Your bartenders’ weekend begins on Sunday for many of you, and blessed be those bartenders…
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In search of the next distinguished cocktail, Southern Comfort is bringing back its cocktail competition…
Smoke is the rooftop cocktail bar atop Barangaroo House in Sydney, the latest venue to come from the Solotel group.
The new summer Shady Pines Saloon menu has landed, and it’s an all new look for a brand new year.
If champagne is your thing, then new Sydney bar Solera is the bar for you. The new venue from owners Scott Bayly, Ty Van Emden and Roman Kristek focuses on cocktails and champagnes and joins the nascent bar scene down at Sydney’s new Barangaroo development.
Everyone can be a part of the festivities of World Bartender Day by supporting their local finalist during the week of 19th Feb- 25th Feb.
There’s a bar inside the award-winning Brisbane bar, The Gresham, and it’s called The Drawing Room. If you’ve been to The Gresham you’ll know that you can get a great cocktail, but you’re more likely to be drinking a great beer and a whiskey or three — it’s just the feel of the place.
Despite the inefficiencies in their operation, Never Never Distilling Co. has made an outsized splash so far, landing on some of the country’s best back bars. That may be because they are unashamedly making spirits that appeal to bartenders .
8 Hospitality, the group behind Sydney venues Grandma’s, The Wild Rover, and Wilhemina’s have a new CBD venue on the way; there was a lot of interest in the Speakeasy Group’s new mentorship program as a way to mitigate the skills shortage; and Alen Nokolvski talked about rolling dice for his tips, and more.
It’s something that is reinforced by the Australian Distilled Spirits Awards (ADSA), which is back for its fifth year. Entries are open now through the Royal Agricultural Society of Victoria’s site, with the cutoff date for online entries being Friday 23 February.
We’ve cribbed this Pearl Diver recipe from Tom Bulmer at Sydney tiki popup, Lost Luau, which is running until the end of summer. Bulmer swaps out the lime juice of Don the Beachcomber’s original recipe for lemon instead, as he feels it gives a little something extra too the final mix.
Trash Tiki is an anti-waste popup that they’ve been taking around the world, and taking that message for bartenders and the public and “shoving it down their throats,” in the words of Griffiths.