From bar closures to a raft of new openings, award winners and the spirit of the summer (we reckon it could be mezcal): here are the biggest news stories of 2013 — as read by you!
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It’s that time of year again: the lads from Melbourne’s Black Pearl are parading their pastiest parts, showing off their bartender tan and stuffing santa hats with their swizzling sticks in their 2014 calendar.
Patron’s XO Café has been a big hit with punters, and now they’re releasing a dark cocoa version of the popular tequila liqueur.
We talk head of cider development at Magners and Gaymers, Bob Cork, about what it takes to craft one of the world’s most popular cider brands — everything from the selection of apples to ensuring consistency and using technology to maintain traditional craft methods.
We’ve been talking a lot about Four Pillars Rare Dry Gin recently and with good reason: not only is it small batch, Australian-made and using ingredients like Tasmanian pepperberry leaf, it is also just really good juice.
Even just five years ago, spiced rum — not to mention spiced whiskey — was a rarity in the Australian market. But Mojo Record Bar’s Daniel Noble points out people have been flavouring their hooch with spices for a long time…
2013 has been a busy year for the team at Drink & Dine: not only have they opened Sydney’s messy and delicious new crab shack, House of Crabs, they’ve taken over and renovated The Oxford Tavern.
There’s a a big industry bash to celebrate the release of Coors into the Aussie market next Thursday the 19th at the Coogee Bay Hotel (we hear they’re going to relieve a sweltering Sydney summer night with a bracing taste of Colorado’s Rocky Mountains and it’s a sight you won’t want to miss).
There’s none more vocal in their advocacy for the Darwin scene than Jason Hanna, as he pushes for a higher standard and better bars. We had a chat to find out more.
By Greg Sanderson.
I am by no means writing this article preaching from my high horse. Those who have met me or know me, know that I love my drink and should most certainly take my own advice on more than one occasion. I am writing this article, as I believe it is a topic we rarely discuss, and is often purposely ignored…
Phil Bayly, of Sydney’s legendary and late Cafe Pacifico gives his tips on survival in the world of new bars, the need to reassess and sometimes, “to take a machete” to what you do.
A good looking bottle for Absolut Originality, news from the ranks of Shady Pines, The Baxter Inn and Frankie’s Pizza, bikie laws in Queensland and penalty rate cuts rejected.