The document discusses trends in cocktails, including classic cocktails served in vintage glassware and using unique ingredients to create modern cocktails. It also discusses bartenders collaborating with chefs to pair food and drinks and focus on using existing stock rather than acquiring more. The interviewee believes the perfect cocktail experience is about the atmosphere created by a skilled bartender who can engage guests in conversation.

1. Mixologist Interview for: Gavin Forbes
2012
Cocktails are always going in/out of fashion. What is hot right now?
Bartenders are re introducing the classic style cocktails of the 19th
century and serving them in old-fashioned crystal glassware. The
attractive glassware makes it appealing and trendy for new people to
try old drinks.
Another on going trend is sourcing new exotic, never been used before
ingredients to create modern cocktails. It is a positive step forward to
explore new ingredients, but with an endless supply of new spirits,
liqueurs, syrups and bitters, the bartender can easily become lost and
spoilt for choice. Sometimes the most creative ideas can come from
having a limited choice.
Rather than relying on an extensive back bar to create new drinks,
most bartenders have developed a close working relationship with
their chefs to understand more about food and its relationship with
drink.
Over the years chefs have become more involved in assisting
bartenders with their cocktail menus. Most bartenders have come to
rely on their guidance and help at some point to maximise the benefits
of a single ingredient, without having to source more and more stock
to create drinks.
Recently, I have been busy creating alcoholic chocolate truffles to
compliment whiskey and rum based cocktails. I’ve experimented with
various fillings using exotic fruits and liqueurs to embrace the
characteristics of the alcohol and awaken the ingredients used in my
cocktails.
Matching food and drink has become the norm for most cocktail bars.
My prediction is that most bartenders will continue to use fresh and
organic ingredients in their recipes and look for original ways to present
drinks. The biggest challenge for most bartenders is to “use” what they
already have in front of them, rather than rely on extending their
collections.
If you were to ask a cocktail bartender “What’s hot right now, they
would probably point to the 1930’s edition of the Savoy Cocktail Book
and tell you to open page 1 and start mixing ‘The Abbey Cocktail’,
periodically.

2. In my opinion, the most requested cocktail sold over the bar at present
is the ‘Espresso Martini’, followed by the ‘Tom Collins’. Watch out for
the new up and coming variations of the classic ‘Negroni’ cocktail. It’s
causing a stir on both sides of the bar.
Describe your idea of the perfect cocktail experience.
These days most experienced bartenders in London can mix you up a
pretty good drink, although it’s still hit and miss to find a bartender who
is friendly, charming, down-to-earth and someone who can really bring
the room together, meaning that they can create an atmosphere
where strangers become friends and drink together.
I think bars are about meeting new people and cocktails are a great
way to bring people together, similar to the way DJ’s use music to bring
a crowd of people together. Mixing drinks is an art, and like most art it
creates questions, and questions create conversation, which is ideal for
creating an interesting atmosphere. I believe a confident bartender or
bar-host should use their cocktail skills as a tool to create healthy
conversation and make the guest feel more involved in the drinking
experience.
My perfect cocktail experience is not entirely about drinking my
favourite cocktails, but rather more about the entire drinking
experience, where the cocktail plays only a small part and the
bartenders personality is what shines, using his/her craftsmanship and
creativity to attract others to taste new drinks, drink together and learn.
This kind of atmosphere is relaxed, inviting and the cocktail is
acknowledged as the centre of attention, but realistically the skilled
bartender is conducting the perfect cocktail experience.
What cocktail drink best expresses a 'one night stand'?
Naked Martini served dirty between the sheets.
Besides working as a Mixologist. What are your interests and hobbies?
Over the years I have become sought after “agony uncle” for giving
relationship advice to broken hearts over the bar. I’ve developed a
talent for giving logistical advise on the next move for troubled
relationships, which has earned me the respectable nickname of Dr.
Love. If you’re ever in need of relationship advice, please drop into my
office...
I’m creative, like to skateboard and travel.

3. Sex on the beach with a slow comfortable screw up against the wall,
leading to a screaming orgasm and a slippery nipple is the perfect
sequence of events. Discuss……?
Sounds like a night out at the Road House!
I once had a 'Pornstar Fluffer Cocktail'…..If you were to name a
cocktail, what would you go for to grab my attention?
I’ve never had one myself, but from what I’ve heard it’s a hard one to
beat!
What differentiates a Mixologist from an experienced bartender?
The perfect Mixologist should think like an artist, act like a chef and
listen like a bartender. A Mixologist is basically a bartender who
understands and practises the art of mixing cocktails.
A bartender is charming, charismatic and able to listen like a
psychologist, but give advice like a friend. The most important attribute
that makes a good bartender is the ability to be a good host. A skilled
bartender is able to charm their guest with words, whereas the
Mixologist can sometimes rely too heavily on the cocktail to do the
talking.
Comparing a Mixologist to a Bartender is like comparing Chemistry to
Psychology.
Bloody Mary aside, what would you consider a hangover cocktail?
A large beach towel shaken vigorously and served on a soft sandy
beach laced with a touch of sunshine and garnished with tropical
palm trees, served with a fresh sea breeze’ and a ’Golden Bullet’!
The Golden Bullet cocktail is an exotic infusion of Swedish Vodka,
Yellow cherry tomatoes, Celery Bitters, Pear and Bay leaf liqueur, fresh
lemon juice, simple syrup and fresh pineapple juice, served in a frozen
champagne coupe, garnished with a slice of yellow tomato and
cracked pepper corns.
Final Question, if you had to have one last cocktail, what would it be?
“Corpse Reviver”, so I can come back and have a cold beer!
!