Drinks At Work with Sam Bygrave

Drinks At Work with Sam Bygrave

Follow Drinks At Work with Sam Bygrave
Share on
Copy link to clipboard

The world of drinks is a big one. Drinks At Work talks to those who have built — or are building — rewarding and creative careers in the drinks industry, from bar owners to spirits marketers, brand ambassadors, distillers, writers and more. Hosted by Sam Bygrave and produced by Boothby Media.

Boothby Media


    • Apr 24, 2025 LATEST EPISODE
    • weekly NEW EPISODES
    • 35m AVG DURATION
    • 104 EPISODES


    Search for episodes from Drinks At Work with Sam Bygrave with a specific topic:

    Latest episodes from Drinks At Work with Sam Bygrave

    Must-visit iconic bars (where the drinks may or may not be good), with Sebastian Cosmo Soto

    Play Episode Listen Later Apr 24, 2025 57:00


    Hey bartendery types! On this episode of Drinks At Work, we're doing things a little differently. Host Sam Bygrave is joined by Sebastian Cosmo Soto to unpack the last few weeks in bars in Australia, talking about the Maybe Cocktail Festival, the benefit of takeovers, Sorry Not Sorry, and new wine and cocktail joint, Bar Demo, before putting together a list of iconic bars you must visit — whether or not they make good drinks today.

    Satan's Whiskers on traditional bartending skills and classics, with Daniel Waddy and Finn Sugrue

    Play Episode Listen Later Apr 16, 2025 45:49


    Sam Bygrave speaks with Daniel Waddy and Finn Sugrue from Satan's Whiskers in London, your favourite bartender's favourite bartenders' bar.

    Sebastian Tollius talks Clemente Bar, Eleven Madison Park, Maybe Cocktail Festival

    Play Episode Listen Later Apr 2, 2025 25:36


    Sam Bygrave speaks with Sebastian Tollius, the beverage director New York's Clemente Bar and Eleven Madison Park. We discuss the evolution of cocktail culture, the importance of creating unique bar experiences, and the collaborative nature of crafting cocktails that pair beautifully with food. Sebastian shares insights into his journey from Boston to New York, the challenges of maintaining high standards in a fine dining environment, and the significance of community in the bartending world — as well as what makes a great bar and what he looks for in a bartender.

    Why Club Suntory — and the Suntory Cup — is back

    Play Episode Listen Later Mar 26, 2025 39:02


    At Maybe Sammy here in Sydney, I talked with John Galiatsatos (Group Advocacy Manager, Suntory Oceania), Valentine Maguire (Design Manager, Club Suntory),Rhi Lucas (Maker's Mark Diplomat, Australia & New Zealand), Alice Newport (James B. Beam Distilling Co. Ambassador, Australia & New Zealand), Ella Jones (Brand Activation Specialist, NSW/ACT), and Sophie Smallwood (Event Manager, Club Suntory).In the chat, they get into a little of the history of Club Suntory and talk about its significance over the years, the program's focus on inclusivity and talking to bartenders outside the big metro areas to address what John says is an insularity creeping into the bartending world.We also get an idea of what to expect when they bring Suntory Cup back, too. The cocktail competition has a rich history and big emphasis on fun, something that can be forgotten every now and then in competition bartending space. Learn more at club.suntory.com or on Instagram @clubsuntoryoceania.

    Ivy Mix wants you to back the Rack

    Play Episode Listen Later Mar 19, 2025 33:56


    There are many cocktail competitions in the bar world, but there isn't one quite like Speed Rack. Speed Rack is the US-based high-speed bartending competition designed to highlight women and femme-identifying people in the bar industry, all the while raising money for charities supporting breast cancer research — and putting on one big party.And in 2025, Speed Rack is returning to Australian shores with the assistance of William Grant & Sons.

    What Calliope Draper learned working three of The World's 50 Best Bars

    Play Episode Listen Later Mar 13, 2025 29:35


    We talk to Calliope Draper, the recipient of the 50 Bets Bars Roku Scholarship at The World's 50 best Bars awards last October. Callie and Sam talk about the lessons learned from Bar High Five, Virtu, and Maybe Sammy, and the importance of inclusivity in the bar industry, and Callie's their efforts to build a community for queer and trans bartenders. We talk about the significance of practice, attention to detail, and creating welcoming spaces for all.You can find Callie's publication at http://placesyouarewelcome.com

    Matty Opai talks ‘invisible restaurant' and 10 years of service at Icebergs Dining Room & Bar

    Play Episode Listen Later Mar 4, 2025 36:10


    We talk to Matty Opai abouthis time at Icebergs overlooking Bondi Beach. We talk about the significance of hospitality, the evolution of the bar scene, and how they create unique experiences. The discussion highlights the challenges and excitement of managing multiple venues, the art of hosting, and the balance between local patrons and tourists. We talk about the Icebergs Sgroppino, too! 

    Another round: how The World's 50 Best Bars works with Emma Sleight

    Play Episode Listen Later Feb 26, 2025 23:34


    We're serving up another round of my interview with Emma Sleight, the head of content for The World's 50 Bets Bars and The World's 50 Best Hotels. It's an interesting chat with someone occupying a one of a kind role in the global bar industry — and a high profile one at that. 

    Stefano Catino on Maybe Cocktail Festival lineup, and the state of bars right now

    Play Episode Listen Later Feb 19, 2025 33:54


    In this episode of Drinks at Work, I spoke to Stefano Catino from the Maybe Group because in April the Maybe Cocktail Festival is back, that's when a big bunch of the some of the world's best bars and superstar bartenders come to Sydney for a week of guest shifts, hosted at Maybe Group venues. So on this episode I'm talking to Stefano at one of the newest of those bars, Little Cooler, about what we can expect from this year's festival. It's a massive undertaking, it takes the whole Maybe Group team to pull off, and it's a great time of year to be getting to Sydney and checking out some of the city's bars.

    Federico Malavenda on Fernet-Branca parties, myths, and how it became the bartenders' handshake

    Play Episode Listen Later Feb 11, 2025 42:00


    In this episode of Drinks at Work, we talk about the role of brand ambassador for Fernet Branca with Federico Malavenda, the unique culture surrounding Fernet-Branca, and the exciting events planned to celebrate the brand. The Freddy shares insights into the Fernet Branca coin concept, the design competition for state-based coins, and the upcoming parties across Australia. They also discuss their personal journeys into bartending and the significance of Fernet in the hospitality industry. In this conversation, we explore the dynamics of working in hospitality, the transition from bartending to brand ambassadorship, and the cultural significance of Fernet Branca in the bartending community.

    Matt Dale on the brand ambassador role in 2025

    Play Episode Listen Later Feb 4, 2025 27:23


    In this episode of Drinks at Work, Sam Bygrave interviews Matt Dale, a seasoned bartender and the Rhubi brand ambassador. They discuss Matt's journey from New Zealand to Australia and London, his experiences in some of the world's best bars, and his new role promoting Rhubi, a low ABV rhubarb aperitif. The conversation delves into the importance of classic cocktails, the indie spirit scene, and what makes a great bar, emphasising the significance of atmosphere and hospitality in the drinks industry.

    Jason Williams on what to expect when Baptist Street Rec Club opens

    Play Episode Listen Later Jan 28, 2025 34:58


    In this episode, Jason Williams discusses the upcoming opening of the Baptist Street Rec Club with Sam Bygrave. They explore the concept behind the bar, which aims to be a neighbourhood bar with a focus on high-quality drinks, music, and community engagement. The design reflects Australian nostalgia and local identity, while the staffing approach emphasises a positive team culture. The cocktail program features modern classics with some in-house tweaks, and Jason shares the way he approaches constructing a new bar's identity and more.LINKShttps://www.instagram.com/baptiststreetrecclub/https://www.baptiststreetrec.club

    How Trish Brew started a gin brand side hustle

    Play Episode Listen Later Jan 22, 2025 40:57


    In this episode of Drinks At Work, host Sam Bygrave interviews Trish Brew, a bartender turned brand ambassador, who recently launched her own gin brand, Bellicose Pink Gin. Trish shares her journey from starting in fast food to becoming a prominent figure in the bartending world, discussing the challenges of launching a new product in a saturated market. She explains the concept behind her gin, its unique flavour profile, and the importance of quality ingredients. Trish also delves into the history of pink gin and her aspirations to create the best pink gin in the world, emphasising the hard work and dedication required to succeed in the spirits industry.

    2024's best bars, openings, and people with Cara Devine

    Play Episode Listen Later Dec 27, 2024 60:30


    In this end of the year episode of Drinks at Work, Sam Bygrave and Cara Devine discuss the highs and lows of the year, including notable openings and closures, the evolution of hospitality, and the importance of unique offerings in bars. They talk about the challenges faced by bars and the need for a well-rounded approach to hospitality, the legacy of iconic bars like Bad Frankie, and the challenges faced by destination bars, and loads more.

    Alexandre Gabriel on creativity, Planteray rums, GI rules, farming, and much more

    Play Episode Listen Later Dec 18, 2024 43:25


    Sam Bygrave talks to Alexandre Gabriel to get his insights into the world of rum production, from Fiji to France to the Carribean, and how he became a master blender. We talk about the art of double ageing rum, and conversation around the importance of geographical indications in the rum world. Alexandre talks about yeast, fermentation and ageing in creating the spirit's character. He also talks about what a life as a master blender is like, the evolution of Planteray, and the importance of community and creativity in the distilling process. 

    Fred Siggins on new Australian rum, Melbourne pubs, and the Attica criticism controversy

    Play Episode Listen Later Dec 12, 2024 39:47


    On this episode of Drinks At Work, Fred Siggins talks to Sam Bygrave about the vibrant bar culture of Melbourne, his journey from chef to drinks writer and co-owner of Goodwater, and makes Melbourne's pub scene unique (and better than Sydney's). He also talks about the evolution of Australian rum today, with a greater range of sugarcane styles styles and emerging brands now available. And they get into the recent controversy around restaurant and awards criticism.

    Lachlan Bentley (Gimlet, Apollo Inn) on restaurant bars, collabs with Never Never

    Play Episode Listen Later Dec 5, 2024 37:37


    Sam Bygrave talks to Lachlan Bentley about his journey in the hospitality industry, focusing on his role as the bar manager at Gimlet and Apollo Inn. He shares insights into the collaboration with Never Never Distilling Co. to create a unique triple dry martini, how they craft their drinks program, and the training standards upheld in the bar. The conversation also touches on the evolving expectations of bar experiences, emphasising quality and service.This chat is made possible by Never Never Distilling Co — you can get a bottle of the Gimlet and Never Never Distilling Co Triple Dry Martini at neverneverdistilling.com.au and to see it in its full glory, you can get it at Gimlet in Melbourne. It's delicious.

    From butcher, to bartender, to whisky ambassador with Josh Davies

    Play Episode Listen Later Nov 27, 2024 29:25


    Today's guest on Drinks At Work is Josh Davies, is the Australian single malt whisky specialist for Whyte & Mackay, and that means he's the ambassador for some very special whiskies — just like The Dalmore, which we talk about at length here. Josh is a Melbourne boy who spent time in England (in Leeds, not London, by the way); a butcher by trade who made the skip to the UK to play cricket, but fell in love with the bar world, before stepping into the world of ambassadoring.Josh talks about his career, and how he's approaching this new role for The Dalmore and Whyte & Mackay; he brought along a trio of top end single malts from The Dalmore for a bit of an impromptu tasting, which is always welcome.We also talk about storytelling and its importance in the whisky world, the rich history of The Dalmore (and how great liquid makes an ambassador's job easier), how Josh engages with the trade and gets the word out, what makes a great bar for him, and loads more.

    Dr Rachel Barrie has nosed over 170,000 whisky casks

    Play Episode Listen Later Oct 17, 2024 27:54


    On this week's episode of Drinks At Work, we've got deep, deep expertise. I'm talking to the master blender for The Glendronach, Dr Rachel Barrie, about her career — she has, as she says in the chat here, nosed somewhere around 170,000 barrels of whisky to date. That is just a crazy number of whiskies to have been exposed to in one lifetime. We talk about what a week in the life of a master blender looks like, and we get into the new campaign for The Glendronach, which is all about Raising Expectations.

    A deep dive on how The Waratah works with Evan Stroeve

    Play Episode Listen Later Oct 9, 2024 33:25


    On this episode, I'm talking to Evan Stroeve, the owner of The Waratah in Darlinghurst about what makes that place tick, how they structure their team, how they develop menus and the first few weeks opening a new bar.This chat took place at Bartenders' Weekender in Brisbane in June.You can enter the Drink of the Year Awards now — visit https://www.boothby.com.au/drinkoftheyear/.

    Talking awards, hospitality, and culture with Stefano Catino

    Play Episode Listen Later Oct 3, 2024 24:09


    On this episode, Sam Bygrave talks to Stefano Catino, co-owner of the Maybe Group in Sydney.  The conversation delves into the essence of hospitality, the evolution of the bar Maybe Sammy, the impact of awards on business success, and the significance of building a strong team culture. Additionally, they explore leadership styles and the balance between work and family life in the hospitality sector.This interview took place during the Better Bars Summit at Bartenders' Weekender in Brisbane in June.

    Bars are where fashion, music, art (and food and drink) come together for Ross Blainey

    Play Episode Listen Later Sep 25, 2024 30:04


    On this episode, I'm talking to Ross Blainey, the creative collaborations lead for Glenfiddich and The Balvenie. Ross discusses his unique role, which goes beyond the traditional brand ambassador duties by bringing elements from various cultural spheres such as fashion, art, and music into the whisky world. He emphasises the importance of genuine collaborations that create unique experiences, the need for flexibility and creativity in partnerships, and the significance of aligning brand values with collaborative efforts. Ross also shares insights on how to approach collaborations, even with limited budgets, and offers advice for aspiring brand ambassadors.This chat took place at Bartenders' Weekender in Brisbane in June.

    ‘That wine wankery makes people feel inferior,' says Samantha Payne

    Play Episode Listen Later Sep 12, 2024 24:06


    On this episode, I'm talking to Samantha Payne, the drinks writer for Gourmet Traveller and noted wine writer, sommelier, and consultant. We talk about what makes a great wine list, discuss the rise of natural wine, the exciting developments in the world of wine, and champagne alternatives. We also talk about the integration of wine into cocktail bars and the importance of balance and variety in a wine list.This chat took place at Bartenders' Weekender in Brisbane in June.

    Luke Whearty on five years of Byrdi, and why there are too many average guest shifts

    Play Episode Listen Later Sep 6, 2024 44:38


    On this episode, I'm talking to Luke Whearty, the bartender and owner of Byrdi in Melbourne. In this conversation with Luke, we talk about Byrdi and the five year milestone — theirs is part of the 2019 class of openings that had to contend with the pandemic in 2020 — he talks about what makes a good takeover or guest shift; and he walks us through the thinking and processes involved in bringing their current menu, titled Sonder, to life, and what comes next.

    Shirley Yeung on Mix Haus, working with Rhubi, and more

    Play Episode Listen Later Sep 4, 2024 47:00


    On this episode, I'm talking to Shirley Yeung, she's the co-founder of Mix Haus, a WA-based non-profit working to support women in hospitality around Australia, she's also the group operations manager for a stable of Perth venues including Foxtrot Unicorn, Edward & Ida's, and Nieuw Ruin.Presented in partnership with #Just Add RHUBI. The second instalment of Rhubi's national cocktail competition is open now for registrations. This year, they've partnered with Mix Haus, a platform to support and promote women in hospitality, to open the competition to female and non-binary bartenders around Australia, with four finalists being flown to Sydney and put up overnight, to compete in the national final and the top prize of $1,000 cash. For more information and to register now, hit the link here: https://rhubimistelle.com.au/pages/bartender-s-secret-sauce-challenge

    10 years in: Nick Corletto on Maybe Mae's longevity and upcoming tour

    Play Episode Listen Later Aug 7, 2024 25:12


    This episode we're talking to Nick Corletto. He talks about how the Maybe Mae philosophy has developed over time, and the upcoming celebrations for the bar's 10th birthday.Hidden Spaces Melbourne: The Attic, 304 Brunswick St, Fitzroy VIC 3065 (entrance off back lane)Date: Sunday, August 18thTime: 6pm – 12amHidden Spaces Brisbane:Savile Row, 667 Ann St, Fortitude Valley QLD 4006Date: Tuesday, August 20thTime: 6pm – 2am

    “It's about the storytelling for us,” says new Balvenie ambassador, Joseph Chisholm

    Play Episode Listen Later Jul 31, 2024 30:33


    Sam Bygrave talks to Joseph Chisholm about the role of innovation and creativity in the whiskey-making process. Joey shares his experience as the Balvenie brand ambassador and the responsibility of nurturing the brand. He highlights the handcrafted nature of Balvenie and the five rare crafts that contribute to its production. The conversation also touches on the legacy of David C. Stewart MBE, the former Malt Master of Balvenie, and the transition to the current Malt Master, Kelsey McKechnie. Joey shares his journey from being a bartender to becoming a brand ambassador and the importance of customer service in the hospitality industry. 

    Five years in with the co-owner of NSW's number one bar, Sebastian Cosmo Soto

    Play Episode Listen Later Jul 27, 2024 60:13


    In this episode of Drinks at Work, Sam Bygrave interviews Sebastian Soto, co-owner of Double Deuce Lounge. They discuss the bar's concept, its five-year anniversary, and the challenges of owning a bar. They also talk about the importance of staff retention and creating a positive work culture. The conversation touches on the bar's approach to drinks, including precise temperature control and technique-heavy methods, with insights into the journey of owning and operating a successful cocktail bar.

    Mentorship, colour-coded calendars: how Jake Down won Diageo World Class Bartender of the Year Australia

    Play Episode Listen Later Jul 19, 2024 27:20


    This episode we're talking to Jake Down, the newly crowned winner of the Diageo World Class Bartender of the Year Australia for 2024.

    How to open your first bar — what to know about landlords, money and more

    Play Episode Listen Later Jul 10, 2024 30:55


    This episode is a recording of a live interview with four top bar operators I held back in June at the Better Bars Summit during Bartenders' Weekender in Brisbane. On the panel: Stefano Catino (Maybe Group and five time World's 50 Best Bars stalwart, Maybe Sammy), Martin Lange (Cobbler, Death & Taxes, Dr Gimlette, Antico), and Dani and Oska Whitehart (Bar Bellamy). The panel discusses their experiences and motivations for opening their own bars. They talk about their age and experience when they first opened their bars, the challenges they faced, and the importance of creative control and owning their mistakes. They also discuss the importance of location and concept, the role of landlords and leases, and the financial aspects of opening a bar. The panel emphasises the need for research, planning, and seeking help from mentors and professionals.

    Emma Sleight on how The World's 50 Best Bars works

    Play Episode Listen Later Jul 3, 2024 24:03


    Ahead of The 2024 edition The World's Best Bars, which takes place in Madrid this October, head of content Emma Sleight talks to Sam Bygrave about how the World's 50 Best Bars list actually works and dispels a few rumours along the way, and shares some insight into what is one of the drinks world's unique jobs — there really is nothing like it.

    How the big Never Never deal got made (and what it means for the indie brand)

    Play Episode Listen Later Jun 12, 2024 27:09


    I've got a little bonus episode for you this week, I'n talking Sean baxter and George Georgiadis of the little Australian producer that got started in 2016, Never Never Distilling Co — and I'm talking to them because on May 1st the news broke that they had been acquired by Asahi Beverages here in Australia. It's huge news and represents a big investment in the brand, it's one that bartenders I think have been big supporters of since they got started, I've interviewed Sean before — he's always great chat — but I wanted to talk to them to talk through what a deal like this involves, and I asked them a couple times to share the price of the deal — you can hear how effective that was or wasn't for yourself. A quick disclaimer too, Never Never is the sponsor of the Best Bar award for the Boothby Best Bars events in Queensland, NSW, and Victoria this year, and they're a sponsor of the Bartenders Weekender up in Brisbane which, yes, is kicking off on Sunday — Sean talks a bit about that as well.

    “I very much saw a gap in the market.” Sean Baxter & Cara Devine on creating brands

    Play Episode Listen Later May 9, 2024 37:49


    Today's episode is an interesting panel discussion that I hosted at Paramount Liquor's Future Proof event in Adelaide back at the start of April, with writer, YouTuber, bartender and now co-owner of Melbourne bar, Goodwater, Cara Devine — and with Sean Baxter, the co-founder of Never Never Distilling Co., a brand based in McLaren Vale and one that has been in the news recently — more on that in a moment. It's a discussion all about how they built their brands, and there are lessons in there whether you're wanting to develop a booze brand, open a bar, or indeed boost your career and work on — for want of a better term — your personal brand.Never Never was in the news last week, The Shout reported that the small gin-focused distillery, a favourite among bartenders, had been wholly acquired by Asahi Beverages here. That news came through after this panel chat, obviously, so we don't get into that in this discussion, but I guess it just highlights that Sean and the folks at never Never have done a good job of building their brand.https://www.bartendersweekender.com/https://www.boothby.com.au/

    “I want to feel hosted.” Five years in at Alba Deli & Bar with Jamie Fleming

    Play Episode Listen Later Apr 22, 2024 35:52


    Jamie Fleming discusses the five-year anniversary of Alba Bar & Deli and the key pillars that have shaped its identity: Sherry, jamon, and hip hop. He emphasizes the importance of creating a unique and memorable experience for guests, going against the grain, and standing out in a competitive industry. Fleming also highlights the challenges faced during the Covid pandemic and the opportunities that arose from adapting to the circumstances. He credits the longevity of Alba to taking advantage of opportunities, being part of the conversation, and building strong industry connections. The conversation covers topics such as the reception of the bar in the Brisbane scene, the evolution of the menu and offerings, the focus on Sherry, and the key elements of a great bar. The conversation ends with a discussion about the upcoming fifth anniversary celebration of the bar.Bartenders' Weekender — early bird tickets to the better Bars Summit are now live at bartendersweekender.com.

    How much do you really know about cognac? Hennessy's Jordan Bushell wants to help you out

    Play Episode Listen Later Apr 11, 2024 46:52


    I'm talking to Jordan Bushell, the global brand ambassador for Hennessy — perhaps you've heard of this plucky, young upstart cognac brand that has only been around for — oh, 259 years?Hennessy of course is a well-known brand, one that for many people is synonymous with cognac, and for some people that's all they know of the spirit. Obviously I think I know a fair bit more about cognac than that, but in talking to Jordan, I got to understand that there is so, so much more to learn about cognac than I realised. I really enjoyed this chat.---A quick note too: this episode is sponsored by Hennessy, because they want to let you know about Jordan's upcoming visit to New Zealand and Australia this month in support of the Hennessy MyWay 2024 Challenge. It's the fourth year for this global competition, and the're launching in Australia and New Zealand for the first time. Jordan will join the Australian and New Zealand Hennessy ambassador Alex Zanarini for five masterclasses starting from Monday 15th April in Auckland, in Brisbane on Tuesday 16th, Melbourne on Wednesday April 17th, over in Perth on Friday the 19th, before finishing in Sydney on Monday April 22nd. Bartenders are invited to come along to an event and participate in Hennessy MyWay, a quest to discover the most innovative and sustainable cocktail creations paired with spectacular serving rituals. On offer are cash prizes of €1000 for top 50 finalists with the top 10 invited to Paris and Cognac to compete in the live final in October.To enter the competition visit myway.hennessy.com, and RSVP to Jordan's events at https://www.eventcreate.com/e/hennessymyway/

    How (and why) Ben Luzz renovated a nearly 30 year old Melbourne icon

    Play Episode Listen Later Apr 3, 2024 34:23


    Gin Palace owner Ben Luzz talks about the recent renovations of the bar, the wear and tear that comes with running a bar for almost 30 years. Ben also talks about becoming the custodian custodian of Gin Palace after the passing of Vernon Chalker, and how he keeps a balance between preserving the bar's legacy and embracing the future. Ben also talks about adding Bijou and Black Kite Commune to his portfolio, the challenges of managing multiple bars on the same street. He also shares his thoughts on the business climate for hospitality in Melbourne, and what makes a great bar.

    10 years in: how Ramblin' Rascal Tavern survived, and thrived

    Play Episode Listen Later Mar 14, 2024 51:05


    In this episode I'm talking to the three owners of Ramblin' Rascal Tavern — Sebastian Cosmo Soto, Charlie Lehmann, and Dardan Shervashidze. When they opened the bar in 2014, they'd come from the best training school for new bar owners at that time: The Baxter Inn. They opened the bar with around $350,000 cobbled together between the three of them and an investor, which they talk about in this episode. And they steered away from the Americana that was a big trend in bars at the time, focusing more on a homegrown culture — but that Swillhouse emphasis on quality was front and centre. “People ask us what kind of bar we are,” Charlie Lehmann told me back in 2014. He said, “Well, we're an everyman's bar, we do everything. We do good cocktails, we do good wine, we do good beer — we do shit beer. And lots of shots of cognac.” 

    Stefano Catino on the Maybe Cocktail Festival, Matt Whiley's RE, and surviving tough times

    Play Episode Listen Later Mar 7, 2024 33:29


    We are living in some interesting times for hospitality, with what seems like a conflicting narrative out there at the moment. On the one hand, it seems like every week there's a notable venue closing. On the other hand, there's been a bar opening boom in the last few months.

    “This industry is all about personality,” says Rooster Rojo's Abbie Weir

    Play Episode Listen Later Feb 27, 2024 29:10


    The Rooster Rojo Rumble is looking for six bartenders to fly to Sydney — and one to Greece.Abbie Weir is a memorable, compelling human. The agave specialist for Amber Beverages Australia is a big personality in an industry where there that's a prerequisite.“This industry is all about personality,” Abbie says in this week's episode of Drinks At Work. “A bartender can make or break your experience.”I'm talking to Abbie this week because she's also the ambassador for Rooster Rojo, and together we're hosting The Rooster Rojo Rumble — entries open Friday 1 March.The Rooster Rojo Rumble is a cocktail competition that does things a little differently: yes, it's about the drink, but it's also about your personality and your storytelling.Forget ‘signature serves', forget about brand calls and ‘rituals' — great drinks travel the world because of the people who love them.

    Drinks At Work: The List — Jay Gray on how Sago House landed on the 50 Best Bars list

    Play Episode Listen Later Feb 22, 2024 32:38


    I've got a different episode of Drinks At Work this week — I'm calling it Drinks At Work — The List.It's about how Jay Gray's Singapore bar, Sago House, got onto the World's 50 Best Bars list in 2023. It's a bit of a different format for Drinks At Work, one I'm hoping to roll out from time to time; it's more of a narrative piece than the conversational episodes that I usually make on Drinks At Work.It's all to answer this big question: what does it take to get a bar onto a globally recognised list of the best, like The World's 50 Best Bars list? 

    “It's so easy to find fakery.” Stu Gregor on storytelling, Australian spirits industry, Four Pillars and more

    Play Episode Listen Later Feb 7, 2024 53:08


    I met Stu at the Four Pillars Lab on Crown Street in Surry Hills to chat about his experience with Four Pillars, how and why spirits competitions like this new one from the RAS matter, the state of the Australian distilled spirits industry right now, storytelling, and whether, knowing just how many distilleries are out there right now, he would start Four Pillars today if it didn't exist.If you've met him, you'll know that Stu is a quote-generating machine, and I could fill a weeks' worth of stories from the hour-long chat we had (although, and I'm sure he'd agree, that would be a little too much Stu). There are a number of digressions and diversions along the way, and you can tell I was clearly having a good time talking to him.

    How Byrdi's Samuel Thornhill created the 2023 Drink of the Year

    Play Episode Listen Later Jan 30, 2024 30:29


    The Drink of the Year Awards is my favourite event of the Boothby events we do each year, and it'll be back again in November 2024 for the third year. For this episode of Drinks At Work, however, I'm talking to the bartender behind the drink that took the number one spot on the top 50 last year. That is of course Samuel Thornhill, he's the head bartender at Melbourne cocktail bar Byrdi, and we talk about how he developed the drink, Bad Apple, why it took over a year to get right, and why he almost walked away from the idea altogether — it's a drink that's all about fermentation and makes fermented fallen apples attractive. It's really interesting what he's done with it.And, given that Byrdi is one of the few bars genuinely pushing the boundaries of the way drinks are conceived and presented in Australia, I also ask Sam about the creative process at the bar, how drinks get on the list, what they look for in new hires and a lot more. Here's one thing to keep in mind, if you're keen on working at Byrdi — you'll be working across the bar and the kitchen, which — with the likely death of the pure play cocktail bar and the blurring of lines between bar and restaurant — is a genuinely interesting approach to bars and one that might be worth exploring further.https://www.boothby.com.au/drinkoftheyear/

    ‘The drink is important; people will remember the experience more.' Eduardo Conde & Kate McGraw share World Class advice

    Play Episode Listen Later Jan 25, 2024 42:01


    It's a new year, which means that the next instalment of World Class Australia is about to get underway. I think it's fair to call it the most influential cocktail competition going around at the moment, and the experience of entering, and potentially make the Top 100, can help grow one's career behind the bar and in hospitality. So I'm talking today to Diageo Trade Advocacy Manager and Australian World Class Ambassador Kate McGraw, along with Eduardo Conde who is last year's World Class Australia winner and the guy running El Primo Sanchez in Sydney. We talk about the experience of going to the World Class global finals and what that's like, get an idea of what is different about this year's World Class Australia competition, and why attending the Diageo Bar Academy Roadshow with Kate, Eduardo, and former global winner Orlando Marzo, will be both beneficial for your career and essential to getting the most out of World Class this year. This is a sponsored episode of Drinks At Work, and that sponsor is Diageo Bar Academy and World Class Australia, but there's a lot to be had from this conversation whether you're wanting to enter the World Class Australia this year or wanting to broaden your skills and experience.But if you are wanting to enter World Class Australia this year — and I'd encourage you to do so — the Diageo Bar Academy Roadshow kicks off next week on Monday the 29th of January in Sydney, Tuesday 30th in Brisbane, in Melbourne on Monday 5th of February, on the 6th in Perth, and on the 6th there will be a live stream as well. But first you'll want to enter your details here https://form.typeform.com/to/DhzroruT to register for the Diageo Bar Academy Newsletter, and give Kate a follow on Instagram at @katelikescocktails to be ready for when the first challenge is announced on February 12.

    Ross Blainey on the power of real collaboration for creativity, 2024 predictions

    Play Episode Listen Later Jan 19, 2024 53:47


    If the new bar opening boom of late 2023 is anything to go by, 2024 is going to be a very interesting year for the bar and drinks world.And so for the first episode for Drinks At Work in 2024, I wanted to discuss some of the trends that came out of 2023 and what we might see in the year ahead, and to do that I spoke to the ever thoughtful and creative Ross Blainey.Ross is the brand ambassador and creative collaborations lead for Glenfiddich and The Balvenie in Australia, and a good friend not just of mine but of the Drinks At Work podcast as well — I first spoke to him for the show back in episode four. In that chat we spoke about how the whisky world works, but for this episode I wanted to explore how it is that Ross goes about collaborations and what that means for creativity in the drinks world.That's because it's in his role as the creative collaborations lead for his brands that I think Ross really opens up what it means to be a whisky brand ambassador. He is someone who enjoys getting to experience the creative process of others — whether that be award-winning and creative chefs like Lennox Hastie from Sydney restaurant, Firedoor, or in fields further away from the whisky world, like fashion, in which he has collaborated with designers and artists like Jordon Gogos and Akira Isogawa. And it's that love for the creative process that has seen him do some very interesting work.We also talk a little about the great explosion of new bars in late 2023, and look ahead to what we can expect in 2024. Have we reached peak vinyl listening bar with the 10,000 vinyl records amassed on the shelves at the new Swillhouse venue, Caterpillar Club? What has driven the guest shift and takeover phenomenon, and is it on its last legs?

    Garth Foster is bringing a long gone Sydney rum brand back to life

    Play Episode Listen Later Dec 14, 2023 28:50


    My guest on this episode is Garth Foster. For the last 15 years garth has worked at luxury drinks group Moet Hennessy, in both brand ambassador and business development on a range of brands, among them Ardbeg, Belvedere vodka and Hennessy. But he recently left Moet Hennessy to launch a new Australian rum brand with his longtime friend David Fesq. They're a company of two, and Red Mill Rum Co. is the product — So I talk to Garth to see how he's adjusting to small start up drinks brand life after more than a decade on some of the world's most luxurious brands. He talks about the lessons he learned working at Moet Hennessy, and how that is shaping his thinking for Red Mill Rum Co, how they make their rum — they're aiming for an uplifting accessible style of rum, says garth — and what bartenders are thinking about their first product.

    Mike Enright on what he's learned in 10 years of gin at The Barber Shop

    Play Episode Listen Later Nov 29, 2023 25:20


    Welcome to Drinks At Work from Boothby with Sam Bygrave, that is me. We've had some time off the podcast over the last month or so, as we were gearing up for the second annual Boothby Drink of the Year Awards — what a great night that was. The number one drink on the night was from Sam Thornhill at Byrdi in Melbourne with his drink Bad Apple, Rob Libecans took out the Bartender of the Year title — if you haven't seen the full 50 yet, head over to boothby.com.au/drinkoftheyear —it's all there.Now, if I'm honest, I was going to have another week off the podcast until I heard last week that The Barber Shop in Sydney — which I remember writing about before it opened — is celebrating its 10th birthday tonight. So last week I stopped in to see co-owner Mike Enright and talk about what the last decade has been like for The Barber Shop, what's learned, and more. It was his first foray into bar ownership, with business partner Julian Train, and from there they've added The Duke of Clarence, and bar and distillery Hickson House in The Rocks.

    Bartender Tim Laferla opened a distillery to make spirits from food waste

    Play Episode Listen Later Oct 26, 2023 38:07


    Have you ever thought about starting your own liquor brand? Opening your own distillery? My guest on this episode is award-winning bartender Tim Laferla, and he has done just that. It's called Damaged Goods Distilling Co., and in this interview we talk about his start in Perth bars like Mechanics Institute, how his time working in London for Michelin chefs and in zero waste venues shaped his thinking, and how he and his partner Pia Papenfuss have gone about setting up the distillery, and why they're using food waste to make their spirits. He's a super smart guy, and there's a lot to learn from his experience.

    What does an independent bottler do? Simon McGoram on teaspooning, age statements, weird rum, and loads more

    Play Episode Listen Later Oct 11, 2023 70:40


    Simon McGoram is the regional sales manager for Atom Brands, but he's also been a brand ambassador, a bar owner, once upon a time he was named NZ's bartender of the year, and he has been a writer, working for a number of years at Australian Bartender magazine as editor and then later, when I was there, as the drinks editor. In this episode, we talk about unnamed whiskies, independent bottlings and how the whole system works — we talk about That Boutique-y Whisky Company and Atom Brands, teaspooning, blended whisky, age statements, floating rum distilleries in Queensland — the lot. This episode is sponsored by Atom Brands and That Boutique-y Whisky Company, which you can get your hands on through Proof & Company here in Australia.

    'Let's go down and beat them.' The state of Brisbane bars right now with Bonnie Shearston, Jamie Fleming, and Andie Bulley

    Play Episode Listen Later Oct 4, 2023 30:28


    This episode is a recording of a panel chat I had up in Brisbane as part of Paramount Liquor's Future Proof event — I spoke about the future of the Brisbane bar scene, what it needs, and where it's going, with three of the city's finest: Bonnie Shearston, who earlier this year opened the excellent vinyl bar, Ruby, My Dear, and has owned and operated a nunber of award-winning Brisbane-based venues over the years; Jamie Fleming, the guy behind the acclaimed Alba Bar & Deli, one of my favourite places to be; and one of the shining lights of the next generation of bartenders, Andie Bulley, who was then working at Savile Row — this episode was recorded in August — but who is now on board as the creative lead for Evan Stroeve's soon to open Sydney bar, The Waratah.

    How Cara Devine built a YouTube cocktail channel to over 150,000 subscribers

    Play Episode Listen Later Sep 27, 2023 43:04


    Last weekend we held the first Boothby Best bars Victoria awards, and a good times party for 130 of the industry's best and brightest bar owners and bartenders. It was at The Lincoln, and we handed out a few awards on the night as well as counting down the top 50 bars in Victoria. Caretaker's Cottage were on hand to mix the drinks for the night with a takeover — it was incredible, an amazing turnout, and a lot of fun. One of the awards we did hand out on the night was the Person of the Year presented by Orlando. The winner was Cara Devine. Cara is a bartender and bar manager at Bomba in Melbourne, but you might know her as the host of Behind the Bar with Cara Devine, on YouTube, where she has over 150,000 subscribers, or as Bartender magazine's Melbourne-based writer. I do believe however that Boothby haas the honour of publishing her first before she was picked up by Big Trade Media, so I'm pretty happy about that. She is one of my favourite writers to read when it comes to the Australian bar world, she's an excellent communicator and demystifies the world of cocktails and spirits better than most, and you can read that in her book on cocktails, Strong, Sweet, & Bitter. She's a great voice for the industry, and I guess that's why a panel of more than 100 Victorian bartenders, bar owners, and bartendery types voted her to win the Person of the Year presented by Orlando wines. This episode is one I recorded with Cara back in July 2022 when the podcast was just a few months old — in it Cara talks about writing, how and why she got started on YouTube, what works on YouTube, and more. Congratulations again for the win, thank you to Orlando for sponsoring the award.

    What's behind the latest agave boom? Three big agave brains share their thoughts

    Play Episode Listen Later Sep 20, 2023 46:57


    I hosted a panel talk — one of the most interesting ones I've been involved with — for Proof & Company during Sydney Bar Week, called Casa de Agave and I've got the recording of that talk for you on this episode of Drinks At Work. we had some big agave brains on the panel — founder of Agave Cartel and the group bars guy for Sydney hospitality group, Solotel, Reece Griffiths; co-founder of the Mucho Group and its bars including the agave-focused Cantina OK! and Tio's, Jeremy Blackmore; and a special international guest, Jay Khan, the owner and bartender of the Mexico-inspired cocktail bar Coa in Hong Kong, a bar that has been named Asia's best bar three years running. We talked about the current agave boom, where it goes next, who the winners and losers are in the world of agave spirits, and loads more — it's a really spirited discussion, with a range of views, and well worth a listen.

    Claim Drinks At Work with Sam Bygrave

    In order to claim this podcast we'll send an email to with a verification link. Simply click the link and you will be able to edit tags, request a refresh, and other features to take control of your podcast page!

    Claim Cancel