“I would love to have a drink and chat with any badass woman, full of stories to tell. Not bad if it was a Rickstasy (a mix of vodka, Southern Comfort, banana liqueur and Baileys) with Amy Winehouse or a Pomegranate Martini with Madonna.”
“I don’t care about awards, who the chef is or how fancy the fit-out looks. The first thing I look for is ‘do they do what they say on the tin’?”
An urban distillery in the heart of Fremantle’s bustling West End, Republic of Fremantle was established in 2019 and now has three gins on offer. You can sample at them at the upcoming Indie Spirits Tasting during Sydney Bar Week.
The team at Australian Bartender magazine are proud to announce that the Hottest 100 Aussie Spirits countdown is returning this year after a smash hit launch in 2020. The countdown is dedicated to recognising the hard work of our many local distilleries around the country.
Memphis Slim’s is a Chicago-inspired cocktail den with pool tables and dart boards to keep you amused. Live music, with a focus on the Blues (as you’d expect) is the go on the weekends.
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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’.