DRINK INQUIRER

AN EXPERT BARTENDER IN BRAZIL

 

AN INTERVIEW WITH AN EXPERT BARTENDER IN BRAZIL

READ: 3 minutes


 

 


Bartending is probably one of the few jobs where flair and moves get you the high pay. But the question here is, what does it take to be an excellent and outstanding bartender? Many of us think that bartending is just mixing drinks. But let me define my terms first. Beverages can be alcoholic or non-alcoholic beverages. Alcoholic beverage, drink that contains the recreational drug ethanol, a type of alcohol produced by fermentation of grains, fruits, and etc. on the other hand, non-alcoholic, also known as a temperance drink, is a version of an alcoholic drink made without alcohol, or with the alcohol removed or reduced to almost zero. 

 


In this article, we would like to shout out an expert in mixing drinks. He is not only an expert but he also puts his heart on his creations. I had the change to meet and interview him.

 


Pablo De Mello is a Brazilian bartender. He is one of the biggest contributors to bartending in Brazil.  He is a young but yet skilled professional. With his 5 years of serving quality mixed drinks, he gained a lot of experiences. It is an honor to have a very short interview and write his name on this blog. So, let us uncover what he told us.

 

Tell us super little something about yourself...


"Hi! It is an honor to be part of this blog. And thank you for inviting me. Alright. My name is Pablo De Mello. I am only 23 years old and currently chief of Bar Colosso Fortaleza and Zoi Restaurant. I've been serving cocktail lovers for 5 years. At my very young age, a lot of people sometimes have doubts about me, but I didn't let them stop me from whatever I am doing now. I never stop learning. From time to time I study and update myself. To know more about me, feel free to reach me out through instagram."

 

instagram: pablomello_10

 

Why do you like bartending?


"Because through it, I express my love in art by mixing different flavors and colors. Ingredients, I like to work with the fresh and regional inputs to value a little of my essence. Methods for preparation goes according to every drink, depending on the density of each ingredient or distillate that I will use."

 

What is the most difficult part of being a mixologist?


"There is nothing difficult. If you love what you are doing, you will absolutely attain whatever you want. But the most challenging part of being a mixologist could be finding the perfection of flavors where you care all the palates." 

 

 

What is your favorite drink and why?


"Moscow Mule with foam. For all its complexity of flavors, from the refreshing to the spicy and softness of its foam. I love the combination of flavors and colors."

 

 

What makes your creations differ from other mixologists?


"I am just an ordinary young man. I put passion on every cocktail that I make. I am always developing myself for a better me. I make sure that I bring each cocktail with my passion and the industry name on it."


Honestly, haven't met him in person. I made a short check regarding bartending in Brazil and his passion in his field amazes me. It is so nice to meet people with the same interest (hospitality) and passion towards work.

 

 

 

drink
drink
drink
drink
drink
drink
drink
drink
drink
drink
drink
drink
drink
drink
drink

 


Post a comment

0 Comments