Johan Evers – A Bar Called Gemma

My Life

I am born in 1983 in the north of Stockholm. You could say I’m a rare native Stockholmer, something you don’t see much anymore. My childhood was idyllic, with wonderful parents and a fantastic older brother. We grew up in a lovely neighborhood, and I feel very privileged about my upbringing. My brother and I have always been close, and I have a wonderful family.

Tennis was a big part of my youth. Academically, I was average—not the best, not the worst—but I was a good kid and stayed out of trouble. At 17, I got my first glimpse into the nightlife industry, working as a barback in a nightclub where my older brother was already a team leader. This job was a side gig during my studies, mostly on weekends. Back then, cocktails as we know them didn’t exist in Sweden. The club was a busy place where I fetched ice and spirits for bartenders and cleaned dirty glasses. Despite the hard work and the fast-paced, sometimes harsh environment, I loved it. The atmosphere, with loud music and peoplehaving fun, was exhilarating.

“I decided to make the best cocktails in town, viewing it as an art form”

Johan Evers

After a year of hard work, I started working behind the bar. I still remember my first spec sheet, handwritten by my boss, with simple drinks like White Russians and Vodka Lime. I knew nothing about spirits then, but my experience as a barback helped. I didn’t know their tastes but recognized the bottles. This sparked my passion. Interacting with people at the bar was engaging, and even back then, people respected bartenders, despite the quality being subpar compared to today’s standards.

For a few years, I balanced my studies with bartending. I studied music for a while and eventually graduated in another field. What started as weekend work turned into four nights aweek, with days spent skateboarding and playing tennis. It felt like living the dream.

About 15 years ago, Godot opened, the first bar in Stockholm to take cocktails seriously. This was a turning point, as restaurateurs realized the value of a great bar for their business. Shortly afterwards, I remember tasting my first real whisky sour with fresh lemon juice and egg white at a place called Grill, and it was a revelation—the best drink I’d ever had. This was when cocktails in Sweden began to evolve, thanks to influences from London.

These experiences ignited my passion. I decided to make the best cocktails in town, viewing it as an art form. I started working for various restaurateurs and traveling a lot, developing my own bar philosophy. About 10 years ago, I began planning my own bar, knowing that entrepreneurship ran in my family. For five years, I worked towards this goal, participating in cocktail competitions and building a name for myself and my future bar. On March 1, 2019, Gemma opened its doors.

A Bar Called Gemma

After five years of planning, I found the perfect spot—an old café. With limited funds, I focused on the essentials: a bar top, seating, small tables, and good music. I did much of the work myself, from painting walls to installing cables, learning as I went along. YouTube was my ally in this DIY journey. Despite the steep learning curve, my vision and determination kept me going.

I aimed to create a concept-less bar, a welcoming neighborhood spot where anyone could enjoy a beer or a cocktail without judgment. While cocktails were central, the goal was to foster a place where people could fall in love with the atmosphere. Gemma stands for Generosity, Emotional, Mindful, Multilateral, and Artisan. We inspire people with our generosity and aim to be part of an inclusive, forward-thinking community. We focus on sustainability, both environmentally and in creating a supportive workplace for our staff.

We also cater and host events, bringing Gemma to different locations. The “a bar called” prefix clarifies our identity—we are, first and foremost, a bar. We relied on word of mouth, opening without any marketing or PR, which took longer but built a strong, authentic reputation. Gemma quickly became an instant success.

Stockholm Recommendations

The Future

Stockholm’s restaurant and bar scene has developed phenomenally. We now have amazing bars and restaurants, and there is an acceptance and embrace of diverse concepts. In the future, I hope this evolution continues. I’m aiming for another venue—a different Gemma. Though Gemma is still young, at just five years old, I’m excited about the future and enjoying every moment of this journey.

Profile

Year born: 1983

Special skill: Positivity

Free time: Try to stay healthy, sports, cooking

Bartender since: 2002

Biggest fail: Not taking more risks

Most significant career step: Opening up Gemma

Favorite cocktail: Manhattan, why it is delicious and simple
check out Johan’s own recipe on The Pouring Tales: Making You Blush

Favorite bar: Attaboy in NYC

Stockholm in three words: My happy place

A Bar Called Gemma Website

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Images: ©A Bar Called Gemma