HOSPITALITY ERIK LORINCZ IN HIS OWN WORDS
“In many ways bartenders are like chefs, except that they use fi re to combine fl avours and we use ice”
The competition took place in Athens and comprised eight different challenges. These included the mar- ket challenge, in which the bartenders were given 40 euros and 50 minutes to go to the local market, choose their ingredients, and make two cocktails of their own invention from a portfo- lio of alcohols. “The challenge took place in the morning, so I made a Greek Bloody Mary, using local herbs and spices, and a Cherry Cobbler, using fresh cherries, dry sherry and Tanqueray No 10 gin,” says Lorincz. Other tasks included a mastery chal-
lenge, in which contestants had to choose a spirit, make a classic cocktail using it, identify different varieties of the spirit in a blind tasting, and answer questions on its history. “The competition is a bit like Masterchef, for bartenders,” he says. “In many ways bartenders are similar to chefs, except that where they use fi re to combine fl avours, we use ice. “Winning that competition was life- changing. After that I was offered so many opportunities.” The biggest of these opportunities was the offer of the role of head bar-
If you could sit down for a cocktail with anyone, alive or dead, who would it be? Harry Craddock, Ernest Hemingway, Nicolas Cage, Al Pacino and Andy Garcia.
Words of advice for bartenders starting out? You have to dedicate yourself. Have a vision and go for it.
Are there any restaurants you’d like to work with? I’d love to work with Noma in Copenhagen. I went for lunch with my wife there, and just loved the creativity. I have lots of very creative and innovative ideas.
tender at The Savoy. “I didn’t have to think about it for very long,” he laughs. “It’s a very special role; there have only been 10 head bartenders since the role was created. The Savoy has such a long-lasting legacy – it’s an institution.” The fi rst head bartender was the legendary Harry Craddock, who left America during prohibition and made his name at the American Bar. He col- lected numerous cocktail recipes, which were fi rst published in The Savoy Cocktail Book in 1930. As we talk, Lorincz produces the original version of the book from behind the bar, and lets me leaf (very carefully) through it. It’s this sense of history that makes the American Bar at The Savoy unique,
What’s your favourite bar (apart from the American Bar) The Connaught. I worked there, so I know it from top to bottom. It’s a really good quality bar.
What’s your favourite drink? Whatever’s in my glass!
Erik Lorincz’s golden cocktail shaker appeared in the Bond fi lm Skyfall
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as well as the service and a willing- ness on the part of the bartenders to share their extensive knowledge. Going for cocktails there is an experi- ence, and as the bartenders mix, pour and shake the drinks, they also answer questions, give history lessons and tell anecdotes. At one point I ask Lorincz what the difference is between the var- ious gins. With a fl ourish, he produces glasses from behind each different brand of gin fi lled with the botanicals in the drink. He asks me to smell them, and explains how the gins are made. The opportunities for Lorincz keep on coming. Last year, he was asked to train the Skyfall actresses on how to act as bartenders for the fi lm. He also created the Skyfall, a martini-inspired drink made from gin, vodka, aperi- tivo wine, Chinese plum wine, yuzu (a Japanese citrus juice) and a home- made Turkish syrup: an ingredient from each location in the fi lm. The cock- tail was served during the Royal World Premiere of Skyfall at the Tate Modern in London where the after-party was held. “My cocktail shakers also ended up in the movie,” Lorincz says proudly. “The golden shaker in the fi lm is from my own personal collection.” So what’s next for Lorincz? When I ask what his next dream is, he goes all coy. “Some dreams you like to keep to yourself,” he says. Whatever his dream is, it’s a safe bet that Lorincz is not going to rest until it comes true. ●
ISSUE 2 2014 © cybertrek 2014
Skyfall Martini
25ml Ketel One Vodka 25ml Tanqueray No. TEN 15ml Cocchi Americano 10ml Plum Wine 15ml Lemon Juice 10ml Yuzu Juice 15ml Sugar Syrup
■ Shake all the ingredients ■ Strain into a deep
champagne coupette ■ Place a lump of ice into the drink and serve
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