I see you changing the record player. Are you the DJ here too?
Yeah, I’m sort of the jack of all trades.
What’s your favorite music to play?
I like the Rolling Stones a lot.
So what’s the crowd usually like at Bobo?
It’s generally a little bit older, about 35 to 50, and a lot of locals from the West Village. It’s quite a big occasion kind of place, a lot of people get dressed up, but having said that, it looks pretentious but it’s not pretentious at all. It’s quite a nice place.
What’s the best night to check out the bar?
Probably Wednesday night. It’s not too busy and all the regulars come in, there’s a nice vibe.
You’re originally from Australia. What brought you to New York to bartend?
It’s just always been a dream. For a bartender, this is sort of the mecca. It’s just one of those places that I’ve always wanted to work in.
How long have you been at it?
Fourteen years.
How did you first get into bartending?
I saw the movie "Cocktail" when I was 14. I thought it sounded like a cool profession so I took a class and my mom bought me all these cocktail books. I knew a lot of the theory behind it before I had actually practiced it. Then I started bartending at my mom’s parties and making friends drinks.
What’s a drink that people order that makes you cringe?
Something like a Pinot Grigio where they don’t even know why they’re ordering it. Or maybe SoCo. I don’t know, I try not to let that stuff get to me too much. I think a lot of bartenders in the city get too precious about drinks, especially at a lot of the high-end cocktail bars. I just think they take it a bit too seriously. I don’t think you should put something down or make someone feel bad for ordering something that you don’t like, so I try to guide them to make more educated choices.
Is there a particular drink that you’re known for?
Back home it was a Lemon Basil Martini, which is gin, fresh basil, Limoncello, fresh lemon juice and a dash of simple syrup. It’s quite nice for spring. I like the Chocolate Negroni, we sell a lot of those here so I guess that would be a signature drink. It’s gin, sweet vermouth, Campari and a dash of chocolate liqueur.
You seem to like to use gin. Is that what you order when you go out?
Well, I’ll drink anything, as long as it’s good quality, but gin is definitely one of my favorite spirits. I like tequila, rum…but any spirit tastes good, if it’s mixed the right way.
Where do you like to chill on your off nights?
I usually like to go to the cocktail bars. I like Little Branch, Milk & Honey, PDT . My favorite bartender in New York [mixologist Jim Meehan] works at PDT.
You’re quite the authority on bartending and mixology. How did that happen?
A lot of world travel, so getting my name out to all different parts of the world. I’m also a journalist, I write a lot about cocktails, and I do competitions. It’s just getting out there I guess.
Throughout all your travels, is there any one place that sticks out as your favorite?
To work, I would probably say it’s New York. To visit, I love going to Japan and watching the bartenders there—the way they do things, it’s just so precise. The London scene is great, I actually just got back from there today…
What advice would you give customers on the best way to get the bartender’s attention?
Just say, ‘Excuse me, when you get a minute.’ Most people start waving money around or yell out to you, but don’t do that.
And finally, what’s your fail-proof cure for a hangover?
A Bloody Mary always works. That, and a big greasy breakfast.
Photo: Dan Peterson
