Who | Joshua Pahl
Where | Melbourne, Australia
Current Bar | Eau De Vie Melbourne
Past Bar(s) | Hains & Co (Adelaide), The Sun Tavern (London), The Blues Kitchen Camden (London)
Favourite Spirit | Whiskey
Favourite Juice | Lime
Favourite Classic Cocktail | I have many that are in tie with 1st on of them is Negroni, of course
Favourite Part of the Job | When a customer lets you make a drink on the fly and I watch them take a sip and smile!
Favourite After Work Drink | Beer and a whiskey, maybe a toasty on the side!
Favourite at Home Drink | Martinis, Negronis, Old Fashioneds
Favourite bar in the world | Probably my old haunting grounds The Sun Tavern, its the exact sort of place I would open up. Good beer, great cocktails, Irish whisky, unpretentious and good banter.
Best known for | Probably my laid back personality.
Best story from behind the wood | This story is more one of my most stressful moments working behind the bar. I had been a bartender for about a year at that point and had only just started taking it serious. At that time I was reading about the best bars in the world and the people that worked in them, familiarizing myself with the industry leaders and what they were doing.
Just to give you a bit of backstory, The Sun Tavern was a bit or a bartenders bar and just up the road from Shoreditch (area with lots of bars and nightlife) and Callooh Callay. so the crew from Callooh would come in pretty regularly and I got to know them.
Anyway back to the story.. I’m standing there alone juicing some limes, its probably 430pm on a Monday and one of the girls from Callooh walk in to say that Sean and Jack from the Dead Rabbit will be coming in to check out the place in about 5 mins, ohh and they will also have with what felt like to me every influential hospitality person in London.
I’d like to say I kept my cool but that wasn’t the case. I called my managers other bartenders, basically anyone I could to get them down to the bar to give me a hand. luckily my manager was around the corner and was there in minutes. Within Ten minutes the bar went from empty to full! 30 hospo people wanting cocktails and Sean (a guy I was reading about only two days ago) at the front of all of them grilling me with questions about each cocktail on the new menu that I hadn’t fully familiarized myself with yet. For me only just starting to take bartending seriously was a lot to handle, but my manager gave me a shot of whiskey and we powered through till they left.
This was the first time I had served international Hospitality leaders so the memory has kinda stuck.
What do you collect? Irish Whiskey
Favourite thing about your city? The food and drink!
What was the last photo that you took? Probably my mate Lachys World Class entry
Where was your last vacation? London October 2016
Any claims to fame? Not really, I found myself working in a London cocktail week pop up in Spitifields last year.
Red or White? Red for sure
Cointreau or Grand Marnier? Grand Marnier
London or Paris? London
Glass or Tin? Tin
Are you available for freelance gigs? Yes with notice.
Find him: Instagram