The bartender

Tony Huang

PAR - (VIC)

WHAT INSPIRED YOU TO BECOME A BARTENDER?

Over 10 years ago whilst working at my first bar job as a bar back for top bartenders such as Martin Lange, Kal Moore, Rinna Kato etc. Their passion and professionalism really inspired me to grow in this industry.

WHO IS YOUR BIGGEST INFLUENCE?

Rinna Kato. She gave me the confidence to compete and learn in the bar industry.

The hero cocktail

Y.G.

Espolón Blanco Tequila has a pleasant grassy note that reminds me of the mountains. Summer is coming up so I wanted to create a spritz number to champion that fresh flavour. My idea is to make a grasshopper that is clear and refreshing with a touch of inspiration from the classic cocktail 20th Century. De Kuyper’s Crème de Cacao really adds a sophisticated white chocolate note to the drink that completes the drinking experience.

Combining Espolón Blanco Tequila, De Kuyper Crème de Cacao, aromatised wine, verjuice, mountain marigold and addition carbonation provides guests with a take on the classic grasshopper perfect for warmer months!

Ingredients

• Espolón Blanco Tequila

• Lillet

• De Kuyper Crème de Cacao

• Verjuice

• Soda

• Freeze Mountain Marigold

Like this cocktail? The full recipe can be found in this year’s copy of the Top 25 Bartenders. Get your copy by clicking the button below.

The bar

PAR

I have worked at and own PAR for nearly 2 years. PAR is the world’s first Neo Cocktail bar. We have pioneered an unique signature serve that expresses cocktail drinking in a wine format. They are high concept cocktails crafted over a unique 3 day process via freeze integration, carbonic acclimation, racking, resting and more. Served in a wine format for a sensory tasting experience.

Opening Hours:

Monday,
6 pm – 12 am

Thursday to Sunday

6 pm – 12 am