Winning the Best Bartender award at the Australian Liquor Industry Awards (ALIA) is no small feat, and this year, the honour went to Alicia Clarke.
Known for her creative cocktails and geniuine approach to hospitality, Alicia has spent years perfecting her craft, and the award is testament to her hard work and passion. But for Alicia, the fact the awards are peer nominated makes it even more meaningful.
“Being recognised for such a huge award is crazy, but I suppose it just shows that hard work is worth it,” she says.
“I have enormous respect for each and every person that was nominated, and it’s an incredible honour to even be included on that list with them. I wouldn’t dream of comparing myself to any of them, and I wouldn’t have been surprised at all if any of them won. It genuinely feels like the luck of the draw.”
Alicia has been bartending for just over 12 years now – she’s spent almost five of those years at Double Deuce Lounge in Sydney, and in December last year, she stepped into the role of General Manager.
So, more than a decade since she began in the industry, Bars and Clubs asked Alicia how she stays creative.
“I’ve never considered myself particularly creative; when I’m creating drinks, it’s a longer than usual process. Typically, I’ll get an idea, and I won’t be able to get it out of my head, so I work on it until I’m happy with it. But I’m the toxic combination of a perfectionist and a sufferer of imposter syndrome, so when I get to the point where I think it’s good, every man and his dog has to try it and tell me its good,” she says.
In a bar like Double Deuce, there is plenty of emphasis on the cocktails, and Alicia’s Two in the Pink (rhubarb vodka, strawberry vanilla syrup, Select Aperitivo and coconut kefir) has made a name for itself up and down the country – but just as important as the cocktails is the sense of hospitality.
“The concept of hospitality has always been the same for me: create an experience for the guest, make it a good one. I’ve worked in some stiff venues in the past, where service for every person is the same, full stop, but Double Deuce Lounge has given me the freedom to be myself and be a little bit silly with people. It’s awesome.
“I grew up as a bartender in pubs, and I think it’s the best way to teach yourself. In my opinion, the core of hospitality is just treating people like friends; it’s all about service first, technicality second,” she says.
Harder. Better. Faster. Stronger.
Reflecting on her career, Alicia says she’s a firm believer that every move made is a stepping stone to a better place and bigger opportunities, making each part of the journey a defining moment in its own right.
But talking specifics, Alicia says: “Boy, there’s a list. Moving from Hobart to Sydney definitely changed my life in such a massive way. Meeting the current bosses, starting to work for them, sticking it out at Deuce through Covid; all defining moments. This year especially has been enormous, and it’s amazing seeing the hard work of myself and the team being acknowledged and appreciated.”
While Alicia recalls specific moments in her career that give her a sense of pride, she also speaks fondly of the connections she’s made along the way, and the people who have helped shape her career.
“It’s such a cliché, but honestly, the relationships I’ve made will always be something I cherish the most. The support is incomparable; whether it be with drink creation, or just if I’m feeling a little bit under the pump and I need some perspective. I know that I always have someone to go to in those situations. And knowing that I’ve given someone a reason to go home and say ‘that was a really nice time’ is so important. It’s the little things,” she says.
Since stepping into the role of General Manager, it’s been a whirlwind of a year for Alicia, from Double Deuce’s birthday month to bar takeovers with Purple Pit and Attaboy, but she won’t be stopping there – she is already planning for the year to come and new ways to bring the bar closer to its community.
When asked what her hopes were for Double Deuce for the year ahead, she told Bars and Clubs: “Harder. Better. Faster. Stronger.”
She continued: “I only want the best for the bar, and to be a part of its continued success is such a privilege. I’d love to be a part of a lot more takeovers in the near future, both in the bar and in other bars. Mainly I’d love to just see more and more people through the door.”
