Cachaçagora Bartender Perspectives Interview Form

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This is the easiest ink that a bar professional can possibly get. Answer the questions in the most informative and entertaining way possible, and you'll have a feature on this site. That simple.

Name *

Because "Hey you" is rude.

Email *

I'll never share or sell this. Will use if I have questions.

Where do you work? *

Must be meaningfully involved in the drinks program of a bar, restaurant, speakeasy, etc.

Official title or position at the above establishment? *

Unusual titles are not only encouraged, but will be graded for originality.

How long have you worked there? *

What was your first experience with cachaça? *

I realize that early encounters are sometimes unpleasant.

What cachacas do you have at your bar? *

Also disclose whether/if you have a relationship to the brand, such as spokesman, ambassador, or paid spokesman.

What do you specifically have to say about these cachaças? *

Why do you prefer these brands? Do you prefer aged/unaged? What flavor profile do you prefer? Etc.

What cocktail preparations do you offer besides the traditional caipirinha? *

Best if you can share the recipe, but I realize this might be proprietary. Cocktail recipes are not only the site's most popular features, but remain so years after publishing. Failing that, notes on preparation techniques are welcome (e.g., using broken springs from hawthorne strainers in a shaker, etc.).

Free writing... Anything you want to add? *

Whatever you like...

Picture? *

Give me some URLs for pictures of yourself, your drinks, your establishment, etc. Otherwise email them to cachacagora@gmail.com. Make sure they're okay for me to use.

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