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Previously at London’s Artesian Bar, but having since branched off on his own, 2014’s International Bartender of the Year, Italian Simone Caporale, tells us his favourite bars in the world – in Hong Kong, Singapore, and Barcelona
When did you first taste alcohol? “Legally, when I was 18 years old but, in real life, when I was about four years old. My parents were hosting a party with friends at home, and I ran to the kitchen. I was super thirsty and I got a glass that I thought was water, but it was grappa. I didn’t like it.”
How did you get into bartending? “When I was 16, during my summer break, I got a job as a glass washer in a discotheque – that was my introduction to nightlife and drink culture. From there, I worked my way up to the bar. I asked myself, ‘Should I carry on studying or should I carry on studying behind the bar?’ I chose the second option and I haven’t looked back.
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“What fascinated me then – and still fascinates me now – is the reaction from customers. The reason why people go to bars is that they want to feel happy or happier. It’s not about the food or drinks; it’s the way these kinds of feelings are delivered. When you work at the bar, you have a big responsibility.”
Why did you go to London? “I went in 2009 because some friends and colleagues said I should go where things are happening, though London isn’t the only city where you can learn cocktails. The more international a city is, the more chances there are to create new blends of cocktail experiences and learn about people’s tastes.”
How did you make the Artesian Bar at The Langham in London such a hit? “I was there for almost six years. We broke the stereotype of what a classic hotel bar is about. First, we were a bit anarchist in breaking the rules. Then we had ideas for cocktails that were a bit controversial.
“[It was] an elegant bar and we dressed smartly, but then for a male guest we would serve a pink coloured cocktail in a massive glass with a giant cocktail umbrella. They wouldn’t know about it until we brought it to them and said, ‘This is your cocktail, sir, enjoy it.’ So we were provocative but in a polite, charming way. Everyone started to rave about it and wanted to be there.