We like the Sidecar we get when we hit Rambin’ Rascal Tavern. They’ve dialled back the triple sec quotient, added a little bump of sugar, and allow the richness of the Martell VSOP to shine through (without overdoing it, Embury-style).
Herbs – you’ve paid for the whole bunch, right? You might as well get your money’s worth and put them to good use. Here’s how with Trash Tiki’s ‘second use’ recipes.
Industry folk, booze slingers, spiritual advisors, masters of mixology, wizards of flavours; whatever it maybe; ladies and gentleman you’re invited to the next instalment of The Perfect Blend Competition in Melbourne
Citrus. Once it’s squeezed and the juice is used — most of it ends up in…
Everyone can be a part of the festivities of World Bartender Day by supporting their local finalist during the week of 19th Feb- 25th Feb.
We love a great Piña Colada recipe here at Australian Bartender; here we’ve got the recipe from Lost Luau and some advice from tiki man Tom Bulmer on how to make a great one.
Want to be educated by two of the world’s most reputable bartenders learning about how to create delicious cocktails, reduce waste, therefore improve your venue’s bottom line while saving the planet?
Iain and Kelsey in conjunction with your local Exchange Ambassador will be hosting trade only seminars educating bartenders on this pressing issue.
The Piña Colada is having something of a renaissance, its refreshing tropical charms rescued from the artless premix slushy days of the 1980’s with today’s focus on fresh, quality ingredients and attentive technique. The original — rum, pineapple, coconut — is about as much fun as you can have with your clothes on.
“You do a poor version of a tiki bar with crappy, cartoony god figures, then…
Max Greco, of award-winning Sydney bar, Vasco, offers up his take on the Tommy’s Margarita in this video here. Greco’s twist? Click to read more.