Chat at the bar with… Anneliese Grazioli

Today we’re joined by Anneliese Grazioli, who has carved out something special in Darwin’s small but mighty bar scene, at the helm of Hanky Panky Lounge and Bar Kokomo.

Bars and Cocktails: How long have you been in the bar/drinks industry, and what is it about the industry that continues to excite you?

Anneliese Grazioli: I started at a tequila bar and Mexican restaurant, Hot Tamale, when I was 18 – the first thing that sparked my passion was full table service and the ability to get guests excited about agave spirits. The experience you could give them was a main drive, bartending came a year or so later.

What excited me was to be able to create drinks for guests and see them enjoy it, genuinely interested in how I made it. I think to this day, I get the biggest joy and excitement from creating a space for not only my team to have a safe, fun job and career development, but also giving a new experience to guests in Darwin and seeing their enjoyment in the spaces. 

B&C: Can you tell us about your current role and what it entails?

AG: Currently, co-owning two small bars as the sole director for both has been a journey of learning and intensive development. Nothing can prepare you for this side of hospitality. My passions are training, menu development and guest experience – all my main focuses, but I also have to do all the other stuff with owning a venue, from payroll to general bookkeeping, marketing, events, etc.

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

AG: Most of the industry is doing very well at supporting the changes needed to create a safer and more equal industry – seeing the Sorry Not Sorry team travel around Australia with the support they deserve has been great, seeing brands support women/trans events and trainings has been great. Though there are many brands and bars being very quiet in this area, everyone deserves to be safe and treated equally at their job. I want to see more support until support isn’t needed anymore. 

B&C: What’s your process for maintaining quality and consistency in drinks?

AG: Mostly staff training and development, getting the team excited about what they are serving and how they can do it to the best level is easiest way. In-depth training early on, backing off to (lots) of positive and encouraging verbal on the job feedback has my style and has shown the best results. Always explaining the bigger picture to the team, whether it’s exactly why the drink needs to be a certain temperature, texture or the way you do a certain step in prep that changes the outcome.

B&C: Have you observed any classic cocktails making a comeback?

Not particularly any classics but styles of cocktails, going back to simpler, more structured drinks with a hero ingredient or two and using some solid spirits. I feel like 2025 is the year of Midori and I am here for it.

B&C: What makes a good bartender a great bartender beyond just making drinks?

AG: Memorable experience given to the guest, I don’t remember most of the cocktails I have when going to new bars – I remember how I was treated and what the energy of the bar was like. When the bar team is having a great time, chatting with guests whilst making drinks and excited about what they are doing gives a great experience.