Patrick Pistolesi brought the legendary Drink Kong to Prague’s Forbína bar

editor editor Photo: Visitchef.com

„A bar is a refuge. It’s a place where people can be themselves, meet friends, and create memories. And we, bartenders, are ambassadors of human nature,” says Patrick Pistolesi of Drink Kong, ranked 40th on the list of the world’s best bars. Through his unique guest shift at Prague’s Forbína bar, Patrick created an evening that fused precise technique, inventive cocktails, and a completely authentic atmosphere.

Patrick Pistolesi brought the legendary Drink Kong to Prague’s Forbína bar

Patrick Pistolesi brought the legendary Drink Kong to Prague’s Forbína bar

„A bar is a refuge. It’s a place where people can be themselves, meet friends, and create memories. And we, bartenders, are ambassadors of human nature,” says Patrick Pistolesi of Drink Kong, ranked 40th on the list of the world’s best bars. Through his unique guest shift at Prague’s Forbína bar, Patrick created an evening that fused precise technique, inventive cocktails, and a completely...
0:00
0:00
Section archive
Marian Beke: A Great Cocktail Isn’t Enough. Without the Experience, Guests Won’t Come Back
Marian Beke: A Great Cocktail Isn’t Enough. Without the Experience, Guests Won’t Come Back
“You can have a perfect drink, but if everything else is flat and boring, there’s no reason for the guest to return,” says Marian Beke, founder of the legendary Gibson bar, now based in Berlin. In an...
0:00
0:00

Marian Beke: A Great Cocktail Isn’t Enough. Without the Experience, Guests Won’t Come Back

“You can have a perfect drink, but if everything else is flat and boring, there’s no reason for the guest to return,” says Marian Beke, founder of the legendary Gibson bar, now based in Berlin. In an...
Adam “Eddy” Bursik: Cocktails Are the Least Important Thing in a Bar. Guests Come for the Atmosphere and the People
Adam “Eddy” Bursik: Cocktails Are the Least Important Thing in a Bar. Guests Come for the Atmosphere and the People
“I think making a good cocktail is actually quite easy. Guests don’t come primarily for the drinks, but for the atmosphere, hospitality, and the people,” says Adam Eddy Bursik, a Slovak bartender curr...
0:00
0:00

Adam “Eddy” Bursik: Cocktails Are the Least Important Thing in a Bar. Guests Come for the Atmosphere and the People

“I think making a good cocktail is actually quite easy. Guests don’t come primarily for the drinks, but for the atmosphere, hospitality, and the people,” says Adam Eddy Bursik, a Slovak bartender curr...
Emma Sleight: The World’s 50 Best Bars Is an Experience-Driven List. Central and Eastern Europe Is Booming
Emma Sleight: The World’s 50 Best Bars Is an Experience-Driven List. Central and Eastern Europe Is Booming
“One of the biggest misconceptions is that The World’s 50 Best Bars is based more on popularity than on experience. In reality, at its core, it’s very much an experience-driven list. It’s important to...
0:00
0:00

Emma Sleight: The World’s 50 Best Bars Is an Experience-Driven List. Central and Eastern Europe Is Booming

“One of the biggest misconceptions is that The World’s 50 Best Bars is based more on popularity than on experience. In reality, at its core, it’s very much an experience-driven list. It’s important to...
Marian Beke: A Great Cocktail Isn’t Enough. Without the Experience, Guests Won’t Come Back
Marian Beke: A Great Cocktail Isn’t Enough. Without the Experience, Guests Won’t Come Back
“You can have a perfect drink, but if everything else is flat and boring, there’s no reason for the guest to return,” says Marian Beke, founder of the legendary Gibson bar, now based in Berlin. In...
0:00
0:00

“You can have a perfect drink, but if everything else is flat and boring, there’s no reason for the guest to return,” says Marian Beke, founder of the legendary Gibson bar, now based in Berlin. In...
Adam “Eddy” Bursik: Cocktails Are the Least Important Thing in a Bar. Guests Come for the Atmosphere and the People
Adam “Eddy” Bursik: Cocktails Are the Least Important Thing in a Bar. Guests Come for the Atmosphere and the People
“I think making a good cocktail is actually quite easy. Guests don’t come primarily for the drinks, but for the atmosphere, hospitality, and the people,” says Adam Eddy Bursik, a Slovak bartender...
0:00
0:00

“I think making a good cocktail is actually quite easy. Guests don’t come primarily for the drinks, but for the atmosphere, hospitality, and the people,” says Adam Eddy Bursik, a Slovak bartender...
Emma Sleight: The World’s 50 Best Bars Is an Experience-Driven List. Central and Eastern Europe Is Booming
Emma Sleight: The World’s 50 Best Bars Is an Experience-Driven List. Central and Eastern Europe Is Booming
“One of the biggest misconceptions is that The World’s 50 Best Bars is based more on popularity than on experience. In reality, at its core, it’s very much an experience-driven list. It’s important...
0:00
0:00

“One of the biggest misconceptions is that The World’s 50 Best Bars is based more on popularity than on experience. In reality, at its core, it’s very much an experience-driven list. It’s important...
Samuel Pitarch: The Future of Rum Lies in Transparency. Some Brands Will Struggle with It
Samuel Pitarch: The Future of Rum Lies in Transparency. Some Brands Will Struggle with It
“Our inspiration for producing Savanna rums comes from the wild nature of Réunion Island. Sometimes it’s difficult for people to understand why you would sell a rum for, say, €50 a bottle when they...
0:00
0:00

“Our inspiration for producing Savanna rums comes from the wild nature of Réunion Island. Sometimes it’s difficult for people to understand why you would sell a rum for, say, €50 a bottle when they...
Cassandra Eichoff: People drink when they’re happy - and they drink when they’re sad. Bartending is a timeless craft
Cassandra Eichoff: People drink when they’re happy - and they drink when they’re sad. Bartending is a timeless craft
“Guests come to a bar for the experience, and it’s our role to create a deeper connection with them. When you have a regular guest and know what they like to drink, you begin to build a...
0:00
0:00

“Guests come to a bar for the experience, and it’s our role to create a deeper connection with them. When you have a regular guest and know what they like to drink, you begin to build a...
Daren Liew: There are no shortcuts - only hard work, but passion makes a chef’s journey rewarding
Daren Liew: There are no shortcuts - only hard work, but passion makes a chef’s journey rewarding
“My family has deep roots in barbecue cooking, and I am proud of that tradition. It took me 18 months of experimentation and refinement to fine-tune the timing and technique of roasting duck and...
0:00
0:00

“My family has deep roots in barbecue cooking, and I am proud of that tradition. It took me 18 months of experimentation and refinement to fine-tune the timing and technique of roasting duck and...
Mike Whatmough: I have the best job in the world. Sometimes we deliberately break the rules of gin
Mike Whatmough: I have the best job in the world. Sometimes we deliberately break the rules of gin
“We break the rules in the name of flavour. I see myself as a storyteller, because I spend most of my time talking about a bottle of Brockmans Gin and helping people discover new layers of taste. We...
0:00
0:00

“We break the rules in the name of flavour. I see myself as a storyteller, because I spend most of my time talking about a bottle of Brockmans Gin and helping people discover new layers of taste. We...
Konstantin Filippou: Two Michelin Stars Mean a Lot to Me. Authenticity and a Personal Style Matter Most
Konstantin Filippou: Two Michelin Stars Mean a Lot to Me. Authenticity and a Personal Style Matter Most
“Blending Austrian and Greek gastronomy feels completely natural to me - it’s how I grew up. When I cook, something feels missing if it leans too heavily in a purely Greek direction. And I’m...
0:00
0:00

“Blending Austrian and Greek gastronomy feels completely natural to me - it’s how I grew up. When I cook, something feels missing if it leans too heavily in a purely Greek direction. And I’m...
Rodrigo Urraca: The Glass Should Look Ordinary—But the Guest Bursts Out in Excitement
Rodrigo Urraca: The Glass Should Look Ordinary—But the Guest Bursts Out in Excitement
“When we opened the Handshake Speakeasy bar, there was a boom of secret speakeasy bars. At the beginning, even the employees of the hotel where the bar is located didn’t know where the bar was. And...
0:00
0:00

“When we opened the Handshake Speakeasy bar, there was a boom of secret speakeasy bars. At the beginning, even the employees of the hotel where the bar is located didn’t know where the bar was. And...