“I spoke with Alex Day, one of the partners in the Death & Co. brand and someone whom I deeply respect. As someone who has worked at the very highest levels of the bar industry over the last decade and prides himself (and his bars) on providing curated experiences to his guests, he too has seen the need to reconfigure the way he does business through a new lens.” Naren Young
Tag: Naren Young
Naren Young talks about simplifying your cocktail list and using stock that you have on hand.
Naren Young returns to writing monthly columns for Bartender mag. Here he looks at the trends in COVID cocktails and why esoteric drinks are best left off the list for now.
Naren Young reveals some of the post-lockdown cocktails at The Orchard Townhouse in Chelsea
Story by Amy Spanton, hosted by David Spanton This recap has been edited and condensed…
One of the most influential bars ever to sling drinks in Australia was the Bayswater Brasserie.
Get a laugh as the panel of industry veterans — Raj Nagra, Naren Young, Marcus Motteram, Jason Jelicich, and Amy Spanton — join Australian Bartender founder Dave Spanton for some banter and jibes about who remembers the most from the 1990s.
The chat is being moderated by Robert Simonson, drinks writer for The New York Times and the guy who literally wrote the book on The Martini Cocktail.
Tales of the Cocktail 2011 has nominated Sydney’s Eau-de-Vie for three awards, as well as recognising a few Aussie ex-pats for service in the drinks industry.
I remember a time when there weren’t a lot of positives about the Tequila industry. There were very few brands available and those that were you probably know well – perhaps too well.
I feel sorry for the vodka companies. In the last few years there has been a serious backlash against what was until recently the world’s most distilled spirit (apparently that kudos now goes to Korean shochu). Whatever. It’s besides the point I’m trying to make. The return of the classic cocktail over the last decade has been the catalyst for this anti-vodka movement; at least in the highest temples of mixology.
I’m certainly not old enough to have this piece come across as a “back in my day, we had it so tough” gospel speech. And I try never to be cynical about our industry and remain positive about where it’s heading.