Drinks World Asia | Hong Kong #9 by Racs Salcedo

THE MAGAZINE FOR MANAGERS, SOMMELIERS AND BARTENDERS 獻給管理者、侍酒師和調酒師的雜誌

HONG KONG & MACAU NO. 9

NEIL RIVINGTON

VEGETAL COCKTAILS

2015 CHIVAS MASTER

YOUR NEW WAY TO GET YOUR FIVE A DAY

ANTONIO LAI

HIGHLIGHTS FROM

A WORLD CLASS ACT

RUM FEST 2015

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Drinks World is a premium drinks industry publication dedicated to the Asian beverage industry, its people, marketplace and brands. DW is distributed to key influencers in Singapore, Hong Kong and Dubai, and plans to extend further across Asia and beyond.

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Welcome It’s our third birthday and we’re celebrating. It feels like only yesterday that the team at Drinks World Asia joined the thriving Hong Kong bar scene and got amongst it. Now it seems like we have always been there – reporting on the best restaurants and bars, bartenders and sommeliers, new products to play with and tips on how to incorporate them into your everyday repertoire. During the last three years we’ve seen the industry grow and some awesome talent emerge with many of the best competing in the range of bartending competitions now gracing Hong Kong’s shores. Team Hong Kong & Macau jetted off to Bangkok recently to compete in the South East Asia World Class regional finals – looking to book passage to South Africa. Led by Antonio Lai our congratulations to Joao Balzani, Ryan Nightingale and Wallace Lau on getting there and here’s to you bringing home the big prize later this year. Our front cover this edition features Neil Rivington, the 2015 Chivas Master – you can read all about his, and other competitors, experience in our Chivas Masters feature on page 10. Bacardi also wrapped up the 2015 global final of the Bacardi Legacy competition in Sydney, Australia. Devender Sehgal of Otto E Mezzo represented Hong Kong & Macau doing an amazing job in front of fierce competition from 34 countries in Sydney’s Town Hall. Next year it’s off to San Francisco. In this special ‘Competitions Edition’ we talk all things New Grove Rum. The Mauritius Rum recently selected Vicky Kwan from Quest by Que as their champion and will be entertaining her next month on the Indian Ocean Island for six days. It really is worth entering these competitions. Some competitions are a little more ‘out of the box’, none more so than the Hendrick’s ‘Grow Your Own Cucumber’ competition. Intrigued? Flick on over to page 30 for full competition details. It’s time for the T25 Bartenders and T25 Sommeliers to be awarded. Each year we celebrate the best in our industry nominating a selection of the best bartending and sommelier talent in Hong Kong & Macau; keep up to speed with who’s hot this year at www.drinks.world. On this site you’ll see a number of changes as Drinks World brings you news and features from across the region. Want to be a part of it? Well you can. You can join the team by logging in and becoming a part of ‘THE EXCHANGE’. Just sign up at our new look website and submit your news, your views, enter competitions and have your chance to get published. After all, who knows more about our industry than the people at the coalface? Salut.

Drinks World Asia - Hong Kong is distributed to 3000+ bars, restaurants and hotels in Hong Kong. If you would like to have your brand represented or would like to contribute or comment please contact: marc@hipmedia.com.au

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Credits CREDITS Publisher Marc Rodrigues EDITORIAL Publishing Editor Ashley Pini Editor Miracielo BroĂąola Digital Editor Chelsea Onik DESIGN Senior Designer Ryan Andrew Salcedo ADVERTISING Advertising Manager Sasha Falloon sasha@hipmedia.com.au SALES Sales Director Marc Rodrigues marc@hipmedia.com.au National Sales Manager Chris Wheeler chris@hipmedia.com.au PHOTOGRAPHY Photographer Elden Cheung CONTRIBUTORS Writers: Joanna Kent, Mark Thomas, Michael Silvers, Pauline Wee

COVER: Meet our Chivas Master 2015 Neil Rivington. Story on page 10.

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.

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Contents

17 37

45 50

Meet

10 14 15 20 26

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Neil Rivington - Chivas Master 2015 Tunny Grattidge

Bryson Rivera

Devender Sehgal - Bacardí Legacy HK Champion Antonio Lai - Diageo World Class HK Winner

Profile

38 42 44 53 54

Michael Derunes

Vicky Kwan - New Grove Rum Champion

60 66

Victoria Chow

Rizal Junior on Kuala Lumpur’s Bar Scene

48 71

Sailor Jerry

Monkey Shoulder

Sino Vantage Asia

Philip Duff

Marian Beke - King of Garnish

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Contents

24 56

Feature

17 24 30 37 45

Bacardí Legacy 2015 Global Final Diageo Reserve World Class Hong Kong Final Hendrick’s Cucumber Plantation Process

Visit

50 62 74

Gin 1495

Singapore Cocktail Week

How Travelling Can Enrich Your Craft

Drink

40 56

New Grove Mauritius Island Rum Tasting Notes Vegetal Cocktails

Winning at the Point of Pour

The Mauritius Island Rum History Honi Honi Hong Kong Rum Fest 2015

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° MEET °

NEIL RIVINGTON HONG KONG CHIVAS MASTER 2015 C

hivas Masters was the first competition I had ever entered. That was last year in Hong Kong. Joe Villanueva was the deserved winner that day and it showed me what competing in these prestigious challenges was all about. I have been around competitions, have seen them and even helped out in a few. But I never actually competed. So to see how it went and how I faired gave me the desire to come back stronger the following year. The global final destination is a great golden ticket – compete in the final in New York, stay at the iconic Nomad Hotel, followed by a few days at Tales of the Cocktail. Even if you don’t win in the global final, you felt like you had won anyway. So, on to the competition and how I prepared myself. Firstly, entering and finding out who you are up against is scary enough. Not to mention the challenge to create not one, but four cocktails! Crafting one drink takes a lot of effort and time. Four is a whole different story. The cocktails that you have to make come from four different eras: The Classic Age (1880-1920), The Post-War Boom (1945-1965), The Disco Years (1975-1990) and The Age of Revivalism (Modern Day). Trying to emulate and create new drinks from such significant eras was quite a challenge but something I really enjoyed. As part of my preparation, I started reading about those time periods, what made them so important and not just focusing on the age’s drinking culture but the history itself. For each cocktail, I focused on particular points in time and tried to produce those moments within the drink. Bringing one example of history in a glass wasn’t easy. I was at work two to three hours earlier and out two to three hours later. On my days off, I was at a coffee shop, sitting in a corner researching the history of each era and how my thoughts and ideas would fit into those time periods.

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2015年Chivas Masters国际鸡尾酒调酒大赛香港区冠军Neil Rivington Chivas Masters是我第一次参加的调酒比赛。去年我参加了香港区的选拔，最终由才华横溢的 Joe Villanueva勇夺香港区冠军，让我亲身感受到这项比赛的意义。我观赏过不少调酒比赛，也曾协助主办单位，却从未亲身参与其中。因此，参赛的经验使我决意更上一层楼，再接再厉。跻身全球总决赛是梦寐以求的事，除了能在纽约的总决赛一试身手，也能入住享负盛名的诺玛德酒店，还能参加一连数天的Tales of the Cocktail鸡尾酒节。即使最后落败，也会觉得不枉此行。我如何为比赛备战？其实，取得参赛资格和得知比赛对手已使我深感压力，更遑论要调配出四杯鸡尾酒。光是

调配一杯鸡尾酒已需要不少心力和时间，调配四种口味的难度更是难以想象。要重新演绎鸡尾酒重要时期的经典口味并不简单，但我非常乐在其中。调配每种鸡尾酒时，我会集中于某一个时期，并尝试把这段时期的特色融入鸡尾酒当中。为了调配令人耳目一新的经典口味，我特别提前两、三个小时上班，也晚两、三个小时下班，并会在休假的日子坐在咖啡店钻研各个时期的鸡尾酒历史，尝试把想法融入这些时期里。为纽约全球总决赛备战是我最大的考验，因为大家也期待令人喜出望外的鸡尾酒。我将会努力锻炼和练习所有技巧和搭配的食物，以及作出不同的新尝试，务求缔造与别不同的体验，凯旋而归。

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‘THE CLASSIC AGE’ World War I was one of the most important times in modern history. I wanted to capture people’s feelings and experiences surrounding that time. One thing I remember in my childhood in England and what stuck with me was rationing! Rationing had a huge impact on Britain during this time. It affected households up and down the country, rich and poor. A rationing book was implemented where Germans tried to cut off all trade in Britain. Every household was limited to a certain amount of fruits, sugar, meat and eggs – and this was what my drink was based on.

RATIONING INGREDIENTS • 40ml Chivas Regal 12yo • 20ml Lemon Juice (Rationed Fruit) • 25ml Egg White (Rationed Eggs) • 10ml Crème de Cacao ‘Tempus Fugit’ (Rationed Sugar) • 20ml Lapsang Tea Syrup (Rationed Meat)* • 1 Dash of Chocolate Bitters (Rationed Sugar) *Lapsang tea has a very meaty flavour and bacon or smoked meat aroma. METHOD Combine all ingredients. Dry shake to emulsify the egg white. Then ‘wet’ shake (with ice). Double strain into a rocks glass over cubed ice. GARNISH Ration book and lemon wheel/flower

‘THE POST-WAR BOOM’ This was the era of Tiki drinks when all American soldiers had travelled to Polynesia throughout the war, and on the way back to the US, discovered rums, exotic juices and flavours. I tried to combine them – flair and colours of the 1950s, musicals, delightful glassware and elaborate garnishes – in this cocktail.

SINGING IN THE RAIN INGREDIENTS • 65ml Chivas Regal 12yo • 50ml Coconut Water • 25ml Lime Juice • 10ml Apricot Liqueur • 25ml Salted Pineapple and Lime Syrup • Bar Spoon of Absinthe METHOD Combine all ingredients, shake and strain over cubed ice. ‘Crown’ with crushed ice. GARNISH Pink flamingo stirrer, fancy lime wedge and cocktail umbrella

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° MEET ° ‘THE DISCO YEARS’ Considered the ‘Dark Ages’ of cocktails, the Disco Years were represented by lots of sugar, bright colours and terrible names. So in keeping with great drinks, I wanted to go against the cocktails in this era. The 60s, 70s and 80s were times of revolution. That’s why I decided to revolt and ‘stick it to the man’ and went for something very simple but wonderfully flavourful. My rule for this drink was no more than three ingredients.

STICK IT TO THE MAN INGREDIENTS • 50ml Chivas Regal 12yo • 25ml Kaffir Lime Leaf Infused Punt E Mes • 15ml Fabbri Cherry Syrup METHOD Combine all ingredients in a mixing glass and fill with ice to the brim. Stir down the ingredients to provide not too much dilution and keep all the flavours strong through the drink. GARNISH Kaffir lime leaf ‘boat’ and red stemmed cherry GLASSWARE Nick & Nora / martini glass

‘THE AGE OF REVIVALISM’ (MODERN DAY) For me, the modern day drinkers and drink makers would like to be able to try drinks from around the world without actually going to different countries. It’s all about sharing ideas and thoughts on what is happening on the other side of the world. The days of bartenders keeping their ‘secrets’ are gone – it’s all about sharing and showing the love and interest in what we do with others. With this, bartenders from every corner of the globe are sending ‘Boomerangs’ to friends and fellow bartenders throughout the world. As we are all family and constantly have drink enthusiasts travelling from place to place, ‘The Boomerang’ is our way of sharing our drinks and ideas, placing a cocktail inside a bottle with the ingredients and instructions on how to make it. I wanted to do the same with the Chivas community, highlighting all the flavour profile of Chivas Regal 12yo.

THE BOOMERANG INGREDIENTS • 60ml Chivas Regal 12yo • 40ml Fresh Pressed Apple Juice • 10ml Fernet Branca • 20ml Grand Marnier • 15ml Lemon Juice • 15ml Honey Water • 2 Dashes of Angostura Bitters

ICE 1 solid block GARNISH Thinly sliced fresh green apple GLASSWARE Rocks glass

METHOD Add all ingredients into a shaker. Give it a good hard shake to combine all the flavours. Pour into a 200ml bottle (I used a miniature 200ml Chivas Regal 12yo).

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Chivas is a timeless icon of luxury in many original classic whisky cocktails.The Chivas Masters Bartender Competition is designed to re-engage and build advocacy with the international bartending community with a focus on Chivas as a relevant and preferred cocktail ingredient.

PATRICK FONG

Marketing Manager at Pernod Ricard Hong Kong and Macau

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° MEET °

TUNNY GRATTIDGE

Hong Kong Chivas Masters 2015 Finalist

y Chivas Masters experience (and I hope I’m not alone) was probably the best competition that I have experienced in Hong Kong to date. From the hand selection of amazing talents to watching all of them come together for not just one cocktail each but four, was by all rights mind-blowing.

The hand selection of very different personalities and backgrounds for this competition inspired a vast interpretation of ‘’four cocktails over four eras’’. I looked at the journey of the Chivas brothers as inspiration whilst others took on the flight of spirit itself. I think allowing such an open canvas over time allowed all the bartenders to express themselves and their styles uniquely. From Bryson’s “Airplanes” to Wallace’s “Flavours” to Neil’s “Boomerang”, everyone had something to bring. I think taking personalities of the individuals – not just their skill level – made the competition better overall. My preparation involved a lot of trial and error with Chef Adam Cliff as well as a lot of teasing and “nagging” with Neil Rivington and Leo Owen Boys. It was miraculous how time flew by, and, in reality, I only prepared about a week out. A lot of tasting was involved, and thanks to Chivas, we all had six bottles sent to our venues to prepare with. I tried to negotiate each era to a style of

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cocktail that was popular at the time, keeping plenty of measurements with one element of each drink being added to the fourth and final drink representing the current period. My idea was to show that each era has contributed to the way we drink now, which was also a reflection that Chivas still stands tall and regal on our bars. Mentally, it wasn’t until on the day that the nerves kicked in, as all bartenders know a standard shift is a late one. Being surrounded by so much “liquid courage” and friendly banter, we all found the day went quickly, and the best man won. The trickiest part of every competition is how fast time goes when you are presenting your creation. To make and present four cocktails really does cause the nerves to kick in. I forgot two ingredients, cut myself and forgot my lines. It’s all part of the experience and, to be honest, the time limits they had were very reasonable. As all bartenders know, it’s all about preparation. Fifteen minutes for four drinks is plenty of time

– any bartender worth his salt will make a Mojito in about two minutes. Hence, the only advice I can give is to make sure you have everything as simple as possible. Write a checklist of your ingredients, so you forget nothing when you come to a competition. Most of the guys did forget something, but like the bartender family we are, everyone was happy to lend a lemon, chill a glass for you, or in my case – bandage a bleeding finger whilst you make a drink. Even though it’s a competition, at the end of the day, it’s about hanging out with like-minded people, enjoying a great product and showing your peers what you’re capable of. All in all, the beauty of this competition for me was the person who won deserved it, and the rest of us came in second place. We all learned a lot about each other’s style and personality. We drank Chivas, formed new friendships, bolstered old ones with a lot of banter and gave each other our endless support.

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° MEET °

BRYSON RIVERA Hong Kong Chivas Masters 2015 Finalist

eing hand picked to compete in this year’s Chivas Masters competition was great. Chivas compiled a set of the best bartenders in Hong Kong to compete against each other – so you knew you were standing against the best; the level of competition was high right from the start. There are so many competitions in Hong Kong but most of them aren’t using this approach. To kickoff the competition Max Warner, the Chivas Global Brand Ambassador, gave us a few pointers and shared some in-depth knowledge about the product, with an overall pep talk to get us excited (and relaxed) about the day. The idea of the competition was to create and recreate four cocktails, each representing a different classic cocktail era (which also pushed all of us to do our research). We were only allowed 15 minutes to make our signature drinks. To time myself I brought in my DJ set and laptop, where I had mixed a song for each era. This allowed me to put myself into cue so that when every song came on I knew it meant that it was time to make my next drink. The four songs I selected to represent each era were: • A vintage Scottish bag pipe tune • A Pacific war planes sound track • A cover of ‘Viva Las Vegas’ from ZZ Top (for the 80s disco era) • A Modern deep lounge track to finish off For me the biggest challenge wasn’t about the competitors; it was about the judges. Joe Villanueva (who was Chivas Master in 2014) was one of the judges, and personally, a man I have known for 15 years. It was tough to compete in front of Joe, being judged and critiqued by him throughout the day. Chivas Masters was my last competition for the year and all in all it was such a great experience!

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Bacardi output 23x28cm.pdf 7 19/6/2015 11:34:21 上午

CMY

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LIVE PASSIONATELY. DRINK RESPONSIBLY.

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2015. BACARDI, ITS TRADE DRESS, BACARDI UNTAMEABLE AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. RUM MADE IN PUERTO RICO. BACARDI.COM

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° FEATURE °

BACARDÍ

LEGACY The crowd capturing the moments during the competition

WORDS ° Reeve Yip

BACARDÍ Legacy Cocktail Competition Hong Kong & Macau In general, this was another successful year for the BACARDÍ Legacy Cocktail Competition in Hong Kong & Macau. The tension of the competition was even higher than in those previous and it reminded me how lucky we are to have so many amazing talents in this town. All of the competitors came to work on the progress of our cocktail community and pushed their boundaries in terms of creativity and consistency. The final event was an impressive experience for all the competitors, and for our guests. We hosted a “La Familiar Dinner” at the exclusive Roof Garden of Island Shangri-La Hotel. There, Devender from Otto E Mezzo 8½ was crowned the Hong Kong & Macau Winner for 2015. I hereby want to say a big thank you to everyone who made an appearance at the event, as well as hats-off to all the finalists — they made the competition happen and will continue to inspire bartenders in Hong Kong to pursue their own goals and legacies. I would also like to thank the Island Shangri-La team for providing their top-notch hospitality and support during the evening.

BACARDÍ Legacy Cocktail Competition Global Final There is no doubt that the BACARDÍ Legacy Cocktail Competition is getting bigger and even more competitive each year. This year, we had 34 countries compete in one of the world’s leading cocktail cities, Sydney — it was a perfect place to host such a prestigious event. The BACARDÍ Legacy Cocktail Competition is always more than a cocktail competition, this year we again hosted a series of training programs, cocktail events, and parties throughout the week — not to mention the bar hops and tours we took of the amazing city. The standard of the competitors and their cocktails were extremely high — Franck Dedieu’s performance was remarkable, his presentation and the combination of the “Le Latin” was extraordinary. This was a truly well deserved Legacy cocktail. We’re already looking forward to what the 2016 competitors will do next year in the amazing San Francisco to continue raising the bar that was set in Sydney.

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° FEATURE °

THE FINAL

BACARDÍ LEGACY GLOBAL COCKTAIL COMPETITION 2015

he BACARDÍ Legacy Cocktail Competition was launched in 2008, offering the world’s finest contemporary bartenders an opportunity to showcase their skills and create their own cocktail legacy. Each year the winner of the signature drink gains both fame and adoration, it has since established itself as an elite cocktail competition, enabling victors to write their own chapter in the enduring history of BACARDÍ.

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The 34 Finalists from Around the World Peter Chua from Singapore was announced as one of the eight finalists at the semi-final dinner This year 34 remarkable bartenders traveled abroad to compete for the prestigious title in Sydney, Australia. Before dazzling judges with their own innovative interpretation of a BACARDÍ Legacy cocktail in the inspirited semi-final, contestants were invited to take part in an array of exciting events hosted at iconic locations around Sydney. Finalists also engaged in a range of educational workshops, from flair skills with legendary Nicolas St Jean on beautiful Bondi Beach, to familiarizing themselves with the innovative trends set by Melbourne’s ‘Black Pearl.’ This proved to be an invaluable opportunity to get to know the cocktail scene ‘down under’ and worked to develop the skills and knowledge of all who attended. Eight awe-inspiring competitors were selected to present their signature drink to 400 astounded guests and a panel of prominent judged in the closely contested and magnificent grand final at Sydney’s historic Town Hall. Representing some of the most influential names in the international bartending and spirits community, the judges included Maestro de Ron BACARDÍ, José Sanchez Gavito; renowned New York bartender Steve Schneider; Ago Perrone, winner of the very first BACARDÍ Legacy Cocktail Competition and Tom Walker who won the competition last year. Commenting on the spectacular performance

Finland Mauricio Allende

South Africa Denzel Heath

Spain Jaime Anon

Latvia Juris Kenins

Sweden Emil Areng

Austria Kenny Klein

Denmark Jonas B Anderson

India Naveet Kumar

United Arab Emirates Eric Ballard

United Kingdom Ally Martin

Lebanon Jad Ballout

Ireland Karim Mehdi

Norway Mathias Bengt Alsen

Belarus Lizaveta Molyavka

Poland Karim Bibars

Lithuania Algirdas Mulevicius

Switzerland Simon Brandmayer

Mexico Alberto Riesler

China Faye Chen

Argentina Ezequiel Rodriguez

Russia Dmittriy Chupyra

Hong Kong Devender Sehgal

Czech Republic Milos Danihelka

Canada Mike Shum

Greece Xaris Darras

Italy Federico Tomasselli

France (winner) Franck Dedieu

New Zealand Barney Toy

USA Ran Duan

Germany Juergen Wiese

Australia Alissa Gabriel

Singapore Peter Chua

Israel Omer Gazit Shalev

Estonia Regeri Zoo

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° FEATURE °

2015 BACARDÍ Legacy Global Cocktail Competition winner, Franck Dedieu

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of the competitors who continued to bring the heat in the final round - Jad Ballout (Lebanon), Faye Chen (China), Xaris Darras (Greece), Franck Dedieu (France), Karim Mehdi (Ireland), Barney Toy (New Zealand) and Peter Chua (Singapore) – grand final judge Steve Schneider stated: “I’ve judged a lot of cocktail competitions, but this has by far been the most difficult.” However, only a drink offering perfectly balanced ingredients and a timeless taste – the unique qualities associated with BACARDÍ classics such as the Authentic BACARDÍ Mojito, the Original BACARDÍ Daiquirí and the Original BACARDÍ Cuba Libre – can be declared a true ‘Legacy’ cocktail. This year, the honor was awarded to Franck Dedieu, who astonished the judges with his ‘Le Latin’ drink. Franck, who works at ‘Redwood’ in Lyon, created a cocktail inspired by the Latin culture that intertwines the history of the BACARDÍ family with his very own and which triumphed over an incredibly strong field of drinks manufactured and served by the 34 other magnificent mixologists. Judge Ago Perrone said of the winning drink “Le Latin is a drink that is fresh and has a good structure – it combines elements of the traditional and classic cocktails, but also brings innovation and a modern touch. It is easy to replicate and can be made worldwide, the essential elements of a true ‘Legacy’ cocktail. “For me, the drink offers a balanced taste and good freshness in which the notes of BACARDÍ rum come through. The saltiness of the olive brine provides a different texture to the palette and I love the olive in the glass. Franck presented his inspiration for the drink elegantly, politely and powerfully; congratulations to him, he is a deserving winner.” Franck is now the 7th winner of the prominent BACARDÍ Legacy Cocktail Competition, with his victory creating it’s own legacy for France as the first country to win the title twice. In 2011, Marc Bonneton was the first Frenchman to be named BACARDÍ Legacy Cocktail champion. He went on to establish the ‘Redwood’ in Lyon, which poetically produced this year’s legend Franck. “I am so excited to win this evening, and to now have this opportunity with BACARDÍ to bring my drink to the world,” said Franck. “It has been the most amazing week. It is wonderful to be taking home the trophy tonight, but I am also taking home so much more in terms of the friendships, knowledge and experiences we have all gained during this week here in Sydney.” As the winner, Franck will see his Le Latin - BACARDÍ Carta Blanca, white wine, lemon

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juice, olive brine and caster sugar; shaken and strained with an olive to garnish – be praised as a new classic BACARDÍ creation. BACARDÍ will also continue to work closely with Franck over the next year to provide support for his career development, to ensure that he gains global recognition as the genius behind his signature drink and to provide a platform from which he will serve Le Latin at some of the worlds most prominent bars. Le Latin is a cocktail that fuses together the elements that we look for in a ‘Legacy’ cocktail,” said BACARDÍ Global Brand Ambassador, Dicki Cullimore. “It is a drink I could see being made and enjoyed around the world for many years to come. This year Franck has produced something that feels both original, and yet quintessential. It has been more difficult than ever to pick the winner from such a strong field, but in ‘Le Latin’ I think we truly have the makings of a modern classic.” In 2016, the BACARDÍ Legacy Global Cocktail Competition will travel to the USA, taking place in San Francisco, where the winner of the Hong Kong Finals will represent their country for the chance to take out the global title. Home to electric and radical mixology culture, the vibrant city of San Francisco is renowned for its trend-setting, diverse, and highly competitive cocktail scene. BACARDÍ is thrilled and excited to be bringing next year’s finalists to this iconic location, inspiring them to create new legacies.

2014 champion Tom Walker judges ‘Le Latin’

Peter Chua during the competition

Faye Chan from China

2015年BACARDÍ LEGACY调酒大赛在2008年首办的BACARDÍ Legacy调酒大赛为世界各地的顶尖调酒师提供难得的机会，一展非凡技巧和创意。赛事现已成为鸡尾酒界的顶级盛事，让精英调酒师在BACARDÍ的悠久历史写下光辉的新一页。今年共有34位来自世界各地的调酒精英参赛，在澳大利亚悉尼竞逐这项最高殊荣。今年冠军Franck Dedieu调配的Le Latin获得评审一致赞赏。他从拉丁文化寻找灵感，揉合BACARDÍ 家族的辉煌历史与个人特色，成就令人难忘的鸡尾酒，成功在九位入围总决赛的调酒师中脱颖而出。 2016年BACARDÍ Legacy调酒大赛将会移师美国三藩市举行，这座活力名城拥有自成一格的鸡尾酒文化，以百花齐放、创意无限的鸡尾酒口味而闻名。 BACARDÍ热切期待明年在这座鸡尾酒名城，见证新的冠军调酒师诞生。

Le Latin by Franck Dedieu, FRANCE INGREDIENTS 1 part BACARDÍ Carta Blanca 2/3 part white wine (Viognier preferred) 2/3 part lemon juice 2 bar-spoons olive brine 2 bar-spoons caster sugar METHOD Shake and strain, garnish with an olive.

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° MEET °

DEVENDER SEHGAL BACARDÍ LEGACY HONG KONG CHAMPION party, a space where all the industry people can meet, exchange ideas, and build friendships that can last forever. Some of my friends from all over the world I met only through a bartending competition. It’s a fantastic forum to come together as a community.

DRINKS WORLD ASIA: Tell us a bit about the BACARDÍ Legacy global final in Sydney. What’s so great about this year’s competition? DEVENDER SEHGAL: This is the first year I have been involved with the BACARDÍ Legacy Cocktail Competition, and I must say that it is very different from anything else I have been part of in the past. Simplicity is the key to success and that’s exactly what this competition represents – it’s all about one stunning drink that stands the test of time. DWA: What experiences at the final did you enjoy the most and learn the most from? DS: On the first day of the competition we had three master classes from three of the finest people in the industry. The first was with Tom Walker (Winner of BLGCC 2014) — it was about his journey as a bartender and how his winning drink ‘Maid In Cuba’ was born. It was great to hear what he did to win BACARDÍ Legacy and how he travelled the world promoting his drink. The second master class was with Ago Perrone, who is a world-renowned mixologist from London and the Director of Mixology at the Connaught Hotel. His session, “The Art of Mixing Well, Redefined”, was easily one of the

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best sessions on mixology I have ever attended. He included the importance of touch, smell, and how a cocktail makes you feel. How critical smell can be is something I never considered before. It was a big eye opener for me to see how deeply detailed a person’s craft can be. The last session of the day came from David Córdoba (Ex Global Ambassador of BACARDÍ). His session, “Around The World with Lime, Sugar & Rum” was on the Daiquiri. There was so much knowledge and inspiration hidden in David’s session — one of the facts I never knew was when the recipe was first documented it was made to serve six. So basically when Daiquiri was first made it wasn’t made for one person, or for a couple, or for a group of four — it was made for no less than six people, and that’s how it first appeared in the cocktail world back in the day. I loved David’s session and there was so much to learn and gain from the master class he conducted. DWA: What was it like in Sydney being with the world’s best in your field? DS: Being part of the competition is always fun — there is a lot of learning that you do during the course of time you’re there. For me, cocktail competitions are more like a get together or a

DWA: Who did you meet that most impressed you at the final? DS: The ideas and the thought processes that bartenders go through for every single competition always amaze me. BACARDÍ Legacy is different from any other competition because you not only have to make one stunning cocktail, but you also need to promote your drink around the world. Everyone has his or her own style and way of promoting — that’s something impressed me, especially Denzel Heath from South Africa. I loved the simplicity of ingredients Franck Dedieu used, and using white wine and olive brine was for me complete genius. Something I never thought before.

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DWA: What is your advice to bartenders interested in entering any competition next year? DS: Keep it simple. I have been to few quite a few competitions now in my chosen career, and I have seen more competition than I have actually been part of. One thing that I advise all the bartenders who want to take part in the BACARDÍ Legacy competition is please do keep it simple. Sometime we make one complicated drink and it tastes amazing, but think about a busy night, can you do that drink in a busy hour? If your cocktail is an award winning cocktail and people walk into your bar wanting to try it, you want to be able to serve it to them and promote your drink, which becomes difficult if it takes more time than usual to make. More time means fewer cocktails made, fewer cocktails made means less revenue— you must remember that simplicity is the ultimate form of greatness; classics like the Daiquiri and Mojito prove that.

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째 FEATURE 째

DIAGEO RESERVE WORLD CLASS FINAL HONG KONG & MACAU 2015

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fter two days of intense competition, Antonio Lai, bar consultant and mixologist at Quinary, has been chosen to represent Hong Kong and Macau is this year’s DIAGEO RESERVE WORLD CLASS Global Finals.

PHOTO: The Top 8 Finalists

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° FEATURE °

The culmination of the worldwide competition, taking place in Cape Town, South Africa this September, will see Lai battle head-to-head against 49 of the world’s best bartenders for a chance to be named the 2015 Diageo Reserve World Class champion with an opportunity to serve as a global ambassador for Diageo Reserve. To claim the regional title, Lai beat some of his most well regarded peers in a series of competitions against other area finalists— Joao Balzani from aqua, Match Chan from Flint Grill

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& Bar, Charles Chiang from The Pawn, Paul Chi Lun Chan from Brick Lane, Wallace Lau from Bar Butler Shelter, Frederick Ma from The Woods and Ryan Nightingale from Ham & Sherry. Each round was judged against a tough criteria covering artistry, innovation, balance, technique and visual aesthetic by an esteemed panel of industry experts – including Sam Jeveons (Founder, Old Street Group Consulting) Marc Rodrigues (Publisher, Drinks World Asia) and Ryan Chetiyawardana (Cocktail maven, owner of The White Lion, London and International World

Class Judge). After already creating recipes to pair with Michelin-starred dim sum and inventing an original bottled cocktail, the final bought at Central’s Zuma saw competitors engage their senses with the theme ‘Fundamentals of Flavour, where victor Lai mesmerised the esteemed panel with his creation ‘The Sound of Cîroc’. A multi-award winning international mixologist with 18 years of experience in the drinks industry, Lai is renowned for pioneering the

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Multisensory Mixology (MM) concept in Hong Kong – a drinking experience that elevates the art of the cocktail and engages all five senses. The Sound of Cîroc exemplified his art of Multisensory Mixology, using a lively combination of Cîroc Vodka and carbonated grapes to craft a cocktail that simultaneously stimulated the drinkers sense of sound, smell, vision, taste and touch. From July, The Sound of Cîroc will be available to sip at resident bar, Quinary. Lai said of his win, “Being awarded the World

Class title of Hong Kong and Macau’s Best Bartender tonight has reminded me that we shouldn’t be afraid to try. If you never try, you’ll never know what you can achieve.” On the outcome of this year’s event, Martin Newell, Brand Manager, for Diageo Reserve, said: “I am thrilled with the level of bartending I have seen over the last two days of the Diageo Reserve World Class Hong Kong & Macau final. Our eight finalists have paired cocktails to dim sum, created a bottled aperitif cocktail

and presented their signature creation. They are a great symbol for the talent in Hong Kong’s rapidly emerging cocktail culture. Antonio Lai is a fantastic champion and I am confident that he can put Hong Kong on the map at the Global Finals in South Africa.” Alongside Lai, Diageo Reserve World Class Hong Kong & Macau runners up Joao Balzani, Ryan Nightingale and Wallace Lau will fly to Bangkok to compete in the South East Asia finals before Lai’s Global Final appearance on 16th September in Cape Town, South Africa.

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ANTONIO LAI

DIAGEO RESERVE WORLD CLASS FINAL HONG KONG & MACAU 2015 WINNER

rinks World Asia sat down with Quinary’s Antonio Lai to find out what lead him to craft a DIAGEO RESERVE WORLD CLASS winning cocktail.

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° MEET °

The Winner’s Drink: The Sound of Cîroc DRINKS WORLD ASIA: Share with us your Diageo Reserve World Class experience? Antonino Lai: Diageo Reserve World Class is one of the top competitions in Hong Kong. It requires more than just making good cocktails — bartenders need to exhibit their skills and expertise on everything from building drinks through to display and final presentation. DWA: How did you prepare for Diageo Reserve World Class and any tips for bartenders looking to compete next year? AL: Keep practicing. Practicing is the key to preparing for Diageo Reserve World Class. After winning in Hong Kong you have to represent your region at the global competition and keep your performance up. No one knows what challenges the global final will bring, you need to prepare well in advance for all the difficulties you may face. DWA: What was the inspiration behind your cocktail creations? AL: It all started with the grapes. Cîroc is a Vodka made by French distillers using the fruit, with a smell and mouth feel to resemble Champagne.

People love fizzy drinks and grapes offer such a stimulating and refreshing sensation that I wanted to showcase. DWA: You haven’t entered Diageo Reserve World Class now for a few years. What made you decide to enter the competition this year? AL: I just really felt that I needed to enter Diageo Reserve World Class this year — I see it as a chance to build new friendships, learn from each of the participating bartenders, and ultimately as a great opportunity for self-improvement.

DWA: You are a true inspiration to many bartenders and cocktail enthusiasts in Hong Kong and throughout Asia. What advice can you give to bartenders who are looking to enter cocktail competitions in Hong Kong? AL: Be ready for the competition — practicing and perfecting are key to success behind the bar and in any competition. Also pay attention to your surroundings; your presence and setup are very important because you have limited time on stage to show your best to the judges.

QUINARY调酒师 ANTONIO LAI勇夺 DIAGEO RESERVE WORLD CLASS世界顶尖调酒师大赛港澳区冠军经过两天的激烈赛事，Quinary酒吧顾问兼调酒师 Antonio Lai荣膺港澳区代表，出战今年的DIAGEO RESERVE WORLD CLASS调酒师大赛全球总决赛。这项享誉全球的调酒界盛事将于今年九月在南非开普敦盛大举行，届时Antonio Lai将会与49位来自世界各地的顶尖调酒师一较高下。 Antonio Lai在多轮赛事中先后击败其他调酒师，成功取得地区代表的资格。在每一轮评审中，由业内专家组成的评审团也根据艺术性、创意、平衡度、技巧和卖相等严格标准评分。港澳区总决赛在中环Zuma举行，参赛者施展浑身解数，调配切合“味之本源”(Fundamentals of Flavour)主题的鸡尾酒，最后Antonio Lai以The Sound of Ciroc获得评审一致好评。 Antonio Lai将会参加9月16日在南非开普敦举行的全球总决赛，而港澳区优胜者Joao Balzani、Ryan Nightingale和Wallace Lau则会前往曼谷出战东南亚区总决赛。

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PROCESS •

UMB C U E C R •

TAT N A I L O P

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Dri

nks x

Your Cucumb

01 rs 2

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째 FEATURE 째

DAY 1

DAY 4

DAY 7

DAY 9

Prepare your packet of seeds for planting.

Place your seeds into a glass surrounded by a wet paper towel. The moisture will prepare the seeds for germination. Around Day 4 you should start to see a little tail begin to appear.

By Day 7 the seedlings will begin to form as a green sprout starts to appear from each seed.

By now each of the sprouts may be as tall as 2cm, keep watching them closely over the next few days and prepare to move them into soil for planting.

Competition ambassadors will be handing out seeds to venues around town until the end of the July. If you missed them, email Hendricks@leungyick.com to grab a pack!

DAY 11

DAY 14

DAY 16

When the sprouts reach around 5cm in height move them into flowerpots for more space. Use your thumb to make a crater in the soil and gently fill in around the sprout. You may choose to plant more than one sprout if you wish to harvest more than one plant.

Once your sprout (or sprouts) have settled, add in organic fertilizer (if you wish) to make sure they grow the healthy way. From now on organic fertilizer is applied every 15 days. As your plants take shape remember to start thinking of a creative name for your cucumbers.

Keep watching (and watering) as your sprouts begin to grow taller and taller.

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° FEATURE °

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DAY 18

DAY 21

DAY 33

DAY 36

Around this time you will start to see full leaves appearing on you plant or plants.

Leaves will become bigger and begin to change shape.

Your plant’s stem will now be strong enough to add a wooden pole into the pot. This will give the plant support to grow. If you began using organic fertilizer around Day 15, don’t forget to re-apply.

Cucumber vines will begin to wrap around the wooden pole and climb towards the sunlight. If the vines do not reach the pole, make sure it is positioned close to the stem.

DAY 42

DAY 46

DAY 48

Cucumber plants could be as tall as 2 meters and should begin to start flowering. If you are growing multiple plants and need more support add a horizontal bar for support between your wooden poles.

Baby cucumbers will begin to appear!

Cucumbers are starting to take shape! If you are using fertilizer remember to reapply!

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DAY 49

DAY 51

Your cucumbers could be as large as 5cm!

Cucumbers are now as large as 8cm, look at them grow!

DAY 54

DAY 56

DAY 57

As the cucumbers grow you may need to switch pots to ensure roots can develop, watch your pants to see if they need more space.

Cucumber number two!

Harvest Time! Your cucumbers should be ready for the picking. If not wait a few more days until they reach their full potential.

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° FEATURE °

DAY 60 Your cucumbers should now be ready. Pick your cucumbers, take photos, post on social media and don’t forget to bring all your cucumbers to the closing party.

CALLING ALL GREEN-THUMBED BARTENDERS! Hendrick’s Latest Cocktail Competition is the Ultimate Garden-To-Glass Challenge In an effort to reward not only the fruits of your labour, but also the vegetables, Hendrick’s has introduced “Your Drinks x Your Cucumbers” – an interactive competition inviting you to cultivate before you cocktail. Be on the lookout for packets of cucumber seeds sprouting up around town (or even behind your bar) and continue reading to learn how you can grow the way to HK$4,000.

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Your Drinks x Your Cucumbers COMPETITION DETAILS IMPORTANT DATES: • 10–31 JULY 2015 | Get your cucumber seeds and prepare your unusual plantation. • 31 JULY 2015 | Deadline for registration! Fill out the form below or visit drinks.world to enter online. • 1 AUGUST – 30 OCTOBER 2015 | Plantation time, start growing! • 3 NOVEMBER 2015 | Closing Party and cocktail presentations.

HOW TO SUCCEED IN YOUR GROWING EXPERIMENT 1. Study the plantation process in this issue. 2. Prepare your tools – seeds will be provided but space, sunshine, water, love and patience are all up to you! A flowerpot, soil, organic fertilizer and gloves are also helpful. 3. Register online at drinks.world or fill out the registration form below and email it to Hendricks@leungyick.com. Registration must be completed by no later than 31 July 2015. Be on the lookout for a confirmation email. 4. Start growing your cucumbers from 1 August to 30 October. Remember cucumbers take time to grow! 5. Give your cucumbers and unforgettable name and watch nature take shape! 6. Don’t be shy! Ask for help if you need it! If you have any questions regarding the plantation process or any issues related to the competition, feel free to call 2598 8034 or send an email to Hendricks@leungyick. com. 7. Trial and error is fine. If you run into trouble, you will have another chance to get one more packet of cucumber seeds. 8. Keep up to date with the competition and log your plantation process through the official Your Drinks x Your Cucumbers Facebook Page. 9. Upload photos of your cucumber (or cucumbers) to the official Facebook Page every two weeks – it’s a must! Judges

will follow your progress and mark down conditions to keep the growing honest. 10. Brand Ambassador Erik Andersson will pay you a visit during September to share the experience (and the experiment) with you. 11. Harvest time! Planted cucumbers should be fully grown by mid to end October. Remember to upload your final cucumbers to Facebook and show your success to the judges! 12. Remember to keep your cucumbers in decent shape until the closing party on 3 November.

WHAT WILL WE DO DURING CLOSING PARTY? HOW TO BE THE CHAMPION? 1. Bring yourself and your cucumber (or cucumbers) to the closing party. This is your chance to show and share your experience with fellow competitors and the judges. 2. Feel free to invite your friends to come and join the party with you! 3. Brand Ambassador Erik Andersson will be on-hand to judge the final produce and recognize your achievement.

4. Prepare your most unusual and peculiar Hendrick’s cocktail recipe and present it during the party. Make sure that your cucumbers are part of the recipe, either as garnish or an ingredient. 5. Judges will taste each of the cocktails and decide which recipe is the best match between cocktail, competitor and cucumber. 6. 3 winners will be selected.

PRIZES: CHAMPION HK$4,000.00 + Unusual Hendrick’s Pack (Only for Champion version) 1ST RUNNER-UP HK$3,000.00 + Unusual Hendrick’s Pack (Only for 1st Runner-up version) 2ND RUNNER-UP HK$2,000.00 + Unusual Hendrick’s Pack (Only for 2nd Runner-up version)

OFFICIAL FACEBOOK PAGE: https://www.facebook.com/groups/your.drinks. your.cucumbers/

R E G I S T R AT I O N F O R M Name

: …………………………………………

Family Name

: …………………………………………

Place of Work

: …………………………………………

Contact Number

: …………………………………………

Email Address

: …………………………………………

Name of Cucumbers

: …………………………………………

We respect your privacy and your information will not be shared with anyone else without your permission

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Le Morne Mountain

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Joha nnes burg Cap e To wn

Paris

London

Connect to the world. Connect with Mauritius.

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Madagasca

Saint Denis Reunion

Pierrefonds Reunion

5 flights from Hong Kong to Mauritius with 2 direct flights & 3 flights via Kuala Lumpur

36 째

Rodrigues

www.airmauritius.com Hong Kong - Tel: 2523-5048, 2523-1113/14 hkgreservation@airmauritius.com hkgsales@airmauritius.com DRINKS WORLD ASIA

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° FEATURE °

It All Started With Arrack THE MAURITIUS ISLAND RUM HISTORY

n the isolated islands, only arrack would comfort sailors and help them forget about their hard and lonely lives spent travelling remote seas.

Initially, arrack was a brandy made out of sugar cane molasses in the East Indies or, more rarely, a palm or latanier leave brew simmered with some yeast made out of rice. Voyaging ships and their sailors were originally supplied with the concoction by Dutch trading colonies based in Mauritius, beginning with Jan Harmansz, a Dutch settler who lived in Flacq and was able to start brewing latanier sap thanks to the high-tech machinery delivered by the Dutch East India Company. When sugar cane was first introduced in 1639, arrack became the primary source of revenue of the island and 6000 litres were produced annually by the year 1680.

LONG LIVE THE “GUILDIVERIES” When the French settled in Mauritius in 1740, a man named Mahé de Labourdonnais firmly believed in the island’s opportunities and wanted it stimulate its overall development. In doing so he established a well-managed sugar refinery and a distillery at La Villebague, using the field’s local molasses as his rum’s

main component. But the locals wanted their own rum, one free from fleeting French hands— so begun the “guildiveries”, native distillers who developed a rough way to manufacture arrack and rum. “Guildiverie”, which literally translates to “kill devil” in English (the original given name for cane spirits in the British West Indies) came from Bourbon Island and unfortunately revealed much more of the drink’s poor qualities than the positives of its modern descendants.

TIME FOR THE “ TILAMBICS” At this time, Mauritius has been under control of the British Empire since 1812 and its high-end society favoured the much more noble whisky rather than the local rum’s mediocrity. Still consumed by the people of Mauritius, by 1816, annual consumption of rum per capita reached 39 litres. By 1858, there were 22 native guildiveries on the island, where, in families’ backyards, will-fit “tilambics” would distil and produce the dreadful drink, often

with high hints of copper and lead. To combat some of Guildiverie’s hideous quality, many began to add fruits and spices to the mix— merrily composing some famous rum “arrangé”. Through these tactics and a rise in demand, by the mid 19th century, centralisation reached the rum manufacturing industry and production skyrocketed 100,000 litres per year.

20TH CENTURY, OR THE SEEK FOR PROGRESS The early 20th century marked the end of many prosperous years for Mauritian distilling in general. Increasing taxes on alcoholic drinks affected the centralised industry and illegal distillation reached a peak, along with its harm and misdeeds. In order to deal with fraud, the 18th and 19th bills were voted into action, both prohibiting the sale of poor quality rum. Across the seas, British soldiers fighting in the World War became significant gin and rum consumers, quickly eating at the available inventory. Soon in shortage of supply, Mauritian distilleries started again

producing more and more alcohol to help provide for the soldiers at front. Mauritius still produces rum “arrangé” or traditional rum, made from molasses with soaked fresh fruits and spices.

21ST CENTURY – THE HIGH QUALITY RUM The 21st century saw a substantial improvement in the quality of Mauritius made rum. During the early 2000’s, after again a long period of ban, the Government voted in a bill that allowed a controlled production of strong alcoholic quality rums on the island. Moreover, the 2006 Multi Annual Adaptation Strategy law, authorising the processing of cane juice rum, or “rhum agricole”, was voted into effect. Now, the Mauritian rum produced from molasses or cane juice of the island has made a reputation of its own accord and regularly stands up against the very best worldwide. Today, Mauritian distilleries are frequently awarded for their highly noble brews and are renowned for their product’s excellence and aroma.

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° MEET °

UP CLOSE WITH

MICKAEL DERUNES D

rinks World Asia recently caught up with Mickael Derunes, the man from Mauritius — an island filled with sugar cane plantations and white-sanded coves, where drinking and producing top quality rum is literally just another day at the beach.

DRINKS WORLD ASIA: Tell us a little about Maurituis? MICKAEL DERUNES: Mauritius is quite small, you can travel around the island in approximately two hours, but what’s nice about Mauritius is it’s a multicultural place, populated with people from all over the world. The landscape is quite diverse with large mountains and beautiful white sand beaches— it’s a real tourist hot spot. In personality Mauritius is a very friendly island, cosy and relaxed and filled with very rich land ideal for sugar cane plantations, which is why the island makes some of the best rums in the world. I have been living in Mauritius for the past 30 years. I have travelled all over the world, and I may be bias when saying this, but Mauritius is one of the best islands on the map. I’m very happy and proud to call it my home.

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DWA: How does the island influence the rum? MD: Throughout Mauritius, sugar cane fields are the dominant crops, they extend over 90 per cent of cultivated land surface across the country. It’s a pleasure driving to work everyday through the sugar cane fields. At New Grove we grow our very own sugar cane. We have our own sugar factory, so we make our own sugar; therefore we have our own molasses. This allows us to use only fresh molasses for the fermentation process in our own distillery. On site we also have our own ageing cellar and bottling factory. To age our rum we import French oak barrels from France and use ex-cognac barrels. Very few rum brands today age rum in ex-cognac barrels, so we are proud to use these barrels as part of our process.

We have complete control over our final product and are involved closely in everything that goes into our rum— the whole process from growing, milling, distilling, ageing and bottling. DWA: How do you describe the rum? MD: Everything about the rum itself and what we wanted to communicate at New Grove is written on the bottle. It’s all natural, which means that we don’t add to the natively grown sugar or include any additives in the rum. We try to stay 100 per cent natural straight from the cask— that’s why our rum is quite dry compared to other new rums today, which are sweeter. We wanted to stay true to the cognac and whisky style. This is the same for our white rum, which is distilled at 94 per cent, diluted slowly and not aged.

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DWA: How big is the make? How much do you bottle each year? MD: It depends on the demand, we have around 1200 barrels, each about 175-400 litres. We sell about 100,000 bottles a year overseas, and 250,000 in domestic market – although last year we were exporting bottles to Europe, which significantly increased sales. DWA: What share of that was Mauritian rum? MD: This is a specific type of rum; it’s a premium rum. In Mauritius locals drink a lot of entry-level rum which is the big volumes. We have another brand that we do about 2 million bottles per year, but it is a first prize product and New Grove is not there yet. We are planning to be at this level in 3 – 5 years and do 1 million bottles per year, but this takes time. We are already present in Europe, East Africa, and just starting in Asia and Canada; and we are planning on expending the Asian market and entering the USA soon. Building a rum brand in itself takes time, you can’t rush the ageing process for darker rums, which is why we try and sell as much as possible of our white rum, New Grove Plantation. DWA Tell me about taking Mauritian rum to the world and talk in the context of not New Grove. What it feels like as a Mauritian to take rum to the world because it’s a challenge, I mean the world is dominated by Caribbean rum? MD: First of all, rum is a fun spirit and is really becoming recognised worldwide. Rum is great in cocktails, added to your favourite mixer or just to enjoy straight up over ice or neat. At New Grove we’ve brought together people who really care about the rum from the distillation, the aging process, and through to the packaging. We’ve been awarded medals every year in international competitions and there we are competing against the biggest brands in the world. We have just received gold medals for New Grove Plantation and New Grove liqueur in Rhum Fest Paris and Madrid Ron Festival. When you see your brand and you feel that your product can compete at the highest level plus you have a passion for the spirit, you just want to travel around the world and sell your rum and the island it’s made on. We want to sell the whole package, where you can drink beautiful rum on one of the most beautiful islands in the world.

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° DRINK °

TASTING NOTES

PLANTATION

OAK-AGED

AGED 5 YEARS

AGED 8 YEARS

Color: Colorless and crystalline dress, thick rum Profile: Flexible, rich and frank Nose: Sugar cane perfumes, hot sugar, elegant floral notes, black pepper and pink bay Palate: Flexible mouth, sugar cane, spices concepts, nutmeg and black pepper How to drink: Dry, with ice, long drinks, cocktails, elaborated cocktails

Color: Golden dress raised by coppered nuances Profile: Smooth, sensual, complex, exotic Nose: Rip fruit and crystallized fruits, nuances of mild tobacco and gingerbread Palate: Tonic and scented in the mouth: marriage of fruit and macerated grape flavors dried with nuances of spices, cinnamon and curry How to drink: Dry, with ice, cocktails, elaborated cocktails

Color: Deep copper Profile: Complex, strong, attractive, warm Nose: Aromas of macereted fruits jam Palate: Ananas, prunes How to drink: Dry, on ice, elaborated cocktails

Color: Deep copper Profile: Seductive, tender, sweet, rich, powerful and aromatic Nose: Aromas of dried fruits, jam, vanilla, spices cake and blond tobacco Palate: Almond How to drink: Dry, on ice, elaborated cocktails

SINGLE BARREL LIMITED AND NUMBERED EDITION The nose is strongly characterised by spices – cinnamon, nutmeg and black pepper. The palate is fatty and sweet, with a blond tobacco, honey, spicy flavour and a touch of roasted aroma.

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SOLERA 25 YEARS Solera 25 years is the perfect illustration to New Grove’s stylish and unique “savoir-faire”, mastering the process with art and passion: A seductive vision of elegance, completely successful and consistent.

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SILVER

SPICED

DARK

Color: Colorless and crystalline light dress Profile: Rich, direct, seducing Nose: Sugar cane and delicate flowery Palate: Soft, full bodied and aerial How to drink: Long drinks, mixer, cocktails

Color: Golden ambered Profile: Creative, supple, generous Nose: Spices, honey, orange Palate: Hints of spices How to drink: Long drinks, mixer, cocktails, topping

Color: Dark Profile: Rich and smooth Nose: Spices, burned sugars Palate: Spices, smooth hints of molasses How to drink: Long drinks, mixer, cocktails, topping

CAFĂ&#x2030;

HONEY

VANILLA

Color: Brassy, dark Profile: Smooth and balanced Nose: Fresh coffee beans, smooth dark chocolate and cream Palate: Subtle roasted nut and coffee aroma. How to drink: Dry, with ice, cocktails, elaborated cocktails/dishes

Color: Light golden tint Profile: Smooth and intense Nose: Spices, citrus peel, grapefruit Palate: Smooth and sweet, honey bread How to drink: Dry, with ice, cocktails, elaborated cocktails/dishes

Color: Copper brown Profile: Soft and balanced Nose: Dried fruits, orange, vanilla Palate: Smooth and sweet, vanilla extracts How to drink: Dry, with ice, cocktails, elaborated cocktails/dishes

ENJOY RESPONSIBLY

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eld as part of the 3rd annual Rum Festival at Honi Honi Tiki Lounge, Vicky Kwan, resident bartender at Quest by Que, took home the winning title for New Grove Rum’s cocktail competition. Vicky shares with Drinks World, how she prepared to win this cocktail challenge.

NEW GROVE RUM CHAMPION

VICKY KWAN

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DRINKS WORLD ASIA: Share with us the inspiration behind your cocktail? VICKY KWAN: First, I was thinking what ingredients do they grow and have in Mauritius and due to my background as a pastry chef I wanted to create a good balance and hero the rum. Secondly, the drink is also a special thanks to a dear friend Sharon also from Mauritius (Joao Balzani’s wife) for helping me along last year to get into the industry and start bartending.

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° MEET °

DWA: Tell us a little about yourself and how you got into bartending? VK: I stared to work in the food and beverage industry 8 years ago and trained in the UK as a professional caterer. Back then I couldn’t decide if I would like to work in the back or front of the house so I decide to do both. When I returned to Hong Kong, I started working with pastry and I’m very fortunate to find my current chef and owner Que Vinh Dang who taught me a lot about pastry and flavours and texture. I started bartending the back of last year and when my chef opened up Tipping Point, he asked me to run the bar for him but my knowledge of the bar was very limited, I started to worked at aqua with Joao and talked to a lot of bar industry people to learn. DWA: How did you prepare for the competition? VK: I did a lot of research first to understand how New Grove made their products and the flavour of the spirit. I then looked for a flavour profile to work around the cocktail and input my pastry knowledge. I prepared my presentation and practiced… a lot!

DWA: Tell us what you like about New Grove Rum and how you worked with the flavour profiles to come up with your winning cocktail? VK: The whole range of New Grove rums have different flavours, aromas and styles. They each change up the cocktail characteristics you create with them— it makes the drink more interesting from one to another. Soursop is something that I rarely see bartenders use in drinks as the texture is slightly thick. I think the aroma and flavour is very interesting to place alongside rum, as the fruit is floral but also has a tropical taste. The two rums I chose were also very tropical and aromatic. DWA: Has winning this cocktail competition inspired you to enter more competitions in Hong Kong? VK: Yes, definitely. Even if I did not win the competition it has inspired me to do more as I enjoy how the bar community really come together, to support and share their passion for the industry. I would love to share what I know and learn from all other bartenders in the industry.

THE WINNING COCKTAIL

The Beauty of Mauritius INGREDIENTS

• 25ml New Grove Oak aged Rum • 15ml New Grove 5 year old aged Rum • 35ml Soursop Purée • 20ml Vanilla Syrup • 15ml Lemon Juice • 3 drops of Peach bitters

METHOD

Add all ingredients, hard shake and double strain

GARNISH

Thai Orchid and Pandan Leaf

GLASSWARE

Vintage coupe glass

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° MEET °

SINO VANTAGE ASIA W

ith a portfolio that covers more that 800 wines and spirits while continuing to grow, Drinks World meets with the team at Sino Vantage Asia to discuss their current brands, new endeavours and the team’s favourite tipple after a hard days work. DRINKS WORLD ASIA: Is Sino Vantage Asia Ltd a new company? SINO VANTAGE ASIA: The company was established in 2000. Since then, we have been dedicated to introducing the finest quality wines and spirits to Hong Kong and Macau. All the premium hotels, restaurants and bars are our regular customers and friends. DWA: How many references do you import? SVA: Nowadays, Sino Vantage Asia’s wide portfolio covers more than 800 wines and spirits from France, Italy and Chile. We have no restrictions about the origin of a product, but for each we work with the quality has to be top notch! Recently, we discovered beautiful products from islands like Martinique and Mauritius for our rums, Tasmania or Arran for our whiskies and even Menorca for our gin. The logistics are not always easy, but the effort is well worth it – as long as we can share amazing spirits with our customers, we are happy.

DWA: What is your priority? SVA: For us the quality is the most important priority. Sino Vantage Asia is very proud to import established brands like Rhum Clement and the Joseph Cartron liqueurs, but also to discover brands like Sullivans Cove whisky before they reach cult status. We are pleased to see that two more of our brands, Gin MahonXoriguer and the New Grove Rums, are also steadily moving in the same direction. DWA: What is your vocation? SVA: Our job is to provide the best products alongside the best service. All of our customers know what they are doing at the venue level and there is so much talent here when it comes to mixology. Our job is to share the experience, which is why we bring so many of our producers to Hong Kong or invite a lucky few customers to visit the wineries and the distilleries directly so they can better understand the products we provide and the way in which each are made.

DWA: How do you choose the brands? SVA: We like to listen to the recommendations from our customers and bartenders arriving from overseas are full of new ideas. Of course, in the end, we like to taste the products and draw on the experience of our whole team. We have been in this industry for over 20 years and each of our staff’s different origins and backgrounds get the ideas moving and help us make decisions concerning the introduction of new products to the Hong Kong and Macau markets. DWA: So what brands are coming to market? SVA: Secret! Secret! A calvados is already on the way. Certainly new whiskies and possibly rums.

The team at Sino Vantage Asia share with us, what their tipple is after a long days work TATIANA CHILOVSKY, AREA MANAGER Favourite drink: An ice cold shot of vodka, preferably pure green vodka, with a few malossol pickles on the side. As the organizer of the New Grove Bartender competition in Hong Kong, Tatiana enjoyed tasting the cocktails prepared by all the bartenders. The “Beauty of Mauritius” created by the winner, Vicky Kwan at Quest by Que, was a way to discover an unknown fruit, the soursop. What is she looking forward to? Tatiana is impatiently waiting for the next competition!

THOMAS NG, AREA MANAGER Favourite drink: A Singaporean at heart, some would think Thomas would be a fan of the Singapore Sling, however after a long days work nothing makes him happier than a few ice-cold beers. When Thomas is not enjoying a beer or two, you will find him with a glass of Arran 12 year old cask strength single malt or a Mombasa gin and tonic at one of his favourite hangouts, Ping Pong 129.

HERVE LEROUX, DIRECTOR Favourite drink: Herve relies on suggestions from Max Traverse at Honi Honi or his new Tiki Lounge, Mahalo. Obviously the cocktail should be rum based like Taverse’s Kaizoku— a mix of New Grove Oak Aged Rum with some wasabi and yuzu or simply a Ti’Punch.

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° FEATURE °

HONG KONG RUM FEST 2015 H

ONI HONI Rum Fest — the biggest gathering of tiki heads and rum heavyweights to hit Hong Kong’s Central’s district, kicked off once again this year under the guiding hand of venue founder (and festival instigator) Max Traverse. HONI HONI is renowned for providing premium cocktails to the hottest beats from international DJs in town, and has grown to be a voice for rum culture in Hong Kong by housing an array of 190+ references of the most rare and exotic rums from around the world. The annual Rum Festival serves as a platform for education and entertainment and was introduced this year by International Rum Ambassador, Ian Burrell, who spoke on his experiences at Rum Festivals around the world alongside a talk on Tiki culture by pineapple solider and Don Q Ambassador, Alexx Mouzouris. Marking celebration’s third year running, the team at HONI HONI opened the doors to over

1,000 visitors catering to everyone from cocktail dabblers to dedicated disciples of Don the Beachcomber himself. Those attending embarked on a journey discovery and appreciation with events showcasing a display of over 90 rums, some of which had never before been on Hong Kong shores – proving yet again that for anyone with even a passing interest in the spirit, the weekend long celebration is one not to be missed. “This years Rum Fest was bursting with more lifestyle brands, rum experience and rum flavours than ever before! It was definitely a weekend to remember, full of an outstanding

amount of rum surrounded by great friends”, says Traverse, who is no stranger to the intricacies of both rum and it’s place in tiki cocktail culture, having used both as the guiding inspiration for HONI HONI since its inception. In addition to what is arguably the most expansive list of rums ever seen, Traverse’s standard menu pays tribute to classic Polynesian inspired drinks as well as novel creations such as the Maori Spring Punch, or his personal favourite, Honi Honi Kiss – a mix of passion fruit vodka, passion fruit puree, French vanilla syrup, fresh guava juice and Taittinger Brut Champagne. The two-day extravaganza was also packed with trade aimed master classes from the

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° FEATURE °

likes of John Gakuru, General Manager of The London Academy of Bartenders; Richard Seale, Master Distiller and Blender at R.L. Seale’s and Foursquare Distillery in Barbados; John O’Toole and Tom Wood from Brand Connect; Herve Leroux from Sino Vantage Asia; Alexandre Gabriel Master Distiller for Plantation Rums; Alfonso Castilo, Asia Pacific manager of Diplomatico and Robert A. Burr, President of Quantumleap Network. This year also saw return of the New Grove Cocktail competition, taken out by winning bartender Vicky Kwan of Quest by Que, who earned a trip to Mauritius Island and a six nights stay in the Constance Hotel. Furthering the competitive spirit, ten of the industry’s favourite old-school bartenders took to the bar for a much anticipated speed competition. Six stand out cocktails were judged against the clock for accuracy and precision with Tom Wood being crowned the two consecutive year victor. With 12 suppliers in attendance representing over 30 brands, The People’s Choice Award for favourite Rum of the Festival went to La Hechicera, brought to the Rum Fest by Drinks99.

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° PROFILE °

ailor Jerry started out as a small clothing brand intent on preserving the legacy of Norman ‘Sailor Jerry’ Collins, the father of oldschool American tattooing. The brand espouses his traditional value system, supporting all different walks of creative individuals who feel as strongly about the nature of their work as Sailor Jerry did about his.

Just like the Man himself, Sailor Jerry Spiced is bold, flawless and precise. Its spirit bears Jerry’s signature of old-school values of independence, hard work and unyielding standards of craftsmanship. It all comes down to standing up for what you believe in, and Sailor Jerry believes in making it the authentic way, the way men drank it back in the day. That means it’s distilled to 80 proof (40% ABV), spiced and smooth. Sailor Jerry Spiced isn’t some kind of pretender spirit. The nose is smooth and shows spicy notes balanced with vanilla and toffee. Its taste reveals subtle spices balanced with sweet vanilla and caramel, as well as notes of cinnamon, nutmeg and almond. A straight-up handcrafted classic, Sailor Jerry Spiced can be sipped neat or poured over ice. It also mixes just right in classic drinks such as Sailor Jerry & Cola or Sailor Jerry & Ginger and other classic tipples. Just don’t go dropping any tiny umbrellas in it – that just wouldn’t be right!

Distributed in Hong Kong by: LEUNG YICK COMPANY LIMITED Room 1804, Eastern Harbour Centre, 28 Hoi Chak Street, Quarry Bay, Hong Kong Tel: 2598 8034 | Fax: 2598 8183 | www.leungyick.com

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COMING SOON!

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° FEATURE °

A DASH OF DUTCH COURAGE USED TO RECREATE

WORLD’S OLDEST GIN RECIPE U

nearthing the world’s oldest recorded gin recipe doesn’t happen every day; life would be so confusing if it did. So when self confessed ‘Gin-ologist’ Philip Duff thumbed his way through an out-of-print Dutch-language history of Jenever called “Jenever in the Low Countries”, page 51 particularly caught his attention.

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On that page was reference to a recipe for gin that dated back to 1495, accommpanied by the rather modest statement; “if we are correct this is the oldest recipe in the world for gin”. Duff found this immediately interesting and so began his journey back in time. In true Indiana Jones style, Duff tracked the original to the Sloane Manuscripts, which had passed into the collection of the British Museum in London after the death of Sir Hans Sloane in 1753, a wealthy merchant in the East Netherlands. Now with the original recipe in his hands, it was time to do something with it. “As an educator and a consultant my first thought was; great I’ve got some new information. Most people’s gin information kind of peters out before 1688; mostly relating to medicine and monks and stuff, whereas I had some documented evidence of a really good recipe nearly 200 years prior to that”, said Duff. “Here we’ve got documented proof that it was grape based, double distilled, pre-dates gin, pre-dates Jenever, pre-dates the word Jenever and the wine came from the Cognac region as well, so we thought; why don’t we have a crack at making it?” It went backwards and forwards for several years with thoughts of “do we just make it for

Philip Duff showing the book “Jenever in the Low Countries”

Tunny Grattidge Hong Kong Bartender

Pages of the Sloane Manuscript

Ashley Pini and Chris Wheeler from Drinks World

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° FEATURE °

training sessions? Do we make it and give it away? Do we make it and sell it? What bottle does it go in?” “Finally, it all began to take shape last (European) summer when a group of us met – a Spirits Ocean 11 if I may – and argued about the recipe. It was myself, Dave Wondrich, Dave Broom, Gary Regan, Gary Sharp and Holly Motion. By September it was done and now we get to come out here and talk about it. It’s one of the most rewarding projects I’ve been involved with.” Duff’s partner in this project has been EMG Spirits & Wine, leaders in the creation, production and distribution of world class, grape based spirits and the creators of G’Vine Gin. It was in their wine distilling innovation centre in Villevert near Cognac, France, that the magic happened. The team have replicated the original recipe and created a modern interpretation under the watchful eye of Jean-Sébastien Robicquet, œnologist and master distiller and founder of EWG Spirits & Wine. With only 100 bottles worldwide, GIN 1495 is an incredibly rare juniper based spirit. There will be two bottles available in an auction in Hong Kong and all of the proceeds of the auction will be going to charitable causes. To place a bid visit: hongkong@gin1495.com There will also be three bars in Hong Kong serving the G’Vine Ginger and Fever Tree Tonic. The Envoy (13th – 19th July), Ori-Gin (20th – 26th July) and Quinary (27th – 31st July) will sell the cocktail, which will be rimmed with cinnamon powder to achieve the closest possible flavours of the Limited Edition GIN 1495.

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FLYING VISIT

° MEET °

shley Pini caught up with the jetsetting Irishman, Philip Duff on his recent visit to Asia and Australia. Doing the rounds promoting Gin 1495 with EWG Spirits & Wine, Duff is a self confessed lover of all things cocktails, spirits and quality service; the perfect combination to follow his endeavours in bar training, writing and recreating recipes for age old spirits. Philip Duff formed Liquid Solutions Bar & Beverage Consulting in 1999 and, amongst other things, has been credited with bringing Molecular Mixology to greater prominence through the organisation of the first ever Mixology Seminar in Paris in 2005. Also known for the award winning ‘door 74’, his Amsterdam speakeasy (everyone should have one), Duff has since worked with a number of the world’s leading suppliers while continuing his extensive work at shows across the globe, including Tales of the Cocktail in New Orleans. As if to emphasis Duff’s extensive travel, we caught up with him first across the bar at The Quinary, Antonio Lai’s cracking bar in Lan Kwai Fung, and then again in Sydney during the tour de force for his 1495 Gin project. ASHLEY PINI: You landed this morning (in Hong Kong), have given a couple of talks already (note: it’s only 4:30pm) and you’re off to Sydney tomorrow. So what does a twelve-month calendar look like for you? How much time are you away? PHILIP DUFF: You know I get asked that a lot. I don’t count it on a monthly basis; the season for all of us is

from January to June more or less. Everything happens in that season and then from September through to the end of November everyone’s like planning and organizing stuff. There’s a fair sprinkling of bar shows but you don’t see many competitions happening… It’s mostly people getting back up to speed. By the first of December, if you’re in the drinks business, if you haven’t spoken to bartenders you can forget about it because they’re too busy then. AP: What happens in January then? PD: It starts more or less in January, maybe the end of January it’s pretty much full speed ahead. So every contest is held, every launch is done. It’s a definite world of bar shows, it’s pretty cool. AP: And home is where? PD: New York. I have periods when I’m at home for months on end, which is great; I get to balance it off of with my wife as well as she is also in the industry working with Diageo. She does domestic and I tend to do international. AP: Sydney tomorrow. Then home? PD: Oh God no. We’re doing Sydney, Melbourne, Singapore, then I could have gone back to New York for two days - which is frankly ridiculous - so instead I’m flying to Paris, there I have one day off woo hoo! Then I’m going down to the start of the G’Vine Perspectives final week, which starts in Bordeaux. We are rewarding these remarkable bartenders by immersing them in the world of grapes, especially grape spirit. So we’re going to where G’Vine is produced, and we’re going to go up to one of probably the fastest growing cocktail cities in Europe; back to Paris. I was there only two weeks ago and it still wont be enough to see all of the new bars.

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° MEET °

Up Close with the

‘KING OF GARNISH’

nown as the ‘King of Garnish’, Marian Beke of Nightjar London made his debut in Hong Kong for an exciting three-night Snow Leopard cocktail sessions at Ori-gin, Quinary and The Envoy. Marian is famous for the innovative and lavish garnishes he adds to his drinks. Drinks World Asia sat down with him to find out more about how he got into the industry, his philosophy of cocktail making and his view of Snow Leopard.

DRINKS WORLD ASIA: Can you share with us your background and your journey into the bartending world? MARIAN BEKE: Born in Slovakia, I was first introduced to the world of bars when I was 10 or 11. My father, who was in the wine business, had this wine cellar. Back then, there were no cocktail bars. For me, the wine cellar equated to a bar. Then I went to a hotel school. It wasn’t until after a trip to an American-style cocktail bar in Prague that I realised there’s more to bartending. I saw a bartender making coffee, serving the wine and food, crafting cocktails, and I got inspired. So I went back home and moved to the capital, Bratislava. There, I worked at one of the Western cocktail bars, Paparazzi. It was a great experience, and after a couple of years, I decided to leave to enhance my craft. Within months, I moved to London and got my start as a barback. From some clubs, I went to work at Townhouse then at Montgomery Place. It was whilst working here that I began doing bartending and travelling. That was like eight or nine years ago. At that time, guest bartending didn’t exist. After Montgomery, I did stints at the Artesian and Purl.

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DWA: How did you end up working at Nightjar? Basically, what is the bar’s philosophy? MB: I had been in touch with the guys at Nightjar. They were about to open the bar and the way they spoke about the place, it reminded me of Montgomery. So I took the job as Bar Manager and helped set up the place and find the team. I’ve been working with the same team for five years now. For me, the most important thing is people. That’s why at Nightjar, we invested in training our staff so they won’t leave. Prohibition bars are all about classic drinks. In the end, it’s a question of how you make your venue different from others. That’s why we started playing with homemade products, garnishes and different vessels as well as shopping ourselves (we don’t go to normal suppliers as other bars do). London has a lot of shops, so we scout the stores to find the ingredients we need. Preparation is also part of our strategy to differentiate our venue. We start prepping in the morning and even have a prep guy assigned every day. It’s a staff rotation, and whoever is assigned starts at 8 and finishes at 6.

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DWA: Tell us about the menu at Nightjar. MB: Our current menu is categorised into the important eras of time – Pre-Prohibition, Prohibition, Post-War and Signatures – and it’s changed twice a year. DWA: Do you agree that bartending can be a profession? It’s just that in the past two years, bartenders in Hong Kong have realised that it can be a career and a life, and in the last 12 months, many of them started to move and travel. MB: I understand that Hong Kong is a nice city, similar to Singapore. I don’t see people really moving. They’ve got a good base here. DWA: What’s your philosophy of bartending or cocktail making? MB: Bartending is very simple. It literally means tending the bar. You work behind the bar, making sure the customers get their drinks quick and are happy. When it comes to cocktail making, each bar should have their own identity. Maybe that is what’s missing these days. I mean if you do something new or cool, it comes on Facebook the next day, and some new bars will copy it. You can see the same drinks in other venues. So I always try to find some inspiration from chefs because they come out with innovative ideas. DWA: Can you tell us about the drinks that you’re going to make in Hong Kong? MB: Since I’m doing the sessions for three nights at different bars, I divided the cocktails I’m going to craft into three categories: aperitif, long and fresh (this is a little bit local) and digestive (creamy, eggy and sweet). This way, customers will have a variety of drinks to taste and enjoy.

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l a t e g Ve Cocktails 째 DRINK 째

WORDS 째 Joanna Kent

e all know that we should be healthier, drink more water and eat more fruits and vegetables. Avoid tempting (but obviously super yummy), fatty and sugary foods. We also know that after a grueling week in the office or a particularly horrendous shift (if you happen to be like me and work in hospitality), we find ourselves reaching for that large glass of wine, after-work beer or enormous plate of chips. You get the idea.

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Alcohol and food are inescapably linked. The sad truth is that we are not all eating at Michelin-starred restaurants or pairing haute cuisine with excellent biodynamic wines every evening. More often than not, it is a greasy kebab, a slice of pizza and although we do not speak of its name, we have all been there, and I believe the word rhymes with McRonald’s. Born in Glasgow, Scotland, I grew up in an infamously unhealthy city. Certain fruits and vegetables were the stuff of legend. Tinned cocktail fruits might have crept in on a special occasion. That’s just how it was, how it has always been, and it was widely accepted. I knew it could be better. Literally hungry for more, I moved to Edinburgh. Despite rumours of such things as “Farmers’ Markets” and “Allotments”, my quality of life was not vastly improved. Perhaps, this is me talking as a bartender, one who came to accept olives, nuts and wasabi peas as staples in my diet. If I found myself actually craving for a decent meal to keep me going on a 14-hour day, I wouldn’t find the time to go searching for chia seeds, goji berries or life-

changing salads. This doesn’t mean I didn’t try... Believe me, I did. Whatever industry you work in, the opportunity to eat healthily and enjoy a fabulous, beneficial beverage doesn’t always present itself. In fact, I would even go so far to say that if you do have this, then you are the few chosen ones, and I look upon you as I would the holy grail. I would probably want to bite you like the demon rabbit in the Monty Python version, in a fit of rabid jealousy. After eight years of working in the industry, I needed to take a break for a while and change the cycle. I moved to Melbourne, decided to take up yoga and plunged myself into a world of juices, smoothies and berries I knew I would never pronounce. Unfortunately, I still hated going to the gym, all forms of running and the way I see Bridget Jones staring back at me in the mirror, anywhere near weightlifting machines. (It’s seriously humiliating for me and apparently hilarious to those watching). I worked in a little deli in Albert Park. I quickly learnt it was perfectly fine to ask for soymilk, rye bread or sourdough toast. It was a new world. You

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째 DRINK 째

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could even ask for ‘things on the side’ without receiving the traditionally Scottish response of ‘don’t be gay’ or looking at you as though you have just spat on them. There were so many healthy food options I couldn’t believe my luck. My new hangover food was a two-dollar brown rice and salmon avocado sushi hand roll from the street. Sometimes I even had two! Actually, I frequently had two. The Aussies, however, drink much like the Brits, i.e. like sailors, and despite their more evidently healthy lifestyles, they can still be found with that rogue late night chicken parma in hand, under the cover of darkness. With this now constantly in the back of my mind, I eventually moved to Hong Kong. I began to wonder if there would ever be equivalent healthy alternatives. The wet markets were filled with fresh exotic fruits, and guess what, they were CHEAP! Cocktails are full of sugar, beer is full of carbs, and wine turns me into a psycho from hell. Perhaps this is because it’s so easy to drink a full bottle with a girlfriend without realising how much you have actually consumed. I work at The Pawn in Wan Chai, where brunch and a Bloody Mary go together like hippies and wheat. We also have a rooftop garden, growing herbs, spices and vegetables. I have been pretty health-conscious since leaving Australia and try to eat well as often as possible. But like I said, I work in H.O.S.P.I.T.A.L.I.T.Y. I have always been interested in Bloody Mary with fresh tomatoes instead of tinned tomatoes or passata. I’ve never been a fan of processed tomato sauce of any variety. But I adore raw tomatoes or fresh tomato sauce. The Bloody Mary does not contain sugar (although it does have salt) but in Asia, a little bit of sodium isn’t going to hurt. It also really helps bring out the flavour in tomatoes and other fruits and vegetables. The cold-press juice had just swept the nation as the latest fad, but there is real evidence to prove its benefits. I began to wonder why couldn’t I do a range of cold-pressed fresh juice cocktails. Why had no one else really done this before? I call them my ‘vegetal’ cocktails. I wanted to create savoury, healthy cold-press juice with a kick. I wanted absolutely minimal sugar and any other alcohol I used besides the base spirit, would again be a minute amount, and had to be from a fruit, nut or spice liqueur. I wanted the flavour to come from the different mixtures of the juice, working in correlation with the spirit of choice for each. I tore through my flavour thesaurus for interesting matches and also tried to combine the flavours with the dishes we served for our rooftop brunches. This way, everything would pair well together and accentuate the flavours. It is always, always about balance. I then had to balance mouth-feel created by sugar or egg white with fruits that produce thicker juices through slow juices like beetroot and carrot. I used simple seasoning and spices to bring more depth of flavour. A pinch of salt and pepper, a flash infusion of habanero pepper, freshly juiced ginger, honey or agave, coconut water, celery bitters – anything that could create depth, texture and balance without straying from the concept. Essentially, they are deceptively effortless. They have subtle complexity and offer a ‘healthy’ approach to drinking. I realised after creating this menu that it’s an extremely time-consuming process and will not work for every occasion. It certainly requires a substantial beverage allowance if you work in a bar and sadly, it only lasts for a few days at most. However, I feel the time is worth the effort, and it’s perfect for events especially. It’s also great to make at home, where you can do it at your own leisure, drink guilt-free and add impressive touches

to your brunch. Definitely perfect for summer barbeque – just take it easy on the burgers.

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° MEET °

Into the

Woods with Victoria Chow

lthough Victoria’s background is in event marketing and branding, F&B has always been on her mind. Whilst in university, she spent her free time learning about beer and wine. It wasn’t until she moved back to Hong Kong that she pursued her passions, encouraged by her father. With the help of her sisters and their respective expertise, The Woods was born. DRINKS WORLD ASIA: Can you tell us briefly about your background and your journey into the F&B industry? VICTORIA CHOW: My background is in event marketing and branding, but F&B has always been on my mind. I lived above a brewery when I was in university in Berkeley, California, which was also a convenient 40-minute drive away from Napa Valley and Sonoma. Hence, I spent my free time learning about the beer and wine offerings at my doorstep. When I moved back to Hong Kong and started work at an event agency, my dad encouraged me to keep up with my passions. So I studied and took my WSET certification up to Level 3. I guess you could say that wine was my first love, not cocktails! I have been lucky in that things came together for me in the right place at the right time. I saw the immense potential of growth in the drinks industry in Hong Kong (which up until recently only pined after first growth Bordeaux). I got interested in the art of mixology, throwing stuff into drinks

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whenever I picked things up in the wet market whilst shopping for food. When I went on about my vision of a cocktail bar to everyone I met, some crazy people (including my sisters) believed in it, and we came across a perfect location for it. With the help of my sisters and their respective expertise (one owns her own finance firm and the other an architecture firm), combined with my own experience in branding, marketing and forage into drink development, the ball started rolling and here we are!

change our menu seasonally (spring, summer, autumn and winter) and our cocktail pairing ‘Prix Fixe’ menu every 8-10 weeks according to new themes. That way, we keep experimenting with new ingredients and techniques. We encourage creativity and exchange of ideas within the team – everyone from the floor staff to the chef is involved in each new drink. We also keep an email chain where we send each other inspiring articles, photographs and videos so we’re always continually learning.

DWA: It’s been a year since The Woods opened its doors to consumers in Hong Kong. How’s business so far? VC: Business has been wonderful. We were so excited we have been able to attract consumers young and old, local and expatriate, boozehounds and first-timers to try out our venue. Part of our mission has been to educate on and introduce the world of spirits and cocktails to our guests, so they develop a greater appreciation of the art. We believe we have achieved that every day. We try to drive home the idea that as much care and attention is put into making a great cocktail as it is cooking a great dish. Hong Kong people already know how to appreciate good food – now they can appreciate a good drink!

DWA: We understand that The Woods is a seasonal cocktail bar known for its fresh ingredients and experimental mixology. Can you share with us the inspiration behind this concept? VC: Farmer’s markets have always been my happy place when I am in California. I love the idea of using fresh produce at their peak, when their flavours really shine through and not too much needs to be done to alter them but just complement them. Our cocktail style is quite simple – show off the seasonal ingredient and the featured spirit – which is why we choose to use high quality and often artisanal brands in our drinks. We also take a lot of cues from kitchens and culinary methods in our flavour combinations and production techniques.

DWA: What do you do to ensure that your venue stays up to date and on trend? VC: That has always been a part of our plan and creative vision. It is already in our calendar to

DWA: Tell us about your cocktail list and food pairing menu. What’s your best-seller and favourite food and drink combination? VC: Our 8-seater ‘Prix Fixe’ experience is

where we can really be creative – we can make very labour-intensive cocktails and use fancy glassware that we normally wouldn’t for the volume we usually do. It works like a chef’s table at a restaurant where you have a 4-course cocktail-focused meal and can watch the action happen right in front of you. The bartender walks you through everything he’s making so it is a very interactive and personal experience, and customers love the engagement. Developing these menus are really fun for the team as they can care less about cost and efficiency, and get really wild with flavours. It is also a fun challenge for our chef who comes up with the food pairings to match the drinks! My favourite food and drink combo is definitely one for our “Into The Woods” themed menu: a mushroom-infused bourbon cocktail paired with escargot. The earthiness of both the drink and the dish comes through and matches perfectly, and certainly a surprising flavour. There’s no best-seller per se as the guests don’t get to pick what they drink from the set menu. DWA: What do you see is the next cocktail trend? VC: I can’t predict for sure, but these are what I would like to see more of: • Culinary influences from restaurants – from techniques to operations to flavours and ingredients • More ‘terroir’ impact on craft spirit production and styles • High-end bottled cocktails

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° FEATURE °

First Ever

SINGAPORE COCKTAIL WEEK TM

ast March 7-14, the spotlight’s on Singapore as it staged its first ever and biggest cocktail event so far – Cocktail Week. A celebration of the city’s dynamic and vibrant cocktail scene, the eight-day festival aims to establish Singapore as a top cocktail destination in Asia and beyond.

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I think Curated Events have done a fantastic job putting together the very first Singapore Cocktail Week. It has been a huge networking opportunity between our local bartenders and their international counterparts. The sharing sessions of the industry were great for them to learn from each other as well. New friendships were made, and everyone bonded at the nightcap sessions. There was so much love and support amongst the industry that it makes me proud to be part of an amazing family. Most importantly, everyone had a fantastic week. We can’t wait for next year!

CARYN CHEAH

Trade Ambassador, Bacardi-Martini Singapore

Put together by lifestyle events company Curated Events and William Grant & Sons, the inaugural Singapore Cocktail Week featured 30 of the city’s best cocktail bars, some of which hosted 10 of the world’s finest bartenders who flew in especially for the festival. Amongst those who graced the event were Steve Schneider from NYC’s Employee’s Only, Roman Foltan from London’s Artesian, Monkey Shoulder global brand ambassador Dean Callan and Nathan Beasley of Black Pearl & The Attic in Melbourne. Festival-goers were never disappointed as the week-long event showcased a host of activities that let them participate in cocktail workshops, visit pop-up bars around town, enjoy signature concoctions made by well-known bartenders and go on bar-hopping tours. In addition to sampling signature creations from the 30 bars at S$14 each, wristband holders enjoyed a 10 per cent discount to over 20 workshops showcasing the craftsmanship and talent of Singapore’s cocktail scene. From cocktail-making 101 to cocktail philosophies and learning how to incorporate local flavours into one’s drinks, the workshops allowed consumers to learn first-hand tips from the bartenders’ crème de la crème as well as enjoy tastings of their exclusive cocktails.

Wristband holders also enjoyed a 10 per cent discount to cocktail tours, especially for participants to explore and experience the diversity of Singapore’s cocktail scene. These were no ordinary bar crawls as attendees got up close and personal with the celebrity guest bartenders and observed the differences between various styles of mixed drinks. In effect, discovering how bartenders and owners of Singapore’s best cocktail bars have shaped the city’s unique bar scene. Singapore Cocktail Week also saw the return of the Singapore Bar Awards started last year by Australian food and beverage veteran, Tron Young. The awards honoured the best bartenders, service crew and bar food in town, based on votes by Singapore-based barmen, spirits importers, journalists and key influencers. So just how successful was the inaugural Singapore Cocktail Week? The Numbers Speak for Themselves • 30 Participating Cocktail Bars • 20 Consumer & Trade Workshops • 10 International Guest Bartenders • 7 Cocktail Tours • 7 Nightcap Sessions

• Over 10 Fringe Events including Pop-Ups, Guest Bartender Shifts and Takeovers, and the Bacardi Legacy Cocktail Competition • 2 Industry Sessions • 1 Awards Ceremony • About 2,500 Participants (Consumers and Trade) Rave Reviews A resounding positive reception from both consumers and trade, who came out in full force contributing to an incredibly lively festival atmosphere throughout the eight days: • 81% will go to future editions • 86% will recommend others to participate in future editions • 18.2% of participants were visitors/tourists Almost all participating bars reported heavy consumer traffic and sales “as if everyday was a Friday”. About 9,000 SGCW drinks were served by the 30 participating bars, with some noting that it was a record week for them in terms of sales and/or covers. There was a very palpable, dynamic sense of community throughout the week, as the spread of events created multiple opportunities for the industry to mingle, interact and network.

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° FEATURE °

Singapore Cocktail Week was a spectacular showcase of the community, skills and knowledge not only from the local scene, but also from countries surrounding and far away. Singapore is now one of the most spoken about drinks industries, up there with the big dogs such as London and New York. It would be foolish to ever compare our unique, rapidly growing scene with other countries. I believe Singapore has blossomed into something completely beautiful with its own eccentric twist. The event was a celebration of our success which we have all worked so closely to achieve. It’s onwards and upwards, the determination of every person involved is undeniable. Next year, I look forward to more pop-ups, seminars and discussions and of course, a few more parties.

ZACHARY CONNOR DE GIT Regional Portfolio Ambassador, William Grant & Sons

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Going Forward The inaugural edition of Singapore Cocktail Week has built a solid foundation for a quality platform to showcase Singaporeâ&#x20AC;&#x2122;s cocktail scene and expanding crop of bartending talents. The festival will continue as an annual event to establish Singapore as the leading cocktail destination in Asia, raising the benchmark for quality drinking experiences that are distinctive, affordable and accessible. One of the main objectives of Singapore Cocktail Week is to build an equally encompassing platform for both trade and industry to learn more about and appreciate the craft and talent in the world of cocktails. To that extent, trade members can look forward to opportunities to attend more of these events, including the Singapore Bar Awards, industry sessions, nightcap sessions and trade seminars and workshops. Moreover, consumers can expect a carefully curated range of activities for cocktail lovers, be they hands-on workshops, bar walks or other concepts incorporating a greater taste and entertainment element.

Thank you for a fantastic week. We loved everything about it, had some great experiences, enjoyed interesting workshops and a memorable rum dinner, met some fascinating new people and still managed a full week of work despite the late nights! It was a great showcase for the camaraderie of the talented bartenders of the excellent Singapore bar scene and an event of which the country should be proud of.

ALISON MARSHALL SGCW 2015 participant

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° MEET °

RIZAL JUNIOR

ON KUALA LUMPUR’S BAR SCENE

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izal Junior or simply Junior has been bartending since 2003 and has done stints at Qba, The Westin Kuala Lumpur, Elixir and View Rooftop Bar. Currently, he works at Marini’s on 57. His impressive resumé included participating in the 42 Below Cocktail World Cup (New Zealand, 2008), Angostura Cocktail Challenge (Trinidad & Tobago, 2012) and being a finalist in Diageo Reserve World Class (Southeast Asia, Singapore, 2010).

WHAT I LIKE ABOUT KUALA LUMPUR’S BAR SCENE I like the market now because the cocktail culture is young and full of opportunities. I see a huge potential in the restaurants and bars as a whole. On the downside, there are too many dance clubs in the city opening just to generate revenue. I personally feel that a proper bar service is very crucial. WHAT IT NEEDS Kuala Lumpur needs more cocktail bars instead of clubs, as well as global awareness, brand support and investors like Proof & Company and 28HKS. It would be great if we can get support from the tourism board to create the awareness. However, due to restrictions in the country, it makes the bar and cocktail culture difficult to expand. Events such as cocktail or spirit appreciation, celebrity or legendary bartenders invite for a one-night-only show would boost up the bar scene. Besides that, KL needs more professional bartenders. There are many people who are just not interested in the service industry due to the long hours and shifts which make manpower difficult. WHO AND WHAT’S DRIVING IT The main players will be those who offer good music or DJ (Dance Club) as they have a lot of customers who like to order spirits by the bottle (gin and whisky in particular) instead of cocktails. The cocktail scene is still considered relatively small in Malaysia. However, for the past three years the market has changed. The customers tend to switch to lounge bars, chillout places and pubs. And the rooftop bars with great views are becoming an icon to the city. WHERE IT’S GOING It will definitely be on the world cocktail map one day. From what I can see, Kuala Lumpur is several years behind Singapore but I believe that there will be more good cocktail bars coming up.

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째 VISIT 째

How Travelling

Can Enrich Your Craft WORDS 째 Mark Thomas

s a bartender, it has become essential more than ever to travel and see the world and the myriad of bars and bartenders out there. Not just because of what you will see and learn, but to understand different ways of looking at things. By travelling and exposing yourself to different environments and demographics, you begin to understand the different elements of bar service. You become an all-rounded person and professional.

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We, in the industry, have to be careful because due to the resurgence or should I say the boom of the cocktail industry, the influx of suspender clad barmen and women has been overwhelming to say the least. And getting in touch with our peers across borders is good to re-align our booze chakras once in a while. As what Harry Gerakis of Loves Company, Shoreditch, UK said “We must remember that when a guest sits at the bar, they are the star.” This was so simple yet so true. To build a successful bar culture, the impact must be made not with the product but with the interaction. During my stint at the lovable bar just across from Nightjar, I was exposed to the UK drinking

culture, the revival of bar tricks, jokes and smiles and pure interaction between strangers. On a craft standpoint, I learnt how bartenders overseas adapt flavours and tastes depending on seasons and the availability of particular ingredients. “A little bit of honey goes a long way,” says Harry, a Greek by birth. The core of the bar industry has remained just that in Europe from Paris to London. Focused on the fact that when you step into the bar, you never know what adventures you might end up having. This process is two-way as shown during a lecture about spirits and cocktails I gave at the Westminster Kingsway College of Hospitality in Victoria. The session didn’t only give us culinary greats such as Jamie

Travelling doesn’t just show you other cultures and experiences. It teaches you and shows you a lot about yourself

ERIC LAM

Owner of Mrs Pound, Hong Kong

Oliver, but it also enable me to share with the students Singaporean and Asian bar culture and drinking habits. The lecture, spirits and kits were sponsored by the London office of Diageo, showing the industry’s extensive reach and generosity when it comes to teaching. Travelling also teaches you to be humble since you get to see how the lives of these men and women differ in terms of what they sacrifice to be able to do what they do – from expenses to travelling to lifestyle. Not to mention that it enables you to compare and examine the differences in styles between cultures. In the city of Taipei, cocktail culture has taken Oriental bartending techniques and blended them with the fast-paced volume of clubs. “Using the local scene around you and learning the produce and terroir is important”, says Angus Zhou of Alchemy Bar. Watching Angus and his team work as well as working alongside them was a treat as the combination of grace and speed was in a word “beautiful”. Angus has a predilection for using local herbs and spices which definitely teaches you to use what you have on hand – and adaptability. Because produce is always best fresh, we followed Viktor

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° VISIT °

atman A The B

K omas A

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Mark Th

Yang (one of the bartenders at Alchemy) around Taipei to hidden nooks to find interesting herbs and spices. It’s amazing to see their relationship with the farmers and people that supply their ingredients. In Hong Kong, the cocktail culture is making good headway as more and more locals and expats are starting to flock to these speakeasies and bars springing up all over town. Because of the fast-paced nature of the city and its people, working there proved to be quite a challenge. Having a good knowledge of classics and the ability to work in small places is a plus in the dense city. At Post 97, my night at the bar was spent dishing out simple classics and my own drinks; learning how bartenders arranged their stations and adapted their tools and station setup was so valuable. Watching them prepare their ice and syrups in different methods proved that necessity is the mother of invention. With the introduction of Proof & Company in the last two years, the availability of craft spirits has increased tremendously further amalgamating the Eastern sphere with our Western counterparts. Lastly, travelling introduces you to the bonds of friendship and the sharing of information – from new spirits to new methods to having a couch to crash on. It also shows you different rituals as well as various ways people enjoy their tipples. Competitions and guest shifts expose you to camaraderie best left to war movies. Bartenders as a faction are synonymous to the masons of yesteryear. We belong to a society bound by the love of serving and creating masterpieces that echo through time. And we are no longer an all-boys club, which is amazing. The sharing of knowledge with social media and more and more bartenders travelling opens you to the fact that we, as an industry, should question everything – methods, flavours and service standards. In closing, I would like to share a quote from Esher Williams, who is on the Board of Directors at Westminster Kingsway College in London. She was the one who invited me to give a guest lecture and coincidentally enough, also worked at the Fat Duck in London during her early years. “Travelling and working in other countries not only broadens your skills, but also reminds you every time why you started doing it in the first place”. I asked her over dinner if she has ever regretted travelling and constantly moving, and her response was “Nope, not one bit. My F&B life has been enriched through every step, even the smallest one”.

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° PROFILE °

hile authentic to its core – it’s named after an old tale about distillery workers – Monkey Shoulder is a Scotch that blows the cobwebs away from the whisky world and banishes the talk of baffling taste profiles, regional specifications, age statements and distillery nuances that can put people off. Monkey Shoulder is a free-spirited, fun-loving triple malt with an easygoing smooth, rich and mellow vanilla deliciousness that means it can be enjoyed neat, on the rocks, mixed or in cocktails. There are no old-fashioned rules when it comes to enjoying Monkey Shoulder. That’s why bartenders love Monkey Shoulder – it’s a sociable Scotch that loves to mingle and won’t be left gathering dust on the top shelf of the bar like traditional malts that can only be served by the dram. A combination of three single malt Scotch whiskies, Monkey Shoulder is distilled, matured and bottled in Dufftown, Speyside, the heart of Scotch whisky-making land. Production is overseen by Malt Master Brian Kinsman. Using casks that have previously held Bourbon gives Monkey Shoulder a smooth and rich, mellow vanilla taste that is accessible to everyone. Monkey Shoulder is launched by renowned independent, family-owned distillers William Grant & Sons. Its nod to its heritage is in its name – years ago, distillery workers would shovel tonnes of malting barley by hand, hour after hour. This hard work sometimes caused a sore shoulder and their arm to hang down, a bit like a chimpanzee. The men called this temporary affliction ‘monkey shoulder’ and the Scotch is named in their honour. The time has come to demystify the stuffy world of whisky and introduce Scotch to a new generation of drinkers – and Monkey Shoulder is leading the charge.

RECENT AWARDS: • Outstanding Rating, Whisky Magazine, 2005 • Gold Award, 2012 International Wine & Spirit Competition

Distributed in Hong Kong by: LEUNG YICK COMPANY LIMITED Room 1804, Eastern Harbour Centre, 28 Hoi Chak Street, Quarry Bay, Hong Kong Tel: 2598 8034 | Fax: 2598 8183 | www.leungyick.com

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CMY

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° FEATURE °

Winning at the

Point of Pour WORDS ° Michael Silvers

Do we stop to think about the process required to deliver this cocktail of expectations? Because nowadays, our clientle does. Winning at the point of pour is understanding the importance of the entire sequence — the importance of all the inputs required to make a final drink. Be it the brands chosen, the bar tools selected or the bartending skills employed, there are many deeply running threads that contribute to a cocktail’s makeup, and customers today are taking notice. With the emergence of bespoke bars, consumers are becoming savvier. The once ignored undercurrents of what it takes to “make their drink” are beginning to rise as patrons are more inclined to value the experience beyond their cocktail and the expertise behind their serve. Now, watching what goes on behind the bar is quickly becoming as important as what is delivered from it, and the environment we work

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Joe Villanueva

hen we think of a presented cocktail we visualise the outcome: the way the garnish is consciously perched, the way the colour fills the glass, the way at seemingly first blush drifting aromas turn into complex flavours— the way a cocktail will look and taste.

in is yet another element for those purchasing to peruse and consider. Pouring the liquid, the movement of the bar spoon, the sound of your shake, everything falls under the vigilant gaze of someone waiting for a drink — use inferior brands, cheap products, inaccurate jiggers, rusty poorly fitted speed pourers and the game is over even before the liquid hits the bottom of a glass.   Investments in great brands, professional bar tools, great mixers and skilled bartenders are the only guarantee to ensure that a cocktail will be perfect, and the only way to ensure a hospitable future.     Winning at the point of pour is the total commitment to excellence - it’s the mindset with no compromise. It’s the dedication your guests are looking for and the experience they have come to expect. *Michael Silvers is the CEO of Überbartools™

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