Chat at the bar with… Jack Connor

Today we speak with Jack Connor, owner of Burleigh Heads bar Rosella’s, and co-founder of Australian distilled agave spirit Beudi, which came to market last week. Jack got his start in hospitality in 2008 at the Fix Bar at the Hilton. Almost 20 years later and six years into ownership of Rosella’s, despite having to navigate the turbulent times of the pandemic and cost-of-living crisis, he says he’s never looked back.

What’s one thing the bar industry is doing really well right now, and one thing it could do better?

The Australian bar industry at the moment is probably one of the best in the world, we are so so innovative! The drinks and food that we put out there are absolutely tip top, with the best ingredients around. Our service is spot on too, and I think that goes unnoticed a lot of the time. That mostly through the prices, people are stuck thinking $23 for a cocktail is crazy expensive. For some reason they think the bar industry should still be charging $18 a cocktail, when all of our costs have sky-rocketed in the past five years. 

There is a little plateau in the creative side of things though I think in a general sense in the bar industry, but that’s fair. Because a lot of industry people are too focused on costs of products and wages, as they should be. The businesses need to stay afloat. However, I’d like to see some more innovative food and drinks come out.

How do you think the bar industry will evolve in the next decade?

I can see bars becoming a lot simpler. Not in terms of techniques and innovation (that is going to rise immensely). But in terms of the products they have. A lot less back bars where people can choose what they want. Bars will have a more curated menu specific for their concept. More destination bars where you go to experience what they have to offer. 

What’s a drink trend you’re loving right now and one you wish would go away?

I’m loving the use of different textures in drinks, it’s been around for a while but it seems to be happening a lot more now which is amazing. In food it’s a lot easier to utilise different textures, however in drinks it’s quite challenging. Whether you use and flavoured oil, foam, bubbles/airs or having something edible utilising booze is great. 

One I’d like to go away isn’t directly a drink trend, but bars just using cheap international products. They are usually cheap because they are owned by massive companies that have the ability to cannibalise and create a monopoly. We should all be looking to support small businesses and local products much more. 

Can you tell us what your favourite bar is and why? What’s your go-to drink when visiting?

Honestly my favourite spot would be to head down to Eltham to go to Eltham Pub and have a watermelon pilsner. It’s owner operated, they got rid of the pokies machines and solely rely on good food, drinks and a beautiful atmosphere. But if I’m feeling a little fancy you’d most likely see me at Cantina in Mermaid, having a Martini – it has some of the best food around, with a small, nice intimate vibe, and a well-made Martini is just the best. 

If you could have a drink with any person, dead or alive, who would it be and what would you drink?

I would die a happy man if I could have a Blinky Bill with Steve Irwin. Talk about a true influence on Australian people. Having a drink that gives back to Australian wildlife and conservation with the man himself who gave so much to Australian wildlife and conservation. 

Can you tell us about one cocktail you’ve made that you’re particularly proud of, and what the inspiration behind it was?

What a segue, haha. Blinky Bill has to be the one cocktail I’m super proud of. It’s a drink that has stayed on our menu for five years now. It was ahead of its time in terms of flavours and techniques/innovation. It’s somehow crazy popular, everyone that has it just loves it. And over the past years we have donated over $23,000 to wildlife care and conservation whether it was to the Currumbin Wildlife Hospital or WIRES. 

It was inspired by just that, to create a drink that utilises eucalyptus in honour to our humble koalas. Something refreshing for our hot southern sun, lower in ABV, so you can have a few without feeling guilty. Because once you have one you definitely want another. 

What’s the best cocktail you’ve ever had, and where did you have it?

The best cocktail would have to be the Zooper Dooper at Byrdi in Melbourne. A super refreshing modern highball with amazing new flavours. Their ability to utilise ingredients in innovative ways and balance them perfectly is incredible.