{"id":20281,"date":"2022-06-28T08:47:42","date_gmt":"2022-06-28T08:47:42","guid":{"rendered":"https:\/\/casatimis.ro\/?p=20281"},"modified":"2024-03-15T10:39:14","modified_gmt":"2024-03-15T10:39:14","slug":"talking-to-nicoleta-lazar-bartender-at-casa-timis","status":"publish","type":"post","link":"https:\/\/casatimis.ro\/en\/talking-to-nicoleta-lazar-bartender-at-casa-timis\/","title":{"rendered":"Talking to Nicoleta Laz\u0103r, bartender at Casa Timi\u0219"},"content":{"rendered":"
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Do you miss vacation? The distinctive feel of tropics or equator? Do you need to feel again at least for a few moments that you are sunbathing in the shade of a palm tree? A bit of exoticism? A coconut flavour? In a luxury environment and a cosy atmosphere? If your answer to all these questions is yes, and we are quite sure about that, Nicoleta Laz\u0103r, bartender at Casa Timi\u0219 has the perfect solution.<\/p>\n

A bit of aloe vera syrup, some hempseed and three drops of Falernum, with ginger, lime, and almond flavours. Her eyes sparkle, her moves are precise, she is an artist, a pharmacist, but also a magician. The passion that she puts in every cocktail is the secret ingredient that brings its perfection. She is modest and self-taught and glances down when she must talk about herself. She is a proactive person that likes to get the things done and prefers to let her work talk for her. But the passion that drives her exceeds any obstacle and makes her shine even brighter.<\/p>\n

The magic inside the English Bar<\/strong>
\n\u2013 Who is Nicoleta Laz\u0103r?<\/em>
\n\u2013 Bartender at Casa Timi\u0219, 43 years old, mixology passionate, and everything bar related.
\n\u2013 Mixology?<\/em>
\n\u2013 Mixology is the \u201cart\u201d of mixing the ingredients when making cocktails.
\n\u2013 Magic potions?<\/em>
\n\u2013 Almost. We want to create special drinks and in order to do that we extract flavours from everything that nature has to offer us: flowers, seeds, leaves, fruits, that we combine with a spirit base and other ingredients.
\n\u2013 Where did you learn to prepare these unique drinks?<\/em>
\n\u2013 I discovered them myself, out of passion. I worked a long time in Spain, in different bars. I was captivated by all that those bartenders did there. Then I came home, and I got a job in hospitality, in cleaning, but I continued to follow my passion.<\/p>\n

As a true sorceress \u263a, Nicoleta has the night as her ally.<\/strong>
\n\u2013 How did you do it?<\/em>
\n\u2013 Many overtime hours standing in at the bar, looking and learning. If an ingredient would catch my eye, at night, at home, I would imagine what it would go with. The second day I would come to the bar and try my new discovery.
\n\u2013 So, we can say you were born with this talent, and you have developed it through individual study.<\/em>
\n\u2013 I also attended several specialization courses in Bucharest to ensure a mandatory basis. Mixing is not for everybody, there are some rules, some principles that must be followed, but in general is all about my personal creations and experiments.<\/p>\n

Chestnut, lavender, elderberry, and acacia lemonade<\/strong>
\n\u2013 I have a passion for the lemonade found in Casa Timi\u0219, it is something unique, it is something I never tried before. Did you create lavender and chestnut lemonade?<\/em>
\n\u2013 Yes, I did. I always try to use the ingredients provided by nature, every season. In summer I use lavender, in autumn I use chestnuts. Elderberry lemonade is specific in spring and also for this period, I am planning to make an acacia lemonade, for which I am experiencing several methods of making syrup from this flower. During the winter, however, I reinterpreted mulled wine, and that is how Wine Brandy<\/strong> came to life.
\n\u2013 What is your favourite drink?<\/em>
\n\u2013 I don’t have one. I like all of them, I put my heart, creativity, and hard work into all of them. My colleagues are my tasters, I listen to them, I always pay attention to their feedback. I do many trials until I find the perfect mix, the one I am happy with, and I can present to my clients.
\n\u2013 How long does it take?<\/em>
\n\u2013 It depends on the complexity. Usually between two days and a week.<\/p>\n

Maracuja Passion, the cocktail with 10 ingredients<\/strong>
\n\u2013 Name three liquors that required the most “spells\u201d.<\/em>
\n\u2013 I believe Maracuja Passion<\/strong>, which has 10 ingredients, Vodka, Orange Fresh, Grapefruit Fresh, Lime Fresh, Falernum (rose water and ripe almond), Passion fruit liqueur and puree, Bitter Peychaud (based on gentian extract), Maraschino cherry and ripe passion fruit core.
\n\u2013 Wow! That sounds incredible!<\/em>
\n\u2013 Then there would be Aloe Punch<\/strong>, which contains aloe vera juice, fresh lime, rose syrup and hempseed.
\n\u2013 And the third?<\/em>
\n\u2013 The masterpiece of our bar is Eclectic Vibe<\/strong>, a cocktail created based on a popular local product, namely \u201d\u021buica\u201d, to which we have added plum jam, plum Bitter, syrup and vanilla stick, a bit of fresh lime and a lot of passion!
\n\u2013 What is the main challenge when creating such a complex cocktail?<\/em>
\n\u2013 I think it’s important to be able to distinguish each individual flavour. I want to delight the customer’s tastebuds with something wonderful, with as many flavours as possible, complementing each other. Then, I want the customer to feel a pleasant and long-lasting aftertaste. This is a very difficult to achieve.<\/p>\n

Grappa Sour is garnished with dehydrated prosciutto and parmesan cheese<\/strong>
\n\u2013 How do you keep using your imagination at Casa Timi\u0219?<\/em>
\n\u2013 For example, in the garnishes: coffees come with a burnt marshmallow, Grappa Sour<\/strong> is garnished with dehydrated prosciutto and parmesan. Recently, we make pearls from coffee, sugar and agar agar that we include in a cocktail, Espresso Tonic<\/strong>, which, as the name suggests, contains espresso, tonic water, syrup with different flavours and coffee pearls.
\n\u2013 How many varieties of gin do you use in your cocktails?<\/em>
\n\u2013 Although gin comes with all sorts of flavours, I like to use the simple one, to which I like to add the one that best suits my creation.
\n\u2013 What do you add to it? Every time I ordered gin, it had a different flavour.<\/em>
\n\u2013 It depends on my instant inspiration or what the customer prefers: to be more sour, more bitter, sweeter, to have a certain flavour… The base is gin. Then I add a sweet & sour and continue to add the flavours requested by the customer.<\/p>\n

Cocktails on the spot, according to the \u201ddesire\u201d and customers taste<\/strong>
\n\u2013 You mean you also make tailor-made cocktails?<\/em>
\n\u2013 Oh, yesss! I can’t wait to be asked for it. It is the greatest joy of my job, the moment when I combine all my passion and experience in just a few minutes. For example, Viorica de la Clejani requested for something with a more pronounced bitter taste. I made her a Maracuja Passion, with fewer ingredients and more bitter.
\n\u2013 What surprises are you preparing us in the next menu?<\/em>
\n\u2013 A novelty will be the Chartreuse Swizze<\/strong> cocktail, that contains Chartreuse, Orgeat (an almond syrup and rose or orange water), Fresh Lime and Fresh Pineapple. And what I hope will be the signature cocktail of Casa Timi\u0219 is Vin,Vie,Var\u0103 and contains Campari, Gin, non-disgorging sparkling wine, vanilla syrup and aromatic Bitter.<\/p>\n

Low-alcohol bitters with flavours of lovage, celery, orange<\/strong>
\n\u2013 What is your favourite basic ingredient?<\/em>
\n\u2013 The low-alcohol but varied-flavoured bitters, for example lovage, celery and orange bitters, with them I try the most unusual but non the less tasty combinations.
\n\u2013 What are the most important qualities for an exceptional mixologist?<\/em>
\n\u2013 First of all, dedication, and passion for everything he does, also sincerity, good collaboration with the team, imagination, taste sensitivity…<\/p>\n

All about Nicoleta, but in a different way<\/strong>
\n\u2013 What is the favourite color of Nicoleta Laz\u0103r?<\/em>
\n\u2013 Vivid and cheerful colors.
\n\u2013 Favourite flavour?<\/em>
\n\u2013 The flowery overtones that last for a long period of time.
\n\u2013 What other hobbies do you have?<\/em>
\n\u2013 My family.
\n\u2013 The craziest thing you’ve ever done?<\/em>
\n\u2013 I don’t think I’ve done anything really crazy. I think my cocktails are unusual and quite crazy.
\n\u2013 Unusual in the best way. Thank you very much, Nicoleta Laz\u0103r!<\/em><\/p>\n

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Do you miss vacation? The distinctive feel of tropics or equator? Do you need to feel again at least for a few moments that you are sunbathing in the shade of a palm tree? A bit of exoticism? 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