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Drinks At Work

What sets the very best bartenders apart from the rest?

Latteria’s co-owner and bartender Luca Baioni has a theory — and we like it.

By Sam Bygrave

/ 25 Sep 2025

Luca Baioni at Latteria in Adelaide. Photo: Supplied

What’s it like working in your family’s 140 year old whisky business?

Kirsten Grant Miekle talks House of Hazlewood, and being the fifth generation of the William Grant & Sons family business.

By Sam Bygrave

/ 11 Sep 2025

Kirsten Grant Miekle, fifth generation William Grant & Sons family member.

Hotel bars (and what indie bars can pick up) with Alex Happy Gilmour & Ross Blainey

A look at what goes into a high quality hotel bar, the good things (and the bad).

By Sam Bygrave

/ 31 Jul 2025

Alex 'Happy' Gilmour and Ross Blainey at the Better Bars Summit at Bartenders' Weekender. Photo: Christopher Pearce

Sean Baxter on the fight for attention; plus, what bars can learn from Never Never’s brand refresh

And the Step Into The Never Never challenge is back, with more prizes on offer for more winners.

By Sam Bygrave

/ 9 Jul 2025

Sean Baxter and the Never Never Martini ice luge. Photo: Christopher Pearce/Bartenders' Weekender

How to own and run bars you want to spend time in

Their business approach might not result in a big property portfolio anytime soon, but their bars are places people love.

By Sam Bygrave

/ 3 Jul 2025

Charlie Lehmann and Sebastian Cosmo Soto from Ramblin' Rascal Tavern and Double Deuce Lounge in Sydney. Photo: Christopher Pearce/Bartenders' Weekender.

“Arrogance will never make a great bar,” says The Connaught’s Giorgio Bargiani

On making 27,000 Martinis a year, luxury ingredients, and what makes a great bar.

By Sam Bygrave

/ 25 Jun 2025

Giorgio Bargiani makes Martinis with Grey Goose Altius at Dean & Nancy on 22. Photo: Boothby

How Kayla Saito and Yao Wong developed popup menus abroad a la minute

Guest shifts done differently.

By Sam Bygrave

/ 13 Jun 2025

Kayla Saito and Yao Wong on tour. Photo: Supplied

“Opening a bar is about overcoming challenges,” says George Curtis

The Brisbane bar owner on how he opened his two bars, cyclones, and why food is more important than ever.

By Sam Bygrave

/ 14 May 2025

George Curtis at Before + After in Brisbane. Photo: Boothby

What makes the Brisbane bar scene different with Jacob Cohen and Charlie Hunter

There’s a reason why Brisbane bartenders are sought after by bars in other states.

By Sam Bygrave

/ 7 May 2025

Jacob Cohen and Charlie Hunter. Photos: Boothby

Must-visit iconic bars (where the drinks may or may not be good), with Sebastian Cosmo Soto

Plus: Maybe Cocktail Festival highlights, Bar Demo, Sorry Not Sorry and more in this week’s Drinks At Work.

By Sam Bygrave

/ 24 Apr 2025

El Floridita in Havana. Photo: Shutterstock

Satan’s Whiskers on traditional bartending skills and classics, with Daniel Waddy and Finn Sugrue

What have we lost in pursuit of new and novel drinks?

By Sam Bygrave

/ 16 Apr 2025

Finn Sugrue (left) and Daniel Waddy at their takeover on Saturday night. Photo: Maybe Cocktail Festival

Sebastian Tollius talks Clemente Bar, Eleven Madison Park

“It’s old school bartending with modern techniques.”

By Sam Bygrave

/ 2 Apr 2025

Sebastian Tollius talks Clemente Bar, Eleven Madison Park