Editor Sam Bygrave rounds up the week’s highlights from australianbartender.com.au, and shares what he’s been reading (and listening to) to calm a serious case of Tales of the Cocktail envy.
News
The latest bar and bartender news.
It’s that time of year again folks, when we celebrate the best of the Australian…
Perth bar operator Andy Freeman — the guy behind the award-winning Perth whiskey bar Varnish on King and The Flour Factory — is opening the new Perth CBD tequila bar, Caballitos in July.
The creative bartender-owner of Singapore’s Operation Dagger, Luke Whearty, has moved to Melbourne to open a second bar.
Sydney Bar Week returns in September this year, and for the first time we’ll have big industry events happening over five days.
In the March issue, Sven Almenning writes about the subtle clauses in your lease which can end up costing you big money — and theres much more inside.
It’s time to start turning your mind to preparation for Australia’s toughest test of bartending ability: the Bartender Magazine Bartender of the Year sponsored by BACARDÍ & De Kuyper.
The cuts to hospitality penalty rates are a “blatant, sustained and systemic attack on the working and middle class in the name of productivity,” says Charlie Lehmann.
“Cocktail-wise we will be repurposing a lot of ingredient ‘waste’ from Maybe Mae and the Shobosho kitchen,” Margan says. “There will be no Boston shakers, with everything batched and built – [for] minimal perishable usage.”
Whilst White Lyan is closing, they have new plans for the space and given their history of inventiveness, it’s going to be one to watch.
In the February issue, we hear from top experts in bars, design and criticism about the things you should consider if you’re opening a bar.
Move over Frosé — The Freezling Project, in which Christian Blair takes delicious riesling and makes it freezing (the clue is in the name), is one you can approach without bringing along your sense of irony.