We’re getting fordrunken, up the pole, even lushy, if you will — here’s some of our favourite reads of late, from the role of booze in creating civilisation, to words for getting drunk, the neurology of mixology and more.
Month: March 2017
Indie Spirits Tasting Brisbane is back for its second year at Lefty’s Oldtime Music Hall. The event, which is also staged in both Sydney and Perth, will feature over 25 exhibitors showcasing more than 100 craft spirits, with master distillers on hand to chat and free seminars going deep into the world of indie spirits.
Jörg Meyer, multiple award-winning bar owner of Le Lion – Bar de Paris in Hamburg and inventor of the “Gin Basil Smash,” uses Rutte Dry Gin and Rutte Celery Gin for his very popular international drink. The interplay of sweetness and acidity in the Basil Smash is refined by a piquant note of basil and crowned with the corresponding Rutte Gin.
When we travel interstate, a question we get asked often is, how is Sydney doing? The Potts Point Hotel is set to rejuvenate the Cross.
Tiki as FK has got a mid-century aesthetic (think Mad Men goes to Hawaii) and some eye-opening drinks.
This Chancellor recipe here, though, tastes great; it tastes fresh, and offers up an alternative way to look at this great fortified.
Varnish on King bar manager, Jamie Passmore, talks about the challenges of moving a sizeable US whiskey selection, and why their mise en place is key to a cracking shift.
Gin is everywhere at the moment. In Australia alone, there’s upwards of 80 craft gins that are being made locally and appearing on back bars across the country.
The Martini is a personal thing — and Sydney bar The Barber Shop has the right Martini combination for any guest.
4 Martini recipes, and a tour of this great classic drink. ‘Mix a Martini. Within seconds someone will be by to tell you you’re doing it wrong.’