When it comes to top-qual cocktails, there\u2019s been an increasing bevy of chicks behind bars showing the boys or thing or two of late, and it\u2019s exciting. The upswing in the number of girls shaking drinks has spread from behind the bar into cocktail competitions and brand ambassador roles exponentially in the last decade, and just one example is enigmatic Brazilian bartender Thalita Alves. Based in Sydney\u2019s Bulletin Place, a bar lauded as one of the top 50 in the world, she brings an energy and quirkiness to her drinks and isn\u2019t afraid to fill up her own swear jar in the process, whilst winning awards and making a splash in her short time as a cocktail guru (so far). We sat down with Thalita for a quick chat about drinks, hospitality, and arrogant bar snobs.\r\n\r\n\r\n\r\nYou\u2019ve made a pretty big splash in a short time as one of Sydney\u2019s best behind the bar - how much do you attribute social media to your success at spreading the word about great cocktails vs just chatting from behind the bar?\r\nSocial media is like a resume. My last four jobs in bars I\u2019ve never shown a written resume. I try to post what I\u2019m doing and what\u2019s important - it\u2019s like a CV or a portfolio. I think it\u2019s useful - a strong presence can put you in touch with a lot of people all over the world.\r\n\r\nWhat was the first drink that made you say \u2018fuck yeah\u2019?\r\nIt wasn\u2019t a drink I drank, it was one I made. It was a Bramble. It was the experience of making it at this bar on The Gold Coast I used to work in. I got to work one day and my boss used to say \u2018sing\u2019 then name a cocktail, and we were expected to name the ingredients of the top of our head. It was tense but exciting, and I just kept doing it.\r\n\r\n\r\n\r\nWhat drink needs to disappear forever?\r\nA lot of people are against creamy drinks or espresso martinis for example, but I think that every drink has its own space. If somebody likes it then that\u2019s fine, I don\u2019t judge orders. Some people order a really expensive whiskey with coke and ice. If that happens I give them the ice and coke on the side and tell them that if they want to kill it they can do it themselves (laughs). It's just a joke, maybe they haven\u2019t had the whisky on its own before and that\u2019s their first time and they learn, maybe with coke it\u2019s their favourite. It\u2019s their choice, they\u2019re paying.\r\n\r\nWhat do bartenders need to stop doing?\r\nExactly that - judging. Judging drinks and judging other bartenders. There are so many bartenders that come in and sit at the bar and snicker with their mates and watch everything you do and you can see them judging other customers and what the bartender is doing.\r\n\r\n\r\n\r\nHaha! So in that light what\u2019s your advice for new bartenders?\r\nChill out, people. People want to put so much thought into what goes into the glass, but it\u2019s hospitality that has to come first. Sure, you can make drinks with smoke and fire and lights, but if you\u2019re not nice about it then it\u2019s wasted.\r\n\r\nWhat\u2019s your favourite unconventional cocktail ingredient?\r\nI love spices. Not just hot spice but things like cardamon. You can find it a lot in different bitters, but it\u2019s also really nice to isolate some of those flavours too.\r\n\r\nBest food indulgence?\r\nCheese. Cheese for days. I can never be a vegan.\r\n\r\nYou\u2019re from Brazil - is there a strong cocktail culture there?\r\nI haven\u2019t been there in 8 years so I couldn\u2019t properly comment. Everybody knows Caipirinhas, but the cocktail revolution happened after I left. I know that there are great bartenders there because I hear about them, but I haven\u2019t seen it yet properly. There is a great Brazilian drink though most people haven\u2019t heard of it called Rabo de Galo. Galo means chicken and Rabo is tail. It\u2019s Cynar, Cinzano and Cacha\u00e7a. Almost like a Negroni but it has many variations and it\u2019s delicious.\r\n\r\n\r\n\r\nHow\u2019s it go working at Bulletin Place, one of the best bars in the world?\r\nI\u2019m very happy I got a job there - Tim Phillips is a bartender I really admire. The new list every day is a great idea. It looks simple but it keeps everything fresh and they have a lot of trainings on classic drinks and that really made me step up as a bartender.\r\n\r\nWhat\u2019s Thalita doing in five years?\r\nI don\u2019t want to stop shaking cocktails. Some say there is a natural path in this industry, but I\u2019d love to have my own bar one day attached to an institution. I worked in small communities in the past and I made a promise a long time ago that if I was able to leave where I was, fix my visa, get to another country - and you know this is all stuff that took four years to make happen - superstition is big in Brazil and I made a promise that if the universe would give me that then I would give something back. A bar that could donate a percentage to a kids home - probably in Brazil because it\u2019s my homeland - with an educational focus or something - that\u2019s what I want to do.\r\n\r\nThalita can be found on the tins, copping shit from nobody, at Bulletin Place, 10-14 Bulletin Pl Sydney. And don\u2019t forget to follow her on Instagram.\r\n \r\nHave you subscribed to Man of Many? You can also follow us on Facebook, Twitter, and Instagram.