Adam “Eddy” Bursik: Cocktails Are the Least Important Thing in a Bar. Guests Come for the Atmosphere and the People

 “I think making a good cocktail is actually quite easy. Guests don’t come primarily for the drinks, but for the atmosphere, hospitality, and the people,” says Adam Eddy Bursik, a Slovak bartender currently working at the Origin Bar in Singapore. In an interview for VisitChef, he speaks openly about burnout in Asian bar culture, the behind-the-scenes reality of the World’s 50 Best Bars list, and why bartenders often create menus mainly for themselves. 

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