THE COUNTDOWN OF THE COUNTRY’S BEST BARS, MANAGERS & OPERATORS WILL GO ON!
“I feel people in VIC have come to accept these lockdowns aren’t going away any time soon, so instead of dwelling, have been trying to get into routines that just incorporate it as a part of daily life.” – Nick Cozens
Use your days off to rest as well as have fun. Study, study, study – if you want to be a great bartender it takes more than charm and sweat. Show and use initiative if you want to get recognised.
Noriel and his team have made experimenting and evolving a key part of the bar’s modus operandi. Cocktail classes, which started as a one-off post-lockdown, have become a sold-out affair on the last day of every month.
“I moved on up to the pub floor then to nightclubs, restaurants, cocktail bars, and now I just stand around looking pretty at Door Knock, a tough job but someone’s gotta do it.”
With the Bar Awards going digital for 2021 we wanted to invite our finalists and venues from around Australia to make the most of this fantastic industry night of nights!
Rum Diary has a brand new cocktail focus thanks to brand new manager, Calhan Williams. Here are some of the delicious drinks on offer when lockdown ends.
Only 5 days left to cast your vote in The Australian Bartender Magazine Hottest 100 Aussie Spirits Countdown!
“We were all feeling optimistic that things were taking a turn in the right direction, until it was taken away, almost overnight. Where did this leave us? Still pretty confident to start, most venues had the infrastructure from the last lockdown to offer delivery and takeaway services, and personally, I thought this time round it would be easier.”
“I met Ben and Naomi and they were keen to train me in the business aspects and help me grow with them. They really wanted someone they could trust with their business.” – Tani Williams
“Guyana has managed to adjust and grow with the world around it and continue to make rum that is both interesting and delicious. It also is home to some of the world’s only remaining working wooden stills, both pot and continuous, The Port Morant and Enmore stills. Over 200 hundred years old and still going.” – Jono Carr
“When pairing flavours, try to avoid like-for-like garnishes such as a pineapple wedge on a Pina Colada or a lime wedge on a Daiquiri. Similarly, I really discourage the use of sweet-on-sweet garnishes, like serving an Old Fashioned with a piece of fudge or caramel nut brittle.”