Veronica Lam from Tokyo in Sydney won the 2018 Woodford Reserve Cocktail Challenge with her two drinks, Konomi Re-Fashioned and Draper’s Solace Rye cocktail.
Featured
Featured Content
Dandelyan’s Wheeler and Meredith give us an insight into how they put together the latest Dandelyan menu, one which has garnered attention around the world.
The ownership trio of Gabrielle and Andres Walters and Daniel Noble hold some top-flight hospo pedigree: you may know Andres from his work at The Lobo Plantation and Kittyhawk, and from the barware supply company he owns with Gabrielle, BarGeek; Daniel Noble you’ll know from many bartending competitions and his time at Ramblin’ Rascal Tavern and most recently, Jangling Jack’s.
Former Cobbler bartender, Brittany Rowe, talks to Sam Bygrave about making the move from Brisbane to Sydney and taking up residence at Sydney rooftop bar du jour, Old Mate’s Place.
For the last couple of decades what we understood to be mezcal had very little to do with what the juice was really meant to be.
Burrow Bar offers shelter from the storm that is Sydney life; the pleasures of old fashioned hospitality, a place of refuge between the office and home.
The Top 8 bartenders have been selected to progress to the National Semi-Final in the 2018/2019 BACARDÍ Legacy Global Cocktail Competition in Australia.
Mixologists, it’s time to talk… As I’m handed my cocktail, an innovative foraged-woodruff-distillate-highball, I remember…
The masterclass will be followed by an 1800 Tequila bar takeover of Barrio Cellar to celebrate Day of Dead in style.
“Instead of just being pushed to the wayside and having a soda water or a juice,” says Daniel Gregory, “they want something with a bit more complexity so they can be part of the group.”
Alex Kratena talks about the trend towards ferments, which trends he wants to see embraced, and what it is that he thinks makes a good bartender become a great bartender.
in the pursuit of a new whisky that is worthy of sitting in the William Grant & Sons portfolio, Ailsa Bay has created new data-driven processes to refine the craft they’ve perfected over nearly 150 years.