Julius Yates : Lobo Plantation (Sydney)

Julius is a bartender at Lobo Plantation, Sydney. He shows us 2 cocktails, one rye and rum based and the other one is just rum based

Julius introduce yourself
Hi I’m Julius Yates, and I work at Lobo Plantation, Sydney. I’ve been fascinated by bartending since I was a teenager. I am from Canberra, and there was a bar which was at the forefront of cocktail bartending which I fortunately had the pleasure of working at. This is where my passion came from. I was impressed by the bartenders knowledge and I guess the social aspect as well. It’s like being a chef, but you can talk to people behind the bar… it’s that sense of creation which I really enjoy.

The classic you want to show us
Agricole Saserac
20ml of Rum
20ml of Rye
20ml of homemade Rosso Vermouth
10ml of Benedictine
2 dashes of peychaud bitters
2 dashes of angostura bitters
Glass rinse with absinthe

 

The bar or party you dream of
I want something totally different all the time. At the moment it would be a modern take on a traditional english pub with a lot of tap beers and a huge collection of navy style rums and various pies, like pork pies, cottage pies and shepherds pies. Make a really nice local bar for local clients.

When I party I prefer cocktail bars and small places. I like to sit at the bar and have a nice drink and catch up with my girlfriend and friends.

The spirit you like the most
Definititely rum! I even have a tattoo on my left arm that says “Rum and Rye ’til I dye”.

What makes a good cocktail and which product do you want to highlight at this moment
Something with a story, well balanced and delicious. Classics are always good cocktails, but a good twist is always interesting.

Obviously I like bitters, I even have them as shots! I also like fatwashing, I am doing a fatwash inspired by Elvis’ favourite snack at the moment.

The signature cocktail you want to show us
The Shipwreck
30ml of spiced rum
45ml of grapefruit and pineaple juice
30ml of lemon juice
20ml of homemade Spice pineapple syrup
15ml of passionfruit
15ml of spice overproof rum

Where do you think we need to go to interview another bartender?
Ramblin’ Rascal is a bar opened by the guys who worked at Shady pines, Baxter inn and Frankie’s pizza. It’s a late night cocktail bar with nice booze, dark spaces. They do amazing cocktails. Go see Charlie, Seb and Dardan.

No post next Monday. See you Monday the 13th for a new interview.

Next week we are in Dubai, contact us if you want us to come

4 Comments

  1. Pingback: Tom Egerton : Eau de vie (Sydney) | Le cocktail connoisseur

    • Hi Daniel,

      Yes it was good. I get your point regarding the Benedictine, but with the addition absinthe this is kind of a hybrid of the two drinks, could be a “vieuxsaz” ?

  2. Pingback: Paige Aubort : Lobo Plantation (Sydney) – Le cocktail connoisseur

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