Sam Bygrave

Sam Bygrave is the editor and founder of Boothby Media, where he writes, shoots, and talks about bars, bartenders and drinks online and in Boothby’s quarterly print magazine.

The Greenhouse Gimlet from Maybe Mae

Get the recipe for the Greenhouse Gimlet from Maybe Mae in Adelaide.

By Sam Bygrave

/ 3 Jan 2021

Double Deuce Lounge gives the Stinger an upgrade

This Stinger recipe from Sydney bar Double Deuce Lounge has been given an upgrade with Fernet Branca and absinthe.

By Sam Bygrave

/ 2 Jan 2021

Double Deuce Lounge gives the Stinger an upgrade

The Old Fashioned cocktail is a taste of cocktail history

Don’t let the simplicity of the Old Fashioned cocktail fool you — it’s a recipe that has persisted more than 200 years.

By Sam Bygrave

/ 2 Jan 2021

The Old Fashioned cocktail is a taste of cocktail history

Bars of Note: The Elysian Whisky Bar

The Elysian Whisky Bar in Fitzroy has bottles you "almost can't replace."

By Sam Bygrave

/ 9 Dec 2020

The Elysian Whisky Bar in Fitzroy. Photo: Boothby

Cantina OK! owners talk micro mezcal, and the 'vanity project' that landed on the World's 50 Best Bars

"What’s interesting to us is the people, places, and experiences. The mezcal is a bonus."

By Sam Bygrave

/ 24 Nov 2020

Cantina OK! owners talk micro mezcal, and the 'vanity project' that landed on the World's 50 Best Bars

This Julep recipe appeals to whisky drinkers and non-whisky drinkers alike

Door Knock tweaks the classic recipe by matching rye with blackberry.

By Sam Bygrave

/ 11 Nov 2020

This Julep recipe appeals to whisky drinkers and non-whisky drinkers alike

“Isn’t that what cocktails should be about?” Door Knock‘s Natalie Ng on their new list

Natalie Ng is co-owner and bartender at Sydney bar Door Knock, and here she talks about why their latest cocktail list is their best yet.

By Sam Bygrave

/ 10 Nov 2020

“Isn’t that what cocktails should be about?” Door Knock‘s Natalie Ng on their new list

This Grasshopper recipe from The Cumberland is drier and punchier than the original

The Grasshopper may not be a fashionable drink these days, but this one is a killer.

By Sam Bygrave

/ 23 Oct 2020

The Grasshopper at The Cumberland in Manly. Photo: Boothby

Meet Double Deuce Lounge's OIiver Churcher

Oliver Churcher tells Sam Bygrave about Double Deuce Lounge, why he does what he does, and who he thinks is Sydney's best bartender.

By Sam Bygrave

/ 5 Oct 2020

Meet Double Deuce Lounge's OIiver Churcher

Fortunate Son’s take on the Flip: Stout & Sons

The Stout & Son, a drink you’ll find on the menu at Sydney bar Fortunate Son, has roots that go back hundreds of years. It’s the kind of drink — strong, rich, elemental — that bartenders have been making forever.

By Sam Bygrave

/ 2 Oct 2020

Fortunate Son’s take on the Flip: Stout & Sons

Decoder: James Irvine and how he developed the Oki Doki Hinoki

In the Decoder, we take one great drink and ask its creator to break it down for us. First up is James Irvine, from the Four Pillars Lab in Sydney.

By Sam Bygrave

/ 29 Sep 2020

Decoder: James Irvine and how he developed the Oki Doki Hinoki

Hayden Lambert talks Above Board, lockdown & the Melbourne bars he recommends

Owner and bartender Hayden Lambert tells us about Above Board, his approach to drinks, and the Melbourne bars he recommends to guests.

By Sam Bygrave

/ 28 Sep 2020

Hayden Lambert talks Above Board, lockdown & the Melbourne bars he recommends