great snacks and such friendly service.
The restaurant I keep going back to
Edomae Sushi Yokocho is a tiny Japanese-owned sushi restaurant with authentic-seasoned rice and freshly-sliced seafood. It’s hidden under an escalator in Sydney’s Regent Place at Town Hall. I just love sushi and sake.
FOOD THE SECRET AT REHAB CENTRE
Chef Andrei Sousa believes in the power of food to heal.
Sousa is the head chef and nutritionist at Hope in Health, a rehabilitation clinic in NSW’s Northern Rivers.
While the centre sees clients for a wide range of issues – from addiction to veterans rehabilitation – Sousa believes many of them are improved by a healthy approach to food.
However, that doesn’t just mean through eating it. It means preparing it as well.
“I’ve noticed that some clients are detached from food when they arrive at the clinic, so when they start to open their eyes to ingredients and flavours and the enjoyment of a healthy meal it’s wonderful to witness,” said Sousa, who says his program encourages his clients to prepare their own meals.
“I have witnessed with my own eyes over the clients rehab journey they can feel themselves getting healthier because of the food they are eating, which is wonderful to see.”
Hope in Health Co-Founder Jake Majerovic said over the last two years, he’s discovered that the “why” is more important than the “how”.
“Rather than ‘teaching cooking’ it’s about retraining the mind and body to authentically appreciate the power of nutrition – not just physically, but emotionally through hormones and mentally in general through clarity,” he said.
“Learning the power of nutrition and gut health when in treatment is a start – learning why we should make healthier choices at home – on our own accord, is where the true magic happens.”
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