Today it’s all about that gin. The finalists for the Gin Bar of the Year — the best gin bars in Australia — are all here.
Bass & Flinders Distillery will release their limited edition 2018 Truffle Gin on Friday 13 July. This premium gin is a pure reflection of the distillery’s ethos of producing fine, seasonal gin that celebrates local produce.
“People often think that once you have created a recipe that’s it – you can sit back and it’s easily replicated day in day out. I wish it were so!” says Lesley Gracie, Hendrick’s master distiller. Find out what she looks for in their botanicals.
Sad news came out of London over Christmas, with the death of Martin Miller, co-founder of Martin Millers Gin.
He died of cancer on Christmas Eve, at the age of 67.
Could gin be the quintessential cocktailing spirit? And which gin drinks should you have in your repertoire? We asked some of Australia’s best bartenders what they thought.
What you drink says a lot about who you are, where you’re from, and when you were alive. We go down the ages and see what kind of booze separated the toffs from the townies…
Have we detected a bit of a trend here? Or are all winemakers making their own high-proof hooch on the side these days?
Winemaker Andrew Marks has certainly developed a bit of thing for distilling anyway, launching the new Melbourne Gin Company.
Here’s 8 great gins tasted, scored and rated: We chose The Rook for this tasting for one very simple reason — this joint loves its gin. We put eight gins out in front of our panel to explore, and the tasting turned some heads…
Quinquinas. These under-appreciated, herbal, bitter wine-based drinks might seem a little dowdy, but they pack a lot of flavour. Oh, and they are downright delicious when mixed, like in this Dubonnet Cocktail.
Definitely a book for the gin buff, rather than just a pleasure read and let’s face it, Gin has a juicy past, with lots of little gems to help spice up your bar banter. Gin has been a drink of kings infused with crushed pearls and a drink of the poor flavored with turpentine and sulfuric acid.
Go through a door emblazoned with vinyl records and down into the basement of 73 York Street and you’ll find a record store and this cracking bar. Records line the wall, red covers the banquettes and the team behind the bar are some of the rockingest bartenders around.
Not long ago a couple of cracking gins appeared on the market; lo and behold they were Australian. The West Winds gins caught the fancy of juniper-prone bartenders across the country (their stand at Bar Week Drinks Fest was as full on as the botanicals in the Cutlass gin they make), so we caught up with rabble-rouser-in-chief, Jeremy Spencer, to find out more about what they do.