Indra Saryani

INDRASaryani aka Indy

Bar Manager @ The 18th Amendment Bar, 82A Little Malop Street, Geelong

ABOUT INDY

I was born and raised in Singapore. My passion for cocktails started while I was working at one of the best bars in the world - Singapore’s 28 Hong Kong Street, before moving to Australia in 2014 and continuing my journey in hospitality.

Over the past few years, I have competed in several cocktail competitions across the country, including The Perfect Blend Comp, Opihr Oriental Spiced Gin Competition, the Southern Comfort Showdown, and the Camorra Cup Competitions. I also had the opportunity to represent Australia in Licor 43s Most Passionate Bartender Competition in the Canary Islands in Spain. One of my highlights was meeting Matthew McConaughey in Sydney during the Wild Turkey (Spirit of the Wild) Comp.

The 18th Amendment Bar is best known for its theatrics and innovative twists on classic cocktails. It’s a Speakeasy style bar from the 1920-1933 prohibition era; the space is cosy, dimly lit and feels like you have just stepped back in time. There is always a good crowd of different ages. First come, first served when it comes to getting the best seat in the bar (Chesterfield lounge complete with a bathtub table).

INDY’S DREAM BAR:

Bar High Five, Tokyo, Chuo City, Ginza, 5 Chome-4-15 Efflore Ginza5 Bldg, B1F

LAST NIGHT OF INDY’S LIFE BAR:

28 Hong Kong Street, 28 Hong Kong Street, Singapore

LAST NIGHT OF INDY’S LIFE DRINK:

A beer and a shot (Boilermaker)

INDY’S NIGHT OFF BAR:

Manhattan Bar, 9 James Street, Geelong

INDY’S COCKTAILS AT HOME TIPS

Start with some basic spirits and liqueurs, fresh ingredients (most importantly lemon and lime), lots of ice and the tools (cocktail shaker, jigger and strainer) to make a great drink. Dress up like the Great Gatsby, have fun and put on some classic tunes.

INDY’S TOP 4 COCKTAILS

1. Old Fashioned

INGREDIENTS:

• 60ml bourbon • 10ml sugar syrup • 2 dashes Angostura bitters • 1 dash orange bitters METHOD: Stir, then pour over ice and garnish. GARNISH: Orange peel ICE: Cubed ice for stirring and fresh for service GLASS: Rocks

2. Singapore Sling

INGREDIENTS:

• 30 ml dry gin • 15ml Cherry Heering • 10ml Cointreau • 10ml Dom Benedictine • 15ml lime juice • 30ml pineapple juice • 5ml grenadine • 2 dashes of Angostura

Bitters METHOD: Shake well with ice. Strain over fresh ice and garnish. GARNISH: Pineapple and cocktail cherry ICE: Cubed for shaking and serving GLASS: Highball

3. Speakeasy Sour

INGREDIENTS:

• 20ml spiced rum • 20ml dark rum • 15ml Pampelle • 20ml sugar syrup • 30ml lemon juice • 2 dashes cherry bitters METHOD: Shake well with ice. Strain over ice and garnish. GARNISH: Orange wedge. ICE: Cubed for shaking and serving GLASS: Rocks

4. 3 T’s

INGREDIENTS:

• 60ml Tullamore Dew

Original Triple Blend Irish whiskey • 30ml earl grey tea syrup* • 20ml malic acid** • 2 dashes of Peychaud’s bitters • 2 Dashes of Pedro Ximinez • 90ml Fever Tree Premium

Indian Tonic Water METHOD: Stir down ingredients in a teapot or mixing glass. Pour into a tea cup. Garnish and serve. GARNISH: Viola flower GLASS: Tea Cup`

*EARL GREY TEA SYRUP Method: Steep 1 earl grey tea bag in hot water for 30 minutes. Blend with 100 ml sugar syrup.

**MALIC ACID Method: 10g of Malic Acid Powder with 100ml of water. Whisk to dissolve.

18TH AMENDMENT

In Prohibition-era Chicago, cocktails were crafted to disguise the taste of alcohol from snooping policemen. The bars were hidden in basements and front doors remained shut, but even so, every drink was paired with the exhilaration that the hideout could be discovered at any moment.

18th Amendment is one cocktail bar that has managed to replicate this feeling. While the bright red door is unlikely to ward off any curious cop, the greenvelvet couches, old-school wallpaper, and shelves of antique memorabilia feel like a step backwards in time. This place is authentic and raw: everything and everyone seems to be moving a little bit quicker, the music a little bit louder, and the cocktails are always flowing fast.

Though that’s just a testament to their flavour. With a stacked team headed by Indra Saryani, the prohibition-themed cocktail list has something for everyone. With a pictorial legend describing the style of each drink, choosing from the six-page menu becomes a little bit less daunting. The cocktails are split into subsections of signature drinks, in-house inventions, twists on Prohibition classics, barrel-aged cocktails and non-alcoholic mixes. While cocktail focused, an extensive spirits selection is also at hand, along with a variety of unique beers, ciders, and wine. An assortment of bar snacks are also available for purchase.

18th Amendment is open Wednesday 5pm-12am, Thursday-Saturday 5pm1am and Sunday 5pm-12am, and can be found at 82a Little Malop St, Geelong.

For more information contact the team via their website or social media.

BEESIDE

BY: INDRA SARYANI | 18TH AMENDMENT SPONSOR: THE WEST WINDS GIN

Influenced by my love of classic cocktails and music, this drink was inspired by the B-side of a vinyl record, bee pollen, and the Southside. The big, earthy and warm tones of The West Winds Wild Plum Gin is balanced with a tart, sweet and rounded finish. This cocktail will be enjoyed all the way through its playlist of flavour!

INGREDIENTS:

• 60mls The West Winds Wild Plum Gin • 20mls simple syrup infused with fresh fennel fronds* • 30mls lime juice • 1 sprig of fennel frond • 3 dashes orange bitters (Regans

Orange Bitters)

METHOD: Shake ingredients with ice. Double strain into bee pollen rimmed glass.

GARNISH: Rim glass with bee pollen and a sprig of fennel frond

ICE: Cubed ice for shaking

GLASS: Nick and Nora

*SIMPLE SYRUP INFUSED WITH FRESH FENNEL FRONDS • 1 cup sugar • 1 cup water • ½ bunch fennel fronds

Method: Steep for 30 minutes in hot water. Strain to remove fronds.