The March issue is available to download now — get the Australian Bartender app for…
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It’s hard to believe these days, with all the interest in whiskey, that Irish whiskey…
You may know chef Morgan McGlone from such fried poultry places as Belles Hot Chicken,…
Industry folk, booze slingers, spiritual advisors, masters of mixology, wizards of flavours; whatever it maybe; ladies and gentleman you’re invited to the next instalment of The Perfect Blend Competition in Melbourne
Italicus Rosolio Di Bergamotto is available in Australia now, thanks to Think Spirits. It’s been proving popular with bartenders overseas for a while now, and has ignited bartenders’ interest in the obscure category of rosolio.
Dave Broom is making a road trip movie about whisky called The Amber Light, and you can help the project get off the ground by backing it on Kickstarter.
We’re taking a look at Kurtis Bosley’s list for Bar Moncur this month, because we love French spirits and wines and Bosley’s list takes them as its inspiration.
What a remarkable bunch of talent from both SA and NT! Hosted at Rocket Bar, on Tuesday evening, another 10 Finalists took to the stage competing for that trip of a lifetime.
There’s never been more bartending competitions on the calendar. They offer you a great way to hone your skills, meet like-minded professionals, and often a way to see the world. Here’s our guide to some of the top competitions coming down the pipeline this year.
Here, Nguyen-Luu explains the why and the how of rotovap drinks and steps us through the process behind their pickled onion distillate, which they use in one of the best Martini variations we’ve tasted, the Clarence House Gibson. If onions are your thing, give their spec a go.
Voting in the 18th annual Bartender Magazine Australian Bar Awards is underway, and this year, we’ve added what we consider is a long overdue award: the Host of the Year.
The drinks at London bar Scout were some of the finest we tasted in London: full of flavour, the balance just so, and interesting enough to be unlike anything we’d ever had all the while being familiar enough to keep us comfortable.