Hanky Panky Lounge
3/32 Mitchell St, Darwin Metropolis
@hankypanky.lounge
Joey Folkersma, from Darwin took out the title of Australian Bartender of the 12 months for 2024 throughout Sydney Bar Week. The competitors offered by Australian Bartender journal and sponsored by Hendrick’s Gin and Monkey Shoulder Whisky.
Joey’s drinks on the evening – a Hendrick’s cocktail and a Monkey Shoulder cocktail – blew the judges away and he scored the best marks, making him this 12 months’s Bartender of the 12 months. He’ll head to Scotland in 2025 with the group from Hendrick’s Gin and Monkey Shoulder in addition to showing on the duvet of Australian Bartender journal. That is additionally the primary time in historical past {that a} bartender from Darwin has taken out the title.
You’ve thrown your hat within the ring with a couple of comps not too long ago, which is nice. Why do you want comps? What do you get from them?
Comps are an effective way to be inventive, strive new flavours or strategies and be taught one thing new each time.
What number of instances have you ever entered the Australian Bartender Journal Bartender of the 12 months?
This was my third 12 months; in 2019, I gave it my first go and made the highest 16. In 2020 I made it to the highest 8.
 
What did it imply to win?
It means quite a bit! The competitors is a tricky one, with an examination that may humble you irrespective of how a lot you examine!
Moreover that, the Bartender journal has helped me drastically all through my profession with all of the articles. I’ve regarded as much as the bartenders who’ve taken out this comp earlier than me, and to see my identify added to that record of legends is a bit surreal.
In the case of the presenting half, a superb drink that you just consider in is step one. Sounds cliché, however be your self: I see a variety of contenders being actually busy attempting to not make errors. Should you simply give attention to making a drink and telling a superb story, such as you do behind the bar, you’ll really feel extra pure, as in case you are serving a visitor.
What does it take to compete and get to the ultimate rounds of a comp?
When involves the presenting half, a superb drink that you just consider in is step one. Sounds cliché, however be your self: I see a variety of contenders being actually busy attempting to not make errors. Should you simply give attention to making a drink and telling a superb story, such as you do behind the bar, you’ll really feel extra pure, as in case you are serving a visitor.
The place do you see your self within the subsequent 5 years?
I’m very completely satisfied for the time being, so in all probability the identical factor as I’m doing now. I’d like to have a bit extra time on my palms to help the local people higher by establishing a neighborhood coaching program.
For the younger bartenders on the market, what recommendation do you could have about bartending as a profession?
Learn up! If you wish to bartend as a profession, you’ll have to know quite a bit; data is energy! Be an lively member of the group by attending model classes and trainings, enter comps to get your identify on the market: you’ll both win or be taught. Deal with each visitor like they’re household, make them really feel welcome and comfy. Final however not least: verify in with your self on the common in case you’re nonetheless completely satisfied and wholesome.
You and your spouse, Anneliese, have had an enormous 12 months of success – serving to to place NT on the map. What has that meant for you?
Seeing the years of onerous work being rewarded with not 1, however 2 awards is a sense I can’t describe apart from very proud.
The profitable drinks
Dutch summer season
45 mls Hendricks gin
7.5 mls Dill infused fino
20 mls acidulated honey dew melon juice
20 mls salted lime oleo
For the acidulated honey dew:
700 mls juice, add 28 grams citric and 14 malic acid.
3 Malts and an Orange (batch)
450 mls Monkey shoulder
75 mls burnt orange distillate
900 mls clarified granny smith apple juice
200 mls orange oleo
20 mls magic acid
Carbonated, pour over clear ice in highball.
Garnish with orange jelly in pores and skin on high.
