Internationally acclaimed bartender – Jerom Morris, is back in Sydney after spending the last decade making waves in Los Angeles. From heading up bar programs at Curtis Stone’s Gwen to earning a Spirited Awards nomination for Accomplice Bar, Morris has built a reputation for curating playful cocktails that don’t skimp on refinement. Now stepping in as Beverage Manager at Barangaroo House, Alexandra Zinghini sat down with Morris to discuss his cocktail concepts, bar programs, and bringing his global experience back home.
After a decade shaping LA’s cocktail culture, what inspired your return to Sydney and the decision to join Barangaroo House?
Los Angeles has such a unique cocktail scene, and it gave me the chance to really explore flavours, spirits, and drinks in ways I never imagined. Even after spending a decade abroad, I always knew I wanted to come back home to Sydney. Bringing that experience with me, I’m excited to share the skills and knowledge I picked up overseas, and to show my passion for creating drinks that connect people and tell a story.
You’ve led programs at venues like Gwen by Curtis Stone and Accomplice Bar, earning international recognition. How have those experiences influenced your approach to drinks and hospitality?
I’ve been fortunate to work at some truly iconic and celebrated venues, and I’d like to think that I’ve taken something valuable from every experience. Along the way, I’ve honed my craft into what it is today, and I’m excited to keep developing myself even further while contributing to Sydney’s vibrant hospitality scene. Some of the staples apply to my work are that less is more, there are no hard rules, and above all, you should always have fun with what you’re serving.
You’re known for creating elevated yet playful cocktails. What kind of flavours or concepts can guests expect to see on your upcoming menus?
I draw a lot of inspiration from food, and many of my cocktails are influenced by dishes I’ve enjoyed throughout my life. Our upcoming menu at Smoke is written as a love letter to Australia, with each drink incorporating a native Australian element. It’s been so much fun exploring and playing with the flavours of a home I have missed so much.
You have overseen training initiatives and brand partnerships in the past. How do you approach an educational collaboration with teams and venues?
One of my favourite parts of the roles I’ve taken on during my career has been developing my team and sharing the lessons and knowledge I’ve picked up along the way with them. This can be anything from brand and product knowledge to techniques and flavour pairings. I believe success is a product of collaboration — when we work together, we get there faster, and the final product is always more interesting.
What excites you most about leading the next chapter at Barangaroo House, and what can guests look forward to in the coming months?
Barangaroo House is such an iconic venue – the location is stunning, and the offering is truly top notch. I want to share my passion for exceptional drinks and genuine hospitality here. We’re raising the standard with every glass, aiming not just to be a venue where the conversation happens, but to be an active part of shaping it.
What is your favourite cocktail?
A Mezcal Tommy’s margarita. It’s my Favourite expression of my favourite spirit. Humble, balanced and absolutely delicious.