This role involves leading the consultancy department across a number of projects for Sweet&Chilli, collaborating across a number of departments; Atypical (Hotel and property consultancy), Diageo Bar Academy, Diageo Brand Ambassadors, Cocktail Porter and S&C Studio.
“People are what make a bar great. It’s always the people. Whether it’s the staff looking after you, or the people you are with, it’s always them that make an experience amazing, or on the flipside, shithouse.”
“As a drinker myself I will avoid ordering cocktails as I do not like to wait, so we have set up our bar to be as efficient as possible and to get customers their cocktails in as little time as possible.” – Bar Manager, Mark Crawford
The $20 ticket for punters, which is available online now, allows guests access to a special menu of cocktails created exclusively for the month. The menu will be available at participating venues, with cocktails priced at $14, and non-alcoholic options at $10.
LOC, which stands for ‘left of centre’, features a curated list of more than 170 natural, minimal intervention and lo-fi wines that people can enjoy with snacks from Maria in the small space or outside.
‘What’s not romantic is waiting twenty minutes for a drink while the bartender has to fumble around for six different bottles. My goal is to get drinks into people’s hands as quickly as possible without sacrificing any quality, which is a win win for everyone.’
“We smash out a heap of cocktails from sweet to the classic,” says Clint Hyndman. “Most importantly there’s plenty of bar banter soundtracked by rocking tracks from the 60’s & 70’s. We’re all about a good time!”
The hype is real. Sammy Junior, the espresso and cocktail bar sibling of Maybe Sammy, opens today (despite the weather) on the ground level of 66 King Street in the Sydney CBD.
‘I love the hospitality industry. I love just being my cheeky self with complete strangers every night and the challenge to get out of my comfort zone and do things like this interview!’
‘Australian bush tucker has been used for even longer; native flora in the form of fruits, leaves and flowers, seeds, herbs and barks all have historical significance for indigenous Australians, and now are being used more and more in the modern bar and kitchen.’
The book I smuggled out was “Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined”. When I think of the legendary bar that is EO New York it brings back memories of Sam Ng’s amazing stories of his time working there.
‘Irish whiskey has always been big on cask finishes of the sherry variety but now there is even more options including but not limited Rum casks, Sauternes, Tokaji, Bordeaux wine casks, I even found one aged in seaweed charred casks!’