The final issue of the year lands as the industry hits peak pace. November/December marks the point where service gets louder, as the end of the year approaches. This edition doesn’t pause the chaos – it just gives you something worth reading when you come up for air.
We start at p5 with The Rail – a quick, accurate read on what’s shifting across bars, brands, people, and direction. Featuring the Hills of Savoca from Apollonia, which looks at how place and context shape what ends up in the glass – a reminder that influence doesn’t just come from trend cycles.
Page 6 covers the headlines, followed by p12 where we map out new openings – the spots worth watching early, while they’re still forming their identity and before the crowd arrives.
The cover story sits on p16: Speed Rack Australia returns, with Kristin Christie of The Gresham, Brisbane named 2025 National Champion. Six years without the comp and William Grant & Sons has brought it back – which matters, because Speed Rack has always been more than speed: it’s visibility, skill, and a platform that actually moves careers.
On p18, we look at The Mucho Group, this year’s Hall of Fame recipients. I dig into how the group works from the inside – leadership style, culture setting, why their venues have a tone without becoming templated. It’s not an overnight story. It’s structure.
Kim Berry dives deeper on p22 with Michael and Zara Madrusan on The Cocktail Companion. The book is intense: method, analysis, language, design – all intentional. Which is precisely why the final result carries weight.
On p24 Mel Hack covers this year’s World’s 50 Best Bars. The rankings, the rooms, and the influence.
We then head to The Long Pour on p26, where the air is warmer, and service patterns shift. Aperitivo Hour returns to relevance – drinks that are bitter, light, and built for long evenings.We break down Australian whisky on p30– Then hit the season head-on with Apollonia’s Christmas cocktails on p32, drinks made to work, not just to photograph.
Then a postcard from Maroš Dzurus at Himkok in Oslo on p41. Not romanticised escapism – just a venue responding to its environment: forest, season, climate, ingredient availability. The way bartending is supposed to be.
Sam Overton of Frankie Cadillac is featured on p42– building a venue that understands mood and identity, while on p44 I sit down with Abigail Cruickshank as we discuss pushing hospitality style with discipline, not flash.
We close on p46 with Bar Business – as Alessandro Nardini explains the many avenues in the industry to build a long-term career. With margarita builds and bloody Mary mixes this issue offers recipes for every occassion, and a read like no other.
Thank you to our Australian Bartender family for coming along with us on this year’s journey. It’s been a big one, and we’re looking forward to an even bigger and better year ahead!