Mixologist Of The Month - Andrew Miller

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Author: TheDrinkShop
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Andrew's Bio
  • Name:
  • Date of Birth: 9th January
  • Height: 6'
  • Birth place: Liverpool
  • Eye colour: Blue
  • Nationality: British


"Originally from Liverpool, been behind the sticks for 10 years from Canada to Australia, now back to the paternal roots of Glasgow. Worked on both sides from on-trade to off-trade and currently the Head bartender at Glasgow's newest venue Five March.

At Five March we have a relaxed but attentive team of Mixologists and chefs who really understand, either intuitively, or through experience, family trees of ingredients, their flavour potential and limits out interventions aim to create the perfect customer experience."

List of your awards, accolades, trophies.

Regional Finalist, North England, Four Pillars Australian Gin Open, 2018
2nd Place Regional Finalist, Arbikie Race to Luna Bay, 2018
Regional Finalist, Meister Hunter, 2018
1st Place, Life is Bitter Fernet Branca 2018

Claim to fame

Buckvardier (boulevardier with Buckfast instead of vermouth)
Champagne Orgeat Syrup (In collaboration with Jack McGowan)

Signature Cocktails

Q & A

What do you as a mixologist think about beer? Craft beer explosion has been great for the beer industry but has had a little impact on the cocktail scene. Places like GRUNTING GROWLER on old Dumbarton road keep me sane though. To be honest I don’t think quality and quantity come hand in hand.

Any brews of note for you? Stewart brewing Holy rood cask ale was one and Tiny Rebel CLWB tropical IPA is a winner. Disco Forklift Truck from Drygate is another favourite.

If you could offer a couple of short pieces of advice to the average bartender, what would they be? Sleep well and negotiate a good contract. Try and do something with your day off.

Surely you have some pet peeves about bartenders -- care to share? I’m a happy-go-lucky guy, each to his own. Slamming the industry does not make it better.

As a mixologist/consultant, you work directly with many restaurants on their drink menus -- describe the parts of this process. I go into an Asian supermarket pick an ingredient I have never heard of then try to make a drink. Joking! I am from a working-class city and listen to my customers and try making them happy.

How did you get started? Got a Shit Degree in University.

How were you trained in bartending? I was lucky enough to develop on Edinburgh scene with some of the worlds best. No name dropping they have big enough egos.

Did you take any courses? WSET, which I feel, is absolutely invaluable. Bartenders out there you need this in your life.

What are some trends you're seeing in the market? Wine is making a comeback, with the customers being very educated. Rose is finally sophisticated.

What's your process for creating a new cocktail? And what inspired you in the first place? Creativity itself is an inspirational process being able to create is special. Flavour-balance- GP.

What is your favourite cocktail to make? The next drink, you are only as good as the present.

What are some of your favourite tools? JCB! If I have to pick one pressure washer.

What is your favourite mixology resource? My peers.

What does success mean for you? The ability to make people smile by being creative – Bartending 101.

What are some current trends you’ve seen in the cocktail market? Mezcal, Mezcal and more Mezcal.

Where do you see yourself in five years? Being part of a collective of good owner operators with an ethos of social responsibility.

If you weren't in the drinks industry, what do you think you would be doing now? I have stepped out before but couldn’t wait to get back, in other words, no comment.

Your biggest career influencer? Andy Wren, my manager in 1806 in Melbourne.

First drink you ever tried? Breast milk.

We've all had a bad experience with at least one drink. What drink do you most avoid? Nowadays, breast milk.

Your hangover cure? Get up and get out of bed.

£10m comes to you. What do you do next? Being part of a collective of good owner operators with an ethos of social responsibility with more money.

Bar or cellar at home? I like to go see other venues so drinking at home is a no-no.

Favourite beer? See the above.

Wine? Lebanese Rose, it's summery and bright.

Spirit? Tequila.

Cocktail? Americano.

Fav Bar? The Eveleigh Melbourne.

Restaurant? Bamboo Bee Chiang Mai Thailand.

World location? Vancouver.

Fav film? Goodbye Lenin.

Book? Two joint-favourites, Slaughterhouse 5 by Kurt Vonnegut and Zen and the art of motorcycle maintenance by Robert Pirsig.

Album? Nas Illmatic.

Singer/band? Beirut.


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