How did you get into mixology?

I started as a bar-back during the summer of 2007 and today I realise how lucky I was to start my career in a cocktail bar. After years of bartending, my passion for drinks continues to grow by discovering new ingredients, new techniques and new technology in the bar world.

What’s the best part of being a mixologist?

To have no limits in terms of creativity and to have fun by pushing the boundaries when it comes to ingredients, cocktail design, glassware and concept development.

What is your process for coming up with new drink ideas?

For me, it often starts with a scent, a colour, or even my mood. The bar I am in, the atmosphere, the vibe and the energy all help me to create and develop a new drink.

What’s your ideal mocktail?

Like any other drink, the ideal mocktail has to express and translate the bar and its concept, to blend into the style and the surroundings while you are sipping it.

What’s an underrated drink that you wish would get more attention?

To me, the most underrated drinks are the forgotten classics, such as the Boulevardier, New York Sour, Martinez and many more.

RAISING THE BAR