Chat at the bar with… Trish Brew

Behind every great bar experience is a team of professionals shaping what, where and how we drink – from bartenders and venue managers to brand ambassadors and drinks consultants.

In this series, Bars & Cocktails sits down with the people behind the scenes and behind the bar to celebrate their careers and their craft. Each week, we’ll talk drinks, service, culture and community, and dive into the real conversations happening behind the bar.

This week speak to award-winning Bartender and Brand Ambassador Trish Brew. Trish has worked in various capacities in the drinks industry from bartending and bar management to her current role as Fever-Tree Brand Ambassador, and Founder of Bellicose Gin. Trish was named Brand Ambassador of the Year at the at 2022 Australian Liquor Industry Awards, and this week she shares some of her thoughts on the industry and the story behind the Gin Zombie.

• Can you tell us about your current role and what it entails?

Late last year I launched my own gin brand, Bellicose, a bold and sassy Pink Gin utilising oodles of juniper and heritage raspberries from Tasmania. Bellicose challenges the stereotype of overly sweet, artificial pink gins.

As a small business owner, I wear many hats: production, sales, bookkeeper, marketing manager, delivery driver and everything in between. We’ve excitingly just gone live on Paramount Marketplace, so if you’re reading this please buy some. **chuckles awkwardly**.

Alongside Bellicose, I also freelance within the drinks industry, doing an array of things from education, events and the occasional rockstar, keeping my skills sharp while building the brand is loads of fun. It’s a lot of hard work and long hours, and as a new mum, I’m constantly navigating the juggle between business and family but I genuinely love what I do and wouldn’t have it any other way!

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

I’m really loving the Martini renaissance right now. It’s such an iconic drink, and it’s wonderful to see the next generation rediscovering it. For such a simple cocktail, it’s deceptively complex –  the balance of dilution and ice-cold precision is everything, otherwise it’s just watered-down gin.

On the flip side, I’d be happy to see the trend of using unusual ingredients just for shock value fade away. If an odd ingredient genuinely elevates the drink, that’s exciting… but too often it ends up tasting weird, or the flavour doesn’t shine at all. I’d love to see more focus on flavour and balance rather than novelty.

Also, don’t hate me for saying this but foams on top of drinks. Foams are rarely good and are a textural nightmare! Don’t let the door hit me on the way out?

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

Gin Zombie!.. no, I’m not calling you names. This drink began as a way to cull the backbar when I took over the reins of Gin Palace. Since a classic Zombie calls for multiple styles of rum, I thought, why not swap them out for a medley of gins instead? At the same time, we were coming out of the “every bar barrel-ages cocktails” phase, and I had a forgotten cask of Negroni tucked away. By the time I rediscovered it, it had transformed into the most luscious Negroni syrup, full of caramel and toffee notes. We used that in place of grenadine, along with fresh pineapple and lime juice. Honestly, I thought it was better than the original, and our guests agreed, as it stayed on the Gin Palace menu for over a decade!

Top three tips for Bartenders:

Master the Basics: Crawl before you walk! Focus on nailing the fundamentals like learning how to balance a drink, master classic cocktail recipes, and use proper technique. A solid foundation builds confidence and sets you up for creativity down the line!

Prioritise Hospitality: Great service is essential, the service you provide will shape your customers whole experience! Engage with your guests, anticipate their needs, and make everyone feel welcome! People remember how you make them feel more than the drinks you serve. 

Stay Curious and Keep Learning: The drinks industry is always evolving, so stay up to date with new trends, techniques, and ingredients. Attend trainings, collaborate with peers, visit influential bars and take note of what they are doing, and taste, taste, taste everything! Continuous learning keeps you passionate about the industry and your skills sharp!