To mark the official entry of Lady Triệu Gin and Nhậu Vodka into the Australian market, the brands launched an ambitious national Bar Takeover program across Sydney, Melbourne, and Brisbane, inviting bartenders to do more than simply pour the spirits, but to interpret them.

The concept was simple but bold: participating venues were asked to create a three-cocktail menu featuring Lady Triệu Gin and Nhậu Vodka, drawing on their own inspiration, identity, and city culture. The offer? A hosted trip to Ho Chi Minh City to represent their venue and city at the brands’ creative hub, The Trieu Institute.

The response exceeded expectations. Submissions arrived from a diverse range of venues, each bringing a distinct perspective on Vietnamese botanicals, contemporary vodka, and cross-cultural storytelling. Among them, several bartenders stood out for their originality, technical execution, and deeply personal narratives.

A Cultural Exchange Beyond Competition

More than a launch activation, the Lady Triệu & Nhậu Vodka Bar Takeover program became a platform for cultural exchange connecting Australian bartenders with contemporary Vietnamese spirits through storytelling, innovation, and shared craft.

With one winner selected from each city, the next chapter moves to Vietnam, where these bartenders will visit Lady Triệu Gin and Nhậu Vodka’s distillery and take over The Trieu Institute iconic bar in the heart of Ho Chi Minh City later this year.

For Lady Triệu Gin and Nhậu Vodka, entering Australia is not just about distribution. It is about dialogue between cultures, bars, and the people behind them.

Let’s discover the three bartenders who are going to Vietnam?

Successful Submission: Coco Righetti from El Ritmo

Managing El Ritmo in Fortitude Valley, Coco Righetti has been behind the bar for just two years, but her trajectory suggests far longer. Entering hospitality at 14 and stepping into bartending more recently, she quickly developed a love for creativity and connection.

“I knew nothing about gin before accepting the position,” she admits, “but luckily I love learning and studying new things.” That curiosity translated into a menu inspired by the words of Lady Triệu herself:  bold, defiant, and fearless.

Drawing from the historic quote attributed to Lady Triệu “I only want to ride the wind and walk the waves…” Coco’s cocktails channeled independence and strength. Her submission reflected both personal growth and ambition: a young bartender pushing beyond comfort zones, eager to learn, compete, and represent her city on an international stage.

Successful Submission: Roy Das Neves from Buvons Bar

At Buvons in Melbourne, a venue still in its pre-opening phase, Bar Manager Roy Das Neves has been building the beverage concept from the ground up. With six months dedicated to shaping its identity, Roy approached the competition with a clear philosophy: creativity, minimalism, and sustainability.

His three cocktails were designed to “ooze Buvons” modern, forward-thinking, and collaborative. Deeply committed to repurposing waste and reducing environmental impact, Roy works closely with kitchens in near-symbiotic fashion, ensuring flavor development and sustainability go hand in hand.

His menu paid homage to Vietnamese and French flavor intersections — a nod to history, technique, and layered cultural identity. Clean, precise, and intentional, Roy’s submission stood out for its cohesion and conceptual clarity.

Successful Submission: Tony Yang from Vinabar

In Sydney, the winning submission came from Tony Yang, Venue Manager and profit shareholder of the family-owned Vinabar.

Though he oversees operations, Tony still considers himself “just a bartender.” His career spans Nobu Sydney, Japanese whisky bar Bancho, and the Tokyo-led Kuro/Kahii, before landing at Vinabar, where Vietnamese identity meets refined cocktail technique.

Tony’s connection to Lady Triệu Gin is personal. Before it was available in Sydney, a regular – now a close friend – returned from Vietnam with a bottle as a gift. He removed the crest and still wears it as a pendant. One of his competition cocktails, Mai Thu, was created in her image: an acid less milk-washed Negroni with king orange, black sesame, and softness that mirrors her character.

His Nhậu Vodka cocktail, Pineapple Pimp, honoured a former staff member and roommate from Hanoi capturing late-night rooftop conversations and the essence of nhậu: gathering, drinking, sharing stories. The final drink, Green and Tonic, was conceived by Vinabar bartender Myki from Thailand, a creative collaboration Tony proudly presented.

Layered with friendship, memory, and cross-cultural influence, Tony’s submission embodied both brands’ ethos: heritage carried forward through people.

An invitation

About Lady Triệu Gin

Inspired by the legendary Vietnamese warrior Lady Triệu, Lady Triệu Gin is a contemporary craft gin distilled in Ho Chi Minh City. Produced in small batches, it highlights vibrant local botanicals such as pomelo, lotus, and jasmine layered over a classic juniper structure.

Balancing bold Southeast Asian aromatics with technical precision, the brand has positioned itself as a distinctly Vietnamese spirit built for modern cocktail culture, expressive, versatile, and internationally relevant.

About Nhậu Vodka

Named after the Vietnamese word “nhậu”, the act of gathering to eat, drink, and share stories  Nhậu Vodka is rooted in connection.

Clean, modern, and highly adaptable behind the bar, it reflects Vietnam’s social drinking culture while fitting seamlessly into contemporary cocktail programs. More than a vodka, it represents a shared table and the energy that comes with it.

About The Trieu Institute

Located in Ho Chi Minh City, The Trieu Institute is the official brand home of Lady Trieu Gin and Nhau Vodka. More than a cocktail bar, it functions as a creative hub, R&D lab, and cultural platform where Vietnamese spirits are explored through education, collaboration, and experimentation.

Designed to connect local heritage with global bartending culture, The Trieu Institute hosts guest shifts, industry takeovers, and brand immersions, bringing together bartenders, creatives, and partners from around the world. It is both a showcase of modern Vietnamese spirits and a space for dialogue between markets, disciplines, and communities.