The world of cocktails is quite mysterious. Though it’s just a single drink, the equation contained within it is infinite. For example, even if gin is used as a BASS, depending on what alcohol is mixed in and what garnish is added, completely different aromas and flavors are created. Sweetness and bitterness, the fragrance of herbs, and the acidity of fruits intertwine to sometimes create unexpected harmonies. Within this intricate combination, we come face to face, through the drink of alcohol, with a narrative.
Life is similar. Distinct events and faint memories, along with emotions, gradually blend together, ultimately creating each person’s unique flavor of life. Ordinary days and special moments, along with the everyday occurrences often overlooked, ‘mix’ to create a cocktail that resembles one’s life. For someone, it may leave a strong, bitter aftertaste. For another, it might linger with a pleasantly sharp yet sweet flavor. The important thing is that both the pain that was ignored and the joy that is often revisited were necessary to complete this one drink.
Dimitri Pietersen, the bar manager at Andaz Seoul Gangnam, is well aware of this fact. For him, cocktails are not merely beverages. They are friends that have shaped who he is today, a passion he has devoted his life to, and ultimately resemble his own life. Thus, he enjoys starting conversations with people over a drink and quietly incorporating his guests' stories into it. That moment, where their times are mixed together, also resembles a cocktail.
So what ingredients make up his life? First of all, its foundation is quite distinctive. Born in South Africa, he has passed through various cultures in Dubai and the Maldives before arriving in Korea. His resume is impressive as well. He started his career at the Armani Hotel in Dubai and has worked at many of the world’s top luxury hotels, including Niyama Private Islands in the Maldives, Jumeirah in Dubai, and Four Seasons Hotel Seoul.
Perhaps the richness of his diverse experiences has become his nourishment. The cocktails he presents are deeply infused with his journeys. The characteristics of the places he has stayed and their flavors and cultures are blended into a single drink.
For instance, ‘Mr. Gold’ is a cocktail that reflects the impressions left on him by the land of Korea. When sipped, the sesame bursts and spreads, giving off a nutty aroma right away. Following that, the deep scent of oak-aged Hwajo and Andong soju slowly establishes itself. The distinct earthy aroma of the distilled soju meets the nuttiness of the sesame, creating a pleasantly familiar flavor. After one sip, the remaining nuttiness and the unique heat of the distilled soju blend gently, followed by the subtle sweetness of hazelnuts and cherry liqueur.
On the other hand, ‘Floral Bouquet’ seems to capture the excitement of a spring day in a glass. The diverse aromas of flowers like lavender, blue moon, and orange blossom bloom richly from the first sip. Much like the overwhelming feeling one has on a sunny day out for a picnic. The BASS is tequila, but the composition in a martini style is enhanced by homemade liqueurs that provide a flavor reminiscent of flowers carried by the wind. The smooth and floral finish is a bonus.
He creates cocktails that encapsulate moments and memories, but his wishes are somewhat modest. It doesn’t have to be the best. He wants to be remembered as someone who finds happiness in sharing a drink with good friends. In truth, what he truly wishes to leave behind might be emotions rather than names, memories rather than skills.
Please provide a brief self-introduction.
“I am Dimitri Pietersen. I currently work as the head sommelier and mixologist at Andaz Seoul Gangnam. I have worked in Korea for over 6 years and I’m originally from South Africa. Prior to this, I also worked in Dubai and the Maldives. Before coming to Korea, I worked as a sommelier at Jumeirah in Dubai, and I believe that experience has become significant nourishment for who I am today. I was able to feel firsthand how quickly the hotel industry is changing and how competitive the food and beverage industry is.”
What have you experienced while working in various places?
“I have worked in various restaurants inside Jumeirah, including Al Nasim and Madinat Jumeirah, and I have experience collaborating with a total of 36 teams. There, it’s tough to survive without a distinctive personality and charm. The guests come from many nationalities, so I had to consider tastes from the U.S., Europe, and others, and in that process, I learned that I needed to find a ‘niche market.’ I found that answer in ‘gin.’”
Why gin?
“Gin can create endless combinations with various garnishes, tonics, and other spirits. In particular, after coming to Korea, I became very interested in gins that incorporate elements of Korean culture, such as Ginseng or jujube like ‘Junwon Gin.’ Gin that captures the flavors and colors of each region is, I believe, one of the best representations of its identity.”
I’m curious about how being a sommelier, bartender, and mixologist differ from each other.
“The bartender serves drinks to customers and recommends options based on their preferences. The mixologist is more like a creator. They primarily engage in creative activities like developing new drinks and pondering combinations. I think the sommelier adds wine to this mix and handles it professionally. All are important roles. Of course, it’s nearly impossible for one person to do all these roles alone. Personally, I have been thankful to have always worked with good team members. Andaz operates the same way. Andaz means ‘personal style’ in Hindi. To create suitable drinks, I mainly provide direction or share ideas, and then the Andaz team brings those ideas to life. It’s amazing.”
What is the charm that cocktails and alcohol offer?
“Alcohol is ultimately similar to a ‘bridge’ that connects people. When with good people or when a good conversation is needed, a drink plays a significant role. Of course, responsible drinking is important, but I have often seen how a good glass of wine or cocktail naturally connects people.”
Is there a drink that remains in your memory?
“1972 Château Latour. A while ago, a customer came to the bar and started talking to me, and suddenly opened a case to take out this wine. Looking for a place to drink, he asked if he could drink at our restaurant, and ultimately we ended up sharing it together. There was no compelling reason for him to drink with me, but the fact that he shared it with me was deeply touching. The taste was excellent, but more than that, that moment remains vividly in my memory. While the taste might fade, the memory lasts a long time.”
Can you recommend a simple cocktail or beverage to enjoy at home?
“If it’s spring, I would recommend a simple recipe suitable for a picnic. Prepare a few fruits and perhaps some lemon or lime. Squeeze half a lemon over the fruits, and try it with Aperol Spritz; it pairs really well. It’s not difficult to prepare. You just need ice and Prosecco, and you can make it quickly. As for wine, I recommend ‘Cabernet Riesling.’ It doesn’t matter which region it’s from. This wine creates a fantastic combination with spicy foods like Korean tteokbokki. You can feel the floral notes along with flavors of fruits like lime, lemon, and pineapple, creating a wonderful balance of acidity and a slight sweetness.”
Having experienced various countries, did you notice differences in each region?
“In South Africa, meat is often enjoyed alongside red wine. Brandy is similar. However, Dubai is a bit different. With a wide variety of nationalities, it’s hard to say there’s a specific taste. Korea already has a high-quality cocktail culture. There are many excellent bars, such as Zest and Le Chamber, and hotels are similarly impressive. I want to create cocktails that cater to the tastes of Korean people here. While it would be significant to be recognized among the Asia’s 50 Best Bars, I’m focusing more on making cocktails with Korean ingredients and styles. I want to approach Korea authentically.”
What can be expected at Andaz Seoul Gangnam?
“It’s a comfortable atmosphere. We aim for a cozy place rather than a formal one. You can have a natural conversation with the bartender. At the same time, one’s alone time can also be respected. It can adapt based on what you want. If you want friends, we can be that. You can also get good drink recommendations. We try to maintain that delicate balance, not too formal but also not too casual.”
If you were to compare your life to a cocktail, what would it be?
“An espresso martini. I don’t recall who made this cocktail, but many enjoy it. I also wouldn’t mind if the world doesn’t remember me. I just want to bring good feelings to those around me. It’s enough if they enjoy the cocktails and beverages I make comfortably. It’s important to share those moments.”
Please evaluate your journey so far. What are your plans for the future?
“I think I’ve reached about 6.5 out of 10. I entered the hotel industry in 2010, and I have worked as a sommelier for around 15 years. However, the world of alcohol is still very large. New wines are constantly emerging, and new spirits continue to be made in Korea. There’s still much to do and try. Recently, I had a British whiskey, ‘The English,’ in Korea, and I was quite impressed. The aroma of white chocolate was quite intriguing. Korean alcohol culture is expanding and offers many possibilities. I want to create more opportunities together.”
Finally, please give a final remark.
“I hope everyone can enjoy their favorite drinks with their favorite people while doing what they love. I believe that’s the best way to enjoy life. It’s okay to forget rules like ‘I like white wine, but I should drink red with steak.’ Your taste should be the only criterion. Drink what you want and be with whom you want; that’s enough.