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Fever-Tree’s award winning range of premium natural mixers are unrivalled in terms of quality and taste. By replacing cloying saccharin sweeteners and artificial preservatives with the most authentic natural ingredients available, we have created delicious all natural mixers. Soft subtle botanical flavours, fresh fruit juices, spring water and cane sugar; and for the tonic waters and lemon tonic, the highest quality quinine from the original cinchona trees (fever trees) as well as three different types of ginger that go into our ginger mixers – there is nothing artificial about our ingredient list. This is a simple but highly effective way of:
JUSTIFYING A HIGHER PRICE AND DRIVING CASH MARGIN OFFERING A SUPERIOR DRINKING EXPERIENCE GENERATING INTEREST AND POINT OF DIFFERENCE ADDING THEATRE AND STYLE TO CLASSIC SERVING SUGGESTIONS
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Welcome
“
Make the drinks with love and grow full awareness of what’s going on in the bar.” – Gaz Regan
A year ago, we launched the Top 25 Special Edition with the aim of establishing an annual event and a coveted list that every bartender wants to appear on. Inspired by the warm reception of the magazine amongst the bar community, we bring you yet another exciting, jam-packed edition. It was a tight race again this year, and arriving at the 25 bartenders featured herein was undoubtedly a difficult task. It was great to see more female bartenders and new faces making the list this year. To those who made it – congratulations! We believe that your passion, skills and commitment to the Hong Kong bar scene have made you one of the Top 25. This project was a fantastic undertaking from start to finish. We take this opportunity to extend our sincere thanks to everyone involved – from the brands and their sponsorships, to the judges, photographers and most of all, our Top 25 bartenders – we love what you have done for this edition. The cocktails you have created are a great reflection of your craftsmanship and passion for your job. As always, we at Drinks World Asia are committed to supporting the beverage and hospitality industry, and creating a like-minded community who share our passion. We hope you enjoy this edition of Top 25 as much as we enjoyed putting it together. 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 Miracielo BroĂąola DESIGN Senior Designer Ryan Andrew Salcedo ADVERTISING Advertising Manager Sasha Falloon SALES Sales Director Marc Rodrigues PHOTOGRAPHY Photographer Elden Cheung
HONG KONG & MACAU 2014
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 drinksworldasia
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Contents
Masayuki Uchida
86
10 째
Austen Lendrum
14
Wallace Lau
38
Devender Kumar
62
Bryson Rivera
90
Phoebe Cheung
18
Ayako Miyake
42
Joe Villanueva
66
Amanda Wan
94
Joao Balzani
22
Suraj Gurung
46
Joanna Kent
70
Alex Chatte
98
Eric Stephenson
26
Cherry Lam
50
Agung Prabowo
74
Jay Rummy
102
John Ng
30
James Tamang
54
Antonio Lai
78
Alex Ko
106
Teresa Moon
34
Sky Huo
58
Neil Rivington
82
Tim Becqueriaux
110
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Selection Panel Charlene Dawes Charlene Dawes is the owner of Tastings Group with bars across Central. Chic and savvy, Charlene started her business with Tastings Wine Bar in 2008, one of the first wine bars in Hong Kong to focus on Enomatic wine dispensing system. She fell in love with whisky and opened Angel’s Share Whisky Bar in 2010, offering a whole single cask whisky at the bar so customers can experience more about whisky and the influence of the barrel. Her passion for cocktails and spirits led to the inception of Quinary, then unstoppable with Origin and recently, with the opening of The Envoy, offering lovely cocktails in a classy setting.
Erik Andersson Erik is the face of Hendrick’s Gin in Asia. A Swede who fell in love with the Scottish gin, he roams the archipelagos and continents of Asia, sharing with premium gin drinkers and their bartenders the intricate qualities of this most unusual gin. Based out of Hong Kong, he can be found in the most eccentric bars and speakeasies across the region, finding new ways to celebrate the unique rose and cucumber-infused gin in subtle and complex concoctions. Having started his love affair with spirits as a bartender in his hometown Uppsala in Sweden in 1998, Erik now has more than a decade of experience in the industry. His career is studded with titles from numerous cocktail competitions on both the national and international level. Through the years, Erik has developed a wealth of knowledge in classic mixology, service and product know-how, which he now brings with him on his travels to exotic locales in the region. Recently, he has also developed an interest in the art of distillation and the wonderful world of botanicals. When not visiting distilleries and deepening his knowledge about spirits, this adventurous Swede enjoys hunting and fishing in the great outdoors.
John O’Toole John has worked with beer, wine, and spirits in nearly every capacity imaginable at some point or another. With such a vast experience, he is – if not an expert – certainly eager to speak about spirits with a passion and at great length. A regular on Hong Kong’s barstools and an occasional man behind the stick, John is delighted to contribute to DWA and be a judge for the Top 25. He is currently the Founder and Director of Tequila Mockingbird – a drinks consultancy and events company – and Brand Connect Hong Kong – a distributor of all kinds of premium beverages.
Tom Wood Tom’s resumé spans the globe. Cutting his teeth with the Merivale Group in Sydney, Tom went on to work in top bars in London, Dublin, and in his native Sydney. Restless to try something new, Tom came to Hong Kong in 2011 to open the highly acclaimed Wyndham the 4th bar, where he hired future collaborator, John O’Toole. Since then, he has managed beverage programs at multiple restaurants and consulted on projects as far away as Myanmar. Tom is a partner in Tequila Mockingbird and Brand Manager of the spirits portfolio at Brand Connect Hong Kong.
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Selection Panel Michael Callahan Trained in New York and San Francisco, Michael is now widely regarded as one of Asia’s leading bartenders. An expert in independent spirits and American craft cocktail programs, he secured the first-ever Tales of the Cocktail nominations for Southeast Asia as the opening General Manager and Founding Bartender of Singapore’s 28 Hong Kong Street, a world-ranked cocktail bar. Previously, he was the Vice President of the United States Bartenders’ Guild for Northern California and a lecturer on spirits and bartending at the City College of San Francisco. In addition to his ongoing Founding Bartender role at 28 Hong Kong Street, Michael works closely with some of the most important clients around Asia. These assignments span media appearances and commentary, concept and menu development, spirits curation, staff training and education, and high profile event bartending. He is regularly covered in the local, regional, and international press.
Murphy Ho Murphy Hokinyiu is the co-founder of WooNow Bartending Group. A true jet-setting bartender, Murphy is one of Hong Kong’s best-loved presenters and teachers. He is also an in-demand beverage consultant to several drinks companies, assisting in development, and overseas sales and distribution. Murphy has been bartending for more than a decade, embarking on his career in the industry in 2002, and since then working in a variety of hospitality venues, from boutique cocktail bars to upscale hotel lounges.
Pierre Stanghellini Born in Bordeaux, France and raised in Africa and with a long club experience in these areas, Pierre believes a good cocktail must have spice, passion and sophistication. He’s currently in charge of business development of the Prestige channels for Pernod Ricard Hong Kong. He can be found wherever creative and original drinks are served, and occasionally behind the turntables of an underground DJ Booth.
12 °
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Selection Panel Reeve Yip Reeve Yip studied business and marketing before embarking on his career as a bartender, working in some of Hong Kong’s leading nightclubs. Currently the Portfolio Ambassador for Bacardi Martini, Reeve gained experience working alongside many of the world’s best bartenders while living in Shanghai, Taipei and Australia. During his travels, Reeve discovered many different styles of bartending and absorbed a variety of local influences, which he has used to improve his skills and knowledge, and enhance his craft.
Sam Jeveons Sam Jeveons is Hong Kong’s longest standing in-market bar consultant. His varied experience in the industry include roles such as Director of Alconomics Asia, Belvedere and Hennessy Brand Ambassador for Asia Pacific, consultant and Assistant Beverage Director at The Upper House hotel, and General Manager of Boujis. In 2013, Sam set up Old Street Group, a consulting firm that provides numerous services such as brand activation and education, as well as venue and management training and/or troubleshooting.
Sam Tam Sam Tam’s introduction to hospitality stemmed from his time during university when he worked in kitchens, cafes and bars on the side. It was at this point where he discovered his passion for creating great food and beverage experiences for his customers. He later built expertise in product design, while working with an array of fast moving consumer goods companies, including Energizer, VeriFone, Scanpan, and Zaptoys, and eventually joined Uberbartools Asia Design in 2004, where he is currently the Production Director. As an innovator, Sam is inspired by cocktails, which are memorable, consistent, and made with a sense of style and theatrics.
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lendrum
austen 14 째
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A
usten Lendrum was born and raised in Hong Kong, went to an international school here and managed to get by relatively well. He never went to university, but decided to work his way up through blood, sweat and tears. He started his first hospitality job at the age of 18 in a hotel. Since then, he always strived to be behind the bar and managed to get a bar-back position when he was 20 years old. Finally, he came across an opening at Honi Honi and grabbed the opportunity that was handed to him. At what point did you know that you would work with cocktails and spirits for a living? The thing about living in Hong Kong is that you are exposed to drinking culture earlier than most countries. So at 18 years old, I was already a veteran on the bar scene. I guess I always had a taste for quality, unfortunately, the places that had quality drinks were very limited, or cost more than my allowance as a teenager. Since I realized this, I made a vow to myself that one day I would be in a place where my friends and I could go to and enjoy a tasty, cold alcoholic cocktail. Then at the age of 21, Honi Honi Cocktail Lounge took me in with open arms and Ho! Here I am! Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? The liquor I used for this interview is Brugal Especial Extra Dry Rum. My first impression when I tasted this remarkable rum was how clean it was to the nose and palate, with a strong spiciness after the mild sweetness of the sugarcane. I took advantage of its cleanliness and decided to use cucumber for a nice and refreshing, light base flavor. Although the spice was already prominent, it still wasn’t enough for me. I wanted real spice! So I added Thai red chili to make it actually spicy, adding another layer of flavor to my cocktail. All I wanted was to enhance the tasting notes and the impact I got while sipping a glass of Brugal Especial Extra Dry straight up, through the cocktail. How did you go about naming the cocktail you have created? ‘Tres Chiflados’ is Spanish for Three Stooges. The name was a result of the discovery I made while making my cocktail. It turned out that I had created three different levels. First, when I put the glass to my lips and sip, I noticed a herbal sourness from the thyme liqueur and fresh lemon. Shortly after, I experienced a gentle sweetness from the sugar on the rim. Then I received a spiciness on the palate, which finally brought all the components together in harmony. The thing about the Stooges is that they are a very unpredictable band of brothers and constantly do pranks on each other. Yet in
the end, they have unconditional love and are always there for one another, just like the ingredients in my cocktail. What’s the strangest drink you’ve ever been asked to make? As far as I can remember, it was a Bloody Mary with an ounce of tomato juice. I made it in a rocks glass due to the reduced amount of the drink. Unfortunately, the customer was not very pleased that his Bloody Mary was in such a short glass. To appease him, I changed it to a highball, yet now the contents seemed too little for his liking, in which he said it was better off in the rocks glass (Amazing!). Better yet, he came to the conclusion that his drink was too strong for him and asked for more juice. If there was one thing you could share about yourself to the industry that not many people would know about you – what would that be? For some odd reason, I am unable to accept compliments to the point where one of my friends had a go at me for not accepting his. I could call myself one of the most awkward beings on the planet. But do not fret! I’m currently undergoing a self-made program where I’m learning to accept compliments and thank those who gave them. Wish me luck! What’s the best advice you have been given and who gave you that advice? ‘CHOP! CHOP! Work and Talk!’ – Maxence Traverse. I will take this advice to my grave. Describe your ideal cocktail competition in Hong Kong? Ideally, it would be one where I always win. Otherwise, it would be one where the bartender gets absolute freedom in his or her alcoholic concoction. This type of competition would allow the competing bartenders to spread their wings of imagination, originality and life influences, and to explore their true potential.
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Tres Chiflados Ingredients 50ml Brugal Especial Extra Dry 10ml Fresh Lemon Juice 10ml Fleur de Thym Liqueur 1cm Thai Red Chili 2cm Cucumber White Caster Sugar Method Muddle cucumber in Boston mixing glass, then add the Thai chili and muddle once and lightly. Add other contents, stir and double strain into a chilled martini glass with the entire rim in caster sugar. Garnish White caster sugar on the rim with 1 sprig of thyme resting on top of the glass. On the neck of the martini glass is a red chili hollowed out with thyme inserted and wrapped around the neck with a piece of lemongrass. Ice Cube ice for mixing, no ice for the actual drink Glassware Martini glass
16 째
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11/20/2014 12:20:37 PM
phoebe
cheung
18 째
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11/20/2014 12:21:35 PM
B
orn in Hong Kong, Phoebe graduated with a degree in Fashion Styling and Image Design at HKU SPACE Community College. She has been working in bars and restaurants for seven years. A finalist at this year’s Diageo World Class HK Competition, she’s currently the bar captain at Zuma. At what point did you know that you would work with cocktails and spirits for a living? Art and design is one of my biggest interests that I thought I should do for a living. I started working in a bar when I was training to be a lounge waitress. Luckily, this gave me the opportunity to learn how to mix drinks and how to become a bartender. After I graduated, I decided to stay behind the bar. Many of my friends were questioning me and thought that I have given up. In truth, I just found a field in which I belong. I cannot describe how much I enjoy being a bartender. Only when I work with cocktails am I able to share all my creations with my guests, see their faces and reactions, and get their immediate feedback. For me, working with cocktails and spirits is not just about mixing them together but also giving them soul and making them alive. And I feel like I’m the soul maker. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? The spirit I am using is Fords Gin. Fords is a London dry gin, mixed with nine different botanicals. It is balanced by citrus such as bitter orange peel, grapefruit peel and lemon. Jasmine and orris are giving an elegant floral note to the gin. It also contains traditional botanicals and spices: juniper, coriander seed, angelica and cassia. I find Fords quite refreshing when I first tasted it. It brings a delicate lavender aroma, followed by citrus and spices. I believe it will be a nod to a Tom Collins – citrus, fizzy and refreshing. To enhance the aroma of lavender, I made my homemade lavender sugar and lavender infused in Pomme Verte Green Apple Liqueur. The flavour of green apple works very well with lavender; it is a highlight to the gin. To make it more refreshing, I top it up with champagne and finish it with a lemon twist. This is my “Fizzy World.” How did you go about naming the cocktail you have created? The cocktail that I made is called “Fizzy World”, an aperitif with a refreshing citrus and fruity notes, fizz and relaxing lavender flavour on the palate. When I named a cocktail, I always go back to the spirit itself as there is always an attitude or a story behind it. Like Fords Gin, it is a funky and playful gin that one can easily find out from the design of the bottle and the labels. I was inspired by the
classy luggage stamp chic and the elephants. The word “World” came out my mind, and it stands for an attitude of easy lifestyle. “Fizzy” was based on the champagne that I added in my cocktail, and it means challenges in life, changes and having fun. As a bartender, who is your biggest inspiration in the industry? My biggest inspiration is Heston Blumenthal, an English celebrity chef and owner of several restaurants and Fat Duck, one of the World’s 50 Best Restaurants. Heston is an advocate of scientific cooking. His food pairing ideas have hugely inspired me to channel them to drinks. Moreover, the stories or reasons behind his own creations are always giving me ideas. However, I do believe that inspirations shouldn’t come from just one person as it tends to limit our creativity. If there was one thing you could share about yourself to the industry that not many people would know about you – what would that be? Whenever people see me making cocktails, they see someone who is firm, confident and professional. The bar is my comfort zone and I always know what’s next. Outside of the bar, I can be very insecure and sensitive at some point. Additionally, when I am super concentrating in doing something or making 10-plus different cocktails at the same time, my face goes extremely serious. Nothing to worry though. It’s just my “Concentration Mode” expression, which means I am actually fine and enjoying what I am doing. Describe your ideal cocktail competition in Hong Kong? An ideal cocktail competition for me should be more comprehensive; it should be called Bartending Competition. It is not only about the taste of the cocktail itself, but also how we, bartenders acknowledge the spirits and products we are using. I think a written test should be included. Moreover, the competition would be much like the MasterChef, which is a continuous competitive cooking show that includes many extemporaneous challenges. By only giving out a random theme with time limit, I think it would be a fun challenge for bartenders as well.
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Fizzy World Ingredients 30ml Fords Gin 10ml Lavender Infused Pomme Verte Green Apple Liqueur 2 tbsp Fresh Lemon Juice 2 tbsp Homemade Lavender Sugar 1 drop Green Apple Essence Top up Billecart Brut Champagne Method Stir in a mixing glass and top up with champagne Garnish Bamboo rail with lavender and lemon zest Glassware Martini glass
20 째
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BROUGHT TO YOU BY
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A
n Italian born in Brazil, Joao had worked in bars in New York, Miami and Las Vegas. He relocated to Australia, where he dedicated himself to flair bartending and traveled around the world doing shows. Based in Hong Kong since 2012, he took up the position of Bar Manager at W Hotel and also helped open the Fatty Crab. Currently, he’s the Beverage Manager at Aqua Spirit.
22 °
joao balzani
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11/20/2014 12:23:50 PM
At what point did you know that you would work with cocktails and spirits for a living? I fell in love with the bar industry right at the moment I started to bartend. I first worked behind the bar as a part-time bartender. The more I was doing it, the more I was learning about the art of bartending. I got passionated. Once I felt comfortable and confident, I leveled up the challenge and started to apply myself in flair bartending. I invested a lot of my time practising. I believe that if you want to be outstanding in this industry, you have to push your limits to the maximum to be the best – and for that, you need to work hard. I am a hundred percent dedicated to my passion and I feel blessed to be one of those who managed to make a living out of it. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? I was very happy to know that I would be working with a rum. Half Brazilian, I am a big fan of the spirit and I must say that The Kraken Dark Rum is a very nice rum. It was quite interesting to work on its flavour profile and I was satisfied of the result. Characteristics such as banana, toffee and coffee are some of the main aromas and flavours that this beautiful rum reveals. How did you go about naming the cocktail you have created? It can be very difficult at times to find the right name for a cocktail. Most of the time, we, bartenders try to make sure it is linked with the traits of the spirit or with a theme or the brand itself. I usually marry the spirit with other ingredients and define the drink’s facet. The cocktail that I have created for this T25 Bartenders edition is an explosion of flavours and texture in the mouth. Thus, I associated the drink to a natural disaster that lasts long enough, like a storm or the flavour of my cocktail at each sip. As a bartender, you have access to lots of great ingredients. What’s the one flavor you really enjoy working with at the moment? Nowadays, it is very easy to have access to any type of ingredients. However, for liquid chefs, it is more important to constantly look for what others do not do, mix what others do not mix. I am currently working with a combination of flavours, such as beetroots and chocolate. It is amazing how well they work together! Your favourite bar story is? It happened in Mauritius Island about three years ago while I was managing a well known bar there. On a Saturday night at around 11:30, I noticed a girl behaving strangely. I went to check if she was fine and noticed that she was under the influence of drugs. I suggested her to have a seat on the sofa and stay calm. After a few minutes, I heard some noise and went back to shockingly see her taking off her clothes. When I attempted to stop her, things got worse as she tried to undress me too. Meanwhile, one of my floor staff managed to get her room key. When he arrived, the girl was completely undressed. So there I was, carrying a naked customer on my shoulders to her room while the rest of the crowd was applauding a hero – me! Strangest drink you’ve ever been asked to make? Back when I was working in Miami, a guest requested me to make him a cocktail with a 25 year old Scotch whisky, port wine and soda. Shocked by the customer’s choice, I was not sure what the mix would taste like. I almost refused to pour to avoid the disaster; I felt bad doing it to the whisky. Surprisingly, the drink turned out to be quite tasty. If there was one thing you could share about yourself to the industry that not many people would know about you – what would that be? A lot of people do not know that I am a capoeirista. I have been practising capoeira since I was 15 years old. Capoeira is a Brazilian martial art that combines dance and acrobatics with a very typical music. This martial art was developed by African descendants with native Brazilian influences. In the old days, Capoeira was a fight technique; the moves were quite quick and complex. It helps build one’s strength, speed and leverage for various kick options, spins and highly mobile techniques. Beware!
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Kraken Storm Ingredients 45ml The Kraken 30ml Fresh Ginger Syrup 20ml Condensed Milk 15ml Lime Juice 10ml Honey 2 Kaffir Lime Leaves Method Shake and double strain Garnish Orange peel with rosemary (burned for the aroma) Ice Straight up Glassware Vintage martini glass
24 째
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11/20/2014 12:24:02 PM
At what point did you know that you would work with cocktails and spirits for a living? Probably around the same time I realized that the band I was playing in wasn’t going to get signed to a major record deal, which was sometime in the Spring of 2009. I had been working at bars for nearly 10 years by then, but always part-time, as a means to pay rent. Concurrently, I also worked a few days in restaurant kitchens, barely earning any income, and spending most of my free time playing music and taking photos. I have always been obsessed with flavours and how they work together, since the time I was a child cooking with my mother, so having access to a multitude of ingredients behind a cocktail bar was a natural progression. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? Wild Turkey 101 is as American as it gets. It boasts a flavour profile rich in notes of toasted vanilla and spiced caramel, backed with a firm dose of oak, along with a stout ABV. It also features an instantly recognizable brand logo – that stoic and attentive winged beast. With such distinctive characteristics, it’s no wonder Wild Turkey 101 is a source of both American folklore and liquid inspiration, consumed in healthy quantities by literary giants. Accordingly, when approached to create a cocktail using Wild Turkey 101, how could I not turn to a literary icon of my own for inspiration? Dr. Hunter S. Thompson is, perhaps history’s most famous imbiber of this feathered liquid of legends, so it’s in his honour I’ve created the “Gonzo Swizzle”. I started with a base of Wild Turkey 101. Then I’ve added a medicinal measure of Green Chartreuse (not coincidentally, Hunter’s second favourite choice of beverage), fresh lime and pineapple juice (for vitamin C), a doctor’s dose of Acid Phosphate, and a blotter droplet of Bittermens Elemakule Tiki Bitters. I hope the Good Doctor, wherever he is, is proud. How did you go about naming the cocktail you have created? The Gonzo Swizzle is a Wild Turkey 101 based twist on a classic Chartreuse Swizzle, named after the infamous style of Gonzo journalism, created and practiced by Hunter S. Thompson. If you could spend the night behind the bar anywhere in the world, for a guest shift, where would that be? At the time of writing this, it’s been a month since I left Hong Kong to make a return to New York. My experience working in Hong Kong was incredible, and the team at Lily & Bloom was, and is, outstanding. After working with them for two years, I miss them all very much, so if I could spend a night behind the bar anywhere in the world, it would be there, at Lily & Bloom, alongside Jigmee, Clinton and Bikash. What is your favourite and least favourite cocktail to make? I enjoy making all cocktails for all customers, without judgment, regardless of my own personal taste. A bartender is only as good as the last drink he or she has made, so whatever I’m working on at the moment is my favourite cocktail to make. Having said that, I hate making anything with Irish Cream liqueur. Describe your ideal cocktail competition in Hong Kong? An ideal competition anywhere should be well organized with clearly defined rules, which are then adhered to. This foundation creates an even playing field, which in turn allows all competitors to convey the message they want to get across, whether that’s a creative, inventive, playful or drunk message, whatever they may choose, all in the spirit of fun.
26 °
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eric stephenson E
ric enjoys making cocktails for all customers. After his twoyear stint with Lily & Bloom, he left to return to New York, where he actually got into the bar scene.
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째 27
11/20/2014 3:14:33 PM
Gonzo Swizzle Ingredients 35ml Wild Turkey 101 25ml Green Chartreuse 30ml Fresh Pineapple Juice 20ml Fresh Lime Juice 12.5ml Demerara Syrup (2:1) 5ml Horsford’s Acid Phosphate 2 Dashes Bittermens Elemakule Tiki Bitters Method Build all ingredients in a double old-fashioned glass. Fill halfway with pebble ice, take a sip of Wild Turkey 101, then swizzle, or until the glass is frosty, then add more pebble ice and stir. Garnish Fresh, crisp bouquet of mint, a few grates of nutmeg, and grapefruit peel Ice Pebble Glassware Double old-fashioned glass
28 °
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11/20/2014 3:14:36 PM
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DWA T25 BT HK pp26-29 ERIC STEPHENSON.indd 29
째 29
11/20/2014 3:14:37 PM
n
h g jo n 30 째
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DWA T25 BT HK pp30-33 JOHN NG.indd 30
11/17/2014 12:44:57 PM
R
eferred to as the ‘Honey Man’, John Ng has traveled extensively through Asia, Europe and the US. His impressive resumé includes working behind the bars at The Landmark Mandarin Oriental and Wyndham the 4th. A finalist in several local and international bartending competitions, he currently works at The Peninsula Hong Kong as the Bar Operations Manager. At what point did you know that you would work with cocktails and spirits for a living? It was back to the day I first became a bartender. I started playing around with different bottles of spirits and mixing them together. It was then that I found a whole new tasting experience – the flavour, the smell and the mixture dimensions were so different. Before that, wines and champagnes were all I had tasted. More than the joy of mixing, I get to present myself in the drinks I created. When customers appreciate my drinks, it motivates me to try harder and to learn more about cocktails. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? Ron Zacapa Centenario 23 is a premium rum from Guatemala made with virgin sugarcane honey and aged and blended using the Spanish solera system. This rum has a good mouthfeel and long finish. I thought of recreating the solera feel into my cocktail by mixing Ron Zacapa with fino sherry and orange bitters, which are the core flavours from aging with a Spanish solera system. Then, I added a touch of rich Demerara Gomme to enhance its long-lasting taste. For garnish, I used orange peel to increase its aroma. How did you go about naming the cocktail you have created? There are few aspects I take into consideration when naming a cocktail. The easiest would be naming it based on the spirit’s story to make it simple for people to remember the drink. It could also be based on a theme, either from a song, movie or famous people. “A Day in Guatemala” was inspired by the origin of the rum used in my cocktail.
What was it like to make your very first cocktail for a customer behind the bar? I don’t have a good memory regarding this part. Nonetheless, my very first cocktail was a particularly different one. It was altogether salty, sweet, sour, spicy and bitter. I named it “Taste of Life” to describe lifetime experience and its taste on the mouth. This low-alcohol cocktail evokes some unexpected tastes and different levels of excitement, making it perfect for any time of the day. Describe your perfect bar? A perfect bar for me could differ, depending on the mood and the occasion. It could be a very relaxing bar beside the beach offering simple cocktails and great BBQ food – a perfect example of this is the Tanjong Beach Club in Singapore. Or it could be a nice deco bar in Japanese style with good jazz music, unique cocktails, homemade ice balls and syrups, and attentive service. Finish this sentence: I love being a bartender because ________ I do best at bartending. As a bartender, who is your biggest inspiration in the industry? If there is one person who has made the biggest impact on me, it’s Agung Prabowo, the current Manager of Lobster Bar. I had such a great time working together with him at MO Bar at The Landmark Mandarin Oriental. It was him who pushed me to give my best in my job, continue improving myself and be always happy. He has so much passion, and one can’t fail to see how it spreads out to everyone in the industry.
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DWA T25 BT HK pp30-33 JOHN NG.indd 31
° 31
11/17/2014 12:45:01 PM
A Day in Guatemala Ingredients 60ml Ron Zacapa 23 20ml Fino Sherry 10ml Demerara Gomme 3 Dashes Orange Bitters
32 째
Method Stir well Garnish Orange peel Glassware Martini glass
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DWA T25 BT HK pp30-33 JOHN NG.indd 32
11/17/2014 12:45:05 PM
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DWA T25 BT HK pp30-33 JOHN NG.indd 33
째 33
11/17/2014 12:45:07 PM
34 째
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DWA T25 BT HK pp34-37 TERESA MOON.indd 34
11/20/2014 11:31:28 AM
teresa moon
T
eresa Moon was born to Korean parents and grew up in Spain. Her career began in the culinary world. After a few years in the kitchen, she shifted her focus to hotels where she found the magical world of cocktails and spirits. She’s been behind the bar ever since, currently working at The Ritz Carlton’s Ozone Bar.
At what point did you know that you would work with cocktails and spirits for a living? My professional background started in the culinary world – I studied at Le Cordon Bleu in Paris as I wanted to become a great chef. After a couple of years in the kitchen, I decided to study some more and attended Les Roches, a hotel management school. I was fascinated by the diversity that the food and beverage industry could offer as a career. And so, it was in hotels where I truly found the magical world of cocktails and spirits. I learned the basics of this profession while working with great craftsmen behind the bar at Mandarin Oriental and Ritz Carlton in Barcelona. It’s at these places where my previous experience as a chef was valued, and I could have fun combining culinary knowledge and bar techniques. I have been behind the bar ever since, currently working at Ozone at The Ritz Carlton Hong Kong. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? Beefeater Gin is definitely a special spirit for me. The Beefeater 24 was the first competition I joined shortly after I arrived in Hong Kong last year, and the cocktail “24 Reasons” won the 3rd place. With so many new premium gins in the market, Beefeater has kept its place as a true classic gin throughout the years, even reinventing itself with its premium version Beefeater 24. It is a delicate London dry gin with juniper and citrus notes backed by grapefruit peels and Sencha and Chinese green tea leaves. I truly wanted to respect its delicate flavours and sophisticated character. That’s why I decided to use a few Asian-inspired ingredients and make an elegant dry martini with a little touch of the sea. I used Japanese/Korean shiso leaves for their mint/anis flavours, oyster leaves for their iodine taste and sea resemblance, and a little rice wine snow to complete the fresh oyster garnish, made to enhance the natural characters of the Beefeater 24 Gin. How did you go about naming the cocktail you have created? This drink is a delicious evolution of the dry martini, substituting the classic olive garnish with an oyster plus an Asian touch. The shiso and oyster leaves are meant to complement and add complexity of flavours to the Asian tea notes of the gin. Thus, I have chosen to call it The Evolution 118. Inspired by the classics reborn and created at the 118th floor of Ozone, I find the name expresses well this drink.
If you could spend the night behind the bar anywhere in the world, for a guest shift, where would that be? My first bartending experience started in Barcelona, where the Spanish culture states that good food and drinks are essential for a good night out! One of the oldest bars in Barcelona – Dry Martini – opened in 1978 by the legendary Javier de Las Muelas, is a must-visit if you are in town, especially if you are a fan of good dry martinis. As a bartender, it is important to follow innovation and new techniques. Yet, I believe that one has to go back once in a while to the basics to produce quality drinks with a real story to them. I would love to have the opportunity to experience a night behind the famous Dry Martini bar in Barcelona, prepare simple classics that can provide guests with moments of relaxation, conversation, and real enjoyment. Best after work drink and why? A large Gin and Tonic; with my favourite gin (dry, aromatic), ice cold, full of big cubes of ice, with a long lemon peel and combined with fizzy tonic water that’s delicately carbonated. Since I grew up in Spain, the official land of Gin and Tonics, it is the perfect aperitif, post aperitif and after dinner drink for me. Describe your perfect bar? Describing perfection in such a wide spectrum of choices is quite complicated. However, I believe there has to be a good balance of ambience (lighting, furniture and music), spectacular drinks, bartenders that know how to anticipate your needs and wishes, and lots of positive energy. Amongst the whole list of requirements, I find people are the most important part of a bar. People serve people, and it is when you truly find your perfect bartender that you find your perfect bar. Many bars can make great drinks, amazing techniques and presentations, but only a few know how to really take care of their guests and hit the spot with the perfect drink and perfect service. What does the HK bar scene need more of and what does it need less of? Hong Kong is a great city full of talented bartenders and professionals in the food and beverage industry. I feel that the bartending profession needs further acceptance by the people involved as a serious career option, where craftsmanship and specialised skills are highly valued. DWA does a great job showcasing these talents.
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DWA T25 BT HK pp34-37 TERESA MOON.indd 35
° 35
11/20/2014 11:31:31 AM
Lifts Me Up Ingredients 80ml Beefeater 24 Gin 10ml Dolin Dry 10ml Bergamot 3 Oyster Leaves 1 Shiso Leaf Method Muddle the shiso leaf, add ingredients to the shaker with plenty of ice. Shake until very cold and double strain into a glass. Serve with fresh oyster garnish in a glass. Garnish Oyster leaves on the side with rice wine snow Glassware Martini glass
36 째
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DWA T25 BT HK pp34-37 TERESA MOON.indd 36
11/20/2014 11:31:36 AM
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DWA T25 BT HK pp34-37 TERESA MOON.indd 37
째 37
11/20/2014 11:31:39 AM
wallace
lau F
rom his early days as a bartender at Play Club, Wallace Lau has come a long way off. He has gone on to become the national winner of the 2014 World Class Competition and has represented Hong Kong at the global finals in the UK. Currently, he can be found behind the bar at Wyndham the 4th.
At what point did you know that you would work with cocktails and spirits for a living? Nothing could give me great satisfaction than seeing people enjoying their time. Somehow, this had led me into the world of cocktails and spirits. It’s only through the cocktails I created that I am able to share and express my feelings, since I’m not good at writing, drawing or playing musical instruments. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? I’m using Tanqueray No. Ten for this interview. A fine-tasting spirit, it is one of my favourite products in the market. Crafted in small No. 10 still and distilled with fresh citrus, this gin is very well balanced and adaptable to all kinds of drinks.
38 °
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DWA T25 BT HK pp38-41 WALLACE LAU.indd 38
11/17/2014 2:29:19 PM
How did you go about naming the cocktail you have created? “Manjusaka” is a Sanskrit word which means Red Spider Lily or Celestial Flower. It’s one of the most famous songs by Anita Mui, dubbed the “Madonna of Asia,” and the most iconic singer/actress of the 80s and 90s in Hong Kong. The drink was inspired by this song in her album. As a bartender, you have access to lots of great ingredients. What’s the one flavour you really enjoy working with at the moment? Hibiscus. Last year, I used hibiscus syrup in my cocktails and this time, I am using hibiscus tea.
If you could fill your glass with one cocktail, what would it be? And who would you like to make it for you? It would be the Manjusaka, the cocktail I created for this interview. I would make it instead for the late singer/actress Anita Mui. Describe your ideal cocktail competition in Hong Kong? An ideal cocktail competition for me is one where competitors interact with the judges or audiences and go through various challenges. It would be much like the Diageo Reserve World Class Competition which covers different kinds of challenges, e.g. speed challenge, cocktail improvisation and multiple skills test such as hospitality and knowledge.
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DWA T25 BT HK pp38-41 WALLACE LAU.indd 39
° 39
11/17/2014 2:29:23 PM
Manjusaka Ingredients 50ml Tanqueray No. Ten 20ml Sparkling Hibiscus Tea 20ml Spicy Honey* 15ml Lemon Juice 10ml Pink Grapefruit Juice 10ml Aperol 3 Dashes Teapot Bitters
40 째
Method Stir and strain into a cocktail glass
Glassware Cocktail glass
Garnish Grapefruit peel and silver candies
*Spicy Honey Preparation Boil 300ml of water with one star anise and three black peppers, turn to low heat and steam for 10 minutes. Mix with two parts honey after cooling.
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DWA T25 BT HK pp38-41 WALLACE LAU.indd 40
11/17/2014 2:29:28 PM
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DWA T25 BT HK pp38-41 WALLACE LAU.indd 41
째 41
11/17/2014 2:29:31 PM
A
yako has been working in bars since the age of 18. She moved to Hong Kong in 2011 to further her career, then decided to live in Singapore for one and a half years. In 2013, she returned to Hong Kong. Currently, she can be found behind the bar at Bar Smith. At what point did you know that you would work with cocktails and spirits for a living? There was this cocktail called Seventh Heaven. It had such an impact on me that I wanted to be able to make it myself. This, together with a strong desire to open my own bar, had prompted me to pursue a career in bartending. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? Plantation 3 Stars White Rum is a well balanced, skillful blend of the best from Barbados, Jamaica and Trinidad. Each island has a distinct rum style and brings its own special character to Plantation 3 Stars. With fruit, vanilla and subtle spice notes, Plantation 3 Stars is perfect for creating a refreshing and simple cocktail concoction. How did you go about naming the cocktail you have created? My drink is called Caribbean Soul. I named it after Plantation 3 Stars White Rum, which is a blend of rums from the three islands of the Caribbean. I put my heart into making this cocktail, hence, the name Caribbean Soul. Finish this sentence: I love being a bartender because _________ I like to make my customers happy. Seeing their smiling faces gives me a sense of satisfaction. What is your favourite and least favourite cocktail to make? My favourite cocktail to make is Carol. This drink is brandy based with sweet vermouth, and boasts deep and excellent flavour. Basically, it’s a Brandy Manhattan. Having said that, I am not really fond of making shooters as they usually have a different effect on customers. What’s the best advice you have been given and who gave you that advice? Throughout my career, I have met and befriended a lot of great bartenders. I have learned so much from them, and their techniques and hospitality have motivated me to do my best as a bartender.
ayako
miyake 42 °
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DWA T25 BT HK pp42-45 AYAKO MIYAKE.indd 42
11/18/2014 7:59:37 PM
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DWA T25 BT HK pp42-45 AYAKO MIYAKE.indd 43
째 43
11/18/2014 7:59:41 PM
Caribbean Soul Ingredients 50ml Plantation 3 Stars White Rum Infused with Basil Leaves 10ml Vya Dry Vermouth Half Orange Cut 5ml Lime Juice Top-up East Imperial Tonic Water
Garnish Orange slice with basil leaves Ice Crushed ice Glassware Copper mug
Method Muddle orange in a Boston shaker. Add Plantation Infused Rum, Vya Dry Vermouth and lime juice. Shake with crushed ice and strain into a copper mug. Top with crushed ice, East Imperial tonic water and garnish.
44 째
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DWA T25 BT HK pp42-45 AYAKO MIYAKE.indd 44
11/18/2014 7:59:55 PM
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DWA T25 BT HK pp42-45 AYAKO MIYAKE.indd 45
째 45
11/18/2014 7:59:59 PM
suraj
gurung S
uraj is a big rum lover and an award-winning mixologist who hails from Nepal. He knew he would work with drinks for a living the moment he started at Blue Butcher. In 2013, he was named Most Lethal Mixologist at the Foodie’s Forks Awards.
46 °
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DWA T25 BT HK pp46-49 SURAJ GURUNG.indd 46
11/18/2014 11:46:22 AM
At what point did you know that you would work with cocktails and spirits for a living? It was when I just started at Blue Butcher. My mentor, Mr PJ, showed me the ropes and although the job was hard, he made it look easy. The way he conducted himself behind the bar – he’s not only making drinks but entertaining and having fun as well – made me realize that I want to do the same thing too. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? The liquor that I am using is Diplomático Rum. As a huge rum lover, I would just have the drink on its own. Diplomático has the right kick to it, with hints of caramel, vanilla and molasses. With such characteristics, I have chosen to make a Rum Sazerac and added old-fashioned syrup, chocolate bitters, Peychaud’s bitters and absinthe air to enhance the taste. How did you go about naming the cocktail you have created? I just stuck with the classic - sazerac - but with rum instead of the classic rye or cognac (depends on which one you follow). Rather than having the glass washed with Absinthe, I opted to finish the drink with Absinthe air (a little help from Ferran Adria). What is your favourite and least favourite cocktail to make? My favourite cocktail to make is whiskey sour (I experimented with different whiskies and different sours to see the result), and anything that the guest desires. So far, I have none that I can consider my least favourite. As a bartender, you have access to lots of great ingredients. What’s the one flavour you really enjoy working with at the moment? Because I work at Stockton, which is a whisky bar, I have been drawn recently to Islay whisky. Since this drink is an acquired taste for so many, I like playing around it in order to make it palatable and enjoyable. As a bartender, who is your biggest inspiration in the industry? There are plenty of people who have made such an impact on me. Among them, Michael Callahan and Jeremy Moreau of Proof and Company (28 Hong Kong St). They have inspired me to push the boundaries. I also have profound admiration for guest bartenders from overseas who come to Hong Kong to share their experience with us. They have taught us to look at ingredients in a different perspective. Describe your perfect bar? It doesn’t have to be lavish. An ideal bar for me is one with a good environment, lovely people, good drinks and service with a smile.
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DWA T25 BT HK pp46-49 SURAJ GURUNG.indd 47
° 47
11/18/2014 11:46:27 AM
Exclusive Sazerac Ingredients 60ml Diplomático 10ml Demerara Syrup 2 Dashes Peychaud’s Bitters 6 Dashes Chocolate Bitters Absinthe Air for Garnish Method Combine all ingredients, except Absinthe air, in a Yarai glass. Stir well.
Garnish Absinthe air * Method: Combine 120ml of blood-warm water, 60ml of absinthe, 15ml of rich syrup and ¼ tsp of soya lecithin, and emulsify using a hand blender or an aquarium water pump. Ice Cracked block ice Glassware Crusta glass or a coupe
48 °
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DWA T25 BT HK pp46-49 SURAJ GURUNG.indd 48
11/18/2014 11:46:32 AM
BROUGHT TO YOU BY
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DWA T25 BT HK pp46-49 SURAJ GURUNG.indd 49
째 49
11/18/2014 11:46:35 AM
At what point did you know that you would work with cocktails and spirits for a living? For as long as I could remember, working behind the bar has always been my outlet. It gives me the chance to create my own world. I enjoy every bustling moment, making cocktails and entertaining customers in front of the bar. I also love that calm moment before things start to get really busy. It gives me the opportunity to come up with new ideas and create novel and interesting concoctions for a wide range of palates. People usually hate their jobs, but I am lucky to be able to find a job that I am passionate about and enjoy. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? Ketel One is a family business from Schiedam, Holland, inspired by more than 300 years of family distilling expertise over 10 generations. On its front label is the Nolet family crest; these majestic creatures represent courage and fighting spirit. I have used Tofu Dessert as the main ingredient in my cocktail to add a gentle touch to this fighting spirit trait. This dessert was very popular back in the days of the Chinese Dynasty. The Queen of China used to indulge and share it with the rest of her beloved princesses in the Imperial Palace. “King Loves Black Seed Tofu Fizz” is a Dutch spirit paired with a Chinese dessert. It’s a cocktail connecting two countries and representing two different cultures to create a balance of toughness, softness and family love. How did you go about naming the cocktail you have created? I usually go for the reason why I use each of the ingredients to pair with a spirit. Then I start linking them in a story and naming the cocktail based on that tale. If it’s a twist of a classic, I would put the main ingredient and the classic cocktail as the name of the drink I created. If it’s theme based, I would go with the theme and name the cocktail according to some movie or song lines. In naming my cocktail “King Loves Black Seed Tofu Fizz”, I thought of connecting the origins of the ingredients I used – spirit from Holland and tofu dessert from China. What was it like to make your very first cocktail for a customer behind the bar? It was exhilarating! I was a waitress at that time, and a customer ordered a Dry Vodka Martini from me. There was no one at the bar, so I went behind it and tried to look for a bottle that had a similar name on the shelf. I had no knowledge of cocktail back then, so when I found a bottle with a Martini Extra Dry label I assumed it was the right one. My dilemma was solved when the bartender confirmed it was. Then, he asked me if I wanted to make the drink myself and I said yes. Step by step he taught me how to make a dry martini, and that was my first experience of making a cocktail. What is your favourite and least favourite cocktail to make? Negroni is a well balanced bitter and sweet cocktail – that’s why it has always been at the top of my list. I would love to make it with an extra 5ml of each spirit, so I could save a tasting portion to treat myself during a busy night. That being said, I don’t really like making any kind of layer shot as it requires full concentration. I would need to focus my attention on the shot glass in order to create a perfect layer. Distractions stress me easily; that’s why I prefer to make shaken or stirred cocktails than layered ones. Finish this sentence: I love being a bartender because ___________ I get to combine flavours and create different cocktails to satisfy a variety of palates. I also get to be there for customers, helping ease their stress, listening to their problems and ensuring they enjoy their time. What’s the best advice you have been given and who gave you that advice? “Go confidently in the direction of your dreams. If others tell you that you can’t, it’s only because they can’t do it. Follow your passion, find your purpose and it will one day become your profession.” This was one of the advice given to me by Charlene Dawes, owner of Tastings Group. I have been working with her since day one I joined the group. She taught me a lot of things about self-development and how to become a better person. I remember the first time I won the 2013 Beefeater 24 Competition in Hong Kong. I doubted myself and kept asking if I really deserved the title. She encouraged me and helped me boost my confidence. She even reminded me how important humility is through a quote from Gordon B. Hinckley “Being humble means recognizing that we are not on earth to see how important we can become, but to see how much difference we can make in the lives of others.” When I feel lost, she is there to guide me and support me, and remind me that there are always risks in life.
50 °
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DWA T25 BT HK pp50-53 CHERRY LAM.indd 50
11/20/2014 11:34:52 AM
C
herry is a super outgoing person and an optimist. The bar is where she gets to create her own world and be herself. She enjoys every bustling moment making cocktails and for her, no other job suits her better than bartending.
y r r e ch
m a l
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DWA T25 BT HK pp50-53 CHERRY LAM.indd 51
째 51
11/20/2014 11:34:55 AM
King Loves Black Seed Tofu Fizz Ingredients 45ml Ketel One Vodka 45ml Black Seed Tofu Mix (A Mixture of Tofu Dessert, Black Sesame Seeds and Red Sugar) 30ml Egg White 30ml Half & Half 15ml Red Sugar Syrup (2:1) 20ml Fresh Grapefruit Juice 10ml Soda Method Pour all ingredients into a shaker apart from soda. Dry shake to get the egg white, half and half until emulsified. Shake vigorously with ice. Strain into a coupette or a bowl. Top with a generous dash of soda to fizz it up. Sprinkle with a pinch of black and white sesame seeds for garnish. Garnish Black and white sesame seeds Glassware Vintage Asian bowl or a good-looking coupette glass
52 째
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DWA T25 BT HK pp50-53 CHERRY LAM.indd 52
11/20/2014 11:35:02 AM
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DWA T25 BT HK pp50-53 CHERRY LAM.indd 53
째 53
11/20/2014 11:35:05 AM
james
tamang J
ames is a huge rum enthusiast and an optimist. He never thought that he would work with cocktails and spirits for a living, but on the first day he was behind the bar, he realized he wanted to do it for the rest of his life.
54 째
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DWA T25 BT HK pp54-57 JAMES TAMANG.indd 54
11/20/2014 12:26:56 PM
At what point did you know that you would work with cocktails and spirits for a living? Honestly speaking, I never thought that I would tend bar for a living. It was on my very first day behind the bar that I realized I wanted to do it for the rest of my life. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? I am a huge fan of rum because of the variation it provides to my guests. Luckily, I got rum to play around with my creation for the Top 25 Bartenders. I am using Abelha Cachaca Silver as my base spirit. Abelha originates from Brazil, where most of the Cachaca are from. I like the idea of growing sugarcane 100% organically by a small number of farmers in Bahia, Northern Brazil. The sugarcane is processed within 24 hours to get the best out of the product. Even the yeast used is naturally cultured, which is amazing in this era. The use of traditional copper stills for distillation definitely helps to enhance further the characteristics of Abelha Cachaca, which results in the perfect base for delicious Caipirinhas. My cocktail is pretty much inspired by Caipirinha. I have mixed Abelha with calamansi (for its sourness and amazing aroma), mango (because it’s my favourite fruit), and agave nectar (for its neutral taste and sweetness, which helps balance the sourness of calamansi). How did you go about naming the cocktail you have created? The name for this twisted Caipirinha is “The Matchmaker.” I named it as such due to the fine weather in Hong Kong, which is an ideal setting, and the taste of the cocktail itself. Ideal for both male and female, this drink can be a good topic to start a conversation. As a bartender, you have access to lots of great ingredients. What’s the one flavour you really enjoy working with at the moment? I am definitely a seasonal guy. Taste changes from time to time. At the moment, I am exactly using the ingredients that I would love to use for my cocktails. Lime and lemon are getting boring. The availability of calamansi and mangoes just made it easier for me to decide on using these ingredients. Finish this sentence: I love being a bartender because ______ I enjoy being a bartender. Describe your perfect bar? In general, I am not really a fussy guy. While interior décor matters to me, I prefer a bar with good cocktails made by passionate bartenders, the right music to stimulate the crowd and most important of all, excellent service. What’s the best advice you have been given and who gave you that advice? As an optimistic person, I am open to learning and take any advice given to me. Although I’m fairly a good child, my father always gave me advice through quotes and proverbs. One of them was “Never settle for average. Go for the best”. Probably, this was the best advice I had ever been given.
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DWA T25 BT HK pp54-57 JAMES TAMANG.indd 55
° 55
11/20/2014 12:26:59 PM
The Matchmaker
56 째
Ingredients 50ml Abelha Cachaca 20ml Calamansi Puree 30ml Fresh Mango Juice 15ml Agave Nectar
Garnish Mint or seasonal herbs
Method Build
Glassware Double rocks glass or swizzle glass
Ice Crushed
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DWA T25 BT HK pp54-57 JAMES TAMANG.indd 56
11/20/2014 12:27:05 PM
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DWA T25 BT HK pp54-57 JAMES TAMANG.indd 57
째 57
11/20/2014 12:27:07 PM
At what point did you know that you would work with cocktails and spirits for a living? Becoming a bartender was not one of those aha moments wherein a bulb lights up the minute the idea hits you. Every single enjoyable moment tells me that I am exactly in the right place. When I hear the sound of ice swirling in mixing glass, when my fingers get stuck in the cobbler of a hard shaken Daiquiri, when my regulars tell me that they miss my drinks, when I spontaneously get thrilled after having a sip of good cocktail or spirit, or even when the bar smells like a swimming pool in summer after a deep clean, I just know that I am living my dream. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? For my cocktail, I selected Michter’s US*1 Sour Mash Whiskey. Despite the name, it’s not sour at all. “Sour Mash” actually refers to the whiskey making process, wherein some previously fermented mash is used as the starter for the new mash to be fermented. With a mash bill containing a good amount of both corn and rye grain, Michter’s Sour Mash is essentially a bridge between bourbon and rye. This makes Michter’s an excellent spirit for a Whiskey Sour that’s simple enough and brings out the original flavor of the liquor. It’s the same reason why you would want to make an extra dry Martini with a premium handcrafted gin, not to put it with seven other ingredients to hide it away. How did you go about naming the cocktail you have created? In naming a cocktail, what really matters is the drink. Since I love the seventh art, I named my cocktail Miss Daisy, after the movie “Driving Miss Daisy”, the Oscar-winning Best Picture of 1990, the beginning of the decade that the Michter’s company was relaunched. It’s simple but classy. Best after work drink and why? It’s always a beer or Laphroaig on the rocks. It just feels soothing to know that after a name-calling, glasssmashing, arm-twisting and exhausting night, there is always a cold beer waiting for you and your friends. It’s all about sharing bizarre shift and having a good laugh with them after work.
What is your favourite and least favourite cocktail to make? Good story behind the drink interests me the most. If a bartender gives me a typical Windows-blue-screen face when I order a Boulevardier, I will have second thoughts on the cocktails they make. That said, my favourite cocktails to make are the classics. They inherit the essence and ancient wisdom of our predecessors. The modern classics, like Gin Basil, Smash and Penicillin, are also my favourites. My least favourite would be a 29-ingredient, 4-garnish, triple-strain flavoured Daiquiri. It’s a cocktail, not rocket science. Your favourite bar story is? I love movies of all kinds, regardless of the genre, culture or director. Just like in movies, anything could happen in a bar. That is the beauty of working in this industry. When I stand behind the stick, I’m usually the audience. For most of the time, it’s just a documentary of people drinking. When things get spiced up, the scene changes into different genres – comedy, horror, action, romance, drama. One time, a birthday girl decided to sit on the bar yelling to my bartender friend “I love you” when her husband was paying for the 24 jägerbombs she ordered (I echoed her love for my friend. FYI.). As a bartender, who is your biggest inspiration in the industry? This might sound diplomatic, but I would say Gary Regan. People call him a living legend for a reason; not only because of the finger-stirred Negroni, but also the philosophy of mindful bartending. “Make the drinks with love and grow full awareness of what’s going on in the bar.” This might seem too sophisticated, but to achieve the ultimate goal of bartending, which is making the customers happier than they come in, we bartenders definitely need to breathe Mr. Regan’s philosophy and make it our blood.
58 °
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DWA T25 BT HK pp58-61 SKY HUO.indd 58
11/20/2014 4:40:51 PM
sky
huo A
bartender who loves the seventh art. A film graduate who loves craft bartending. Sky Huo is living her dream and is exactly in the right place – the bar.
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DWA T25 BT HK pp58-61 SKY HUO.indd 59
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11/20/2014 4:40:55 PM
Miss Daisy Ingredients 60ml Michter’s US*1 Sour Mash Whiskey 22.5ml Lemon Juice 22.5ml Simple Syrup (1:1) 1 Egg White 1 Dash Angostura Bitters 1 Dash Orange Bitters
60 °
Method Add all ingredients to shaker and shake without ice. Add ice and shake vigorously. Strain into a glass.
Garnish Orange peel and Maraschino cherry
Optional: 15ml Maraschino cherry syrup floating
Glassware Rocks glass
Ice On the rocks
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DWA T25 BT HK pp58-61 SKY HUO.indd 60
11/20/2014 4:41:00 PM
Limited Production
Real Rye www.michters.com
MICHTER’S DISTILLERY LLC ★ LOUISVILLE, KENTUCKY
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11/20/2014 4:41:03 PM
At what point did you know that you would work with cocktails and spirits for a living? I started bartending around 10 years ago and it was completely by accident that I got into this industry. My mother was very keen that I learnt a skill based profession and that’s how I landed in the F&B service, working in banquets and functions. Soon the bar beckoned and I worked with a cousin who ran a beverage catering company and learnt flair and cocktails. It was love at first drink for me. Since then, I have never thought of doing anything else. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? I have created a twist on one of my all-time favourite cocktail, Ramos Gin Fizz. I think it is one cocktail that people have forgotten about and pay the minimum attention. It’s a beautiful tasty, light and fluffy drink if “shaken” really well. Recently, I read about a new category called ‘Lifts’ and that got my attention. Hence, I thought of making a drink using Orgeat syrup and maraschino liqueur. To add depth and character to my recipe, I relied on a very old friend, Grey Goose vodka. It doesn’t overpower any aspect of the drink; yet, very quietly, it holds all the different flavours in the cocktail together and makes it the drink that it should be. How did you go about naming the cocktail you have created? Lifts Me Up falls into a category called Lifts, which is recently found. I learnt about it on an article that was posted by Sir Gary Regan. Naturally, I got very excited when reading about it and wanted to create a drink to welcome this new style to our existing cocktail family. Cream Fizzes are close to my heart; that’s why I chose to work on such a recipe. And drawing inspiration from the family name itself, I have named it so. I see it as a drink that is fun, exciting and one that will be very popular at the bar. What was it like to make your very first cocktail for a customer behind the bar? It was both exciting and nerve-wracking. I wanted the drink to be as good as can be expected. And not knowing whether my guest would appreciate it or not elicited such emotions. I don’t remember what my first cocktail was, but it might be a Cosmopolitan or Mojito as we still are crazy about these drinks in India. But the sentiments that went into making my first drink right up to
what I make today, remain the same. Every drink order brings with it an opportunity to excel, amaze and inspire. As a bartender, who is your biggest inspiration in the industry? There are many people who have inspired me in many ways and I look up to several of them. Gary Regan and Dale Degroff would be at the top of my list, both of whom are legends. I also have profound respect for the people whom I have directly worked under and have learnt from. Tim Etherington Judge, Maxime Grivel and Rohan Jelkie have been my mentors along the way and they continue to teach me and inspire me to be better at what I do. I also treat my customers as my source of inspiration because it is they who choose to place their trust (and money!) at our bar looking for the perfect drink experience. If you could spend the night behind the bar anywhere in the world, for a guest shift, where would that be? The Aviary! Those guys are pure genius! No wonder Charles Joly from The Aviary became the first American bartender to take home the prized World Class Bartender of the Year award this time. Their cutting-edge ice programme, drinks selection and approach to drinks creation are legendary. Every one I know who has been to The Aviary has come back being absolutely blown away by the experience. And that is something that every bartender and bar should envy and try to emulate. What does the HK bar scene need more of and what does it need less of? From a professional point of view, I think Hong Kong needs more daring bartenders who aren’t afraid to push the boundaries of drink creation. With the kind of brands that are available, there is limitless possibilities in creating amazing drink experiences. Whether it’s a drink from the menu or out of it, bartenders should be prepared to handle such requests. At the same time, getting the right balance in a drink is important. The local crowd here prefer their drinks to be on the sweeter side, which may not always be the case for a western palate who may be used to drier styled drinks. So bartenders must be adept at being able to offer both styles. Also, I think bars and bartenders here need to be more open to product and category trainings. That said, Hong Kong definitely needs its own version of a world famous bar show!
8½ OTTO E MEZZO BOMBANA 8½ Otto e Mezzo BOMBANA is the brainchild of Umberto Bombana, Hong Kong’s very own “Best Italian Chef in Asia”. Named after legendary director Federico Fellini’s 1963 movie “8½”, the place is the first and only three Michelin-starred Italian restaurant outside of Italy. Since it opened in January 2010, it became one of the hottest high-end fine dining spots in town. Housed in the elegant Alexandra Landmark in Central with views of the bustling Chater Road, the restaurant boasts a spacious main dining room that accommodates up to 55 guests. It also has two delightfully decorated private dining rooms that can sit 12 people each.
62 °
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DWA T25 BT HK pp62-65 DEVENDER KUMAR.indd 62
11/17/2014 3:02:20 PM
devender
kumar D
evender Kumar is probably one of India’s most well-known bartenders and is recognized worldwide as one of the key people who has been pushing the boundaries of India’s burgeoning cocktail revolution. He was named India’s World Class Bartender of the Year 2012 and among the top 40 bartenders who participated in the World Class Global Finals in Rio, Brazil. He was also the Bacardi Martini Grand Prix India Flair champion in 2009 and was ranked 5th globally in the World Finals in Turin, Italy.
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11/17/2014 3:02:23 PM
Lifts Me Up Ingredients 60ml Grey Goose 1 tsp Luxardo Maraschino 30ml Orgeat Syrup 15ml Lime Juice 15ml Lemon Juice 4 Drops Orange Flower Water 45ml Heavy Cream 1 Egg White Soda to Top
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Method Dry shake and strain Garnish Nutmeg and lime zest Glassware Collins
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11/17/2014 3:02:32 PM
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11/17/2014 3:02:47 PM
joe villanueva J
oe’s fascination with creating cocktails stemmed out of the curiosity he felt while watching a mixologist behind the bar. Since then, he has satiated his thirst for creating multisensory concoctions by honing his skills at renowned bars and lounges in Hong Kong. His enthusiasm for the art of mixing drinks has paved the way for him winning competitions such as the World Class Bartender of the Year 2013 and 2014 and the Chivas Masters Competition 2014 in Hong Kong.
At what point did you know that you would work with cocktails and spirits for a living? There was a point in my career where I begged for a cross training to work behind the bar. That’s when I realised I wanted to learn more about cocktail making. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? Chivas Regal 12 Years Old has a punch of fruit and honey on the nose with lots of fresh notes. It also has well-rounded fruit flavours on the palate, with a slight spice and lingering notes of cereal sweetness. My inspiration for my drink is the bubble tea shops which are on almost every corner in Hong Kong. Everyone loves it, so I thought it would be a great idea to blend and enhance Chivas Regal 12 YO’s taste notes into a bubble tea drink. How did you go about naming the cocktail you have created? Cocktail names are important for us bartenders as these are often the only information we get to craft a drink being ordered. These also help avoid confusions. I usually name my cocktails based on the history of the spirit I use, the cocktail category, the inspiration behind the cocktail, and the tweak I made on classic cocktails. I do this so customers can easily remember the cocktails.
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What was your first – good or bad – cocktail memory? I wish I could tell you a good or bad cocktail I made when I was starting, but to be honest, all I could recall was that any cocktail that was given to me tasted good! As a bartender, who is your biggest inspiration in the industry? I personally admire and get inspiration from our local bartenders. Everyone who I know is very much open to share new and bright ideas to one another. Over the last few years, Hong Kong’s cocktail scene has dramatically changed with more quality cocktails. At the same time, there is passion and desire for improvement from all local based bartenders. If you could fill your glass with one cocktail, what would it be? And who would you like to make it for you? Morning Glory Fizz by Harry Johnson or perhaps an Old Fashioned by Jerry Thomas. Describe your ideal cocktail competition in Hong Kong? My ideal cocktail competition should be fun, challenging, educational and rewarding.
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DWA T25 BT HK pp66-69 JOE VILLANUEVA.indd 66
11/20/2014 5:04:04 PM
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11/20/2014 5:04:09 PM
Royal Bubble Tea Ingredients 45ml Chivas Regal 12 Years 60ml Chilled Forest Fruit Black Tea 60ml Oats & Honey Cereal Milk* Pinch of Sea Salt Tapioca Pearls Method Shake all ingredients into a shaker with ice cubes, except tapioca pearls. Strain into a tumbler glass with fresh ice cubes, then add tapioca on top.
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Garnish Tapioca Ice Cubes Glassware Tumbler *Oats & Honey Cereal Milk Preparation Place cereal oats into a container, fill it up with fresh milk and let it sit for approximately 30 minutes. Strain out all the cereals with cheesecloth. Add honey to taste and a pinch of salt.
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DWA T25 BT HK pp66-69 JOE VILLANUEVA.indd 68
11/20/2014 5:04:29 PM
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11/20/2014 5:04:33 PM
At what point did you know that you would work with cocktails and spirits for a living? I worked in the bar trade for five years in Glasgow and then for three years in Edinburgh after I graduated from university. In 2011, I took a year off and moved to London to do some work with my degree... I was miserable. I missed the personal and professional interactions with people and the creativity and uniqueness of these people, their venues and events. It has been an honour and a privilege over the last few years to see our industry grow and to see people begin to view mixology with the respect it deserves. When I decided to leave London and moved to Hong Kong, I knew exactly which industry I wanted to get back to! Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? The liquor that I am using is Tito’s Vodka. Vodka in our industry probably has the smallest fan club of all the spirits (ironically enough, given its commercial success), so I wanted to create a drink that was sophisticated and unusual to demonstrate vodka’s strength. My favourite thing about this spirit is that it allows me to completely recreate elements of food and drink, as well as places and memories. How did you go about naming the cocktail you have created? I named my cocktail The Northern Lights, after the Aurora Borealis (most commonly seen in Scandinavia). The drink uses dill and black pepper tinctures, which reminded me so much of the Scandinavian flavours that are most common in the foods there. I wanted to challenge people’s taste perspectives with unusual flavours (especially for Asian palate). It is also a homage to my memory of Scandinavia. Describe your perfect bar? When I walk through the door, I feel like I’m home. I could put my feet up on the furniture or snuggle into my favourite chair. The music is exactly my taste (even if I don’t know the tunes). The beer is good, and the knowledge and service of the staff is impeccable, but they make it look so easy. If you could spend the night behind the bar anywhere in the world, for a guest shift, where would that be? Attaboy in New York would be amazing. I loved that place so much when I visited New York for the first time this year. I would love to work with my old friend Ryan Chetiyawardana in any one of his projects. However, I would still go back to do one last shift at Bramble if ever I could. If you could fill your glass with one cocktail, what would it be? And who would you like to make it for you? My favourite cocktail changes from time to time. Right now, I would love an Old Cuban made by its creator and someone I have incredible respect for in our industry, the fine Audrey Saunders. What was your first – good or bad – cocktail memory? The year I started at Bramble was pretty life changing for me. At that time, the scene in Glasgow was not as advanced as it was in Edinburgh, and when I moved cities, it was a big shock to my system in the best possible way. One of the first drinks I ever tried was a twist on the last word, and it changed my palate forever!
70 °
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DWA T25 BT HK pp70-73 JOANNA KENT.indd 70
11/17/2014 4:31:00 PM
joan
ken na t
J
oanna has worked in F&B for 10 years in different roles, most notably as Assistant Manager of Bramble Bar and Lounge, then to General Manager of The Saint. She worked briefly as a brand ambassador for Spencerfield Spirit Company, and has done her most notable work in the field of whisky. Over the years, she has worked with food wine and beer, earning her first WSET in wine alongside a career in mixology.
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DWA T25 BT HK pp70-73 JOANNA KENT.indd 71
째 71
11/17/2014 4:31:04 PM
The Northern Lights Ingredients 3 Slices Cucumber 60ml Tito’s Handmade Vodka 30ml Mezcal 15ml Lime Juice 15ml Dry Vermouth 20ml Simple Syrup 10ml Dill Tincture 15ml Grapefruit Juice 8 Drops Black Pepper Tincture
Method Muddle cucumber in the shaker. Add all ingredients, shake and double strain over three pieces of ice. Garnish Cucumber star with shimmer powder Ice Three large cubes Glassware Small brandy glass
72 °
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DWA T25 BT HK pp70-73 JOANNA KENT.indd 72
11/17/2014 4:31:21 PM
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째 73
11/17/2014 4:31:39 PM
agung prabowo 74 째
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DWA T25 BT HK pp74-77 AGUNG PRABOWO.indd 74
11/17/2014 3:45:27 PM
O
riginally from Jakarta, 33-year-old Agung Prabowo knew at the age of 18 that he wanted to work in bars as a profession. He started as a junior bartender and has been progressively working his way up. He moved to Hong Kong nine years ago to further his career, and had worked at The Landmark Mandarin Oriental’s MO Bar, Lily & Bloom, and the W Hotel. Currently, he’s the Bar Manager at the Lobster Bar and Grill at the Island Shangri-La Hotel.
At what point did you know that you would work with cocktails and spirits for a living? I made my first step as a bartender when I was 18 years old and instantly fell in love with the job. I thought working behind the bar was fun and exciting. During that time, my family had a bad perception of bartending. They didn’t support the idea of me working as a bartender especially in evening shifts. I think at this point I have proven them wrong as I am still standing here and managing one of the best bars of the Shangri-La group. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? Cognac was highly valued for mixing drinks in the 19th century when the modern art bar was born. Pierre Ferrand 1840 is an attempt to recreate the kind of cognac pioneers of the bar such as Jerry Thomas and Harry Johnson would have used in their cocktails. My idea was to craft a classic cocktail – Brandy Crusta – into a modern cocktail which is a perfect match when having Pierre Ferrand orange curaçao on the side. How did you go about naming the cocktail you have created? Crusta is an old classic cocktail consists of cognac, orange curaçao, maraschino liqueur, lemon juice and angostura bitters, shaken and strained into a sugar rimmed glassware with a lemon skin around the rim. The name is inspired by the liquor used and the classic cocktail it was derived from. That is why I called it “Ferrand D Crusta,” in which D stands for deconstructed. As a bartender, who is your biggest inspiration in the industry? My biggest inspiration are my family (my wife and son) and my fellow friends in this industry who have supported me and shared on bar trends. Additionally, I was inspired by Tom Cruise’s movie – Cocktail. I watched that movie so many times and that’s when I began to practice all the flair bartending moves. As I gained confidence, I started to enter competitions and won. I even represented Hong Kong at the World Championships in 2008. It was the last competition that I entered as I didn’t have time to practice anymore. However, I still managed to keep up with the latest trends in cocktails and spirits. Finish this sentence: I love being a bartender because _________ Bartending is my passion and hobby; it is my way of life. What’s the best advice you have been given and who gave you that advice? Doing something is all about heart and passion. Anyone can learn the techniques and follow a recipe, but if the person making the drink is not passionate about what he or she does, I believe one can taste the difference. My wife gave me this good advice. What was it like to make your very first cocktail for a customer behind the bar? The very first cocktail I made was “Alabama Slammer”. My senior bartender allowed me to make this drink for the very first time, and I had mixed feelings then. I remember that day well; I was nervous and felt a shivering fear in front of them (guest and him). In the end, the guest liked the drink and even gave me my very first tip!
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DWA T25 BT HK pp74-77 AGUNG PRABOWO.indd 75
° 75
11/17/2014 3:45:31 PM
Ferrand D Crusta Ingredients 3 Dashes Angostura Bitters 5ml Maraschino Liqueur 15ml Pierre Ferrand Dry Curaçao 60ml Pierre Ferrand 1840 Cognac 1 Scoop of Lemon Sorbet*
*Lemon Sorbet Preparation Ingredients 1 3/4 cups water 2 cups sugar 2 cups freshly squeezed lemon juice 1 to 2 tbsp freshly grated lemon zest
Method Stir all ingredients with cube ice into a mixing glass except the lemon sorbet. Strain into a chilled snifter glass rimmed with orange-sugar.
Method In a small saucepan over medium heat, combine water and sugar and boil for 1 minute until the sugar dissolves. Remove from heat and allow to cool. Stir in the lemon juice and lemon zest, then pour into the bowl of an ice cream maker. Churn according to instruction manual. When the sorbet has frozen into ice crystals (it will still look quite soft), transfer to a storage
Garnish Orange-sugar rim** Glassware Snifter
76 °
container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer. If you do not have an ice cream maker, you can transfer mixture to a 9 x 13 metal baking pan. Freeze until firm (about 2 to 3 hours), stirring with a fork every half hour. For a quick sorbet preparation, simply pour liquid nitrogen then gently stir until thoroughly frozen. Alternatively, you can also buy it in your local supermarket. **Orange-sugar Rim Preparation Grate 1 whole orange, add 4 tbsp of sugar and set it aside on a dry area.
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11/17/2014 3:45:43 PM
BROUGHT TO YOU BY
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DWA T25 BT HK pp74-77 AGUNG PRABOWO.indd 77
째 77
11/17/2014 3:45:46 PM
antonio W
lai
ith a passion for multisensory mixology (MM), Antonio is crazy about avante-garde techniques to deliver drinking experience that engages all five senses. He launched the first comprehensive MM drink menu available in Hong Kong at FINDS Restaurant & Bar in 2009. He is a book writer and travels the world to discover the dynamics of cocktail culture. At what point did you know that you would work with cocktails and spirits for a living? The first time I was behind the bar at Planet Hollywood Hong Kong. I was only 20 years old then. It was my first experience working behind the bar and at that point, I knew that it would be my lifetime career. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? I used Jose Cuervo 1800 and Jose Cuervo Coconut. Although it’s supposed to be autumn time in HK, the weather is still very hot. People here have a liking for anything Thai and are fond of coconut water. The idea was to combine the ingredients and make a coconut margarita. How did you go about naming the cocktail you have created? Margarita Nuts 1800 was inspired by the liquor I got – Jose Cuervo 1800. The first thing that came to my mind was coconut. I also found out that Jose Cuervo has a coconut liquor, so it made perfect sense to go nuts over margarita, right? As a bartender, who is your biggest inspiration in the industry? My teachers, Dario Comini from Nottingham Forest, Tony Conigliaro from Drink Factory, of whom I was lucky enough to have worked with and learnt a lot from, and Paul Tvaroh from Lounge Bohemia. Masters in their craft, they have a lot of passion to share and have inspired me in so many ways. I never thought that I would fall in love with molecular cocktails that much and become a good bartender with that knowledge.
78 °
Your favourite bar story is? I have plenty of bar stories, one of which is about the rotary evaporator. It was my first time using this machine for distilling and with very little experience handling it, it took me a while to get the hang of it. Many times, the ingredients literally exploded out of the machine. Now, with all the practice, no more exploding ingredients for me! What’s the best advice you have been given and who gave you that advice? As my wife Elena always reminds me “be humble and learn from every scenario”. Life is always about sharing and giving back to the society (in this case, bar). It’s all about how we can impart our knowledge to improve the entire bar industry. On my part, I do a lot of masterclasses and invite overseas bartenders to share their cocktail experience with us. Describe your ideal cocktail competition in Hong Kong? I would like to see more international finals being hosted in Hong Kong, so all the bartenders here could learn how these are done. At the same time, local younger bartenders with little opportunity to travel could have a better understanding of the standards and skills out there. Being great in HK is one thing, but being the best in the world is something else.
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DWA T25 BT HK pp78-81 ANTONIO LAI.indd 78
11/20/2014 10:30:51 AM
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11/20/2014 10:30:57 AM
Margarita Nuts 1800 Ingredients 40ml Jose Cuervo 1800 Silver 10ml Jose Cuervo 1800 Coconut 60ml Coconut Water 20ml Lime Juice 10ml Sugar Syrup Method Add all ingredients into a shaker and shake well. Pour into a rocks glass with a big ice cube. Garnish Coconut flakes Ice Big ice cube Glassware Rocks glass
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11/20/2014 10:31:02 AM
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11/20/2014 10:31:04 AM
82 째
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DWA T25 BT HK pp82-85 NEIL RIVINGTON.indd 82
11/20/2014 12:28:14 PM
At what point did you know that you would work with cocktails and spirits for a living? I was 19 or 20 then, training to be a personal trainer in Liverpool. At that time, I worked in a couple of bars and then in cocktail bars. Slowly, my interest and passion grew for spirits, cocktails and the service industry in general. Then after that I moved to London, firstly working for Soho house and practically surrounded by some of the best bars in the world on your doorstep. The opportunities, friendships and experiences you hear about, you couldn’t help but get hooked.
What’s the best advice you have been given and who gave you that advice? There isn’t one piece of advice that stands out. Over the years, I have had a variety of people and experiences that helped shape me during my career. Just always be aware of what’s going on, always look at who is doing what and learn how they do it. Listen to everyone around you; you will hear countless words of wisdom which won’t become apparent until you are in a situation where it presents itself. Ask questions; no question is a stupid question. You will never know unless you ask.
Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? The spirit of choice was Casamigos blanco. As a huge agave spirit fan, I really enjoyed the tequila. I still believe it is so underrated, and still has a stigma surrounding it. But having people like George Clooney, Randy Gerber and Mike Meldman developing this Tequila as a passion project rather than a business, highlights and encourages others not to be so afraid of it. With that, I didn’t want to overpower or loose the flavour of Casamigos. Instead, I wanted to highlight it and still keep the flavours organic and earthy, bringing through the smooth, rich flavours I enjoyed with it.
What does the HK bar scene need more of and what does it need less of? I don’t think Hong Kong’s bar scene needs much more. It is pretty swamped with concepts at the moment. Every week there is something new. The only issue I have is the passion, drive and standards that the other great cities like London, New York and Sydney have. You can spend a fortune on a place to look amazing, but unless you have the staff to back it up, it will just be a failure. The competition is high in HK; you can’t afford to cut corners and just hire bodies for the sake of it. You need to train your staff, nurture them, and give them some development to push their venue and HK as a whole in terms of the hospitality industry.
How did you go about naming the cocktail you have created? Naming a drink can sometimes be the easiest thing to do or it can be the most difficult part, so you have to be careful. In the end, I just re-read the history of Casamigos, looked at what the guys are doing to promote it (including watching the video ‘Tequila filled nights with friends’). The time spent creating Casamigos, the slow cooking, the fermentation and the simplicity of the ingredients – I feel the name ‘Easy does it’ tells the story of Casamigos and the drink itself.
As a bartender, who is your biggest inspiration in the industry? My biggest inspiration are all the amazing bartenders I know around the world who continue to encourage me to push boundaries, go beyond perceptions, and show the world why we have the best job in the world. Their passion and commitment are up there with the best. The hours, the knowledge, the patience and the constant guidance to all those around them are simply unparalleled.
neil
N
eil is a huge agave spirit fan and really enjoys tequila. His interest in spirits stemmed from working in bars during the time he was training as a personal trainer in Liverpool. And as they say, the rest is history.
rivington DRINKS WORLD ASIA
DWA T25 BT HK pp82-85 NEIL RIVINGTON.indd 83
° 83
11/20/2014 12:28:19 PM
Easy Does It Ingredients 45ml Casamigos Tequila 20ml Cynar 10ml Maraschino Liqueur 20ml Fresh Lemon Juice 30ml Chamomile Flower Honey Method Combine all ingredients. Shake. Double strain. Garnish Daisy (chamomile) chain Glassware Fancy cocktail glass
84 째
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DWA T25 BT HK pp82-85 NEIL RIVINGTON.indd 84
11/20/2014 12:28:34 PM
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DWA T25 BT HK pp82-85 NEIL RIVINGTON.indd 85
째 85
11/20/2014 12:29:04 PM
masayuki
uchida
86 째
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DWA T25 BT HK pp86-89 MASAYUKI UCHIDA.indd 86
11/17/2014 5:56:46 PM
M
asayuki Uchida started his bartending career in Japan at the age of 18. He moved to Hong Kong when he was 25 years old. Four years later, he saw the opportunity to open his own bar – Butler.
At what point did you know that you would work with cocktails and spirits for a living? I have always been interested in cocktails and spirits. For me, making cocktails is bringing a word to someone about spirits; it’s communicating to people through drinks. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? The Naked Grouse is a premium blended Scotch whisky which contains a high proportion of single malt from Macallan and Highland Park, and matured in first fill sherry casks. It is rich and intense on the palate. On its bottle is the Red Grouse, the national game bird of Scotland. With these distinct features, I wanted to introduce a Scottish chivalrous robber cocktail. How did you go about naming the cocktail you have created? I’m not really creative when it comes to naming cocktails, so I follow basic cocktail names. P.R.R or Perfect Rob Roy is a cocktail named after a Scottish folk hero, Rob Roy. I made this drink using a blend of The Naked Grouse and Dolin Vermouth de Chambery Dry/Blanc/Rouge, and garnished it with Griottine cherry and rose water. As a bartender, who is your biggest inspiration in the industry? There are many bartenders whom I have the utmost respect for: Antonio, Chris, Giancarlo, John, Joe, Luice, Mimitsuka, Reeve, Wallace and Yamada, just to name a few. But if I’m pressed to choose just one bartender, it’s Mimitsuka Fumiyasu. He won the 2012 IBA Cocktail Competition. His motto is “Be strict with yourself, but be kind to others”. That’s why he always has a lot of people around him. What’s the best advice you have been given and who gave you that advice? “Just try your best to be natural” – Mimitsuka Fumiyasu. I worked with him in Tokyo from 2005 to 2007, and even when I moved to Hong Kong, his words stuck in my mind. Finish this sentence: I love being a bartender because ________ It is my lifestyle. Your favourite bar story is? A lady came into the bar, carrying an expensive bag which she careless put down on the floor. I asked her if we could keep the bag for her and she refused. I suggested to put the bag on the chair next to her or on the counter. Again, she refused and told me that other guests might come to sit on the chair and the counter is the most important place in a bar. Basically, what I learned from this story was that, if you treat your guests with respect, they will do the same to you.
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DWA T25 BT HK pp86-89 MASAYUKI UCHIDA.indd 87
° 87
11/17/2014 5:56:55 PM
P.R.R (Perfect Rob Roy) Ingredients 50ml The Naked Grouse 20ml Dolin Vermouth de Chambery Dry 20ml Dolin Vermouth de Chambery Blanc 20ml Dolin Vermouth de Chambery Rouge
Garnish Griottine cherry / rose water Ice Cracked or cubed ice Glassware Martini glass / stainless cocktail glass
Method Stir
88 째
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DWA T25 BT HK pp86-89 MASAYUKI UCHIDA.indd 88
11/17/2014 5:57:06 PM
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DWA T25 BT HK pp86-89 MASAYUKI UCHIDA.indd 89
째 89
11/17/2014 5:57:13 PM
B
ryson started his career in 2003, working at Aqua Spirit initially as a bar-back and then as a bartender. After two years, he moved to the UK to study hospitality and tourism at Birmingham College, before returning to Hong Kong in 2007. Currently, he’s working at JW Marriott’s Flint Grill & Bar.
bryson
rivera 90 °
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DWA T25 BT HK pp90-93 BRYSON RIVERA.indd 90
11/20/2014 12:33:42 PM
At what point did you know that you would work with cocktails and spirits for a living? The funny thing was, I never expected to be into cocktails and spirits at all. Bar-backing was just a stepping stone for me to find a job after graduating from high school at the age of 17. At that time, I was in the process of getting my right of abode in Hong Kong. Being a bar-back was not easy. It didn’t only entail washing glasses, but also stocking the bar and assisting bartenders in everything. It was a struggle at the beginning, and several times, I thought of quitting. I
never realized back then that everyone has to start somewhere. To this day, I still think that bar-backing is an important role in a busy cocktail bar, and the start of something better. You meet great individuals, have a lifestyle hobby than just a job, and are exposed to cocktail culture and trends. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? With a soft, mellow mouthfeel and an amazing silky texture, Absolut Elyx Vodka is perfect for a classic vodka martini. Unlike any other vodka, this neutral spirit does not only have a wheaty and grainy taste, but interestingly, it has a ‘’bready’’ finish on the palate. And so I had paired it with rustic wheat bread toast topped with pickled herring to complement the winter wheat used to distill this extraordinary vodka. To make the drink savoury and add a briny character to it, I used brine-vermouth – basically water, salt and dry vermouth to balance the taste. For a perfect serve, store the drink in a fish can, seal it and refrigerate. Serve anytime. How did you go about naming the cocktail you have created? I named my drink 1929 Elyx Martini, after the 1929 copper still used to distill the Absolut Elyx and Martini and Elyx, both luxurious terms. I wanted to give drinkers an intimate experience with a classic briny martini and nibbles of wheat bread with herring, then make it simple by providing mixing tools so guests can serve the drink themselves.
What was your first – good or bad – cocktail memory? A guest at the bar asked me about a particular cocktail and I had to browse through my cocktail book (discreetly of course!) to make sure I had the correct measures and recipe. The cocktail was Corpse Reviver. The guest insisted on that specific recipe and I said I only knew one version of the drink. Back then, it was somehow bad to look at cocktail books for recipes. As bartenders, we should be able to make the drinks requested by customers – whether they are on the menu or not. If you could spend the night behind the bar anywhere in the world, for a guest shift, where would that be? First would be the Artesian at The Langham Hotel in London. I think the bartenders working there are humble and simple. I am confident that they would treat me with the same respect they’re giving to every single drink they make. Second would be the Employees Only in New York. They add a personal touch to what they do, which I find very admirable. I believe that aside from making interesting and delicious drinks, it is important for us bartenders to have fun like our guests (but not too much fun that we’re too drunk to serve them). Finish this sentence: I love being a bartender because ___________ When it comes to creative thinking, there are no boundaries. Whether it’s making drinks or working the bar efficiently, creativity is the key to manage it well. As a bartender, who is your biggest inspiration in the industry? I consider my bartender friends as heroes. They have shown me time and again that “a bartender in need is a friend indeed”, from loaning me their tools to lending me products on their shelves. I thank them for sharing their knowledge and thoughts especially when it comes to work.
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DWA T25 BT HK pp90-93 BRYSON RIVERA.indd 91
° 91
11/20/2014 12:33:44 PM
1929 Elyx Martini Ingredients 60ml Absolut Elyx 15ml Brine Vermouth Method Into a chilled mixing glass, add blocks of ice and a mix of cracked ice to have enough dilution. Pour a generous amount of Absolut Elyx and add the brine vermouth for a savoury briny flavour. Stir rapidly. Strain into a 100% chilled chef oval can and seal it using a can sealer, then place it next to a chilled glass. Garnish Food pairing of Rustic flaxseed toast and Bismarck herring Glassware Riedel whisky glass
92 째
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DWA T25 BT HK pp90-93 BRYSON RIVERA.indd 92
11/20/2014 12:33:49 PM
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DWA T25 BT HK pp90-93 BRYSON RIVERA.indd 93
째 93
11/20/2014 12:33:51 PM
wan
amanda 94 째
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DWA T25 BT HK pp94-97 AMANDA WAN.indd 94
11/17/2014 4:15:40 PM
A
manda found her calling in bartending when she was just 19 years old. She knew right then that she wanted to work with cocktails and spirits for a living. For her, it’s like painting a picture, only with flavours. At what point did you know that you would work with cocktails and spirits for a living? Growing up, I had always wanted to be an artist. However, the digital media did not inspire me as much at that time, preferring pen and paper. But when I stumbled on a work in the beverage industry, something clicked in my mind and I found my calling. So there I was, 19 years old and a teaspoon in my hand, tasting all the different bottles of spirits behind the bar and taking a ton of notes. I knew then that this was what I wanted to work with for a living. It’s like painting a picture, only with flavours! Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? With a lively spicy aroma and a powerful ginger kick, The King’s Ginger is a warming tonic commissioned by the Royal Physician to rejuvenate King Edward VII during his morning rides. In creating my cocktail, I was inspired by a friend’s favourite memory whilst on her own travels. It was of a warming coffee husk and ginger drink called Qishr from the Middle East. Qishr is usually made with coffee, ginger and warm spices, and drank at any time of day. To achieve a harmonious balance between ginger and coffee, I have chosen to infuse the flavours instead by adding coffee beans to The King’s Ginger liqueur and letting it rest in a sous-vide water bath. Teapot bitters then lend additional complexity with hints of vanilla and black tea. As a drink fit for a king, I added a small touch of Kyoho “Murasaki” liqueur for fruit flavours, and also because the word “Murasaki” means purple. Like in many European and British cultures, purple is a symbol of nobility in Chinese culture, hence the fitting use of Kyoho liqueur. This drink is further complemented by a good measure of The Classic Red blend. Displaying a rich ruby hue, the wine opens up with ripe blackberry aromas followed by plums, dark chocolate and fruitcake. My cocktail aspires to emulate that emotional memory of warmth and comfort, in flavours like berries, coffee, ginger and spices, which are perfect for autumn. How did you go about naming the cocktail you have created? Created by Berry Bros. & Rudd, The King’s Ginger carries a long tradition of being supplied to the British Royal family – from the time of King George III up to the present day. Naturally, I wanted to relay an image of honour and regality in the name of the cocktail. As a good king would pledge to grant his people a life of peace and joy in his land of governance, this drink acts as a representation of a king’s sacred vow to his people, hence, a cocktail named “The King’s Promise”.
What is your favourite and least favourite cocktail to make? Recently, I’ve taken to making disco drinks like the Grasshopper and Blue Lagoon, with a hint of Fernet Branca and other bitters. These drinks have put a smile on my face as they are so out-of-character for me, and the memories guests have of these drinks vary from great dancing to really nasty hangover experiences, or even both! Watching their faces change from incredulous to disbelief to lighting up in approval just makes my day. I would say I don’t have a least favourite cocktail to make – just because I have a feeling some cheeky people will be coming to my bar just to order it! What was it like to make your very first cocktail for a customer behind the bar? Excited to be making one, at last! The first cocktail I ever made was a frozen margarita, and it was using silver tequila, lime cordial and margarita mix. Those days have long gone, but it still brings back fond memories and it will always be on my list of top 10 favourite cocktails. These days, I make a delicious Tommy’s Margarita with simple, fresh ingredients instead of the frozen version. As a bartender, you have access to lots of great ingredients. What’s the one flavour you really enjoy working with at the moment? Pandan – always. Also known as screwpine leaves and featured heavily in Southeast Asian cuisine, this ingredient is hard to define as a singular flavour. It is more aromatic than it is flavourful, and can be used as an enhancement in both sweet and savoury palates. Pandan also reminds me of home where we could readily cut a bunch of leaves from our garden at any time for rice, soups or desserts that we were making at home. And as the saying goes, “there’s no place like home”, thus the strong attachment to this ingredient. Describe your perfect bar? My perfect bar would be in a real library with actual books that people can read. It has brass ladders leading all the way up to shelves of books, which would have been anything from second-hand to first editions, donated and scavenged from the world over. Floor to ceiling French windows would look out onto a small but well-pruned garden. Communal tables where people gather to exchange conversations and ideas over good drinks, and plush reading chairs are scattered all throughout the room. A long bar would cover one end of the room with seating at every section. The music is subtle, classic and come nightfall, a live band plays Shanghai Jazz around a piano until late.
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DWA T25 BT HK pp94-97 AMANDA WAN.indd 95
° 95
11/17/2014 4:15:43 PM
The King’s Promise Ingredients 30ml The King’s Ginger Liqueur Infused with Coffee Beans 45ml Cabernet Sauvignon (Syrah Blend) 15ml Kyoho Murasaki 2 Dashes Dr. Adam Elmegirab’s Teapot Bitters Method Stir and strain Garnish Vanilla bean, seasonal purple flower Glassware Vintage crystal wineglass
96 °
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DWA T25 BT HK pp94-97 AMANDA WAN.indd 96
11/17/2014 4:15:48 PM
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DWA T25 BT HK pp94-97 AMANDA WAN.indd 97
째 97
11/17/2014 4:15:50 PM
98 째
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DWA T25 BT HK pp98-101 ALEX CHATTE.indd 98
11/20/2014 3:13:34 PM
alexandre
chatté A
lex Chatté realized there’s more to bartending when he joined a group of restaurants in Hong Kong in 2006. This veteran bartender/mixologist enjoys creating wonderful drinks that people will really like. At what point did you know that you would work with cocktails and spirits for a living? I realized there was more to bartending when I joined a group of restaurants in Hong Kong in 2006. Although the company itself was badly managed, the concepts and the people they brought over from abroad really opened my eyes to the endless possibilities within this intense industry. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? D1 is a 7-month old gin and the latest addition to the super premium gin from London. The brand is a blend of botanicals – including nettles, licorice, cassia bark, almond, and of course, juniper berries – that are selected by a master tea blender. It also features floral skull work designed by internationally renowned artist Jacky Tsai. Knowing these key components of the brand, I wanted to create a drink that is an
eternal classic, but with the creativity of a local artist. How did you go about naming the cocktail you have created? Inspired by the vision of Mr Limbrey, the creator of D1, I named my drink D1&T. The name came fully from the ingredients used to make D1 Gin. What’s the best advice you have been given and who gave you that advice? Oddly enough, the best advice I had ever been given was not behind the bar. It was while I still worked the floor. My manager simply grabbed me on the side and told me those words that really stuck with me to this day, “Relax and make sure you have fun”. If you could spend the night behind the bar anywhere in the world, for a guest shift, where would that be? I don’t think I would be able to choose just
one bar. There are too many different styles of bars that I would want to learn from. If I could choose, I would have liked to experience the bars that existed in the 1900s. What does the HK bar scene need more of and what does it need less of? Hong Kong definitely has too many tapas, French and Italian restaurants, and I truly believe, the place needs a more established bar, cocktail or F&B school. Describe your ideal cocktail competition in Hong Kong? My ideal cocktail competition would be something innovative. Most of the competitions here in Hong Kong are one brand oriented. I would love to see one of these days, a bartending league type of competition that goes on for a year. This way, we can really establish who are consistently good all throughout and in the end, the better bartenders.
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DWA T25 BT HK pp98-101 ALEX CHATTE.indd 99
° 99
11/20/2014 3:13:37 PM
D1&T Ingredients 15ml Homemade Tonic Syrup 15ml Bergamot Juice 10ml Organic Honey 60ml Unstirred Carbonised D1 Gin Method Pour all tonic syrup, bergamot juice and honey into a Boston shaker. Shake hard until cold. Double strain into a vintage coupe, top up with carbonised frozen gin. Garnish Dry candied nettle leaf Glassware Vintage coupe
100 째
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DWA T25 BT HK pp98-101 ALEX CHATTE.indd 100
11/20/2014 3:13:42 PM
NEWLY LAUNCHED
D1 LONDON GIN is already multi-award winning. This smooth premium gin delivers a ripe citrus nose and is incredibly versatile for classic and creative d r i n k s . F o r a re f re s h i n g t w i s t on a G&T, serve over ice, pour a premium tonic and garnish with fresh mint leaves. Perfect with D1’s sweet fruit finish. The reversible bottle features the iconic ‘Floral Skull’, from the series of artworks by international contemporary artist Jacky Tsai and first made famous by Alexander McQueen. D1 London Gin delivers a British luxury spirit in a contemporary style.
DOUBLE MASTERS Super Premium and Contemporary
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DWA T25 BT HK pp98-101 ALEX CHATTE.indd 101
° 101
11/20/2014 3:13:44 PM
J
ay is a bilingual beverage professional with over seven years of combined experience in beverage, business skills, knowledge and operation. His specialty is in craft cocktail and non-alcoholic drink development and trend. He has a reputation for pre-opening and set up, optimising beverage inventory, merchandising, training and public relations. At what point did you know that you would work with cocktails and spirits for a living? My first job! I was given an opportunity to create my own cocktail list after a few months of training. That’s when I fell in love with this job. It was not easy; there was a lot of trial and error, but eventually I pulled it off. Creating your own list of cocktails for customers and receiving positive feedback is just marvelous. Not many jobs give you a chance to be creative and wow the guest with your imagination and inspiration. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? I have created a concoction based on No.3 Gin for my cocktail. No.3 Gin is quite citrusy and spicy on the palate, which does very well and blends perfectly with yellow bell pepper. The overall cocktail is citrusy - with a hint of sweetness from agave syrup - and also a little spicy through the end. How did you go about naming the cocktail you have created? The two main raw ingredients in my cocktail are pineapple and yellow bell pepper, both of which have benefits and are widely used for detoxification purposes. Hence, I named my cocktail the Detox Punch. What is your favourite and least favourite cocktail to make? Any cocktail with lemon juice in it is my favourite. Dry martinis are my least favourite as they seem to be a little overrated to me. Finish this sentence: I love being a bartender because _______ It completes me! What was your first – good or bad – cocktail memory? We all have our first good memory – and mine was when I made a mixed drink (a long island) for the first time in my life. Literally spilling out everything from the shaker after trying to show off in front of some ladies definitely was not a good memory for me. Your favourite bar story is? Nothing beats a speakeasy with a contemporary twist. My favourite right now is definitely the PDT.
102 °
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DWA T25 BT HK pp102-105 JAY RUMMY.indd 102
11/20/2014 10:34:28 AM
jay rummy DRINKS WORLD ASIA
DWA T25 BT HK pp102-105 JAY RUMMY.indd 103
째 103
11/20/2014 10:34:35 AM
Detox Punch Ingredients 3-4 Pineapple Chunks, Muddled 45ml No.3 London Dry Gin 60ml Fresh Yellow Bell Pepper Juice 22.5ml Fresh Lemon Juice 15ml Agave Syrup Method Muddle and shake Garnish Pickled cucumber Ice Cube ice Glassware Fancy rocks glass
104 째
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DWA T25 BT HK pp102-105 JAY RUMMY.indd 104
11/20/2014 10:34:40 AM
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DWA T25 BT HK pp102-105 JAY RUMMY.indd 105
째 105
11/20/2014 10:34:44 AM
x e l
B
a
orn in New York to a Korean mother and Chinese father, Alex Ko had an interesting education. He went to elementary school in Korea, middle school in Hong Kong, high school in Edinburgh and college in Boston University where he graduated with a BSc degree in Aerospace Engineering. He got his start in the hospitality industry at W Hotel as a server. Currently, he’s taking his Masters in Business Administration at the University of Hong Kong.
106 °
o k
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DWA T25 BT HK pp106-109 ALEX KO.indd 106
6/15/2015 9:47:45 PM
At what point did you know that you would work with cocktails and spirits for a living? I first started thinking about cocktails when I was in the middle of my aerospace engineering degree. I was doing coursework for a thermodynamics class back in 2007, and I came across an article that talked about how bartenders were shaping balls of ice to control the rate of dilution. I found the mechanics of the process really interesting and continued to look up more information as a hobby. But what really sold me was when I took a part-time job at W Hotel in 2010. Joe Villanueva was the head bartender there, and already doing some fantastic work. Compared to what he knew, my bits and scraps of knowledge were embarrassing. But he used every spare moment to teach me the fundamentals. Shortly after that, Joao Balzani joined the team and also began to teach me. The camaraderie and my growing knowledge inspired me to keep on developing my understanding of cocktails. Tell us about the liquor you used for this interview, and your thoughts on the drink you made with it? Snow Leopard Vodka has a lovely creamy, vanilla-y, slightly peppery finish, and that’s what I based my cocktail around. To complement the soft finish, I chose to incorporate the warm spice notes of chai tea, and to round out the body and fill the front end of the palate, I used cardamom and Bianco vermouth. With a drink full of rich, warm and powerful flavours, I wanted to create a counterpoint with smoke. I didn’t want to smoke the drink directly, or use a smoky spirit that would compete with the vodka. So I used Genmaicha, which is a smoky mix of toasted brown rice and green tea, as a garnish. This fills the nose with just a hint of smoke and fades away as you pull away from the glass. I think Snow Leopard was a wonderful vodka to use for this kind of cocktail because it has a nice full body. This meant I could really accentuate it and minimise the quantities of the other ingredients without resulting in a thin, watery drink that you’ll get with other lower quality vodkas. How did you go about naming the cocktail you have created? When someone says ‘snow leopard’ to me, I imagine a leopard prowling silently through a snowy clearing, a soft trace of a footprint the only evidence that it was ever there. Although it’s standing right in front of your eyes, its presence would be almost insubstantial, intangible, even. In naming the drink Intangible, I wanted to make a reference to that mental image of mine, to the extraordinarily long finish of the drink’s spice, and to the fact that snow leopards are in extreme danger of becoming extinct. After all, the most incredible thing about Snow Leopard Vodka is not its quality as a beverage, but that some of its profits are donated to snow leopard conservation efforts. Best after work drink and why? It depends on what kind of night it’s been. If I just finished a crazy 12-hour shift at a nightclub-ish event with booze and juice soaking into my socks, I’d settle for an ice cold beer. If I lucked out and managed to close up early, I like to finish up the night with an Old Fashioned. It’s incredibly versatile, albeit simple, and can be made a thousand different ways by a thousand different bartenders. Whether it’s mixed with either the spirits, bitters or sugar type, each one is delicious. Having that nice subtle twist is a great way to put an end to a good night. What is your favourite and least favourite cocktail to make? I enjoy making every cocktail. I particularly like it when someone strolls in and asks for an obscure classic. That said, I don’t particularly like making espresso martinis. For one thing, ordering one says a lot about that person’s priorities, that is, all he/she cares about is to get drunk and get buzzed as fast as possible. On top of that, there are so many more things one can do with coffee. Mixing up an espresso martini is taking a wonderfully complex ingredient and making it terribly one dimensional. What does the HK bar scene need more of and what does it need less of? What Hong Kong needs more of is space. Having more space would do more than just drive down the cost of land, which is the main barrier to bartender driven bars. It would also give more options to layout such as lofts, staircases, patios and other designs. What Hong Kong needs less of? Budget tequila. It’s really bringing down the image of the good stuff, which people are still so hesitant try even now, for some reason. It’s a right crying shame, especially when we’re seeing a lot more of the premium reposados and añejos, and now that mezcal is coming into its own.
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DWA T25 BT HK pp106-109 ALEX KO.indd 107
° 107
6/15/2015 9:47:48 PM
Intangible Ingredients 60ml Snow Leopard Vodka 10ml Chai Tea Infused Campari 25ml Cardamom Infused Mancino Bianco Vermouth 15ml Lime Juice 15ml Sugar Syrup 1 Egg White Method Combine all ingredients into a shaker. Dry shake vigorously. When the drink has built a strong foam, add ice and shake. Strain into a cocktail glass. Let foam settle, and garnish with a dusting of Genmaicha and black sesame seeds. Garnish Ground Genmaicha and black sesame seeds Glassware Coupe
108 째
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DWA T25 BT HK pp106-109 ALEX KO.indd 108
6/15/2015 9:47:52 PM
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DWA T25 BT HK pp106-109 ALEX KO.indd 109
째 109
6/15/2015 9:47:54 PM
110 째
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DWA T25 BT HK pp110-113 TIM BECQUERIAUX.indd 110
11/18/2014 12:22:35 PM
timothée
becqueriaux T
im started working in restaurants right after graduating high school. On his first year of university, he worked as a food runner and bar-back in a café in Paris. It was while working behind the bar at the same café that his course shifted.
At what point did you know that you would work with cocktails and spirits for a living? I just started a bachelor’s degree in Communication and Information at Sorbonne University Paris III at that time. Throughout my first season, I worked as a food runner and bar-back at Café de l’Odéon and did a few extras during the academic year. After my first year of university, I went back to working in the same café behind the bar for another season. That’s when I got hooked to the industry. The thrill of those long hour shifts and the sore muscles in the morning made me want more. Working with people that had been in the industry for over 20 years not only gave me a new vision of this world, but also respect for those that practice the profession. My goal was set, and my course had changed. Tell us about the spirit you used for this interview, and your thoughts on the drink you made with it? La Maison Fontaine covers a range of three different products – la blanche, la verte and a chocolate flavoured absinthe liqueur. La blanche and la verte are two different types of absinthe using the same recipe with different identities. Having those wonderful products to choose out of, I decided to go with the blanche as I was looking for a more fragrant and rounder spirit for my cocktail. Although it is said that a drink containing wormwood is given as medicine to children in a cup with honey on the brim, I opted to create a treat; a little gourmandise to celebrate one’s healthiness. How did you go about naming the cocktail you have created? It’s always nice to have a background story to your cocktail, whether it’s related to one of the ingredients, the garnish or even the shape of the glassware. It will not only create intimacy, but also an easier complicity between you and your customer. But then, I prefer to stay simple and straightforward when naming a cocktail. This way, customers will know what to expect and will not be misled when ordering their drink. Inspiration was not at its peak when I named my cocktail La blanche du jura, but the name does speak for itself! Finish this sentence: I love being a bartender because ________ My job is all about love! Being a bartender is much like being in love – there’s intimacy, commitment and passion. Intimacy on both sides of the bar, be it amongst your colleagues or with your customers; you’re going to be spending more time with them than your own family. Commitment to the bar means that your relationship is permanent and not superficial.
Lastly, you need to have passion to endure those long hour shifts, which will reflect in your own style of work. Complete love will only be possible with those three components together. Having said that, being a bartender is more of ‘a way of life’ and about passion rather than just being a profession. If you could spend the night behind the bar anywhere in the world, for a guest shift, where would that be? We all know that working in this industry requires long hour shifts and overtime. Thus, it is important for a bartender to feel comfortable in his/her working section in order to give his/her best service, attention to detail and concentration. A bartender will impose a certain way of working and organization behind a bar, which will not suit every individual. Nevertheless, if I had to choose, I would go back to where it all started – a busy summer shift in the bistros of Paris. Describe your perfect bar? Describing a perfect bar entails having a complete bar. This means that it contains all essential parts, which cover everything physical such as equipment, bar tools, condiments, alcohol, etc. It’s also important to pay attention to details. This part includes the quality of the equipment, a smart selection of liqueurs and spirits, and the material of the tools. Last but not least, a bar should have a purpose to everything behind it. Once it starts serving a purpose, a whole new meaning of perfection will take shape. But then in the end, perfection, is in fact, personal. What does the HK bar scene need more of and what does it need less of? Hong Kong definitely does not lack in bars. In fact, there might be too many opening and closing. Opening a restaurant or bar in Hong Kong is one thing; maintaining it is another matter. High rents, getting a license and other factors make it difficult for startups to survive and compete with big F&B companies. There are so many talented and passionate professionals that would make a big impact in this industry by going on their own without any sort of restrictions. There’s also the issue of endless staff turnover. With a continuous wave of bars and restaurants opening, it seems that there are more job offers than staff demanding jobs. Playing a heavy role in this turnover would also be the lack of passion, as many do not see a future in this career. The motivation during shifts diminishes and so does the ambition.
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La Blanche du Jura Ingredients 45ml La Maison Fontaine Blanche 20ml Egg White 15ml Milk 15ml Whipping Cream 15ml Smoked Maple Syrup 10ml Homemade Berry Marmalade (150g of Raspberry, 100g Rhubarb and Rosehip Cordial, 50ml Crème de Fraise) Method Sit marmalade at the bottom of the absinthe glass. Add the rest of the ingredients. Shake and strain, layering marmalade and cocktail. Serve with one cracked ice. Ice Cracked ice Glassware Absinthe glass
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La Maison Fontaine速 is an ultra premium artisan Absinthe handcrafted amongst the beautiful Jura Mountains in Pontarlier France.
Whether savoured with iced water, slowly dripped from an Absinthe fountain, or mixed in one of our unique cocktails, we think you will discover one of the Finest French Absinthes ever created.
With over 12 awards in two years, La Maison Fontaine速 is now the most awarded blanche Absinthe in the world.
www.fontaineabsinthe.com
La Maison Fontaine速 is a registered trademark of Metropolitan Spirits Ltd.
Savour responsibly.
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