Introducing Adam Petrie

VENUE: Stokehouse
ADDRESS: 30 Jacka Boulevard, St Kilda
PHONE: (03) 9525 5555

How long have you been bartending?

15 years

How did you get involved in bartending?


Needed a job after completed an Arts degree and fell into hospitality at Crown in ’96.

Where have you worked previously?

Crown Hotel, Icebergs in Bondi, Comme in Melbourne, recently at Cutler & Co, and currently Stokehouse.

What’s been your favourite bar to work in?

I would have to say Icebergs and Stokehouse are pretty much on par, both have great views. The Melbourne crowd are a little more relaxed, so Stokehouse may be winning there!

What do you enjoy most about bartending?

The everyday challenges.

And dislike?

Bad manners and poor etiquette.

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

Black Pearl and 1806, and the Flatiron Lounge in New York; so old school.

What is your favourite tipple?

Old Fashioned (Anejo Tequila)

What drink do you most enjoy making? Why?

Classics, the simplistic love affair with making a classic takes years of practice to perfect.  Being able to offer the guest more than just a drink, it’s a journey for both the maker and the drinker.

Describe your fantasy bar?

A casual little cocktail/charcuterie style bar; slick, stylish and well hidden.

Who would work behind your fantasy bar?

Hopefully some of the great mates I’ve made along the way.

Name some of the mentors in your career?

Frank Van-Haandel and Maurice Terzini.

What attributes make a great bartender?

Coolness in pressure situations.

Tell us one of your trade secrets?

“The 7 P’s” – Prior, Preparation and Planning, Prevents a: P*ss, Poor Performance.

What is the best piece of advice you could give to someone new to bartending?

To listen and learn as much as you can, and smile.

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

A full time Artist, including all the arts, because I love being creative.

What do you think of the word ‘mixologist’?

I prefer, “chef behind the bar.

Finish this sentence; the industry needs more…

Live music venues.

And less…

Laws strangling small business operators.

What would be the last drink you’d have before you die?

A flight of all the aged Tequila’s in the world.

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

Immortality, so I’d never have to have that last drink.

Can you tell us your signature drink, with ingredients and method?

Sub Head: The Stoke Colada:

Toasted coconut, salt/sugar rim

Pineapple with palm sugar, flamed

Muddled fresh lime


Pineapple/coconut liqueur (Massanez)

Shake and strain over crushed ice in a tall glass.

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