The postponed 2020 BACARDÍ Legacy Global Final will go ahead virtually this year with a date set for the global winner to be announced 30th June 2021. The re-worked format of the competition will also offer all 40 global competitors the opportunity to secure a US$5,000 grant, in addition to competing for the global title.
“People are what make a bar great. It’s always the people. Whether it’s the staff looking after you, or the people you are with, it’s always them that make an experience amazing, or on the flipside, shithouse.”
“As a drinker myself I will avoid ordering cocktails as I do not like to wait, so we have set up our bar to be as efficient as possible and to get customers their cocktails in as little time as possible.” – Bar Manager, Mark Crawford
The Blend are hosting a LIVE seminar on Monday 10th May 2021, focusing on many aspects of the health and wellness industry, with 3 amazing hosts! This is your chance to learn from some industry experts, to ask questions and soak up their wisdom from years of experience, followed by some (healthy) food. Everybody loves a free lunch (wink!)
At a moment when we are all looking forward following the events of 2020, Australia is set to be inspired by its own vibrant bar culture with the World Class Cocktail Festival taking place in Sydney from 28th April to 2nd May 2021.
The $20 ticket for punters, which is available online now, allows guests access to a special menu of cocktails created exclusively for the month. The menu will be available at participating venues, with cocktails priced at $14, and non-alcoholic options at $10.
LOC, which stands for ‘left of centre’, features a curated list of more than 170 natural, minimal intervention and lo-fi wines that people can enjoy with snacks from Maria in the small space or outside.
The St Agnes Bartender’s Cut blend has an average age of 8 years and is built on a light fruity 5 year old base sprit blended with a mixture of Tawny and Sherry cask finished brandy spirit with a good lick of very old XO brandy spirit for richness, depth and length.
Together, they formed The Pursuit of Hospitality winning a $5,000 grant from The Blend’s IDEA LAB competition to turn their vision into reality. “The Pursuit of Hospitality is effectively a training, community, networking, and advocacy tool for Adelaide,” Michael Keogh says.
Liquid & Larder’s Group Bar Manager will be on service across the venues to lead the way to ensure all guests are enjoying world class drinks. “The role isn’t just about making great drinks but more importantly it’s setting high standards and helping your team achieve them” said Dean Simpson, Group Operations Manager.
‘What’s not romantic is waiting twenty minutes for a drink while the bartender has to fumble around for six different bottles. My goal is to get drinks into people’s hands as quickly as possible without sacrificing any quality, which is a win win for everyone.’
This month, the team from Roe & Co teamed up with the folks from The Wild Rover in Sydney to showcase three of their signature Irish whiskey cocktails.