From London Pubs to Cocktail Royalty: The Madrusan Journey
Michael Madrusan's love affair with bartending began in London when he was just 21, working his way through pubs and nightclubs. However, it was his time at New York's legendary Milk & Honey that truly cemented his career path. The establishment focused on classic cocktails executed to perfection, delivered with impeccable service by a dedicated team.
The late Sasha Petraske, Milk & Honey's founder who passed away in 2015, became Madrusan's mentor. Madrusan credits Petraske with instilling the passion and determination that shaped his career. This mentorship led to their partnership in opening The Everleigh in Melbourne's Fitzroy in 2011.
After fourteen remarkable years, The Everleigh has now closed its doors, but Madrusan's influence on Victorian bar culture continues through Heartbreaker in the CBD and Navy Strength Ice Co, which supplies Melbourne's top venues with hand-cut ice.
Professional Secrets for Home Bartenders
Through nearly two decades of honing his craft, Madrusan has discovered that most bartending techniques require only simple tools. The real secret lies in never compromising on ingredient quality.
Essential tools don't need to break the bank. While investing in weighted shakers (28oz and 18oz) is worthwhile, many crucial items are probably already in your kitchen. A chilled pint glass works perfectly as a mixing glass for stirred drinks like martinis, and Madrusan reveals they "love a plastic chopstick to stir" - proving expensive equipment isn't essential.
Ice plays a crucial role beyond just cooling your drink. Larger ice rocks chill drinks faster and dilute them more slowly due to their greater surface area and density. You can create professional-quality ice using large silicone moulds or by freezing water in a rectangular stainless pan and chipping away cloudy impurities to reveal a clear central block.
Mastering Technique and Flavour
Even experienced bartenders can make mistakes while multitasking. Madrusan's golden rule: always add ingredients from cheapest to most expensive. This simple strategy prevents wasting premium spirits if you error early in the process.
While cocktail making generally moves quickly, the best bartenders slow down during jiggering - the process of measuring liquids. Precise measurement guarantees consistent results. Always measure carefully, never directly over the tin, and pour slowly to avoid splashing. Maintain good posture with both feet flat and keep the jigger level for accurate pours.
Madrusan emphasises tasting your mixture before adding ice and shaking. With practice, you'll identify imbalances and correct them before committing to the final preparation. This prevents serving cocktails missing crucial elements like lime juice in a daiquiri.
As his mentor Petraske taught him, "The drink is at its best as soon as it has been made". Serve immediately and enjoy that first sip while the drink is "alive" with dancing air bubbles and ice chips.
Advanced Tips for Perfect Cocktails
The shaking versus stirring debate has a simple resolution: stir translucent drinks and shake cloudy ones. Shaking creates lighter, aerated drinks meant for quicker consumption, while stirring produces weightier cocktails perfect for slow sipping. Of course, exceptions exist - channel your inner James Bond if you prefer!
Serious cocktail enthusiasts should make room in their freezer. Glassware, mixing glasses, and spirits for martinis should be thoroughly chilled. Remember to refrigerate vermouth after opening (it lasts about one month) as it's fortified and expires quickly at room temperature.
Ingredient quality cannot be overstated. Freshly pressed citrus juice provides vibrant flavour, while old juice tastes dull and soapy. For parties, juice citrus no more than a few hours before guests arrive. Similarly, quality spirits are essential - cheap tequila simply can't be hidden.
Finally, Madrusan encourages experimentation. When working with few ingredients, every element counts. Don't hesitate to add salt, hot sauce, or absinthe to create savoury transformations. Try adding seasonal fruits to sours for colourful, flavourful twists.
Michael and Zara Madrusan are the authors of The Madrusan Cocktail Companion, photographed by Mark Roper (Murdoch Books, $69.99).
