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HOSPITALITY CREATING A STIR


From creating a new martini for the latest Bond fi lm to serving cocktails from The Savoy’s fountain, the head bartender at The Savoy’s legendary American Bar tells Magali Robathan about his journey to the top


W


hen a 21-year-old Erik Lorincz announced to his mother that he wanted to be a bartender, her response was less than


enthusiastic. At the time, there wasn’t a single cocktail bar in Lorincz’s home country of Slovakia, and his dream was based on nothing more than a photo he’d seen of someone pouring a cocktail in Rolling Stone magazine. More than a decade later, Lorincz has made his dream come true in spectacular fashion. He holds one of the industry’s most respected posi- tions – head bartender at The Savoy’s legendary American Bar – and is the 2010 winner of Diageo’s World Class


contest, where he beat off competition from 9,000 bartenders from around the world. He’s been asked to create a cocktail to commemorate the Queen’s Diamond Jubilee, has acted as a con- sultant on the latest Bond movie and has worked with Cartier to create a signature cocktail for the launch of its new perfume. Not bad for someone who came to the UK 10 years ago not speaking a word of English, and paid his way through language school by collecting glasses in a nightclub. “I had a vision, and I’m a person who


loves a challenge,” he says. “Until it’s done, I’m not satisfi ed.” I meet Lorincz in the American Bar at The Savoy in London, where’s


he’s working. He certainly looks the part, with his immaculate cream suit, black tie and slicked back hair. He greets me and asks what fl avours I like, before making me a Restoration Celebration – a delicious cherry-based drink that he invented for the reopen- ing of The Savoy in 2010 following its three year, £220m refurbishment. The Savoy is well known for invent- ing cocktails for important events – some of its most famous include the Moonwalk for Neil Armstrong’s 1969 moon landing and Wedding Bells for Queen Elizabeth’s wedding to Prince Philip. In 2012 Lorincz was asked to create a suitable cocktail for the Queen’s Diamond Jubilee, and, as an


Lorincz was offered the role of head bartender at The Savoy after winning Diageo’s World Class contest


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ISSUE 2 2014 © cybertrek 2014


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