Don’t get me wrong – there’s a good chance that the only time you’ve ever…
Tag: The Gresham Takeover
American whiskey has an identity all its own — and quite different, for the most part, to those of their cousins across the Atlantic in Scotland and Ireland — thanks to the heavy use of corn and rye as the base grain.
“It is my firm belief that if you are going to love a specific spirit category, that you love it in all of it’s forms — particularly those of such convenience as the RTD,” says Ryan Lane.
HERE IS a story about two brothers in booze, two siblings behind the stick at The Gresham. You may know one of them, the elder Moore, Kal, from around the traps; he’s been a fixture of the bartending scene in Brisbane for over 10 years now and is one of the industry’s biggest brains when it comes to bartending knowledge.
Every female manager will at one stage of their career be accused of being a bitch. How do we as women maintain our image as a strong, natural born leader if when managing staff we are called out for being ‘bitchy’, and how can we work together to eliminate this issue? The answer to that question in my opinion is Respect.
For owners Denis Sheahan, Andrew Baturo and Paul Piticco, their newly opened Walter’s Bar & Steakhouse represents something of a longstanding dream come true.
Most bartenders are well acquainted with 5am, though it’s not often when the snooze button gets slammed. More often it’s tequila (or whiskey) getting slammed and kick-ons begin. If I’m kicking anything on at 5am, it’s the shower because I’m too hungover, too tired or god forbid.. it’s still dark.
Though they’ve come and gone and come back again, The Gresham has had a knack for renewing their team with some quality young guns. Bartenders like these two here, Jack Stacey and Justin Croucher, who have made The Gresham their home.
Developed by bar manager Brendon Osmers (you may remember him from his numerous Top 8 finishes in the Bartender of the Year), the Mineral House Cocktail is a drink that uses its classic proportions to pack in layer upon layer of flavour.