Antonello Arzedi

ANTONELLO Arzedi aka Lello

Bar Manager@ Will’s at the Coogee Pavilion, 130A Beach Street, Coogee

ABOUT LELLO

The industry sparked my interest when I was a child in Sardinia, Italy. I saw the art and magic of bartending in a hotel I visited with my parents. I was captivated by the bartender’s skills, personality and grace in his craft. I decided to go to the hospitality school of Alghero. After my first year of school, I started to work at hotels in Sardinia every year; I did so until I completed my study and began my career. I have done a few competitions, won some but didn’t lose the others because competition allows you to evolve your knowledge, practice your skills and continue to learn. Competing is the best way to expose yourself to what your peers are doing and get new ideas for what you can do back in your bar.

Will’s at the Coogee Pavilion is equally a counterpart to Mimi’s restaurant and a destination unto its own. Will’s combines the best of classic luxury and contemporary elegance both through design and service. Will’s menu draws on influences from the coastal surroundings and heroes recognizable ingredients and intelligent use of nature’s offering from the foreshores of Coogee, producing elegant, approachable, and beautiful drinks.

LELLO’S DREAM BAR:

Tayer elementary 152 Old Street, London

LAST NIGHT OF LELLO’S LIFE BAR:

Any beach bar in Jamaica

LAST NIGHT OF LELLO’S LIFE DRINK:

Mai tai at that beach bar in Jamaica

LELLO’S HOME COCKTAIL TIPS

Use good quality ice, fresh produce and do not overcomplicate. Follow the recipes and have fun.

LELLO’S T25 HERO COCKTAIL

After being in a lockdown, I found myself creating this drink while in my kitchen without my usual bar tools. I decided to make an easy and replicable cocktail, but at the same time with a complex combination of flavours. I chose strawberries to add fruitiness and support the local farmers while the Fig leaf and geranium grow around my house. I decided to go for an easy methodmaceration. This technique is simple and accessible to anyone from home. This drink has fruity and nutty notes with a powerful floral aroma.

LELLO’S TOP 4 COCKTAILS

1. Spritz Thyme

INGREDIENTS:

• 60ml honey vermouth* • 60ml tonic water METHOD: Combine in glass, add ice, and garnish GARNISH: Grapefruit wedge and thyme ICE: Cubed ice GLASS: Wine Glass

*HONEY VERMOUTH: • 100ml raw honey • 150ml Earl Grey tea • Peels from 2 grapefruit • 30g lemon thyme • White vermouth Method: Combine the tea, honey, grapefruit and lemon thyme and refrigerate in an airtight container overnight. Mix in the vermouth.

2. Rose’ Rosita

INGREDIENTS:

• 40ml Sesión Resposado

Tequila • 25ml rosé vermouth • 15ml Martini bitter • 1 dash aromatic bitter • 2 dash salt solution* or a pinch of salt METHOD: Stir with ice and strain over fresh ice. GARNISH: Grapefruit zest ICE: Cubed ice for stirring and serving GLASS: Old Fashioned

*SALT SOLUTION: • 25g salt • 100ml water Method: Combine and stir until salt dissolves into water.

3. Oolong Tea Punch

INGREDIENTS:

• 250ml dark oolong tea • 150ml lemon juice • 42gr caster sugar • 200ml dark rum • 150ml full fat milk METHOD: Mix sugar with lemon juice, tea and rum. Add milk to jug and pour in rum mixture. The milk will curdle quickly. Once the solids have settled, strain mixture and bottle. This mixture will last up to 2 weeks and is best served in 90ml portions with a lemon zest garnish. GARNISH: Lemon zest ICE: Cubed ice for serving GLASS: Old Fashioned

4. Un Figo

INGREDIENTS:

• 40ml fig leaf Cognac* • 30ml coffee liquor • 10ml palo cortado sherry • 3 dashes salt solution or pinches of salt METHOD: Stir with ice before straining into an icefilled glass. GARNISH: Dried Sultana Cluster ICE: Cubed ice for serving GLASS: Old Fashioned

*FIG LEAF COGNAC: • 35g chopped fig leaves • 700ml Cognac Method: Combine ingredient in a sealed jar and leave overnight (10 hours). Strain and bottle. Fig leaf Cognac will stay fresh for up to 3 months.

WILL’S (COOGEE PAVILLION)

An effortless class shrouds this bar with a view, and yet still it manages to remain pragmatic, fresh, and without any air of elitism. Dolphins Point in the distance, Coogee beach before it, and the scent of the sea lingering long in the air; these are as much components of the Will’s experience as the cocktails it is famous for.

That is exactly how head bartender Antonello Arzedi views it. With a philosophy to use locally sourced ingredients wherever possible, the connection to land is evident, both through the drinks and through the restaurant meals prepared below. With three different cocktail menus, Arzedi demonstrates his ability to champion local ingredients in a distinctly Italianthemed way.

The décor is elegant, boasting a high ceiling, sand-coloured leather booths and deep mahogany wood on the bar and floor. Patrons have a choice between tables or couches, the latter being a great option if you’re looking to settle in for a comfortable afternoon or evening with friends. Will’s does not have a dress-code but encourages smart casual attire. While cocktail focused, Will’s boasts all the usual diversity of a high-end bar. Expect a large selection of spirits, fine wine and artisanal beers, all matched with the Coogee Pavilion’s decadent meals.

Will’s is open Wednesday 12pm-late, Thursday 12pm-10pm, Friday and Saturday 12pm-12pm and Sunday 12pm-9pm; and is located on the middle level of Coogee Pavilion, 130A Beach Street, Coogee.

For more information, phone (02) 9114 7382.

CLOSE TO YOU

BY: ANTONELLO ARZEDI | WILL’S SPONSOR: SESIÓN

I invented this drink while stuck at home in lockdown with limited bar tools. It is an easy and replicable cocktail, but still has a complex combination of flavours. Strawberries add fruitiness that marries nicely with the fig and geranium leaves: ingredients that I grow at my house. It is a fruity and nutty drink with a powerful floral aroma.

INGREDIENTS:

• 35ml Sesión Reposado Tequila • 45ml kitchen wine*

METHOD: Stir with ice for 5 seconds to chill and add dilution. Pour over ice and garnish.

GARNISH: 1 drop of fig leaf macadamia oil**

ICE: Cubed ice

GLASS: Half Nick & Nora (120ml)

*KITCHEN WINE • 200ml Sake • 150ml dry vermouth • 100ml verjuice • 20g caster sugar • 150g finely chopped fresh strawberries • 10g fig leaf • 4g geranium leaf

Method: Combine ingredients into a 450ml jar and stir until all the sugar is dissolved. Store at room temperature for 12 hours then strain through a paper towel or through a coffee filter. Kitchen wine should be kept refrigerated and will last for about 2 weeks.

**FIG LEAF MACADAMIA OIL • 20g fig leaf • 200ml macadamia oil

Method: Blend ingredients for 5 minutes. Place mixture into a jar and refrigerate for 12 hours. Strain through a coffee filter.