Words by: Mads Voorhoeve & Timo Janse
Shortly after winning the Entree Best Bartender 2018, we talk to Mads Voorhoeve. We ask him those ten tough questions AND he shares an awesome recipe with us!
"As a young kid, I spent quite some time in my father’s bar, a classic Amsterdam café, where my passion for the hospitality industry finds its roots.
At age 15 I started my first real job in the Krasnapolsky hotel as a room service clerk, and at age 16 I got to pour my first beers. At age 19 I landed a job at the Fabulous Shaker Boys, my first encounter with cocktails.
I had the pleasure to work for, and with some great people in the years that followed, working in many different bars, restaurants and hotels in Amsterdam and Copenhagen.
Flair and cocktail competitions really sparked my enthusiasm for the bartending industry and brought me where I am today.
In 2012 I was approached with the offer to open a European Bartender School in Amsterdam as a partner of the brand. Teaching the new generation of bartenders the profession I love so much, turned out to be the best thing I could imagine."
What is the nicest moment behind the bar you can remember?
"Any night with Luuk Gerritsen in The College Hotel and any night behind the bar of Dvars with that great team of bartenders."
What is the worst?
"The “Ice Ice Baileys” activation by the Fabulous Shaker Boys in 2008 in Belgium. Pouring Baileys from the blender whilst playing a bad remix of Ice Ice Baby from a Boombox on the backbar..."
Who are the two Guru’s you look up to the most in our industry?
"Misja “The (real) Legend” Vorstermans who taught me the ropes of drinks mixing and Anthony Pullen who pushed me onto the stage and supported me on every flaircomp."
Which book on bartending is a must-read?
"Gary Regan’s “Joy of Mixology” greatly helped me in my early years. I also think every bartender should read “Liquid Intelligence”."
What is the cocktail you have created you are most proud of and why?
"Not one in particular, but one that comes to mind is:
55ml Rutte Dry Gin
20ml Clear lemon*
10ml Rich sugar syrup
Fresh Raspberry foam+
Stirred and strained
100 grams filtered water
5.4 grams citric acid
2 egg whites
200ml Rasperry cordial~
80ml lemon juice
1x sheet gelatine
Double charge on ISI whipper with N20
1 part Raspberries
1 part water
Add to pan, bring to a simmer and cover it, strain off when raspberries lost all color
Weigh this and add:
1 part sugar
Lemon zest to flavor
What is the biggest challenge facing our industry in the Netherlands today?
"Bridging the gap between the Dutch “Baco-drinking” mainstream and the overly nerdy 1% of high quality cocktail scene."
What is your guilty pleasure drink?
"Batanga or Piña Coldada, depending on my level of intoxication"
If you could teach new bartenders one thing, what would it be?
"Always be humble, also after a good result on a competition; your network is your most important tool in this industry."
What do i have to do as a bartender to piss you off when visiting a bar?
"Telling me you’re out of Tequila"
If you want to be remembered by any quote, what would it be?
" In case of an emergency, Fernet Branca"