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🍒 NEW BEVVIE: Wattleseed
@avallenspirits Calvados, Coffee Ice-cream, Wattleseed Vermouth, Amaretto, Sour Cherry

Native to the Aussie outback, the humble wattleseed is the ultimate indigenous superfood—roasted up, it packs a ridiculous coffee-vanilla aroma with deep, roasty-toasty notes. Naturally, our team took one look at this iconic ingredient and thought: let’s make it a boozy milkshake.

Enter our newest creation. It’s rich, decadent, and downright delicious—a dessert and a cocktail wrapped into one wildly fun drink.

We blend Avallen Calvados with Puglia’s @amarettoadriatico
(think roasted Apulian almonds and Adriatic sea salt) and balance it with our house-infused Coffee & Wattleseed Vermouth using @fineprint.hk beans. Topped with coffee ice-cream, a dash of our own wattleseed bitters, and a sour cherry, this liquid beauty is deceptively boozy.

Think of it as the ultimate post-dinner digestif to kick off the night—honestly, it’s literally an adult milkshake that goes down a bit too easy.

#bourkeshk

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The best cocktail you will ever drink, should leave nothing behind.
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SLOW ROOTS.
@artesianbarjakarta
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A strong statement on a sustainable promise made to raise awareness in the hospitality industry about the SLOW FOOD & DRINK movement.
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SLOW ROOTS is a collaborative menu together with local farms @kebunorganicmama & @yumorganicfarm where we source organic certified produce from regenerative farming techniques.
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A recycled leather menu cover and 100% recycled paper and together with @liberty.society we recycled coffee pucks to turn them into coasters and double coasters.
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All our organic waste was turned into compost to be sent back to our farm.
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GROW THE LAND, DRINK THE LAND.
SLOW ROOTS.
A postcard from the land.
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CHAPTER 1.
SOIL.
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Where everything begins, underground.
A focus on tubers and roots to create mineral rich cocktails.
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TEMULAWAK ( Indonesia hybrid ginger and turmeric )
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Tumulawak @altostequila Reposado •
@mancinovermouth Bianco Ambrato •
Super juice (from hotel leftover) •
Galangal leaf Koji syrup •
@perrier •
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Garnished with a fresh Galangal leaf.

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I originally learnt this fact from some packaging that only women would know 🫣

Look, I couldn’t find verified number but the example still stands (and it’s a great story!)

Sometimes it’s just the smallest tweaks that can improve your profitability 🪩

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Show me your Bar guest bingo! Share it to your story, tag me & I’ll reshare 🪩 let’s see them!

What did I miss?

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You’ll learn more from one year working in hospitality than ten years at a desk job… well, that’s my theory anyway.

What skill do you think is underrated?

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Many bars are pricing on feelings, rather than information. I’ll be the first to admit, I was guilty of it.
Here’s the breakdown I wish someone had shown me sooner (I tried to keep it as simple as possible!)

Pricing shouldn’t be the boring bit you do once and forget.

Every ingredient that goes in the glass needs to get costed. Spirits, mixers, garnish, prep, even the ice if you’re buying cubes.

I personally do not recommend coating labour into a cocktail as it is an unreliable metric to measure this way.

Your target COGS% isn’t a fixed rule, it moves depending on how much you are spending on your labour, and overheads.
Add it up with labour and that’s your prime cost, and that’s the number that actually tells you if the drink works.
Obviously, the lower the cogs% is, the more profit you make from each sale.
Please take the numbers above with a grain of salt.

Cost per serve divided by your target COGS%, then add tax if your menu price needs to include it.
Save this one, you’ll use it every time you build a new drink.

The maths gives you a number, it doesn’t give you a price. You still have to sanity check it.

Weird numbers make guests feel like you didn’t think about it.

5 steps. That’s it 🪩

If you want more like this comment the word ‘formula’ and I’ll send you a cheat sheet for common hospitality equations everyone should know 💡

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#Repost @drinksworld
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For Mario La Pietra, exceptional hospitality is built on genuine connection, consistency and attention to detail. Now leading the mixology programme at Capella Kyoto, he reflects on his career spanning multiple continents and explains why the industry’s greatest asset will always be its people.

Full interview now live on www.drinks.world

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The formula (Labour ÷ Net Revenue) x 100

DONT FORGET to include any owner salaries is the labour cost.
DONT FORGET to deduct the tax component from your revenue BEFORE you do the calculation.

I am going to scale up this series starting at the very basics and getting deeper into the weeds as we go.

What’s the biggest mistakes you’ve seen people make (or you’ve made yourself)?

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A couple of mLs seems so insignificant. It couldn’t possibly be costing me tens of thousands a year, right?

Here’s an example.

Reasons for overpouring:
- Leaky speed pourers
- Untrained staff
- Staff that just don’t care
- Drinks not being rung through (comps, staffs, remakes etc)
- Staff just not knowing how to use a jigger properly (it’s more common than you think)
- Incorrect specs being used for cocktails
- And the list goes on….

If you aren’t tracking it, then how are you meant to know?  Simply tracking your highest volume items more regularly and assessing your SOPs can improve this dramatically.  Follow for More 🪩

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New Summer Bevvie: Walking Bananas 🍌

For our latest Summer cocktail refresh, the team has leant hard into childhood nostalgia. @aled.burt leading the way with an homage to everyone’s favourite Aussie kids’ show from the 90’s, Bananas in Pyjamas. This might seem like an odd concept for a cocktail, but not if you really know our mate Aled.

Starring @johnniewalkerhkmo Black Label, a true Goldilocks Whisky, that combines drams from all of Scotland’s regions, each known for their different style. Smokey Islay malts, rich full-flavored Highland Whiskies, fruit-forward Speysides, and light, floral Lowlanders join with single grain Whisky for perfect mixing. It’s just right for this tropical, bright, and sneakily strong highball.

Fresh banana and coconut soda, plus a touch of @nixtalicor, chilled, carbonated, and served on draught for that beautiful fine bubble, and easy sessionability, it’s basically Summer hols in a glass! 🥃

#bourkeshk #johnniewalkerblack

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