Citrus. Once it’s squeezed and the juice is used — most of it ends up in…
In search of the next distinguished cocktail, Southern Comfort is bringing back its cocktail competition…
Everyone can be a part of the festivities of World Bartender Day by supporting their local finalist during the week of 19th Feb- 25th Feb.
“We used to roll dice for our tips n’ shit, it was cool.” Meet Alen Nikolovski of Shady Pines Saloon
“It’s fun man, earlier you and I were talking about recipe for success, and why we think Shady’s still feels fresh after 8 years, and it’s 100 percent down to Jason, Anton and Toby.” There’s only one Alen Nikolosvski.
Want to be educated by two of the world’s most reputable bartenders learning about how to create delicious cocktails, reduce waste, therefore improve your venue’s bottom line while saving the planet?
Iain and Kelsey in conjunction with your local Exchange Ambassador will be hosting trade only seminars educating bartenders on this pressing issue.
Jägermeister recruited six of Sydney’s finest to create a drink that best compliments this German favourite. Take a look at what Burrow Bar’s Jet Hauge came up with.
Sailor Jerry’s Pins & Pin-Ups bowling competition is a bartender competition with a difference: it involves zero bartending ability. All you need to know to enter is how to a) have a good time and, b) be able to knock down a few pins on the lanes.
This year, Project Botanicals paid homage to the worldly locations of Bombay Sapphire’s sustainably sourced vapour-infused botanicals. This unique story came to life as an interactive sensory adventure, with an immersive audio visual experience designed by Future Classic artist Ta-Ku, and culinary surprises by Studio Neon’s Aaron Teece in collaboration with some of Australia’s top cocktail bars including Mjølner, The Barber Shop, Union Electric and Bar Moncur, all tasked with creating exquisite Bombay Sapphire libations.
Get their recipes, and meet the BACARDÍ Legacy Three Most Promising: Vini Wang from Adelaide, James Irvine from Sydney, and Zachary Underwood-Mynott of Brisbane.
The Piña Colada is having something of a renaissance, its refreshing tropical charms rescued from the artless premix slushy days of the 1980’s with today’s focus on fresh, quality ingredients and attentive technique. The original — rum, pineapple, coconut — is about as much fun as you can have with your clothes on.
Max Greco, of award-winning Sydney bar, Vasco, offers up his take on the Tommy’s Margarita in this video here. Greco’s twist? Click to read more.
Christmas is a time for giving and it’s time to reveal that Dandelyan will be hitting Australian Shores in 2018.