Hospitality legend Joey Tai from Melbourne’s Flower Drum creates a rich and brooding Rob Roy using Starward Fortis.
Lachlan Watt shows us how a high quality single malt like Kinglake’s O’Grady’s Stand can be turned into a refreshing summer classic.
First created by Australian bartender Sam Ross of Milk & Honey fame in New York, here’s a Tasmanian riff on this modern classic.
Mixing whisky can be a bizarrely divisive topic. But with another hot Australian summer on the way, will we see more Australian whisky in cocktails and mixed drinks this season?
While bars are currently fighting to stay afloat, a whisky bar hop shows us what we might miss.