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Drinks At Work

Federico Malavenda on throwing Fernet parties, myths, and how Fernet-Branca became the bartenders’ handshake

Plus: where you can get your hands on this year’s Fernet-Branca coins.

By Sam Bygrave

/ 12 Feb 2025

Federico Malavenda. Photo: Supplied

Matt Dale on what the brand ambassador role is about in 2025

The new Rhubi ambassador — the brand’s first — talks avant garde bars and a return to the classics.

By Sam Bygrave

/ 5 Feb 2025

What to expect when Baptist Street Rec Club opens next week

The latest bar from House Made Hospitality opens in Redfern.

By Sam Bygrave

/ 29 Jan 2025

What to expect when Baptist Street Rec Club opens next week

How Trish Brew started a gin brand (working as a brand ambassador)

She’s asking bartenders to help her make the world’s best pink gin.

By Sam Bygrave

/ 22 Jan 2025

The year in review in bars, drinks, and bartenders

Cara Devine and Sam Bygrave on the best bars, openings, and people who have made a mark in 2024.

By Sam Bygrave

/ 27 Dec 2024

2024 saw many launches — including Boothby magazine in print. Photo: Tom Yau

Alexandre Gabriel on creativity, Planteray rums, GI, sugarcane, farming, loads more

“If you do something that’s creative, it owns you.”

By Sam Bygrave

/ 18 Dec 2024

Alexandre Gabriel. Photo: Boothby

Fred Siggins on new Australian rum, Melbourne pubs, and the Attica criticism controversy

“The most interesting thing we’re seeing in Australian rum now is the styles starting to expand.”

By Sam Bygrave

/ 12 Dec 2024

Fred Siggins has a piece in Boothby magazine on Australian rum. Photo: Supplied/Kristoffer Paulsen

Lachlan Bentley (Gimlet, Apollo Inn) on restaurant bars, collabs with Never Never, awards and more

What makes a two hat restaurant bar program great?

By Sam Bygrave

/ 5 Dec 2024

Lachlan Bentley is the bar manager at both Gimlet and Apollo Inn. Photo: Boothby

From butcher to bartender, to whisky ambassador with Josh Davies

What makes a great ambassador? You can’t beat experience.

By Sam Bygrave

/ 28 Nov 2024

From butcher to bartender, to whisky ambassador with Josh Davies

Dr Rachel Barrie has nosed over 170,000 whisky casks

A (very) busy week in the life of The Glendronach's master blender.

By Sam Bygrave

/ 18 Oct 2024

Dr Rachel Barrie has nosed over 170,000 whisky casks

A deep dive on how The Waratah works with Evan Stroeve

A look at how the team is structured, how they develop menus, and more.

By Sam Bygrave

/ 10 Oct 2024

Evan Stroeve at the Better Bars Summit presented by Glenfiddich at Bartenders' Weekender. Photo: Christopher Pearce

Talking team, culture, and hospitality with Stefano Catino

The Maybe Sammy owner on hard work. Plus: a chef's takedown of food guides, reviewers, and awards.

By Sam Bygrave

/ 3 Oct 2024

Stefano Catino at the Better Bars Summit in June. Photo: Christopher Pearce