They say a bad workman blames their tools, but a good bartender understands how important they are. Choosing the right bar equipment can have a massive impact on the speed and efficiency with which you can put up your cocktails, and save many headaches further down the line.
“[David Wondrich] also pointed out that the whole Peychauds – coffee house – cognac – Sazerac cocktail link is pure conjecture. The first written reference to a Sazerac Cocktail is in 1899, and it was definitely a rye cocktail.”
Story by Cara Devine. Cara is our Melbourne-based drinks writer. She is the co-owner of…
An equal parts combination of gin, manzanilla or fino sherry and Lillet with a couple of dashes of orange bitters, it’s essentially a martini with training wheels – lower in ABV, floral, with a lick of salinity and juicy citrus notes.
Tulley says, “We have just hit 70 employees. We have a waitlist at nearly every venue. I keep saying recently, ‘It feels like everyone wants to work at Mucho’. It makes me feel so proud that we’ve built a culture that a lot of people want to be a part of.” So, how do they do it?
Bianca Wendt (along with her husband Ric Divola) had a solution when wanting to move back to their childhood stomping ground on the Coffs Coast — open their own place.
Ice cream in cocktails actually has quite a venerable history. It’s unsurprising that the US, home of the soda parlour, was an early adopter. William Schmidt’s ‘The Flowing Bowl’, which was published in 1892, included quite a few ice cream cocktails, including the brandy and rum-laced Glorious Fourth.
“People, it’s all about the people for me. The ones I work with, learn from and serve, it’s what keeps me in the industry and it’s what I adore about it.” – Trinity Bird
“We won’t get anywhere having secrets in this industry. Share everything and ask people how they do things.” – Wunna Coleman-Goddard
“At Door Knock, I’m dedicated to fostering a safe and nurturing space where individuals, particularly women and gender-diverse bartenders, can access training and support that might not be readily available elsewhere.”
Saito’s career is also notable for her focus on conscious bar practices. PARCS, which she oversaw as beverage manager, is literally ‘scrap’ backwards, and sought to minimise food waste. The Mulberry is notable for their dedication to sustainability, far past lip service.
“It’s the people that make hospitality so addictive to me! The sense of community that comes from working in hospitality is so amazing and the people in our industry are so much fun that I couldn’t imagine not enjoying this line of work.”