This weekend, they’ll be hosting their first session interstate, when Coleman’s Academy lands in Melbourne on Sunday.
New Sydney bar, Door Knock, opens to the public on Friday this week, and we’ve got a look at their first cocktail list.
Respected Sydney restaurateur and hotelier Maurice Terzini (Icebergs and The Dolphin) has partnered with fashion designer Justin O’Shea to launch Goldy Gin, a gin that is designed to taste like, well, gin.
How does a bar make the World’s 50 Best Bars list? What makes a bar a world-beater? During Sydney Bar Week, this was the topic up for discussion at the Business of Bars Conference at The Whisky Room at The Clock Hotel. On the panel were some heavy hitters: Luke Whearty, from Operation Dagger, Chris Hysted-Adams from Black Pearl, Jason Williams from Proof & Company and 28 Hong Kong Street, and Jason Scott from Swillhouse — all of whom are from bars on the World’s 50 Best list — along with award-winners Mike Enright from The Barber Shop, Jeremy Shipley from Solotel, and Hayley Morison from Beam-Suntory.
They’ve taken their punk anti-waste popup on tour around the globe, and now Trash Tiki will popup at Sydney’s Ramblin’ Rascal Tavern in December.
Hailing from Perth, Kieran Lee is the quiet, unassuming guy you’ll find behind the bar at The Barber Shop; he’s the one surveying the scene and getting what needs to be done, done. But the guy knows his drinks, and — given the Gin Bar of the Year stocks some 500 types — he also knows his gin.
Well the New York Sour is a classic cocktail we love, but we think we might like this riff on it from Travis Cosgrove and James Irvine of Swillhouse (the group behind the 2017 Bar of the Year, The Baxter Inn) even more.
It’s hard to overstate this guy’s importance for tiki bars: Jeff Berry literally wrote the books on tiki. Beachbum Berry’s Sippin’ Safari is required reading, if you ask us, as is his Potions of the Caribbean.
This year, Perth bar Helvetica took out not one but two titles, winning the Small Bar of the Year – Critics’ Choice award, and the Small Bar of the Year – People’s Choice award.
It’s November, and with the arrival of this 11th month comes the Melbourne Cup, the steady build-up of punters in the run-up to summer, and the big November issue of Australian Bartender.
There’s a lot still to come at Park House Food & Liquor, the new venue that stands where the old Mona Vale Hotel once did, but the first stage has been unveiled and it’s looking good.
It helps to understand just how this great agave stuff makes its way into the bottle. Here, seven steps to great tequila.