The weather is getting warmer. The days grow longer. The nights are hot and humid.…
At The Halford in Perth, they’ve been putting using pandan in a syrup to use in this drink, the Pandanmonium. Below we asked bar manager Joe Sinagra just how the drink came about.
We’ve dug into the archives for our favourite three Margarita recipes — the classic, the Tommy’s, and one from left-field from the legends at Tio’s Cerveceria.
By Sam Bygrave Photography by Steve Brown Presented by Jamie Walker, The Keystone Group Ah,…
Quinquinas. These under-appreciated, herbal, bitter wine-based drinks might seem a little dowdy, but they pack a lot of flavour. Oh, and they are downright delicious when mixed, like in this Dubonnet Cocktail.
Richard Boccato is at the centre of all things tiki in New York. He started his bar career manning the door at Little Branch before getting behind the bar, ending up at Milk & Honey. He then went on to open Dutch Kills and then tiki bar PKNY (originally called Painkiller). His talent with tiki caught the eye of Damian Griffiths, who brought Boccato out to Brisbane to help launch the tiki bar at Alfred & Constance, White Lightning. They’ve put a new cocktail list out recently, with Boccato visiting to implement it, and we asked him to walk us through the 1934 Zombie he’s put on the list.
Hangovers suck. We all know it. You simply have to endure it and that takes time (at least a day, depending on your age), lots of water, Berocca, bad movies, sleep and, of course, really greasy food. You can, however, stave off the pain and push it to the next day with one of the world’s most popular hangover solutions, the Bloody Mary. “What better way to kick off a new day, especially when recovering from the night before, than having a boozy, spicy (healthy) smack in the face,” says James Bradey from Sydney’s Grandma’s and Wild Rover.
Happy Repeal Day! Toast the occasion with this classic, the Scofflaw, and be thankful the bars are open tonight.
“Stronger than its kissing cousin the Sidecar and almost as smooth, though without the Sidecar’s peculiar magic” – David Wondrich
According to the most popular origin tale, the Negroni wasn’t invented until around the 1920s. But there would be no Negroni without the invention of its key ingredient Campari and the subsequent Americano cocktail which all happened way back in the 1860s.