Inside the apartment they share in Pembroke, mixologists Stefan Gitschner and Somers Carr careful- ly eye their racks of liquor, bitters, syrups and herbs, discussing among themselves what ingredients they could use to make two cocktails
tailored to my own speci;c taste in booze.
A;er peppering me with questions about my
palette, Gitschner settles on an Old Fashioned,
while Carr cooks up a Tom Collins—two drinks
I’ve always enjoyed, but also have a few gripes
with. “;ey’re too sweet these days,” I tell them,
which starts a lengthy conversation about the
wider problem of sweeting-up cocktails in order
to make them more accessible.
What resulted were two drinks worlds away
from anything I had ever tasted before, and yet
were somehow familiar, like a long-lost friend
you never had.
;is is what the men of Twisted Spoon do
best. Whereas before, bartenders at an event
came stocked with the usual suspects—a Dark ’n
Stormy, Black and Coke, swizzle, and the other
Bermudian staples—Twisted Spoon is arriving
with a plethora of homemade, local ingredients,
tailored exactly to the client’s wishes.
“For us, using fresh ingredients is so impor-
tant,” says Gitschner. “When you’re making a
really nice cocktail with fresh ingredients, it’s so
much better. We make our own syrups, bitters,
all of it.”
While their speciality might be coming up
with bespoke cocktails, they don’t shy away from
the usual suspects.
“Of course we do make those classic drinks,
“Between the Argo Gold Cup and the
Despite being in business only a few months,
the two thirty-year-olds have already found
themselves mixing cocktails for the likes of
Maxi Priest and Shaggy, the reggae artists who
performed this October during the America’s
Cup World Series, an event that has been huge
for their business.
America’s Cup, I think we did 17 events in two
weeks. ;ere were a few times we did an event in
the day and an event later that night,” said Carr.
For Gitschner, though, it seems the
satisfaction of creating a cocktail people have
or STRAIGHT UP?
Meet the boys behind the bar at the
TWISTED SPOON COMPANY
BY W. C. STEVENSON | PHOTO BY ANN SPURLING
and Somers Carr