Natural carbonated waters have long been known by man and long too has their effervescence been believed to hold curative powers. Transporting naturally sparkling water from volcanic springs to an eager consumer base however had its limitations and much more so before the advent of the combustion engine. It was the popular demand and potential economic boon that led scientists to investigate impregnating non-fermented beverages with bubbles.
Probably the best news to come out of the national capital lately is that another new bar has opened, Honky Tonks. What a relief from all the other political noise. Getting straight into it, the locals seem to be wrapped with their latest addition and the venue is giving them a raft of tipples to taste while taking in the creatively cool interior. The wine list is pretty strong with some good tastes of local and international juice and the food is sure to keep you filled while you work your way through the cocktails and beers.
Australian Bartender magazine is proud to announce that Diageo’s Reserve has once again thrown its support behind what’s billed as Australia’s toughest bartending challenge with Ketel One vodka on board as the official sponsor of the Bartender of the Year Competition.
Maz Salt, Director of Melbourne’s Office of Public Works (behind Section 8, Baba and Southpaw) has unveiled plans for a new cocktail bar that should be serving up well-chilled drinks by the time this magazine arrives in your lap.
Ferdydurke, as the venue will be named, is located directly next to Section 8 on Tattersalls lane in Chinatown. At present Salt isn’t giving away a lot about his new venture though he is letting us know it will be an artistic driven venue
Many will insist a proper Caipiriñha should be made with limao casca fina, limon de pica, or what you’d probably better know as Mexican or key lime. This type of lime – endemic in the Americas – is touted to be smaller and more fragrant than the Tahitian lime found in Australia, but once doused in a couple of ounces of Cachaça it’s unlikely anyone will be the wiser for your substitution.
From the outset the Almenning’s vision for the Eau de Vie brand was to be more about making a statement and less about ‘being a business’, according to Sanderson. “Eau-de-Vie was all about creating a venue where people walk away talking about the amazing drinking experiences they had rather than about the music, the crowd or the design.”
Working his way from Northern Ireland’s mean streets to operate one of the most awarded Hotels doing the rounds, Sean Muldoon has never shied away from adversity. After years of working for the ‘man’ Sean is set to launch The Dead Rabbit Community Tavern in New York City – the final realisation of his dream to own and operate his own venue. Head to 4bars.com.au to read the full, unedited interview and check out his new venue at thedeadrabbittavern.com
NILWA has a couple of Spey malts that are at opposite ends of the ageing spectrum, and they’re both a ready addition to a cocktail.
“Where at the bottom end of Melbourne’s CBD,” says Creative Director Michael Delaney Korabelnikova. Licensed for 1500 patrons, 365 days of the year and 24 hours a day, this is certainly one of the most ambitious venues that Melbourne has welcomed to the market in recent times.
The venue bring with it a number of different levels, and styles, with the street level acting as a pub, diner and disco and the other levels, well perhaps Delaney should explain. “On the middle level of the building we run SURVIVOR! a Saturday night mega rave dance party club. On the floor above that we run POOF DOOF, a Saturday night gay club for homos.” Thanks for clearing that up.
It’s no secret that at present the cider market is experiencing the giddy heights of popularity, but just how giddy? Well take a look at some of these numbers courtesy of the 2011 Nielsen Cider Report: national cider sales increased 34.7% in value terms and 23.2% in volume terms over in 12 months, this was set against an annual decrease of 0.5% that the liquor market is experiencing. The cider category on a whole is also growing rapidly, with some 45+ new cider brands emerging into the Australian market over the last 12-14 months.
Fraser Campbell can be found tending bar at the Fitzroy hanut, The Alchemist. If he’s not there he might be refining his bottle opening technique, watching The Lost Boys or reading tips for the modern man in Man Up: Skills for the Modern Guy. If you catch him on his break, he’ll appreciate a pint of Negroni. If you get the chance too, then check out The Alchemist’s sweet website, it’s certainly worth a look.
Iron Bartender is back – and this time two of Melbourne’s top barkeeps will trade blows for the ultimate bragging rights