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Michael Mas

Signature cocktail
14 years
Industry experience
  • Tropicon
    Picon
    Maurin quina
    Gentiana
    Grenadine syrup
    Lime juice
    Club soda
    Orange
    Cherry
    Mint
    Ice cubes
  • Tropicon
    Picon
    Maurin quina
    Gentiana
    Grenadine syrup
    Lime juice
    Club soda
    Orange
    Cherry
    Mint
    Ice cubes

Bar codex by Michael Mas

The most difficult part of running a bar is managing other people's time.

Stay modest.

An ideal evening at the bar — solidarity, concern, cocktails, food and laughter.

You cannot forgive a lack of respect to the clientele or the team.

The best way of relaxing after work is sharing a beer and a couple of stories with the team.

The bar business is hospitality, knowledge of the ingredients and creativity.

I don't think we are the only ones, but French barmen got lucky with an excellent bar culture.

Don’t speak at the bar about religion or politics.

It is difficult to draw the line between friends and work, it is important to learn to be honest and open to criticism.

It is simple to earn more, you just need to start selling your knowledge and experience beyond the bar.

Cocktails, in truth, are needed so that you have wine left to store in the wine-cellar.

Art of shake by Michael Mas

Art of shake by Michael Mas

Try Tropicon cocktail by Michael Mas

Try Tropicon cocktail by Michael Mas

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