Shaken Tales & Stirred Words
Sangreman was built on stories, scars, and cocktails. These aren’t tools; they’re a bartender’s history cast in steel.
Every bartender has an origin story. Some find it in Milan with a perfect Negroni. Others study under a master in Tokyo. Mine started at eighteen in Costa Nova, Portugal — staring at a sink filled with soggy lemons, used coffee grounds, and flat Coca-Cola. Most people would’ve gagged. I leaned in. That bizarre smell sparked something in me, it was oddly intoxicating — bitter coffee, sharp citrus, caramel sweetness, you see where is this going... From then on I was hooked in pursuing aromas and flavor combinations.
From that messy café I made my way to London, where I discovered bartending wasn’t just about mixing drinks — it was theatre. Guests ordered champagne like it was tap water, and every shake, stir, and pour became part of the show. Eventually, I made my way to Copenhagen, where I found a long-term home at the Library Bar.
Over the years I’ve created menus, mentored bartenders, invented cocktails (and forgotten just as many), and collected the kind of stories only bars can write: exploding daiquiris, surprise hits I could never recreate, and the eternal mystery of why someone once asked me for a “gin fish...”
Sangreman was born out of those nights — the chaos, the laughter, the humility, and the obsession with getting it right. These aren’t cheap gadgets you shove in a drawer. They’re forged from stainless steel, built to outlast your worst hangovers, and stylish enough to deserve a place on display.
After years behind the stick, it became even more clear that proper Bar tools matter. A rubbish spoon makes a rubbish Negroni. A flimsy shaker leaks like government secrets. And cheap strainers? They turn cocktails into soup.
So after nearly a decade managing one of Europe’s great bars, I thought: why not give people tools that actually work? Tools that feel right in the hand, survive more abuse than a rental car, and make you look like you know what you’re doing.
That’s how Sangreman came to life — not out of a PowerPoint pitch or a “disruptive” tech seminar, but out of years of hard-won bartending battles. We sell bar tools because I’ve tested every last one of them in the trenches. And if they’re good enough for Library Bar, they’re bloody good enough for your living room.
Because bartending isn’t just about drinks. It’s about moments, mistakes, and memories — shaken, stirred, and served until they become something greater.
