The newly formed Campari Hive Mind is a collective of 13 passionate bartenders and bar owners who regularly inspire their local hospitality community with their creativity.
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“Our ethos was to transform expectations from day one. If people were coming in with an idea of what to expect, it was immediately going to be thrown out the window.”
Relaunching in April, the matriarch pub of Camperdown has been resurrected with locals and live music in mind.
Adding to the perfection of this regal drink is the variety of ways you can serve it (or request it to be served). 50:50, wet, dry, dirty, with a twist, with olives, with cocktail onions.
We’ve done the hard work to craft perfectly blended cocktails in our Melbourne distillery, cocktails that remain fresh and deliver a quality product in venue for up to 6 weeks from opening.
Following two ‘sip’cessful Bar of Smithery events, the team are diving deeper into the swan pond, inviting Blend members nationally to win ONE OF FIVE PRIZES, made-up of VIP TRIPS to a Sipsmith Swanhouse in Sydney.
‘This is a brand-new role, so there’s an element of figuring out how we do things, how we sculpt both our journey and the one we get to take people on. I’m particularly looking forward to looking at how our spirits pair with Japanese cuisine, where everything on a plate or in a dish is there for a reason. It’s very similar to how they craft their spirits.’ – James Buntin
From an Aussie perspective, there were some new and old faces featured in the list including Maybe Sammy, Byrdi, Continental Deli Bar Bistro, Dean & Nancy, Bar Planet and Caretaker’s Cottage.
There is an incredible line-up with lots of your favourites back in action such as the House of William Grant Party at The Abercrombie, Bartender Boxing, Bacardi Brings Back the Boogie 2.0 plus the return of the infamous (and hilarious) Idiot Savant Prizes from the team at Ramblin’ Rascals.
If you haven’t voted already in this year’s Bartender Magazine Bar Awards, now is the…
Otis is a small, owner-operated, suburban bar with a big heart. The owners, Conor O’Brien (ex-Baxter Inn) and Dan Teh (ex-Butter) took over an existing bar site and kept it trading to win over the locals and learn what they wanted from the site.
“My start in hospitality wasn’t unlike most others in the industry – it all began in fast food,” says Rachael Hand. “But what drew me to bartending was the culture. I was sold on the sea change by a friend’s tales of devoted work family, endless creativity and all the late-night parties.”