In the heart of London’s Bethnal Green, Satan’s Whiskers Bar has carved out a reputation as both an institution and a leader in the world of mixology. Known for its exceptional cocktails and welcoming atmosphere, the bar has become a destination for cocktail aficionados who appreciate the art of crafting drinks that tell a story.

As Kevin Armstrong and Daniel Waddy, the founders of Satan's Whiskers, reflect on the bar's journey, it’s clear that their legacy is not just about the drinks, but about creating an experience. "It's a place where every cocktail tells a story,” says Kevin. "We’re not about flashy gimmicks. Our focus is on quality, creativity and a deep passion for the craft."

Since opening in 2013, the bar has gained recognition not just for its stellar drinks but also for its ability to balance tradition with innovative twists. But what truly sets Satan’s Whiskers apart is its commitment to creating an environment where both patrons and staff feel at home. "It’s more than just about the drinks," Kevin adds. "It's about atmosphere, community, and ensuring every detail counts. We want people to feel like they’re part of something, not just visitors."

Over the years, Satan’s Whiskers has earned critical acclaim and made prestigious lists, but its biggest achievement might just be the loyalty of its patrons. "Our guests appreciate the time and care we put into every drink, and they come back for that experience," Daniel says. "For us, it’s about consistency and making sure every customer leaves with a memorable moment."

The focus at Satan’s Whiskers is on more than just crafting exceptional drinks. The bar also prides itself on training and educating its staff, something integral to its success. “Bartending is a craft, and we believe in constant learning and evolution,” Kevin shares. “We’re always looking for ways to improve, not just in our drinks but in how we run the bar and share knowledge.”

Art of timing

In the world of cocktail bartending, there are several crucial principles that can dramatically improve both the quality of drinks and the overall guest experience.

"One of the first lessons we try to teach bartenders is that timing is everything," Kevin says. "A cocktail, once poured, starts deteriorating immediately, so it’s critical to serve it at its peak." He explains that many cocktails, especially classics like martinis, lose their character if left too long before being served.

"You know that feeling when you take a sip of a martini and it’s just not as crisp as it should be? That’s because it’s been sitting around too long," Kevin adds. “It’s about understanding the drink’s lifecycle—every drink has a moment when it’s at its best. Get the timing right, and that’s when the magic happens."

Similarly, carbonated drinks like gin and tonic lose their fizz over time, and the same rules apply. “It’s all about freshness,” says Daniel. “A gin and tonic can’t just sit around waiting. You need to serve it while it’s still bubbly, while that first sip is refreshing.”

Some cocktails, especially those served on ice, are more perishable than others. "You’ve got to be careful when you’re working with ice," Daniel points out. "A ‘gin and tonic’ is going to lose its sharpness the longer it sits on the bar." Ice, while essential to the cocktail experience, is also a double-edged sword.

As the ice melts, it dilutes the drink, changing its flavour profile. "It’s crucial that you manage the temperature of both the drink and the glassware. If your glassware is too warm, the drink starts warming up immediately, and that’s a no-go," Kevin adds.

For drinks like martinis, the stakes are even higher. "Martinis are meant to be served ice-cold. If they’re not cold enough, you’re not drinking a martini—you’re drinking something that looks like one," Daniel says with a laugh. Keeping glassware chilled is one simple but powerful trick that Satan’s Whiskers uses to preserve the quality of its drinks.

Categorizing drinks

A big part of their philosophy involves categorizing drinks based on their perishability. "We’ve created a system that makes service more efficient," Kevin explains. "We’ve divided drinks into three categories: those that are more resistant to temperature changes, like whiskey or beer; those that are served on ice, like gin and tonic; and those that need to stay ice-cold, like martinis."

Category-1 drinks, served at room temperature, can be served later in the round without issue. Category-2 drinks, which are served on ice, need quicker service to maintain their freshness. “Gin and tonics, for example, need to be served as quickly as possible," says Kevin. "The longer they sit, the less refreshing they are."

Category-3 drinks, such as Martinis, are the most vulnerable to changes in temperature and should be served last in a round, ensuring they stay as cold as possible when they reach the guest. "The idea is to get the order right," Kevin adds. "It’s about managing time effectively, so every drink reaches the guest in its prime."

Sequential approach

Kevin and Daniel offer several practical tips for bartenders looking to improve their service. First, they emphasize the importance of chilling glassware for drinks that require it. Ice management is equally important.

"You need to understand how different types of ice behave. Block ice melts slower, keeping the drink colder for longer, while crushed ice melts faster and dilutes the drink more quickly," Daniel explains. "It’s all about knowing your ice."

One of the core lessons from the masterclass was the value of preparing drinks in a round. "The difference between making drinks one by one and doing it all at once is huge," Daniel explains. "A gin and tonic made in sequence can sit for over two minutes, losing its fizz and getting warm, but if you make everything together, you serve it fresh, fast, and at the right temperature."

Kevin adds, “Efficiency is key, and thinking in rounds helps you avoid unnecessary delays. For example, if you’re making Negronis, why not build one while finishing the other? It saves you time and keeps the drinks moving.”

Tasting drinks before serving them is one of the most important habits bartenders can adopt. "You wouldn’t send a dish out of the kitchen without tasting it first, right?" Kevin says. "The same goes for cocktails. You need to taste the drink to make sure it’s right."

He explains that underpouring is a common mistake, even when using jiggers, and tasting is the last line of defence. "If something’s off, you’ll catch it during tasting."

At the end of the day, consistency is what makes the difference. "Great drinks come from great processes," says Kevin. "Every step counts, from measuring ingredients precisely to timing your shakes and pours. If you do it right every time, the drinks will always be perfect."

Both Kevin and Daniel believe that mastering bartending isn’t just about following recipes; it’s about understanding the science behind it. "It’s about getting the temperature right, knowing how dilution works, and using your tools effectively," Daniel adds.

With every cocktail, they stress the importance of consistency. “Get the details right, and the rest falls into place," Kevin says. "It’s not just about making drinks. It’s about crafting experiences."