From putting prospective hires behind the bar to make a Daiquiri to building cocktails around Greek ingredients, Nikos Tachmazis, bar manager at the Four Seasons Astir Palace, tells Sophie Arundel what he looks for in modern bartenders.
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Why a Daiquiri still tells you everything you need to know about a bartender
1. You ask prospective hires to make a Daiquiri during interviews. What does that simple test tell you about a bartender?
The Daiquiri is one of the most honest drinks we can ask a candidate to prepare. With only three ingredients; rum, lime, and sugar; there is no space to hide. It immediately reveals a bartender’s understanding of balance, dilution, temperature, and, most importantly, their ability to taste and adjust in real time.
It also highlights mindset through small but telling decisions; for example, whether they choose fresh lime or pre-squeezed juice, and how they articulate that choice. There is no single correct answer. What matters is intention and awareness. When a candidate demonstrates clarity in their reasoning, it speaks volumes about their foundation and their respect for theE12 craft.
2. How has your approach to hiring and training changed in recent years? Has the industry evolved in a way that makes you prioritise different qualities?
Earlier in my career, I was primarily focused on technical ability. Today, I look just as closely at attitude, curiosity, and emotional intelligence. Technique can be developed over time; mindset is far more difficult to teach.
Behind the bar at Avra, I look for individuals who understand hospitality beyond the drink itself. Consistency, humility, and the ability to work as part of a team are qualities that matter enormously.
In training, I place strong emphasis on developing tasting ability, product knowledge, and confidence in explaining choices. Execution remains fundamental, but a well-rounded bartender today must also be able to create connection and adapt to the guest in front of them.
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3. Are there any techniques or methods used behind the bar at Avra that you feel set the programme apart?
Our philosophy is rooted in refinement rather than complication. We focus intensely on precision; temperature control, accurate dilution, appropriate glassware, and unwavering consistency in preparation.
We use pre-batching strategically when it enhances the guest experience and allows the team to dedicate more time to direct interaction. Behind the scenes, we are constantly tasting and recalibrating our recipes. The objective is to deliver a drink that feels effortless to the guest, yet is executed with exceptional precision and discipline.
4. What sort of Greek ingredients do you incorporate in cocktails? Why do you think these work so well on Avra’s menu?
We incorporate ingredients deeply connected to Greek identity and seasonality; citrus, fresh herbs, local honey, yoghurt, mastiha, Mediterranean fruits, wines, vine leaves, bee pollen, and high-quality olive oil.
These flavours resonate because they are emotionally familiar to our guests, even when presented in a contemporary structure. The aim is not to create something traditional, but to express a sense of place through aroma, freshness, and texture. This approach creates a seamless connection between the bar, the cuisine, and the broader experience at Avra.
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