** Note: These views are representative of the interviewee only, and do not represent those of his employer. **
Generally, when talking about cooking and innovation in the kitchen, we focus on foods. We rarely pay attention to drinks. But we should, because mixology is a fascinating study that relies heavily on innovation to come up with new and exciting concoctions to drink. 
So when we ran into Groover at a local hotel bar in Amsterdam, we decided to find out more about the business of bartending and mixing drinks.
1. How did you get into the mixology business?
I got into the business by accident, really. I started out as a dishwasher and as soon as there was an opening behind the bar, I was keen to give it a try. This was almost 6 years ago. As I was discovering the bar work and logistics, I had my first cocktail training. And it grew from there and I have been learning and discovering ever since.
2. What intrigues and inspires you most about mixology?
The thing I like to most about mixology is the creative process when developing a drink and serving it to a willing customer for direct and undiluted feedback. Any drink can trigger an emotional response, and it’s always fascinating to see what yours will do. The most intriguing part for me would be the almost unlimited amount of ingredients to use and the endless flavor combinations that still have to be discovered and, the vastness of it amazes me.
3. Where do you start when you want to create a new drink?
When creating a new drink there are a few starting points I usually go about with. Most of the times it is the base spirit, which has characteristics in flavor I have in mind. But it can also be a certain gimmick or presentation that drives the ingredients forth. For example going about with national spirits of countries around the world make for a great starting point.
4. Where do you get your inspiration from when creating new drinks?
Inspiration. Inspiration can be found anywhere. It can be a casual stroll down the street and see a certain herb you want to work with, but inspiration can also be exited by teaming up with your fellow bartenders and ask for feedback and advice. I guess I use both quite often.
5. What is the most unusual ingredient you have used or been asked to use in a cocktail?
A man orders a Dry Martini, but I have no olives stocked and I give him a few suggestions such as a nice lemon peel. He declines and out of the blue the man says he wants a raw onion garnish instead. This has to be the weirdest ingredient I ever had to use. Thinking back to it, it might be nice to give it a second go:).
6. What new things are you working on in terms of drink creation?
With the use of molecular cooking techniques being more and more integrated into mixology, I of course like my fair share of it. I became a big fan of foams and bubbles because it’s a nice way to add both a new flavor and texture to a drink at once. But I like the craft side of mixology the most. Being able to build something special with a forgotten or unusual technique. Think of barrel aged cocktails and the use of home made bitters and tictures. Something I really like is sugar syrup. It’s very easy to make your own syrup with a few simple steps, adding extra ingredients to elevate it to something more than just the sweetening agent. Combine it with certain spices, different sugars or even cheese. The sky is the limit.
7. What cocktail creation are you most proud of?
[Good] question. The creation I’m most proud of so far has to be the Smoke & Mirrors. The recipe starts with a tequila base and pomegranate and limejuice. The drink is topped off with white chocolate – elderflower foam, and the entire cocktail is then smoked under a dome with dried lavender.
8. What equipment couldn’t you live without behind the bar?
The shaker, strainer and the mixing glass. And although it doubles as equipment and ingredient, ice is also very important.
9. What is your most memorable cocktail moment?
Giving a workshop to 35 girls from a fraternity and their mothers and succeeding. I must admit I have never again done groups of this size, but it was very educational for them as for me.
10. What is your favorite drink?
My favorite drink can be considered boring but I really like the simplicity of it. The Martinez. This drink has quite some varieties, but I prefer the 50/50 mix of gin with some citrus notes and good quality red vermouth finished by a dash of peychaud’s bitters.
Cheers.
Keep Eating! Keep Innovating!
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