It’s been a few years in the making, but this Saturday Sydney will have finally have its own Employees Only.
“We came in, we broke ground, and 74 days later our doors were open,” says co-owner and bartender Steve Schneider. “That’s unheard of — and we came in under budget.”
“After 11 fantastic years it’s time to put my feet up,” says Melbourne bar owner Lisa Kelly. “18o6 is on the lookout for a new owner.”
The Black Velvet cocktail has the very highest of origins. Its creation is attributed to the bartender on duty at the Brooks’s Club in London in 1861, the day after Queen Victoria’s husband Prince Albert died.
To celebrate the fifth birthday of Papa Gede’s Bar they’ve just released their latest menu — and it’s a best-practice example of a fun-drinking cocktail list.
The ownership trio of Gabrielle and Andres Walters and Daniel Noble hold some top-flight hospo pedigree: you may know Andres from his work at The Lobo Plantation and Kittyhawk, and from the barware supply company he owns with Gabrielle, BarGeek; Daniel Noble you’ll know from many bartending competitions and his time at Ramblin’ Rascal Tavern and most recently, Jangling Jack’s.
Former Cobbler bartender, Brittany Rowe, talks to Sam Bygrave about making the move from Brisbane to Sydney and taking up residence at Sydney rooftop bar du jour, Old Mate’s Place.
Burrow Bar offers shelter from the storm that is Sydney life; the pleasures of old fashioned hospitality, a place of refuge between the office and home.
Alex Kratena talks about the trend towards ferments, which trends he wants to see embraced, and what it is that he thinks makes a good bartender become a great bartender.
The Irish coffee recipe you’ll find at New York’s Dead Rabbit is about as good as you’ll find anywhere, and back in July Sydney’s The Duke of Clarence adopted their recipe for use, too.