After opening The Lobo Plantation, Jared Merlino and has since opened Kittyhawk and Big Poppa’s — and now has three Sydney venues kicking goals despite the doom and gloom of the lockout era.
Sam Bygrave sat down with him to talk about how he got to be where he is today.
There’s a national day for everything in America, but we do like January 25th: it’s National Irish Coffee Day, and here’s the only two Irish Coffee recipes you’ll need.
How do you sell all those spirits on your back bar? Take a look at The Rum Diary Bar’s menu to see what they’re doing to move 180+ rums.
In a move cheered on by bartenders on social media, the controversial QLD lockout laws have been scrapped — here’s what that means.
“It took three years to research and cut through the red tape. We did hundreds of small test distillations before deciding on the final recipe.” Here’s how Four Pillars Gin got started.
No longer just a job to get you by, bartending can open up a wide…
The Blends of the World Masterclass series will shortly kick off again in February 2017, with its first module hosted by Sam Egerton and Toby Marshall – the extremely forward thinking and talented duo behind the much hyped Sydney venue Charlie Parker’s.
Great bar staff training is more important than ever — for the guest experience, sure, but also for your own career.
This Gimlet recipe makes a great drink, and a big part of that is MONIN’s Lime Juice Cordial — made with 50 per cent juice (a mix of both lime and some lemon) and made, as with all Monin’s sweet stuff, with real cane sugar. It’s got some great, juicy acidity balanced with sweetness.
Vanguard adds Don Fulano Tequila & Derrumbes Mezcal it its portfolio
Here’s a drink that can rightly be called a modern classic cocktail; add this Chartreuse Swizzle recipe to your repertoire.
The Swizzle is a simple idea: take a tall glass, add booze, add lots of crushed ice, and take your respite from the heat of summer — for your refreshment, here’s the Saint Tropez Swizzle at Kittyhawk.