For those dreaming of creating bar-quality cocktails in their own kitchen, one of Australia's most respected bartenders has revealed his professional secrets. Michael Madrusan, co-author of The Madrusan Cocktail Companion with his partner Zara, shares that expensive equipment isn't necessary - but precision and quality ingredients absolutely are.
From London Pubs to Cocktail Excellence
Madrusan's journey into professional bartending began in London when he was just 21, working in pubs and nightclubs. However, his career truly found direction when he joined the team at New York's legendary Milk & Honey bar. It was there he discovered his true calling under the mentorship of founder Sasha Petraske, who tragically died in 2015.
The Milk & Honey philosophy focused on classic cocktails executed perfectly and served gracefully, with a tight-knit team dedicated to their craft. This experience shaped Madrusan's approach permanently, and he remains grateful for the passion and determination Petraske instilled in him.
In 2011, Petraske partnered with Madrusan to open The Everleigh in Melbourne's Fitzroy neighbourhood. After 14 incredible years of operation, The Everleigh has now closed, but Madrusan continues to influence Victorian bar culture through Heartbreaker in the CBD and by supplying Melbourne's top establishments with hand-cut ice from Navy Strength Ice Co.
Essential Home Bartending Wisdom
Through nearly two decades of mastering his craft, Madrusan has learned that most bartending techniques require only simple tools. The real secret lies in never compromising on ingredients. Here are his ten essential tips for quality home drinks.
Smart Equipment Choices
While weighted shakers in 28oz and 18oz sizes are worth investing in, most essential items are probably already in your kitchen. A chilled pint glass works perfectly as a mixing glass for stirred drinks like martinis, and Madrusan confesses they love using plastic chopsticks for stirring. There's genuinely no need for expensive equipment unless you particularly want it.
Ice plays a crucial role beyond simply cooling your drink. Larger ice rocks chill drinks faster and dilute them more slowly thanks to their greater surface area and density. Madrusan recommends buying large silicone block moulds to freeze your own, ensuring they're stored away from strong-smelling foods. Alternatively, freeze water in a rectangular stainless pan and chip away the cloudy exterior to reveal a clear central block.
The Art of Precision
Even experienced bartenders can make mistakes while multitasking, which is why Madrusan advises building drinks by adding ingredients from cheapest to most expensive. This simple rule means if you error early, you're not wasting premium spirits.
While cocktail making generally moves quickly, the best bartenders slow down dramatically when measuring. Jiggering - measuring liquids precisely - guarantees consistency. Always measure carefully, never over the tin in case of spills, and pour slowly to avoid splashing. Maintain good posture with both feet flat, keeping the jigger level while pouring to the exact line. Perfectly balanced drinks demand this precision.
Before adding ice and committing to the process, taste the ingredients in your mixing glass or tin. With practice, you'll identify if the mix is unbalanced or missing something, allowing corrections before serving a flawed creation.
Mastering Presentation and Ingredients
As Sasha Petraske famously said, cocktails are at their best immediately after creation when air bubbles and ice chips still dance on the surface. Serve drinks without delay, and if you're the recipient, don't pause to admire - take that first sip while it's alive and ice-cold.
The general rule for technique is simple: stir translucent drinks and shake cloudy ones. Shaking creates lighter, aerated drinks meant for relatively swift consumption, while stirring produces weightier sipping experiences. Of course, exceptions exist - if you prefer your martini shaken James Bond-style, Madrusan won't stop you.
Serious cocktail makers should make freezer space a priority. Glassware, mixing glasses, and for martinis, even the gin or vodka should be thoroughly chilled beforehand. Remember that vermouth belongs in the refrigerator after opening and lasts about one month, as it's fortified but expires quickly if stored on shelves.
Quality ingredients make all the difference. Freshly pressed citrus juice offers vibrant flavour and zing, while old juice tastes dull and soapy - hardly ideal for margaritas. For parties, juice citrus no more than a few hours before guests arrive. Similarly, quality spirits are essential since cheap tequila or other liquors can't be hidden in well-crafted cocktails.
Creative Freedom and Experimentation
Madrusan encourages home bartenders to experiment confidently. When working with few ingredients, every element counts. Don't hesitate to add salt or hot sauce for savoury transformations. A few dashes of absinthe can give a negroni a dry, spicy finish, while ripe seasonal fruits bring colourful twists to sours or collins drinks.
Michael and Zara Madrusan have compiled their extensive knowledge in The Madrusan Cocktail Companion, photographed by Mark Roper and published by Murdoch Books for $69.99. Their expertise demonstrates that exceptional home cocktails require not expensive gadgets, but understanding, precision, and willingness to experiment with quality ingredients.
