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April 24 – may 7, 2015
Epoch Times
This is Singapore
Peter Chua Creates The Next Bacardi Legacy Cocktail Photos Courtesy of Bacardi-Martini Singapore Pte Ltd
By Li Yen Epoch Times Staff Peter Chua’s creation of “legacy” cocktail — Sugar Man — impressed the judges at the BACARDI Legacy Cocktail Competition held on 11 March 2015 at Long Bar, Raffles Hotel. Defeating four other contenders in the Singapore leg of the competition, Chua will be representing his home country in the BACARDÍ Legacy Global Cocktail Competition taking place in Sydney, Australia, in May 2015. Currently honing his skill at 28 Hong Kong Street (28HKS), this young man has already received quite a few accolades in his bartending career, which include Bols Around The World 2013 Singapore Champion and South East Asia Champion 2014. Will Peter Chua’s Sugar Man be the next true classic along the likes of a Mojito, Pina Colada and Daiquiri? Will he beat 35 other finalists from around the world to emerge as the global winner in this prestigious cocktail competition held in Sydney? “I am definitely excited! However, I am putting pressure on myself to do well and really fly the flag high for Singapore and am hence feeling a little stressed about it too!” he says with excitement. The global winner will also receive a year’s support from Bacardi to further his/ her bartending career – so what are Chua’s future professional goals? “To continue improving myself as a barman while helping to build the Singapore bar scene into an even bigger, better and internationally recognised one!” Here is Chua’s recipe for the BACARDI Legacy Cocktail Creation: Sugar Man • 45ml BACARDÍ Superior • 15ml lime juice • 15ml rich ginger syrup • 45ml ginger beer top up • 2 dashes of Absinthe • A few cucumber slices • A pinch of salt
How do you feel winning Singapore’s first ever Bacardi Legacy competition?
I am elated to be the first to win such a renowned global competition! I am also deeply honoured to represent my country, and hopefully, I will be able to do well enough to leave a positive lasting impression of the Singapore bar scene on the international audience, which will be present at the global finals in Sydney.
Can you share with us your creation, Sugar Man? What was your inspiration behind this cocktail?
The inspiration of the Sugar Man was deeply rooted in the historical and cultural image of Bacardi, the flavours of the rum and the eponymous song by Sixo Rodriguez. Don Facundo Bacardi Masso
Peter Chua emerged as Singapore’s first entry in the Bacardi Legacy Global Cocktail competition.
was renowned for his never-ending quest to perfect the distillation of a ‘clean’ rum. Similarly, the character in the Sugar Man song is on a journey, seeking his own personal nirvana. My cocktail chronicles these journeys by taking the drinker through the balanced complexity of the blended flavours, which all come together with a refreshing twist. The young ginger lends the cocktail a spicy kick, whilst absinthe gives it a hint of dimension and punch through the anise flavour. Cucumber provides a refreshing element and lime balances out the sweetness of the ginger syrup. The ingredients are like vibrant colours in a painting, whilst the rum is the canvas that ties and holds everything (all the flavours) together.
What is your approach to making cocktails? How do you come up with new drinks?
I take inspiration from almost anywhere. However, I am most inspired by history, music and art. I love experimenting with unique ingredients and flavours all the time too, and am always working with new ingredients when I come across them or trying new methods with old ingredients. I usually start by thinking about the end product – how it would look like and the taste and flavours it should have. Then, I work backwards from there, finding the individual pieces (ingredients) to put together the finished puzzle.
Personally, what are your favourite cocktails?
I am a very temperamental drinker. I usually swing between varieties of cocktails, depending on my mood. However, if I had to pick fail-safe drinks that I know I would never stray from, they would be the Negroni, Americano and Daiquiri.
Why did you choose bartending?
Bartending started out as a necessity. I was a musician prior to serving my National Service, but found it hard to jump back on the music bandwagon after a two-year hiatus serving in the army. It was then that I starting bartending in the local clubs, mostly just to earn a quick buck. At that time, my job was mainly just to pour out drinks. Subsequently, I found 28HKS whilst I was studying for my hospitality degree. 28HKS was where I realised I haven’t even scratched the surface of bartending! It was there (that) a whole new world of cocktail and mixology was opened up to me – I learnt so much about flavour pairing and techniques, and it was then that I started developing a passion for the craft and also when I truly decided to make it a professional career. Peter’s winning Sugar Man cocktail.
What about family support? Has that changed over the years since you started your journey?
Definitely. To put it bluntly, it is not every parent’s dream for their child to become a professional bartender. Although my parents were always supportive of whatever I choose to pursue, I know that they are also secretly hoping that it was “just a phase”. Hahaha! Unfortunately for them, I have decided to make this a career but, because they are staying true to being my supportive parents, they are behind me 100%!
What are the key traits a good bartender should have?
I don’t think that having any specific personality traits makes you a better bartender over another. However, having a good attitude and a dedication to hospitality is very important. Needless to say, if he or she is
hardworking, charming and knowledgeable, it will definitely make the job easier.
What do you enjoy most about your career?
The bartending industry is a special one. There is a sense of brotherhood that is unique to our profession, which is prevalent whenever and wherever a bartender travels. That, to me, is probably the best thing about this career path. However, there are also a lot of aspects of it that make it thoroughly enjoyable like the travelling, meeting new people, drinking and expression of creativity in the form of cocktails. This Is Singapore is a fortnightly feature that delves into the life of an inspiring and talented individual in Singapore. Read all our interviews here: http://bit.do/ thisissingapore