Katarína Nékiová: the responsiblity of prep
We’re delving into the making of The Cocktail Balance 2.0, revealing the secrets, struggles, and attention to detail that go into making a book.
Learn about the glassware design in the book from Eva Polgary, the book design from Dávid Tlčimuka, the stunning photography from Adrián Chrzan, and now the responsibility of prep from Katarína Nékiová.
Katarína Nékiová started off in gastronomy during high school in fine-dining restaurants, first on the floor as a server, then in the kitchen, and finally in the bar. She is a Senior Bartender at Mirror Bar, as well as Head of Prep, responsible for all the preparation needs of the bar.
At The Cocktail Balance she is in charge of the operation of the e-shop, and is becoming a carbonation expert. For the 2.0 book, Katarína did all the prep, testing recipes and creating garnishes.
While the person in the prep room is less in the spotlight, they are nevertheless essential to the success of each cocktail. Says Stanislav Harciník, “Katka is a crucial part of the team. With her approach and sense of responsibility there is none other that I would want to leave things to that represents not only our brand but me personally.
This was shown even more when we were working on the book. Putting together the list of ingredients with all of its sourcing, ordering and collecting was a crucial part of being able to decide on the right final ingredients and recipes that we put into book.
Last but not least, she was also a tester for the ingredients and recipes manuals, as she saw them for the first time like a reader would. She made sure the recipes were well composed, written in a way that is understandable and able to be recreated only by reading, not with someone overseeing the process.”
What is your experience with the first The Cocktail Balance book?
The Cocktail Balance book was published around the time when I joined Mirror Bar and was just starting to really dive into bartending as an art. The theoretical part of the book is very broad and covers so many aspects of being a bartender, so it provided a firm professional foundation for me to build on.
What do you enjoy or appreciate about prep that many bartenders wouldn’t realise?
I get such great satisfaction knowing that every drink on the table in the bar has gone through my hands. At the same time, it’s also a huge responsibility.
That sense of responsibility needs to come through in precision. It's very important that bartenders realize that they need to follow exact weights and sequences when preparing recipes. Even deviating from the recipe by a small amount can make a noticeable difference in a drink.
What is the difference between prepping for a bar and prepping for a book?
A bar has a set menu that you prep over and over. I’ve been in charge of mixing for the bar for almost two years and I know it inside and out.
When Stan asked me to help with prep for the book, I knew it was going to be an opportunity to learn a lot, working with new ingredients, enzymes and technologies.
For example, I had never redistilled anything before, so I went into the kitchen with Michal Dojčák and he showed me the process. I had used some enzymes before, but the book includes a lot of different enzymes in the recipes, so I really got to know the principles of using enzymes in a broad way.
What did prepping for the book look like?
First I had to test all the recipes. In order to do so I had to check that I knew how to do all the processes required, such as going to learn how to redistill. I also had to compile a list of all the ingredients and source them.
Only then could I test the recipes. I started with the hardest recipes that took the longest. For example, it took 24 hours for the enzymes to make juice out of the pumpkin.
From making the ingredients to mixing the drinks, you have to keep track of what works or what needs to be adjusted. Sometimes it can be the actual amounts, how much enzyme is required, but also in the recipe instructions, explaining a step more clearly.
Stan really entrusted me with preparing and evaluating the recipes, when he was here we tasted drinks and adjusted them together, but sometimes he was gone and I had to make those calls on my own.
Once all the recipes are ready, then you have to make them again for the photo shoot. We (Adrián, Stan and I) did most of it in a few intense days, so I had to have everything prepared at once.
What was the hardest aspect of preparing the drinks?
Having time to mix all the drinks on time 🤣 The most difficult aspect for me was the responsibility I had in my hands. I approached it with great respect, as I realized that everything I write has to work for the bartender/reader of the book whether at home or in the bar.
What are you most proud of?
I am proud of the entire team that worked on that book. I am very grateful that I could be a part of creating something like that. Because when I hold it in my hands and look at it, I realize how much work goes into that book…thousands of hours sitting at the computer, fine-tuning texts, recipes, photos and hours spent in prep until we brought it to the very end. But that makes the book even more precious to me. 😊
The Cocktail Balance 2.0 team
