5 minute read
Alex Boon
ALEXBoon aka Boonie
Owner/Operator @ Pearl Diver Cocktails & Oysters, 56 Little Bourke St, Melbourne
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ABOUT BOONIE
Growing up in Brisbane, I was drawn to the hospitality industry when I became an apprentice chef. I gravitated towards the bar because it was a fun, crazy and wondrous place where you could entertain people. Something I wasn’t getting in the kitchen was seeing the reactions to whatever you made, so I jumped ship! I worked hard at honing my skills as a bartender and a host, working with different mentors at different bars and absorbing everything they had to teach. I started entering competitions, not so much for the notoriety but more to learn from the people I competed against. Competitions have helped me become a better bartender and afforded me some great opportunities. Most importantly, they have blessed me with some amazing friendships.
BOONIE’S DREAM BAR:
Nauticus, 142 Duke Street, Edinburgh, Scotland
LAST NIGHT OF BOONIE’S LIFE BAR:
LAST NIGHT OF BOONIE’S LIFE DRINK:
HSL Special served by Hayden Lambert at Above Board
BOONIE’S NIGHT OFF BAR:
Kent St, 201 Smith Street Collingwood, Melbourne
BOONIE’S HOME COCKTAIL TIPS
Genuine hospitality is just that, being genuine. There is no secret formula or tricks of the trade. When you are comfortable, happy and having a great time as a host, it will rub off on the people around you. When I first started, I thought being a good bartender was about creating a great drink; it’s pretty much the last thing I think about now. It’s about making people comfortable and being empathetic to people’s needs. Not to say making drinks isn’t important, it’s just a small part of the overall experience. You’re in charge of the music levels, the temperature, the lighting. You are hyper-aware of everything and everyone, and when you’re good a`t it, it’s poetry in motion. Just have a good time, and the rest will follow.
BOONIE’S TOP 4 COCKTAILS
1. The London Calling
INGREDIENTS:
• 40ml London Dry gin • 15ml fino sherry • 15ml lemon juice • 15ml sugar syrup • 2ml dash orange bitters METHOD: Shake hard with ice and strain into a chilled glass. Garnish GARNISH: Caramelised ginger and mulberry. ICE: Cubed ice for shaking GLASS: Chilled coupe
2. Daiquiri
INGREDIENTS:
• 60ml white rum • 30ml fresh lime juice • 2.5 bar spoons granulated sugar METHOD: Shake ingredients with extra ice for 25 seconds or until your hand is frozen to the shaker. Strain into a chilled glass and drink fast. ICE: Cubed ice for shaking GLASS: Chilled coupe
3. Irish Coffee
INGREDIENTS:
• 40ml Irish whiskey • 10ml turbinado syrup • 40ml filter drip coffee • 20ml twice whipped cream METHOD: Mix whiskey, syrup and coffee together in a Georgian Irish coffee glass and layer cold cream on top. The garnish optional: I like grated nutmeg on mine. GARNISH: Grated nutmeg GLASS: Georgian Irish coffee glass
4. Sazerac
INGREDIENTS:
• 30ml Cognac • 30ml rye whiskey • 15ml sugar syrup • 2 dashes aromatic bitters • 2 dashes Peychaud’s bitters • 2.5ml absinthe METHOD: Stir all ingredients together and strain into a chilled glass. Garnish, then give it another spray of absinthe for good measure. GARNISH: Lemon twist ICE: Cubed for stirring and more for chilling the glass GLASS: Chilled rocks glass
PEARL DIVER
When two bartending legends decide to start their own bar, you can be sure that the result is going to be something pretty special. Specializing in world-class cocktails and oysters plucked straight from the sea, this is one dining experience that lives up to the hype.
Alex Coon and Perryn Collier are the brains behind the operation, and they have created a bar that imbibes a feeling of easy-going luxury that lets its quality food and drink speak for itself. While fresh oysters are a major part of Pearl Diver the team recognizes that it’s a divisive food, and as a result a variety of other wine-bar inspired dishes are also offered. Likewise, if cocktails aren’t really your thing, there is also a decent selection of beer and wine on offer, with a focus on fun and lively drops.
It’s important to note though that Pearl Diver is first and foremost a cocktail bar: the quality mixed drinks definitely take centre stage. The cocktails are split into Signature and Market menus. The former is changed every six months or so and focuses on idolizing difficult bartending techniques, while the latter aims to highlight whatever fresh and local ingredients the team can get their hands on and is changed about once a month.
Pearl Diver is open Tuesday-Thursday 5pm-12am and Friday-Saturday 3pm1am; and can be found at 56 Little Burke St, Melbourne.
For more information email melbourne@pearldiver.com.au or call (03) 8393 9367.
RHUBY TUESDAY
BY: ALEX BOON | PEARL DIVER SPONSOR: FORDS GIN
I wanted to create an approachable cocktail that epitomises Pearl Diver’s drink philosophy: vibrant, fresh and fun! Fords Gin instantly had me thinking of rhubarb, so I started by creating a fresh and flavoursome rhubarb and vanilla cordial. The white jasmine infused Aperol provides a floral and bittersweet element and a splash of grapa adds some complexity and structure. Although there are some big flavours in this cocktail the gin shines through with a distinct juniper and bright spice finish.
INGREDIENTS:
• 40ml Fords Gin • 20ml white jasmine infused Aperol • 5ml grapa • 20ml salted rhubarb and vanilla syrup* • 20ml lemon juice • 2 dashes orange bitters
METHOD: Shake vigorously with ice. Double strain into a chilled glass and garnish.
GARNISH: Rhubarb leaf
GLASS: Chilled Coupe
*SALTED RHUBARB AND VANILLA SYRUP
Method: Rest thinly sliced rhubarb in sugar overnight. Place this in a sous vide bath with sliced vanilla pods. Strain the syrup and add a touch of salt.
