Liam Cabourn grew up in South East Asia, then moved to England for university - where the bartenders at his first cocktail bar experience blew him away. Graduation saw him land his first bar job with no previous experience. It was a classic English pub that housed around 100 craft beers. From then onwards, his primary goal was to travel and become a “ski bum.” Bartending was his travel ticket, which eventually landed him in Queenstown.
Cabourn learnt the art of cocktail making at Yonder, a lively restaurant in the heart of Queenstown. Before that, he had only worked in restaurant and party bars. Now he is the Venue Manager and Head Bartender at Little Blackwood, the best cocktail bar in town.
Cabourn believes a great drink's defining features are its complexity and depth in flavours through simplicity. Therefore, his favourite cocktails to make are either a negroni or a martini. They have a simplicity where every fine detail can dramatically affect the outcome of the drink. Hence why, the negroni will never go out of style. “It’s simple, balanced and delicious.”
When a new customer sits at the bar, Cabourn tries to steer them towards a signature cocktail that fits their taste profile. The cocktail menu is rooted in classics, ‘The Blackbird’ is a riff on a Jungle bird. It features coffee and Tequila, which are not flavours customers typically gravitate towards, but when they do, they love it. But that is what Little Blackwood is all about; getting people out of their comfort zone and giving them an unforgettable experience.
Flavour trends at Little Blackwood are seeing customers adjust to smoky, bitter drinks. By veering away from the safety of sweet drinks, they are taking risks by ordering something more boozy or savoury. Customers after something alcohol-free have three of each low and no alcohol cocktails to choose from. The ‘Trust Your Bartender’ is a menu staple with an alcohol-free offering.
Cabourn loves it when he makes a drink for a customer that is a bit weird or out there because they are taking a risk in trying something new. When they love it and have to come back to Little Blackwood to try it again is where the real reward is. While passionate about his job, when not bartending, Cabourn can be found snowboarding, surfing, or camping - being outdoors as much as he can.
When talking about the New Zealand craft spirit scene, he considers the quality of local Queenstown gin unreal. Rifters, Broken Heart, and Cadrona Distillery are all producing exciting spirits; some great Whiskeys are on the way.
For other bartenders, Cabourn recommends using these quieter times to educate yourself on the craft as much as possible. Read some bartending books, learn some classics and experiment where you can. With fewer customers coming through the door than a few years ago, providing a quality experience is vital.
“I'd also say to remember that it's not just about bartending - it's about hospitality. A lot of people can make drinks, but not everyone can do it with a smile on their face.”
Hospitality is hard work but can be extremely rewarding for those that give it their all.
“Exercise, sleep, eat well, take care of yourself and have fun with it, and the hard work will pay off.”
