This Pegu Club recipe is a classic for good reason: it has all the hallmarks of those Britishers of colonial times, what with the bitters and the gin and the lime; it’s a very officer-and-a-gentleman kind of drink.
These spiced rum recipes give you an extra hit of flavour in the tried and true recipes of old.
After two gruelling days of competition of the Bartender of the Year sponsored by Bacardi & De Kuyper, we have a new number one: Michael Chiem. Here, we ask Chiem and the rest of the Top 8 about how it went down.
The working theory on why we have developed taste receptors for bitterness is a simple, evolutionary one: many things that taste bitter can kill us.
The John Hall Special is an exercise which proves that the old ways often don’t need improving.
Whisky geeks Yao Wong and Kelvin Low are set to open a The Elysian Whisky Bar on Brunswick Street, Fitzroy in December.
Part roving pop-up, part platform designed to help raise awareness and to offer solutions to the waste created in bars every night, Trash Tiki is a UK outfit from Kelsey Ramage and ex-pat Australian bartender Iain Griffiths
Inside, we’ve got all of Australia’s best bars and bartenders — plus the new Bartender of the Year — as well as features on long drinks for summer, bitterness, the Daiquiri and the Pegu Club and much, much more.
We think this might have the makings of a modern classic. Take a look at James Irvine’s Pastis Fizz — one of the best drinks of the year, if you ask us.
After a hiatus of a few months and a renovation of the interior, Sydney bar Easy Eight has reopened their doors and unveiled a new look.
The Everleigh’s new book A Spot at the Bar classic cocktail book filled with recipes, anecdotes, thoughts and tips and techniques and one worthy of a bar with such an esteemed reputation as The Everleigh.
With all the hoohah surrounding Japanese whisky these days, you might reasonably expect that the Japanese Cocktail recipe here to contain a splash or two of it.