I’ve been doing the #Drinkstagram-thing with @ServedBySoberon since early 2017, and one of the few people that has been around since ‘the early days’ is Federico Capilli, better known as @WelcomeToMyBar. Fede features both his own recipes and introduces us droolingly to the menus served at a selection of bars, quite often Amsterdam-based (since that’s where he resides), but several from further abroad as well! Federico Capilli’s work exalts the norm when it comes to cocktail-shots and he will gladly give any tips to aspiring photographers.
Since we’ve been having close contact for such a long while now, we decided to do a cross-interview. And by all means, if you aren’t following him, it’s time to do so!
– Could you please give a short introduction to yourself and ‘Welcometomybar’?
My name is Federico Capilli, I’m originally from Milan, Italy, however I’ve now been living in the Netherlands for almost 8 years. I’ve always loved photography as well as drinks. When I moved into my new house a few years back I was lucky enough to have the space to set up a small home bar. I started getting into mixing drinks at home and eventually started taking photos of them too.
I originally set up @welcometomybar on IG to share these drinks I made in my home bar and inspire people to drink better with beautiful drinks photography. The channel’s purpose since then hasn’t really changed but the featured themes have evolved into incorporating broader drinks content, for example I started featuring drinks from the bars I visit on top of the ones I mix at home, bar staff, drinkstagrammers, etc.
– You used to be very ‘secretive’ about your appearance, yet at one point, you decided to reveal your face… Why the initial secrecy and then the change of mind?
Fun that you mention this! My initial approach was to put a strong emphasis on the drinks and homebartending shots and content. I didn’t see why I had to be in the equation at all. Over time more and more people were interested in knowing more about me. For this reason I decided to reveal myself and be more present on my page by putting a face behind the channel.
– Amsterdam has a vibrant barscene, which you really love to showcase to your followers, which bar do you frequent most, and at which bar did you have your most memorable night?
I’d say the bar I end up being the most at is Vesper, which is also the one I’ve had the most memorable nights in. Julian and his team are doing a terrific job there.
– You’re someone with a truckload of photography gear, yet for those starting out, what would thé perfect ‘Drinkstagram Starter Kit’ be, both low-budget and high end? (This can be anything from bodies to lenses, softboxes to lights)
I strongly believe you really don’t need expensive gear to set up a great drinkstagram channel or take great photos. As long as you have a decent phone and you take the your shots under a good light you are good to go.
If you are interested in getting to the next level in terms of photography I’d recommend to buy a cropped sensor DSLR with a zoom lens for flexibility, a tripod and only if needed 1 or 2 cheap continuous lights with small softboxes paired to them with maybe a reflector.
If going pro is your thing I’d recommend a full frame DSLR so you can better shoot in low lit bars and potentially bigger lights and/or flashes with soft boxes. Lens wise you could buy a pro zoom lens as well as a macro lens. Many shoot with a 50 or 55mm lens too, however I mostly use those for portraits and street photography rather than drinks.
– What cocktail gets made most often at Casa Welcometomybar?
– What type of content do you prefer to see when it comes to Drinkstagram accounts?
Beautiful drinks of course! However I must say that I’ve come to appreciate more and more Drinkstagram-accounts that showcase not only drinks but also the world around them: Bar staff, venues, people and their stories… I also appreciate food-accounts which feature drinks even now and then or drinks with food pairings.
– Could you give a couple of ‘must-follow-recommendations’, for both Drinkstagram and Photography content?
– If you could take 2 bottles to a deserted island, which ones would you choose?
Probably water 🙂 If not I’d go for a good Gin and a good Tonic-water. You want to keep it nice and refreshing on the deserted island!
– Please share a ‘Welcome To My Bar’-original recipe for my readers (and me) to enjoy!
– 2 oz / 60 ml Rye whisky
– 0.5 oz / 15 ml Stroopwafel liqueur
– 0.5 oz / 15 ml Salted caramel syrup
– 2 Dashes of orange bitters
– 1 Mini stroopwafel to garnish
1. Stir all ingredients in a mixing glass over ice for 15-20 seconds.
2. Strain in a chilled coupe glass
3. Garnish with 1 mini stroopwafel
Thanks, Fede and cheers to all readers!
If you enjoyed the interview, let me know! If you have any other idea for a fun cross-collaboration in the future, definitely hit me up as well!