Give their recipe for Apricot & Burnt Honey cordial a go below; it’s a key component of their cocktail, Skipping Stones (and plenty delicious).
Today we’re diving into the Riberry & Lemon Myrtle Kombucha recipe from Evan Stroeve, the bar manager of the award-winning cocktail bar, Bulletin Place.
If you’ve been looking at cocktail menus lately, you may have noticed a term popping up that you wouldn’t necessarily think belongs on a drinks list: lacto.
Here we hear from Evan Stroeve, the bar manager at the much-lauded Bulletin Place in Sydney, and find out how to get started with ferments in the bar.
Why has fermentation become the ‘on-trend technique’ for so many bartenders, right now? Kurtis Bosley explains why (and what to avoid).
If you’ve ever wanted to get an idea of the brewing process at work, check out this timelapse video that Sierra Nevada produced.
It shows four open fermenters filled with wort and shows just how much action takes place when beer gets brewing.