Inside the latest issue: a ferments how to, Maybe Sammy, and Sydney’s first killer cocktail list

Get the February issue now.

There’s a lot going on inside the February issue of Australian Bartender, and you can download it to your iOS device — click here to get the app now.

We visit Bulletin Place this month for an in-depth look at how they’re fermenting kombucha, lactose-ferments and more.

We visit Guangzhou in China to take a look at China’s best bar; check in on The Duke of Clarence one year in; and delve into the history of Usher’s Hotel and what could well be Australia’s first proper cocktail list.

There’s all that and more in the February issue — click here to get the app now.

 

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