I've always loved being creative, although never good with pens or brushes, but all the better behind the bar. I like to create unique and unusual cocktails for my friends, so I have fun with my hobby and my friends have their very own personalized drink.
The 10 questions
1. who would you like to serve a drink to?
Unfortunately not realistic, but I would love to serve a drink to my late father.
2. the first thing you do when you start work?
Greet my colleagues and ask how they are.
3. what do you love about your job?
On the one hand, giving people not just a nice evening, but a nice experience and memories, and on the other hand, the creativity of creating a new cocktail.
4. what gets on your nerves the most?
Guests who don't understand that they should leave when the cleaning light is already on, the music is off and everything around them has been set up.
5. what developments in the bar scene / drink trends are coming?
Non-alcoholic cocktails and regional products have always been popular and will only become more popular with time. I think it would be great if savory cocktails became more popular and there were more choices than just Bloody Marys on menus.
6. a special experience or a special moment behind the counter was ...
When I had the pleasure of serving the American film actor Ross Marquand! He was in Basel to appear as a guest at the Swiss Comic Con Fantasy Basel. I'll never forget how he ordered his double Moscow Mule as "A double vodka gingerbeer with a splash of lime".
7. a world without social media would be ...
a world in which we would stay in touch with no one or only a few people from our past.
8. the most unusual cocktail you've ever mixed.
I generally like to work with unusual and exotic ingredients. For example, I've already created a cocktail with a mushroom syrup or another whisky infused with dried meat.
9. what do you treat yourself to from time to time?
A fine gourmet meal with friends or family.
10. three qualities to describe you:
Social, creative and patient
Dominik's mix tip
Jimmy G
| 4 cl | Jimador Tequila Blanco |
| 1 cl | Topanito Espadin Mezcal |
| 2 cl | Jalapeño syrup |
| 2 cl | Verjus |
| Fill with Ocean Spray cranberry juice (carbonated) |
Garnish: 3 cubes of Grana Padano on a skewer
Ice: Cube
Bar tools used: Stirring glass
Glass type: Longdrink glass
Preparation: Stir all ingredients except the cranberry soda in a stirring glass, then fill up with cranberry soda in a longdrink glass.
