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“It was just like any other Saturday night in Dunedin, but it was on a Tuesday, which is why it felt quite bizarre when the police came in wearing full face-masks.”
Such is the scene set by Emilio , a second-year Castle Street resident, as he described the inside of the flat
Student priorities were made obvious on the night of Tuesday 18 August, following the announcement that the entire country would return to Level 4 for the first time in 477 days.
Queues outside of Leith Liquor stretched all the way to the street, with students reporting that the inside of the
Kingfisher Lager
I consumed Kingfisher after an incredibly dusty Thursday in Re-O Week. As I perused the selection at Leith Liquor, I could think only of the inevitable pain that another box would bring me, and the horrors of Dunedin drinking culture which had led me to this point. I had only tried Kingfisher once before, when someone at a party gave me a bottle which they found down the back of a couch. It was at least three years old and tasted so shit that I have never considered the Kingfisher again, even when the Kingfisher Strong’s go under the golden ratio at New World. But at Leith Liquor it was the best value beer on offer and I reasoned that a vintage couch-beer is probably not the best representation of what a beer is actually like. I wasn’t wrong.
“We have been doing better in our studies because of this . we are putting theories into practice,” Yielder said. The pair came up with the idea to make a hard iced tea a week before New Zealand entered the level 4 lockdown. They were stuck in different places, but got together on Zoom three or four times a week to work on their plan. The name came first – a homage to the Kiwi idea of having a “cheeky beverage” – followed by the product.
The Bold/Supplied “My student flat was the first place we ever made an iteration,” Yielder said. Using tea bags, lemon juice, cheap vodka and later ethanol, the pair made a crude version of hard iced tea.