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Raffaele Di Monaco gives Small Beer the lowdown on the hospitality industry in London and his role as bar manager at The Berkeley hotel. It would have been at my first bar job that I did during the summer of my hotel management course. It was a kind of beach bar on an island of Southern Italy, mostly serving cold beers and a few classic cocktails like mojitos, daiquiris It was very simple, very summery and fresh.
Instead of bourbon or rye, I grabbed a scotch. I was quite overwhelmed by the whole thing, but also very inspired and excited to be working with such experienced bartenders. It was extremely fast service but also very, very high quality with it being a Michelin star restaurant, so everything had to be just right. I carried on working there until I got the head bartender position after two and half years.
Did you ever make a sbagliato-style mistake Obviously a lot of attention goes into creating cocktails, but there have been a few moments where things might not have gone to plan.
Here at The Berkeley we always offer a welcome drink in the bar as a palate cleanser, which would change on a daily basis depending on what we had in stock, what the weather was like and what was in season. Very light in ABV with a little bit of vanilla essence and some citric malic acid to help balance it out.