A group of Sydney bartenders were treated to a whip around Sydney harbour (and outside the heads) on the Old Pulteney Clipper and checked out four fantastic expressions of what is known as the maritime malt…
From bar closures to a raft of new openings, award winners and the spirit of the summer (we reckon it could be mezcal): here are the biggest news stories of 2013 — as read by you!
It’s that time of year again: the lads from Melbourne’s Black Pearl are parading their pastiest parts, showing off their bartender tan and stuffing santa hats with their swizzling sticks in their 2014 calendar.
Patron’s XO Café has been a big hit with punters, and now they’re releasing a dark cocoa version of the popular tequila liqueur.
We talk head of cider development at Magners and Gaymers, Bob Cork, about what it takes to craft one of the world’s most popular cider brands — everything from the selection of apples to ensuring consistency and using technology to maintain traditional craft methods.
We’ve been talking a lot about Four Pillars Rare Dry Gin recently and with good reason: not only is it small batch, Australian-made and using ingredients like Tasmanian pepperberry leaf, it is also just really good juice.
Even just five years ago, spiced rum — not to mention spiced whiskey — was a rarity in the Australian market. But Mojo Record Bar’s Daniel Noble points out people have been flavouring their hooch with spices for a long time…
With the weather outdoors getting warm there’s one thing most bartenders will turn to after a hot night behind the bar — and that’s an ice cold beer.
2013 has been a busy year for the team at Drink & Dine: not only have they opened Sydney’s messy and delicious new crab shack, House of Crabs, they’ve taken over and renovated The Oxford Tavern.
There’s a a big industry bash to celebrate the release of Coors into the Aussie market next Thursday the 19th at the Coogee Bay Hotel (we hear they’re going to relieve a sweltering Sydney summer night with a bracing taste of Colorado’s Rocky Mountains and it’s a sight you won’t want to miss).
There’s none more vocal in their advocacy for the Darwin scene than Jason Hanna, as he pushes for a higher standard and better bars. We had a chat to find out more.
“It was quickly realised that alcohol was a preservative for spices, fruits, even humans such is the tale of the most famous ‘spiced’ rum of Nelson’s blood.”