“I love how [hospitality] is this beautiful combination of skill and art, science and passion. We are lucky to work in an industry that is based on compassion, empathy, and generosity – that a single smile can make someone’s night shows how truly powerful we really are.”
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Where do you go for a drink on your night off? Or where do you head after the final glass is polished and the doors are locked up for the night? Where do you go to get a cold beer, good booze and even better chat?
Vibe-seeking Sydneysiders can enjoy Greek meze, playful cocktails, and bottle service into the early hours of the morning. Owner, Ussi Moniz Da Silva is no stranger to flipping fading spaces into exciting new playgrounds, after recently flipping the now Sydney hot-spot Sinaloa.
You’re invited to the inaugural Campari Golf Day to raise money for those impacted by the NSW floods
Our friends at Campari have announced their inaugural Campari Golf Day on Monday 9th May, 2022 with special guests, AFLW stars Sarah & Jess Hosking. All money raised will be donated to Vinnies to support those impacted by the NSW floods.
Handmade for you! The Blend takes you on an exclusive tour hosted by Master Distiller…
“It’s these questions that have caused us anxiety; indecision that what we are doing is correct and casting doubt over our ambitions. We are not the first people to redo a venue, and most certainly won’t be the last, but we have found this process extremely challenging.” – James Bradey
The team behind it are the type to inspire devotion. Rob Libecans, Ryan Noreiks and Matt Stirling are industry veterans with world renowned bars on their timesheets. They have been running a successful pop-up and consultancy business under the name Fancy Free for the past few years.
Blasphemy Coffee Whisky lends itself perfectly to the classy Boulevardier cocktail. The chocolatey bitterness of coffee is often paired with Campari in cocktails, and Blasphemy brings those big flavours together in this whisky-forward take on the Negroni.
Starting out as a humble little distillery in the suburb of Fyshwick, Canberra in 2017 Big River has continued to rapidly grow and boom since opening its doors to the public in 2018.
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.
“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.