Ben Taouss began his career in fine dining establishments in France, which led him to London in 2001 where he worked with chef greats; Marco Pierre White and Gordon Ramsay.
Ben quickly found his talent lay in the creativity and construction of bars so he then took on Bar Management roles with famed London establishments; Aura, Boujis, Cocoon, Eclipse and Groucho members’ clubs.
In 2009, he relocated again to Sydney Australia, where he was involved in the design, build and opening of several small bar venues across Sydney such as Pocket Bar, Stitch and Assembly Bar.
Ben is a keen influencer of the bar and drinks scene in Australia. He has won multiple cocktail competitions and is always working on the new trends in drinks and the hospitality industry as whole.
Nowadays, Ben manages the Gantry Bar at Pier One, one of the most prestigious hotels in the world. He is also developing a drinks program for the Marriott group Asia-Pacific.
Ben says, “Cherry Herring brings some depth to the drink, a nice viscosity and awesome colour.”
Garnish: Flower filled ice cup
Method: Shake first eight ingredients with ice and strain into ice-filled glass. Top with soda
• 40ml Archie rose gin
• 15ml Cherry Heering
• 10ml Triple sec
• 10ml Bénédictine D.O.M.
• 10ml Rhubarb shrubb
• 15ml fresh Lime juice
• 30ml fresh Pineapple juice
• 2 dash Angostura Aromatic Bitters
• Splash soda