Barkeeper, Soho Switzerland, St. Gallen

10 Questions for Marko Tordinac

Marko Tordinac grew up in the small Croatian town of Sinj, about 40 minutes by car from the coastal city of Split. After a few years of restaurant service, the only professional restaurateur in his family dives into the bar world.

In 2013, he attended the Bartender School in Split and shortly afterwards mixed his first cocktails behind the bars of various bars in Croatia.

In 2016, he ventured to Konstanz, from where he travelled to many parts of Germany with his independent cocktail catering company. Before his current position in St. Gallen, Marko worked for a year at Altenbach Restaurant and Bar in Vaduz.

The 10 questions

1. who would you like to serve a drink to?
James Bond a Vesper Martini, Shaken not stirred.

2. The first thing you do when you start work?
I make myself an espresso and start the mis-en-place.

3. What do you love about your job?
When I can create new cocktails and then see that the guests are satisfied and happy.

4. What gets on your nerves the most?
Martini Bianco with olives.

5. A world without social media would be...
... super. We would lose less human, personal contact. We are all on our mobile phones too often ...

6. What was your craziest trip?
It was to a cocktail event in Berlin. My mobile phone was broken and I couldn't access my contacts. Luckily the event manager found me anyway and gave me an old mobile phone.

7. the most unusual cocktail you've ever mixed.
At Soho, I put a Golden Martini with real 24-carat gold on the menu.

8. the last luxury you allowed yourself.
During the last lockdown I was in Croatia with my family. I was there for almost five months. That is luxury for me.

9. three qualities to describe you.
I am positive, motivated and creative.

10. the last 100 francs and only 24 hours left...
I would go to the Carlton Bar in Zurich and try out new cocktails.

Marko's Mix Tip

Ocean's 5

4 clLimoncello
2 clFresh lime juice
1.5 clSugar syrup
4-5Mint leaves
6 clCranberry Juice Ocean Spray

Decoration: Lime

Preparation: Built in Glass

This article appeared in
Issue 5-2021

BAR NEWS magazine as single issue

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