Here’s part two of Sven Almenning’s talk at the Business of Bars Conference during Sydney Bar Week 2017. Last month was all about what you need to do before you get to opening the doors on your shiny new bar — this month, we share Almenning’s advice on managing staff and the venue once the doors are open.
Like all good booze geeks should be, at Australian Bartender we’re big fans of a good cocktail list, and at the annual Bartender Magazine Australian Bar Awards the Cocktail List of the Year is always a hotly contested category.
Rum is big at Indie Spirits Tasting Brisbane this year and we have rums on show from Phuket to Venezuela for those who like the sugarcane or molasses spirits. Here’s nine to put in your face.
The Halford cocktail list is like the menu equivalent of a white suit jacket with the sleeves rolled up, West Coast Cooler in hand, and synths on the stereo.
At The Halford in Perth, they’ve been putting using pandan in a syrup to use in this drink, the Pandanmonium. Below we asked bar manager Joe Sinagra just how the drink came about.
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.