Hilding Boesen: the bartender’s bartender
Today Sharlafied goes to Gothenburg, Sweden and she will be meeting up with Hilding in person at Stranger, the bar he manages. Hilding will also talk about his brand ambassador gig for an Italian brand.
When did you start as a bartender?
I did a cocktail course with London Bar School for about a month then straight after that I started working for Hamyard Hotel.
Give me a little timeline of your career.
So like I stated above, I started at Hamyard in 2014 and stayed there until spring 2015. I got an offer from Soho house 76 Dean just a month after they had opened.
I was there until mid 2016. Moved to a bar called Discount Suit Company and stayed within that company for the rest of my stay in London. I finished my London trip in 2019 and moved back to Sweden. From there I have worked in different venues, but my main place of work has been Stranger since around the autumn 2019. In 2021 I was offered the opportunity to work as a brand ambassador for Fratelli Branca and their portfolio.
When did you start managing Stranger?
I inherited the managing role in August 2021.
How long has Stranger been open?
Stranger opened in March 2014. Before that, our sister venue Tranquilo used it as a salsa and Mojito bar.
Is Stranger a bartenders’ bar?
I’d like to think that we are, we do get a lot of hospitality people coming through our doors. We love cocktails and service to the very end of our fingertips so I think that makes it a nice place where people can hang out..
How did you land the brand ambassador job for Fratelli Branca - West Sweden?
I have always loved Fernet, it’s been one of my big passions even from the early stages of my career. But I guess I surrounded myself with the right people at the right time. One of those is Patrik Tapper who is the former brand ambassador for Fratelli Branca and also a very good friend of mine. Drinking Fernet also helps!
How did you occupy yourself during lockdown?
Luckily we were still able to operate two days a week for more or less the entire time of the pandemic. But there were a lot of books read and research done.
What are your ambitions for 2022?
I think they are the same as every year really. To get better, more knowledgeable and to just enjoy the time being spent in the bar.
Where do you see yourself in 5 years?
Hopefully in my own bar running a tight bar team and making cocktails for the neighbourhood.
Hilding’s favorite classic: East 8 Hold Up
Created by Kevin Armstrong in 2010 at Milk & Honey
40ml Vodka
25ml Pineapple Juice
15ml Aperol
15ml Lime
15ml Sugar
2.5ml Passionfruit syrup
Five questions for Hilding
What is your favourite Fernet coin?
The one that’s in my pocket for the moment. The 175 anniversary coin iis holding that spot today.
If you could come back as any person in the world, who would it be?
Michael Jordan.
If you could open a bar with an unlimited budget anywhere in the world, where would it be?
London.
The greatest bar invention?
The jigger.
Behind a bar, you can’t live without...
Bitter bottles.
Where you can find Hilding
Instagram: @hilding.boesen
Stranger: @strangergbg
Fratelli Branca Sweden: @fratellibrancasweden