NOW EXPERIENCING:The Barber Shop

A Sydney landmark for all things gin, The Barber Shop combines grooming for men with juniper-flavoured good times for all, masterminded by the Harbour City’s leading gin guru.

The incredible spirits line-up at The Barber Shop in Sydney
Why you go

For much of the late ’90s and most of the noughties, vodka seemed to be the spirit that ruled them all. Then a raft of small-batch distilleries like West Winds and Four Pillars came along and flipped the script, spurring something of a gin revolution in Australia that’s just kept on keeping on. And if there’s one Sydney bar that has played a more significant role than most in the modern renaissance of mother’s ruin, it has to be The Barber Shop.

Looking back, it’s safe to say cocktail guru Mikey Enright and business partner Julian Train were well ahead of the curve when they switched on the lights in the middle of 2013. Never before had the city had access to 90-odd gins from around the world under one roof – and certainly not in sophisticated, speakeasy-style digs hidden behind a sliding door at the back of an old-school barber shop. 

In its first year, it was shortlisted as one of the best new international cocktail bars at the influential Tales of the Cocktail Spirited Awards in New Orleans, and the accolades have continued to pile up since. It’s proof that while trends may come and go, the allure of top-notch gin, and a schmick spot to enjoy it in, is forever.

 

Why you stay

In addition to the reverence for gin, The Barber Shop ticks other boxes that really resonate with bar-goers. There’s the secret entrance for one, which isn’t really a secret after all these years, but still manages to drum up a great deal of excitement for first-time visitors and out-of-towners nonetheless. Then there’s the décor, which handsomely nods to the days of yore thanks to British racing-green walls, subway tiles, Chesterfields, Edison bulbs and a bit of taxidermy. The vision is clear, and the rewards are obvious.

Given its central CBD locale and the fact it doubles as a business devoted to male grooming, you could be forgiven for making certain assumptions about the demographic here. Swing by on a busy night, however, and you’ll find folks from all walks here, united by nothing other than a desire to while away the hours at an Emerald City fixture that has stood the test of time, and with plenty of life in it yet.

Finishing a cocktail at The Barber Shop in Sydney
A Martini at The Barber Shop
What drink to orderSince opening, the bar’s gin collection has grown to encompass more than 700 labels, so the real question isn’t so much what to drink, but rather how you’d like to drink it. Gin and tonics are a strong starting point, served in Spanish-style goblets and garnished with everything from finger lime and basil to raspberries and eucalyptus. A classic Martini is never a bad idea, of course, while a refreshing house creation called Killer Bees infuses London Dry gin with bee pollen to winning effect. And if a crash course in gin’s centuries-long evolution is what you seek, the History Flight will take you there.
Regular's tipAfter-work drinks can still crank here, especially on Thursday and Friday afternoons. So book ahead to guarantee a spot if you’re planning to bring a group of four or more after a long day at the office. Remember, too, that both The Baxter Inn and sister venue The Duke of Clarence are right next door in the rear lane should you wish to party on.
Don't leave withoutGetting a snip or a shave. The barber shop out front is a fully functioning operation devoted to traditional parlour services, including haircuts, beard trims and cut-throat razor shaves. All appointments after 12:00pm include a complimentary beer, and the full range of gin-scented grooming products that Enright launched in 2017, dubbed Enright’s Original Gin, is available for purchase.
Walk through the real barber shop to get to the bar
Make it fancyA flip through the 53-page Gin Compendium presents countless opportunities for you to splurge. Perhaps a pour of Anty Gin ($100) from Cambridge Distillery in the UK, the first in the world to be distilled from insects. Or a nip of seriously rare French gin ($300) based on a recipe from 1495, believed to be the oldest on record. And speaking of old, why not find out what a shot of Gordon’s Special London Dry ($100) tasted like more than half a century ago, straight from a circa-1950s vintage bottle?