How To Keep Winning Awards

How To Keep Winning Awards
Disclaimer: Some of these posts contain affiliate links. I may receive compensation if you click on these links and buy something, but, don’t worry, it won’t cost you a dime!

Stop right there: This is the second episode of two where we meet a bartender at the top of everyone’s game.  If you want to hear the first part of Erik Lorincz’s journey – head back to episode 1 and begin there. If you have already gone down that path, then you’re here where you belong, so settle in for the ride.

No one will contradict me when I say that Erik Lorincz of Kwānt Bar in London, is focused and determined, while still being a charming host, the perfect combination for a successful bartender. Last week we left him at the entrance of the soon-to-be opened Connaught Bar. Where will those attributes take him from there?

In this episode with Erik Lorincz, we’ll discover:

  • Why working at the Connaught was like playing football like Massi
  • How you could promote a bar before Social Media existed
  • Why 2010 was one on Erik’s best years of all time
  • What job Erik thought would be too big for him
  • What Erik believes are the cocktails for the modern palate

Our cocktail of the week is the Hacienda! Try making the Kwānt classic with this recipe!

Don’t miss out on any Lush Life episodes!

You can get this and all future audio files automatically downloaded to your mobile device easy. If you’re on iOS, you can listen on Apple Podcast. It’s easy to Google Podcasts or Spotify too. Or click the player or link above to listen to just this episode. (But trust me, you’ll want to subscribe!)

If you live for Lush Life would you consider supporting us by buying us a coffee… Just go to buymeacoffee.com/lushlife and you can donate once or monthly to make sure we are still here every Tuesday.

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Theme music for Lush Life is by Stephen Shapiro, and used with permission.

Lush Life is always and will be forever produced by Evo Terra and Simpler Media Productions.

Download the audio file


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