It's always an unknown flying into Mexico City. As a good friend used to say, it’s one of those places, hot by day, volcanic by night.
What’s it like to be one of the country’s most in-demand producers? Brendan and Laura Carter are the pair behind both Unico Zelo — a wine label impressing many wine-appreciating bartender — and Applewood Distillery. Here, and lightly edited for clarity, is what a typical day in the life of Brendan is like.
Mjølner made waves when it opened back in March, what with its whole animal cooking, the viking accoutrements, its focus on whisky and some banging cocktails. Overseeing the restaurant and bar is venue manager Alexandra Dahlenburg, whom we first met when she ran Sydney bar Grain (and who steered them to a win for Hotel Bar of the Year at the Bar Awards last year). Here, she talks about the change from the hotel world to Speakeasy Group, her love of whisky, and what you ought to expect on your first night for a new bar.
Whearty has built an international reputation for himself and his bar, which, we’re confident to say, looks unlike any other bar in the world. Whearty’s approach and drinks are innovative, earning Operation Dagger a spot at number 21 on the World’s 50 Best Bars list and taking out the title of Singapore’s most creative bar at the 2016 Singapore Bar Awards. Here, he talks to Sam Bygrave about creativity, the drink-making process, and the ideas underpinning Operation Dagger.
‘I don’t distinguish between being a bartender or being a host.’ Adam Dow tells us what it’s like to work at Dead Ringer
What’s the difference between a bartender and a host? If you ask Adam Dow, the head bartender at Sydney’s Dead Ringer, he’ll tell you they are one and the same.
Story Mikey Lowe WE were all haunted by the ghosts of beers past that day, but Jim Wrigley seemed spry enrobed in a tawdry tiki shirt and a deftness of banter exclaiming the years of bar service he was ...
Alex Ross was overseeing rooftop bar Goldilock’s, two level restaurant Mr Kwok, and newly-opened cocktail bar, House of Correction — all housed in the same building. Here is Ross’ account of a typical day on the job.
IF YOU’VE spent any time in Sydney, whether it’s a visit during Sydney Bar Week, or an ad-hoc tour of its bars, chances are you’ve stepped foot inside the taxidermy wonderland that is Shady Pines Saloon. Here, young gun Evan Stroeve tells us about what it’s like to work in a bar that is a beloved favourite of the hospo industry.
Thinking of starting a spirits brand? We talk to Jocelyne Simpson, co-founder of I Do My Own PR, about getting your brand in the media.
Nicola Olianas has the enviable job of being the global ambassador for the Branca distillery, makers of Fernet-Branca, Carpano Antica Formula and more.