We’ve got a ton of great advice inside the big October issue — check out what’s in store from Tim Philips, Dale DeGroff, Alex Kratena and more.
Not all cocktails need to be eye-watering mixes of overproof spirits; sometimes a couple of quality liqueurs and a judicious splash of citrus is all you need to create a complex, intriguing cocktail, like this one here: Buckley’s Chance.
They’ve opened Employees Only in Singapore, Miami, Los Angeles, and Hong Kong. And next month we’ll see the latest outpost opening in the Sydney CBD.
Phil Bayly has lived a life in pursuit of agave spirits, which has led to a few adventures on the way
Mjølner Sydney’s Alissa Gabriel has just released their first major update to the cocktail list — get some inspiration and check out the 10 new drinks here.
“Cocktails are compounds very much used by “early birds” to fortify the inner man, and by those who like their consolations hot and strong,” wrote William Terrington in his 1869 book, Cooling Cups & Dainty Drinks. “‘Cocktail’ is not so ancient an institution as Juleps, &c, but, with its next of kin, ‘Crusta’ promises to maintain its ground.”
Trader Vic’s Samoan Fog Cutter is a 1950s update of his original Fog Cutter, which first appeared on his menus back in the 1940s at Trader Vic’s in Oakland, California.
This Banana Daiquiri recipe is fun because it has banana in it, and who doesn’t like rum and banana and fun? Fascists and naysayers, that’s who, and lord knows you don’t want to throw in your lot with that sorry bunch.
But tiki drinks were popular not just in the USA and Hawaii and the Caribbean.
We’ve got two tiki drinks here today that come from another of the world’s great tropical destinations: South East Asia.
With warm weather due to hit any day now (come on, surely it’s time, right?),…