Sign in Subscribe

Drinks At Work

The List: Jay Gray on how Sago House landed on the 50 Best Bars list

How a bar on a derelict floor of a shophouse, with a flat management structure and nightly airing of grievances racks up accolades.

By Sam Bygrave

/ 22 Feb 2024

The List: Jay Gray on how Sago House landed on the 50 Best Bars list

“It’s so easy to find fakery.” Stu Gregor on storytelling, Australian spirits industry, Four Pillars and more

In conversation with the chair of judges at the forthcoming Sydney Royal Distilled Spirits Show.

By Sam Bygrave

/ 7 Feb 2024

Stu Gregor, co-founder of Four Pillars and chair of judges at Sydney Royal's new spirits comp. Photo: Supplied

Samuel Thornhill created the Drink of the Year in 2023 (here’s how he did it)

The Byrdi head bartender talks about the year-long process of creating the drink, and removing the distinction between bar and kitchen.

By Sam Bygrave

/ 31 Jan 2024

Samuel Thornhill winning the Drink of the Year presented by Patrón

‘The drink is important; people will remember the experience more.’ Eduardo Conde & Kate McGraw share World Class advice

Tip: you don't have to win the comp for it to help your career.

By Sam Bygrave

/ 25 Jan 2024

‘The drink is important; people will remember the experience more.’ Eduardo Conde & Kate McGraw share World Class advice

Ross Blainey on the power of true collaboration for creativity, and 2024 predictions

Is the era of guest shifts and takeovers done? Have we reached peak vinyl bar?

By Sam Bygrave

/ 19 Jan 2024

Ross Blainey on the power of true collaboration for creativity, and 2024 predictions

Garth Foster’s new role? Resurrecting a long closed Sydney rum brand and distillery

“Do people get it? Do they not get it? Do we care?”

By Sam Bygrave

/ 14 Dec 2023

Garth Foster from Red Mill Rum Co. Photo: Supplied

Mike Enright on what he’s learned in 10 years of gin at The Barber Shop

The multi-award winning bar, The Barber Shop, turns 10 years old.

By Sam Bygrave

/ 29 Nov 2023

Mike Enright on what he’s learned in 10 years of gin at The Barber Shop

How bartender Tim Laferla opened a distillery making spirits from food waste

Here Tim talks about the branding process, concepts, and building a distillery with no outside investment.

By Sam Bygrave

/ 26 Oct 2023

How bartender Tim Laferla opened a distillery making spirits from food waste

Simon McGoram talks independent bottlers, teaspooning, blended whisky, age statements, floating rum distilleries — the lot

Talking spirits with the award-winning former bartender and passionate whisky advocate.

By Sam Bygrave

/ 12 Oct 2023

Simon McGoram talks independent bottlers, teaspooning, blended whisky, age statements, floating rum distilleries — the lot

“It’s proper chip on shoulder shit.” The state of Brisbane bars right now with Bonnie Shearston, Jamie Fleming, and Andie Bulley

Three of the city's finest share their thoughts on where Brisbane is heading.

By Sam Bygrave

/ 4 Oct 2023

“It’s proper chip on shoulder shit.” The state of Brisbane bars right now with Bonnie Shearston, Jamie Fleming, and Andie Bulley

Cara Devine is the Victorian bar world’s Person of the Year

Cara is a bartender, bar manager, writer, YouTuber, and a favourite of the industry.

By Sam Bygrave

/ 27 Sep 2023

Cara Devine is the Victorian bar world’s Person of the Year

‘We’re seeing a whole new generation.’ Why agave is booming (again), and why now?

Three big agave brains — Jay Khan, Reece Griffiths, and Jeremy Blackmore — talk agave spirits.

By Sam Bygrave

/ 20 Sep 2023

‘We’re seeing a whole new generation.’ Why agave is booming (again), and why now?