Crowned Diageo Reserved World Class Bartender of the Year 2012 at age 28, Tim Philips will be venturing into a whole new role in the world of mixology to educate and inspire new talents around the world. Thirst Magazine talked to the humble bartender about his 10 years learning trail behind the bar and what he will be doing in the next few years’ time after receiving this prestigious accolade.
When did you start your bartending career?
Ten years ago (2012)
What got you into bartending?
I needed money after deferring from University for a year. An old family friend bought a pub and I was happy to pick up glasses and wash dishes to help him out.
When did you start mixing drinks and decided to make it a career?
Probably when I was about 20 when I had decided to not do my University course (to become a primary school teacher) and started working with people who had made a good career out of bartending.
Where did you learn your bartending skills from?
I’ve adapted my own style over the years but I find myself mimicking mannerisms of people I’ve seen or worked with that I think looked good working behind a bar.
Tell us which of these people have inspired you the most and in what way?
A guy named Marcus Motteram taught me to stay humble as a bartender. That was one of the best lessons I learned.
How do you create a new recipe?
I always start with a classic base. It is very important that you learn and perfect the classics first. I will then swap a sweetener in the drink for something homemade or new to the market and then play around with the other ingredients until I have something unique.
Can you tell us which of your own creations define your style best?
A drink called the "Monty Burns" It’s simple, uses a play on words and is classic based. It also has Scotch in it. I love Scotch!!
Tim Philips preparing Monty Burns
Monty Burns Recipe
40ml Oban
20ml Rosso Vermouth
5ml Amaro Montenegro
dash Peychaud bitters
Which ingredient do you find yourself using all the time when creating a drink? Why?
I use a lot of scotch and gin, mainly because I drink so much at home. If I’m making hot drinks in winter I usually sneak a little bit of butter in the drink for texture. (Don’t tell anyone, that is a secret.) (ThirstMag: Opps...)
Is the hot drink you put butter in an alcoholic or non-alcoholic?
Alcoholic. The hot buttered rum is a classic drink; a toddy made with calvados and absinthe is delicious with a tiny piece of butter whisked into it.
Tell us what you think about other contestants’ creations during the final.
Ricky Gomez from the US made the tastiest drinks in the competition. The twist on a Ramos he did for the last round and a shaken drink with Tequila, Honey, Chartreuse and Tabasco was also amazing.
What inspired you in the creation of Hot Toddy Australia for the Diageo Reserve World Class 2012?
Australia’s poor culinary cultural history inspired it. We did not drink nice things 50 years ago nor did we eat nice food. So preparing a drink that acknowledged that was fun for me.
How did you acknowledge poor drink and food culture through a cocktail made to win a mixology competition? Does that mean the judges in World Class had bad taste in letting the drink win?
Haha, no, the drink was delicious! The vessel I used to store it in was an empty wine cask (normally reserved for cheap Australian wine), and I heated it in a microwave (normally used to heat bad food). I assure you, the drink was nice. I had to explain carefully to the judges my thought behind it otherwise the judges would not have gotten my concept.
What is your role for being the Diageo Reserve World Class Bartender of the year?
I don’t know yet! It’s World Class off season at the moment but as soon as it springs back to life I’m sure I’ll be flying around a lot trying to inspire a new generation of World Class champions.
Does that mean you have to give up your current job in Australia to do this?
No, I am still doing bar shifts around Sydney until my bar opens. Then I will be juggling a lot!
What other mixology competitions have you participated and how did they go?
I won my first cocktail competition in 2005, it was for Wild Turkey. Since then I’ve lost A LOT! Recently though I’ve won the UK Bartender of the Year in 2009 when I worked in London, and the 2011 Australian Bartender of the Year competition which is the biggest in my country; as well as being the World Class Winner in Australia the last two years.
What do you think sets you apart from the other contestants in World Class this time?
Obviously my handsome look... (joking) I am not sure really. I thought there were better bartenders in that competition. If I were some of the other guys, I would be asking for a re-count.(Thirst: Awe~ how humble.)
What is the next step for you in your bartending career?
I’m opening my own bar, Bulletin Place (Level 1, 10-14 Bulletin Place. Sydney. 2000) in the coming months. www.bulletinplace.com
There is a dog on Bulletin Place’s Facebook fan page, who is he? He wears shades! Is he the BOSS?
The dog IS the boss and he will be named by our customers when we open. He also runs our Facebook page. Bless him...