Following on from a successful pop-up with Nico de Soto of New York bar, Mace, the team at PS40 is getting set for another collab, this time with Luke Whearty, the bartender-owner of Singapore bar, Operation Dagger.
Sydney-based bartender Kurtis Bosley is the group bar operations manager for the Public House Management group, with a considerable Instagram — his account, @cocktailsbykurtis has a following of some 39,000 people.
We love a good cocktail list here at Australian Bartender — whether it’s a comprehensive compendium of curated classics, or a short and sweet selection written up on butchers’ paper, what you put in to your menu tells us a lot about what you set out to achieve as a bar.
Made by Hawke’s Brewing Co, the popular PM is the face of the new beer, which is now available on tap in limited release.
The guys at NOLA Smokehouse & Bar are helping to Make Rum Great Again with this drink — though we’re not sure that rum was ever not great, it’s all the excuse we need.
Sydney Bar Week returns in September this year, and for the first time we’ll have big industry events happening over five days.
What does it take to keep Black Pearl at the top of its game? Well, Nathan Beasley gives us an insight into what is a typical Thursday in Black Pearl living.
The April issue of Australian Bartender is now available for your iPhone and iPad.
Sustainability is a big ticket issue for bars, bartenders and bar operators these days. Why? Well, not only is it often the right thing to do for the planet, but it’s also the right thing to do if you’re goal is delicious drinks that your punters can”t find elsewhere.
The Spirited Awards recognise not just the best bars and bartenders in the USA but also feature the international bars and bar teams that are kicking goals across the world.
The Parisienne cocktail is sourced from the 1929 edition of Harry’s McElhone’s Harry’s ABC of Cocktails, according to Wondrich it was likely served throughout the 1920s at Harry’s New York Bar. The original blend was an unpalatable mix of equal parts gin, vermouth and crème de cassis but in the 1930s, Frank Meier of the nearby Ritz, amended the drink by cutting the cassis to just a barspoon.