With just a month to go until the annual drinkapalooza that is Tales of the Cocktail is held in New Orleans, the top 10 finalists for the Spirited Awards have been announced — and Australian bars have made a great showing.
‘I don’t distinguish between being a bartender or being a host.’ Adam Dow tells us what it’s like to work at Dead Ringer
What’s the difference between a bartender and a host? If you ask Adam Dow, the head bartender at Sydney’s Dead Ringer, he’ll tell you they are one and the same.
There’s a little touch of tiki to be found in Brisbane drinking district, Fortitude Valley. Head down into Heya Bar, and you’ll find a bar within a bar called Tiki Tiki Gai.
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.
Here's three delicious recipes to carry you through World Gin Day. Perhaps you should kick off with the Atlas Signature Martini from the Singapore bar of the same name. Then carry on with the Pegu Club, before easing into the next day with a solid Red Snapper.
At the cellar bar of Sydney restaurant Bouche on Bridge, they’re banging out some interesting wine cocktails as well as this Spritz — here, florals take a starring role, with the gin and just a hint of Suze providing an earthy anchor to the mix.
Just three ingredients make this drink, the Daiquiri: rum, lime, and sugar. But, as Sam Bygrave discovers here, it’s not just the sweet and the sour that make the Daiquiri sing. Instead, there’s a number of tweaks and checks that need to be made before a perfect Daiquiri recipe — if there is such a thing — comes to life.
The June issue is packed with interviews from some smart bar industry people — take a look at our chat with Luke Whearty, owner of influential Singapore bar Operation Dagger; find out what one of Australia's most in-demand distillers does each day with our Day in the Life with Brendan Carter of Unico Zelo and Applewood Distillery; follow mezcal ambassador Phil Bayly off the beaten track through the back roads of Mexico; and get tips from Speakeasy Group's Sven Almenning on how to negotiate a better deal for you bar with liquor brands.
Now in its fifth year (they turn five years old this December), Sydney bar Bulletin Place has won the Cocktail Bar of the Year award at the Bartender Magazine Australian Bar Awards an unprecedented four years in a row, and figured on the World’s 50 Best Bars list each year since opening. Here's how they stay at the top of their game.