David Broom is a man whose business it is to get around the world of whisk(e)y and he recently launched theworldmasterclass.com so that he might share his vast knowledge with those who dare. “The aim of The World Masterclass of Whisky is simple,” Broom told Bartender. “To educate people around the world about spirits! And whisky is just the start!”
The Laneway, 181 Mary st Brisbane (07) 3229 3686 urbanerestaurant.com/the-laneway Featuring in last year’s Top 11,…
It’s an encouraging sign when any operator can open one bar in any state or suburb, let alone two. However Perth entrepreneur Tony Tricarico (Malt Supper Club and Duchess) is on the verge of a small empire with his third venue, Lost Society, set to have just launched.
Recently I took the Bartender team out to see Anthony Bourdain, former New York chef, come travel writer and TV presenter, who has developed a cult ‘foodie’ following over the last decade. His profile is huge and people love his no bullshit approach to food and to all things hospitality.
By all means this is not the complete ‘who’s who’ of cocktailing royalty, but it is a pretty good selection which showcases a few past – and still present – contemporary craftspeople. who are worthy of being celebrated.
Voting has closed! We received some 31,000 individual nominations this year!
These awesome Tequila cocktails featured in the May issue of Australian Bartender magazine Photography by…
Rye whiskey is here and boy howdy does it mean to stay! A flavoursome grain spirit that expresses more of a citric and pepper spice flavour profile than its sweeter cousin bourbon, rye has a touch more cowgirl in it than southern belle. We bartenders love it all the same, and so did American mixaturges from the early days of the cocktail.
This will not be the first column where I castigate drinks firms for pulling the wool over our eyes (or trying to) but it might be the first one where I point out whose fault it is – yours. A typically entertaining and well-researched piece by Wayne Curtis recently set me thinking. In it, Curtis explained how many of the brands that use ‘heritage’ as a large part of their appeal are actually selling porky pies. It’s been going on for a while and we’re not just talking St. Germain, Chambord and Bols, y’know. Benedictine was actually started by an 19th century millionaire who (even back then) saw that people loved old shit, so he spun a whole story about monks and 1510 etc. Ka-Ching!
Bulleit bourbon was launched in 1830 by a Louisville tavern keeper, Augustus Bulleit. In 1987 his great-great-grandson Tom Bulleit decided to re-launch the historic bourbon and recreated the small batch distilled and aged spirit, bottling it in a distinctly ‘frontier’ style bottle.
With a trip to Jamaica up for grabs for Australia’s best bartender PLUS the design inspiration for the next Appleton Tiki mug it’s easy to see why this is going to be a must win competition for 2012!
First and foremost the interior look and feel of this place is an inspirational vision with a mix of art and design combining with a striking result. Ricardo Amare and Linda Temani are the brains behind this latest addition to the Melbourne dining scene, and they hope to charm their guests with food, atmosphere and stories on the traditions and life of Mexican culture.