Small changes to booze laws
And so Sydney’s booze laws were further relaxed over the weekend.
Basically the rules have been changed so that liqueur and whiskey connoisseurs won’t have to endure their tipple with mixers after a certain time.
The change, brought in by Liquor Minister Paul Toole will give venues in the CBD and Kings Cross - those classified as small bars which can only host up to 100 customers — greater flexibility on spirits and cocktails.
The rule requiring small bars to serve a mixer with spirits after midnight has been scrapped. It means drinkers can have a spirit after midnight without a mixer. The change came in at midnight on Sunday, allowing seasoned drinkers to have a decent whiskey, bourbon or any other spirit, straight and undiluted.
Customers in small bars will also be able to order cocktails that are not on the menu.
But there will be a freeze on new liquor licences in the same inner city areas until mid-2018 from Sunday. That’s in addition to the start of a “three strikes” regime against licence-holders breaching liquor laws. It means pub and club landlords can be stripped of their licences if they continually breach liquor laws.
The change comes at a time when the latest figures show King’s Cross has had 50 per cent fewer assaults since 2014 and they are down 13 per cent in the CBD.
At the same time, there’s been a corresponding small increase in assaults in places such as Newtown, Surry Hills and Double Bay that have been turned into alternative night-time destinations.
The government is granting this flexibility to small bars because it sees them having a “good compliance records and a low risk of alcohol-related violence”.
Mr Toole said top shelf alcohol aficionados would welcome the change.
“Those who appreciate fine whisky in a relaxed, intimate small bar setting would sooner go without than be forced to dilute their favourite drop,” Mr Toole told the Daily Telegraph.
“Bartenders are rightly proud of their trade, and by removing this restriction, we are encouraging Sydney’s small bars to innovate and flourish.”
by Leon Gettler, September 29th 2017
