A Q&A with The Pines, Cronulla Bartender

People

10 Jan

Written By Damian Kent

Alessio Frattini

Bartender — The Pines, Cronulla

Q. A brief background about you i.e. where did you spend your childhood & how did you end up on this career path?

I grew up in a small town in North Italy called Bolzano, on the Austrian-Italian border. I chose a career path that enabled me to travel the globe, so hospitality was attractive. After a few times behind the bar looking at some professionals, I fell in love with the craft and decided to pursue the Alchemists journey.

Q. Do you have a mentor or someone that inspires you on this journey?

My inspiration comes from many different places, not always directly related to the bar industry, however, my mentor and lifetime friend Julian Damjano has been a crucial part of my journey. His wealth of knowledge inside and outside the industry is something I aspire to.

Q. Does the industry face any challenges at the moment?

Probably more than ever. The rising cost of fresh and imported goods combined with wage costs and decreased market confidence in dining out (compare to pre-Covid times) are all factors that are making it harder for the industry. Hopefully, this will push all of us towards more local, more sustainable and healthy choices.

Q. Had you heard of Soju before meeting Damian & Paul the Co-Founders of Hoju Soju?

I had, without much interest until I met the co-founders of Hoju Soju and fell in love with the brand. Being a fan and advocate of no and low alcohol drinking, Hoju fits the bill perfectly, with its light grain flavour and richness, is a perfect choice for low-alcohol cocktails.

Q. Did you know a Soju brand remains the number 1 leader in global spirit sales. Has your awareness of Soju increased since being introduced to Hoju Soju?

To be completely honest, I wasn’t aware! My Soju knowledge at the moment is limited to the best and first Australian Soju, Hoju Soju!

Q. What was your initial appraisal on Hoju Soju & how do you best see it being used?

Not being acquainted with Hoju, I was very curious, so when Ross (The Pines owner) put me in touch with Damien I couldn’t wait to have a play around with a very new ingredient. Lots of people might not feel as confident in trying a new spirit, but being Australian made with Australian wheat, it could be a very easy introduction to Asian spirits into the local market.

Q. Hoju Soju is included in one of your cocktail creations ‘Madama Butterfly’ (which looks amazing BTW). Do you find customers are happy to explore & try something different?

Yes, luckily I’ve been able to get the guests of the Pines to trust me with their drinks, and the cocktail is a winner from the moment it’s strained into the glass. Purple and white, fun yet sophisticated, all it takes is for one to go to the table to have the tables around asking what is that drink.

Q. What advice do you have for anyone wanting to become a bartender?

Focus on the craft, your passion and your curiosity. Perfect your basic, the science, to then make it into your own personal art, using the glass as a canvas and ingredients like paintbrushes to create your liquid masterpieces.