Olivia Kelly

OLIVIAKelly aka Liv

Bar Manager @ Bar Rochford, 1st/65 London Ct, Canberra

ABOUT LIV

I grew up in Canberra; I love it here. I fell into bartending accidentally like so many of us do. I’d been travelling for a while and ran out of money; a friend suggested I come and bar back at Hippo Co, a Canberra institution. I learned so much about whisk(e)y and cocktail service there and fell in love with the industry pretty quickly. I have no comp experience at all, maybe something to explore in the future!

Bar Rochford is in Canberra’s city centre; we like sharp cocktails, fun wine, beautiful food, spinning vinyl and of course, fine times. It is candlelit and casual with respectful dinner service, reflective of the food, wine and cocktail selection. 10 pm is aprons off, the records get louder, and the lights get dimmer. My favourite spot is always at the bar, right next to the turntable, but every spot in the venue feels like you’re in a good friend’s living room.

LIV’S COCKTAILS AT HOME TIPS

As a very lazy at-home bartender, I would say that highballs are your friend. Cook down a fun ingredient with sugar and water and throw in a spirit you like with soda. Garnish with a slick slice of fruit, and you’re done!

LIV’S T25 HERO COCKTAIL

There is a big mulberry tree in my backyard, and I wanted to make something to drink underneath it all year round. I think most tart berries would work if mulberries aren’t available, so it’s versatile, not too fussy and something I could drink a few of.

LIV’S DREAM BAR:

Anywhere in New Orleans

LAST NIGHT OF LIV’S LIFE BAR:

Cantina OK! Council Place, Sydney

LAST NIGHT OF LIV’S LIFE DRINK:

An overpoured shot of mezcal

LIV’S NIGHT OFF BAR:

Church Neighbourhood Goods, 22 Odgers Lane, Canberra and Sideway Level 1/21 E Row, Canberra

LIV’S TOP 4 COCKTAILS

1.Penicillin

INGREDIENTS:

• 50ml blended whisky • 7.5ml peated whisky • 30ml lemon • 10ml ginger syrup • 10ml honey METHOD: Shaken, fine strain ICE: Ice for shaking and serving GLASS: Rocks glass

2. Fallback

INGREDIENTS:

• 25ml rye • 25ml Applejack • 15ml Punt e Mes • 15ml Amaro Montenegro METHOD: Stirred GARNISH: Orange twist ICE: Ice for stirring GLASS: Nick and Nora

3. Daiquiri

INGREDIENTS:

• 60ml white rum • 30ml lime • 15ml simple syrup METHOD: Shaken, fine strain ICE: Ice for shaking GLASS: Coupe

4. Wet Martini

INGREDIENTS:

• 50ml gin • 20ml dry vermouth METHOD: Stirred GARNISH: Grapefruit twist ICE: Ice for stirring GLASS: Nick and Nora

BAR ROCHFORD

The building is faded, the white paint peeling off. Large archways frame the restaurants of the street, but it is only a chalk sign and a red-on-white lightbox stating “wine bar” that reveals what is hidden just one level up. What does the sign say? Bar Rochford, with an arrow pointing to the stairs.

Found just a little north of Lake Burleigh Griffin, Bar Rochford has been turning heads since first opening in 2016 due to its unique selection of drinks and sophisticated food. The vintage styling of green leather booths and white painted brick walls gives it a casual but classy air, and classic jams always fill the speakers.

Olivia Kelly is the woman rocking the bar, churning out some awesome original cocktails while also adding twists to the classics. If cocktails aren’t your thing, Bar Rochford also boasts a long list of natural wine, showcasing the best of Australia alongside lesser-known styles from Europe. They also have an impressive selection of dry Sherry and dessert wines, along with offering a variety of Grappa, Armagnac and unique liqueurs.

Food is likely to be the focal point of your time at Bar Rochford. It is high quality and presented beautifully: expect a classy restaurant experience with interesting liquor to match.

Bar Rochford is located at 65 London Circuit, Canberra, and is open Tuesday - Saturday, 5pm - late.

For more information or for bookings, email hello@barrochford.com or call 02 6230 6222

MOON SWOON

BY: OLIVIA KELLY | BAR ROCHFORD SPONSOR: GREEN CHARTREUSE

I love drinking something with a simple structure and punchy flavours. The ginger and shiso play really nicely with the Green Chartreuse, and a bit of Scotch adds a base to round it out. A good all-the-time kind of drink!

INGREDIENTS:

• 1 ripe mulberry • 30ml Scotch Whiskey • 20ml Green Chartreuse • 20ml lemon juice • 15ml Ginger & Shiso Syrup*

METHOD: Muddle mulberry into boston tin. Add remaining ingredients to tin and shake. Fine strain over ice. GARNISH: Caramelised ginger and mulberry

ICE: Large rock

GLASS: Rocks

*GINGER & SHISO SYRUP • 300g water • 200g sugar • 100g finely & evenly sliced ginger • 1x bunch red shiso (approx. 60g)

Method: Place sugar and water over medium heat until sugar dissolves. Add ginger and allow to simmer for 3 minutes. Add shiso, leave on medium heat for a further 7-8 minutes, or until the ginger appears caramelised and the shiso has wilted. Strain, hold onto the bits of ginger for garnish!