Alex Boon

Recently relocated to Melbourne for the vibrant bar-scene, Alex Boon talks about the comradery of the bar trade and why leaning over the bar is not always a good idea.

WELCOME BACK TO THE T25! WHAT’S HAPPENED FOR YOU IN THE LAST YEAR PERSONALLY AND PROFESSIONALLY?

Since T25 last year I’ve relocated to sunny Melbourne where I’ve been working for the Speakeasy Group. I was fortunate enough to represent Australia in Diageo’s World Class competition in Glasgow and there is some exciting stuff in the works for next year.

CAN YOU TELL US ABOUT NUSA CAÑA AND THE INSPIRATION BEHIND YOUR COCKTAIL?

Nusa Caña Rum is telling a forgotten story of Indonesian rum but for me it’s all about having fun times with people that matter most. I wanted to convey that message in a delicious, refreshing but refined cocktail.

WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR?

There are a few but I think being able to list the friends I’ve made through my career. They are lasting friendships that are incredibly important to me and make me proud of the job I do.

YOUR MOST EMBARRASSING MOMENT?

There are many but one that comes to mind is one day at Finney Isles in Brisbane I leant on the bar utensil cleaner on the well, the one you push your tin down on and it blasts water up to clean it (it probably has an actual name). I immediately copped a blast of high-pressure water straight to the face in front of about ten guests. Luckily no one behind the bar caught that one.

DESCRIBE YOURSELF IN THREE WORDS.

Easily distrac... what?

Alex

Boon

NUSA BANANA

By Alex Boon

INGREDIENTS:

• 40ml Nusa Caña Rum • 20ml Pineapple and anise hyssop verjus • 20ml Banana honey

GARNISH: Orange penny

METHOD: Stir down and pour over a large block of ice

GLASSWARE: Chilled rocks glass