Nihat Cam is the bar director of Edition Hotel, Tampa. He makes us two cocktails, one with Bourbon and Pineapple Juice and the second with Rum and Sherry.
Nihat introduce yourself
My journey started in hotels in my high school years in Turkey. After studying hospitality in Turkey and entering the industry early, I worked long hours and learned the craft from the ground up. I moved across continents, countries, cultures, and concepts, each place sharpening my understanding of service, discipline, and creativity. I worked in different scale bars, high volume operations, crafted cocktail bars and refined lounge environments. Every stop added a layer, not just to my technical skills but to how I see people, rhythm, and atmosphere. Over the years, I learned that bars are not just about drinks. They are about trust, timing, and memory, but most importantly, hospitality. Eventually, that path led me to Florida, where everything aligned. At The Tampa EDITION, I found a space that allowed me to blend precision with imagination. Today, as Director of Bars, I oversee multiple concepts (Punch Room Tampa, Arts Club and Lobby Bar), each with its own identity, while staying deeply involved in menu development, team culture, and storytelling through drinks.
The classic you want to show us
Punch Room Whiskey Sour
2oz Michters Bourbon
1oz PX Sherry Nectar
0.75oz Lime Juice
1oz Pineapple Juice
4 Dash Foaming Bitters
The bar you dream of
My dream bar would be with a back door opening to a jungle but stays urban in front. Almost like using the back door to grab a product from trees and go back to your bar to utilise that in your cocktail.
What do you do in your time off
Time off for me is still about curiosity. I travel when I can, eat simply but intentionally, and observe how people gather in different cultures. I spend time reading about spirits, history, and craftsmanship beyond the bar world. I also enjoy quiet moments, good coffee, enjoying a classic that shaped the industry or relaxing by the water. Those moments away from the bar are essential. They recharge my creativity and remind me why hospitality matters.
The spirit you like the most
Agave spirits are the ones I connect with most, especially mezcal. Not because of trends, but because of the depth they carry. Mezcal reflects terroir, climate, tradition, and human touch. It forces you to slow down and rethink again and again.
Working with mezcal is about balance. It does not need to be loud or smoky to be interesting. When treated properly, it can be elegant, soft, and layered. It rewards restraint and intention, which aligns perfectly with how I approach cocktail creation.
What makes a good cocktail
A good cocktail is about balance and clarity. Every ingredient should have a reason to be there. If something does not add structure, flavour, or emotion, it does not belong in the glass. Technique matters, but only in service of the final experience.
Most importantly, a good cocktail feels complete. It does not confuse the guest or try too hard to impress. It delivers exactly what it promises, whether that is comfort, excitement, or surprise.
What ingredient do you enjoy using in a cocktail
I enjoy working with tea. I come from a culture where tea plays a huge role. Its part of the hospitality. It’s offered without asking. It adds interesting aromas to a drink. Tea also connects cocktails to history and ritual. They remind us that drinks were not always about sweetness or alcohol content, but about balance and purpose. Used thoughtfully, they elevate a cocktail from good to meaningful.
The signature cocktail you want to show us
FLORIDA
2oz Santa Teresa Arabica Cask
0.50oz Blood Orange Cordial
0.50oz Banana Liqueur
0.25oz Oloroso Sherry
1oz Cold Brew
0.25oz Lemon Juice
Where do you think we need to go to interview other bartenders
If you are in Florida you should definitely see Tural Hasanov from The Tampa EDITION and Frank Maldonado from Employees Only New York.