Those of you who have long wanted to pick the brains of London’s most highly acclaimed bartending duo need look no further, as over the next few weeks we’ll be sharing Alex and Monica’s in-depth guide on how to build a successful brand.
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The Australian Top 30 finalists in the highly-esteemed PATRÓN Perfectionists Cocktail Competition have been announced, and for the first time ever, consumers can play a part in voting online via Patron Perfectionists.
“This resistance to the normality of a cocktail bar and the ultimate strive for perfection is the reason I had to work with him. Another reason, for me at least, is that he has owned and operated an award-winning bar for five years now.”
“If you have a food poisoning case in your venue and you cannot demonstrate that your team has been trained on the various allergens, as well as what measures you have in place, you could be in trouble.”
“So, how do you do” it? Before you start investing in 10,000 perfume bottles from Plasdene, I’ve got some tips for you that may save you some time, money and headaches.
Register your venue, cocktail and team before 12 July for your chance at winning a trip to Sydney Bar Week in September to compete in the Plantation Rum Cup.
“Where it gets tricky (and the really fun part) is how to recreate these with the impression of a natural fermentation process. For example, mead can take up to 3 months to turn around into a drinkable product.”
The Roosevelt have a few signatures that use this hyper cooling and somewhat flashy style of cocktail production. The one featured here is all about the tropics. So pull up a bar stool and hold onto that tropical dream while while the wintry air gets chilly around us.
What we really wanted to do was make some banging drinks that fit all eventualities. Firstly, we wanted to create something refreshing, easy to make and perfect for a day off. Following that, something stirred down and boozy for after a shift, and finally something for any occasion that would always get a double thumbs up reaction.
With a range of over 100 tequilas and mezcal and an abundance of agave spirits, Sinaloa aims to showcase the diversity and depth of Mexican spirits through their bar.
“I would love to have a drink and chat with any badass woman, full of stories to tell. Not bad if it was a Rickstasy (a mix of vodka, Southern Comfort, banana liqueur and Baileys) with Amy Winehouse or a Pomegranate Martini with Madonna.”
“I don’t care about awards, who the chef is or how fancy the fit-out looks. The first thing I look for is ‘do they do what they say on the tin’?”