It’s time to start turning your mind to preparation for Australia’s toughest test of bartending ability: the Bartender Magazine Bartender of the Year sponsored by BACARDÍ & De Kuyper.
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The latest bar and bartender news.
The cuts to hospitality penalty rates are a “blatant, sustained and systemic attack on the working and middle class in the name of productivity,” says Charlie Lehmann.
“Cocktail-wise we will be repurposing a lot of ingredient ‘waste’ from Maybe Mae and the Shobosho kitchen,” Margan says. “There will be no Boston shakers, with everything batched and built – [for] minimal perishable usage.”
Whilst White Lyan is closing, they have new plans for the space and given their history of inventiveness, it’s going to be one to watch.
In the February issue, we hear from top experts in bars, design and criticism about the things you should consider if you’re opening a bar.
Move over Frosé — The Freezling Project, in which Christian Blair takes delicious riesling and makes it freezing (the clue is in the name), is one you can approach without bringing along your sense of irony.
The team at The Speakeasy Group is known for their love of whisky, and their new Sydney bar Mjølner will be no exception when it opens next month on Cleveland Street, Redfern.
In a move cheered on by bartenders on social media, the controversial QLD lockout laws have been scrapped — here’s what that means.
We are big fans of the Perth bar scene, so we’re stoked to be taking the Indie Spirits Tasting to Perth for the first time in March 2017.
Sydney is set to welcome new venue NOLA Smokehouse & Bar to the shores of Barangaroo later this month.
In the January issue, we hear what it takes to move a venerable NYC bar to Singapore; profile hot Sydney operator Jared Merlino; and go on a Hong Kong drinking discovery.
The world’s first soap made from recycled cocktail lemons, and probably the odd Martini olive. It’s recycling, on a sociable scale.