How I got here: Charlie Hunter on what makes Brisbane’s bar scene so rewarding

Welcome to Sidecar No Sugar, a weekly Boothby newsletter about Brisbane bars and the people, work and creativity that grounds it. (You can sign up to get it in your inbox each week, right here.) This week, I chatted to Brisbane bar faithful Charlie Hunter.

If you have info the Brisbane bar community should know, please email me contact@beccawang.com.au or send me a message via Instagram (@supper.partying).

Charlie Hunter worked in bars in Perth for a short time before moving to Brisbane, where she shook tins and contributed to cocktail menus at Cobbler, Savile Row and Suzie Wong’s, among others. She is now the cocktail lead at Dark Blue. 

Becca Wang: How did you get into the industry?

Charlie Hunter: I got into the industry as most people do, a side hustle for while I was in uni. Eventually I just had more motivation, drive and passion for bartending than for what I was studying. I got a job at a small bar in Perth called Mechanics Institute and I worked for a guy called Dimitri [Rtshiladze]. He owns Foxtrot Unicorn and a string of other really cool bars in Perth now. The team at the time was very supportive and motivating, pushing me to do competitions which I would say has been one of my major outlets for creativity over my career. It was really important to have that push early on. A standout [influence] would be Claudia Morgan – I call her Beryl. She just opened Bar Demo in Sydney which is really cool and exciting – I get to go there this weekend!

Becca: Do you have any advice for people starting out in the industry?

Charlie: Ask a lot of questions. Social media is a huge tool we have to our advantage. You can follow the bars that are doing cool things and the people you identify with and are inspired by. If you see something that is super interesting and you wonder how they did it – just message them. I’ve had some amazing recipes sent to me from heavy hitters in the industry. I don’t think people really gatekeep anymore, which is amazing. 

Recently, I was trying to figure out how to do what I want to do so I hit up Andie Bulley from The Waratah and she gave me an amazing idea and how to get the flavours that I wanted in something in a completely different way than I would’ve gone about it. I think it’s very important to be collaborative wherever you can and learn from other people. The best part about the industry is how warm the people are and how we’re so excited to grow as a collective. Communicate, reach out, ask questions.

Another piece of advice that I have is to keep in mind that the guest experience is everything. They’re coming into your bar and ordering your drinks and they should have a great time when doing so. I’d recommend talking to your guests more and engaging and having a good time while you’re at work. [Remember] not to get caught up in the back of house of it all and to make sure that you’re doing this because you love it.          

Becca: What are your least favourite misconceptions about being a bartender and working in bars?

Charlie: That you have to drink. I have recently decided to go sober, I’m on my seventh month now. Honestly I wish I took more breaks early on in my career but I felt the pressure to always be on and have a good time and I thought that drinking was what was needed to do that. It definitely wasn’t the healthiest way. The misconception that if your bartender doesn’t have a drink with you that they’re not fun – I don’t like.  

The misconception that men don’t enjoy cocktails and women don’t enjoy whisky – all of that is garbage, people like what they like. Let’s just all go to bars, drink what we like and have a fun time. 

A Quick One

The Last Word

• Just opened: The Alligator Club, a New Orleans-style bar with live music every night.
• Laneway Launch Party: 30 August. Introducing Warner Lane, Fortitude Valley’s newest hub for music, art, food and nightlife.
• Flying Colours is on the hunt for bartenders and glassies.
• Cru Bar & Cellar is hiring for a bar back.