The drinks had not yet started pouring, but I definitely felt like I was walking cross-stage as I spied out one empty seat at the other end of the room. Dimly lit with spots shining down on the bar, the house was packed with guests eagerly awaiting the evening’s start . This was not any old tasting- this was a show.

Now, I was really curious. A drink’s a drink right? You like rum and coke, he’ll take a t&t . . . now mojito’s all the rage . . . margarita, martini . . . . . a few other classics and a newbie which trends from time to time. Yawn. Is there any reason to actually be excited about forthcoming creations from behind the bar?

Well, yes. And the spike in boutique bars and alcoholic alchemists hitting every major metropolis across the globe is testament to this new era of spirits. Including, of course, in Budapest.

„You haven’t missed a thing,” Dez yells over to me as I position myself right near the bar. His voice rises over the chatting of guests and shaking and mixing of Dez’s two conspirators, bartender Laci and bar manager, Szabi. All three may have been „center stage”, but this was an interactive night to be sure as drinkers and bartenders exchanged words freely. Dez reminded us that there would be a test question after every presentation with the correct answer winning a full version of that concoction. Yep, things got competitive.

The market for specialty bitters, syrups and liqueurs continues to grow giving bartenders a never-ending supply of incredible ingredients from which to create. And Dez’s Alchemists Night gave us a glimpse of the possibilities.

„Seasonal Signatures” was the theme this summer evening with fruit obviously being the seasonal element; Dez emphasized the need to use fresh whenever possible. And gin was dominant. I myself have never been a fan of fruity drinks, though I am a fan of gin. So I was curious to see how this would go. Could „alchemy” transform them enough for my taste buds?

Well, we started out with Katia’s Tea, a Beefeater concoction utilizing a base of Earl Grey and infused with St. Germain elderflower liqueur; topped off with cucumber and lemon this was an incomparable afternoon pick-me-up.

Another gin brew came from bartender Laci: the Spritz 75. Summer strawberries, Tanqueray, Aperol, lime juice and basil, all topped with a Kreinbacher Brut sparkling wine. A fruity drink all the way, yet a delectable elixir to be sure. And perfect for a hot day. Dez kindly enlightened the audience as to what exactly Tanqueray owes its unique flavor: a combo of botanicals, including coriander and liquorice on top of the base juniper. Ahhh, so that’s it.

Of course, we were served up a tequila mix: Grape Escape combined white grapes with El Jimador agave tequila spiked with acacia flower syrup and rosemary essence (applied with extreme care over the top of the presentation). This took the art of alcohol to another level. Wow.

And of course, we hit the rum and bourbon as well . . ..

Something strong, something weak; something sour, something sweet. That was the diddle Dez initiated the evening with . . . .. and there was definitely something for everyone. Aside from the sheer looks of the line-up for the evening, the real raves came in for the overtones and undertones of flavor achieved by the artistry behind each of the spirits served. With elements such as elderflower and rosemary combined with the finest of spirits, it seemed hard to go wrong. Yes, there was one concoction a bit too fruity for me; but given the clamor after each round to win the full drink, I was pretty much alone. Same ’ol, same ’ol.

Creations aside, the show would never have been the same without the wit and humor of host Dez. And of course, his wisdom . . . . . does anyone out there know the difference between „bourbon” and Jack Daniels? Anyone? Don’t be shy . . . .

So „alchemy” or „artistry”? Hmmm. Taking common items and turning them into something of higher value. Sounds like capitalism to me . . . . wasn’t there a famous Hungarian who wrote on finance and alchemy? Aaahhh, only in Budapest. Hey Dez, I think you have the name for your next drink. :)

Dez and his gang will be back at Brody Studios in July with a literary film evening of brews.

A definite no-miss.

Oh and for some personal takes from the director of the evening, one of Bp’s favorite drink masters, here ya go:

Fav cocktail, „the Dez”: Impossible to say for sure but if forced I say... Sazerac, Daiquiri, Negroni,

Must-have stocks: Orgeat syrup, Chocolate bitters, Chartreuse Verte, Absinthe.

Initial inspiration: Like many of us I fell into it as a part-timer to make money whilst pursuing artistic ambitions. Eventually I realised I was better and more likely to progress and be satisfied in the ’theatre’ of the bar... Well said.

Why still tending: The fact that it's more than a profession, it's a way of life, a craft and also a community. One of the best global communities one could be part of.

Why Brody: Many things clicked for me. The founders, managers, the environment, the restless desire to improve and invent, the multitude of artistic content I can complement with drinks.

(Oh, for those of you who do not know, Dez is Scottish.)

Best thing about being Scottish: Hungarians like the Scots more than most other European nations in my experience ;)

You know Dez, the first Hungarian I ever met, a dear client and friend of my father’s . . . . . . had emigrated to Scotland. :)

Thank you Dez; and thank you Brody.