Here, Sam Bygrave chats to Mulvihill about some of the challenges they’ve had to overcome in setting up a bar in a completely foreign city.
It’s handy to have a few low-alcohol recipes in your repertoire, and perhaps something with no alcohol at all (that still tastes good).
Well, Speed Rack is coming to Australia this month so ahead of her visit we caught up with Mix during the global finals of Bacardi Legacy in Mexico City in April, to talk about her journey, and what to expect when Speed Rack makes its long-awaited appearance on our shores.
IF YOU flick to the Bar Awards you’ll see a new Sydney venue popping up a few times. That venue is Chula, a Mexican restaurant and bar in Sydney’s King Cross, and the guy running it is this man here: Reece Griffiths
What is Australian gin? Well, there’s a few ways you can look at it, but one thing’s for sure: it’s the botanicals, stupid.
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.
Queen Chow’s Ashling Barrett talks to us about how she’s grown up in bars (literally — her Dad owned a bar in New York), how she learned to be fast and how she craves a busy environment.
Ross is co-owner of Attaboy, which occupies the space that Milk & Honey once did on New York’s Lower East Side; he’s recently opened an outpost of the bar in Nashville; and he co-owns Diamond Reef, a tiki bar in Brooklyn. And as if he’s not busy enough, Ross has just recently revamped the app for the first time in 10 years.
it’s pretty simple to get started with your own barrel-ageing cocktail program. All you need is a clean barrel, a great cocktail made with high-proof spirits (we’ve used the 47.5% ABV Star of Bombay), and time.
For owners Denis Sheahan, Andrew Baturo and Paul Piticco, their newly opened Walter’s Bar & Steakhouse represents something of a longstanding dream come true.