De Kuyper, the world’s number one selling liqueur brand, partnered with Jeff ‘Beachbum’ Berry on the “The Works” program, a series of inspirational and creative workshops.
Kratena's talk discusses his desire to see a change in the way young bartenders are taught to bartend, namely the current focus on memorising classic recipes from old cocktail books. "Why do you need to memorise a recipe?" he says.
The Test Pilot was copyrighted in 1941 by Beach, the drink has appeared elsewhere under different names, like the Space Pilot (at Tiki Ti in Los Angeles), the Jet Pilot (at the Mai-Kai Restaurant in Florida), the Ace Pilot and the Astronaut.
What is Old Book Laphroaig? Watch Sam Egerton from Charlie Parker’s make Winter Mornings in Christchurch
Here, Sam Egerton demonstrates through his Winter Mornings in Christchurch how Charlie Parker’s explores experiential and emotive drinks concepts within their menu.
Welcome to the Charlie Parker's How To series of videos, a collection of delicious and innovative creations that are the brainchilds of the extremely talented duo Toby Marshall and Sam Egerton.
The 12 state finalists then progressed to the Grand Final: four days of adventure, workshops and a whole lotta Bourbon! Find out who won in the video here.
Ask anyone who's had the chance to drink a Batanga with Don Javier, and they'll tell you that they just never taste as good as when you're at La Capilla.
Managing costs is an important, if perhaps somewhat unglamorous, part of any business. And in the bar world one of our greatest costs is our cost of goods (COGS) and so negotiating the best possible deals you can get with your suppliers is paramount.
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.
You can grow tired of drinking Martini’s (a hard feat, but it’s possible), and if you’re a bar like The Barber Shop in Sydney which specialises in gin, features gin in each of its cocktails, and is all gin all the time, you have to find ways of catering to customers for whom gin might not necessarily be a favourite.