Australia’s best bartenders tell us what we’re missing out on.
Needing to pay rent after moving to Newtown in his early twenties, Dylan fell into hospitality and never looked back. “Hospitality has allowed me so many life-changing opportunities and life-long friendships. It’s fair to say hospitality and bartending have been very kind to me over the years.” And he’s been kind right back – Dylan is a Sydney legend. With over 20 years of bartending under his belt and a love of the industry that is beyond inspiring, Dylan (and everyone who works at his bar Fortunate Son), are serious pros.
Having perfected the art of making a drink, over time Dylan’s focus has shifted to improving guest experience. “My passion has been distilled down into an obsession to improve the guest experience,” he says. “When we get this formula right, everything falls into place: the bartender is valued and the guest is rewarded with a wonderful experience. Everything I’ve learnt, we action at Fortunate Son.”
Dylan is THE person to ask if you have any questions about the industry, alcohol or bartending in general, so naturally we started this investigation with him.
- Q.What cocktail should people be ordering more?
“I love a Tequila Negroni. My experience of the Negroni is often one of amazement. I am amazed by how much we can look back and dissect a three-ingredient drink and passionately debate history, formula and method. So much has changed since this drink was first created – gin has had a renaissance, red bitter has changed, your sweet vermouth has aged. With an eye to a brighter future, my suggestion is to skip the gin altogether, replacing it with premium 100% blue agave Plata/Blanco Tequila.”
- Q.What’s the secret to making a great one?
“Preparation. For the Tequila Negroni, be sure to use premium plata (blanco) Tequila – it offers a complexity not found in other white spirits and brings new life to this classic aperitif. Add Campari, a fresh bottle of sweet vermouth, fresh oranges for garnish, and more ice than you think you need. Stirred cocktails like the Negroni need to be served well-chilled and well-diluted to be fully enjoyed by your guests.”
- Q.What cocktail should be retired?
“Never yuck another man's yum, as they say. I believe every drink has an occasion, however, if it was my choice, I would switch out the vodka for Tequila every time.”
Like many aspiring bartenders, Nitesh started his career as a barback (supporting the bar behind the scenes). It took him six years of hard work from his first position to get to where he is now, the bar supervisor at sophisticated cocktail bar Mary Mary. “I will do it for many more years as this is the thing that I love doing the most.”
Hailing from Nepal, a country with a traditionally non-drinking culture, Nitesh’s first steps into the industry were challenging. But his love of hospitality and crafting cocktails was too strong to ignore. “It was something special to me,” says Nitesh. “I always had a passion to learn and I consider myself lucky to have had the privilege of learning from the best in the industry.” Nitesh has helped Mary Mary create an astounding cocktail menu that is both thoughtful and fun, so it made sense that he’d recommend customers order one of their own original cocktails.
- Q.What cocktail should people be ordering more?
“A favourite of mine is one of our cocktails from Mary Mary’s list, the Old Davey, which is a twist on a classic Old Fashioned where we use our signature whisky, Demerara sugar, black walnut bitter, umami and a pinch of salt. Guests may be a little sceptical of the umami flavour, but we simply add two drops of premium fish sauce along with umami to season. It’s a fine line between salty and fishy!”
- Q.What’s the secret to making a great one?
“It’s become commonplace in cocktail bars to add a touch of salt to drinks. It seasons the drink and amplifies flavours as you do with food. We’ve been playing around with spice in the form of bitters and variations of sugar forever, but we haven’t brought in umami until now. We got the idea from Thai cooking as we don’t add salt, we add fish sauce, and this provides seasoning as well as umami. It is an Old Fashioned reimagined. Still as bold and powerful, but with a heightened sense of flavour.”
- Q.What cocktail should be retired?
“Midori Splice. We should be moving away from the trend of drinking sweet and creamy cocktails.”
Kayla has worked in all manner of venues, from prestigious bars to beer boutiques and country dives, but these days you’ll find her behind the stick of Melbourne CBD staple Nick & Nora’s. Having worked in cafes for some time, focusing on specialty coffee, bartending seemed like the natural next step when she wanted to extend her skills. “I’ve been behind the bar ever since,” she says. “One of the biggest loves I have for hospo is the camaraderie. Being in the trenches with your team, smashing out an amazing service and grabbing a drink after work together. And I love how ever-changing the industry is. There are always new trends, new techniques, something new to learn or challenge you.” A total gun of the industry, her creativity and flair have played a huge role in Nick & Nora’s success.
Melbourne natives would know that Nick & Nora’s is all about the golden era of glamourous and decadent post-prohibition soirees – you know, fancy Champers and even fancier cocktails – and Kayla’s penchant for a finely made classic is loud and clear.
- Q.What cocktail should people be ordering more?
“I’m a Martini girl myself – you can’t go wrong with a good Martini. It’s definitely an intimidating drink for a lot of people as it is quite strong, but I think that a lot of people don’t really know how they like their Martini made as there are many ways to enjoy a Martini, from dry to wet and what garnish you prefer. You gotta find that sweet spot and what works for you.”
- Q.What’s the secret to making a great one?
“Keep your gin in the freezer – very important. Proper ice and the right level of dilution. Don’t stir too much!”
- Q.What cocktail should be retired?
“Long Island Iced Tea. Not sorry.”
Starting out as many of us do, with a cafe job at 14, Anneliese knew early on that hospitality was the career for her. After working through floor jobs, kitchen positions and barista duties, Anneliese was offered her very first restaurant manager role (of a Tequila bar) at the impressive age of 19. “I was always passionate about the bar, agave spirits and cocktails,” says Anneliese. “Over the past 10 years, I was entering all the competitions I could, attending training and travelling around Australia and overseas to gain more knowledge.” Earlier this year Anneliese and her previous employers partnered to open the fabulous Hanky Panky Lounge, one of Darwin’s most exciting new cocktail venues.
There is a similar answer when we ask bartenders what they love about hospitality, usually along the lines of camaraderie, working in a tight-knit team and establishing lifelong friendships. This is true of Anneliese too, but with an important addition: Anneliese loves “giving guests a special experience and building great relationships with regulars and non-hospo people who are interested in spirits history and knowledge.” This is how you build the relationship and adoration the aforementioned Mr Bourdain was talking about. Anneliese and the team at Hanky Panky are extremely knowledgeable and passionate bartenders who know their craft back to front.
- Q.What cocktail should people be ordering more?
“Each month I obsess over a different drink. This month I have been pushing people to try a Corpse Reviver #2 or a Paper Plane. Both can sound a little daunting or unbalanced on paper, but when you actually try them they are two of the funkiest little drinks that are just so simple but so complex.”
- Q.What’s the secret to making a great one?
“Shaking hard, fast and with lots of ice. Served up (no ice) in chilled (frozen is even better) glassware. Both need to be super cold and not too much dilution.”
- Q.What cocktail should be retired?
“I don’t think there are any that really deserve retirement – it’s more that some need a bit of a facelift or touch up. We specialise in classics with a twist and have brought back some cringy cocktails by tweaking them with modern flavours, whilst still paying respect to their background.”
Shirley is a bartending powerhouse. She’s been with Perth’s fabulous Foxtrot Unicorn since it opened, and was leading the bar as venue manager when it won Best New Bar in Australia earlier this month. But beneath her current cocktail glory was a rocky start: “I had worked almost every other position in hospitality, from waitressing to being a kitchen hand and a barista. I knew absolutely nothing about the bar and didn't even know how hard it would actually be, but I liked a challenge and wanted to do something new. When I asked my employer (at the time) if I could learn the bar, I was told no, because I wouldn't be able to lift the heavy things like the boys could,” says Shirley. “So I quit, applied for a bar position with no experience, and got the job through some mishap.” Mishap or not, it’s clear Shirley landed in the right career.
When Shirley’s not running the talented team at Foxtrot Unicorn, she’s advocating for others. “I co-founded a not-for-profit called 'Mix Haus' that offers free training, workshops and scholarships to womxn in hospitality,” explains Shirley. The aim, she tells us, is to highlight talented women across the hospitality industry, not just behind the bar but chefs, winemakers, brewers and distillers as well.
- Q.What cocktail should people be ordering more?
“Trinidad Sours are always my favourite, but they are a super underrated cocktail. I would also recommend trying a Naked and Famous, which is Mezcal, Aperol, yellow Chartreuse and lime juice. They're both modern classics, but not they're not listed on most drink lists, so people don't know about them. You should always be able to ask for any classic cocktail at a bar.”
- Q.What’s the secret to making a great one?
“Fresh citrus juice makes all the difference.”
- Q.What cocktail should be retired?
“The Aviation.”
Cameron was working in hospitality for several years before becoming a bartender at age 18 (the age you’re allowed to step into the position). Since then he’s had an eclectic career, spanning countless bars and fine dining restaurants, but these days you’ll find Cameron slinging drinks as the bar manager over at the wonderful High Jinks. “We’re a small bar dedicated to giving our patrons a great experience with great tunes, good vibes and banging drinks,” he says. And for Cameron, this is what hospitality is all about. “I love engaging with people more than anything. Offering a slice of who I am and the venue I represent means a lot to me. I have always believed that patrons remember the people and the service more than the food and drinks.”
This service-forward mentality has bled into every aspect of his bartending and is a large part of what makes him so good at it. And while he’s garnered a reputation for eclectic cocktails with crazy flavour combinations, he has serious respect for the OGs.
- Q.What cocktail should people be ordering more?
“Martinis, for sure. Once you start to learn how you like yours, there's nothing quite like the coldest Martini before dinner. The stigma around Martinis really annoys me. It’s based in superiority, the idea that the stronger the drink the more 'tough' or 'serious' a drinker is. Many people I serve are afraid to ask a bartender to order one because they don't know the lingo behind it. I think some bartenders unintentionally perpetuate this as well, rolling their eyes when people order something in a way they disagree with. It creates a barrier for enjoyment. Let people enjoy things the way they want to.”
- Q.What’s the secret to making a great one?
“Because Martinis are so personal, there's only really two tips. Put whatever you're making your Martini with, gin or vodka, in the freezer for a couple of hours before. Then mix with good-sized ice, making sure that your Martini is as cold as possible and well diluted.”
- Q.What cocktail should be retired?
“Any cocktail with orange juice as the main ingredient. They all taste watery and don’t have enough acidity. Like a Blood and Sand.”
Dan, like Dylan, is a part of a sect of veteran bartenders that are highly regarded and revered across the industry. And it’s not hard to see why. His love and passion for hospitality are evident in everything he does. “I love the two sides of bartending – from behind the bar it’s a forever evolving selection of spirits, wines and beers to keep the brain learning and always utilising my creative side for new cocktail concepts,” he explains. “Then there’s front-of-house and interacting with our guests, getting a chance to share everything we learn. It’s not always about the drinks we serve – hearing and sharing life stories with guests is an amazing experience for both parties.”
Dan started his career in the kitchen. “I always wanted to be a chef,” Dan tells us. “It was a friend of mine who was bartending in a cocktail bar and needed advice on flavour pairing for a cocktail that truly piqued my interest, and it all just snowballed from there.” For the past 15 years, Dan has worked at a string of excellent bars, including Sydey’s Eau de Vie and Shady Pines, Melbourne’s Black Pearl, and the picturesque Evolve in Hobart. He’s won several Best Bar in Australia awards and steered the helm of some amazing bar teams. After all that moving around, he planted his feet firmly at The Gresham in Brisbane. But wherever he goes, we’ll listen.
- Q.What cocktail should people be ordering more?
“I’m always going to swing to what I like and so would have to say classic cocktails. Shows the true skills of a bartender and I love when guests order obscure classics. That’s how I get my kicks.”
- Q.What’s the secret to making a great one?
“A lot of classics are simple on paper, but the technique, balance and quality of ingredients will determine if the guest will order another. There are safe classics that most guests and bartenders know, but these are just the tip of the iceberg. I think it should be fundamental learning for every bartender to have a wide repertoire of classics, just as a chef learns all their basics in the kitchen. Confidence with what you do shows with guests, and if they see this in a bartender they’ll try anything you have on offer.”
- Q.What cocktail should be retired?
“I’m never one to judge what someone drinks and will try and cater for all requests, but drinks that look like they are made in a science lab, with smoke and ingredients that glow in the dark, can retire and be a thing of the past.”
