Karol started his bar career in 2003 in Warsaw, Poland at the age of 17. During the ensuing 12 years he has built a broad experience by working as a bartender, bar manager, chef, bartender school instructor and drinks consultant. He has taken part in numerous cocktail competitions and travelled the world looking for inspiration and education. For many years he focused on molecular mixology and modern kitchen-cocktail techniques; connecting kitchen and bar, and utilizing unusual flavours from the perfume industry. He sees his perspective as a scientific way of understanding how ingredients work together.
Karol is presently designing a beverage program for new chain of fine dining restaurants in UK called Grain Store, focused on vegetables and savoury cocktails, full of seasonal and local ingredients, paired with food.
Karol will never say no to good tequila, cognac or champagne. He is full of love and passion for bartending and especially for helping to share the great flavours of the world.
“Everybody knows that the Cherry Heering, the cherry liqueur is the most important ingredient in the Singapore Sling”
Garnish: Pineapple wedge & cherry
Method: Shake first 7 ingredients with ice and strain into ice-filled glass. Top with soda.
• 30 ml London Dry Gin
• 15 ml Cherry Heering
• 10 ml Bénédictine D.O.M.
• 8 ml Triple Sec
• 60 ml Fresh pineapple juice
• 10 ml Freshly squeezed lemon juice
• 1 dash Angostura Aromatic Bitters
• Top with Soda