The craft spirit industry here in Australia is incredible. When asked why, co-founder of Never Never Distilling, Sean Baxter said: “We are often asked about why there is such a level of excellence by our international producer mates when it comes to the Australian craft spirits scene and I always say it’s down to our capacity to work as an industry for the greater good.
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“Bartenders are already using techniques like fat/milk washing to create more mouthfeel or flavour complexity, especially within the vodka category. So we set out to create tilde~, a vodka with actual character.” Natalie Ng, tilde~ BA
Dave Broom has been at it again. The acclaimed author of Punch & Imbibe is back, but this time he has sat in the editor’s chair with Noah Rothbaum (Editor of the Daily Beast’s Half Full section) to create The Oxford Companion to Spirits & Cocktails.
Their first release ‘Future Vintage’, under their eponymous Ginworth brand, is a contemporary take on a Classic London Dry, and has just been named Australia’s Best Classic Gin at the 2022 World Gin Awards presented by TheDrinksReport.com, last month.
Coley was a female star in a world of male bartenders and was in no small part responsible for the American Bar’s rise to fame during the first quarter of the 20th Century.
This summer is all about full-flavoured drinks that are quick and easy to make, due to the universal lack of staff and revenge drinking from our time tucked away. Hence, simple plus delicious drinks equals more monies in the till.
Proving you can use top shelf single malt in cocktails, Paolo Maffietti from Maybe Sammy has created ‘The Golden Valley’, featuring Glenfiddich’s latest release, Grand Cru.
A bead of cold sweat rolls down the back of Sean’s neck when Lorenzo tells him what they wanted to create for their Never Never ARGO Dark Series collaboration. “A gin that will innovate the way people drink martinis” and sit at the heart of the cocktail list of Asia’s most exciting new bar. Oh, and of course be outrageously delicious.
Bombay Sapphire commissioned Australian visual artist, Ellen Porteus to use cocktails as a canvas and create bespoke cocktail garnishes, inspired by Bombay Sapphire, Bombay Bramble and Bombay Sunset.
Gin has been booming for years now and doesn’t seem to be slowing down. With well over 200 domestic distilleries offering multiple styles gin really is the darling of Aussie spirit production.
The mellow gin from the north was mixed with ginger ale in a cocktail called the ‘Northside’, while Capone’s less palatable gin needed citrus, mint and sugar to balance the flavour. The drink was then christened the ‘Southside’.
“Plus, if you’re a bar that serves sherry by the glass, having a Rebujito on your menu is a no brainer; it’s the perfect vehicle for a bottle which has lost its just-opened freshness but is still perfectly fine for mixing…”