The wrap of the week that was!
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“Cameo is a one of a kind bar, at least for Melbourne if not the rest of Australia. Our entire focus is around these Antique Classic Cocktails utilising our Vintage Spirit collection.” Josh Hampshire
Back in June, Lachlan Gunner, who was a longtime employee of Sydney-based group Liquid & larder opened his very own venue in Adelaide’s West End, a 30-person underground cocktail den called Trap.
Fellow’s entire mission is to create quality craft spirits that offer a real alternative when it comes to the value spirits marketplace that is currently overwhelmed by foreign behemoth brands.
We take some time to catch up with the inspiring bartender in Sydney to find out how, why & what’s to come in here career to date
Antico strips everything right back, putting a large emphasis on classic cocktails in an intimate space. The quaint, little bar in the heart of the city is all about the aperitivo bar vibe found in the cities and towns of Italy.
“I cannot recommend this enough to everyone who might be considering it – and don’t let a possible slightly bloodied nose put you off!” – Joseph Stephens – Dead Ringer
Thankfully, theatre is not dead. I recently propped up the bar at Cinco Lounge in Lisbon, solo. I had brought a book of crosswords but needn’t have worried – the bartender kept up a string of friendly patter and magic tricks to amuse me.
Cristalino-style tequilas are now the highest selling ultra-premium Tequilas in Mexico, and we have seen volume sales of this new style double in the US since 2020.
Elijah Attard chats to Bouvardia Owner & Operator Abjar Kasho about his unique and creative take on his cocktail bar
“My time in tapas and pintxo bars in Spain and the Basque country demonstrated how amazing the energy was in a smaller space as conversation and banter flowed between both sides of the bar. This synergy is created with the right style of shared food and the appropriate drops to accompany these dishes.” – Owner, Geo Tapia
To create the L.O.C.A.L cocktail, Andrea sourced left-over food products from local charities and his community to upcycle their potential waste for good.