Pour Campari, vermouth and gin into a stirring glass with ice cubes. Stir for about 30 seconds. Add soda water and strain into a tumbler with a large ice chunk. Twist.
Approaching the glass, a fruity flavour of raspberry awakens curiosity.
The first sip opens with spicy and herbal impressions from the vermouth and the gin and finishes in the bitter elegancy of Campari, just like the resolution of a well played jazz solo.
Andreas is German.
He has three bars in Munich.
“I decided to become a bartender when I was 15.”
He decided to, and he did. He tells me that, basically, it’s all in the mind. That every time you prepare a cocktail you have to understand two things: what its inventor had in mind, and what the person sitting in front of you expects from the drink.
So the bartender tries to strike a balance between the intentions of the cocktail’s inventor and the expectations of the customer, to give them a surprising experience.
As I listen to him, I’m struck by how rationally he’s explaining this process to me, and he goes on to say that the bartender therefore becomes not the star of the situation, but an artisan.
He knows the tools of the trade, from the liquids to the spirits, and even the simple small talk that helps give the person sitting in front of him the best possible sensation of wellbeing.
The naturalness with which he transforms the experience of a cocktail into what becomes almost an exact formula, constructed with the mind, and to which he then adds passion to make it unique for the customer, convinced me that this was the person I was looking for.
But it’s his cocktail that will now do the talking for him.