Krzysiek Brzostowski: Woda Ognista (Warsaw)

Krzysiek Brzostowski is a bartender at Woda Ognista in Warsaw. He makes two cocktails for us, one with Gin and Yellow Chartreuse and the second with Cognac and Orgeat.

Krzysiek introduce yourself
I began bartending in a pub three years ago, until a friend introduced me to cocktail bars… and that was it for me. I fell in love and I’ve been working in cocktail bars ever since. Every spare moment I have I study classic cocktail books and recipes and learn from the best in Warsaw. I have been working at Woda Ognista for nearly a year now and I love it.

The classic you want to show us
The Puritan
40ml of Beefeater Gin
20ml of Martini Extra Dry Vermouth
3.5ml of Yellow Chartreuse
1 dash of Orange Bitters

The bar you dream of
I’d definitely open a tiki bar with a classic Polynesian feel in California or the Caribbean. It would be on the beach and hold around 30 people. I want a bar that’s all about the drinks, 70’s soul music and having fun.

What do you do in your time off
In the bar industry we need to find time to look after ourselves. Unfortunately I don’t get a lot of free time, but when I do I tend to swim or cycle.

The spirit you like the most
Most of the classic cocktails I like use gin, so I’d have to say gin. I really enjoy using The Botanist and Sipsmith at the moment.

What makes a good cocktail
I think what matters the most is balance of flavours.

What ingredient do you enjoy using in cocktails
Actually I like vermouth as it is an ingredient I use in most of my drinks, I especially like Punt es Mes.

The signature cocktail you want to show us
Japanese Fashion
40ml of Cognac
5ml of Laphroaig 10
3.5ml of Orgeat Syrup
2 dashes of Angostura Bitters
2 dashes of Orange Bitters
A Spray of  Laphroaig

Where do you think we need to go to interview another bartender
Go to interview Jakub Sokołowski at Charlie, in Warsaw. Adrian Szpadzik from Brush Barber Shop in Łódź. And of course Emil Oponowicz from Woda Ognista.

One Comment

  1. Your videos are truely unique in the proper documentation of the modern bartender. Keep it up! This bar in particular I would enjoy visiting soon.

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