Millie Tang

MILLIE Tangaka Millie

Bartender @ The Gresham

ABOUT MILLIE

I was born and grew up in Brisbane and have lived here all my life bar a short stint in Taiwan as a toddler.

I first got into bartending as a way to free up my days to pursue photography. I fell in love with the industry in 2012 and have been working in bars ever since. During that time I have become the 2019 Licor 43 Bartenders & Baristas Global Champion, 2019 Speed Rack Australia Winner, 2019 Bacardi Legacy National Finalist, 2021 Hennessy My Way Global Winner and in 2019 I was awarded as the ALIA Bartender Of the Year. The Gresham resides in the heritagelisted National Australia Bank building located in the middle of the Brisbane CBD. It’s the only bar to hold a heritage license in Queensland and is renowned for cocktails and an impressive whisky selection. The Gresham has always been an “every person’s” bar. Doors open from 7am during the week to accommodate day trade as a cafe so the venue sees a hugely diverse range of clientele. Heritage surrounds with relaxed, friendly service. The location in the middle of the Brisbane CBD makes it a popular afterwork drinks venue. Friday has always been our busiest day of trade.

MILLIE’S DREAM BAR:

Two Schmucks, Carrer de Joaquin Costa, 52, Barcelona, Spain

LAST NIGHT OF MILLIE’S LIFE BAR:

The bar doesn’t matter, so long as it’s filled with my favourite people

LAST NIGHT OF MILLIE’S LIFE DRINK:

An ice-cold glass of water.

MILLIE’S NIGHT OFF BAR:

The breakfast bar in my house, open 24/7 and serves all the ice-cold water I can drink.

MILLIE’S HOME COCKTAIL TIPS

Drinks, atmosphere such as music & lighting, service. Preparation and curation are everything.

Batching up cocktails beforehand and using multi-purpose ingredients equals more facetime with guests and less stress and mess as a host.

MILLIE’S T25 HERO COCKTAIL

I’m quite a fan of pairing American Whisky with tropical flavours and the Early Retirement extends the notes I perceive in Old Forester; rounded edges, sticky golds and bright yellows.

Honey for a rich, nutty sweetness to carry the oak in the whisky, pineapple for a quirky brightness and spice and black walnut bitters for depth. The coconut water lengthens the drink without thinning and contributes a fat, shiny chewiness to the mouthfeel contrasting with the effervescence that keeps the whole thing light and fun.

MILLIE’S TOP 4 COCKTAILS

1. Sunnyboy

INGREDIENTS:

• 50ml coconut vodka • 50ml fresh pineapple juice • 15ml passionfruit pulp • 15ml vanilla sugar METHOD: Shake vigorously with ice. Garnish glass, then strain. GARNISH: Coconut sugar rim (1:1 white sugar and desiccated coconut) ICE: Cubed ice for shaking GLASS: Cocktail glass

2. Me Oh My

INGREDIENTS:

• 45ml white rum • 5ml crème de violette • 10ml fresh lime juice • 7.5ml honey water [1:1] • 15ml Coco Lopez cream of coconut METHOD: Combine ingredients in a cocktail shaker and shake vigorously. Fine strain into a glass and garnish. GARNISH: Sprig of fresh lavender ICE: Cubed ice for shaking GLASS: Cocktail glass

3. Chrysanthemum

INGREDIENTS:

• 25ml dry vermouth • 25ml fino sherry • 20ml Dom Benedictine • 2 dashes absinthe METHOD: Stir with ice. Strain, and garnish. GARNISH: Lemon twist ICE: Cubed for shaking GLASS: Coupe

4. Montana

INGREDIENTS:

• 40ml Cognac • 15ml Dry Vermouth • 15ml Pedro Ximenez sherry • 1 dash orange bitters METHOD: Stir with ice. Strain, and garnish. GARNISH: Orange twist ICE: Cubed ice for shaking GLASS: Cocktail glass

THE GRESHAM

The Gresham is a place of yesteryear, but also of tomorrow. It is a place that toasts to its history but is focused on the future, holding its Heritage Bar License proud but is always experimenting with something new. With four Gresham bartenders placing in Drinks World’s Top 116, this is a place that will undoubtedly leave an impression.

Arriving onsite is an experience upon itself. Picture red-leather barstools, chesterfield couches and creamcoloured walls covered in old, framed photographs. While walking across old rugs, floorboards creaking underneath, your gaze will eventually become transfixed on the centrepiece: the bar.

It is a site that will stir a fire in any spiritlover. 10 shelves high, spreading the length of the counter; there are enough bottles on display to both intimidate and excite even the most seasoned spirit drinker. A sliding ladder rests idly in the centre, ready to help a bartender retrieve the higher drops.

While the impressive spirit selection forms the crux of The Gresham, what Millie Tang and the team do with it is equally impressive. The cocktail menu is a blend of carefully crafted classics and entirely original creations.

Just like any good bar, a good selection of late night bites are also available.

The Gresham Bar is open MondayFriday 7am-2am and Saturday 5pm2am. It can be found at 308 Queen St, Brisbane City.

For more information email info@thegresham.com.au.

EARLY RETIREMENT

BY: MILLIE TANG | THE GRESHAM SPONSOR: OLD FORESTER KENTUCKY BOURBON

INGREDIENTS:

• 40ml Old Forester Kentucky Bourbon • 10-20ml pineapple spiced honey* • 1 dash black walnut bitters • Topped with carbonated coconut water (soda can be substituted)**

METHOD: Build over ice and top with carbonated coconut water. Stir briefly to combine before garnishing.

GARNISH: Fresh lemon

ICE: Cubed ice to build drink over

GLASS: Highball

*PINEAPPLE SPICED HONEY • 250g fresh local honey • 250g fresh pineapple (use both flesh and skins. A slightly over-ripe pineapple works best) • 2 cinnamon quills • 4 cardamon pods • Pinch of salt

Method: Cut pineapple into chunks, separating skins and flesh, and add both to honey. Gently press apart pineapple with a muddling stick. Add cinnamon quills and whole cardamon pods. Vacuum cook at 60 degrees for 4 hours OR heat on stove until it begins to simmer. Remove from heat and leave to cool at room temperature. Repeat. Once cooled, strain off honey and store cooled in an airtight container. Leftover pineapple can be repurposed in various desserts or even made into Tepache!

**CARBONATED COCONUT WATER Method: This is highly recommendd for this highball and is easily made by carbonating organic coconut water via a SodaStream or similar.