So what makes a whisk(e)y bar great? These bars have an epic selection of whiskies, highlight whiskies in their cocktail menu and have staff who are passionate on the subject of whisky.
Featured
Featured Content
“If it was up to me I’d have a shrub in half my drinks. I think a bit of vinegar helps add a lovely tang to a lot of cocktails, especially sours. When you make a sour with a shrub it gives you an extra thick foam with a luxurious mouthfeel.” – Ian Guthrie of J&M’s in Sydney
Registrations for the opening round challenge are open from now until midnight on April 17th. For more information and to register for World Class 2022, please visit the Diageo Bar Academy website.
Our first-in, best-dressed seminars are always a big hit with attendees to Indie Spirits Tasting events. This year’s seminars will be hosted by Cara Devine, and will cover the hottest topics in the drinks world featuring some of the leading voices in distilling.
Recently opened Latin-American Inspired social club, Hey Chica! welcomes guests for an exciting nightlife experience at the vibrant late-night venue. Located in the heart of Fortitude Valley, Hallmark Hospitality Director Scott Hempel says that Hey Chica! is all about the passion and atmosphere of a Latin American inspired street party.
Create your own original design for the Fernet Branca 2022 Challenge Coin with your interpretation of Australian Themes and email this to FBcoin22@amberbev.com by midnight on Sunday 15th May.
Over the past few months, you will have seen our Brand Ambassador Team busy at…
Maybe Sammy’s new cocktail menu which launched yesterday, is called ‘Stardust’ – it’s collection of 12 signature cocktails inspired by women from music, art, cinema and fashion. In the menu, each cocktail has a QR code which takes you to a custom cocktail filter created from Clementine’s artwork. So guests can jump on Insta with their drink and a custom filter.
Have you cast your vote yet for the best Rookie Bartender in the industry? Voting…
“They were planning on opening a wine bar. And invited me to go do it along with them. Both my passions combined together. I could create my first ever cocktail list and learn all about wine. So that’s how Paloma started.”
“Odd Culture’s a really special place to work. I think there’s a few reasons for this — we’re a smaller, kinda strange crew who share the same love for good times, good food and good booze. Each one of our venues are unalike the others, all unique in their own way and certainly ‘Odd’.”
I’ve never been one to follow any trends or do what other bars are doing. Rather, how can we attract more guests to our bar at a time when we might otherwise be quiet? And how can we do this by implementing some drinks programming that might actually help shape the identity of the bar into the future?