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.
Month: March 2018
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.
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).
Here, Nguyen-Luu explains the why and the how of rotovap drinks and steps us through the process behind their pickled onion distillate, which they use in one of the best Martini variations we’ve tasted, the Clarence House Gibson. If onions are your thing, give their spec a go.
Voting in the 18th annual Bartender Magazine Australian Bar Awards is underway, and this year, we’ve added what we consider is a long overdue award: the Host of the Year.
The drinks at London bar Scout were some of the finest we tasted in London: full of flavour, the balance just so, and interesting enough to be unlike anything we’d ever had all the while being familiar enough to keep us comfortable.
Cape Byron Distillery is owned by the Brook family, and world renowned master distiller, Jim McEwan, whom you may know from any number of award-winning whiskies and from the creation of The Botanist Gin. The distillery is set on the Brook family farm in the hinterland of Byron Bay, and they’re making gin with a sense of place.