Though they’ve come and gone and come back again, The Gresham has had a knack for renewing their team with some quality young guns. Bartenders like these two here, Jack Stacey and Justin Croucher, who have made The Gresham their home.
Sydney-based bartender Kate McGraw is heading up the drinks for new Manly venue, Bar Troubadour.…
Last month saw Asia’s number one bar, Singapore’s Manhattan, popping up for a two night only guest shift at Sydney bar Grain at the Four Seasons. Manhattan was awarded the title of Best Bar in Asia at the World’s 50 Best Bars last year, so we caught up with bar manager Philip Bischoff while he was in Sydney to get an idea of how he got to where he his today, and to find out what it is that makes Manhattan so special.
We got in touch with Merlino last month to check in and see how things were going, and wanted to find out more about what he has been doing to address one of the big issues for the industry this year, namely, the wellnesss — both mentally and physically — of the people who work in this industry.
You don’t have to stick to the Espresso Martini if you’re using coffee; we came across this recipe from The Wild Rover; their Cold Fashioned is a rich coffee take on that oldest of cocktails, the Old Fashioned.
Steve McDermott is a bartender who has been around the traps, it’s fair to say. He’s also pretty good at spinning a yarn or two, having worked some of London’s more exclusive venues.
Restaurant Hubert’s Olivia Rockwell shares her service philosophy, shines some light on what it is that makes a good service hum, and points out that, if she’s doing her job right, you won’t even notice that she’s there.
The question that many Tales veterans have been asking is: is it all over? It would appear not. Last month it was confirmed that Gary Solomon Jr., a New Orleans businessman who has produced events for Tales of the Cocktail in the past, is taking over the event and making it a fully non-profit concern.
Held in Paris on June 3 this year, the P(our) Symposium this year will focus on the topic of perfection. “We have all felt the pressure of perfection, and although a great motivator, it’s time that we also recognise its more destructive side,” says co-founder Monica Berg.
‘Sweet, floral, grassy and pungent.’ Everything you need to know about using pandan in drinks and why you’re seeing it more than ever right now.
Australian Bartender stopped by Mjølner Melbourne last week, to check in on the team as they gear up for their opening on Wednesday 28 March — and what a team they have.
A good drop of the Irish — something with a bit of weight to it — is ideal for mixing. Not as big in the mix as rye, nor as smoky as some Scotch, Irish whiskey hits that Goldilocks quotient of being ‘just right’, as it is here in the Black Thorn.