3 Questions for… Kadrian Possul, Bar Manager
Kadrian, 25 years old, Bar Manager, Odeon Bar, Tallinn
Kadrian Possul is bar manager in Odeon Bar, Tallinn, Estonia right now. Soon she will pack her bags and head to Norway for new adventures. She’s 25 and working in hospitality industry for nine years now and behind the bar last five of them.
Name the coolest location where you ever mixed a drink.
I actually never had any too crazy locations, but to mention some , they would definitely be the time when I mixed drinks in New York, because it was my dream city since I was little and to be there and actually serve drinks there was total dream come true. For a another place I’d bring out BCB this year. It was my first ever bigger bar show and even being there was amazing. Estonian craft gin Crafters was out there with their booth and good friends of mine served drinks there. At one moment they needed a little help and as a joke I offered mine, next minute I found myself behind the bar, serving drinks to show guests and talking them everything about our amazing gin from this little northern country.
What is your favourite drink to mix and which drink do you like best?
My definite favourite cocktail to serve is something sour type, especially Ramos Gin Fizz. It takes a lot of time and effort but when you nailed it, this feeling is something else. Also I love the faces of customers, when you draw something on a sour with bitters, they always are so surprised and look at you, if you were a magician. My go to drink is always beer, from spirits I’m crazy about whiskey specially bourbon and my top one cocktail would be Negroni.
What is more important in your job: being the creative head or a „show star“?
When I started behind the bar I thought that if someone gives you a recipe and you have a great personality you can do it. Right now my thoughts are a little different. I think good bartender is a mix up of so many things- cleaner, chef, therapist, mixologist, night owl and morning person, employer and employee, best friend and angry security guy. So there’s no right or wrong answer here. I’ve gotten to the point where I rather work with small group of customers and really show them small details and crazy flavours. I enjoy doing the paperwork, creating menus and teaching others, but that doesn’t mean I’ve lost my spark when Friday evening rush hits. There’s so much to every part of bartending so I think right balance is the key.
