Inside Cantina OK!, the latest from the award-winning team behind Tio’s Cerveceria and The Cliff Dive. Their latest effort opened in March to rave reviews.
At Cantina OK! they’re big on exclamation marks — and small in size — and this Fizz OK! from the first menu doesn’t muck around.
A bar it is and a great bar it is at that. It’s also one of the smallest — if not the smallest — bars we have. Coming from the team behind Tio’s Cerveceria — one of the world’s great tequila bars — Cantina OK! is all about mezcal.
For the last couple of decades what we understood to be mezcal had very little to do with what the juice was really meant to be.
IF YOU flick to the Bar Awards you’ll see a new Sydney venue popping up a few times. That venue is Chula, a Mexican restaurant and bar in Sydney’s King Cross, and the guy running it is this man here: Reece Griffiths
The Bambú is a drink that’s a little lighter in the booze quotient, and combines aromatised wines with mezcal and the new bartending ingredient du jour, Italicus Rosolio de Bergamotto.
“Speaking in terms of Agave, there are a little over 140 distilleries producing 1300+ brands, with only 9 of those dedicated to single brand production, yet we clearly have not seen that many make their way here,” says Alex McDowell of de Vino Mezcal.
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