But the month was to turn into several years in which he fell in love with every aspect of bartending. Whether mixing or service - as long as Anthony, who has gained experience in MyThaiBar (Wiesbaden), Red Rock (Miltenberg) and the Forum Bar (Zurich), among others, can bring joy to others, the Barkeeper from the Kronenhalle is happy.
The 10 questions
1. who would you like to serve a drink to?
Alicia Keys. Many of my drinks have been made while listening to her music and wondering what would go with it. I would serve her one of those drinks.
2. The first thing you do when you start work?
Personally greet the guests I know. Under normal circumstances with a warm hug.
3. What do you love about your job?
Laughing with each other.
4. What gets on your nerves the most?
Big ice cubes in coupettes.
5. A world without social media would be...
Only half as entertaining and significantly less connected. Networking would be much more difficult.
6. What was your craziest trip?
I spent six months in Thailand training at Phuket Top Team Martial Arts (MMA). Outside of the gym, many crazy stories and friendships were formed.
7. the most unusual cocktail you've ever mixed.
A martini variation with sesame oil and olive oil fatwash. The Vermouth split with Fino Sherry, orange bitters and a grapefruit zest as garnish.
8. the last luxury you treated yourself to.
A new suit. I treat myself to this luxury every few months.
9. three qualities to describe you.
I am a hard-working, good-humoured nerd who never gives up.
10. the last 100 francs and only 24 hours left...
I would spend 100 francs on good rum at J.B. Labat and then share the bottle with my favourite people.
Anthony's Mix Tip
TrickyRicky
| 6 cl | Gin |
| 2 cl | Lime juice |
| 0.75 cl | Streuli's quince |
| 2 BL | Cane sugar mix (white and brown) |
| 1 BL | Aronia berry syrup |
| Cranberry Juice Ocean Spray (carbonised) |
Decoration: A lime zest and aronia berries.
Preparation: Put all the ingredients, apart from the cranberry soda, into a shaker. Shake with ice, double strain into a highball glass. Top up with carbonated cranberry juice.
This article appeared in
Issue 1-2021
BAR NEWS magazine as single issue
