The Irish coffee recipe you’ll find at New York’s Dead Rabbit is about as good as you’ll find anywhere, and back in July Sydney’s The Duke of Clarence adopted their recipe for use, too.
it’s pretty simple to get started with your own barrel-ageing cocktail program. All you need is a clean barrel, a great cocktail made with high-proof spirits (we’ve used the 47.5% ABV Star of Bombay), and time.
We like the Sidecar we get when we hit Rambin’ Rascal Tavern. They’ve dialled back the triple sec quotient, added a little bump of sugar, and allow the richness of the Martell VSOP to shine through (without overdoing it, Embury-style).
Sustainable, anti-waste techniques are behind this drink from Jonothan Carr (who placed second at last year’s Bartender of the Year) at new Sydney bar, Door Knock.
Whereas once bartending wasn’t a ‘real job’, nowadays bartenders are looking at how they can extend their careers for another 10, 20, or 30 years. What’s one of those ways? Here’s how to start a liquor brand.
Some cocktails are perfect for when you’re sweating it out in the sun; this Kentucky Buck recipe is one such drink.
“But then phylloxera absolutely fucked the supply of cognac. So a lot of Sazeracs began to be made with rye whiskey,” says Daniel Noble. Here we look at the New York style Sazerac.
Chef Andy Ricker (of the USA’s Pok Pok restaurants) and Long Chim’s James Connolly share their tips on how to use vinegar in drinks.
Green is what you get with this simple verdita recipe: lime, pineapple, mint and a good whack of coriander blended together with some green jalapeño chilli.
You can grow tired of drinking Martini’s (a hard feat, but it’s possible), and if you’re a bar like The Barber Shop in Sydney which specialises in gin, features gin in each of its cocktails, and is all gin all the time, you have to find ways of catering to customers for whom gin might not necessarily be a favourite.