Kittyhawk’s Andres Walters kindly shared the spec for the DIY Spiced Rum recipe they use at the bar.
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With the latest gin creation Rutte Celery Gin, the Dutch distillery’s loving attention to detail down to the last ingredient becomes quite apparent. The refinement of gin with aromatic celery and cardamom demonstrates high distillation expertise and creativity without neglecting treasured traditions. Celery was already used by the founder Simon Rutte as an ingredient, so it has its say in the Old Simon Genever, too.
Take a look at these three essential vermouth cocktail recipes, and please, please, please: look after your vermouth.
You can now get your tickets to Tales of the Cocktail’s events; here, we’ve gone looking for the best Tales of the Cocktail seminars for each day and share with you our picks.
Whomever ends up winning the 2017 Bartender of the Year sponsored by BACARDÍ and De Kuyper, one thing’s for sure — they’ll be a knowledgeable bartender.
Here’s four Highball recipes to try — and to make a perfect, freakin’ soigne Highball, do as Germany’s Joerg Meyer does for his Boilerman Bar: they have Highball glasses in the freezer, frosty and ready to go.
Frenchman Nico de Soto owns two bars, one of which, New York bar Mace, landed at number 28 on the World’s 50 Best Bars list last year; we caught up with him on his visit to Australia, the place where he first began behind the bar.
MONIN, the world’s leading provider of flavouring products, introduces the new MONIN Inspiration app for smartphones and tablets.
Mikey Lowe looks at the difficulties Australia’s first brewers faced, how they overcame them, and how the craft revolution got started.
Melbourne bar, The Elysian Whisky Bar, has found a way of bringing customers something they would be hard-pressed to find anywhere else in the world, let alone at any other bar in the country: their own independent whisky bottling.
The history of this style of drink is said to go back to the middle of the last millenium, and, as is often the case with these kinds of origin stories, came about by happy accident when someone fortified a barrel that had juice in it, and not wine.
This is the second instalment in a series by Speakeasy Group owner Sven Almenning, offering advice on How to Open Your Own Bar. Below, Sven is looking at hiring designers.