Christos Kyriakidis

 

Age: 25 years
Position: Bar Manager/Mixologist
Place: Vanilla Rooms, Park House Club

I experienced my first taste of bartending as a 16-year-old in my native country, Greece. It started as a part-time job to earn some money but I quickly gained a passion for bartending, in particular maintaining a high level of customer service.

Having learned my trade in Greece, I made the decision to move to the UK. When I arrived in Cardiff I acquired a bartender job in the 4 star Holland House Hotel.

Although I was aware of the world of cocktails in Greece, I was introduced to mixology whilst working in the Holland House.  This is when I started to research the history of cocktails and develop my knowledge of spirits and liqueurs.  Within a short period of time I was promoted to bar supervisor and subsequently to bar manager.  

Although I enjoyed working in top class hotels, I was given the opportunity to open a new cocktail bar in the heart of Cardiff.   My main brief was to create a high quality cocktail bar.  To achieve this I created a brand new cocktail menu, consisting of over 45 cocktails, with a large proportion being original creations.  The success of the bar gained me recognition around Cardiff and I began entering competitions and in 2008 I won South Wales bartender of the year.
 

View the Vanilla Rooms
 


After this successful stint in the heart of Cardiff I was given the opportunity of becoming the bar manager of a private members club in Cardiff, the Park House Club.  Here I am in charge of both the members' whiskey and wine bar, but primarily the Vanilla Rooms; a premium cocktail bar which is open to the public.  Since working at the Park House Club I have won many awards.

Facts about drinks in my bar:

Total of whiskies: 128
Gins: 28
Vodkas: 45
Rums: 35
Tequilla: 18
Cocktails: 75 total with 30 been original

 

Our Approach to Mixology

Our approach to mixology is simple: Respect the classics. Of course, we love experimenting with our favourite cocktails, but are careful not to abuse them. Most cocktails have been honed over generations, and we think that the recipes we have on our website are perfectly balanced. Of course, if you want to experiment with adding a new ingredient then go ahead! Although there is nothing new in the making of drinks today, plenty of twists on classic recipes await discovery.
 
Making a great tasting, well balanced drink is an art. As in cooking, there are basic recipes, such as those listed in our Cocktails section, that you should follow, and as long as you stick closely enough to these you shouldn’t go too far wrong!

The three most important aspects of mixing drinks are dilution, balance, and combination.

 

 

Of the three, dilution is the most important. Without the right proportions, the balance and harmony between ingredients will not be achieved.  As well as diluting a cocktail with water and ice, mixologists also use fruit juices and other mixers, to give extra flavour.
 
When you sip a cocktail that isn’t balanced, you’ll know it right away – a good mixologist knows how to balance a cocktail to make sure that the flavours work together and complement each other (if you don’t, consider our cocktail list a handy guide!)
 
Finally, combinations are what give cocktails their unique style. The right combination of ingredients is what makes a cocktail unique, giving it an inimitable profile and a delicious flavour. You’ll find some classic combinations listed on our cocktail list, but don’t forget to experiment and give them a twist of your own!