Natalie Ng

NATALIENgaka Nat

Owner/Operator @ Door Knock, Basement, 70 Pitt Street, Sydney

ABOUT NAT

I grew up in Malaysia and moved to Australia when I was a teenager to attend boarding school. I started bartending as a job when I was studying radiology and quickly realised I was better and happier in hospitality that in hospitals. I’ve been in a few competitions as a finalist for World Class, and also won Bacardi Lion’s ‘Mix It To Fix It’ and placed in Bacardi Legacy’s Top 3. I was ALIA’s Bartender of the Year in 2019 and winner of Australia’s Most Outstanding Contribution to the Industry at the 2021 Bar Awards.

Door Knock is hidden away in the middle of Sydney’s CBD. Best known for cocktails, great wine, truffle popcorn and good tunes. It’s a cozy hideaway from the hustle and bustle of the world, reminiscent of a ski lodge or chalet. We always recommend booking for one of the comfy booth seats, but of course the best seats are at the bar, closest to the booze!

NAT’S DREAM BAR:

Next Door, The Crescent, George Town, Cayman Islands

LAST NIGHT OF NAT’S LIFE DRINK:

A Tommy’s Margarita and a neat pour of Talisker

NAT’S NIGHT OFF BAR:

Hubert’s, 15 Bligh Street, Sydney or Baxter’s Inn, 152-156 Clarence Street, Sydney

NAT’S HOME COCKTAIL TIPS

Always get more ice than you think you’ll need, and always have a bottle of sugar syrup already made up and/or agave syrup on hand.

NAT’S TOP 4 COCKTAILS

1. Negroni My Way

INGREDIENTS:

• 30ml gin • 30ml strawberry infused campari* • 30ml Punt E Mes vermouth • 1 pinch of sea salt METHOD: Stir then strain over ice GARNISH: Orange slice ICE: Large block ice for serving GLASS: Double rocks

*STRAWBERRY INFUSED CAMPARI Method: Infuse 700ml Campari with 700g strawberries for 24 hours, keeping refrigerated. Strain using cheesecloth.

2. Fizzy Bubbly

INGREDIENTS:

• 40ml gin • 20ml Campari • 15ml lemon juice • 20ml davidson plum juice • 15ml lemon thyme infused honey water* • Dash aquafaba • Top up with chilled soda water METHOD: Hard shake all ingredients except soda water. Strain into glass and top up with chilled soda water. GARNISH: Glazed plum skin GLASS: Slim fizz glass

*LEMON THYME INFUSED HONEY WATER (MAKES 1 CUP) • 1 tsp dried thyme (or small handful fresh thyme) • 1 lemon slice • 1 spoonful honey Method: Boil water and leave to rest for 30 seconds. Pour hot water over thyme and allow to brew for 5-10 minutes. Add lemon and honey.

3. Toreador

INGREDIENTS:

• 45ml blanco Tequila • 15ml apricot brandy (Joseph Catron) • 20ml fresh lime juice METHOD: Shake hard with ice and strain GARNISH: Half salt rim ICE: Cubed ice for shaking GLASS: Coupe

4. Paloma Anderson

INGREDIENTS:

• 40ml blanco Tequila • 10ml mezcal • 20ml guava nectar • 20ml lemon juice • 10ml agave syrup • Top with Strangelove Salted

Grapefruit Soda METHOD: Shake all ingredients except for soda. Strain and serve in salt rimmed glass. Fill with soda and ice. GARNISH: pink murray salt rim and a grapefruit slice GLASS: Collins

DOOR KNOCK

70 Pitt Street. Walk through the fire-escape door to the left of the coffee shop. Down the stairs and along the corridor, keep walking until you start to second guess yourself. It is then that a door will appear, and on it, a brass pineapple door knocker. Knock. Then wait.

While it is the mystery and aura of this speakeasy cocktail bar that first draws people in, the quality of the drinks and the comfortable atmosphere is what keeps them coming back. It embodies homeliness, with armchairs around a fireplace, tables set up for comfortable conversation, and gentle, soft lighting that makes it feel like you’re in an underground cave. Which, in many ways, you are!

The cocktails are a representation of the whole team, new or old, regardless of experience. The more technical ones come from Nat and the senior staff but there are also cocktails that are stand outs, where simple yet interesting twists in classic flavours are more apparent.

Door Knock also boasts an impressive natural wine selection along with a plethora of Spanish sherry. The food is rustic and homely and well suited to the ambience. Expect classic bar snacks like bbq wings and schnitzel, but be prepared for a certain Door Knock twist.

Open Monday, Tuesday, Wednesday and Saturday from 4pm until late; and open Thursday and Friday from 12 pm until late.

For more information, email knockknock@doorknock.com.au

TALL TALE

BY: NATALIE NG | DOOR KNOCK SPONSOR: GENTLEMAN JACK

If a Whisky Highball or Lynchburg Lemonade walked into a bar after colliding with each other in an orchard, this would be the result. A tall, fresh and vibrant drink enhanced by a delicate aroma of Eucalyptus and citrus oils.

INGREDIENTS:

• 40ml Gentleman Jack • 10ml apricot brandy • 20ml fresh lemon juice • 10ml smoked apricot & agave syrup • 20ml Arinto natural wine (if not available use

Riesling or a natural white wine) • 30ml filtered water • 3-4 drops Mr Bitters Smoked Apricot &

Hickory bitters

METHOD: Combine ingredients and charge with CO2 using a carbonation rig. Pour over cubed ice & cap with crushed ice.

GARNISH: Eucalyptus & lemon wedge

ICE: Cubed and crushed ice

GLASS: Collins Glass