Sergejs’s cocktail experience was developed in London where he lived for 5½ years. He started at the bottom, pouring pints in a restaurant in London’s O2 Arena, slowly making his way up to end up at the Dorset Square Hotel where he swapped his passion for flair bartending for classic cocktails.
After a year of working in the Potting Shed bar at the Dorset Square Hotel he moved to Galvin at Windows, the Michelin Star restaurant and bar. His next challenge was at Club at the Ivy, one of the London’s most exclusive bars, working alongside industry legends. He then opened a cocktail bar for a friend, London’s Cocktail Embassy, and once this was set up and working smoothly Sergejs left the UK.
In May 2015, he moved to Amsterdam to open The Duchess where he is Bar Manager. After just three months, the bar was nominated for the Best Cocktail Bar in Holland and won the award for The Best Hotel Bar in Holland.
“As we do it at the Duchess – Cherry Heering obviously! Celebrating 197 years with Cherry Heering”
Garnish: Fresh pineapple & cherry
Method: Shake all ingredients with ice and strain into ice-filled glass.
• 40 ml Plymouth navy strength gin
• 20 ml Cherry Heering
• 10 ml Cointreau
• 10 ml Bénédictine D.O.M.
• 10 ml The Duchess grenadine
• 20 ml Freshly squeezed lime juice
• 50 ml Freshly pressed pineapple juice