Cape Byron Distillery is owned by the Brook family, and world renowned master distiller, Jim McEwan, whom you may know from any number of award-winning whiskies and from the creation of The Botanist Gin. The distillery is set on the Brook family farm in the hinterland of Byron Bay, and they’re making gin with a sense of place.
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Manhattan landed at number one on the Asia’s 50 Best Bars list last year, and next week, as part of their Friends of Manhattan Series, bar manager Philip Bischoff and head bartender Cedric Mendoza will be behind the stick at Grain.
How did that #FebFast work out for you? Regardless of whether you lasted the distance or not, this month saw some new venues on the way as we got a sneak peek at Walter’s in Brisbane and The Doss House in Sydney; we got great advice on opening a bar from Sven Almenning, and we checked in with Mjolner’s Alissa Gabriel and more.
we spoke to Olivier Monin, whose grandfather is pictured on the MONIN label, and who joined the company at a tough time in its history in 1986. Below, he talks about how he turned the family business around, how MONIN embraced bartenders before it became popular to do so, and who developed a premium, quality-driven focus on natural ingredients when others were using cheaper, artificial ingredients.
Everyone can be a part of the fun and festivities of World Bartender Day by supporting their local finalist during the week of 19th Feb – 25th Feb.
Each finalist’s venue will be serving their signature creation that allowed them to make it through to their respective State Finals of The Perfect Blend Cocktail Competition.
Alissa Gabriel is the bar manager at Sydney bar and restaurant, Mjølner, and she’s one of few bartenders to gain national recognition in the early stages of her career; here, she talks running the bar at Mjølner.
or the last of the six creations, Jägermiester asked their very own B.A for her…
Despite the inefficiencies in their operation, Never Never Distilling Co. has made an outsized splash so far, landing on some of the country’s best back bars. That may be because they are unashamedly making spirits that appeal to bartenders .
8 Hospitality, the group behind Sydney venues Grandma’s, The Wild Rover, and Wilhemina’s have a new CBD venue on the way; there was a lot of interest in the Speakeasy Group’s new mentorship program as a way to mitigate the skills shortage; and Alen Nokolvski talked about rolling dice for his tips, and more.
Trash Tiki is an anti-waste popup that they’ve been taking around the world, and taking that message for bartenders and the public and “shoving it down their throats,” in the words of Griffiths.
“We used to roll dice for our tips n’ shit, it was cool.” Meet Alen Nikolovski of Shady Pines Saloon
“It’s fun man, earlier you and I were talking about recipe for success, and why we think Shady’s still feels fresh after 8 years, and it’s 100 percent down to Jason, Anton and Toby.” There’s only one Alen Nikolosvski.
Jägermeister recruited six of Sydney’s finest to create a drink that best compliments this German favourite. Take a look at what Burrow Bar’s Jet Hauge came up with.