Industry heavyweights Jason Crawley, Mike Enright and Dylan Howarth have teamed up to create a new, wide-ranging creative agency called The Drink Cabinet.
Jameson is riding the surge of interest in Irish whiskey, adding a new expression to their range. It’s called the Jameson Select Reserve, and is a combination of single Irish pot still whiskey and a rare small batch grain whiskey.
Here’s something to give you a good chuckle. This short flick from Schweppes’ Cocktail Revolution shows a small country pub, The Old Hepburn Hotel (which has been keeping locals watered for 100 years) as they switch off the beer taps and shake up some cocktails for their regulars. Understandably, some of the reactions are quite amusing.
Spiced rum has become pretty popular over the last few years. Perhaps it because of…
Adelaide is making its presence on the Aussie cocktailing scene felt, with Glenelg’s Eden Dining Room and Bar taking out the Angostura Barrel Aged Cocktail comp, with an innovative an adventurous drink drawing on sherry-making techniques.
It’s not often that you turn 250 years old, but that’s exactly the anniversary that Cognac producer Hine is ringing in this year. To commemorate, they have produced a special limited release bottle (and just 250 of them).
Miss Peaches dives into the deep south for their delicious take on drinking food. There’s some talented bartenders on board in the space above the Hotel Marlborough in the increasingly bar-ified Newtown.
Ben Walsh has taken on a 510 square metre patch of dirt on Noosa’s main drag, Hastings Street. Miss Moneypenny’s is aiming to bring “something that is very different to what’s on offer in Noosa,” said Walsh.
Brown Forman are following up the success of El Jimador Reposado with the release of a blanco and anejo variant.
Has a dish ever gained so celebrated a status so quickly? And has said dish been a burger? Sydney’s boozing and drinking set is known for being fickle; on to the next trend — be it a drink or burger — quicker than you can type 140 characters. But these are great…
Pernod Ricard Australia is now calling for entries to the Beefeater 24 Global Bartender Competition. The comp will see the best talent from 26 countries go up against one another in a test of their creativity and mixology skills.
Port has found its way in to cocktails since the days of Harry Johnson and Jerry Thomas, with mentions of port-based drinks in both the Bon Vivants Companion and a healthy 36 mentions in Johnson’s Bartender’s Manual. They list Port Wine Flips and Port Sangarees; Port then was a staple of the bar. Nowadays Port has fallen from favour.