WHAT WAS THE FIRST BAR YOU EVER WORKED IN?
When I was in the navy I started my bartending career on the SAS TAFELBERG. Beers were dirt cheap and I had to learn to make the ship’s famous pineapple sailor beer (illegal to make on the ship), served to new recruits.
WHAT ARE YOU WORKING ON RIGHT NOW? WHAT’S NEW & EXCITING IN THE DRINKS WORLD OF KURT?
I’ve just developed a range of tequila-based drinks for the Crowne Plaza Hotels using local produce and products. I really like the “Ubuntu” with apricot, Olmeca Edicion, agave syrup, apricot liqueur, coriander and chili salt. And still working on opening my own bar.
WHO ARE SOME PEOPLE THAT HAVE INFLUENCED & INSPIRED YOU ALONG THE WAY?
Jamie Terrell led me out the darkness and into the light with mixology.
Philip Duff showed me the long and fascinating road of product knowledge.
Tony Heneck for his horizontal approach to business.
Naren Young for “it’s never too late to have another”.
WHAT DO YOU DRINK WHEN . . . .
Before dinner: Good wine these days
You finish work: Manhattans at the moment
On a lazy Sunday afternoon: Couple of Dawas*
When you’re contemplative: Pimm’s Cup or a Negroni
When you can’t be bothered deciding: Irish whiskey
When the sun is beating down: Kiss Kiss Bang Bang or a Tommy’s Margarita
When you’re lighting the fire: Zambezi beer or Grolsch
When you have to answer interview questions: LSD – light summer drink
WHAT’S YOUR ‘GO-TO’:
Aperitif: Carpano Antica Formula vermouth
Digestif: Ramazzotti Amaro
Beer: Changes everyday
Shot: Rousos Sloe vodka or Galliano Hot Shots
Mixed Drink: Jamesons & soda or a Cuba Libre with Havana Club
Guilty Pleasure: Irish coffee
WHAT WAS THE LAST AMAZING COCKTAIL THAT BLEW YOUR MIND? WHO WAS THE
Eugene Thompson at Mekka Cocktail Bar Harare, Zimbabwe made me a Mayfair Martini – with clove syrup and apricot jam, it was a rendition from Robert Vermiere’s 1920’s cocktail book called “Cocktails – How to Mix Them”.
NAME 3 OF YOUR FAVOURITE BARS ANYWHERE IN THE WORLD AND WHY?
La Capilla, Tequila, Mexico
The most laid back famous bar I have ever been to. Don Javier, the owner and resident bartender has been bartending for about 60 years or something. Home of the famous Batanga cocktail.
Mayahuel, New York City
Amazing tequila cocktail real trailblazing drinks.
YOUR HOUSE IS BURNING DOWN. WHAT’S THE ONE BOTTLE YOU GRAB? WHO DO YOU SHARE IT WITH?
Difficult. Very difficult. 100% agave Los Abuelos reposado.
WHAT DOES YOUR LOCAL BAR INDUSTRY NEED MORE OF?
Decent cocktail bars.
AND LESS OF?
Cocktails made with artificially flavored syrups.
WHAT IS YOUR ULTIMATE FANTASY DRINKING HOLIDAY DESTINATION (that you’ve yet to go on)?
IN WHAT BAR DO YOU FEEL MOST AT HOME AND WHY?
Café Della Salute Johannesburg. For all the friends that hang out there and their great drinks.
* “Dawa” is a Swahili word and means “medicine potion”. Named after the fact that it changes flavor as your drink it. The secret to making this drink lies is in the type honey you use, creamed honey is in fact raw blended honey as does not harden as much as normal honey.