“Goldy is your slightly rough around the edges but very loveable aunt. She’s uncouth, bounces to the beat of her own drum, calls everyone ‘love’ and ‘darl’ while downing a brandy and flashing some lippie on her front teeth.” – Owner, Rebecca Feingold
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“This is an esteemed win for Stoli Group, setting a new benchmark for ultra-premium spirits globally. With hand-made precision, and cutting-edge technology, we are evolving the vodka category.” – Damian McKinney, Global CEO, Stoli Group
The space will not have a traditional bar but will rather feature a carefully curated collection of whiskies from around the world displayed on shelves and in cabinets around the room.
The bar has been brought to life by the creator of Sydney’s famous Saga Bar, Julian Frederick and is a place where expertly crafted cocktails are served amongst the scenery of lush waterfalls and mythical island legends.
The team at Aperol Spritz AU have asked bartenders to film themselves making the ‘perfect serve’ Aperol spritz, to share it on their Instagram as a reel with the hashtag #SpritzMeToVenice. Once uploaded and posted – job done, you’re in the draw.
“We relish the opportunity to celebrate Waldorf tradition whilst evolving the brand’s experience with contemporary and engaging cocktail moments.” – Jason Williams, Creative Director of Proof & Company
Etymon Projects are expanding fast and getting lots of props for their latest offering, Charles Grand Brasserie and Tiva. Jono Carr is on board as Director of Bars.
Tony Huang, Tim Pope, and partner Aimee-Louise Pope didn’t sit idle during the long Covid lockdowns but set about refining their ideas and bringing to life a bar concept that speaks to their beliefs on what is hospitality.
The Dusk Club has recently opened its doors to Sydney-siders who are down to enjoy the intimate, jazz-infused lounge that is hidden in the heart of the CBD.
The late and great Gary Regan championed the Clover Club and featured in his cocktail tome the Joy of Mixology. Cocktail Bill Boothby’s World Drinks and How To Mix Them featured five variations of the Clover Club.
For those of you who have never heard of it before the concept is simple. Four bar teams are given a spirit and a common waste ingredient found in a bar and are tasked with finding a way to utilise the two together in a cocktail.
To try and distil 34 years of hospitality experience at the highest levels into one grand unifying theory would be a ridiculous undertaking but Angus has done just that.