A cocktail inspired by Charles Dickens? Or experimental beverages that include Weet Bix milk or charred Jerusalem artichoke? These are just some examples of Phil Gandevia's highly inventive work – he's an award-winning bartender who modestly describes himself as “the bar guy” at Bentley, but there's no other person I would trust to include wasabi vinegar and olive brine in a drink and actually make it delicious. You might've spotted him behind the bar at Rambutan, Eau de Vie, The Roosevelt and The Apothecary – where he concocted superfoods cocktails that even a skeptical Ned Brooks (DRNKS, Moon Park) approved of. And for someone who has thoroughly mastered booze, Phil has also applied his imagination and years of cocktail-savvy intel to a brilliant non-alcoholic menu at Bentley that is one of the best drinking experiences in Sydney: expect a smoked apple and verjus that you'll want to down “shots” of, a frothy wattleseed and West Indian spice buttermilk that's as good as the desserts it's paired with and a "wine" that he's cleverly made out of beetroot. We also cover some of the other Sydney restaurants offering intriguing booze-free matches, like Momofuku Seiobo and Quay. Phil also talks about the many places his bartending career has taken him – from Scotland to Japan and competition battles where he's witnessed knockout cocktail-making performances (like Tim Philips creating magic with an egg while dressed in a Day of the Dead costume). Donald Trump also makes a surprising cameo in this conversation. Plus, how to make tomato water, next-level tea, pyrotechnic cocktails and we highlight Pyrmont's greatest hits (which include Clementine's cafe and Momofuku Seiobo's front-of-house ace, Kylie Javier Ashton).