The Global Drinks Forum was held the day before Bar Convent Berlin began, and it gathered a few dozen drinks industry heavyweights (and us) to discuss marketing, strategy, and insights for the global drinks business. It’s the kind of thing we’d usually move away from very quickly in the opposite direction, too afraid of a torrent of ‘touchpoints’. But this one, well, it was different. We wanted to work out just what we could take from it that would be of use to bartenders and bar owners.
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Tonight at PS40 in Sydney sees Michael Callahan, creative director at Employees Only Singapore go head to head with Celia Schoonraad of the acclaimed Singapore bar, 28 Hong Kong Street.
Zack Morgan’s mum suggested he try hospitality at the age of 15 as a way of keeping out of trouble. The Bulletin Place bartender talks bartending camaraderie and more.
Now celebrating the brand’s 20th anniversary, Grey Goose — renowned as the world’s best tasting vodka — is launching its latest summer campaign Down Under with a big, blue splash. Known as Grey Goose Riviera a new, limited-edition bottle has been designed to commemorate the twenty-year heritage. A launch party on a luxurious super yacht will be followed by a series of Grey Goose pop-ups across Sydney & Melbourne as part of the campaign. We sat down with Grey Goose Global Brand Ambassador, Joe McCanta to find out more.
Justinn De Beer began his career in his native South Africa, before travelling abroad and ending up working in Brisbane’s Fortitude Valley for seven years, with two and a half years in the CBD leading the opening crew of Brooklyn Standard.
Above Board was named New Bar of the Year at the 2017 Bartender Magazine Australian Bar Awards. They’ve just clocked up a year of trade, so we thought the time would be right to check in and see how year number one has been.
When Maurice Terzini’s Bondi Beach Public Bar opens next, you can expect Spritzes, pre-batched Negroni’s, Old Fashioned’s, and a White Mike Russian when you’re at the bar.
Whereas once bartending wasn’t a ‘real job’, nowadays bartenders are looking at how they can extend their careers for another 10, 20, or 30 years. What’s one of those ways? Here’s how to start a liquor brand.
At Brooklyn Standard, the bartenders are always having a good time, the drinks are on point, and the atmosphere, well — it’s a party. We sat down with their general manager Harlen Pointing, and here’s what he had to say.
He’s using whey that is a by-product from the kitchen, and is making a syrup from crackers and sugar. “The flavour profile just fit really well in a milk punch and using cognac was a natural fit,” he tells us.
In this issue, we’ve got interviews with each of the Top 10 of the 2017 Most Influential List sponsored by Angostura aromatic bitters,and look at how a couple of bartenders have made the leap from behind the stick to brand owner — and how you can do it, too.
‘It’s basically just a grown up cola – with more flavour!’ Maybe Frank’s Eros Pedone talks about the London and Sydney bartending scenes, and working for the guys from Maybe Frank.