The last few years have seen an explosion in the popularity old time American whiskey made from rye. Aside from a handful of brands — if there was indeed that many — rye whiskey was essentially extinct in this country, with scant interest even in its homeland of the US of A.
Month: May 2013
Hipster bartenders, gather round, cos this is a drinks book that is right up your alley. Get set to take over your local community garden or herb pot (as it is in Surry Hills) because this tome will take you on a journey through all the plants that are responsible for the booze in your sacred bottles. Think sake from rice, Scotch from, tequila from agave, rum from sugarcane, bourbon from corn.
Hangovers suck. We all know it. You simply have to endure it and that takes time (at least a day, depending on your age), lots of water, Berocca, bad movies, sleep and, of course, really greasy food. You can, however, stave off the pain and push it to the next day with one of the world’s most popular hangover solutions, the Bloody Mary. “What better way to kick off a new day, especially when recovering from the night before, than having a boozy, spicy (healthy) smack in the face,” says James Bradey from Sydney’s Grandma’s and Wild Rover.
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.
We broke the news in our November issue that celebrated Wellington operator, Christian McCabe, was setting up shop in Melbourne. His new venue, The Town Mouse, opened just before Easter in Carlton, on the old Embrasse site. McCabe has teamed up with his sister, Amber McCabe (Longrain) and Jay Comesky of Melbourne’s St Ali to run the front of house.
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.
In exciting news for tequila fans, Pernod Ricard is bringing their Olmeca Altos brand to Australian shores. Available from July 1, the high quality tequilas were created by Jesús Hernandez with two of the world’s best bartenders — André Masso and the late Henry Besant.
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.
It’s that time of year people — in just four months’ time the country’s biggest and most challenging bartending competition will get underway. Australian Bartender is proud to announce that this year’s competition will be sponsored by ABSOLUT ELYX and Havana Club, both from the Pernod Ricard stable of brands.
Definitely a book for the gin buff, rather than just a pleasure read and let’s face it, Gin has a juicy past, with lots of little gems to help spice up your bar banter. Gin has been a drink of kings infused with crushed pearls and a drink of the poor flavored with turpentine and sulfuric acid.
Zeta Bar at Sydney’s Hilton Hotel has got a new consultancy behind it — Sven Almenning’s Behind Bars will provide ongoing consultation on Zeta Bar’s exciting drinks program. “We are delighted to collaborate with one of Sydney’s leading cocktail venues at the iconic Hilton Sydney” said Behind Bar’s Russ McFadden. Along with Dr Phil Gandevia, McFadden will be managing the new partnershop
In those dark times, before the Old Fashioneds and Sazeracs and Fizzes, there was Punch. It’s the idea of the pub — an occasion in which people gather at a place in a shared (drinking) experience — where they gathered around the flowing bowl. Punch is for sharing en masse.