Home' Hospitality Business : HB JULY 2017 Contents MARTIN CRAWFORD EASY TIGER, HAMILTON
I became a bartender because... I wanted to turn a passion I’ve had towards mixology for years
into a career that I enjoy and one that I can use when I begin travelling overseas. My service
weapon is... A Boston tin and a strong passion to make delicious drinks for people to enjoy.
The best part of the industry is... Working in such a highly social and fun environment with
the opportunity to be creative in both creating and presenting my cocktails. The worst part is...
On the odd occasion you get a horribly rude or condescending guest that doesn’t show you the
same respect and manners that you show them. The international bar I want to visit is... Radio
Rooftop, Sushisamba or the Duck and Waffle - all amazing bars in London. The cocktail I would
make cool again is... The Old Fashioned - a personal favourite of mine. Drinkers are paying
attention to... The rising trend of niche details in cocktails. People expect fresh ingredients and
craftsmanship and they have for a while.
Introducing some of the
best bartenders, amazing
mixologists and creative
CARLOS GARNER SHENANIGANS, HAMILTON
I became a bartender because... I thoroughly enjoyed the nightclub scene. I was always in
and out of nightclubs and pubs but a time came to put my young partying spirit aside and start
earning a living within that environment. My service weapon is... My fun, approachable and quirky
personality, mixed with a solid base knowledge and comfort with the products I have on hand. The
best part of the industry is... The room to express yourself, it isn’t just crunching numbers all day
behind a desk, it’s providing a full experience to a customer in a fun and exciting environment.
Also the opportunity to meet new people from different walks of life makes the job far more
interesting. The worst part of the industry is... The part where everyone else is having a good
time around you yet you are the one working. The international bar I want to visit is... XS, Las
Vegas. The cocktail I would make cool again is... The Manhattan, quality. Drinkers are paying
attention to... Fresh ideas from the big names. Steinlager Tokyo Dry is a great example! That was
a new and modernised craft that rocked the bar taps for months, and still does.
CALLEY COPLEY MIDDLETON CAFÉ & BAR, AUCKLAND CENTRAL
I became a bartender because... At the time I didn’t want to go to university straight away, so
I started working behind a bar and even during my degree I continued and here I am still long
after graduating! My service weapon is... My colleagues and friends in the industry. Without them
I certainly wouldn’t have gained half the skills I have today. The best part of the industry is...
The people. I’ve met some of the most knowledgeable and interesting humans in my time. The
worst part is... Over the years I missed out on a lot of family and friend events so that’s probably
the biggest downfall - you’re either tired or working! The international bar I want to visit is...
Any cocktail bar where gin is the main component, I’ve heard amazing things about Bramble
in Edinburgh, so that’s top of the list! The cocktail I would make cool again is... I personally
think Negronis have always been cool but they’re being ordered less and less. Nothing beats a
delightful Negroni after an arduous day. Drinkers are paying attention to... Aesthetics.
EMILY WILKINS FURNACE, HAMILTON
I became a bartender because... I’m a coffee lover and thought I’d learn how to make it. That
introduced me to the bar and I fell in love with the creativity and being able to create something
for a customer. My service weapon is... My eagerness to always try something new, for example
making a cocktail I haven’t made before due to a customer’s request and being able to use my
creativity and think on the spot within my job. The best part of the industry is... Creating drinks
for customers and being proud of what you produce; and the high energy atmosphere on a busy
night that makes it fun and exciting. The worst part is... The crazy hours and constantly being
on your feet. The international bar I want to visit is... Viscosity in Queensland, Australia. The
cocktail I would make cool again is... Cosmopolitan. Drinkers are paying attention to... The wow-
factor - something different and unique that makes them excited.
WE WANT TO FEATURE YOU IN THE SHOUT!
If you're a talented bartender or mixologist and want to showcase your bar, email The Shout
Editor Charlotte Cowan on email@example.com and we'll be in touch asap!
16 | July 2017 | HOSPITALITY BUSINESS | The Shout NZ
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