Chat at the bar with… Judith Zhu

Today we are joined by award-winning bartender, bar manager, and consultant Judith Zhu who can be found behind the bar at Maybe Group’s Little Cooler. Judith has had a decorated career so far and was recently selected as one of 40 global apprentices for the prestigious Red Coat Program at Tales of the Cocktail, New Orleans.

Bars & Cocktails: Can you tell us about your current role and what it entails?

Judith Zhu: I’m currently behind the bar at Little Cooler, a Sydney dive bar with a love for all things 80s and 90s (think neon nostalgia and well-crafted drinks).

Outside the venue, I’ve stepped in front of the camera with Dan Murphy’s and Jägermeister to share some of my favourite serves and techniques. I’ve also been working as a creative consultant, most recently designing the new menu at Toei in Surry Hills. I’ll be heading to New Orleans this week to take part in the 2025 Cocktail Apprentice Program with the Tales of the Cocktail Foundation.

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

JZ: The industry is doing an incredible job at making education more accessible, gone are the days you needed a textbook to learn. Club Suntory, Diageo Roadshow, the Maybe Festival are all great examples. Global brands are offering masterclasses, international takeovers, events and more that are fostering a real drive to grow and connect.

As an industry, we sometimes go too hard on aesthetics – custom glassware, big props, all that. It’s great to be creative, but let’s not forget the value of a well-balanced, affordable drink and the chance to collaborate with local makers.

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

JZ: Midori coming back has been such a vibe. It’s nostalgic, fun, and surprisingly versatile. I would love to see less overcomplication for the sake of it. Not every drink needs a rotovap or clarified component. If there’s no reason beyond ‘it looks cool’, what’s the point? Use what fits your bar and focus on flavour and balance, not just gear and gimmicks.

B&C: In your opinion, what underrated ingredient or technique do you think bartenders should explore more?

JZ: I think there’s still so much value in mastering the basics – really understanding how to taste, balance, and tweak a drink. Equipmenting with things like carbonation rigs and sous vide set-ups are becoming more common, but often underutilised because the technique behind them isn’t taught properly. It’s not just about having the tools, but knowing why and when to use them to elevate a drink without overcomplicating things.

B&C: How do you think the bar industry will evolve in the next decade?

JZ: I think we’re heading toward even more inclusivity, with broader representation and a real sense of community. There’s also a growing global connection. Australia’s finally getting the recognition it deserves on the world stage, with more bar teams doing international takeovers and ranking globally. We’re starting to see more events, ideas, and techniques coming to us, not just the other way around.

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

JZ: Great bartenders create an atmosphere, not just a cocktail. It’s the way they connect with guests, read the room, and tell a story through what they serve. Slowing down, being present with selfless hospitality and attention to detail. That kind of service sticks with people and brings them back, more than just what’s in the glass.