SURRY HILLS hotel, The White Horse, has undergone a revamp and a change in moniker — The Horse, as it’s now known, has had its sombre black interiors lightened and some killer artwork applied.
The 5th of May is increasingly being known as a day on which to consume delicious alcoholic beverages of Mexican origins, but what is it all about?
Gin takes a tiki trip in this Gin Colada recipe from Sydney bar, The Barber Shop, the 2016 Gin Bar of the Year.
Amari are bitter-sweet Italian digestifs and while they are not to everyone’s liking, there are a few bar industry folks that are obsessed with these flavoursome, old-school gems. We asked Jackson Thornton, Amaro Montenegro’s Australian brand ambassador some questions about his brand and the craft spirits industry in general.
Alex Kratena knows a thing or two about creativity — check out his thoughts on creativity, bartending, and the keys to his success.
THE COCKTAIL has a long, illustrious career on the silver screen — in fact, for as long as the Americans have been making movies, there’s been on-screen tributes to that most glorious of drinks.
“Even though they have pisco in Chile, the pisco in Peru was completely different. My passion for pisco developed as I started to learn more about the history, production subtle nuances in taste and flavour. Upon returning to Australia thought I would take a piece of Peru back with me – so I created The Pisco People and began importing Peruvian pisco,” Josie Healy, Founder of The Pisco People
The Manhattan recipe, much like many other cocktails that have gone down in history as staples to be savoured over the generations, has a murky origin story. But one thing’s for certain when it comes to bar room tales: most often they’re wrong.
Who are the Most Influential? We’re looking for people from all walks of the Australian bar industry, from owners to designers, bartenders to brand managers, writers to trainers — those who lead the way, who inspire, and who are shaping the future of our industry.
The May issue of Australian Bartender is now available for your iPhone and iPad —…
“I was going through a phase of trying to prepare ingredients for the bar that are better than anything available commercially. I attempted vermouth, it was ok, but not as good as commercially available products, Vernon [Chalker] suggested I should meet his French winemaker friend Gilles Lapalus, which I did.” Shaun Byrne tells of the genesis of his brand, Maidenii vermouth.
These spiced rum cocktail recipes offer bartenders is another avenue for packing in punchier, robust flavours into your drinks. Here, we’ve got a couple of recipes that do just that.