Behind the Bar with Bruno Tarsey

Bruno Tarsey is a Bartender from the United Kingdom. He works at Milk Beach in the Soho area of London.

How did you get started as a mixologist?

During the Covid lockdown, I learnt classic cocktail craft from home and bought mixology books to further my knowledge of cocktail craft, history, flavour profiling, and bartending technique. After the lockdown, I got my first bar job as head barman where I designed a menu inspired by seasonal European styles of cocktails with a British twist. 

How would you describe your personal style as a bartender?

Informed by flavour, classically trained, and focused on understanding my guests’ needs to produce not only a delicious cocktail but a memorable experience. I want to balance new ideas inspired by classic cocktails whilst embracing culinary techniques.

What keeps you passionate about bartending and the hospitality industry?

It’s an ever-changing and creative industry that allows me to explore new ways of thinking towards cocktail craft. There’s always room for innovation and collaboration.

What inspires your creativity when crafting new cocktails? 

More recently, my inspiration has stemmed from my travelling around the world with my career, learning about natural resources from parts of the world such as food cultures I explored and experienced in southeast Asia, Australia, and within Europe.

What’s your favorite Fee Brothers product to work with, and why? 

I adore working with all Fee Brothers Bitters, but if I had to choose one from the collection, it would have to be Fee Brothers Aztec Chocolate Bitters. I love this product when making myself an old fashioned, specifically as it deepens flavour output and gives the cocktail a luxurious and aromatic seasoning.

What advice would you give to someone aspiring to become a better mixologist?

Always look to your roots and always believe that you can achieve what you aspire to have in this career. Never be afraid to try new things; failure is the best path to success. Always ask questions.

What is your signature drink, and what makes it special? 

My signature drink is a cocktail called the ‘Silent Killer 2.0’. A cocktail inspired by my fascination with the rum and tiki culture as well as using culinary techniques to produce a more rounded cocktail that embraces my personality in this industry. It’s a cocktail that has been redesigned and redeveloped over time into something that celebrates my career so far.

Do you have a favorite recipe in which you use Fee Brothers products?

Silent Killer 2.0

• 15 mL El Dorado 15 year Rum 
• 20 mL Novo Fogo Tenager Tigerwood Cachaca
• 10 mL Neisson Agricole Rhum
• 15 mL strawberry infused Campari
• 2 dashes Fee Brothers Black Walnut Bitters
• 15 mL Fee Brothers Orgeat Syrup 
• 7.5 mL lemon juice
• 7.5 mL lime juice 
• 45 mL pineapple juice 
• 2 drops 8:2 saline solution 

Add all ingredients to a shaker tin and shake with ice for 8-10 seconds. Double strain into a highball glass over fresh ice. Garnish with pineapple leaves and a lime wheel.

Learn more about Bruno on Instagram at @mr_swigmixer.