Each week we will be featuring a local bar, pub or club to help boost the Kiwi hospitality industry and encourage customers to get out and explore!
This week, we get insight into Auckland’s Little Culprit, a new bar and lounge on Wyndham Street.
How has the business been going during this tough year?
We’re still finding our feet. Even though we’re about to celebrate our first birthday – we’ve really only been open for about six months. COVID has definitely hit us, and the entire hospitality industry, incredibly hard. We’re fortunate enough to be still operating and have had immense support from our local patrons.
What have you been doing to encourage customers to come/come back to your local?
Since we haven’t had a lot of time to develop the Little Culprit brand, we’ve been focusing on our service style, developing genuine connections with guests as they come in; when we talk to you at the table – we drop down to eye level, if a guest sits at the bar they’re immediately a friend. We’re not sucking up, just happy to chat. I think people appreciate that.
How would you describe the atmosphere of Little Culprit?
Cool and calm. We keep the vibe smooth and relaxed, playing classic hip-hop or smooth city-pop.
What is your signature drink?
For me, it’s the Candlelit Daiquiri from our cocktail menu. It’s a riff on the greatest drink of all time, using a rum that has been washed with paraffin wax, our own yuzu liqueur, and limes. Amaro Montenegro on the rocks is a close second, tied with a Crafter’s G&T.
Why do you think your local stands out from the crowd?
I tell awful jokes, and I think it’s working.
What are your 3 top tips for being a great bartender?
There’s no such thing as a great bartender, but…
1. Ice is the most underrated component to any drink – a drink without ice is like a hot meal being served on a cold plate. Even a martini glass should be chilled with ice before use.
2. Use fresh citrus where you can – citrus juices oxidise quickly, so juice what you need when you need it.
3. Don’t flair – please.
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