Atlanta Pahulu, Bulletin Place

The limit looks to be even further than the sky for this weapon on a rapid rise

ATLANTA PAHULU WASN’T sure what she wanted to do when she finished her film and media studies. She just knew she needed some money. So she took a job as a glassy at the Unicorn and in a matter of months, at the age of 20, found herself managing the Paddo pub. “I used to bring David A Embury’s book, The Fine Art of Mixing Drinks, over to Shady Pines Saloon,” she says. “I’d talk to the bartenders and have them make me whatever cocktail I was reading about.” It wasn’t long before Ramblin’ Rascal Tavern co-owner Charlie Lehmann invited her to learn how to shake Whisky Sours and Margaritas one afternoon. It quickly turned into a permanent spot on the roster. “As soon as I got the hang of how to make a cocktail, I knew it was what I wanted to do,” she says. The Baxter Inn came calling next, where a short stint under the wing of Stuart “Chewy” Morrow helped her realise that what she valued most was creativity. And that’s how she landed at Bulletin Place, where you’ll catch her these days crafting the five drinks on the consistently outstanding rotating menu from scratch. But even though she’s racked up a CV that some people twice her age might envy, humility remains her most distinctive trait. “Being a good bartender is about being personable, going the extra mile and just being attentive,” she says.

“Just be yourself, and things will follow.” àLvl 1, 10-14 Bulletin Pl, Sydney