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Welcome THE TOP 25 BARTENDERS IN AUSTRALIA For those of us that enjoy discovering great bars and relaxing in an environment where you are made to feel welcome, appreciating your bartender is high on the list of requirements. Bartenders, in my opinion, make a venue. Therefore, in your quest for quality drinks and even better service, it helps to know where the best bartenders are. Fortunately, Australia is blessed with some of the best talent in the world. Australian bartenders, and the bartending profession, have reached new heights - our best bartenders ooze creativity, have reams of drinks knowledge and are global leaders in hospitality. In short, if you enjoy discovering great drinks in great bars, you are indeed in the lucky country. There is no shortage of quality venues to visit, so how do you find the best bartenders and who is qualified to do the research for you? Global brands run bartending competitions, which have without a doubt been a major contributor to the growth and improvement of the bartending trade, and with competitions usually you find one winner. That we thought, was not enough. We put the question of “who is Australia’s best bartender?” to the experts in the industry - the trainers and brand ambassadors that are out in the trade every night, talking to the bartenders and getting the feel for who is doing it well and going from strength to strength. Many have run their own competitions and seen a number of top quality bartenders compete. We also talked to leading venue operators who constantly look to improve the standard of bartending in their own venues by making sure they know who is setting the standard. Finally, we asked the top bartenders themselves. These were the experts we turned to when searching for the best 25 bartenders currently working behind the bar in Australia.
WHAT ARE THE T25 BARTENDER AWARDS? T25 Bartenders is a celebration of 25 individuals who are recognised by their peers as exceptional in their field. Uniquely, the T25 are selected from votes made by industry professionals, venue owners and operators and their peers from across the country. THE VOTING PROCESS STAGE ONE Once a year, we canvas votes from the leading brand ambassadors and bar trainers from each market. These seasoned pros follow criteria including knowledge, technical ability, shifts (2 minimum), creativity, potential and style and presentation of drinks, and submit an exhaustive list to DW magazine. STAGE TWO We bring on board a range of venue managers, bar owners and group operators, and ask them to submit their lists of who they feel are standing out (over the previous 12 months) as exceptional in their fields.
The Top 25 Australian Bartenders as voted by the industry itself. Ash Pini Publisher, DW Magazine
STAGE THREE We then reduce the list to 100. All 100 were contacted personally and asked to vote ‘peer on peer’. You may not vote for yourself. We are incredibly excited about bringing the T25 Awards to Australia. The high standard and quality of Australian bartending should be celebrated in this unique fashion; T25 is all about selecting the best bartenders based on everyday merit, which is why we select winners based on votes from bartenders’ peers and experts from within the trade.
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Thank You To Our Sponsors
TRINIDAD & TOBAGO
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Credits CREDITS Publisher Ashley Pini ashley@hipmedia.com.au Associate Publisher Eoghan Hennessy Production Manager Sasha Falloon sasha@hipmedia.com.au General Manager Melinda Virgona
Contents 06
Meet the Judges
07
Congratulations to the Top 100 Australian Bartenders
EDITORIAL Associate Editor Hannah Sparks Assistant Editor Lukas Raschilla Online Editor Rachel Tyler Editorial Assistant Mary Parbery DESIGN Art Director Evelyn Rueda Senior Designer Racs Salcedo SALES National Sales and Marketing Manager Chris Wheeler chris@hipmedia.com.au Sales Manager Corey James corey@hipmedia.com.au
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Careers After Bartending
Meet Australia’s Top 25 Bartenders
Produced and published by
Venue Profiles
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PHOTOGRAPHY Photographer Asia Upward Photographer Yoann Derunes INTERNS Editorial Intern Evan Meredith Design Intern Sydney Franklin
Cocktail Competitions
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Editorial Enquiries: If you, your bar, or your brand and company have news or events you would like to share with Drinks World please contact: ashley@hipmedia.com.au and /or sasha@hipmedia.com.au Although Hip Media endeavours to ensure the accuracy and correctness of the information in Drinks World and www.drinks.world, we do not accept any liability or responsibility for any inaccuracies or omissions. The views expressed by contributors of published works in Drinks World do not necessarily represent the views of Hip Media. Decisions or actions based on the information and publications provided by Hip Media are at your own risk.
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Selection Panel
Danielle Allen
Sven Almenning
Grant Collins
Tash Conte
Jason Crawley
John Gakuru
Andy Gaunt
Co-Owner, Two Birds Brewing
Founder, Powder Keg
Andy Freeman
Matt Barnett
Owner, Black Pearl
Managing Director, The Drink Cabinet
Trade Marketing Manager, Think Spirits
Director, Source Consulting Solutions
Hayley Morrison
Corinne Mossati
Marcus Motteram
Justin Strzadala
Brand Ambassador, Monkey Shoulder Aus / NZ
Founder, Gourmantic
Ollie Stuart
National Brand Ambassador, Campari Australia
Sean Baxter
Premium Spirits Ambassador, National Johnnie Walker & The Blend Classic Malts Ambassador
Director, Two Bit Group
National Brand Activation Manager, Beam Suntory
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Owner & Director, The Speakeasy Group
The Admiral, Hains & Co
Julian Train
National Sales Manager, The Exchange
Gee David
National Training Manager, SouthTrade International
Stuart Gregor
Founder & Director, Liquid Ideas
Michael Nouri
Premium Spirits Ambassador, The Exchange
Nigel Weisbaum
Sales & Marketing Manager, Archie Rose
Phil Bayley
Director, Agave Love, Post Scoob Productions
National Sales Manager, DMG Fine Wine
Ross Blainey
Richard Blanchard
Ben Davidson
Mikey Enright
James France
Director, Bespoke Drinks
Luke Hanzlicek
Premium Spirits Ambassador, The Blend
Ash Pini
Director, The Barbershop
Managing Director, Vanguard Luxury Brands
Laura Hey
Dylan Howarth
Whisky Specialist, William Grant & Sons
Jared Plummer
Editor in Chief, Hip Media
Diageo Account Director, Sweet & Chilli
Chris Wheeler
Bob Wong
National Sales Manager, Drinks World
Whisky Specialist, William Grant & Sons
President, The Jugernauts
Director, The Drink Cabinet
Stuart Reeves
On-Premise Business Development Executive, Brown-Forman
Dan Wooley
National Whisk(e)y Ambassador, The Exchange
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Congratulations to those of you who have been chosen as the Top 100 Bartenders of Australia. And for those of you who didn't make this year's Top 25, there's always 2017!
DW T100
IN NO PARTICULAR ORDER
Aaron Gaulke
Bennelong
Igor Pachi
Assembly Bar
Owen Colin
Mr Goodbar
Adi Ruiz
Bulletin Place
Jack Sotti
Boilermaker House
Paige Aubort
Lobo Plantation
Ailisa Gabriel
Eau De Vie
James Connolly
Long Chim
Pasan Wijesena
Earl's Juke Joint
Alan Raythorn
Loch & Key
James Irvine
Swillhouse Group
Peter Clarke
Bar Toto/Bar Ettalong
Alen Nikolovski
Baxter Inn
Jenna Hemsworth
Black Pearl
Peter Hollands
The Gresham
Alex Ross
The Rochester/B.East
Joe Sinagra
Bobeche
Peter Seabrook
Black by Ezard
Andrew Bennett
The Classroom/ Lucky Chan's/ Dutch Trading Co
Joe Worthington
Della Hyde
Petr Dvoracek
Gin & IT
Andrew Ratcliffe
The Baxter Inn
Joey Tai
Kilburn
Pez Collier
The APO
Andy Griffiths
Section 8
Jono Carr
Archie Rose
Phil Gandevia
Eau De Vie
Ben Blair
The Welcome
Joshua Agostino
Heritage, Townsville
Phil Gannon
Frankies
Ben Greenham
Enrique's
Josie Blanchard
Lazy Susan's/Deck Bar
Phillip Louis Weber
Enrique's
Ben Tua
Air Nightclub
Kal Moore
The Gresham
Raphael Redant
Stitch Bar
Blake Hall
The Woods of Windsor
Lee Potter Cavanagh
AKIBA
Rinna Kato
Black Bird
Bobby Carey
Earl's Juke Joint
Leeroy Petersen
The Village Inn
Ryan Lane
The Gresham
Brendan Osmers
The Gresham
Lewis Halls
Black Pearl
Sam Egerton
Palmer & Co
Brett Harris
Button Bar
Lewis Jaffrey
Big Poppas
Samuel Ng
Four Pillars Distillery Bar
Charlie Ainsbury
This Must Be The Place
Lloyd Smith
Clarences
Sarah Fulford
Eau De Vie
Charlie Lehman
Ramblin' Rascals Tavern
Lou Dare
Stitch Bar
Sebastian Costello
Bad Frankies
Chris Ford
Clarences
Luke Ashton
This Must Be The Place
Shaun Pattinson
2KW
Claire McDaid
The Odd Fellow
Luke Redington
Restaurant Hubert
Simon Hough
Flour Factory
Cristiano Beretta
The Rook
Marco Nunes
Papa Jacks
Simon McGoram
Henrietta Super Club
Dan Gregory
The APO
Martin Lange
Cobbler
Steve Mcdermott
Statler & Waldorf
Dan Noble
Ramblin' Rascals Tavern
Matt Stirling
Black Pearl
Stuart Chewy Morrow
Baxter Inn
Dave Marshall
Lefty's
Max Greco
Vasco Bar
Thalita Alves
Bulletin Place
Dave Nguyen Lou
The Barber Shop
Michael Madrusan
The Everliegh
Tim Philips
Mojo Record Bar
Choo Choos
Bulletin Place/ Dead Ringer
David Hernandez
Mike de Vos
Rhonda's
Waterslide
Mechanic's Institute
Mike Tomasic
Tim Wastell
Dim Rtshiladze
Tom Egerton
Eau De Vie
Dre Walters
Lobo Plantation
Tom Kearney
Ed Quartermass
Maker
Dominion League/ Mechanics Institute
Fred Siggins
Black Pearl
Will Cowley
Brooklyn Standard
Greg Sanderson
Eau De Vie
Will Sleeman
Black Pearl
Wizey Baleitavuki
Hats & Tatts
Yoshi Onishi
Tokyo Bird
Harriet Leigh
Archie Rose
Hayden Lambert
Bar Americano
Hugh Taylor
Maker
Misty Jean Hoeta
The George Snakepit
Nathan Beasley
Black Pearl
Nick Harris
The Blue Flamingo
Nick Royds
Canvas
Nick Selvadurai
Ugly Duckling
Nicole Reid
Henrietta's
Orlando Marzo
Lûmé
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BRING AN ICE PROGRAM TO YOUR BAR H
arking back to an era before refrigeration, where ice was a luxury in mixed drinks and mainly enjoyed by the rich and famous – ice today is seen as an essential specialty in many drinks. We can go as far and say that the style of ice is just as crucial as the base liquid. Read on as we delve into why implementing an ice program is a ‘must have’ in your venue. Bringing a great ice program to your bar can make a huge difference! Bars are constantly evolving to provide a bespoke experience and ice has become the new “it”, providing a WOW factor to enhance a drinker’s experience. Today, more mid-tiered bars are searching for ways to generate incremental income at the expense of the “guys at the top” by replicating or dumbing down ice programs. With more consumers educated to appreciate that better ice makes for a superior cocktail experience, the genie is out of the bottle! There is now a level of expectation that all cocktail bars should/must offer a premium ice experience as part of the deal - especially when the customer is paying anywhere between $20-$30 per cocktail. If you’re a mid-level venue looking to take your cocktail bar to the next level, introducing a cocktail program is a great starting point. Educating the bartender on how to sculpt a perfectly round ice-ball or a piece of block ice will take the cocktail to the next level and as a result, charge more of a premium. So, if you want to add some extra pizzazz to your bar, consider a deconstructed ice program. Here are a few tips:
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1. Craft ice is now delivered as you like it, so why not buy it in! 2. Bartenders are becoming more educated on their craft through trainings, books and social media. Venues should bypass the expensive option and encourage staff to make their own blocks. 3. Ice machine manufacturers are offering machines making larger format ice cubes. With more competition, it’s possibly a chance for high-end bars to go back to the drawing board to offer more interesting, bespoke ice experiences. Here is a thought: carving ice balls in front of guests!
Recently Uberbartools™ introduced the LuxPik™ and LuxFork™ to allow bartenders the opportunity to hand carve ice balls. Taking a very non-Japanese approach, we put the bartender’s need front of mind and designed some really innovative ice tools incorporating comfort grips, safety with enhanced control, together with modularity to prolong product usage life to indefinite! If you’ve never watched an ice show, check it out, it is an engaging piece of bar theatre. You might be pleasantly surprised to see guests spend more time are your bar to watch the theatrics, which could potentially lead to a higher volume of sales. Wherever your bar stands on the ice sheet, maybe it’s a good time to re-visit your ice program! Go on, take a crack!
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RAISE THE BAR
ADVERTISEMENT
Stephan Hinz
We can all be a little classier. Dress better. Drink better. Raise the bar. So Spiegelau asked the world’s leading barman to create the perfect cocktail glasses. Ladies and gentlemen, presenting the Perfect Serve Collection. You’re welcome. MIX Mix 500 years of expert knowledge in glass production, with one internationally award winning bar manager. The result - Spiegelau’s Perfect Serve Collection, a beautifully designed set of ten classic cocktail glasses that unite aesthetics, function, and the sensory experience. All this, yet tough enough for the requirements of on-premise. SHAKE IT UP When you need something better, why not make it yourself? Stephan Hinz, owner of Berlin’s famed bar “Little Link” and revolutionary bar literature author, was getting frustrated with the lack of great cocktail collections. “I wanted to create the perfect collection, a comprehensive range of practical and well-designed glasses. As a bar owner and bartender, I was never one hundred per cent satisfied with the existing offer on
the market. Of course I needed a partner who had the same vision. With Spiegelau, I have an equal partner, with a great deal of knowledge and experience. SERVE IT UP Of course it looks stylish but how does the collection perform? Each glass is designed to hold the perfect volume for classic cocktails. Their elegant shapes are designed specifically to work with the unique character of drinks, such as aromatics and carbonation. The distinctive lines on the tumbler indicate a measured pour for quick reference, and have the ideal dimensions for pre-cooling in all standard freezers. The glasses are scratch-resistant, robust and dishwasher safe. ENJOY At last, the perfect collection for on-premise or at home, for the discerning modern stylemaker. You’re very welcome.
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E
ast Imperial is a premium mixer that is returning the heritage, authenticity and tradition back to a line of beverages that define an era of discovery and exploration. Our obsession is to be - the ultimate complement to premium spirits. • Cinchona pubescens • Cinchona calisaya
to Kew after
1860
1851 1840
after
1900 after
1860
before
1864
East Africa to East Asia Inspired by a family recipe, East Imperial tracked down the source of the original handpicked ingredients to make a selection of the finest beverages. The handpicked chichona used by East Imperial originated from the very same Java, Indonesia plantation that was used to supply one of the founder’s great grandfathers at his Kenya plantation in 1903. Of course, the lineage alone is impressive, but did you know that it takes seven years for the chichona trees to grow, and the scraping, air drying, smoking and processing takes a further seventeen days? That’s what it takes to make the finest tonic water. East Imperial is the only tonic water sourcing ingredients from Asia - the home of tonic water. Water used in East Imperial products is sustainably sourced from an artesian spring located in the Bay of Plenty region, in the
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North Island of New Zealand - an ecosystem that produces water of the highest quality and a country committed to protecting the environment. This traditional method of production ensures that the freshness and subtleties of the botanicals are protected, taking tonic water back to its origins. The entire range of East Imperial beverages are low in sugar and use all natural ingredients with no artificial flavours, sweeteners, preservatives, or colours added. The most discerning patrons and barmen demand superior quality beverages to compliment premium spirits. That’s why East Imperial is a collection curated like no other, with unparalleled quality and taste. After all, you wouldn’t put cheap, low quality tires on an Aston Martin.
DRINKS WORLD AUSTRALIA
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We are often referred to as ‘The Champagne of mixers’.
OLD WORLD TONIC
The bartender and distiller’s choice of tonic. An authentic tonic water, not a soft drink. Lowest sugar on the market 7gm per bottle. Pairs beautifully with aromatic & herbaceous gins.
TONIC WATER
A more contemporary and our most popular tonic water. Highest quinine level on the market at 83ppm. Pairs perfectly with all London dry gins. Add a dash of bitters to recreate the iconic Long Pink Gin.
DRY GINGER ALE
Our extraordinary expression of ginger ale. Ginger root sourced from Thailand. Ideal for a Buck, or a summer fruit cup mixed with Pimms.
EastImperial
YUZU TONIC
Yuzu is a citrus fruit found in Northern Japan during the winter months. Celebrated throughout Asia for its distinct and incredible citrus brightness. Pairs perfectly with citrus forward and traditional London dry gins.
GINGER BEER Ginger root from East Africa and Asia and brewed for 3 days. An incredible long lasting ginger spice. A lot less sugar than other ginger beers at only 10.5gm per bottle. Ideal for a Moscow Mule and Dark and Stormy.
EastImperial
GRAPEFRUIT TONIC
Inspired by The Dorchester Hotel’s Forbidden Fruit. Ruby red grapefruit is blended with the Pomelo, which offers an incomparable deep orange note. A tonic that offers the ultimate citrus balance. Pairs perfectly with citrus forward and traditional London dry gins.
SUPERIOR SODA WATER
Water sourced from an artesian spring in New Zealand. Bottled at source. Champagne-like carbonation. Low Total Dissolved Solids (TDS) makes it perfect for Scotch and Soda.
@East_Imperial
@EastImperial
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Careers After
Bartending WORDS ° Andy Gaunt
B
artenders are the new generation of tastemakers and today there are some amazing opportunities out there. There was a time pre-’brand ambassadors’ and the rush to make a name for yourself led many bartenders, who seemingly pulled just a few shifts at famous bar ‘X’ or cool bar ‘Y’, to then set up as a ‘consultant’. In essence, the perceived glamour of ‘brand ambassadorship’ seems in reach, with many highly skilled ex-bartenders roving the region, or the globe, not only bringing their brand message, but also truly adding value with years of experience being passed down to young bartenders. Working as a bartender helps hone extensive spirit knowledge, but also gives you a working knowledge of the onpremise, its trends and business practices, as well as selling skills and people management, which is extremely valuable on the importing and distributing side.
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With the ever-growing consumer interest for cocktails and spirits, writing and documenting what is going on is becoming more of a career opportunity. The influence of the Internet and the ease of writing a blog, or even producing an online TV show, looks like an easy way of doing business. Having said that, if you have a flair for writing (or ranting!) it’s a great vehicle to share an opinion, promote yourself, and help change things, and publications will always be looking for talented young writers with something to share. So, when you are reflecting on what you are going to do in the years ahead, take heart that there are more opportunities than ever before. Staying within operations and moving to management or ownership, flexing your presentation and coaching skills to move to training or ambassador roles, honing your sales and marketing skills in building drinks brands and seeing the world, creating a legacy by founding your own product, all the while commentating on the world of drinks in your own or others’ media
A few of the best, Sam Jeveons (right) and Tim Philips (left), were early pioneers in Asia and continue as industry leaders today. platforms – the options are almost endless! The number one dream for bartenders, the dream of your own bar, comes with many challenges. As a result, a varied career path, and the experience to be gained on all sides of the bar will pay off in the long run when you come back to that dream of opening your own place as an older and wiser soul. Good luck!
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BARTENDING COMPETITIONS Being able to make a drink in front of a big crowd on a busy night at your bar is daunting enough, let alone in front of trade professionals, brand representatives and judges, who are selected from the upper echelon of the industry. While competitions are diverse in nature, almost all will have something in common. Foremost, they are about the quality of the drink being made - does it fit in with the spirit or drink category and, of course, presentation and taste. However, it would be naïve to disregard the other attributes that round out a bartender. Being a great bartender can be an arduous task - not only must they be able to talk about flavours and describe drinks to guests, they must be engaging as well. It doesn’t matter how good your drink is if you cannot sell it and make guests want to return over and over again.
WHY ENTER COMPETITIONS? Salvatore Calabrese, known as ‘The Maestro’ on bartending says, “There are two styles of cocktail competition. There’s the style that is all about the drinks and there is the style that is also about the knowledge and the serving of that drink. I think they are both just as valuable as each other.” Competitions push creativity and test your skills against others in the industry. They give bartenders the opportunity to use unusual ingredients and be innovative with flavour matching in addition to providing an excellent environment to network with other professionals, develop skills and expand on their working knowledge of the industry. “It’s a big dream for a bartender to be immortalised through creating a classic drink, so in a hundred years’ time someone is still talking about it,” said Calabrese. “But when it comes to entering competitions, it actually doesn’t matter if you win or not. It’s about learning from others and constantly improving yourself.” With the abundance of competitions held in Australia, many forming part of global competitions, there’s no better time to enter the challenge.
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ANGOSTURA GLOBAL COCKTAIL CHALLENGE James Irvine
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he Angostura Global Cocktail Challenge is not just any cocktail competition; it attracts some of the best in the business because of its no nonsense approach. The Angostura competition is all about simplicity; creating great cocktails that are technically strong, creative, balanced and above all taste great. “It’s the perfect comp for those looking to challenge themselves outside of the bar and on the global stage” – James Irvine, current Australian champion.
WHO: The best cocktail artists in the business. WHAT: The Challenge is known for its rigorous entry process. First bartenders submit a cocktail recipe; a handful in each state go through to the state heats and then one winner from each state competes in the national final. The overall
winner goes on to represent Australia at the global finals in Trinidad during Carnivale! WHEN: Held every other year, with the next competition slated for 2017. WHERE: To be announced closer to 2017
WHY: The winner gets a trip to Trinidad as well as prize money and takes on the role of Australian Angostura Brand Ambassador for a year. Should they win the global final, there’s more prize money plus the title of Global Brand Ambassador up for grabs and that means trips around the world representing Angostura.
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AUCHENTOSHAN
DISTILLED DIFFERENT COCKTAIL COMPETITION
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ather your bar team together and enter your ‘Distilled Different’ cocktail to become the muse of up and coming Australian photographers and the subject of a dedicated national photography exhibition on Australia’s 12 hottest bar teams. WHO: Bartenders across Australia. WHAT: List Auchentoshan American Oak on your menu, submit your Auchentoshan Distilled Different cocktail to www.the-blend.com.au and then post your work of art to your Facebook and Instagram with the #distilleddifferentau. WHEN: Head to www.the-blend.com.au/cocktail-competition for more details and to submit your entry! Competition closes 30 June 2016 with the winner to be announced on 16 September 2016. WHERE: In your bar! The 12 finalists will have their national exhibition held in their state’s capital city. WHY: The top 12 will win a professionally styled photo-shoot with their bar team and end up in a national exhibition for hundreds to see! Win that and your team is off to Glasgow!
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BACARDÍ LEGACY GLOBAL COCKTAIL COMPETITION Andrew Bennett, 2016 BACARDÍ Legacy Australian winner
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he BACARDÍ Legacy Global Cocktail Competition challenges and empowers the world’s best bartenders to create a drink that will stand the test of time, ensuring that bartender and beverage alike are remembered. All roads lead to the BACARDÍ Legacy Global Competition where Australia’s victorious bartender will have the opportunity to claim their legacy.
WHO: The BACARDÍ Legacy Cocktail Competition is open to all Australian bartenders, entering with both long and short drinks. WHAT: The competition uncovers a new generation of cocktails each year, continuing the legacy of the BACARDÍ Mojito, BACARDÍ Daiquirí, BACARDÍ Cuba Libre and more. BACARDÍ Legacy is a serious competition for talented mixologists that has quickly established
2016 Global Fi na
itself as one of the most important cocktail competitions in the world. It is judged by an unrivalled panel of industry experts, renowned for their distinguished palates and years of bartending experience. WHEN: For details regarding their 2017 competition, follow their Facebook at www.facebook.com/BacardiLegacyAustralia.
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WHERE: To be announced closer to 2017. WHY: The winner of the Australian National Finals will represent their country for the chance to take on the global title. The winner of the global final will travel the world with BACARDÍ giving their drink the chance of becoming the next Legacy cocktail.
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BARTENDERS4BOURBON
THE BOURBON SHAKEDOWN
T
he Bourbon Shakedown is the third and final installment of the Bartenders4Bourbon global training program from the world’s number one bourbon, Jim Beam. This is the inaugural year that Bartenders4Bourbon launched into the Australian market and the first time running The Bourbon Shakedown cocktail competition.
WHO: Young and upcoming bartenders who are Bartenders4Bourbon Members. WHAT: The Bourbon Shakedown is about giving young and upcoming bartenders the opportunity to showcase and combine their bartending skills with their new found knowledge for bourbon. WHEN: The Bourbon Shakedown will be held in November 2016 – further dates and locations will be sent through to Bartenders4Bourbon members’ email addresses. Bartenders who enter this competition must have attended all three modules to be eligible for the prize.
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WHERE: There will be one competition in metro locations in each state. Locations of each competition will be advised via email. WHY: The B4B Bourbon Shakedown is unique in the fact that it targets young and upcoming bartenders who are starting out their careers. Each state winner receives a once in a lifetime trip to the home of Bourbon as well as a feature in Barfly magazine with their cocktail creations.
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DIAGEO RESERVE WORLD CLASS
BARTENDING COMPETITION Charlie Ainsbury, 2016 Diageo Reserve World Class Australian winner
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orld Class is the industry’s most prestigious and respected bartending competition. A chance for bartenders across Australia to compete in front of a global audience, represent their country and demonstrate exceptional technique and creativity. WHO: The best bartenders from Australia. WHAT: The bartending calibre throughout the World Class experience will demonstrate how the knowledge of quality spirits, the pedigree of ingredients and the pioneering of drinks-making techniques are cultivating next-level creativity, proving that bartenders are as talented and creative as their chef counterparts.
WHEN: In early 2017 World Class will be back to find their 9th Australian winner. Diageo Reserve World Class is looking for a champion who is prepared to battle it out in a series of innovative cocktail challenges. A champion who is ready to be judged by the world’s most respected taste experts to be crowned with the title of the World’s Best Bartender.
2016 Nationa l Fi
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WHERE: Stay tuned to www.theworldclassclub.com for launch details. WHY: Winners of the National Finals and their drinks are placed on a global stage, profiled through local media and traveling across the world to represent Australia in the Diageo Reserve World Class Global Finals.
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LA MAISON COINTREAU COCKTAIL COMPETITION
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his year, La Maison Cointreau is beginning their search for the next La Maison Cointreau Champion. The challenges will be diverse and inspiring, focusing on ‘Foraged Cocktails’ with The Botanist Gin, and French inspired classics with ‘La Muse’, utilising Cointreau.
WHO: Bartenders who have a flare for creating new world cocktails with both classic and foraged cocktail ingredients. WHAT: Australian finalists will compete in Sydney with two cocktail challenges. CHALLENGE 1: Foraged Cocktails intended to embrace the foraging movement. CHALLENGE 2: La Muse, classic French inspired cocktails.
Australian finalists will compete in the regional finals in October 2016 WHERE: National finals to be held in Sydney, with regional finals taking place in Phuket, Thailand. WHY: La Maison Cointreau is an international cocktail competition for talented bartenders, seeking to discover Australia’s best to send to an exotic locale.
WHEN: Contact your local Spirits Platform Business Development Manager for more information.
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THE PERFECT BLEND
COCKTAIL COMPETITION
he Perfect Blend is a leading cocktail competition that showcases the talent of bartenders from across the nation; whether they are new to the industry or have been behind the stick for years.
WHO: The Perfect Blend invites both Apprentice and Professional bartenders across the nation to submit their signature cocktail creation using products available within the Beam Suntory portfolio. WHAT: The objective of the competition is to empower the trade with the skills, knowledge, confidence and passion to engage target consumers with Beam Suntory brands, while promoting cocktail experimentation and showcasing brand versatility.
WHEN: Entries open September 2017. Make sure you’ve registered with The Blend by heading to www.the-blend.com.au. WHERE: State finalists present within their respective states, while national finalists are flown to one of Australia’s most sought after holiday destinations, Hamilton Island. WHY: The winners of each category take home a whopping $10,000 each in their pockets. Winners also get the unforgettable
Rinna Kato, 20 16 The Perfect
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Blend winner
- Professional
Matthew Follent (middle left) and Rinna Kato (middle right), 2016 The Perfect Blend winners
experience of taking off overseas to visit one of Beam Suntory’s distilleries where they will work alongside the master distiller to create their very own bartenders’ blend.
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WOODFORD RESERVE
NATIONAL COCKTAIL COMPETITION
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he Woodford Reserve National Cocktail Competition is quickly becoming one of the biggest and most exciting competitions in Australia. The famous Kentucky bourbon will be launching a nationwide search for bartenders who are passionate about the Old Fashioned and Manhattan classics, creating a unique and meaningful cocktail experience for consumers.
Who: Bartenders that are employed in a venue that both stocks Woodford Reserve and has at least one Woodford Reserve cocktail on its cocktail list. What: Entrants will be challenged with creating an original cocktail that showcases the flavour profile of Woodford Reserve as well as their own recipe for the perfect Woodford Reserve Old Fashioned cocktail, including how it would be served. When: Entries open on 13 June and close 19 August. Successful entrants will be notified by 26 August 2016, with the state/territory competitions to be held between September and October.
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Where: The National Final will take place in Melbourne during the week commencing 5th December 2016. Why: The winner of the Woodford Reserve National Cocktail Competition will win a once in a lifetime trip to the United States to attend the Woodford Reserve Manhattan Experience. Valued up to $11,500, this includes return airfares to New York City, three night’s accommodation in Manhattan and attendance at the Woodford Reserve Manhattan Experience. During the trip, the winner will also have the opportunity to stay for two nights in Louisville, Kentucky and visit the Woodford Reserve Distillery.
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Meet Your
Top 25
100
Nathan Beasley
Andrew Bennett
24
Bobby Carey
28
Charlie Ainsbury
32
Cristiano Beretta
36
Dan Gregory
40
Dimitri Rtshiladze
44
Dre Walters
48
Harriet Leigh
52
Jack Sotti
56
James Connolly
60
James Irvine
64
Jenna Hemsworth
68
Joe Sinagra
72
Lee Potter Cavanagh
76
Lewis Jaffrey
80
Luke Ashton
84
Luke Redington
88
Martin Lange
92
Max Greco
96
Paige Aubort
104
Pasan Wijesena
108
Petr Dvoracek
112
Tim Philips
116
Tom Kearney
120
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ourth generation bartender Andrew Bennett explains the inspiration behind the cinema influenced cocktail that won him the Australian leg of the BACARDÍ Legacy Global Cocktail Competition. Co-owner of one of the most unique bars in Perth, The Classroom, he also lends some advice to young bartenders and explains the roots of his passion for the hospitality industry.
You have been challenged to make a cocktail with BACARDÍ Carta Blanca. Tell us about the liquid and the inspiration behind your creation. The name of my cocktail is the Seventh Art. It has simple and easy to get ingredients: popcorn, BACARDÍ Carta Blanca, yellow Chartreuse, a dash of fresh lemon and sugar syrup. The Seventh Art is actually the classic name of cinema. It’s considered to be one of mankind’s foundational arts along with architecture, poetry and dance. I love that because it has a great meaning that I think speaks volumes about my cocktail. Tell us a little about yourself and how you got started in the industry. I suppose how I got into bartending is a case of “the acorn doesn’t fall far from the tree” - I’m a fourth generation bartender. My mum and dad met at my grandparents’ bar and two generations before that my Aunt Cleo became one of Australia’s first-ever female publicans.
thinking that hyper specialisation is the key to success. Knowing 148 things about artisanal mezcal is great, but not when it comes at the expense of not knowing what your first pour options are for the person waiting to be served next. Develop well-rounded knowledge across as many areas as you can, that’s how you’ll find your true passion. You’re currently working at The Classroom, tell us a little about the venue (theme, décor, cocktail menu). The Classroom operates in a fairly unique space in the Perth bar scene. We’re a highly thematic bar; we look and feel like an early childhood classroom – school desks, chairs, and chalkboards – that kind of thing. I think that says a lot about the evolution of the Perth bar scene, that it can support a themed bar like ours.
If you weren’t bartending what would you be doing? Bartending has saved me from a life spent as, at various times, a lawyer, ministerial media advisor, journalist and labourer. I’ve had many jobs in the past, but not a career as rewarding as hospitality.
If you could do one guest shift with anyone in the world, where would it be and whom would it be with? It would be with Tony C at The Bar With No Name. Last year I had the privilege of visiting 4 of the Top 10 bars in the world and his drinks stood out from the rest in every way – concept, delivery, execution and flavour. I consider him a true visionary and would be honoured to even barback for him for one evening.
What advice can you give to anyone looking at joining the industry as a profession? Never has there been a more exciting time to learn about cocktails, bartending and the wider liquor industry. My advice is to go in with open eyes and ears. I see a lot of young bartenders
What’s your go to drink after a long shift? I have never, ever said no to a Dry Gin Martini with a twist of pink grapefruit. Although it’s usually the coldest, closest beer to me at the end of the night, but if you’re stirring martinis then I’m always drinking.
Find him at The Classroom (or Lucky Chans’ & Dutch Trading Co.) (See page 143) 24 °
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The Seventh Art BY ANDREW BENNETT
Ingredients: • 50ml BACARDÍ Carta Blanca • 10ml Yellow Chartreuse • 20ml Lemon juice • 15ml Sugar syrup (1:1) • Handful of popcorn – Best brand is Cobs Lightly Salty, Lightly Sweet Garnish: Small ramekin of popcorn Method: Muddle popcorn in a Boston shaker; add all liquids and ice, shake and double strain. Glassware: Antique Coupe Ice: Large cocktail ice for shaking
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rish larrikin Bobby Carey cut his bartending teeth with Sydney’s Swillhouse group at Shady Pines Saloon and now forms part of the great bar team at Earl’s Juke Joint. A people person with a penchant for Baijiu, Carey loves exploring the different taste profiles of spirits and mixing them up with new ingredients.
bobby
carey
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You have been challenged to make a cocktail with Moutai. Tell us about the liquid and the inspiration behind your creation. Much like tasting certain amari or more flavourful styles of beer, Moutai is quite a polarising taste to the western palate. It takes time to become accustomed to it and for your taste receptors to become familiarised with it. Luckily for me, I happened to win a trip to China earlier this year that included a whirlwind tour of the Moutai distillery as the main purpose. This really broadened by knowledge, respect and appreciation for the spirit as well as for the amazing people that make it. It is without a doubt one of the most challenging spirits I have ever worked with, which just makes the drink I put together even more personally rewarding. Once you find the right combination of flavours that really make the baijiu sing and compliment the flavour profile, it all slots into place. It’s not a spirit that traditionally lends itself to being the base spirit in a mixed drink, so I don’t have a wealth of historical flavour combinations to draw from and I have to really experiment to find my own! My inspiration behind the drink was twofold; I wanted to make a delicious summery drink that would be accessible to all that tasted it as an introduction to the brand, and to make it a beautiful, deep ruby red colour that is so prevalent in Chinese culture. Tell us a little about yourself and how you got started in the industry. My first time behind a bar in Ireland, I wasn’t even old enough to legally drink. I finished high school pretty young (a month after turning 17, my parents couldn’t wait to get me into school at a young age). I kept working in the biggest bar in my hometown of Waterford for the next 8 years. It wasn’t a cocktail bar by any means - I think I made one margarita in all that time, however it did instill in me a sense of speed, cleanliness, hospitality and work ethic, that’s for sure. I was really young and working with a lot of career bartenders in their 40s and beyond. I definitely heard and saw some things that my 17 year-old self shouldn’t have, but I appear to have come out of it unscathed. How I really got started in Australia was with the Swillhouse group and Shady Pines Saloon. 2010 was a great year to be involved in the industry in Sydney. New bars were opening weekly, the city was booming and I was lucky to meet so many amazing industry peers, who I’m lucky enough to count as some of my best friends today. That really opened my eyes as to
how hospitality is a profession and not just a means to an end. It gave me a larger respect for the people at the forefront of the industry and made me want to strive to be as good as them. You’re currently working at Earl’s Juke Joint, tell us a little about the venue (theme, décor, cocktail menu). Earl’s is the awesome neighbourhood bar in Newtown, Inner West Sydney. It’s easily one of the best crews that I have been fortunate to be involved with. Over the last 18 months we have done really well in a variety of competitions around Australia and I feel that has opened the eyes to the rest of Sydney that we are up there with the best of them. The bar is the longest in Sydney and there is nothing better than when it’s full of awesome regulars having a great time. The room is based upon a New Orleans style with scores of pictures of musicians, local celebrities, concerts and boxing matches from a bygone era. Whether you’re looking for somewhere quiet and intimate for a Tinder Tuesday or to dance to some A$AP Rocky on a Saturday night, we’ve got you covered. We try not to make the drinks too convoluted, we’re a pretty high volume bar, so customers need to have their drinks presented in around 90 seconds. Anything slower than that makes it a less fun experience for our other customers. We are, after all, in the business of making people happy! What has been your proudest moment behind the bar? I’ve been lucky enough to win Timeout Bar Team of the Year twice. That to me is without a doubt my proudest moment behind the bar. Two different venues and two completely different teams, but both have left an indelible impression on my attitude towards the industry. And your most embarrassing moment? I think I probably have an embarrassing moment weekly, so I can’t really pinpoint one that is the worst. The time I stood on a wine glass and had the whole stem shoot up inside my foot. I was off work for a while with that. Describe yourself in three words. Tattooed Irish larrikin.
Find him at Earl’s Juke Joint (See page 135)
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Baijiu Breeze
BY BOBBY CAREY
Ingredients: • 20ml Moutai • 40ml Tio Pepe Fino Sherry • 30ml Fermented sour cherry juice • 20ml Fresh lime • 15ml Lingonberry cordial • 5/6 Fresh raspberries • Dash egg white
Method: Lightly muddle raspberries and add the rest of the ingredients to the Boston shaker. Dry & wet shake and fine strain into chilled glass. Glassware: Coupette
Garnish: 3 skewered raspberries
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we dare you to try
kweichow moutai
S
＊
ome of the best things in life take a little getting used to.
But with understanding and knowledge comes appreciation. From appreciation comes love and creativity. Sometimes the things we’re not sure about can turn out to be some of the deepest and most rewarding. It just takes that little spark of imagination - and the courage to follow it.
A spirit that uses ‘Solid State Fermentation’ (both open and closed). Made from sorghum and a centuries-old fermentation starter called ‘Qu’. Organic and crafted according to the Lunar cycle using a truly unique water source - the ‘Chishui He’ (Red River). All this in a fairly recognisable bottle. Moutai has a story that sparks intrigue and imagination. It is also the most valuable spirits brand of 2016. Prince Chiew Moutai could inspire that little spark of creativity - a baijiu for cocktails that will hold the reward of a genuine new experience. - Ross Blainey / rblainey@dmgfinewine.com.au DRINKS WORLD AUSTRALIA
Exclusively imported by Evershine Australia Trading Pty Ltd | www.moutai.com.au | sales@dmgfinewine.com.au
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cclaimed bartender and co-owner of This Must Be The Place, Charlie Ainsbury began his career at Bayswater Brasserie. Since then he has been pushing the boundaries of Australia’s cocktail scene with his innovation and flair for flavours and techniques.
charlie
ainsbury
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Tell us a little about yourself and how you got started in the industry. I arrived in Sydney from Bangkok in 2001, but it wasn’t until 2003, during my first year of university, that I pursued a job in the industry. After working in a few places I couldn’t care to name, I came to work at the Bayswater Brasserie. It was here that I got my true and proper training in everything from barbacking to managing. At what point did you know you were going to be involved in the F&B industry? It was during the years at the Bayswater Brasserie that I knew I wanted to take this up as a career. The guys behind the bar showed me that it was possible to do so. In a way, I find it a better education for life than any university subject out there. You learn a lot from this industry. Share with us the good, the bad and what is exciting about the current scene in Australia. The current scene in Australia is flourishing with creativity, camaraderie and innovation. I see the industry on par, if not, miles ahead of the rest of the world. It is unfortunate that the bar scene and drinking culture of Australia has been cast with a negative light as of late, but with the tight, family-like nature of hospitality, it’s something I believe that we can overcome. As a venue manager / owner, how do you stay current in the growing F&B scene? In the age of the Internet, I find it rather easy to keep in touch with the happenings of the industry and it’s this that keeps the team here at TMBTP going; if we see movement in the industry we want to be on top of it, if not, ahead of it. I believe we have created a culture within our bar where if something becomes stagnant, old or not exciting anymore, we strive to make a change to keep inspired and innovative. What advice can you give to anyone looking to open a new venue in Australia? Start by confirming that it’s something that you really want to do. Any bartender who has been in the industry long enough will have dreams and aspirations of opening their dream venue, but a lot lack the knowledge and determination (and money) it actually takes to open the doors. DAs, licence fees, council fees, BAS, tax, WET, superannuation, rent increases, GP, net loss and insurance are all words and phrases and situations you have to familiarise yourself with before you can even start thinking about what Japanese bar spoons you want. And remember you aren’t opening a venue for yourself; you’re opening it for the public, so understand your market and your neighbourhood and go from there. And finally, favourite party trick? After years of practice, I am able to make myself disappear from a venue at will without anyone noticing for at least 5 minutes.
Find him at This Must be the Place (See page 145)
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The Old Flame BY CHARLIE AINSBURY
Ingredients: • 45ml Tanqueray No. TEN • 45ml Regal Rogue ‘Daring Dry’ Vermouth • 10ml Fino Sherry • 1 dash Regan’s Orange Bitters Garnish: Flamed Orange Zest Method: Stir & Strain Glassware: Martini
Thh
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AS GOOD IN A MARTINI AS IT IS I N T H E H A L L O F FA M E Tanqueray No. Ten® is the only white spir it in the San Francisco World Spir its Hall of Fame
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INTRODUCING DRINKS WORLD AUSTRALIA
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fter growing up in a bar owned by his parents in Italy, Cristiano Beretta began working in pubs and bars around London, and honed his skills with six years of bartending at Melbourne’s awardwinning Black Pearl. Beretta then made the move to Sydney, where he now manages the bar at The Rook. Beretta loves mixing spicy with sweet, and like most Italians, enjoys a glass of vino. You have been challenged to make a cocktail with Baron Samedi. Tell us about the liquid and the inspiration behind your creation. Baron Samedi is a Haitian Spiced Rum. Straight away I thought to create a tiki style of drink, working on spiced ingredients. I used Ocho Reyes for spiciness, a bit of caramel for sweetness and I made a pineapple shrub for fruitiness and acidity at the same time. The result is an approachable, tropical and spicy drink that works well with Baron Samedi. Tell us a little about yourself and how you got started in the industry. I was born in Italy and grew up in a bar. I moved to London in my early twenties where I started my career, working in pubs, nightclubs and cocktail bars. In 2006, I moved to Australia where I was lucky to land a job at Black Pearl in Melbourne. Six years down the track I moved to Sydney where I started working at The Rook where you’re still be able to find me. You’re currently working at The Rook, tell us a little about the venue (theme, décor, cocktail menu). The Rook is a rooftop restaurant and cocktail bar with burgers, lobsters and creative cocktails. If you weren’t bartending what would you be doing? Own a bookshop. What advice can you give to anyone looking at joining the industry as a profession? Don’t do it for the money! If you could work one guest shift with anyone in the world, where would it be and who would it be with? I would love to travel back in time and be able to work alongside my parents in the bar that I grew up in. What’s your go to drink after a long shift? A cider or glass of vino.
Find him at The Rook (See page 144)
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The Spirit of Jazz BY CRISTIANO BERETTA
Ingredients: • 45ml Baron Samedi • 10ml Ocho Reyes • 45ml Pineapple shrub (pineapple juice,vinegar,sugar) • 5ml Monin Salted Caramel Syrup • 2 Dashes whiskey barrel-aged bitters Garnish: Mint sprigs Method: Shake and Strain Glassware: Baron Samedi Tiki Mug Ice: Cubes
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Baron Samedi is the most notorious Haitian Voodoo spirit: the pleasure-seeking ruler of the dark.
Enigmatic, infinitely clever and unapologetic, he has a desire for mystery, and his signature drink is legendary.
NEW
gAccented with premium Jamaican pot-still rum for unprecedented richness and complexity. gInfused with all natural spices and flavours, vanilla, cinnamon, cocoa and unique Haitian Vetiver. Campari Australia General Enquiries: 1300 856 759
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ormer chef turned bartender Dan Gregory took inspiration and technique from his time in the kitchen to become one of Brisbane’s finest bartenders.
You have been challenged to make a cocktail with Jim Beam Double Oak. Tell us about the liquid and the inspiration behind your creation. I tried the Jim Beam Double Oak ahead of its release into the Australian market and it is god damn tasty. The signature sweet vanilla and caramels you get in bourbon are well balanced with autumn fruit, and ageing it 2 times in new charred American oak barrels comes through in the aroma and delivers a dry smooth finish wanting you to go back for another sip. The inspiration of the drink was working around this beautiful bourbon, which I wanted to enhance the rich autumn fruit flavours by incorporating granny smith apples and rhubarb. To showcase the bold oak I’m using vanilla and honey that I have cooked out to a dark caramel. Tell us a little about yourself and how you got started in the industry. I was a chef before I started exploring the bar world, but I got started when the cocktail culture was making big noise in Brisbane back in the mid 2000s. At the time, the place I was working at had a good bar; it was the first restaurant that I worked at that took cocktails seriously. I started to play with flavor combinations and different ingredients with the bartenders, and in return I got to learn more about their side. I had a holiday at the same time the last Melbourne bars show was on and went down with the bar manger I was working with. That opened my eyes for what is possible to do in this line of work. When I got back to Brisbane I quit my job and started bartending. I remember thinking to myself, what the hell was I doing? I wasn’t the best at the start, but I’m glad that I stuck to my guns.
You’re currently working at The APO, tell us a little about the venue (theme, décor, cocktail menu). The APO was Brisbane’s first apothecary, which dates back to 1862. Elie and Johnny, the guys behind the venue, wanted it not to be about one thing or the other, but to be about food, drink, music, art and ambience. They created a striking venue that blends a contemporary chic atmosphere with an experiential and innovative approach to dining and drinking. The guys in the bar and kitchen work together and help each other out with ideas for the menu that changes very regularly. Fresh produce, innovative techniques and flavour combinations are the key to our cocktails. Are there any new ingredients that you have recently discovered and enjoy working with at the moment? There are so many different and new ingredients I come across on a weekly basis, so it’s hard to pin point one or two that I’m crazy about because it changes so much. The thing I enjoy is exploring what I can do with each ingredient with different techniques and cooking processes. This could be as simple as using the ingredient fresh, when it is at its peak in season or jumping back in the kitchen. You can change the texture or the flavour of what you are using; there are a lot of crazy tools and modifiers nowadays that the possibilities are endless. It’s nice not to be pigeonholed on one thing - everyday should be a school day!
the people you meet along the way. People you work with are like family and customers can become close friends. Not many other jobs have this in common, plus a cheeky after work beer with a bit of banter is a pretty big highlight of my day. What has been your proudest moment behind the bar? It has to be the first shift behind every bar I’ve worked at. I’ve been lucky enough to work at some amazing venues along the way. These places are where I love to drink at, so working at them made it very easy to enjoy. But that first shift is always the proudest; what lies ahead will be a special part of your life. I know it sounds corny, but those are some great memories to have. And your most embarrassing moment? Any time that I either spill a drink on a customer or a tin brakes open when I’m shaking. It doesn’t happen often, I hope it doesn’t anyway, but every bartender has done it before. It’s one of those things that you can’t help and I’ve seen some good ones. When it happens, you have that split second where you just want to drop and hide. The hardest thing to do is trying not to apologise too much, which can make for an awkward situation and pray that the person takes it in their stride and doesn’t get too upset. Those are always the most embarrassing moments. Describe yourself in three words. Gives good hugs.
Best part of your job? There are a lot of great things about this line of work. For me, it has been the travelling and
Previously behind the stick at The APO (See page 141) (Now find him at The Gresham) DRINKS WORLD AUSTRALIA
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The Sherwood Zoom BY DAN GREGORY Ingredients: • 45ml Jim Beam Double Oak • 25ml Rhubarb & Butter Consommé • 12.5ml Burnt Local Honey • Float of granny smith apple & vanilla cream Garnish: Nutmeg Method: Add all the ingredients, but the cream, to a stirring glass, add ice and stir down. Strain into a chilled coupette and then float the cream on top. Glassware: Coupette
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, S L E R R A B D E R R A H C O W T . N O B R U O B E S N E T ONE IN E xp e r t l y ag e
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fter starting as a humble glassy, former architecture student, Dimitri Rtshiladze, mixes up strong aromatic cocktails with flair at one of Western Australia’s best bars.
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You have been challenged to make a cocktail with Michters. Tell us about the liquid and the inspiration behind your creation. I have always been a huge fan of Michters. The rye is a great liquid and has always been a staple in our bars. The idea behind the drink is simplicity with complexity. I chose to use the rye because rye as a grain is historically significant to the distillery itself. The recipe tends to really show the quality of the liquid, whilst making a drink that is simple enough to recreate, and tasty enough that you would want to do so. Tell us a little about yourself and how you got started in the industry. I started as a part time glassy at the age of 17 back in 2006 whilst studying architecture. Much to my parents dismay, I decided I enjoyed working behind a bar more than on a computer. Now here I am, 10 years later, still loving it and never looked back. You’re currently working at Mechanic’s Institute, tell us a little about the venue (theme, décor, cocktail menu). We opened our doors in September 2012. The venue is half rooftop terrace, half indoor bar down a (what used to be quiet) laneway; no real theme, just a fun and interesting space with a lot of booze on offer. Our goal when we opened was to dis-associate “w**k” with good drinks, and also just to keep things interesting. We have a daily rotating cocktail list of 6 drinks, 150+ whiskies on the back bar, a beer list of about 35 that changes regularly. We also pump out jams with variety that should bring nostalgia to people of all ages. Are there any new ingredients that you have recently discovered and enjoy working with at the moment? I really like using aromatised ingredients and garnishes. Smell is often such a forgotten part of a drink, so it’s really nice to step it up a notch with tinctures and aromas. Best part of your job? That it never feels like a job. What has been your proudest moment behind the bar? Anytime one of the crew does well is definitely up there. And your most embarrassing moment? To be embarrassed you first must have shame. Describe yourself in three words. Not. That. Sober.
Find him at Mechanic’s Institute (See page 139)
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Bomberger’s Old Fashioned BY DIMITRI RTSHILADZE
Ingredients: • 45ml Michters Rye whiskey • 15ml Oloroso Sherry • 5ml 1:1 sugar syrup • 2 Dashes of orange bitters • 1 Dash black walnut bitters Garnish: Orange zest, orange and walnut tincture spray.
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Method: Build in mixing glass, stir and strain over ice. Garnish and spray tincture over the top.
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Glassware: Rocks glass (any one that looks pretty)
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Ice: Hand cut block ice
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Michters_HIP_single page ad.pdf
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Contact Vanguard Luxury Brands www.vanguardluxurybrands.com.au
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It’s all about the whiskey. DRINKS WORLD AUSTRALIA
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You have been challenged to make a cocktail with Cargo Cult. Tell us about the liquid and the inspiration behind your creation. I know Johnny who owns Cargo Cult quite well and the story of how he came about spicing his rum is great. I remember he showed me pictures of the places he went to source the rum. At first taste I know it’s quite clove and nutmeg heavy, so to keep it fresh and to tip my hat to the tropical climates where the rum originates, I thought of adding the coconut. Instead of using milk I used condensed milk as a sweetening agent as it has a velvety consistency, which compliments the drink quite well. Tell us a little about yourself and how you got started in the industry. I started off as a chef when I was about 16 and fast discovered that I hated it. I always wanted to work in the bar because it had some kind of surreal appeal that you were the host and helped everyone in the venue enjoy their night. So at 18 I moved from the kitchen to the bar in a pretty simple pub in Redfern. From there I went from a uni bar to clubs, back to high volume pubs and clubs again. I travelled a little and opened a few bars/nightclubs/cocktail bars. I knew about cocktails and thought I knew how to make drinks, but it wasn’t until I worked at the Loft behind Toby Hilton when I discovered there was a lot I needed to learn in the cocktail world, which is quite humbling. From there I moved up the ranks to end up running the bar. After travelling again I came back to Aus to work in some really awesome small bars, most of them just so happened to be rum focused, which is great because I quite like rum! You’re currently the Bar Manager at Lobo Plantation, tell us a little about the venue (theme, décor, cocktail menu). The Lobo Plantation is a Cuban inspired rum bar that is named after an old sugar baron, Julio Lobo. We focus on rums and have made a name for ourselves making
cocktails. The cocktail menu itself is quite rum heavy as we do have nearly 300 on the back bar; we like to highlight rum as much as we can. If you weren’t bartending what would you be doing? I would probably be driving a boat of sorts. I always wanted to drive big boats, but never got around to it. What advice can you give to anyone looking at joining the industry as a profession? I encourage as many people to join the industry as possible. Many people don’t see it as a career, but if you enjoy people and not being glued to a desk all day then it’s a great industry to be in. It’s quite supportive and the people inside the hospitality scene are just lovely people. I also would want to encourage as many people to pass on their knowledge to the younger generation. I was lucky enough to work under some people who were quite happy to teach me things when I didn’t know much, so I always try and return the karma by helping whoever I can whenever I can. If you could do one guest shift with anyone in the world, where would it be and who would it be with? I definitely couldn’t pick just one, but if I had the chance it would be as follows: Café No Se in Antigua, Guatemala – a really cool bar in a tiny town with great atmosphere; truly a hidden gem in the world. Spider bar in the Philippines purely because it’s made out of bamboo on the rocks of a cliff overlooking the water. If Simon Toohey still worked at Calooh Callay I would say doing a shift with him would be epic! What’s your go to drink after a long shift? I do quite enjoy a Gibson and a beer after a long shift. In saying that, I would drink most things after a busy shift.
Find him at Lobo Plantation (See page 137)
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rom his younger days as a chef, to now bartender extraordinaire and Manager of Lobo Plantation, Dre Walters has an affinity for all things rum, spending time abroad in tropical climates, and a desire to drive boats.
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Coconut Stout Punch BY DRE WALTERS
Ingredients: • 50ml Cargo Cult • 30ml Coconut stout reduction • 15ml Condensed milk • Pinch of smoked salt • 2 Dashes of tiki bitters • Dash of lemon juice Garnish: Piña Colada Marshmallow rolled in spiced pineapple dust Method: Shake with cubed ice in a shaker and strain into a rocks glass with fresh ice. Glassware: Rocks Glass Ice: Cubed
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SMALL BATCH SOUTH PACIFIC SPICED RUM A
fter a dozen years with spirits giant Brown Forman, CARGO CULT founder Jonny Croft was at a crossroads. Do you keep on the senior executive track or do you take a deep breath and pursue your dreams? While wrestling this challenge over a favourite drink of spiced rum & ginger beer, part of the answer appeared. Sweet spiced rum and sugarheavy ginger beer just gets too sweet. What if Spiced Rum didn’t have sugar added and took more of a craft approach with some interesting spices? Inspired by a story from the remote South Pacific, that a limitless supply of Cargo will appear from the heavens (as during WWII)….the idea for a South Pacific Spiced Rum was born. CARGO CULT draws rum aged under the intense tropical sun from two remote South Pacific distilleries (Fiji & PNG) and is blended and spiced in Orange, NSW Australia. Made in small batches with artisanal care, spices used include clove, cardamom, ginger, cinnamon and vanilla and no sugar is added.
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arriet Leigh started out her bartending career, like many, in a pub. Now the Venue Manager at Archie Rose - the Sydney based distillery producing topnotch vodka, gin and white rye - Leigh loves whisky, enjoys the personal interaction working in bars gives you and takes pleasure in the simple things, like an ice-cold beer after a long shift.
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You have been challenged to make a cocktail with Chambord. Tell us about the liquid and the inspiration behind your creation. I’ve never had much of a sweet tooth, to the extent that I don’t even eat chocolate. So Chambord proved to be a challenge to me. I’m a whisky girl, and so I decided to work with Chambord in a way that I would enjoy. So I reached for Ledaig 18 Year Old - a smoky, yet fruity dram. I made a deep, smoky sour, heavy on the lemon and avoided any kind of sweetener and floated the Chambord, which trailed to the bottom of the glass. You can’t ignore the resemblance to a Bramble when you see that, so in honour of Dick Bradsell’s modern classic, I’ve named my drink The Thistle.
Tell us a little about yourself and how you got started in the industry. I started out in a pub; I still think this is the best way to learn the basics. Learn how to talk, how to listen, how to spot someone who’s had too much, and how to clean. You’re currently the Venue Manager at Archie Rose, tell us a little about the venue (theme, décor, cocktail menu). It’s beautiful. Archie Rose is a distillery producing vodka, gin and one day, whisky. We have a stunning bar attached. I think I have the best job in the business. If you weren’t bartending what would you be doing? I almost became a civil engineer. I’m pretty sure I would have been perfectly happy if I’d gone down that path.
What advice can you give to anyone looking at joining the industry as a profession? Work hard, smile, taste. And if you don’t love people, don’t do it. If you could do one guest shift with anyone in the world, where would it be and whom would it be with? The American Bar at The Savoy with David Wondrich; just the two of us taking turns in making drinks for Stephan Fry, John Oliver, Billy Connolly, Oscar Wilde, Eddie Izzard, Bill Bryson, Bill Bailey and Robin Williams. You didn’t say it had to be feasible. What’s your go to drink after a long shift? Beer - it’s always been an ice cold, easy to drink beer.
Find her at Archie Rose (See page 127)
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The Thistle BY HARRIET LEIGH
Ingredients: • 45ml Ledaig 18 • 30ml Lemon • 15ml Egg • 15-25ml Chambord (depending on your sweet tooth)
Method: Place all ingredients, but Chambord, into a shaker. Dry shake. Ice and wet shake. Pour over fresh ice. Drizzle Chambord. Glassware: Rocks
Garnish: In the absence of a black raspberry or three, a boozy cherry will suffice.
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he sky is the limit for Jack Sotti, after winning the title of Australia’s 2015 Bartender of the Year at the Diageo Reserve World Class Aussie Finals. The Melbourne based bartender seamlessly blends Ketel One into a distinct Boilermaker style cocktail.
You have been challenged to make a cocktail with Ketel One. Tell us about the liquid and the inspiration behind your creation. My inspiration behind the cocktail was really the history of the brand. After visiting Schiedam, the home of the Nolet family, I realised how much the family was routed in the history of the small town and how an entire infrastructure has been built around the distilling families over the years. I used this story to champion the coppersmiths who literally shaped the flavour of vodka through their pot still making. A spark flickered and I thought of the traditional Ale Flips, heated with metal loggerheads. Creating a drink like this would allow me to reintroduce copper and its flavour enhancing qualities back into the drink. Tell us a little about yourself and how you got started in the industry. My career started as a host for a series of venues in Leeds, UK. My role was to make sure guests were having a fantastic evening and could ask for anything. The guest was my sole focus. On my 19th birthday, after a year of looking after guests front of house, I wanted to learn the craft of bartending to stretch my creative legs and also be in control of every element of the guests’ experience. You’re currently at Boilermaker House, tell us a little about the venue (theme, décor, cocktail menu). Boilermaker House is meant to be a meeting of great quality drinks and service, with a raucous, fun atmosphere. Our theme is in the name: Craft Beer and Malt Whisky. We have over 800 whiskies and 50 beers, and we really champion flavour pairing, and not just with the drinks - we have a cheese and charcuterie bar as well… my idea of heaven.
You’re familiar with the cocktail competition scene and represented Australia on the global stage. How do you prepare for a competition? And what would be your words of advice for anyone new to the competition arena? Competitions are tough, and you have to be in it to win it. Enter with conviction and don’t do a half arsed attempt. In saying that, only one person can win so if you don’t, see it as a learning experience; an opportunity to hone your skills, network and meet like-minded individuals. What advice can you give to anyone looking at joining the industry as a profession? At the beginning, open your mind - question everything, but also learn the term ”oui chef” when asked to do something by your superiors. There is a reason for everything and an infinite amount to learn. Bartending is one of those unique professions where you can come away from a long day of work with a profound sense of pride and passion. If you could do one guest shift with anyone in the world, where would it be and whom would it be with? Ali Reynolds from Hawksmoor Spitalfieds, London. It’s bound to happen one day. He’s so bloody charismatic and a very talented lad - I think we could have some fun. If you had a time machine what cocktail era would you go to? THE FUTURE! About 100 years I think. By then the 90s will be cool again.
Find him at Boilermaker House (See page 131)
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The Ketel Maker
BY JACK SOTTI
Ingredients: • 40ml Le Trappe Quadruple (Dutch abbey beer) • 25ml Ketel One • 10ml 1:1 Anise and vanilla syrup • 2 Dashes Angostura bitters • 1 Barspoon pumpkin butter (heat up 250g pumpkin juice, 250g butter) • Heat with loggerhead • Layer with 30ml PX cream Garnish: Nutmeg and orange oil on top Method: Heat a loggerhead over a fire until red-hot. Plunge into the cocktail to heat up to a rolling boil.Pour into glass, layer cream. Glassware: Double walled Bodem glass
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.K. ex-pat and rum connoisseur, James Connolly earned his chops in working class pubs before moving to Australia and working his way up to become one of the nation’s top bartenders.
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You have been challenged to make a cocktail with Mount Gay. Tell us about the liquid and the inspiration behind your creation. As everyone knows, I’m a big rum fan and used to run a rum bar, so I am very familiar with this liquid. The black barrel is not only delicious on its own, but also perfect for mixing. I decided to stay away from tiki and try and make something a little different. This is a drink that I have been playing around with for a while now and Mount Gay Black Barrel has the right amount of depth and body for it. Tell us a little about yourself and how you got started in the industry. I worked in a few pubs and working men’s clubs in England when I was younger. But 9 years ago when I moved to Australia I decided to give hospitality a proper go. I started barbacking at Must wine bar and a few guys (Zach Nelson, Jamie Fisher and Rob Dinnen) showed me how to make drinks, and the rest, as they say, is history. You’re currently working at Long Chim, tell us a little about the venue (theme, décor, cocktail menu). Long Chim is Chef David Thompson’s Thai street food restaurant and bar. It is part of the newly restored sate buildings, formerly the Old Treasury Building, in Perth’s CBD. Long Chim Perth is set in the basement of the building with 140 year-old brick columns, low vaulted ceilings and a large open-air courtyard space. The cocktail menu is a combination of drinks from Long Chim Singapore and Perth’s own recipes. We try and focus the drinks around Thai culture and cuisine, with a decent pinch of fun (and heat) thrown in too. Are there any new ingredients that you have recently discovered and enjoy working with at the moment? Guava is in good supply at the moment and smells great (like a cross between vanilla and passionfruit)! We dehydrate it and use it for infusions and bitters. I’m also using a lot of salt, almost the same way I would use bitters. Absinthe is finding its way into a lot of my drinks too. Best part of your job? The People…guests, co-workers, suppliers, even chefs…well, sometimes. What has been your proudest moment behind the bar? Anytime you have a really smooth service where all the guests and staff are happy and there’s zero wastage or mistakes is a pretty good feeling! And your most embarrassing moment? The list of faux pas is endless, far too many to mention, plus my mum might read this. Describe yourself in three words. Grumpy, funny, conflicted.
Find him at Long Chim (See page 138)
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Khing’s Cup BY JAMES CONNOLLY
Ingredients: • 60ml Mount Gay Black Barrel • 5ml Pedro Ximenez • 2 Tablespoons caramelised condensed milk • 1 Egg white • 1 Clove • ½ Star anise pod • Pinch of cassia bark • 5 Dashes saline solution • 1 Dash angostura bitters
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Garnish: Flamed nutmeg Method: Muddle dry spices in base of shaker, add all other ingredients, and dry shake to emulsify. Shake with ice and fine strain into a pre-chilled glass. Glassware: Nick & Nora Ice: Cubed
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or more than three centuries, Mount Gay has perpetuated a long-standing Barbadian tradition, producing the world’s oldest, refined rum. Only the finest sugar cane molasses and pure water filtered through the coral heart of the island are selected to create Mount Gay rums. Mount Gay Black Barrel boasts double pot distillation and a second maturation in bourbon oak barrels which are combined with the harmonious blending orchestrated by the Master Blender to create outstanding rums.
The distillery name honours the pioneering Sir John Gay who perfected the distinctive Mount Gay style. All Mount Gay rums are made from a blend of single column and double copper pot distillates and matured in toasted oak barrels. Black Barrel has a higher proportion of double distillates and, after hand selection by Master Blender Allen Smith, Black Barrel is the only marque finished in charred bourbon oak barrels. The result is a bold
tasting rum with notes of pepper, spice and wood that provide remarkable body and fullness. On the nose, Black Barrel is a blend of fruit, oaky vanilla, and sweet caramel. According to Smith, Black Barrel is “Ready when it’s ready, not before.” Smith, who oversees the brand’s maturation facility in Barbados’ parish of St. Lucy, joined Mount Gay distilleries in 1991, and was instrumental in the development of
the award-winning Extra Old blend. Smith continues, “Rum blending is an art passed down for generations, and I am honored to continue the brand’s focus on innovation and refinement with the introduction of Black Barrel. We are thrilled to give our consumers an exceptional, high-quality spirit to appreciate for years to come.” The Mount Gay portfolio includes the Black Barrel, 1703 Old Cask Selection, Extra Old, Eclipse and Silver.
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ydney born and bred, James Irvine began working in bars while at university, without the intention of ever becoming a bartender. After being thrown in the deep end one night when the bar was short-staffed, he thrived and never looked back. James is currently the Beverage Director for the Swillhouse group and Australian Brand Ambassador for Angostura.
You have been challenged to make a cocktail with Angostura. Tell us about the liquid and the inspiration behind your creation. Angostura is the world’s most iconic brand of bitters. Since relocating to Trinidad and Tobago in 1875, Angostura has also produced the world’s most rewarded rum portfolio. After a recent trip to the Caribbean I noticed local flavours of contrast with tropical fruits and savoury ingredients. That gave me the idea of doing the same with my cocktail. The drink itself is based on my time in the Caribbean; hence the name - The Tropical Gent. Tell us a little about yourself and how you got started in the industry. I’m Sydney born and bred, and currently I’m the Beverage Director for the Swillhouse Group and Australian Brand Ambassador for Angostura. Personally, I think I’m pretty normal; I have mixed passions of food, booze, fashion and travel. I’m also a bit of a nerd! To be honest, there is no romance in the way I started in this industry; it’s actually quite the cliché. I was studying at university during the day and needed to make money by working nights. I started by picking up glasses, cleaning floors and stocking the bar, never with the intention of becoming a bartender. However, after doing this for a couple of years, I was thrown in the deep end one night when the bar team was short and picked it up from there. I look at it as a fortunate circumstance, because here I am. How often are you changing your cocktail list? Do you change your list according to the seasons, latest trends and /or what fresh produce is available at the time? Across our cocktail venues we are religious about changing our list regularly - three times a year. This gives a four-month rotation cycle that allows us enough time to evaluate the current list and also work a timeline for the upcoming menu changes. Along with this cycle comes the changes in season, which works in nicely with our offerings of always working with fresh ingredients and seasonality. Regarding trends, as important as it is to be seen as “on trend”, I believe it’s more important to be seen as ahead of trends and even more importantly providing an experience for guests that is comfortable and fun.
Is there a new ingredient that you have recently discovered and enjoy working with at the moment? Currently, I’ve been enjoying complimenting flavours through contrast. I believe that if you can challenge a flavour profile with interesting and sometimes even foreign ingredients, you’ll create something new, progressive and hopefully delicious. However, with the process comes trial and error; be prepared not to get it right the first time! Who has been your biggest influence in the industry? Personally, I can’t solely name one individual who has influenced me thus far, as I’ve been fortunate enough to make friendships and worked with some of Australia’s finest! My biggest influences include: Christian Blair, Dan Knight, Jeremy Shipley, Barry Chalmers, Toby Hilton, Lewis Jaffrey, Anton Forte and Jason Scott. All have been not only influential, but also incredibly supportive in my career thus far. Someone I’ve always aspired to be in character, demeanour, however not with the same sense of humour is my Dad, Ian. What is the biggest drinking trend now and what do you predict the next trend will be? Trends as we know come and go, so who knows what the newest, latest and greatest will be? I’m currently enjoying the return of the well-made classics, low ABV cocktails and the sharing of cocktails with food. What I am enjoying in Sydney the most at the moment are well-organised bars, with great people, serving amazing drinks and food, with friendly casual service. What classic cocktails should more people be drinking? I always like to keep my “forgotten” or “cool” classics in my back pocket once I’ve figured what a guest likes drinking. Always allow them to order their drinks and see how they go; once you grasp an idea of what they like drinking or they ask you for a recommendation, suggest the drink you had in mind. Classics that I’ve always used as “gateway cocktails” include a Pegu Club, Queens Park Swizzle, Scofflaw, Red Hook and a Sidecar - all purpose cocktails that are accessible.
Find him at The Baxter Inn (or any of the Swillhouse Group Venues) (See page 142) 64 °
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Tropical Gent BY JAMES IRVINE
Ingredients: • 50ml Angostura Reserva Rum • 30ml Salted pineapple and wakame shrub • 30ml Freshly squeezed lime juice • 10ml Egg white • 5ml 1:1 sugar syrup Garnish: 3 Drops of Angostura aromatic bitters infused with wakame oil Method: Shake vigorously and fine strain into a chilled glass. Glassware: Something fancy with a stem Ice: For shaking, use something dense that won’t over dilute the cocktail
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ich with heritage, bursting with natural flavours and a key ingredient in everything from refreshing cocktails to delicious sweet and savoury recipes, Angostura aromatic bitters has earned its place as the world’s number one bitters.
Australia was quick to embrace Angostura aromatic bitters when settlers first brought it to the country in the 1830s, mixing a generous serve with gin to create a Pink Gin, or adding a dash to lemonade and rum for a refreshing Campbell cocktail. From here it was a short step to becoming the foundation ingredient for the hugely popular Lemon, Lime and Bitters drink in Australia, with an estimated 100 million serves poured each year. Its uniqueness lies in its secret recipe, which has remained unchanged for over 190 years. Angostura aromatic bitters has become a star of the bar and a kitchen staple across the globe. Unlike some other bitters, Angostura aromatic bitters is gluten-free and 100 per cent natural with no artificial colours, flavours or additives, meaning that everyone can enjoy its iconic taste.
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You have been challenged to make a cocktail with Woodford Reserve. Tell us about the liquid and the inspiration behind your creation. A Woodford Reserve Manhattan is one of my favourite drinks to recommend to someone new to the manhattan cocktail. I wanted to create an approachable, stirred down whiskey drink, suitable as an after dinner drink. I added some coffee beans and crème de cassis to bring some more complexity and novel flavours to a familiar cocktail. At what stage did you know you were going to be involved in the F&B Industry? That’s a hard question to answer, as the hospitality industry was only ever a back thought in my mind and a source of reliable income until I finished my degree. However, I graduated four years ago and am still really loving being a part of this industry and see it as a part of my life for the foreseeable future. How do you see the F&B market develop in the coming years? What trends can we expect to see in the future? People drinking lower alcohol drinks are still a massive trend I don’t see going anywhere. I see liqueurs becoming cool again (maybe that’s just me hoping that cassis makes a comeback! Seriously, it’s awesome) and cocktails utilising vermouth or fortifieds as their base rather than the supporting act in the cocktail becoming more popular. You’re an inspiration to many in the industry, what advice can you give to anyone looking at joining the industry as a profession? Lose the ego. Don’t be a d**k. Take every opportunity to learn and always maintain a positive and healthy work ethic. If you could do one guest shift with anyone in the world, where would it be and whom would it be with? It would be with my old friend (Hendrick’s Brand Ambassador for South East Asia) Tasha Lu. Doesn’t matter where it was, I have the most fun wreaking havoc with her and can’t wait to get behind the bar with her again! Who has been your biggest influence in the industry? So many people have influenced me; it would be unfair to single anyone out. I try to draw inspiration from everyone in the industry, whether it is his or her work ethic, how he or she talks to people or how not to do your job. Anything can be inspiring with the right outlook. What’s your go-to drink after a long shift? I usually don’t drink after shift as I drive to work most days, but on the odd occasion that I might give it a nudge nothing beats a good, cold pot of tap beer with some sangrita in it (a kind of cheat’s michelada). That’s my go-to at the moment.
Find her at Black Pearl (See page 129)
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food and beverage industry fan, Jenna Hemsworth, bartender at Black Pearl in Fitzroy, Melbourne, loves mixing up cocktails with liqueurs, vermouth and fortifieds, and has a penchant for making and introducing people to Manhattans.
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The Telenovella BY JENNA HEMSWORTH
Ingredients: • 50ml Woodford Reserve • 20ml Regal rogue wild red vermouth • 10ml Crème de cassis • 7ml Maraschino liqueur • 5 Crushed coffee beans Garnish: Sprig of eucalyptus leaves Method: Coffee beans crushed in the stirring jug, cocktail stirred down and fine strained. Glassware: Rocks glass Ice: Large block of ice
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rom managing a pub to mastering a poker face, Joe Sinagra has learnt a thing or two in his years behind bars. With a passion for rum and the tiki era, Joe enjoys the interaction of bartending and teaching up and coming bartenders his tricks of the trade.
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You have been challenged to make a cocktail with Pink Pigeon. Tell us about the liquid and the inspiration behind your creation. Pink Pigeon is a spiced rum new to the Australian market from Mauritius. Rum from the oldest distillery in Mauritius is spiced with bourbon, vanilla, orange peel and orchids. Pink Pigeon is wonderfully fragrant and aromatic and makes for very easy drinking. Tell us a little about yourself and how you got started in the industry. I worked in restaurants, hotels and pubs while studying and ended up managing pubs for a large group. The large group mentality really got to me and I left the industry for a while. I ended up playing poker professionally. After about a year I missed the interaction and service aspects of the industry and found myself spending a lot of time in Perth’s smaller cocktail bars. The small bar scene was just starting in Perth. One night I ended up in a bar talking to one of the owners (Lloyd Smith from Clarences) and mentioned I could bartend. They were looking for someone to work one night a week, which allowed me to continue with poker while still getting my fix of a busy service. One shift turned into two, which turned into three and eventually turned into full-time back behind the bar and away from poker. You’re currently at Bobeche, tell us a little about the venue (theme, décor, cocktail menu). The venue is a beautifully styled bar with leather chesterfields to sink into and rich red curtains to keep the worries of the outside world away. The centerpiece of the venue is the hand molded pewter bar top. It was molded in France and shipped over in only two pieces. It’s the type of bar top made to last a hundred plus years and a real statement. I have a great team with me and we focus on great service and really great classic styled cocktails. You’re familiar with the cocktail competition scene, how do you prepare for a competition? And what would be your words of advice for anyone new to the competition arena? Preparation is the key word. Particularly coming
from Perth, you’re often travelling across the country so you really need to make sure you’re fully prepped. If you don’t have the right equipment or a particular ingredient, you often don’t know where you’re going to find it in a city you’re not familiar with. Other than making sure you’ve got everything you need, I try not to overthink the presenting. I’ll go over what I want to say several times in my head and once you’re comfortable with what you’ve got to say its just making drinks. Often it’s two or four drinks in a 5-10min period. You spend 40 plus hours a week behind a bar pumping out drinks hopefully a lot faster than that while still talking to customers, so it’s easy. What advice can you give to anyone looking at joining the industry as a profession? It really is a great industry to be involved with. There’s a global community to be a part of that can offer so many opportunities to travel and develop your skills and knowledge. Sure it’s tough, so be prepared to work hard. However, working hard has huge payoffs. I don’t think I would’ve gone to many of the places I’ve been and had the amazing experiences I’ve had without bartending. If you could do one guest shift with anyone in the world, where would it be and whom would it be with? There are so many people and bars, but in all my travels so far the bartender that’s really set the standard for me is Dushan Zaric at Employee’s Only in New York. High volume, great drinks and a rocking vibe every night - it’s my kind of scene. I had the pleasure of meeting Dushan a few years ago when he came to Australia. His holistic philosophy and approach to bartending and life really resonated with me. If you had a time machine what cocktail era would you go to? It would have to be the age of tiki for me. There’s such a huge emphasis on the guest experience in tiki that people often overlook the depth of understanding that went into creating really great classic tiki cocktails. The chance to check out pioneers like Trader Vic and Donn Beach would be too great to pass up.
Find him at Bobeche (See page 130)
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Bird on a Wire BY JOE SINAGRA
Ingredients: • 45ml Pink Pigeon • 20ml Lime juice • 15ml Fresh pressed pineapple juice • 15ml Pink peppercorn syrup • 1 Egg white • Soda Garnish: Freshly cracked pink pepper Method: Add all ingredients, except soda, to a shaker. Dry shake to emulsify then add ice and shake again. Add a small amount of soda to the bottom of the glass and double strain the cocktail. Add more soda to the used tin and swirl to gather the foam. Top the cocktail with soda from the tin. Garnish with freshly cracked pink pepper. Glassware: Fizz Glass
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rom humble beginnings at Hotel Bondi, to running The Victoria Room, and a stint working in the UK, Lee Potter Cavanagh, bartender at Canberra’s AKIBA shakes up contemporary creative cocktails inspired by the four distinct seasons.
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You have been challenged to make a cocktail with Ratu. Tell us about the liquid and the inspiration behind your creation. Compared to most spiced rum, Ratu has plenty of heat and depth from the extensive ageing so that it goes beyond the expected, dominant vanilla flavour. I went for a classic combo of vanilla, oak, cinnamon and apple, with a hit of chilli to make it pop! You’re currently working at AKIBA, tell us a little about the venue (theme, décor, cocktail menu). The informal and exciting atmosphere of the great food halls that you find throughout the Asia-Pacific region inspires AKIBA. The food falls somewhere between Asian barbecue, raw bar and modern day Dim Sum, and the cocktails are contemporary and creative without any played out prohibition or Mad Men references. AKIBA delivers a service style that is casual, relaxed and fun while still delivering an excellent product that is full of flavour. The design of the venue is very inviting with both the bar and the kitchen opened up to the floor so that the bartenders and chef can really be a part of every guest’s experience. Tell us a little about yourself and how you got started in the industry. I’ve worked in the industry since the summer of 200102. I started at Hotel Bondi because it seemed like a great place to talk to girls, drink on the cheap and “work” around my uni timetable. I changed my studies a little in the following few years and worked at many great bars. By the time I finished my degree in Social Work in 2008 I’d well and truly fallen in love with the hospitality industry. Sticking with my passion over pursuing a social work job or further studies I landed my dream job running The Victoria Room, where I worked until I left for the UK at the end of 2011. I spent
two and a half years in the UK, where I learnt so much and received many accolades. I couldn’t recommend travel to other young bartenders enough! From 2014 until my recent return to Sydney I’ve been engaged with consultancy work and short-term projects, including a short-term Wayne’s World inspired whisky bar with two old friends that was a barrel of laughs. Now I’m back in Sydney and looking forward to being a part of the great scene we have here. I love Sydney! How often are you changing your cocktail list? Do you change your list according to the seasons, latest trends and / or what fresh produce is available at the time? At AKIBA we had small updates all of the time, but made an effort to ensure that there were significant changes once a season to reflect changing weather, produce and drink styles. Unlike Sydney, Canberra does have more defined seasons. Is there any new ingredient you have recently discovered that you enjoy working with at the moment? I used Patxaran in one of my Australian Bartender of the Year drinks last year. I had only just discovered it and it’s super duper delicious. Who has been your biggest influence in the industry? Mike Baird. Vote the bast**d out. If you could do one guest shift with anyone in the world whom would it be with and where would it be? My Grandpa Roy, if you could make him the same age as me, at a country pub in Ireland somewhere between Galway & Cork.
Find him at AKIBA (See page 126)
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BY LEE POTTER CAVANAGH Ingredients: • 40ml Ratu • 30ml Fresh pressed apple juice • 15ml Becherovka • 5ml Ancho Reyes
Method: Shake all ingredients with cubed ice, strain and garnish. Glassware: Coupe Ice: Cubed for shaking
Garnish: Flamed cinnemon quil
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cots-born veteran of the Swillhouse Group, Lewis Jaffrey loves the people aspect of bars and making classic cocktails. Jaffrey is the coowner of Sydney’s latest late night venue, Big Poppas, featuring an Italian restaurant upstairs with a cocktail lounge playing hip-hop downstairs. More recently, Jaffrey has held management roles, but still enjoys getting behind the stick, and throwing together old classics.
You have been challenged to make a cocktail with Auchentoshan. Tell us about the liquid and the inspiration behind your creation. Auchentoshan is an incredible liquid and it was the first distillery I ever went to. It’s unique in that it’s the only distillery that still triple distills every drop and you can tell by the clean, easy drinking spirit that’s produced. My cocktail attempts to let those flavours sing without being overly complicated. Tell us a little about yourself and how you got started in the industry. I started bartending the day after my 18th birthday in a very small town of only 2,000 people. The bar scene wasn’t exactly world class, but it taught me great customer service. You learn what each of the locals likes and how they take their drinks. This is a great foundation for any bartender. At what point did you know you were going to be involved in the F&B Industry? I was working in a club in Edinburgh called PoNaNa while I was studying. They asked me to go full-time and I was loving the job so I ditched uni for work. Obviously my mum wasn’t impressed and for the next 10 years she always asked when was I going to go back to uni. Eventually she got the idea after the bars I was running kept winning awards. Share with us the good, the bad and what is exciting about the current scene in Australia. The good is the fact that there are so many great operators who are hungry for more venues. The scene here continues to grow and diversify. The bad is obvious with the Government trying to control people’s late night drinking habits without really understanding the needs of the people. The scoring is
the big push by people like Charlie Lehman and Paige Aubort who looked at the industry and decided we can be better. They didn’t wait for someone else to do it, they decided they were going to try and change it themselves. As a Venue Manager / Owner, how do you stay current in the growing F&B scene? I don’t think it’s about staying current. That sounds like you would just be chasing trends. Do what you love and people will be drawn to your passion. Find the things that excite you and share them with others. That’s what people want. What advice can you give to anyone looking to open a new venue in Australia? Work the numbers, commit to whatever it is you’re doing and DON’T BE A D**K! From Bartender to Bar Manager and now Venue Owner, share with us your career progression and how you got to this point? It’s been a long 17 years. I was GM at a bar called Tonic in Edinburgh when I was 20, which was my career highlight behind the Swillhouse Group. From there I bounced around Edinburgh, spent time in London, was a Global Brand Ambassador for a couple of years, but for me it’s all about dealing with customers and I missed the hospitality too much so I left the dark side and came back to bartending. I got extremely lucky with Swillhouse - Toby, Jason and Anton are the most incredible team and gave me every opportunity to stay in the country, grow as a manager and really find my place within the Australian scene. Describe yourself in three words. Scottish not Irish.
Find him at Big Poppa’s (See page 128)
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Afternoon Tea Delight
BY LEWIS JAFFREY
Ingredients: • 60ml Auchentoshan American Oak • 15ml Sugar syrup • 2 Barspoons chocolate liqueur • 1 Barspoons absinthe • 1 Whole egg Garnish: Tunnock’s Teacake Method: Dry shake, wet shake and double strain. Glassware: Metal Tankard Ice: Titanic (hand-cut) piece of ice
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You have been challenged to make a cocktail with St Agnes. Tell us about the liquid and the inspiration behind your creation. With such a long and rich history of producing Australia’s finest brandies, I wanted to continue the Australiana theme and have selected some native ingredients to contrast and compliment the St Agnes XO. The macadamia and wattle seed orgeat, with a pinch of Murray River pink salt, some bitter and floral notes from the Red Økar and then the super aromatic skin of the finger lime, all combine really well with the candied fruit and the faint rancio of the brandy.
At what point did you know you were going to be involved in the F&B industry? I bartended whilst at university. Once I finished my degree in Commerce Marketing I went and worked in the corporate world for 8 years before deciding I wanted to do something else. I went back to bartending whilst I decided my next move and ended up falling back in love with it.
At that point I was sold on the hospitality life. That was six and a half years ago.
Tell us about your venue that you co-own with Charlie Ainsbury – This Must Be The Place. Tell us about the inspiration, theme, décor and overall vibe. We wanted TMBTP to be really different to what was opening at the time - no theme - just what we thought was the next progression for the Sydney bar scene. We produce focused cocktails, lower alcohol spritz style cocktails, interesting wines, white walls and polished cement floors. We keep it pretty light in there; we want the focus to be on socialising rather than just boozing. We provide a comfortable space and some social lubrication, but it’s our customers that really bring this place to life. As a Venue Manager / Owner, how do you stay current in the growing F&B scene? Eating and drinking. It’s fine to read other
people’s opinions on things, but really, you can only stay on top of what’s happening by being immersed in it. It’s tough though when the hours you work often coincide with other places that are open. I went to Lobo Plantation for the first time this week! You’re an inspiration to many in the industry. What advice can you give to any rookies wanting to make their way up through the scene? I think that might be a bit of a stretch, but thank you. Pick yourself. Don’t wait to be picked, because it might not ever happen. We work in an industry that supports and champions hard work and creativity. Be single minded with what you want and devote yourself entirely to achieving it. Describe yourself in three words. Hard to describe.
Find him at This Must be the Place (See page 145) 84 °
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o-owning a bar with no inherent theme or gimmick was what Luke Ashton saw as the progression of the Sydney bar scene. After a stint in the corporate world, Ashton fell back in love with the industry and produces focused craft cocktails.
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Lambs Tail BY LUKE ASHTON
Ingredients: • 50ml St. Agnes XO 15yr • 20ml Wattle seed and macadamia orgeat • 5ml Red Økar • 15ml Cold drip coffee • Skin of half a finger lime Method: Combine all ingredients in a mixing glass, expressing the oil of the skin into the mixing glass and pressing lightly in the bottom of the mixing glass. Stir briefly, add ice, stir to chill and combine. Strain in a Japanese teacup, with a single large ice cube Glassware: Japanese Tea Cup Ice: Large single cube
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ith a passion for tropical ingredients and a liking towards the versatile and smoky styling of mezcal, Luke Redington became hooked working in the hospitality industry. Starting as a barback after galivanting the globe, he now mixes up stiff drinks at one of Sydney’s hippest late night restaurants, Hubert. You have been challenged to make a cocktail with Mr Black. Tell us about the liquid and the inspiration behind your creation. Mr Black is a cold drip coffee liqueur made not too far out of Sydney. They source beans from ‘tropical’ climate countries like PNG and Brazil, so I wanted to use more tropical fruit flavours to match the coffee rather than using the usual sweet spices that are often used when making coffee inspired drinks. Tell us a little about yourself and how you got started in the industry. I got started in the industry around 2007 as a barback. I needed a second job to pay off all of my debt I had from all the travel I was doing in my early twenties, plus my uni fees from my first degree. Once I was hooked on the industry I just worked really hard in management and operational roles for venues like Hugos, Eau-deVie, Cockatoo Island and Hello Sailor. You’re currently working at Restaurant Hubert, tell us a little about the venue (theme, décor, cocktail menu). It’s a two-hat restaurant that is very retro - from the food to the drinks, it’s all very classically styled in a beautifully relaxed environment. While the venue is glamourous, you just feel at home in there.
Are there any new ingredients that you have recently discovered and enjoy working with at the moment? I wouldn’t say it’s a new ingredient, but I’ve just recently re-discovered my love for using funky Asian, low-alcohol style products in mixed drinks. Heavy fruit driven sakes are a lot of fun. Also, mezcal is one of the most diverse products to mix with. There’s nothing mezcal can’t do...however cranberry juice is just as good too. Best part of your job? The weirdos I work with. What has been your proudest moment behind the bar? Probably beating my sh*t head mates at cocktail comps and getting flown around the world after beating them. And your most embarrassing moment? Losing to the same sh*t head mates. Describe yourself in three words. AFL, ocean, agave.
Find him at Restaurant Hubert (See page 140)
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Smoko
BY LUKE REDINGTON Ingredients: • 45ml Calvados • 15ml Mr Black • 20ml Lemon juice • 3 Dashes Angostura bitters • 20ml Coconut falernum • 1 Egg white Garnish: Small mint sprig Method: Add all ingredients to a shaker and whisk with a milkshake maker or just shake drink really hard. Glassware: Clear glass milk container
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You have been challenged to make a cocktail with Fernet-Branca. Tell us about the liquid and the inspiration behind your creation. I was born and raised in Buenos Aires, Argentina. We are the largest consumer of Fernet-Branca in the world. It was created in 1845 as a cure all tonic, resembling the snake oil sellers from America. In fact, it is considered to be the world’s most successful snake oil, with many benefits. I’ve been drinking Fernet Cola (Fernet-Branca and cola) since I was 14 years old… Yes, it’s young, but in Argentina its legal for parents to give alcohol to their children (explains a lot). Either way, that’s our drink of choice. So my drink inspiration is that with a few twists. I’m not sure if you ever drink Fernet and cola, but if you make a proper one, the coca cola foams a lot and leaves a big thick head as you drink it… especially considering that in Argentina when you order a Fernet and cola you get 3 parts Fernet, 1 part cola… not even kidding. As a Venue Manager / Owner, how do you stay current in the growing F&B scene? The internet is a wonderful place. Facebook, Instagram, Twitter, Google, Imgur, Reddit, 4Chan, even Flipboard are amazing tools to keep track of what’s happening around you. I spend many hours researching and reading what’s going on here and overseas. It’s a pretty competitive industry, and not staying informed will be your downfall. How do you see the F&B market developing in the coming years? What trends can we expect to see in the future? Good service above all things. Simple and well researched ideas will lead the way. Because of the extreme influx of information that you can access at any given time, customers and
guests know what they are in for and what they want before they even come to your place. If you overestimate them you will lose. You have to arm yourself with machetes and axes… they can turn on you at any time. Selecting and training staff is so crucial to the success of any business. How often are you re-training your staff on processes, presentation and new procedures? I have been pretty lucky with my staff since the day we opened. We have a pretty good training system and very low staff rotation. On average, any single staff member will stay at Cobbler for 1 year. We still keep training once a week, from speed of service and knowledge exams, to mystery box cocktail training. We definitely encourage cocktail competitions and seminars. The more you know the better. Were there any challenges when setting up your venue? We are in a particular part of Brisbane’s West End. There are no bars and shops around us, so the foot traffic is minimum. Making this place a destination was the most challenging part. The venue does speak for itself, so when we do get the guests in, they do like to stay, which is always a plus. Who is your dream person to walk in your venue and serve a drink to? It would be extremely interesting to have a conversation with Albert Einstein, Plato or Dante after 2 bottles of whisky, so we can level out... Otherwise any good human with good manners and an appreciation of good alcohol will make my night. What’s your go-to drink after a long shift? Lagavulin 16 or Balvenie 12.
Find him at Cobbler (See page 132) 92 °
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aised in Buenos Aires, Argentina, Martin Lange grew up with an affinity for the classic drink of Fernet and Coke. Plying his trade at Brisbane’s Cobbler, his love for simple, well-made cocktails, and ever evolving spirit and drinks knowledge makes Martin one of Australia’s finest bartenders.
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La Mano de Dios BY MARTIN LANGE
Ingredients: • 60ml Fernet-Branca • 15ml Fresh lime juice • 30ml Fresh pomelo • 12.5 Tonka Beans White clover hvoney • Egg white • 20ml Housemade spiced cola Garnish: Side of Mate Method: Dry Shake all ingredients without the cola, Wet Shake all ingredients without the cola. Strain into glass without ice, top with cola. Glassware: Tall
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tarting his cocktail career in London, Max Greco later moved to Sydney and worked a brief stint at Eau-de-Vie. Going out on a limb, he opened his own rock and roll bar Vasco in 2012 and hasn’t looked back since.
You have been challenged to make a cocktail with Stolen Rum. Tell us about the liquid and the inspiration behind your creation. Well for my drink I used Stolen Smoked because of its coffee flavour profile and texture - it’s not too sweet and has a good structure for mixing drinks. My inspiration was obviously Italy and the things we love the most - coffee and ice cream. Think affogato and you’re on the right track. As a Venue Manager / Owner, how do you stay current in the growing F&B scene? I am a believer of researching. With the amount of information we have from books and the Internet today, it’s easy to keep yourself and your venue in vogue with the trend of the moment, plus I like to go out lots visiting interesting new places that sometimes give you inspiration. How do you see the F&B market developing in the coming years? What trends can we expect to see in the future? I think Australia will get better and better. So many great bartenders and hospitality people are moving here and with them they bring great experience. I am not a big fan of trends, but I can see that we are going back to classic cocktails, thank God. Selecting and training staff is so crucial to the success of any business. How often are you re-training your staff on processes, presentation and new procedures? Training is KEY. We host or attend training sessions every month. As a team, we talk lots and share ideas with each other and we also drink together. Were there any challenges when setting up the venue? My biggest challenge was to bring all the good I believe I’ve done in the past 15 months to my customers and so far I’m happy about it. Dream person to get behind the bar with? There are a few great bartenders out there, but if I had to pick one it would be Il Maestro Salvador Calabrese. If you had a time machine what cocktail era would you go to? Easy, prohibition.
Find him at Vasco Bar (See page 146)
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Smoke on the Water
BY MAX GRECO
Ingredients: • 50ml Stolen Smoked Rum • 30ml Espresso • 2 Barspoons salted caramel ice-cream • 10ml Monin Toasted Marshmallow Syrup • 10ml Vanilla liquor Garnish: Grated nutmeg Method: Shake and strain. Glassware: Little milk bottle
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In an approach that has never been taken before, Stolen has captured the hints of smoke found in smoky Whiskeys, and translated those tastes into their Stolen Smoked Rum. In doing so, Stolen has created a disruptive infused rum, one that is not overly sweet and full of sugar like other infused or flavoured rums on the market. Using a 2 year aged base rum from the Caribbean, Stolen infuses the rum with natural flavours of
Arabica coffee beans from Colombia, Fenugreek from Morocco, Madagascan Vanilla beans and the smoke from American hardwood which has been captured in a chamber and cooled into a liquid, creating an unmistakable smoke flavour. The result is the world’s first Smoked Rum. Smokey toffee flavours on the nose with a coffee, smoke and butterscotch finish in the mouth.
Visit stolenrum.com for more.
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equila and Bill Murray fan, Nathan Beasley, can be found slinging drinks at Melbourne’s Black Pearl. Beasley loves using fresh and unique native Australian ingredients to mix up delicious cocktails.
You have been challenged to make a cocktail with Herradura. Tell us about the liquid and the inspiration behind your creation. I love the flavour combination of Herradura Tequila and Campari - they work so well together. It reminds me of the smells of the ocean and the taste of salt water. I wanted to create a simple, citrus forward drink inspired by this combination, which I first thought to put together after watching The Life Aquatic. The scene in which Bill Murray, while out at sea, asks his intern for a Campari is the one that got me! Tell us a little about yourself and how you got started in the industry. I started in this industry at the young age of 17, working ‘Grab A Granny’ night on Tuesdays at the Royal Oak Hotel in North Adelaide. From the moment I came down the stairs, the intoxicating music of Lucifers Lounge and the atmosphere of joyous adults and alcohol mixing together had me hooked. There was always an Australian Bartender Magazine floating around the bar, and from the moment I picked it up, I was hooked. It opened my eyes to the world of cocktails, and I haven’t turned back. Black Pearl is rated as one of the best bars in the world. For a customer coming to Black Pearl for the first time, what can they expect? Black Pearl is a neighbourhood bar all about hospitality and good drinks. We really enjoy looking after and getting to know people first and foremost. We treat guests like friends that
are over at our house for a party. We strive to make them instantly feel comfortable and at home. Are there are new ingredients that you have recently discovered and enjoy working with at the moment? I really want to play around more with the flavour of eucalyptus. It is a great native Australian ingredient, and has that intriguing menthol mouth feel effect. I would like to discover more of what Australia has to offer in terms of native ingredients, as I know there is a vast list of unique fruits, vegetables and herbs to try. What local ingredients do you like to introduce to your customers that they might not be so familiar with? You cannot beat Australian pineapple juice. It is the nectar of the gods. Also, finger limes are super interesting with their strange shape and texture, as well as that added zing. What has been your proudest moment behind the bar? Any time a guest goes out of their way to shake your hand or thank you for a wonderful night. That tops anything. And serving Anthony Stevens and Marco Pierre White would definitely be up there. Describe yourself in three words. No thank you.
Find him at Black Pearl (See page 129)
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The Intern BY NATHAN BEASLEY Ingredients: • 55ml Herradura Reposado • 20ml Campari • 20ml Lime juice • 15ml Grenadine • 1 Dash Fee Brothers Orange Bitters • 1 Barspoon of agave nectar Garnish: Orange zest flower Method: Shake and double strain. Glassware: Cocktail glass
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orking her way through Sydney’s bar scene after starting out as a waitress, today Paige Aubort spends her days managing Lobo Plantation. Aubort talks about her group operations role at new watering hole Kittyhawk, the thought of world domination, her love for the industry and after shift kebabs. You have been challenged to make a cocktail with Cointreau. Tell us about the liquid and the inspiration behind your creation. Cointreau was a dream to work with because even as a liqueur it can still be the hero in the drink. There’s a reason why it features in so many classics and has remained a staple over time. The bright, fresh, citrus notes give depth and life to any drink. It was these separate entities, along with my experience with rum that inspired me to put a contemporary twist on a classic. By incorporating Cointreau, the Heming’s Way showcases the hero spirit, uses the creativity of saline solution, which pairs beautifully with bitter and citrus notes found in the homemade sour grapefruit mix and rounded out beautifully in a fizz form. It’s an approachable and easily created drink with several layers. Tell us a little about yourself and how you got started in the industry. I am a manager at Lobo Plantation and soon to be Group Operations for both Lobo and Kittyhawk. I’m passionate about this industry and the people that make it tick, regardless of which side of the bar they stand on. I started as a waitress and quickly rotated to the other side of the bar. I worked alongside great men and women who had the foresight to see that in order to grow the industry, one must invest in those eager to learn. I am fortunate to have worked for a lot of talented people and am grateful to work beside even more amazing people now. You’re currently working at Lobo Plantation, tell us a little about the venue (theme, décor, cocktail menu). If Lobo hadn’t already been open for 4 months before I started working there I would have been sure that I manifested it myself. On the surface it’s a 1920s Cuban themed bar with a huge focus on rum and cocktails. Scratch a little deeper and you find a dedicated team that works side by side to provide an experience for any guest that walks down the winding staircase. A lot is expected of us and in return great things are created and achieved.
If you weren’t bartending what would you be doing? The funny thing is, I don’t think I’ve ever been asked this before. Or at least I can’t remember. World domination would be nice, but I’d happily settle for a business of my own. I have no dreams to open a bar, which in someway, disappoint me. In truth, I don’t know what the business would be, but it would be an ambitious and positive enterprise that would pull collectively from my experiences and work history. It would focus on aesthetics, generosity, creativity and pushing boundaries What advice can you give to anyone looking at joining the industry as a profession? Do it. Work hard and stay humble. If you’re not prepared to serve then you are not in the right place. Learn and teach others what your predecessors have been kind and patient enough to pass on to you. Give back to the community, your industry and the guests who support you. Figure out what is so different about you, then exemplify it and use it. Devour any knowledge or wisdom that people are willing to pass on. Take it on board, decide if it sits right with you and store it on a shelf in your mind. Stay hungry. If you could do one guest shift with anyone in the world, where would it be and whom would it be with? Kittyhawk with Dre Walters. We’re 4 weeks away from opening Kittyhawk and I can’t wait to stand beside him and serve everyone that walks through its 150 year old front doors. What’s your go to drink after a long shift? Depends on the shift. You’re more likely to find me eating a kebab from Fatima’s than having a staffy, but if my rubber arm were twisted behind my back then I would have to say a glass of red wine. There’s something about holding the glass between two hands as you decompress.
Find her at Lobo Plantation (See page 137)
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Heming’s Way BY PAIGE AUBORT
Ingredients: • 30ml Cointreau • 30ml Mount Gay Silver • 30ml Sour grapefruit mix • 30ml Lemon juice • 30ml Egg white • 5ml Grapefruit bitters • 5ml Saline solution • 1 Dash of soda
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Method: Add all ingredients except for soda. Dry shake. Shake with crushed ice. Double strain into a Collins glass with no ice. Top with soda. Glassware: Collins glass Ice: Crushed
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he Cointreau story dates back to 1849 when Edouard-Jean and Adolphe Cointreau established a distillery called Cointreau Frères in Angers to create liqueurs using local fruits. In 1875, Edouard Cointreau, son of Edouard-Jean finalised the recipe for Cointreau, the original Triple-Sec.
The creation of Cointreau was well ahead of its time, and was completely unique to existing liqueurs on the market. Its amber coloured, square bottle and crystalline liquid were choices in opposition of the 1870’s codes, and people started to take notice, thus Cointreau’s cultural following began. A man ahead of his time, Edouard Cointreau understood that Paris’ image was a unique branding resource, and he tapped into the incomparable aura of the French capital, ensuring Cointreau was inextricably linked to the charm and fine taste of the city. It was in Paris that Cointreau’s nowiconic legacy began, at the heart of all inspired cocktails. Cointreau has gone on to win over 300 awards, making it the most awarded orange liqueur in the world, and has firmly secured itself as an essential cocktail ingredient through its aroma of pure orange and essence of the Parisian art de vivre: authentic, elegant, and cutting-edge.
FLAVOUR PROFILE Made from 100 per cent natural ingredients, Cointreau is crafted from a combination of sweet and bitter orange peels selected by Master Distiller Bernadette Langlais for their high concentration in essential oils. In fact, Cointreau is the liqueur with the highest concentration of essential oils, which make it the most aromatic orange liqueur. Cointreau’s reputation as a go-to Triple Sec allows it to sit at the heart of classic cocktails including the Margarita, Side Car, Cosmopolitan and White Lady. Don’t be afraid to use Cointreau as a base spirit; mix with soda water, fresh lime and seasonal fruits to create a refreshing, simple and chic Cointreau Fizz.
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You have been challenged to make a cocktail with Jack Daniel’s Gold. Tell us about the liquid and the inspiration behind your creation. The maple finish gives it a beautiful creamy mouth feel and a hint of spice that makes it a great whiskey to work with. It’s named after the Motörhead song in tribute to Lemmy, who is pretty synonymous with Jack Daniel. Additional inspiration was the X-men character Gambit who hails from New Orleans and whose signature move is throwing charged playing cards. I tried to make a drink that tipped its cap to the sazerac, while still letting the whiskey shine through. As a Venue Manager / Owner, how do you stay current in the growing F&B scene? Just constantly reading and learning, taking part in comps, attending training sessions, travelling and watching other bartenders and chefs to stay inspired. It’s inspiring to the other staff and fosters a culture of excellence. Aside from that, I think just doing what you believe in and keeping your offering honest. If you end up being part of a trend then fine, but I think it’s a slippery slope if you follow trends for the sake of it. I’d say all of us on this list are in this game because we love it, so it’s intrinsic to what we do to stay informed and constantly keep learning. How do you see the F&B market developing in the coming years? What trends can we expect to see in the future? As much as it is a trend I think the seasonality of produce, low ABV drinks, a return to fun drinks and the general rise in standard across all venues ultimately leads to better choices for all punters. Locally made booze will keep getting better too. There is another golden age of bartending happening now. You only have to read this list to see how many amazing people are featured here. Any one of them could, on their day, win best bartender. Just as venues and bartenders have gotten better, I also think that the general knowledge among punters has
gotten better. People order better drinks now than they used to 5 years ago, and they also expect more from us. Selecting and training staff is so crucial to the success of any business. How often are you re-training your staff on processes, presentation and new procedures? Constantly. We try to do an official training session once a month, and I am always encouraging guys to come up with new processes, systems, recipes, etc. I also encourage staff to come forward with ideas for the menu. If it improves what we currently do or can offer the guest a better experience, we’ll implement it. Allowing your staff to have real input into the running of the venue helps them advance and builds a great culture at work. Were there any challenges when setting up your venue? Time was the biggest challenge. Having our hands tied behind our backs by red tape waiting for DAs and licences to be approved was a huge test. Our DA got held up by an election, the Christmas break and then the annual leave of the person dealing with my application, all the while as our rent-free period ran out. Frustrating to say the least! Dream person to get behind the bar with? Deadpool. His banter would be top notch, plus his accelerated healing probably means no hangovers. Jesse Custer would be another and probably Han “shot first” Solo. Notice a theme here? The drinks would probably be mediocre, but the banter would be top shelf, and you would have a blast. And you’d come back. Failing that, Richard Pryor. I want people behind the bar that I would want to drink with. If you had a time machine, what cocktail era would you go to? 1940s to be around Don the Beachcomber and Trader Vic during the birth and height of tiki culture.
Find him at Earl’s Juke Joint (See page 135)
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wner of New Orleans inspired bar, Earl’s Juke Joint, and former Shady Pines bartender, Pasan Wijensena tells of an affinity for Motorhead, Deadpool and our current golden age of bartending.
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The Ace of Spades BY PASAN WIJESENA
Ingredients: • 45ml Jack Daniel’s Gold • 10ml Tempus Fugit Gran Classico • 10ml Giffard Banana du Brésil • 10ml Domaine Jolly Ferriol Rancio Sec • 1 dash Peychauds Bitters Garnish: Ace of Spades playing card and lemon twist. Method: Stir in mixing glass and fine strain into glass. Glassware: Double Old Fasioned or stemless wine glass, sprayed with absinthe. Ice: Big cube
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JUST LIKE OUR WHISKEY, OUR 150TH ANNIVERSARY HAS BEEN WORTH WAITING FOR. The way we make whiskey takes time and patience. Nothing is rushed here and ever y detail mat ters. It ’s been that way since 1866, and will be that way for years to come. Cheers to that. W H AT E V E R YOU ’ R E C E L E B R AT I NG, C E L E B R AT E R E S P ON S I B LY.
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J A C K D A N I E L ’ S A N D O L D N O. 7 A R E R E G I S T E R E D T R A D E M A R K S. © 2 0 1 6 J A C K D A N I E L ’ S T E N N E S S E E W H I S K E Y 4 0 % A L C O H O L B Y V O L U M E ( 8 0 P R O O F ). D I S T I L L E D A N D B O T T L E D B Y J A C K D A N I E L D I S T I L L E R Y, L Y N C H B U R G , T E N N E S S E E . J A C K D A N I E L S . C O M
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You have been challenged to make a cocktail with Sipsmith. Tell us about the liquid and the inspiration behind your creation. I’m very happy to make a cocktail with Sipsmith, because it is one of my favourite brands. I got lucky here I guess! The inspiration behind my drink is Jared Brown who is a Master Distiller / Historian / Mixologist / and many other things, and the person who is one of the biggest influences to our industry worldwide. I had the pleasure to meet him last year and tried his lamb and rosemary smoked Sipsmith. I absolutely loved it! So my drink is a merge of a classic London dry style gin and Australian botanicals...kind of Northern Hemisphere meets Southern Hemisphere. Tell us a little about yourself and how you got started in the industry. I started working in bars 20 years ago back home in Czech Republic. I moved to Australia 14 years ago and have been working at bars full-time ever since. It was a love from day one and I still enjoy every day working in this industry. You’re currently working at The Barber Shop, tell us a little about the venue (theme, décor, cocktail menu). I started working at The Barbershop two and a half years ago, and in the last six months I’ve been focused on Gin & It at Barrangaroo. They are both gin bars and obviously Barbershop has an actual Barbers attached to it. Gin & It is a pop-up style venue and we only have two and a half months to go. At the moment we are figuring out where we are going to ‘pop-up’ again. Are there any new ingredients that you have recently discovered and enjoy working with at the moment? I don’t have anything new except we’ve started to use a few Australian native fresh botanicals such lemon myrtle leaves, native fennel, wattelseed etc. We are using a few different teas in our winter style cocktail menu as well. Best part of your job? Seeing people you served all night leaving your venue happy and saying, “thank you so much we had the best night EVER.” What has been your proudest moment behind the bar? It actually happened a few weeks ago. It was very hectic, but a woman tried to commit suicide just a couple of metres away from our venue. We saved her life. I was so proud of my team. And your most embarrassing moment? I hate when I forget people’s names. It happens all the time and is always so embarrassing! Describe yourself in three words. People’s person, honest. I do not like confrontation...that’s more than 3 words.
Find him at Gin & It (See page 136)
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zech born Petr Dvoracek speaks on the uniqueness of both Sydney based The Barbershop and his new pop up venue Gin & It. He also recants his proudest moment behind the bar and explains the connection between his smoked cocktail creation and Jared Brown.
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Prudence
BY PETR DVORACEK Ingredients: • 45ml Smoked Sipsmith (with lamb and wattleseed) • 10ml Regal Rogue Lively White Vermouth • 30ml Lemon myrtle tea (cold) • 10ml Lime juice • 10ml Wattleseed syrup Garnish: Wattleseed kernel, lemon myrtle leaf Method: Place all ingredients in a shaker. Shake and strain in cold glass. Glassware: Antique goblet Ice: Block ice
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HIP354
“This is the gin drinker’s gin” -WIRED
London’s Dry Gin In 2009 we launched the first copper distillery in London for nearly 200 years, on a mission to bring the art of beautifully handcrafted gin back to the capital where it all began. It was to mark the beginning of a gin renaissance in London (and who doesn’t love a renaissance). Since then we’re honoured to have been recognised by the ‘World’s Best Bars’ as a top trending gin 4 years in a row. Here’s to gin made the way it used to be; the way it should be. THE SIPSMITH DISTILLERY, 83 CRANBROOK ROAD, LONDON, W4 2LJ +44 (0)208 747 0753 | WWW.SIPSMITH.COM | DISTILLERS@SIPSMITH.COM | @SIPSMITH DRINKS WORLD AUSTRALIA
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ith over fifteen years of experience, self-proclaimed booze-nerd, World Class bartender and industry juggernaut Tim Philips knows how to throw together any combination of flavours to make an amazing cocktail. In addition, Philips co-owns two of Sydney’s finest watering holes, Bulletin Place and Dead Ringer, and imparts his knowledge on staff and customers alike. You have been challenged to make a cocktail with The Singleton. Tell us about the liquid and the inspiration behind your creation. The Singleton naturally lends itself to being mixed. Its flavour profile, across expressions, is so malleable. Throw big spice at it and it still stands up. Throw herbal or bitter flavours and it does the same. It’s nice to mix with ‘flexible’ juice sometimes. Makes my job easy. At what point did you know you were going to be involved in the F&B industry? Like most, I fell in to it. When I started, no one was finishing high school striving to become a cocktail bartender. I stuck at it for a few years, travelled with my craft and finally understood the beauty of bartending. A good bartender, one with presence behind the bar, makes all the difference. I wanted to be that person. Share with us the good, the bad and what is exciting about the current scene in Australia? The best thing about the Australian scene is the sense of hospitality and humility it puts out. Australians are damn good at standing behind a bar, making small talk, working hard when they need to and having fun doing it. We have the most creative, fun, tight knit, no BS
industry, and Australian bars are right there at the forefront of it. In regards to the bad parts, we still do not treat women with the same respect as men in our industry. There are still far too many women hired in our bars purely for their looks. These jobs have no substance and most often lead to very small glass ceilings. If all liquor companies were to stop using ‘promo girls’ I’d be a happy man. They’re the cheerleaders of our industry and it still makes me cringe when I see big brands using cheap tactics like that.
with your lives and people that bring other traits to your business. Your business is doomed if you all have the same talents. Find a good site with good rent and invest in things that add to the room’s atmosphere. This includes good air con, sound system, ventilation and lighting. This is all before worrying about what you want to sell! It’s supposed to be hard, remember that. But also remember the satisfaction that comes from owning your own spot, and working for yourself eases all those pains.
As a Venue Manager / Owner, how do you stay current in the growing F&B scene? I travel about three months of the year, I see what the food world is doing and I sense what my customers are wanting. These things, mixed with having fun and current popular culture drives my cocktail inspiration. I’m also still excited about small brands doing cool things. I’m still the same booze-nerd I was 15 years ago.
From Bartender to Bar Manager and now Venue Owner, share with us your career progression and how you got to this point? (Pubs – clubs – cocktails bars – travel – came home – saved money – opened bar) I did that over the course of 15 years. At every point I aimed to be learning, as well as challenging myself. The only time I took a step back in that timeline was to work for Merivale, and earn enough scram to open my own joint. It was a means to an end I guess.
What advice can you give to anyone looking to open a new venue in Australia? Where do I start? In less than 100 words I’d say to wait. Wait until you’ve made mistakes with other people’s money before you waste yours. Partner up with people you can trust
Describe yourself in three words? Competitive, easy going and passionate.
Find him at Dead Ringer (or Bulletin Place) (See page 133)
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Single Origin
BY Tim Philips
Ingredients: • 30ml The Singleton • 20ml Gran Clasico (Tempus Fugit) • 10ml Smoked golden syrup • 30ml Artificer cold brew coffee • 2 Dashes tamarind vinegar Garnish: A pinch of Milo Method: Stir and strain over block ice. Glassware: Rocks Ice: Block ice
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DISCOVER THE TASTE OF THE SINGLETON. Deliciously crafted with rich, baked fruit notes from maturation in sherry and bourbon oak casks.
The SINGLETON words and associated logos are trade marks. © Diageo 2015
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rom living in a room as big as a cupboard, to working at one of the most successful bars in Western Australia, Tom Kearney pulls back the curtain on his start in the industry and reveals what makes The Dominion League so special.
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You have been challenged to make a cocktail with Bruichladdich. Tell us about the liquid and the inspiration behind your creation. Bruichladdich makes some damn fine whisky; they believe terroir matters and champion the ethos of traceability. I was lucky enough to spend some time at the distillery last year and witness the passion they have first hand. The cocktail is an ode to their philosophy. Tell us a little about yourself and how you got started in the industry. I moved into a room about as big as a cupboard in Mt. Lawley and started as a glassy at The Flying Scotsman, which is where I learnt to love the atmosphere and comradery of being in a bar and part of a bar team. After getting kicked up the arse by James Condawg for a
while at Defectors, I joined the opening team at Mechanics Institute. It’s been awesome to be a part of Perth’s evolving bar scene. You’re currently working at Dominion League. If a customer was to step into your venue for this first time what could they expect? They would step into a laid-back local bar with staff happy to help with anything they so desire - whether it is a weird and wonderful tap beer or just a quick game of cards against humanity. If they ventured downstairs they would discover a comfortable whisky den.
What advice can you give to anyone looking at joining the industry as a profession? Work ethic and the right attitude are paramount. If you’re not prepared to put the hard yards in, don’t expect anyone to want to teach you anything. If you could do one guest shift with anyone in the world, where would it be and whom would it be with? The cast of It’s Always Sunny at Mac’s Tavern. What’s your go to drink after a long shift? A Nail Red Ale and a Bere Barley. Magic.
If you weren’t bartending what would you be doing? Farming emus.
Find him at Dominion League (See page 134)
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The Origin Story BY TOM KEARNEY
Ingredients: • 40ml Bruichladdich: Port Charlotte Scottish Barley • 20ml Apricot and thyme liqueur • 30ml Golden Grove lemon juice • 15ml Australian spiced orgeat • 15ml Egg white Garnish: A smoked apricot, burnt honey and a scrolled map showing ingredient origins Method: Dry shake / wet shake Glassware: Copper mug with origin of all ingredients paper mached around the outside Ice: Hoshi ice cubes
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BRUICHLADDICH THE PROGRESSIVE HEBRIDEAN DISTILLERS Bruichladdich Distillery is located on the remote Scottish Hebridean Island of Islay. It is here, on the edge of the Atlantic, that we create three thought-provoking single malt brands and the first and only Islay dry gin - The Botanist.
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ruichladdich Distillery was revolutionary when it was built in 1881. It was created by the Harvey brothers, enthusiastic and entrepreneurial young members of a Glasgow whisky dynasty. Their aim of producing the purest, lightest, most floral spirit possible lives on to this day. At this progressive Hebridean distillery, 100% Scottish barley is trickle distilled through tall, elegant stills and matured for all of its life in warehouses on Islay’s Atlantic coast. Chosen by hand, eye and taste rather than process or formula, every drop is hand crafted by our team of artisans, led by proud Ilich Allan Logan and Adam Hannett. The only major distiller to bottle spirit on the island itself, Bruichladdich never add caramel colour or chill filter, retaining the vital natural oils which give the spirit its complex flavour profile and unctuous mouth feel. With a reputation for producing cult single malts that challenge convention, Bruichladdich produce three different brands. Bruichladdich is always unpeated, Port Charlotte is heavily peated while Octomore is the most heavily peated single malt series in the world. DRINKS WORLD AUSTRALIA
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VENUE PROFILE:
YOUNG HENRYS Young Henrys is the kind of place where bartenders and locals like to spend their downtime, and who could blame them. This hidden gem in Sydney’s inner west is a brewery and an all-round, good time hangout spot, with a tasting bar and lounge. Brewing fantastic beer, cider, and now trying their hand at distilling, Young Henrys is the perfect spot to get away from the hustle and bustle of the daily grind. When walking into the brewery, you instantly pick up on a certain vibe, one that causes you to adjust your immediate plans so that you can spend a bit more time kicking back at the bar with a fresh beer. The tasting bar, adjacent to the brewery, allows punters to see the vats and brewing process in action. With a slogan that reads “Serve The People” that’s exactly what the friendly staff at Young Henrys ensure serving up craft beers to the thirsty masses with knowledge and expertise of what each brew encapsulates. Young Henrys is exactly what a small brewery should be - a place that makes damn good beer, gets local people interested, and has a whole lot of fun doing it. So whether you’re having a quiet one, or relaxing with a few, Young Henrys offers a laid back atmosphere with knowledgeable staff to satisfy you beer needs. ADDRESS: 76 Wilford Street Newtown NSW 2042 T: (02) 9519 0048 W: www.younghenrys.com OPENING HOURS: Monday - Saturday: 10am - 7pm Sunday: 12pm - 7pm
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VENUE PROFILE:
AKIBA
The informal and exciting atmosphere of the great food halls and dining rooms that you find throughout the Asia-Pacific region drive the inspiration behind AKIBA. The food falls somewhere between Asian barbecue, raw bar and modern day dim sum, while the cocktails are contemporary and creative. The design of the venue is very inviting with both the bar and kitchen opened up to the floor so that the bartenders and chefs can be a part of every guest’s experience. Changed quarterly, their drinks list reflects the high quality local produce and seasonal flavours
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of the ACT. It’s not possible to get bored of the AKIBA bar list because the talented team has always got something up their sleeves. AKIBA offers two truly unique and versatile function spaces as well. The Atrium offers a state of the art foyer with dramatic sculptural installation designed by Robert Foster, which is certain to impress your guests and delegates. Equipped with the newest technology, the Jim Service Room is the perfect choice for a day meeting or seated dining experience. If you ever find yourself in Canberra, make dining at AKIBA the highlight of your trip!
ADDRESS: 40 Bunda St, Canberra ACT 2601 T: (02) 6162 0602 W: www.akiba.com.au OPENING HOURS: Saturday – Sunday: 11:30 am – 3pm, 5:30pm – 10:30pm Monday – Friday: 7:30am – 10:30am, 11:30am – 3pm, 5:30pm – 10:30pm
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VENUE PROFILE:
ARCHIE ROSE Archie Rose is a two-story bar slotted just between a towering wall of ageing whisky barrels and the Archie Rose distillery. Their unique placement will allow you to experience a full showcase of the Archie Rose spirits range, including a number of unreleased products. Be sure to allow the bar staff to guide you through their spirit tasting flights, where you have the opportunity to taste the full house range. An interesting selection of beers and wines
are also on offer, curated by one of Australia’s best young sommeliers, James Audas. If you’re of a curious mind, the doors are always open for you to wonder in and observe the distilling process while enjoying a drink from the bar. The bartenders share a passion for crafted spirits and are amongst the best in the business, so come and say hello while they fix you a cocktail and get the lowdown on what goes into your favourite drink.
ADDRESS: 85 Dunning Ave, Rosebery NSW 2018 T: (02) 8458 2300 W: www.archierose.com.au OPENING HOURS: Sunday – Saturday: 12pm - 10pm
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VENUE PROFILE:
BIG POPPA’S
Introducing you to Big Poppa’s, the latest venture and collaboration from Jared Merlino and Lewis Jaffrey. If those names ring a bell, it’s because they’re the masterminds behind Lobo Plantation and the Swillhouse Group. A modern Italian restaurant, Big Poppa’s is set to open in Darlinghurst soon. And at this wonderful venue, cheese and wine will be the major focus. With more than 200 bottles of mainly red and rosé wines and a cheese sommelier on deck, plus around 30 different cheeses to choose from, we can barely contain our excitement. If cocktails are more your thing, then fear
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not my friend as there will be a fully stocked bar downstairs. With four staff behind the stick at any given time, you can slink into the chesterfield couches and devour a classic drink. Fitting with the theme, there will be Italian cocktails on offer as well as all the classics. As for the hospitality crew, get excited because this place has a restaurant licence with a PSA, meaning they are exempt from the 1:30am lockout and you can kick it here after a late night shift. With a restaurant upstairs and a cocktail lounge downstairs, Big Poppa’s can satisfy all your desires. Big Poppa’s is slated to open in July
ADDRESS: 96 Oxford St, Darlinghurst, Sydney NSW W: www.bigpoppa.com.au OPENING HOURS: Monday – Sunday: 5pm – 3am
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BLACK PEARL Featuring both a cocktail bar with lounging sofas and ottomans as well as an upstairs bar they call The Attic, Black Pearl is a sophisticated cocktail bar that keeps its neighbourhood vibe, where the friendly staff chit-chat while making complex cocktails. The drinks menu at Black Pearl is divided into categories to better help the customer find the exact drink and flavourings they would like. The bar crew are masters behind the stick,
showcasing their skill and knowledge. The drinks are in-house creations, using a refined selection of spirits to ensure the back bar isn’t overloaded. The upstairs bar also offers table service, so you can settle in and enjoy the cocktails minus the chaos of lining up at the bar. Black Pearl also serves up bar snacks until 10pm, so you can keep your hunger at bay, with the sausage rolls being some of the best in town.
ADDRESS: 304 Brunswick Street, Fitzroy VIC 3065 T: (03) 9417 0455 W: www.blackpearlbar.com.au OPENING HOURS: Monday - Sunday: 5pm - 3am
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BOBÈCHE
What to enjoy when at the circus? Popcorn! Bobèche happily serves delicious popcorn with compliments to guests that are enjoying the carnival themed bar’s spirit cocktails, tap beers or fine wines. The venue pays homage to a mid-1800s street performer, after which the bar is named, who would perform his unique brand of satire on the streets of Paris. That sense of fun and mischief is encouraged in the staff and lends a relaxing and engaging experience to the customer.
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Even though Bobèche is located within Perth’s CBD, it’s an escape away from the frantic pace of everyday business. When walking in it’s best to leave your baggage at the door and cast your imagination to a period of wry wit and mischief. Bobèche’s design is heavily influenced by old world Paris where warm leather chesterfields and deep red velvet curtains make for a cosy customer experience. Pop in and check out the famous ‘YES’ coasters and the impressive facial hair sported by the bar team, you won’t regret it.
ADDRESS: Basement/131 St Georges Terrace, Perth WA 6000 T: (08) 9226 5596 W: www.bobeche.com.au OPENING HOURS: Monday – Thursday: 4pm – 12 am Friday – Saturday: 4pm – 2am Sunday: Closed
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BOILERMAKER HOUSE One shot of whisky, one pint of beer to chase. From the same Speakeasy Group behind Eau-de-Vie comes a Melbourne CBD bar by the name of Boilermaker House. This fourteen-seat bar is the perfect spot to sample a massive range of offerings specialised in craft beer, malt whisky and cheese & charcuterie with a back bar that boasts 1,000 bottles. Open the Anvil and examine over 700 choices of malt whiskies like a kid in a candy shop. Scottish malts reign supreme, but expect to
find a plethora of choices including Japanese, Australian and American selections as well. With 12 beers on tap and 40 offered by bottle, the selections support mostly small to medium sized craft breweries that focus on quality and flavour. Most beers are on rotation, so don’t expect to see them on the menu for long. All of the seats at the bar taken? Make your way down to the meat and cheese bar or one of the communal tasting tables, the perfect place to catch up after a long day at the office.
ADDRESS: 209 Lonsdale Street, Melbourne, VIC, 3000 T: 0424 270 082 W: www.boilermakerhouse.com.au OPENING HOURS: Monday – Thursday: 4pm – 3am Friday – Sunday: 3pm – 3am
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COBBLER
Opened in 2013, for the last three years Cobbler in Brisbane’s West End has been delighting and entertaining guests with their quirky cocktail themes, delicious whisky events and live music offerings. Now stocking over 400+ whiskies, Cobbler was recently named as an Ardbeg embassy for Brisbane and is one of very few bars in the city that sells whiskies from The Scotch Malt Whisky Society. Upon your visit, you can select from the
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extensive cocktail list that changes seasonally. There is also a variety of beers on tap and a large range of tequilas offered. Under the guidance of award winningbartender and owner Martin Lange and trading 7 days a week, the talented bar team at Cobbler are happy to serve up inventive cocktail creations and offer educational insights about their vast whisky collection. They even let you BYO food!
ADDRESS: 7 Browning St, West End QLD 4101 W: www.cobblerbar.com OPENING HOURS: Monday: 5pm – 1am Tuesday – Thursday: 4pm – 1am Friday – Saturday: 4pm – 2am Sunday: 4pm – 1am
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DEAD RINGER From the team behind one of Australia’s most awarded bars, Bulletin Place, comes Dead Ringer, which opened in September 2015. Set on the ground floor of a heritage townhouse with a large raised terrace in the heart of Surry Hills, Dead Ringer is one of the best outdoor dining spots around. Ed Randow-Stone and Rob Sloan have curated an un-intimidating but diverse list of wines, beers and ciders exclusively from Australia and New Zealand. Under the watchful eye of cocktail director and former Australian Bartender of the Year Tim
Philips, the team has compiled a list of nine amazing mixed drinks as well. The date-stamped menu shows which wines have been chosen for pouring each day. Don’t get too attached to any single cocktail creation either, as they change constantly to keep it sharp. As far as food is concerned, the menu aims to be simple, honest and compact with about 90% of the items gluten free. Menus are printed fresh daily to show what the team is excited about as well as to show off the best produce that is seasonally available.
ADDRESS: 413 Bourke Street, Surry Hills NSW 2010 T: (02) 9331 3560 W: www.deadringer.wtf OPENING HOURS: Monday – Thursday: 5pm – 12am Friday – Sunday: 12pm – 12 am
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DOMINION LEAGUE
Named after the Political Movement of the 1930s that came close to having Western Australia secede from the Commonwealth, the Dominion League embodies a love of everything WA. The food, the drinks and décor all hark to a former time. A casual place to relax for lunch or afternoon beers, the Dominion League offers punters an extensive selection of craft beers to enjoy in their cosy booths. If cocktails are more your thing, head
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downstairs to enjoy a range of drinks, which all pay homage to the ‘classics’, but with a modern twist, such as the Grasshopper Flip or Honeycomb Old-Fashioned. With a classic pub-style bar at street level, and a speakeasy-style, dim-lit downstairs den, the clink of glasses, the smacking of lips and general sophisticated mischief is now the order of the day. The Dominion League is a party everyone can support!
ADDRESS: 84 Beaufort St, Perth WA 6000 T: (08) 9227 7439 W: www.dominionleague.com.au OPENING HOURS: Sunday – Monday: Closed Tuesday – Thursday: 12 pm – 12am Friday – Saturday: 12pm – 2am
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EARL’S JUKE JOINT Built behind the façade of an iconic inner west 1950s butcher shop, Earl’s Juke Joint is a neighbourhood cocktail bar that combines the feel of a classic bar, music and history of The Big Easy and hip hop. Owner Pasan Wijesena wanted to open a venue that provided world class drinks in a casual neighbourhood setting, and a place that he felt his friends and himself would love to drink in. Keeping the original frontage of a butcher as a tribute to the original owners and to preserve a slice of suburban history, Earl’s, at first sight is unassuming. Once you step past the doors however, it opens up into one of the longest,
and most aesthetically pleasing bars in the country. While it is undoubtedly a cocktail bar, Earl’s serves up ample amounts of wine, beer and cider. The walls feature music posters from yesteryear, with tables lining the walls, slightly dim but with classic lamps, accompanied with comfortable chairs, it’s a great place to relax and enjoy a drink. On Friday nights, Earl’s – as part ode to the butcher shop and neighbourhood pubs - has a meat tray raffle. With world class drinks on offer, in a friendly neighbourhood setting and one of the best and longest bars around, check into Earl’s Juke Joint.
ADDRESS: 407 King Street, Newtown NSW 2042 OPENING HOURS: Monday - Saturday: 4pm - 12am, Sunday: 4pm - 10pm.
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GIN & IT Barbershop duo Mikey Enright and Petr Dvoracek are spearheading Sydney’s latest gin joint called Gin & It, which is part of the new Barangaroo redevelopment. The bar is a converted shipping container, which impressively stocks over 180 different gins from around the world. Paying homage to the forgotten classic cocktail, “Gin & It” is the house specialty that blends high-strength Bombay Gin, barrel-aged Cocchi Vermouth di Torino and house-made orange bitters. Gin & It houses one of the largest gin collections, including the grape-based Gin 1495 from a recipe first written over 500 years ago. Needless to say, this bar is where you go for your gin fix. All the cocktails here are pre-batched and bottled fresh everyday and served in customised bottles with original labels. The cocktail menu reflects Mikey and Petr’s passion for gin, with gin and mixers, and fruit
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focused drinks such as Peach and Beet, which is a refreshing juice cocktail for those who don’t love the taste of strong booze. Of course, there’s plenty of gin & tonic to go around. There’s also an extensive wine list, plus beers for those not into the hard stuff. So, with bartenders of this calibre, impressive harbor views and cocktails this good, it’s time to treat yourself. ADDRESS: Wulugul Pop-Up, Wulugul Walk, Sydney NSW 2000 W: www.ginandit.sydney OPENING HOURS: Monday - Sunday: 11am - 11pm
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LOBO PLANTATION A subterranean rum bar in the heart of Sydney, Lobo Plantation is a beautifully designed venue that evokes the experience of being in Cuba, from the 1920s through to the 1950s. Named after Julio Lobo, who was Cuba’s last sugar baron, Lobo Plantation features a handpicked selection of over 280 rums, with the collection being one of the most diverse and interesting in Australia. While rum is a huge focus here, Lobo Plantation is also a high volume cocktail bar where the bartenders like to use fresh tropical flavours to create classic cocktails. The main focus of the bar is to create an
incredible experience for guests, where attention to detail and interaction with customers is key. Guests enter via a winding staircase, which is best attempted when fairly sober. Food options here are made in collaboration with The Urban Cooking Collective, and has a Latin influence with empanadas, fituras and papas rellenas all on the menu. If you’re a fan of rum, the chill vibes of the Caribbean, or both, be sure to visit the Lobo Plantation.
ADDRESS: 209 Clarence Street, Sydney NSW 2000 W: www.thelobo.com.au OPEN HOURS: Monday - Thursday: 4pm -12am Friday: 2pm -12am Saturday: 4pm -12am Sunday: Closed
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LONG CHIM
Try this, look here, what’s that – these words are the soundtrack of the Thai street and Long Chim’s fast-and-hot service style of small, steaming, clattering plates that create a kind of music that leads you to laugh a little louder, stay a little longer and try something new every time. Long Chim is Chef David Thompson’s Thai Street food restaurant and bar. Part of the newly restored State Buildings in Perth’s CBD, Long Chim is set in the basement with 140-year-old brick columns, low vaulted ceilings and a large open-air courtyard space. The cocktail menu is a combination of drinks from Long Chim Singapore and Perth’s own recipes. The team tries to focus the drinks around Thai culture and cuisine, with a decent pinch of fun (and heat) thrown in too. In Thai, Long Chim means ‘come and taste’ and chef David Thompson invites everyone to sample the cuisine and drinks that seduced him to Thai culture back in 1986. ADDRESS: Basement, Barrack St & St Georges Terrace, Perth WA 6000 T: (08) 6168 7775 W: www.longchimperth.com OPENING HOURS: Sunday – Thursday: 12pm – 12am Friday – Saturday: 12pm – 2am
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MECHANICS INSTITUTE Mechanics Institute is a down-to-earth cocktail bar that embraces the blue-collar nature of Australia. The bartenders here don’t rely on fancy rare liqueurs and flavour infusions. Instead, there’s a daily cocktail list of 6 drinks, in addition to a menu of around 40 drinks. With 2 beers on tap, 35 packaged and an adequate wine list, there’s sure to be something that will hit the spot. Like any good mechanic, the bar has ample supplies (in liquid form) here to keep your
engine running, with the backbar stocking around 230 bottles, with 150 of those being whiskies from around the world. The bar team are dedicated professionals who enjoy getting behind the stick and slinging drinks while listening to bad 80s and 90s music. This small bar includes a four-tier deck and a range of burgers to keep you satisfied. Nestled amongst heritage rooftops, Mechanics Institute offers an escape from the everyday and a recipe for a good time.
ADDRESS: 421 Cleveland Street, Surry Hills NSW 2010 T: (02) 0677 5436 W: vascobar.com OPENING HOURS: Monday – Saturday: 5pm – 12pm Sunday: Closed
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RESTAURANT HUBERT
The latest from the Swillhouse Group – the guys who brought you Shady Pines Saloon, The Baxter Inn and Frankie’s Pizza - comes Restaurant Hubert, a welcomed addition to the Sydney bar scene. Occupying a space on Bligh Street, the Euro themed restaurant features a wall of wine and a baby grand piano. The owners have gone all out with Hubert, meaning good food, good service and most importantly, good booze. The venue is divided into distinct spaces, (7 to be exact) each with its own name and feel. With a menu curated by Dan Pepperell (the legend behind 10 William Street) and a focus on classic cocktails, it would be difficult to fault this place.
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Be sure to try the duck stuffed with duck sausage and served with pickled cherries and Dijon jus because it will change your life. And once you’re full of food, make your way over to the bar for some good chat, to check out the miniature bottle collection and to order a drink that will really get your night going. Music here is a crooning soundtrack themed around classic gypsy jazz, Frank Sinatra, Rat Pack and classics from the 40s and 50s. With quality bartenders behind the stick, they are committed to producing classic cocktails right through to crafting a tipple suited to the consumers palate. In addition to cocktails, Hubert features a wine list full of French flavours.
ADDRESS: 15 Bligh St, Sydney NSW 2000 W: www.restauranthubert.com OPENING HOURS: Monday – Sunday: 5pm - 3am
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THE APO Set in a heritage listed building of 1862, The APO name is an ode to the building’s original Apothecary Hall. The progressive menu and bar offerings compliment the space, providing a contemporary chic atmosphere with an experimental and innovative approach to dining and drinking. The guys in the bar and kitchen work together and help each other out with ideas. The menu changes very regularly with fresh produce, innovative techniques and flavour combinations that are key to the cocktails. The beverage offering is focused around a
quality and concise selection of beers, wines and cocktails curated by the experienced team to foster a fun and interesting scene. To pay homage to the Apothecary history of the building, The APO also offers a range of bottled cocktails. In the kitchen, Chef Braden White has been nominated 2 years running (2015 & 2016) for Brisbane Times Good Food Guide QLD Young Chef of the Year. In addition, he will also appear on MasterChef Australia (2016) as a challenger. Plan a night and head down to one of the hottest spots in all of Australia!
ADDRESS: 690 Ann St, Fortitude Valley, Brisbane QLD 4006 T: (07) 3252 2403 W: www.theapo.com.au OPENING HOURS: Monday: Closed Tuesday: 3pm – 3am Wednesday – Sunday: 12pm – 3am
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THE BAXTER INN
The Baxter Inn is one of the most talked about whisky bars in Australia – and there is no doubt over what their specialty is, stocking an abundance of whiskies from different regions and expressions, as well as a menu of classic and bespoke whisky cocktails, all at a reasonable price. Baxter Inn’s décor is true prohibition-style speakeasy, even the location can attest to this –located in the basement of a building on the back of an unmarked alleyway off Clarence Street in Sydney’s CBD. This drinking den is full of character and life, features a dimly lit interior and has one of the best stocked, and tiered bars in the country. True whisky connoisseurs can head for the Whisky Room, concealed in the cellar, which stocks more exclusive whiskies and provides an intimate setting to enjoy them in. If you’re not into whisky, don’t fret, Baxter Inn stocks an
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abundance of spirits to make all the classics, and have ample beers and wines on their menu to choose from. The staff are passionate, fun and know their whiskies at this candle-lit, cosy venue, which is bustling with workers through the week. The service is friendly and knowledgeable and the atmosphere remains intimate and tightly packed - a popular spot to while away an evening over a whisky. ADDRESS: Basement, 152-156 Clarence St, Sydney NSW 2000 W: www.thebaxterinn.com OPENING HOURS: Monday – Saturday: 4pm – 1am Sunday: Closed
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THE CLASSROOM The Classroom provides guests with a fun, engaging small bar destination and presents a thematic experience not currently offered elsewhere in Australia. One part time capsule, one part small bar, The Classroom pays tribute to the school day memories of childhood. This theme is carried across all aspects of the venue, from the layout to the décor and even the food and beverages. The bar utilises recycled school furniture, creating a fun and inviting trip down memory lane for customers and locals alike.
The venue is filled with old artifacts from the schooldays of yesteryear. Be sure to check out the authentic school siren located on the left hand wall – it’s sourced from a Michigan High School and actually works! Also don’t miss the sign above the front door, which contains 312 coloured pencils. Put simply, The Classroom is unlike any other bar in Western Australia. Stop in for a cocktail and explore the many quirks and unique materials that make up the bar’s design.
ADDRESS: Unit1/356 Charles Street, Perth 6006 T: (08) 9444 7729 W: www.theclassroom.com.au OPENING HOURS: Tuesday – Saturday: 5pm – 12am
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THE ROOK
The Rook is one of Sydney’s hidden gems. Located high on the 7th floor of an international student college sits a world-class cocktail bar. The space at The Rook is divided into two with a busy little cocktail bar to one side and a dining area featuring a casual menu on the other. The menu here is relatively simplistic with gourmet burgers and fries. Fancy items are also on offer, including a half lobster strewn with segments of citrusy mandarin and sweet vinaigrette. Head Bartender, Cristiano Berreta (ex-Black Pearl), refers to The Rook as a “Ginstitution”, with over 80 gins featured in the back bar from all corners of the globe. The cocktail list also includes twists on the classics as well as some in-house specialties. ADDRESS: 56-58 York Street, Sydney T: (02) 9262 2505 W: www.thekeystonegroup.com.au/venue/the-rook/ OPENING HOURS: Monday & Saturday: 4pm-12am Tuesday-Friday: 12pm-12am Sunday: Closed
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THIS MUST BE THE PLACE Two of Australia’s top bartenders have teamed up to open their dream bar, This Must Be The Place. Luke Ashton and Charlie Ainsbury, both previous winners of Diageo’s World Class Bartender of the Year award (in 2013 and 2014 respectively) joined forces to open a light, airy, stationary influenced space in Sydney’s inner city hub of Darlinghurst. The venue strays away from the basement, dimly lit, speakeasy style of cocktail bar to offer a more relaxed Nordic vibe that features white walls, plywood and a timber bar. Rotating artwork features on one wall, while banquette seating and lounge tables run down the other. The cocktails here are creative, but without any gimmicks, showy tricks or theatrics. Ashton and Ainsbury offer up a well-balanced,
considered drinks list with seasonal ingredients. Syrups and fresh cold-pressed juices are made in-house, with an eye on reducing waste and the environmental impact of bars. They also feature spritzers on the menu, and no, not the old fashioned wine topped with soda water variety, these are lower alcohol mixed drinks that are refreshing with a balanced sweetness. An example being the Belafonte Spritzer, which combines Fino Sherry, Tanqueray No. 10, lemon, prosecco and basil. Wine aficionados fear not, there is an abundance of wine varieties available as well as a refined beer list that features a rotating weekly craft beer special. To complement the drinks, TMBTP features a short menu of high quality bar snack options
such as olives, smoked mortadella with fennel and a cheese plate with accompaniments to share. For a relaxed, light vibe with a passionate and knowledgable bar team, check out This Must Be The Place. ADDRESS: 239 Oxford Street, Darlinghurst NSW T: (02) 9331 8063 W: www.tmbtp.com.au OPENING HOURS: Monday - Sunday: 3pm - 12am
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VASCO
“It’s only rock ‘n’ roll but I like it” ~ The Rolling Stones The legendary Italian rock star, Vasco Rossi, inspires Vasco, a rock ‘n’ roll themed bar with the added bonus of an Italian restaurant. A shrine to everything rock ’n’ roll, the bar is bursting at the seams with memorabilia, posters, pictures, records and even a jukebox nestled in the corner. This industry loved hot spot and award-winning bar is a fun place to take out-of-towners, or the perfect spot for after-work beverages. With drink names being puns of classic tunes, including “Cherry Bomb” and “Walk This Way”, you’ll be sure to have the authentic rock and roll experience.
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For those who don’t like to stray too far from the beaten track, Vasco makes top-notch classics, including a mean Margarita and Manhattan. And if cocktails aren’t your thing, Vasco has rotating tap beers and cider, and, of course, like anything Italian, great vino. For those looking for some food to accompany the drinks, the fresh homemade gnocchi is the star at Vasco, served with your choice of sauce and made with their “sofritto” base of extra virgin olive oil, garlic, onion and chilli. It doesn’t stop there however - customers can enjoy hearty Italian snacks and share plates like the classic antipasti and calamari fritti. Needless to say, Vasco rocks – in more than one way.
ADDRESS: 421 Cleveland Street, Surry Hills NSW 2010 T: (02) 0677 5436 W: vascobar.com OPENING HOURS: Monday – Saturday: 5pm – 12pm Sunday: Closed
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BE U.G.L.Y. IN 2016 Registrations for the 2016 U.G.L.Y. Bartender of the Year are now open. Nominate a bartender to be the face of U.G.L.Y. in your venue and get involved in this fun and fabulous fundraiser this year. 2016 Campaign Dates Queensland: 1 August - 12 September All other states: 1 October - 14 November
The highest fundraising U.G.L.Y. Bartender in every state wins a $3,000 Flight Centre Gift Card, and their venue will win a Hoshizaki Ice Machine or Lancer Beverage Systems products or services to the value of $7,500.
THERE ARE AMAZING INCENTIVE PRIZES FOR OUR U.G.L.Y. BARTENDERS. CHECK OUT THE PRIZES AND REGISTER ONLINE:
UGLYBARTENDER.ORG.AU [Understanding • Generous • Likeable • You] PRINCIPAL SPONSOR
BAR TOOL PARTNER
MEDIA PARTNER
#uglybartender uglybartender.org.au DRINKS WORLD
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