Grace Rawlins

GRACERawlins aka G

Assistant Venue Manager @ Memphis Slims House of Blues, 22 Gilbert Place Basement Level, Adelaide

ABOUT G

I’m originally from Port Pirie; I moved to Adelaide four years ago to explore different career paths and see where life could take me. Hospitality was originally just a casual job as I worked full time at Woolworths; little did I know I would fall in love with it. As I’ve only been in the hospitality industry for just under two years, my first competition was World Class in February 2021; from then, I made a promise to myself that I would attempt to enter every competition in the industry to help me gain more knowledge and experience for my career.

Memphis Slim’s House of Blues is located basement level 22 Gilbert Place in Adelaide CBD, South Australia. Stepping into Memphis Slim’s is entering a world of incredible live music, a vast range of whiskeys - specialising in American whiskey, monthly cocktail lists and offering a fresh and exciting take on what true hospitality means.

Memphis Slim’s House of Blues is a distressed and broody dive bar with an appreciation for the temptations of being immersed in a good time while the distractions of the world melt away. The blues culture is forever present, but for the most part, people are free to be themselves, free of judgement.

Always get in early as once the live music kicks off, the crowd is there to stay.

G’S HOME COCKTAIL TIPS

When I am home-entertaining, I tend to stick to classics so having all the staples is a must; good base spirit selection, a solid vermouth option or two, some amaros and of course bitters. If you want to make it more exciting for your guest, up your glass and garnish game; maybe try out some things you’d like to see in your venues.

G’S T25 HERO COCKTAIL

My favourite go-to drinks are sophisticated, booze forward stir downs, and when creating drinks, I like to focus on more savoury flavours. I was fortunate enough to have Suze as my hero brand and immediately wanted to make a drink that showcased all of my favourite things, and this was an excellent opportunity to do so. Being the only representative of South Australia, I wanted to include some of the amazing products and produce available at my doorstep. The name was inspired by my hometown, named after my Nanna Elaine, who I grew up with and remember fondly.

I think this cocktail works well as the ingredients included in this creation pair really brilliantly together. Suze shines through all the way to the lingering finish of this elegant stir down. The rounded sweetness of the gentian pairs beautifully with the toasted sweet spice notes of 78 Degrees Whiskey while also offering a bitter finish and backbone to the overall offering. The Lilly Pilly shrub made with locally sourced Chardonnay Vinegar provides a subtle fruity sweetness and pleasant tang to the midpalate. Garnishing with Peanut Oil allows further lengthening of the palate, and the nutty aromas accent all the other flavours within the cocktail.

G’S DREAM BAR:

Death & Company, 433 E 6th St, New York

LAST NIGHT OF G’S LIFE BAR:

Connaught Bar, Carlos Place, Mayfair, London

LAST NIGHT OF G’S LIFE DRINK:

A dry, very dirty gin martini with extra olives on the side

G’S NIGHT OFF BAR:

Memphis Slims or any bar in Peel and Leigh Street, Adelaide

G’S TOP 4 COCKTAILS

1. Never Never Dry, Dirty Martini

INGREDIENTS:

• 60ml Never Never Triple

Juniper Gin • 10ml dry vermouth • 10ml olive brine METHOD: Stir gin and vermouth over ice. Pour in olive brine to desired level of dirtiness. Stir, then single strain into a chilled glass. GARNISH: Olive

ICE: Ice for stirring GLASS: Chilled Nick & Nora

2. Threefold Clover Club

INGREDIENTS:

• 40ml Threefold Aromatic Gin • 15ml Lillet Blanc • 40ml acidulated watermelon juice* • 15ml lemon oleo** • Egg Whites METHOD: Shake in a circular motion to froth the egg whites before straining into a chilled glass. Garnish. GARNISH: Lemon coin ICE: Pebble ice for shaking GLASS: Chilled coupe

*ACIDULATED WATERMELON JUICE: Method: Juice watermelon and add 10% Magic Acid***. This allows for flavours other than the classic lemon/lime base to serve as the acid base. **LEMON OLEO: • 1kg lemons • 1kg caster sugar • 500g filtered water Method: Zest lemons into caster sugar and combine well before leaving to sit for 1-2 hours. Juice the lemons and add both the juice and water to the zest mixture, combining thoroughly. Strain. ***MAGIC ACID: • 2 parts malic acid

• 1 part citric acid • 1 part tartaric acid

3. Komorebi

INGREDIENTS:

• 45ml toasted black sesame infused Japanese Toki whisky* • 30ml Verjuice • 30ml matcha infused coconut cream** • 15ml toasted black sesame orgeat*** METHOD: Shake vigorously with ice. Served in a chilled ceramic glass with no ice. GARNISH: Black sesame seeds ICE: Cubes for shaking GLASS: Ceramic Cup or Single Old Fashioned Glass

*BLACK SESAME INFUSED TOKI WHISKY: Method: To make 100ml of whisky, toast 10g of black sesame seeds at a mediumhigh heat. Once they start popping like popcorn pour them into an insulated container and pour Toki whisky over the top. Allow the mixture to cool to room temperature then fine strain. **MATCHA COCONUT CREAM: • 400g coconut cream • 100g caster sugar • 10g matcha powder Method: Heat coconut cream and caster sugar over a medium heat. Whisk to combine. The coconut cream should steam, not bubble. Once combined and steaming, remove from heat and sieve in matcha powder. Whisk thoroughly. ***TOASTED BLACK SESAME ORGEAT: • 1 part black sesame seeds • 4 parts caster sugar • 4 parts water Method: Toast black sesame seeds in pan on medium-high heat. Once they start popping like popcorn add to a blender with the other ingredients and blitz a few times. Oil filter immediately after.

4. Bootleg Breakfast

INGREDIENTS:

• 30ml Buffalo Trace • 30ml smoked paprika vermouth* • 10ml Southern Comfort

Black • 5ml maple syrup METHOD: Stir until desired dilution is reached. Single strain into a chilled glass and garnish.

MEMPHIS SLIMS HOUSE OF BLUES

GARNISH: Truffle Oil Dripper ICE: Cubes for stirring GLASS: Chilled Nick and Nora

*SMOKED PAPRIKA VERMOUTH: Method: Vacuum seal in a sous vide bag 10g of smoked paprika for every 100ml of white vermouth. Sous vide at 60 degrees Celsius for 2 hours then oil filter and leave to cool.

Welcome to New Orleans: with live blues oozing from the walls and from the floor. Neon lights fall on lavish cocktails, red booths and stools a step backwards in time. It is a bar, but it is so much more than that. It is a place of feeling free, of connecting to music and to each other. Memphis Slims House of Blues is a space created to reflect the very essence of New Orleans blues.

Truly a step to another time and culture, this cocktail bar reflects that blues is only one part music and two parts flair. Located down in a basement, the bare brick walls, neon lights and old-school furniture all shake as live bands play every Friday and Saturday night.

But the real highlight of the evening is the cocktails. Grace Rawlins and the team are masters at putting unique spins on American classics, along with making their own original creations. They change the cocktail menu once a month as well, so there’s always something new to try. Food is a simple affair, with only four items available that’ll keep you grooving when you develop a hunger. A selection of old-world wines is also on offer, along with some bottled beer.

Memphis Slims House of Blues is open Tuesday-Sunday 5pm-2am and can be found at the basement level of 22 Gilbert Place, Adelaide.

For more information contact, send them a message via their website at www.memphisslims.com.au/contact-us

ELAINE

BY: GRACE RAWLINS | MEMPHIS SLIMS HOUSE OF BLUES SPONSOR: SUZE

In this sophisticated stir down, Suze shines through as the hero of the drink complimented by the broad depth of flavour in 78 degrees Australian whiskey. The subtle sweetness of the Lilly Pilly shrub and the saltiness of the peanut oil finish off this creation.

INGREDIENTS:

• 15ml Suze • 45ml 78 Degrees Australian whiskey • 22.5ml lilly pilly Chardonnay vinegar*

METHOD: Stir with ice until chilled. Single strain into a chilled glass and garnish.

GARNISH: A drop of peanut oil

ICE: Cubes for shaking

GLASS: Rock

*LILLY PILLY CHARDONNAY VINEGAR • 1kg fresh Lilly pilly • 1kg Caster sugar • 500g Filtered water • 250g Chardonnay vinegar

Method: Cook lilly pillys, sugar and water in a medium saucepan until sugar dissolves and a syrup-like consistency is achieved. Strain liquid and discard lilly pillys. Once cooled, add the Chardonnay vinegar and mix well to combine.