Since then, I have trained, worked in bars all over Poland, and became a bar manager at the age of 24. After seven years behind the bar, a lucky turn of events brought me to Switzerland, where I am exploring cocktail culture, trying my luck in competitions, and continuing to learn. For me, every drink is a story—and I love being the storyteller behind the bar.
The 10 questions
1. Who would you like to serve a drink to?
I would like to serve Jerry Thomas one of my cocktail creations and would be interested to hear feedback from the "father of American mixology."
2. What's the first thing you do when you start work?
A good coffee and mise en place.
3. What do you love about your job?
I love the creativity that comes with developing new cocktails and seeing the beaming faces of guests who enjoy a unique experience in the form of a cocktail.
4. What annoys you the most?
Messiness behind the bar. Good service starts with order: having the right tools at hand and enough staff on duty.
5. What developments in the bar scene/drink trends are coming?
I hope that more bars will create menus that appeal to all the senses and make cocktails a captivating experience—a blend of art, taste, and entertainment.
6. A special experience or moment behind the bar was...
A guest who asked me to make him a cocktail inspired by a story from his life. I was able to let my imagination run wild and transform his memories into a unique drink.
7. A world without social media would be...
We would feel closer to nature and be more present in our surroundings. But the bar industry would have less access to inspiration and would struggle to keep up with global trends.
8. What was the most unusual bar you have ever visited?
Mariposa Negra in Barcelona: daring flavor combinations and a unique atmosphere make this place unforgettable.
9. What do you treat yourself to every now and then?
A hike, a delicious cocktail, a massage, and whenever possible, traveling to discover new flavors and places.
10. Three characteristics to describe yourself:
Ambitious, perfectionist, workaholic
Paulina's mixing tip
Flaming Muse
| 4 cl | Plantation Original Dark |
| 2 cl | blackcurrant liqueur |
| 4 cl | Cranberry juice Ocean Spray |
| 3 cl | Honey-smoked chili syrup |
| 3 cl | Lime juice |
| 3 dashes | chocolate liqueur |
| 3 cl | Protein |
Garnish: Smoked chili flakes
Ice: Ice cubes
Bar tools used: Shaker, Hawthorne, Strainer, Fine Mesh Strainer
Glass type: D.O.F. Tumbler
Preparation: Dry Shake, Wet Shake, Double Strain
