Recipe
A Tokyo Collins Recipe From Bar Demo
4 December, 2025
Tokyo Collins
Ingredients
Serves 1
01.
35ml Gin
02.
15ml Yuzushu (or any Yuzu Liqueur)
03.
30ml grapefruit
04.
15ml lemon juice
05.
15ml sugar syrup
06.
Splash of soda
Method
01.
Combine all ingredients except soda in a shaker with ice and shake very briefly. Strain into a tall glass, top with a splash of Soda, and garnish with a grapefruit zest and a maraschino cherry.
02.
Serve and enjoy!
A Chat With Claudia & Olly
Can you tell us a little about yourselves? And what inspired you to open Bar Demo?
Claudia: We have both been in hospitality our whole lives, in restaurants and bars and its something we are both passionate about. We are definitely what we consider ‘hospo lifers’. In my early to mid 20s I realised that bartending was not just a job that I enjoy for me but something I can make a career out of.
After years of working together and talking about what our ideal bar would look and feel like, it felt like the right time. We wanted to create a place that felt relaxed, genuine, a bar we would want to drink in.
You have worked together for many years now, what makes you work so well together as a team?
Claudia: We are both very different in personalities with different strengths and weaknesses which helps us work well together as a team. Communication with each other so that we are on the same page at all times is the most important factor.
We both like similar things in terms of bars and wine and because we have spent a lot of time together both professionally at and personally as friends outside of work, we know each other well which helps a lot.
What did you learn from your years working at different bars and how did that inform what you wanted (or didn’t want) to create at Bar Demo?
Claudia: Working in so many different styles of venues taught me what truly matters: good drinks, good energy, and a space where people feel comfortable. I learned that simplicity is often better than over-complication, and that hospitality should feel warm, not performative.
Vinyl sets the audio tone for the bar. Where did you collect all the albums from? How would you describe the vibe?
Olly: Most of the Vinyl came from local stores in the Newtown area - repressed records, tengu, egg records, papa disquo etc. The vibe is 'Rock' in a very loose sense, that encompasses Punk and Post-punk, Indie and alternative, Funk, Disco, Jazz and Country - basically we think music listening should be a pleasurable experience!
What drew you to opening in the inner-west? What do you love about the area?
Claudia: The inner-west feels like home. It’s a lot more relaxed and people here love good food and good drinks. There’s a real sense of community and the people around here both care and support small and independent businesses. We looked at different neighbourhoods around the inner west when we were looking for a space but Enmore Road was our top pick because of the high quality of small bars already in the area, the proximity of great restaurants and Enmore Theatre and live music acts happening all around.
You’ve created a beautifully designed space, how did you approach the fitout and what inspired it?
Claudia: We wanted the space to feel warm, timeless, and comfortable. We were originally inspired by wine bars in Paris and jazz kissas in Japan. We knew the bar was going to be the focus point and then worked on how we can create different seating areas in a small space.
What is your favourite part of the job?
Claudia: Having regulars and people that come in that love the space and the bar and feel like they had a great experience is the most rewarding. Seeing people appreciate what we have created is the biggest compliment.
Olly: The dogs :) and also getting to serve lots of very cold martinis.
It’s Saturday afternoon, what are you drinking?
Claudia: Martinis, daiquiris, maybe a glass of rosato when the weather is warm.
Olly: A bottle of something cold and delicious in the park - or a Reschs at the pub.
When you are not at the bar, what are you doing, where are you going?
Olly: Ante on Sundays for sake and snacks, Tandoori hut for post work feeds, or venturing into Haymarket for Hotpot or KBBQ - basically eating and drinking, maybe with some record shopping thrown in in the arvo.
Claudia: Going for walks around Sydney Park, checking out new restaurants and bars and hanging out with friends.
Can you tell us a little about the cocktail you made for us, where the inspiration came from and what you love about it.
Olly: This is our version of a drink from a great London bar named 'Happiness Forgets'. The real superstar is the Yuzushu from Black Market Sake, a mix of sake, sugar and yuzu juice that is super aromatic and flavourful. Gin, Grapefruit and Lemon all accent the citrus vibe and a splash of soda keeps everything light and fresh. You can easily drink 5 of these without getting tired of it. And you don't need any fancy equipment or complicated homemade ingredients.