At The Doss House, “the history in this building is mind-blowing.”

In partnership with Hendrick’s Curious Gin Trail through the north end of Sydney city. Six great bars are involved, with delicious Hendrick’s serves on offer at Apollonia, Aster, Disco Pantera, Frank Mac’s, Martinez, and The Doss House.

The Doss House turns nine years old in 2026, and whilst that’s quite the achievement for a small city bar, it’s only the latest milestone in the space’s long, long history.

“It’s one of the first buildings built here,” says Daniel Strahand, the bar’s general manager, of the space within which sits The Doss House in The Rocks.

“It’s as close as you’ll get to history without reading a book,” he continues. “The history in this building is mind-blowing, from an opium trading den to a bootmaker’s to an actual doss house way back in the day, to a hospital.”

(A doss house, by the way, was a place where those who were down on their luck could get a very cheap bed to ‘doss down’ for the night.)

These days, the 100-pax bar is home to some very fine whisky, and some excellent cocktails — like the Hendrick’s drinks that Strahand talks about below.

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BOOTHBY: What’s your role here?

DANIEL STRAHAND: So I am the group general manager for the heritage house go and for the past three months I’ve been in the GM position at dos house while I’m finding a adequate replacement to run the best whiskey bar on Australia

It’s not an easy job to replace. So I’m kind of here just running all things on a day to day, operational, service standards, beverage programs, all those sorts of fun things.

BOOTHBY: How long has the bar been here?

DANIEL STRAHAND: It’s been a while. We’re coming up to our ninth year.

BOOTHBY: That’s a win already, right?

DANIEL STRAHAND: And it’s just on the up — every year we’re outperforming the previous year, which is just testament to [owner] Ciara’s vision.

BOOTHBY: How would you describe The Doss House to people who haven’t been here before? Because it’s down in the basement in The Rocks here, lots of sandstone kicking around, and a bit of a colourful history as well.

DANIEL STRAHAND: It’s as close as you’ll get to history without reading a book. The history in this building is mind-blowing, from an opium trading den to a bootmaker’s to an actual doss house way back in the day, to a hospital. And I feel like each room has its own distinct characteristics.

It’s stepping into a surreal world when you come off the streets of The Rocks.

BOOTHBY: How long has the building been here for? Like this?

DANIEL STRAHAND: I think it’s one of the first buildings built here. It’s very old, it was one of the first hospitals.

BOOTHBY: So it goes back to the early days of the colony I guess?

DANIEL STRAHAND: Yeah.

BOOTHBY: What’s the night life that it sees these days?

DANIEL STRAHAND: We have a wildly different clientele so throughout the week; you’ll get your suits and corporate groups coming in, showing off foreign travelle.

Then you get to your weekends, the live music really takes control. We have live music programming six nights a week, but Friday, Saturday, Sunday, it really takes hold, crazy people dancing around in the main room, like swinging from the chandeliers.

BOOTHBY: Tell us about the Hendrick’s drinks that you’ve made?

DANIEL STRAHAND: I’ve always loved working with William Grant & Sons, love the Hendrick’s brand. She’s a mad scientist over there.

BOOTHBY: That’s Leslie Gracie, the master distiller for Hendrick’s.

DANIEL STRAHAND: Yeah, it’s always fun to get your hands on — literally — the curiosities that she comes up with and envisions.

BOOTHBY: Let’s talk about the drinks. You’ve got a nice little served up number here. What’s that?

DANIEL STRAHAND: It’s a little riff on a Kir Royale.

BOOTHBY: Love a Kir Royale.

DANIEL STRAHAND: Or as close to it as possible without having any of the ingredients in it. In concept it’s very close. It’s a little bit of cranberry juice. Hendrick’s, served up, topped with Prosecco, little bit of lime juice, sweetened up, it’s beautiful. Just a nice easy drink. It’s actually probably closer to a French 75.

BOOTHBY: Can you think of a movie that would sort of encapsulate that drink? What kind of movie would you want to be watching if you’re sipping on this drink?

DANIEL STRAHAND: Definitely the new Rugrats movie.

BOOTHBY: That was my choice as well.

DANIEL STRAHAND: Well, we’ve got to see how Chucky turns out, right? It’s been years.

BOOTHBY: Is there even a new Rugrats movie?

DANIEL STRAHAND: I have no idea. I hope so. But you know, if you have the courage to speak it.

BOOTHBY: Manifest what you want to see in the world.