The bartender

Alex Gondzioulis, aka ‘Gondz’

The Rover (NSW)

WHAT INSPIRED YOU TO BECOME A BARTENDER?

I honestly just thought making drinks looked cool. My first hospitality job was at a chain steak restaurant when I was seventeen. My trial shift was a pretty busy Friday night running food and drinks, and I just remember watching the guys behind the bar and thinking what they were doing looked cool. From there, I tried to absorb everything I could about spirits, cocktails and bartending from whatever source I could find (mostly the internet and books). I’ve been more or less hooked ever since.

WHO IS YOUR BIGGEST INFLUENCE?

Probably my mum. She’s probably gonna read this: Hi Mum! Fierce, smart, stupid good work ethic and nurturing all rolled into one package. Dad hit the jackpot.

The hero cocktail

Tropipop

Tall and fizzy is the name of the game with me, it’s the kind of drink I’d want to drink.

Ingredients

• Nusa Caña Rum

• Feijoa Wine

• Coconut & Fig Leaf Soda

Like this cocktail? The full recipe - plus four more delicious cocktails from Boonie - can be found in Cocktails for the Home Bartender: 2021. Get your copy by clicking the button below.

The bar

The Rover

I oversee the bars for Liquid & Larder, which consists of The Rover (where I spend most of my time), Bistecca, The Gidley & Alfie’s. We’ll focus on the Rover. The Rover is a neighbourhood wine and cocktail bar, serving great cocktails, smashable wines, and delicious seafood in Surry Hills, Sydney. Fast paced, intimate and above all, a good time, the Rover is warm, inviting and for everybody to enjoy. I’ve been with the company just over 2 years, having helped refurb and relaunch the Rover in March 2022 to great success.