A good barman is like a good barista: full of expert knowledge, passionate for the drink, and willing to share a few trade secrets if you ask nicely.

(They’re also thirty percent more likely to be bearded and tatted up, but that’s neither here nor there.)

Sydney’s bar scene is full of such bartenders, and they’re elevating our standards of what makes a good drinkery to that seen in London or New York. We’re playing on the world stage here, and these days you’re just as likely to be served a Whiskey Sour by the gentleman who owns the establishment you’re drinking in. All we can say is bottoms up, and remember that friends don’t let friends order a vodka, lime and soda.

When there’s so many drinks to try, why would you ever want to?

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