Technically, any beverage adhering to the definition of ‘a mixed drink that contains alcohol’ is a cocktail. But with such a broad meaning comes great potential for creativity, and often complexity, in the drinks actually produced. Cocktail lists are often carefully curated by bartenders who have turned spirit mixing it into a respected art within the food and drink community. We spoke to head bartender Luke Gooley from bar and restaurant Hoo haa on Chapel St (known for their cocktails all titled for birds) about the business of cocktail making.
What makes a great cocktail?
Fresh ingredients and accuracy. It is very easy to make an unreal cocktail with fresh ingredients, even if you only have one spirit available. Fresh espresso, juices, syrups and fruit make all the difference. It’s also important to be precise with measurements. A great cocktail can be spoiled with a heavy handed pour of lime juice or vodka.
Is cocktail making an art?
A good bartender takes pride in their creations. It takes a lot of work (and drinking!) to be able to come up with something that looks, tastes and has the texture to blow the socks off the drinker. To consistently balance all those elements in a high paced environment makes it an art form for me. The creations that these molecular mixologists are creating are just crazy.
What is your favourite cocktail on the list?
My favourite cocktail is the Winston Churchill’s Bald Eagle. It is my take on the bartenders favourite (Old Fashioned). Mount Gay rum, maple syrup, Licor 43 and orange bitters with a flamed orange peel. Spot on, it is!
What wins – traditional classics or novel creations?
I think that people will generally stick with what they know until you encourage them to try new things (vodka based mixed drinks and cocktails make up for about 75% of our sales). A young lady was adamant that she only liked white rum and when I bet her she would definitely love Sailor Jerry’s Spiced Rum with ginger beer and lime, I was right. Now that’s her drink of choice, which is great. We can generally twist people’s arms into giving something new a go.
Is the cocktail world competitive in Melbourne?
I think the whole hospitality world in Melbourne is very competitive. Venues come and go like a pop song so it’s very important to stay on top of your game, especially if cocktails are a big part of your brand.
What sets the cocktails apart at Hoo haa?
At Hoo haa we have designed our menu around what our punters like to drink, but also some styles with different creations – but always with a familiar ingredient that might jump out and entice them to drink something new. We also have seasonal menus, making the most of what fresh produce is available. For example, a Black Raspberry Martini will feature on our next menu, making the most of fresh tasty berries.
