There’s a a big industry bash to celebrate the release of Coors into the Aussie market next Thursday the 19th at the Coogee Bay Hotel (we hear they’re going to relieve a sweltering Sydney summer night with a bracing taste of Colorado’s Rocky Mountains and it’s a sight you won’t want to miss).
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There’s none more vocal in their advocacy for the Darwin scene than Jason Hanna, as he pushes for a higher standard and better bars. We had a chat to find out more.
“It was quickly realised that alcohol was a preservative for spices, fruits, even humans such is the tale of the most famous ‘spiced’ rum of Nelson’s blood.”
By Greg Sanderson.
I am by no means writing this article preaching from my high horse. Those who have met me or know me, know that I love my drink and should most certainly take my own advice on more than one occasion. I am writing this article, as I believe it is a topic we rarely discuss, and is often purposely ignored…
Phil Bayly, of Sydney’s legendary and late Cafe Pacifico gives his tips on survival in the world of new bars, the need to reassess and sometimes, “to take a machete” to what you do.
A good looking bottle for Absolut Originality, news from the ranks of Shady Pines, The Baxter Inn and Frankie’s Pizza, bikie laws in Queensland and penalty rate cuts rejected.
If it weren’t for booze, we’re pretty sure there’d be no rock and roll. Without it we’d have been doomed to an endless loop of Hanson or, worse yet, Nickelback. Thankfully there is booze and bars and rock and roll is all the better for it, and there’s few people who have seen it as close up as snapper Ross Halfin.
Gin, Lillet, crème de cacao and lemon juice doesn’t read too well on paper — not, at least, until you’ve put a Twentieth Century in your mouth.
With the festive — and busy — season upon us, you’re going to have more people than usual who don’t know their way around a bar or your wine list. Tom Hollings gives you some tips on what to recommend.
Open on a site which once housed a Japanese karaoke swingers club called Swing Box (we guess the clue was in the name) is the latest bar from Hamish Watts and Ben Carroll of the Applejack Hospitality Group.
Happy Repeal Day! On December 5th bartenders in the US and the world will be toasting the end of the ‘noble experiment’ that was Prohibition. Today marks the 80th anniversary of the end of Prohibition in 1933 and to celebrate, why not indulge in the 12 Mile Limit?
The iPad edition of our December issue is now live in the App Store. In this month’s issue:
Read this before you open a bar – Phil Bayly talks about the pitfalls you need to avoid to set up a successful bar…