We Spoke to the Former Owners of The Everleigh About the Cocktail Rules They Live By — and the Drink They Think Will Define This Summer
The duo behind some of Melbourne’s most iconic bars have just released 'The Madrusan Cocktail Companion' — a 2800-recipe behemoth that’s rewriting the rules of modern mixology.
If you've ever wandered into Heartbreaker at midnight, or were lucky enough to perch at The Everleigh or Bar Margaux, you've felt the Madrusan effect — fastidious drinks, generous service and a belief that the right cocktail can change the temperature of a night. Zara and Michael Madrusan's new book, The Madrusan Cocktail Companion, is that ethos on paper: a sprawling, meticulously organised reference designed to be used, dog-eared and returned to again and again.
The Madrusan's iconic rock 'n' roll dive bar in Melbourne's CBD.
Originally designed as an in-house guide for their own teams, the Companion has evolved into what Zara describes as "the definitive reference guide for classic cocktails, young and old" — the result of years of collecting, perfecting and categorising recipes from across the globe. The finished product is a bible that is equal parts accessible and technical (and looks pretty chic on the coffee table, too).
We caught up with the Madrusans to talk about their cocktail philosophies, the summer drink everyone will be sipping, and why aperitivo culture will never go out of style.
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CP: Let's talk summer drinks — if you had to pick one cocktail as the drink of this Australian summer, what would it be and why?
Zara: The Pepino: a Blanco tequila sour with cucumber. It's light, clean and fresh. Tequila is thriving and we're here for it.
CP: What trends are you noticing right now in the way Australians are drinking — either in bars or at home?
Zara: Agave spirits are more popular than ever with our guests, and for good reason. There are so many amazing products available to us now. With more emphasis on health and wellbeing, low sugar, savoury cocktails are also very popular with ingredients like ginger, chilli and tomato.
The martini is still having a moment (which is also music to our ears). This ongoing trend is pushing the industry to experiment with the classic formula, as well as creative garnishing, and scale — we love a half-size Hoffman House directly from the freezer, lemon twist, personally.
CP: Spritzes and lighter aperitivo-style drinks have been huge over the past few years. Do you think that momentum will continue, or is something else about to take its place?
Zara: The thing about aperitivo drinks is that they were deeply embedded in [Italian] culture long before they were popularised in modern culture. To so many people around the globe, they're not just drinks — they're a moment in time. Aperitivo culture connects people.
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CP: For readers who want to impress friends at home this summer, which recipe from the book would you recommend they start with?
Zara: Five-star cocktails don't have to be big, fancy-looking drinks. Some of the best reactions we've received from guests have been when we've offered simple, creative tweaks to well-loved classics — like adding a few dashes of absinthe to the negroni to make a 'Quill' or 'Ritz Negroni'. A subtle change that transforms the flavour profile, giving a crisp, dry finish to the bittersweet classic.
Start with a base that people already know and love. This is where The Madrusan Cocktail Companion works wonders — if you know they love Gimlets, head to the Gimlet branch and you'll find a whole chapter of variations to explore.
CP: The book draws on cocktail history dating back to the 1800s. Do you see any "forgotten classics" making a comeback this season?
Michael: There are so many forgotten classics that are worthy of a resurgence, and we really hope this book brings them out of the shadows. I'm a big fan of blending base spirits — gin and Cognac go well, especially in refreshing drinks like the "Stay Up Late" from 1951.
Zara: There are age-old cocktail categories included in the book that we don't see enough of currently. Simple drinks like the Sherry Cobbler from the 1860s deserve a renaissance this summer.
CP: Non-alcoholic and low-ABV options are now firmly part of the drinking culture. How did you approach including those in the book, and what's exciting in that space for summer?
Zara: Non-alcoholic cocktails deserve to be interesting and complex. The rise in their popularity is no surprise and shows no sign of slowing. Similarly, low alcoholic cocktails are a no-brainer. People are drinking differently, and it's exciting.
We pushed our peers around the globe particularly with this category and included two distinct chapters in the 'By Popular Request' section of the book — 'Aperitivo and Spritz', which contains various low-ABV options, and a separate 'Non Alcoholic' collection with drinks spanning all styles.
Don't skip past 'La Piña' by Jessica Gonzalez of Nomad NYC for sober summertime sessions — a Piña Colada riff spiked with jalapeño and lengthened with soda.
CP: The scale of this book is staggering — but how do you personally like to drink when you're off-duty at home?
Zara: We like a simple frozen Martini. It's truly a poem in a drink.
'The Madrusan Cocktail Companion' is out now — available via Murdoch Books. Prefer to have your cocktails made for you? Check out Melbourne and Sydney's best bars.
Images: Supplied
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