“I chose beetroot because I love the flavour. Its earthy and fruity, kind of like Campari. Putting it in a Negroni just made sense. To get that ‘real’ beetroot flavour, I simply extracted the juice and compounded it into a homemade grenadine…” – Angus Payne, Bartender
With a specialty Negroni menu, featuring 10 selections, guests can select from six decades of vintage Gordon’s gins, Cinzano Rosso vermouths and Campari options for a birth-year based Negroni.
No matter where you ply your trade, there’s many lessons to be learnt from the pandemic as we all get accustomed to a new world order. Some things may never return to the way they were and that’s not always a bad thing.
The Boilermaker (whiskey mixed with beer) is king here. There’s even a list of “Baller-Makers” with pairings from the top shelf, like the limited release Woodford’s Baccarat bourbon, alongside American craft beers from their 6-foot, beer-laden fridge.
“The drinks are challenging, and boundary pushing, using the ingredients in different ways to create those memories of tropical plants and fruit…”
This morning the World’s 50 Best Bar list was announced with four Australian bars being named in the list.
The World’s 50 Best Bars has today announced the extended 51-100 list, and Melbourne’s Byrdi has claimed No.56. In the same list last year, Melbourne claimed four spots so it will be interesting to see if The Everleigh, Above Board and Black Pearl have been elevated to the Top 50 when the full list is announced on Tuesday, 7th December.
“Tiny’s bottled cocktails are single-serve drinks with serious credentials – tiny proportions, huge flavour. Offerings include the Manhattan, Espresso Martini and Old Fashioned to tweaked favourites such as the Rum Negroni.”
This Fight Night was especially important to us as it was our Movember edition. Mental health has been a huge part of everyone’s lives over the last couple of years and the hospitality world has felt this especially.” – Jacob Goss
Gin has been booming for years now and doesn’t seem to be slowing down. With well over 200 domestic distilleries offering multiple styles gin really is the darling of Aussie spirit production.
The mellow gin from the north was mixed with ginger ale in a cocktail called the ‘Northside’, while Capone’s less palatable gin needed citrus, mint and sugar to balance the flavour. The drink was then christened the ‘Southside’.
In this day and age, as more and more bars, bartenders and bar owners are so desperate to get on the World’s 50 Best Bars list (or the newer Top 500 List, whatever that is), I know that many such people believe that international pop ups are a good way to get noticed.