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Unfiltered: Minas Kotoulas
From his early days behind the bar in Thessaloniki, to becoming head of bars for The Wolseley Hospitality Group, Minas Kotoulas shares his insights into the art of cocktail creation and the unique palates of Londoners with Douglas Blyde.
What were you doing before The Wolseley Hospitality Group?
I started my bartending career at The Cocktail Bar, Thessaloniki, a unique spot with no formal menu – just a chalkboard with a few suggestions. Guests would describe their preferences, and we’d craft drinks tailored to their tastes. This was my true bartending school, where I honed my skills in both mixology and guest experience. The Cocktail Bar was a major influence on many emerging bartenders in Greece, although, sadly, it closed its doors in 2017. After moving to London, I worked at OPSO, Zuma, and Meraki before joining Bar Americain in November 2017.
What does a typical working day look like?
My day is anything but typical! I work closely with 30 bar managers and bartenders across the group, which keeps my schedule dynamic. My role involves tastings with the team as we develop and refine menus – Bar Americain’s cocktail menu, for instance, gets an update twice a year. I also meet with long-standing and new suppliers and create comprehensive training and development plans. It’s a balance of creativity, collaboration, and keeping things fresh.
How would you summarise a Londoner’s palate?
Londoners are an adventurous lot, and they love trying new things. The city’s diversity means that people are exposed to flavours from every corner of the globe, which makes them keen explorers of new tastes and experiences. London’s cocktail scene is world-renowned for a reason – some of the best bartenders and most iconic bars are right here. When I develop drinks, I respect this adventurous spirit by starting with classic cocktails and then adding innovative twists or introducing new ingredients inspired by my Mediterranean background and travels. A few drinks we’ve created include Fig Leaf & Black Walnut Sazerac, Pandan & Thyme French 75, Strawberry and Jasmine Highball, and the Aegean Americano with the famous Greek mastiha spirit.
How do you devise drinks and cocktail selections for the different styles of venue?
We always start by keeping an eye on drink trends, sustainability practices, and supplier updates. From there, we tailor our approach to match each venue’s unique vibe. For instance, The Delaunay and The Wolseley feature more traditional cocktail menus such as The Wolseley Bloody Mary with a signature spice mix, guindilla pepper and olives, while Bar Americain leans into more innovative selections, including the De Miele using fat washed whisky and a homemade apple and mint soda. Manzi’s of Soho has a playful, coastal Mediterranean theme, evidenced in The Cordelia Martini, served with Champagne sorbet in an oyster shell, while The Tuxedo No.2 is a classic at The Delaunay.
Do head bartenders have input into what’s available at their venue?
Absolutely! I frequently meet with our head bartenders to ensure their insights and creativity are reflected in our menus. They’re on-site daily and have the best understanding of what resonates with their clientele. While I offer guidance, it’s a collaborative process. For example, at Bar Americain, bar manager, Angele, and head bartender, Dimitris, crafted a menu inspired by the Golden Age of Hollywood. At The Delaunay, bar manager, Christopher led the team in creating our Theatreland menu, with contributions from nearly everyone on the team. Dennis at Fischer’s created a menu inspired by Viennese cafés, using Austrian ingredients to bring a taste of Vienna to the bar.
Are you interested in working with independent, artisan spirits from the UK?
Unequivocally – the growth of artisan spirits in the UK is impressive and offers so many opportunities for creativity. It’s amazing to see England now boasting 55 whisky distilleries, compared to less than half that just a few years ago. Some standout examples include Lakes Whisky, Two Drifters Rum, Botivo, and Vault Aperitivo.
Bourbon or Rye?
Bourbon, especially in a Boulevardier or an Old Fashioned.
Peated or unpeated Scotch?
Unpeated.
Gin or vodka?
Gin.
Tell us something surprising about yourself.
I used to play football for the U19 national team of Greece.
If you could have a drink with anyone, past or present, who would it be?
I’d love to step back in time to the early 1900s and have a drink at the American Bar at The Savoy with Ada Coleman. Naturally, we’d sip on her creation – the Hanky Panky, a delightful twist on the sweet Martini.
thewolseleyhospitalitygroup.com
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