Not only has Hello Sailor been one of the more talked about Sydney bar openings of this year, it’s also lent its name to a verb (one that shouldn’t need much in the way of explanation). Indeed, thanks to Marco Faraone, Luke Redington and Mike Edkins it is now possible to go and get “sailor’d”.
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There was a time when the mark of a cocktail bar was the line of fluro-coloured liqueur bottles sitting on the back bar. You can scoff, nowadays with your amari and small batch organic moonshine, but they’re there in old photos of the Bayswater Brasserie and in top bars around the country. It was a thing, man.
With all the talk about mezcals these days, could it be that tequila has become mainstream? Has the zeitgeist moved on? Has tequila sold out?
We gathered together a panel of five bartenders to plough through a tasting of six tequilas to find out.
We’ve tracked the growth of tapas bars that do real, proper pintxos across a few states now, and Perth is getting in on the act with its first proper taste of the San Sebastian specialty, with Wolf Lane’s Bar de Halcyon.
Think Spirits has had a cracking year in 2013, and they’re not done just yet. They’ve announced that they are taking on board the popular Evan Williams range of bourbons.
One of the most respected authorities on Irish whiskey worldwide and a craftsman in the purist form of the word, we sit down with Midleton Distillery’s Master Cooper, Ger Buckley, to discuss his deep-seated appreciation of wood, whiskey, and a job well done.
Sydney’s small bar revolution isn’t confined to the hipster hills of Surry or the born again CBD — even the plush and proper surrounds of the lower north shore have been getting in on the act.
Here’s one for the arty among you — champagne house Dom Perignon has teamed up or, as they say in the art world, collaborated with American artist Jeff Koons.
Frank Meier was the head bartender at Paris’ The Ritz during the 1920s and 30s. We referenced him — and this great book, The Artistry of Mixing Drinks from 1936 — in our piece on the Black Velvet. Meier was German by birth, worked in NYC and was working against the Nazis during their occupation of Paris…
The Caribbean: we often talk about the Caribbean in passing when we’re talking about rum and rum drinks. But how much do we really know about these places? We’ve put together a couple of snaps, a few stats and more importantly, a few drinks that you might see at each of the following stops in the Caribbean.
This former Rookie of the Year has only been in the game for three short years but with her dirty jokes, love of quality movies and a dedication to the bar biz, she is definitely one to watch.
For many modern wine drinkers, sweet wines are little more than an introductory drink to our more popular dry table wines. This is at odds with the quality and variety of sweet wines available though, and some basic knowledge of these different styles (and they are very different) can help you introduce customers to a brilliant array of wines.