A Vermouth & Soda with Lucy Pallett-Jones

Our latest series explores the people behind our bars, what they do, who they are and what little tidbits they can offer to newcomers in the industry.

Lucy Pallett-Jones

Silk & Grit / Spirits Platform / Spirits Events & Education at VV.

I started bartending at music festivals when I was 18. It was brutal, would not recommend during Perth summer. In my 20’s I started going to cocktail bars – Dominion League (now closed) in Perth hooked me on wanting to properly bartend. Eventually I convinced the owner of a new bar to hire me, then it was a baptism by fire.

What challenges did you face in the early days of being a bartender and do you think that these challenges still exist for you?

The biggest challenge was the style of mentorship/management which existed. It was ruthless. Owners and managers ruled by creating pressure and anxiety. It made me quick and adept but it came with terrible insecurities I still deal with. I’m now a leader in the industry and I speak openly about that experience to contribute to it never happening again. I want young women to be empowered to slay!

What’s your number one venue for knock offs?

Rochtown.

Who do you look up to in the industry and why?

Caitlin Baker, whose MO is contributing to womens education and empowerment in hospitality; she has carved the parth with Venus Vinifera and I am 100% here for the ride.

Olivia Kelly, Bar Manager at Bar Rochford, who is blowing the glass ceiling off Canberra.

Harrison Kenney, Venue Manager at Bar Planet, who has shown me I only need to be 100% myself for all those dreams of mine to come true.

If you could only drink one cocktail for the rest of your life what would it be?

Fifty-Fifty Gibson Martini:

30ml Gin

30ml Dry Vermouth

5ml Onion Brine

3 x Cocktail Onions, preferably Rosella’s.

What’s one piece of advice that you would give to newcomers in the industry now?

In your spare time, research what truly intrigues you, along with what really intimidates you. Most people avoid what scares them, and its facing that which will make you love your job.

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