Aleksandra Dziubak is a bartender at Marlowe Bar in Barcelona. She makes us two cocktails, one with Gin and Dry Vermouth and the second with Sake and Bread Syrup.
Aleksandra introduce yourself
My name is Aleksandra Dziubak and I am from Poland, in a town near Warsaw. I started behind a bar three and a half years ago in a salsa bar in the centre of Barcelona. I really liked working there but I had to go back to Poland to finish my studies. Then I did a short course in a bartending school, before starting in a high volume bar in Warsaw for 6 months, before moving to an elegant cocktail bar named The Roots for a year. I really missed Barcelona, so I moved back and found a bartending position here at Marlowe bar, which was exactly what I was looking for. I’ve worked here for a year now, it’s a minimalist bar, like myself, with classic and simple drinks. We are really a team here, which is important for me.
The classic you want to show us
80ml of Jackal Vodka
4 dashes of Noilly Prat Dry Vermouth
3 Crushed Olives
The bar you dream of
Right now my dream bar is here, because the most important things for me are the atmosphere and people and Marlowe Bar has it all. I learn a lot as well and my clients are happy, so it’s perfect. Of course a place needs to evolve, so we have a meeting every week to discuss what can be changed.
What do you do in your time off
I have two days off, so I relax by cooking Spanish cuisine, or I visit places around Barcelona.
The spirit you like the most
It would be vodka. People say it’s easy to mix because there is no taste, but it’s not true. To mix it well is complicated, because it’s pure alcohol, and you don’t have the sweetness of rum for instance. So you have to smooth it. My favourite vodka is from Basque Country and is made with milk, it’s called Siderit Lactee.
What makes a good cocktail
The bartender, because even if there is balance, at the end you come back to a bar for the bartender. Good cocktails alone are not enough, you like them because of the bartender.
What ingredient do you enjoy using in cocktails
I think it would be fresh seasonal ingredients, fruits or vegetables to extract the main flavour. When you drink your cocktail, you can feel it immediately. The cocktail is built around this taste.
The signature cocktail you want to show us
Pan con Tomate
60ml of Clarified mix of Tomato Juice and Bread Syrup
40ml of Kensho Spanish Sake
20ml of Tio Pepe Fino Sherry
10ml of Lacto Fermented Water
Where do you think we need to go to interview another bartender
You must visit my two favourite bars, the first one is Kiti Bar is in Warsaw and the second is Santos in Madrid.
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