Entries into the Diplomático Artisans of Taste competition are open now, and close on December 10, with a bartending trip of a lifetime to Brazil up for grabs. For more information and to enter, visit diplomaticoartisansoftaste.com.
The thing about the bartending world that sets it apart from other professions, often, is the way people work together. Don’t get me wrong — bartenders have decent egos, I know. But those are often put aside to help one another out, whether it’s in the camaraderie of a cocktail competition, working through new techniques, or popping up at one another’s bars. And as I talked about with Luca Baioni the other month, the better the bartender is, the more likely they’ll be approachable and want to share their knowledge with you. It’s heart-warming stuff at this most heart-warming time of year, no?
And it is a collaboration of a novel kind that recently caught my attention.
Jason Williams is the beverage director for House Made Hospitality here in Sydney, and he has approached the idea of collaboration a little differently for their latest project at Bar Tilda. He’s long been an admirer of bartender Darren Leaney’s approach to cocktails — Williams has had Leaney’s Tiramisu Milk Punch on the list at Apollonia for nearly five years — and teamed up with him for a trio of limited time-only cocktails at Bar Tilda this month.
What I like about this is that it’s a way of acknowledging the bonds between bartenders — and their drinks — throughout the industry, and I like even more that Leaney gets compensated for his efforts, as Williams points out. It’s better than a guest shift in that it’s a true collaboration, with real back and forth between the people involved.
So, below, Jason Williams talks to us about how the collaboration unfolded, why it works, and what’s in it for everyone involved (aside from some rather delicious drinks).
BOOTHBY: This is kind of a different collaboration, right? It’s not so much with a brand but with a bartender you clearly admire. What do you thinks bars can get out of thinking about collabs in this way? What do the punters get out of it (other than more tasty drinks!)
JASON WILLIAMS: For bars and bartenders, I like this style of collaboration. It kinda sits outside the traditional brand/supplier dynamic. The funds involved can be directed to a collaborator instead of all on PR, flights and accom. It feels more substantive than just a guest shift. Bars and bartenders can potentially see the benefit of some fees (we paid Darren Leaney fees, supported by brands) and that in itself makes it worthwhile. This is part creative, part commercial initiative. So the collaborator, our venue and the sponsors all should see some upside. Increased cocktail sales, more sponsor bottles sold, etc.
And some brand building. I like the idea of championing good people. And to be honest, we see the benefit from collaborating and associating with someone as respected as Darren. So Bar Tilda, Darren Leaney and sponsor brands all get mentioned. Vanguard Luxury Brands supported this, in particular Four Pillars Gin, Marionette Liqueurs and Gospel Whisky.
For guests, they get to try a unique serve that was the result of a joint collaboration that is creative and garners interest with many cocktail enthusiasts. We fInd limited time-only cocktails are always popular, so we know guests are often looking for something new.
And Daz doesn’t work for us – so our guests get to try his cocktails!
BOOTHBY: What in your mind makes a dessert cocktail as opposed to another style of cocktails? Do they need to be sweet?
JASON WILLIAMS: Dessert cocktails could be defined more by their occasion than their sweetness; for example a dessert cocktail could potentially be richer, bitter, even savoury. But it’s something to bookend a dining experience, or have as a little treat.
BOOTHBY: What is it about the way Darren works and his flavour combinations that you admire?
JASON WILLIAMS: Darren has a really great mix of conceptual, storytelling thinking with a culinary approach to ingredients and composition when creating cocktails. Not a lot of bartenders have both. He seems to know what guests will like but also has technical and creative ability to create complex drinks that read simple and are approachable to order from a menu.
So I admire that, but also admire his humility. He’s a nice bloke!
BOOTHBY: Tell us why you think the Tiramisu Milk Punch is so good — 100% agree.
JASON WILLIAMS: Conceptually, it just makes so much sense. It’s a well-loved dessert that incorporates liquor. In a restaurant environment, it’s that great cocktail to suggest when the table is indecisive about ordering dessert. Flavour-wise rum, coffee, biscuit, marsala? Just great.
BOOTHBY: You’ve listed the Tiramisu Milk Punch at Apollonia for a while, do you think other bars should be listing modern creations from other bartenders more often? If so why?
JASON WILLIAMS: In the spirit of championing our industry, yes for sure. But only if it fits of course. We take pride in our own cocktails, our menus represent our creativity and passion and we have talented teams. But yeah I like the idea of introducing guests to modern classics and other bars’ drinks where appropriate. We have also listed the Death Flip, Trinidad Sour.
As long as credit is given. Apollonia ran a Negroni Series in 2022 where we featured Negronis from around the world and featured bartenders such as Jay Khan (Coa, Hong Kong), Jeff Bell (PDT, New York) and Lidiyanah K (Atlas, Singapore).
It’s something I’ve done often throughout my career.
You can find the drinks at Bar Tilda right now for $25 a pop:
- Pavlova (Four Pillars yuzu gin, Marionette elderflower liqueur, mango, passionfruit, yuzu, coconut water, milk);
- Lamington (vodka, The Gospel rye, chocolate ganache, walnut, cake butter, coffee, coconut, banana, lemon, milk)
- Peach Melba (Marionette peach liqueur, Four Pillars, peach, raspberry, coconut water, vanilla, lemon, milk)
Another round
Six years ago this month, Fortunate Son opened its doors on Enmore Rd for the first time. You know the place; a few doors down and across the street from the excellent Jacoby’s Tiki Bar and directly across from the Enmore Theatre, Fortunate Son provided a neighbourhood bar atmosphere with — as they like to say — cool drinks and warm service. As you might remember, a few months later the world plunged into lockdowns, so let’s just all be thankful that Fortunate Son is here today. They’ll be celebrating all month at Fortunate Son (and their two year old sister bar across the road, Palomino Lounge) with beer collabs, new merch, live music and drinks. And I’ll be in for the special Krug offer they’ve got all month, which sees the very, very good stuff at $65 a glass (we hear there is a special, further discounted price for hospo, by the way).
Entries into the Diplomático Artisans of Taste competition are open now, and close on December 10, with a bartending trip of a lifetime to Brazil up for grabs. For more information and to enter, visit diplomaticoartisansoftaste.com.
