The theme of the 19th issue of Bear, a magazine that introduces people who do happy things, is 'cocktail'.
I went inside the somewhat unfamiliar 'bar' and listened to the life of making a cocktail.
We asked him what it takes to keep bartending, where he gets his inspiration for his creative cocktails, and what kind of mindset he has to persevere through tough times.
The cup they made seemed to mysteriously contain empathy and concern, balance and swimming, mystery and love, tradition and science—so many things.
In the heart of a sophisticated city, in a traditional market filled with the scent of the past, under the roofs of hanok houses in narrow alleys, a delightful world called 'cocktail' unfolds.
It may be difficult to imagine.
Why not take the courage to knock on the door of a bar this summer?

“The bar top is exactly 60 centimeters high.
That 60 centimeters is actually a dangerous distance where guests can feel our breathing and sweat, and conversely, we can hear their whispers.
So, the moment you enter the bar, you have to work with the mindset of ‘I am a professional’ so that you can have fun together.”

To develop your personal skills as a bartender, you need to find your own color.
If you don't have your own color, you don't know what will happen in 5 or 10 years.
You need to practice a lot to clearly define the colors and styles you want and like, and the concepts you want to pursue.
It seems like there are no ordinary cocktails anymore.
--- p.48, from “Kim Bong-ha”

Bars' proper concerns
The bar's original concerns
Coffee Bar K is a cocktail bar that is always mentioned when explaining the evolution of whiskey and cocktail bars.
This bar is the one that brought the Japanese bar hospitality style to Korea, and from its opening in Cheongdam-dong in 2008 to its current Season 2 in Yeoksam-dong, it has been at the center of Korean bar trends, both leading and setting the trend.
Above all, it is also a place like a 'bartender training center' where famous bartenders who have now become independent owner bartenders or made a name for themselves as head bartenders have passed through at least once.
The secret to Coffee Bar K's longevity was maintaining the traditional atmosphere and service while challenging new things rather than staying in the same place.
There have been rumors of a change in CEO for some time now, and Son Seok-ho, the owner bartender who successfully established Sokobar and Soda Bar after going through Coffee Bar K, has become the new CEO of Coffee Bar K.
We met with Manager Jeong Yu-yong, who, along with CEO Son Seok-ho, wants to create a traditional yet innovative Coffee Bar K.
--- p.56, from “Editor Kim Song-hee”

The bar top is exactly 60 centimeters high.
That 60 centimeters is actually a dangerous distance where guests can feel our breathing and sweat, and conversely, we can hear their whispers.
So, the moment you enter the bar, you have to work with the mindset of 'I'm a professional' so that you can have fun together.
--- p.87, from “Yoo Jong-young”

So I said I would combine central and southern Italy into a cocktail and send it to Italy. I made a cocktail by combining Campari from Milan, Italy, cypress from Tuscany, and lemon from the south.

--- p.197, from “Park Dong-gun”