In June, Espolon Tequila gathered 11 likeminded and creative bartenders together in Hobart to attend Dark Mofo, the winter festival of arts and culture known for being a little subversive and provocative. They discussed creativity, swapped ideas, and found inspiration in the depths of winter — and now they’re sharing what they found with bartenders in their cities.

Rachel Abou is a France-born and creative bartender who you’ll find behind the stick at erstwhile Melbourne cocktail institution, 1806. Below, lightly edited and condensed for clarity, Rachel talks about finding inspiration everywhere, the experience of putting your soul into your work, and more.

BOOTHBY: What’s the name of the drink?

So the name of the drink is Echoes of Ember, which was a memory of what I had the chance to experience at Dark Mofo.

I chose to use Espolon Reposado as a base. I complete it with Montelobos mezcal as well to add a bit of earthiness, smokiness — it reminds me of the festival. There was a lot of fire, obviously, a lot of lights. It’s something communal. It’s something you share with people. It’s about food. It’s about having good drinks, good people around you and sharing.

What was that experience like in that kind of atmosphere and with the group of bartenders you were with?

I think also it’s because I had the chance to share it with really nice and genuine people. Legends from hospitality from across Australia. And that was really great to exchange about hospitality, having a different vision, a more mindful experience as well.

It’s a reminder of why we do this job as well and what we love about what we’re doing. It’s not only about flavour, it’s also about creating an experience and a memory.

How important is the sustainability angle to your creative process?

My approach to creativity is more about sustainability and seasonality as well, trying to find what’s around me and trying to repurpose it. It’s something I have deeply cared about as long as I can remember. Just trying to reduce your waste, to have good products, to care about what you’re doing and how you use your ingredients as well.

Have you always thought of yourself as a creative person?

Maybe in different fields, like I’m quite new to the bar industry. So that was mostly in photography, music, drawings, paintings in general.

And do you see those elements in sort of drink making and hospitality as well?

It’s also an inspiration as well. Like you can take inspiration from pretty much anywhere. From paintings, from play, musc and just put it in a liquid matter.

Where do you tend to get your ideas for drinks from?

It goes often from memory, I would say. Or something I was deeply touched and you know, the kind of moment which actually make you pause and take a deep breath and be like, okay, I like what I’m seeing and I want to actually do something with it.

What is it like when you’re creating a drink that’s formed by your experience and your memories — what’s that feeling like when you give it to a guest and they enjoy it?

It always feels good. It’s kind of your baby as well. You creating something by yourself. I see making drinks as a chef would make a dish, for example. It’s making people enjoy an experience, the storytelling and something you actually deeply care about. And you put just a bit of your soul in every drink you make.

Rachel Abou’s Echoes of Ember recipe

• Espolon Reposado
• Montelobos Espadin
• Bruny Island honey infused with lemon myrtle and pepperberry
• acid adjusted clarified carrot