The founder of Edinburgh’s Panda & Sons — crowned No. 1 in this year’s global Top 500 Bars ranking — made a rare guest shift appearance at Prague’s Alma. Iain McPherson presented four cocktails that showcased why his approach to flavour, texture and temperature is now regarded as one of the most influential in the world of modern bartending. “We’re not going to change things under pressure from the outside,” he says in the only interview he gave during his visit to Prague.

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"When the Michelin Guide was about to come to Slovenia, I told my team that we would either get two stars or none at all. We’re not the type of restaurant for just one Michelin star, but zero was also a possibility. We never grew up with the rules of Michelin or any other international guides. Local ingredients are, in most cases, just a marketing trick," says Ana Roš, one of the world’s most renowned chefs and head of the three-Michelin-starred Hiša Franko.

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„Svůj první shaker jsem dostal ke 13. narozeninám. Flair určitě není žonglování, mladší generace k němu tíhnou méně. Kolem tohoto barmanského stylu je ale krásná komunita a kamkoli přijdu, tam někdo hází láhvemi. Koktejl nemusí mít super crazy ingredience, ale musí mi chutnat, abych si ho objednal znovu. Líbí se mi, když je barman osobností a nebojí se ukázat sám sebe,“ říká Tomáš Bielčík, barman, brand ambassador a vítěz Czech Flair League.

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