Conor Teevan

Pretty happy that we met one year ago at @scoundrelsrest for Negroni Week 💞

What a weekend. My first national cocktail competition, the Suntory Cup, and it was an experience I’ll never forget. Three challenges – the Better Together Jim Beam mystery box, the retro serve presentation, and the speed & omotenashi challenge – judged by industry legends and the most important judges of all, the guests at the bar. All finishing up at the Midori Ball with the winners announced. I didn’t take home the win this time, but I learned a lot, grew a lot, and had an incredible time doing it. Thank you; To @clubsuntoryoceania for seeing something special in me and giving me the chance to step onto the big stage. To the crew at @scoundrelsrest for always backing me and holding down the fort while I was competing. To my partner @maddy.stratten for the love and support that keeps me going. Don’t know what I did to get so lucky. To my NSW/ACT teammates @liquid.pages , @craftedbyjude , and @clubsuntoryoceania_nsw.act for being such inspiring legends. I couldn’t have asked for a better team. And to @jacobcohenn_ , @kitkat_safari , and @boozelypalmer for such a tight, hard-fought competition – only three points separated first and fourth place. Truely going up against the best. Congratulations to Tom Smith @pinoterie from @caretakers.cottage , winner of Club Yatte Minahare, and to Reuben Beasley-Palmer @boozelypalmer from @maison_batard , winner of Club Omoroi. An unforgettable weekend, and hopefully the first of many more to come. KANPAI! 📸 - @maddy.stratten

Big weekend ahead! I’m beyond excited to be representing myself and @scoundrelsrest at the @clubsuntoryoceania Suntory Cup National Finals this Saturday and Sunday. It’s an honour to stand alongside some of the country’s best bartenders and share my creation on the big stage. To celebrate, my cocktail, *N D’NIAL, will be available all weekend at Scoundrel’ Rest. So if you’d like to come by, try the drink, and cheer me on from afar, I’d love your support. Huge thanks to my team at Scoundrel’s Rest for backing me every step of the way, and to Suntory for giving us a platform to push creativity, community, and omotenashi behind the bar. This has been an incredible journey already but it’s not over yet! Wish me luck — let’s bring it home!

It’s all in the garnish. *N D’NIAL My entry for the 2025 Suntory Cup Garnished with Orange, Mint, and *NSYNC Available now at @scoundrelsrest @clubsuntoryoceania @clubsuntoryoceania_nsw.act @rhi_whisky

My boy @t_opie took some FIRE photos of this little concoction of mine. So, please enjoy more pretty pictures of my entry to the @campariacademy_au Afterlife Cocktail Comp. ☠️ The Jolly Roger ☠️ 40ml Persimmon Infused Espolōn Reposado 20ml Cynar 20ml Cinzano 1757 Rosso Vermouth 50ml Water 5g Barry’s Tea 0.5g Nutmeg Infused in a hot infusion siphon Garnished with Coconut Cream & Freeze Dried Persimmon Dust Darkness is just an absence of light. One cannot exist without the other, just as we can’t have life without death. The circle of life is something we learn from a young age in Shakespeare’s greatest work, The Lion King. Death is one thing we will all experience in one way or another. It is the one thing that connects all living beings that one day it’ll all come to an end. But isn’t that beautiful? No matter what walk of life you come from, we are all unified though the folly of mortality. Life without death would be meaningless. It is the choices we make and the connections we form that give life its meaning. My cocktail is a celebration of life. The chances of us even being here as so infinitesimal, it’s beyond comprehension. We make it into this world a blank slab of clay that then gets shaped into the people we are today by the people we meet. Every person who shapes us leaves a handprint in the clay that stays with us on our journey through life. One handprint I want to honour is my Dad’s, Roger. He’s represented in the Barry’s Tea, something he drank every morning growing up. Although he’s no longer with us, that handprint will never leave me. Goodnight, sweet prince, And flights of angels sing thee to thy rest #afterlifecomp

☠ The Jolly Roger ☠ You cannot have light without dark, just as you can't have life without death. The finality of death is what makes life worth living. My entry for the Campari Academy Afterlife Cocktail Competition is an ode to my dad, Roger and a reminder to focus on the light. The fact that one day we won't be here begs us to form the connections that matter most to us. 40ml Persimmon Infused Espolon Reposado 20ml Cynar 20ml Cinzanno 1757 Rosso Vermouth 50ml Water 5g Barry's Tea 0.5g Nutmeg Garnished with Coconut Cream & Freeze Dried Persimmon Dust Served hot using a hot infusion siphon, then topped with a cold coconut Cream, The Jolly Roger gives balance between the hot and the cold, dark and light. 📸 @t_opie #afterlifecomp

B&D isn’t done just yet! Share this post for a chance to win a wheelbarrow full of respect! @birthsanddeathsbar is hosting comedy fundraiser next week raising money for @thebeeteam_wollongong Drinks provided by @silkandgrit and @farmerswifedistillery Comedy supported by @sidedoortheatre And the hostess with the mostess @lauren.order.dq Prizes, drinks, and great banter all night! Bookings are filling up fast, so follow link in description to save yourself from disappointment!

🍌 THIS SH*T IS BANANAS 🍌 Campari Cask Tales was launched in honour of 150 years since the birth of the founder Davide Campari. However, if he was around in 2004 he would have been a total bad b*tch and a complete hollaback girl! Gwen Stefani said it best, so I present to you: This Sh*t is Bananas 30ml Campari Cask Tales 20ml Appleton Estate 8 Year Old Reserve 20ml Banana Liqueur 30ml Banana Skin Acid 30ml Ginger Bug 15ml Falernum A quick word on sustainability. Silly garnish’s like this are fun and all, but as bartenders, we need to push the industry towards smarter garnishes. A banana dolphin would never be on the menu at Births & Deaths because it would be an overpriced waste of a banana. If it doesn’t add to the drinking experience, get rid of it. At this point you’re just creating waste. Yes, the drink needs to look pretty but the garnish should also add to the aroma, or the flavour, or the texture. If we all put an effort into using smarter garnishes, we can make a create a positive change in the industry. P.S. The dolphin didn’t go to waste. I ate the sh*t out of it! 📸 - @t_opie 🍸 - @birthsanddeathsbar #camparicasktalesau #campariacademy_au

🍄 Not Mushroom For Improvement 🍄 The Negroni, in my opinion, is the most perfect cocktail of all time. So simple in its make up, three equal parts, yet so complex in its flavour. There’s not really much room for improvement, but that doesn’t mean it can’t be done! 30mL Truffle Butter washed Bulldog Gin 30mL Campari 30mL Cinzano 1757 Rosso Sous Vide with Oyster Mushrooms Smoked with Rosemary Garnished with Campari cured Oyster Mushrooms The velvety texture glides across the palate leaving accents of umami and smokey herbaceous. A truely funky Negroni for a real fungi 🍄 📸 - the absolute lenses wizard @t_opie #redpassion #nonegroniwithoutcampari #negroniphotocompau @campariau @birthsanddeathsbar @tristhecampariguy

Howdy, I’m the Iceman of @birthsanddeathsbar It’s ice to meet you! One thing I wasn’t expecting to learn when I joined the team at B&D was ice cutting. It quickly became a responsibility I deeply cared about. When I see a drink going out over one of my sexy rocks or spears I get all tingly inside! Not only does the drink look sexier, it dilutes slower than if it was served over smaller rocks with impurities. Meaning you get a tastier drink for longer. Win:Win! It’s these small things that make a real difference for your drinking experience. Don’t settle for less. Drink like you give a fuck! 📸 - @t_opie

I will happily wear a mask but don’t you DARE ask me to wear a shirt! Overall, it’s been fun working from home but I miss slinging tins for other people. 📸 - @katearblaster & @coop_maate

Alexa, play Country Roads! @huntingtonestate