Eric Lurins

And that can tell you quite a bit of which direction the cocktail goes, whether we hit the palate or we did not hit the palate because it doesn't necessarily need to be a bad cocktail.

It's just not the preference of that guest.

So that's really about to have that ego under control and not feeling the fences that are...

I just made a very bad drink.

No, I didn't.

I just didn't hit the palate of the guest.

But it's really about that curiosity of the guest that really think about, oh, right, I never thought that mentioning anchovies that I could actually have it in a cocktail and it works.

Yeah, so that's actually started as a guest of mine when I was back at the Savoy American bars.

When she came to the bar, served her, and a friend of mine goes, Barbara, why don't you take Eric to the movie?

A year later, out of nowhere, I receive a phone call from a mobile number ending 007.

And that was Barbara calling.

Cool.

Then she goes like, I don't know if you remember me working on the next Bond and like you to get involved.

Like, yeah, what do you want me to do?

And I'd like you to train the actors how to act as a bartender because obviously actors, they are...

Very skilled people, but never really done bartending.

And we wanted to make sure that when Bond comes to that sequence of ordering his famous Whisper Martini, that it comes out on the screen as to be done by a professional bartender.

So if you watch the Skyfall, the lady who is doing the main shake, that was the one selected, Trin, by myself.

one of the waiter was carrying the tray with two hands like this.

And I was like, Sam, that does not look good at all.