A good drop of the Irish — something with a bit of weight to it — is ideal for mixing. Not as big in the mix as rye, nor as smoky as some Scotch, Irish whiskey hits that Goldilocks quotient of being ‘just right’, as it is here in the Black Thorn.
Month: March 2018
Industry folk, booze slingers, spiritual advisors, masters of mixology, wizards of flavours; whatever it maybe; ladies and gentleman you’re invited to the next instalment of The Perfect Blend Competition in Melbourne
You just know you’re going to have a good time.
Italicus Rosolio Di Bergamotto is available in Australia now, thanks to Think Spirits. It’s been proving popular with bartenders overseas for a while now, and has ignited bartenders’ interest in the obscure category of rosolio.
Dave Broom is making a road trip movie about whisky called The Amber Light, and you can help the project get off the ground by backing it on Kickstarter.
We’re taking a look at Kurtis Bosley’s list for Bar Moncur this month, because we love French spirits and wines and Bosley’s list takes them as its inspiration.
This recipe comes from Sydney-based bartender and group bar operations manager for the Public House…
What a remarkable bunch of talent from both SA and NT! Hosted at Rocket Bar, on Tuesday evening, another 10 Finalists took to the stage competing for that trip of a lifetime.
There’s never been more bartending competitions on the calendar. They offer you a great way to hone your skills, meet like-minded professionals, and often a way to see the world. Here’s our guide to some of the top competitions coming down the pipeline this year.
PS40 is the Sydney bar with a reputation for drinks you’re unlikely to see in any other bar; they employ a range of techniques to serve up flavours you’re not expecting — and they do it all with a sense of irreverence and cheek. Here, we’ve got the recipe for their drink, Criss-Croissant (Will Make You Jump).