Can you tell us what you do at Everleigh Bottling Co.?

I’m the Product Development Manager at the Everleigh Bottling Co. Which essentially means that I’m responsible for monitoring our production processes as well as overseeing the research and development of any new products or changes that we’re looking to make to our existing ones. It means a lot of sourcing of potential new ingredients, constantly looking for new efficiencies or improvements that we can make whilst always making sure that we’re bottling the best possible product that we can.

Can you talk to us about the journey that led you to your current role?

Ever since I was 18, I’ve always worked in hospitality in one way or another. In the early part of my career in the UK, I must have worked in every sort of venue imaginable. Old English country pubs, bistro’s, night clubs, wedding venues, hotels and cocktail bars, I bartended in all of them. It was cocktails though that really got me hooked and working in renowned venues like London’s Milk and Honey, or Sydney’s Bulletin Place has only cemented that passion. I started with the Everleigh Group at the end of 2021 after moving back from Singapore where my wife and I had been part of the re-opening project for Raffles Hotel. My first role for the Everleigh group was working with the venue teams (The Everleigh, Heartbreaker, Bar Margaux) as the Group Beverage and Training Manager. I’d always been intrigued by The Everleigh Bottling Co.’s ranges and had previously done a lot of work with bottled cocktails during the COVID period. I was lucky enough to help the team with formulation for products like the Guava Margarita, then in April of 2023 I was offered the opportunity to move into my current role as Product Development Manager.

What's the best part of your job and what brings you the most satisfaction? 

Seeing our product out in the wild is always a thrill, but in a way that's very similar way to being a bartender, the most satisfying part of making any cocktail is knowing that someone’s enjoyed something that you’ve been part of creating.

How do you approach creating new and innovative cocktail recipes while still respecting classic bartending principles?

I think that creativity within classically styled cocktails is about trying to attain complexity through simplicity. It’s a process of stripping back a cocktail to its essence and remaining focused on achieving the best possible flavour. We’re still able to incorporate modern production techniques but they’re more often applied behind the scenes with a flavour first approach of wanting to achieve the best result possible.

What sets The Everleigh Bottling Co. apart from other bottled cocktail companies?

I think that The Everleigh Bottling Co.’s key difference is its assurance of quality and true bar to bottle approach. We work with the best possible ingredients, exactly the same sprits, syrups and fortified wines as they do in our bars and by following the same recipes, exacting standards and attention to detail you can be assured of being able to pour a cocktail that’s just as good as (if not better than) those at The Everleigh no matter where you are.

The Non-Alcoholic Sparkling Cocktails are loved by our customers, do you have plans on expanding the range?

Absolutely! Since the launch of our Bellini our non-alcoholic range has become one of our most successful selections. In 2024 you can expect to see some exciting developments with the product becoming available in larger bottle sizes as well as the release of our fourth flavour line.

And finally, we have to ask, what is your drink of choice?

Martini’s are my absolute favourite. I love our version as a great freezer door cocktail, but if I’m making one at home, my go to is a variation called a Tuxedo which uses a dry sherry instead of the normal vermouth. It’s the perfect aperitif. 

Read more about Paul in the Write Drop