Ollie has been no stranger to The Perfect Blend competitions and this year won the Professional category. Not only winning bragging rights but the bartenders trip of a lifetime to the home of bourbon; Kentucky to meet with master distillers and visit Jim Beam and Maker’s Mark distilleries.
People
People
Need a grapefruit and lavender bitters? There’s a brand with that. Or perhaps, no, you need oolong tea notes with your grapefruit bitters? There’s a bitters for that, too. Garlic Cocktail Spice? Unicorn Tears? You get the idea. So, just how many bitters do you need?
“We have bars that make outstanding drinks, and bars that are aesthetically beautiful. But the best bars engage people in so many ways. There’s nothing like Australian hospitality.”
Kate McGraw is in charge of all things liquid for Sydney’s Lotus Dining Group, writing the lists and conducting the training and everything else that falls within that purview, for five Asian restaurants.
De Kuyper, the world’s number one selling liqueur brand, is proud to announce its partnership with Jeff ‘Beachbum’ Berry on the upcoming The Works program, a series of inspirational and creative flavour workshops.
Australian Bartender is pleased to announce the recipient of this year’s Most Outstanding Contribution award is Mike Enright, owner and operator of The Barber Shop in Sydney.
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.
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,…