When I finished my training, I was initially employed as Chef de Rang in the hotel's Scala Restaurant. Six months later, there was a vacancy at Barkeeper in the Louis Bar, where I was able to start straight away thanks to my experience during my training. I have now been Deputy Chef de Bar for almost two years. What I like most about my job is the creativity of creating new cocktails and the variety that comes from interacting with guests.
The 10 questions
1. who would you like to serve a drink to?
I would like to serve James Bond a Vesper Martini. I love those movies.
2. the first thing you do when you start working?
Prepare the mise en place
3. what do you love about your job?
The creativity
4. what gets on your nerves the most?
Impatient guests
5. what developments in the bar scene / drink trends are coming?
Low, or no ABV cocktails
6. a special experience or a special moment behind the bar was ...
When a guest ordered a Black Bowmore bottled 1993 First Edition from me for CHF 1,000 (2 cl).
7. a world without social media would be ...
... less of a waste of time.
8. what was the most unusual bar you've ever visited?
Tayer + Elementary in London - I like their unusual concept.
9. what do you treat yourself to from time to time?
A delicious meal with my girlfriend
10. three qualities to describe you:
Hard-working, cheerful, helpful
Andrin's mix tip
Rigi Cosmo
| 3.5 cl | Vodka |
| 2 cl | Rosemary infused Cointreau (Homemade) |
| 2 cl | Ocean Spray Cranberry Juice |
| 1 cl | Lime juice |
Bar tools used: Shaker, Strainer, Finestrainer
Glass type: Chilled coupe
Preparation: Shake all ingredients and ice cubes and strain into a chilled coupe. Garnish with a sprig of rosemary.
Why the name for this drink: We have a perfect view of Mount Pilatus, but Mount Rigi is always forgotten, even though it
is just as amazing as Mount Pilatus.
