It looks like this is the month when the rum switch got flicked! From the team that brought you such bars as Lily Blacks and Mr Wow’s Emporium (see our December issue on that), comes a new bar that draws on all things Cuba, Los Barbudos…
A rare expression of Lillet that can age for up to 15 years, and new research suggests that hipsters are pushing the price of beer up.
Bacardi is bringing its much admired global cocktail competition to Australia for the first time and entries are open now. They’re seeking drinks that will stand the test of time, so think drinks that are balanced and refreshing.
It’s not often that tapas bars wholly embrace the San Sebastian style — you might get smaller portions, but the price rarely dips as small as what’s on your plate.
UK drinks impresario Dre Masso has made the move from London to the considerably more down-tempo Bali.
We’ve been big fans of the Woodford Reserve Master’s Collection recently and they’ve added to the range with this Four Wood Bourbon. The aim is to have each type of wood used in production discernible in the end product, according to Master Distiller Chris Morris.
We ask Michael Ward of Tamborine Mountain Distillery for his expert tips on making liqueurs, and find out the four things you need to know about what defines a liqueur — according to the EU, at least…
Prahran’s High Street has seen some drastic changes in the rebuild and refit of the Prahran Hotel. Owners Matt and Andy Mullins, Tom Birch, and Doug Maskiell of the Sand Hill Road Hospitality Group are behind the resurrection of the hotel, the centrepiece of which is the erection of a two storey high series of concrete cylinders.
Here it is people, it’s time for Round 2 of the Australian Bartender Most Influential List — here comes the all-important Top 50!
New to the country is this good lookin’ Scandinavian vodka: Heavy Water. Named for a group of Norwegian saboteurs operating during the latter part of world war two, the quality lies in how the spirit is produced, having picked up a number of gold medals at different spirits competitions — the San Francisco World Spirits Competition among them.
Much like it did to corduroy and flares, the ‘70s threatened to ruin liqueurs (and liqueur cocktails) for everyone. Whilst calls for B52s may have gone the way of the dodo, here’s a selection of drinks that we think that, with a tweak or two (and, in the case of the Hurricane, the right place) could use a revisit.
“We trade as a third waver café by day and a bar by night,” said Dax Byrne (ex theloft, Bathers Pavillion), one of the owners of this new Melbourne bar and café. Third wave coffee is getting in to more and more coffee joints — that is, going beyond the espresso thing and into pourover coffee, filter coffees and all that. They take an approach to coffee that seeks to be only a step removed from the growers — an approach that we think will increasingly be applied by bars with respect to the spirits they stock.