REGIONAL FINALSTHEMAYBEEXPERIENCEMARTINIULTIMATETHESAMMY×CONNAUGHTWORLD BARTENDER DAY INTERVIEWS FROM ACROSS THE GLOBE PLUS: BYRDI × TIPPLING CLUB, GALLIANO MOMENTS: AGO PERONNE & GIORGIO BARGIANI, HOW TO: LEGENT, KOYOMI HIGHBALL FOOD PAIRING Edition 1, 2020
2 FEATURE LIQUEUR WHISK(E)YWHISK(E)Y COGNACSWHISK(E)Y
TEQUILA
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CONTENTS 05 8 COVID-19 9 THE PERFECT BLEND REGIONAL FINALISTS 24 SM ALL BATCH BOURBON 26 HOW TO: LEGENT 32 GALLIANO MOMENTS 40 M AYBE SAMMY X THE CONNAUGHT 50 TOUGH GUYS BOOK CLUB 53 MEET: WORLD BARTENDER DAY 76 HAKU COCKTAILS 78 TIPPLING CLUB X BYRDI 84 KOYOMI HIGHBALL 88 BAR CONTENTSBUZZ 32 53 84 94026 76 78
6 FEATURE DAY 1 by Winner of VIC/TAS Regional Final, Professional Category, Tony Huang. GLASSWARE: Crystal Coupette GARNISH: One pickled cherry tomato INGREDIENTS: 45ml HAKU® Vodka 30ml Sake (Niigata style) 12.5ml Cherry tomato pickle brine 3 x Drops charred nori bitters METHOD: Stir with cracked ice and strain TURN TO PAGE 9 TO SEE WHO WON THIS YEAR’S REGIONAL FINALS OF THE PERFECT BLEND COCKTAIL COMPETITION.
MANAGING
PUBLISHING
Writing this edition’s editor’s note has been incredibly difficult, I’m not going to lie.
One thing I want to share, is that I’ve personally experienced thoughts of the ‘silver lining’ during this time of COVID-19 is that the earth has forced us to take a step back, making us appreciate the luxury we live in. It has made us realise that some of us were taking for granted the abundance of products, freedom, and health that we had. We have been forced to stop for a moment, re-evaluate, and it has made us see how lost some of us were in our ‘busy-ness.’ I know I definitely was lost in what was my ‘normal’ state of busy-ness. It has given us a chance to put aside our problems, the things that we thought were essential, and appreciate what is important and valuable; and realise the bigger picture.
Literally, a few weeks ago, we each had routine, a purpose, daily tasks, and daily objectives. While life was crazy busy, this was our normal. Venues were in full flight, drinks flowing, events occurring, and celebrations happening. Then suddenly, disruptive and unaware to any of us, life is now like nothing we have ever known. We could have never predicted this, nor prepared for it. The uncertainty and implemented changes that were enforced were very alarming and very real.
PHOTOGRAPHY
Our industry is extremely robust, and it’s one of (if not) the oldest professions around. This is a time where we need to support one another, as times of stress and uncertainty affect both mental and physical health. At times, I thought of pulling this edition. Was it insensitive I asked myself over and over? Was the message going to be misconstrued? However, after long deliberation, I chose to go to print.
CREDITS EDITOR Hayley Morison EDITOR Ashley Pini ASSOCIATE EDITOR Sasha Falloon EDITORIAL Melissa Parker Helena Naprta
Racs Salcedo CONTRIBUTORS Ago Perrone, Alexander Colbert, Beckaly Franks, Claudia Morgan, Erk Potur, Giorgio Bargiani, Gordon Purnell, Luke Whearty, Gracie Peters, Martin Siska, Monica Berg, Ryan Clift, Shay Leighton, Sydney Striowski, William Meredith, Yinging Leow
ThisWhy?edition has had many contributors, with interviews with bartenders from across the globe to celebrate World Bartender Day. We’ve decided to keep the content as is, from each individual, and to respect the hard work dedicated to the articles, whilst also celebrating the industry and those in it. But also to bring people together and to provide a sense of normalcy during this situation that we now find ourselves. In this issue, we share with you the first few months of the year, with The Perfect Blend Regional Finals, as they happened, and who took the title of each event. As well as words from our international guests for The Blends of the World, Ago Perrone and Giorgio Bargiani and the Maybe Sammy team. This edition looks back and celebrates as we, behind the scenes, look forward to our next edition and how we build strength back into our community. Until then, support one another, be kind, be safe, and stay LotsHappyhome.reading.ofvirtualhugs, Hayley ‘Milkshakes’ Morison www.theblend.world#the_blend
EDITOR’S NOTE
I’m not an expert, and my words come only as I see this ‘wake-up call’ to society and humans that live off this precious land.
Jacqueline Jane van Grootel, Matthew Kroker, Ryan Norieks, Tom Yau Barfly is published on behalf of Beam Suntory Australia by HIP Media Bay 8, 6 Middlemiss St, Lavender Bay NSW 2060 ABN: 42 126 291 914 Barfly was nominated as finalist in Customer magazine of the year at the 2009 Publishers Australia awards
To be brutally honest (for someone who never is shy of a few words), I have sat here with the cursor flashing at me for about 25 minutes, unable to start typing. Just aimlessly staring.
The thought that goes through my head, the one that I ponder and question every day; is this actually (insert cursing word) real? Are we all part of a sick horror movie plot that someone is creating and puppeteering from behind the scenes? What an absolute sh*t storm surrounding us…how can the whole entire world possibly be in lockdown? But this is real. And for how long, we don’t know.
SENIOR DESIGNER
WELCOME NOTE 07
8 FEATURE TOANNOUNCEMENTOURREADERS THIS EDITION OF BARFLY WAS CURATED BEFORE THE DRAMATIC CHANGES TO OUR ‘EVERY DAY’ OCCURRED. BARFLY SUPPORTS AND CELEBRATES THE COMMUNITY AND IN ORDER TO APPRECIATE THE HOURS OF CONTENT WRITING THAT WAS COMMITTED TO PULL THIS EDITION TOGETHER, WE HAVE DECIDED TO ESSENTIALLY PRESS PAUSE, KEEPING THE CONTENT OF THE INTERVIEWS AS IT WAS ORIGINALLY SUBMITTING BY OUR BELOVED BARTENDERS. SO YOU’LL SEE IN THIS EDITION THE CONTENT WITHIN THE ARTICLES WILL REFLECT THAT DECISION. WITH THE CURRENT CLIMATE OF OUR INDUSTRY, THE BLEND IS DOING ALL IT CAN BEHIND THE SCENES TO HELP AND ASSIST IN ANY WAY IT CAN TO KEEP OUR BARTENDERS SAFE, AND MOST IMPORTANTLY TO HELP OUR INDUSTRY AS A WHOLE COME OUT OF THIS PERIOD STRONG! WE HOPE YOU ENJOY THIS EDITION.
Beam Suntory will re-assess the situation as time goes on, and provide an update on our position within the following weeks, based on updated advice issued by Wegovernment.thankyou for your patience and understanding as we navigate this rapidly evolving situation.
Following the advice issued by government and our global business, and with consideration for our partners, we have decided that we will be postponing all current Blend activity including Regional Finals for QLD, NZ and NSW and The Perfect Blend Grand Final, until further notice.
Hayley.morison@beamsuntory.com TEAM
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Due to the current global climate situation, the remainder of the competition has been postponed. Each of the following Regional Finals were fortunate enough to go ahead, with incredible talent going head to head, presenting their signature cocktails to their fellow competitors and a panel of judges. The competition in each region revealed a strong sense of comradery and showed that when times are tough, the industry comes together and is stronger than ever. Keep an eye out in the next edition of BARFLY for more details on the competition. It is with a heavy heart our team send this communication to you. As I am sure you are aware, the Coronavirus pandemic is evolving quickly and as a business, our priority is to ensure the health and well-being of all our employees, as well as our business partners and industry employees.
STATUS UPDATE
THE BLEND
Please note our values and what we stand for still remains… which is community, and supporting all of you. We are prioritising your safety, and our teams, however we will continue to support the trade where we can during this global situation that is unfolding around us. We’re not going anywhere far… we are here if you also need to talk, or have any questions – which we can answer of course, please don’t hesitate to contact us.
10 FEATURE The Perfect Blend Returned in 2020 with 100 finalists competing across six (6) Regional Finals in Australia and New Zealand THE PERFECT BLEND INVITED BARTENDERS IN SEPTEMBER 2019 TO SUBMIT A COCKTAIL THAT WAS ‘A TOAST TO…’ RECEIVING JUST OVER 350 ENTRIES COLLECTIVELY, NATIONWIDE AND FROM NEW ZEALAND.
ThisCompetition.year’sRegional Finals hosted bartenders at each event, for two days, with the usual competition format of Blind Tasting (10%), Product Knowledge Test (10%) and their individual Presentation (50%). Each bartender was also treated to brand immersive experiences, and experiences that will help develop their skills and educate them on elements of the industry. It also gave them a chance to let their hair down a little, meet the other bartenders from their state, and have a bit of downtime away from the demands of work! Prior to competition day, finalists were instructed to promote their signature creations within their respective venues for a total of two weeks, to celebrate World Bartender Day (30%). Points toward their final scores were awarded on their approach to this component of the competition. See the 100 finalists and their cocktails
whowhatheats.completeCOVID-19,BeforethejourneyfinalistandThewww.worldbartenderday.comatprogramsupports,celebratesrewardseachindividualbytakingthemonaandengagingthemwithBeamSuntoryportfolio.thechangesduetowewereabletothreeRegionalFinalBARFLYshareswithyoueachstateexperienced,andtookouttheRegionaltitle.
The Perfect Blend Cocktail
FEATURE 11 This year we made a few modifications to the Regional Final format, inserted some new brands into the portfolio,and offered an extraordinary prize; and there you have yourself
12 FEATURE To close off the days adventures, a dinner was hosted by Jim Beam, where the new finalists were presented their brand spanking new Jim Beam 225 Alumni jackets for 2020. Brendan Grey, The Exchange Ambassador, hosted a whiskey tasting before a delicious spread was put on to match the Bourbon cocktails at the Feral Brewery. Competition day arrives, hosted at Halford Bar in the city. On the day, 16 finalists in a closed intimate setting had their seven minutes of fame presenting their signature creation in front of a panel of four judges. After the presentations had concluded, Churchills in Perth’s CBD, hosted the finalists to an intimate ROKU dinner, and it was here they were able to relax and enjoy time together before the announcement. Moving across to Bar Lafayette, after the judges deliberated, and scores were in, the WA Regional Final winners were announced.
WA APPRENTICE: Charlotte MacMaster Olga NathanDanielSavannaPaulaNicholasJordanFischerHarrisonFrancisGalvezMcDonaldMcIntoshArias
OF THE SIX
EXPERIENCE, THEN TO
WA PROFESSIONAL: Tom Kearney Tim ShirleyJoniMurrayPippaMaxJoshuaColstonWeddGiudiceCanavanWalshBakerYeung
FARM LEARNING ABOUT
Western Australia
Photographer: Jacqueline Jane van Grootel WA, WAS THE FIRST TO KICK-OFF (6) REGIONAL DEPARTED FOODS A HONEY THE OF HONEY AND ITS VARIOUS USES.
FINALS AND ON 2ND MARCH, THE BARTENDERS
THE CITY TO THE SWAN VALLEY FOR FORAGING WITH DALE TILBROOK AT MALLINGUP BUSH
Apprentice category winner to that of a first time ever competitor, Nicholas Francis (Apprentice category) from Mechanics’ Institute. Back for a second time into the Grand Final, Tom Kearney took out the Professional category from Foxtrot Unicorn as The Perfect Blend WA Regional Final winners.
PRODUCTION
FEATURE 13 COCKTAIL: KAMIKŌ HIGHBALLCHI By: Nicholas Francis GLASSWARE: Highball GARNISH: Rescued rockmelon and wakame biscuit INGREDIENTS: 50ml Hakushu Distillers’ Reserve 110ml Acidified rockmelon and wakame (seaweed) soda 3 x Dash Homemade tincture - white sesame (35%), black sesame (25%), white peppercorn (30%), Green peppercorn (10%) METHOD: Pre batch, carbonate and bottle age. Two serves batched per bottle poured gently over ice spear in Highball glass COCKTAIL: 40 SECONDS PERFECTIONTO By: Tom Kearney GARNISH: Vegemite mist & toasted nut bread soldiers INGREDIENTS: 50ml Maker’s Mark 10ml Condiment Vermouth 20ml Level #3 char toast syrup 1 x Quail egg 1 x Spray Vegemite mist METHOD: Dry shake and wet shake
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THE SECOND REGIONAL FINAL FOR THE PERFECT BLEND COCKTAIL COMPETITION 2020 WAS HELD IN ADELAIDE, HOSTING BARTENDERS FROM SOUTH AUSTRALIA AS WELL AS NORTHERN TERRITORY. South Australia / Northern Territory APPRENTICE CATEGORY Monique Nelson Hollee HamishMcKinnonTrenowden CATEGORY:PROFESSIONAL Jin KaylaMichaelMikeNickAlLauraAdamJoeyAlexMaekawaJohnstonFolkersmaHingstonAikinSimmonsFavaroHanKeoghGrigoriou
16 FEATURE Bartenders met at Electra House before embarking on two days of adventures, challenges, and education! 13 finalists, (3 Apprentice Category and 10 Professional Category) were whisked away from the city, to a day in The Barossa. As part of the day’s agenda, they were treated to an intimate and informative hands-on session, learning from three extremely knowledgeable and witty Coopers at Seppeltsfield winery, then exploring flavour matching, and food pairing, before returning to Adelaide’s CBD for a Jim Beam celebratory dinner at Apoteca. This Regional Final saw another group of finalists competing for the very first time – although you wouldn’t have known by the strength and confidence of each performance. The Perfect Blend also welcomed back a significant number of finalists (our highest return rate in any state!) all vying for another attempt at the title! Or in turn, trying to keep it! The competition day saw finalists take to the stage, in which each had their seven minutes of fame to present their ‘A toast to…’ cocktail in front of their fellow competitors and a judging panel consisting of Ollie Margan, Chad Hanson, Erica Richards and Kate Rowlands. After the presentations had concluded, ORSO in Adelaide hosted the finalists to an intimate Maker’s Mark dinner, and it was here they were able to relax and enjoy time together before the fromtakingthiscompetition,BackTrenowdentimewasApprenticeannouncement.Categorywinnerawardedtothatofafirstevercompetitor,HamishfromBarTorino.forasecondtimeintothe(butanewcategoryyear)wasAdamHingstonoutProfessionalcategoryMaybeMae.
Photographer: Matthew Kroker
FEATURE 17 COCKTAIL: KITH AND KIN By: Adam Hingston GLASSWARE: Ceramic Cup GARNISH: Fig Leaf INGREDIENTS: 45ml Maker’s Mark 15ml Fig leaf infused Maderia 30ml Acidulated apple juice 15ml Lacto fermented almond and coconut orgeat METHOD: Shake COCKTAIL: FORHIBISCUSHEATHER By: Hamish Trenowden GLASSWARE: Nick & Nora GARNISH: Grapefruit Peel INGREDIENTS: 50ml Jim Beam Rye 25ml Acid Modified Grapefruit HibiscusJuice Tea Syrup 2 x Dash Homemade grapefruit 1bittersxSpray Mace pepper spray METHOD: Shake
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far! Once we know
to support and celebrate you
Photographer: Ryan Norieks IN
AMONGST THE CURRENT GLOBAL CLIMATE SITUATION THAT PRESENTS ITSELF, WE WERE FORTUNATE ENOUGH TO EXECUTE THE VIC/TAS FINAL JUST BEFORE THE LOCKDOWN WAS ENFORCED, WITH 16 INCREDIBLY TALENTED AND DESERVING FINALISTS. THE TWO DAYS SHOWED A STRONG SENSE OF COMMUNITY, AND HOW IN TIMES LIKE THIS WE BECOME STURDIER THAN EVER! Victoria / Tasmania APPRENTICE CATEGORY Hieu IsabellaMadeleineJordanFrancescaSurekhaThaiKrishnanCamilliTaskovskiIrwinByrne PROFESSIONAL CATEGORY Luke Kelly Tony AshCampbellDylanAlexanderJamesShenaiHuangJonesCampbell-GrahamChaplinSpowartNicolTurner
20 FEATURE The third Regional Final for The Perfect Blend Cocktail competition 2020 was held in Melbourne. Bartenders flocked to BYRDI (like what I did there?) meeting their host for the day, Luke Whearty, before embarking on a day of outdoor adventures. The destination was Spurrell Farm in Yarra Valley for a foraging expedition, learning about the origin of their produce and new flavours from a variety of flora. 14 finalists, (6 Apprentice Category and 8 Professional Category) were whisked away from the city, to a day in the peaceful Yarra Valley. As part of the day’s agenda, they were treated to an intimate and informative hands-on session with Liam Spurrell, learning about new flavours and species of flora, then exploring the production of Beekeeping and honey
Afterproduction.aninformative time on Liam’s farm, the bartenders returned to Melbourne CBD for a session in the ‘Aviary’ a.k.a. a workshop session hosted by Luke himself, on techniques including how to extract flavours, cocktail concept and creation, also breaking down and simplifying the Rotary Vap machine. Following this was a night of celebration and a Jim Beam dinner, welcoming the finalists to the competition at Blue Bonnet. The competition day saw finalists take to the stage in front of their fellow competitors and a judging panel consisting of Tom Scott, Cara Devine, Owen Westman and Tim Laferla (last years Professional Category winner). After the presentations had concluded, Zhou Zhou in South Yarra hosted the finalists to an intimate Haku® Vodka Apprenticedinner.Category winner was awarded to our very first every Hobart Winner, Madeline Irwin. Back for a second time into the competition, and now Grand Finals, is Tony Huang, taking out Professional category from The PleaseCloakroom.note,even though it’s postponed we not going it’s safe, we will come back larger than ever, all! In the meantime, we are busy planning online education as well as giving back to our incredible community; our family.
are
FEATURE 21 COCKTAIL: MR. POSTMAN By: Madeleine Irwin GLASSWARE: Old Fashioned GARNISH: Sap paint & raspberry sherbet INGREDIENTS: 60ml Laphroaig 10-Year-Old 15ml Raspberry & wattle seed 20mlShrubAcacia tree sap 5 x Drops Wattle flower tincture METHOD: Stir down COCKTAIL: DAY 1 By: Tony Huang GLASSWARE: White Japanese ceramic teacup and ramekin GARNISH: One pickled cherry tomato INGREDIENTS: 45ml Haku® Vodka 30ml Sake (Niigata style) 12.5ml Cherry tomato pickle brine 3 x Drops Charred nori bitters METHOD: Stir with cracked ice and strain
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FEATURE 23
OVERVIEW Artfully aged at a mild 80-proof, Basil Hayden’s® is as novel and delectable a bourbon whiskey as it was when the master distiller rolled out his first barrel over 200 years ago. Marked by rich peppermint hints, peppery notes, citrus overtones, and a spicy, warm finish, it’s a small batch bourbon, but with broad appeal.
SMALL BATCH BOURBONS
THE JAMES B BEAM SMALL BATCH BOURBON COLLECTION IS A LIMITED EDITION RANGE, INCLUDING BOOKER’S®, BAKER’S®, KNOB CREEK® & BASIL HAYDEN’S® , WHICH SERVES TO REMIND US JUST HOW GOOD A KENTUCKY WHISKEY CAN BE. QUALITY AND REFINEMENT ARE HALLMARKS OF THE JAMES B BEAM SMALL BATCH COLLECTION, FEATURING ICONIC NAMES THROUGHOUT BEAM’S DEEP-ROOTED HISTORY. WE SUGGEST TO CONSUME THESE NEAT OR OVER ICE (OR ANY DAMN WAY YOU PLEASE).
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OVERVIEW Booker’s® true barrel bourbon is a rare barrel-strength bourbon, bottled uncut and unfiltered. Only a few batches are released every year. Each batch varies in age and proof, but one thing is always guaranteed – intense bourbon flavour and a nose that is one-of-a- kind.
COLOUR: Amber. AROMA: Fruit, vanilla and caramel TASTE: Medium bodied with flavours of oak, toasted nuts and vanilla. FINISH: Robust, medium long, and warmly rounded.
COLOUR: Dark, deep amber and henna. AROMA: Robust vanilla and caramel notes, slightly smoky. TASTE: Deep and complex flavours of vanilla and oak.
TASTING NOTES
COLOUR: Golden amber. AROMA: Spice, tea, hint of peppermint. TASTE: Spicy, peppery, honey, light-bodied, gentle bite.
TASTING NOTES
FINISH: Long and full.
AWARDS 2016 World Spirits Competition, Platinum, “Best in Show” Small Batch Bourbon, 10 yrs. and Younger Winner
TASTING NOTES
FINISH: Dry, clean, brief.
OVERVIEW Baker’s® bourbon is single barreled and aged for a minimum of seven years, allowing the bourbon to pull more toasted nut, fruit, and vanilla flavour from the barrel wood. Movements in the warehouse result in subtle variations and nuances between each bottle, making Baker’s® a perfect bourbon for ultra-premium whiskey consumers.
STRAIGHT BOURBON
• Platinum Medal, “Best of Show” (Small Batch Bourbon – 10 Yrs & Younger) – 2016 World Beverage Competition
STRAIGHT RYE
TASTING NOTES COLOUR: Copper to medium amber. AROMA: Toasted nuts, grain, oak. TASTE: Rich, sweet, woody, full-bodied, almost fruity.
FINISH: Long, rich and glowing.
Just like bourbon, we make our Knob Creek® Rye in small batches, patiently age it in deeply charred barrels and bottle it at 100-proof to maintain our approach to big flavour. Then, instead of corn as the master grain, we use the highest quality rye to bring forth a unique, spicy, smooth flavour.
• Double Gold – 2017 San Francisco World Spirits Competition
• 2016 World Beverage Competition, Gold Medal • 2016 International Wine & Spirits Competition (IWSC), Gold Outstanding Medal, “Worldwide Whiskey Trophy”
•
AWARDS
AWARDS
TASTING NOTES COLOUR: Shades of gold to light amber. AROMA: Expansive notes of herbs and rye with nuances of oak. TASTE: Bold rye spiciness with undertones of vanilla and oak.
OVERVIEW Knob Creek® Single Barrel Reserve encounters no detours or distractions. It’s just the big, pure flavour that Booker set out to create. Each barrel of Knob Creek® Single Barrel Reserve is bottled individually to become one of a kind. Each barrel we handpick will have slight variations in taste, colour and aroma based on its final age, rack placement, and other proprietary methods passed down for seven generations.
• Gold Outstanding - 2015 International Wine & Spirits Competition
AWARDS • 2016 San Francisco World Spirits Competition, Double Gold Medal 2016 International Wine & Spirits Competition (IWSC), Gold Medal • 2016 World Beverage Competition, Platinum Medal, “Best in Show”
KENTUCKY
OVERVIEW Knob Creek® is a big, full flavour, pre-prohibition- style bourbon that engages your senses with a maple sugar aroma and sweetness and a rich, woody, caramel flavour with a long, smooth finish.
SINGLE BARREL
TASTING NOTES COLOUR: Deep amber and henna. AROMA: Robust vanilla and caramel; slightly smoky, mature rich cooperage. TASTE: Deep, full vanilla; surprisingly sweet and nutty.
FINISH: Long and full. Easy sipping.
• 2016 San Francisco World Spirits Competition, Gold Medal
OVERVIEW
• 2016 International Spirits Challenge, Gold Medal
FINISH: Warm and smooth with spice throughout.
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26 HOW TO 1. 45ml Legent into cocktail shaker 2. Add egg white, 30ml fresh lemon juice, 15ml simple syrup, into cocktail shaker 3. Dry shake to activate the egg white 4. Add ice, shake again 5. Single strain into Old Fashioned glass with ice 6. Take 15ml of Piggs Peake Suckling Pig Shiraz, turn a bar spoon backwards and pour the wine over the top / back end of the spoon to create a float 7. Garnish with two maraschino cherries 8. Serve and enjoy NEW YORK SOUR HOW TO BY SYDNEY STRIOWSKI, WEBSTERS BAR PHOTOGRAPHY BY TOM YAU Head to page 68 and get to know more about Sydney METHOD:
HOW TO 27 METHOD: 1. Add 60ml Legent to a cocktail shaker 2. Add in 30ml fresh lemon juice and 17.5ml agave 3. Add 2 x Dash absinthe 4. Add in egg white 5. Dry shake to activate egg white, then wet shake. 6. Single strain into Highball glass (no ice) 7. Top with tonic RATTLESNAKE SHAKE HOW TO BY JET HAUGE, SHADY PINES SALOON PHOTOGRAPHY BY TOM YAU
28 HOW TO METHOD: 1. Add 30ml Legent to a cocktail shaker 2. Add 15ml Lillet Blanc, 15ml Botrytis Semillon 3. Add 10ml fresh lemon juice, 45ml Nashi pear juice (or pear juice of choice) and 10ml of simple syrup in cocktail shaker 4. Add ice 5. Shake hard for 10-15 seconds 6. Double strain into Nick & Nora glass 7. Garnish with a pear cheek THE PERFECT PEAR HOW TO BY ALEXANDER COLBERT, NOLA BAR & SMOKEHOUSE PHOTOGRAPHY BY TOM YAU Head to page 70 and get to know more about Alex
HOW TO 29 METHOD: 1. Add 40ml Legent to a mixing glass 2. Add 10ml Tio Pepe and 15ml Amer Picon 3. Add ice and stir, to perfect dilution 4. Absinthe rinse double rocks glass 5. Pour over block ice 6. Garnish with a lemon twist Head to page 72 and get to know more about Gracie BASIC INSTINCT HOW TO BY GRACIE PETERS, SHADY PINES SALOON PHOTOGRAPHY BY TOM YAU
30 HOW TO BY CLAUDIA (BERYL) MORGAN PHOTOGRAPHY BY TOM YAU TOMODACHI HOW TO METHOD: 1. Add 45ml Legent to a cocktail shaker 2. Add 15ml Umeshu (Japanese fruit liqueur) 3. Add 10ml honey syrup, 25ml fresh lemon juice and 20ml egg white into shaker 4. Add ice, shake 5. Strain out ice and dry shake 6. Double strain into ceramic mug 7. Zest a lemon disc over the cocktail 8. Serve Head to page 66 and get to know more about Claudia
HOW TO 31 BY JEREMY BELAN, WEBSTERS BAR PHOTOGRAPHY BY TOM YAU MR ELLIS HOW TO METHOD: 1. Add 60ml Legent into a mixing glass 2. 15ml Bols Cacao and 15ml Piggs Peake Suckling Pig Shiraz to mixing glass 3. Fill mixing glass with ice 4. Stir for 30 seconds 5. Double strain into coupette glass 6. Garnish with orange peel and cherry
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SHARE WITH US THE TOUR THAT YOU JUST HOSTED IN AUSTRALIA. It was undoubtedly an experience that enriched us with a lot of insight, inspiration and positive feelings. It was a full immersion into different styles of hospitality and bartending, but also landscapes and flavours. We savoured a new pace and lifestyle. We were welcomed as part of a great family, which made us feel home despite being the opposite side of the world.
The bar community throughout our tour was exceptionally humble and hospitable, doing their best to show us the local culture and cocktail scene from Sydney to Melbourne and Brisbane. What struck us the most was to see how Italian bartenders form such a closeknit family dedicated to offering that distinctive warm drinking experience wherever they are in the world.
FEATURE 33
with Agostino Perrone and Giorgio Bargiani
“Galliano carries the traditional Italian conviviality that brings people together to share authentic flavours and moments. It is a spirit with a long-standing heritage, and still today, its recipe and values have remained intact” - Ago Perrone and Giorgio Bargiani.
WHAT WAS THE RECEPTION OF THE BARTENDERSAUSTRALIANTOYOU BOTH?
THE HIGHLY ACCLAIMED AGO PERRONE, DIRECTOR OF MIXOLOGY, AND GIORGIO BARGIANI, HEAD MIXOLOGIST, AT THE CONNAUGHT BAR, IN LONDON WERE RECENTLY IN AUSTRALIA TO KICK OFF THE FIRST OF THE BLENDS OF THE WORLD EVENTS FOR 2020. IN COLLABORATION WITH GALLIANO, THE ITALIAN DUO HOSTED TWO LONG LUNCHES, AND A LA FAMIGLIA DINNER IN COLLABORATION WITH MELBOURNE COCKTAIL FESTIVAL. TO ACCOMPANY THE EXCELLENT ITALIAN HOSPITALITY AND AUTHENTIC FOOD, THEY CREATED FOUR GALLIANO COCKTAILS FOR THE GUESTS TO ENJOY. WHEN PERRONE AND BARGIANI WEREN’T HOSTING EVENTS, BARFLY HAD THE OPPORTUNITY TO SIT DOWN AND DELVE DEEPER INTO WHAT GALLIANO MEANS TO THEM.
GALLIANOMOMENTS
The bartending audience and community were incredibly receptive in every city, and at every event we hosted. We were impressed by their curiosity and genuine drive to listen, learn and exchange knowledge and stories. They were fascinated by the versatility of Galliano and enjoyed seeing how we use it and make the most of its complex flavour profile in every drink, including what could seem just a classic Negroni. We also had the opportunity to share what the brand values are and tell a story that carries a rich heritage and cultural meaning: the true Italian spirit of conviviality and togetherness. We found that bartenders loved getting to know the brand through our anecdotes, but also through our approach and hospitality style. All of these elements came together to deliver a genuine and immersive
The versatility and diversity you find in cities like Sydney and Melbourne. There is such a rich mix of styles next to each other that contribute to giving the food and drink scene a truly distinctive and approachable vibe. You can sit in a high-end restaurant or cocktail bar, walk out and come across a small simple kiosk or chilled beach bar and this looks perfectly natural. Local gastronomy was also a great discovery, a journey through delicious fresh ingredients that never stop delighting your palate.
Compared to the service style, we are used to seeing across London bars, in Australia, we noticed a different type of interaction between the host and the guest. This might be linked to the style of experience guests seek in bars which seems more dynamic and fast-paced. There is a sharper focus on the fun element while in London, we see cocktail bars as temples of drinking where guests go to savour not only a drink, but also an experience delivered by the bar team. The skills and passion we found in the bartending community in Australia are extraordinary, so there is no reason why these could not be channelled into showing and delivering a more client-centric experience.
We have seen the influence of the UK bar scene in Australia, as there have been many exchanges and connections between the two countries - either Australian bartenders move to London to then return back to their native country, or UK-based bartenders move to Australia. The bar industry does not have any barriers or customs; it is a continuous flow of knowledge and inspiration between countries and cultures. Therefore, despite the obvious differences linked to local produce, culture and customers’ preferences, we have found many similarities in what we can call the contemporary mixology scene.
WHAT WAS SOMETHING UNIQUE TO IMPRESSEDINDUSTRYAUSTRALIANTHEBARTHATYOU?
34 FEATURE experience that represents the authentic essence of Galliano. YOU SEE
We are accustomed to London and The Connaught Bar with a quite sophisticated type of clientele. What impressed us is how the bartender community in Australia has managed to bring to life a complex and high-calibre mixology and hospitality style and present it to an audience who is way more relaxed and unassuming. Local produce and gastronomy were incredible as well. Freshness and genuineness of ingredients made us fall in love with all the drinks and dishes we tried throughout the tour.
WHAT WAS THE HIGHLIGHT OF YOUR TOUR?
WHAT IS SOMETHING YOU THINK THE DEVELOP?NEEDSBARTENDINGAUSTRALIANCOMMUNITYTOIMPROVE/
COMMUNITY?AUSTRALIANBETWEENRELATABLEDIFFERENCES,ANYORSIMILARITIESTHEUKANDTHEBARTENDER
DO
FEATURE 35
DESCRIBE IN YOUR OWN WORDS A MOMENT’?‘GALLIANO
WERE THERE ANY VENUES THAT IMPRESSED YOU DURING YOUR TIME HERE?
Maybe Sammy in Sydney filled us with excitement and great memories. They have brought something new to the local scene, so much creativity, spanning from the bar concept to the cocktails. The team is really talented, and their hospitality is extraordinary. It sets the bar aside from the rest of the industry with the iconic Rat Pack idea coming through many different elements and delivering unique entertainment without taking the focus away from the drinks or the guests. There is an amazing balance between creativity and elegance. Cantina OK! was another concept that we loved. The colours, selection of spirits and the overall idea of recreating a Mezcal bar with a twist was well executed and delivered by an enthusiastic team.
Galliano captures that sense of tradition and familial experience, which is quintessentially Italian. It is about sharing great moments and bringing to the table a genuine love for authentic flavours together. We felt that all the bartenders who took part in the Galliano experiences during our tour understood and embraced this spirit. They not only enjoyed how Galliano contributes to creating great flavour combinations in cocktails, but also moments.
36 FEATURE TORINO NEGRONI Glassware: Old Fashioned Garnish: Yellow coloured cocoa butter Ingredients: 15ml Galliano L’Autentico 30ml Sipsmith London Dry Gin 30ml Sweet Italian Vermouth 30ml Galliano L’Aperitivo Wattle seeds Method: Build and stir *Glassware sponsored by Waterford Crystal
AMARETTO SOUR Glassware: Wine glass Ingredients: 15ml Galliano Amaretto 30ml Sipsmith London Dry Gin infused with eucalyptus oil 20ml Wild carrot and mint syrup 20ml Fresh lemon juice 1 x Dash magic foamer Method: Shake and strain over a large cube of ice FEATURE
ITALIAN STORM Glassware: Highball glass Garnish: Candied ginger Ingredients: 20ml Galliano Vanilla 30ml Mezcal 10ml Fresh lime juice 5ml Ayuuk Blend (Empirical Spirit) 100ml Ginger beer Method: Build and stir. Top with ginger beer 38 *Glassware sponsored by Waterford Crystal
ESPRESSO MARTINI Glassware: Coupette Garnish: Cocoa husk Ingredients: 20ml Galliano Ristretto 50ml Suntory Whisky Toki™ infused with cocoa husk 15ml Milk oolong syrup 70ml Espresso Method: Shake (hard) and double strain FEATURE 39
Yau
40 FEATURE Maybe Sammy × The Connaught THE TEAM AT MAYBE SAMMY STARTED THE YEAR STRONG BY HOSTING ONE OF THE MOST EXCITING COLLABORATIONS WITH AGO PERRONE AND GIORGIO BARGIANI FROM THE CONNAUGHT, LONDON. THANKS TO SIPSMITH LONDON DRY GIN WHO HELPED THIS COLLABORATION COME TO LIFE. WE HEAR FROM STEFANO CATINO, AGO PERRONE AND GIORGIO BARGIANI, SHARING THE HIGHLIGHTS, THE PARTNERSHIP AND HOW THEY ACHIEVED PURE HARMONY.
Photography: Tom
Stefano Catino: It came about when Ago and I met last year at Tales of the Cocktail, at one of our Italian reunion events. With most of the bartending community present, we had a chat about an opportunity to come down to Australia and share our knowledge and Afterexperience.coming back to Sydney, Hayley, from The Blend by Beam Suntory, and I had an exciting discussion, and she was, as always, the person to make this happen!
Ago Perrone and Giorgio Bargiani: It was an incredible opportunity to merge two styles of hospitality and cocktail bars which, despite the differences, have one common denominator: the Italian spirit. The Connaught represents classicism and elegance infused with creativity, whilst Maybe Sammy represents creativity infused with elegance. Both us and Maybe Sammy brought something new to an established type of venue, the hotel bar from our end and the independent bar from their end. What marked our memories of Sydney and teaming up with Maybe Sammy was seeing how harmoniously and flawlessly our two identities came together in the name of offering guests the best moment ever. We discovered the identity of a close-knit Italian bartending community on the other side of the world, and that was absolutely beautiful. To wrap it up, viva l’Italia.
HOW DID THE GUESTS EXPERIENCE THE CONNAUGHT WHILE AT MAYBE SAMMY?
AG & GB: Many of the guests had never been to our bar before, so they were looking forward to having a taste of The Connaught in their city, Sydney. We could see that they were fascinated by the experience. We also found many of The Connaught Bar guests who are based in Sydney and came specially to see us and enjoy the experience in their city for one night. The collaboration event with Stefano and the Maybe Sammy team was so smooth that it allowed us to recreate the vibe and essence of The Connaught Bar, delivering our distinctive guest-centric service. The team members come from a hotel bar background, and this undoubtedly helped us “We discovered the identity of a close-knit Italian bartending community on the other side of the world, and that was absolutely beautiful”
- Ago Perrone and Giorgio Bargiani Ago Peronne, Stefano Catino and Giorgio Bargiani
FEATURE 41 BRINGING CONNAUGHTTHETO AUSTRALIA, AND HOSTING THE EVENT AT MAYBE SAMMY – WHAT DID THIS OPPORTUNITY MEAN TO YOU?
HOW DID COLLABORATIONTHIS COME ABOUT BETWEEN MAYBE SAMMY AND THE CONNAUGHT PRESENTED BY SIPSMITH LONDON DRY GIN?
42 FEATURE The Connaught Signature ‘Long Pour’ recreated at Maybe Sammy
SC: Why not and where else? Our friendship story, and ideas of hospitality are incredibly similar, and Agostino for the Italian bartender community has always been an inspiration.
DESCRIBE THE PROCESS OF THE SIPSMITH MARTINI YOU SERVED AS THE ‘ULTIMATE MARTINI EXPERIENCE’? AG & GB: We delivered the entire service by bringing the Martini trolley to Maybe Sammy. This created an even more immersive and dynamic drinking experience which was well received. At The Connaught Bar, we use the Martini trolley to establish a direct contact and conversation with the guests, so we can understand their mood, feelings and taste, and create a bespoke drinking experience. While approaching and presenting them with the ingredients they can choose to create a bespoke cocktail, we also have the opportunity to explain the essence of our bar, which is what makes the entire journey unique. By personalising the Martini together, we also personalise the moment. At Maybe Sammy, we created a Martini mirroring our signature in-house serve at The Connaught. We had a bespoke Martini trolley created for the event and used Sipsmith London Dry Gin as the base spirit. We added our house blend of three vermouths and offered the choice between two of our aromatic bitters to personalise the drink: the bergamot and ginseng bitter, also called Dr. Ago bitter. This bitter offers a herbal and citrus note on the palate with the bergamot staying on the finish together with the warm fragrance of ginseng. The second bitter, tonka bean, offers a different flavour profile to the Martini with notes of vanilla, almond and marzipan. Finally, the guests could opt for lemon or olive as a garnish. The whole cocktail making process ended with the usual high Martini pour, which allows us to aerate the mixture and also add a theatrical element. The Martini making process for us is a real moment of engagement and interaction with the guests and delivering this as a duo at Maybe Sammy enabled us to tell a story that we hope stays with them.
WHAT WAS THE OBJECTIVE/ PURPOSE OF SC:COLLABORATION?THE It was mainly to share our ideas and the Italian style of bartending and hospitality. It’s something that we want the world to see, a collaboration like a summit from the Rat Pack back in Vegas in the 1960s. We wanted to showcase what is true 5-star hospitality and the focus that we both, no matter what side of the world, have for our guests. WHY THE CONNAUGHT BAR IN MAYBE SAMMY?
WHAT INSPIRED AGCOLLABORATIONTHEDRINK?&GB: It’s a layered drink that encapsulates the essence of the UK, Australia and, of course, Italy, our common denominator. We thought we would start from our roots, so we drew from a Negroni with a nod to The Connaught and Maybe Sammy: Sipsmith London Dry Gin, a tribute to London, mixed with Lemon Myrtle oil, FEATURE 43
deliver a seamless service, whilst expressing our identity and telling our story. It was truly a unique night.
The Maybe Sammy team has been incredibly collaborative and supportive, showing a great understanding and intuition for our work as well as outstanding hosting and bartending skills. They opened their doors to us and made us feel home, allowing The Connaught Bar experience to be fully delivered. Both teams enjoyed joining forces to create an extraordinary night for the guests, but also for us.
NEVER HAVING WORKED TOGETHER BEFORE AND BRINGING THE BARS TOGETHER FOR ONE NIGHT, HOW DID YOU ACHIEVE HARMONY, AND AGCOLLABORATION?TEAM&GB:
AG & GB: There was certainly more than one. The warm reception of all the guests and the amazing support we received from the Maybe Sammy team, topped off by coming all together to sing New York, New York. SC: We worked together as if we had worked together for the past five years. No mistakes, smooth service, and the incredible preparation on the day delivered a spectacular evening.
SC: There was no language barrier; we knew what we wanted for the night! What our overall goal was and what we wanted to achieve. We prepared well in the day and organised the service; the rest was chemistry, pure attention to detail and on top of that, the same vision for the job: our guests are the number one priority!
44 FEATURE Martini Ambrato and Galliano L’Autentico to express a strong aromatic Italian essence, finished with Galliano L’Aperitivo infused with Wattleseed, a quintessential Australian ingredient. This was our Maybe Connaught Negroni.
WHAT WAS THE HIGHLIGHT OF THE EVENING?
FEATURE 45 A Collaborative Approach IF YOU MISSED THE MAYBE SAMMY AND THE CONNAUGHT COLLABORATION, HERE IS A TASTE OF THE FOUR COCKTAILS CREATED BY AGO PERONNE, GIORGIO BARGIANI AND THE MAYBE SAMMY TEAM. THE DESERT INN GLASSWARE: Coupette INGREDIENTS: 40ml Maker’s Mark 20ml Cocchi Americani 10ml Fallen Pony 10ml Verjus 10ml Mandarin and Frankincense METHOD: Stir
46 FEATURE MAYBE NEGRONICONNAUGHT GLASSWARE: Old Fashioned INGREDIENTS: 30ml Galliano Aperitivo 20ml Sipsmith London Dry Gin 30ml Martini Ambrato 5ml Galliano L’Autentico Wattle Seeds Lemon Myrtle Oil METHOD: Build and stir *Glassware provided by Waterford Crystal
CONNAUGHT MARTINI GLASSWARE: Martini GARNISH: Giant green olive INGREDIENTS: 75ml Sipsmith London Dry Gin 15ml Dry Vermouth Blend 5ml Connaught Bitters METHOD: Build in mixing glass, and long pour - The Connaught Bar way FEATURE *Glassware provided by Waterford Crystal
A BEAUTIFUL MIND GLASSWARE: Highball GARNISH: Dried pineapple wheel and a flamingo (of course) INGREDIENTS: 50ml Sipsmith London Dry Gin 60ml Clarified pineapple 10ml Galliano Vanilla 10ml Simple syrup 30ml Soda water 20ml Fallen Pony METHOD: Build and stir 48 *Glassware provided by Waterford Crystal
FEATURE 49 (THISUNTILPOSTPONEDFURTHERNOTICEJUSTMEANSWEAREABLETOPLANSOMETHINGBIGGERANDBETTER!)#LYANLOVEDETAILSWILLBESHAREDONCEWEKNOW.YOU’LLBETHEFIRSTTOKNOW!AUSTRALIATOURMAY2020
I think my time in the bar industry created it. If you sling drinks long enough sooner or later, something gives out. Whether this is your knees, or your hands, or your mental health, for me, it was the mental health. So about eight years ago, I was going through a rough patch. In a short space of time, I lost some friends, my business collapsed, and I went through a breakup. I wasn’t taking care of myself, and it was taking its toll. You know how it starts, drinking a little more than usual, hitting the after-work joints, even when it’s not a work night and it always seems to be time for shots. All those classic things that in another job would be warning signs, but here they go unnoticed or unchallenged. We as an industry have always been good at talking about how we’re a community but rarely good at acting like it when it comes to the health and well-being of ourselves or each other, myself included. Thankfully I had a more engaged friend than most, local whiskey and The Exchange Ambassador, Tom Scott, who had just returned home after pouring drinks in Paris and he could notice the change and noticed I was in a bad way. When your conversations are only about sometimes bartending the question, ‘Are you okay’?, can seem out of place but it can be a lifesaver. Because let’s be honest, I Fromwasn’t.there,
The Tough Guys
“Who the hell is reading, you know, picking up a book and learning new sh*t, something that’s considered the opposite to toughness? I can assure you there is nothing tough about knowing less than the next guy. That’s why ignorance is considered a weakness”. – Shay Leighton
50 FEATURE
Firstly, I needed to find something we could do working our weird hours, and reading is great for that. It doesn’t take anyone else to do it. You can read while on public transport to your shift and when you get home. Next up discussing good books gets you thinking and talking about other topics outside the general conversations that happen behind the bar. Book Club
A MUST READ
HOW DID THE TOUGH GUY BOOK CLUB COME ABOUT?
SHAY LEIGHTON IS A COMMUNITY ORGANISER THAT FOUNDED THE TOUGH GUY BOOK CLUB IN 2012. IT’S A MEN’S BOOK CLUB ORGANISATION THAT FOCUSES ON ENCOURAGING READING, BUILDING COMRADERY, FIGHTING ISOLATION, AND IMPROVING MENTAL HEALTH. AFTER WORKING, POURING A DRINK OR DRINKING THEM FOR 20 YEARS IN SOME OF AUSTRALIA’S MOST NOTORIOUS BARS HE’S SEEN THE BEST AND WORST OF WHAT AUSTRALIAN MEN CAN BE AND KNOWS THAT MORE THAN SOMETIMES, SOMEONE TO TALK TO IS WHAT PEOPLE REALLY NEED. WITH A GROWING NETWORK OF BOOK CLUBS IN AUSTRALIA, THE US AND RECENTLY THE UK, TOUGH GUY BOOK CLUB HAS BECOME A NOTICEABLE AND DISTINCTIVE ADDITION TO MANY PUBS. HIS ONGOING GOAL IS TO PUT “REAL CONVERSATIONS BACK IN THE PUB WHERE THEY BELONG”.
Never been to one but met up in a pub in Collingwood and things took off from there. Now there are close to 50 Chapters across Australia, New Zealand, the UK and the USA. BUT WHY A BOOK CLUB?
So, I needed to come up with something we could do away from it all. I’ve always been a person who runs things and organises events, and I first thought maybe I’d organise a chess club, but that was met with eye rolls, so we got a book club.
I realised to change my situation there needed to be something more to my week than after-work drinks, bartender chat, and hangovers. And if I needed that change, probably so could some other bartenders.
All sorts of guys. At first, it was mostly bartenders because that’s who started it, and we still have piles of them, but these days it’s all sorts. We’ve got a diverse group these days; ages are from around 19 to 81 at last count, and the ‘not talking about work’ rule means that people come along to the TGBC are on a pretty even playing field. No one’s a bartender getting lectured to by a lawyer, they’re both just guys in a pub enjoying a beer and a chat. We do see one thing in common with most of our guys, a lot of them say they used to read more when they were younger but haven’t read much in the last few years. Reading being something they want to do more of or get back to is an obvious one, but it’s more than that. A lot of men that join a club chapter are new in town, or have just had a kid, or are looking for a way to expand their circle, all that kind of life change stuff. Also, you can see some pretty solid holes in how guys are looking after themselves, you know, suicide rates are going through the roof, men are killing their partners and each other at extraordinary rates. Then there are things like loneliness, which can have a big impact on people. So, having a club to get you down the pub to debate some of the things wrong with the world seems to matter to people.
FEATURE 51
SINCE LAUNCHING TGBC IN 2012 YOU’VE EXPANDED ACROSS AUSTRALIA, THE US AND UK. WHY DO YOU THINK IT’S TAKEN OFF?
I’VE HEARD THAT YOUR BOOK CLUB HAS SOME RULES. TELL US ABOUT THEM. Yeah our club has a bunch of rules, the first one is “Don’t talk about work”. Ever realised you hadn’t had a decent conversation in a long time, I bet some of you have. Most full-time bartenders spend a lot of their time hanging out with other bartenders that only have work in common. How do we get them talking about something besides work, what’s the best Bourbon or who’s dating the floor staff? Well, we just outright ban them from doing it. This means you’ve got to expand your conversation away from the usual chat. The “Don’t talk about work” rule helps men in the club break out of that mode. Sometimes it trips up new members, they don’t know exactly how to introduce themselves without mentioning work, but after a while, they get the hang of it. Rule number two is the “100% don’t be a f**khead”. Number two is pretty self-explanatory. We’re trying to make a space where guys can meet, have a beer and talk about books. Sometimes we’re going to talk about some heavy stuff from the books, you know we’re not reading Harry Potter, and the “Don’t be a f**khead” rule is helpful. There’s a load of other ones, but that’s the two big hitters.
It’s a pretty good hobby you know, read more, drink some beers, meet some new folks, talk about interesting things. Like I know I started this interview pretty seriously, but mostly I think we’ve grown because it’s a good way to spend some down time. Better than just drinking your arse off in the same joint every night, that’s for sure. But why are so many people joining our club specifically? Probably because we like to keep things pretty simple. One of the things I think makes this such a great book club is that, when we started, I didn’t know how to run a “good” book club. In fact, I’d never even Googled what you’re meant to do at one so this one’s a little different. For example, we really don’t care if you’ve finished reading the book or not. We’re not your boss; this isn’t meant to be a second job, read as much or as little of the book each month as you like, what’s important is that the guys make the time and show up. Honestly, a book club is as good an excuse as any to meet up in the pub on a regular basis. It usually seems book clubs meet at someone’s house or the library, but that sounds pretty boring, and just because we’re trying to get away from the bartender talk, I still wanted it to be something I’d actually go to.
I also think that guys, especially guys in the industry, are starting to realise that they’ve got some problems, and I think those problems are broadly similar across the world. My entire life I’ve been told that I’m meant to be “tough”, but I honestly can’t explain to you what that means. And we’re pretty bad at this whole thing, the guys who work behind bars, there is lots of “harden up” or “just deal with it…” culture on display, it’s probably why our suicide rate is through the roof for our industry and our gender. I’m no expert, but I reckon at least talking about any issues has got to be a step in the right direction.
WHO JOINS THE TOUGH GUY BOOK CLUB?
WHAT’S THE OVERALL OBJECTIVE OF THE BOOK CLUB? Pretty simple objectives really, get guys out of the house, get them reading, have them talk about anything other than work.
52 FEATURE WHAT KIND OF VENUES DO YOU HOLD TOUGH GUY BOOK CLUB IN?
“I wasn’t taking care of myself, and it was taking its toll. You know how it starts, drinking a little more than usual, hitting the after-work joints, even when it’s not a work night and it always seems to be time for shots”.
OTHER THAN DISCUSSING GREAT (OR BAD) READS, WHAT ARE OTHER TOPICS OF DISCUSSION?
That’s a good question that’s hard to answer. Our Chapters are at some really diverse venues much like the guys at those Chapters. Some of them are in city mainstay pubs like the Shakespeare Hotel in Surry Hills, some of them are in a little hole-in-the-wall joint like Bar Josephine. It’s got to do with what the local Chapter is like. If they are all 30-year-old flat cap wearing craft beer guys well, then there is no point in meeting at the local RSL. I’ve got a list of all our joints on the site, and I can’t see much to tie them together.
Normally, they’d rock up to a pub; then they have to do one of the weirdest things you can probably do at your local pub, walk up to a big group of guys and ask if they are a book club. If they got the right table then our guys are pretty welcoming, they can expect chairs to be moved and jugs to be offered.
FOR A GUY LOOKING TO JOIN THE BOOK CLUB WHAT CAN THEY EXPECT FROM THE FIRST MEET?
Once everyone is settled in, the men around the table introduce themselves, without mentioning anything to do with work and give a little insight into their lives. We have some questions prepared in advance to keep the conversation rolling along, and there are some breaks to buy beers. At the close of the night, the book for the next month is announced, and then everyone heads off home, or back to the bar.
WHAT KIND OF BOOKS DO YOU READ?
We read all kinds of books - old stories, new stories, and a pile of the stuff that you should have read by now but never got around to. All the chapters of the club read the same thing, and there’s usually a bit of a theme going. Some of the stuff that has stuck out recently is ‘A Visit from the Goon Squad’ by Jennifer Egan, which is all about a character worried if they are wasting time, or have they missed their chance. ‘Go Tell it on the Mountain’ by James Baldwin, which is about hypocrisy and fatherhood in 1930s Harlem; also ‘Hell’s Angels’ by Hunter S. Thompson, the classic account of outlaw motorcycle gangs where a bunch of misfits banded together to ride bikes, break rules, and call b*llshit on the American dream and ‘Trainspotting’ by Irvine Walsh, because it’s f**king excellent. Also, every year we read something by Ernest Hemingway, because he’s this macho icon of the twentieth century but he’s also a real horrible piece of work to some people. His harddrinking tough-guy image helped him sell a million copies of his books, but he also grappled with his demons, and in the end, killed himself. We read Hemingway not because he was great. We read him because he’s interesting. If anyone’s interested, there’s a list of our past reads on our website.
A lot of bar crew need to get some better hobbies to look after themselves, TGBC is somewhere they can start.
Every month, there are a few standard questions: “Is the main character a tough guy? Is there anyone good in this book?” Lots of that keeps digging into that idea about what is tough. Then the rest of our conversations are based on things from the book, which is not too hard because if you’ve ever read “Last Exit to Brooklyn” by Hubert Selby Jr you know, there are things to talk about. Most of the time, all our conversations around a book lead to debates about what’s good and bad in the world. That’s what pubs are for right, having a couple of drinks and solving the world’s problems?
HOW CAN PEOPLE GET INVOLVED? Best place to start would be to head to the Toughguybookclub.comsite or on Facebook.
FEATURE 53 TO CELEBRATE THE OCCASION OF WORLD BARTENDER DAY, WE REACHED OUT TO BARTENDERS AND BAR OWNERS ACROSS THE GLOBE, TO FIND OUT WHAT’S HAPPENING IN THEIR HOME TOWN, HOW THEY’RE KICKING GOALS AND WHAT EVERYONE’S DOING TO LIFT THE CRAFT OF THE COCKTAIL. KEEP ON READING AS WE COVER BARTENDERS FROM LONDON, NORWAY, HONG KONG, SINGAPORE, AND OUR OWN LOCAL TALENT IN AUSTRALIA. WORLD BARTENDER DAY 24TH FEBRUARY A DAY TO CELEBRATE THE BARTENDER
I am the current head bartender. That mostly entails taking the lead on creative projects within the bar, as well as trying my absolute best to guide an exceptionally talented team along the way. I also take a leading role on service and passing the Lyaness culture on to our guests.
WHAT IGNITES YOUR PASSION, OR MOTIVATES YOU WITHIN THIS ROLE?
I have been bartending for the better part of seven years, three and a half with the Lyan company with Dandelyan and now Lyaness. Before that, I worked in a couple of places in Manchester that included a fun, high volume cocktail bar called Elixir, which was a great venue. We had so much free reign to experiment and piss about, providing we created consumerfriendly products in the most efficient manner possible.
54 FEATURE WHAT INSPIRED YOU TO JOIN THE INDUSTRY?HOSPITALITY
The two founders of the Lyan company, Iain and Ryan, are huge inspirations to me. Their ability to question everything in this industry is phenomenal, and I can learn something new from them both every single day.
I’ll be honest. I am a classic example of someone who found themselves a little out of pocket while at university. I turned to nightclubs for some extra cash, and quickly found that the world of hospitality extended way beyond what I was currently doing. After I graduated, I moved to my first cocktail bar and instantly fell in love with it. I found myself working with some people who knew so much more than me and were better at this job than I was in every conceivable way. I guess that seeing the person above me has always driven me to push harder and pass them, and in this case it was no different.
We’ve also had amazing head bartenders previously who have been amazing in their own ways, and if I have taken just a bit
IS THERE SOMEONE IN THE INDUSTRY THAT INSPIRES YOU, WHO IS IT, AND WHY?
MEREDITHWILLIAM
Lyaness, London HEAD BARTENDER OF ONE OF LONDON’S LEADING ESTABLISHMENTS, LYANESS, WILLIAM MEREDITH, REVEALS HOW HE FELL IN LOVE WITH THE INDUSTRY WHILE STUDYING AT UNIVERSITY AND HASN’T LOOKED BACK.
HOW LONG HAVE YOU BEEN BARTENDING, AND WHERE HAVE YOU PREVIOUSLY WORKED BEFORE LYANESS?
WHAT IS YOUR POSITION AT LYANESS?
Like I mentioned before, I always look at the people ahead of me in this industry. I have always been a perennial black sheep/ underdog and proving people wrong is what drives me forward.
I also don’t like being told ‘no’ so that always lights a fire in my belly. A number of things definitely motivate me. We work in hospitality, and therefore our guests are simply the most crucial part. No one knew this better than my first head bartender Aidan Bowie, who was just the absolute best at this. He was simply the best at blowing peoples minds with his warmth and hospitality. Seeing those experiences still motivates me to this day.
There’s many amazing things about this industry, but also there are some big holes. I think there is a huge lack of formal education out there for people. People could work in this industry for ten years and have nothing formal to show for it. There needs to be more resources for young, enthusiastic people to grow, otherwise they will only learn from copying. I have seen plenty in this industry to tell me that there’s a bunch of creative people, but I find that a lot of the time people follow a formula that already exists, put their own spin on it and claim it’s their idea. I think we have so much more to offer and it all starts from the confidence created through formal, structured education.
FEATURE 55 from each of them, then I would consider myself lucky. There’s so many others within the company and beyond that inspire me, and thanks to that I’ve no desire to take my foot off the gas.
WHAT ARE YOU WORKING ON CURRENTLY WITHIN LYANESS? We have a bunch of exciting stuff in the pipeline. It’s hard to tell you anything just now, as we like to keep things to ourselves while they are in the pipe. What I can tell you is that we are on for an exciting year, and most of what we are doing is focussed around collaboration. One thing I have learned in the last 18 months is that we have so many unbelievable and talented people on our doorstep, and most of them love the idea of working with new industries. WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE? It’s hard to say really. I would have to say that overseeing the opening and subsequent first year of Lyaness has been incredibly rewarding. It’s been a tough old year but having challenges like this is what gets me out of bed in the morning. Therefore, I would have to say that closing Dandelyan and opening Lyaness would have to be a career highlight.
That’s a hard question! We’ve been so lucky to collaborate with a handful of incredible people in the short time since we’ve opened. Having said that, I would say my favourite ingredient at the moment is our Tea-mooth. One of those people we collaborated with was Henrietta from The Rare Tea Company, who worked with Ryan to design a signature blend of teas for us. We followed the story that comes with tea, learning about all the care and love that goes into creating the diversity we see. We quickly discovered that there is a similar lineage in vermouth. People used to make vermouth as a massive labour of love, preserving, spicing, and flavouring their wines and sometimes putting themselves at risk to find rare or hard to access ingredients. We decided to marry these two schools of thought and create a vermouth made from this tea blend. We use the component teas in the blend to make a range of spiced tinctures, as well as fermenting the base tea. All in all, we create about ten components that are blended together to make the Tea-mooth.
KNOWING YOUR COCKTAIL LIST IS A
CREATIONHASCONCEPTUALISING,ANDMONTHSMASTERPIECEFLAVOURREQUIRINGOFDEVELOPMENTBEHINDTHESCENESWHATBEENYOURFAVOURITETODATE?
WHAT DAILY CHALLENGES DO YOU FACE IN YOUR ROLE? No job is without its difficulties, and this is no different. I think the most challenging aspect of the role is that I have to always be switched on, both to the guests and the team. There’s so many moving parts to manage and not let-up. Spoiling guests and hosting has been something that I have always loved, but I have to be aware that the same love needs to go into the team, and therefore I must always be leading through work. I guess it can be mentally taxing at times, but I enjoy the challenge of supporting 25 others, and I am always looking to improve how I do it.
WHAT GRINDS YOUR GEARS ABOUT THE INDUSTRY AT PRESENT?
YOU’VE BEEN ON TOUR PREVIOUSLY DANDELYAN,WITHAND NOW YOU’RE RETURNING WITH LYANESS WHAT WILL BE UNIQUELY DIFFERENT THIS TIME AND WHAT ARE YOU EXCITED ABOUT GETTING BACK TO AUSTRALIA? I had such a blast last time I was in Australia! Everybody was so unbelievably friendly and warm, and there were so many young operator/owners who were really inspiring. I am looking forward to catching up with and meeting so many more new people this time around. This time around, we are looking to increase our reach, hitting two more states. We are also going way more immersive in our sessions, with a whole trade day planned in the cities we visit that includes both seminars and workshops, designed to help show the Australian bar industry how Lyaness works and how we can display an alternative view to hospitality.
IF YOU WEREN’T IN THE INDUSTRY, WHAT CAREER JOURNEY DO YOU THINK YOU WOULD HAVE TAKEN? That’s hard to say, because I have never known what to do in my career. I only went to university because my parents didn’t give me much choice! In hindsight, I am glad they did because I am a big believer in education (regardless of how pointless it may be). I didn’t really attend much, but I graduated with a degree in Philosophy. I have always wanted to write, so I guess I may have tried my hand in journalism or something like that. I obviously have plans, but I change my mind as often as the weather, so it’s not something I spend too much time thinking about.
WHAT’S NEXT FOR WILL MEREDITH? Who knows, I am enjoying life in London and the Lyan company at the moment. I definitely want to be my own boss and have my own business in the future; however, I have no idea what form that will take. In the short term, I am here to give 100% to Lyaness and help tell our story to as many people as possible, whilst pushing myself and the team both operationally and creatively.
I’ve been in the industry for the past 14 years. I’ve worked in a lot of different places but spent most of my career (10 years) working in five-star hotel bars. I started my career working in Le Pont de la Tour, a French restaurant in London. It was here that I learnt a lot about service, fine dining and wines. They had over 1,200 different bottles. After this, I moved to Hush in Mayfair, where I worked with two great friends, Boris Ivan and Adam Lahham. This was the time I fell in love with our industry and became passionate about the art of cocktail making. After Hush, I had my first five-star hotel bar experience in The Donovan Bar at Browns Hotel. I spent almost five years working as head bartender under the bar manager, Giovanni Cassino, who was the best mentor in my career. I’ll never forget what he taught me and how he is one of the humblest men I’ve ever met.
Scarfes Bar, London BAR MANAGER OF THE YEAR IN 2018 AND DIRECTOR OF BARS AT SCARFES BAR IN LONDON, MARTIN SISKA TALKS ABOUT HIS JOURNEY LEAVING SLOVAKIA FOR LONDON WHERE HE EMBRACED THE HOSPITALITY WORLD AND DISCOVERED HIS LOVE OF THE BAR.
56 FEATURE WHAT INSPIRED YOU TO JOIN THE INDUSTRY?HOSPITALITY
HOW LONG HAVE YOU BEEN BARTENDING AND WHERE HAVE YOU PREVIOUSLY WORKED BEFORE SCARFES BAR?
I ended up in the hospitality industry by accident. My old flatmate was an experienced bartender and one day he asked if I’d like to work in the bar he was working and if I wanted to learn how to become a bartender. I was very scared as I didn’t have any experience nor skill in this industry. I’ll never forget my first trial shift.
I’m someone who always seeks challenges, to prove to myself that ‘I can do it’. When I was asked to join the team at Dry Martini by JDLM in Barcelona as a bar manager without having ever managed a team before, or being involved in opening a new venue, I told myself that I needed to go. I left London and flew to Barcelona.
MARTIN SISKA
It was only for a short time as I was hired to open a new bar in London (Dry Martini’s little sister) where I worked for a year and a half before starting to work at Scarfes Bar at Rosewood London in 2016 where you can still find me.
I’m a big fan of clarified milk punches. One of my favourites is from our current cocktail menu called the Memphis Punch. This cocktail is inspired by the Queen of Soul, Aretha Franklin. If you’ve been to Scarfes, you’d know that our menu concept is inspired by different kind of music genres with a famous matching artist. (e.g: Electro / Daft Punk, Jazz / Louis Armstrong). Each of these genres is matched with a style of drink and ingredients. The flavour profile of the Memphis Punch is a masterpiece calling for Maker’s Mark Private Scarfes Select, BBQ spices, grilled corn, kola nuts and marshmallow roots, then clarified by milk and garnished with cardamom leaf. This drink is perfectly balanced, very approachable for all palates – not only whisky drinkers –making it the perfect drink for everyone.
WHAT IGNITES YOUR PASSION OR MOTIVATES YOU WITH THIS ROLE?
WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE?
There have been a lot of people in the bar industry that I admire and who inspire me.
WHAT GRINDS YOUR GEARS ABOUT THE INDUSTRY AT PRESENT? Impatient young bartenders. Don’t get me wrong, it’s good to be hungry for knowledge and to want to improve your skills quickly. But I believe that it’s essential to gain experience. This comes with many years of practice, solid training and learning by making mistakes.
My biggest motivation is to always improve myself and become a better person. I achieve this by chasing my dreams, reaching and seeking new personal and professional goals and by setting myself new challenges every day when I wake up. IS THERE SOMEONE IN THE INDUSTRY THAT INSPIRES YOU, WHO IS IT AND WHY?
WHAT IS YOUR POSITION AT SCARFES?
I’m the Director of Bars. This involves managing Scarfes Bar, overseeing and consulting Holborn Gin Bar, as well as Mirror Room Champagne Bar. My responsibilities include developing the beverage and cocktail programs in Rosewood London, as well as the seasonal terrace pop-ups. On top of this, I organise and work on seminars and bar takeovers all around the world.
WHAT DAILY CHALLENGES DO YOU FACE IN YOUR ROLE? Overseeing three bars, you have to be organised and have good time management skills. Often, I have to answer over 100 emails and go to back-to-back meetings. In this role, you also must deal with internal and external requests and make sure that all bars are running as smoothly as possible. With all those responsibilities, it’s essential that my leadership team is consistently on point. I’m very lucky to have the best assistant, Michele Ridolfi, who helps me with all the operations at Scarfes, as well as Yann Bouvignies, my head bartender, who’s in charge of cocktail development and creation.
In 2018, after I left the Donovan Bar at Browns Hotel, I worked half a year at Dry Martini by JDLM in Barcelona. It was an amazing experience as I’ve never worked anywhere outside of SpainLondon.has a very different culture. In comparison to the London clientele, people there are generally more easy-going. Customers are less demanding and not nearly as difficult to deal with.
The main project that I’m the most excited about is the creation of our new cocktail menu. It is going to have a completely new concept than the current one.
I’m not too sure. I’d probably still be in Slovakia, working in a car factory. I’m glad I chose not to listen to people back home when they were telling me to find a proper job and not move to London.
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I’ve been lucky so far as my role allows me to travel a lot and gives me the chance to work as a guest bartender in many countries, which has allowed me to discover and collaborate with a lot of great bars.
If I were to pick two, I’d choose my previous F&B directors, Scott Wallen and Daniele Amorese. Even though they were getting on my nerves on a daily basis for the past few years (laughs), I learned a lot about how to manage a business and a team, how to be productive, organised and efficient. They taught me how to turn projects from idea to completion. They both have always given me good advice, pushed me outside of my comfort zone, backed me up at times as well as stand beside me when needed.
HAVE YOU MARKETS?GLOBALLYWORKEDINOTHERIFSOWHICHONESANDDESCRIBETHEDIFFERENCESANDSIMILARITYTHATSTOODOUT
The highlight of my career would have to be when I won Bar Manager of the Year 2018 in UK by CLASS and 2019 when Scarfes got on the list of Best 50 Bars as No 55. Also, being nominated for the past three years in the Top 10 Best International Hotel Bars category at Tales of the Cocktail, Spirited Awards.
DESCRIBETOFAVOURITEWHATCONCEPTUALISING,ANDMONTHSMASTERPIECEFLAVOURREQUIRINGOFDEVELOPMENTBEHINDTHESCENESHASBEENYOURCREATIONDATE?ANDPLEASETHEPROCESS?
WHAT ARE YOU WORKING ON CURRENTLY WITHIN SCARFES?
IF YOU WEREN’T IN THE INDUSTRY WHAT CAREER JOURNEY DO YOU THINK YOU WOULD HAVE TAKEN?
KNOWING YOUR COCKTAIL LIST IS A
I’ve been working with the team on quite a few things. To summarise, I’ve been involved in a few interesting projects with different brands. I am organising global training and seminars as well as doing various guest shifts.
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WHAT’S NEXT FOR MONICA BERG? Who knows - but hopefully it involves a puppy at some point! BERG
I like being around people, and I enjoy seeing them happy. HOW LONG HAVE YOU BEEN BARTENDING, AND WHERE HAVE YOU PREVIOUSLY WORKED BEFORE TAYER & ELEMENTARY? I’ve been bartending for 20 years now - can you believe it! I’ve worked in every type of establishment; pubs, nightclubs, restaurants, cocktails bars - you name it!
I’m a person of great contradictions and contrasts, so I would either have been a perfumer or I would have worked within the humanitarian/human rights sector. Nothing fascinated me more than scents and nothing makes me angrier than injustice.
WHAT DAILY CHALLENGES DO YOU FACE IN YOUR ROLE?
MONICA
WHAT IS YOUR POSITION AT TAYER & ELEMENTARY? We don’t do titles or specify roles more than either kitchen or bar - so my role would be bartender (aka bar). WHAT IGNITES YOUR PASSION, OR MOTIVATES YOU WITHIN THIS ROLE? As mentioned before - I like people. The most rewarding thing to me is when I look around, and the bar is full of happy guests having fun - or when I see my team enjoying each others company during a shift. We work hard as a team, and despite our different personalities - we all share the same understanding and care for guests, which manifests differently with varying members of the team, but makes it a great dynamic to experience. IS THERE SOMEONE IN THE INDUSTRY THAT INSPIRES YOU, WHO IS IT, AND WHY? So many people inspire me every day! But to mention a few; Dave Broom is one of my fave people and someone whose opinions I deeply respect and value. Chef Heidi Bjerkan is the most inspiring individual I can think of when it comes to sustainability, closed-loop operations and “farm to table, and back to farm” business values. Luis Flores and Pedro Miguel Schiaffino in Lima are role models I look up to - same goes for Christian Puglisi in Copenhagen. WITH TWO UNIQUE BARS WITHIN THE ONE SPACE, HOW DO DOESMENUS?CONCEPTUALISEYOUTHEANDHOWLONGTHEPROCESSTAKE? In Tayér (deriving from Spanish [taller] meaning workshop) it’s all about constant renewal and evolution. Here we work continuously, and the drinks menu changes every day. In Elementary, we try to make drinking fun and unpretentious - easy going and laid backthe drinks are more rooted in traditional classics, so they change less frequently. However, we do have a seasonal section, which changes every few weeks.
TAYER & ELEMENTARY IN OLD STREET LONDON IS HEADED UP BY MONICA BERG, WHO ATTRIBUTES HER TWENTY YEARS OF SUCCESS IN THE BAR INDUSTRY TO SIMPLY LOVING PEOPLE AND MAKING SURE THEY ENJOY THEMSELVES.
Tayer & Elementary, London
Right now, I’d say not enough hours in the day. Generally, I can’t think of many challengesI mean, any new business owner will always have plenty, but we are doing a good job navigating that. Right now, the uncertainty surrounding Brexit is a bit of a dark cloud - but whatever happens, we will find a solution and get on with it.
Without a doubt opening the bar with Alex and having the fortune of getting to build probably the best bar team I have worked with to date! IF YOU WEREN’T IN THE INDUSTRY WHAT CAREER JOURNEY DO YOU THINK YOU WOULD HAVE TAKEN?
FEATURE 59 WHAT INSPIRED YOU TO JOIN THE INDUSTRY?HOSPITALITY
WHAT ARE YOU WORKING ON CURRENTLY WITHIN TAYER & ELEMENTARY? So many things! After being in ‘opening mode’ for the first six months - we have now transitioned into building the proper foundations for the future. We are working on our educational program, and we are trying to outline the progress and goals for each of our team members, so they can focus on what they find interesting in addition to our everyday curriculum. We want all of them to feel secure doing base skills; everything from costing, knife maintenance and general prep to fermentation or distillation.
WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE?
WHAT GRINDS YOUR GEARS ABOUT THE INDUSTRY AT PRESENT? Not enough focus on education - and by that, I don’t mean brand training and tastingsbut proper, unbias, objective education that will teach the next generation the skills they need to succeed.
60 FEATURE FRANKSBECKALY ORIGINALLY FROM PORTLAND, OREGON, BECKALY FRANKS EMBRACED HONG KONG’S ECLECTIC CULTURE WHEN SHE OPENED THE PONTIAC IN OLD BAILEY STREET IN HONG KONG’S CENTRAL IN 2015. FRANKS TALKS TO BARFLY ABOUT LIFE IN HONG KONG AMIDST ITS CURRENT CHALLENGES AND HOW THE PONTIAC HAS STRUCK A CHORD WITH THE LOCALS, LANDING ITSELF ON ASIA’S BEST 50 BARS LIST FOR FOUR YEARS IN A ROW. The Pontiac, Hong Kong
FEATURE 61 WHAT INSPIRED YOU TO JOIN THE INDUSTRY?HOSPITALITY
WHAT DAILY CHALLENGES DO YOU FACE IN YOUR ROLE?
WHAT GRINDS YOUR GEARS ABOUT THE INDUSTRY AT PRESENT? Ego. WHAT ARE YOU WORKING ON CURRENTLY AT THE PONTIAC? Education, branding, freedom and survival. WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE?
I derive a lot of my passion through the freedom in our voice and brand. We are five years open and close to becoming an institution in Hong Kong. We have established trust and within that trust we can grow and adapt with artistic flexibility. Watching, teaching and encouraging my team to champion themselves though the platform of The Pontiac is always my purest joy. IS THERE SOMEONE IN THE INDUSTRY THAT INSPIRES YOU, WHO IS IT AND WHY?
The challenges are always going to be endless and constant. Current challenges come in the form of Hong Kong’s new found recession as a result of the demonstrations and now a pandemic. At The Pontiac it is our responsibility to be a relief from the rest of the world at any time, especially now. It is our responsibility to survive.
There are so many f**king amazing, inspirational humans in this industry. It is almost impossible to name just one. That being said, my brother Yao Lu is constantly blowing my mind. He is easily one of the most genuine, salt of the earth people you will ever meet. Yao is the owner of the world renowned bar Union Trading Co. in Shanghai. The current climate in China is extraordinarily challenging to say the least and it has devastated our F&B family. As a team and collective, Union Trading Co. is doing absolutely everything to educate the masses on what is really transpiring with the (COVID-19) virus, all whilst maintaining motivation and morale. They have made many sacrifices to remain stable amongst the chaos, and it is profoundly admirable.
My parents owned a bar when I was young and I spent a lot of time there growing up. I can still remember the way my Shirley Temple tasted with the cherry syrup and dusty flat lemonade (Sprite) from the gun. Bar and hospitality culture is just part of my DNA. HOW LONG HAVE YOU BEEN BARTENDING, AND WHERE HAVE YOU PREVIOUSLY WORKED BEFORE THE PONTIAC? I was recruited to work in my first bar when I was 20, even though I wasn’t legal to start working until I was 21. For the past 14 years I have worked in high volume performance bartending, whether that be in a large rock ‘n’ roll venue or a James Beard nominated bar and restaurant. Clyde Common is the most notable of my previous venues, helmed by my now obnoxiously famous mentor and author, Jeffrey Morgenthaler. My experience there and with him was invaluable. WHAT IS YOUR POSITION/ ROLE AT THE PONTIAC? Co-owner/Creative Director/ Plumber. WHAT IGNITES YOUR PASSION, OR MOTIVATES YOU IN THIS ROLE?
HOW DO CONCEPTUALISEYOU A NEW COCKTAIL MENU? DESCRIBE THE PROCESS? It always depends on who or what I am creating the menu for. If it’s for The Pontiac there is a kind of formula which incorporates pop-culture references, double entendres, and as always, rock ‘n’ roll. We are “back bar & terroir” driven as well as anti-waste. Equally as important is that every drink must fall between 8-11 on the Crush Factor Scale (CFS) and the CFS only goes to ten - meaning the drink has to be so balanced and delicious that you devour it before you even know what’s happening. The drink should never take your focus away from getting laid. Metaphorically speaking of course.
The Pontiac is easily the highlight of my career. IF YOU WEREN’T IN THE INDUSTRY WHAT CAREER JOURNEY DO YOU THINK YOU WOULD HAVE TAKEN? I would be in music and the arts, one way or another. WHAT’S NEXT FOR BECKALY FRANKS?
The quadzillion dollar question! As of 2020, I have changed my role at The Pontiac and am essentially stepping away from operations for the most part. I am doing this so both myself and the bar can grow independently. I have a couple of personal passion projects in store and I am freelance consulting in the interim.
62 FEATURE YINYING LEOW MALAYSIAN BORN, YINYING LEOW WORKS AS THE PRINCIPAL BARTENDER AT LIVE TWICE IN SINGAPORE. SHE LOVES ITS UNIQUE BRAND OF HOSPITALITY THAT COMBINES JAPANESE SHOKUNIN CRAFTSMANSHIP WITH A VIBRANT AND ECLECTIC SINGAPORE-STYLE. Live Twice by Jigger & Pony Group, Singapore
As every high schooler who just graduated, I was unsure of my career path. However, I do know that I really enjoy making people around me happy. Being sure of this, I decided to take up hospitality management when I experienced many sides of the industry before finally, being behind the bar. HOW LONG HAVE YOU BEEN BARTENDING, AND WHERE HAVE YOU PREVIOUSLY WORKED?
FEATURE 63 WHAT INSPIRED YOU TO JOIN THE INDUSTRY?HOSPITALITY
My favourite creation is the Spring Riot (春子) on our current Live Twice menu. The Spring Riot is a gin-based cocktail with a little peach liqueur, grated daikon and topped with carbonated Sakura water. I had an idea of standing in the middle of spring in Japan, and I wanted to translate that to a cocktail. Through several experimentations, I opted for grated radish, (daikon) so when presented, it looks like falling petals or snow and an ideal way of showing a riot in spring, hence the title.
Getting a chance to design the layout of the Live Twice bar was interesting and a highlight. IF YOU WEREN’T IN THE INDUSTRY WHAT CAREER JOURNEY DO YOU THINK YOU WOULD HAVE TAKEN?
Making accurate decisions to accommodate various day to day customer relations problems.
WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE?
I have been bartending for around seven years, since October 2012. I started my bartending journey back in my hometown, Kuala Lumpur, in a rooftop bar and continued in a small speakeasy bar named Omakase+Appreciate. After moving to Singapore, I joined the Jigger & Pony family in 2017.
As previously mentioned, I enjoyed being part of the journey to design the layout of Live Twice. If I wasn’t a bartender, I would be in Design and Art.
WHAT IS YOUR POSITION / ROLE? I am the Principal Bartender of Live Twice, part of the Jigger & Pony group. I am responsible for managing the outlet and ensuring that every guest at Live Twice experiences the unique blend of Japanese shokunin craftsmanship and the vibrant Singaporean hospitality.
PROCESS.PLEASECREATIONBEENCONCEPTUALISING,ANDMONTHSMASTERPIECEFLAVOURREQUIRINGOFDEVELOPMENTBEHINDTHESCENESWHATYOURFAVOURITETODATE?ANDDESCRIBETHE
WHAT IGNITES YOUR PASSION, OR MOTIVATES YOU WITHIN THIS ROLE? My daily experience based on my travels, daily chats with customers, or friends. Sometimes I pick up things happening around me that inspires me to go further. IS THERE SOMEONE IN THE INDUSTRY THAT INSPIRES YOU, WHO IS IT AND WHY? I admire Alex Kratena, one of the many industry luminaries who started non-profit symposium P(our). They strive to help the industry share ideas and exchange information. Now, he has a bar with Monica Berg, and I can’t wait to check it out. KNOWING YOUR COCKTAIL LIST IS A
WHAT GRINDS YOUR GEARS ABOUT THE INDUSTRY AT PRESENT? When people have little patience to learn the basics, this irks me. YOU WERE PREVIOUSLY IN MALAYSIA AND NOW BASED IN SINGAPORE - IS THERE A DIFFERENCE IN THE HOSPITALITY SCENE AND CLIENTELE? Singapore has greater diversity in terms of culture, mainly due to other industries with lots of expats. Expectations are higher. Many of the bar-goers in Singapore have been to many bars around the world. In a way it also helps push the industry to improve tremendously.
WHAT DAILY CHALLENGES DO YOU FACE IN YOUR ROLE?
64 FEATURE ERK POTUR NORWAY IS RENOWNED FOR THE ART OF FORAGING, THE USE OF LOCAL AND SEASONAL PRODUCE AND ITS STANCE ON SUSTAINABILITY. ERK POTUR AT HIMKOK IN OSLO, ONE OF THE WORLD’S MOST SUSTAINABLE BARS, TALKS ABOUT THE UNIQUE DRINKS THEY CREATE WITH FRESH INGREDIENTS SOURCED FROM LOCAL PRODUCERS AND HOW THE TEAM CONCEPTUALISE A NEW MENU. HIMKOK, Norway
IF YOU WEREN’T IN THE INDUSTRY, WHAT CAREER JOURNEY DO YOU THINK YOU WOULD HAVE TAKEN?
I’ve been in the industry since 1990 and worked at many different places - bars, nightclubs and even in a Chinese restaurant. At the moment I’m running different concepts in Oslo. Before HIMKOK, I was in charge of a brewery named Crow.
HOW LONG HAVE YOU BEEN IN THE INDUSTRY FOR, AND WHERE HAVE YOU PREVIOUSLY WORKED BEFORE HIMKOK?
WHAT IS YOUR POSITION/ ROLE AT HIMKOK?
HOW DO CONCEPTUALISEYOU A NEW COCKTAIL MENU? DESCRIBE THE PROCESS?
It’s a massive team effort to execute a final menu. Our main focus is always to create sustainable cocktails. HIMKOK has placed a concerted focus on Norwegian farmers with its latest drinks offering. Farmers are one of the most important parts of the ‘farm to table’ or ‘field to drink’ movement. Our principal is simple - always keep your menus seasonal. First, we research seasonal local producers and farmers and the best available produce we can use through the season. For example we receive fresh whey every two weeks from a local organic farm called Bygdøy Kongsgård. We use the whey from their cheese production in our cocktails and non-alcoholic cocktails to create acidic creaminess. We create our own uniquely flavoured wines such as gooseberry, elderflower and ice plum wine from Skottgård which reduced our imported wine sales nearly 75%. We constantly work to steer away from citrus and utilize local products with natural acidity like rhubarb and red currants and fresh whey. We source our organic Oslo honey from collective beekeepers named BieBonden to brew our own mead and we co-operate with Dyhre Gartneri and use their leftover trimmings to infuse our HIMKOK spirits and Anliqueurs.alternative for egg white in our cocktails is Aquafaba or chickpea water from our neighbour Turkish and Indian restaurants. It avoids the unnecessary waste of the egg yolk. We also brew our own beer in our own brewery ‘CROW’ which is a couple of hundred meters from the bar. And of course, we distil 75% of our own spirits in the house including aquavit, gin and vodka with Norwegian potato-based technical ethanol.
YOU’RE ONE OF THE MOST SUSTAINABLE BARS
GLOBALLY - HOW OFTEN ARE YOU LOOKING AT YOUR SUSTAINABLE PRACTICES AND LOOKING FOR WAYS TO BECOME EVEN MORE SUSTAINABLE? Again it’s a never-ending story. We always try to understand more and research constantly, but we should ask ‘Why sustainable”? Maybe it’s a cliché but unless we fix the way we eat and drink we can’t fix anything at all. That’s it and there is no further discussion.
I can’t give you a specific name (it wouldn’t be a fair). A lot of people in the industry inspire me but everybody has his or her own unique story and people are really amazing in their own way.
The biggest impact on our environment is with our own sources, and a truly sustainable business model is the way to put a positive impact on our habitats.
A sustainable business gives local consumers a better understanding of their local craftmanship and be proud with their heritage as well. WHAT DAILY CHALLENGES DO YOU FACE IN YOUR ROLE?
Satisfaction is a daily issue for everybody I guess... nobody is easily satisfied anymore.
WHAT GRINDS YOUR GEARS ABOUT THE INDUSTRY AT PRESENT?
It was a necessity. I started to work in a very small corner cafe/ kiosk on a hot summer’s day in 1990 and since then I’ve been in the industry.
The amount of hours we work is not important anymore but the quality of work we do in these hours is. Today’s bartenders work long hours. The pace, the pressure and the expectation is high. When they hit 30 they burn out. I think this is a huge topic for the industry.
We are working on our Aquavit bottle, a new light bottle around 600gr. Also, a type of container we can send our products in to other bars that they can refill themselves.
We are also working on a collaboration with GonzalesByass to age our Aquavit in their amazing sherry casks!
I’m the GM and cupbearer of 72% ABV First Distil Tastings. I get to taste it first for the safety of others.
WHAT IGNITES YOUR PASSION, OR MOTIVATES YOU WITHIN THIS ROLE? I guess trying to understand different levels and problems in the industry over the years has been very interesting. It’s very dynamic. You are never safe and comfortable. You get to learn more, taste more and meet new people all the time, and be a non-stop listener. The “create and develop” process also motivates me. Finding your own path always gives you a kick. I can’t compare it with anything else.
IS THERE SOMEONE IN THE INDUSTRY THAT INSPIRES YOU, WHO IS IT, AND WHY?
I would have studied biology or botany or biochemistry.
Our industry gives excessively to build awareness and influence sustainable practice.
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WHAT INSPIRED YOU TO JOIN THE INDUSTRY?HOSPITALITY
WHAT ARE YOU WORKING ON CURRENTLY WITHIN HIMKOK?
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I love making a customer’s night and giving them the best experience I can. I’m all about creating great memories. IS THERE SOMEONE IN THE INDUSTRY THAT INSPIRES YOU, WHO IS IT, AND WHY?
I have been bartending for around four years now, originally in WA and made a move to Sydney just last year. I worked at The Dominion League, and Mechanics’ Institute, two institutional bars in WA and I’m now at Double Deuce Lounge in Sydney’s CBD. WHAT IS YOUR POSITION AT DOUBLE DEUCE?
MORGANCLAUDIA OTHERWISE KNOWN AS ‘BERYL.’ Double Deuce, Sydney
I would be working in a marketing or advertising role or as a primary school teacher. WHAT’S NEXT FOR BERYL?
WHAT INSPIRED YOU TO JOIN THE INDUSTRY?HOSPITALITY
I fell into the hospitality industry. I got a job as a waitress when I was 18 to make some money and support myself while at university. I haven’t left hospitality ever since.
WHAT ARE YOU WORKING ON CURRENTLY?
WHAT DAILY CHALLENGES DO YOU FACE IN YOUR ROLE?
HOW LONG HAVE YOU BEEN BARTENDING, AND WHERE HAVE YOU PREVIOUSLY WORKED BEFORE?
I am one of the core full-time staff members. WHAT IGNITES YOUR PASSION, OR MOTIVATES YOU WITHIN THIS ROLE?
Having the energy to ‘put on a show’ every time we open the bar to the public, whilst being able to multi-task. WHAT GRINDS YOUR GEARS ABOUT THE INDUSTRY AT PRESENT? Egos in the industry. I also feel that everyday punters get judged too harshly because they are not educated in spirits, wine and cocktails. We aren’t saving lives, we are just serving drinks, and we should leave this idea of superiority over our customers.
My first boss in the bartending world, Brett Robinson, is an absolute legend. His ability to remain calm (or appear to be) and problem solve is what inspires me most, particularly as it is something I struggle with myself.
My focus is currently on the upcoming NSW Regional final of The Perfect Blend, which I am a finalist. (Again!) WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE?
I am getting to meet interesting people, who are passionate about hospitality from all over Australia and internationally. IF YOU WEREN’T IN THE INDUSTRY, WHAT CAREER JOURNEY DO YOU THINK YOU WOULD HAVE TAKEN?
I am competing in The Perfect Blend NSW Regional final. WHAT IS YOUR GO-TO BEAM SUNTORY PRODUCT, AND WHY? My go-to behind the bar would be Maker’s Mark. It’s approachable and smooth on the palete and versatile for many cocktails.
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I began in hospitality since when I turned 18, while studying at university. I needed extra money for tuition and my passion for travelling.
Someone that inspires me is my partner. He also works in hospitality and has worked his way up from a bottle shop employee to the licensee. His hard work proves that you can achieve anything you set your mind to, as long as you have the right mindset and are willing to learn.
WHAT ARE YOU WORKING ON CURRENTLY WITHIN WEBSTERS? At Websters we have lots of whiskey boilermaker dinners, usually two per month. You’ll get some good, high-quality whiskeys paired with some amazing beers and dinner along with it. The prices are around $69, and it still blows me away that it’s that cheap and you get some of the nicest, quite expensive selections. Working the dinners are always a highlight for me.
HOW LONG HAVE YOU BEEN BARTENDING, AND WHERE HAVE YOU PREVIOUSLY WORKED BEFORE?
WHAT DAILY CHALLENGES DO YOU FACE IN YOUR ROLE?
I’ve been bartending for seven years, previously working in my hometown of Winnipeg in Canada. HAVE YOU WORKED IN OTHER COUNTRIES AND IF SO, WHAT IS DIFFERENT?
WHAT’S NEXT FOR SYDNEY STRIOWSKI? Next for me, is graduating from marine science, retiring my hospitality career in the hope of finding a job specific to my degree. I dream to work in any field which I can help conserve the beauty and organisms living within the oceans.
WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE?
HAILING FROM WINNIPEG IN CANADA, SYDNEY STRIOWSKI WORKS AS SHIFT SUPERVISOR AT ONE OF AUSTRALIA’S BEST WHISKY BARS, WEBSTERS BAR IN SYDNEY’S NEWTOWN. WHAT INSPIRES SYDNEY ABOUT BEING IN SYDNEY IS THE PEOPLE AND THE LAID BACK VIBE OF THE AUSTRALIAN HOSPITALITY INDUSTRY. Bar, Sydney
FEATURE 69 WHAT INSPIRED YOU TO JOIN THE INDUSTRY?HOSPITALITY
I worked as a bartender and waitress in Canada for six years. The industry in Canada is heavily revolved around tips, and the wages are low. The Australian industry is laid back and honest.
WHAT IGNITES YOUR PASSION, OR MOTIVATES YOU WITHIN THIS ROLE?
My passion for bartending is fired by meeting new people and forming new friendships, many of which I have done through Websters Bar.
WHAT GRINDS YOUR GEARS ABOUT THE INDUSTRY AT PRESENT? Higher taxes the more hours I work!
The highlight of my career to date was making the move to Australia and finding a great job the second day I arrived here. Moving my way up to a Supervisor position at Websters has allowed me to gain skills for my future.
I probably would look for a job related to marine science, which is what I’m currently study at university to gain experience.
IF YOU WEREN’T IN THE INDUSTRY WHAT CAREER JOURNEY DO YOU THINK YOU WOULD HAVE TAKEN?
STRIOWSKISYDNEY
Some daily challenges in bartending are of course dealing with intoxicated people and there will always be the odd few that like to complain about anything and everything.
Websters
IS THERE SOMEONE IN THE INDUSTRY THAT INSPIRES YOU, WHO IS IT AND WHY?
ALEXANDERCOLBERT
IS THERE SOMEONE IN THE INDUSTRY THAT INSPIRES YOU, WHO IS IT, AND WHY?
HOW LONG HAVE YOU BEEN BARTENDING, AND WHERE HAVE YOU PREVIOUSLY WORKED BEFORE NOLA?
I’m a casual bartender at NOLA Smokehouse & Bar and have been working here for about eight months now. HAVE YOU WORKED IN OTHER COUNTRIES, AND IF SO WHAT IS DIFFERENT?
WITH A DESIRE TO KNOW AS MUCH AS POSSIBLE ABOUT EVERY WHISKEY BEHIND HIS BAR, ALEXANDER COLBERT USES HIS TRAINING AS A CHEF TO EXPERIMENT WITH INGREDIENTS AND REFINE FLAVOURS TO MAKE FIRST-CLASS COCKTAILS AT NOLA IN BARANGAROO SYDNEY.
WHAT DAILY CHALLENGES DO YOU FACE IN YOUR ROLE?
If you count Tasmania as another country then yes (laughs), when I left Tasmania there were very few high-end bars, so it was mostly a club and pub vibe, but every time I visit there are a few new places that offer some cool local specialities. As a result, I always tell people to visit and check it out. I hope to travel to Europe, especially to Germany, to experience the service culture over there.
70 FEATURE WHAT INSPIRED YOU TO JOIN THE INDUSTRY?HOSPITALITY
WHAT IS YOUR POSITION/ ROLE AT NOLA?
I have been bartending for a little over six years now. I started my career bartending down in Tasmania at The Welcome Stranger Hotel. I moved to Sydney two years ago and worked at the Crows Nest Hotel before moving to my current workplace NOLA, Barangaroo.
I realised very early on that I liked to create and work closely with others. So, I first completed a Chef Apprenticeship, but then later decided I wanted to be more customer-focused and switched to bartending.
WHAT IGNITES YOUR PASSION, OR MOTIVATES YOU WITHIN THIS ROLE?
Remembering as much as I can about as many different whiskeys as I can. I try to learn
Creating something new, and being a part of a customer’s night and experience can make it all worthwhile. In terms of creating drinks and food, it usually goes that I am messing around in the kitchen with something and think to myself, “Hey can I use this in a cocktail?” It also helps that my bosses and colleagues are always bouncing ideas around, so we are always thinking and creating, and innovation is the focus.
That’s a hard question because it’s not just one person. Two people spring to mind, Simon Hopkins and Ben Ingall, my bar manager and 2IC respectively. They both have extensive industry knowledge and have taught me heaps at NOLA, and you would be hard-pressed to find another person behind the bar who knew more about American Whiskey in Australia than both of them.
NOLA, Barangaroo
WHAT’S NEXT FOR ALEXANDER COLBERT?
If it’s for me. I won’t say no to Basil Hayden’s or Hibiki. I’d drink either of those tasty liquids neat all day every day if I were allowed.
I can’t imagine not being in hospitality. If not bartending, then I would be a chef. Outside of hospitality, an electrician because I always loved playing around with electronics.
The highlight of my hospitality career has to be completing my chef qualification. Having three years of blood, sweat and tears paying off is an unbelievable feeling and has given me skills that can be applied to any part of hospitality. In terms of my bartending career? Working with the amazing team we have at NOLA; we all have each other’s backs, and I feel so lucky to work with them all.
IF YOU WEREN’T IN THE INDUSTRY, WHAT CAREER JOURNEY DO YOU THINK YOU WOULD HAVE TAKEN?
WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE?
Save up some money and travel and work overseas. I want to visit Europe, Japan and America, visit distilleries and work with new people and learn from whoever I can.
WHAT IS YOUR GO-TO BEAM SUNTORY PRODUCT AND WHY?
FEATURE 71 a new thing about at least one whiskey we have behind our bar every week and commit it to memory, but one thing you realise very quickly is that whiskey is not that simple.
I currently work as a senior member of the bar staff at Shady Pines, with involvement in their wine curation and training.
My biggest driving force is myself and my incredibly neurotic way of working. I always believe that there must be a better way of doing, organising and learning, and I will not rest until I know what it is!
HOW LONG HAVE YOU BEEN BARTENDING, AND WHERE HAVE YOU PREVIOUSLY WORKED?
WHAT GRINDS YOUR GEARS ABOUT THE INDUSTRY AT PRESENT? Bartenders bringing down other bartenders. I’d love to see more support of our peers in the future, less ego and people really getting back into the idea that we are there to serve others and not judge them.
WHEN NOT SHAKING THE TINS, PETERS IS STUDYING FULL TIME AND WOULD LIKE TO SPECIALISE IN INFECTIOUS DISEASES AND NEUROSCIENCE.
IS THERE SOMEONE IN THE INDUSTRY THAT INSPIRES YOU, WHO IS IT AND WHY?
WHAT DAILY CHALLENGES DO YOU FACE IN YOUR ROLE? Well I work at one of the best whisky bars in Australia, which also happens to be a dive bar, so sometimes the cross over between the two leaves little room for us to really get into the amazing products we stock. And yes, I do sometimes find that when customers ask for information about a certain whisky, they prefer to speak to a male member of staff. That sucks.
72 FEATURE WHAT INSPIRED YOU TO JOIN THE INDUSTRY?HOSPITALITY
Antonello Arzedi, whom I was able to work with at SCOUT, who is a wealth of knowledge, is kind and has such generosity of character and knowledge that I honestly wouldn’t be where I am without him. Also, one of my closest friends, Jenna Hemsworth, is a fantastic bartender, a wealth of knowledge and kind soul who I am continually learning from.
WHAT IS YOUR POSITION AT SHADY PINES?
Shady Pines Saloon, Sydney
“This was a great learning curve which really threw me into the deep end and pushed the limits of my creativity and capability and has shaped me into the bartender I am today”.
Almost two years, although I first started in gaming so actually, I really started bartending about 18 months ago. My first job was at Kirribilli Hotel in gaming, followed by The Forest Lodge Hotel, then The Unicorn, where I was lucky enough to meet Josh Reynolds, who gave me a great opportunity to work at SCOUT when they opened in Sydney. This was a great learning curve which really threw me into the deep end and pushed the limits of my creativity and capability and has shaped me into the bartender I am today. Along the way, whilst at SCOUT, I also worked at the Wine Room. All of this led me to Shady Pines Saloon, where I am today!
WHAT IGNITES YOUR PASSION OR MOTIVATES YOU WITHIN THIS ROLE?
GRACIE PETERS
I needed money when I was 18 and studying full-time, and the only time I could work was at night. So naturally, that led me to work in hospitality. I bounced around from pub to pub throughout that time, before starting working in places that inspired me. It was only because I met people doing the grunt work pub game that I could advance to the job that I have now. The connections I made in those formative years of my career really helped later in securing my ideal jobs.
WHAT’S YOUR GO-TO PRODUCT IN THE BEAM SUNTORY PORTFOLIO? Basil Hayden’s®. It’s affordable to drink, and it doesn’t polarise people who want to learn more about bourbon, and it is just a really great product.
FEATURE 73 WHAT ARE YOU WORKING ON CURRENTLY WITHIN SHADY PINES?
WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE?
WHAT’S NEXT FOR GRACIE? Keep learning, keep surviving and see where this career can take me.
So far, it just keeps getting better and better. I don’t think I’ve reached my full potential in this industry, so right now I’m just enjoying learning everything I can and adding to my pool of experience as a part of the hospitality industry.
Most of my time recently has been taken up with an event I put together for International Women’s Day. There are so many amazing young female bartenders out there that really have each other’s backs which is great to see. To be able to shine a spotlight on them and give them a platform to shine is really important to me.
IF YOU WEREN’T IN THE INDUSTRY WHAT CAREER JOURNEY DO YOU THINK YOU WOULD HAVE TAKEN?
I’m still studying full time so probably that, I’d love to go into medicine and research, specialising in infectious diseases and neuroscience.
Charlie Parker’s, Sydney
74 GORDONFEATUREISTHETALENTED VENUE MANAGER AT CHARLIE PARKER’S ON PADDINGTON’S OXFORD STREET. HE FELL IN LOVE WITH THE INDUSTRY FROM A YOUNG AGE AND TALKS ABOUT THE PEOPLE AND PLACES THAT HAVE INSPIRED HIS CAREER TO DATE, AND WHO INSPIRES HIM DAILY. PURNELLGORDON
WHAT’S NEXT FOR GORDON?
There was a surprise in store. We had organised a piper to come into the bar in full highland dress to stride up and playing down traditional Scottish tunes on the bagpipes. I don’t think anyone who was there that night will ever forget it! Having said that, I have never been so excited about any project as I am about what we have going on at Charlie Parker’s; it’s only the beginning.
Every single drink on our current menu uses something that we have grown in the garden, be it fresh, dried or as a distillate. We have a compost system which has proven to be a big success. Any food waste that we can’t rehash into a garnish or distillate goes back into the garden by way of compost.
I know that my team have my back. It’s generally fine for me as I usually work nights so I can be with the kids during the day. There have been times when I have had to jump out for a doctors appointment, but someone is always keen to tag in for me.
WHAT IGNITES YOUR PASSION, OR MOTIVATES YOU WITHIN THIS ROLE? I love the people first and foremost. Everyone is on the same page and they push to be the best at what they do every day. I love the ethos of the bar, in terms of being mindful about the environment and using creative methods to reuse waste products. The atmosphere is amazing throughout the week as it goes from being a cosy romantic setting to a buzzing raucous badass of a bar. IS THERE SOMEONE IN THE INDUSTRY THAT INSPIRES YOU? WHO IS IT, AND WHY?
I have been in the industry for 11 years. The first place was a Frankenstein themed bar in Edinburgh - it was spooky! Then came The Voodoo Rooms where I worked for four years. I then opened Panda & Sons before becoming area manager of this venue and Hoot the WhenRedeemer.Imoved to Sydney, I stepped into the role of Bar Manager at Coogee Pavilion.
WHAT DAILY CHALLENGES DO YOU FACE IN YOUR ROLE? Ensuring that all the drinks that go on the list are commercially viable can be challenging. My head and my heart are always at loggerheads.
WHAT ARE YOU WORKING ON CURRENTLY WITHIN CHARLIE PARKER’S? We have got some awesome stuff going on at the moment.
I would love to educate others on what we have achieved at Charlie Parker’s. It’s important to know that you can make something magical with resources that are on your doorstep or even in your bin.
YOU HAVE A YOUNG FAMILY, HOW HAVE YOU MANAGED TO FIND A LIFE / WORK BALANCE? My partner Laura is the hero when it comes to this, I am constantly in awe of how amazing she is at being a mum and dealing with the stresses that come with it, especially not having any family over here.
When we started Panda & Sons we did a series of bar takeovers to promote the bar. We drove to Paris via Holland and the last stop was Little Red Door. Remy Savage and Daniel Schofield shared the stick with us that night and hosted the hell out of us. The night was going really well and the Parisian crowd seemed to be loving the drinks.
DO YOU IMPLEMENT THIS WORK/ LIFE BALANCE WITHIN YOUR TEAM, AND IF SO, HOW DO YOU MANAGE IT?
I have always thought that I would have been a good teacher.
I take most inspiration from people that are around me on a day to day basis. I have been lucky to work alongside some very talented individuals. My colleague Giacomo Franceschi inspires me hugely. He has a raw, uncut, uncensored obsession for making sure that everyone who walks through the door has an unforgettable experience. The drinks that he is coming up with at the moment are genuinely the best I have ever seen.
WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE?
IF YOU WEREN’T IN THE INDUSTRY, WHAT CAREER JOURNEY DO YOU THINK YOU WOULD HAVE TAKEN?
FEATURE 75 WHAT INSPIRED YOU TO JOIN THE INDUSTRY?HOSPITALITY
HOW LONG HAVE YOU BEEN IN THE INDUSTRY, AND WHERE HAVE YOU PREVIOUSLY WORKED BEFORE PARKERS?CHARLIE
Since I was a kid, I have always loved the sounds and the hustle and bustle that you find in cafes and restaurants. The coffee machine, the clinking of glasses, the background noise of dozens of people having different conversations. It’s a fascinating, wondrous and exciting environment.
WHAT GRINDS YOUR GEARS ABOUT THE INDUSTRY AT PRESENT? The six-month rule for working holiday visas has bitten me on the bum many times. I am excited to see what the changes in the lockout laws will bring to the city. I may even see Charlie Parker’s stay open until 2am.
A couple of months ago, we put a beehive on the roof of our building. At the start we had a colony of 8000 bees, that has now increased to 20000. We are hoping to produce honey in the spring, which we will use to make mead and have on our toast in the morning. The biggest project at the moment is our garden (also on the roof). We currently have 19 plant varieties which are set to grow and grow - excuse the pun.
My employers at Merivale have been fantastic in supporting me and being sympathetic towards my needs. Becoming a father is such a big thing and it changes you from the start. Your sleeping patterns and social habits definitely change. Having been in the industry, especially as a bartender, you have already been conditioned to being a parent. You have to be awake all night, you will have had to have cleaned up bodily fluids at some point, you are used to loud noises and screaming and crying. But through it all, you love what you do more than anything.
76 FEATURE ZUSHI BARANGAROO 10/33 Barangaroo Ave, Barangaroo NSW KAWAI Glassware:MIDORI Tall Garnish: Dehydrated pineapple and edible flowers Ingredients: 30ml Haku® Vodka 15ml Midori 20ml Yuzu juice 45ml Fresh pineapple juice Top up with Sprite Method: Add ingredients into a shaker, except for the Sprite. Shake, strain into glass with ice and top with Sprite. Add garnish and serve. TOKO 490 Crown Street, Surry Hills NSW HAKU Glassware:COLADA Pineapple jar Garnish: Dehydrated blood orange, banana and mint sprig Ingredients: 30ml Haku® Vodka 30ml Nigori Sake 45ml Coco Lopez 5ml Vanilla essence 2 x Bsp. Organic white goma paste (tahini) Method: Using a stick blender, mix all ingredients with crushed ice. Pour into glass, add garnish and serve. HOW TO IN THE LAST EDITION OF BARFLY, YOU WOULD HAVE READ ABOUT THE LAUNCH OF HAKU® VODKA IN AUSTRALIA, HOW THIS JAPANESE VODKA IS DISTILLED AND THE MEANING BEHIND HAKU®. NOW THAT WE’RE INTO THE FIRST EDITION FOR 2020, WE’RE FOCUSING ON COCKTAILS YOU CAN CREATE WITH THIS CRAFT VODKA. HAKU® VODKA TEAMED UP WITH FOUR SYDNEY VENUES WHO CREATED BESPOKE COCKTAILS TO HELP CELEBRATE THE LAUNCH INTO MARKET. HERE ARE THEIR RECIPES TO BE INSPIRED BY. HAKU® Zushi Barangaroo Toko
FEATURE 77 CHIN CHIN 69 Commonwealth Street, Surry Hills NSW BRILLIANT 6 Glassware: Coupette Garnish: Orange twist Ingredients: 25ml Haku® Vodka 25ml ROKU Gin 10ml Choya Umeshu 5ml Honey and pepper syrup 2 x Dash Mr. Bitters Honeyed Apricot & Hickory Method: Add all ingredients into mixing glass, add ice and stir down. Add ice and strain into glass. Garnish and serve. KID KYOTO 17/19 Bridge Street, Sydney NSW Glassware:KYOTININick & Nora Garnish: Preserved lemon and edible flowers Ingredients: 45ml Haku® Vodka 10ml Sake 10ml Kombu brine 5ml Fennel and edamame shrub 5ml Noilly Prat Method: Stir over ice and strain into glass. Add garnish and serve. Kid ChinKyotoChin
78 FEATURE Melbourne Cocktail Festival TIPPLING CLUB × BYRDI MELBOURNE COCKTAIL FESTIVAL IS A FIVE-DAY EVENT, WHERE YOU’RE ABLE TO DIVE INTO SOME OF THE BEST WATERING HOLES ACROSS MELBOURNE. THE WEEK ENTAILS TALENTED BARTENDERS CRAFTING SIGNATURE COCKTAILS, ALONG WITH SPECIAL EVENTS HELD ACROSS THE CITY. CHEF RYAN, OF SINGAPORE’S HIGHLY AWARDED TIPPLING CLUB BROUGHT HIS AVANT-GARDE FARE TO BYRDI FOR TWO NIGHTS DURING THE FESTIVAL. WE HEAR FROM LUKE WHEARTY, OWNER OF BYDRI, WHO SHARES WITH US THE EXPERIENCE AND HOW CHEF RYAN HAS INFLUENCED HIS CAREER. Luke Whearty (left) and Chef Ryan Photos by: Tom Yau
FEATURE 79
It was a no brainer for a variety of reasons really. First and foremost I think BYRDI and Tippling Club share very similar values. For us, our focus is allencompassing in the sense that we don’t want to be just putting all our energy in cocktails. We have just as much of an emphasis on our food and wine offer and also take into careful consideration food and drink pairing. This is no different at Tippling Club, and I think I can honestly say it was one of, if not the first restaurant in the world that focused on cocktail and food pairings and did it well. Another reason was Chef Ryan himself was a great influence on me when working at Tippling Club over ten years ago, and this influence can be seen in a whole number of things at BYRDI. From our cocktail tasting menus, even to the physical design of the space and the structure of the team. I’ve got Ryan to thank for a lot of my success in the industry, so it was a great opportunity to team up with him again and have some fun. It felt great to invite him into my home that I’ve created here at BYRDI just as he did for me years ago in Singapore.
I think the biggest thing has been the sense of family and teamwork that I gained from my time working under Ryan. He very much treats all his staff at Tippling Club as his family, and this is something I always admired and wanted to instil into my own venues. We are very much a family at BYRDI, and as I write this (during the COVID-19 outbreak in Melbourne), it has never been more apparent.
HOW HAS WORKING WITH A CHEF INFLUENCED BYRDI OPERATIONS?
It has hugely influenced the way I run my venue. We operate much more like a restaurant than a bar, to be honest. The team is structured very much like a kitchen, employing the brigade system created by Auguste Escoffier that is common in kitchens around the world using terms like Sous bartender etc. Everyone refers to each other as ‘chef’ at BYRDI. Don’t get me wrong, we don’t consider ourselves chefs; however it is used more like a level of respect. We all respect each other as equals despite individual job titles. There are also no definite positions that my team are cemented to, meaning everyone is trained across all aspects of the business. Everyone rotates between each role, so that means making cocktails, coffee, cooking food, waiting on tables, washing dishes are done by everyone, including myself. It also allows more flexibility when I’m writing the roster so one month one staff member might work days making coffee and the next month they are working nights in the kitchen. It keeps everyone fresh and engaged and gives them more empathy towards their fellow team members.
WHY DID YOU CHOOSE TO PARTNER WITH CHEF RYAN FOR MELBOURNE COCKTAIL FESTIVAL AND THIS PARTICULAR EVENT?
KNOWING YOU BOTH WORKED TOGETHER AT TIPPLING CLUB, HOW HAS CHEF RYAN INSPIRED YOU THROUGHOUT YOUR CAREER?
80 FEATURE CardinalePeaches ROKU CLARIFIEDGIN CREAM WILDCAMPARIPEACHRASPBERRY Melbourne Cocktail Festival Menu Tippling Club × BYRDI
FEATURE 81 The PheasantGolden MAKER’S MARK PINK CHAMPAGNEGRAPEFRUITPEPPER CORDIAL ORANGE CUSTARD GlacéeBombe SIPSMITH LONDON DRY GIN CITRUSSODAVANILLABEEFIGVETIVERLEAFPOLLEN The Golden Pheasant Bombe Glacée
Titanic JIM BEAM BLACK LABEL VERMOUTHWHITEMARSALAPORT TrufflesWhite in Winter HAKU® CHAMPAGNESHERRYPOPCORNORANGETRUFFLEVODKABLOSSOM 82 FEATURE Titanic White Truffles in Winter
FEATURE 83Laphroaig® 10 Year Old Single Malt Scotch Whisky, 43% alc/vol. ©2016 Laphroaig Import Company, Deerfi eld, IL LOVE L AT FIRST SIP?
SHOCHU – WHAT IS IT?
WHAT IS DIFFERENCETHE BETWEEN SHOCHU, SOJU, VODKA AND SAKE? Shochu made with kome (rice) has a mild flavour and aroma while imo Shochu (Japanese sweet potato) has the strongest aroma and flavour. The most common base for Shochu production is mugi (barley). Barley based Shochu has a milder taste and is a good beginner’s choice. Soba or buckwheat is also used to produce Shochu, but is a relatively young practice that began roughly 40 years ago. Soba offers a subtle milder flavour than imo and kome Finally,Shochus.Shochu is not to be confused with its Korean counterpart soju, also a distilled spirit but with sugar added and a different taste profile. versatility of the HIGHBALL
KOYOMI™
The culinary
KOYOMI HIGHBALL TAPS INTO THE MOST SIGNIFICANT TREND IN JAPAN FOR FOOD AND DRINKING OCCASIONS AND DELIVERS A MASSIVE OPPORTUNITY TO THE AUSTRALIAN ON-PREMISE SECTOR. THE WORD KOYOMI IN JAPANESE MEANS ‘CALENDAR’ OR ‘FLOW OF TIME’. KOYOMI HIGHBALL IS INSPIRED BY FLOW OF TIME AND IS ONE OF THE MOST SESSIONABLE AND VERSATILE DRINKS ACROSS ALL SEASONS.
84 FEATURE Over the past decade, Shochu has experienced a significant boom in popularity in its home country of Japan. Previously thought of as a bit old-fashioned, Japan’s indigenous spirit has overtaken sake in the past decade to be the most consumed drink in the country. Shochu’s sheer versatility is one of the reasons it is firmly back on the drinking repertoire for a new generation. It has so much going for it – it’s lower in alcohol than most spirits, it has no sugar, and it can be consumed in many ways and with many different cuisines. The most popular way to consume Shochu is paired with food in a casual dining environment in an RTD format or a highball known as a Chu-Hi in Japan. Bartenders can tap into the versatility of Shochu in Australia through the three diverse offerings of KOYOMI Highball.
Shochu is Japan’s national distilled spirit that dates back to the 16th century. It is clear, and while it is compared, unfairly, with vodka, it is nothing like it. Shochu can be made from any variety of ingredients, and its base is always some form of carbohydrate. Almost half of Shochu in Japan uses barley as the carbohydrate distilled in its production, but it is also traditionally made with sweet potato, rice, sugar or buckwheat. It is popular because of its low ABV that sits somewhere between 25- 45 per cent with the majority around 25 per cent. It has lower calories than other white spirits, so is perfect for drinkers looking for a healthy, low-alcohol, no- sugar alternative.
FEATURE 85
HOW TO DRINK IT? Here is another way that Shochu is so versatile. It can be consumed in so many ways. It would be difficult to find another drink that would compare to Shochu’s versatility. Popular ways to consume Shochu are neat, on the rocks or with warm or cold water. Shochu cocktails open up a world of possibilities. The exploration of introducing flavours to Shochu enhances the spirit’s individual characters and nuances. It is also often combined with Japan’s other favourite drink, Oolong tea for a refreshing option. The most popular way it is consumed in Japan is with fruit juice and soda or in a Chu-Hi. A name derived from combining the two words Shochu and highball. We dare you to try and say it quickly ten Thetimes.Chu-Hi or Shochu highball is found everywhere in Japan prepackaged and often sold out of vending machines. Its accessibility, low price point, low ABV (around 2-9 per cent) has made it the go-to drink that has earned a reputation as a convenient and refreshing choice. The same is the case in the Japanese on-premise, where the Chu-Hi is consumed in bars and is perfectly suited to the casual dining KOYOMI™experience.HIGHBALL brings all this to the Australian onpremise market. It is the easy to serve, easy to drink, refreshing highball premix range that is a blend of Shochu with popular seasonal Japanese flavours. KOYOMI encapsulates this distinctively modern Japanese drinking experience for the pleasure of consumers around the world.
Sweet, fragrant and citrusy all at the same time the Mandarin & Grapefruit works well when paired with seafood. The fresh combination bursts with clean flavours and is an obvious match with dishes such as fresh prawns or grilled fish and crisp Asian salads.
Shochu is an excellent match with all kinds of cuisine, and in Japan it is usually imbibed with food. KOYOMI Highball’s three unique flavour combinations all provide a different palate profile. There is one to match with your favourite Asianinspired dish. Be inspired by these Koyomi Highball food pairings.
KOYOMI™ HIGHBALL Blood Orange & Bitters
KOYOMI™ HIGHBALL
KOYOMI™ HIGHBALL Blood Orange & Bitters
KOYOMI™ HIGHBALL Yuzu & Lime Fresh and zesty with a clean finish, Yuzu and Lime is a great food pairing with clean Japanese dishes such as sushi and sashimi or with delicious and flavoursome fish tacos. The Yuzu and Lime would also pair well with lighter and fresher Vietnamese dishes such as Sang Choi Bao rice paper rolls with sweet chilli dipping sauce.
The slightly bitter palate of the Blood Orange & Bitters lends itself to some richer and spicier dishes such as spicy Singapore noodles or some Chilli Crab. Edamame beans are another great combination. It’s a fun, flavourful snack and can be preppared under ten minutes. Add a sprinkle of sea salt and chilli flakes for that extra kick.
Mandarin & Grapefruit
KOYOMI™ HIGHBALL Mandarin & Grapefruit with seared Tuna KOYOMI™ HIGHBALL Yuzu & Lime with Ling Fish Tempura Tacos
86 FEATURE SHOCHU AND FOOD
@Theexchangeaustralia @theexchangeaus
The Social Exchange is a live streamed social media series bringing together the trade community to facilitate training, share knowledge, encourage conversation and support each other – because even though we are in isolation it doesn’t mean we can’t share a dram from afar. Head to The Exchange’s Facebook & Instagram channels for the latest live session updates, engage in competitions and to join the conversation.
FEATURE 87
THE SOCIAL EXCHANGE DRAMS FROM AFAR
88 BAR BUZZ BAR BUZZ How 2020 began, through moments captured in time.
BAR BUZZ 89
90 BAR BUZZ
A Masterful Collaboration Steeped in Kentucky Tradition & Japanese IntroducingDetail. a Bourbon That Redefines Bourbon. LegentTM Kentucky Straight Bourbon Whiskey Partially Finished in Wine & Sherry Casks, 47% Alc./Vol. ©2019 Legent Distilling Co., Clermont, KY.LegentBourbon.com
92 FEATURE AROUNDBARTENDERSRESOURCEANDEDUCATIONAWEDOESN’TISOLATINGMEANAREALONEDIGITALPLATFORMFORANINFORMATIONCONNECTINGTHEWORLDBEPARTOFTHEBLENDCOMMUNITYSIGNUPTODAYWWW.THEBLEND.WORLD
