Orania Berlin - Interview with bar manager Laura Driftmann

It stands in the creative heart of Kreuzberg at Oranienplatz: the Orania Berlin. It is a hotel characterized by relaxed luxury and casual elegance. It is equipped with a excellent restaurant, where you can enjoy the signature dish, the XBerg duck. Meanwhile, guests can listen to concerts by renowned artists. And who wouldn't be complete without bar manager Laura Driftmann? Laura has something to offer for every taste, be it fine wines, local beers, or sophisticated cocktails. We asked Laura how she got behind the bar, what the Orania.Bar makes up and how their non-alcoholic drinks arise.

Laori: What has your life been like so far? What have you done so far?
Laura: That wasn't planned at all. When I was in school, I never knew I wanted to work behind a bar. I'd always worked in the hospitality industry, whether at parties or in an ice cream parlor. Then I finished high school and started training to be a hotel manager, since I'd always wanted to work with people. I always wanted to go to Berlin, and in 2011 I started my apprenticeship at the Adlon Hotel. During my training, my passion and interest grew, leading to my decision to pursue it.

Laori: The bar scene is rather male-dominated. Have you ever experienced that during your work?
Laura: You can definitely tell! I've also worked a lot with men, but there are more and more women coming in. Especially in Berlin, there are many female bartenders. I personally prefer working with women because they have a different way of working, but ultimately, it's the mix that makes it work!

Laori: Tell us about the concept. What makes it special?
Laura: The great thing about the concept Orania The best thing is that everything is open. The bar, the restaurant, and the reception area have no walls. This space is incredibly open, and you can see everything that's going on around you. It feels like a huge living room: you can grab a bite to eat or have an aperitif at the bar, listen to the music, sit by the fireplace and watch what's happening outside, or simply sit at the counter and soak up the atmosphere.

Laori: What role do they play non-alcoholic drinks with you?
Laura: It's become quite a big deal! Two years ago, I wouldn't have described it that way. Back then, I had a different opinion. To me, it was just juice and syrup mixed together. Non-alcoholic spirits haven't been around that long either. These days, there's no longer any difference between alcoholic and non-alcoholic drinks. non-alcoholic cocktailsBoth in creating the drinks and in terms of quality. It's also really fun to sell them because there are now products that are easy to mix, have a story, and are enjoyable to work with.

Laori: How are they created non-alcoholic drinks What about you? What inspires you?
Laura: Generally, it's food, eating out, and cooking. Also, travel—when I see or read something somewhere, I just try out what I like. I try to recreate it or go in that direction. I like things simple, but still well-rounded, complex, and delicious. I don't like to overcomplicate things so they become too elaborate. Because when it's crowded, that backfires.

Laori: If I were to come to your bar and I'm not drinking alcohol: Which 3 drinks would you recommend?
Laura:

1. LA`CRØRI: Laori Juniper No. 1, Crodino, lemon, soda water
2. Verjus SpritzVerjus, fresh lemon, a little honey and soda water
3. Seedlip SourSeedlip, lemon, agave syrup, egg white

Laori: You deal with alcohol a lot in your job. How do you manage to have a healthy relationship with alcohol?
Laura: Separate your professional and private life! Work is work, and you can celebrate at the end of the day. Just draw a small line.

Laori: What are the major ones? Benefits of non-alcoholic drinks From your point of view?
Laura: When I'm driving, have an appointment the next day, or am taking medication, I don't have to think about, "Am I allowed to do this?". I can simply drink it without thinking, as much as I want, and still have complete freedom and a wide range of flavors. I can enjoy it and consume something as complex as someone who drinks alcoholic beverages.

Laori: Does alcohol-free have a chance of becoming the new vegan?
Laura: Well, I definitely think that alcohol-free drinks are becoming more and more popular – and low-ABV alternatives – because so many people work, have appointments, and therefore have to weigh their options. The demand is there, but whether alcohol-free drinks will replace alcoholic ones, I can hardly imagine that happening. I think it's good if it's all on the same level. Then you have a choice! The goal is for it to be treated equally and for it to elicit the same reaction from the bartender whether you order with or without alcohol. It's important that it's treated equally, without eye-rolling or stupid comments, and that you can freely choose one or the other.

Have you gotten thirsty?

Then try our Laori Lemon – the non-alcoholic cocktail with bitter lemon. It's quick to mix and impresses with its citrusy freshness. You can find the recipe here. here.

Cover image: Dennis Dorwarth