Melbourne bar, The Beaufort & Ike’s take a different approach to their cocktails to most bars. Their latest list landed yesterday, so we thought we’d take a look.
Month: April 2017
The May issue of Australian Bartender is now available for your iPhone and iPad —…
“I was going through a phase of trying to prepare ingredients for the bar that are better than anything available commercially. I attempted vermouth, it was ok, but not as good as commercially available products, Vernon [Chalker] suggested I should meet his French winemaker friend Gilles Lapalus, which I did.” Shaun Byrne tells of the genesis of his brand, Maidenii vermouth.
The creative bartender-owner of Singapore’s Operation Dagger, Luke Whearty, has moved to Melbourne to open a second bar.
These spiced rum cocktail recipes offer bartenders is another avenue for packing in punchier, robust flavours into your drinks. Here, we’ve got a couple of recipes that do just that.
For a bottle to carry the designation Vermouth di Torino on the label, there are rules that must be followed that govern how the vermouth is made. Take a look at what the new vermouth di Torino geographical indication involves.
Kittyhawk’s Andres Walters kindly shared the spec for the DIY Spiced Rum recipe they use at the bar.
With the latest gin creation Rutte Celery Gin, the Dutch distillery’s loving attention to detail down to the last ingredient becomes quite apparent. The refinement of gin with aromatic celery and cardamom demonstrates high distillation expertise and creativity without neglecting treasured traditions. Celery was already used by the founder Simon Rutte as an ingredient, so it has its say in the Old Simon Genever, too.
Take a look at these three essential vermouth cocktail recipes, and please, please, please: look after your vermouth.
You can now get your tickets to Tales of the Cocktail’s events; here, we’ve gone looking for the best Tales of the Cocktail seminars for each day and share with you our picks.
Whomever ends up winning the 2017 Bartender of the Year sponsored by BACARDÍ and De Kuyper, one thing’s for sure — they’ll be a knowledgeable bartender.
Here’s four Highball recipes to try — and to make a perfect, freakin’ soigne Highball, do as Germany’s Joerg Meyer does for his Boilerman Bar: they have Highball glasses in the freezer, frosty and ready to go.