All the prep and hard work is done downstairs in the bespoke lab and kitchen. This is where they have a big ex-bourbon cask for ageing cocktails. At the time we were there a Brooklyn is in the barrel. Delicious.
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The collaboration will see Eleven Madison Park Beverage Director Sebastian Tollius behind the iconic Sydney bar to pour a bespoke cocktail menu utilising a selection of the finest Glenfiddich whiskies on Wednesday, January 18th, from 6:00 pm until stock lasts.
The winner will walk away with the inaugural Bombay Sapphire Stir Creativity Cocktail Competition trophy, $3000 prize money, an Australian Bartender Magazine cover, a pin crafted of their winning cocktail and a trip to London and the home of Bombay Sapphire
Altos co-founder and Global Brand Ambassador, Dre Masso and the creator of the Tommy’s Margarita, Julio Bermejo*, join the Altos team hitting seven cities across the two countries, launching the entrepreneurial competition.
In the bowels of the building is where you find the productions of everything from their brandy, Carpano, and of course, the Fernet Branca and Fernet Menthe. It’s a part of the building that is usually off limits for tours but it was so interesting to see the scale of the production
We put creative and critical thinking to every detail of a bar, which is part of the reason Proof Creative is one of the most well-regarded creative consulting teams in the global bar industry,” Jason Williams, Creative Director at Proof & Company says.
Oxford Street has recently welcomed the new Japanese restaurant and party bar Kissuu. Spearheaded by ex-Nobu chef Adam Burke in collaboration with music curator and DJ Richy Penny, the all-in-one venue is open till late for dinner and disco Tuesday through Sunday.
First stop on our Aperitivo Tour was Milan. It’s a city that gets a bit of a bad rap thanks to the smog and congestion but we loved it. There is a real aperitivo culture, stunning architecture and little alleyways dotted with cafes and trattorias are full of twinkling fairy lights and awnings.
An avid agave spirits fan, Hayley Dixon suggests subbing in Angostura Reserva for tequila in a Paloma. “Simply drop the salt, and you have a tall and refreshing summer serve that is super simple to make,” she says.
“Rockmelon is the perfect in-season summer fruit to complement tequila, a no-brainer. The bitter citrus aperitivo adds an incredible depth of citrus and a welcome bitterness to balance the sweet rockmelon, the salty tajin salt rim to add savoury notes.” – Prudence Farquhar, Bar Mellow, Newcastle
This year after two days of judging, Alex Boon from Pearl Diver Cocktail and Oysters in Melbourne was crowned Australian Champion. Alex is a hospitality icon and Pearl Diver is on the cutting edge of our industry. Joseph Chisolm sat down with Alex just after he won to get an insight into how he was feeling about being Australian Champion.
Being served by [Rachel] is always a pleasure – she has certainly retained the warm Southern hospitality honed working first as a hostess and busser, then waiting tables in Florida. It has been in Tasmania, though, that she has turned her attention to the bar.