The Bar Manager at Grand Hotel Alassio reveals to us what are the secrets of working behind the bar counter of a Grand Hotel.
Stefano, which cocktails are the most requested by local and international clients?
Local clients tend to ask for classic cocktails most of all, while international clients, and particularly Anglo-Saxons, are always very attracted by new proposals, even for cultural reasons having to do with their daily consumption of cocktails. Also in this field, fads are determinant.
What are the best sellers in Summer?
In Summer we have two spots with totally different tasks.
Our beach bar serves fruit-based and crushed drinks, while in our lounge bar champagne-based and classics revisited are very appreciated.
You’ve been working in this sector for many years now.
How did the mixology world change compared with the past?
The first thing popping in my mind is the major space given to creativity. Years ago, bartenders didn’t have the opportunity to express their talent and even the work environment itself was definitely more rigid. Today, always maintaining an adequate style, working in a luxury bar has become more fun both for those who work there, and for the guests.