At 29, Maxim Schulte landed arguably the most prestigious job in cocktailing, becoming only the eleventh head bartender of the Savoy’s vaunted American Bar. There, he would spend his nights mixing furiously strong old fashioneds and Manhattans, or dreaming up drinks to match the great American songbook, as played by the bar’s longstanding pianist, Jon Nickoll. Not long after, he was pouring brain-clearing tequila martinis in the bomb-shelter bunker that sits beneath Marylebone hit Kol.
Now? Schulte is playing the scientist — but not with booze. His new project is Herb All, a non-alcoholic spirit. Why? “I think its really important to see the bar and drinks industry as a whole,” explains Schulte. “Alcoholic and non-alcoholic drinks anywhere should be of the same standard. Guests deserve a fantastic drinking experience, alcoholic or not.”
