TheDrinkShop.com.
Mixologist Of The Month - Anthony Peart
Anthony's Bio.
Date of Birth: 2nd May 1982.
Birth place: London.
Height: 5' 11".
Eye colour: Brown.
Nationality: British.
I started with silver service, running food and clearing tables. I then moved on to bar backing at an American diner where I learnt the basics of bar tending. For a couple of years (after the diner) I went to work in a girlfriends Dad's business. It was a busy restaurant, bar and club but little in the way of cocktails.
I moved to Marlow and joined Bar Room Bar as Assistant Manager. I had no control over the drinks list but the cocktails were fun and I learnt cellar and back of house management. I then moved on to The Hand and Flowers which is a two Michelin Star pub and got taught about flavours and pastry techniques from Chef.I've now been with The Crazy Bear for nearly 3 years. I managed the Beaconsfield hotel bar and then transferred to Fitzrovia in September and am busy creating an oriental themed drinks list.
Anthony's Signature Cocktails.
 Chased Through Smoky Fields |
 Bermudan St Lucian Punch Bowl |
 28 Monkeys |
 Deadly Kiss |
 Black and Gold |
Awards, accolades, trophies.
"Legend Mixologist" from Kremlin Vodka.
Claim to Fame
YouTube video, local press and recognition from a former Daily Mirror colomnist for my Smokey Fields cocktail.
YouTube video, local press and recognition from a former Daily Mirror colomnist for my Smokey Fields cocktail.
Q&A
What do you as a mixologist think about beer?
Any brews of note for you? Beer is the oldest form of alcohol that we drink today. For me, it all started with Monks and beer! Paticularly love Victoria Bitters and partial to Innis & Gunn.
If you could offer a couple of short pieces of advice to the average bartender, what would they be?
To think of your job as your career and your favourite pastime, after all your bar becomes your home from home.
Surely you have some pet peeves about bartenders -- care to share?
Over inflated egos and poor hygiene!
As a mixologist/consultant, you work directly with many restaurants on their drink menus -- describe the parts of this process.
I always create a list based on the venue and look at their food offering. I think about the location and current clientele. My rule of thumb is to always have a broad range of classics. These never go out of fashion.
How did you get started?
I casually started bartending to support an acting career and to work my way through a college course. All I can really say is that I took the drug and now I'm an addict!
How were you trained in bartending?
I am definitely self taught and I like to read and keep up to date online. Also talking to other industry professionals is a key tool for self improving.
Did you take any courses?
No, though I looked at a couple not so long ago with a bar tender and was really impressed with what they offer these days.
What are some trends you're seeing in the market?
Barrel ageing, molecular mixology and the reemergence of speak easies which people shouldn't really know about.
What's your process for creating a new cocktail?
It seems to start with some sort of immaculate conception, an idea from nothing that will then burn a hole into my psyche. I then try different approaches to the physical drink. For me, garnish and thinking of the names are the hardest elements of creating cocktails.
What is your favourite cocktail to drink?
Daiquiri. To make? Old Fashioned.
What are some of your favorite tools?
The humble barspoon, bar blade, a brand new fruit knife and my hands.
What is your favourite mixology resource?
Imbibe magazine.
What does success mean for you?
It means recognition for a humble but skilled profession.
What are some current trends you've seen in the cocktail market?
Everyone's trying molecular science which is definitely fun and engaging and on the other end of the spectrum there is the old skool route of making your own bitters.
What goes into creating a cocktail? And what inspired you in the first place?
The most important aspect of creating cocktails is learning when something is not working. You must have a clear palette and I believe a love of food inspired my choice to be a liquid chef.
What is your favourite drink to make?
Old Fashioned's must be a bar tender favourite. The length of time it takes to build and stir affords you time to speak to customers at the bar. The customer always asks what you are doing whilst twirling an Old Fashioned.
Where do you see yourself in five years?
I'd love to follow in the footsteps of The Fluid Movement Team. I have a core team of people I would open a business with anyday.
If you weren't in the drinks industry, what do you think you would be doing now?
Nothing I would want to do, unless I were acting.
Your hangover cure?
A big greasy breakfast and plenty of water.
Your biggest career influencer?
Tom Kerridge Chef/Owner of The Hand and Flowers. It's a 2 michellin star pub and I had the pleasure of working behind the stick there.
First drink you ever tried?
It was definitely a sip of my Grandad's Tenants!
We've all had a bad experience with at least one drink. What drink do you most avoid?
Sambuca is not the nicest of things. Not nice going down and not nice coming up... through the nose!
£10m comes to you.
What do you do next? Holiday and investments into friends career projects.
Bar or cellar at home?
No. Would use some of the £10m to have both!
Favourite beer?
Victoria Bitters.
Wine?
Wholeberry from South Africa.
Spirit? Rum!
Paticularly Plantation Guatemala.
Cocktail?
Old Fashioned.
Fav Bar?
The Townhouse.
Restaurant?
The Hand and Flowers.
World location?
The Maldives.
Fav film?
Inception.
Book?
The Hobbit.
Album?
Thriller.
Singer/band?
The Prodigy.
What do you as a mixologist think about beer?
Any brews of note for you? Beer is the oldest form of alcohol that we drink today. For me, it all started with Monks and beer! Paticularly love Victoria Bitters and partial to Innis & Gunn.
If you could offer a couple of short pieces of advice to the average bartender, what would they be?
To think of your job as your career and your favourite pastime, after all your bar becomes your home from home.
Surely you have some pet peeves about bartenders -- care to share?
Over inflated egos and poor hygiene!
As a mixologist/consultant, you work directly with many restaurants on their drink menus -- describe the parts of this process.
I always create a list based on the venue and look at their food offering. I think about the location and current clientele. My rule of thumb is to always have a broad range of classics. These never go out of fashion.
How did you get started?
I casually started bartending to support an acting career and to work my way through a college course. All I can really say is that I took the drug and now I'm an addict!
How were you trained in bartending?
I am definitely self taught and I like to read and keep up to date online. Also talking to other industry professionals is a key tool for self improving.
Did you take any courses?
No, though I looked at a couple not so long ago with a bar tender and was really impressed with what they offer these days.
What are some trends you're seeing in the market?
Barrel ageing, molecular mixology and the reemergence of speak easies which people shouldn't really know about.
What's your process for creating a new cocktail?
It seems to start with some sort of immaculate conception, an idea from nothing that will then burn a hole into my psyche. I then try different approaches to the physical drink. For me, garnish and thinking of the names are the hardest elements of creating cocktails.
What is your favourite cocktail to drink?
Daiquiri. To make? Old Fashioned.
What are some of your favorite tools?
The humble barspoon, bar blade, a brand new fruit knife and my hands.
What is your favourite mixology resource?
Imbibe magazine.
What does success mean for you?
It means recognition for a humble but skilled profession.
What are some current trends you've seen in the cocktail market?
Everyone's trying molecular science which is definitely fun and engaging and on the other end of the spectrum there is the old skool route of making your own bitters.
What goes into creating a cocktail? And what inspired you in the first place?
The most important aspect of creating cocktails is learning when something is not working. You must have a clear palette and I believe a love of food inspired my choice to be a liquid chef.
What is your favourite drink to make?
Old Fashioned's must be a bar tender favourite. The length of time it takes to build and stir affords you time to speak to customers at the bar. The customer always asks what you are doing whilst twirling an Old Fashioned.
Where do you see yourself in five years?
I'd love to follow in the footsteps of The Fluid Movement Team. I have a core team of people I would open a business with anyday.
If you weren't in the drinks industry, what do you think you would be doing now?
Nothing I would want to do, unless I were acting.
Your hangover cure?
A big greasy breakfast and plenty of water.
Your biggest career influencer?
Tom Kerridge Chef/Owner of The Hand and Flowers. It's a 2 michellin star pub and I had the pleasure of working behind the stick there.
First drink you ever tried?
It was definitely a sip of my Grandad's Tenants!
We've all had a bad experience with at least one drink. What drink do you most avoid?
Sambuca is not the nicest of things. Not nice going down and not nice coming up... through the nose!
£10m comes to you.
What do you do next? Holiday and investments into friends career projects.
Bar or cellar at home?
No. Would use some of the £10m to have both!
Favourite beer?
Victoria Bitters.
Wine?
Wholeberry from South Africa.
Spirit? Rum!
Paticularly Plantation Guatemala.
Cocktail?
Old Fashioned.
Fav Bar?
The Townhouse.
Restaurant?
The Hand and Flowers.
World location?
The Maldives.
Fav film?
Inception.
Book?
The Hobbit.
Album?
Thriller.
Singer/band?
The Prodigy.
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