Michael Lynch - Mixologist Of The Month
- Date of Birth: 4th June 1989
- Height: 5'9"
- Birthplace: Edinburgh
- Eye colour: Brown
- Nationality: Scottish
Q & A
What do you as a mixologist think about beer? Any brews of note for you?
I’m a plain drinker when it comes to beer. I like a pilsner or lager or if I want some flavour I do really like Pilot’s peach melba.
If you could offer a couple of short pieces of advice to the average bartender, what would they be?
Take every opportunity to learn, be it a brand training or staff training and taste as much as you can. Remember to have fun and don’t take yourself too seriously.
Surely you have some pet peeves about bartenders -- care to share?
I have a few but I’d rather keep this article positive and highlight the great work everyone in hospitality puts in, especially after the last couple of years.
As a mixologist/consultant, you work directly with many restaurants on their drink menus -- describe the parts of this process.
It’s important to understand the brief and what exactly the client or business is looking for. Don’t let your personal opinion or preference get in the way. Be organised and remember to have fun. Being creative and passing on your knowledge to other bartenders is the fun part of the job!
How did you get started?
I’ve been in hospitality pretty much all my life, from washing dishes when I was a teenager to working as a waiter then at the age of 21 moving into bartending. My first bartending job was in a restaurant called Monteiths, they had a great bar team and all their drinks were classically orientated so it was a good place to learn the basics and build a good classic knowledge.
How were you trained in bartending?
On shift, on my spare time and at staff and brand trainings.
Did you take any courses?
What are some trends you're seeing in the market?
There’s a few that have been around for the last couple years that are still going which is good to see such as No and Low drinks, locality of ingredients and products and sustainability.
What's your process for creating a new cocktail? And what inspired you in the first place?
For a cocktail the drink will usually be led by either the main spirit or ingredient that will be the main flavour profile then I will build the drink around that. I’ll take into consideration what techniques to use to best get those flavours across. I don’t think any one thing really inspired me, I have a lot of fun doing my job and my willingness to learn has definitely helped me along the way.
What is your favourite cocktail To make?
I wouldn’t say I have one.
What are some of your favourite tools?
My glasses, I can’t see without my glasses
What is your favourite mixology resource?
What does success mean for you?
Being a good manager and helping other bartenders learn and progress in their careers.
Where do you see yourself in five years?
Stressed out my nut after opening more bars.
If you weren't in the drinks industry, what do you think you would be doing now?
Something to with sports like a physio.
Your biggest career influencer?
No one in particular, I’ve worked with and for a lot of great people who have all helped me be better at my job.
First drink you ever tried?
First cocktail was a clover club. First alcoholic drink was a vodka irn bru in the park
We've all had a bad experience with at least one drink. What drink do you most avoid?
The first time I got drunk was drinking tequila so I had to leave that be for a bit but it’s all good now.
Your hangover cure?
Lying in bed, whinging loudly.
£10m comes to you. What do you do next?
Bar or cellar at home?
Pilot Leith Lager.
Anything citrusy and refreshing.
Little Chartroom or Rufinos.
Too many to choose.
I’ve been stuck on this question for 30 mins now, I can’t decide. Soz.
The Return of Rudy Nacho by Capitol 1212.
Run the Jewels.