The Indie Spirits Tasting Brisbane is on this Sunday at Lefty’s. Get your tickets now!
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Story Mikey Lowe WE were all haunted by the ghosts of beers past that day,…
If you like supporting small brands and uncovering little known gems then the Indie Spirits Tasting is tailor-made for you. Direct from the Margaret River in WA is the gin brand that is growing in popularity nationwide – West Winds Gin. Kiki Ward, Shipmate and brand ambassador, gave us some insight into the brand.
That’s right folks — time is running out to have your say in the 17th annual Bartender Magazine Australian Bar Awards. Voting closes next week, at midnight on Wednesday 31 May.
Madame Shanghai is the newest addition to the Lotus Dining Group, and it’s one with a big emphasis on the bar program, group bar operations manager Kate McGraw tells us.
New Brisbane bar Saville Row is due to open next week, and it is the first outing in Fortitude Valley for Cobbler’s Martin Lange.
“When I described the path I took each month to collect the fresh botanicals the branding became obvious. I would travel through Nowhere Else, cross the Dasher River and arrive in Paradise to harvest fresh botanicals for Meadow Gin,” says Dasher + Fisher gin Master Distiller George Burgess.
With all the interest in craft spirits — and botanical spirits, like gin — combined with a focus on all things Scandinavian, you’d think akvavit would be getting more attention. So what is akvavit?
Two hours drive north of Sydney and set in the bucolic surrounds of NSW’s Hunter Valley, 12 bartenders from across Australia and New Zealand gathered to see who would win the top prize in The Perfect Blend 2017.
This most expensive cocktail, which will see $130 of your hard-earned pay leaving your pockets, comes at such a price because of the ingredients: not one, not two, but all three of the holy Negroni trinity alcohols date from the 1970’s.
This classic Holland House recipe is as obscure a classic as you get, but with genever in the mix the drink sings.
Gemma Duff lists the 10 social media mistakes your bar might be making, and how to get them right.