I am sure there was a simpler time in an era long forgotten where even the most fantastic bartender had to simply pour from a bottle with a smile and be lauded by their guests. Today’s modern professional bartender needs a very diverse repertoire of skills at their disposal to be at the top of the current bar game.
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It might be a dreary, wintery Tuesday, but there’s nothing like a little competitive cooking show fun to brighten your day.
Leeroy “just like Tom Cruise in the movie Cocktail” Petersen and Barry “round of applause for the beard” Chalmers square off in the bloodsport that is Ready Steady Cook.
Recently one of the big banks ran an advertising campaign praising the honesty of average Australians. A characteristic I’ve observed myself. Handing in a wallet, returning a lost pet, pointing out being undercharged for an item of clothing—most people (in my experience) do the right thing when given the opportunity. However, I’d dearly like to know why some otherwise upstanding, law-abiding members of the community dispense with all propriety while in bars and restaurants.
He left our shores to test his skills in the wide world and has landed firmly on his feet in London with a rold of Group Bars Manager at Hix Restaurants. Bartender Magazine had a bit of a chat with Lee to see what he’s been up to…
Irish Whiskey or Scotch Whiskey? We hear the compelling arguments from both sides…
Having worked his way around some of Perth’s best bars, this up and coming bartender is about to launch into the world of bar ownership for the very first time. Plans are well underway for his new bar, Choo Choo’s, to swing open the doors, so we though it was the right time to ask him a few questions about where he’s been and what he’s done so far.
What is a Jimador? Find out exactly what Jimador is, and check out the video on how they go about their work…
It sounds big and, well, I guess it is a bloody big number! And even though it’s just a number it represents close to 15 years of non-stop hard work publishing what is the leading bar trade magazine. So much has changed over the years and for the most part for the better. People are drinking better and bartenders are better trained and more educated than ever before. Let’s not forget, the standard of bars around the country is amazing if you compare cities like Brisbane or Sydney in 1998 to today.
You don’t turn down an invitation to tour Mexico’s distileries with Tomas Estes and Phil Bayly. David Spanton got the rundown on some of the best distilleries in Tequila and in Oaxaca in our May issue; check out what he found at La Altena distillery below.
They’re the characters behind two Sydney bars that have a character all their own. We sat down with owners of Applejack Hospitality, Ben Carroll and Hamish Watts, to find out just what it is that makes their venues, Bondi Hardware and The Botanist, stand apart from other bars.
You don’t turn down an invitation to tour Mexico’s distileries with Tomas Estes and Phil Bayly. David Spanton got the rundown on some of the best distilleries in Tequila and in Oaxaca in our May issue; check out what he found at Olmeca distillery below.
Owned by 5th generation family member Guillermo Erickson Sauza, the grandson of Javier Sauza who in 1976 sold the Sauza distillery. What wasn’t part of that deal was this 100-year-old disused and run down distillery site just a stone’s throw from their old family distillery