Home' Bars and Clubs : BAC JulyAugust 2015 Contents Paige Aubort
WORKS AT: The Lobo Plantation, Sydney
BARTENDING HISTORY: I started as a cocktail
waitress and as soon as I started working I knew
that I wanted to bartend. It progressed from there,
but I look back at it and I fucked around for the first
two and a bit years, but then I got serious after that
– which was about two and a half years ago now.
When I got serious I was working at Lo-Fi in Surry
Hills, but working as a manager kind of distracted me
a bit. When I left I realised that I wanted to be really
good at running a venue as well as being great at
being a bartender so that I had all aspects covered.
LOVES: The huge sense of family and camaraderie.
I think it’s such an amazing industry. It pulls people
from all walks of life definitely, but they are all
creative, passionate, a little bit weird and quite
excessive and that culminates in everyone being kind
and generous with their time and selves.
SECRET SERVICE WEAPON: Genuinely loving
people. I really love people and when I ask how their
day is, it’s because I legitimately want to know and
I’m really interested in meeting new people. Your
own world is only so big and I have such a great
opportunity to interact with people who have so
many life experiences that I will never have so it’s that.
WHEN NOT AT WORK YOU WILL FIND HER: Eating.
If I’m not at work I will be trying new restaurants and
experiencing new food. I like going into a venue and
looking at everything from the way it’s laid out, to
the way the food is presented, to the way the servers
are. But, food. I’m very passionate about food.
SIGNATURE DRINK: Has to be a Hemingway Daiquiri.
SECRET PLAN FOR WORLD DOMINATION: I don’t
even have plans for the future. That sounds awful.
But I believe that when you want something you
put it out there and the universe gives it to you. So I
never really think more than five steps ahead of me.
But I should have a plan. I’m getting old.
WORKS AT: Clarences, Perth
BARTENDING HISTORY: I started at the beginning of
last year. I just fell into it. I was managing a bottleshop
and I wanted something new, there was a job available
so I applied and I got it. I did a few months at another
bar then Chris Watts who was managing Clarences
at the time put something up on the WA Bartender
Facebook page, so I went down for a chat and I got
the job. No CV, nothing. It sounds like typical bartender
ego but I’d been to a few cocktail bars that were
shit and thought I could do better. It wasn’t really
arrogance, just people are paying $20 and it isn’t any
good. At the time I knew nothing about cocktails but I
was sure they weren’t good ones. So I started buying
books and I now have a mini library.
LOVES: Lots – it’s a great chance to meet new
people and Perth has an amazing nucleus of super
passionate bartenders. There is that whole thing
that Perth is trying to be like Melbourne, but I think
we’re good enough to stand on our own and the
bartenders are super passionate and super inspiring.
SECRET SERVICE WEAPON: I like to think that I’m
quite knowledgeable about a lot of products and
I always think, if I was the customer what would I
expect and that’s what I try to bring. The team I’m
with are great guys, so I got taught by some guys who
I think are quite good at their job so I emulate them.
WHEN NOT AT WORK YOU WILL FIND HIM: I like
to go to bars. That’s all I do. I love Clarences, but I’m
biased, and the Dominion League.
SIGNATURE DRINK: I love Manhattans – along
with everyone else. We’re working with Whipper
Snapper Distillery and my whole ethos is local and
seasonal so we’re doing stuff with their Moonshine
SECRET PLAN FOR WORLD DOMINATION: It will
involve whisk(e)y, an ungodly amount of nudity,
and Bill Bewsher.
WORKS AT: The Gresham, Brisbane
BARTENDING HISTORY: I started
as a cocktail bartender in February
of last year. I was studying to
become a teacher in Australia – I
was a teacher at home in Brazil
in a primary school. So I started
bartending as a way to save some
money but I loved it that much
that I can’t imagine going back
LOVES: I love the idea of how
different it is. It changes everyday.
If you check the magazines in the
last fives years, it’s incredible how
all these drinks have changed
and they evolve. It’s amazing
how complex it can be – using
techniques that people 10 years
ago wouldn’t have even thought of.
SECRET SERVICE WEAPON: I
think a big smile is still the biggest
thing, and it’s important to listen
and observe more than you talk.
Customers have usually finished
work and are ready to talk.
Especially if they are that guy who
sits at the end of the bar all on his
own with a drink – he either wants
to be heard or he wants to he left
alone. In either case you shouldn’t
be talking too much.
WHEN NOT AT WORK YOU WILL
FIND HER: I love dancing. All
different types of dance – I’ve been
doing that all my life. I love to go
to the beach, and go surfing – even
though I’m horrible at it. I like just
SIGNATURE DRINK: I really like a
good Old Fashioned.
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