When I walk into a bar, I look for a combination of factors that make a great bar experience: customer service,
a welcome atmosphere, a well-crafted cocktail list, knowledgeable staff and attention to detail.
We love a bit of drink history, and the story goes like this. Sometimes referred to as ‘Cuba Libre Del Pobre’ or poor man’s Cuba Libre, you could be forgiven for thinking that the Cubans came up with it.
“If you have lots of regulars, it gives them something new to get excited about every time they come in. And let’s face it, it’s also for ourselves – who doesn’t get bored of serving the same things over and over?” – Alejandro Archibald, owner of Maggie’s Snacks and Liquor, Melbourne
“Don’t feel betrayed like I did if someone is drinking a Balvenie 25YO and Pepsi Max. Understand that everyone has a different taste; don’t try to impose yours, but try to understand what’s theirs. It will help you next time to upsell the 30YO.”
“There are plenty of amazing human beings on the scene: hard-working owners, managers, bartenders, waitstaff, and kitchenhands. We love to support each other’s businesses, it’s a wholesome community that I love to be a part of.”
Last September, Nick King and Anna Wealands opened Olivette, a unique speakeasy in regional NSW that channels the glitz and glamour of the 1920s while celebrating their mutual love for whisky, cocktails, and genuine hospitality.
Story by Andy Ratcliff, email him at andrewjohn@me.com Photography by Christopher Pearche @christophernpearce Ramblin Rascal…
You hear the words Jungle Bird, and you’re probably thinking it was a Don the Beachcomber drink from California circa the 1950s. But this one actually hails from the Aviary Bar, at the Hilton Hotel in Kuala Lumpur in 1978.
The cocktail list is small and concise. Nicolian says there are cocktails but it’s not a massive focus, so everything is quality but not taking itself too seriously. Think sangria, Rebujito (sherry and lemonade) and Menta Julip, which is, you guessed it, the Bar Louise take on a Mint Julep featuring rye whiskey.
We will be kicking things off on 7th September and wrapping up with the 23rd Annual Bartender Magazine Australian Bar Awards on 11th September.
Nestled atop Melbourne’s iconic Curtin House, Mesa Verde has been a fixture in the city’s culinary landscape for over a decade. Since opening its doors in 2013, this rooftop agave bar and restaurant has been delighting diners with its unique blend of Mexican flavours and Melbourne flair.
“The cocktails feature native/foraged ingredients from Dee Why surrounds and take guests on a journey through classic styles of drinking in our own ULLO way.”