Originally from Bermuda, Tyriq Pitts has accumulated over 2 years of bartending experience in London. Previously managing the bar at the Richmond Harbour Hotel and working at the prestigious Tozi and the Coral Room, he currently excels as a bartender at Hide Below Bar in London. Tyriq is deeply passionate about bartending and constantly seeks to expand his knowledge to better educate his guests. His journey and expertise in mixology at Hide Below Bar are highlighted in an exclusive feature for the London Spirits Competition's 'Know Your Bartenders' series.

Here's the full interview with Tyriq Pitts.

Your current place of work / Last place of work.

Hide Below

Source: Hide Below Bar, Evening Standard

Can you tell us about your journey into bartending? What inspired you to become a bartender? 

I have been working in the industry for over 2 years. I was a waiter in a restaurant and was serving at events as well. I wanted to progress, I had always been curious about the bar but didn't like it and thought that bartenders were lazy. I had started working at another place that needed bartenders and I was open-minded and willing to try something new. I was able to talk to some of the bartenders and started gaining more interest but wasn't completely sold on it. I eventually ended up doing an event at one speakeasy bar called Yours Truly and met a guy who would go on to forever change my life. That night I was told I'd be bartending me and just this one other bartender for a group of 50 people. He asked if I minded just doing glasses as he knew the people in charge well and wanted to create the best experience for them and me not being familiar with the cocktails it would be better if I did glasses. I didn't mind I was getting paid the same either way. I later watched as my fellow bartender flipped two shakers in the air at a time, set drinks on fire, and entertained his guests with tales from his life. I was captivated. That moment always sticks in my mind because it was at that moment I decided I wanted this to be my career.

What training or education did you receive to become a professional bartender?

WSET level 2 in Wine & Spirits Masterclasses. I also read several books such as The Cocktail Codex, Liquid Intelligence, The Art Of Mixology, and many more.

What are the essential skills every bartender should possess?

There are two skills that every bartender should possess. The first is confidence, you spend a lot of your time talking with people and interacting with people. You always want to come across as confident but never arrogant. I find when dealing with people you always want to appear sure of yourself even when you're not it makes people feel more at ease. The second I would say is to have an open mind. You must always be open to new ideas, opinions, and information. Things change and that's why I think it's always important to keep an open mind.

What do you look for when you plan to buy new products for your business? 

How can I sell this to our guests and is it a product that people would be interested in? Often working behind bars you'll find products you might be interested in, and want to add to your bar but if it's not appealing to anyone else but you, then what is the point? You must also think about your venue if this product matches the space you're in is it a right fit. If you're a Japanese whisky and cigar bar and that is what you are known for, if you decide to all of a sudden buy an expensive blanco tequila you're going to have a hard time selling that tequila. Your audience is coming to you for Japanese whisky and cigars.

How do you stay updated with the latest trends and techniques in mixology?

I follow pages on social media as well and I am subscribed to a few different newsletters. I attend industry events and also listen to podcasts.

Can you describe your process for creating a new cocktail? What inspires your creations?

I usually think of a certain flavor I want to achieve and think about how I can achieve that with what I have available to me. The process usually starts with me writing down some notes trying to put my idea to paper and then I execute. At my previous job, we were tasked with creating a cocktail that represented a dessert we would have during Christmas. For me, it was my mother's lemon meringue pie. I was writing down the flavors of the pie and then I thought how can I achieve those flavors in liquid form? I decided to make a milk punch by blending lemon curd and vanilla ice cream with my cocktail and clarifying it I was able to achieve my result.

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Can you discuss any innovative techniques or ingredients you’re currently experimenting with?

I've become a fan of the switching technique created by Panda and Sons. You use an ultra-low freezer to separate the alcohol from the water and by doing so, you can use for instance juice and instead of recombing the water with the alcohol you can use the juice instead enhancing the flavor of the end product.

What are some current trends in the UK drinks industry that you find exciting?

The rise of tequila and mezcal. I think recently people have been looking for new and exciting tequilas and mezcals in the U.K. and that's great. I'm a big fan of the category and some of my favorite cocktails such as the Margarita and Naked & Famous utilize these agave-based spirits. I enjoy being able to try different tequilas and mezcals to see which one best fits in each cocktail and with more people liking the category, that gives me more reason to come up with cocktails that best showcase these spirits.

How has the cocktail scene in the UK evolved over the past few years?

I think it's only getting better. Even with staff shortages, we're seeing more bars opening up in the U.K. and some amazing ones outside of the capital, the quality of bars and the different techniques that they implement have only gotten better over the past few years.

What are your thoughts on the growing popularity of non-alcoholic spirits and low-ABV cocktails?

I think it's great for people to have a healthier option when they want to go out. I recently read an article about how 1 in 3 people order a nonalcoholic. That's a big percentage. I think going forward Bars need to be more open-minded to that rising demographic and offer more options for people who don't want to drink alcohol. 

How do you handle difficult or unruly customers?

I'm usually pretty good at calming people down. If someone is becoming difficult I'll cut them off and give them some water till they calm down, sometimes I'll even tell a story to distract them a bit.

How does sustainability influence your work behind the bar? Are there any eco-friendly practices you implement?

Anytime I use fresh produce I use the whole ingredient as to reduce waste as much as possible. One eco-friendly practice we have at the Bar is we use agave-based straws which are made using the fibers of the agaves that are used to make tequila. They last longer than paper and are biodegradable. 

Any good customer story that you recall that comes to mind?

Before I left my home country of Bermuda, I had a customer bring a £1,000 bottle of wine on my last day so we could drink it together. We had spent a lot of nights over the years drinking wine and talking he was a regular of mine and it meant the world to me that he wanted to share this wine that at the time was older than me.

What are the biggest challenges you face in managing a bar, and how do you overcome them?

Staffing. Right now it's very hard to find Bar staff, especially competent Bar staff. Because of this, I try to hire people not necessarily with as much experience as I would like but, who are hungry and eager to learn and try to show them why Bartending can be an exciting and rewarding career.  

How do you see the role of bartenders evolving in the next five years?

I think we'll see more and more Bartenders creating their brands. Through social media, Bartenders can become stars in the community and draw attention to their Bars. More Bars are pushing their Bartenders to showcase their personalities on their platforms. 

If you could only use five ingredients behind the bar, what would they be and why?

If I could only use five ingredients behind a bar I would use rum, lime, sugar, coconut, and pineapple. I would make the most kickass pina colada for me and my guests all day, who doesn't love a pina colada?

What advice would you give to someone looking to start a career in bartending?

Go for it. It's a job that has offered me a lot of opportunities and I'm truly grateful to be a part of this industry. The only advertisement I would give is to make sure you're always having fun but don't forget you're still at work.