Elderflower & Lemon Sgroppino 20ml Absolut Elyx 90ml Perrier Jouët Grand Brut NV Champagne 1…
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Opal Rossa’s main rough the addition of numerous herbs and spices like gentian, coriander, cinnamon, star anise and subtle flavours from distilled lemon peels. It has a lingering sweetnessingredient is sour cherry juice which is enhanced thon the palate,
Jeff Arnett will be out and about spruiking the word of Jack while and Bartender managed to get the exclusive interview with him for his first visit downunder.
The Smith in Prahran is making some noise as a great mix of food, drink and atmosphere. It’s even developed the common English moniker of ‘gastro-pub’, although those behind the site are happier to call it a restaurant and bar – with a purpose built event space. Nevertheless, The Smith offers cozy corners, communal tables and talented professionals and brings a unique slice of socialising to hordes of happy locals. “We’ve had immediate success since launching,” said The Smith’s Elania Musto.
Keystone’s new direction is set to get a nice splash of sun in the near future with John Duncan and Paul Schulte (pictured r-l) confirming that the Sugarmill will soon launch its much anticipated rooftop bar. “We’re looking to have it open in July,”
Come on down to theloft tomorrow night to watch Keystone’s Group Cocktail Manager, Jason Williams, go head to head with Group Sommelier, Sarah Limacher. Who will be the most convincing? Chardonnay and a Merlot – or a Cobbler and a Punch?
Small is beautiful when it comes to successive bar openings for this Sydney based duo, and their latest digs – Button – is certainly going to cement their good reputation around town. In between opening new venues, and maintaining the high standards that they keep at the current ones, Christophe and Karl took some time out to chat about their experiences as multi-venue operators.
With Neutral Bay slowly filling up for prime bar real estate there have been a couple of recent additions further down the road in Cremorne. The Mayor Bar & Dining is proving a hit, and came online just in time for the summer rush. “The building used to be the old Cremorne post office and we have done a great transformation to make the bar a warm great space,” says Tim Harvey, venue manager.
This month we took a look at liqueurs, vermouth and bitters for a cocktail category. As usual we revived a swath of suggestions from Aussie bartenders who were keen to show off their skills. Check out some of the cocktails that made the cut for the February issue.
A new addition from Suntory to the Australian market in 2012, King’s Ginger liqueur is a fitting match for cocktails, or can be simply served tall Collins style with some bitter lemon and a wedge of fresh lime.
Bonnie Shearston and Tom Sanceau, two of the masterminds behind the Australian Bar Awards’ New Bar of the Year, Canvas, have unveiled plans for their latest Brisbane venture called Public. If all has gone to plan the venue should be trading as you read this article with construction underway early in January 2012.
Melbourne has numerous ‘haunts’, ‘holes’ and ‘tippling joints’ and Australian Bartender always likes to share the best of the best with its readers – so here’s one for the whiskey lovers.
The Kodiak Club has been up and running since mid-2010 and while it now has a firmly established moniker as a ‘bourbon bar’ co-owner Nathan DeBritt says that it wasn’t always the hard and fast plan. “We didn’t really know what the bar would evolve into and didn’t want to trap ourselves with a specific theme,” DeBritt explained, “so we came up with a name that both complimented our North American vision but left room to move if the response to our product was not positive.”