No longer just a job to get you by, bartending can open up a wide…
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The Blends of the World Masterclass series will shortly kick off again in February 2017, with its first module hosted by Sam Egerton and Toby Marshall – the extremely forward thinking and talented duo behind the much hyped Sydney venue Charlie Parker’s.
Great bar staff training is more important than ever — for the guest experience, sure, but also for your own career.
This Gimlet recipe makes a great drink, and a big part of that is MONIN’s Lime Juice Cordial — made with 50 per cent juice (a mix of both lime and some lemon) and made, as with all Monin’s sweet stuff, with real cane sugar. It’s got some great, juicy acidity balanced with sweetness.
Vanguard adds Don Fulano Tequila & Derrumbes Mezcal it its portfolio
Here’s a drink that can rightly be called a modern classic cocktail; add this Chartreuse Swizzle recipe to your repertoire.
The Swizzle is a simple idea: take a tall glass, add booze, add lots of crushed ice, and take your respite from the heat of summer — for your refreshment, here’s the Saint Tropez Swizzle at Kittyhawk.
In Jerry Thomas’s 1862 book, there are seven different recipes for Cobblers, with their chief difference being the ingredient that the formulation championed — here, for our regular Threeway feature, we’ve got three Cobbler recipes for you.
And as a way of helping producers to benchmark their products and reward those who are making world-beating spirits, the Australian Distilled Spirits Awards are back for a fourth year in 2017, with entries open now.
Bartender Tom Egerton goes on the trail of Charles H. Baker Jr in Hong Kong — cue the humidity, the hangovers, and impromptu parties at 7-11.
Trends for 2017, a voodoo high priest, and tips for making 2017 the year in which your goals come alive, in the first Tales of the Cocktail podcast.
We are big fans of the Perth bar scene, so we’re stoked to be taking the Indie Spirits Tasting to Perth for the first time in March 2017.