“The biggest pitfall is sometimes missing trends and the way the industry is going because you’re so focused on your own thing,” says Huw Griffiths in this story by Kurtis Bosley.
Tag: Kurtis Bosley
Add a little something different to the Daiquiri — in this case, the elderflower goodness of St~Germain for a floral variation on the classic — and you have yourself an entirely new take on the drink.
Bartenders across the globe are dropping acid in drinks, as a way to manipulate other ingredient liquids; this is known as ‘acid adjusting’ or acidulating.
Sydney’s northern beaches have picked up a new bar and eatery from an award-winning bartender. Corretto Dee Why opened last week, and it comes from talented barkeep Kurtis Bosley.
Sydney’s northern beaches are about to get an injection of delicious all day dining and drinking, when award-winning bartender Kurtis Bosley opens Corretto on Dee Why Beach.
Why has fermentation become the ‘on-trend technique’ for so many bartenders, right now? Kurtis Bosley explains why (and what to avoid).