After taking us along his remarkable career path in Part I, Peter Roth now shares some of the secrets behind his craft. What makes a cocktail timeless? What is the story behind his legendary “Ladykiller” – and what inspired its name? And what does hospitality truly mean to a bartender who has spent decades behind the bar?
Peter also reveals which famous personality gave his very own, personally created cocktail “Lust am Leben” its name – and, finally, what he considers his greatest superpower.
So, let’s head back to the bar and continue our conversation with a true Swiss bar legend.
How would you describe that special career in three words?
Interesting, exciting, joyful.
What would you tell your younger self on their first shifts behind the bar?
Learn as much as possible, and if you can, go abroad to gain experience: professionally and privately, for cultural exchange. Love your job and love the people. The guest must always be at the center, not the bartender. That changed somewhat with the film Cocktail, when bartenders suddenly became rock stars.
What makes a bar a place you want to return to?
A bar with a soul. And the soul is the staff.
How did the Ladykiller drink, with which you became world champion, come about?
In the 1980s, long drinks were very popular. Exotic flavors and fruit juices were en vogue, and the Tropic Wave trend was strong. Passion fruit juice was hard to find back then, but I discovered a small bottle at Migros. I was always looking for new ingredients and immediately knew this would be the key element. I liked gin anyway, and the rest came together naturally.
“You are very much a ladykiller.”
Peter Roth
What’s the story behind the name ‘Ladykiller’?
There are many myths, but only one true story. A female friend of mine was at the bar and had three of this cocktail before it even had a name. She called me over and whispered in my ear, “You are very much a ladykiller.” From that moment on, the name stuck.
What do you think of the drink today?
It’s still a wonderful compliment. Creating a drink that lasts over time and becomes known worldwide is very special. If something is good, it doesn’t need to change, just like a Wienerschnitzel.
“If something is good, it doesn’t need to change, just like a Wienerschnitzel.”
Peter Roth
What makes a cocktail timeless?
Simplicity. That’s why classic three-ingredient cocktails endure. New techniques like rotovap or infusions are interesting, but only a few bars can afford them, so it’s also a financial question.
How many cocktails have you created over your career?
A few hundred, for sure. And I still create new compositions.
Classic cocktails versus twists?
I’m a purist. I don’t like Negroni variations. I like a classic Negroni. Nothing needs to be changed.
How do you recognize a truly great bartender?
Someone who makes me feel welcome.
What does hospitality really mean to you?
Welcoming guests – and saying goodbye properly. That’s why they come back.
How do you see the Swiss bar scene over the last 10-15 years?
The term “bar” has become very modern, there are coffee bars, restaurant bars,… everywhere. That’s very positive. The overall quality is extremely high. Switzerland is a niche market, especially for spirits, which makes international rankings difficult. They also require enormous time and marketing effort. I was always glad that the Kronenhalle was never part of rankings, so there was far less pressure.
Are there international trends you find exciting?
Mostly the product diversity that is available today. In the past, we had almost nothing compared to today. I remember a competition in Zurich where I used kiwi, which was back then only found in haute cuisine. I lined the glass with kiwi and topped it with a champagne mix. I came last, because the jury thought it was a bad cucumber drink. Five years later, in 1984, I presented the exact same drink in St. Moritz and won.
How should the bar scene evolve to stay relevant?
Demand for quality cocktails is rising, and presentation has become very creative, especially also the cocktail menus. But ultimately, employees are the most important factor. Look at Kronenhalle: three chefs in sixty years. That is unique and a key reason for its success.
Which bottle do you always have at home?
London Dry Gins and Single Malt Whiskys.
Favorite dish at the Kronenhalle?
Entrecôte with Café de Paris.
How did you keep evolving after 40 years in the same place?
Curiosity and perseverance. I’m still interested in cocktails, cooking, and discovering new wines. I still cook, and with my partner Heidi Giuliani I’ve found someone who cooks with me. It works beautifully.
Who was your most famous regular guest?
Yves Saint Laurent, and artists like Miró, Chagall, and Rauschenberg. Tina Turner was incredibly charming. I always enjoyed Carlo Bernasconi’s (renowned Zurich journalist, cookbook author, and restaurateur) visits – we created many books together. And of course Udo Jürgens, for whom we created a drink that he personally named “Lust am Leben”, made with dry vermouth, cassis liqueur, Cointreau and champagne. All wonderful guests.
“Kronenhalle simply was a love story.”
Peter Roth
Did you ever want to do your own thing?
The idea came up often, opening my own bar or even a bartending school. Later, I could have taken over an existing place, but I never wanted to do two things at once. I also have been offered to develop hotel bar concepts abroad, like in Hamburg, but I always preferred to focus on one thing. In your younger years, having your own place is a dream, that’s also why I moved from the kitchen to the bar: to work closer with guests, to have social interaction. That exchange is incredibly exciting and rewarding. So all in all, Kronenhalle simply was a love story.
Portrait
Born: 1951
Superpower: Having a good sense for people.
Free time: Tennis, discovering new things, visiting the zoo, going to art exhibitions and concerts at Tonhalle Zurich, cinema, eating and drinking well
Career-defining moment: Winning World Championship
Favorite cocktail: Tanqueray Tonic (we had only about three gins back then, which was already a good selection)
Favorite bar: Ritz in Paris; Widder / Old Crow / Tales Bar in Zurich
Zurich in three words: “place to be” in terms of quality of life, international, cultural. Or – more professionally: jury work, catering and panel discussions.
Images: ©Bodan Barabash
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