Cal Ross was hooked into the hospitality industry after their humble beginnings as a glass collector at a nightclub. It opened his eyes to all walks of life and exuberant personalities like himself.
“Like many before me, I come from a nightclub background, slinging pints and pouring shots turned into slinging cocktails and pouring wine around the world,” Ross said.
Born in the UK, 29-year-old Ross appreciates the skills and knowledge it takes to work in customer service and the reward of the relationships one gains in the process, especially that of a customer leaving happier than when they first step into the venue.
“Not every job comes with the opportunity to brighten up a stranger’s day.”
Now manager at Brolly, the rooftop bar situated on Auckland’s Viaduct Harbour, Ross immerses himself in the art of mixology. His favourite cocktail to mix is the classic Daiquiri.
“There is something so satisfying about making a drink that has been made countless times before”, he explained.
“It’s equally so easy to make and so easy to get wrong, and nailing it when you smash it out.”
Ross pointed out that the flavour trend of bitter concoctions is becoming more prominent in the beverage scene mainly because he has found the bitter taste to be a taboo that one either loves or hates and believes there is a science behind it.
Though if he were to suggest a new customer a drink, he would offer the Brolly favourite, the La Flamenco. Despite being the most popular, it is not what people initially gravitate towards, which gives Ross the delight of surprising his customers. The flavours of herbaceous and grapefruit take on the Margarita with an Absinthe Rinse.
Locally, Ross believes that Auckland will take the craft spirit scene by storm globally, such as companies like Bayside Rum.
“By the talented Egor Petrov, this unmistakably modern Kiwi Rum is a reflection of New Zealand culture while respecting the highest standards of traditional rum production.”
