These spiced rum recipes give you an extra hit of flavour in the tried and true recipes of old.
Month: November 2016
After two gruelling days of competition of the Bartender of the Year sponsored by Bacardi & De Kuyper, we have a new number one: Michael Chiem. Here, we ask Chiem and the rest of the Top 8 about how it went down.
The working theory on why we have developed taste receptors for bitterness is a simple, evolutionary one: many things that taste bitter can kill us.
New from Think Spirits, and a bit of a first for the company, is this fresh fig liqueur: Esprit de Figues. It’s got a great story behind it, too, coming from its creator Patrick Borg.
Dave Kerr, Joshua O’Brien and Ryan Snedden announced as this year’s BACARDÍ Legacy Three Most Promising
The John Hall Special is an exercise which proves that the old ways often don’t need improving.
Whisky geeks Yao Wong and Kelvin Low are set to open a The Elysian Whisky Bar on Brunswick Street, Fitzroy in December.
Part roving pop-up, part platform designed to help raise awareness and to offer solutions to the waste created in bars every night, Trash Tiki is a UK outfit from Kelsey Ramage and ex-pat Australian bartender Iain Griffiths
There’s few things that scream summer drinking like pineapple — with that in mind, here comes Monin Pineapple Mix.
Inside, we’ve got all of Australia’s best bars and bartenders — plus the new Bartender of the Year — as well as features on long drinks for summer, bitterness, the Daiquiri and the Pegu Club and much, much more.
We think this might have the makings of a modern classic. Take a look at James Irvine’s Pastis Fizz — one of the best drinks of the year, if you ask us.
The distillery was set up in December last year in the Cardrona Valley between Wanaka and Queenstown, and they’ve just laid down some spirit to age until 2026, when their The Cardrona Single Malt Whisky is released.