We ask Michael Ward of Tamborine Mountain Distillery for his expert tips on making liqueurs, and find out the four things you need to know about what defines a liqueur — according to the EU, at least…
Month: July 2013
Prahran’s High Street has seen some drastic changes in the rebuild and refit of the Prahran Hotel. Owners Matt and Andy Mullins, Tom Birch, and Doug Maskiell of the Sand Hill Road Hospitality Group are behind the resurrection of the hotel, the centrepiece of which is the erection of a two storey high series of concrete cylinders.
Here it is people, it’s time for Round 2 of the Australian Bartender Most Influential List — here comes the all-important Top 50!
New to the country is this good lookin’ Scandinavian vodka: Heavy Water. Named for a group of Norwegian saboteurs operating during the latter part of world war two, the quality lies in how the spirit is produced, having picked up a number of gold medals at different spirits competitions — the San Francisco World Spirits Competition among them.
Much like it did to corduroy and flares, the ‘70s threatened to ruin liqueurs (and liqueur cocktails) for everyone. Whilst calls for B52s may have gone the way of the dodo, here’s a selection of drinks that we think that, with a tweak or two (and, in the case of the Hurricane, the right place) could use a revisit.
“We trade as a third waver café by day and a bar by night,” said Dax Byrne (ex theloft, Bathers Pavillion), one of the owners of this new Melbourne bar and café. Third wave coffee is getting in to more and more coffee joints — that is, going beyond the espresso thing and into pourover coffee, filter coffees and all that. They take an approach to coffee that seeks to be only a step removed from the growers — an approach that we think will increasingly be applied by bars with respect to the spirits they stock.
Industry heavyweights Jason Crawley, Mike Enright and Dylan Howarth have teamed up to create a new, wide-ranging creative agency called The Drink Cabinet.
Jameson is riding the surge of interest in Irish whiskey, adding a new expression to their range. It’s called the Jameson Select Reserve, and is a combination of single Irish pot still whiskey and a rare small batch grain whiskey.
Here’s something to give you a good chuckle. This short flick from Schweppes’ Cocktail Revolution shows a small country pub, The Old Hepburn Hotel (which has been keeping locals watered for 100 years) as they switch off the beer taps and shake up some cocktails for their regulars. Understandably, some of the reactions are quite amusing.
Spiced rum has become pretty popular over the last few years. Perhaps it because of…