This month Bartender magazine took some time out with Ian Riley, the man behind the bar at the new Melbourne venture The Millswyn. The Mills’ also has itself a super cool hideaway style bothy, that is named Bar 132. So if you’re looking to head down make sure you check them both out.
Month: April 2011
The lonesome and treacherous Highland trails have been the saviour and the demise of many a Scot. The sodden and rocky paths wind through the hills and vanish in the gullies. They appear through the cairns and trail off in the fog and while they often lead you home, they can easily lead you astray.
Bundaberg Rum, one of Australia’s iconic spirits, has recently released the Master Distillers’ Collection. The first limited release for the series, Bundaberg 10 Year Old Rum, has been watchfully matured under the talented eye of Bundaberg’s Master Distiller. Their new release showcases the quality of distilling at Bundaberg Rum, and the heavy glass decanter that it is sealed under, further showcases the quality of the rum inside.
International bartending icon Wayne Collins is heading downunder to spend World Cocktail Week with the Mixxit team and experience everything that Sydney has to offer. Collins is also in town to launch the all new ‘Mixxit London’ in Sydney.
The Top 10 for the Bartender Magazine Most Influential List was announced last night at a sensational celebration held at one of Sydney’s newest and trendiest venues – The Norfolk Hotel in Surry Hills. The pub was packed out with a huge range of industry personalities for the highly anticipated announcement.
Pocket sized and packed to the brim with helpful suggestions for when you next visit Melbourne, Melbourne’s Bars and Pubs – is a great little guide that’ll keep you busy for more than a weekend of bar hopping when you are next in town.
Do you remember the way that Grandma used to spoil you? Well the boys behind new Sydney small bar Grandma’s certainly do and their bar in turn aims to be a home away from home.
Craft brewing has been widely defined and words like ‘innovation’, ‘integrity’ and ‘philanthropist’ (seriously) have been thrown around more than lightly. Some believe that the ‘state of mind’ of the brewer when they are making the beer is important, or that craft brewing is ‘related to brewing and bottling techniques, not the volume produced’.
This article was featured in the March edition of Bartender Magazine By Philip Duff As…
This wee cocktail volume comes from owners of New York’s hugely successful Employees Only – a modern speakeasy style venue. With Dale DeGroff and David Wondrich having written the forward and afterword respectively you can be sure that this book is of fine pedigree.