We’ve seen classic cocktails return. Now it seems molecular is getting hotter. Classic cocktails have never gone out of style and now, they’re getting new twists. This is why we now see this hot trend of classic cocktail reinterpretation. Molecular cocktails might draw the attention of the media and the public, but they’re complex to make and don’t wow guests either. Even in London, the best cocktail city in the world, there are only two bars that specialize in molecular cocktails. They’re mostly for bartenders to show off their skills or for competitions.

What’s the next big cocktail trend?
No one can predict the future, but I think that the next big trend will be “Bar Chef cocktails.” By this I mean that bartenders, just like great chefs, will be searching for the best ingredients (not only base spirits but also the sub-ingredients), studying them and creating cocktails that perfectly pair with food.

What do you think of drinking cocktails with food? What works?
Just like wine, all drinks go well with food. And in some ways, cocktails pair with food even better than wine. The key tastes of cocktails—sweet, sour, bitter, umami and ABV [alcohol by volume]—demonstrate a fantastic match with food tastes, such as sweet, sour, bitter, salty, umami and spicy. From a health perspective, the alcohol destroys proteins and vitamins and must be supplemented with food, which also gives you a good reason to enjoy drinks with food.

A lot of cocktail consultants come in to new places, design the cocktail menu, train staff for a week, and then leave. What do you think of this?
Bar consultancy is now a hip trend. However, if you do it wrong, then that’s just fraud. To give an analogy, consulting is like raising a baby. It’s split into two parts. Before the bar’s opening is like being pregnant, and after the bar’s opening is like rearing the child. So to provide real consultancy, consultants should take care of everything from pre-opening to post-opening, until the bar is stable and well managed. I’ve seen many bars struggling when missing this balance.

You’ve written a lot about excellent single malts. Is that something you use in cocktails? Or should quality spirits only be had neat?
It’s up to you. Single malts can be enjoyed neat, on the rocks or in cocktails based on the tasting notes. Cocktails can enhance the beauty and strength of a specific single malt while hiding its weakness. However, expensive or aged whiskies with subtle difference are better just enjoyed with good water. In fact, regardless of the price, whisky is a mixture of 40% alcohol and 59% water, meaning that 99% [of every whisky] is the same. Customers make huge investments for that subtle 1% of difference. So to best enjoy the 1%, I recommend that you drink it with just water.

What’s your favorite drink?
I respect and celebrate the diversity of whiskies, and my favorites differ depending on the company that I’m with, the place and atmosphere. If I’m drinking alone, my top choice would be Talisker 18. I love the beautiful balance of its peat, smoky and dried fruits aroma.