“It won’t be long until craft distilleries join the ranks of breweries/brew pubs – one will always be within a 30 minute commute!” Applewood’s Brendan Carter is excited about the boom in craft distilleries, likening it to the boom in craft brewing in the noughties.
Azabu Juban is a new bar in Yarraville from the people behind Japanese restaurant Ajitoya.
The Long Goodbye is a new Sydney bar that has taken up residence on the site where The Hazy Rose once held sway.
Designed as a ‘pick me up’ or hangover cure as, as the name suggests, the Corpse Reviver No. 2 is a once forgotten ‘classic’ that has returned from the land of the long dead cocktail with a vengeance. This well balanced beverage has a delicate harmony of flavours that is proving to be popular once again amongst the cocktailian set.
The traditional serving of the Mint Julep in the Deep South was as much about the ceremony as it was the drink itself. It was served to family and guests on a hot summer afternoons with the greatest fanfare and flourish to show respect for those receiving it. The recipe varied from home to home.
This drink was created not in the Caribbean, not down south in Louisiana — not even in a tiki shack on the west coast of the USA. Nope, this drink isn’t from a cocktail mecca. Instead, it’s from a place closer to home: Kuala Lumpur.
The most recent Piña Colada recipe we tasted was the one at Sydney tiki popup, Lost Luau. Below, we’ve got their recipe, and some advice from tiki man Tom Bulmer on how to make a great one.
This classic Holland House recipe is as obscure a classic as you get (there’s mention of it with gin in the Savoy Cocktail Book, and earlier on, in Kappeler’s 1895 Modern American Drinks calls for rye whiskey), but with genever in the mix the drink sings.
“You should be able to trust that what you are being led to believe is in the bottle is in the bottle, whether it be vodka, gin or whisky. And I felt that the customer deserved a truly crafted spirit.” This is what inspired Desiree Whitaker to start Cardrona Distillery.
There is always something on the boil at Sydney hospitality group, Merivale; their latest offering is the Queens Hotel in Enmore.
After opening The Lobo Plantation, Jared Merlino and has since opened Kittyhawk and Big Poppa’s — and now has three Sydney venues kicking goals despite the doom and gloom of the lockout era.
Sam Bygrave sat down with him to talk about how he got to be where he is today.