Bartenders, Drink

tom kerr, drinking director

How long have you been employed by the Soho House Group?

I have been employed by Soho House for three years now.

Tell us about your most memorable night behind the bar?

NYE working at Ivy (Sydney). I was 18 working in the (then) brand new venue on one of the biggest nights of the year, bashing out cocktails for celebs under the stars.

What is your favourite bar on the planet?

I can’t say I have one favourite bar, that’s like saying which child you like the most, but I have had many memories and experiences in a lot of bars around the world. Unique bars that I love are Bar Oyster (NYC), Baron’s (Sydney), Harry’s bar (Paris), Savoy (London).

Is there one cocktail that won’t get out of your head?

Bloody Mary, I can never accept a recipe as I am always thinking there is a better way to mix it, it’s forever in my mind.

What’s the best pickup move you’ve witnessed go down? Did it work?

A guy walked into our bar alone, wearing a Spiderman outfit. He was absolutely wasted, ordered a drink and started talking to two blonde girls that the bartenders were chatting up all night. Ten minutes later he ended up leaving with both girls, I don’t know what he said but I’m guessing it was the outfit.

What can’t you live without behind the bar?

My bar blade is something I always have on me, even if I don’t use it. It’s kind of a psychological thing telling me its time to work.

Name the one ingredient everyone needs in their home bar?

Ice and bitters.

When you’re not working, where can we find you?

Outdoors really (playing sport, enjoying a beer or enjoying breakfast/lunch or dinner).

What’s your advice for those exploring unfamiliar cocktail menus?

Always try something you never thought you would and always accept that drink and taste for what it is. Don’t ever think one drink should be made a particular way. Have an open mind about drinks and accept that bartenders make drinks in a different ways, suited to their venue and guests.

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