Behind every great bar experience is a team of professionals shaping what, where and how we drink – from bartenders and venue managers to brand ambassadors and drinks consultants.
In this series, Bars & Cocktails sits down with the people behind the scenes and behind the bar to celebrate their careers and their craft. Each week, we’ll talk drinks, service, culture and community, and dive into the real conversations happening behind the bar.
Today we are joined by Joe Ruonala from Brisbane’s award-winning bar, Frog’s Hollow Saloon. He is a passionate and deeply enthusiastic, up-and-coming bartender who blends creativity and discipline to create memorable experiences.
Bars and Cocktails: What inspired you to become a bartender?
Joe Ruonala: I’ve always loved whisk(e)y, cocktails, and connecting with people. It really kicked off when I started inviting friends over and experimenting with classic cocktails I’d never heard of. That led me to making my own syrups and infusions – even though I had no idea what I was doing! I began visiting bars, asking loads of questions, and the more I learned, the more I knew I wanted to be behind the bar.
B&C: How long have you been in the bar/drinks industry, and what keeps you excited about it?
JR: I’m coming up on two years. What excites me most is the future—so many talented bartenders emerging, amazing bars opening around Brisbane and across Australia, and wild new techniques being developed. I’m especially stoked to see Brisbane gain more recognition because the talent here is next level.
B&C: What are your top three tips for being a successful bartender?
JR: Always show up with a smile—positive energy is contagious.
Stay attentive to everything happening around you—lighting, music, guest moods, the whole vibe.
Don’t forget to have fun! If you’re enjoying yourself, chances are your guests will too.
B&C: What’s one thing the bar industry is doing well right now, and one thing it could improve?
JR: The community in the industry is like nothing I’ve ever seen. The support and friendships I’ve gained by being in the industry are some of the closest friends I’ve ever had. I would love to see some of the smaller bars that fall behind the scenes get a bit more exposure. There’s nothing better than finding an unknown place that’s pouring phenomenal drinks while on a random night out or pub crawl with mates.
B&C: Tell us about a cocktail you’ve created that you’re especially proud of. What inspired it?
JR: My first menu cocktail—the Frogs Cadillac Margarita—means a lot to me. The brief was to make a margarita without lime or Cointreau. I went through a ton of citrus and styles, from carb rigs to stirred-down versions. I landed on acid-adjusted orange juice, mandarin liqueur, and a Tajín rim. It’s still on the menu, and I don’t think it’s going anywhere anytime soon!
B&C: What’s your process for maintaining quality and consistency in drinks?
JR: Consistency comes down to one thing: practice! The more I make a drink, the more natural it becomes. When a new cocktail hits the menu, I make sure to study the recipe until I know it inside out. From there, I focus on repetition and making it as often as possible to refine my technique and discover the most efficient way to execute it without compromising quality.
One big part of maintaining consistency was finding a shake style that suited both my rhythm and the pace of the venue. I started with a decent shake, but as I trained under different bartenders, I was exposed to a variety of techniques. I spent time experimenting and practicing until I landed on a style that not only fit the flow of service but also matched my personality behind the bar.
B&C: What makes a good bartender great—beyond making drinks?
JR: It’s all about the customer. A great bartender makes you a killer drink while keeping you engaged and feeling welcome. It’s the little things—topping up drinks, offering tailored recommendations, having genuine conversations. It’s about making people feel like they belong.
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