Guillaume Le Dorner, 69 Colebrooke Row, London. Photograph: Addie ChinnWhere did you learn your craft?
Pintxo People, Brighton.
Name a few of the places you’ve worked
Pintxo People, Pinchito, 69 Colebrooke Row.
Who’s the most inspiring person you’ve worked with and why?
Bruce Bartholomew, he has a passion for his job and always manage to get himself out of any tricky situation with charm.
What makes a good bartender?
A good bartender’s first priority is tending to the needs of his guests. Attention to detail is a must, too.
Which bartenders do you admire and why?
Tobias Blazquez Garcia for his aptitude to entertain a crowd, Marcis Dzelzainis for his knowledge, Thoma Girard for his unique way of seeing things.
What’s your proudest moment as a bartender?
Having regulars from a previous bar follow me to the next bar I was working at.
Shaken or stirred?
Stirred.
What’s your favourite drink?
To mix:
Manhattan.
To drink:
Dry Martini.
On your menu:
Rhubarb Gimlet.
What’s your definition of a bartender and a mixologist and where do you fit in?
A mixologist sees drinks making from a scientific point of view only, whereas when a bartender creates and makes drinks he/she entertains guests at the same time. A bartender performs under pressure, that’s his craft. A mixologist combines flavour, that’s his.
What’s your favourite ingredient?
Vermouth.
What’s your essential piece of bar kit?
A bar spoon
What’s your failsafe recipe to mix at home?
A gin and tonic.
If you could mix a cocktail for anyone alive or dead, who would it be and why?
Eric Tabarly (former French yachtsman), he would have so much to say about one of his journey.
