Liquid – Atlas

Working behind a bar in Australia sounds simple.And in many ways, it is. But there are a few things you really need to understand before you jump on a plane with a backpack and big expectations. This isn’t a government checklist — this is how it actually works on the…

Before I worked behind a bar, I thought bartending was about drinks. Recipes.Speed.Technique. I was wrong. A bar isn’t really about alcohol — it’s about people using a drink as an excuse to be honest. People Tell You the Truth When Their Guard Is Down Behind the bar, you hear…

Most people think a bad drink needs better spirits. Better gin.Better rum.Better tequila. But after years behind the counter, I learned something most home bartenders don’t want to hear: The problem usually isn’t what’s in the bottle.It’s what’s in the glass. Ice. Ice Is Not Just Cold Water Behind the…

Cognac is one of the world’s most refined spirits—a French brandy known for elegance, depth, and history. But if you’ve ever looked at a bottle and wondered what VS, VSOP, or XO mean, you’re not alone. These grades are the key to understanding a cognac’s age, quality, and flavor. In this…

If you’ve ever looked at a bottle of spirits and wondered what the number next to “proof” or “ABV” actually means, you’re not alone. Many people confuse alcohol proof with alcohol by volume (ABV), but while they are related, they are not the same. In this post, we’ll break down the…

(A Bartender’s Perspective) There’s a moment every bartender knows. The bar is busy, tickets are flying in, you finally get a second…You take a quick sip of the drink you just made. And your face says it all. Something’s wrong. Not bad enough to dump it.Not good enough to serve…

If you want to make better cocktails at home, forget complicated recipes and fancy ingredients. There’s one drink that teaches you almost everything you need to know behind the bar. That drink is the Daiquiri. Not the frozen, blended version — the classic Daiquiri. Why the Daiquiri Is the Perfect…

You follow the recipe.You use decent spirits.You shake or stir exactly how it says. And still… the drink doesn’t taste like the one you had at the bar. That’s not because you’re bad at making cocktails.It’s because bars control a few key things most home setups don’t. Here’s what really…

Most bartending interviews in Australia are short, friendly, and sound promising.A quick chat, a handshake, maybe an unpaid trial — and you’re in. What often doesn’t get mentioned is what’s actually expected from you once you’re on the roster. After working behind bars here, I realised there’s a big gap…

When I arrived in Australia, I thought the hardest part of bartending would be finding a job.I was wrong. Finding work was easy. Understanding what was actually expected — and what was actually true — once I started working took a lot longer. After my first 30 days bartending in…