Drinks World T25 Bartenders HK 2017 by Hip Media

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WELCOME Now in its fourth year, the Top 25 Bartenders has established an annual event and a coveted list that every bartender wants to appear on, and a community of T25 winners that stretches from Hong Kong to Singapore, Australia and now Dubai. Inspired by a vibrant bar community, a love of the industry that gets us out of bed each day and the creativity of Hong Kong’s bartenders, we bring you yet another exciting, jam-packed edition featuring Hong Kong’s finest. But this time there’s a twist. Our Top 25 Bartenders featured herein all have one thing in common – they are the future of the bar scene here in Hong Kong. A part of the eligibility for this years’ selection was being 30 years of age, or younger. This made the task a little more challenging, but a whole lot more exciting. It was great to see so many new faces making the list, and to those who made it – congratulations! We believe that your passion, skills and commitment to the Hong Kong bar scene have made you one of the Top 25. To be eligible this year not only must you be under the age bracket, but also you must be currently working as a bartender doing a minimum of two shifts regularly per week. Bartenders were judged on customer service and hosting skill, technique, product knowledge, recipe and serving knowledge and key drink selling points. Bartenders were also judged on technical ability, drinks creativity, potential and longevity in the industry, accolades and achievements and commitment and passion to the industry. As always this project was enjoyable to work on from start to finish and inspiring to see what safe hands our industry is in for coming years. I would like to take this opportunity to extend my sincere thanks to everyone involved – from the brands and their sponsorships to the judges, photographers and most of all, our Top 25 Bartenders – we love what you have done for this edition. The cocktails you have created are a great reflection of your craftsmanship and passion for your job. Cheers,

Sasha Falloon

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SPONSORS

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CREDITS CREDITS Publisher Ashley Pini ashley@drinks.world Production Manager Sasha Falloon sasha@drinks.world General Manager Melinda Virgona EDITORIAL Associate Editor Hannah Sparks Assistant Editor Lukas Raschilla Online Editor Rachel Tyler Editorial Assistant Mary Parbery DESIGN Art Director Evelyn Rueda Senior Designer Racs Salcedo SALES Market Manager (Asia) Danny Yang danny@drinks.world National Sales and Marketing Manager Chris Wheeler chris@drinks.world Sales Manager Nathan Field nathan@hipmedia.com.au PHOTOGRAPHY / VIDEOGRAPHY Photographer Elden Cheung (101 Sight) Videographer Barry Chung (Crescent Productions)

Produced and published by

Editorial Enquiries: If you, your bar, or your brand and company have news or events you would like to share with Drinks World please contact: ashley@drinks.world and/or sasha@drinks.world Although Hip Media endeavours to ensure the accuracy and correctness of the information and Drinks World and www.drinks.world, we do not accept any liability or responsibility for any inaccuracies or omissions. The views expressed by authors of publications or event presentations, published Drinks World, do not necessarily represent the views of Hip Media. Decisions or actions based on the information and publications provided by Hip Media are at your own risk. drinks world

drinksworld

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SELECTION PANEL

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AGUNG PRABOWO Mandarin Oriental

AMANDA WAN The Envoy

ANTONIO LAI Mixologist & Bar Consultant

ARCADIUS RYBAK Zuma Hong Kong

ASHLEY PINI Drinks World

BRUNO SANTOS UBCM

BRYSON RIVERA JW Marriot Hotel

CHESTER GRUCZA Buzz Concepts

DANNY YANG Drinks World

DEVENDER SEHGAL 8 ½ Otto e Mezzo Bombana

FRANK X. LONERGAN Woodside Wine + Spirits Limited

GERRY OLINO Dr Fern’s Gin Parlour

HUNG FONG Envoy

ISABELLA VANNONI Pirata Group

JAMES BARKER JIA Group Ltd

JAY KHAN Foxglove

JOE VILLANUEVA Kerry Hotel

JOHN O’TOOLE Brand Connect

KIRILL RUNKOV VEA Restaurant & Lounge

MAREK VOJCARCIK Belvedere Vodka Regional Brand Ambassador Asia Pacific

MARTIN NEWELL Moët Hennessy Diageo Hong Kong Limited

MATCH CHAN Ozu Bar

MAX GURUNG Privé Group

MIGUEL FERNANDEZ FERNANDEZ The Ritz-Carlton

PAWEL MIKUSEK Beef & Liberty

RAI SUVA PTT Family

RYAN WINSLADE Meta Design Group

SAMUEL KWOK Quinary

SASHA FALLOON Drinks World

STEPHANE LEVAN Honi Honi Tiki Cocktail Lounge

SURAJ GURUNG Fish & Meat

TIMOTHEE BECQUERIAUX The Continental

TIMOTHY CHING Le Comptoir

TOM WOOD Brand Connect

TUNNY GRATTIDGE The Pawn

WALLACE LAU Topiary

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Congratulations to those of you who have been chosen as the Top 40 Bartenders of Hong Kong.

DRINKS WORLD TOP 40 (IN NO PARTICULAR ORDER)

AILI NGUYEN VEA

KNO GURUNG Jinjuu

AJIT GURUNG Stockton

KOVIC RAI

Mr & Mrs Fox

AMIT SHARMA Duddell’s

LEO COLSON

Lobster Bar

ANA SOUZA

The Pontiac

LEO LENG

Sky 21

ASHIM GURUNG

Mott 32

LLOYD LUMABI

Flint Bar & Grill

ASHLEY SCOGINGS

208 Duecento Otto

MICHAEL JAY GABRILLO

Mak Mak

BIBEK RAI Brickhouse

PAUL CHAN

Flint Bar & Grill

CAT HOU

IQ Bar

PAUL GURUNG Mahalo

CHEONG HO WING

Mamasita’s Cantina

PAUL MAGAR

I Know John

CHRISTIAN CAPINPIN

Lily & Bloom

PREM SHIREESH

ON Dining Kitchen

DAVE LAM Quinary

& Lounge

DEREK TSUI

Otto e Mezzo Bombana

RAPHAEL MEYER

NEO Cocktail Club

DOROTHY LAM

The Fringe Club

RASHID MAN JOSHI Blue

EDDIE SUNG

Lee Lo Mei

RICKY TSANG

M Bar

GAGAN GURUNG Zuma

RITA BONITA

CE LA VI

JASON LUI

SIMON KONG

Lobster Bar

KAY TAM Bibo

SUSANT RAI

Potato Head

KEITH TINDALL

Honi Honi Tiki

SUSON GURUNG Foxglove

Cocktail Lounge

SUZANA LEPCHA

KERVIN UNIDO

Mr & Mrs Fox

TOBY LO Quinary

KHEM THAPA

Common Room

WALKER WONG

Maison Eight

The Pawn Ozone Bar

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CONTENTS

Tom Champion

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Ana Souza

Kervin Unido

Ajit Gurung

Paul Gurung

Keith Tindall

Toby Lo

Gagan Gurung

Dave Lam

Prem Shireesh

Kovic Rai

Paul Chan

Raphael Meyer

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62 Simon Kong Aili Nguyen

Amit Sharma

Dorothy Lam

Rashid Man Joshi

Lloyd Lumabi

Michael Gabrillo

Ashim Gurung

Derek Tsui

Kay Tam

Nawaraj Gurung

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Christian Capinpin 106

Suzana Lepcha

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NOT A TOP BARTENDER

BUT A CHAMPION BREWER MEET TOM CHAMPION HEAD BREWER AT LITTLE CREATURES HONG KONG

he craft beer and spirits segment is making headway globally and is a bit of a buzzword in the industry. Paving the way in the local craft beer category is Little Creatures, and Drinks World chats with head brewer Tom Champion to find out more about the beer scene, flavour profiles and his go-to drink after a long shift.

DRINKS WORLD: SHARE WITH US YOUR JOURNEY FROM AUSTRALIA TO HEAD BREWER FOR LITTLE CREATURES IN HONG KONG? TOM CHAMPION: I’ve been with Little Creatures for eight years now and started as a Brewer in Fremantle, which we consider the home of Little Creatures on the West Coast. That’s my hometown as well. I worked there for four years as a brewer, learnt the trade, and moved to Geelong where we since started another brewery on the East Coast of Australia. I helped set up the Geelong brewery and then stayed on as the brewery manager for a few years. And then the role in Hong Kong came up, to be the brewer at our Microbrewery in Kennedy Town. The transition from Australia to Hong Kong has been quite enjoyable. The weather is lovely here, it does get hot, but so does Australia, so

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I’m acclimatised. There’s a great drinking culture in Hong Kong. People are more about flavour, so craft beer has an excellent opportunity to take off because it’s less about drinking to get drunk, and more about drinking to enjoy the flavour and to have a good time with your friends; which is ultimately what our business is about. DW: DESCRIBE THE CRAFT BEER SCENE IN HONG KONG. TC: The craft beer scene here is quite young, but it is escalating very quickly. Every month it seems there’s a new brewer that’s started up somewhere in Hong Kong or nearby. The craft beer scene is different compared to Australia. Down under the craft beer movement started some years ago, almost with Little Creatures in 2000. People’s palates back then were quite different,

whereas today you’re starting to see in Hong Kong sour beers, barrel aged beers, some weird and wonderful styles that didn’t come into the Australian scene until after a decade of the craft beer scene. So it’s kind of interesting that it’s all happening so fast in this market. DW: ARE YOU CREATING SOMETHING SPECIFICALLY FOR THE HONG KONG PALATE? TC: Our philosophy here at the Kennedy Town is to develop the same Little Creatures Pale Ale, that is created in Australia. And that’s an ongoing process we continue to work through and strive to get the beer almost identical. We also make a house brew which is seasonal and there is a nearly a new brew every two weeks. The house brew is purely for the people of Hong Kong and we are working hard to understand what our customers enjoy

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drinking. It’s quite interesting because it is a very dynamic community where people are at different levels of flavour and what they like to enjoy, which is also fun because it means every beer we bring out, there will always be people to enjoy it. We’ve made some big, hoppy IPA’s, however we’re open to getting crazier and have a plan to bring out a sour beer later this year to see if that takes off. At this stage, it’s about identifying what the Hong Kong market likes. We’ll bring out new styles like a stout, then a sessionable Australian ale, then we’ll try something crazy like a fruit beer and just see what the response is. At the moment, people seem to like everything, which is good. We’re moving some beer out the door. DW: WHAT DO YOU FEEL THE BIGGEST DIFFERENCE BETWEEN A HEAD BREWER AND A MIXOLOGIST IS? TC: I think the main thing that stands out for me would be the time frame. The brewing process is quite a long process, from when the brewers mash in, to when the glass arrives in someone’s hand. If you’re making an ale, it’s going to be two weeks before what you’ve made is fermented, filtered and then put into a glass. Whereas a mixologist is using existing liquids and flavours to create a drink for the customer at the point of purchase. Something we try to do with brewing is to make that process visible, because with mixology and bartending and making cocktails it is visible. The brewer doesn’t have that opportunity a lot of the time, they’re behind the scenes making the beer, and it arrives at the bar and the bartender serves it for you. So we’re big on getting the brewers behind the bar serving the beer and educating our guests and our staff. DW: WHAT IS YOUR FAVOURITE ASPECT OF BEING A BREWER ON A DAILY BASIS? TC: Look it has its ups and downs. Whenever you tell someone you’re a brewer they get very excited, and they think it’s the best job in the world. We say brewing is about 90 per cent cleaning. Hygiene is tremendously important because if some microbes gets in that isn’t your strain of yeast it effects the flavour of the beer and then you’re not making a consistent product. When I have the most fun is when I attend events. So Beertopia for example in Hong Kong, you go along as a brewer, and you are treated like a Rock Star. It is quite humbling for people to be so into beer and to give you this respect for what you do. It’s an incredible feeling, and those are the times I enjoy the

Tom Champion and his assistant brewer Hoffman at Little Creatures Brewing, Kennedy Town most. Back home when I was working nightshift, scrubbing buckets at 3 am was probably the downside to it all.

getting your palate up to speed. And it’s about knowing your palate because not everyone can detect every fault.

DW: ON AVERAGE, HOW MANY BEERS DO YOU HAVE TO BREW A DAY? TC: We brew roughly once or twice a week, so we’re tasting two or three beers each week, just tasting them throughout the process to make sure they’re good and there are no faults. Back in Australia, we are producing a much larger volume, and so we taste every beer before it goes out the door. We do that with a panel of people, blind tasting, not allowed to talk and everyone writes down their notes. We do this in-house before every beer is released. We do it with the brewing team. All brewers undergo sensory training. You can buy beer faults in little pills for training purposes so that the panel can learn what tastes wrong and remember it. You do taste a bit of beer in your job, but you don’t drink a lot of beer if that makes sense. I mean we operate a lot of heavy machinery and have to be smart about it.

DW: HAS THERE BEEN A BEER YOU’VE DEVELOPED THAT YOU’RE THE PROUDEST OF? TC: Since moving to Hong Kong we’ve produced a few different beers. Probably the one I think I’m going to be the proudest of will be our New Praya IPA, we brewed recently. It tastes superb out of the tank. The hops we used are from the United States and they had a real good fruity punch, so I was quite excited about that one. A couple of the other brews we’ve been proud of are the collaboration ones with Seven Brews and Gweilo Beer.

DW: IS ALL THE TRAINING DONE IN-HOUSE OR ARE THERE EDUCATION PROGRAMS? TC: You can train with the Beer Judge Certification Program, and if you go through that process and pass the exam, you are then a certified beer judge. There’s also the Cicerone Certified Beer Server program, which is the equivalent of a sommelier for wine. A lot of breweries now, if they get to a certain scale, you would be doing an in-house tasting. You have a quality assurance brewer who would then be the guy training people and

DW: WHAT’S YOUR FAVOURITE BEER AND FOOD COMBINATION? TC: I do have a soft spot for chilli mussels and pale ale. That was my go-to food and beer pairing when I was working at Little Creatures in Fremantle. DW: AFTER A LONG DAY OF BREWING, WHAT IS YOUR GO-TO DRINK? TC: I have to say a beer, but if I were to stray away, it would be a Whiskey Sour. A friend of mine who is a mixologist in Australia taught me how to make a cracking Whiskey Sour. I feel fit to make that for myself now. For the full interview head on over to drinks.world Little Creatures Brewing, Shop 1 G/F, New Fortune House, 5A New Praya, Kennedy Town, Hong Kong

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a n Asouza

na Souza changed career paths a few times before she fell in love with bartending. With a keen interest in Science Fiction and Fantasy, she channels her passion for the creative into making amazing drinks. Anna also recently competed in and won, Speed Rack Asia.

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FROM MODEL TO BARTENDER, HOW DID YOU GET STARTED IN THE INDUSTRY, AND WHY THE CAREER MOVE? I have bartended on and off since I turned 18, but it took me a while to figure out what I wanted to do with my professional life. I worked as a model, in IT and marketing, but later realised bartending was my calling. I’ve been dedicated to it for two and a half years now, and I look forward to many more.

WHAT ADVICE CAN YOU GIVE TO ANYONE LOOKING TO PURSUE BARTENDING AS A CAREER? 1. Be a nerd. Ask questions. Read, and never stop learning. 2. Guests are the most important part of our jobs; at the end of the day, we are here to serve them not each other. 3. Masking tape can fix ANYTHING; labels, signs, cuts, souls, your dignity, etc.

TELL US ABOUT MONKEY SHOULDER SCOTCH WHISKY AND THE INSPIRATION BEHIND YOUR COCKTAIL. Monkey Shoulder always provides a fun and innovative way to appreciate scotch. On that note, my cocktail is inspired by a childhood favourite, the classic peanut butter and banana sandwich. Also bananas… monkeys… got it?

IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHOM WOULD IT BE WITH? With the Pontiac team behind Death & Co, The Dead Rabbit or Employees Only in New York City, BOOM! I think we may need to make something like this happen… just saying.

WHAT’S A NEW INGREDIENT YOU’RE USING AT THE MOMENT? I have a very short attention span when it comes to experimenting with different ingredients. I will bounce around different ideas two or three times a week. You’ll always find me in the dark depths of the bar with a blender, an induction cooker and the face of a mad woman.

AND FINALLY, TELL US SOMETHING THE INDUSTRY MIGHT NOT KNOW ABOUT YOU. I am the Dungeon Master in a Dungeons and Dragons group, R2D2 is my spirit animal, and I can lick my elbow; doesn’t sound that impressive until you try it.

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Presley Sour INGREDIENTS: • 45ml Peanut butter washed Monkey Shoulder Scotch Whisky • 22.5ml Banana liqueur • 22.5ml Fresh lemon juice • 15ml Simple syrup • 2 x Dashes of Angostura Bitters • 1 x Egg white METHOD: Add all ingredients into a shaker. Dry shake and wet shake GARNISH: Lemon twist GLASSWARE: Double rocks ICE: Cubed

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n i v r Ke Unido

he sky is the limit for Kervin Unido, since winning the Bacardi Legacy competition in Hong Kong. Following his success, Kervin has established key industry relationships locally and abroad. However, Kervin takes his hat off to Bryson Rivera who is his mentor, friend and ex-colleague who initially encouraged Kervin to get behind the stick. TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I’m 24 years old, I was born and raised in the Philippines. I have been in the industry for more than six years now. I was a waiter five years until I met Bryson Rivera and Milan Gurung at Aqua Spirit. They were the ones who trained and introduced me to the industry. YOU WERE BACARDI LEGACY CHAMPION IN HONG KONG, HOW HAS THIS HELPED YOUR CAREER AND WHAT WAS THE BEST PART OF THE EXPERIENCE? Bacardi Legacy has helped increase my exposure and build up my connections in the industry outside of Hong Kong. The best part of it was when Bacardi took me to New Orleans for Tales of the Cocktail! I attended quite a lot of seminars, made a lot of new friends and went to a lot of parties. THE BEST PART OF YOUR JOB? It’s fun working behind the bar, interacting with guests, showing off your bartending skills and also enjoying a drink with your guests. We get to meet hundreds of

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people every night, but the best part of it is when at least one of those guests you meet comes back to your bar and calls your name. WHO HAS BEEN YOUR BIGGEST MENTOR IN THE INDUSTRY? I’ve had a few mentors in the industry, but the most significant mentor to me is Bryson Rivera. I have worked with him for three years, and we have had a lot of tough but also fun times together. I think that without Bryson, I wouldn’t know how incredible and diverse this industry can be. WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? When I was able to make and serve a cocktail to my girlfriend. When I first started bartending, I always hoped I could share with her my very own cocktail creations and that day finally happened. I was happy, and it was a very proud moment that I could show my girlfriend what I can create behind the bar.

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Old Man & The Sea INGREDIENTS: • 50ml Bacardi Ocho 8 Year Old Rum infused with roasted sesame • 30ml Pink grapefruit juice • 10ml Fresh lemon juice • 20ml Spiced kombu syrup • 3 x Dashes of Angostura Bitters METHOD: Pour all ingredients into shaker and shake with ice. Strain into ceramic cup GARNISH: Grapefruit peel and a griottines cherry GLASSWARE: Ceramic cup ICE: Block

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TELL US ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I’m 22 and I came from a small town called Pokhara in Nepal, which is famous for its tourism. We always had people from all over the world coming there, and it was quite fascinating to meet new people and to get to know about their adventure and experience. I moved to Hong Kong in 2012 and I was looking for a part time job when one of my brothers asked me to work with him in a restaurant. With no F&B background, I hesitated at first but once I joined I knew it was perfect for me, meeting new people and making new friends. TELL US ABOUT MICHTER’S AND THE INSPIRATION BEHIND YOUR COCKTAIL. Michter’s is one of my favourite brands. It’s my first choice of Rye for a classic Manhattan. With notes of spiced rye, vanilla, sweet oak and maple it has a fantastic flavour profile and aroma. I’m doing a twist on a classic cocktail Stone Fence, which is very underrated. The cocktail is refreshing and reminds you of the festive season. WHAT WAS YOUR BIGGEST ACHIEVEMENT IN 2016? The Stockton team. Not just my personal growth but as a team, I can proudly say we’ve learned so much in the past years. When we first started everyone was very young and full of excitement but with little experience. I would say 80 per cent of the staff in Stockton is younger than 25 and with no turnover of staff in the past two years shows it’s more than just a job. We’re family. IF YOU WEREN’T BARTENDING WHAT WOULD YOU BE DOING? I would be an outdoor guide. I love hiking and travelling. You’re getting paid to hike. What’s not to like. Plus you get to know more people doing adventures. Definitely what I would see myself doing when the doctor tells me to give up booze. WHAT ADVICE CAN YOU GIVE TO ANYONE LOOKING AT JOINING THE INDUSTRY AS A PROFESSION? If it’s money you seek, you’ve come to the wrong industry. F&B is all about hospitality. It’s about making your guests feel comfortable and to be yourself and smile. The most important thing in this industry is your team. This industry can be cruel sometimes, but if you have a good supporting team, all the hurdles will be gone in the blink of an eye. IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHO WOULD IT BE WITH? Mos Eisley Cantina from Star Wars with Hunter S Thompson with Frank Sinatra playing in the background. That would be epic.

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jit loves the social side of bartending; meeting new people and hearing about their adventures. With a keen interest for the outdoors, he hopes to someday go on an adventure of his own hiking in the mountains. But for now, itâ&#x20AC;&#x2122;s all about sharing stories and drinks with guests.

ajGiturung DRINKS WORLD

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Stone Fence INGREDIENTS: • 60ml Michter’s US1 Straight Rye Whiskey • 20ml Lemon sherbet • 5ml Pimento Dram Liqueur • 120ml Dry cider METHOD: Mix everything into a shaker except the cider. Shake and strain into a mug. Top up with cider GARNISH: Mint sprig and apple crisp GLASSWARE: Mug ICE: Ice cubes and top with crushed ice

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ith a wealth of experience working in classic cocktail bars, Paul followed his passion for Tiki culture and joined Max Traverse and his team of rum loving bartenders at the Honi Honi Cocktail Lounge in Hong Kong. TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I started my bartending career in 2011. After working in many classic cocktail bars and hotels, I wanted to try something new. I like Tiki cocktails, so I joined the Honi Honi Cocktail Lounge, which is owned by Max Traverse. TELL US ABOUT THE LIQUID YOU USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. I’ve always been fascinated with rum, given that it’s an incredibly old spirit. I have been given the opportunity to mix with Appleton Estate Signature Blend which is a Jamaican rum. The Signature Blend is full-bodied, rich in taste and has a smooth finish. The flavours I have combined with my cocktail marries well with this style of rum. THE BEST PART OF YOUR JOB? The best part of my job is the busy nights - they make work more fun. Experimenting with alcohol also makes me feel like a pharmacist working in a laboratory.

WHO HAS BEEN YOUR BIGGEST INFLUENCE IN THE INDUSTRY? My biggest influences in the industry are all named Max. Max Gurung from Opus Bar & Grill, Max Gurung from Prive Group and Max Traverse Honi Honi Tiki Cocktail Lounge. Those are the people who gave me great opportunities and made me who I am today. WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? The proudest moment for me has been working for a Top 50 Asia bar with the best hospitality team, and scoring a place in T25 Bartenders. IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHOM WOULD IT BE WITH? I would love to do a guest shift with Brian Miller in TIKI Mondays.

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Jamaican Journey INGREDIENTS: • 50ml Appleton Estate Signature Blend Rum • 25ml Fresh lime juice • 20ml Fresh apple juice • 10ml Liqueur de Mirabelle • 5ml Ginger syrup • 5ml Wray & Nephew OP Rum • 1 x Dash of lemon bitters METHOD: Put all the ingredients into a shaker. Shake and double strain GARNISH: Lime twist with a Orchid flower GLASSWARE: Martini glass

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Crafted in the Heart of Jamaica since 1749

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eith Tindallâ&#x20AC;&#x2122;s future in bartending is as bright as Tiki cocktails themselves. Having landed a job at Honi Honi Tiki Cocktail Lounge in Hong Kong, he has honed his skills and enjoys experimenting with spices and rum.

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h t i e K Tindall

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TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. My name is Keith Tindall, I am a hybrid of sorts, I am British, Filipino and Sri Lankan, quite a strange combination, but loving every bit of it and I was born and raised here in Hong Kong. I always had a passion for bartending when I was younger, when my teachers used to ask me what I wanted to do in the future, the first thought was always bartending. Honi Honi was my first bartending job, which has strengthened my passion even more. TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. Ron Zacapa 23 is a beautiful, full-bodied aged rum with hints of caramel, vanilla, cacao and butterscotch on the nose together with spiced nutmeg, oak and apricot. I did not want to add too

many other flavours that could change the taste of the spirit. Instead, I used ingredients to enhance individual flavours that are already in Zacapa 23. THE BEST PART OF YOUR JOB? Working with a fantastic team that enjoys what they do, the atmosphere especially during Fridays and Saturdays when we have some amazing DJs on the decks, and also seeing the smiles on customers faces because they enjoyed their night. FAVOURITE INGREDIENT YOU’RE USING AT THE MOMENT? I like to play around with a lot of spices, like cinnamon, nutmeg, Thai chilli, literally every kind of spice you could imagine, and working with the freshest of ingredients and not to mention my love for rum.

DREAM PERSON TO GET BEHIND THE BAR WITH? I would love to get behind the bar with Jeff “Beachbum” Berry to get a better understanding of Tiki cocktails and culture. YOUR FAVOURITE COCKTAIL ERA AND WHY? If I were to pick my favourite cocktail era, I would have to say it would be either the prohibition period when speakeasy bars popped up because I like the idea of how everything was supposed to be kept secret. The other era would be when Tiki took over America because it’s very fun, vibrant, energetic, and colourful. I believe you can never go wrong with Tiki.

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El Diablo De Guatemala INGREDIENTS: • 60ml Ron Zacapa 23 • 15ml Vanilla syrup • 10ml Mancino Rosso Amaranto Vermouth • 1 x Dash of Jerry Thomas bitters • 1 x Dash of orange bitters • 3 x Pieces of Griottine cherries • 1cm Thai chilli METHOD: Muddle, stir and double strain GARNISH: Thai chilli devil horns and an orange twist GLASSWARE: Rocks glass ICE: Cubed

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oby Lo is a respected bartender and advocate for education. He believes the best way to succeed in the drinks industry is to commit to a venue and absorb as much as you possibly can from the people and practices that work there. This is the method he used for his professional career, which has lead him to be the bar supervisor at Quinary, and a member of the Hong Kong Sommelier Association.

o L y b To

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TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I love food and flavours. I’ve often been found in the kitchen at home trying out new recipes for different dishes, only these days I turn them into a liquid form! My first part-time job was as a bartender at Dragon-i, and from then onwards I’ve picked up flair bartending, became a member of the Hong Kong Sommelier Association, and now the Bar Supervisor at Quinary since 2015. TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. The first impression of Tanqueray No. TEN is an undeniable freshness coupled with bright citrus notes. This is only a reflection of the unique production process using fresh grapefruits, oranges and limes, instead of the traditional dried botanicals. It led me to create a cocktail that is light and refreshing for easy drinking at any time of day. Chrysanthemum flowers are commonly found in Chinese teas and brews, and the reason why I selected chamomile black tea is that chamomile flowers are a botanical used in the production of Tanqueray No. TEN. To keep the overall texture of the cocktail rounded, I’ve added apricot jam into the mix. WHAT DOES THE HONG KONG BAR SCENE NEED MORE AND LESS OF? More – programmes that train and nurture bartenders on spirit knowledge and application, as well as networking platforms to build better relationships/connections between different bars and bartenders. Less – short-term bartenders. We need more bartenders who are keen on learning and growing for the long-term, and that means progressing in their career and development and staying at one venue for a long time. IF YOU WEREN’T BARTENDING WHAT WOULD YOU BE DOING? Probably the thing I do when I’m not bartending – playing basketball. When I was growing up (and even to this day), I love being active. Any free time I had, I would be on the basketball court. Other than that, I would be back at bartending in a heartbeat! I can’t imagine myself doing anything else. WHAT ADVICE CAN YOU GIVE TO ANYONE LOOKING AT JOINING THE INDUSTRY AS A PROFESSION? 1-2 years of experience is just the tip of the iceberg. Take the time to invest in yourself through learning from one person and one place at a time. And of course, the greatest myth is “if you can’t study, become a bartender” - these days bartending is a job that demands many hours, reading many books to build your knowledge and improve your skills. So if you want to be a professional bartender, you’d better be prepared to study – a lot. WHO HAS BEEN YOUR MENTOR AND WHAT IS ONE PIECE OF ADVICE YOU HAVE LEARNT FROM THEM? Samuel (bar manager at Quinary) has taught and guided me immensely over the past year and more. I admire him for his patience as a teacher, and his creativity as a bartender where he is a master of the seemingly endless string of fascinating flavour combinations. Samuel has taught me that you don’t necessarily have to travel a lot to see new ideas, but you can learn from the books and writings of others and see different things through their eyes. As the saying goes, “the more you read, the more places you’ll go!”

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Chrysanthemum Fizz INGREDIENTS: • 45ml Tanqueray No. TEN slow-cooked with chrysanthemum flowers • 45ml Chamomile black tea cordial with apricot jam • Top up with soda water METHOD: Build and stir GARNISH: Lemon peel and chrysanthemum flower GLASSWARE: Highball ICE: Cubed

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G N U R U G 38 Â°

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aving left Nepal, Gagan made a name for himself in Hong Kong as a bartender, with the aspiration to one day become an industry leading mixologist. His history working in kitchens, and passion for flavour has and continues to move him closer towards achieving this goal. TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I am originally from Nepal. My family moved to Hong Kong in 2010. My ambition for flavour sparked an interest in bartending, which later developed into a passion for mixology. But please let me clarify one thing, I am not mixologist yet. I like to call myself a bartender rather than a mixologist because I still have a lot to learn. TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. Ketel One is an excellent vodka, and it has a great history and family story behind the brand. The inspiration for my drink came from a visit to Amsterdam last year, which was organised by the Nolet family. I tried herring for the first time, a fish dish that has some vinegar and pickles. I have never been able to find anything like it in Hong Kong, so my interpretation of the pickled herring flavours, I decided to pair pineapple with seaweed shrub and to infuse it with apple cider vinegar to make my drink. THE BEST PART OF YOUR JOB? Meeting people from different places, and knowing if a customer has had a rough day, I can make them smile by the drinks I serve them. WHAT DO YOU FEEL WILL BE THE NEXT TREND IN THE COCKTAIL SCENE? I am very young in the industry, but I feel a big trend would be educating our guests more in Hong Kong. I feel it’s important to take the time to talk them through each of the cocktails we create for them and the spirits and flavours we have selected for each drink. IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHO WOULD IT BE WITH? I would like to work with Ondrej in Zuma Dubai.

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Hijiki INGREDIENTS: • 35ml Ketel One Vodka • 20ml Muscat liqueur • 20ml Nori pineapple shrub • 35ml Fresh pineapple puree • 15ml Sugar syrup METHOD: Shake all the ingredients GARNISH: Dehydrated pineapple and nori GLASSWARE: Rocks glass ICE: Block

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he force was definitely with Dave Lam when he met his current boss in a Star Wars fan club and later landed a job at Quinary, one of the most popular bars in Hong Kong. An avid fan of science fiction, the name of his T25 cocktail is inspired by the 2014 film Guardians of the Galaxy. TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. Star Wars is a huge part of my life. It was through a Star Wars fan club that I met my current boss Antonio Lai many years ago. After a year working as an office boy for a construction company, I decided to explore other options, which led me to part-time jobs as a cook, waiter, barback at Dragon-i and Drop, before landing a full-time job as a bartender at Fofo by El Willy. A few months after Quinary opened in 2012, I left Fofo to join the team, and I have been here ever since (apart from when I was in Australia for a year on a working holiday visa). Today, I’m a bar supervisor at Quinary. TELL US ABOUT LONDON NO. 3 GIN AND THE INSPIRATION BEHIND YOUR COCKTAIL. London No. 3 Gin first caught my attention with their bottle design. The vibrant green colour reminds me of lush gardens, and the intricate key is both mysterious and intriguing. Made with six perfectly balanced botanicals and distilled in traditional copper pot stills, London No. 3 Gin is a classic London Dry Gin through and through. On the nose, it is floral, and on the palate, smooth juniper notes dominate, with a substantial body of citrus oils, which leads to a sweet finish. The overall experience reminds me of a greenhouse, and this is the core inspiration behind my cocktail. I am an avid gardener and love watching the growth of herbs and plants, which reminds me of my personal growth as a bartender over the years. WHAT’S A NEW INGREDIENT YOU’RE USING AT THE MOMENT? My current favourite ingredients would have to be either Red Dates Tea or Ginger Lemon Coca-Cola. They are nostalgic flavours in local culture, and I love experimenting with various ways of bringing back memories of a time gone by for guests at the bar. These ingredients also claim to have traditional healing properties, and I hope that these elements can be a “tonic” to fill the different emotional gaps in our lives. WHAT ADVICE CAN YOU GIVE TO ANYONE LOOKING AT JOINING THE INDUSTRY AS A PROFESSION? Experience is the best knowledge. Don’t be afraid of trying new things personally and embrace everything that you learn along the way. Also, read as much as you can about the history of spirits, the industry and cocktail culture. IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHO WOULD IT BE WITH? I really look up to Leo Robitschek and Chris Lowder so my dream guest shift would be with either one of them. I once promised my friend Stefanos Draganidakis that I would visit his bar again so our guest shift venue would be The Trap in Athens!

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e v a D Lam

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I Am Groot INGREDIENTS: • 45ml London No. 3 Dry Gin • 30ml Fresh lemon juice • 20ml Mint infused simple syrup • 20ml Egg white METHOD: Dry shake, shake and strain GARNISH: Orea soil and large mint sprig GLASSWARE: Small clay pot

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hen Prem quit school, he needed to find a way to pay the bills. His friend helped him out with a job as a bar back, but his real passion for cocktails started when he met his mentor Sandeep Kumar, who helped him discover the true beauty of the cocktail industry.

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TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY? I’m originally from Nepal but I have been based in Hong Kong for the last seven years. I am currently working as a head bartender at ON Dining Kitchen and Lounge By Philippe Orrico and Giancarlo Mancino consults the bar. TELL US ABOUT BOIRON AND THE INSPIRATION BEHIND YOUR COCKTAIL? I have been using Boiron since I started bartending. I’m a big fan of Boiron because of its natural qualities. I find it better than homemade purees because it saves me time, manpower and waste. For my cocktail, I am doing a twist on a classic Gin Rickey cocktail, which is influenced by Japanese flavours, low ABV, and can be enjoyed at any time throughout the day. I used Yuzu for the aroma, shiso leaves for the green colour and a bianco ambrato vermouth for a bittersweet and floral flavour profile. IS THERE ARE A NEW INGREDIENT YOU HAVE RECENTLY DISCOVERED THAT ENJOY WORKING WITH AT THE MOMENT? We have seen a significant movement in craft spirits all over the world, and at ON Dining there is a focus on supporting the craft spirit category. But what interests me are aperitif bitters such as Rinomato aperitivo. This allows me to do variations on many classics like Negronis, Spritzers etc. WHAT’S YOUR GO-TO DRINK AFTER A LONG SHIFT? I love drinking Negronis, but after a long shift, I like to go for lower ABV cocktails with a similar taste. I usually go for a glass of Rinomato Aperitivo topped up with ginger ale with a twist of grapefruit. If I go to a night club a shot of mezcal it is, then I follow this with a refreshing beer. IF YOU WEREN’T BARTENDING WHAT WOULD YOU BE DOING? I like riding bikes; I started riding when I was 14. Back in Nepal, I used to go for long rides with friends. Usually, we spent our times practising stunts. I think if I didn’t move to Hong Kong I would be a stunt man.

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The Yuzo Rickey INGREDIENTS: • 50ml Homemade Yuzu Mix with Boiron Yuzu Puree (Boiron Yuzu Puree, sugar syrup, Yoshinogawa Yuzushu Liqueur) • 50ml Mancino Vermouth Bianco Ambrato • 25ml Big Gin • 25ml Dover Perilla Liqueur • 25ml Fresh lime juice • Splash of homemade yuzu soda (Yuzu distilled water then carbonate the liquid in a syphon) • 4 x Pieces of fresh shiso leaves METHOD: Shake and double strain GARNISH: Two fresh shiso leaves GLASSWARE: Short glass ICE: Block

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products with 100 % taste for cocktails 100% irresistible Les vergers Boiron is a family-owned business that has cultivated a passion for fruits and made a commitment for indisputable quality for three generations. Since launching the ﬁrst frozen fruit puree in early 70s, Les vergers Boiron has been recognized as the frozen fruit purées specialist among the most demanding professionals. With more than 70 ﬂavours and the largest range of 100% fruit purees, including 47 purees with no added sugar, the authentic and 100% natural products will make a difference for your customers.

Our secret: A unique knowhow… A strict selection of only the best fruit; ripe and bursting with ﬂavour, from the ﬁnest native soils in the world, A blending technic inspired by the Champagne tradition. Our experts carefully blend different crops in order to maintain a high-level consistency and guarantee a consistent taste, color and texture all year round,

... for extraordinary cocktails Les vergers Boiron fruit purees are worked like fresh fruits, straight out of the blender, except there is no washing or peeling to do. Its unique texture adapts perfectly to mixes and never clogs straws! Its 100% natural color and distinct fresh fruit taste will give your cocktails that extra fruity touch that will captivate your customers!

A special process tailored for each fruit, which maintains the integrity of the fruit with its full natural taste, texture and brightness.

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c i v o K Rai

ovic Rai has worked in many different venues, but to finally get the chance to work in a professional cocktail bar, Mr. & Mrs. Fox, was a dream come true. Here, Kovic developed his knowledge and honed his skills, so much so that he placed top eight in one of the world’s top bartending competitions.

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I have been in the industry for around six years. I started bartending at a local bar in Wan Chai where I aquired basic cocktail skills. I also worked in other bars, but all of them were pretty much the same until I met Neil Rivington. He gave me a chance to work behind a cocktail bar, where I got to learn about the real art of mixing cocktails.

TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. For this cocktail, I have used Bulleit Rye Bourbon as the base spirit followed by apple juice, lemon juice, sprite reduction, lager, herbsaint and crushed lemon sugar salt. I am a big fan of rye whiskey. Bulleit Rye is an award-winning, straight rye whiskey and has unparalleled spice and complexity. The inspiration behind my creation comes from the Boilermaker Beer cocktail. In America, the drink consists of a glass of beer and a shot of whiskey.

THE BEST PART OF YOUR JOB? Getting a chance to be part of various competitions at the same time as developing skills in each and every way. I also like meeting people from the industry and exchanging ideas. WHO HAS BEEN YOUR BIGGEST INFLUENCE IN THE INDUSTRY? My ex-manager Neil Rivington, without him I wouldn’t be where I am right now. It was Neil who gave me the opportunity to be a part of this industry. Working with Neil, I’ve gained so much. I have never been so thankful in life that I got the opportunity to work with him. WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? When I made the finals for Bacardi Legacy this year. It’s an honor to be in the top 8 for such a big and tough competition. IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHO WOULD IT BE WITH? I would say, Hidetsugu Ueno, probably in his bar, ‘Bar High Five,’ which is located in Ginza, Tokyo.

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Rye or Dye INGREDIENTS: • 50ml Bulleit Rye Bourbon • 20ml Fresh apple juice • 20ml Fresh lemon juice • 15ml Sprite reduction • 75ml Beer lager • 10ml Herbsaint (to rinse the glass) METHOD: Coat half the rim of a chilled glass with crushed sugar, salt and lemon. Shake all ingredients apart from lager and double strain. Top up with lager GARNISH: Lemon zest GLASSWARE: Sherry glass

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aul has a keen interest in mixology and a passion for flair bartending. Having worked both locally in Hong Kong, and abroad in Sydney, he has developed a wealth of knowledge and skills to succeed in the industry.

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I have been a bartender for eight years now. My knowledge and skills in the art of mixology come from work experience. I have worked at various bars in Hong Kong before going on a working holiday to Sydney, where I gained invaluable experience. TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND INSPIRATION BEHIND YOUR DRINK. It’s a classic Russian vodka, clean and crisp with a hint of grain on the palate. Perfect for drinking straight, the Russian way. Beluga is made with barley malt spirit and the purest water from Siberian artesian wells. It is lightly flavoured with honey and extracts of oat and milk thistle. The production process of Beluga vodka entails a rest period for 30 days. The rest period allows the molecular components within to stabilise, making for a smoother, more velvet like mouth feel and taste. THE BEST PART OF YOUR JOB? Having fun in the bar. I get to meet a lot of different people every day, and I get to be creative. DREAM PERSON TO GET BEHIND THE BAR WITH? Alexander Shtifanov, one of the best flair bartenders in the world. Flair is a challenge, and I think people must enjoy watching Alexander execute his talent. I want to work with him. That would be so much fun! WHAT DO YOU FEEL WILL BE THE NEXT TREND IN THE COCKTAIL SCENE? Everyone is talking small batch and hand crafted. People like the unique, so the next trend should be unique cocktails using small batch and hand crafted spirits.

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Drunken Waler INGREDIENTS: • 60ml Beluga Noble Vodka • 15ml Lillet Blanc Aperitif • 1 x Green apple • 1 x Sprig of rosemary METHOD: Place the spirits, green apple and rosemary into the syphon coffee maker. By using the syphon, you’re able to extract more flavours from the ingredients. After the base liquid is created, there is a two-step process to stir the liquid. First is to get the liquid down to room temperature. Second, add a large ice cube and stir in the liquid until the ice starts to dilute. Finally, strain the cocktail into a rocks glass with the Hibiscus ice cube GARNISH: Sprig of rosemary GLASSWARE: Chilled Beluga rocks glass ICE: Hibiscus ice cubes

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IMPORTED B Y SUMM ER GATE FI NE W IN ES & SPIR ITS Hong Kong: orderhk@summergate.com, (852) 2545 4100 | Macau: ordermc@summergate.com, (853) 2875 2566 www.summergate.com

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ong Kong born and raised, Raphael Meyer has worked at some of the region’s most renowned venues. Recently landing a gig as Bar Manager at Neo Cocktail Club, Raphael has used his wealth of experience, and keen attention to flavour to refresh the artisanal cocktail menu. TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I was born and raised in Hong Kong, from a mixed background, my father is from France and mother is from Hong Kong. Ever since I was a kid, I was into arts, so I’ve always been quite creative. After high school, I took a gap year and went to Beijing. I fell in love with the bar scene there (even though it was mostly clubs) and that is what pushed me to get into this industry and exploit my artistry by creating drinks that I believe people might enjoy. TELL US ABOUT THE LIQUID YOU HAVE BEEN CHALLENGED TO CREATE YOUR COCKTAIL WITH AND THE INSPIRATION BEHIND IT. The spirit I’ve created my cocktail with is Nusa Caña, which is an Indonesian rum that is relatively new to the market. It’s a beautiful blend of Javanese and Caribbean rum, which gives it a particular tropical taste. In retrospect, I wanted to create a cocktail that is smooth, refreshing and what highlights the aspect of the island life. WHAT DO YOU THINK THE HONG KONG BAR SCENE NEEDS MORE AND LESS OF? I think the Hong Kong bar scene needs more of a female presence behind the bar. Although there are already some fantastic female bartenders around Hong Kong, I still believe that customers would love to see more of the finesse and elegance that a lady can offer. On the other hand, I believe that since Hong Kong’s bar scene is so diverse and therefore each place has its unique style, I don’t think it needs anything less. IF YOU WEREN’T BARTENDING WHAT WOULD YOU BE DOING? If I weren’t bartending, I would have chosen a path into the field of arts. I have always been passionate about tattooing. Having quite a few tattoos myself; I think I would fit well into that industry. And there’s some pride as well in marking someone’s skin permanently (that’s if you don’t mess up the tattoo). WHAT ADVICE CAN YOU GIVE TO ANYONE LOOKING AT JOINING THE INDUSTRY AS A PROFESSION? My best advice would be to invest in yourself 100%. To be a great bartender, you must, first of all, learn the basics of mixing drinks. Without that knowledge, it is hard to make new drinks that will entice people to come back and try your creations. And second, you must be confident. Show the customers that you know what you are doing and never second-guess yourself. IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHO WOULD IT BE WITH? I’ve always been a huge fan of Hidetsugu Ueno. He is one of the pioneers of mixology, and I truly respect his methods of working. Therefore, it would be an enormous privilege to do a guest shift with him at his Tokyo Bar “High Five”.

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Java Banilla INGREDIENTS: • 50ml Nusa Caña Rum • 30ml Banana liqueur • 30ml Fresh lime juice • 20ml Vanilla syrup • 3 x Dashes of plum bitters METHOD: Add all ingredients into a shaker. Shake and double strain GARNISH: Sprig of mint and banana chips GLASSWARE: Julep cup ICE: Cubed and crushed

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TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. When I was a student, I didn’t know what I wanted to do in the future until I met Brian Tam. He showed me how to make drinks using the flair bartending style. At that moment, I told myself I wanted to become a person like him! TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. Tito’s Handmade Vodka is created in Austin, Texas by using old-fashioned pot stills. It’s made from yellow corn instead of the more commonly used wheat or potatoes, resulting in a mildly sweet aftertaste and is distilled six times. This cornbased vodka has inspired me to make a cocktail that tastes like the desserts my mother used to make. She is Indonesian and Chinese and uses a lot of corn and coconut sugar in her cooking. WHO HAS BEEN YOUR BIGGEST INFLUENCE IN THE INDUSTRY? All the people I have worked with. Especially Mr Serhan Kusaksizoglu, Mr Balazs Molnar, Mr James Tamang, Mr Joe Villanueva and Miki Yeung. I would say they taught me not only bartending but also how to become a hotelier and a good person. Thank you to all of them. WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? My proudest moment is when customers leave with a smile. Happiness is valued like treasure. AND YOUR MOST EMBARRASSING BAR STORY? I broke a glass bottle when I performed flair bartending in front of a guest. I was very lucky not to hurt them. It reminded me, “Practice at home, perform in the bar.’ IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHO WOULD IT BE WITH? Life is so beautiful. I would love to meet different people from all over the world and share my love of bartending.

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imonâ&#x20AC;&#x2122;s passion for the food and beverage industry was born the day he met Brian Tam, a highly respected flair bartender. Since that time, Simon has worked hard to make a name for himself, but at the end of the day, he is more than happy to see his patrons go home with a smile on their faces.

n o SimKong

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Tito’s Comfort INGREDIENTS: • 45ml Tito’s Handmade Vodka • 30ml Corn pandan coconut sugar syrup • 15ml Fresh lemon juice METHOD: Add all ingredients into a shaker. Shake and strain into rocks glass GARNISH: Rose petal GLASSWARE: Rocks glass ICE: Block

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Tito's Fu

ED AinFT R C D HAN

S A X TE

My Texas Handmade Vodka beats those giant “import” brands every day. That’s because we use old-fashioned pot stills we built ourselves, and taste test every batch to make sure you get only the best. Try Texan! Tito’s is made from corn, so it’s naturally gluten-free.

DISTILLED & BOTTLED IN AUSTIN, TX DRINKS WORLD

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ili first became fascinated by the art of mixology at the age of 17, when she discovered a range of videos on YouTube. She later purchased a copy of “Addicted to Multisensory Mixology,” written by Antonio Lai, and reached out to him on Facebook. Eager to recruit staff for his new venue, ORIGIN, Antonio offered Aili a job and thus began her career.

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TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. My name is Aili Nguyen, I’m 22, I’m Vietnamese but I was born in Hong Kong. I have worked behind the bar for four years, starting from when I was 18 years old. When I was 17, I inadvertently found some bartending videos on YouTube that struck up my interest. I later went to a book and purchased a copy of “Addicted to Multisensory Mixology.” I got in touch with the author on Facebook, Antonio Lai, and he offered me a job. Due to my age, I had to wait a few months before I could accept it and start my bartending career. TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. Cinzano 1757 is a full-flavoured, sweet vermouth. It starts with notes of cherry and red dates, and the aftertaste is herbal, bittersweet and balanced. My cocktail doesn’t have a lot of ingredients because I wanted to let the original flavours of Cinzano shine through. I ‘ve used some sour plum powder as a salt rim, making for a sweet and sour flavour that balances the liquid very well. WHO HAS BEEN YOUR BIGGEST INFLUENCE IN THE INDUSTRY? My ex-bar manager Leszek Stachura. He worked at NOMA as a chef, and it was tough for me to keep up because everything was so different; it was like working at Hell’s Kitchen. But I understand and respect his practice. I love his creativity, and he taught me a lot. Although we only worked together for a year, he certainly helped me in my career, and we still keep in touch. WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? When a guest asks me to make a drink for them. It makes me feel like they trust me. One time it was a super busy day, and my manager asked the guest if he would like another drink. He said yes, and requested that I made it. My manager told the man that I was busy, but he insisted saying that “Aili knows what drink I like and I trust her. I don’t mind waiting.” When I got this message, I was so touched because I didn’t expect someone to be so insistent. AND YOUR MOST EMBARRASSING BAR STORY? One day when I was working at the restaurant, a guest kept pointing to the name ‘Antonio Lai’ on the menu and asking it if it was I. At that time, all I could think was “Do I look like a man?” It was so embarrassing. YOU’RE MOVING ON FROM WORKING BEHIND THE BAR FOR NOW. WHAT’S NEXT IN YOUR CAREER AND DO YOU THINK YOU WILL BE BACK BEHIND THE BAR ONE DAY? I could be back, but not right away. I have travelled to 15 countries in the past two years and I have made a lot of new friends. I used to think I would be in Hong Kong forever. People keep asking why I am giving up bartending. I want them to know that I’m not giving up. I’ve been working with the Tasting Group for four years and feel it’s time for a change. I want to learn something new and try something that I have never tried before. Yes, I may have to start again, but I don’t care. I’m not afraid of change. This year I will work as a barista because I think coffees and cocktails have a lot in common. I also hope to move to London in 2018, where I can continue to build on my career as a bartender. Stay tuned!

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Acrangelo INGREDIENTS: • 45ml Cinzano 1757 Vermouth • 20ml Fresh lemon juice • 15ml Sugar syrup • 1 x Dash of cherry bitters METHOD: Shake with ice and serve in a glass with a sour plum rim GARNISH: Sour plum rim and skewered maraschino cherries GLASSWARE: Coupette

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TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I’m currently working at Duddell’s. I have been working in the industry for almost two years now. Before Duddell’s I was a bartender at one of the American restaurants on the Peak of Hong Kong. After six months, I started looking for a job in a cocktail bar where I could learn more, and I landed a job at Duddell’s. Although I had bar experience before coming to Duddell’s, I have learned so much about cocktails, spirits flavours and the industry. TELL US ABOUT TEELING SMALL BATCH WHISKEY AND THE INSPIRATION BEHIND YOUR COCKTAIL. Teeling Small Batch Whiskey is a blended whiskey by Cooley brothers Jack and Stephen Teeling, the son’s of John Teeling (aka the Father of Whiskey). Teeling Whiskey is distilled in a very traditional manner, blending both single malt and single grain whiskey, and is finished in a rum cask, which creates a unique flavour of complexity and sweetness. I have a very deep connection with the whiskey itself, as the Teeling Whiskey distillery was established in 2015, exactly the same year I started in the industry, so this whiskey has a special place in my heart. I always wanted to make something special and enhance its flavour by making a good cocktail, as it reminds me of my first bar experience. Apart from that, the whiskey has motivated me to achieve the goal that I always dreamed of, to be a good bartender. I am so grateful to the people who believe in me in the same way people believe in Teeling Whiskey. IS THERE ARE A NEW INGREDIENT YOU HAVE RECENTLY DISCOVERED THAT ENJOY WORKING WITH AT THE MOMENT? I love playing around with the things that I always have behind the bar. In the bar we used to waste a lot of Champagne by throwing it away because of its flatness, which always made me feel very guilty. Then one day instead of throwing the Champagne away I started cooking it, by which I was able to create a unique syrup. I often play around with this syrup by infusing different kinds of spices, citrus, and tea, which goes well in different types of cocktails. WHAT DOES THE HONG KONG SCENE NEED MORE AND LESS OF? Regarding progression, Hong Kong is doing well. But I feel like it’s lacking the typical Chinese ways of making cocktails. It needs to prioritise local spirits and herbs, which can help Hong Kong shine. The other tricky thing about Hong Kong is the working hours. They are not very flexible, and bartenders work very long hours, which means we miss out on a lot of workshops and masterclasses. WHAT’S YOUR GO-TO DRINK AFTER A LONG SHIFT? It depends on my mood and workload. I have always been a huge fan of whiskey, so typically I prefer drinking the classic cocktails like an Old Fashioned, a Whiskey Sour or a Manhattan. But I also love to drink mixtures, like a gin and tonic, vodka soda, and whiskey dry, and if it comes to shots, I always go for vodka. IF YOU WEREN’T BARTENDING WHAT WOULD YOU BE DOING? Bartending has always been my dream since I was a teen. I used to see bartenders working when I had my first job in a sandwich shop, which was nearby one of the bars. I used to be so curious to know all about bartending, and that’s why I became more involved in the industry. Besides that, I had an interest in management studies, specifically accounting and marketing. I always wanted to be a good accountant and marketing guy, and I went to University to chase this deam. But I never worked as one because I got the job in the bar, which my heart wanted and I stopped pursuing management jobs. I believe if I weren’t bartending, I’d be in a management position.

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mit Sharma has only been working in the alcohol industry since 2015. His passion and commitment, however, has helped him move quickly from a role at an American restaurant to slinging unique and innovative cocktails at one of Hong Kongâ&#x20AC;&#x2122;s most respected venues.

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Day and Night INGREDIENTS: • 50ml Teeling Small Batch Whiskey • 20ml Full cream milk • 20ml Chamomile syrup • 20ml Fresh lemon juice METHOD: Add all ingredients into a shaker and give it a good shake with ice, then fine strain GARNISH: Lemon peel, edible flower, and a spray of chamomile bitters GLASSWARE: Coupe glass

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IMPORTED BY SUMME RGA TE F IN E WINES & SPIR ITS Hong Kong: orderhk@summergate.com, (852) 2545 4100 | Macau: ordermc@summergate.com, (853) 2875 2566 www.summergate.com

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. Friends describe me rebellious as I always strive for what people think I can’t achieve. I started by doing an internship in a hotel bar, and that attracted me to the excitement in the industry. My family objected when I chose to work as a bartender upon graduation; they thought I would get bored and one-day resume work as an “office lady”. However, the industry is never boring, and I always strive to work on what I love. And to some point, I am a “work - alcoholic” - not addicted to alcohol but to the ambience of the bar scene. TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. I love wagashi. As Japanese often serve matcha tea with these beautiful traditional confections at the chashitsu, I was thinking, why not serve it with a cocktail. With Beefeater Gin as the base, the bold juniper note acts as the backbone of the drink. Whereas the Lillet Blanc adds a candied citrus note, Amaro acts as “tannin” for a bittersweet finish. The aroma of the Shiso shrub lends well with the flavours and served with a wagashi to add the finishing touch. WHAT DOES THE HONG KONG BAR SCENE NEED MORE AND LESS OF? More gatherings and sharing of knowledge would be beneficial. We do have many masterclasses from experts; however, Hong Kong bartenders don’t gather to share their experiences. It would be great to share each other’s obstacles and challenges, which ultimately will help us grow together and brainstorm new and exciting ideas for the industry. Also less hesitation. We are very conservative and I feel we limit ourselves. We need to push the boundaries, and I honestly believe one day Hong Kong will be the international hot spot for cocktail lovers. IF YOU WEREN’T BARTENDING WHAT WOULD YOU BE DOING? Most likely, I would be a backpacker travelling around the world. I always want to see the world - not only as a tourist on vacation but to live as an ex-pat and embrace other cultures. All I need is a big backpack, a camera and a notebook to record my adventure. WHAT ADVICE CAN YOU GIVE TO ANYONE LOOKING AT JOINING THE INDUSTRY AS A PROFESSION? JUST GO FOR IT! There is no need to hesitate - this is an industry where you will never get bored. If you like to work with people, this is your industry! IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHO WOULD IT BE WITH? Luca Cinalli at Oriole Bar. I love the creativity in his drinks - the use of ingredients and unpredictable presentation. And most importantly, he is super nice!

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orking her way up through the cocktail scene, Dorothy Lam strives for excellence. Lam talks about her passion for the industry, appetite for wagashi and how Hong Kong is becoming the destination for cocktail lovers.

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The Chashitsu

INGREDIENTS: • 45ml Beefeater London Dry Gin • 22.5ml Shiso Kokuto shrub • 15ml Fresh lemon juice • 10ml Lillet Blanc • 1 x Bsp. Amaro Montenegro

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METHOD: Add all ingredients into a shaker with ice. Shake and strain into a chilled coupe glass. Zest with orange peel and discard GARNISH: Shiso leaf GLASSWARE: Coupe glass

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ashid developed a passion for bartending from the sidelines. Working as a food runner, he regularly observed the staff behind the stick making drinks and realised that this was a career he would like to peruse. Years later, Rashid now works in an ultra chic venue with a focus on creative and quirky cocktails.

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TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. My name is Rashid Man Joshi. I was born and raised in Nepal. I am a fun loving and I’m always smiling. I love interacting with different people and exchanging stories. In 2012, at the age of 17, I moved to Hong Kong and my first job here was as a food runner. During that time, I was fascinated with the people working behind the bar, the way they mixed drinks, talking to people and I thought they looked cool. So, I worked my way up from a food runner to a bartender. And that’s how my career as a bartender started. TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. My cocktail name is Bitter Sweet Symphony. I have used Four Pillars Rare Dry Gin for its exceptionally fruity and fresh citrus notes. Then lemon sherbet for the sweet and sour elements, P.X sherry for the richness and hints of caramel, lastly, herb infused Angostura Bitters for extra spiciness and bitterness. My inspiration came from my three best friends and our love for music. We always sing Bitter Sweet Symphony by The Verve when we are together, and as I am using Four Pillars Gin and four ingredients, it reminds me of the four of us, our strong friendship, love and its rare existence. WHO HAS BEEN YOUR BIGGEST INFLUENCE IN THE INDUSTRY? My biggest influence in the industry is Rakesh Risal who is the current mixologist of London House Hong Kong in TST. Every time I watch him behind the bar it’s like a magic show for me. I am always in “awe” with his performance. Without him teaching me his vast knowledge and skills I would not be the bartender I am today. WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? My proudest moment behind the bar has to be my first day as a bartender when I received and made my first cocktail order; then the guest commented that it was the best Bloody Mary he ever had. It was very kind of him to say that and at that very moment, I realised bartending was for me. IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHO WOULD IT BE WITH? As we all know, London is host to many of the top bars in the world. So, if I ever get a chance to do one guest shift with anyone in the world that will have to be in Connaught bar in London with master mixologist Agostino Perrone. It would be a dream come true, as I have always idolised him. WHAT’S ONE THING THE INDUSTRY MIGHT NOT KNOW ABOUT YOU? I am working on my desire to be more professional every day.

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Bitter Sweet Symphony INGREDIENTS: • 45ml Four Pillars Rare Dry Gin • 22ml Lemon sherbet • 15ml Pedro Ximénez Sherry • 3 x Dashes of herb infused Angostura Bitters METHOD: Add ingredients to shaker and roll GARNISH: Dehydrated lemon, bay leaf, juniper and dried rose GLASSWARE: Balloon glass ICE: Block

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lloyd L

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loyd has a keen interest in the arts. Be it music, videography, reading, or comics; he appreciates creativity in all forms. His passion for mixology, however, lead him into a career of bartending, where he has flourished at some of the best venues in Hong Kong; including his current place of work, Flint Grill & Bar. TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I started in the beverage industry in 2009 at G Bar. Watching bartenders behind the stick sparked an interest for me. I asked a lot of questions and tried my best at memorising ingredients. I learned mainly from watching Ronnie Ureta make drinks, and after our shifts, I would try out and experiment with different ingredients and bar tool.

THE BEST PART OF YOUR JOB? The best part of my job is interacting with guests and making tailored cocktails to suit their palate.

TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. Patron Tequila is one of the best-selling tequilas globally. To create a twist on the Rosita cocktail, I used Patron Tequila Silver, and added dry vermouth, sweet vermouth, Fernet-Branca, agave nectar and chocolate bitters. My inspiration comes from the beautiful women of South East Asia and North America. They are often referred to as Morena, hence the name of my cocktail, the Hermosa Morena, which I would like to dedicate to my lovely wife.

AND THE MOST EMBARRASSING? I sometimes miss hear requests. For example, I’ve had customers ask for the bill and I’d brought them a beer.

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WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? Giving that wow factor service and receiving positive comments from guests; it’s an amazing feeling!

DESCRIBE YOURSELF IN THREE WORDS. Ambitious, confident and conscientious.

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Hermosa Morena INGREDIENTS: • 45ml Tequila Patron Silver • 30ml Fernet-Branca • 15ml Dry vermouth • 15ml Sweet vermouth • 2 x Bsp. of agave nectar • 2 x Dashes of chocolate bitters METHOD: Pour all ingredients into shaker. Mix all ingredients with throwing method GARNISH: Orange peel and edible flower

ICE: Hand-carved ice ball

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The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 40% abv.

GLASSWARE: Coupe

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T:230 mm S:210 mm

WE DIDN’T INVENT TEQUILA Tequila has been around for centuries, but we took the time to get it right, crafting a small batch spirit that’s worth sipping slowly. It requires Mexico’s finest 100% Weber Blue Agave, hand-selected and distilled in custom copper stills for a smooth finish every time. We didn’t invent tequila,

WE JUST PERFECTED IT.

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T:280 mm

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ichael got started in the industry all thanks to his brother, whose passion and enjoyment behind the bar inspired him to follow in the same footsteps. He now works at Mak Mak, and has created a cocktail that reflects his strong sense of nationalism.

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. My name is Michael and I was born in the Philippines. I work at Mak Mak, a Thai restaurant in Landmark. I started working in this industry as a bar back in 2010. TELL US ABOUT THE LIQUID YOU HAVE BEEN CHALLENGED TO MAKE YOUR COCKTAIL WITH AND THE INSPIRATION BEHIND YOUR DRINK. I was looking for a drink that signifies both strength and sexiness. This is why I had decided to go with a classic called the Godfather with a twist. I decided to call it El Dictador, because to me the name itself, epitomises pure strength and grit. Adding to the fact that the Dictador bottle is coated with a matte black finish, which itself is smooth with an essence of ruggedness and sex appeal. For me, the aftertaste of the rum has a balance of smoky, caramel, spice and reminds you of the great Colombian weather mainly Cartagena, home of beautiful women and beaches. WHAT IS THE BEST PART OF YOUR JOB? The best part of my job is knowing and meeting different kinds of people as well as entertaining my guests and making their drinks with a lot of love. WHAT DO YOU PREFER, A SUPER ELABORATE GARNISHED DRINK OR A DRINK THAT STANDS ON ITS OWN? I prefer a drink that stands on its own because I want to focus more on achieving the right amount of balance and quality. WHO HAS BEEN YOUR BIGGEST INFLUENCE IN THE INDUSTRY? First and foremost it is my brother Kersee. I wouldn’t be here without him. But the two people who push me to keep getting better are James Barker and Ryan Nightingale. WHAT PIECE OF ADVICE CAN YOU GIVE TO ANYONE LOOKING TO JOIN THE INDUSTRY? Love what you do, and always have the hunger and the desire to try and learn something new every day.

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El Dictador INGREDIENTS: • 60ml Dictador Rum 12 Years Old • 30ml Disaronno Amaretto liqueur • 2 x Dashes of chocolate bitters METHOD: Using a smoke gun, smoke a small amount of beechwood and trap the smoke inside an empty bottle. Proceed by adding all of the ingredients into a mixing glass, including ice, and stir to chill. Pour the mix into the bottle with the smoke and gently shake for about 60 seconds. Pour into an Old Fashioned glass and enjoy GARNISH: Orange peel and burnt cinnamon stick GLASSWARE: Old Fashioned ICE: Ball

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friend introduced Ashim to bartending as a career option on a night out in 2010. Since then, he has worked hard to establish himself and enjoys making guests smile by making excellent cocktails and cracking sidesplitting jokes.

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I’m from Nepal, I moved to Hong Kong in 2010. Early on I tried my hands at various jobs and wasn’t sure what I wanted to do. One evening I was with friends on a night out in Lan Kwai Fong, where one of them was bartending. I fell in love with watching him flair, talking to people and enjoying what he was doing. TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. Stolichnaya elit Vodka is made with a selected blend of grains, winter, wheat, spring wheat, rye and filtered at - 18 degrees Celsius. It’s a perfect vodka for all Martini drinkers. With such a pristine profile, I decided to make a Dirty Martini, or I call it ‘Dirty Harry,’ inspired by Clint Eastwood (aka Harry Callahan aka Spirit of the West). WHO HAS BEEN YOUR BIGGEST INFLUENCE IN THE INDUSTRY? There are many people who have influenced me in this industry especially people from Maximal Concepts. Lokendra Gurung is my mentor who has always been there for me, whether it’s teaching me the basics of bartending or guiding me through my professional and personal life, motivating and pushing me forward to learn more. I wouldn’t be here today if it weren’t for him. WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? Anytime when I can bring a smile to someone’s face by cracking some jokes or creating a cocktail, they are my proudest moments. AND YOUR MOST EMBARRASSING BAR STORY? Actually, there are a lot in early days of my career like dropping cocktails all over tables and customers while carrying a tray. The most embarrassing one was when I used work at a private club as a bar back, and one night our DJ came to me asked for two blowjobs. I was just shocked and shy but later found out it was a shooter. That was a very embarrassing moment. But taking it all positively, I have learned a lot from those incidents. DESCRIBE YOURSELF IN THREE WORDS. Happy, curious, and passionate.

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Dirty Harry INGREDIENTS: • 60ml Stolichnaya elit Vodka • 22.5ml Chamomile brine • 10ml Manzanilla sherry METHOD: Build and stir GARNISH: Chamomile brine infused green grapes GLASSWARE: Coupe C

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nspired by a video game, Derek perused a career in the food and alcohol industry. With his keen thirst for knowledge and creative touch, he has matured into a fully-fledged bartender and now works at one of the world’s most famous Italian restaurants.

TELL US ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. It’s a fun story how I become a bartender. When I was 12, I loved playing video games. One of the characters that I loved always wore a 3-piece suit and called himself a bartender. That’s where I first learnt the word. I started my career as a bar server at Caviar House & Prunier back in 2010. I was taught some fundamental bartending skills like cocktail shaking and basic knowledge of the industry. After two years I started to go to different bars to learn from and watch others. That’s how my bartending journey began. TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. I’ve always enjoyed the Jalisco Sour, and my drink is a play on that. I wanted to use some spices to pay homage to local flavours, so I infused tequila with Sichuan peppercorn and used it to complement my base spirit, Chivas Regal 12 Years Old, which provides the depth and complexity that I feel tequila lacks. FAVOURITE INGREDIENT YOU’RE USING AT THE MOMENT? Probably tea! Different teas have distinct flavour profiles and aromas. It’s always a challenge to balance tea flavours in a cocktail. Among the many kinds of teas, my favourite one is Tie Guan Yin (Iron Buddha), one of the best-known

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and most popular Oolong teas in China. It is light and refreshing with a good balance of floral, fruity and bitter flavours. DREAM PERSON TO GET BEHIND THE BAR WITH? Luca Cinalli. I am always amazed by the presentation and the concept behind his drinks. I couldn’t make it to his guest shift in 2014 at Island Shangri-La, Lobster Bar and Grill. If I had the chance, I would want to be behind the bar with him. YOUR FAVOURITE COCKTAIL ERA AND WHY? I would say the prohibition era. It’s almost like a testament to the perseverance of drinking culture, where even the law didn’t stop people from drinking. Cocktails created during that time have survived to this day and are still very popular. The speakeasy style of bars that appeared are still in fashion and is by far my favourite genre. AND FINALLY, IF YOU WEREN’T WORKING IN THIS INDUSTRY, WHAT WOULD YOU BE DOING? I would probably be a pastry chef. I enjoy work that requires me to be hands-on and creative. All chefs are creative, but a pastry chef makes desserts and desserts to me seem more playful and enjoyable to eat, something that is very reminiscent of alcoholic drinks.

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Definir INGREDIENTS: • 45ml Chivas Regal 12 Years Old • 30ml Fresh lime juice • 15ml Sichuan peppercorns infused in tequila • 15ml Agave nectar • 2 x Dashes of saline solution • 1x Egg white METHOD: Double shake and double strain. Zest of a grapefruit twist and discard GARNISH: Dash of bitters GLASSWARE: Coupe C

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TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. When I was 21 years old, I enjoyed having a drink after work with friends, and we spent a lot of money. This was until one night I met a bartender, and he said his company was hiring. Since I’m a huge fan of alcohol, I went for the job and started my bartending life. TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. I was glad to know that I would be working with Belvedere Vodka. Belvedere Vodka is naturally smooth, with good length of finish. I decided to give the Papa Doble cocktail a twist and paired it with Pimm’s and St. Germain elderflower liqueur. The cocktail is fresh, light and has a bittersweet finish. WHO HAS BEEN YOUR BIGGEST INFLUENCE IN THE INDUSTRY? First of all, I would like to thank all the people who supported me in my career. And I need to acknowledge a bartender who has been a mentor to me. He is the head mixologist at Le Comptoir, Mr Timothy Ching. I learned a lot from him, and I appreciate that he has given me a lot of chances and support. I will be forever grateful for that. WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? I remember one Friday night last year when I was working alone at the bar, and we had a lot of guests coming in for drinks. I did my best to serve them all and no matter how tired I felt I did. I am so proud that they were happy with my service and enjoyed the drinks that I made for them. AND YOUR MOST EMBARRASSING BAR STORY? There’s this one instance when I accidentally spilt a cocktail that I made in front of a guest, and she almost fell off her chair to avoid getting wet. I felt embarrassed not only for myself but also for the guest as we both left feeling really awkward about what happened. IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHOM WOULD IT BE WITH? If given a chance I would do my guest shift at ICE-Q in Austria with my sister and my partner. While we were there, we would also have a nice lunch, and cocktails while enjoying the great view.

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hen it comes to jobs, Kay has had many. She has worked in offices, as a dancer, as a Halloween performer and more. But it was her love of alcohol that inspired her to get into the business of hospitality, and she couldnâ&#x20AC;&#x2122;t be happier.

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Horizon INGREDIENTS: • 60ml Belvedere Vodka • 40ml St. Germain elderflower liqueur • 40ml Fresh grapefruit juice • 10ml Pimm’s No.1 Aperitif • 10ml Bergamot juice • 2 x Pieces of cucumber (muddled) METHOD: Put all the ingredients into Perlini shaker. Add CO2, shake and once carbonated, pour into Champagne glass GARNISH: Cherry tuiles and fresh elderflowers GLASSWARE: Champagne glass

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j a r a w Na

g n u r Gu

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food and beverage fanatic, Nawaraj Gurung, bartender at JinJuu believes that hard work and dedication will always pay off. Having learnt a thing or two in his years behind the bar, Nawaraj enjoys fusing unique flavours together to shake up contemporary and great tasting cocktails.

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY? My name is Nawaraj, I also go by Raj. I’m Nepalese and have been living in Hong Kong for the past nine years, and I love it! I am one of the team members working behind the bar in Jinjuu and we have a great team. I have a passion for all things food and beverage, and have always been fond of this industry, so my curiosity led me to where I am today. I believe that a person should always pursue his or her passion and hard work and dedication will always pay off. I’ve been lucky enough to be able to work in a lot of great venues and with a lot of extraordinary people, and for that, I’m very grateful. TELL US ABOUT THE LIQUID YOU HAVE USED TO CREATE YOUR COCKTAIL WITH AND THE INSPIRATION BEHIND YOUR DRINK? The base spirit I am using for my cocktail is Ocho Reposado Tequila owned by Carlos Camarena third generation tequilero and his partner Thomas Estes. The reason I chose Ocho Reposado is that of the vanilla, cinnamon and clove notes that you get on the palate, which compliments the Boricha (wheat tea) and caramel syrup, along with the grapefruit and the yuzu juice, for that Asian touch. The inspiration behind my cocktail is “infusion’’. Like a lot of restaurants these days doing all kind of fusion foods, I wanted to

implement the same concept to my cocktail, so I took a popular Mexican product and infused it with Asian ingredients. WHAT ADVICE CAN YOU GIVE TO ANYONE LOOKING AT JOINING THE INDUSTRY AS A PROFESSION? Losing your way in this industry is easy. Keep being focused, work hard and have fun along the way. WHAT DOES THE HONG KONG BAR SCENE NEED MORE OF? From what I remember, around six or seven years ago the Hong Kong bar scene was all about beers and cheap spirits, cocktail programs weren’t so big, and product knowledge was not so great. Thanks to a few prominent individuals, the industry and the industry folk here have improved immensely. There is a beverage program happening almost once or twice a month. With that being said, I think we need more influential people to inspire the next generation of bartenders because I think what we do is not just a job, it’s a career. IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHO WOULD IT BE WITH? Employees Only in New York with Ashim Gurung (one of the T25 bartenders) and Suraj Gurung from Stockton, because I have worked with both of them in the past. And they are both my mentor and brother figure and it’s fun working with them.

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Mash Up INGREDIENTS: • 40ml Ocho Reposado Tequila • 25ml Caramel syrup • 15ml Fresh grapefruit juice • 10ml Yuzu juice • 10ml Egg white METHOD: Add all ingredients into a shaker. Shake and strain GARNISH: Barley bar GLASSWARE: Coupe

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TOP 10

#1 Trending Tequila

TEQUILA!

#2 Selling Tequila #4 Bartender’s Choice DRINKS WORLD

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hristian has a keen interest in bartending due to its creative and artistic nature. He enjoys making eye-catching cocktails and envisions the future of the Hong Kong bar scene as a supportive, and interdependent community.

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. My name is Christian Capinpin I am 25 years old, and I was born in the Philippines and raised in Hong Kong. I started in this industry when I was still in high school, a friend of mine asked me if I could work part time at the venue he was working at. After graduating high school, bartending was one of my options where I felt I could show my creativity, so decided to pursue it since I had a bit of experience already. TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. For this cocktail, I mixed with Michter’s US Sour Mash Whiskey, which has a rich spice flavour with a hint of black pepper - which lends well with the cocktail I created. Lily & Bloom is one of the very few well-known cocktail bars featuring a cigar lounge, so I decided to make a cocktail to pair with cigars to tie in the whole cocktail and cigar room experience. WHAT DO YOU PREFER SUPER-ELABORATE GARNISHES OR A DRINK THAT STAND ON ITS OWN? For me as a bartender, I prefer a drink that stands on its own. However, I do like to let my creative juices flow and do like to produce super-elaborate garnishes. At the end of the day, presentation is important too. People will come back for the drink and atmosphere it’s being served in, but some eye-candy certainly helps. IS THERE ARE A NEW INGREDIENT YOU HAVE RECENTLY DISCOVERED THAT ENJOY WORKING WITH AT THE MOMENT? At the moment, I like working with black cardamom, which hails from the ginger family. It has an unusual flavour profile; there is hints of menthol, but there’s also a smoky, brash and bold element to the spice. WHAT DOES THE HONG KONG BAR SCENE NEED MORE OR LESS OF? While the Hong Kong scene is very vibrant, it’s still a work in progress. I would like to see more interaction and professional development within the community. I see it being cliquey, but thanks to the growing amount of niche brands it’s going the right direction. I have noticed many more industry events, competitions and seminars, which is hopefully going to help the community mingle. WHAT’S YOUR GO-TO DRINK AFTER A LONG SHIFT? After a long shift, especially weekends, I love to have a rum Old Fashioned.

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Smokey Mash INGREDIENTS: • 45ml Michter’s US 1 Sour Mash Whiskey • 22.5ml Fresh lemon juice • 10ml Heering Cherry Liqueur • 10ml Honey syrup • 7.5ml Del Maguey Crema de Mezcal • 2 x Dashes of Dandelion & Burdock bitters • 1 x Bsp. homemade ginger syrup METHOD: Pour all the ingredients into a shaker except the mezcal. Give it a shake, double strain and pour over a big block of ice, then top up with Del Maguey Crema de Mezcal GLASSWARE: Patterned rocks glass ICE: Block

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A N A Z S U LEPCHA S

uzana fell in love with the hospitality of Hong Kong when visiting her father as a child. As she matured into a bright, young woman, and after completing her studies, she was offered a job in the industry and never looked back.

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY? I am 23 years old and have been working at The Pawn for the past two years. As a kid, I used to come to Hong Kong for holidays because my father lived here. When I was 17, I started working part-time in a small restaurant in Soho. The owner wanted me to work full time, but I had to go back to Nepal to finish my studies. Then the owner called me to work for her when she found out I was back in Hong Kong. So that’s how I started my bartending career at the age of 18. TELL US ABOUT LONDON NO.1 GIN AND THE INSPIRATION BEHIND YOUR COCKTAIL. The gin is distilled in London and contains 12 botanicals. It is bottled at 47 per cent ABV ensuring a more concentrated flavour than other traditional spirits. For my cocktail, I drew inspiration from our rooftop garden we have at The Pawn where different kinds of herbs are grown. When creating cocktails it excites me to see how different flavours are brought together to produce something extraordinary. So that’s what I have done with my cocktail.

but I got lemon balm leaves from our rooftop garden and made a cocktail spray with elderflower tonic. The leaves have a mild lemon scent similar to mint, and the elderflower leaves that sweet and floral note on the lips. WHO HAS BEEN YOUR BIGGEST INFLUENCE IN THE INDUSTRY? There are a lot of people who have influenced me. I read about them, I have watched them, and have worked with a few of them, but I’ll say it’s my bar manager who has had the strongest effect on me. I learn something new from him every day. He is a leader, and a friend every bartender deserves. He pushes me to the limits, but it’s his trust in me that keeps me moving forward every day. WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? The relationships I get to build with the guests and smiles I get to see in their eyes makes me very proud. It makes me realise that I have done my part well. IF YOU WEREN’T BARTENDING WHAT WOULD YOU BE DOING? I think I would have gotten into fashion designing.

IS THERE A NEW INGREDIENT YOU HAVE RECENTLY DISCOVERED THAT YOU ENJOY WORKING WITH? Well, it’s not something new that I have tried here,

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The Sleeping Dictionary INGREDIENTS: • 45ml London No.1 Gin • 10ml Chambord Liqueur • 10ml Elderflower tonic syrup • Top with chardonnay METHOD: Add ingredients to mixing glass, stir and pour into a chilled martini glass. Top up with chardonnay and spray the rim with lemon balm spray GARNISH: Blossoms GLASSWARE: Martini glass

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I MPORTED B Y SUMM ER GATE FI NE W IN ES & SPI RITS Hong Kong: orderhk@summergate.com, (852) 2545 4100 | Macau: ordermc@summergate.com, (853) 2875 2566 www.summergate.com

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