First published on 28 Apr 2011. Updated on 5 May 2011.
Greg Sanderson has been bartending for 12 years and his CV includes bar manager gigs at preeminent neck oileries in Melbourne such as Black Pearl and Murmur. Both these venues are much-awarded under his astute leadership, with prestigious wins for Bar of the Year, Cocktail Bar of the Year, Bar Team of the Year. Greg himself has also won a host of personal accolades and finds himself today as a senior consultant for Behind Bars and an industry ambassador for RESERVE’s Luxury portfolio of brands. For Greg, the Ketel One Commission offers “an opportunity to express my craft to a wider audience in a different way.”
GREG'S TOP 5:
1 • MOVIDA
Watching Movida’s waiters value knowledge of good wine and food pushes my own professionalism.
2 • THE PRESS CLUB
This bar (and its former dessert chef) inspired me to work harder creating truly unique garnishes for drinks – flavoured soil, clear jelly, alcoholic dust, dehydrated fruit.
3 • KING AND GODFREE
This bottle shop/gourmet food outlet has everything a cocktail bartender could want – spirits, condiments, imported liqueurs from Europe and yummy food galore.
4 • BRUNSWICK STREET, FITZROY
So many unique people, so many different tastes! A walk down Brunswick Street gets me thinking of new ways of pleasing different palates with my drink creations.
5 • CARLTON GARDENS
A little bit of park play to clear the mind works wonders for the creative process!