Jag fick möjlighet att intervjua Richard Boccato och tog då hjälp från mina bartendervänner för att få några riktigt bra branschfrågor. Inom barvärlden är Richard Boccato ett välkänt namn. Han har arbetat som bartender i New York sedan 2005 och 2009 öppnade han den numera legendariska Dutch Kills i Long Island City, Queens. Baren vann “Bästa internationella bar” på Bartenders’ Choice Awards 2013.

INTERVIEW WITH RICHARD BOCCATO DUTCH KILLS, NEW YORK

Question from Ludde Grenmo Linje Tio och Park Island Ice Department, Stockholm

– How has the clear ice block development influenced the bar industry in New York and the rest of America?

I think bartenders have become more aware. Customers have come to recognize this ice as a standard and they too have refined their opinion of cocktail ice.

Question from Tom Surma Restaurang Familjen, Göteborg

– Where do you find your inspiration and what do you think is the next big trend within the bar industry?

My training and my pedigree, as well as other bartenders that I have worked with inspire me personally. I think bars and bartending is going back to more basics. No more neck ties and without pretentions of being “sophisticated”.

Question from Jens Dahlberg Nosh and Chow, Stockholm

– How does Dutch Kills differentiate itself from the crowd considering the tough competition in New York?

We’re located in the middle of nowhere and despite the fact that the distance to Manhattan is relatively short, for most people it’s just too far. This makes us a cocktail destination and we’ve managed to establish a successful cocktail bar in an underserved part of town.

– What’s your favorite cocktail?

I like to drink cheap and cold American beer.

– What/which is your latest bar discovery?

Little Quarter is my favorite bar in Stockholm.

– If you hadn’t worked as a bartender, what would you have done?

I wish I would have made a career that somehow involved motorcycles, but this is good for now.