Here’s a Whiskey Sour with a difference — a good measure of Amaro di Angostura gives the palate length and most importantly, a load of character. This recipe is one we picked up from James Irvine of Shady Pines Saloon.
It’s rare, though, that a bar takes up the mantle of an author completely. But that’s just what South Korean cocktail bar, Charles H. has done.
Australian Bartender is pleased to announce the recipient of this year’s Most Outstanding Contribution award is Mike Enright, owner and operator of The Barber Shop in Sydney.
Australian Bartender magazine’s Bartender of the Year sponsored by BACARDÍ & De Kuyper is the toughest test of bartending ability going around.
UK bartender Ryan Chetiyawardana has revealed plans to open a restaurant on the ground floor of the old White Lyan space, called Cub.
We’re talking about proper, from-the-region-of-Champagne champagne, the French stuff — here’s three great champagne cocktails.
Looking for some new drink menu inspiration? Well, the new Black Pearl cocktail list is out, and it’s a beauty.
It’s always an unknown flying into Mexico City. As a good friend used to say, it’s one of those places, hot by day, volcanic by night.
What’s it like to be one of the country’s most in-demand producers? Brendan and Laura Carter are the pair behind both Unico Zelo — a wine label impressing many wine-appreciating bartender — and Applewood Distillery. Here, and lightly edited for clarity, is what a typical day in the life of Brendan is like.
As is often the way, pinning down a classic cocktail’s origin can be difficult, and so it is with the Southside.
Melbourne bar Black Pearl is in the final four in two categories: Best International Bar Team, and Best International Cocktail Bar, whilst Sydney bar The Baxter Inn is in the final four for Best High Volume International Cocktail Bar.