What has always been a constant in the world of Rum has been meeting incredible people. There is something about the Rum crowd that just makes it feel like a great big family, #rumfam. Amongst all of those I have met along the way I thought I would spend the next few posts focusing on the awesome bartenders by sharing their answers to a few questions and also by making some of their favourite cocktails. They certainly have shown me the way when it comes to great cocktails and have also imparted a lot of knowledge!
Starting with Gergö Muráth
How long have you been bartending?
I’ve been bartending for nearly 6 years now, since my move to the UK. I used to be an English teacher and an EU project translator back in Hungary.
What made you decide you wanted to work behind a bar?
I explored which one of my hobbies would work best as a job here, since I knew teaching English was less needed in a country with English as its mother tongue, I quickly fell in love with making drinks and interacting with guests within a space of weeks.
Where do you find your inspiration for new cocktails?
I try to start off with a flavour pairing and build around it or think of something I like that is outside of drinks, such as a dish, piece of art or even a concept, and then create a drink that shares the flavour I imagine it to be.
What’s your go to ingredient?
I have a good few baby ingredients. Everybody who knows me will never be surprised to run into Creme de Peche, Apricot, Pimento dram, Orgeat, Amontillado Sherry or Smith & Cross in any of my drinks.
What’s your proudest accomplishment so far?
My proudest accomplishment has to be the fact that I have regulars who go from bar to bar (or rum festival to rum festival) to follow me, and have drinks by me.
Define the perfect cocktail?
The perfect cocktail is one that can’t be improved on in any way, and as such, I don’t believe it exists. But the three drinks closest to it are the Manhattan, the Martini and the Daiquiri, all being the absolutely perfect vehicle to deliver their respective spirits in the best possible way, while giving it the main role.
What is your go to drink on a night out?
Go to drink on a night out is either one of the above (and variations thereof), something tiki, some neat rum, or what I like to call a Normandy Boilermaker: Cidre Breton with a shot of Calvados.
What’s your favourite thing about working behind a bar?
Favourite thing has to be when I manage to provide a full hospitality experience: the drinks, atmosphere and chat all line up for an equally rewarding experience for both the guest(s) and myself.
What’s your least favourite thing about working behind a bar?
Least favourite is probably the constant tiredness and muscle/joint pain.
What is your favourite drink to make?
Current favourite to make and drink is
Joaquin Simo’s Flor de Jerez:
A huge thank you Gergö. I look forward to drinking with you again soon!