We’re taking a look at Kurtis Bosley’s list for Bar Moncur this month, because we love French spirits and wines and Bosley’s list takes them as its inspiration.
Here, Nguyen-Luu explains the why and the how of rotovap drinks and steps us through the process behind their pickled onion distillate, which they use in one of the best Martini variations we’ve tasted, the Clarence House Gibson. If onions are your thing, give their spec a go.
The drinks at London bar Scout were some of the finest we tasted in London: full of flavour, the balance just so, and interesting enough to be unlike anything we’d ever had all the while being familiar enough to keep us comfortable.
Cape Byron Distillery is owned by the Brook family, and world renowned master distiller, Jim McEwan, whom you may know from any number of award-winning whiskies and from the creation of The Botanist Gin. The distillery is set on the Brook family farm in the hinterland of Byron Bay, and they’re making gin with a sense of place.
Manhattan landed at number one on the Asia’s 50 Best Bars list last year, and next week, as part of their Friends of Manhattan Series, bar manager Philip Bischoff and head bartender Cedric Mendoza will be behind the stick at Grain.
Noted rum fiend and passionate advocate for Hawaiian shirts, Tom Bulmer, is bringing rum festival Sugarcane Sunday to Sydney this April.
Here’s what to expect from the drinks at Walter’s Bar & Steakhouse, which will sit on the corner of Edward and Alice streets in Old Mineral House, a heritage-listed building in Brisbane’s CBD.
We’ve shared some of Australia’s best gin bars’ tips for making the perfect Gin & Tonic, but how much do you know about tonic water history? Tonic water — and quinine in particular — has saved countless lives.
We’ve turned to four of Australia’s best gin bars for answers, all with the hope of finding your perfect Gin & Tonic, and found four keys to a perfect G&T.
Created by Joerg Meyer in 2008 from the Hamburg bar, Le Lion, the Gin Basil Smash has spread around the world. It’s classic in its dimensions, with the basil being the one thing updating the drink to the modern age.
Alissa Gabriel is the bar manager at Sydney bar and restaurant, Mjølner, and she’s one of few bartenders to gain national recognition in the early stages of her career; here, she talks running the bar at Mjølner.
Mixing drinks with beer can be a hit and miss affair; The Duke of Clarence’s…