It’s that time of year, folks: voting in the 18th annual Bartender Magazine Australian Bar Awards is open now.
Bermuda Rum Swizzle 60 ml Untold Spiced Rum 25 ml falernum 30 ml pineapple juice…
There was a lot going on, so in case you missed them, here were the biggest stories for the month of March.
Here, Jenna Hemsworth has shared with us her go-to creme de cassis recipes — we know we’ll be imbibing a Pompier the next time we get our hands on some blackcurrant stuff.
The Pompier Cocktail is our new go-to vermouth cocktail.
Perhaps you’re not in the mood for gin? Well, you could always employ the Mr Potato Head theory of mixing drinks, which is how NYC bartender Phil Ward created this Final Ward recipe.
We’ve been taking a look at pandan recently, and this drink from the creative minds at Sydney bar PS40 works the ingredient into a barley soda to top things off.
A few weeks back we brought you a look at what new Brisbane bar, Walter’s Bar & Steakhouse, will be offering from the drinks side of things. Well, this week they’ve opened, and true to what they promised, they’ve got a gorgeous, old school take on the golden age, classic steakhouse.
Last night saw the fourth annual Australian Distilled Spirits Awards held in Melbourne, the result of two days of judging of Australian made spirits organised by the Royal Agricultural Society of Victoria. The ADSA awarded 10 champion trophies last night, for best whisky, gin, rum and more.
It’s sweet, it’s tart, and it gives a great pink hue to cocktails. We’ve opted for organic pomegranate juice that doesn’t come from concentrate, but if you can find enough fresh pomegranates and have the time to juice them yourself (but let’s face it, who does?), this can give you the best results.
If you like dumplings, and you like rum, then new Melbourne venue, East China Trading Company is for you.
Indie Spirits Tasting Brisbane is back for its third year at Lefty’s Old Time Music…