Mixologist Of The Month - Ryan Betts
- Name: Ryan Betts
- Date of Birth: 4th July
- Birth place: Canterbury
- Eye colour: Blue
- Nationality: British.
List of your awards, accolades, trophies.
Bartender of the year for Caesars entertainment
Prepare To Flair at The Roadhouse
UK Finalist for Beefeater Gin
UK Finalist for Gabriel Boudier Wizard
Finalist for Stoli Elit
Competitor for World Class
Competitor for Bacardi Legacy
Q & A
What do you as a mixologist think about beer? Any brews of note for you?
Beer was the first alcohol I learnt about due to helping my dad with his micro-brewery. It was my start to the industry.
If you could offer a couple of short pieces of advice to the average bartender, what would they be? Always make time for the things that matter, health should always come before work. Make sure you eat right and look after yourself.
Surely you have some pet peeves about bartenders -- care to share? I really can’t stand the whole moustache thing.
As a mixologist/consultant, you work directly with many restaurants on their drink menus -- describe the parts of this process. I like to work very close with the chefs and use local fresh ingredients when I come to making new menus.
How did you get started? I trained to be a chef at college and decided I preferred FoH, from then I went and studied at EBS (European bartender school) and got my first cocktail bartending job 2 months after, whilst still studying at college.
How were you trained in bartending? EBS officially trained me in the basics of bartending and from then on, just learning on the job, reading up in old books and experimenting.
Did you take any courses? EBS (European bartender school).
What are some trends you're seeing in the market? Gin is still a massive hit at the moment along with craft beers. Also the more classic style (prohibition) of bartending is making a comeback.
What's your process for creating a new cocktail? And what inspired you in the first place? I get inspired by many things, sometimes I come up with a name of a drink and that’s what I work on but most of the time it’s a flavour that I want to push forward. I start experimenting with little bits, not necessarily making a drink but using certain flavours to see if they work together.
What is your favourite cocktail To make? Any drink that I’m making in front of a excited/interested customer.
What are some of your favourite tools? Koriko shakers and TD speed pours are my necessity.
What is your favourite mixology resource? The internet is a great place to find ideas, it doesn’t even have to be relevant to food and drink, ideas still pop.
What does success mean for you? Seeing that look on a customer’s face after the first sip, you can tell everything from this.
Where do you see yourself in five years? Working in a bar somewhere.
If you weren't in the drinks industry, what do you think you would be doing now? Probably a chef.
Your biggest career influencer? Being friends and hanging out with some of the top bartenders in the world.
First drink you ever tried? Beer (doombar). Cocktail (old fashioned).
We've all had a bad experience with at least one drink. What drink do you most avoid? Anything with banana in it, fresh or liquor.
Your hangover cure? Go for a run, first thing after you get up.
£10m comes to you. What do you do next? Invest in a bar and create something great.
Bar or cellar at home? Bar.
Favourite beer? Hefe Weissbier.
Cocktail? My go to would have to be a caipirinha.
Fav Bar? The American bar at the Savoy.
Restaurant? Sexy Fish.
World location? Pennsylvania.
Fav film? Coach Cater.
Book? Drunken botanists.