Michael Madrusan is the founder of The Everleigh and The Elk
Room, a goldenera cocktail bar overlooking Melbourne's Gertrude
Street, Fitzroy. The Everleigh, which opened on 4th July 2011, was
named Bar of the Year by Gourmet Traveller in 2013, Time
Out's Cocktail Bar of the Year 2014, Bar of the Year 2015 and
Cocktail Bar of the Year 2016. The Everleigh has also placed in the
highly coveted Drinks International's World's 50 Best Bars list
2013, 2014 and 2015. Michael spent many years bartending in London
and New York before returning home to Australia to open the
country's first and only outpost of the Milk & Honey family. He has
worked in some of the most revered bars in the world, including New
York's Milk & Honey, Little Branch and PDT.
Zara left London in 2013 and began working with Michael on the growth and development of The Everleigh family. Zara completed her Masters in Theatre & Performance Studies at King's College London, specialising in immersive events and the relationship between hospitality and the arts industry. Before leaving London Zara worked as host and events manager for the Experimental Cocktail Club group, as well as in production and marketing for popular immersive theatre/film company, Future Cinema.
In January 2015, The Everleigh launched Navy Strength Ice Co., Australia's first hand-cut ice company, supplying Melbourne's bars and restaurants with crystal clear spears and blocks. In May 2015 The Everleigh Bottling Co. was introduced, offering beautifully packaged ready-to-drink classic cocktails to stores, hotels, restaurants and bars across Australia. In August 2015, Michael opened his second venue, Heartbreaker, in Melbourne's CBD. Inspired by the classic, much-loved bars of Los Angeles, this good-time bar pumps out classic rock and great booze until the early hours. Michael was included in The Age's Top 100 Most Influential People of 2012 and nominated for International Bartender of the Year at Tales of the Cocktail, New Orleans 2012.
The book's greatest strength is its accessibility-300-bottle backbar not required.forgoing the formulaic structure of many cocktail books today: drink beauty shot, cocktail headnote, cocktail recipe. Instead, each hero drink is illustrated with its specs written on an old business card, coaster or matchbook from a notable bar, and is then followed by an illustration and a page full of recipes inspired by that drink. It's unexpected, and it works-drawing important connections between classics and their modern counterparts. -PUNCH magazine