“It’s the people that make hospitality so addictive to me! The sense of community that comes from working in hospitality is so amazing and the people in our industry are so much fun that I couldn’t imagine not enjoying this line of work.”
Nowadays, a fluffy halo from the use of egg white (or alternative) is also expected, but this did not actually come until later – in 1922 Robert Vermiere advocated for the use of “a few drops of white of egg” to improve the cocktail
After a few decades in the wilderness, while vodka and dry white wine reigned supreme, whisky is back, baby. And, of course, this renewed interest has been welcomed with open arms by its spiritual home – Scotland.
Thankfully, theatre is not dead. I recently propped up the bar at Cinco Lounge in Lisbon, solo. I had brought a book of crosswords but needn’t have worried – the bartender kept up a string of friendly patter and magic tricks to amuse me.
“My time in tapas and pintxo bars in Spain and the Basque country demonstrated how amazing the energy was in a smaller space as conversation and banter flowed between both sides of the bar. This synergy is created with the right style of shared food and the appropriate drops to accompany these dishes.” – Owner, Geo Tapia
“While a lot of spirits have an interesting history, there is something exciting about whisky that just sings to me. From how it is made, by whom, to the sense of provenance, and the way it has evolved over the centuries, from a community spirit to this spirit that is prized the world over.”
Head up the brightly painted staircase to Botanik and the real fun (for bartenders, at least) begins. A carefully curated selection of glassware and bar equipment would leave any reader of this magazine lusting
“My start in hospitality wasn’t unlike most others in the industry – it all began in fast food,” says Rachael Hand. “But what drew me to bartending was the culture. I was sold on the sea change by a friend’s tales of devoted work family, endless creativity and all the late-night parties.”
Bar Bellamy is the first foray into venue ownership from partners in life and business, Oska and Dani Whitehart. The name comes from the French ‘bel ami’, meaning good or dear friend, and I have no doubt this bar and its staff will become that to the whole neighbourhood, and those who come from further afield.
There are also advocates for simply salting your sugar syrup. Geoff Fewell, a long-time bar wizard who is currently working at Golden Age Cinema suggests using 1% salt to sugar, as well as 1% citric acid for citrus drinks to make them pop – your Daiquiri will never be the same again.
This idea of food and beer pairings underpins the concept for their recent expansion. While they have had a ‘brewery door’ on Wellington St since 2019, when the opportunity came up to take over the two adjoining spaces, Sandery saw an opportunity to fully realise his vision.
“There’s something magical and very cool (or maybe I’m just very simple!) about taking this absolute mess of a liquid and through the clarification/milk-washing process ending up with a silky and plush liquid that can be a finished drink or an ingredient in another drink. It’s also an easy way to wow your guests…” – Darren Leany, Capitano