“People solicit and compete for awards and do what they can to get noticed and people get nasty about winners and complain a lot.” – Simon Ford, 86 Spirits Company & former Chair of Tales Awards
“We are positive that come September 2021 the industry will be well overdue for the country’s biggest annual trade event. I can’t wait to get back to Bar Week and reconnect with all our industry friends from around the country after the hell of 2020!” – David Spanton, Sydney Bar Week founder
“The difficulty in spiced rum is doubled, the regulations surrounding its production just don’t exist. Should it be called a liqueur? A spirit? Just another rum? It’s hard to pin down.”
For this month’s photoshoot we headed to Old Mate’s Place in Sydney’s Clarence Street. With Dre Walters and Dan Noble leading the charge this is a joint that is serious about its cocktailing. This drink features their house-made labour of love the Pea & Pear Shrub. Noble says: “The drink is a light, effervescent delight. The perfect cocktail for the spritz lover in all of us.”
In September, Gurdys restaurant and bar in Newtown quietly reopened following a major menu overhaul and refurbishment. The Newtown favourite has expanded its sustainable ethos and team, introducing a completely new food offering centred around minimal-waste cooking and a completely plant-based menu.
Naga, a four-year passion project, is the latest venue from Brisbane couple Andrew and Jaimee Baturo who own Libertine and are co-founders of The Gresham Bar, Walter’s Steakhouse and Popolo Italian Kitchen & Bar.
The Kings Cross Distillery pot-still is affectionately known as “Miss Pottsy” and is located in the heart of the new vibrant venue, proudly on display. The location at Macleay Street, juxtaposed to the famous Kings Cross dandelion-flower inspired fountain, was at once a 1960s speakeasy and illegal gambling den.
“I think if I could drink with anyone it would be Ryan Reynolds mostly because he started in hospitality and I would be interested to know if he is different because of his time working in restaurants.” – Bruno Luke Ali, Nick & Nora’s Parramatta
Jigger & Pony Singapore were big winners on the night taking out Bar Team Asia and Bar of the Year Asia. This is hot on the heels of winning the Best bar in Asia in the World’s 50 Best Bars.
This morning, the owners of award-winning Sydney cocktail bar Maybe Sammy have announced a partnership with TFE Hotels to manage the food and beverage offering of a new premium hotel experience due to open early 2021 on the corner of George and Hunter Streets in the Sydney CBD. The working title for the new bar/restaurant is Deans on 22.
So, should your mint leaves be crushed in a Mint Julep? According to the late Gaz Regan, the answer was a firm no, with the mint “only to serve as an aromatic garnish”. Here we check out three classic recipes from classic minds – the Mint Julep, the Old Fashioned and A La Louisiane
“You will have plenty of drinks to mix from these pages, with the specs looking sharp and good to go for most of them. The two I have made are from Mr Hess himself. The first is Champagne Antoine, if you’re like me and sometimes love your drink bone dry then this will hit that spot.”