This morning the World’s 50 Best Bar list was announced with four Australian bars being named in the list.
The World’s 50 Best Bars has today announced the extended 51-100 list, and Melbourne’s Byrdi has claimed No.56. In the same list last year, Melbourne claimed four spots so it will be interesting to see if The Everleigh, Above Board and Black Pearl have been elevated to the Top 50 when the full list is announced on Tuesday, 7th December.
“Tiny’s bottled cocktails are single-serve drinks with serious credentials – tiny proportions, huge flavour. Offerings include the Manhattan, Espresso Martini and Old Fashioned to tweaked favourites such as the Rum Negroni.”
This Fight Night was especially important to us as it was our Movember edition. Mental health has been a huge part of everyone’s lives over the last couple of years and the hospitality world has felt this especially.” – Jacob Goss
Gin has been booming for years now and doesn’t seem to be slowing down. With well over 200 domestic distilleries offering multiple styles gin really is the darling of Aussie spirit production.
The mellow gin from the north was mixed with ginger ale in a cocktail called the ‘Northside’, while Capone’s less palatable gin needed citrus, mint and sugar to balance the flavour. The drink was then christened the ‘Southside’.
In this day and age, as more and more bars, bartenders and bar owners are so desperate to get on the World’s 50 Best Bars list (or the newer Top 500 List, whatever that is), I know that many such people believe that international pop ups are a good way to get noticed.
“Plus, if you’re a bar that serves sherry by the glass, having a Rebujito on your menu is a no brainer; it’s the perfect vehicle for a bottle which has lost its just-opened freshness but is still perfectly fine for mixing…”
“The signature Sydney Spritz is a collaboration with Ziggy’s Wild Foods, using a ‘driveway vermouth’ which has been made from weeds foraged from the inner west suburbs of Sydney.”
Bar manager of Will’s and Mimi’s in Coogee, Antonello Arzedi, himself a gentleman known for giving incredible service, maintains a range of vintage products in his bars. Saying that the main idea behind this was to be able to offer multiple layers of service to enhance the guest experience.
Glou, a tasting bar and bottleshop, is the brainchild of Rahel Goldmann and Ron Davis, both hospo lifers with diverse backgrounds including coffee, kitchens, high end front of house and wine retail.
The ability to, year after year, put out a consistent product is one of the benefits of blends. It’s also a true art form. Once you know what you like in a single malt, it can be amazing searching for those characteristics that enhance their nuances.