Steve McDermott is a bartender who has been around the traps, it’s fair to say. He’s also pretty good at spinning a yarn or two, having worked some of London’s more exclusive venues.
Month: March 2018
Restaurant Hubert’s Olivia Rockwell shares her service philosophy, shines some light on what it is that makes a good service hum, and points out that, if she’s doing her job right, you won’t even notice that she’s there.
Perhaps you’re not in the mood for gin? Well, you could always employ the Mr Potato Head theory of mixing drinks, which is how NYC bartender Phil Ward created this Final Ward recipe.
The question that many Tales veterans have been asking is: is it all over? It would appear not. Last month it was confirmed that Gary Solomon Jr., a New Orleans businessman who has produced events for Tales of the Cocktail in the past, is taking over the event and making it a fully non-profit concern.
Held in Paris on June 3 this year, the P(our) Symposium this year will focus on the topic of perfection. “We have all felt the pressure of perfection, and although a great motivator, it’s time that we also recognise its more destructive side,” says co-founder Monica Berg.
‘Sweet, floral, grassy and pungent.’ Everything you need to know about using pandan in drinks and why you’re seeing it more than ever right now.
A few weeks back we brought you a look at what new Brisbane bar, Walter’s Bar & Steakhouse, will be offering from the drinks side of things. Well, this week they’ve opened, and true to what they promised, they’ve got a gorgeous, old school take on the golden age, classic steakhouse.
Last night saw the fourth annual Australian Distilled Spirits Awards held in Melbourne, the result of two days of judging of Australian made spirits organised by the Royal Agricultural Society of Victoria. The ADSA awarded 10 champion trophies last night, for best whisky, gin, rum and more.