Meet the Bartender
Drinks, chat, being social and hospitable: “It’s in my blood,” says Alex Clark, who is eight months into his job behind the bar at Gilt Lounge. “My folks always had people round when I was growing up and I learnt from an early age what it means to look after people and make them feel welcome.” Alex has created a meaty twist on the Bloody Mary, using a chorizo fat-washed mezcal, which has been in his recipe book since he was living in London. “Meat washes were the craze there, almost every venue sporting a bacon bourbon,” he recalls. “I had experimented with jerky vodka and duck Cognac but nothing comes close to the marriage of chorizo and mezcal: sweet, smoky and rich. This spirit had to be put into a Bloody Mary.”
More Hotel Bars
There are some amazing bars and ace hospitality talents tucked away in our city's finest hotels, so Time Out set out to discover the best hotel bars in Sydney.