We’re back after a week in Hong Kong at the drinkapalooza that is The World’s 50 Best Bars. There are so many events on — literally dozens of takeovers taking place each night — that it is impossible to get to everything. The highlight for me — other than the awards gala itself, of course — was the Monday night, when a number of Australian bars had guest shifts: we got to see Above Board, Old Love’s, The Waratah, and Cantina OK! do their thing that night, and the drinks and vibes were some of the best you’ll find anywhere. Melbourne’s One Or Two had a big lineup at the door, so I reckon they did us proud, too.
As we reported live from the awards last week, three Australian bars were recognised on the night: Caretaker’s Cottage was named the best bar in Australasia, landing at number 19 on the list; Maybe Sammy made it seven consecutive years on the list (the only Australian bar with such an impressive run), landing at 41; and Sydney newcomer (and the New Bar of the Year winner at the Boothby Best Bars NSW awards in July) Tigra + Disco Pantera took out the expert-adjudicated Best Bar Design trophy — a huge result for the small Sydney venue — hopefully we’ll see them land on the list in future years.
The bar world keeps moving on, however, and in Sydney this week we’ve got two openings from two of the country’s best operators — and they’re both opening Wednesday night.
El Primo Sanchez has moved digs from Paddington to Surry Hills, taking over the space that housed the Four Pillars Lab. It’s a beautiful, heritage listed space, and in the Q&A below, general manager and award-winning bartender Eduardo Conde talks about the new list and the new Sanchez experience you’ll get in Surry Hills.
And the blooming of Newtown drinking keeps on getting better, with the opening Wednesday of Joe’s Tavern from the Continental Deli team, in the space that housed the group’s vegetarian restaurant, Flora. In its place, they’ll be cooking classic NYC tavern style dishes like a great 50/50 lamb/beef burger (something of a swerve from the old place), prawn cocktails, and roast bone marrow toast (yes, please), and as bar manager Michael Nicolian talks about in the Q&A below, they have developed a suitably classic cocktail list to match (along with some PBR tallboys, too).
Lastly, after the interviews, I’ve got a look at the latest Starward Ginger Beer Cask #8 — it’s fair to say I enjoyed it.
OK, let’s get into it.
Boothby Staff
Eduardo Conde on El Primo Sanchez: a new space, and a more elevated cocktail experience
“We have always had a really engaging and strong team but now we have the opportunity to really showcase their craft and personality in a more intimate environment.”
BOOTHBY: What can people expect to be different at thew Sanchez space? What are you most excited about?
EDUARDO: People can expect a more intimate and refined space at the new Sanchez. I’m most excited about the bar being the focal point, really embracing that cocktail culture and elevated experience of Latin culture. I am really proud of showcasing the simplicity and beauty of our venue executing delicious drinks that people relate and repeat.
BOOTHBY: Will people be sitting at the bar more than in the old space? Are you looking forward to that and why?
EDUARDO: Yes, definitely. We’re looking forward to more guests sitting at the bar. It encourages more interaction and creates a better atmosphere. I believe we have always had a really engaging and strong team but now we have the opportunity to really showcase their craft and personality in a more intimate environment.
BOOTHBY: How are the drinks you’re doing different to the original location? What did you have to differently?
EDUARDO: We’ve focused on more refined cocktails, with a few twists on classics. We have adapted our list to the venue creating a more elevated drinking atmosphere and experience.
BOOTHBY: Have you got a favourite drink on the new list, and can you tell us a bit about it and why?
EDUARDO: My favourite would has to be the frozen Banana Daiquiri. It’s a very simple playful twist on a Daiquiri inspired by The Godfather movie when they visit Cuba. I think this will be the drink for the summer at our new home.
Read more about El Primo Sanchez 2.0 here.
Sam Bygrave
Michael Nicolian on classic classics at Joe’s Tavern, Newtown
“Nothing to hide behind, nothing weird and wonderful, no rotovaps, fat washes or elaborate garnishes.”
BOOTHBY: You’ve got a pretty classic approach to drinks at Continental — how will Joe’s Tavern be different?
MICHAEL NICOLIAN: Whilst Joe’s Tavern will also be a heavy emphasis on the classics it will differ from the Deli. The Deli takes classic drinks but uses modern techniques (milk punches, house ferments etc.) and playful twists (pre-batching with the canning machine, blending two cocktails into one like the Negroni Ramos). Joe’s on the other hand will be more stirred to order, heavier on the American whiskey-based drinks, and not venturing away from what the classics were when they were initially created.
BOOTHBY: Can you give us a little insight into maybe one or two drinks from the list typical of what you’ll be doing?
NICOLIAN: The list will have things like a Martini with blue cheese stuffed olives, classic Old Fashioned whiskey cocktails, Tom Collins, a Whisky Sour, Champagne Cocktail etc. The thing that we will focus on to elevate these drinks is the quality of the base ingredients, along with meticulous attention to detail and the ‘art of bartending’.
BOOTHBY: Mikey, what is it about the drinks you’re making at Joe’s that you love? How do they differ from what else is happening in the bar world these days?
NICOLIAN: These are my kind of drinks, old school, simple and done with care, love and attention to detail. Nothing to hide behind, nothing weird and wonderful, no rotovaps, fat washes or elaborate garnishes. Just good honest drinks.
BOOTHBY: It’s a small 30-seat space, can you drop in just for a drink or must you eat, too?
NICOLIAN: Yes! We will have limited space for walk-ins and no obligation to dine, however if you do come in for a Pabst Blue Ribbon tallboy it might be hard to pass up our burger, prawn cocktail, bone marrow toast or bar snacks that are looking seriously good.
BOOTHBY: What’s with you guys and long names? Continental Deli Bar Bistro, Joe’s Tavern Restaurant & Bar?
NICOLIAN: Yes, that’s so funny — I’ve never really thought about it in that way. I guess the name is just Joe’s Tavern. The restaurant and bar part is just an extension to let guests know what we’re doing. We didn’t want the Australian impression of a tavern to suggest we were something we aren’t, so it’s nice to give clarity and identity.
Read more about Joe’s Tavern here.
Sam Bygrave
The Last Drop
STARWARD GINGER BEER CASK #8
starward.com.au
@starwardwhisky
This release from award-winning Australian single malt distillery Starward is part of their Starward Projects program, and it’s fun stuff. The spirit for this whisky went into barrel in 2019, and was bottled in 2025 after having spent the first part of its life in ex-red wine and apera barrels, before spending three years in ex-Starward whisky barrels that have been seasoned with a distillery-made ginger beer. It’s zesty, delicious stuff.
Our notes: Is that ginger on the nose, leaping from the glass? Are we making Penicillins? There are big ginger aromas, of course, some cacao, lemon barley perhaps; on the palate, it’s medium to full bodied, with notes of orange peel, light oak spice, and yep — it really feels we’ve been making Penicillins, just without the peated whisky smoke. The finish is long, delicious — it zings.
