“When you make coffee as one of the modifiers for your cocktails make sure you change your brewing ratio compared to the regular plain cup of coffee.” – Martin Hudak
Tag: jono carr
The seven Danger Friends behind About Time are hospo lifers Naomi Palmer, Ben Hickey, Jono Carr, Steve Davis, Tom Price, Paul Oscar & Shannon Ponsford
“I moved on up to the pub floor then to nightclubs, restaurants, cocktail bars, and now I just stand around looking pretty at Door Knock, a tough job but someone’s gotta do it.”
“I met Ben and Naomi and they were keen to train me in the business aspects and help me grow with them. They really wanted someone they could trust with their business.” – Tani Williams
“Guyana has managed to adjust and grow with the world around it and continue to make rum that is both interesting and delicious. It also is home to some of the world’s only remaining working wooden stills, both pot and continuous, The Port Morant and Enmore stills. Over 200 hundred years old and still going.” – Jono Carr
“There’s no point having all these awesome bottles if we can’t share them with the people that want to try them. Half serves is such an easy way to let people compare, try something a little more pricey, or simply try something really punchy without feeling it too much the next morning.” – Bryce McDonough, Burrow Bar
“This resistance to the normality of a cocktail bar and the ultimate strive for perfection is the reason I had to work with him. Another reason, for me at least, is that he has owned and operated an award-winning bar for five years now.”
A protein shaker from Coles may do the trick but to make you look as good as you want your cocktail to taste, then a set of Toby Tins are the minimum.
“Whether it be using boiling water to kill an ice well (aka frozen water) or discarding the flesh of an orange just to give an Old Fashioned a beautiful zest, we could all do better.”
Liquid & Larder’s Group Bar Manager will be on service across the venues to lead the way to ensure all guests are enjoying world class drinks. “The role isn’t just about making great drinks but more importantly it’s setting high standards and helping your team achieve them” said Dean Simpson, Group Operations Manager.
“After the 2000s renaissance of classic cocktails, every dedicated, arm-banded bartender was making their own bitters before it got weird to do so. If you can’t do it better for cheaper, right? Jokes aside, homemade bitters and a demand for all types of new flavours have led to some incredibly creative new drinks…” Jono Carr