Feature Image: Maybe Mae.
South Australia’s cocktail scene is celebrating, with several local bartenders earning recognition in this year’s T25 industry awards.
The awards come from Drinks World Magazine, a publication for bartenders across Australia, Hong Kong, Singapore and Dubai that recognise the region’s best bartenders as voted by the industry and the bartenders themselves.
Among those named were Maybe Mae’s Nick Corletto and Koby Gelven, alongside Luca Baioni from Latteria and Lachie Gunner, founder of Trap.
For Koby, who has been behind the bar at Maybe Mae for the past two years after beginning his bartender career in 2019, the recognition is rewarding, but it’s the everyday moments with guests that make the job worthwhile.
“I have the opportunity to make someone’s day just a little bit better, even if it’s only by one per cent,” he told Glam Adelaide. “I find a lot of joy in being able to do that.”
He said that whether it’s welcoming someone through the door, topping up a water glass or reading the room to know whether a guest feels like a conversation or simply wants a quiet escape, bartending lies in the small details.
Cocktails at Maybe Mae are known for their creativity and dedication to local flavours, such as the Bubble O Bill (left) and the Mile High Club (right). Photographer: Koby Gelven.
Founder and owner of Trap., Lachie Gunner, agreed.
“Bartending goes beyond the drinks, and what I try and showcase with my bartending is a degree of looking after a guest in a way that they wouldn’t get at home,” he said.
“Every person is different, and I try to tailor their experience for how they’re feeling or what it is they’re looking for.”
That approach is matched by his passion for creativity. With a menu of cocktails with names such as Banana Cream Espresso Martini, Peanut Butter Piña Colada, and Bee Sting, Lachie said that having something for everyone is key to his business.
Koby agreed, adding that every shift presents an opportunity to learn something new.
“It’s a creative outlet,” he said. “I really enjoy food science, and there’s always something new to learn. It’s nice that I can keep learning while doing it as a job.”
That creativity is fuelled by the state’s incredible produce, something he believes gives Adelaide bartenders a distinct advantage.
“We’re really lucky here in Adelaide to have access to so much seasonal produce.”
As Adelaide’s bar scene continues to earn national recognition, bartenders like Koby and Lachie are helping cement the city’s reputation as one of Australia’s top cocktail destinations.
