Spring is in the air… somewhere.  We may still need of the odd warming whisky to tide us over before the scorching summer kicks in though (that’s some wishful thinking, bordering on sarcasm there), so Adrian Gomes talks to someone who can probably help us out with that:

Before we get to our featured bartender, I’d like to highlight some recent successes that ‘Team Aberdeen’ have enjoyed.  Danil Nevsky of Society (last month’s featured bartender) is off to Amsterdam as the winner of the UK heat for Bols Around the World, an international competition.  Dan will be competing against bartenders from around the globe – as well as enjoying the spoils that Amsterdam has to offer.  A notable mention must be made of Kaelin Richards and Adam Gray from Dusk, who also reached the latter stages of the UK heat.

Myself and Mike McGinty (Ninety-Nine Bar & Kitchen) will also be enjoying a brand-sponsored trip (to London) to compete in the UK final of Diageo’s World Class cocktail competition, one of the most prestigious competitions on the international calendar.  With a Global Final taking place in Rio de Janeiro, it’s fair to say the competition amongst the 20 UK-wide bartenders will be tough.  Wish us, and Dan, luck!

Onto the third in our ‘Bartender of the Month’ series, I chatted to Ryan Rhodes, AM of the bar at Malmaison and recent winner of the Maxxium-sponsored Easter Egg Cup.  His drink and presentation impressed the judges, and after putting the effort into most competitions in this city, it was great to see him finally rewarded by the high-profile judging panel of Andy Gemmell (Global Ambassador, Dewars Whisky), John Clay (Bols Ambassador) and Chris Tonner (Beetroot Restaurants).  Onto Ryan…

Works…

Currently working as Assistant Bar Manager for The Malmaison hotel on Queens Road.

Previous…

Originally, I started working in a local club just as I turned 18 as a way to get extra funds to get me through uni.  Apart from the initial fear after being flung into a packed bar on a Saturday night with no prior training, I soon began to thoroughly enjoy it – apart from the odd pint glass getting launched around. I then moved into a local cocktail bar (making the finest Woo Woo’s) and that’s where I started to love the idea of being a bartender people recognise and want to come and be served by.  That’s when I moved into Aberdeen and started at the Mal.

Off duty…

Whilst off duty, I visit distilleries around Scotland.  Whisky is one of my passions.  Reading up on new ideas to try when I get back to work is also high on the agenda.  Keeping the guests entertained with fresh ideas and things they haven’t experienced is what I’m after.

Drinks…

The drinks which I enjoy are generally either whisk(e)y or tequila-based.  Old Fashioneds, Manhattans, and Sazeracs are the general style.  The smoking of cocktails are a hit with me as a sweet cherry-smoked rye whiskey Manhattan changed my life!  Oh, and it would be rude to say no to an Aberdeen Bartenders Club (ABC) gas chamber now and then, wouldn’t it (ed note: do not try this at home).

(More after this shot of Ryan in action)

Inspiration…

I would say what inspires me as a barman is the continuous learning to improve on style, drinks and, above all, the customer being happy.  I like to read up on the great personalities of the bar world and use that as a motivator to where I want to go.  I attend quite a few cocktail competitions, and seeing some of the big dogs at work pushes me to improve myself and my work.

Travels…

So far, my work-related travels have been mainly around Scotland, whether it’s to spend the day with Distillery Managers (seeing the complex and patient route that whisky takes to be produced) or going to Edinburgh for competitions.  I have also travelled to Liverpool to take part in the Malmaison in-house cocktail competition which went well as I finished 3^rd overall in the UK.

Looking Forward…

In the future, I aim to be what every passionate bartender wants – an owner of a reputable bar embodied with their own personal style.  For just now though, the constant learning and networking will do me as I want to grow into the man who gets his bar.

Looking Back…

The past has been interesting with things which I cant imagine doing now in the bar I’m in, but it has all lead me to where I am today – a happy bartender who loves his job.