The Write Drop spoke to Charlie Maas for our At The Bar series.
MY CITY
London is my city. I am filled with excitement just walking down the street. Within minutes you’ll hear a few different languages, smell something wondrous wafting out of a new restaurant, or pass a boisterous pub. The possibilities are endless – you can do anything you want, at any time. And that includes relax in pristine green spaces, even in the heart of the city.
FAVOURITE FOOD MEMORY
I’ve had the pleasure of eating Mindy Woods’s food a few times – first at our Papa Salt launch, then in her amazing restaurant Karkalla, and finally out in the hinterlands at Karkalla On Country. Every bite is exquisite, and Mindy brings so much love and wisdom to the experience. It’s incredible to eat one of her meals and talk to her about the ingredients, the land, the seasons. It’s thoroughly modern food but an experience rooted in so much tradition.
FAVOURITE BAR
We make Papa Salt in Byron Bay, so I am lucky enough to visit that area a lot. You can’t beat a cocktail by the sea, so depending on your mood (and budget) I would recommend the Beach Hotel for a lively night or Rae’s on Wattegoes for the ultimate in relaxation.
DRINK THAT DESCRIBES YOU
A Manhattan: because I’m tall, punchy, and not the least bit bitter.
BEST HANGOVER CURE
I could get cute here and say a sauna or something vaguely healthy, but there is only one right answer and that is a breakfast beer.
BEST OVERSEAS BAR
Buza Bar in Dubrovnik is one I dream about frequently. It’s just a handful of tables set on the rocks outside the old city walls; they serve the basics and you sit on the sea as locals cliff dive from the walls. Timeless is the only way to describe it.
FAVOURITE WINE
I recently split a brilliant bottle of Tolpuddle Chardonnay with a friend while looking out over Bronte Beach. What could be better?
FAVOURITE WINERY
I’m going to cheat a little bit here and give you an entire region to visit. Alsace is an absolute gem. From Strasbourg all the way to Colmar and beyond, the region is full of stunning villages. There’s nowhere prettier in France.
What do you love making with your Papa Salt Gin at home?
Cocktails at home should be simple and fast. The easiest is Papa Salt, Soda water and a big hunk of orange. The gin shines in this simple preparation, and the orange provides a nice sweetness. When I get home I am going to try something new: a batch of freezer martinis. Empty an entire bottle 700ml of Papa Salt into a pitcher, and add 100ml of vermouth and 100ml of filtered water. Then pour 700ml of this mixture back into the Papa Salt bottle and leave it in the freezer until you need a martini at the ready. The remaining 200ml of the mixture should be stirred over ice and served immediately.
What makes this iteration of gin a must-try?
We went through hundreds of different flavours before landing on the final recipe for Papa Salt; it had to please five different founders with different tastes. The final liquid is zesty, spicy, and savoury – it’s a gin we’re all happy to drink neat. It sounds trite, but I encourage people to try Papa Salt; the flavour really sets it apart.
