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IN FOCUS


OLIFE THE


THER ON


ON THE MAP Travel exploded for me after I won the World Class accolade in 2010. I travel for competitions, to train other bartenders and present special cocktail menus, as well as travelling to discover new bars. With competitive bartending, I get over nerves by being friendly. I treat judges as though they were my guests, talking them through everything I’m doing as I make them a cocktail. The year after winning World Class, I was named International Bartender of the Year, and I’ve also been voted Conde Nast Bartender of the Year and Personality of the Year by the drinks magazine Imbibe.


BEAUTY SLEEP I book direct or through a travel agent unless I’m travelling for a company that will book for me. I have no problem flying economy in Europe, but prefer business for long-haul where you get extras like a wonderful face mask they gave me on JAL which moisturises while you fly.


Flying JAL and wearing a moisturising face mask


Erik Lorincz, former head of The Savoy’s American Bar, and a Diageo World Class Global Winner, talks about his travels with his cocktail shaker


SHAKEN, NOT STIRRED I was a consultant on the Bond movie Skyfall. I taught four actors how to make a perfect martini. That meant holding the bottle by the neck and other moves which are hallmarks of a professional bartender. I was asked to create a special cocktail for the after-party at the royal premiere, and created one based on gin and vodka; people still ask me for the Skyfall cocktail.


Lorincz taught four actors on the Skyfall set how to make the perfect martini


SHELLING OUT


I minimise stress by making sure I pack all the cocktail kit I’m going to need and not putting it in checked luggage in case it gets separated from me. And I’ve learnt from experience to use hard shell cases for checked luggage.


LOUNGING AROUND I travel in Asia a lot, and always enjoy Singapore because it’s so easy to get into the city. If I have a few hours layover there, I’ll go into town and discover a new restaurant. When layovers mean staying in the airport, I like the Iberia lounge in Madrid, which has an amazing selection of food.


PERFECT TIMING When flying, I’ll have a glass of wine with food, but I take a litre bottle of water onboard and try to finish it. I find it easy to sleep on flights but I’ll change my watch to the destination time before take-off so I know how to behave; there’s no point sleep- ing if I’m arriving at midnight and need to get used to a new bedtime.


10 JANUARY/FEBRUARY 2019 buyingbusinesstravel.com


ON THE MENU I left The Savoy last year to develop my own bar, which I’m about to open at Momo in Mayfair. I’m still working on the name. I’ll travel less once it’s open, but I won’t give up. I’ve visited 56 countries so far, and I know there are at least 100 left to see.


Lorincz is looking forward to the opening of his new cocktail bar at Momo in Mayfair


LOCATION, LOCATION If I’m going to drink a cocktail, it will reflect a sense of place; a fruit drink with rum feels right in the Caribbean; a gin- based cocktail in London and in Scotland it has to be whisky. The key to impressing with a cocktail when entertaining is to find out whether the guest prefers a sweet, sour, bitter or savoury cocktail.


SIDE


CREDIT JURAJ ROHAC


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