Bali is truly one of the most exciting and beautiful places on earth with something for everyone (as long as you can handle the heat and humidity of course!).
Features
Features
Like wine, the category of cider can often fall into two main areas; mass produced high volume products or smaller, handcrafted more artisanal operations.
Recently, myself and Gee from Barsolutions were flown to Beirut to create the drinks for the Intercontinental Phoenicia’s new cocktail bar Amethyste.
I’m certainly not old enough to have this piece come across as a “back in my day, we had it so tough” gospel speech. And I try never to be cynical about our industry and remain positive about where it’s heading.
Tapping away at the keyboard keys right now I can see the moustache tattooed on the inside of my pointer finger, a blatant reminder of queer ride this has been. A lame fuck up at points, I had worried may end in ridicule, shame and self-loathing.
People always ask me what are the best bars in the country and to be honest I find it one of the hardest questions to answer. A good bar, or a bar that you want to go to is mostly about personal taste and what might rock my boat could be completely distasteful to someone else.
Australian history is awash with rum – that characterful sugarcane spirit the golden hue of good, fertile Aussie soil. And if you distill the history of Bundaberg Rum and you’ll find a heady mix of traditional Aussie values.
Don’t think for one minute that we are telling you what to drink this summer. If you like sitting out in the sun clawing through a pint of Guinness on a balmy 35 degree day or cool down after tennis by knocking the tops of a few high a/v Belgium monsters then not a problem, go ahead – ill catch you later with a pint of cider and a bag of crisps.
In just a few short days I managed to see some of the most amazing bars I have ever set foot into and become pals with many of the world’s leading drinks aficionados.
The full article was published in Bartender Magazine’s September issue. By Edward Washington Champagne Culture:…
Bars are immeasurably better now that women are as welcome in them as men which is a development of recent occurrence.
Poor old absinthe, the much maligned and ostracised liqueur of the late 20th century