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Alcoholics Synonymous: when tasting drinks goes too far

By Nick Reed. A recent conversation with a difficult customer has been playing on my mind. The main point of contention with the woman in question was the fact that my head bartender was not straw tasting every one of his drinks as he sent them over the bar. She asked me whether he thought of himself as some sort of cocktail god. For the sake of conflict resolution I obviously did not justify this comment with an answer however what I really wanted to say went something like this. “No, I believe he’s just an accomplished bartender who can execute the same simple recipe over and over without tasting the drink every single time.” Oh if only.

How to start your very own spirits brand: we talk to the 86 Company’s Simon Ford

Simon Ford has worked at the big spirit companies, is known for bringing Plymouth gin to bartenders worldwide, and worked for a long time as an ambassador for Pernod Ricard. He’s traded all that in now for his own spirits company, The 86 Company, and his very own eponymous gin, Ford’s Gin. Bartender sought to find out more about where the market’s been and where it’s going.

Watch PDT’s Jim Meehan talk cocktail books

Who knew Google was so enthused about cocktail book archaeology? Last week they had Jim Meehan, owner of NYC’s PDT and author of his very own cocktail book, pop in to their offices to give a Google Talk. Meehan broke out the mezcal, making everyone a cocktail before launching in to a 45 minute talk that traced the history of cocktail books with a look towards their future.

Drinks With… Belvedere’s Claire Smith

One of the most respected authorities on vodka and mixology worldwide, Claire Smith, sits down with Bartender to discuss her ten year love affair with Belvedere Vodka, trends and her latest creations.

The night that was… Pacifico Go Go & Bartender’s 150th Issue Bash

It was an appropriately large evening to send off a bar that has had an inappropriate influence (in the best of ways) on bartenders around the country, and a fine way for Australian Bartender to celebrate its 150th issue. There was tequila, nudity, lay-backs, tequila, strippers, and then some more tequila. We’ve curated a few of the photos that were safe for publication in the gallery below.

Are you being served?

At the start of each year you come across articles in industry magazines or websites focusing on trends for the next 12 months that lay ahead. They normally ask some well known bartenders what they think will be “the big thing” and in the past we have seen molecular mixology, barrel aging, bottled cocktails, bourbon, rye, gin, rye again…. and so on.

Bar Profile: Alfred & Constance

There’s a lot going on at Alfred & Constance. In fact, there are four venues in one. And more drinks lists, food menus and nooks and crannies to peruse than one outing will allow. It seems the era of Brissie’s pumping super-nightclubs is coming to a close with patrons clamouring for more eccentric and intimate places to spend their downtime.

Industry vets team up for Drinks by Design

New bar consultancy, Drinks By Design, have just opened the doors on their first consultancy, a 600 seater restaurant at Sydney’s Moore Park, called Rum Fire and stocking over 100 rums. Drinks By Design is partnership between two industry vets, AJ Nathan Jones (formerly the general manager of Hugo’s Kings Cross) and event specialist par excellence Leeroy Petersen.

Manager Profile: Bar Americano’s Hayden Lambert

Australian Bartender got to know Mr Lambert, a two-time Bartender of the Year in Ireland and who previously ran the award-winning Merchant Hotel in Belfast, through his vocal and sometimes controversial opinions on Twitter (others would say he just calls it as he sees it). When Matt Bax tapped him to head up the bar at Melbourne’s Bar Americano, he leapt at the chance. Meet the talented Mr Hayden Lambert.

Ask an expert: Colin Scott talks Blended Whisky

What makes a great blended whisky? What’s the process involved, and is it a craft, art or science? We asked an expert – the knowledgeable Colin Scott from Chivas Regal – to find out more about blended whisky.

Mixologist wanted to lead ambitious new bar program

We’re proud to see the craft of the cocktail getting the attention it deserves these days. Venues with an eye to the future know the importance of quality drinks, incorporating them into their vision for their venues.

Mixxit Chronicles get rude and uncensored!

Mixxit Chronicles – winners of On Premise Training Program of the Year at last year’s Australian Bartender Bar Awards — is set to launch at the iconic 1806 next week 30th April & 1st May at 1pm, with a session titled “Scotch & Irish Whisky – un-Censored”! Led by Jason Crawley and Dylan Howarth, the lads are promising a fresh look compared with last year’s program, and best of all — it’s uncensored.

Introducing: Sebastian Cosmo Soto

One of the nicest guys going, Cosmo is cast from the old-school bartender mould: that means he know his drinks as well as the next guy but he’ll be the one talking to you rather than at you. No pretence, no need to be a startender, and a great ‘tache to boot.

People

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