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London. Where do you work? I'm the bar manager at Pollen Street Social. 3 favourite international bars and why? In no particular order: Sager and Wilde, the most amazing wine bar in Hackney, I absolutely love this bar! Artesian at the Langham, not just for the cocktails, but this has always been a favourite because of their high level of hospitality. Last but not least, Morgenstierne, super cool cocktail bar in Oslo. Introduce us to a great bartender: Jesper Høst from No.19 in Oslo. He’s amazing, not to mention dangerous, as his bar lists one of my favo cocktails - Smokey Martini with Botanist, Martini Bianco and LaphroaigBest part of your job? The best part of my job is definitely the fact that I get to participate in my guest's night out. I've always felt it is a great privilege that guests trust me with their time, and I've always loved the feeling you get when you can see them having a great time. If you were going to make a BarChick cocktail what would you call it and what be in it? Probably one of our new drinks at Pollen Street Social, Empire of the Sun: 50 ml Kaffir lime leaf & lemongrass infused Tanqueray gin 40 ml Jasmin rice & coconut water Horchata 15 Lime juice 4 drops Birds eye chilli tincture 5 ml Coconut liqueur Who would play you in a movie? Kevin Spacey. Bit untraditional, but then, John Travolta played a woman in Hairspray so why not. If you weren't a bartender what would you like to be? Perfumer If you could make a drink for one person dead or alive who would it be? Anthony Bourdain Top chefs have their guilty pleasure food, what's your guilty pleasure drink? Champagne!! Drink trend that you're excited about? Drinks that utilises the best of both worlds, bar and kitchen. It's the end of the world in 24 hours what would you do? Gather close friends and family for an epic last feast Can you compare the Norwegian bar scene to the London one? London definitely has a more developed cocktail scene, but at the same time I love the bar scene in Oslo. It's much smaller, obviously, but I don't think that's necessarily a bad thing. The bar scene has had a slow, but steady growth over the past years and with that, I think Oslo managed to develop its own style and flavours. There are definitely strong ties between bartenders, chefs and baristas in Oslo, and I think that has influenced the bar scene a lot, especially in the search for produce and ingredients. London has been very welcoming to me, and I’m so excited for this opportunity to get to know everyone here more. Sometimes it almost feels a bit unreal, as these are the bars and bartenders you read about, and then suddenly you find yourself working in the same city! There are so many talented bartenders here, and I really can’t wait to explore more of London’s bar scene in the coming months. One thing I am loving about London though, is how much more guests here know about drinks. I remember my first shift at Pollen Street Social, I had one guest order a Junipero Pink Gin on the rocks, no attitude or strange history lection, he just ordered it because he loved it. That for me was amazing. Tell us something we don't know about Alex Kratena? He is (still) the most amazing person I’ve ever met. Favourite place in the world? My family's summer house in Kragerø, Norway. Dessert island bottle? The one that never empties, and always contains what you fancy the most." 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If you were going to make a BarChick cocktail what would you call it and what be in it? Probably one of our new drinks at Pollen Street Social, Empire of the Sun: 50 ml Kaffir lime leaf & lemongrass infused Tanqueray gin 40 ml Jasmin rice & coconut water Horchata 15 Lime juice 4 drops Birds eye chilli tincture 5 ml Coconut liqueur Who would play you in a movie? Kevin Spacey. Bit untraditional, but then, John Travolta played a woman in Hairspray so why not. If you weren't a bartender what would you like to be? Perfumer If you could make a drink for one person dead or alive who would it be? Anthony Bourdain Top chefs have their guilty pleasure food, what's your guilty pleasure drink? Champagne!! Drink trend that you're excited about? Drinks that utilises the best of both worlds, bar and kitchen. It's the end of the world in 24 hours what would you do? Gather close friends and family for an epic last feast Can you compare the Norwegian bar scene to the London one? London definitely has a more developed cocktail scene, but at the same time I love the bar scene in Oslo. It's much smaller, obviously, but I don't think that's necessarily a bad thing. The bar scene has had a slow, but steady growth over the past years and with that, I think Oslo managed to develop its own style and flavours. There are definitely strong ties between bartenders, chefs and baristas in Oslo, and I think that has influenced the bar scene a lot, especially in the search for produce and ingredients. London has been very welcoming to me, and I’m so excited for this opportunity to get to know everyone here more. Sometimes it almost feels a bit unreal, as these are the bars and bartenders you read about, and then suddenly you find yourself working in the same city! There are so many talented bartenders here, and I really can’t wait to explore more of London’s bar scene in the coming months. One thing I am loving about London though, is how much more guests here know about drinks. I remember my first shift at Pollen Street Social, I had one guest order a Junipero Pink Gin on the rocks, no attitude or strange history lection, he just ordered it because he loved it. That for me was amazing. Tell us something we don't know about Alex Kratena? He is (still) the most amazing person I’ve ever met. Favourite place in the world? My family's summer house in Kragerø, Norway. Dessert island bottle? The one that never empties, and always contains what you fancy the most." 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If you were going to make a BarChick cocktail what would you call it and what be in it? Probably one of our new drinks at Pollen Street Social, Empire of the Sun: 50 ml Kaffir lime leaf & lemongrass infused Tanqueray gin 40 ml Jasmin rice & coconut water Horchata 15 Lime juice 4 drops Birds eye chilli tincture 5 ml Coconut liqueur Who would play you in a movie? Kevin Spacey. Bit untraditional, but then, John Travolta played a woman in Hairspray so why not. If you weren't a bartender what would you like to be? Perfumer If you could make a drink for one person dead or alive who would it be? Anthony Bourdain Top chefs have their guilty pleasure food, what's your guilty pleasure drink? Champagne!! Drink trend that you're excited about? Drinks that utilises the best of both worlds, bar and kitchen. It's the end of the world in 24 hours what would you do? Gather close friends and family for an epic last feast Can you compare the Norwegian bar scene to the London one? 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One thing I am loving about London though, is how much more guests here know about drinks. I remember my first shift at Pollen Street Social, I had one guest order a Junipero Pink Gin on the rocks, no attitude or strange history lection, he just ordered it because he loved it. That for me was amazing. Tell us something we don't know about Alex Kratena? He is (still) the most amazing person I’ve ever met. Favourite place in the world? My family's summer house in Kragerø, Norway. Dessert island bottle? The one that never empties, and always contains what you fancy the most." 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Monica Berg

Where do you live?

London.

Where do you work?

I'm the bar manager at Pollen Street Social.

3 favourite international bars and why?

In no particular order: Sager and Wilde, the most amazing wine bar in Hackney, I absolutely love this bar! Artesian at the Langham, not just for the cocktails, but this has always been a favourite because of their high level of hospitality. Last but not least, Morgenstierne, super cool cocktail bar in Oslo.

Introduce us to a great bartender:

Jesper Høst from No.19 in Oslo. He’s amazing, not to mention dangerous, as his bar lists one of my favo cocktails - Smokey Martini with Botanist, Martini Bianco and Laphroaig

Best part of your job?

The best part of my job is definitely the fact that I get to participate in my guest's night out. I've always felt it is a great privilege that guests trust me with their time, and I've always loved the feeling you get when you can see them having a great time.

If you were going to make a BarChick cocktail what would you call it and what be in it?

Probably one of our new drinks at Pollen Street Social, Empire of the Sun:

50 ml Kaffir lime leaf & lemongrass infused Tanqueray gin
40 ml Jasmin rice & coconut water Horchata
15 Lime juice
4 drops Birds eye chilli tincture
5 ml Coconut liqueur

Who would play you in a movie?

Kevin Spacey. Bit untraditional, but then, John Travolta played a woman in Hairspray so why not.

If you weren't a bartender what would you like to be?

Perfumer

If you could make a drink for one person dead or alive who would it be?

Anthony Bourdain

Top chefs have their guilty pleasure food, what's your guilty pleasure drink?

Champagne!!

Drink trend that you're excited about?

Drinks that utilises the best of both worlds, bar and kitchen.

It's the end of the world in 24 hours what would you do?

Gather close friends and family for an epic last feast

Can you compare the Norwegian bar scene to the London one?

London definitely has a more developed cocktail scene, but at the same time I love the bar scene in Oslo. It's much smaller, obviously, but I don't think that's necessarily a bad thing. The bar scene has had a slow, but steady growth over the past years and with that, I think Oslo managed to develop its own style and flavours. There are definitely strong ties between bartenders, chefs and baristas in Oslo, and I think that has influenced the bar scene a lot, especially in the search for produce and ingredients.

London has been very welcoming to me, and I’m so excited for this opportunity to get to know everyone here more. Sometimes it almost feels a bit unreal, as these are the bars and bartenders you read about, and then suddenly you find yourself working in the same city! There are so many talented bartenders here, and I really can’t wait to explore more of London’s bar scene in the coming months.

One thing I am loving about London though, is how much more guests here know about drinks. I remember my first shift at Pollen Street Social, I had one guest order a Junipero Pink Gin on the rocks, no attitude or strange history lection, he just ordered it because he loved it. That for me was amazing.

Tell us something we don't know about Alex Kratena?

He is (still) the most amazing person I’ve ever met.

Favourite place in the world?

My family's summer house in Kragerø, Norway.

Dessert island bottle?

The one that never empties, and always contains what you fancy the most.

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