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 and Clubs 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’re joined by Lucille Rose-Hopkins, one of the driving forces behind Sydney’s Nashville-style country bar Jolene’s and its sister venue Lucille’s, a Southern-style rock and blues lounge.
Bars and Clubs: What inspired you to become a bartender?
LR-H: The movie Coyote Ugly… I wish I was joking. I watched it as a young teen and fell in love with every part of it. The loud live music, the high energy, the strong, all-women team behind the bar, and the friendly but no-nonsense attitudes. It was always something I thought I’d love to be a part of, but it took me a few years before I decided to pursue it (I was a high school teacher first, but decided 9-5’s just weren’t for me).
B&C: How long have you been in the bar industry, and what is it about the industry that continues to excite you?
LR-H: This is my eighth year in the bar industry. The thing that excites me most is getting to work with and train new bartenders. I absolutely love when someone brand new steps behind the bar and I get to work alongside them and show them the ropes. Seeing a new generation of bartenders start creating, experimenting, and bringing fresh ideas to the industry is something I’ll always have a lot of time for.
B&C: Can you tell us about your current role and what it entails?
LR-H: I am the co-owner of Lucille’s Sydney and Jolene’s Sydney. I essentially do a bit of everything. I handle reservations and general social media across both venues, as well as booking all the live music for Lucille’s (it’s a blues/classic rock cocktail bar with live bands three times a week). I’m also in service behind the bar at Lucille’s half the week, managing our amazing team.
What three things do you think make a successful bartender?
Lucille Rose-Hopkins: One: Balance. Knowing what to take seriously, and what to not worry about in hospitality will save you a lot of stress. Great service should always be taken seriously, but at the end of the day, people just want to have fun when out. Sometimes we need to take ourselves a little less seriously. It can’t always be perfect.
Two: Quick thinking. There’s so many times on a busy Saturday night when things don’t go according to plan, or a patron will ask for a drink to be modified or changed on the fly. Being able to change things up quickly when needed always helps.
Three: Work ethic. The hours are long, we work all weekend, we have warped sleep schedules. It’s not easy and it’s not for everyone. But if you love it and you work hard, it can be so rewarding.
B&C: What’s your process for maintaining quality and consistency in drinks?
LR-H: This might be an unpopular opinion for some, but… batching! We run fast-paced venues, and we pre-batch our highest selling cocktails before service. Rather than picking up four to six bottles to make each cocktail on a busy Saturday night, we’re picking up two or three. The ingredients are still fresh, we’re still shaking and stirring… but drinks come out a lot quicker, and they’re all consistent and of the highest quality.
B&C: Have you observed any classic cocktails making a comeback?
LR-H: Gimlets. I’ve only ever really made classic, gin Gimlets for other bartenders before, but lately I’ve noticed a wave of the younger crowd (eighteen to early twenty) ordering Gimlets when out on a weekend. I’m not mad about it at all – it’s simple and delicious.
B&C: If you could have a drink with any person, dead or alive, who would it be and what would you drink?
LR-H: Anthony Bourdain. His approach to hospitality has always and will always inspire me. His love for new experiences and to just get out and try new things is something I always admired. He loved the simplicity and authenticity of things – I’d say we’d drink a cheap local beer and a shot of whiskey.
