Meet Greg, the new Archie Rose bar manager
Hey, Greg! Can you tell everyone about your new role at Archie Rose?
In my contract it states that my job is to “make sure everything is sweet”, (seriously). Vague, yes, but also very broad. First and foremost I’m an Archie Rose brand ambassador, and also Manager of our Bar in Rosebery.
So, what does that entail?
Some of my responsibilities span cocktail creation and execution every night of the week in the Archie Rose Bar, hosting 100-plus guests, pre-batching 300 Negronis and serving them at an off-site event, running tours through the Distillery, and polishing Glencairns. I ensure all my staff are happy and working to their full potential, plus I make sure there’s enough cold beer in the fridge.
Where did we find you, you magical creature?
Before my time at Archie Rose I spent some time hopping around Sydney’s fine-dining restaurants, including ACME, Bar Brosé, and Pinbone. Before that I managed a cocktail bar / restaurant / club called The Passage. That was my first hospitality job, I started there as a glassy almost seven years ago.
It has to be a wet gin Martini with a lemon twist. Someone once told me a Martini should taste like the best, most refreshing, flavoursome glass of water you’ve ever tasted. If stirred down just right, it’s the perfect cocktail.
And after 10 of those, what’s your best hangover cure?
A Banana. Yes, a banana. Closely followed by a bacon and egg roll, a blue Powerade and an espresso (works every time). It’s actually inspired our new Powerade falernum in our Zombie Apocalypse cocktail in the Archie Rose Bar.
Favourite part of the job? (Aside from this interview, naturally)
All of the experiences we offer! A very high percentage of people who walk through the door don’t know who or what we are. It’s our job to grab their attention, inform them and then pique their interest even further by telling them about our tours, gin blending and whisky blending experiences. Come join in here: [archierose.com.au/experiences.](/experiences