Shots. We all love them. We’re bartenders, it’s what we do, right?
Features
Features
Jamaica is no cocktail Mecca by any stretch. Far from it. It doesn’t have a classic drink that the world is thirsty for. There’s no Cuban Daiquiri to call their own.
It’s been a long time coming. Once upon a time, signature drinks, or cocktails, or food dishes, were things you could only get in one restaurant, or perhaps one chain of restaurants, or from one chef. Ramos Gin Fizzes, Brambles, Lamb Cutlets Reform ( a la Soyer), TGI Fridays’ Jack Daniels Grill and Nobu Matsuhisa’s black cod are all examples of signature serves. Everyone can imitate these serves in any bar you like, but even an oxygen thief knows that you should have at least one Penicillin straight from Sam Ross, or a Tommy’s from Julio Bermejo. Done right, signature serves rock.
Technology has done some wonderful things for our industry. The internet alone has allowed bartenders from Moscow to Melbourne to chat and learn from each other. But there has also been a downside in that now anyone can publish anything they want, becoming armchair critics and quasi experts on our industry overnight. Enter the cocktail blogger.
A good web site has become imperative to a venue’s success – it’s the face of your venue. From the moment they land on your home page, visitors make snap judgments about the service, quality and style of your bar, restaurant or pub.
Following the success of previous years’ ‘World’s Top 20 Bars‘ surveys, Australian Bartender magazine, the leading title for the Australian bar trade, has taken a slightly different bent on this popular feature by focusing on ‘Classic Bars’ in 2010.
With the 204th anniversary of the cocktail fast approaching 4bars.com.au thought it was apt to tell the story of the cocktail’s first definition in print and why we celebrate May 6 – 13 as World Cocktail Week.
Exploring the liquid landscape in the clean and controlled city state
Wednesday March 31 saw the official wrap party for the Parched March: 30 Bars in 30 Days odyssey.
My Parched March odyssey approached its conclusion last Tuesday night exactly as it should have: three mates cocooned from the bad weather on comfortable seats in a softly lit, inviting bar, talking,