The four finalists in the outstanding bartender category of the upcoming Lewisham Awards, honouring Auckland\u2019s best hospitality workers, share their favourite cocktails and tips for making a mocktail that won\u2019t leave you with fomo.<\/p>\n
Dewi Barbieri, Truth or Dare <\/p>\n
Age 32, has been a bartender for 7 years <\/p>\n
What are your tips for making mocktails? <\/p>\n
Alcohol is a structural ingredient in a cocktail; you can\u2019t just take it out and call it a mocktail. My tip is to focus on replacing its function rather than just removing it. You still want texture, bitterness, acidity and length. <\/p>\n
What\u2019s your favourite cocktail to make? <\/p>\n
A dirty martini. Martini drinkers are usually quite particular; they know exactly what they want, so when you get it right and see that reaction, it\u2019s really satisfying. On the other hand, I also love when someone trusts me with a \u201cdealer\u2019s choice\u201d. I\u2019ll ask a few quick questions and build something based on them.The moment they taste it, their expression changes, a thumbs up comes out, and you know you\u2019ve nailed it. <\/p>\n
Martini drinkers are usually quite specific.<\/p>\n
What\u2019s your favourite cocktail to drink? <\/p>\n
Probably a negroni. I love how simple it is on paper, but how much character it has. It\u2019s spirit-forward, bitter, complex, and perfectly balanced when made well. I\u2019ve also played around with it a lot over the years, so I\u2019ve had negronis in all sorts of different styles and variations. It\u2019s one of those cocktails that can feel completely different depending on the moment or on the twist, which is probably why I always come back to it. <\/p>\n
What\u2019s your favourite thing about working in the hospitality industry? <\/p>\n
The people, easily. You meet so many different personalities and hear so many stories every day. I love that something as simple as a cocktail can change someone\u2019s mood or become part of a moment they remember years later. Creating experiences rather than just serving drinks is probably the most rewarding part for me. Plus, this industry keeps you learning all the time, there\u2019s always something new. <\/p>\n
What\u2019s the most annoying thing customers do? <\/p>\n
Every hospitality worker will probably relate to this one: when you say,\u202f\u201cHi! Grab a seat, I\u2019ll be right with you,\u201d\u202fand somehow guests still choose the\u202fone dirty table\u202fin the whole venue. It\u2019s one of those hospitality mysteries we\u2019ll probably never solve. It\u2019s become a meme at this point, frustrating in the moment, but definitely something you laugh about after service. <\/p>\n
Justin Ydia, Gilt <\/p>\n
Age 32, has been a bartender for 16 years<\/p>\n
What are your tips for making a great mocktail? <\/p>\n
One of my favourite non-alcoholic cocktails is a non-alcoholic take on the classic Amaretto Sour. The key is capturing the flavour profile, texture, and balance of the original cocktail. We use Lyre\u2019s Amaretti, a non-alcoholic version of amaretto, and pair it with orgeat, an almond syrup that helps bring out and enhance the nutty almond flavours. It\u2019s then balanced with fresh lemon juice and finished with foam bitters as a substitute for egg white, making it both gluten-free and vegan-friendly. <\/p>\n
Auckland bartender Justin Ydia, who works at Josh and Helen Emett’s restaurant, Gilt.<\/p>\n
What\u2019s your favourite cocktail to make? <\/p>\n
The Sazerac (rye whiskey or cognac, absinthe, bitters, a sugar cube and a lemon twist). It\u2019s sophisticated, nostalgic, and refined. I also love that it feels like a spiritual cousin to the Old Fashioned \u2013 simple, classic, and timeless. <\/p>\n
What\u2019s your favourite cocktail to drink? <\/p>\n
A Boulevardier (rye whiskey, sweet vermouth and Campari). It offers a sophisticated, multi-layered drinking experience with rich, bold flavours and balance. It\u2019s also the perfect drink to unwind with after a long shift. <\/p>\n
What\u2019s your favourite thing about working in the hospitality industry? <\/p>\n
Showcasing my craft, meeting new people, and embracing the challenges that come with hospitality. I enjoy engaging with guests, understanding what they\u2019re looking for, and becoming a bit of a jack-of-all-trades \u2013 from bartender to adviser, psychologist, tour guide, and sometimes even actor. <\/p>\n
A blanc cosmo, made by Gilt bartender Justin Ydia from Belvedere vodka, creme de cacao blanc, yuzu curacao and lime.<\/p>\n
What\u2019s the most annoying thing customers do? <\/p>\n
Treating servers rudely. Snapping fingers or whistling at bartenders and servers can feel disrespectful, as though they\u2019re being treated like pets rather than hospitality professionals. <\/p>\n
Trent Brosnahan, Mo\u2019s Bar <\/p>\n
Age 38, has worked in hospitality for 18 years<\/p>\n
What are your tips for making a great mocktail? <\/p>\n
Pour Coke in glass, add ice cream. Robert McCay Green created the Coke float in 1893 and I will die on that hill, that it is a classic cocktail and just perfect for every occasion. <\/p>\n
What\u2019s your favourite cocktail to make? <\/p>\n
Anything where the customer tells me to surprise them, so in their eyes I seem like this slightly chaotic wizard creating this genius cocktail out of thin air, but really I\u2019m just making the same classic cocktail I\u2019ve made for everyone else that night. <\/p>\n
What\u2019s your favourite cocktail to drink? <\/p>\n
Anything blue. Bonus points if there\u2019s a tiny umbrella involved. <\/p>\n
Trent Brosnahan, bartender at Mo’s Bar in central Auckland.<\/p>\n
What\u2019s your favourite thing about working in the hospitality industry? <\/p>\n
The weird little family you accidentally create with your co-workers. Nothing bonds people faster than a slammed bar, one functioning brain cell between the whole team, and a customer saying \u201csurprise me\u201d at 2am. <\/p>\n
What\u2019s the most annoying thing customers do? <\/p>\n
Standing at the bar staring directly into my soul while I\u2019m already making seven drinks like I\u2019ve forgotten they exist. I see you. I\u2019m scared of you. Please blink. Oh, and moving the furniture around, I don\u2019t come to your home and move your chairs and tables around, please don\u2019t do it at mine. <\/p>\n
Vanessa Vega \u2013 SkyBar <\/p>\n
Age 31, has worked in hospitality for nine years<\/p>\n
What are your tips for making a great mocktail? <\/p>\n
One of my favourite creations is my Dulce de Leche Martini, and I love creating non-alcoholic cocktails that still feel indulgent and comforting without needing alcohol. My biggest tip is treating non-alcoholic cocktails with the same care and creativity as any classic cocktail \u2013 balance, texture and presentation still matter just as much. <\/p>\n
A Dulche de Leche martini, made by Vanessa Vega, bartender at Auckland’s SkyBar.<\/p>\n
What\u2019s your favourite cocktail to make? <\/p>\n
Honestly, I love making all cocktails. Bartending still excites me after all these years. Even if someone orders a cocktail I\u2019ve never made before, I\u2019ll research it, learn it and give it my full attention. I especially enjoy spirit-forward cocktails because small details really matter and you can showcase balance and technique. <\/p>\n
When guests ask SkyBar bartender Vanessa Vega to “surprise me”, she creates this signature cocktail. <\/p>\n
What\u2019s your favourite cocktail to drink? <\/p>\n
One of the favourite cocktails I\u2019ve ever had was a rhubarb cocktail created by Dani at Panacea. I still think about it. If I had the recipe, it would probably become my favourite cocktail to make as well. I usually enjoy cocktails that are balanced, elegant and not overly sweet \u2013 drinks that feel thoughtful and memorable. <\/p>\n
What\u2019s your favourite thing about working in the hospitality industry? <\/p>\n
I love the connection hospitality creates between people. No two nights are the same, and I genuinely enjoy creating experiences, conversations and moments guests remember. I also love how creative the industry can be \u2013 cocktails combine flavour, presentation, personality and emotion all in one experience. <\/p>\n
I\u2019m currently the bar manager at SkyBar in Auckland, where I\u2019m about to launch a completely new cocktail menu inspired by different places, flavours and experiences from around the world. I don\u2019t want to reveal too much yet because I want it to stay a surprise, but it\u2019s something I\u2019m incredibly excited and passionate about \u2013 and it\u2019s definitely going to be special. <\/p>\n
Vanessa Vega (left) is a bartender at Auckland’s SkyBar. <\/p>\n
What\u2019s the most annoying thing customers do? <\/p>\n
Probably when guests order something and completely remove the ingredients that make it what it is \u2013 like asking for a mojito without mint or lime, or a lemonade without lemon. It\u2019s always funny, but definitely keeps bartenders on their toes. <\/p>\n
The winners of the Hancocks Outstanding Bartender category, as well as winners in 17 other categories honouring the best of Auckland\u2019s hospitality industry, will be announced at the Lewisham Awards 2026 on May 31 at Shed 10. <\/p>\n
More on cocktails<\/p>\n","protected":false},"excerpt":{"rendered":"The four finalists in the outstanding bartender category of the upcoming Lewisham Awards, honouring Auckland\u2019s best hospitality workers,…\n","protected":false},"author":2,"featured_media":445872,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[3225,51,3952,10779,227460,114700,3390,14227,26892,22397,68793,23196,3011,16773,64408,15557,221,12514,173833,5812,1446,227461,227459,111,43,139,69,7566,2122,1361,165,3765,61,11744,102,14443,4478],"class_list":["post-445871","post","type-post","status-publish","format-standard","has-post-thumbnail","category-new-zealand","tag-according","tag-auckland","tag-aucklands","tag-awards","tag-bartender","tag-bartenders","tag-best","tag-category","tag-cocktails","tag-favourite","tag-finalists","tag-fomo","tag-four","tag-great","tag-honouring","tag-hospitality","tag-how","tag-leave","tag-lewisham","tag-make","tag-making","tag-mocktail","tag-mocktails","tag-new-zealand","tag-news","tag-newzealand","tag-nz","tag-outstanding","tag-share","tag-that","tag-their","tag-tips","tag-to","tag-upcoming","tag-with","tag-wont","tag-workers"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts\/445871","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/comments?post=445871"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts\/445871\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/media\/445872"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/media?parent=445871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/categories?post=445871"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/tags?post=445871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}