Even just five years ago, spiced rum — not to mention spiced whiskey — was a rarity in the Australian market. But Mojo Record Bar’s Daniel Noble points out people have been flavouring their hooch with spices for a long time…
Month: December 2013
With the weather outdoors getting warm there’s one thing most bartenders will turn to after a hot night behind the bar — and that’s an ice cold beer.
2013 has been a busy year for the team at Drink & Dine: not only have they opened Sydney’s messy and delicious new crab shack, House of Crabs, they’ve taken over and renovated The Oxford Tavern.
There’s a a big industry bash to celebrate the release of Coors into the Aussie market next Thursday the 19th at the Coogee Bay Hotel (we hear they’re going to relieve a sweltering Sydney summer night with a bracing taste of Colorado’s Rocky Mountains and it’s a sight you won’t want to miss).
There’s none more vocal in their advocacy for the Darwin scene than Jason Hanna, as he pushes for a higher standard and better bars. We had a chat to find out more.
“It was quickly realised that alcohol was a preservative for spices, fruits, even humans such is the tale of the most famous ‘spiced’ rum of Nelson’s blood.”
By Greg Sanderson.
I am by no means writing this article preaching from my high horse. Those who have met me or know me, know that I love my drink and should most certainly take my own advice on more than one occasion. I am writing this article, as I believe it is a topic we rarely discuss, and is often purposely ignored…
Phil Bayly, of Sydney’s legendary and late Cafe Pacifico gives his tips on survival in the world of new bars, the need to reassess and sometimes, “to take a machete” to what you do.
A good looking bottle for Absolut Originality, news from the ranks of Shady Pines, The Baxter Inn and Frankie’s Pizza, bikie laws in Queensland and penalty rate cuts rejected.
If it weren’t for booze, we’re pretty sure there’d be no rock and roll. Without it we’d have been doomed to an endless loop of Hanson or, worse yet, Nickelback. Thankfully there is booze and bars and rock and roll is all the better for it, and there’s few people who have seen it as close up as snapper Ross Halfin.
Gin, Lillet, crème de cacao and lemon juice doesn’t read too well on paper — not, at least, until you’ve put a Twentieth Century in your mouth.
With the festive — and busy — season upon us, you’re going to have more people than usual who don’t know their way around a bar or your wine list. Tom Hollings gives you some tips on what to recommend.