Paige, is a bartender at Lobo Plantation, Sydney. She makes two cocktails for us, one with rum and Luxardo, the second with rum and home made vermouth.
Paige introduce yourself
Hi I’m Paige and I work at the Lobo Plantation on Clarence Street in Sydney. Since the age of 14 I have worked in hospitality, but at the age 19 I realised how much I love people and their stories, hearing about their day and knew working behind the bar would allow me to interact with them all the time. The reason I chose cocktail bartending was because I wanted to be interested in this for a lifetime and knew cocktails would constantly challenge me, plus I like being a woman in a male dominated industry… it’s the feminist in me.
The classic you want to show us
15ml of white rum
10ml of Luxardo
30ml of grapefruite
20ml of lime
A dash of sugar
The bar or party you dream of
Oh my god. When I think about my own bar I like to think it would be like you’re walking into my home. I would’nt want a theme bar or a specific style, just a comfortable place that was a part of me.
And when I go out I have a couple of favourite bars, Baxter Inn which is just across the road from here, the boys there are so knowledgable and amazing. The other bar I like to go is Earls Juke Joint on King Street in Newtown. It’s the epitomy of my perfect bar, it’s beautifully presented and you can go and ask for any classic and you know it will be made on point with impeccable service.
The spirit you like the most
As obvious as it sounds working at Lobo Plantation, it’s definitely rum and I think the reason I love it so much is not only for it’s taste, but it has so much history and there are so many stories about it and the communities involved in its production.
What makes a good cocktail and which product do you want to highlight at this moment
Obviously balance, but I also believe it’s knowing your customer. A cocktail can be made perfectly, but if it’s not what your customer wants or enjoys then it’s not a good cocktail in my opinion.
The products I love working with the most are simply fresh products. It doesn’t matter what it is as long as it’s fresh and in season, especially as we work with so many fruits, being a rum bar.
The signature cocktail you want to show us
50ml of Spiced rum
30ml of home made stout vermouth
25ml of lemon
25ml of sugar
Where do you think we need to go to interview another bartender?
There are so many places and people I love so much, but it’s definitely going to be in Sydney… I’m a huge advocate for Sydney, it’s ridiculous! Go and find Sam Egerton, he runs Palmer & Co, he is the absolute epitomy of a gentleman and a fabulous bartender.
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