Ones to watch in 2016: Joe Sinagra

joe-sinagra

Joe Sinagra, Bobeche, Perth

Joe has an impressive record when it comes to the Bartender of the Year sponsored by 42BELOW and De Kuyper. He made the Top 8 this year, making it a third time in the final round of the competition on the trot. We asked him how the comp went down and to impart one advice.

What’s it feel like to make the final round again this year?
I felt pretty lucky this year. After the second round I didn’t think I made it through. To get through was a bit of a surprise and a relief. 

How did you prepare for the comp this year? 
Same as every year. Made sure I read the magazines and worked on my all round general knowledge. The tasting side of things I try and keep sharp with all year round but obviously making sure I was on top of it come Bar Week. 

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Can you describe what it’s like to step on stage in front of 500 of your peers and make drinks? 
I try not to think of it as 500 peers. If you focus on that part it gets pretty daunting. I approach all my completion presentations as putting up a couple of drinks for some people who want to know about them. It’s something I do everyday in the bar so it feels a lot more natural. 

What was the atmosphere of the Top 8 group like? 
This year was probably the toughest I had been in. The Top 16 was a really great bunch of bartenders let alone the Top 8. I felt far more pushed than ever before. 
 
This is your third year in a row in the Top 8 — any tips for others wanting to have a crack?
Don’t be afraid to commit. I hear it so often from bartenders who make excuses as to why they don’t want to do it. It’s a solid test of your all-round bartending skills. If you’re afraid to do the work you won’t do well. Commit to giving it a crack and you may be surprised at the result. 

Take a look at one of Joe’s recipes below:

The Captain’s Breakfast

40ml Bacardi 8
10ml De Kuyper Banana
5ml PX Sherry
5ml simple syrup
4 dashes of Angostura Aromatic Bitters

Add all to a mixing glass with ice. Stir and strain into a chilled cocktail glass, garnish with a bacon crisp.

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