As part of Sydney BarShow Week’s official after-parties Café Pacifico will be hosting the Cuervo Fiesta Mexicana on Tuesday 13, September.
Today saw 94 of Australia’s top barkeeps sit a gruelling written exam to vie for a place in the Top 20 of the Bartender Magazine Bartender of the Year Competition sponsored by RESERVE.
This afternoon at theLoft Wondrich led 50 of the nation’s top bar enthusiasts through a ‘hands-on’ Cocktail Workshop that not only taught them how to make iconic drinks, such as the Mint Julep and the ‘Imroved’ cocktail, but also many of the wonderful stories that they are associated with.
We’ll be uploading image galleries as they happen, so be sure to check
Surry Hills venue The Winery is one of the hottest spots in town to grab a good glass of vino and tuck into some food. As part of Sydney BarShow Week Keystone Hospitality will be hosting an exclusive ‘Movers & Shakers’ dinner at The Winery to help kick the week’s festivities along.
Philip Duff, globe trotting drinks consultant, writer and founder of the award-winning Door 74 in Amsterdam will once again be presenting exciting and educational seminars at Sydney BarShow Week.
David Wondrich (author of Imbibe! and Punch) will be on stage to present the history and myths behind the dangerous and flowing punch bowl.
Once again Sydney’s Victoria Room will play host to the “Coney Island Bartender Bumfight” – the yearly cocktail-off that sets new limits for outlandishly fast drinks creation.
Wild Turkey American Honey is planning to help kick-start your Sydney BarShow Week with The American Honey party at Sydney tippling spot – The Commons.
The first official networking event of Sydney BarShow Week is definitely one you don’t want to miss out on and this year Hugo’s Bar Pizza will be playing host for the ‘Absolut Bloody Mary Revival for Survival”.
Jose Cuervo’s master blender, Francisco Hajnal, is heading to Sydney BarShow Week and will be presenting an exclusive Tequila seminar. Hanjal is the founder of the Mexican Academy for Tequila Experts.
We discovered aging by accident. Long before Coffey patented/nicked the idea for a continuous still, our forefathers found a way to make rough liquor taste better – barrels.