Profile: John Ross-Jones

A cherry wood smoke floats from John Ross-Jones' signature cocktail at Melbourne's Saké Restaurant & Bar, releasing the aroma of star anise and cinnamon. He's named it Mr Brightside, after the Killers' emotion-charged song, and uses Japanese Yamazaki single malt whisky, Ardberg Islay Scotch whisky and Disaronno amaretto liqueur in a twist on a classic "Godfather".

Ross-Jones is the talented bar manager at the glamorous riverfront Japanese restaurant and bar tucked below Southbank's Hamer Hall. He has designed Saké's extensive Japanese-influenced cocktail menu, using exotic ingredients to create a list with wow factor.

"We have a fantastic selection of iunmai, ginjo and daiginjo sakes from renowned brewers such as Yuho, Kozaemon and Amabuki, a number of award winning Japanese whiskies and one of the best Japanese craft beer offerings in Australia; as well as some fantastic local beers," he says.

Ross-Jones' upbringing above his mother's pub in North Wales was the ideal beginning for a career in hospitality. "My mum, my dad and my grandad all owned pubs. My first job was in a pub during a gap while I was at uni, so working in a bar seemed a logical option. But I just loved it and I dived in with both feet," he says.  

He became an inspired mixologist, balancing his studies in leisure and tourism management while dabbling in creative cocktails, at Revolution Bar and Babycream in Liverpool. He found his way to cocktail and wine-focused restaurants and bars in Manchester and Yorkshire, where he became curious about Japanese whisky, saké and craft beer.

A trip to the country's famous Hakushu Distillery, the Kiuchi Hitachino brewery and its sister saké distillery was career-changing. "The quality of what they produce and their natural resources are fantastic and their care and craftsmanship is incredible," he says.

Ross-Jones moved to Australia to work at the Quay Grant hotel in Sydney, then joined the Urban Purveyor Group's Saké Restaurant & Bar in Sydney and its Ananas Bar & Brasserie in The Rocks. At Melbourne's Saké, he has been able to nurture his fascination for Japanese whisky and has devotedly researched sake brewing and the Japanese whisky revolution.  

Ross-Jones is thrilled to be able to work with the world-class products on offer at Saké and to be a part of Melbourne's internationally renowned bar scene. He runs masterclasses for the restaurant and bar staff and shares his knowledge willingly with patrons. The bar team uses an extensive selection of Japanese products in their cocktails, adding Victoria's best fresh fruit, herbs and vegetables.

"We use a wide range of homemade syrups and house-made ginger beer. Our homemade tomato juice uses yuzu kosho, fresh rosemary and basil as well as HP sauce and fresh vine and cherry tomatoes. We make a Tomato Adobencha with it, adding Tonkatsu BBQ Japanese sauce. We use teas, marmalades, jams and a whole range of spices and herbs for innovative twists on cocktails too," he says.

Another popular cocktail is the Hattori Hanzo, which combines yuzu sake with gin, lemon juice, elderflower, muddled jalapeno and cucumber. It's rimmed with yukari – a Japanese rice seasoning made with dried shiso leaf – and has become an elegant Saké classic, with a kick.