At the age of 18, the Allgäu-born and trained hotel manager crossed the German-Austrian border and later gained professional experience in Portugal, Switzerland and Norway, among other places.
Finally, she moves back to Switzerland, where she ends up at the gin bar 4 Tiere after working at Aura and the Goethe Bar.
The 10 questions
1. who would you like to serve a drink to?
I would serve a drink to my grandpa - probably a Manhattan, his favourite cocktail.
2. The first thing you do when you start work?
Turn on some music, drink some lime water and then I check the reservations.
3. What do you love about your job?
A lot. But certainly that we can always learn more.
4. What gets on your nerves the most?
Disrespectful and unfriendly guests. We are all human beings and I think we should have respect for each other.
5. A world without social media would be...
We would be even more distant from the people who are further away. But we would be closer to the people who are really with us.
6. What was your craziest trip?
Once I went to Mauritius, where I didn't really like it. But the locals recommended the island of Rodrigues, where I ended up staying for a month and a half.
7. the most unusual cocktail you have ever mixed.
In the qualification for the SWISS BAR AWARDS 2020, I mixed a whisky cocktail with azuki bean essence (including mirin and dashi), rose magic, yuzu liqueur, calpis and matcha espuma.
8. the last luxury you allowed yourself.
I have just booked a nice hotel in Berlin.
9. three qualities to describe you.
Happy. Extroverted. Humorous.
10. the last 100 francs and only 24 hours left...
I would gather all the people I love - hopefully they bring their own money - and then we would buy lots of red wine and drive to the mountains. On the way, I'd get another ramen soup at Ooki.
Andreas Mix Tip
Rubia
4 cl | Clouds Gin No6 |
1 cl | Faude Beetroot Brandy |
2 cl | Mozart Dark Chocolate |
1 cl | Liandel Lavender Liqueur |
3 cl | Lime juice |
5 cl | Cranberry Juice Ocean Spray |
1 cl | Hazelnut syrup (Monin) |
1 cl | Caramel syrup (Monin) |
Preparation: Shaker