Horrocks tell us a bit more about the project and the journey that he’s been on.
Month: October 2017
Former Eau de Vie bartender Tom Egerton on how he made the move to Hong Kong and the challenges of bringing sustainable bar ideas to a city not exactly known for its anti-waste attitudes
These New Zealand gins boast a sense of place, and are set to challenge how people think about classic gins — read more from the makers themselves on how they did it (they even made their own still).
Made to measure suiting and clothing, we’re told, just fits better than anything you get off the rack. Well, new Brisbane bar The Cloakroom is taking a similar approach to its drinks.
It might have what is the longest entryway into a bar in Sydney, but when you head through a door on Pitt street, skip down a flight of stairs, and come to a large, golden pineapple door knock, you will have found new Sydney bar Door Knock.
Buffalo Trace Distillery dominates the American Whisky Category, according to Jim Murray’s Whisky Bible 2018, winning the top prize of World Whisky of the Year.
Beneath Driver Lane is a new Melbourne bar on the way from Hamish Goonetilleke, the guy behind Fitzroy’s Rum Diary Bar.
Sortilège is derived from an authentic recipe developed by the descendants of the first settlers of Quebec who brought whisky-making techniques to the new world and added a local native ingredient, maple syrup.
All the elements that have made Bar Convent Berlin such a success will be present at Bar Convent Brooklyn, with demonstrations, tastings, panel discussions and more happening.
In the October issue: interviews with Mitch Horrocks, Stuart Morrow, Jeff Berry; stories on bar mindfulness, Australia’s sordid history with sugar and much more.