They say if you keep doing things the way you’ve always done them, what you get is what you’ve already got. Well, Monkey Shoulder does things differently, and what you get is something unconventional. You don’t make progress doing the same old thing
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Cape Byron Distillery and Stone and Wood Brewery have teamed up to create the inaugural Brewstillery Mix Masters competition. The born & raised Byron Bay brands are inviting bartenders to submit a serve using Brookie’s Byron Gin, Stone & Wood Beer and featuring native ingredients.
What happens when one of Australia’s most awarded bars with a 16 year history comes to Sydney Bar Week and takes over one of the country’s most exciting, younger bars?
You get the Black Pearl invade PS40 event on Sunday 16 September, that’s what.
Australian Bartender magazine’s Bartender of the Year sponsored by BACARDÍ & De Kuyper is the toughest test of bartending ability going around. The comp is open to all working bartenders, and if you haven’t registered yet, it’s not too late.
Now in its six chapter, BACARDÍ Legacy was established to challenge the best contemporary bartenders in the world to create their own cocktail Legacy – that will stand the test of time and ensure that both bartender and beverage are remembered like the illustrious classic cocktails of the past. Drinks such as the Daiquiri and the Mojito are now revered as classic and are as much part of the unique legacy of Don Facundo Bacardi Masso as the rum itself.
This year for Sydney Bar Week, however, they’re mixing things up with the Coleman’s Academy Human Library. Taking place between 10am and 1pm at Big Poppa’s on the Monday of Bar Week, it’s basically your chance to meet with a number of individuals to glean insights from their stories and their expertise, to help you on your way in your own career.
Indie Spirits Tasting Sydney has garnered a reputation for being a launching pad for brand new products for local distillery folks and little independent booze companies. And this year has proved no exception.
Triple GGG Gin is triple distilled, and is made in a crisp and dry savoury style. This is no wallflower gin, hiding its juniperous light under a bushel of new wave botanicals; no, this is a juniper-forward gin.
You may have seen Millie Tang, sitting atop the shoulders of a coworker and filling 10 coupe glasses, stacked upon one another, with Daiquiri goodness — a Staiquiri, if you will.Here, she tells us the story behind that, how opening and running the now departed Deathproof changed her life, and why she’s loving being behind the stick at The Gresham.
Sydney Bar Week is just a little over one month away, and it’s set to…
The Indie Spirits Tasting is coming back to Sydney, after some successful stops in Brisbane…
Download the August issue to your iOS device now — click here to get the…