One of Adelaide’s very own bartenders is warming up to serve big things at the Diageo World Class Bartender of the Year national finals.
Lachlan Gunner, owner of West End bar Trap, also works as a distiller and brings extensive hands-on hospitality experience to the competition.
With a background in chemistry, he was drawn to cocktails as what he describes as “an edible form of chemistry.” Over the years, he has developed his craft across busy hospitality venues, national competitions and his four-year stint in Sydney.
Lachlan will compete against seven other bartenders from around Australia in order to earn the title of Australia’s best bartender and go on to represent the nation at the global finals in Edinburgh, Scotland.
The Australian Finals will see each bartender take on three fast-paced challenges, testing everything from creativity and flavour pairing to speed, composure and classic bartending skill.
First up is Bartender’s Banquet with Tequila Don Julio, an exclusive collaboration with El Califa de León, the world’s first Michelin-starred taquería. Finalists will be tasked with creating a bespoke cocktail pairing for a signature taco, celebrating the balance between food and drink while showcasing the distinctive character of Tequila Don Julio.
The second round, Brewed in Melbourne with Mr Black Coffee Liqueur, is a nod to Melbourne’s coffee culture. Competitors will curate a menu of three refined coffee cocktails, each built around the bold character of Mr Black Coffee Liqueur.
Lachlan plans to take a less predictable route, pairing coffee with fruit across all three of his drinks.
“Generally, if you make a drink with coffee, it’s very easy to go into the dessert realm, or the chocolate realm, or the boozy old-fashioned style,” he said. “I think it speaks to a level of understanding how coffee can work with fruit to do that unexpectedly.”
The idea connects back to South Australia’s strong food and drink culture.
“I think we’re in the best state by far to be able to do that because we’ve got such great access to food and drink,” he said.
The final round, Check On, The Diageo Reserve Challenge, is the ultimate test under pressure. Competitors race against the clock to make up to ten classic cocktails, with speed both playing a major role.
The round is about the closest thing to working behind a busy bar, out of the three.
“They try to make it as immersive as possible.
“It’s called Check On for a reason, because there’s a docket printer that gives you some of your 10 drinks every two minutes,” he said.
“You even hear the docket printer and that sound just triggers you and you’re like, ‘Okay, I’m in.’”
While the pressure is high, Lachlan said the key is to stay focused on the craft.
“It doesn’t really matter who’s there on the other side of the bar,” he said. “At the end of the day, you’ve just got to do the best you can with what you know and love.”
Images: Trap
This isn’t Lachlan’s first rodeo either, it’s actually the fourth year he’s been in the competition, and while previously he’s loved the learning and education, this time he’s ready to win.
“I do love learning, but I really want to win,” he said. “All I can promise is I’m going to do my best to represent the state and all the Adelaide bartenders who entered World Class from here.”
Lachlan’s goal in the competition reflects that of what he does at Trap.
“I think it’s about being able to give people a new, unique experience, or just a memory they can have,” he said.
“If you can make someone smile, or give them a wow moment with their drink or their food, or do something unexpected to give them a better experience, that stays with them.”
We’ll all have our fingers crossed and eyes peeled to see how Lachlan goes, shaking up a cocktail storm on Monday.
“Fourth time’s a charm.”
Diageo World Class Bartender of the Year
When: June 29
Where: Maison Bâtard, Melbourne,
