Francis Darroze 8 years Bas Armagnac : 50ml
Pere Bertrand curacao orange liqueur : 20ml
Lemon juice : 10ml
2 bar spoon Jam kiwi & apple or Lime marmalade
Topped with Moet “champagne”
Lemon twist Served in champagne flute
Name : Greg Sanderson
Place where the bartender is working : Eau de vie Melbourne
Website : www.eaudevie.com.au
Experience : Greg Sanderson is a hospitality professional who is well known for his extensive experience in the bar industry and passion for all things cocktails and spirits related. After completing a Bachelor of Business Major in Hospitality and Tourism Management at the University of Queensland Greg re located to the UK to peruse work within the cocktail and spirit scene. Greg prides himself on being a booze nerd and has plied his trade behind the bar in Australia the UK and briefly the US. Upon returning to Australia Greg has worked and run such Melbourne drinking institutions as Gin Palace, Murmur, Black Pearl and is currently the Co-Owner and General Manager of Eau-de-Vie Melbourne. Whilst always staying with his passion of working behind bars, for over 4 years Greg also travelled Australia sharing his knowledge and obsession for all spirits with Diageo’s Alchemy program and Reserve Brands. In 2011 Greg launched the Ketel One Bartender Fraternity that has now become a global initiative for Diageo. Greg’s most recent and proudest accolade within the bar industry was winning the much sought after title of 2012 Australian Bartender of the Year at the Bartender Magazines Bartender Awards.
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