A Vermouth & Soda with Micaela Wolf

Micaela Wolf

Bartender at Molly

Hey, I’m Micaela. I’m a student of Political Science and National Security at the University of Canberra and I’ve been a professional bartender for a little over a year now.  

I still remember getting called up to do a trial shift at a tiki-inspired, nightclub in Canberra. I came in at 10:30 pm on a Saturday and the place was packed! They handed me a jigger, placed me in front of a well and I’ve literally just been spinning yarns and throwing tins since then. 

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

Looking back, I’d say my early days as a bartender was a drop shock. I had no idea what I was doing—but I liked slinging drinks and I wanted to learn how to do it better. 

So, I started attending brand and liquor training and going to bars for “research” purposes. I’d ask stupid questions at the bar, like can we make Tequila, Mezcal again? 

It was an isolating endeavour at first but it was during this time, that I was introduced to the hospitality community here in Canberra—which for the record has got to be the warmest, most supportive and inclusive industry group I have encountered yet. 

So while I still have a tonne to learn about the bar, it doesn’t feel like a challenge, like a mountain I’ve got to climb—it’s a community garden project sort of thing, you know? Everyone contributes something and in the end, the happiness of one becomes the joy of all. It’s like that. (🤷‍♀️)

What’s your number one venue for knock-offs?

Bar Rochford, for good vibes, great service, and banging cocktails. Every. Single. Time. 

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

Lucy Pallett-Jones, Sprits Platform. I have so much respect for this woman! Probably for all the cool things I’ve learned from all the training she’s hosted here in Canberra. 

I just think she’s insanely knowledgeable, and her commitment to the local hospo-community is infectious and heartwarming.

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

I’d have a Pastis, not for the aniseed or alcohol but the ambiance. I reckon, it’s the most powerful ingredient. 

Recipe: 

20ml:  Pastis de Marseille (Ricard or Pernod) 

100ml: Cold water 

Method: 

  1. Mix Pastis and Water in a tall glass with ice. 
  2. Play pétanque.

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

put your vermouth in the fridge x

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