“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 currently working at the Origin Bar in Singapore. In an interview for VisitChef, he speaks openly about burnout in Asian bar culture, the behind-the-scenes reality of the World’s 50 Best Bars list, and why bartenders often create menus mainly for themselves.
Torquhil Ian Campbell: Scotch whisky is in my DNA. There’s always something new to discover
“I’m not a gin, rum or vodka person – I’m a whisky drinker. It’s part of my life, and Scotch whisky plays a multifaceted role in it. Among other things, it’s a truly natural product,” says Torquhil Ia...
