The Sydney Morning Herald is reporting that Premier Barry O’Farrell has announced tough new measures aimed at reducing alcohol violence in Sydney’s CBD.
Month: January 2014
We spoke to the bartenders and operators who are at the top of their game to find out what tips they had for bartenders just starting out, and the one thing that bartenders do that drives them nuts.
Owner and bartender Collin Perillo (ex-Milk & Honey London, The Roosevelt, Mahiki), chef and owner Tim Dengate and owner/barista/bartender Aidan Morrison opened this little bit of food and drink paradise in Randwick just a few days before Christmas, and decided to open on Christmas Day because, well, they’d just opened and they wanted to play with their new toy.
By Stuart Morrow. It’s a weekday night and I’m out having dinner and drinks with my partner. We go to a local bar for an after dinner drink. We take a seat at the bar, where the bartender is stood down the far end, laughing and joking with some friends.
What’s it like to start your own spirits company, and travel the globe spreading the word? Simon Ford knows what it’s like. Ford has been in Melbourne last week and is in Sydney this week to show bartenders his 86 Spirits Co range. We chatted to him about what the past year has been like, and about getting behind the bar at some of the country’s top bars for rockstar shifts during his visit.
Barman’s Choice is an exciting innovation in the bar industry, made by bartenders for bartenders. The bottles feature an exclusive “pop-up” pourer, which means that simply opening this product releases a curved spout pourer, exclusive to Barman’s Choice.
Shaun Pattinson, former owner and bartender of influential and award-winning Adelaide bar, Cushdy, is getting back behind the stick just in time for Adelaide’s Fringe festival. when he opens a popup bar called Roses & Rye.
There’s been resurgence in all things Irish whiskey of late, so we put together a panel to assess some of what was out there. For something a little different we conducted this tasting at the Argyle’s new dumpling bar in The Rocks, because despite the geographical distance between Asia and Ireland, we think there’s a damn fine affinity between dumplings and whiskey.
If you’ve ever wanted to get an idea of the brewing process at work, check out this timelapse video that Sierra Nevada produced.
It shows four open fermenters filled with wort and shows just how much action takes place when beer gets brewing.
Sebastian Reaburn, of Melbourne’s Lui Bar and formerly ambassador for 666 Pure Tasmanian Vodka, has taken on a role with Bacardi Lion.
Reaburn, who is a former Australian Bartender Bartender of the Year winner, is taking on the role of field sales manager, with a territory that covers Melbourne, Geelong, and Tasmania.
Billed as a small bar and restaurant that is inspired by “the golden age of cure-all elixirs” Spring Street Social is a home for cocktails, food and live music in Bondi Junction. They’re offering a big selection of craft beer, some inventive cocktails and a cracking Aussie and Kiwi wine list.
The board of Japanese company Suntory has agreed to buy Beam Inc, in a deal reportedly worth some US$16 billion. Reuters is reporting that Suntory, which owns Yamazaki, Bowmore and Midori among a host of other brands, made the decision yesterday after just two months of negotiations with Beam Inc.