Bar manager · Amsterdam

Chasing the best drinks,
one hyper-focused
obsession at a time.

I talk drinks, making them, and the craft of outrageously memorable hospitality — written for people who like what I like.

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01 — About

The bartender as craftsman

Rudi Merkin — bar manager, Amsterdam

I started behind the stick in 2018. Flying Dutchmen, then Dutch Courage, then opening Sonora Cocktail Bar. Currently managing the bar programs of Selva and Sonora — and more around the corner.

The journey went: classics and technique → Dutch spirits → a full pivot into agave and revisiting rum — and somewhere along the way, a deep obsession with fermentation, infusion, and the science of why things taste the way they do.

This site is where that obsession lives outside the bar: tools I made for myself, writing out my thoughts, sharing my recipes, and the occasional strongly held opinion about why vodka is pointless.

Agave Rum Fermentation Clarification Cocktail pairing Amsterdam Bar management
02 — Writing

The long read

Latest

Read on Substack →

Weekly essays on technique, flavour, and the drinks industry. Loading latest post…

Weekly essays on technique, flavour, the drinks industry, and whatever R&D rabbit hole I’m currently in. Sometimes a bit nerdy, sometimes a bit more of a thought dump.

Published every week · Free to read
Open Substack
03 — Tools

For fellow bartenders

Tools I’ve made when I needed them at work, so I hope others find them handy too.

Live — Free

ABV calculator

Calculate the ABV of any cocktail with dilution from shaking or stirring, a measured serve option for accuracy, and alcohol in grams and units.

Open calculator →
Live — Free

Cost calculator

Full drink costing with commercial bottles and homemade batches, spillage, prep labour, recommended price, and margin check. Export to CSV or PDF.

Open calculator →
Live — Free

Freezer door calculator

Dilution, final ABV, freeze point, and safe storage temp for batched stirred cocktails. Works in 700ml bottles. Tells you exactly how cold your freezer needs to be.

Open calculator →
Live — Free

Classics flashcards

Spaced repetition for bartenders. 250+ classic recipes with SM-2 scheduling, category filters, and a progress view showing exactly when each drink comes back.

Open flashcards →
Coming soon

Acidity & Brix

Calculate acidity levels, pH estimates, and sugar content for syrups, cordials, and fermented ingredients.

In development
04 — Services

Work with me

I love to work on menu development, brand activations, and bartender education. Based in Amsterdam, working across Europe. Love to hear about the exciting project you are embarking on.

01

Menu consulting

Concept development, recipe R&D, costing, and team training for bars and restaurants that want a drinks programme with a point of view.

  • Concept and brief development
  • Recipe development and spec writing
  • Cost and pricing architecture
  • Staff training and education
02

Brand partnerships

Content, education, and event work with spirit brands and distributors. Reach a professional audience that actually knows what they’re tasting.

  • Content creation and strategy
  • Brand education sessions
  • Trade events and masterclasses
  • Long-form brand storytelling
03

Workshops

Education sessions for bar teams and serious enthusiasts. Fermentation, infusion, flavour, classics — whatever level you’re starting from.

  • Agave and mezcal deep dives
  • Fermentation for bartenders
  • Cocktail pairing fundamentals
  • Custom team training
05 — Contact

Let’s talk

Whether you’re a brand looking to work together, a venue that needs help with their drinks programme, or you just want to argue about mezcal — get in touch.

Email — [email protected]
Instagram — @rudibeans
Substack — rudibeans.substack.com
Based in — Amsterdam, NL

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