Jake Down
Representing: Australia
"The Kangaroo Collective" is an initiative inspired by the Kangaroo cocktail that works with bars to offer a solution: a collective approach to mentorship, relieving young managers from carrying the load alone and better equipping them to provide support for their teams.
Young bar leaders are at the apex of generational shifts, and there is a need for better tools to build a greater culture of connection in their venues. Inspired by the Kangaroo cocktail, the Kangaroo Collective offers a solution; a collective approach to mentorship, relieving young managers from carrying the load alone and better equipping them to provide support for their teams.
Starting with a simple question, The Kangaroo Collective was born in the venues of my local community, Newtown. It's easy to implement, infinitely scalable, and an ongoing dialogue with the next generation of bar mentors.
Getting involved is as easy as listing a local twist on a Ketel One Kangaroo cocktail on a venue's menu. The venue then gains access to the Kangaroo pouch: a digital toolkit with practical templates and procedures that are easy to implement and free of charge. We're relieving the pressure placed on time-poor, developing managers who do truly want their teams to thrive.
Kangaroos, known for nurturing and their communal problem solving, were a strong symbol to get guests and bartenders talking. The Kangaroo symbol shown on a menu serves as a mark that a venue takes care of its own, and drives talkability.
We've seen a significant shift in the short time that the Kangaroo Collective has been operating. Venues and bartenders see it as a stamp of a desirable workplace, a sign that people genuinely care. This initiative has improved workplace culture and attracted talent, making it a win-win for everyone involved.
Cocktail
50ml Ketel One
10ml Local Newtown Saltbush Vermouth
Garnish: 4 drops Navel Orange Oil
Local Newtown Saltbush Vermouth:
Wash and dry Saltbush
Blend saltbush and dry vermouth in thermomix on speed 3 for 5 minutes
Then add to air tight container and rest for 24 hours
Strain through coffee filter, then label and refrigerate.
50g Saltbush
250g Dry Vermouth
Navel Orange Oil:
Wash, peel then juice 500g of Navel oranges
Add all contents to a vacuum bag, then add 500g Grapeseed oil
Blend together on hi for 10 minutes.
Strain through oil filter once ready
500g Navel orange juice , husk and peel
500g Grapeseed Oil
