The group will open a unique iteration of its Newtown venue, Odd Culture – a bar and bottle shop in one located on Brunswick Street in Fitzroy led by General Manager and Melbourne hospo legend, Gerry Nass.
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There are three distinct spaces housed in a two-storey building on Newtown’s bustling King Street. The General Store, a 12-seater tropical speakeasy cocktail bar backing onto a cosy courtyard and an upstairs bar slated to open later in the year.
At the end of March, the winning team will be travelling to the undisputed birthplace of Rum in Barbados and treated to a week of leisure and activity at Plantation’s own mythical West Indies Rum Distillery.
I love to start the day by setting myself and my team up for success. I make sure the bar is stocked up and well-equipped for a busy service. Depending on the day, it’s usually docket after docket after docket, yelling “drink’s up!” It’s hectic, but in the best possible way.
Fast forward 20 years and when asked what he thought was one of the greatest changes in the New York bar scene he had helped revitalise, cocktail legend Dale DeGroff replied: “the growth of the bar team”.
Much like PATRÓN – Checo sets the standard for excellence and is a master of his craft, which can be seen by the passion that drives his racing success. PATRÓN and Checo have teamed up to further their shared dedication to perfection and bringing Mexico’s culture to life.
Fuji Whisky has launched in Australia this year with two expressions, a single grain and single blended Masterpiece available from March in very limited numbers.
Shanghai is still undisputedly the cocktail capital of China with EPIC named Bar of the Year and Allen Fang (The Nest/Dreamsicle) named Bartender of the Year.
Riding the gin wave, a large portion of distilleries started with a native botanical gin and used that as a stepping stone to build a brand before their aged spirits could be released.
“Following an exciting judging tour I am excited to announce on behalf of Bombay Sapphire the four competitors moving forward to compete in the final on Tuesday 4th April…”
Learning how to cop criticism is a life lesson we all need if we want to be better, says Naren Young
“When receiving feedback, any feedback, this is how it should transpire (at least, this is how I do it). First of all, say thank you. Nothing is more gracious than showing someone that you’re grateful for their comments, good or bad.”
A perfect example of this is the only spritz I ever physically crave, the Olive Spritz at Gerald’s Bar in Melbourne. Created by Gabriel De Melo Freire, a flavour fanatic, the saltiness of the olive syrup and the dryness of the apera leave you literally salivating.