Never Never bested a bevy of emerging and established brands, including one of the world’s most popular gins, Tanqueray No. Ten, representative for the United Kingdom. Never Never’s Juniper Freak Gin was also awarded Australia’s Best Navy Gin in previous rounds.
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Shanghai is loud, busy, a city that stretches into the sky for as far as you can see, full of humanity — with some fantastic bars to visit.
The Duke of Clarence opened in December 2017, and has had a pretty good time of things since then: they’ve expanded to trade seven days a week, from midday to 2am, and picked up a bunch of awards recognition — like the title of New Bar of the Year at the 2018 Bartender Magazine Australian Bar Awards.
You’ll find Hope & Sesame in Guangzhou, China — not a city previously fond of Western-style cocktails, by the way — and a very speakeasy-style entrance.
The Schweppes Signature Series Mixers range was created with some of Australia’s best bartenders: Chris Hysted-Adams, Jess Arnott and Charlie Ainsbury.
This June will see the return of Chase Distillery’s Rock The Farm festival and the Chase Cup Global cocktail competition, known widely within the drinks industry as a celebration of the world’s best bartenders, the finest British field-to-bottle spirits and cocktail innovation.
Joe Schofield has bartended and lived in numerous countries across the globe. He currently splits his time working in Manchester and Asia with his own projects; Schofield’s and Sensorium.
Here, get a look at the video with Fancy Free’s Matt Stirling showcasing their Pet Not recipe, and get the specs below.
As bartenders and lovers of all things booze, there’s the odd occasion where we let…
The first regional final has kicked off in VIC/TAS in search of the next Blend Masters for 2019!
Australia’s independent distilling industry is flourishing. Right around the country, small distilleries are chasing their dreams, and one of the ones kicking goals is Seppeltsfield Road Distillers in South Australia’s Barossa Valley.
There’s a lot going on inside the February issue of Australian Bartender, and you can…