Perspectives
Season 1
Community & Culture
Rather than asking “why do we need bars?” The question really is, “why do we drink?” The answer seems simple, right? Not quite so simple once we look at the reasons people go to bars. Speaking to leading global bartenders and industry experts, who are ripping up the ‘rulebook’ and doing things differently, this theme explores the origins of bar culture, the ways it has evolved (depending on your outlook) and the role of bartenders: how it can be done differently, by broadening your perspective to create memorable experiences for your customers.
Contributors
Dave Broom
Community and Culture ExpertDave Broom was born in Glasgow and has spent the past 33 and a third years writing about alcohol (appropriate for someone who loves music). In his time, he’s been contributing editor at Whisky Magazine, Whisky Advocate, and scotchwhisky.com. In 2020, he started his own website www.thewhiskymanual.uk He’s written 12 books, the best known being ‘The Way of Whisky: A Journey into Japanese Whisky’, ‘and ‘World Atlas of Whisky’. His next book, ‘A Sense of Place’, examining the role of community, location and sustainability in Scotch whisky is out in September. He has written and presented two films, ‘Cuba In A Bottle’ and the award-winning whisky culture documentary ‘The Amber Light’. He also advises on spirit quality and new product development for a number of international distillers and has taught sensory evaluation on Diageo’s Malt Advocates Course for almost 20 years. A Master of the Quaich, he lives in Hove.
Show MoreDave Broom
Community and Culture ExpertDave Broom was born in Glasgow and has spent the past 33 and a third years writing about alcohol (appropriate for someone who loves music). In his time, he’s been contributing editor at Whisky Magazine, Whisky Advocate, and scotchwhisky.com. In 2020, he started his own website www.thewhiskymanual.uk He’s written 12 books, the best known being ‘The Way of Whisky: A Journey into Japanese Whisky’, ‘and ‘World Atlas of Whisky’. His next book, ‘A Sense of Place’, examining the role of community, location and sustainability in Scotch whisky is out in September. He has written and presented two films, ‘Cuba In A Bottle’ and the award-winning whisky culture documentary ‘The Amber Light’. He also advises on spirit quality and new product development for a number of international distillers and has taught sensory evaluation on Diageo’s Malt Advocates Course for almost 20 years. A Master of the Quaich, he lives in Hove.
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Osman Baycan
GM & Bar Manager, Goose No.25 and PigalleOsman Fethi Baycan started his career 14 years ago with Kafepi Group and worked in different positions as barback, bartender and general bar manager during his Kafepi years. In his country, he’s known with his practices and efforts for the young bartenders and individuals that wants to be bartender. He took a role as Bar Manager for Alexandra Cocktail Bar with his expertise and programs he built Alexandra and the bar became world known in such a short time around the world: for Alexandra he created a project called Desk of Fame which has a significant impact on Turkish Bartending. Since 2019 September he’s working with Goose No.25 and Pigalle as a General Manager and Bar Manager for the both bars next to his consulting projects for several bars & restaurants in Turkey.
Show MoreOsman Baycan
GM & Bar Manager, Goose No.25 and PigalleOsman Fethi Baycan started his career 14 years ago with Kafepi Group and worked in different positions as barback, bartender and general bar manager during his Kafepi years. In his country, he’s known with his practices and efforts for the young bartenders and individuals that wants to be bartender. He took a role as Bar Manager for Alexandra Cocktail Bar with his expertise and programs he built Alexandra and the bar became world known in such a short time around the world: for Alexandra he created a project called Desk of Fame which has a significant impact on Turkish Bartending. Since 2019 September he’s working with Goose No.25 and Pigalle as a General Manager and Bar Manager for the both bars next to his consulting projects for several bars & restaurants in Turkey.
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Eli Ana Martinez
Partner, Tlecan MezcalEli began her hospitality journey with coffee and found her passion in cocktail hospitality. She began working as a Master Bartender for Mexico City Pata Negra Group where she designed cocktails, trained staff, and managed the back of the house of the Group. She left Pata Negra to join the bar of the 9th Best Restaurant in the World, Pujol. In her five years there she moved her way up from host to bartender and eventually became the beverage manager. Currently she is partner in Tlecan, a project that aims to showcase mezcal and other agave distilled products in the heart of Mexico City’s Roma neighbourhood.
Show MoreEli Ana Martinez
Partner, Tlecan MezcalEli began her hospitality journey with coffee and found her passion in cocktail hospitality. She began working as a Master Bartender for Mexico City Pata Negra Group where she designed cocktails, trained staff, and managed the back of the house of the Group. She left Pata Negra to join the bar of the 9th Best Restaurant in the World, Pujol. In her five years there she moved her way up from host to bartender and eventually became the beverage manager. Currently she is partner in Tlecan, a project that aims to showcase mezcal and other agave distilled products in the heart of Mexico City’s Roma neighbourhood.
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Kirsten Holm
Owner, K-BarKirsten Holm was born in Thailand. Her parents worked for the danish foreign ministry and she was always curious about food traditions, art and cultural customs which shaped her approach to mixing cocktails and her view on the hospitality business. In her years bartending in hotels, Kirsten participated in international and local cocktail competitions, and, 20 years ago, Kirsten opened her own cocktail bar in Copenhagen – K-bar – the first cocktail bar in Copenhagen outside the luxury hotels, and the timing was right. The gastro scene suddenly developed rapidly, and design became a huge thing.
Show MoreKirsten Holm
Owner, K-BarKirsten Holm was born in Thailand. Her parents worked for the danish foreign ministry and she was always curious about food traditions, art and cultural customs which shaped her approach to mixing cocktails and her view on the hospitality business. In her years bartending in hotels, Kirsten participated in international and local cocktail competitions, and, 20 years ago, Kirsten opened her own cocktail bar in Copenhagen – K-bar – the first cocktail bar in Copenhagen outside the luxury hotels, and the timing was right. The gastro scene suddenly developed rapidly, and design became a huge thing.
Show LessFurther Reading
Article
Drink like a local: Paris with Aurélie PanhelleuxThe city of lights is home to a heady mix of traditional and contemporary hospitality. We met bar entrepreneur Aurélie Panhelleux for a crash course in the food and drink experiences only Paris can offer. Life’s too short to drink bad wine – or pastis, for that matter Spanning 20 arrondissements, Paris (also known as […]
Article
How four bartenders turned the soda business on its headFrom working behind the bar to researching soda recipes and signing a €45m deal, the Three Cents journey has been a successful one. So, how did four Greek bartenders turn their curiosity into big business? In the midst of dark times, such as the ones developing during the Great Depression at the beginning of 1930s, […]
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David Wondrich reviews his own booksThe award-winning author and drinks historian, David Wondrich, takes a look back at his renowned writing back-catalogue. From ‘Killer Cocktails’ to ‘The Oxford Companion to Spirits & Cocktails’, he gives us the inside track on how his books came to be
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Why Natoora needs you to help them change the food systemProduce supplier Natoora has spent 20 years building a business that celebrates where our ingredients come from. Head of education, Clementine Hain-Cole, explains why bartenders should be supporting the farmers who grow them To Natoora, education means equipping everyone – starting from schoolkids and running right up to bartender, chef, home cook and everyone in between […]
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Drink like a local: Bangkok with Supawit ‘Palm’ MuttarattanaVibrant and stimulating yet also peaceful and calm – Bangkok is full of contrasts. We went exploring the Thai capital with renowned bar veteran Supawit ‘Palm’ Muttarattana, now group bar director for Watermelon Group Where else could you find sanctuaries and temples, a few steps away from skyscrapers and mind-boggling nightlife? You guessed it: Bangkok, […]
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Drink like a local: Singapore with Jess ‘Hutch’ HutchinsonVibrant, eclectic and full of contrasts: Singapore is unique blend of high-end cocktail bars and high-energy dive bars. Our guide Jess Hutchinson shows us both Very few places on earth can have a skyline as iconic as the one you can enjoy in Singapore: the ship-shaped top floor of Marina Bay Sands getting fired up […]
Discover Campari Academy
With insight and knowledge from industry icon Monica Berg, we’re looking beyond the bar to educate and inspire bartenders at all levels of their careers on a global scale in a way that’s never been seen before.
