Originally from the UK, Mike Enright has over twenty-five years’ experience in the hospitality industry. Mikey started his career in managing traditional pubs in England. He was later trained in London as a cocktail bartender and moved to Sydney, Australia in 1999.
During his time in Australia he has opened some of the most successful award winning restaurant and cocktail bars in Sydney, including The Loft, Zeta Bar and Palmer & Co just to name a few. He also has consulted on bars across Asia such as KuDeTa, Mamasan, Sarong Bali and Lotus Hong Kong.
Mikey has recently ventured out on his own as the proprietor of the Barber Shop in Sydney. The Barber Shop opened in 2013 (barber shop at the front and gin bar in the back). This currently houses the largest rare and modern gin collection in Australia. In 2014, The Barber Shop gained global recognition through TOTC as a finalist in ‘Best New International Cocktail Bar’ Spirited Awards. It was also named ‘Best New Bar’ by the Australian Liquor Industry and Bar Operator of the Year by Australian Bartender Magazine.
Mikey has won many awards for his work to date and received the honor as ‘Legend Award’ Hall of Fame for Time Out Magazine Sydney in 2014.
"I like to follow the history and story of our Gins at The Barber Shop Sydney, we've even gone to the extent of replicating the gin originally used in the first Singapore Sling 100 years ago, so we'll always use Cherry Heering, part of the original recipe of the Singapore Sling.”
Garnish: De-hydrated pineapple, cherries, swizzle, long straw
Method: Add all ingredients to a shaker, dry shake and then wet shake. Stain over cubed ice.
• 40 ml Barbers Cut (apple cedar wood) Gin
• 15 ml Cherry Heering liqueur
• 15 ml Bénédictine D.O.M.
• 10 ml Pierre Ferrand dry curacao
• 50 ml Freshly pressed pineapple juice
• 15 ml Freshly pressed lime juice
• 2 dash Angostura Aromatic Bitters
• splash Soda water