After serving for around nine years as head bartender at the American Bar at the prestigious hotel The Savoy in London, Erik Lorincz went independent in 2019, opening his own bar in the city. As many readers will know, Kwãnt and its successor Kwãnt Mayfair have received numerous accolades. Erik is known for his elegantly crafted cocktails that strike a fine balance between originality and classic style. We spoke with him about what inspired him to become a bartender, the appeal of the profession, and the story behind the creation of BIRDY. by Erik Lorincz, a range of cocktail tools he developed that has earned praise from professionals in the industry.
Text: Akira Suzuki / Photography: Koichi Mitsui / Composition: Contentsbrain
Interview Location: Kenji Omakase and Loa Bar
(both located on the first floor of the International House Hotel, 221 Camp Street, New Orleans, Louisiana 70130, USA)
It was quite a long time ago— over 20 years, I’d say. I must have been around 20 at the time. I happened to pick up an American magazine, and a photo of a bartender caught my eye. He was shaking a cocktail, and I thought it looked really cool. That moment got me interested, and I started learning about bartending.
The more I learned about the bartenders’ work and approach to the craft, the more I found it to be creative and fascinating. As I dug deeper, I also discovered the long history behind bars and cocktails.
I also began researching cocktail recipes— how classic cocktails are made, and how original cocktail recipes are developed. As I studied, I started experimenting with making both classic and original cocktails myself. Before long, I found myself wanting to become a bartender.
Back then, in my home country of Slovakia, there were places where you could drink beer or whisky, but there weren’t any proper bars serving authentic cocktails. So to study bartending, I went to Prague, the capital of neighboring Czechia. I rented an apartment there and attended a bartending school for three months.
I was really lucky. Around that same time, there were plans underway to open the first authentic cocktail bar in Slovakia. As it happened, the director of the bartending school I was attending was consulting on the project. He told the owner of the new bar, “This guy is from Slovakia and is currently studying to become a bartender. You’ll need staff for the new place, right?” Thanks to that introduction, even though I had just started at the school, I was able to begin working part-time at the new bar that opened in Bratislava, the capital of Slovakia.
It was a hectic time while I was attending school. On weekdays, I took classes in Prague, and on weekends, I traveled by train to Bratislava. The bar was called Greenwich Cocktail Bar, and I worked there as a barback—an assistant. After graduating from the bartending school, I was hired full-time, and four years later, I moved to London.
In London, I worked at places like The Connaught Bar and the American Bar at The Savoy. Then in 2019, I struck out on my own and opened a bar called Kwãnt in the city. Later, I relocated to a different spot in London, and since 2023, I’ve been operating under the name Kwãnt Mayfair.
I think it’s the fact that there’s always something new. You never find yourself thinking, “Ugh, I don’t want to do this—it’s so boring.” It’s never dull. Discovering new flavors or new ingredients leads to new cocktails. And that makes you want to keep experimenting and try something different next time.
I’ve always enjoyed smelling different things and trying new flavors. I believe I was probably the first bartender in Europe to use yuzu in cocktails, around 15 years ago. At the time, yuzu was a citrus fruit completely unknown in Europe. More recently, I’ve been experimenting with using rice in cocktails. I’ve used Japanese tea before, but rice is something I only started working with recently. You can create some really interesting drinks with it. Once I tried it, I thought, “Why didn’t I think of using this sooner?”
Every day is truly a chance to be creative— whether it’s finding inspiration, chasing a sense of wonder and admiration, or discovering new flavors. It starts with imagining something, then understanding the taste and flavor behind it. The fact that there’s never a dull moment— that, to me, is the real appeal of this job.
I’m not just saying this because you’re here from Japan, but honestly— Japan. When I first visited Japan over ten years ago, I immediately noticed that Japanese bartenders were different from those in any other country. They pay attention to details that probably no one in Europe even thinks about— how they handle ice, glassware, tools, and the precision of their bartending techniques. I found that incredibly appealing. Since then, I’ve made a point of visiting Japan at least once a year.
That’s also why I chose to produce my cocktail tool line, BIRDY. by Erik Lorincz, in Japan. I had seen firsthand how much attention Japanese people pay to detail, at a level you just don’t see elsewhere. If you want something not 95% but 100% complete—truly perfect—then Japan is the place to make it.
Exactly. All the BIRDY. cocktail tools I use are made in Japan. With them, you can make a full range of classic cocktails.
That’s right. I co-developed them with a manufacturing company based in Aichi Prefecture, Japan. Before we even signed a contract, we spent a long time figuring out how to move forward with the project together. I didn’t speak Japanese, and my Japanese partner, Tetsuya Yokoyama (Director of Yokoyama Kogyo Co., Ltd.), didn’t speak English. So we relied on online translation services and spent two years communicating solely by email.
But those two years of back-and-forth weren’t wasted. They allowed us to reach a mutual understanding of how we wanted to approach the project— so that when we finally met in person, we were ready to start serious negotiations.
I drew up design plans and emailed them to Mr. Yokoyama. Every time a sample arrived in London, I tested it out at the bar. I’d then email feedback like, “This one’s a bit too light, or a bit too heavy” or “This part needs adjusting,” or “We should change that element too.” On top of the email exchanges, I also visited the factory in Japan many times. I didn’t consider the product finished until it matched exactly what I had envisioned in my mind—100%.
I’m truly glad I chose to have it made in Japan. We achieved that 100% level I was aiming for, and many people have told me, “I tried your product—it’s absolutely fantastic.” I really feel the long process from concept to completion was worth it.
I think the most notable quality is the distinctive flavor brought out by the koji. When used as a base ingredient, it really stands out—it doesn’t get lost within the cocktail. The aroma and taste derived from the koji come through and give the drink a truly unique character.
Honkaku shochu also has unique flavor profiles depending on the base ingredient—whether it’s barley, sweet potatoes, or rice. Each one brings its own character, allowing for a wide variety of taste experiences. I think you can really tailor the use of those distinct qualities to match a guest’s preferences when making cocktails.
Barley, as used in iichiko Silhouette and iichiko Saiten, is one of those grains with a unique flavor. It has a cleaner, more toasty, and natural taste, which opens up a broader range of possibilities. There’s really no reason not to use it in cocktails.