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Meet Our Trainer – Natalie Ng

Natalie Ng shares three of her favourite drinking spots in Sydney.

My name is

Natalie Ng

Im based in


Ive been bartending for

Over 11 years

Happiness in a glass is

Tommy’s Margarita

I love working with


Top tip

“No matter where you are drinks are always enjoyed best with great music and good company.”

If you’re visiting Sydney, Australia, or just looking for inspiration, check out these bars…

The Baxter Inn

Filled with over 300 types of whisky, this whisky den in central Sydney will change any non-whisky drinker to a lover of this spirit for life. Staff are very knowledgeable and their service is always welcoming and friendly. They are the heart of this popular bar, and if you don't come back for the whisky you will definitely come back for their hospitality. The cocktail list has a great selection of drinks making it suitable for everybody! If nothing tickles your fancy the bartenders will happily make you their take on a classic cocktail - I guarantee it will be your new favourite drink by the time you leave. If you are new to whisky, I recommend trying one of the most popular serves, GEORGE DICKEL™ Rye whisky, lengthened with freshly squeezed green apple juice.

Baxter’s is now a household name around the world, continuously winning Best Bar, Best Cocktail List in the Australian Bar Awards as well as recently voted No.6 in the Top 50 Best Bars in the World 2015.



20ml Lemon juice

10ml Sugar syrup

Egg white

Float of red wine

Method: Add all ingredients except for red wine into a shaker. Hard dry shake, add ice and then shake well. Strain into an iced old-fashioned glass and carefully float red wine on the top.

(2.4 standard drinks* - 1.9 units per serve)

Drop by at… 52-156 Clarence St

Find out more at… www.thebaxterinn.com


Like at… Facebook.com/The-Baxter-Inn

Eau de Vie

Considered to be the first proper speakeasy cocktail bar in Sydney, this bar is all about bringing theatre back into cocktail making and creating a drinking experience to excite all the senses. Eau De Vie opened its doors six years ago and has gained a following of bartenders around the world for continuing to be on the forefront of conceptual drinks, molecular techniques and boasting a large selection of spirits. They recently launched the ‘Experimental Spirits Company’, releasing their own bottled cocktails and bacon-washed bourbon to an off premise market as well as releasing an award winning cocktail book.

Eau De Vie has been highly acclaimed around the globe with some of the key accolades being ‘Best Cocktail Bar’ in the San Francisco Spirit Awards and ‘Best Cocktail Bar’ at the Australian Bar Awards on numerous occasions. Many a champion bartender has been behind this bar, such as Charlie Ainsbury (World Class 2014 Australia Winner), Barry Chalmers, Luke Reddington, Julian Serna and of course its proud owner, Sven Almmenning; all of whom have gone on to open their own very successful venues.

I recommend trying the liquid nitrogen chilled drinks, such as their Noble Experiment Martini, chose TANQUERAY™ 10 gin with a grapefruit peel for the best martini experience. Another popular serve is the Yuzu Mule.


50ml SMIRNOFF™ Red

20ml Yuzu curd

20ml Orange juice

7.5ml Lemon juice

Ginger beer

Method: Combine all the ingredients apart from the ginger beer into a shaker with ice and shake vigorously. Strain the mixture into an ice filled copper tumbler and top with ginger beer. Garnish with a wedge of lime.

(2 standard drinks* - 1.6 units per serve)

Find out more at… www.eaudevie.com.au


Like at... Facebook.com/EauDeVie

Dial… +0422 263 226

Cruise Bar

Everyone comes for the view and stays for the drinks. There are two main sections of this vast building which is part of the Overseas Passenger Terminal where the cruise boats dock. Downstairs is a beautiful modern pub, and on their second level a cocktail bar with a lounge and restaurant. Cruise Bar has only reopened recently after being completely renovated. Situated in the heart of Circular Quay, with a spectacular view of the Sydney Opera House and harbour, there is nothing better than getting cocktails that don't take themselves too seriously, or trying one of the many Australian craft beers. Their cocktail menu, like their food, echoes seasonal and native Australian ingredients as well as classics. Junk Lounge, the cocktail bar on top, has an Asian focus with an impressive back bar. Grab one of their cocktail punches, or shared serves and sit outside by the water’s edge and watch the boats go by while the sun sets over the Opera House.



15ml Dark cacao

60ml Espresso

30ml Honey water

15ml Mint tea

Method: Add all ingredients, shake well and serve over ice in an innate carafe. This will serve 2 people.

(3.9 standard drinks* - 2.8 units per serve)

Drop by atOverseas Passenger Terminal, Circular Quay

Dial+65 92802235

(*One standard drink contains 8g of alcohol)

The DON JULIO, JOHNNIE WALKER, CAPTAIN MORGAN and SMIRNOFF words and associated logos are trademarks ©Diageo 2016.