Do you have what it takes to be the Bartender of the Year? Take our third practice quiz to see where your knowledge is at.
A protein shaker from Coles may do the trick but to make you look as good as you want your cocktail to taste, then a set of Toby Tins are the minimum.
“And while it may seem passé to serve tequila with lime and salt, that is actually how it is served in many Mexican cantinas so who am I to argue with that?”
“American Whiskey and maple are flavours that were born to be together. Here are two NOLA signatures that utilise our 2:1 Maple to Sugar Syrup.”
“The Piccolo Bar, is the oldest café in Kings Cross, dating all the way back to 1952. In 2020, I heard that it was about to be lost forever and so I felt compelled to take the plunge and try to save this iconic hospitality venue.”
We close our doors to Bulletin Place on May 28th 2021, 5 days after my 37th birthday. We opened Bulletin Place when I was 28, and in those 8.5 years I had experienced every human emotion a man can feel.
What often is overlooked is the fresh fruit bonanza going into dehydrators, bleeding them of their enchanting flavours to then be placed on top of a drink, as it tends to look ‘on-trend’.
These are your awards so it’s really important that you have your say to make sure that the most deserving ten finalists are announced for each category. Voting will close 11.59pm (AEST) this coming Monday, 31st May.
“Whether it be using boiling water to kill an ice well (aka frozen water) or discarding the flesh of an orange just to give an Old Fashioned a beautiful zest, we could all do better.”
“We can’t stress to people enough that were not picking stuff out of a bin – we’re going to the market and this is stuff people don’t want to buy.”
Sixty Smith is all about the simple things in life: delicious food, good company and small acts of kindness. You’ll find seasonal food alongside handcrafted cocktails, local wines and regular community events.
‘Everybody who works at Molly has a specialised area of expertise. It’s an amazing learning experience, on any shift I can go to a senior bartender and ask them a question, and no matter how obscure I’m always met with a list of facts, antidotes and tips that I am constantly adding to my repertoire.’