Name: Nick Koumbarakis

Years in the business: 13 Years

Official Job Title: Bartender

Born: 17^th February 1983

Currently resides: Cape Town, South Africa, though relocating abroad.

Current work locations: Previously of The House of Machines (Cape Town, South Africa)

How and why did you become a bartender?

I feel it is vital to take pride in your chosen career path, regardless if you are planning on having a career within bartending. We all do it differently, not all people are meant to work within this industry, an industry where many perceive to be an undervalued profession, though I have to constantly remind myself how grateful and blessed I truly am, to wake up with purpose, with a smile, to make a difference.

Call it gut, intuition, divine intervention, passion that led me to become a bartender, not by necessity but by choice. There was definitely a period in my life where I could truly say that I was at a crossroads, a period of uncertainty having studied for a Degree in Quantity Surveying. I was not only questioned by close ones, I begin to question myself on this unfamiliar path. People often talk about leaving a “legacy” and having that engraved at a younger age, almost predetermined, predestined, though it was not the path I ultimately wanted to follow, to conform to the status quo. I chose this career, I wanted this life and certainly have no regrets on the path I have chosen.

By nature I am driven yet compassionate individual. I take my craft very seriously, having this desire to develop and learn as much as I can. Bartending has allowed me to showcase an extension of my personality, creatively, and although I have seen a huge progression in my abilities over the years, it is gratifying knowing that the growth will never end and that I can always learn something new every day.

What other things are you passionate about besides bartending?

Anything that indirectly and directly has an influence within our industry. The idea of “cross pollination” of different sub cultures has always intrigued me, especially living in Cape Town, it has an energy unique to that of New York City, Berlin and London in which you can draw various forms of inspiration from, you just have to take a moment to appreciate it and look at it in the right manner. Whether it be, for example, art, music, literature (I enjoy reading), photography, these respected art forms stem a variety of other cultures and incorporating these ‘cultures’ (Art Beyond the Drink) into drink to further educate our guests has always somewhat fascinated me when we as ‘artists’ are constantly trying to push the boundaries for the betterment of the profession.

You´ve competed in worldwide competitions like Bacardi Legacy and World Class. How does competitions like this help you career-wise and on a personal level?

It is dependent on the individual really. I know a handful of bartenders that have never competed on the Global Stage who are making tremendous strides within their respective industries. Role Models, whom the younger generation can aspire to directly and indirectly assist the industry, however, the Diageo WORLD CLASS BARTENDER programme & The Bacardi Global Legacy Cocktail Competition is not only assisting the overall development of the profession, it is providing the necessary skillsets for bartenders to realise their own true potentials within the industry.

What trends and techniques are you currently seeing within the industry?

Bartenders are growing moustaches, beards, flaunting tattoos of; pineapples, iconic bartenders of the past etc. Bartenders are even creating their own terminology. Individual creativity, art beyond the drink / cross pollination of different art forms/cultures as I mentioned earlier.

There is a definite shift in attitude towards bartending. I believe that in ever increasing numbers there are bartenders that will have chosen to remain behind the bar and are quite proud to be there. These are exciting times.

I am pleased that bartenders are concentrating on the importance of hospitality and customer focus. There has been a constant obsession with different trends like; crafted ice, barrel / aged programmes, carbonated programmes, styles of shakes, to name a few. All of these aspects are great and have influenced, and have indirectly shaped the industry for the better, however, looking after your guest is of the upmost importance to me. Another important aspect is education. 13 years ago when I started within the industry we did not have the benefit of social media platforms, the advancement of technology, let alone the vested interest of the educational platforms we are currently noticing within the industry even from a brand perspective.

Do you place a lot of value on making ingredients for your drinks yourself? Are there any parallels to cooking?

Absolutely. One has to take pride, consumers see that attention to detail. The same applies to any culinary art form. We are definitely noticing Food & Drink pairing, methodology / technique based, even collaborations, which is fantastic for both professions.

What are your essential cocktail ingredients and which ones are your favourites right now?

I depends really, I do not have a specific favourite. One valuable lesson this industry has taught me from an early age is that you have to be open minded to explore and taste many different ingredients that could potentially be used to better an existing recipe, perhaps utilised to conceptualise a menu based around a centralised theme.

Favourite Spirit Category?

At the moment a close call between Bourbon and Rum. So many styles yet each are unique.

What is the most memorable cocktail that you have done?

The one I am about to serve. Every drink should be memorable, whether it be a simple Gin & Tonic to opening a beer. We are involved and work in the service and hospitality industry. It is amazing how one drink, a few minutes listening to your guests’, even a compliment could make their day. It is all about connecting with people, many young and aspiring bartenders tend to forget this simple principle. I have a personal philosophy “Treat every Guest as If they were your first. Treat every Drink as If it were your very last” 

When you choose to go out in Cape Town, which bars and restaurants are your favourites?

Cape Town has a dynamic food culture. We have some of the finest restaurants listed in Worlds 50 Best, not to forget our wine and coffee culture. I tend to explore and learn from these avenues, picking up ideas and concepts. Here are some of my favourite restaurants if you decide to visit Cape Town.

The Pot Luck Club

The Test Kitchen

Chefs Warehouse

Publik Wine Bar

The House of Machines

What was the first drink you were totally crazy about?  And what do you order when you go to a bar these days?

The Vesper Martini. It depends on my mood and the time of day. If I have not eaten I would usually order an aperitif to stimulate my appetite. I would usually look for drinks that are interesting and unusual.

Is there a bar that you absolutely want to visit? Why?

Emil Seth Areng’s Open/Close Bar (Sweden), Emil is a close friend of mine. Probably one of the smartest, most underrated bartenders I know. Well worth the visit in the not too distant future. I have only heard good things.

Which is the most common comment that you hear in your job as a bartender?

“I did not know bartenders wear suits”. “Can I touch your beard?” Ha ha

Of all the cocktails that you have been drinking during the years, which three pops up in your head and who made them for you?

Most recently it would have to be, I highly recommend:

The Soy Cubano at Tony Conigliaro’s 69 on Colebrooke Row

“Empire of the Sun” by Monica Berg at Pollen Street Social

“Love & Death” and “What is Agugu?!” at the Artesian by Alex Kratena

“White Guinness” by Ryan Chetiyawardana of the White Lyan (Yes he was working)

“The Boulevardier” by Marian Beke of Nightjar 

What are your 5 favourite bars around the world and why?

I do not necessarily have a favourite, far too many to mention, each are unique and offer a different experience all together, though I thoroughly enjoyed these bars upon my recent travels. Not the usual suspects, however, definitely worth mentioning.

Happiness Forgets (UK)

The White Lyan (UK)

Peg & Patriot (UK)

Satan’s Whiskers (UK)

Chainaya Bar (RUSSIA)

Any short pieces of advice you could share to aspiring bartenders? What is your ingredient for success?

Like any other industry, you have to work hard and be determined if you want to succeed. There is no way around it.

My ingredient for success…Passion. You cannot exercise it. Passion is something that you cannot learn, it is something that cannot be tamed, it is something that you breathe and live for every second, every minute, every single day you wake up for, something that you are committed to full time. What are you willing to sacrifice to be the very best at what you do? How far will you go? How passionate and committed are you about your craft?

What does one need, in your opinion, to have a basic home bar, so that they can prepare a good drink with friends?

Mixing Glass and Barspoon. Good quality ice.

Tell me about your dreams!

To still be as strongly passionate about this industry the moment I first tendered bar until the day I eventually hang up the proverbial apron. I want people to hear that I am growing as an “artist”, constantly developing, being creative and bringing new elements, that is important to me, that is what I want to see, to see that you are personally developing.

Cocktails by Nick Koumbarakis

Alexander Sidecar

50 ml Johnnie Walker Gold Label Reserve

5 ml Grand Marnier

15 ml Crème de Cacao liqueur

20 ml freshly pressed lemon juice

15 ml organic loose leaf Rooibos syrup [2 parts Rooibos Tea and 1 part castor sugar]

3  green cardamom pods

Method:

In a steel shaker add the 3 cardamom pods and gently muddle, add in remaining liquid ingredients. Add Ice, shake and fine strain into a coupe. Pairs well with high quality dark chocolate and salt.

Contains 20 grams of alcohol per serving.

Improved Negroni

35 ml Tanqueray No.10

25 ml Artichoke infused Punt E Mes Vermouth

15 ml Shelled Nut infused Campari

5 ml Saline Solution (celery salt and water)

Perrier Sparkling Water

Method:

Thrown several times. Poured over irregular ice and lengthened with a splash of sparkling water. Garnished with an orange zest (disregard Orange Zest).

CONTACT

Email: thealchemistsays@gmail.com

Instagram: @thealchemistsays

Twitter: @alchemistsays

Facebook: Nick Koumbarakis