Last July, as part of the Bombay Sapphire Glasshouse Project, 60 of Australia’s most creative…
This recipe showcases Chad Hanson’s winning Bombay Sapphire Glasshouse Project drink, The Sapphire Serve. Chad’s…
On the day, 16 finalists in a closed intimate setting had their seven minutes of fame presenting their signature creation in front of a panel of four judges.
“When I started Angel’s Envy with my father, our goal was to create a product that honored the legacy of Kentucky Straight Bourbon while also expanding on that tradition in our own way,” said ANGEL’S ENVY Co-founder and Chief Innovation Officer Wes Henderson.
Congratulations to Rohan Massie who took home second place at the Angostura Global Cocktail Challenge 2020. He was up against eight other competitors at the world-famous bartending competition held in Trinidad on 22 February.
“Bartenders are always on the lookout for new flavours and creative outlets,” Rohan Massie says. “Fermentation is one of the key ways I do this.” Get three ferment recipes here.
Rohan Massie is the ambassador for The House of Angostura; get his recipe for lacto-passionfruit honey — and a smart tiki spec — here.
Rohan Massie of Rude Boy, Hobart won the Oceania final of the Angostura Global Cocktail…
Elephant Gin has been contributing 15% of bottle profits to partner foundations in Kenya and South Africa that are devoted to the conservation of the African elephant.
A new drink has just hit Australia’s shores, and it doesn’t require you to give up your love for Prosecco or gin. In fact, you just need to combine them to create the perfect summer tipple – the Ginsecco.
Here’s a few examples of what’s going on in trade for World Bartender Day — be sure to check them out and visit www.worldbartenderday.com.
Lillet (originally Kina Lillet), was created in Bordeaux in 1872. By the 1930s it had started to embed its place in France and the USA as the drink to celebrate with, around the same time the aperitif or bitter wine stepped into the Spritz in Italy.