Together, they formed The Pursuit of Hospitality winning a $5,000 grant from The Blend’s IDEA LAB competition to turn their vision into reality. “The Pursuit of Hospitality is effectively a training, community, networking, and advocacy tool for Adelaide,” Michael Keogh says.
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Liquid & Larder’s Group Bar Manager will be on service across the venues to lead the way to ensure all guests are enjoying world class drinks. “The role isn’t just about making great drinks but more importantly it’s setting high standards and helping your team achieve them” said Dean Simpson, Group Operations Manager.
‘What’s not romantic is waiting twenty minutes for a drink while the bartender has to fumble around for six different bottles. My goal is to get drinks into people’s hands as quickly as possible without sacrificing any quality, which is a win win for everyone.’
This month, the team from Roe & Co teamed up with the folks from The Wild Rover in Sydney to showcase three of their signature Irish whiskey cocktails.
“We smash out a heap of cocktails from sweet to the classic,” says Clint Hyndman. “Most importantly there’s plenty of bar banter soundtracked by rocking tracks from the 60’s & 70’s. We’re all about a good time!”
The hype is real. Sammy Junior, the espresso and cocktail bar sibling of Maybe Sammy, opens today (despite the weather) on the ground level of 66 King Street in the Sydney CBD.
The Rums of the Caribbean Training was created as a unique training platform to lead the bartender education on the Rum category, focused on traditional rum styles of the Caribbean, the birthplace of rum.
‘I love the hospitality industry. I love just being my cheeky self with complete strangers every night and the challenge to get out of my comfort zone and do things like this interview!’
‘Australian bush tucker has been used for even longer; native flora in the form of fruits, leaves and flowers, seeds, herbs and barks all have historical significance for indigenous Australians, and now are being used more and more in the modern bar and kitchen.’
The book I smuggled out was “Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined”. When I think of the legendary bar that is EO New York it brings back memories of Sam Ng’s amazing stories of his time working there.
Vermouth Day is a time to celebrate this beverage that has held its own in the last 20 years of the cocktail renaissance and remained one of the key components for all backbars (or rather, fridges).
‘Irish whiskey has always been big on cask finishes of the sherry variety but now there is even more options including but not limited Rum casks, Sauternes, Tokaji, Bordeaux wine casks, I even found one aged in seaweed charred casks!’