DWA Top25 Bartenders Singapore 2014 by Racs Salcedo

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Welcome

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I think the Asia region is bringing great excitement to the industry, and has such great potential. Bartenders there have amazing ingredients on the doorstep to play with.” – Douglas Ankrah

Welcome to the Drinks World Asia Special Edition, Top 25 Singapore. Our aim for this project is to establish an annual event and a coveted list that every bartender wants to appear on. It was undoubtedly a difficult task to arrive at the 25 bartenders featured on the following pages, so to those who made the list congratulations. We believe your passion, skills and commitment to the Singapore bar scene have made you one of the Top 25. This project has been a fantastic process from start to finish. The magazine would like to thank everyone involved, from the brands and their sponsorships, to the photographers, judges and most importantly, our Top 25 bartenders – we love what you have done for this edition. The drinks you have created are a great reflection of the current Singapore bar scene. Drinks World Asia is committed to supporting the beverage and hospitality industry, and creating a like-minded community who share our passion. Currently, the magazine operates in Singapore and Hong Kong, and will continue to expand across the Asia Pacific region in 2014. We also look forward to exploring the Top 25 of other markets in the near future. If your brands missed out this year, and would like to be involved in a future project, please contact Sasha at sasha@hipmedia. com.au. Thank you.

Marc Rodrigues Publisher, Drinks World Asia

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Our Sponsors

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Credits

CREDITS Publisher Marc Rodrigues marc@hipmedia.com.au EDITORIAL Publishing Editor Ashley Pini Editor Britanny Lee Waller DESIGN Art Director Evelyn Rueda Senior Designer Ryan Andrew Salcedo ADVERTISING Advertising Manager Sasha Falloon SALES Sales Director Marc Rodrigues PHOTOGRAPHY Photographer Jana Zilcayova MCI ( P ) 160/03/2014

Britanny Lee Waller Brittany Lee Waller has a long standing love for the greater Asia region having travelled across the continent frequently throughout the years. Having worked as a travel, food and lifestyle journalist, Brittany has a keen eye on the emerging trends stemming from Asia’s most vibrant and dynamic city, Hong Kong.

Jana Zilcayova Jana Zilcayova is a Slovak photographer based in Singapore. Her ability to capture tense moments with intimate detail and photo-realism has been recognized by the industry in the region. Although she visited Asian subcultures as a music photographer, she’s now extended her portfolio to include popular night haunts, and veterans in the food and beverage industry. With the formation of her own company ENSOF photography, Jana has already acquired a large and varied client base amongst clubs, restaurants, modeling agencies and promoters. When Jana is not busy working behind the camera, her time is dedicated to nurturing and loving animals in need.

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 Asia please contact: ashley@hipmedia.com.au Although Hip Media Asia endeavours to ensure the accuracy and correctness of the information and drinks trade and drinkstrade.com.au, we do not accept any liability or responsibility for any inaccuracies or missions. The views expressed by authors of publications or event presentations, published drinks trade, do not necessarily represent the views of Hip Media Asia. Decisions or actions based on the information and publications provided by Hip Media Asia are at your own risk.

drinks-world-asia @drinksworldasia

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The largest wine and spirits exhibition in Asia-Pacific welcomes you in the centre of Hong Kong. This is a unique opportunity to browse through an unparalleled range of products and a perfect venue to meet major decision-makers in the industry. Vinexpo Asia-Pacific, definitely the place to be for the success of your business.

T H E I N T E R N AT I O N A L W I N E A N D S P I R I T S E X H I B I T I O N F O R A S I A - PA C I F I C

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Sopexa Singapore I Tel: 65 6222 5985 I heloise.ferru@sopexa.com DRINKS WORLD ASIA

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Contents

Caryn Cheah

Peter Chua

Sam Wong

Vijay Mudaliar

Jeff Ho

Din Hassan

Nick Haas

George Cherian

Dario Nocentini

Aki Eguchi

Steve Leong

Byron Tan

Jeremy Chua

Mark Thomas

Richard Gillam

Lucas Swallows

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Zachary de Git

Adrian Battle

Mohammad Irwan

Naz Arjuna

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Hilda Tan

Louis Tan

Zdenek Kastanek

Anthony Zhong

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Kino Soh

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Introduction Do you remember where you were when you tasted that very first cocktail which changed how you think about drinks? That moment when some talented bartender put a drink in your glass that transcended what you previously thought of as a “cocktail”? If you are reading this, I reckon you do. If you are reading this as a fellow barkeep, you probably know exactly where and when that moment occurred. Like most of us who have had that experience, a door opened for you, you walked through, and the world has not been the same. Down the rabbit hole we went. Along your journey you learned firsthand the richness of our chosen craft. You got your hands on your first copy of Jerry Thomas’s legacy and thought, “What the hell is a gill?” You met many of the tribe of colorful characters that take the stage nightly at home and abroad. You spent entire afternoons tinkering with a recipe idea, frustrated with flavors that should work but just won’t come together. You grew your knowledge so that more often than not you know the recipe for those obscure classics that pisstaking bartenders order like challenges. You learned about the art and science of distillation so that now you know exactly what sweet song that high-corn mash bill is going to sing in your next competition drink. You did the work and now you have earned your stripes. Being a barkeep is an honorable tradition. But for this tradition to thrive, we need to pay respect to our fellow barkeeps, all the while pushing each other to work harder and set new standards in the hundreds of skills that each night behind the stick asks of us. The fine barkeeps in this publication do this out of a love for a craft as old as firewater itself. Let us all celebrate their passion for their work and remember that they are our brothers and sisters in arms. Over the last three years, I have been honored to watch a worldclass cocktails and spirits scene emerge in Singapore. I have watched legends like Din make contribution after contribution across the city. I have watched George start with a cigar box POS “system” and arrive at a thriving bar beloved by many. I have seen Zac finally learn to comb his hair and along the way win major competitions. I have watched with pride as Jeremy climbed the cocktail ladder of life to become the Head Bartender at my true love, 28HK. I have seen these things and I know they are just the beginning. I am honored beyond words to present to you, fellow members of my tribe, this special edition of Drinks World Asia. Majulah Singapura! Michael D. Callahan Founding Bartender, 28 HongKong Street

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Selection Panel

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Elisabeth Tona

Lee Harle

Marcus Low

Newly based in Singapore since July 2013, Elisabeth Tona is the Regional Director of Rémy Cointreau Southeast Asia, Middle East and India. She is responsible for developing Rémy Cointreau brands (Rémy Martin, Cointreau, Mount Gay Rum, St Rémy) and implementing regional marketing programs in the challenging yet highpotential and critical emerging market cluster of Southeast Asia, Middle East, and India.

Having tasted drinks ranging from the sublime to the ridiculous in most parts of the drinks world and having worked on some of the industry’s biggest brands, Lee now helps drinks businesses at the smaller end of the spectrum gain a toehold in markets across Asia. Be it a new Gin, a fine un-filtered Fino or a flavoured Absinthe, Lee brings the same passion in respect of the producer’s art.

Marcus joined William Grant & Sons (WGS) in 2012 and is head of the Marketing Services division for the region. He is in charge of developing the go-to-market strategy for the luxury spirits company’s portfolio of premium brands including the world’s favourite single malt Glenfiddich, the handcrafted range of The Balvenie single malts and Grant’s blended whisky, as well as selected other premium spirits, including Hendrick’s Gin, Sailor Jerry, Tullamore Dew, Monkey Shoulder and Reyka Vodka.

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Niamh Henry

Spencer Forhart

Niamh Henry has been in the Diageo family for over six years. Having worked through the ranks from a business development executive, Niamh has grown her career within the Moet Hennessey Diageo (MHD) group and comes equipped with a wealth of knowledge on the company’s processes and branding. She previously served as brand manager for brands including Smirnoff and Smithwick’s Ale. Born and raised in Dublin, Ireland, Niamh developed a keen eye for Diageo branding and a strong business mind.

A New York lawyer by training, Spencer is now a self-professed drinks zealot working to make life better for imbibers in Southeast Asia – across the bar top at 28 HongKong Street (World’s 50 Best Bars, 2012 & 2013) and through Proof & Company Spirits, a collective encompassing many of the world’s finest independent spirit brands and a posse of accomplished bartenders and spirits experts. He prefers spirits forward cocktails and hates straws.

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Jason Crawley’s

Imperial

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nglishman Jason Crawley is one of the most highly awarded industry figureheads in Australia. With over two decades of International experience in bar operations, Crawley has worked for the likes of Ian Schrager Hotels, built corporate training strategies, and, more recently, acted as a creative director for CCA’s award winning on Premise initiatives. He’s now heading up a high-end portfolio of Imperial Cocktail devices. Crawley is also the independent brand owner of The Simple Syrup Co, which is the leading professional bartender syrup brand in the Australian and New Zealand market. Since graduating London’s Goldsmiths University, Jason moved to Australia in 2000 where he has become embedded in the very fabric of the global spirits industry. After a successful five years in operations culminating with Hilton’s Sydney flagship Zeta Bar, Jason was head hunted by then global spirits giant Maxxium in 2005 to represent their premium portfolio. While there, he won Brand Ambassador of the year consecutively in 2008 and 2009, and steered his education program

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Mixxit Chronicles to win training program of the year in 2009, 2010, 2011 & 2012. Crawley was recognized as one of the top three most influential industry heads by Australian Bartender Magazine 2009-13 and is widely known in the USA for his input into Tales of the Cocktail and his ambassador role for the Museum of the American Cocktail. Today, Jason is the general manager of the Australian creative agency ‘The Drink Cabinet’ and is father of two young daughters.

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I have been working on the project for over five years, and it has been a longtime aspiration to finally get the Shaker ready to view and sell,” said Jason Crawley, founder and creator of Crawley’s Imperial Shaker. “As having made my career in the drinks industry, being born in a steel city of Sheffield and to honor my grandfathers steel working life, this has been a dream come true.

The Machine The most rare and expensive cocktail shaking machines in the world have resurfaced in Australia. Up until now, a dusty 200-year-old line drawing found in an old London facsimile was all that remained of what were once called Imperial Shaker Machines. That has recently changed with the vision from the multi- award-winning entrepreneur Jason Crawley. A faithful reproduction of the original machine, “Crawley’s Imperial Shaker” is a stunning hand crank design representing the finest in elegant Victorian antiquity and craftsmanship, and is a high-end, luxury item for those who choose the fine and rare things in life. With its antique look and 21stcentury manufacturing, the Imperial Shaker represents a radical new industry aesthetic and an innovative new genre-breaking movement in design. The first 12 available Imperial Shakers are already being pre-sold around the world to serious collectors and devoted cocktail enthusiasts. The Imperial Shaker itself is a captivating floor-mounted design standing at six feet tall in powder-coated cast iron, with solid brass fittings and adorned with four bespoke

silver-plated ‘on copper’ cocktail shakers. The brand identity of a crowned pineapple is subtly cast into each shaker; the pineapple used to be a cultural signifier of affluence and hospitality, and to this day, the image of a pineapple still hangs over many a tavern, particularly in Boston. It is also rumored that Dale DeGroff, one of the cocktail world’s biggest drinks celebrities, is heading to Australia later in the year to be one of the first to crank an Imperial Shaker handle. Crawley also intends to donate a one-off bespoke Imperial Shaker to the Museum of the American Cocktail in New Orleans, USA upon selling an undisclosed amount of them. His Imperial Shakers are now being pre-sold around the world to serious cocktail enthusiasts, barkeeps, and collectors, and as Crawley mentioned, “people who like to drink in the fanciest way imaginable”.

For more information please contact Drinks World Asia at marc@hipmedia.com.au

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caryn

cheah

ell known in the bar scene and working for ABV Bar Concepts, Caryn Cheah believes in the humble and empowered bartender. She has a thirst for knowledge and with her entrepreneurial spirit, believes in creating things like no other person in her industry. She is always noted as remarkable and remembered.

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Who is Caryn Cheah as a bartender? I was in sales and marketing with a boutique spirits distributor for four years before venturing out and opening Barkode Cocktail Bar in 2011. As the bar got busy one day, I went in and offered to help make some cocktails. From there, I was taught to balance drinks and realized how fun it was to work behind the bar. Two months later, I joined Diageo World Class, which really helped me get to where I am today. I was given the opportunity to conduct a cocktail and food pairing session with Chef Chris Salans of Mozaic in Bali, Will Meyrick of Sarong for Gastrogig and was featured at the Jakarta Culinary Fest 2012. Currently, I am creating menus and conducting training sessions for bars and hotels in Singapore, Indonesia and Malaysia Tell us about Esprit de June Liqueur and how is works in your designed drink? Esprit de June is a unique, rare liqueur crafted with the vine-flowers of Ugni blanc, merlot, cabernet sauvignon and other grape varietals, blossoming for only a few days in June. The liqueur is very intense with floral notes coupled with aromas of strawberries, pears and peaches yet it is delicate at the same time. As June is such a delicate liqueur, I have chosen to make a cocktail with G’Vine Floraison gin in order to enhance the floral notes and flavours. Instead of using lemons and limes, which may overpower the liqueur, I added iichiko bar yuzu and some Dragon Pearl Tea from Vietnam. I have chosen to garnish the drink with the Dragon Pearl Tea flower in bloom as that signifies how the vine flowers bloom in June for just a couple of days, their birth – a critical moment when each of these rare flowers are picked by hand and harvested immediately to make June the incredible liqueur that it is. What makes a cocktail good, as compared with an average one? Balance makes a cocktail good. Balance does not only come from following a specific recipe. It is the way a drink is shaken or stirred, the type of ice which is used, the amount of dilution, the freshness of ingredients which will all amount to how well balanced a drink is. That will come with lots of practice, finding your own individual style and executing it with passion. Tell us about a new flavour you have discovered recently? The flavor I have discovered recently is not exactly new but it is rather uncommon as an ingredient in cocktails – the durian. I have managed to create a cocktail with some fresh durian puree for a new menu I am currently working on and to my very own amazement, an Italian guy loved it while I was conducting a round of tasting! What does the Singapore bar scene need more and less of? It needs more new passionate bartenders who are willing to learn and senior bartenders who are more than happy to teach and share their skills as the cocktail culture is growing rather quickly. But, there isn’t enough bartenders to fill all these new positions available. What we need less of is ego. There is always something new to learn everyday no matter how good we think we are.

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Blooms in June Ingredients 30ml Esprit de June 30ml G’Vine Floraison Gin 15ml Iichiko Bar Yuzu 30ml Dragon Pearl Tea Method Shake and strain Garnish Dragon Pearl Tea flower Glassware Sherry or sours glass

CMJ

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CMJ

When Life Blossoms BROUGHT TO YOU BY

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eff Ho, owner and head bartender of Jekyll & Hyde certainly knows what he’s doing when it comes to drinks. Well known for his experimentation and use of unusual techniques, Jeff has become a favourite in the Singapore bar scene. How have you gotten to where you are today? I have more than 10 years experience working behind bars. I previously managed the very popular bespoke cocktail bar, Bar Stories which gave me my big break. Some of my mentors are Ethan Leslie Leong who runs Masion Ikkoku and Din Hassan formerly from Bitters and Love. What’s so special about Solerno and how does it work with your cocktail? Solerno is a premium blood orange liqueur with a refreshing blood orange taste and floral aroma. I wanted to find a way to compliment that distinct flavor without overwhelming it so I used a yogurt liqueur and lemons. Which celebrity would you like to make a drink for and what would you make them? Chef Ferran Adria of 3 Michelin stars restaurant, Elbulli. I’d like to welcome him to Singapore by sharing my

popular dessert cocktail with him. It’s a cocktail that is made from local ingredients, soya beancurd and kaya. What’s the strangest drink you’ve ever been asked to make? Beef. I created it using Mozart chocolate liqueur and Brovil. This combination may seem really weird initially, however Brovil’s rich umami flavors provide the chocolate cocktail with depth and complexity, which, strangely, makes it taste nice. What does the Singapore bar scene need more and less of? We need more young talented people who believe that being a mixologist can be a career. Also, I’d like to see more specialty bars offering a large variety of spirits and cocktails such as Cachaca bar or Absinthe bar. And of course, a lower tax on alcohol is certainly appreciated.

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Sicilian Sunshine Ingredients 30ml Solerno Liqueur 30ml Bols Yoghurt Liqueur 30ml Fresh lemon juice 30ml Simple syrup Method Combine all ingredients into boston glass then shake and strain into a chilled cocktail glass Garnish Orange zest onto drink, trim peel and drop into glass Glassware Cocktail glass

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urrently at Bar Stories, Kino has a thirst for learning and growing her skills as a bartender. Believing that even though her journey has already been awesome so far, there’s not a day that goes by where she doesn’t still feel green, only just barely covering the tip of the iceberg in the vast world of spirits and bartending.

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Who is Kino as a bartender, tell us about your experience? My first bar job was in a pub called Pink Pepper Corn where I learnt how to tap beer and mix Gin and Tonic. Still a student, I went on to work at Toca Me Bar to earn some extra income. It was just a part time job for me then. In 2010, I tasted my first fresh fruit cocktail as the trend came to Singapore and I was blown away by the fresh citrus and how cocktails do not always taste like cough syrup. It was then I started reading up more and taking an interest in what I was doing but I knew I had to work in a fresh fruit cocktail bar to learn more. I was given the opportunity to work with the best chefs and bartenders at The Disgruntled Chef where I picked up the bulk of my basics. Throughout my learning process, even though I never worked under Din Hassan, he was always there to answer questions and share his knowledge generously. In 2011, I joined Bar Stories where I was given space to grow and find my style under the guidance of my seniors and manager, Jeff Ho. Tell us about Cointreau and the drink you have made with it? Cointreau is a delicious orange liqueur used in many classic cocktails such as, The White Lady, Cosmopolitan and Sidecar. I use Cointreau because it’s less sweet than other orange liqueurs, which means more control and choice in a cocktail. It is also intensely aromatic because of the mixture of sweet, bitter and fresh orange peels used in the process. I wanted to make a cocktail that tasted like Christmas and I didn’t want it to be cranberry and eggnog, so I thought of a caramelized orange bread pudding. I use Cointreau as a base and pair it with fresh passionfruit, fresh citrus, all spice, Bruichladdich Scottish barley to give it body and toasty flavors, and a small dash of truffle oil to give it a bread pudding finish.

How did you know you wanted to be a bartender? Sometimes in life, you don’t always know what you want but it helps when you know what you don’t want. Since I was a little girl, I already knew that I didn’t want to be sitting in an office cubicle working 9 to 5. I am absolutely not a morning person. I guess the defining moment was when I finished a full 12 hour shift behind the bar one day and my entire body was aching but I felt strangely satisfied and energetic. I knew then. Are there any forgotten cocktails you’d like to see make a comeback? New York Sour. I love rye sours and discovering the New York Sour was like being given a cookie as a topping for my favorite ice cream. The float of red wine is simple but ecstatically stunning and it ranges from ruby to blood red depending on your choice of wine. The wine float also adds so much complexity to an already awesome rye sour. It is currently my favourite cocktail to make and drink. I hope to see more renditions of it by all the awesome bartenders all around the world. Your favorite bar story is? A customer wanted so much for his wife to have a cocktail at Bar Stories but she was thousands of miles away. So for the first time, I experienced taking an order through Skype and making a cocktail virtually. I thought it was really romantic. It also felt nice that a cocktail meant that much to someone and I believe it was something many bartenders would feel great about.

o n i k

soh DRINKS WORLD ASIA

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12 Days of Cointreau Ingredients 45ml Cointreau 15ml Bruichladdich Scottish Barley 15ml Orange juice 15ml All Spice liqueur 2 Tablespoons passionfruit 2 drops Truffle oil Method Shake with ice and fine strain Garnish Candle and marshmallow on sticks Glassware Rock glass over crushed ice

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dario nocentini I

talian born Dario Nocentini is head bartender at Singapore’s Catalunya and is known for constantly adding twists to his drinks or completely creating new concoctions. His main objective is to always please his customers, even when their requests come across as slightly unorthodox. He appreciates Singapore’s diverse drinking landscape and ability to try new, adventurous things.

What is your experience working as a bartender? So far, I have had the chance to work in different countries and for different companies. I have humble origins bartending. I started in Italy in a couple of family run bars just to pay my studies off and then moved to London working in an Italian Restaurant. I moved to Barcelona where I worked in different bars, which then took me to working in Eclipse Bar at the W Hotel. After that I moved to Singapore to run the bar and cocktail program at Catalunya. Tell us about the liquid used in for this interview, and about your thoughts on the drink you made with it? The main flavor profile of this finest Ice Wine is very interesting. The length of the gentle sweetness goes by the hand and is perfectly balanced by the zesty citrusy flavor brought

out in the pleasant notes of white stone fruits and some gentle floral notes. For this reason I decided to create a twist on the Classic Ramos Fizz in order to enhance the whole flavor profile of the Ice Wine without losing any of its notes. The first ingredient to marry it with is the Apricot Liqueur, then lime and lemon for the zesty citrusy flavor. Maple syrup then pays tribute to the Canadian origin of the Ice Wine and fresh cream cheese by the hand to accentuate the silky buttery texture of the Ice Wine. A final touch of berries to go along with the whole mix and give another interesting layer to the cocktail. What’s the best drink to have after work and why? There’s no such thing. It would be like asking what is the best dish to have after school. Everyone has different preferences and each

one of us likes different flavors. To me drinking, as well as eating, go hand in hand with preferences, mood and environmental situation. What’s the strangest drink you’ve ever been asked to make? One of the weirdest requests I have had is the following one: “Can I please have a Gin & Tonic? And, make sure to use Grey Goose because I am allergic to Gin but that one. What does the Singapore bar scene need more and less of? The Singapore scene has been booming in terms of cocktail bars. I have been here for the last couple of years and the number of cocktail bars has easily tripled. I think it just needs a bit more time to become solid and also less taxes on Alcohol.

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Kaiser’s Wine Fizz Ingredients 50ml Inniskillin 10ml Apricot Luxardo 10ml Maple syrup 10ml Lemon juice 10ml Lime juice 7.5ml Philadelphia cream cheese 3.75ml Spiced cream blend Egg White Top up Chambord-Soda Method Combine Ingredients together. Shake and double strain. Garnish Crumble & freeze-dried berries Glassware Snifter

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inniskillin icewines first gained international notoriety in 1991 when it won the wine world’s most coveted award, the Grand Prix d’Honneur, at vinexpo, france’s most prestigious wine competition. inniskillin’s icewines continue to garner top ratings and have contributed significantly to making canada the leading producer of genuine icewine.

 INNISKILLIN

2007 VIDAL GOLD ICEWINE

92 90 NIAGARA PENINSULA

POINTS

W I N E S P E C TAT O R

WINE ENTHUSIAST

3 0 S E P T E M B E R 2 0 12

N O V E M B E R 2 0 12

Please enjoy our wines responsibly.

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jeremy

chua

What is your bar background; where have you worked and for whom did you work? I started bartending just before I entered national service at age 18. I worked at bars like Indochine and China One in Clarke Quay and although bartending had been an interest of mine, at that point I hadn’t yet met anyone who would mentor me. Somehow, I met Michael Callahan. He was out in the market looking for people to join his 28HK crew. I found myself sitting across from this tatted up ang moh with a bandana on his head asking me about how true my passion for bartending was and not so much about my bartending experience. He hired me that same day. All in, I’d say I’ve been bartending for six years, but I would say my true professional journey only began 2 ½ years ago. Tell us about your drink? I’m using a beautiful couple of spirits, Pierre Ferrand 1840 Cognac and Pierre Ferrand Dry Curacao. When I learnt I had the opportunity to use them, I was all, “Oui Oui” These are cult bottlings for the global craft bartending community. They are modern recreations of

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lost styles of liquid brought back to life by master distiller Alexander Gabriel collaborating with drink historian David Wondrich. That’s as good as it gets! The 1840 is closely modelled after an 1840 vintage bottle of Pinet-Castillon, which represents the style that 19th century bartenders used for their cocktails. The Dry Curacao is also based on a 19th century recipe and is much drier and more sophisticated than modern triple secs.

What’s the best drink to have after work and why? A cold pint and a cheeky shot does the trick for me. That and a good mate on the other side of the bar. I have a glass at the Tippling Club that seems to always refill itself. Zac always tell me “Close your eyes and count to 5,” and then he gives me the bill! What’s the strangest drink you’ve ever been asked to make? A guest once walked in and told me she wanted something strong but didn’t want to taste the spirit. Something fruity yet not sweet,

and something refreshing yet not fizzy. I froze for a few seconds in frustration, but then I remembered that my job is hospitality. So I smiled, said “No problem”, and then made her a Last Word. Not an easy guest. That being said, I love it when people tell me what they like and what they don’t like. It gives the bartender a clear picture and we really don’t want to screw up your drink. What does the Singapore bar scene need more and less of? The Singapore bar scene right now is really coming on. I’ve been lucky to travel a lot the last couple years and I can honestly say the Singapore scene can be proud of where it’s at. I can say that personally, I’m really proud to be part of it. Bartenders here are passionate and everyone seems eager to learn. But I would love to see a Singapore bar show or cocktail week like London Cocktail Week or Tales of the Cocktail. It would be a really great way to invite the public to taste new spirits, to make our community bigger and better, and to get more inspired. Also, we need less alcohol tax.

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ead bartender at 28 Hong Kong St, Jeremy Chua loves meeting new people and gaining new experience. He likes experimenting with fine spirits and crafting cocktails, which he likens to crafting his own story line. He won the Luxury Punch Challenge at the Diageo Reserve WORLD CLASS Singapore National Finals 2013.

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Leviathan No. 3 Ingredients 45ml Pierre Ferrand 1840 Cognac 20ml Pierre Ferrand Dry Curacao 20ml Fresh pressed lemon juice 20ml Raspberry puree 10ml Mathilde Poire liqueur 10ml Becherovka

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Method Shaken Garnish Cinnamon, Lemon twist Glassware Tall glass

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4/16/2014 12:40:20 PM

zachary

de git Z

achary de Git is an avid learner and has honed his skills at some of Australia’s most highly regarded bars and establishments. He is noted for his open-minded strategies and collaborative, team building nature. His drinks have been marked as an exuberant representation of his personality.

What is your bartending experience? I began bartending in a bar near my hometown, I started pulling pints at a fun local Irish Pub. After a turn of unfortunate events, I found myself in Brisbane looking after my father in hospital. From there I went on to work at a cocktail bar named Press Club in the Fortitude Valley. After a fair while I went on a journey around Australia in a van with 2 friends, I was down to my last $200 dollars in Adelaide and decided my life would be better if I got out of there. I high tailed it to Melbourne and landed a job at a wellknown restaurant called Gingerboy. After a year plus there I moved on to Der Raum and then finally on to Black Pearl in Fitzroy! After that I packed up my bags to come work for Ryan Clift at Tippling Club and have been working here ever since. Tell us about MVSOP and how you’ve used it in your drink? Martell VSOP is a great cognac to sip, and equally as spectacular to mix drinks with. Some of the finest eau de vies go into this cognac. It is mellow with lots of ripe plum notes and a slight spiciness. I chose to accentuate those plum notes and compliment the spice with a hint of vermouth. The outcome is a fresher fruitier twist on one of my favourite cocktails, The Harvard but instead of keeping it stiff and stern, I’ve just softened it a little.

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If you could pass just one thing on to an apprentice bartender, what would it be? Always listen to what other people have to say, they may always have a better way to approach certain situations. If you dismiss them instantly you may never better yourself. Being stubborn will never let you progress. Do you consider yourself a bartender or a mixologist? What’s the difference? Bartender, I always have admired the quote, “Bartending is an old and honorable trade. It is not a profession and I have no sympathy with those who try to make it anything but what it was. The idea of calling a bartender a professor or mixologist is nonsense”. - Patrick Gavin Duffy - The Official Mixer’s Manual – 1934 Describe your perfect bar? Nice and cozy with friendly bartenders and great drinks. I love a good chat to whoever is behind the stick, and I don’t always like to talk about drinks. It’s really refreshing to walk into a bar and have a delicious beer and a side of whiskey, rum, cognac, tequila, gin, vodka or maraschino liqueur and not be lectured on the origins of the spirits or the etymology of the term dry shake.

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2 Small Plums Ingredients 40ml Martell VSOP 20ml Mancino Rosso 2 dashes of lemon juice 2 dashes of chocolate bitters 1 dash of Angostura bitters 2 small ripe plums Method Muddle plums with great strength. Add all other ingredients (cheapest first, limit wastage please). Shake hard whilst holding your breath with nice big dry ice. Double strain into a coupette. Garnish Sugar and Pepper rim Glassware Coupette

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hilda B

artender at The Spiffy Dapper, Hilda Tan is someone that believes in getting the big tastes right while still breaking stereotypes of what people believe to be the ‘best drink’. She likes to challenge herself while challenging the customers taste profiles at the same time. Tell us about your bartending background? Spiffy Dapper is the first bar I’ve worked in and George is the man that’s showed me the ropes in this business. The exploratory style that we practice has allowed me to grow from a person that used to only like (super) sweet drinks to one that appreciates a wider range of flavors and creating well balanced drinks. How has Hendrick’s really brought your cocktail together? Hendrick’s has a delicate, smooth profile. My cocktail is a not overly juniper assertive take on the Aviation cocktail. Hendrick’s will significantly reduce the tartness of the drink as opposed to using something else. Also, I want to make it easy for anybody to be able to recreate this drink even at home, or for any house parties to satiate their guests. What’s the best advice you have been given and who gave you that advice? “Don’t depend on anyone else, take responsibility for what you do” - Abhishek Cherian George. The first thing he said to me when I first stepped into the bar and attempted operations. I was told to work on the juices, garnishes and infusions, and had to wash the equipment even though it looked as if they had already been washed. He said, “Unless I have washed it myself, it is not washed”. I live with that statement up until today and it helps me not only to make sure everything I use is clean, but to life in general. What’s the next big thing in cocktails and spirits? I don’t know, I don’t plan for the next big thing nor do I watch out for anybody if they’re working on stirring up the ‘next big thing’. What’s the strangest drink you’ve ever been asked to make? “Make me a drink that taste like (the original flavour) mooncake” I told her to bring me some mooncakes and I shall consider.

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The Ritzy Flyboy Ingredients 45ml Hendrick’s Gin 15ml Luxardo Maraschino Liqueur 10ml Simple sugar syrup 20ml Lemon juice Dash celery bitters 4 slices of Japanese cucumber

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Method Muddle Japanese cucumber slices, add all ingredients, shake with ice and double fine strain. Garnish An origami paper plane Glassware A coupe glass

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CUCUMBERS HAD NEVE R

DELIGHTED HER like this

OS AM

BEFORE.

T U NU S UA L G

Life is simply too glorious not to experience the odd delights of HENDRICK’S GIN, featuring curious yet marvelous infusions of cucumber and rose petal. ®

PLEASE ENJOY THE UNUSUAL RESPONSIBLY

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umourous and engaging, Peter Chua of 28HK makes bartending sound like the fun and exciting profession we all dream it to be. A natural comedian, Peter has been noted as one of Singapore’s most positively unconventional bartender’s making his creativity and desire to challenge the norm a standout point in this buzzing drinks scene. What is your bar background; where have you worked and for whom did you work? When I was a boy, my dad once sang me a song whilst enjoying a glass of whisky. From that point on, I knew I would either be a rock star or working with alcohol! After the former aspiration fell through due to academic responsibilities and the financial realities of being a musician, I took to bartending. However, after working in a string of restaurants, bars and clubs ranging from The Disgruntled Chef to Mink, fate had it that I would find 28 HK. It was landing at 28HK that helped me understand the path of a bartender was truly for me. Tell us about the liquid used in for this interview, and about your thoughts on the drink you made with it? The elegant and delectable Citadelle Reserve Gin is an aged-gin, which is rare enough, but it is also the first of its kind in that it is created by ageing in a Solera system, which is responsible for its consistency, complexity and depth of character. When I first had the privilege to taste this gin, I was afraid of tinkering with it too much in a cocktail for fear that I might prevent my guest from experiencing such a special creation. But, I also wanted to create a drink that is

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approachable and fun for a wide range of guests. Hence, I made a martini-style drink which can then be turned into a tasty sour; a 2-in-1 cocktail that is unique, delicious and fun for the guest. Tell us when you knew you were going to be working behind a bar and how did it happen? I have been with 28HK since we opened the doors the first night. That week, I found myself sitting across from Michael Callahan having a late night bite at a fast food joint after quite a few congratulatory rounds. As he handed me a burger he said, “You remind me so much of myself when I first started bartending”. For some reason I misinterpreted that to mean “you have a lot of potential” instead of “you drink too much”! Since then, I have seen bartending as my path and have never stopped working hard at the craft. What’s the best drink to have after work and why? A nice beer. A shot. A nice beer and a shot! Or maybe an Americano followed by a Negroni and then a… Wait. Define after work again? Your favourite bar story is? Two guys walked into a bar. One ducked.

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Change is The Only Constant Ingredients Part 1: THE CONSTANT 45ml of Citadelle Reserve Gin 15ml of Mancino Bianco Ambrato Vermouth 2 dashes of Regans’ Orange Bitters Part 2: THE CHANGE 20ml of TWG’s New York to Singapore Tea Syrup (equal parts brewed tea and sugar) 15ml of Lemon Juice 5ml of Fresh-Squeezed Ruby Grapefruit Juice 5ml of Luxardo Maraschino Liqueur 5ml of Green Chartreuse Method Part 1: THE CONSTANT Stir Citadelle Reserve to achieve light dilution Rinse shot glass with Mancino Bianco Ambrato and Regans’ Orange Bitters Pour Citadelle Reserve into shot glass

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Part 2: THE CHANGE Pour all ingredients into shaker tins and shake. Double strain into pony glass Garnish Gold powder sprinkled over a lime peel. Silver spoon resting on the side of the glass Glassware Czech Boheme Pony Glass Czech Boheme Shot glass Service Invite your guest to take a sip or two of The Constant on its own to savor the Citadelle Reserve as a martini before adding The Constant to The Change and enjoying the completed drink.

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4/21/2014 2:26:40 PM

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din hassan D

in Hassan of Manor Bar and Cocktail Room is one of the most well respected names in the industry with special attention to cleverly created, bespoke cocktails. Quirky and fun, Din has been in the business long enough to not take himself too seriously, but always present the best and most beautiful for his customers.

What is your bar background, where have you worked and for whom did you work? I started out as a poolside waiter over 20 years ago and have had a long career in the industry since then. I began at 19 at the Holiday Inn Parkview Hotel. From there I went on to work as a Barboy at the Holiday Inn Crowne Plaza. I’ve also worked around the place as a Bar Manager, Bar Consultant, Head Bartender and still love being a Bartender. Tell us about the drink you’ve made with Death’s Door Gin? I wanted to create something simple but more fun, that is why I named my cocktail “Still Waiting”. Imagine if a server asked a customer, “What’s your order sir/maam?” They would reply, “Still Waiting”. If you could pass just one thing on to an apprentice bartender, what would it be? I would tell them that knowledge is power. So read. Imbibe is a good book to start for bartenders. Then, every month try and set aside $100 for buying Cocktail books as it will help you to build your knowledge and also become more creative with your cocktails. Tell us about a new flavor you have discovered recently? Sea Salt can do wonders. When a drink is sweet, put more citrus and vice versa. When your drinks is bitter, add sea salt and it will make it less bitter. What’s the strangest drink you’ve ever been asked to make? I’ve been asked to put mushroom in a cocktail, which is a very interesting ingredient to use. I tried it, but it was difficult to do. The next day I tried it with celery juice and cucumber and it combined quite well, of course with a bit of sea salt added.

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Still Waiting Ingredients 40ml Death’s Door Gin 15ml St Germain Elderflower Liqueur 15ml Fresh grapefruit juice 22ml Fresh lemon juice 15ml Simple syrup ( 1:1 ) 22ml Egg white 3 drops Grapefruit Bitter Method Dry shake & strong shake Garnish Grapefruit skin (flower shape), rice cake & icing sugar Glassware 9 oz Hurricane glass

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4/15/2014 8:24:06 AM

aki eguchi T

wo time Diageo Reserve World Class Singapore winner, Aki has years of cultivated bar experience and prides himself on upholding high standards of international bartending techniques.

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How have you come to be the bartender you are today? I first started bartending at the age of 20 at Windjammer, an American-owned jazz and cocktail lounge in Yokohama, Japan. A highly regarded training ground for some of the best bartenders in Japan, I continued to hone my craft there for four years before being presented with the opportunity to move to Singapore in 2006. In Singapore, I worked at establishments including rooftop bar Orgo and fine-dining restaurant Waku Ghin before joining Jigger & Pony as Bar Manager in 2013. Tell us about Tanqueray No.Ten and how you used it in your drink? An award-winning cocktail created especially for the 2012 Diageo Reserve World Class Singapore 2012 featuring Tanqueray No. Ten gin, the Bitter Gimlet is a playful twist on two gin classics the Gin & Tonic as well as the Gimlet. Fever Tree tonic is reduced to a quarter of its volume, and then mixed with

Tanqueray No. Ten gin and bergamot essence. Fragrant hints of fresh citrus and herbaceous notes offer slightly bitter, sweet and sour elements, complete with a clean aftertaste. The Bitter Gimlet is also well-rounded on the palate due to the more mellow and smooth tonic water. Best drink to have after work and why? It used to be beer, but I find myself reaching out for the classic whisky soda. Itâ&#x20AC;&#x2122;s refreshing and smooth, and nothing too complicated at the end of a hard day of work. What does the Singapore bar scene need more of? Rum is underappreciated for the moment here - there is a lack of bars in Singapore that focus on rum cocktails, but it is definitely making a comeback. There is great potential here to make it exciting, particularly as big cities with vibrant cocktail scenes like New

York and London are celebrating rum cocktails on their menus. What has been your biggest satisfaction from working behind the bar? My biggest satisfaction behind the bar is seeing customers leave Jigger & Pony happier than when they first stepped in. Preferences for cocktails can be subjective, but smiles on customersâ&#x20AC;&#x2122; faces are a sure indication that they are enjoying their experience at our bar. On top of that, knowing that customers leave with a greater appreciation for cocktails also provides me with a sense of fulfillment. My penchant for passing on cocktail knowhow extends not only to customers, but also to my team. I derive as much satisfaction from honing new talents, evident when team members such as Jing Heng also end up as finalists for the prestigious Diageo Reserve World Class Singapore competition this year.

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Bitter Gimlet Ingredients 45ml Tanqueray No. Ten Gin 20ml Fever Tree Tonic Reduction 1 drop Bergamot Essence

Garnish Dry lime wheel Glassware Chilled martini glass

Method Shake all the above ingredients vigorously and pour into a chilled martini glass

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mark 54 째

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ark Thomas of B-Bar at Bacchanalia is as passionate as they come. Holding a degree in Political science, he wouldn’t let his parents’ wishes hold him back from pursuing his dream as one of the best bartenders in the world. Today, he continually pushes for perfection, both by surrounding himself by the best in the business and challenging himself to always improve on his ever evolving craft.

How did you get to be the bartender you are today? I started working behind the bar in 2010 after graduating from university. I first cut my teeth working part-time in clubs and learning from the ground up and from there moved to places like New Asia Bar and Post Bar where I learnt the basic tenets of cocktail making. I then decided to travel to Brisbane to do a stint at a rum bar before coming home to work at Nektar. Throughout this journey, I’ve had the opportunity to learn from people and friends like Ashvin Kishore (Bespoken Concepts), Din Hassan (Bitters and Love), Naz Arjuna (Bitters and Love), Zdenek Kastenek (28 Hong Kong Street), Michael Callahan (28 Hong Kong Street) and Azlam (Post Bar). Though I have never worked for

any of them, it has been a great honour to have worked alongside mixologists whom I respect. Tell us a bit about G’Vine as a gin. How does it work with the cocktail you’ve created? G’Vine is a 21st century gin. Its floral notes encapsulate the fact that, unlike normal gins, it is made from a cognac distillate and macerated with botanicals and the very elusive grapevine flower which blooms only once a year for 48 hours. With this cocktail, I wanted to bring out the unique qualities found in this spirit. How did you know you wanted to be a bartender? I knew it right after graduating from the National University of Singapore in 2010 as a Political

Science major. I had tried out several other jobs, but felt the calling to go back to the bar. In 2011, despite my parent’s disapproval, I stood my ground and focused all my efforts on building a career out of my passion. What does bartending as a profession mean to you? I chose this profession partly because I wanted to change perceptions and prove to people that this is a respectable industry that more graduates should consider as a viable career option. There have been numerous occasions when I wanted to give up and go back to the security of a nine-to-five job, but the life skills that I have garnered have been incredibly valuable to me. I’ll always remember the time

when classmates sneered at my part-time job, comparing it to servitude, and that compelled me to work hard to prove them wrong. I’m in the bar industry not out of necessity, but by choice - and I truly love what I do. Seeing the joy on a customer’s face is enough to guide me through the longest hours. I’ve fought through many battles to persist in what I do, and now I want to guide others to embark on this career with pride. What’s the best advice you have been given and who gave you that advice? A good friend of mine, Ashvin Kishore, gave me a quote I’ll never forget and one I’ll teach my kids in the future, “Chase your passion, work hard at it, give it all you’ve got and the money will follow”.

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G’Vine Transition Ingredients 30ml G’Vine Gin 15ml Vermouth 15ml Housemade Cherry Brandy 20ml Aperol 5ml Campari 1 dash Rhubarb bitters Grapefruit and cinnamon ice cube Method Pour all the ingredients over the ice cube in a serving glass and stir. Twist peel over the glass. Garnish Grapefruit peel Glassware Old Fashioned Glass

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4/21/2014 10:27:44 AM

adrian F

battle

rom a mountain village in Catalonia to head bartender at Singapore’s Catalunya, Adrian Battle haphazardly made his way into the cocktail world at the age of 16 while pouring beers at the bar in his father’s bowling club.

Tell us a bit about your bar background? After working for my father and working in pubs and discotheques in Ibiza, Barcelona and the Canary Islands, I decided to study hospitality and inevitably become a service industry professional. After finishing my studies I was lucky enough to start working in one of the best bars in Barcelona, The Dry Martini, then I went on to work at a bar called Slow where I met my mentor, Paco Bretau. One day Chef Alain asked me to come to Singapore and now here I am, working in an amazing restaurant with an incredible team and learning a little bit more every day. You’ve used Reyka in your cocktail, explain its importance in the overall drink? Well, Reyka for me has been a surprising discovery. When I first sipped it I immediately realised I was not dealing with your standard ‘garden variety’ kind of vodka. Its silkiness and smooth body impresses me initially, then its character with floral hints of rose or lavender before a nice clean finish. A great spirit. The inspiration behind this cocktail came to me while I was researching a little bit about the culinary culture of Iceland. It is a country full of delicious food like cured meat, sweet rye bread, smoked fish and the ever popular Skyr. Skyr is a typical product from Iceland, which is a kind of sweet and sour yoghurt. So, for this occasion I’ve created a homemade mix to be used with the creaminess of Skyr, plus some herbs that are going to come from two herbal liqueurs, Kummel and Strega. I personally think Reyka can be a nice spirit to drink before and after dinner, so I’ve made an after dinner cocktail with all the Icelandic flavors in mind.

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Which celebrity would you like to make a drink for and what would you make them? I would have loved to prepare a drink for Charles Bukowski, my favourite writer. I imagine myself in a Hollywood 80’s Bar serving him his favourite drink, vodka-seven and watching him write away madly. But, my dream isn’t to work in a five star hotel serving the most incredible cocktails to the most famous people in the world. I enjoy my profession and the most fascinating thing about my job is to be a small part of thousands of people lives. What’s the next big thing in cocktails and spirits? I think homemade products are becoming part of the usual practice in the mise-en-place of all the cocktail bars. While every day bartenders are focusing more on the ingredients they are using, homemade ingredients allow you to be as imaginative as you want, you don’t have to get stuck on the classic syrup and can instead try to do mixes from bitter blends to sour mixes, there’s thousands of possibilities. Also, bartenders are starting to launch new products with new flavours, which is very exciting! What has been your biggest satisfaction from working behind the bar? For me, it’s been the opportunity to come here to Asia, working in another country, experiencing a different culture alongside being amidst a different bartending scene and its local bartenders. One of the best parts of being a bartender is the opportunity to travel around the world and meet a lot different people behind and in front of the bar.

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Singapore Skyr Ingredients 40 ml Reyka Vodka 10 ml Vanilla syrup 5 ml Strega Liqueur 5 ml Kummel Liqueur 50 ml Cream mix* *Cream Mix 200 ml cream 100 gr Philadelphia 5 gr Yopol (dehydrated yogurt) 1 Vanilla pod Method Cream Mix: Melt everything at low temperature and double strain. Shake and Strain Garnish Mint and lava rock (microwave cake) Glassware Coupette glass

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ouis Tan of Lâ&#x20AC;&#x2122;Aiglon is a self confessed hipster. He loves daring to mix haphazard and often odd flavors together, and through that breaking the mould of typical cocktail making. Louis thrives on competitions and takes to challenges naturally, believing the perfect bartender is one that can make the customer feel comfortable as soon as they walk through the door.

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louis

tan Tell us a bit about your experience as a bartender? I have been working in bars ever since I was 18. What started as a part-time job during my student years, turned into a passion and a lifelong desire. I started taking cocktail bartending seriously around 2009 and made the decision to quit school to pursue the craft. I’ve previously worked as an events based bartender, but more noticeably, as the first head bartender at The Horse’s Mouth Bar, before joining bar L’Aiglon as bar manager, in December 2013.

to represent them this time, naturally is a great honor for me. Ketel One has a strong emphasis on quality, and carries a long history of vodka making with 10 generations in the Nolet family. I love celebrating customs and traditions, and what better way to do so than to create a drink with this vodka. The drink that I have chosen to make is a reflection of the old traditions of wine making, making it’s way into the modern 21st century, through evolution and progression.

What makes Ketel One so special and how have you used it in your drink? Ketel One Vodka, has always been the vodka of choice for me personally, so having been chosen

What qualities make a good bartender? A good bartender above all else, should be a great host. Bartenders should be everyone’s friend and confidant. There are millions of

good drinks, but only a handful of great bartenders. I see bartenders as artists, and having a creative mind will help spur evolution through great ideas, and change the way we see the beverage world. A good palate is also important, but at the end of the day, who will like your drinks, if they don’t like you first?

and fat-washed spirits. As our industry matures, I foresee more locals realizing the great culinary heritage that we have grown up around, but yet taken for granted. Just like the forefathers before us, we will take influences from the many cultures that make up our tiny island, and create a style that will be unique to Singapore.

What’s the next big thing in cocktails and spirits in your opinion? I believe we will start to see more local ingredients in the years to come. The Singapore bar scene has always been behind the western countries, taking on their trends, and modifying it to call our own. We have seen this through the years with Molecular Gastronomy, punch bowls, barrel aged cocktails

What has been your biggest satisfaction from working behind the bar? I can wake up every morning, have coffee at my own pace, and realize that I do not have to sit in a cubicle for the rest of my life. It is the best job in the world, and the freedom of lifestyle is the greatest gift I could ever ask for. Making people happy never hurts too.

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Creeping Vines Ingredients 45ml Rhubarb infused Ketel One Vodka 30ml Vine Flower liqueur 20ml Lemon juice 15ml Red wine syrup 3 pieces fresh basil leaf Method Shaken in a cocktail shaker, leaves included Garnish Basil leaf Glassware Coupe

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5/15/2014 10:11:58 AM

ENJOYED IN THE WORLD’S MOST FAMOUS CITIES. PERFECTED IN A TOWN YOU HAVE NEVER HEARD OF.

PLEASE DRINK RESPONSIBLY www.DRINKiQ.com

DWA T25 BT SG pp62-65 LOUIS TAN.indd 65

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5/15/2014 10:12:02 AM

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long the beautiful Singapore river, star mixologist Sam Wong runs Ah Sam Cold Drink Stall. As a bartender he is both resourceful and creative, and those that frequent his pit stop will tell you, “he can make anything from scratch”. Sam loves personal interaction with customers and believes this is a concept he has honed over the years. Tell us about how you got to where you are today? I started in 2004 with Ministry of Sound (Singapore), the sole purpose was to get my dad out off my back because I left school at a really young age. Slowly it grew into something I was really passionate about. I then went on to search for cocktail bars such as Orgo and Jigger & Pony to learn techniques, spirit knowledge and drink balance from mentors like Satoshi Iwai, Aki Eguchi, Tomoyuki Kitazoe and last but not least Anthony Zhong who has taught me the most during my 1 year stint in Jigger & Pony. Tell us about Broken Shed Vodka and your thoughts on the drink you made with it? On its own, Broken Shed Vodka is a clean and crisp vodka, which makes it a vodka to be enjoyed on its own or used for infusions. The drink “Serendipity”, is a concoction of Earl grey infused Broken Shed vodka, Hibiscus syrup, lemon juice and passionfruit. The cocktail comes off slightly bitter at first then turns slightly sweeter with a nice floral finish. What’s the next big thing in cocktails and spirits? I would think that American whiskies and rums are really coming back with a storm along with classic cocktails with a touch of modern twist. What has been your biggest satisfaction from working behind the bar? Is has to be creating an atmosphere where anyone and everyone can walk in and leave the bar a little happier before they open that door to leave. Everyone deserves to be happy, no? What’s the strangest drink you’ve ever been asked to make? A lady once came into the bar asking for a drink that consisted of 5 flavors. I quote her saying, “Hi, can I have something that is a little bitter, sweet, sour, spicy and with a touch of love all at the same time?”

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4/15/2014 8:19:47 AM

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4/15/2014 8:19:48 AM

Serendipity Ingredients 45ml Earl Grey infused Broken Shed Vodka 15ml Hibiscus syrup 20ml Lemon juice ¾ of a passionfruit Method Shake & strain Garnish Flambé passionfruit Mint Sprig Glassware Old Fashion

CMY

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4/15/2014 8:19:50 AM

DWA T25 BT SG pp66-69 SAM WONG.indd 69

4/15/2014 8:19:51 AM

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DWA T25 BT SG pp70-73 NICK HAAS.indd 70

4/21/2014 10:30:34 AM

nick

ick Haas doesn’t have the predictable bartender story. After working for two years at Goldman Sachs in trade confirmations and settlements, Nick took the first opportunity to get behind the stick. Now working at The Cufflink Club, Nick believes in good manners and experiential service. Tell us a bit about your background in bartending Before The Cufflink Club, my only bar experience was pouring beer into plastic cups at a hole in the wall back home in the states. I actually came to Singapore three years ago to work in investment banking. I worked for Goldman Sachs before leaving to work under Joel Fraser here at The Cufflink Club. I have always wanted to own my own bar, and Joel is a mentor who is doing what I see myself doing two to three years down the road. What drink have you created for us and how does Absolut Elyx come into play? The vodka, distilled from fermented single-estate winter wheat from a family owned farm in Sweden has clear and fresh aroma, with an aftertaste hinting at cracked black pepper. With that in mind, I wanted to do a cocktail that had connections to both the origin and taste of the vodka. As with most Americans my first “Swedish” experience was shopping at IKEA. I worked up some fake IKEA instructions, and let the guests assemble and garnish the drink themselves. I am using Lingonberry for a sweeting agent and black pepper and sage as a garnish to compliment the vodkas taste.

How did you know you wanted to be a bartender? I knew I would be working behind a bar someday; it was just a matter of finding the right place. I really liked the attitude and atmosphere at The Cufflink Club, and when I saw the job opening on Facebook I shot Joel an email. My manager was quite surprised to hear I was leaving to get behind a bar. I am sure I am the first person to quit Goldman to work at a cocktail bar! What does the Singapore bar scene need more and less of? I would love to see more bars concentrating on delivering excellent service and atmosphere in accessible venues. I also love seeing local bartenders doing their own thing and creating their own brands. I don’t particularly find the bar scene needing less of anything. It is still quite young here in Singapore, and has a lot of room to keep growing. Describe your perfect bar? For me, bars are all about the people that work in them. I keep going back to the same places to see the bartenders and staff, not because they make the best drinks. I think that great service is key to a great bar.

haas DRINKS WORLD ASIA

DWA T25 BT SG pp70-73 NICK HAAS.indd 71

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4/21/2014 10:30:35 AM

Made in Sweden Ingredients 45ml Absolut Elyx 25ml Fresh lemon juice 25ml Lingonberry syrup* 5 Fresh sage leaves 2 grinds of fresh black pepper *Lingonberry syrup is made with a 2:1 ratio of simple syrup and Lingonberry jam, brought to a boil for 4 minutes and then strained and chilled Method Combine the Vodka, Citrus, and Syrup in a shaker Add the sage leaves and give two grinds of pepper Add ice and shake hard Double strain into a 150ml bottle and serve in a box along with individually packaged sage leaf, pepper, customized instructions, and a chilled coupe Garnish Sage leaf, two grinds of pepper, custom instructions Glassware Small coupe

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4/21/2014 10:30:40 AM

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4/21/2014 10:30:42 AM

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DWA T25 BT SG pp74-77 STEVE LEONG.indd 74

4/16/2014 9:27:40 AM

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leong H

ead bartender at Bitters & Love, Steve Leong has some serious heart when it comes to his love of cocktail making. He prefers to treat his customers like close friends and family, possibly making him one of Singapore’s most friendly ‘tenders. How have you come to be the bartender you are today? I started working at Loof as a part time server back in 2008 and after that I was transferred to the bar for a year before being promoted as a bar supervisor. I joined Bar Stories for a year after 3 years working with Loof. I then helped set up Bitters & Love with Din Hassan after we went overseas to work together and train other bartenders. Tell us about Milagro Tequila and how it works in your drink? This is a premium tequila aged for 35 days in French oak barrels. Unlike most tequilas, it is slow roasted to preserve all the characters and then triple distilled to improve impurities and ensure superior quality. Also, unlike other tequilas that are bottled square and round, Milagro is bottled long and proud. In my drink, I marry this tequila with kaffir lime leaves, because I believe that the two ingredients can work perfectly well together as the kaffir lime brings out some very special aromatic elements. Using green Chartreuse also adds this complex herbal and spice element to make my cocktail more balanced.

When did you know you were going to be working behind a bar and how did it happen? I didn’t really expect that to be working behind a bar, it all actually happened when I saw bartenders pouring different types of spirits from beautiful bottles and serving different types of guests everyday. It’s a daily excitement for me to see all these different types of guests coming through the bar. Best after work drink and why? A shot of tequila to be taken after a long day of work is perfect. It’s spicy, round and complex, which I think is something that helps to end the day off perfectly. If not, El Diablo is good as it is much easier to drink with the sweetness that comes from the cassis and spiciness that comes from the ginger beer. Your favorite bar story is? When guests keeps coming back for my services and then also bring their friends and even their family members. It gives me a sense of satisfaction when I see that, which means that I have done a good job in taking care of them. It also brings us to a different level where they are not just customers anymore, they are now like friends or even family.

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Spice of Miracle Ingredients 45ml Milagro Silver 4 pcs Kaffir lime leaves 15ml Fresh lime juice 30ml Simple syrup 15ml Green chartreuse Method Shake and strain Garnish Rim martini glass with cajun spices Glassware Martini glass

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4/16/2014 9:27:47 AM

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4/16/2014 9:27:50 AM

richard

gillam R

ichard Gillam is a bit of a star in his own right. Rolling with the likes of Run DMC, Blur and Placebo was just an everyday occurrence for this once lighting engineer. But, working on the lights didn’t seem to be enough for the multi-award winning and internationally recognised bartender. Now this mover and shaker works right in the spotlight as owner of Liquid Playground. Explain your journey as a bartender? I’ve worked in the industry for over 15 years, starting out at Santa Fe New Mexican Bar & Grill where I found my love for spirits through tequila. Later, I became Head Instructor at the UK’s leading Bar School, Shaker UK, opened the London branch of the school and expanded the Shaker Bar Events and Consultancy. Later, I progressed to Gorgeous Group and also became a bar design consultant and worked on creating numerous bespoke solutions for Mandarin Oriental (Geneva), Sofitel, Marriott, Six Senses, The Savoy and more in locations from Paris and London to the Maldives and Bangkok. I moved to Asia and set up Liquid Playground and continued to work with Mandarin Oriental in Chiang Mai, Jakarta and Hong Kong along with designing the Fullerton Bay Lantern Bar with Andre Fu in Singapore.

twist into something more, I added the dry ice-filled tea ball to complete the theme, along with a specially designed chai tea bag tab.

Tell us a bit about Brugal and where it fits in your drink? I’m using Brugal Especial Extra Dry Rum which is a fantastic liquid. Brugal is known for being a dry rum brand, so it’s great to work with as there’s no inherent sweetness allowing the bartender more margin and options when it comes to selecting ingredients. I wanted to do something with a little local touch but rather than going for the East Asian in South East Asia, this time I went South Asia… My drink is a Masala Chai Daquiri or a Masala Chaiquiri. I infused the rum with masala chai as Brugal helps bolster the tea flavours. I used lime for the sour element, but for the sweet part I used a condensed milk and gula malacca syrup. When I create drinks I like to have an entire concept or a complete story to complement the drink, so to turn a simple

What does the Singapore bar scene need more and less of? It could do with more understanding between liquor companies around the fact that just because you pour brand X doesn’t mean you can’t use brand Y. All brands that are in the top lists are good quality or they wouldn’t be there. We are in a social industry, so just get over yourselves and enjoy the game. The bar scene could do with less of the high prices. There’s just no need for drinks to be $24 or more if you get your costings done right.

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When did you first discover you wanted to be a bartender and how did that come about? During university I was a lighting engineer for lots of A list bands and Dj’s. I took a year off to work with Run DMC, Blur, Placebo, Radio 1 essential mix tour, which became a real passion but was sapping my interest in university, so I decided to go back to uni while taking a bar job on the side, which I also began to love. After uni I looked at getting a ‘real’ job but after a few weeks of getting up at 7am I realised the regular 9-5 career just wasn’t for me, so I headed straight back behind the stick.

Tell us about a new flavour you have discovered recently. I’ve been working on rhubarb gin, Buddha Hand & Lemon Balm Gin and lavender infused Aperol, which are all really good fun.

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4/15/2014 8:36:20 AM

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Masala Chaiquiri Ingredients 60ml Brugal Especial Extra Dry Rum infused with chai tea and spices 30ml Lime juice 25ml Gula Malacca & condensed milk syrup 20ml egg white Method Add all ingredients to a mixing glass with no ice! (ice will make the syrup stick to the glass) Stir to mix well Fill with ice and shake hard Strain into glass Garnish Garnish with sprinkling of nutmeg and mixed spice. When at table dunk in the (dry-ice filled) tea ball Glassware Liquid Playground Mar-Tea-Ni Crystal Coupe

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4/15/2014 8:36:23 AM

Brugal DWA FPFC ad.ai

06/03/2014

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4/15/2014 8:36:24 AM

ohammad Irwan sees bartending as an adventure. Recently recruited by the groundbreaking people at Potato Head Group to launch Potato Head Folk in Singapore, Mohammad is ready to sink his teeth into a new challenge. Watch this space.

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4/14/2014 5:26:59 PM

new styles of spirits into their art of making cocktails, such as food pairing instead of the traditional wine pairing. I’m not saying that wine pairing with food is not to be forgotten but the younger generation now likes to explore new ways of enjoying their food and drinks.

Tell us a bit about your time as a bartender? I started in 2004 as a Restaurant Captain in Mezza 9, Grand Hyatt Singapore. That’s where I noticed the bartenders at the “Martini Bar” making excellent drinks. From there I moved on to Balaclava in 2007, then to KPO, both managed by Imagining’s Group just before starting a Diploma in Hotel & Management. I was then headhunted for a job opening in Marina Bays Sands, CUT by Wolfgang Puck Singapore. I learnt more about cocktails, spirits and techniques from their Beverage & Cocktail Program. During my journey, I have competed in and won my first ever cocktail competition, the Gin Connoisseur Program by G’Vine Gin, represented Singapore in Cognac, France and La Maison Cointreau Singapore by Cointreau during 2013. You’ve used Flor De Cana Grand Reserve, 7 years, how does this make your drink unique? The Rum has a fragrant aroma on the nose. Since we’re coming from a tropical country and consumers always want to have a refreshing cocktail, this drink is reminiscent of a Zombie yet with hints of spice, bringing the profile of the cocktail to a savory stage. As I am paintballer myself, the cocktail I’ve created is for my paintballing Team A.C.E.S, and works as an after party drink. Players crave something refreshing and relaxing after days of tournaments. So, this cocktail takes them to the beach without actually needing to travel to the beach.

Tell us about a new flavor you have discovered recently? Everyday food can be used in bespoke cocktails. I have used fresh Pandan leaves (also known as Screwpine) which can also be an infused sweetener. Since trying this, I’ve also tried infusing many spices with the pandan leaves from szechuan pepper, nutmeg, cayenne pepper, tea masala, wolf berries, jasmine flowers, gula melaka and even toasted mustard seed. Pandan leaves have this soft fragrance, which helps brings out the aroma and taste to other ingredients contributing to layer after layer of flavours; from spicy, smoky, sweetness to even savory. What does the Singapore bar scene need more and less of? Now in Singapore we can get a drinkable cocktail at a reasonable price almost anywhere but we’re currently lacking in younger Singaporean bartenders. Not much of the younger generation are picking up food and beverage knowledge, specifically in bar service. The bartenders standard in Singapore has risen, but we need more local bartenders. We need less taxes. Consumers nowadays are very particular in what they drinking or order since the recent tax hike.

What’s the next big thing in cocktails and spirits? With the growing number of great cocktails bars in Singapore, there’s been a significant change of consumer vision towards cocktails in the last couple of years ago. People have gone from saying, “I’d like to order a normal martini” to now “I’d like to order your signature cocktail”. The next big thing will come from the bartenders using these

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“SR-7’s” (Singapore Revolutionary Sevens) Ingredients 60ml Flor De Cana, Grand Reserve, 7years Rum 30ml Fresh lime juice 30ml Infused sugar syrup 15ml Pineapple juice 15ml Cointreau 1 Dash of Regans Orange Bitters 2 Dash of Fee Brothers Aztec Chocolate Bitters Pinch of Cayenne pepper Method Full build with all the ingredients in a cobbler shake adding the pinch of cayenne pepper last, and hard shake the cocktail just pour into the Slim Colin glass with ice Sugar syrup infusion Boil 500ml of water with 4 stalks of fresh pandan leaves Add 2 blocks of gula Melaka with 250gm of brown sugar, stir till dissolved Once the sugar dissolves, turn down the heat to low, minimizing the burn, then grate half of a nutmeg into the mixture and put 10gm of dried whole Szechuan pepper Slow stir for 10 minutes Turn off the heat and put the hot pot into a cold bath Once cool, fine strain the syrup mixture in a bottle and put in the fridge Garnish Durian infused pandan agar-agar with coconut milk ripple Glassware Tall slim High Colin

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4/14/2014 5:27:10 PM

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4/14/2014 5:27:13 PM

zdenek

kastanek

artender in Residence at 28 Hong Kong Street, Zdenek Kastanek is as lively as they come when we’re talking bartenders. With a travellers itch, he has spent his career jumping from continent to continent in search of experience and training. Zdenek is a cocktail competition veteran and also a whiz in bartender training What is your background as a bartender? Ever since I could walk, I was always hanging around my mum’s kitchen. When I started working, it was only natural to start as an apprentice chef. I did that for one year and then entered hotel management school. During my study I worked all over the Czech Republic and started climbing the hospitality ladder, but I yearned to travel further afield. So at the age of 20, I moved to Sydney and started over -- as a humble bar back! As Assistant Bar Manager at The Lincoln Bar, I was introduced to the Alchemy training program and became one of their interstate trainers. I was happy, but I wanted more international experience, so I moved to London at the age of 23 and scored a job at Quo Vadis, a members club which was opened and taken to the top of the bar game by my dear friend Paul Mant. I spent almost four years working my way up to Beverage & Club Manager at my beloved Quo Vadis, before accepting a role with Bacardi to develop a hospitality and technique training program. Now, a few nights every week I bartend at 28 HK St. My day job is as Spirits Evangelist with Proof & Company Spirits, which is a whole new kind of fun. Tell us a bit about Diplomático Ambassador Rum? It’s a true connoisseur’s choice of rum created by Tito Cordero, 2011 Master Rum Blender of the Year. The rum is a blend of different marks distilled from molasses exclusively in copper pot stills. The marks are aged for a minimum of 12 years in ex-bourbon barrels and finished for two more years in ex-Pedro Ximenez sherry casks. This gives the Ambassador

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an incredible richness, without the need for added caramel or molasses. Normally you would never use it for making a cocktail – it’s too special to cover up with other flavors – but every once in a while you have to live large – this drink does just that! When did you first know you wanted to be a bartender? For me, it’s not just being behind a bar. I have always loved the whole kit & kaboodle of hospitality – floor, kitchen, bar, reception. I personally love to work all of those posts. Every great bar does all of these things well. It’s not just about bartending. You can see from my work history that my passion for the whole of hospitality runs through my career. What’s the best drink to have after work and why? I’m Czech and I’m a barkeep, so I will always answer this by saying “cold beer”. It is also the best partner for cleaning up after a busy night. Your favorite bar story is? That has to be a bet between the Quo Vadis owner and one of our committee members. The bet was to walk through the entire club - a good 40 meters - without touching the floor. It was rather amazing to watch those two climbing over the piano player, over bottles of champagne, over expensive art, just to prove a playground point! Even though they were clearly key people at Quo Vadis, they both got banned from the club for 3 months for bad behavior…

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4/16/2014 12:39:09 PM

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4/16/2014 12:39:13 PM

El Encuentro de Bolívar y Cordero Ingredients 50ml Diplomático Ambassador Rum 5ml housemade falernum 2 dashes of Fee Brothers Lemon Bitters 2 dashes of Angostura Bitters 1 little scoop of housemade lemon sorbet 1ml of housemade tobacco tincture Method Stir the rum, falernum & bitters with one big block of ice and serve Strain into the glass Garnish Dash the housemade tobacco tincture over the top Coat the rim of the glass with a thin film of the falernum Glassware Crystal Brandy Balloon

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4/16/2014 12:39:17 PM

BROUGHT TO YOU BY

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4/16/2014 12:39:19 PM

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DWA T25 BT SG pp90-93 VIJAY MUDALIAR.indd 90

4/21/2014 11:08:13 AM

v i j a y mud aliar

urrently spending his expertise in consulting, Vijay is an experimental and lighthearted bartender in the Singapore bar scene. Vijay is always of the mentality that there “is always more to learn and room to grow”. Tell us a bit about your experience as a bartender? I started out back in the clubs during my school days before focusing on the craft bar scene for the last couple of years. I’ve worked for Zouk, Mimolette, White Rabbit, BarKode and The Library Bar.

What’s special about Stolen Rum and how have you used it in your drink? When I think of Stolen Rum I think of pirates, rebels and innovation. So, the drink I’ve made is a tribute to the greatest innovator of our time, Steve Jobs who often quoted, “it is better to be a pirate than join the navy”. Which qualities make a good bartender? Being able to think on your feet is definitely key. There’s never a perfect day in the bar. The deliveries don’t come, you’re out of stock or staff take sick leave. Sometimes you just have to run to the nearest market, call for backup, do something to fix the problem, just anything. What’s the next big thing in cocktails and spirits?   Spirits no longer being judged on age factor and where they’re from, compared to quality, just like stolen rum. What has been your biggest satisfaction from working behind the bar? My biggest satisfaction comes from the fact that the learning never stops. The fact that it’s a never ending journey makes it very humbling and keeps me coming back over and over.

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Pursuit of Appliness Ingredients 30ml Stolen Spiced Rum 10ml Lemon juice 15ml Apple shrub 10ml Suze 10ml Falernum Top-up with ginger beer Method Shake, strain & top up with ginger beer Garnish Ripped apart data board from old laptop and apple chips Glassware Apple mug

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4/21/2014 11:08:27 AM

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4/21/2014 11:08:29 AM

george cherian

he Spiffy Dapper owner and Head Bartender, George is known for his chilled out and friendly attitude when it comes to bar vibes, while still being a clever business head. With an ‘anything goes’ sort of party mentality, George loves to experiment and break the mould when it comes to modern mixology and drink creation. Resourceful and ingenius, George also heads up Dapper Coffee, a coffee brand completely owned by employees, as well as a small private equity firm dedicated to brick-and-mortar business in Singapore.

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Tell us about your experience as a bartender  I first started bartending in 2007 at Daybed Bar. This is where I started exploring cocktails and flavors. After two years there I left the industry and came back in 2012 at The Cufflink Club. Here, I was able to put a lot of theory into what I had learnt before. In March 2013, I opened The Spiffy Dapper. Here I have been taking whatever I have learnt to the next level by constantly exploring new flavors and techniques. What’s special about Monkey Shoulder and how have you used it in your drink?  Monkey Shoulder is one of my favorite blended whiskies. I love using it for cocktails. The drink I have made is a take on the New York Sour. Instead of using red wine as a float on a whisky sour, I shake it all together. I use absinthe and our homemade lemon-ginger reduction to bind the tannins and the sweet-sour flavors together. What has been your biggest satisfaction from working behind the bar?  At Spiffy, we have a very experimental and exploratory style of making drinks. All bartenders are drilled on the philosophies and traditions of drinks as opposed to recipes. We also spend a lot of time understanding flavor profiles, balance and dilution. So most of the time I step into the bar, every drink I make is new to me. Another step in my exploration process and that makes me very happy. Tell us about a new flavor you have discovered recently  I am a Tequila man and one of my favorite discoveries is Hibiscus Flowers infused into Reposado Tequila. It is unlike anything else I have tasted. It is on the menu now as a sour by the name of ‘The Canary Trap’ and it is becoming a cult favorite at the bar. What does the Singapore bar scene need more and less of?  We need more bars that are accessible to normal people and we need less fancy bars. At the end of the day, a culture will only become rooted in a place if everybody can access it.

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The Button Man Ingredients 45ml Monkey Shoulder 20ml Simple sugar syrup 5ml St. George Absinthe 45ml Red wine 25ml Lemon juice 15ml Lemon ginger reduction

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Method Add all ingredients into a shaker. Shake and double strain into a chilled coupe glass Garnish Ginger slice, Absinthe spray Glassware Coupe glass

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4/14/2014 6:10:05 PM

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4/14/2014 6:10:06 PM

byron

tan A

s a man of the bar, Byron Tan has a keen eye for learning and adapting his skills. Head bartender at Horses Mouth, he has shaped his expertise by ensuring he learns from some of the best in the business and is always open to opportunity. Byron has been awarded Champion for the Bar Chef Challenge, was one of the Top 10 Finalists for Diageo World Class and was also placed 3rd for the esteemed Hollywood Bollywood and Hong Kong Challenge.

Who is Byron Tan the bartender? I started my career as a Banquet Bartender at JW Marriott KL back in 2007 and after a year I went on to pursue a Diploma in Hotel Management, while working part time at TGI Fridays. Here, I learnt basic bartending skills like flairing and shaking cocktails under the eye of head bartender Benji. Then, at SkyBar at Traders Hotel KL I had the opportunity to work with Barry Chalmers and Jamie Terrell, which is around the same time I won the HORECA cocktail competition. After SkyBar, I was at WooBar(W Hotel Singapore Sentosa Cove) as Head Bartender working under Ashvin Shawn Kishore. Tell us aboutCutty Sark Storm and how it works in your cocktail? With the fruity sweetness in Cutty Sark Storm, I decided to play with apple. The inspiration comes from ancient times when a ship was the only means of transport for all fruits, spices, herbs etc in the world. The sailors always lacked Vitamin C during those long voyage so fruits were the only thing on the ship that could provide it.

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What qualities make a good bartender? As a bartender, it is very important to know your guest’s taste preference and provide them with an experience based around that. Simple little things make a big difference as a bartender like greeting customers with a smile and serving them a glass of water while they wait. Introduction plays a very important role for them too, allowing you to get to know you even better while you guide them through every drink from appetiser to main course to dessert.

What’s the next big thing in cocktails and spirits? For me it’s flavour fatigue! Flavoured/smoked ice, Umami flavoured cocktails, artisanal spirits and pushing the boundaries of a classic cocktail What has been your biggest satisfaction from working behind the bar? The biggest satisfaction is knowing when your guests come back looking for you and for that special cocktail experience. Another satisfaction is when my relationships with guests develop into friendships.

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4/14/2014 4:06:54 PM

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4/14/2014 4:06:59 PM

Cutty’s Apple Ingredients 45ml Cutty Sark Storm 15ml Fresh lemon juice 30ml Homemade spiced apple puree 6nos Rosemary leaves Method Shaken Garnish Dehydrated cinnamon apple with rosemary spring Glassware Silverware

100 °

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4/14/2014 4:07:03 PM

Cutty Sark DWA FPFC ad.ai

06/03/2014

5:07 PM

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4/14/2014 4:07:05 PM

lucas swallows W

ith a quick wit and dry humour, you’ll find yourself cleverly entertained when being served by Lucas Swallows at Pizzeria & Osteria Mozza at Marina Bay Sands, not to mention downing some of the most technically accurate drinks going around. What is your bar background, where have you worked and for whom did you work? My journey began in a margarita joint in New Mexico where I learnt how to balance the basic “sour” style cocktail. I then moved to Las Vegas, Nevada, and landed a gig with The Batali & Bastianich hospitality group. During that time I worked as a Sommelier and eventually made my way back to the bar with a palate for refinement and quality. I remained in the group as Group Mixologist and helped to open several outlets on the west coast and Asia, including my current home base Pizzeria & Osteria Mozza at Marina Bay Sands. What’s unique about Michters Straight Rye Whisky and how have you used it in your drink? Michters Straight Rye Whisky is one of the finest and oldest impressions of its category. Each batch comes from a single barrel and the distillery boasts being the first of its kind. I love Rye for its spiced notes. The ‘Mela Magia’ is designed to accentuate the high spiced qualities. A good drink is a good drink, but a great drink is a drink with a story. The ‘Mela Magia’ or ‘Magic Apple’ draws inspiration from the key modifier ‘Strega’, the Italian word for witch and the fruit used, a freshly pressed green apple. What’s your ultimate hangover remedy? The ultimate remedy is to sweat it out. If you lack the discipline or inspiration to go for a jog when you have a hangover, try endorphin-releasing spicy food, which is certainly not hard to find in Singapore. My favorite is a spicy bowl of Phó. To me, prevention is better than cure. So, try busting your belly with water before you go to sleep to prevent a hangover. Are there any cocktails you’d like to see make a comeback? I would rather see classics done correctly. Stop shaking Manhattans! To answer the question, what ever happened to the Slippery Nipple? What does the Singapore bar scene need more and less of? Definitely more tattoos and less sugar.

102 °

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4/15/2014 8:29:41 AM

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4/15/2014 8:29:43 AM

Mela Magia Ingredients 45ml Michters Rye 15ml Liquore Strega 60ml Cloudy apple juice 7.5ml Housemade Thyme syrup 7.5ml Fresh lemon juice 1 dash Fee Brothers whisky barrel aged bitters Method Combine ingredients in a mixing glass, shake, strain over fresh ice

104 째

Garnish Garnished with a sprig of Thyme, a thin slice of apple and sprinkled with Chinese 5-spiced sugar Glassware Brandy snifter. The brandy snifter is designed to display the fragrance of the liquid inside. It is also shaped like an apple...

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Limited Production

Real Rye www.michters.com

MICHTER’S DISTILLERY LLC ★ LOUISVILLE, KENTUCKY

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4/15/2014 8:29:46 AM

z a n na

arju

az Arjuna has a fire in his belly for bartending and as he says, it has been fueling itself into a roaring flame and he hopes it will never burn out. Bartender at Bitters & Love, Naz has a growing group of loyal followers and his only wish is that they share that same infernal dream as well. What is your bar background, where have you worked and for whom did you work? I started working for the 1NiteStand Bar & Comedy Club back when I was 19 and we had an extensive list of cocktails back then. I had to take cocktail tests every month, which I flunked. John Thirlway was amazing behind the bar with his cocktail wisdom and flair abilities. Afterwards, I moved to ‘The Bungy Bar’, my first real barback job with Akbar. He was a perfectionist and never allowed me to make a drink until he was certain I could execute it properly. Soon after, I found myself working in Kazbar at Telok Ayer Street with Raimi helming the bar. I learnt a lot in my 4 years there. Then I had the opportunity to work with the legendary Din Hassan at White Rabbit. I took immediate interest in cocktails and mixology. I have always loved art, music, dance and everything that is perceived as ‘pseudo-intellectual’ by others. So, I chose to express my thoughts and emotions through beverage creation. This led me to places like Oyster Bar at Customs House and now, Bitters & Love.

106 °

Tell us a little bit about Drambuie 15 and how you’ve used it in your drink. I have chosen to work with the complex and deep flavors of Drambuie 15. This Speyside whisky has all the herbs and spices to make it a complete drink on its own. I have decided to marry these honey and dry citrus flavors with the bitterness of Campari and the sweetness of Benedictine D.O.M. It’s got a lot of classic influence from the Old Fashioned and the Boulevardier. Simple, delicious and fast. What cocktail would you like to see make a comeback? I would definitely like to see Tiki-style drinks make a comeback. I guess I want to see a lot of things like Ninja Turtles and Ghost Busters back in the 80s, but nothing is as important in this beverage world as the punchy ‘Planter’s Punch’ or a Gin sling. Frozen drinks like Daiquiris are a rarity now when it was the ‘must-have’ drink back when I was tending bars 10 years ago. Spices, fresh tropical juices and earthy herbs are readily available now at reasonable prices. A proper specialized Tiki bar is due!

Tell us about a new flavor you have discovered recently? Curry leaves. It adds a mysterious floral bouquet to a drink and works with almost any fruits and vegetables while being versatile with cucumber, grapes and passionfruit. Many Asian cuisines have utilized this ingredient as a core flavoring agent in their dishes from curries to battered prawns and fish. Many people cringe at the idea of having curry leaves in their ‘refreshing’ cocktail but when they actually take on the idea, they are usually awed at the elevation of flavors this little ingredient provides. What does the Singapore bar scene need more and less of? More experienced bartenders to teach and pass down the knowledge to the youth of this industry, as a sort of a mentor and intern program. We have many talents here, many go to waste as the passion wanes from bad mentors. At the same time, we need less ego as nothing can be accomplished without humility. Give credits and respect where they are due.

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4/16/2014 8:50:35 AM

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째 107

4/16/2014 8:50:39 AM

A Drachm of Dram Ingredients 45ml Drambuie 15 years 30ml Campari 15ml Benedictine D.O.M Small scoop of Soursop sorbet Method Stirred Garnish Raspberry and orange peel Glassware Champagne flute

108 째

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4/16/2014 8:50:41 AM

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4/16/2014 8:50:42 AM

110 째

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4/16/2014 10:49:18 AM

anthony

zhong W

ith 19 years experience in the food and beverage scene, Anthony Zhong is a renowned bartender with a three ‘C’ motto - classic, consistency and craftsmanship. To partner his enthusiastic and hardworking attitude, Anthony is known for his specific affinity with Japanese cocktail making techniques. Tell us a bit about your experience as a bartender? I inherited the art of Japanese bartending seven years ago when I worked for Coffee Bar K in Ginza, Tokyo. I went through a series of training with Kosho Hagino and his bartending team, who I always say are responsible for the core of my bartending skill. Another memorable moment in my career was when I was sent to 45 Park Lane in London and Hotel Bel Air LA to train the new staff as a representative of the Wolfgang Puck Group. The Managing Director and the Executive Corporate Chef, Lee Hefter and West Guild of CUT still remain my close mentors. How important is East Imperial in your cocktail? My motto of bartending is to honor the classics and that is what I did with this one. Moscow Mule is the best to counter the hot weather of Singapore, no? I used the intimidatingly named but smooth Death’s Door Vodka infused with blue ginger and paired it with the East Imperial ginger beer, finishing with a squeeze a lime. Which qualities do you think make a good bartender? Shingitai which means heart, technique and physique are three main things that play a very important role in our everyday life, not just as a bartender. Make good use of these and greater fruit will bear. What’s the next big thing in cocktails and spirits? I am not too sure, but I am 100 percent sure that it does not take one bartender to make it happen, but all bartenders. In order to move bigger, we need to inspire and help each other. What has been your biggest satisfaction from working behind the bar? My motivation is always the happiness of my guests. I love guests who challenge me to make a cocktail that is not listed on the menu.

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° 111

4/16/2014 10:49:22 AM

Moscow Mule Ingredients 45ml Death Door Vodka infused with blue ginger 120ml East Imperial Ginger Beer Fresh lime wedge Method Build in Garnish Lime & ginger flower Glassware Copper mug

112 째

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4/16/2014 10:49:26 AM

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4/16/2014 10:49:29 AM

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