It was an appropriately large evening to send off a bar that has had an inappropriate influence (in the best of ways) on bartenders around the country, and a fine way for Australian Bartender to celebrate its 150th issue. There was tequila, nudity, lay-backs, tequila, strippers, and then some more tequila. We’ve curated a few of the photos that were safe for publication in the gallery below.
This is an old fashioned preparation. In this day and age, with fruit being snap-frozen, shipped around the globe and available all year round, preserving fruit is an old idea. But there’s something to be said for the old ways.
Give a man a fish, and he will eat for one day; but teach him to fish, and sell that fish on and he’ll start making some money. Should he flake the fish up, adulterate it with something of a fish-like texture and then sell it on, he’ll make loads more.
In a sign of growing interest in bourbon and in quality spirits generally, Josh Ozersky writes in the Wall Street Journal that as demand for artisanal products has exploded, brands like Pappy Van Winkle — spurred on by ringing endorsements from celebrity chefs — are increasingly hard to find. And they are increasingly expensive.
Every bartender worth his tips has at some point thought about opening their own bar – be it a cocktail bar, dive bar or gin joint, the urge to open something you can call your own is often what keeps us going through all the late nights, double shifts and vomiting drunks (the tequila helps, too).