Hanky Panky Lounge
3/32 Mitchell St, Darwin City
@hankypanky.lounge

Joey Folkersma, from Darwin took out the title of Australian Bartender of the Year for 2024 during Sydney Bar Week. The competition presented by Australian Bartender magazine and sponsored by Hendrick’s Gin and Monkey Shoulder Whisky.

Joey’s drinks on the night – a Hendrick’s cocktail and a Monkey Shoulder cocktail – blew the judges away and he scored the highest marks, making him this year’s Bartender of the Year. He will head to Scotland in 2025 with the team from Hendrick’s Gin and Monkey Shoulder as well as appearing on the cover of Australian Bartender magazine. This is also the first time in history that a bartender from Darwin has taken out the title.

You’ve thrown your hat in the ring with a few comps recently, which is great. Why do you like comps? What do you get from them?
Comps are a great way to be creative, try new flavours or techniques and learn something new every time.

How many times have you entered the Australian Bartender Magazine Bartender of the Year?
This was my third year; in 2019, I gave it my first go and made the top 16. In 2020 I made it to the top 8.

What did it mean to win?
It means a lot! The competition is a tough one, with an exam that will humble you no matter how much you study!
Besides that, the Bartender magazine has helped me greatly throughout my career with all the articles. I’ve looked up to the bartenders who have taken out this comp before me, and to see my name added to that list of legends is a bit surreal.

When it comes to the presenting part, a good drink that you believe in is the first step. Sounds cliché, but be yourself: I see a lot of contenders being really busy trying not to make mistakes. If you just focus on making a drink and telling a good story, like you do behind the bar, you’ll feel more natural, as if you are serving a guest.

What does it take to compete and get to the final rounds of a comp?
When comes to the presenting part, a good drink that you believe in is the first step. Sounds cliché, but be yourself: I see a lot of contenders being really busy trying not to make mistakes. If you just focus on making a drink and telling a good story, like you do behind the bar, you’ll feel more natural, as if you are serving a guest.

Where do you see yourself in the next five years?
I’m very happy at the moment, so probably the same thing as I am doing now. I would love to have a bit more time on my hands to support the local community better by setting up a local training program.

For the young bartenders out there, what advice do you have about bartending as a career?
Read up! If you want to bartend as a career, you’ll need to know a lot; knowledge is power! Be an active member of the community by attending brand sessions and trainings, enter comps to get your name out there: you’ll either win or learn. Treat every guest like they are family, make them feel welcome and comfortable. Last but not least: check in with yourself on the regular if you’re still happy and healthy.

You and your wife, Anneliese, have had a big year of success – helping to put NT on the map. What has that meant for you?
Seeing the years of hard work being rewarded with not 1, but 2 awards is a feeling I can’t describe other than very proud.

The winning drinks

Dutch summer
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 skin on top.