A ladle of ... Inspiration: Linh Nguyen - The cocktail poet with a stance

Linh Nguyen has been shaking up the male-dominated bar culture for years - and wins every cocktail showdown with ease. Named the "best female bartender in the world", she has not only made a name for herself - she has opened up a whole new chapter: that of alcohol-free mixology.

In an industry where high-proof liquor is often seen as the measure of all things, Linh Nguyen is boldly taking a different path. With "Like a Virgin", the first German mocktail bible, she shows that enjoyment does not need alcohol to inspire. Her drinks are complex, multi-layered - and above all: conscious. Linh mixes not just for the moment, but for a new understanding of bar culture.

Born in Berlin, influenced by her Vietnamese roots and inspired by international competitions, she combines craftsmanship with attitude. With the unerring instinct of a bar psychologist, she asks guests questions such as: "Fancy a flavour journey?" and thus brings enjoyment, atmosphere and personality into the glass.

We wanted to know: What drives Linh? How do you change a scene without losing it? And what does responsibility mean behind the bar?

Linh, you say: A drink is like a dialogue. How do conversations change when alcohol is involved - and how do the guests change?

That's a very interesting question. I used to say to the team before every shift: "Let's find out tonight whether the guests are drunk or just stupid." Of course, I was half joking - but there's some truth in it. We all know this: the more alcohol is involved, the more slurred the language becomes, the more disinhibited the behaviour. You say things that you might regret the next day. Alcohol numbs you. And that not only changes the conversations, but also the atmosphere. As bartenders, I think we should also talk about the downsides. Sure, cocktails are pretty, taste delicious and look good - but if they contain spirits, they also have an effect. And that should be discussed. A drink can be a good conversation partner even without alcohol. And sometimes even the more honest one.

You focus on sensory perception, mood and story - have you ever developed a drink for someone you didn't like?

Yes, that does happen. But I see it as a sporting challenge. Even if I'm not on the same wavelength as someone, I still want to create something really good for them. I would never deliberately serve something bad - that would be unprofessional. It's like a little puzzle: what might this person like? What might they not like? I then concentrate entirely on the sensory experience - and on the person in front of me. And that also applies to ingredients that I don't like myself. Sake, for example - it's not my thing on its own. But in a drink? Great! It's not about my taste, it's about the guest's taste. That's what makes a professional for me.

If you could rethink a bar concept - what would it look like?

I have lots of ideas in my head - but one has been with me for a really long time: a bar where people come barefoot to drink. Imagine that! A long corridor with different chambers to the right and left - each a small universe of its own. The first chamber, for example, is completely lined with silk - even the floor. When you walk in there barefoot, you immediately sense that this is about more than just drinking. It's about feeling, immersing yourself, experiencing with all your senses. I love walking barefoot myself because it makes you perceive the world differently. And I firmly believe that when you activate other senses, your palate also becomes more alert. For me, enjoyment is much more than just taste. It's the person who serves me the drink. The story he tells about it. The utensils, the setting, the whole production. A simple example: mulled wine simply tastes magical at the Christmas market in the snow and cold. In the Caribbean? Unthinkable. The context makes the taste. And that's exactly what I would bring to life in a barefoot bar.