Now, where do you work? Can you describe your bar/coffee shop if any (atmosphere, concept, spirit of the place)?
I primarily work from my Homebar, all out of passion and joy – no real pressure, other than the one from my wee wife who has high expectations of the cocktails I make for her.
I see my Homebar as a speakeasy, hidden away in my basement, with a cozy and dark atmosphere, where music and bar games is always taking place once I get behind the counter.
How do you see your work?
I love being a home bartender/mixoligist, and I always feel inspired once I get the tools in hand, and the bottles close by.
I love to explore, experiment and challenge the « norm ».
According to you, what is the most challenging aspects of being a home mixologist nowadays?
As a home mixologist you are often restricted in the range of spirits, liquers, syrups etc. so one often have to use what is at hand, or approachable, in order to find alternate ways of creating/re-creating recipes.
The most challenging aspect for me, is time at hand. Since this is just my hobby, I need to find time and prioritate time for it, balancing it with family and work.
Do you have personal achievements you would like to share ?
The fact that I am able to share and motivate, and hopefully inspire, people on Social Media, is my greatest achievement, and I feel so honored and humbled about it.