Photography by Millie Tang
26 Charlotte Street, Brisbane City
Frogshollow.com.au
Industry veterans Peter Hollands (fmr, The Gresham, Bacardi National Brand Ambassador) and Nick Winter (fmr Bianca Restaurant, The Gresham, Mjolner Melbourne) have combined to bring fun back to whisky bars. Focusing on impeccable drinks, and great atmosphere, (with delicious little bar snacks like pickled eggs), the venue has been a winner with the city crowd, and of course the trade.
The 12-metre bar top is located within the John Reid & Nephews building at 26 Charlotte St. The heritage façade shows off the beautiful brickwork and double sash windows of early Brisbane. Inside, the 50-year-old floorboards and exposed ceiling represent the passing of time.
“Brisbane has so much room to grow, especially in the next 10 years leading up to the Olympics. Combine that with the amount of infrastructure currently being built at the moment with the influx of folks from Sydney and Melbourne moving up here, Brisbane is where it’s at.” – Pete Hollands, Co-Owner
The bar itself was a labour of love, with every detail about functionality and excellent drink preparation carefully thought through, right down to the ice drawers.
The team from Frog’s Hollow Saloon descended on Sydney Bar Week 2022 in force and were pretty chuffed when their bartender, Martin McConnell secured some silverware at the Bar Awards gala dinner.
We reached out, now that the venue has had a few months under its belt, to get them to share a couple of cocktails from the team so below you will see a cocktail from Martin McConnell, Magnus Moore and Liam Murphy.
We also asked Pete Hollands a few questions to get the lowdown on the drinks list and find out how things are trucking, nearly a year into operation. Here’s what he had to say:
Tell us about your drinks list?
We aimed for simplicity in our first menu. Take your favourite drink, twist it, serve it in perfectly frozen glassware, really well balanced and beautifully presented. I feel sometimes the basics are forgotten when it comes to making good drinks. Saying that, we are about to launch a completely new menu where we’re looking to push the boat out in regards to both flavours and serves. We just finished building the carb-rig into the stainless.
Tell us about the vibe of the venue?
Country pub but with everything you’d ever want to drink. After 2 years of hospo restrictions on capacity, seating, table arrangements etc, our goal was to have as few rules as possible. Come in, get a drink, and have a good time. We try to keep the service super casual also, so the country pub vibes sort of followed on from what type of service and experience we were trying to achieve.
You are nearly a year in, how’s it going? Is it what you expected?
We’re in a different part of the city where there aren’t any other bars so it’s been interesting trying to get the word out. Though there’s a big new casino district being built which will open middle of next year which will land us in new city centre.
What’s been the hardest part?
The build. I’ve never built anything before and I think we could have saved in a lot of areas if we were to do it all again.
And what’s been your favourite part?
My favourite part has been working in a bar that we designed ourselves. Obviously, as an owner, I love being really busy, but it truly is a pleasure being behind, what I modestly think, is the best set-up bar I’ve ever worked in.
What’s next?
More venues. Brisbane has so much room to grow, especially in the next 10 years leading up to the Olympics. Combine that with the amount of infrastructure currently being built at the moment with the influx of folks from Sydney and Melbourne moving up here, Brisbane is where it’s at.
Tall Tree Fizz 40ml Angel’s Envy 15ml Yuzushu 15ml Blackberry Syrup 100ml Capi Yuzu Soda Build over ice. Serve in a highball glass and garnish with Baby’s Breath. Liam Murphy
Wish You Were Here 30ml Maker’s Mark 25ml Cinzano Rosso 15ml Aperol 15ml Massenez Strawberry Stir. Serve over block ice in a rocks glass and garnish with a orange wedge. Magnus Moore
Fizzy Fizzy Yum Yum 40ml Patron Reposado 20ml Aleo Vero 15ml Davidson plum shrub 15ml honey water 20ml lime 30ml soda water 40ml Milk Allow to curdle and fine strain to clarify. Yields approx 130ml per serve. Cool and Carbonate, serve in wine glass over rocks and garnish with a mint sprig. Martin McConnell