Beluga have announced their long-awaited launch of the Beluga Signature Bartender Program 2018. Entries are…
On Monday evening The Perfect Blend Victorian State final was held at Glamorama.
On Monday, bartenders from around the country gathered in Sydney to contest the Australian final of the Diplomatico World Tournament.
“People often think that once you have created a recipe that’s it – you can sit back and it’s easily replicated day in day out. I wish it were so!” says Lesley Gracie, Hendrick’s master distiller. Find out what she looks for in their botanicals.
On Monday evening- Adelaide’s hospitality industry professionals came in their droves to Bank Street Social, to witness nine of SA’s finest bartenders battle it out at the second of six state finals across the Oceania region.
On Tuesday evening nearly 200 of Perth’s hospitality industry professionals gathered to witness 13 of WA’s finest bartenders battle it out at the first of 6 state finals for The Perfect Blend competition 2017.
For the Three Most Promising, some three months of work all came down to the national final to see who would be crowned the BACARDÍ Legacy Australian champion.
You’re invited to witness an evening of awe-inspiring talent as our finalists go head to head in their respective categories presenting their original ‘Whiskey of the world’ cocktails.
The Blends of the World Masterclass series will kick off its national tour next week. The first module for 2017 is hosted by Sam Egerton and Toby Marshall – the extremely forward thinking and talented duo behind the much hyped Sydney venue Charlie Parker’s.
Come and witness what all the hype is about at The Perfect Blend 2nd Cocktail competition.
The Blends of the World Masterclass series will shortly kick off again in February 2017, with its first module hosted by Sam Egerton and Toby Marshall – the extremely forward thinking and talented duo behind the much hyped Sydney venue Charlie Parker’s.
This Gimlet recipe makes a great drink, and a big part of that is MONIN’s Lime Juice Cordial — made with 50 per cent juice (a mix of both lime and some lemon) and made, as with all Monin’s sweet stuff, with real cane sugar. It’s got some great, juicy acidity balanced with sweetness.