The bartender

Samuel Cocks

Saint Peter

In 2023, Sam migrated from Perth to Sydney to work at Matt Whiley’s Re, where he honed in his passion for native Australian ingredients that first formed during a three year stint at Wildflower, a three-hatted Perth restaurant. Now, Sam continues to craft drinks heavily influenced by fine dining, working with Josh Niland at the new site of Saint Peter. 

What first drew you to bartending, and what keeps you passionate about it today?

I was first drawn to bartending because of my fascination with craft beer, which led me to work at a craft beer bar. As my interests shifted, I transitioned to a late-night whiskey bar, constantly seeking new knowledge. What keeps me passionate today is my exploration of foraging and fermentation. I enjoy the creative challenge of integrating these techniques into cocktails, which always inspires me to innovate.

The hero cocktail

Golden Beetroot & Fig Leaf

Ingredients

• Angel’s Envy Bourbon 

• Golden Beetroot Sake

• Fig Leaf Liqueur 

• Quince Vinegar

Like this cocktail? The full recipe can be found in this year’s copy of the Top 25 Bartenders. Get your copy by clicking the button below.

The bar

Saint Peter