“One of the most exciting international bar scenes”

Mr Silva, you’re originally from Sri Lanka. What brought you to the German bar scene?
When I came to Germany 22 years ago, I wanted to continue working in my original profession as a water-skiing and windsurfing coach, but the opportunities for that were limited. As I’m a cheerful and open person, my family advised me to go into hospitality. I started out in a dishwashing job, but then got an internship and completed hotel management training at a five-star hotel in Cologne. That’s where I first worked at the bar – and I quickly found that I loved the creativity of being a bartender. I kept training, took part in German and international competitions, and in 2016 I opened my first own bar, the “Toddy Tapper”, in Cologne. At the heart of our concept are the Sri Lankan spirit arrack and a wide variety of flavours from my home country. Our guests still really appreciate it. 

What’s different in German bars today compared to 10 or 20 years ago?
The level of creativity has steadily increased in recent years. More and more entrepreneurs are daring to open their own bars with a unique twist. International influences have become extremely important. And cocktail-making as a craft has grown more sophisticated: You can’t just rely on the effect of alcohol. you need to bring out a variety of aromas in creative ways. For example, a year ago I opened another bar with a colleague – “Zest and Spice” – where guests can combine flavours linked to specific colours. It’s all about the sensory experience. Overall, I’d say Germany now has one of the most exciting international bar scenes, with major hubs like Cologne, Frankfurt, Hamburg and Berlin, but also fascinating smaller cities like Bamberg. 

What other trends are emerging in the scene?
Alcohol-free drinks and cocktails with relatively low alcohol content are becoming increasingly popular. That fits well with the trend towards a health-conscious lifestyle, where high-quality ingredients are in demand, especially from Asian countries. My business partners and I also offer pre-mixed “bottled cocktails” for the retail market. Drinking culture changed significantly during the COVID-19 pandemic. People now enjoy cocktails at home more often, and a lot of hospitality businesses that can’t hire their own bartenders due to staff shortages are also making use of these ready-made options.