Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Alex Gilmour & Ross Blainey about the nuances of hotel bars, focusing on their unique characteristics, the importance of local flavors, and the challenges faced in the hospitality industry. The speakers share their experiences and insights on creating memorable bar experiences, the role of customer service, and the differences between hotel bars and indie bars. They also discuss the expectations of luxury clientele and how to navigate entitlement in high-end settings.

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Sean Baxter, to discuss recent developments at Never Never Distilling Co., including a brand refresh, the upcoming Never Never Cocktail Competition, and the impact of being acquired by Asahi. He shares insights on navigating the spirits market, the importance of label design, and the role of bartenders in creating memorable experiences. Sean also highlights the innovative spirit of head distiller Tim Boast and offers advice for bars facing current market challenges.

Learn more about the Step Into The Never Never bartender challenge here.

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Charlie Lehmann & Sebastian Soto about their approach to owning and running venues — an approach we think makes for great hospitality — which took place live at the Better Bars Summit during Bartenders' Weekender last month in Brisbane.

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Giorgio Bargiani about the Martini, The Connaught, Grey Goose Altius, and what makes a great bar.

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to Kayla Saito and Yao Wong about what it taks to put on guest shifts in foreign lands, working only with the ingredients you find when you're there.

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to George Curtis about what it takes to open not one but two Brisbane bars, why food is so important in the industry right now, about Bartenders' Weekender, and loads more.

Hey bartendery types! On this episode of Drinks At Work, Sam Bygrave speaks to two Brisbane bartenders — Charlie Hunter and Jacob Cohen — about what makes that scene tick, about Bartenders' Weekender, and loads more.

Hey bartendery types! On this episode of Drinks At Work, we're doing things a little differently. Host Sam Bygrave is joined by Sebastian Cosmo Soto to unpack the last few weeks in bars in Australia, talking about the Maybe Cocktail Festival, the benefit of takeovers, Sorry Not Sorry, and new wine and cocktail joint, Bar Demo, before putting together a list of iconic bars you must visit — whether or not they make good drinks today.

Sam Bygrave speaks with Daniel Waddy and Finn Sugrue from Satan's Whiskers in London, your favourite bartender's favourite bartenders' bar.

Sam Bygrave speaks with Sebastian Tollius, the beverage director New York’s Clemente Bar and Eleven Madison Park. We discuss the evolution of cocktail culture, the importance of creating unique bar experiences, and the collaborative nature of crafting cocktails that pair beautifully with food. Sebastian shares insights into his journey from Boston to New York, the challenges of maintaining high standards in a fine dining environment, and the significance of community in the bartending world — as well as what makes a great bar and what he looks for in a bartender.