We’re heading into cooler months, and — at the time of writing at least —…
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.
When it comes to reopening bars, “there’s definitely going to be a shift in terms of our customers that aren’t ready for that leap,” says Chau Tran at Burrow bar in Sydney.
The Dry Martini recipe is an essential spec to know. It’s the drink that made Hemingway’s protagonist feel “civilised,” in A Farewell To Arms: “The sandwiches came and I ate three and drank a couple more martinis. I had never tasted anything so cool and clean,” he writes.
“When you have situations like this, this is where really interesting sort of flash evolutions happen, especially socially,” says Daniel Noble from Old Mate’s Place.
Bartenders can go through the hospitlaity COVID-19 hygiene training now, which has been developed by the Australian Hotels Association.
“We want to encourage people to be creative, be mindful, and to not always reach for the bottle,” says Nick Miles of his Youtube show with Jamie Fleming.
“The first week, or the first two weeks [that bars are open], everyone’s going to get pretty slammed,” says Brisbane bar owner Martin Lange. “But then after the second week people are going to say, ‘I have no money.'”
The world of tiki drinks is many and varied. The key theme? Well, it’s that idea of getting out of the everyday, escaping, of being anywhere other than here. So, with that in mind, here’s a drink that looks a little left of centre: the Pago Pago cocktail.
The chat is being moderated by Robert Simonson, drinks writer for The New York Times and the guy who literally wrote the book on The Martini Cocktail.
Hayden Lambert, bartender and owner of Melbourne’s award-winning bar, Above Board, steps us through his creative process.