Sam Egerton

In his role as head of operation at The Paddington in Sydney, Sam Egerton, along with Toby Marshall and the talented bar staff at Charlie Parker’s design the cocktail menu. Utilising technological innovations to create in-house infusions, along with native foraged ingredients, Charlie Parker’s put their own spin on classics as well as create signature bespoke small-batch drinks. Drinks World sat down with Sam to chat about his approach to cocktail innovation.

DRINKS WORLD: What does cocktail innovation mean to you?

SAM EGERTON: One of the core beliefs of Charlie Parker’s is that ‘We Always Strive For Originality’ - this doesn’t mean that we want to create something that no one has ever done before, but rather that we constantly look for ways to improve on what we do at Charlie Parker’s - be that service, product or otherwise. I think that innovation in this sense is intrinsic to life at Charlie Parker’s, it keeps the team motivated and engaged as nothing is left to sit still.

DW: One of the ways businesses can differentiate themselves is through innovation. Was that the plan for the new offering at Charlie Parker’s?

SE: Charlie Parker’s drinks concept is a collaboration of ideas, with a lot of roots in the kitchen. Influenced in concept by the French botanical drawing to delineate flavour expectations (from lighter fruitier flavours down to dark and bitter), as well as representing a top to tail approach to using produce. One of the in-house infusions at Charlie Parker’s

The menu is constantly evolving and lead by the season with ingredients used when they are in their peak season. We utilise a technical approach to deconstructing ingredients and reassembling them into clean-lined and full flavoured drinks.

DW: Do you mind mentioning some of the innovative elements and the approach you took in capturing the flavours of unique and unusual ingredients?

SE: Due to the close proximity of some very talented chefs we have access to rotary evaporators, vacuum chambers, a blast chiller and variety of other pieces of equipment that help us execute flavour. This knowledge, technique and technical approach has allowed us to include beeswax, schist, sea succulents, old books and a variety of other left of center items to create a flavour experience.

DW: Is there still room for innovation in cocktails in the future?

SE: I think innovation in drinks should be more centred with the bartender themselves. It is time for us to challenge our industry and the way we treat it and ourselves. We have so much potential for positive change and effect on the industry and the broader community, I think we need to realise this.