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.
A powerhouse behind the bar and a passionate advocate for the craft, Natalie Ng has carved out a name for herself – not just as a bartender, but a true drinks specialist. She’s opened bars, launched her own spirit brand and won just about every award under the sun, including Bartender of the Year at the 2018 Australian Liquor Industry Awards (ALIAs).
Bars & Cocktails: Can you tell us about your current role and what it entails?
Nataline Ng: After selling my bar Door Knock which I have had for almost 10 years, I’ve opened another cocktail bar Now & Then, which has just celebrated its first year of trade. I also work as a Creative Consultant for Sweet & Chilli, which is an agency that works on branding, drinks/ brand strategy and venue consultations, including training as well as some overseas projects. I’ve loved being a creative and marketing consultant for a few years now but I’m also very excited to announce that I’ll be joining the Suntory Global Spirits team leading the program for House of Suntory.
B&C: What’s your process for maintaining quality and consistency in drinks?
NN: Teamwork, a clean workspace and attention to detail. Learn and encourage each other to be better, don’t take offense if another team member questions your cleanliness, presentation, or garnish. Not every shift is perfect and its up to the whole team to maintain a high level of quality and precision.
B&C: What makes a good bartender a great bartender beyond just making drinks?
NN: There are five key traits I think every great bartender has:
Exceptional knowledge of spirits, cocktails and their current environment: This means knowing and delivering your venue’s distinct and particular ethos inside out.
Great customer service/hospitality skills: The ability to create a welcoming atmosphere and be engaging should be second nature.
Innovative and creative: Not afraid to try new techniques or new ingredients. They possess a drive to constantly push themselves and learn.
Strong multi-tasking and organisational skills: Things get hectic and intense quickly in busy bars. A great bartender needs to innately know how to shift into second gear and multitask efficiently. BOH and FOH organisation skills are also key, whether it’s how you prep/maintain your station or how you deal with your personal/work admin. The more organised you are, the more effective and present you will be at work.
Emotional intelligence and ability to adapt: This is something that most of us don’t think about, but it is one of most important out of these five key points. Great bartenders possess high emotional intelligence, allowing them to read the mood of the room and adjust their approach accordingly. They can handle difficult situations, diffuse tensions and above all create positive work environments.
B&C: What’s one thing the bar industry is doing really well right now, and one thing it could do better?
NN: I love seeing the new wave of bartenders really thinking outside the box and pushing boundaries when it comes to flavours and technique. However, I do feel like there is an overall lack of focus on the one-on-one customer experience. We forget that we are hosts first and foremost and everything else should be secondary. Creating that warmth and building rapport with your guests is key.
B&C: What’s a drink trend you’re loving right now and one you wish would go away?
NN: Elevated garnishes, whether they are edible, visual or add aroma to a drink. There is beauty in simplicity, but I still prefer a bit of wow factor if I’m trying a signature cocktail. Also bring back more fresh juice instead of acidifying ingredients or combining acids to replace fresh citrus. I’m definitely a bit sick of clarified milk punches, and blue drinks. I know… those are fighting words!
B&C: Have you observed any classic cocktails making a comeback?
NN: We have seen some cool variations of the Ramos Gin Fizz, Brambles and Whisky Highballs all back in action!
B&C: If you could have a drink with any person, dead or alive, who would it be and what would you drink?
NN: Controversial but I think I would like to have a drink with Elon Musk, I think he would be an absolute lunatic and even more so after a few tequilas. Dead, I would love to have a drink with Prince and probably for the same reasons!
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