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.
Kittyhawk’s Andres Walters kindly shared the spec for the DIY Spiced Rum recipe they use at the bar.
You can now get your tickets to Tales of the Cocktail’s events; here, we’ve gone looking for the best Tales of the Cocktail seminars for each day and share with you our picks.
Whomever ends up winning the 2017 Bartender of the Year sponsored by BACARDÍ and De Kuyper, one thing’s for sure — they’ll be a knowledgeable bartender.
Mikey Lowe looks at the difficulties Australia’s first brewers faced, how they overcame them, and how the craft revolution got started.
Melbourne bar, The Elysian Whisky Bar, has found a way of bringing customers something they would be hard-pressed to find anywhere else in the world, let alone at any other bar in the country: their own independent whisky bottling.
The history of this style of drink is said to go back to the middle of the last millenium, and, as is often the case with these kinds of origin stories, came about by happy accident when someone fortified a barrel that had juice in it, and not wine.
This is the second instalment in a series by Speakeasy Group owner Sven Almenning, offering advice on How to Open Your Own Bar. Below, Sven is looking at hiring designers.