March is approaching, and that means Irish whiskey is going to be a pouring, particularly on St Patrick’s Day. To celebrate the week of St Paddy’s, though, Sydney The Wild Rover is kicking things off with an Irish Whiskey Fair — and it’s all for a good cause.
Try this Commander & Chief recipe from the world’s number one bar, New York’s Dead Rabbit Grocery & Grog, and toast their 4th birthday.
We brought you the news last month that new Sydney bar NOLA Smokehouse & Bar would be opening, and you know what? They’ve now been open for one week.
Since Hinky Dinks, Knight has travelled the globe, and he’s written a book to share his experience and some of the lessons he learned opening and running a small bar business.
In the February issue, we hear from top experts in bars, design and criticism about the things you should consider if you’re opening a bar.
Whipper Snapper Distillery’s Tim Hosken and Jimmy McKeown talk about making great use of Western Australia’s grain, and taking on the full grain to bottle approach on site in Perth.
You can now check out an excerpt from Meehan’s Bartender Manual, written by Jim Meehan, the man behind seminal New York cocktail bar, PDT.
What would a tasting be without a bit of education thrown in? The Indie Spirits Tasting Perth promises a line-up of talks about the hottest topics in the bar industry. Everything from tips on investing in Whisky on the stock market to the lowdown on the great gin explosion, hosted by Australian Bartender magazine editor, Sam Bygrave.
Perth operators have come together to get Thursday nights in the Perth CBD and Northbridge happening, with the Let’s Thursday Like It’s Friday campaign.
There’s a new Melbourne bar due to open this week: House of Correction.
Veteran bartender and bar consultant, Grant Collins, is involved in this new Sydney bar with a view: Zephyr.
We’re proud to announce a brand new event for Sydney Bar Week: the Whiskey Roadshow.