Taking over multiple cocktail lists, bartender training and relaunching a venue is no easy task. For reigning Australian Bartender of the Year, Alex ‘Gondz’ Gondzioulis, the new challenge has arrived, stepping into the Group Bar Manager role at Liquid & Larder.
Tag: the wild rover
The Wild Rover in Sydney’s Surry Hills is known for being a belter of a whiskey bar but they don’t just mix up whiskey drinks. Here Luke De Bono shows us one of the house specialties, the Dancing with Rosie, a thirst quenching hi-ball featuring tequila and Aperol.
Liquid & Larder’s Group Bar Manager will be on service across the venues to lead the way to ensure all guests are enjoying world class drinks. “The role isn’t just about making great drinks but more importantly it’s setting high standards and helping your team achieve them” said Dean Simpson, Group Operations Manager.
This month, the team from Roe & Co teamed up with the folks from The Wild Rover in Sydney to showcase three of their signature Irish whiskey cocktails.
‘I love the hospitality industry. I love just being my cheeky self with complete strangers every night and the challenge to get out of my comfort zone and do things like this interview!’
‘Irish whiskey has always been big on cask finishes of the sherry variety but now there is even more options including but not limited Rum casks, Sauternes, Tokaji, Bordeaux wine casks, I even found one aged in seaweed charred casks!’
Today we have two more videos to showcase in our 60 Second Cocktail Challenge: Wild Rover & The Cat’s Meow compete to win $1000!
Jonothan Carr, the group bars manager behind Sydney’s Liquid & Larder group, shares how he approaches his role and what makes a good cocktail list.
There’s a new venue on the way from the Liquid & Larder group; The Gidley will open in a basement on the corner of King and Elizabeth Streets in the Sydney CBD in November.
Bistecca is the latest addition to the Sydney hospitality group — which these days goes by the monkey of Liquid & Larder — whose venues include The Wild Rover, Grandma’s Bar, and Wilhelmina’s. And they’ve just flung open the doors.
Yeah you read right! On Sunday the 22nd of September during Sydney Bar Week, those rapscallion lads at The Wild Rover will bring you a foot stomping, swashbuckling Sunday featuring live folk and bluegrass tunes, plenty of whiskey and beer, and an oyster shucking competition. They’re looking for a pro to take on the world record for the most oysters shucked in a minute!
For bourbon to be labelled as such, US regulations state that it must be distilled to not more than 160-proof from a fermented mash of not less than 51 per cent corn and stored in charred new oak. But this still leaves a lot of room for different styles, as were to find out with the line-up of bourbons here.