Miss Peaches dives into the deep south for their delicious take on drinking food. There’s some talented bartenders on board in the space above the Hotel Marlborough in the increasingly bar-ified Newtown.
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Ben Walsh has taken on a 510 square metre patch of dirt on Noosa’s main drag, Hastings Street. Miss Moneypenny’s is aiming to bring “something that is very different to what’s on offer in Noosa,” said Walsh.
Brown Forman are following up the success of El Jimador Reposado with the release of a blanco and anejo variant.
Has a dish ever gained so celebrated a status so quickly? And has said dish been a burger? Sydney’s boozing and drinking set is known for being fickle; on to the next trend — be it a drink or burger — quicker than you can type 140 characters. But these are great…
Pernod Ricard Australia is now calling for entries to the Beefeater 24 Global Bartender Competition. The comp will see the best talent from 26 countries go up against one another in a test of their creativity and mixology skills.
Port has found its way in to cocktails since the days of Harry Johnson and Jerry Thomas, with mentions of port-based drinks in both the Bon Vivants Companion and a healthy 36 mentions in Johnson’s Bartender’s Manual. They list Port Wine Flips and Port Sangarees; Port then was a staple of the bar. Nowadays Port has fallen from favour.
So we may be nursing sore heads from a great awards dinner — and a very large Juniperlooza party afterwards — but here is a full list of the winners from last night. Both the excellent Brooklyn cocktail bar, Clover Club and New York’s the Dead Rabbit featured prominently among the winners, which were drawn more heavily from the US this year (as opposed to last year’s English invasion).
At the time of press, Baz Luhrmann’s epic, The Great Gatsby is showing on our silver screens in all its dramatic, alcohol-fuelled glory. While the reviews may be mixed, the novel recalls an era of epic drinking…
Lachy, as he’s known, has made quite a name for himself mixing things up on Sydney’s north side. He took on a role at Kirribili bar, The Botanist, and has since been promoted — he’s now looking after both bars in the Applejack Hospitality Group. Perhaps the secret to his success so far is his keen interest in lawn bowls?
I was in Boston a couple of months back, attending the Boston Cocktail Summit. It was a grand affair that culminated, from my point of view, in me being roasted, Friars Club-style, by some of my best friends in the business. They were far too kind to me.
Brought to you by owners Aaron Whitney and Andy Emans (of Melbourne’s Murmur fame), the delightfully hipster-looking menu lists its beer sections as “A little bit of Punch”, “Cidery Goodness”, “Drink it all Night”, and “The only light beer”. They even have a section devoted to longnecks, called “Just a couple”. Indeed.
It shares all the hallmarks of its bigger brother — like the George T. Stagg it is a big, bold whiskey bottled at barrel strength — but lands at a more accessible price.