Former Q Bar man George Zhou - voted "Bartender of the Year" by the Beijinger's readers in 2009 - is back with George's, his new cocktail bar. The official opening party is tomorrow night (June 25), but the bar's been doing business since last Saturday night, when we stopped by for a look. Just 20m round the Workers' Stadium from Chad Lager's Fubar, George's is a low-lit lounge featuring the martinis, mojitos and other cocktails that Zhou made his name with at Q Bar, as well as simpler options like Tsingtao at RMB 15 and basic mixed drinks from RMB 30. You know that care's going to be taken with your drinks here, so take a seat and enjoy yourself.

What looks like a wall actually folds inward to open up the entire front of the bar, making the secluded seating by the door a prime spot. There's intimate seating for couples and a larger sofa on the mezzanine level. The long tables that dominate the central area seem more suited to speed-dating than a relaxed cocktail bar, but are fine if you're with a larger group. There's housey background music, and George has even got the World Cup on the big screen, although with the commentary turned off. Some thought Chad Lager was crazy when he opened Fubar in the wilderness of Gongti's east side, but he's made his bar work, and with his track record and unquestionable skills, George Zhou should be able to do the same. We spoke to the man recently to find out his thoughts on Q Bar, plans for George's and what it takes to become the best bartender in Beijing.

How did you choose to start working in bars? What was your first bar job?
My interest in the bar business began with the movie “Cocktail.” I longed for the energy Tom Cruise's character brought to the job. Through an introduction from a friend, I entered “First Café,” which was my first bar-related job.
In the two years that I worked at First Café, I began with the basics: washing dishes and cleaning. After a period of time, I began to learn the skills necessary for making cocktails such as mixing drinks, squeezing fresh lemon juice. It took six months before I was truly ready to mix drinks and become a real bartender.

What are your memories of Beijing’s bar scene from your days running Midnight? What was the scene like then, and how has it changed?
Beijing’s bar scene has undergone many changes. In the past, very few places were able to provide quality cocktails. First Café and Midnight became some of the most beloved places for cocktail consumers. In recent years, especially after the Beijing Olympics, Beijing’s bars began to attach more importance to the quality of their cocktails; many places had extremely nice cocktails. Even more interesting, there's now a collection of Japanese bartenders and American/European bartenders, each one showcasing their own individual styles.

What are your favorite bars to drink in? Why?
I usually don’t have a bar that I always go to. Usually if there’s a new opening I'll go check it out - it's a way of understanding how the market is developing. If I'm purely looking for a place to hang out with friends to drink and talk, my favorite place is still my own, hands down. I like to talk to my friends about management and operations, the newest and most innovative cocktails - these are the things that make me happiest.

How does one become a cocktail mixologist? “Start with the essential skills” is the most important foundation and crux. Humidity and temperature, ingredients, the measuring and mixing of drinks - these are all important elements. Without these basic skills, everything else that’s learned may just as well be superficial knowledge. Familiarity with recipes is not necessarily the key to becoming a good bartender.

Do you spend hours practicing making drinks? On a usual business day before I start work, I will spend up to one, two hours training my employees and having them make various drinks. I'll also do a bit of personal research.

How do you create a new drink? Many times it's impromptu. Depending on the season, and on the freshest fruits available, there will be a burst of inspiration and improvisation.

What’s your favorite cocktail to drink?
A martini. It's the best test of a bartender’s abilities. Not a difficult drink to make, but a really good one requires a mastery of the details.

What’s your favorite cocktail to make?
Basically, I like to make drinks that require precision - martinis, mai tais, etc.
However, I like to make nameless cocktails more - individual drinks that are created for customers based on my understanding of the customer and their current mood.

And what drink do you most dread being asked to make?
I tend to stay away from making flowery, flaming-type cocktails.
They look impressive but lack real worth. Visually stimulating, but the drinks themselves are quite monotonous.

How do you feel about what happened with you and your former partners at Q Bar? I share the same feelings on the subject as my two former partners. We all treasure every moment, everything that happened at Q. We became partners because of fate, and it was also fate that made me decide to leave and create my own business. At the same time, I hope the guys at Q Bar can wish me good luck. I believe that my new place, George’s, can give Beijing’s cocktail and bar lovers another choice.

Tell us about George’s then.
It's approximately 170 square meters in size, with a maximum capacity of 70 to 80 people. The design concept is based on a five-star hotel bar, combining the needs of the modern customer with the decor to make the overall atmosphere top-class. But our main focus is still on the cocktails.

What’s the crowd going to be like at George’s?
George's is for those who have higher standards for their cocktails and those who understand drinks. Overall, people who demand a great deal out of themselves and enjoy the finer things in life will like George’s.

What kind of drinks can we expect? Have you been working on any new ideas?
Throughout my career, there's never been a moment when I wasn't creating new types of cocktails. I hope that in the future, George’s will be able to feature new creations every month that will evolve based on customer likes and dislikes. Taking that further, I understand my customers, and I'll create a special drink for my regulars, a drink just for them.

How do you feel about opening the bar inside Gongti’s east gate? It’s not traditionally a hotspot for cocktail bars. Is that changing?
Beijing is already moving towards a rebellion against the traditional ways of thinking about market trends. People who are familiar with Gongti know that to some extent, Gongti equals nightlife. As long as you have a good atmosphere, good products, and your own distinctive features, you don't need to open in the most bustling part of town. Only by walking away from tradition can one fully showcase their individuality. I've got complete faith in my choice in location.

George's official opening party is tomorrow night (Jun 25).