Andrea Grujic for Axia | Trailblazing women redefining the drinks industry
This International Women’s Day, Axia is shining a spotlight on the trailblazing women redefining the drinks industry. Throughout March, we’re showcasing female mixologists and industry leaders across London, New York, and Athens—women who bring creativity, expertise, and a bold perspective to their craft.
Through a series of Q&As, we’re sharing their journeys, inspirations, and impact, offering a glimpse into the passion and talent shaping the future of the cocktail making industry. Follow along as we celebrate those who push boundaries and step beyond the ordinary
What's your signature cocktail, and how does it represent your personal style behind the bar?
One night, a regular at the bar asked for a dessert-like cocktail to end the night — something indulgent but without caffeine. I decided to create a playful twist on a White Russian, combining vodka, walnut liqueur, white cacao, and heavy cream. Given my Serbian background, I jokingly said, "I made you a Dirty Serbian," and somehow, the name stuck.
Working at Sip&Guzzle has taught me how to blend flavours that feel both familiar and unexpected — rich yet simple, always inviting, much like my approach behind the bar. I know it might sound cheesy, but hospitality, like a great cocktail, is all about balance: between fun and comfort, adventure and familiarity. My goal is for every guest to leave feeling like they’ve experienced more than just a drink — they’ve had a moment they’ll come back for.
Recipe: Dirty Serbian
1.5oz Vodka (feel free to go up to 2oz if you've had a rough day)
0.5oz Nocello Walnut Liqueur
0.5oz White Creme de Cacao
Combine the ingredients above in a mixing glass and stir. Serve in a rocks glass over a big ice cube. Whip or shake approx. 1oz of heavy cream and carefully layer it on top of the drink creating a cloudlike whipped cream topping.
Finish it off with a sprinkle of ground coffee and cacao. Živeli! ("Cheers" in Serbian)
As a female mixologist, what challenges have you faced and how have you overcome them?
I entered the industry at a time when things were already evolving. There are moments when you have to prove yourself a little more, but I’ve also received strong support from the right people. While scepticism and assumptions exist, I’ve found that confidence, skill, and authenticity speak louder than any stereotype. Instead of dwelling on obstacles, I focused on my craft and let my work do the talking. Over time, you earn respect not because you’re a woman in the industry — but because you’re damn good at what you do.
What's one piece of advice you'd give to women looking to break into the drinks industry?
Don’t overthink it, and don’t let discomfort hold you back. There will be moments that challenge you, but those moments don’t define you — your passion and persistence do. Stay true to yourself, and the right people will recognise your talent and open doors. Trust your instincts, find a mentor, perfect your craft, and remember: the industry doesn’t need you to fit in, it needs you to stand out.
