March Outturn 2025 Feature Article
Alina Lucia Cichozki has been firmly championing Society spirits for the last few years as a valued member and bar manager of our Amsterdam Partner Bar Flying Dutchmen Cocktails. In February, Alina will be touching down in Australia for the first time and slotting in a guest shift with some custom SMWS cocktails at beloved Melbourne Partner Bar Whisky & Alement. I caught up with Alina online ahead of the big day to chat a bit about her history in the hospo scene, what about the Society interests her so much, and how the emphasis on diversity is slowly shifting towards a positive goal.
AI: How long have you been working at the Flying Dutchmen Cocktails, and what is your favourite part about working at the venue?
ALC: I’ve been working at Flying Dutchmen Cocktails since July 2021. I love many parts about working here, such as the extensive 800+ bottle backbar, the opportunity to learn and now mentor new staff, and the cosy atmosphere we create for our guests. The bar is really intimate, and with only 40 seats, it feels like everyone is just enjoying a nice drink together in our living room.
AI: Will this be your first time in Australia? If not, what are your thoughts on the bar scene (if you’ve had the chance to experience it before), and how does it differ from Amsterdam and the wider European scene?
ALC: Yes! It will be my first time in Australia, and I can’t wait. I’m visiting with my partner as she is originally from Australia — born in Melbourne and raised in Sydney — so it’s really special that I get to come and visit both of these iconic cities and meet her family. While I haven’t had the chance to visit any bars in Australia and experience the bar scene yet, I’ve had some great experiences at takeovers by Australian bars in Europe and the US, and have become good friends with some Aussie bartenders who I can’t wait to visit. So overall, expectations are high, and I’m looking forward to finally getting to experience it.
AI: The last few years have seen more awareness for diversity in the hospitality industry than ever before. Do you think a tangible difference has been made? What are some steps that you think need to be taken further in your local scene to really start seeing improvements?
ALC: While I have been seeing some important steps in the right direction, there is still quite a way to go. It’s incredible that we have a number of amazing initiatives like the Ada Coleman Project and Celebrate Her, as well as leaders in the industry who speak out about inequalities and stay true to their values of diversity & inclusivity. I’m personally inspired by people such as Thomas Svenson (@theytender), Kate Gerwin (@alchemistkate) and Tiffanie Barriere (@thedrinkingcoach), who — among other things — speak up about inclusive gender & sexuality practices, workers’ rights and racial inequalities, respectively. What I think still needs to be done is for security & support to be provided to those who do stand up and a more significant push be made to create more equal opportunities.
Particularly in the local bar scene, I’ve noticed that most of the people in higher positions, such as bar owners and managers, are men. I know firsthand that this is not due to a lack of brilliant and talented women but that — at least in Amsterdam — the scene is still very male-dominated and can be hard to break into. It starts with seemingly small things like women and queer people not being invited to certain events because they’re not high enough on the career ladder, but it gets worse. For example, I’ve spoken to bartenders who were flat-out told, “I know you’re gay, and you hate all men,” when they stood up to a male colleague at work. I’ve even had someone say to me, “It must be that time of the month,” when I corrected them on a mistake they made. Essentially, we need to keep empowering women and queer people in the industry by giving them safe spaces to develop the kind of confidence they need to grow in their careers. We must protect and speak up when we don’t see that happening.
AI: What made you want to get into bartending?
ALC: It actually kind of started as a fun way to travel. After finishing high school, I kept getting ads for a bartending school on Instagram, so I eventually caved and took a course. I was also about to start at university and thought it’d be a great side job during my studies. So, in January 2020 (yes, we all know where this is going), I did a month-long bartending course in Amsterdam. I quickly realised that bartending was actually a lot of fun, and I got my first job in April 2020, which I then quickly lost due to COVID-19.
But as there was nothing else for me to do at the time, I threw myself into learning about the different spirit categories, built a home bar station from scratch (very Nara Smith of me), and kept practising while the real world of bartending was on hold. I was lucky enough to get a job at Flying Dutchmen Cocktails the following year and moved from Germany to Amsterdam in July 2021, where my “real” bartending career finally began.
AI: What do you love about The Scotch Malt Whisky Society?
ALC: I love a lot about the Scotch Malt Whisky Society, but the biggest standouts for me are the variety in its portfolio, the fact that it goes beyond brands to combine a fantastic blend of flavours and create a wealth of shared knowledge, and the focus on events and community.
AI: Do you remember what your first SMWS experience was?
ALC: I remember finding some bottles on our top shelf soon after I started working at Flying Dutchmen Cocktails, and because I was still new to the industry, I asked my manager to tell me more about them. I was immediately intrigued by the playful descriptions, which made them more accessible for people who, like me at the time, didn’t know much about whisky.
AI: What’s your go-to Society flavour profile?
ALC: I always have a hard time picking favourites, but I’d say my top three at the moment are ‘Deep, Rich & Dried Fruits’, ‘Sweet, Fruity & Mellow’ and ‘Juicy, Oak & Vanilla’, depending on my mood.
AI: What’s your favourite cocktail to make at the moment?
ALC: Again, it’s hard for me to choose just one. However, one of my all-time favourites is a Vieux Carré, as it allows me to play around with more whisk(e)ys than just the classic Rye. I also love any drink whose prep I can play around with beforehand.
AI: Do you have any set-in-stone rules that you follow when creating a cocktail with cask-strength whisky?
ALC: Not really, as I think ‘set-in-stone rules’ are often more of a restriction than a help. What’s more important is to figure out what your goal is with each cocktail and then find ways to make that happen. Cask-strength whisky is super fun to work with, though, as it usually doesn’t take a lot of effort to make it a highlight in any drink.
AI: What are some goals you would like to achieve over the next year?
ALC: I want to continue travelling and dedicate more time to researching spirits and developing as a bartender. The past few years have been quite full because I was studying, but now that’s done, I’m looking forward to having the time to just nerd out and learn about niche topics & random techniques. I’d also love to advance my career by participating in more competitions, growing my network and working on my social media presence. Like a lot of bartenders, it’s also a dream of mine to open my own bar, but for now, I’m happy at Flying Dutchmen Cocktails.
Stay tuned for more content around Alina’s guest bar shift at Whisky & Alement coming soon!
This article is featured in the March 2025 issue of Outturn Magazine — bottles will be available to purchase from Friday the 7th of March at midday AEDT exclusively to members of The Scotch Malt Whisky Society. Not a member? Click here to learn more about the world’s most colourful whisky club.
