We love a good cocktail list here at Australian Bartender — whether it’s a comprehensive compendium of curated classics, or a short and sweet selection written up on butchers’ paper, what you put in to your menu tells us a lot about what you set out to achieve as a bar.
Month: April 2017
When the Death Flip first appeared on the menu of Black Pearl, it featured the tagline, “You don’t wanna meet this cocktail in a dark alley. Ingredients unnamed.” Since then, the Death Flip has been embraced by bartenders across the globe and become a modern classic.
Made by Hawke’s Brewing Co, the popular PM is the face of the new beer, which is now available on tap in limited release.
On Monday evening The Perfect Blend New Zealand final was held at REC Bar in Auckland. Hospitality industry professionals came in their droves, to witness eleven (11) of New Zealand’s finest bartenders battle it out at the last of the six (6) state finals across the Oceania region.
The guys at NOLA Smokehouse & Bar are helping to Make Rum Great Again with this drink — though we’re not sure that rum was ever not great, it’s all the excuse we need.
Sydney Bar Week returns in September this year, and for the first time we’ll have big industry events happening over five days.
What does it take to keep Black Pearl at the top of its game? Well, Nathan Beasley gives us an insight into what is a typical Thursday in Black Pearl living.
Campari Australia is excited about introducing their new line of small batch 1757 Cinzano vermouths. Brand Ambassador Daniele Pirotta has a chat with Sergio Cocito, head of the Vermouth and Sparkling Wine division for the Cinzano Brand over in the Novi Ligure Plant (Piemonte, Italy) to find out a bit more about this amazing liquid and who’s behind its creation.
What began in 1872 in the back room of the founder Simon Rutte in Dordrecht near Rotterdam, carries on magnificently today: the distillation of superb juniper based spirits.
The April issue of Australian Bartender is now available for your iPhone and iPad.
Sustainability is a big ticket issue for bars, bartenders and bar operators these days. Why? Well, not only is it often the right thing to do for the planet, but it’s also the right thing to do if you’re goal is delicious drinks that your punters can”t find elsewhere.
