Some bars go to extraordinary lengths to produce bespoke ingredients for their drinks list and cocktail hungry clientele. Few, however, go to the lengths of Neutral Bay’s White Hart – a bar that makes its own mead, tonic, ginger beer, and cider amongst others house made goodies.
If Bourbon focused cocktails and a hankering for the Americas are your thing, then this is a place for you to certainly check out. Nathan Debritt is heading up this now ‘not so old’ Melbourne bar and is proud of the driving Bourbon influence that they’re showcasing to their guests and the reports are that the mix of drinks and food are really turning the tables with the humble little venue bustling from open till close.
The Burlington in Crows Nest has added something new, finally opening their new wine bar. Now offering guests a unique opportunity to enjoy a drink before dinner or the chance to relax with a cocktail at the bar. The Burlington, a well established eatery in the hub of the northern suburbs, has long been providing great food and drink to those in the know – and the newly added wine bar goes that little bit further by offering a more relaxed and casual area to enjoy a glass of your favourite wine.
If you’re a Francophile on a mission, then go right ahead and showcase Condrieu, Nuits and Muscadet – but if you’re a bar operator who simply wants to showcase good wine and an interesting range of styles, there’s more than meets the eye on our national wine market.
After a whirlwind trip to the land of the rising sun I can safely say that Tokyo is one city that everyone who loves their food and great cocktail bars must visit at least once in their lifetime. To sum up I would say Tokyo bars are fantastic – they are disciplined, quirky, interesting and just bloody different! All in all a great trip.
Last night saw the culmination of the Mixxit, Magnificent 7 Competition final with a sensational showdown between some of the nation’s finest bartending talent. With true cocktail history in mind the final took place on World Cocktail Day at the prestigious Sydney venue – ivy.
Voting for this year’s Australian Bar Awards has been going gang-busters since March, but if you haven’t cast yours then you’d better get into gear because time is running out!
For a region so steeped in history Barolo’s wineries don’t shy away from modern innovation. Many wine makers now augment hundreds of years of tradition with new techniques and facilities. Josetta Saffirio is just one example of a new mark on an ancient landscape. They’ve been making wines for generations, but their new, still to be completed winery, is decked out with some serious wine making accoutrements.
It’s not often enough that Bartender is able to make it over to Western Australia to check out what Dirk Hartog (the first European to visit the coast) saw in 1616. So when James Connolly (Defectors Bar) put his hand up for to organise this month’s Tiki Tastic Cocktail Experiment – how could we refuse?
Need some sensational flavours to partner your top cocktail creations? The fruits and vegetables used in Les Vergers Boiron purees are selected from the best growing areas and picked when at their optimum level of ripeness. All products are 100 per cent natural, using no added colourings, flavourings thickeners or preservatives.
Grace the Establishment is the latest venture by the Trim Hospitality Group, the brains behind such venues as The Manse in north Adelaide. “We opened on new years eve just gone,” states Rob Wood, “and as we speak, I am rewriting the cocktail list to suit this Mediterranean style bar/restaurant.”
This latest ‘Gatsby’ like eatery is setting a trend on Melbourne’s ever growing bar and dining scene. The brainchild of young entrepreneur and restaurateur Davis Yu, the Millswyn offers guests a stunning view, a great atmosphere – and if you’re in the know, your own bothy-like hideaway bar inside; Bar 132.