Across the broader mixology landscape, the most visible shift in recent years has been a growing commitment to inclusivity and sustainability, adopted with increasing clarity and consistency. Call it a break from convention: a departure from habits that, until recently, went largely unquestioned. It is a shift Robin Bruhn welcomes without hesitation.
Bruhn is 38, based in Stockholm, constantly on the move, a devoted Martini drinker and the creative mind behind the Instagram account @drickor. Years spent moving between bars and documenting them have given him a sharply defined perspective on the trends that matter, the scenes worth watching and the three bars (and drinks) that deserve a place on any serious drinker’s list.
Robin Bruhn’s 3 Favorite Bars and Cocktails
One, unsurprisingly, revolves around a perfectly executed Martini. The reference point is the Dukes Bar, where “Alessandro Palazzi has always shown extraordinary hospitality through kindness, an ability to tell compelling stories, and a steady hand I have never seen matched when it comes to delivering a Martini filled right to the brim.” At Dukes, he says, “Martinis are exactly what they should be: ice-cold and very strong. Just the way I like them.”
Then there is Boadas. “The bar, the atmosphere and the way tradition has been preserved are reason enough to travel to Barcelona,” Bruhn notes. “Their Daiquiri — freshly squeezed lime, shaken hard and served in a chilled coupe — is liquid perfection. I usually do not like shards of ice in my drink, but I love them in a ‘Boadas Daiquiri’. I cannot imagine it any other way.”
Stockholm completes the triad, with Tjoget. “It is my go-to bar,” he says. “Their Beets by Tjoget is a house classic. A vodka sour with beetroot, ginger, coconut and lemon, finished with freshly grated nutmeg. Complex, but not overly so, well balanced and deeply satisfying. A must if you are in Stockholm.”
The Cocktail Scenes to Discover
These, for Bruhn, are the bars and drinks that belong in the mental archive of any committed barfly. Widen the lens, however, and the focus shifts beyond Europe. Two cities stand out. Bangkok, with “a scene that is rapidly expanding and a city that remains, to put it mildly, underestimated.” And New York City, which “has been on an incredible run in recent years, with a wave of new openings.” He points to places like Schmuck, Sip & Guzzle, Clemente Bar and Overstory, alongside personal staples including Attaboy, Dutch Kills and Little Branch, not to mention longstanding dive bars such as Milano’s, Sunny’s, Spring Lounge and The Commodore.
Robin Bruhn on Quality, Service and Authenticity
Behind these preferences lies a clear editorial line. There is, in his view, only one trend worth following: “quality drinks paired with thoughtful, genuine service.” Technique, he adds, can refine both flavor and presentation, but it is never the end point. “If a drink looks good only on the menu, that is always a no for me.” When it does meet his standards, Bruhn captures it for Instagram. “I want it to feel authentic and real. I try to catch the moment without staging everything. I want my content and my stories to remain clean and spontaneous.” Much like a well-made drink.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Photo by Robin Bruhn
