There are also advocates for simply salting your sugar syrup. Geoff Fewell, a long-time bar wizard who is currently working at Golden Age Cinema suggests using 1% salt to sugar, as well as 1% citric acid for citrus drinks to make them pop – your Daiquiri will never be the same again.
Tag: Kayla Reid
We sat down with Kayla recently for a behind-the-scenes look at the menu creation for the Speakeasy’s soon-to-open The Sanderson and the reopening of iconic Sydney bar Eau-de-Vie. In the ambitious project, both venues located at 285 George Street will open simultaneously in early May.
Nick and Nora’s Melbourne is a new Melbourne bar that opened and shut its doors over just a few weeks thanks to Melbourne’s second lockdown. We can’t wait to see them back behind the stick when restrictions ease.
I wanted us to take the opportunity while on The Balvenie Stories Tour to tell our story, tell the story of just how inspiring the style, passion and creativity of the Australian bar scene is. Let’s make sure everyone know we’re representing Australian bars.
“We are aiming to fill the Nick & Nora’s roster with the best of the best,” says Greg Sanderson, Speakeasy Group national operations manager.
Cream is something of a popup with an agenda, one that is something the organisers — all busy venue managers themselves — feel strongly about and want to champion.
Kayla Reid. She runs the show at Savile Row, the Fortitude Valley bar that was awarded the 2018 Best Bartenders Bar title (and is owned by Martin Lange), and has been making quite the name for herself in the process. Here, she talks about her journey so far, and some of the challenges she’s faced.