The Drinksology Team ask Sean.."Why design a
Cocktail Bar Station?"
"Having worked in an array of bars for almost twenty years now, I have during that time developed an increasing frustration with regards as to how poorly-designed the actual bar layouts were in many of those establishments that I worked in. I felt if owners had actually taken the time to consult with professional bartenders on such matters they would have saved themselves a lot of money and heartache.
It was with this in mind that I felt the need to design the Drinksology Cocktail Bar Station which maximized the speed and quality of cocktail output while also allowing for better utilization of bar space. I was first introduced to the "three-sink" system of dump, rinse and ice in Little Branch over in New York in the summer of 2006. This was a system that I thought worked totally; however it was also a very basic system that I thought I could make modifications on. Working closely with my good friend's at Drinksology we designed the cocktail Bar Station and put my ideas in place in the cocktail bars of the Merchant Hotel to great success. With it, everything is at hand and it is what I determine as being the perfect one-bartender cocktail bar station."
Since 2007 Sean has led his Cocktail bar to the
Guinness World Record -World's Most Expensive Cocktail 2007
Theme Magazine Award for Best New UK Bar 2007
Class Magazine - Best Classic UK Hotel Bar 2007
Theme Magazine - Best UK Drinks Selection & Bar Team 2008
Class Magazine - Best Classic UK Hotel Bar 2008
Class Magazine - Best UK Cocktail Experience 2008
Imbibe Magazine - Best Boutique UK Hotel Bar 2009
Tales of the Cocktail - Worlds Best Hotel Bar 2009
Tales of the Cocktail - Worlds Best Cocktail List 2009
Tales of the Cocktail - Worlds Best Drink Selection 2009
Theme Magazine Award for UK Bar of the Year 2009
Class Magazine Award for Best UK Cocktail Menu 2009
Tales of the Cocktail -Worlds Best Cocktail Bar 2010