Indie Spirits Tasting, proudly presented by Australian Bartender Magazine, launched in 2015, and we are thrilled that the event is coming back to Melbourne and The Craft & Co. in Collingwood on Sunday, 8th May.
Here are a couple of tried and tested recipes (from Chris Hysted-Adams from Moon Dog World in Melbourne & Cara Devine herself who is a writer and manager at Bomba in Melbourne) to chuck in your slushy machine or blender and get your guests through the last few weeks of summer.
“We struggled to source materials, with LGA restrictions, lack of imports and international courier issues to only adding insult to injury, but all this made us more creative. By the end of the build we had ended up doing the entire fit out ourselves and personally, we think that means a lot.” – Ben Campbell
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This is one from one of tiki’s founding fathers, Trader Vic, and the original version from the 1940s has a huge whack of booze in it – with rum, gin, brandy, orange and lemon juices and a cream sherry float.
This summer is all about full-flavoured drinks that are quick and easy to make, due to the universal lack of staff and revenge drinking from our time tucked away. Hence, simple plus delicious drinks equals more monies in the till.
“The bar’s big drawcard is Soumi himself. He learnt his skills in the underground nightclub scene of war-torn Beirut, creating incredible cocktails by experimenting. Soumi’s energetic and generous personality is complimented by a great selection of drinks and authentic Lebanese food.”
“Not really a bar; not really a fine dining restaurant; not really a craft beer venue; not really a cocktail bar; not really a natural wine bar… we don’t really know how to categorise it, but there is really nothing like it anywhere else in the world.
His latest offering is Banco Manly, a new 32 seat venue specialising in modern British food by executive chef Dan Webb, low intervention wine and fun playful cocktails.
Set within the deep old sandstone walls of Hobart, the name Mary Mary comes from the building itself, the former St Mary’s hospital, dating back to the late 1800s, now reimagined as part of The Tasman and Parliament Square.
Mikey Enright and Julian Train had already opened one of the world’s most respected gin bars in the Barbershop and then followed suit with an amazing representation of a classic old boozer in the Duke of Clarence. They have stepped it up a rather large notch in the opening of Hickson House.
Joining the hospitality industry two weeks before Covid lockdowns hit your city may not be the most auspicious of starts, but Australian Bartender Magazine Bar Awards Rookie of the Year Grace Rawlins has gone from strength to strength.