Anneliese Grazioli

General Manager - Owner @ Hanky Panky Lounge, 32 Mitchell Street, Darwin

ABOUT ANNELIESE

I have been into Darwin my entire life. I was lucky enough to be offered a management role at Hot Tamale upon opening in 2012 after I finished school. It began as my ‘gap year’ job before I went off to university and deciding this was what I wanted to do. Becoming Restaurant Manager at 19, I enjoyed all aspects of managing the venue, the agave spirits and bartending. I have been lucky to be part of some great competitions through the years, and each one making me a better bartender and manager. My new bar, the Hanky Panky Lounge, is art-deco inspired with a large range of cocktails that are twists on classics. Whisky and brandies get their fair share of space on the back bar, and we have a good range of rum, amaro, gin and of course, agave spirits. We also source some fun champagnes and offer a good representation of Aussie wines. We will have a training focus for the Darwin bartending community, offering training and an in-depth program for the team.

ANNELIESE’S DREAM BAR:

American Bar, The Savoy, London

LAST NIGHT OF ANNELIESE’S LIFE BAR:

Tommy’s Restaurant, 5929 Geary Blvd, San Francisco

LAST NIGHT OF ANNELIESE’S LIFE DRINK:

Tommy’s Margarita

ANNELIESE’S NIGHT OFF BAR:

Smoke & Oak, 14 Dashwood Crescent, Smith St, Darwin

ANNELIESE’S HOME COCKTAIL TIPS

Preparation is key. Two things that usually get less love when making home cocktails is glassware and ice. You don’t need to buy anything expensive, just don’t use servo ice. Buy silicon ice moulds that you can get anywhere these days, even Kmart. The glassware selection at Kmart is also good, but I love going to thrift stores like Salvos & St Vinnies. There are usually the cutest coupettes and rocks glasses, no need to get matching ones as a little variety presents well!

ANNALIESE’S T25 HERO COCKTAIL

Pompasettin’ was created with the theme that has been on my mind constantly for the past six months. The Art Deco theme of Hanky Panky was a new way of thinking for me and was exactly the right cocktail to serve at Hanky Panky Lounge upon its opening.

ANNELIESE’S TOP 4 COCKTAILS

1. Hot Tamale Margarita

INGREDIENTS:

• 60ml reposado Tequila • 30ml orange oleo saccharum • 30ml fresh lime juice METHOD: Shake ingredients with ice. Strain and serve with fresh ice. GARNISH: Half salted rim and lime wheel ICE: Ice for shaking and fresh ice for serving GLASS: Rocks

*ORANGE OLEO SACCHARUM • 3 x orange peel (no pith) • 250g white sugar • 250g filtered water Method: Combine orange peel with sugar and leave at room temperature (25-28 degrees) for 24 hours. Add water and dissolve all sugar before cloth straining.

2. Over & Above

INGREDIENTS:

• 50ml anejo Tequila • 10ml mango Tequila • 20ml mango skin vermouth* • 5ml Campari METHOD: Stir with ice before straining into glass GARNISH: Garnish with 3ml lemon myrtle infused oil ICE: Cubed ice for stirring GLASS: Nick and Nora

*MANGO VERMOUTH • 300ml dry vermouth • 50g mango flesh • 10ml agave syrup • 3g lemon myrtle • 2g pepperberry • Zest of 1 lime Method: Infuse for 24 hours in fridge before cloth straining.

3. Martini

INGREDIENTS:

• 60ml mango gin • 10ml dry vermouth METHOD: Stir ingredients in mixing glass over ice. Strain into glass. GARNISH: Lemon Twist GLASS: Martini

4. Bloody Maria

INGREDIENTS:

• 50ml blanco Tequila • 90ml sangrita* METHOD: Add Tequila & sangrita into shaker tin. Add ice and throw the liquid between tins. Strain into a garnished glass with fresh ice. GARNISH: Chipotle salt rim, along with a grapefruit and jalapeno slice ICE: Block ice for throwing and fresh block ice for serving GLASS: Tall

*SANGRITA • 450ml Tomato Juice • 180ml Orange Juice • 180ml Grape Juice • 120ml Lime Juice • 60ml Habanero salsa (or your preferred hot sauce) • 3 x Jalapenos Sliced • 60g Sea Salt • 10g Cracked Pepper • 5g Dried Chipotle Dust (or smoked paprika) Method: Mix together well.

HANKY PANKY LOUNGE

In hot and humid Darwin a new watering hole is making people thirsty. No windows to let the sun in and with a front door hidden from street view, this is the place to go to take a step backwards from day-to-day life. With the 1920’s themed interior, soft mood lighting and incredible drinks, you might even take a step backwards in time. Anneliese Grazioli is the mastermind behind Hanky Panky Lounge, which encapsulates her vision of bringing small bar culture to Australia’s most northern city. Keeping the venue small, Grazioli has created a space where patrons can freely ask questions and begin to learn about the difficult world of mixed drinks. To help this along, Grazioli focuses on modern style cocktails done in an approachable way.

In addition to the seasonal cocktail list, five or so more adventurous drinks are also available. These are rotated every few days to ensure that visiting Hanky Panky remains a new and exciting experience. Grazioli and her small team are always more than eager to help talk customers through what is in their glass. Also behind the bar is a wide range of spirits, a few different beers, and a variety of wines with a strong focus on Champagne. An assortment of light meals and bar snacks are also available.

Hanky Panky Lounge is open SundayWednesday 4pm-12am and ThursdaySaturday 12pm-2am; and is located at 3/32 Mitchell St, Darwin.

For more information email hello@hankypankylounge.com.

POMPASETTIN’

BY: ANNELIESE GRAZIOLI | HANKY PANKY LOUNGE SPONSOR: MOUNT GAY BLACK

Pompasettin’ follows the art deco theme that has constantly been on my mind for the past 6 months. With my new bar opening up, this theme has given me a new way of thinking after having spent the last decade creating agave-spirit base tropical cocktails. Pompasettin’ is exactly the right cocktail to serve at Hanky Panky Lounge’s opening.

INGREDIENTS:

• 50ml Mount Gay Black Label • 3ml Fernet Branca • 15ml Antica Formula vermouth • 10ml pineapple & wattleseed orgeat*

METHOD: Add ingredients to a mixing glass with ice and stir 14-16 times. Strain into glass and garnish.

GARNISH: Lime peel, expressed and as garnish.

ICE: Cubed Ice

GLASS: Nick & Nora or coupette

*PINEAPPLE & WATTLESEED ORGEAT • 280g coconut water • 200g cold pressed pineapple juice • 100g blanched almonds • 50g roasted wattleseed • 30g sugar • 2g mahlab or cardamon • 2g lime zest • 5g citric acid • 20g cold pressed ginger • 4g orange blossom water • 4g rose water

Method: Soak almonds in water for 1-2 hours then add everything into a blender and blend on high until a thin grainy texture is achieved. Use a cheesecloth or coffee filter to strain liquid. Using a cheesecloth/ coffee filter strain liquid Alternatively, mix 300g orgeat, 50g pineapple juice and 10g roasted wattleseed OR 8g coffee grounds. Leave to infuse in fridge for 3-4 hours before straining with a cheesecloth or coffee filter.