This profile appeared in the January issue of Australian Bartender magazine

Interview by Simon McGoram

Tim Philips, bar manager at what is one of Australia’s most exclusive locations - Ivy’s Level 6 - has hit a bit of a green patch when it comes to competition success.

Over the past few years he has claimed the 2009 CLASS UK Bartender of the Year, 2011 Diageo’s World Class Australia Bartender of the Year and more recently claimed the crown of Bartender magazine Bartender of the Year at this year’s Australian Bar Awards.

We decided it was high time to catch up with the amiable Mr Philips to learn the secrets of his bartending success.

How long have you been bartending for?

Nearly 10 years.

How did you get into the biz and why did you stay?

I finished high school and didn’t know what to do. I didn’t want to do my degree yet (primary school teacher), so I asked a family friend, whom had just bought a pub, if I could help him out.

If you weren’t slinging drinks what would you be doing with yourself?

Chocolatiering has always fascinated me. That, and teaching I guess.

When did you enter your first cocktail/bartending competition and what was it?

First comp was a Wyborowa comp whilst I was a barback at ffour in 2003. The drink had 30ml Lemongrass infused vodka,  15ml Aperol, 5ml Rose Water, Tsp Lime/Ginger Marmalade, and 30ml Grapefruit Juice. How do I remember this? I still have the same book I’ve kept all my recipes in since I started bartending. True story.

When did you have your first competition win?

*Pages flick forward in cocktail recipe book* It was the 6^th of  August 2004. Wild Turkey cocktail comp judged by Jimmy Russell!

What advice do you have for a bartender hoping to land a competition win?

Make a tasty drink. I don’t care how you dehydrated that virgin’s tears for your tincture. If you can’t see yourself drinking the whole cocktail and wanting another one, it’s not a worthy winner. Ooh, and if you have ever worked for the Match group you would know a dash of passionfruit syrup never goes a stray.

What’s been your proudest bartending moment to date?

Ooh, good question. Black Pearl winning Bar Team of the Year in 2008 is up there. Either that or doing a beer bong with the guys from Mighty Boosh a few years back in London.

What drives you to keep excelling at the bartending craft?

Small man syndrome.

Are you ever worried that you’ll become jaded?

Every day. Once a bartender forgets humility, he becomes a terrible bartender. A good bartender has to love his customers. He or she should also never forget they are in a ’service’ industry.

What is it that you love the most about this industry?

The hours really suit me. Having the days free make so much sense now that I can record TV on Foxtel. That or watching people get drunk every night means you become a more perceptive person. You see people at their best, and worst. This industry forces you to become more socially aware of your behaviour. You would have thought with all this I’d have learnt to keep my clothes on when I go out.

What could the bar trade do without?

I don’t want to be negative so I’m going to tell you what the bar trade could do WITH. More training. Not just training from guys like Alchemy and MIXXIT etc., but in-house stuff. Training on your food, training on your cocktail and wine list. If I’m paying a staff member $22 an hour, and selling a cocktail for $20 the staff needs to know why a Hemmingway Daiquiri is named so. I’m sorry owners, but you HAVE to pay your staff for this training as well.

What bars have you worked at over the years and what’s been your favourite?

There’s been a few now. Melbourne: Bell Tavern, ffour, Black Pearl, and Press Club. In London: The Player and Milk & Honey. In France: The Clubhouse with a summer stint at White Star and Milk & Honey in New York. Now I’m at Ivy Level 6 in sunny Sydney. And no, I would not care to list ‘one’ a favourite. They have all been very good to me.

What’s next on the cards for Mr Philips? Olympic gold? A range of home remedies and snake oils?

Going to stay as far away as cocktail competitions as I can. I get too stressed out. It’s summer so I’m currently concentrating on my gardening, making the world’s best sourdough, and my lawn bowls. That and opening my own Sydney small bar within 12 months… (keep that a secret though).

Tim’s Top Five Tips for Bartending Success

1. Be Humble
2. Let your personality shine
3. Know the latest sports results
4. Be a foodie
5. Respect alcohol. Don’t get drunk while you work.

FULL NAME: Finbarr Shaw
Venue: The Crimean
ADDRESS: 351 Queensberry St, North Melbourne
PHONE: 03 9329 3353
Web: thecrimean.com.au

Finbarr might have ended up behind a bar but before he turned to the art of drinks mixing he was on track for the a more divine calling. Now with six years of ‘tending under his belt the and currently holding court at The Crimean in Melbourne he could be found tucking into on of his favourite porters or drinking almost unpronounceable eastern European elixirs on his nights away from the bar.

Career:

Before you were bartending what were you doing with yourself?

“Studying to be a priest.”

How long have you been bartending?

“5 to 6 years.”

What is your proudest moment behind the bar?

“It hasn’t happened yet!”

And most embarrassing?
“A couple…both involve falling over behind the bar in front of girls.”

How do you prepare yourself for success in a cocktail competition?
“Chin ups, Proteinis…the usual stuff.”

Where have you worked previously?

“Panama Dining Room, T42 and Gigibaba“

Favourites:

What’s been your favourite bar to work in?

“The Crimean and Panama“

What’s your favourite bar gadget?

“The Automatic Triple Straining Robo-Boston”

What’s your favourite city to visit?

“Varanasi.”

What’s your favourite movie?

“Easy Rider.”

What’s your favourite song?

“Lately I’ve been listening to Javelin and Xploding Plastix (and Balkan Gypsy music).”

Describe your fantasy bar.

“New York hot dog vendor trolley converted into a bar so I can wheel it anywhere I like.”

What is your favourite product to work with at the moment and why?

“Becherovka because it’s hard to pronounce and easy to drink.”

What do you drink to…

Unwind after a long shift?
“Over winter, Robust Porter from Bridge Road. In the summer, pretty much any cold beer.”

If you could have a drink with one person (alive or dead) who would it be and why?

“A glass of sherry with my great grandma Elvy.”

Can you tell us some of your favourite bars to visit?

“Maquis of Lorne for a beer after a long ride. Collingwood World for excellent cocktails. I went to Der Raum recently, that was fun.

Other Stuff:

What was the last book you bought?

“American Psycho by Brett Easton Ellis.”

If you could have a superhuman power what would it be - why?

“Ability to turn otherwise uninteresting liquids into booze with my mind, to sell from my hot dog stand bar.”

If you were to be something other than a bartender, what would it be and why?

“Anything that involves being paid to travel would be great.”

Who’s your hero?
“The Earl of Sandwich.”

Last drink ever - what would it be?
“Can of Cascade Blue.”

Venue: The Victoria Room
Address: Level 1, 235 Victoria Street, Darlinghurst  Sydney
Phone: 02 9357 4488
Web: thevictoriaroom.com

Placing in this year’s Top 11 at the Bartender of the Year Competition (sponsored by Reserve), Jessica Arnott is showcasing some fantastic bartending talent. You’ll find her at Sydney’s Victoria Room, the British-Raj inspired cocktail temple, where she’ll turn out quality drinks and fine chat with regulation ease if you drop in on a Friday night.

Career:

How long have you been bartending?

“Around 5 years now.”

Before you were bartending what were you doing with yourself?

“Working towards bartending! I started in cafes and then got a job running food, and eventually waiting tables, at Bayswater Brasserie, so it’s all been leading up to this really.”

What is your proudest moment behind the bar?

“Making the Top 11 for the Bartender of the Year Competition (sponsored by Reserve) this year. When I found out about Top 11 I jumped up and down and squealed like a little girl.”

And most embarrassing?

“Probably my first week of bartending when someone asked for this hideous concoction of banana liqueur, Baileys, cacao and cream and I put too much into one tin - I wore the whole thing. Throw into it the two lesbian customers making crude jokes about licking it off and I was horrified!”

How do you prepare yourself for success in a cocktail competition?

“Make sure you have everything, and quadruple check it. Make sure you’ve got some banter and trying to stay relaxed too.”

Where have you worked previously?

“Bayswater Brasserie and Victoria Room (both Sydney) and at Match Bar and The Verge in London.”

What’s your advice for an aspiring bartender?

“Work hard, spend as many hours behind the stick as you possibly can and most importantly be humble - you’re not a rock-star.”

Are there any other female bartenders in Australia that are doing good things at the moment?

“Krystal Hart from Canvas (Brisbane) is absolutely rocking it - she killed World Class last year.”

How do you get the best out of your team at the Victoria Room?

“Keeping it fun, but still having a really high expectations of them. The bar is set pretty high at the VR.”

Favourites:

What’s been your favourite bar to work in?

“I loved the Verge in London, all the locals were in everyday and ended up being my mates. And of course the Victoria Room, it’s like my home now.”

What’s your favourite bar gadget?

“I was fortunate enough to go tool shopping with Ueno San in Tokyo earlier this year, and Japanese jiggers are the absolute bomb.”

What’s your favourite movie?

“Amélie is still a favourite.”

What’s your favourite song?

“Depends where I am and what I’m doing but Dead Leaves and the Dirty Ground by The White Stripes is probably up there though.”

What’s your favourite sport?

“Basically unless you count drinking as a sport I don’t have one. I think my coordination can be summed up by an old nickname of mine ‘Captain Incompetence’…”

Can you tell us some of your favourite bars to visit?

“Having Eau de Vie as your local is pretty handy. Low 302 and Shady Pines and of course the Black Pearl in Melbourne. High Five (Tokyo) and in New York, a little Tiki bar called Otto’s Shrunken Head where you can get your frozen Pina Colada in a tiki mug that you can keep for 5 bucks!”

Drink:

This month’s feature is gin - any favourite gin tipples that you’re partial to?

“I love gin, put a Hanky Panky in front of me any time of day or night and I’m a happy, happy, girl.”

What do you drink to…

Unwind after a long shift?

“A cider and a shot of rum. Or a Fernet Branca and cola if there’s one in reach.”

Impress a man?

“To be honest, my drinking habits intimidate most men who aren’t bartenders!  I think sipping on a good Scotch has proved pretty impressing in the past.”

Other Stuff:

If you could have a superhuman power what would it be - why?

“I’ve always wanted that thing from Bewitched where you just wiggle your nose and go anywhere! Plus she could pretty much do anything with that nose wiggle couldn’t she?”

If you were to be something other than a bartender, what would it be and why?

“I’d probably be in the film industry, my whole family is and I always thought as a kid that’s what I would do.”

Who’s your hero?

“I suppose if I could meet somewhere halfway between Betty Paige and Ada Coleman I’d be happy..”

What products do you think will be popular over the coming year?

“Mezcal is a product we’re going to see on a lot more menus. Some great brands are imported now hopefully customers will start to recognise it as a quality product, rather than that tequila with the worm.”

Last drink ever - what would it be?

“Sweet rum Manhattan, lots of bitters and discard the twist.”

What’s your favourite cocktail?

This drink was first made for me by Evan Stanley at The Black Pearl (Melbourne).

The Toreador

• 40mL Tequila
• 20mL Apricot Brandy
• 20mL Lime juice.

Shake and strain into a cocktail glass.

*W.J. Tarling’s Cafe Royal Cocktail Book 1937

Interview by Edward Washington

Gary Beadle is another Western Australian who is doing some fantastic things within the Perth bar scene. Having started hospitality work in London pulling pints for English veterans he now runs a company dedicated to ‘the business of hospitality’. Beadle works hard to promote staff education through traineeships, in-house mentoring and recognises the importance of employee autonomy.

What’s the attraction of the bar business for you?

“Making people smile for a living and seeing the youngsters that I work with, like Andrew McIntyre, coming on and learning about the business. Planning new businesses with old friends like Haigh Nicholson and Ben Powell, and feeding back into the industry is also very satisfying.”

How did you first get involved in the bar industry?

“I started working for Young’s Brewery in London at their pubs learning about customer service and serving guys that had fought two world. I am that ‘olden day’ bartender that when the youngsters talk about doing things old school they’re talking about the way I’ve always done things.”

Tell me a little about your businesses?

“Blinding is a hospitality company specialising in concepts, design, vision, business development, mentoring, training & business management. We also operate the two venues that I am a part owner of 399 Bar & Five Bar. Both these venues embody an all are welcome philosophy, so you can use them for all occasions.  Have a cup of coffee and use the free Wi-Fi, have some great food prepared in visual kitchens, have a great bottle of wine, have a beer or even have an amazing cocktail. It is not just about the cocktails as I feel a true bartender should be able to provide a complete experience for all customers.”

How have you evolved as a business operator over the years?

“I’ve been learning to balance life a little more now we have son, rather than just working flat out 14 hours a day nonstop. This empowers the guys I work with to take the lead a lot more and we’re all more productive for it.”

What are your Top 5 tips for running a successful bar business?

• Think of it from the customers’ point of view.
• Have back of house and percentages worked out in.
• Have a solid vision and stick to it.
• Employ staff that enjoy what they’re doing, and smile.
• Have fun doing it otherwise the hours will kill you.

How do you continually develop your creative ideas?

“I expose myself to many fields of influence, whether through travel or reading, to many different cultures and disciplines not necessarily all hospitality related. I’m constantly sketching ideas and putting them to one side so I have an endless supply of colours, shapes and ideas of how a piece of a room could look.”

Where do you draw your inspiration from for food, drink and venue style?

“Well I have lived, worked and travelled many places in the world, I love to cook and eat and have definitely drunk more than my fair share of booze on the planet, I guess this all adds up to being a diverse human full of ideas.”

What excites you about the Perth bar industry?

“The growth of the inner city, everywhere you look there is a new apartment block, office block or a new government project underway.”

What advice would you give young bartenders who want to open their own bar one day?

“Get busy with learning about spreadsheets, business plans, forecasting and all the stuff you just don’t know yet - it ain’t about knowing the history of Plymouth gin.”

Do you have any concerns about the future of the Perth bar industry?

“We have six of our young staff across the two venues in traineeships and also have a strong in-house training program that aims at constantly developing staff skills.

If more [Perth] venues don’t get onboard with this the growth of the Perth bar industry will outgrow the pool of quality staff available to work within it.”

“It is also a shame that the licensing for the ’small bar category’ wasn’t legislated for 3am so that the small bars would’ve filled the gap more between the ‘tavern’ category and the ‘nightclub’ category. It would’ve helped to make the city more vibrant.”

What are ’small bars’ doing for Perth’s nightlife culture?

“Bringing out people that felt there was nowhere for them before. We get so many customers who say they haven’t been out in years as there was nowhere they felt comfortable at.”

Are there any local or international bar operators that you admire? If so why?

“Geoff Hayward has basically shown everyone in our city the way forward and continues to set a hospitality standard that we all aspire to. Steve Scaffidi continues to run restaurant bars equal to anyone, anywhere in the world. There are also a lot of young up-and-comers who I love for their passion: Dave Gilman of Helvetica and TJ of Ezra Pound come to mind. Both are great lads running awesome shops.

How much input do your staff have in the direction of your bar business?

“The venue’s direction is a set thing from the conception that never changes, have your vision and stick to it. That said, staff have a great deal of autonomy in how the vision is realised. They’re encouraged to run with their ideas - with a little coaching of course.”

Marty is the self confessed ‘face’ of Sydney small bar Grasshopper, an award winning tippling venture in the heart of the CBD. It’s headed by himself, John Toubia and Belinda Lai and is a leading light in the changing dynamic of Sydney’s night time culture.

The Grasshopper team is heavily involved with the arts community, hosts laneways dinners and showcases how a collaborative and co-operative bar industry can make Sydney an even better place. Marty and John both took some time out recently to chat about running a bar business in Sydney.

What’s the attraction of the bar business for you?

J “Apart from the unsociable hours and the backbreaking work it’s the customers that keep me in the business - if you don’t like people this is not the business for you.”

How did you get involved in the bar industry?

M “I got involved in the bar industry as I was unhappy in the corporate world.  I was in IT which is a very unsociable industry.”

Tell me a little about your business - who’s involved?

M “There’s John Toubia who is the man behind our bar Grasshoppers “Cocktail Mechanic”, there’s Belinda Lai who runs the whole business and oversees everything “Aka The Grasshopper” we do as a group.  Finally there’s me, I’m the ‘face’ of our business and the PR machine.”

Any future plans that you can let us know about?

J “We’re expanding our business with events and key sponsorships.  If the opportunity arises to do something as interesting and enjoyable as Grasshopper we will definitely take a look.”

What are your Top 5 tips for running a successful bar business?

1. Be realistic.
2. Learn to plan everything.
3. Roll up your sleeves.
4. Take time out for yourself.
5. Make sure you enjoy the industry, even the worst parts.

How have you evolved as a business operator over the years?

M “I’ve stayed true to the beliefs that I first went into business.  I’ve learnt that you can’t do everything yourself and to surround yourself with the best in the business.  I’ve also mellowed a lot; I’m still always trying to do a million things at once but with more realistic timeframes.  There is also no such thing as too much planning and no such thing as everything going to plan; hospitality is such a crazy profession.”

What mistakes taught you the biggest lessons?

M “Trust and knowledge. I put a lot of trust in those that I shouldn’t have and didn’t have knowledge of things I should have.  I paid a big price both money wise and time wise, it set my long-term goals back quite significantly.”

How do you continually develop your creative ideas?

M “I try to enjoy life. If I’m enjoying what I do the creative ideas flow very easily. I’m a very visual person, I look at everything.”

How important are staff in operating a successful business?

J “Staff are the key to success especially in hospitality. Our staff are a close knit crew and we all spend a lot of time together.  If they aren’t happy, then our customers usually aren’t going to be happy.  How you feel reflects directly on the drinks and food you make them, the service you give them. Our staff are all versed in what we wish to convey through our business, ‘our philosophy’ as some would term it.  They have input in all aspects of our menus, our service and how we do our business.”

Where do you draw your inspiration from for food and drink?

M “I’m usually hanging out with my partners doing some day-to-day things when I come up with something inspirational. On top of that it’s usually something totally unrelated to food and drink that will inspire me.”

What excites you about the Sydney bar industry?

M “At the moment…everything.  There is such a ground swell and so much happening with new small bars opening up all the time that it’s hard not to be excited. It’s amazing how much has been achieved by our Sydney bar scene in the past two years. I think the next big thing will be competition for barrel flaring of aged cocktails.”

Do you have any concerns about the future of the Sydney bar industry?

J “Always, but these are good concerns.  I see the future of our industry as very bright, especially for small bars.  I think as we gain momentum and small bars proliferate we’ll come under more pressure from other industry groups.”

What’s the best thing about owning your own bar?

J “Just knowing that every day when I wake up I’m doing something I love.”

Are there any local or international bar operators that you admire? If so why?

M “Lenny Opai the most underrated Bar Manager in Sydney. He was and will always be the heart of the old Bayz’ (Bayswater Brasserie) for me.  And anyone who has the vision and guts to go out and do it for themselves with their own money not daddies!”

What advice would you give young bartenders who want to open their own bar one day?

J “Start at the bottom and work your way up.  When you get close to the top, think about what you want. If you want good money, no stress and a secure job… think twice.”

Tell us a bit about the NSW Small Bar Association

“NSW Small Bar Association aims to bring together small bar owners and give them a voice,” O’Sullivan says. “As we’re all involved in our own small businesses it’s sometimes hard for us to be heard as individuals with the lawmakers of our land.  Having an association allows us to have presence alongside such established groups as the AHA and the RCA.  It also allows such groups that want to have a dialogue with us, such as Sydney City Council or OLGR, a central starting point with which to communicate.”

Venue: Kit & Kaboodle
ADDRESS: 33-35 Darlinghurst Rd Kings Cross
PHONE: 02 93687333
Web: kitkaboodle.com.au

When Jason Williams (The Keystone Group) approached us about ‘Introducing’ one of his bar managers, Ben Hicky, his obvious passion got him across the line. “Ben makes his own syrups, is constantly reading, always working on cocktails and conducts training regularly for his bar team,” Williams told us. “He is a leader within that venue and has helped create a great team there. He is always positive and always asking questions. Not an easy attitude to have when working in nightclubs.” So take it away Ben…

Love your job. Love your cocktails. Google lots.”

Career:

How long have you been bartending?

“Fourish years.”

Before you were bartending what were you doing with yourself?

“At uni being poor.”

What is your proudest moment behind the bar?

“Creating the world’s sweetest passion fruit and vanilla Caipiroska”

And most embarrassing?

“Realising sometime later that I had created the world’s sweetest passionfruit and vanilla Caipiroska.”

How do you prepare yourself for success in a cocktail competition?

“Have as many people try my drink as possible to see if they really like it or are just being nice! Also a few drinks beforehand for courage doesn’t go astray.”

Where have you worked previously?

“A few pubs in Sydney, and ski resort bar in the US and the roof-top at Kings Cross Hotel.”

What’s your advice for a young aspiring bartender?

“Love your job. Love your cocktails. Google lots.”

Favourites:

What’s been your favourite bar to work in?

“Kit & Kaboodle - where I am now.”

What’s your favourite bar gadget?

“The tea towel stuck in my belt.”

What’s your favourite city to visit?

“New York, New York.”

What’s your favourite movie?

City of God

What’s your favourite song?

Once in a Life Time - Talking Heads

What’s your favourite sport?

“Rugby Union or Motorcycle racing”

Drink:

Describe your fantasy bar.

“The bar from Eau De Vie but on a beach in the Caribbean islands.”

Can you tell us some of your favourite bars to visit?

“Anywhere that is still open at 7am after work - Goldfish and Dive Bar KXH in the Cross. Going out - Hunky Dory, Flinders Hotel and Eau De Vie.”

What is your favourite product to work with at the moment and why?

“Rye whiskey. Sweet like a bourbon, complex like a Scotch.”

What do you drink to…

Unwind after a long shift?

“Asahi and a rum shot.”

Impress a lady?

“Asahi and a rum shot.”

If you could have a drink with one person (alive or dead) who would it be and why?

“It would have to be Earnest Hemingway, the man was a legend. Also I would love to know his preferred recipe for a Daiquiri #3.”

Other Stuff:

What was the last book you bought?

“Ubik by Phillip K. Dick - Very good.”

If you could have a superhuman power what would it be - why?

“The power of permanent awake-ness. Working at night and having a life during the day.”

If you were to be something other than a bartender, what would it be and why?

“A vet.”

Who’s your hero?

“Stephen Colbert, Kurt Vonnegut and Spike Milligan”

What products do you think will be hot over the coming year?

“Mezcal for sure.”

Last drink ever - what would it be?

“A very large one and a very strong one.”

This article appeared in the October issue of Australian Bartender magazine.

Interview by Edward Washington

Gary Regan, international cocktailian and avid liquid literary, is a man who has experienced life behind a bar and now writes about it from the other side.

Getting his first break as a drinks writer in the 90s Regan is firmly established as an authority on all things cocktail related, and for a man who began pulling pints at the age of 14 he’s sure to know a thing or two about the trade.

Regan counts the history of the Negroni as the most interesting story doing the cocktail rounds and for his last drink he’d order a Manhattan from either, Jesus, Mohammed or the Buddha (whoever was available at the time).

How did you first get into the bar business?

“I started out cleaning the beer lines in my parents’ pub in Bolton, Lancashire, England, when I was about 13.  They let me work behind the bar there when I was 14.”

What was the attraction of it?

Beer!

What was it like being a bartender in New York during the 70s and 80s?

“Exactly like it is being a bartender in New York now.  I was in my 20s so I knew everything about everything.  We partied like crazy, and I think I was lucky to get out of it alive-not all of my friends made it through.

We wore different clothes than they wear today, and although we might not have been as savvy as bartenders today, we were very savvy for that day and age.  Not all that much has changed, though.  Just technology.  Oh, and our drinks were far easier to make!”

What’s your proudest achievement in the bar industry thus far?

“Hopefully I’ve stayed true to my calling.  I might not work behind the stick these days, but first and foremost I think of myself as a bartender.”

How did you get into the drinks writing side of the business?

“1990. Mardee, my wife at the time, got me an interview at a trade magazine.  They commissioned 2 articles from me, one on single malts, one on British pubs in America, and the ball started rolling.”

How do you continually develop your creative writing ideas?

“I get bored easily, so once I’ve done something I have to think of something new to do.  And I’m lucky inasmuch as people who follow my work allow me to get away with murder…”

Which cocktail do you think has the most interesting history, or story?

“That has to be the Negroni. A verifiable story about an Italian Count who rode rodeo in the USA who substituted gin for the soda in an Americano!  What’s better than that?”

Do you have any exciting plans for the future?

“Yes. Watch this space. The best is yet to come.”

What excites you about the international bar scene?

“The camaraderie among brother and sister bartenders all over the world.”

How do Australian bartenders stack up compared to the best of the world?

“To be very honest, they are way, way better than I ever expected.  A few years ago I was told that Oz bartenders didn’t bother to learn the ropes they just went and did whatever they wanted to do.

Fact is, I think, that this attitude helped push the envelope.  Oz bartenders are among the most creative in the world.”

What cocktail trends do you think are popular at the moment?

“The use of very distinctive spirits-smoky Scotches, pungent Piscos, musty Mescals-in very small quantities to add accents to a tapestry of flavours in a drink.”

Are there any local or international bar operators that you admire? Why?

“Salvatore Calabrese.  He’s the real deal.  110% the bartender’s bartender.”

What advice would you give young bartenders who want to open their own bar one day?

“Be very, very sure that that’s what you really want to do.  I was a far better bartender than I was a bar owner.”

Your last cocktail?

“A Manhattan, served by Jesus, Mohammed, or the Buddha (Jesus is the most likely, though) at The Bay Horse, Thornton, Lancashire, England. My parents’ last pub, and my local when I’m in the UK.”

What are your Top 5 tips for an aspiring drinks writer?

• Get a good editor
• Write like you’re talking
• Don’t take anything personally
• Three is as many as you get!

McCrae Pavilion
671 Pt Nepean Road McCrae
mccraepavilion.com.au

Last of the flair bartenders? Brad Dickman spruiks fire-breathing amongst his repartee of tricks, and when he’s not trying to up-sell you one of his favourite rums, or push a boutique beer at you he is dreaming about being a pro basketball player. A fan of the slow game (cricket), Brad tends bar down at Melbourne’s McCrea Pavilion having also done a stint at T.G.I Friday’s back in the day. Think twice about not tipping his though, his favourite bar tool is a big sharp knife.

Career:

How long have you been bartending?

“Just over three years.”

Where have you worked previously?

“T.G.I. Friday’s, Velvet Bar, Slate Bar & Restaurant.”

What is your proudest moment behind the bar?

“Probably a flair show I did for the high rollers at Crown Casino.”

Q+A: “I think Australian craft beers will continue to grow as a category over the next year. I’m really trying to push more premium rums over the bar too, so hopefully we’ll see an increase in that as well!”

And most embarrassing?

“Having a rip at the bottom of my work pants on a really busy night at the bar. One of the other bartenders stood on the rip and it went all the way to my crotch. Couldn’t even get five minutes off bar to fix it!”

Favourites:

What’s been your favourite bar to work in?

“Definitely McCrae Pavilion. So far it’s been very fun challenging the drinking standards along the peninsula. The crew behind the stick are a lot of fun as well!”

What’s your favourite bar gadget?

“Easily a good sharp knife - a great asset to a bartender.”

What’s your favourite city to visit?

“Melbourne all the way. Great nightlife, and the quality of bar culture is amazing.”

What’s your favourite movie?

“The Bourne Series.”

What’s your favourite song?

“Pattern Against User by At The Drive In. Always gets me pumped up!”

What’s your favourite sport?

“Basketball. So much intensity!”

Drink:

What’s your favourite cocktail? (List ingredients and be product specific if possible.)

“Ask me on the night! Though I do love a Don Julio Reposado Old-Fashioned with agave nectar and Regan’s Orange Bitters. Boom!”

Describe your fantasy bar.

“Any bar without blenders is alright in my book. Spend a season at T.G.I.s and you will understand.”

What is your favourite product to work with at the moment and why?
“Appleton Estate Rums. Solid and reliable rum that’s great to use in classic rum drinks.”

What products do you think will be hot over the coming year?

“I think Australian craft beers will continue to grow as a category over the next year. I’m really trying to push more premium rums over the bar too, so hopefully we’ll see an increase in that as well!”

What do you drink to…

Quench your thirst?

“Gin and Tonic!”

Impress a lady?

“Well… I do have a girlfriend so sitting back with a good bottle of wine is always a win.”

Unwind after a long shift?

“I’m pretty classic, so a scotch and coke is tasty or a Trumer Pils.”

If you could have a drink with one person (alive or dead) who would it be and why?

“Bob Marley. I don’t know how much drinking we would be doing though…”

Can you tell us some of your favourite bars to visit?

“Depends on the night, but some Melbourne favourites are Black Pearl, Platform 3 (in the old days!) and Lounge for the louder times…”

Other Stuff:

Can you juggle, perform any magic tricks or have any other unusual talents?

“I’ve been flairing for over 3 years but I can also fire-breath.”

What was the last book you bought?

“Beach Bum Berry’s Re-mixed by Jeff Berry.”

Who’s your hero?

“Glenn McGrath. I love cricket.”

If you could have a superhuman power what would it be?

“Instant teleportation. So handy after a long shift or a long night out.”

If you were to be something other than a bartender, what would it be?

“A Pro Basketball Player.”

This interview featured in the October issue of Australian Bartender magazine.

Josh Collins is a man who’s synonymous with outlandish bar designs and heavy tiki theming and he is now well underway in taking on the Melbourne bar scene with the LuWow in Fitzroy.

His first foray into the operator world saw him purchase a Perth theme park and with years of experience and a string of successful venues now in operation Collins is still enjoying the challenges that come with being a venue owner.

What’s the attraction of the bar business for you?

“It combines everything for me, I’ve got a background in theatre and film design and I’ve done a lot with that but it was heartbreaking because you’d spend a lot of time developing something amazing and then you’d be throwing it in the bin not long after.

The attraction of decorating and designing a bar is that it’s much more permanent. It combines all my favourite things like putting together good décor with spirits, beer and good music - it’s a great collaboration.”

How have you evolved as a business operator over the years?

“When I first move to Australia we took on this enormous project and were completely naive about it. It never got anywhere and I don’t think WA was remotely ready for it.

Then we found the Hula and that was our first bar. I had worked in bars and clubs a lot, but on the entertainment side of things, so it was my first opportunity to build a bar for myself.

I had previously built tiki bars for other people, but usually with huge time constraints, so the Hula was special because we really spent three to four months doing it well. With Deville’s we spent nine months doing it, and this place (the LuWow) will also be about four months.

So as an operator learning to start small and grow has been valuable and now I have done every job there is from glassy to door man.”

What mistakes taught you the biggest lessons?

“We bought a theme park, it was this great outdoor space with a castle and a go-kart track and a minigolf course and a big wheel - yeah that is the biggest mistake I have made!

Stay within your limits and you can grow later on, but not so small that you can’t do want you want.”

How do you balance your work ethic with the social side of your businesses?

“You learn to pace yourself very well and having learnt to work behind the counter you learn your limits.

Previously, as the entertainer, it was my job to make sure people were getting the drinks and now I’m more like, ‘Well I don’t think you should have another drink’, so it’s all about balance.”

How do you continually develop your creative ideas?

“I draw from a lot of movies and I am a massive fan of 1960s ‘B’ movies - I never watch television I always watch movies. The B movies are great because they show how to create maximum impact with minimal cost, so they’re a very good influence.

Apart from those stage productions are also good for inspiration.”

What’s the attraction of tiki?

“I have always been into it, I got a massive tiki mask for my 18^th birthday and we always used to go to Trader Vic’s when I was younger so it just stuck I guess. I also spent a lot of time in Hawaii and Tahiti and places like that, so I guess it just all comes together in what I do now.

I love the escapism to it all as well; it’s like going to a movie except that you’re in a bar.”

What excites you about the Melbourne bar industry - why get involved here?

“While I don’t know everything about the Melbourne bar scene, I still don’t think there is any major theme bar on the level of what we do, so it was a good reason to come along here and do it.

We’d been trying to find somewhere in Melbourne now for over a year and we’d actually sort of given up when this place came up - and it turned out to be the perfect place, in the perfect location and the right price so we just bit the bullet and jumped in.”

What excites you about moving to the Melbourne bar market?

“They have great staff to begin with, I mean even well before we were ready to open we had really good people on board. In Perth it was really hard to find good staff as over there you’d train them up and then they would end up heading over to Melbourne to work. So I guess now we’re reaping the rewards from all our earlier hard work!”

How will you approach the Melbourne market?

“With exactly the same formula in the sense of the extreme tiki theming, right down to the cocktails and the snacks and the bar staff uniforms. It’ll be the classic tiki theme really, just like Deville’s Pad (in Perth) which is really a classically themed tiki bar - it’s a concept bar, for everything tiki.”

How has the WA bar industry developed over the years?

“It’s developed enormously really. When we started Hula Bula over six years ago it was one of the only really small bars over there and we knew we needed more places like it. The wheel turns very slowly in Perth however, but it does turn, so we will get there - but slowly.

Even with the recent developments in Perth my venues are more alternative and rock & roll styled, and there’s still not too many places opening up along those lines, which gives us a bit of an edge as more small bars begin to open.”

How can the Perth bar scene continue to improve?

“Legislation is still ridiculous over there. You still have to go through the local councils, and anyone who’s had to go through that knows how much of a nightmare it is. Liquor licensing is still completely up the spout as well and doesn’t look like its going to improve any time soon.

From what I have seen in Melbourne they have to have a really good reason to refuse you, but in Perth it seems as though they can choose any reason. It could take you two years to get your little bar in the corner, and then the council will still think that your little bar will be a nightmare for everyone concerned.”

What drives you to open new venues?

“I love building them, that’s why. I’m a great big showoff I think - I like to inflict my vision on others! I love getting mucky and putting a new place together, sticking things on the wall and then having a beer afterwards. The whole part of putting a place together is exciting. Deciding where to put this and that, and going home to build something special for it.

I like having total control over the venue too and would struggle to work with to many other collaborators. Designing a bar for someone else is different, but when you’re doing it for yourself you have a very strict vision of what its going to be like.”

Are there any local or international bar operators that you admire? If so why?

“Absolutely, Michael Delany-Korabelnikova does great stuff, he did wonderful stuff with the Flinders in Sydney, Vernon Chalker is always doing something fantastic and his bars are worth re-visiting many times because you always catch another detail.

Having just taken that step out of Perth there’s suddenly a lot more interest in what you do - I mean you could change Creation in Perth and no-one would care so it’s nice to be just getting a lot of interest early on with this project.”

How important are staff in operating a successful business?

“They’re totally important and customer service is paramount. It’s all part of the deal and it doesn’t take much to spoil someone’s evening so you’ve got to be really careful. If something does happen, then the customer is always right - I think it’s important to keep that ethos going.”

What advice would you give young bartenders who want to open their own bar one day?

“Do it, why not? If you do it right you won’t lose money and if you do it wrong you’ll learn. Have a good theme too! One that puts you way ahead of the competition, and if you’ve got a good concept then do it totally - 100 per cent. Make your bar stand out and give people a reason to go there.

Get your own swizzle sticks and coasters made as well - no one does them now - and make the drink’s menus so that people want to take them home and have them sitting on their coffee tables.”

What are your Top 5 tips for running a successful bar business?

1. Reward good staff
2. Always keep an eye on things
3. Always ensure quality
4. Try and be different
5. Customer service is paramount

Interviewed by Edward Washington

Fee Brothers is one of America’s great cocktailian family companies whose heritage stretches from before the Civil War to being the bitters of choice at a recent White House cocktail party. Joe Fee represents the fourth generation of this successful story and has been involved with all areas of its growth, from days sweeping the factory floor to seeing the company become an internationally recognised brand.

Australian Bartender magazine is excited to announce that Joe will be heading down-under for this year’s Sydney BarShow Week where he will be on-hand (at the Think Spirits stand) to chat about his products, his family’s history and convince you all why you should be putting more bitters in your cocktails.

When did the Fee Brothers story first start?

“The oldest piece of paper that we have with a date on it is a lease signed by James Fee on March 4, 1864.   While [the family] was doing things before that date, we just can’t put any documents to it.”

How long have you been involved in the family business?

“I was screwing on caps and sweeping the floor since I was six (my father believed in slave labour) and I have held my current position of Sales Manager/Treasurer since 1991.”

Any significant developments over the years Fee Brothers have been operating?

“Each generation has made changes that have kept us current with the needs of the time.  For my sister Ellen and me, it has been the development of products intended for high-end bartenders that ahs been most important.”

How important are bitters for the modern cocktail bartender?

“Bitters are your “spice rack behind the bar”.  You wouldn’t operate a kitchen without a spice rack.”

Have there been significant developments for cocktail bitters since the 19^th century?

“In addition to resurrecting forgotten Bitters that were commercially made pre-Prohibition, we have brought the list of available Bitters much further.  Flavours such as Rhubarb Bitters and Black Walnut Bitters were not considered before.”

Tell me a little bit about the process of making cocktail bitters.

“While this might conjure up the image of burying earthen jars for aging under the full moon

we, actually work with international flavour houses. They have the equipment appropriate for the extraction of flavours from various sources and once we have a flavour profile in our mind getting its components is fairly simple.”

What cocktail trends do you think are popular at the moment?

“One growing trend is the use of flavoured vinegars as the acid in cocktails.  Historically, vinegar has been used to make a shrub, which is a term that refers to a beverage      ingredient as well as the beverage itself. Shrub is a combination of vinegar and fruit.”

What do you hope to show Australian bartenders at Sydney BarShow Week ?

“I will answer the question, “Why in the name of God would anybody willingly put something called bitters into a cocktail and hope for a good resolution?” In addition, we will introduce our newest flavour, Black Walnut Bitters.”

“Bitters are your ’spice rack behind the bar’.  You wouldn’t operate a kitchen without a spice rack.” Joe Fee, fourth generation Fee Brother

What’s the attraction of working for such a long standing family company?

“Seeing my name on the label as the product rolls off the line is very gratifying, and being the fourth generation of anything is so unusual these days.”

How have you evolved as a business operator over the years?

“Experience has helped me to move more decidedly and carefully. All the ways I’ve changed since I first started are so numerous I don’t think we have enough space in this article.”

What’s your proudest achievement with Fee Brothers thus far?

“Taking Fee Brothers to the next level, the international level.”

How do you continually develop your creative ideas?

“I can only reiterate that you must listen to your customers. My customers give me ideas every day - some of which I probably shouldn’t mention here.”

Do you have any exciting plans for the future?

“Our continued global expansion. When I leave the Sydney Bar Show Week, having already visited         New Zealand and Tasmania as well, I am heading to the first ever bar show in Moscow.

If you had asked me twenty years ago if I would ever sell product in Moscow, I would have looked at you funny.”

What excites you about being involved in the international bar scene?

“The sheer enormity of it all. Not only are bartenders embracing mixology, but they are genuinely excited about it. This is a major improvement from years past where, at least in the United States, we had seen a general decline in the skills of bartenders.”

What are your Top 5 tips for running a successful business?

1. Know your customers
2. Visit your customers
3. Listen to your customers
4. Surround yourself with interested and interesting people
5. Eat a good breakfast and wear clean underwear