My name is…
Fred Siggins

I’m based in…
Melbourne, Australia

I’ve been bartending for…
6 years

Happiness in a glass is…
A Brooklyn cocktail

I love working with…
Lagavulin™ 16 Year Old

Top tip…
Don’t take yourself too seriously

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


The Black Pearl is where you’ll find me behind the bar on the weekends, but it’s still one of my favourite places to drink when I’m not working.
For over 10 years, we’ve been serving high-quality cocktails and banter in a fun, casual environment where you’re just as likely to find locals having a beer on the way home as cocktail nerds enjoying a classic.
The Black Pearl is also one of Australia’s most awarded cocktail bars, and our current crew is living up to the legacy of a long line of talented alumni like Tim Phillips (Diageo World Class Champion 2012) and Chris Hysted (Australian Ketel One Brand Ambassador).

One of our current managers, Nathan Beasley, recent took the title of Australian Bartender Magazine Bartender of the Year.
So if you feel like checking out what could easily be the world’s best local, you’ll find me propped at the bar, or behind it.
Make sure to say Hi.

BULLEIT™ & Briar

60ml BULLEIT™ Bourbon
60ml Shrub (1kg frozen berries and 1L apple cider vinegar)
500gm White sugar
2 x Lemons
2 x Limes
1 x Large red grapefruit
1 x Large orange
2 x Fresh vanilla beans, split and scraped
1 x Cold soda water

In a sterilised glass jar add the Shrub (recipe allows enough for about 30 cocktails). Allow this to sit sealed and at room temperature for at least three days, but a week or so is preferable. In another jar or bucket combine your other ingredients apart from the BULLEIT Bourbon. Allow this to sit for at least 12 hours at room temperature. Remove the peels and vanilla pods from the sugar and discard. Place the infused sugar in a pot and strain the infused vinegar from the blackberries and discard the berries, keep the vinegar. Do not try to squeeze extra liquid from the berries as this will make the shrub cloudy - just let them drain via gravity. Add the infused vinegar to the pot with the infused sugar and simmer on low for about 15 minutes. Refrigerate until cool. In sterilised 330ml brown, crown seal beer bottles, add 35ml of BULLEIT Bourbon to 60ml of the Shrub. Top carefully with cold soda water to retain carbonation. Cap the bottle and add label. Refrigerate until ready to serve.

(1.8 standard drinks* and 2.4 units per serve)

Drop by at
The Black Pearl, 304 Brunswick St., Fitzroy VIC 3065, Australia
Dial+3 9417 0455

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This tiny hidden bar lives up to its name, serving Americanos that somehow defy their simplicity to make one of the best drinking experiences around. It’s hard to pinpoint exactly what it is that makes them so good…maybe it’s the hand carved ice, the cut crystal glassware, the spectacular copper bar or the incredible skill of head bartender Hayden Lambert. Classic cocktails are the name of the game here, and they specialise in stirred down numbers like Negronis and Old Fashioneds, which they present immaculately every time. Other specialties include rare and interesting amaros and really good espresso. Come down and pretend you’re back in 1950.


25ml TANQUERAY® No. Ten gin
25ml Sweet vermouth
25ml Herbal liqueur
2 Dashes of orange bitters

Garnish: Orange twist

Stir all ingredients well in an ice-filled mixing glass. Strain into ice-filled old fashioned glass & garnish with orange twist.

(2.3 standard drinks* and 2.7 units per serve)

Drop by ... 20 Presgrave Place, Melbourne, Victoria, Australia
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Although just a year old, this incredible slice of New Orleans in Melbourne already feels like it’s been around for years. Le Bon Ton includes a big front bar focusing on American craft beers on tap and excellent cocktails under the watchful eye of the multi-award winning Evan Stanley. There’s also an absinthe and champagne salon with freshly shucked oysters, a big breezy dining area and an outdoor courtyard for chowing down on their awesome Texas style BBQ, burgers and fried chicken. Best of all, they’re open until 6am on weekends with food until 5, so when the Black Pearl shuts at 3am, you’ll find me here, Hurricane and fried chicken in hand.

Vieux Carre

20ml BULLEIT™ Rye
20ml Cognac
20ml Sweet vermouth
10ml Herbal liqueur
2 Dashes of gentian-based bitters
2 Dashes of orange bitters

Stir, strain into a rocks glass over fresh ice, garnish with a lemon twist.

(2.2 standard drinks* and 2.3 units per serve)

Drop by at51 Gipps St. Collingwood 3066, Melbourne, Australia

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(*One standard drink contains 8g of alcohol)