Campari Academy Australia

Campari Academy Australia Modern Bartender Education across Australia.

In anticipation of Negroni Week 2026, we’ve teamed up with to present BITTER / FUTURE.BITTER / FUTURE fuses intentional...
03/08/2026

In anticipation of Negroni Week 2026, we’ve teamed up with to present BITTER / FUTURE.

BITTER / FUTURE fuses intentional design with one of the world’s most famous classic cocktails, the Negroni. Drawing inspiration from Abstract Bistro in Paris, Harrison invites you to explore a fresh perspective on the iconic serve through a series of masterclasses, followed by exclusive pop-ups.

Join us across Brisbane, Melbourne and Sydney. RSVP are essential for the Masterclass via the link in our bio.

Sydney, this is it 🥊Monday 27 July at 's is your final chance to punch your ticket to the National Final.Doors open at 7...
24/07/2026

Sydney, this is it 🥊

Monday 27 July at 's is your final chance to punch your ticket to the National Final.

Doors open at 7pm and the first 50 bartenders through the door can sign up and compete on the night. Win your way through Sydney and you'll be one step closer to representing Australia in Guadalajara, Mexico.

RSVP via the link in our bio.

14/07/2026

Mexico is closer than you think. 🇲🇽 Adelaide set the pace. Brisbane brought the heat. Melbourne kept the fight moving. Now Sydney, it’s over to you.

You know the drill. The first 50 bartenders through the door can sign up and compete for a place in the National Final, taking them one step closer to representing Australia in Guadalajara.

Monday 27th July at 7pm.
📍DIVE WITH A DIFFERENCE, 36 York St, Sydney NSW

Secure your spot via the link in our bio.

Henry Hammersla Jay Lambert Zach Mynott

09/07/2026

Only one bartender makes it to Mexico 🇲🇽 Melbourne, think you’ve got what it takes?

RSVP now and sign up to compete on the day. The first 50 bartenders through the door will battle for a place in the National Final and the opportunity to represent Australia on the world stage.

Monday 13th July at 7pm.
📍The Night Cat, 137-141 Johnston St, Fitzroy VIC

RSVP Now!

Henry Hammersla Jay Lambert Zach Mynott

02/06/2026

If you’re looking to freshen up your Martini offering, start here 👉 Zach’s Alaska Martini.

A simple riff on the classic, replacing dry vermouth with Yellow Chartreuse and orange bitters for a richer, slightly sweeter serve.

60ml Bulldog Gin
10ml Yellow Chartreuse
2 dashes orange bitters

26/05/2026

Shiitake mushroom chips, Espolòn Añejo and a little instinct... Zach delivered. Dried Mushroom Sour! 🪄🙌🏽

50ml Espolon Anejo
10ml white Cacao
30ml Lemon Juice
2 dash Peychaud’s Bitters
5ml Cherry Syrup
3 pulverised dried shiitake mushroom chips
Egg white

Shake all ingredients with ice and strain into a chilled rock glass, top with grated Shiitake mushroom.

Enjoy!

Between the shoots, the setup and the cocktail sips, this is really what it’s about. People doing fun things together. ...
21/05/2026

Between the shoots, the setup and the cocktail sips, this is really what it’s about. People doing fun things together.

19/05/2026

Mango nectar, a little science 🧪 and Campari. Bitterness, bubbles and tropical freshness all in one glass.

12/05/2026

Back with Zach. This round, we chat.. eye rolls, takeovers and the road not taken.

12/05/2026

Jay takes on the Sazerac with a twist inspired by one very important ingredient - beeswax 🐝

Terracotta & Beeswax rested Wild Turkey blend

INGREDIENTS:
Rest 400ml Wild Turkey 101 & 200ml Rye in a jar with a clean broken terracotta pot over night. Strain into a bottle lined with melted beeswax and rest for a further 24 hours.

60ml of Terracotta & Beeswax rested Wild Turkey blend
15ml Sugar Syrup
2 Dash Peychaud’s Bitters
1 Dash Angostura Bitters
Absinthe Mist

METHOD:
Stir all ingredients with ice and strain into a chilled rock glass misted with Absinthe.
Spray with lemon oils
Honeycomb wafer garnish.

Salute!

Address

Level 21, 141 Walker Street
Sydney, NSW
2060

Telephone

+61294782727

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