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.
Featured
Featured Content
“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.
The Old Fashioned is a simple drink, with just the spirit base (in this case the delicious Angostura 1919 Rum), sugar and bitters (Piccolo uses a 50/50 blend of Angostura Orange Bitters and Angostura Aromatic Bitters), so this is a drink where the spirit really shines.
As either a House of Suntory National Ambassador, Maker’s Mark Ambassadors or James B Beam Distilling Co, the successful candidates will be responsible for bringing the magic of Beam Suntory brands and award-winning Distilleries to life.
One or Two embodies the spirit of Japanese hospitality – exceptional ice cold drinks served with famous familiarity and warmth.
I was impressed by how calm the competitors were and how well they presented. Kate, Liam and Priscilla were incredible, and I am so happy that Priscilla took out the 2022 Bartender of the year title. She truly deserved it!
Hickson Rd. Summer Cup embraces the growth of aperitifs and rosés as refreshing alternatives to elevate traditional wine occasions, and Australia’s thirst for lower-ABV, more sophisticated spirits serves.
It can be easy to point to the influx of drinkers and bartenders from the States during Prohibition, but cocktails were already part of Cuban culture. The natural bounty of the island lends itself to cocktails – fresh fruits galore and, of course, sugar cane (ergo, rum).
Campari Australia are pleased to announce they are accepting applications for the NSW Ambassador position. Help shape some one of the most awarded hospitality training programs, collaborate on some of the most exciting international brands and be apart of the change to help restore and educate the Australian Hospitality scene.
Here are three cocktails from the team members Martin McConnell, Magnus Moore and Liam Murphy as well as an interview with co-owner Pete Hollands about the state of the Brisbane bar scene and what’s next for them in 2023.