Around five years ago, Clemens Weinzettl was working as a barista but found the days all felt the same. One day, while working, he made his first ‘cocktail’ and became hooked on the idea of combining weird and wonderful flavours. Making the shift to bar work, Weinzettl was working as a glassy when he got talking to co-owner of Hamilton’s Mr Pickles, Mat Pedley, and scored a trial shift bartending.
“That’s where it all kicked off. Being a bartender really stood out to me since I was already really good at talking to people.”
For Weinzettl, the most rewarding aspect of the job is meeting the people who create the products he gets to use on a daily basis - wine makers, reps, growers and creators. The Austrian/Kiwi bartender sees greatness in New Zealand’s craft spirit scene. Whether a new distillery, brewery or product, there is always something new and exciting making it nearly impossible not to find something to like at any given moment.
At this point in time, gin has been a stand out for the bartender no matter where he goes. Personally, Weinzettl believes Little Biddy’s Gin really stands out.
“All of their products really hit that top level for me. Their use of locally sourced botanicals really impresses me and none of the flavours are ever offensive.”
When it comes to breweries, Parrotdog is a favourite, as the consistent quality of its beers always gives the bartender something to look forward to.
Mr Pickles has Parrotdog lager on tap as well as an APA and IPA in tinnie form. The casual bar and eatery offers a large range of wines, bubbles, beers, coffee, juices, and cocktails alongside a menu designed to be shared.
The eatery doesn't box itself into one cuisine with dishes like market fish tortillas, sticky chicken, and fried halloumi with roast tomato dip, as well as cheese and meats on offer. Family style dining is encouraged but the team accommodates guests needs as they arise. Gluten free and dairy free meals are available and Mr Pickles will even cater to birthdays, making cakes from $75.
Weinzettl’s favourite drink to suggest to Mr-Pickles-newcomers is the Pineapple Raspberry Rum Cooler, which uses fresh juice and allows its maker to show off a few techniques. The cooler is a great way to start a night, and prepare guests for what the rest of the establishment has to show.
His favourite cocktail to make is the Corpse Reviver #2. Gin, Triple Sec, Lillet blanc, citrus, and absinthe are the bartender’s idea of perfection - when made correctly.
The first cocktail the 23-year-old learned to make was a Daiquiri, a cocktail he believes will never go out of style. Lime, rum, and sugar - “talk about classic”.
With a creative mindset, Weinzettl finds it important to use combinations of the right quality products for the right drink.
“Using top shelf ingredients won’t always guarantee a great drink, but knowing how to use and balance them will.”
His words of wisdom to fellow bartenders are “don’t be afraid”. To Weinzettl, there is no such thing as a dumb question. With four years experience under his belt, even he feels like he hasn’t yet scratched the surface of all there is to learn.
