DWA Top25 Bartenders Singapore 2015

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Drinks. Events. Marketing.

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

“

Make the drinks with love and grow full awareness of what’s going on in the bar.”

– Gaz Regan

A year ago, we launched the Top 25 Special Edition with the aim of establishing an annual event and a coveted list that every bartender wants to appear on. Inspired by the warm reception of the magazine amongst the bar community, we bring you yet another exciting, jam-packed edition.

It was a tight race again this year, and arriving at the 25 bartenders featured herein was undoubtedly a difficult task. It was great to see some new faces making the list this year. To those who made it – congratulations! We believe that your passion, skills and commitment to the Singapore bar scene have made you one of the Top 25.

It’s an exciting time for the Singapore bar scene; Peter Chua making the top 8 in the Bacardi Legacy Global Final, Steve Leong taking out the World Class title in Bangkok and doing so well in the Belvedere Challenge and Vijay Mudaliar going to Venezuala for the Global Finals of the Diplomatico World Tournament.

This project was a fantastic undertaking from start to finish. We take this opportunity to extend our sincere thanks to everyone involved – from the brands and their sponsorships, to the judges, photographers and most of all, our Top 25 bartenders – we love what you have done for this edition.

The cocktails you have created are a great reflection of your craftsmanship and passion for your job.

As always, we at Drinks World are committed to supporting the beverage and hospitality industry, and creating a like-minded community who share our passion.

We hope you enjoy this edition of Top 25 as much as we enjoyed putting it together.

If your brands missed out this year, and would like to be involved in a future project, please contact me at sasha@hipmedia.com.au.

Thank you.

Sasha Falloon

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Credits PUBLISHER Ashley Pini EDITOR Sasha Falloon ASSISTANT EDITOR Rachel Stevenson ART DIRECTOR Evelyn Rueda SENIOR GRAPHIC DESIGNER Ryan Andrew Salcedo ASSOCIATE PUBLISHER Eoghan Hennessy NATIONAL SALES AND ADVERTISING MANAGER Chris Wheeler INTERN Mary Parbery PHOTOGRAPHY Jana Yar Richard Chen

Jana Yar Jana Yar is a Slovak photographer based in Singapore. Her ability to capture tense moments with intimate detail and photo-realism has been recognized by the industry in the region. Although she visited Asian subcultures as a music photographer, she’s now extended her portfolio to include popular night haunts, and veterans in the food and beverage industry. With the formation of her own company ENSOF photography, Jana has already acquired a large and varied client base amongst clubs, restaurants, modeling agencies and promoters.

When Jana is not busy working behind the camera, her time is dedicated to nurturing and loving animals in need.

Richard Chen Richard began his career in multimedia, audio, video production and animation, before exploring fine arts photography. At that point he was being introduced to fashion photography and worked extensively with his counterparts in the fashion design faculty. Richard describes himself as both a director and a craftsman. He draws his inspirations from Atton Conrad and Gregory Heisler, not only from their works, but also by the way they approach their psyche, how they express themselves, working attitude and most importantly their passion.

Publication MCI (P) 131/05/2015

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Editorial Enquiries: If you, your bar, or your brand and company have news or events you would like to share with Drinks World please contact: ashley@hipmedia.com.au and/or sasha@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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Selection Panel Caryn Cheah Caryn is the Trade Ambassador for Bacardi-Martini Singapore who has recently organized the very first Bacardi Legacy Cocktail Competition in Singapore where Singapore emerged top 8 in the global finals held in Sydney, Australia. She started out in the wine and spirits industry in sales and marketing for a boutique spirits wholesaler. It was here she learnt the ins and outs of the industry and retail sectors and became familiar with the processes and production involved to take a spirit from grain to bottle.

Jamie Gripton Jamie Gripton is the Founder and CEO of nakd luxury artesian water, a delicious, pure and award winning water from New Zealand. Launched in 2013 in Singapore, nakd is now available in 11 countries around the world with more coming soon. Jamie has spent the last 10 years building companies all over the world.

Richard Gillam Richard has been working in the industry for over 18 years in almost every position from bar back to operations manager at venues from small luxury lounges, 3000 capacity nightclubs and has also consulted on many leading brands and campaigns.

Now Richard is the Regional On Trade Channel Manager for Remy Cointreau in the SEAMI (South East Asia, Middle East & India) markets where he represents the Remy Cointreau core portfolio (Bruichladdich Islay Single Malt Whiskies, The Botanist Islay Gin, Mount Gay Rum and Cointreau) and works to expand their presence and influence throughout the Asian bar scene.

Ryan Besido Ryan started his career in the Philippines, and moved to Singapore 10 years ago. Ryan was the Brand Champion of Jack Daniel’s (under the distribution company Thai-Pore Enterprise) for around 5 years in Singapore; then eventually his passion for American Whiskey led Ryan to Beam Suntory. Ryan is currently managing the Bourbon Portfolio (among other portfolios like, Tequila, Rum, Canadian Whisky, Irish Whiskey – though Bourbon is the key priority) and has been with Beam Suntory for a little more than 5 years now.

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Sophie McLernon As a business development manager for Singapore Beverages, Sophie manages a premium portfolio of exclusive brands including Astrolabe Wines, G’vine Gin, Ketel One and Tanqueray London Dry Gin. Sophie’s involvement with a selection of the best brands in Singapore’s bar scene, as well as an ongoing passion for all things F&B, has allowed her to see some of the best (and worst) in the industry.

Aubrey Sim Aubrey has always had a passion for the bar business and a special affinity for making cocktails. Her career sky rocketed when she was crowned the overall champion of both Singapore and Malaysia in the inaugural Diageo Reserve World Class Singapore.

In 2013, Aubrey took on the role of Assistant Manager at the Diageo Bar Academy in Asia Pacific. Since August 2014, Aubrey moved into Diageo Reserve in South-East Asia as Capability Manager, working with Brand Ambassadors and sales teams in South-East Asia on activating and executing the Reserve portfolio.

Sasha Falloon Sasha researches and edits Drinks World magazine across Asia and the Middle East with an intimate knowledge of the Asian bar scene recently returning from two years in Hong Kong and across the region. Now responsible for the development of Asia’s leading bartender magazine, Sasha’s passionate about raising drinks culture and celebrating the achievements of our local bartending and sommelier talent. The way to her heart is a good Negroni.

Ashley Pini Ashley is the publisher of Drinks World - Singapore and Hong Kong, Drinks World Middle East - Dubai and Drinks Trade - Australia. Having judged bartending and sommelier talent across the globe, Ashley is now focused on celebrating all that cities such as Singapore are able to achieve. “It’s such an exciting time in the Singapore bar scene and the Drinks World magazine brand is proud to be a part of that” said Ashley.

Hip Media are also the publishers of the award winning explore DRINKS series selling over 180,000 copies in the last three years, DrinksTV and Australia’s largest bartender magazine - Barfly.

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Contents

Peter Chua

14

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Alvin AuYong

18

Yugnes Susela

34

Stuart Danker

50

Kino Soh

22

Steve Leong

38

Dario Knox

54

Mark Thomas

26

Nicholas Quattroville

42

Anthony Zhong

58

Kamil Foltan

30

Arijit Bose

46

Knut Randhem

62

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Tom Hogan

78 Aki Eguchi

66

Lucas Swallows

86

Naz Arjuna

102

Bannie Kang

70

Ryan Rhodes

90

Sam Wong

106

Louis Tan

74

Boo Jing Heng

94

Vijay Mudaliar

110

Russell Cardoza

82

Ricky Paiva

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achaça (ka-shah-sa), the National Spirit of Brazil, embodies Brazilian culture; based on natural ingredients, with a fun, down-to-earth personality, it was born in the 1530s, in north-eastern Brazil and predates Caribbean rum by a hundred years, making it the first spirit of the Americas and today the third most consumed spirit in the world.

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Created using a distillation of fresh sugar cane juice, mostly distilled from molasses, the result is a spirit which holds onto the qualities of the fresh cane juice from which it’s derived; a spirit with a fresh, fruity nose, similar to a full agave tequila, which works perfectly in a number of fun mixed drinks and cocktails.

It is Maison Leblon’s philosophy that a great Cachaça is made in the cane field; as with the production of fine wines, Leblon ensures its cane receives the utmost respect and care.

To produce the best that its spirit has to offer, Leblon’s canes are hand stalked with a machete by their team of cane cutters.

From there, the freshly cut sugar cane is transported to the distillery. Here, whole stalks are gently pressed to extract only the best juice, in turn producing the fresh sugar cane juice, caldo de cana.

Each stage of Leblon production is laborious, but necessary to create the very best spirit, and so at each stage, the utmost time and care is put in. In order to trap as much flavour as possible, Leblon is distilled just once, and as with Cognac or Scotch whiskies, the spirit is produced using the traditional batch method in copper pot stills.

Post distillation, the spirit is put into French oak casks, previously used in France to age XO Cognac, where they stay for up to six months.

After aging, the Cachaça is ready for assembly, where different batches are combined to create the final, desired spirit. For this part of production, Master Distiller Gilles Merlet and Carlos Eduardo Oliveira try each and every batch before deciding on the optimum blend; a combination of complex, flavoursome spirits.

The Destilaria Maison Leblon is situation in Paros de Minas, in the heart of sugar cane country, in an agricultural town in the western highlands of Minas Gerais. A fully-integrated craft distillery, the distiller exclusively produces Leblon Cachaça, and it is here that Master Distiller Gilles Merlet oversees the artful production of the spirit.

Leblon Cachaça features a lively, fruity nose with complex layers of fresh cut sugar cane, spices and fruits. The resulting spirit is warming, and leaves a gentle sweetness on the palate that lasts. With a smooth finish and light to medium body, it is a spirit that mixes perfectly with many bold flavours, including fruit, herbs, spices and liqueurs.

Reserva Especial combines the flavours of the best tasting cane with the aroma and quality of

the finest French Oak. This distillate is allowed to age for up to two years in the highest grade new Limousin French Oak before being expertly blended, creating a smooth, complex spirit with layered hints of honey, caramel and pine nuts.

Cedilla, Liquer de acai, is an exquisite combination of over 500 hand-picked, organic acai berries in unfiltered alambique Cachaça, with fruity layers of orange zest and lime peel and hints of ginger root and a splash of fresh cane juice for a hint of sweetness, all resulting in a rich flavour with layers of fruit, chocolate, spice and berry notes. Perfect served neat, as a different addition to a cocktail, or try it over ice with soda.

The national Cocktail of Brazil, the caiprihana (kai-pur-EEN-ya), is taken to the next level with the addition of Leblon.

THE CAIPRIHANA INGREDIENTS: • 2oz Leblon Cachaça • 1oz Simple Syrup or 2 teaspoons of Sugar, preferably superfine • 1pc Lime • Crushed Ice GLASSWARE: Rocks glass METHOD: Cut the ends off the limes before cutting each into four wedges, removing the white pith and dropping into the glass. Add syrup or sugar and muddle gently. Fill the glass with ice and add Leblon. Shake for 10-20 seconds, or stir for 10. Garnish with a lime wedge or wheel, and serve.

For a fun twist on this classic, try substituting the limes for your choice of fruit. Just make sure all the ingredients you use are fresh!

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ne of Singapore’s young rising stars, Peter Chua is a talented bartender known for his speed, hospitality and media-ready smile. Creative and experienced, he has won a plethora of awards, including Singapore’s Best Bartender at the City Nomads Readers’ Choice Awards (2015).

You have been allocated Leblon Cachaça, share with us a little about the brand and the rich history of Cachaça?

Cachaça (also referred to as pinga by the locals) was commonly regarded as “a poor man’s rum” until it was anointed as the national spirit of Brazil. Created in the 1530’s in northeastern Brazil, Cachaça is the first spirit of the Americas, predating Caribbean rum by about a hundred years! Unlike most other rums, Cachaça is made using sugar cane juice instead of molasses and sometimes incorporates maize or corn flour into its fermentation state for added flavour. This creates a spirit that is humble, unique, fresh and full of character.

For Leblon Cachaça, Master Distiller Gilles Merlet kicks the art of Cachaça up a notch.

Located in Minas Gerais, Maison Leblon do a few things differently to other Cachaça distillers.

For example, rather than using excessive force

cachaça

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to extract as much of the juice as possible from the sugar cane, they gently press it in order to obtain only the best-tasting qualities of the caldo de cana (sugar cane). Following the principle of producing quality Cognac and Scotches, each batch of Leblon Cachaça is distilled only once (as opposed to multi-distillation) to retain as much of the fresh sugarcane flavours as possible, in alembic pot stills. The Cachaça is then aged in ex XO cognac casks for up to 6 months. Long enough to polish the spirit but not long enough to alter the fruity cane nose of the spirit. The final step involves Master Distiller Gilles Merlet and Eduardo Oliveira blending the spirit with past batches to ensure a consistently beautiful product. With all these specially considered steps taken to produce Leblon Cachaça, it is no wonder it tastes the way it does: fruity, fresh, floral, complex with a long lasting finish of spice and subtle sweetness!

The national cocktail of Brazil is not easy to say but easy to drink, the Caipirinha – and Cachaça is a key ingredient in this cocktail.

What other style of cocktails would you suggest to use with this spirit?

Due to the natural flavour properties of Cachaça, it can be used in similar ways to Rum; in refreshing, tropical fruity, sweet/sour drinks. The perfect example of such a cocktail is none other than the national drink of Brazil, the Caipirinha.

There is another drink that is very under rated, in my opinion, and that drink is the Batida cocktail.

Batida (meaning shaken or milkshake) is made with Cachaça, sugar, coconut milk and/or fruit juice and either shaken or blended with ice. This is a delicious adult version of a milkshake and when served super cold, works splendidly to bring the heat down in a tropical climate!

Share with us the inspiration behind the cocktail you have created with Leblon?

I fashioned my drink out of the Batida cocktail.

I wanted to give this delicious cocktail the exposure it deserves whilst using different but easily available ingredients that also showcase the flavours and complexity of Leblon Cachaça.

As most of South East Asia shares the same tropical climate of Brazil, I chose flavours that

could be recreated in both continents. To add a slightly fruitier twist to the regular Batida, I used Pineapple gum and Cedilla liqueur along side coconut milk, rice milk and condensed milk. Cedilla is an acai berry liqueur created by the masters at Maison Leblon. The liqueur uses Leblon Cachaça as its base, along with an average amount of 50 macerated acai berries in each bottle. By using a liqueur of the same base spirit, I was able achieve a seamless inauguration of the berry flavours without overpowering the Cachaça but rather, aid further in its pronunciation.

Is there are new ingredient you have recently discovered that enjoy working with at the moment?

I am currently obsessed with oil! Pistachio, avocado, coconut, sesame, butter etc. Because of the natural molecular composition of oil and alcohol and water, it is difficult to blend all of them together to get the flavours I want. I’ve been researching and testing different ways to extract flavours, texture, colour and scent from different types of oils and using them in cocktails. Discovering new methods to impart flavour into drinks has always been one of the biggest joys of working as a bartender to me.

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Minas Touch Ingredients • 45ml Leblon Cachaça • 20ml Unsweetened Rice Milk • 20ml Unsweetened Coconut Milk • 15ml Condensed Milk • 15ml Homemade Pineapple Gum • 10ml Cedilla Açai Liqueur Method Pour the first 5 ingredients into a cocktail shaker, add ice and shake vigorously. Then fill the glass with ice and pour the liquid from the shaker into the glass. Finally, gently float Cedilla Acai Liqueur on top. Garnish and serve Garnish Pineapple slice, orchid flower and a mint sprig Glassware Pilsner/Collins glass Ice Cube

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alvin

auyong A

fter competing in his first flair bartending competition Alvin went to Singapore to learn the art of cocktails at The Library Bar, before moving to Melbourne to join the Golden Monkey. He then flew back to Singapore to set up Nutmeg & Clove, before moving HOD, to revamp their cocktail programme.

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Tell us about the liquid used and the inspiration behind your cocktail?

Fernet-Branca is Italy’s most well-known bitter liqueur. It was created back in 1845 and is made from a range of herbs, barks, roots and spices. It was conceived to be a medicine for its healthful effects. As Fernet-Branca has always been used for more spirit focused, stirred-down cocktails, I wanted to do something different and create a complex but approachable cocktail for the uninitiated. Hence, pairing it with Pisco and Poire Williams, both of which provide a floral and fruity touch to the cocktail, together with a blend of salted honey rhubarb to give a savoury flavour and adds body to the cocktail.

Tell us why you like mixing with this liqueur and the style of cocktails you enjoy making with it?

I like mixing with Fernet-Branca because it is such a complex liquid Therefore, proper understanding of how to utilize it in a cocktail is very important to create a balanced final product. I enjoy using Fernet-Branca in savoury cocktails as its zesty bitterness is complemented by the umami flavour, which results in an enjoyable cocktail experience.

So you are the first Singapore bartender to be selected to have the Fernet-Branca coin. What does this mean to you to be part of this global secret society?

It is a huge honour to be chosen as the first bartender in Singapore to carry the Fernet-Branca coin. As Fernet-Branca is one of the most wellknown products amongst bartenders, I feel part of a big family, with the responsibility to represent and spread the enjoyment of it to my guests here in Singapore.

Do you prefer super-elaborate garnishes or a drink that stands on its own?

After experiencing both sides of the spectrum, I am now more inclined towards a cocktail that can hold its own through the liquid, but also one presented with interesting garnishes that contribute to the enjoyment of the drink. Essentially, a balance of both as I believe garnishing is an important aspect of a cocktail. Prior to taking the first sip of the drink, we have begun experiencing the drink while it is being made; from the sights and sounds, which do play a part in the overall experience. Therefore, interesting garnishes that pique the interest of guests without delaying the time required to produce the drink would be my choice. In addition, drinks that are interestingly presented tend to get the attention of others in the bar, which may lead to more orders and social networking posts by guests; indirect marketing of the venue at the same time.

What classic cocktail should more people be drinking?

People should be drinking more improved Holland Gin cocktails, which is a cocktail made using a base of Genever, a malty spirit infused with juniper berries, paired with Maraschino liqueur, Absinthe and bitters. Created back in the 1800s, I find it to be a good alternative for those who enjoy an Old Fashioned or Sazerac.

Who has been your biggest influence in the industry?

My biggest influence in this industry has been my previous bar manager at The Library, Stefan Ravalli. I was amazed by his creativity and ability to concoct a range of complex cocktails through his understanding of taste and flavour pairing, together with his fun presentation of cocktails.

In addition, he made cocktail making fun with his flair behind the bar and knowledge. I learnt a lot from him through observation and strive to be as good as him behind the bar.

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It Pays To Be Fernetical Ingredients • 30ml Fernet-Branca • 30ml Pisco • 10ml Poire Williams EDV • 20ml Salted Honey Rhubarb • 20ml Lemon Juice • 20ml Egg White Method Add all ingredients into a cocktail shaker, dry shake followed by ice shake. Double strain into a coupette glass Garnish A sprig of lemon balm and dehydrated rhubarb dust on top of the completed cocktail Glassware Coupette

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K

ino’s interest in bartending began when she tried a cocktail that didn’t taste like cough syrup; going on to work at Disgruntled Chef, she learnt to incorporate fresh ingredients and food elements into drinks, and today she co-owns pop-up Hopscotch Bar, Singapore.

Tell us about the liquid used for this interview, and your thoughts on the drink you made with it?

Pomegranate supply in Singapore can be unstable and the quality and size varies drastically. Most barmen would agree that it is one of the inconvenient fruits to yield juice from. Ravifruit Pomegranate puree tastes very natural and tangy and it really cuts a lot of time from our heavy bar prep. The handy squeeze bottle is a big perk as well!

Best part of your job?

The learning never stops. I get to play with fresh produce and amazing spirits everyday. Also the people who teach me about drinks, the industry, life and the great conversations I get to have with guests who sit at the bar. You never know what you can learn from a supplier, an industry friend, or a stranger that decides to walk into your venue.

Favourite ingredient you’re using at the moment?

Mezcal, it is so complex! The grassy and smoky flavour is a curveball to many drinks; it goes with fruits and spices and you can use it in full portions or just a dash and people are intrigued by the flavour because they don’t see it coming.

Dream person to get behind the bar with?

Tony Conigliaro; he wrote one of my favourite books. I love painting and I was blown away when I saw the visual depictions of cocktails that he got his book illustrator to create. I am also really weak in molecular techniques, so I would love to learn from him.

Sadly, I didn’t get to meet him in person when I was at 69 Colebrooke, but I would love to one day.

Favourite cocktail era?

I would say it is now, because I live in the moment. The other eras may have been intriguing and even dangerous, but I am really loving now.

What do you feel will be the next trend in the cocktail scene?

“Brothtails” and fermentation. Fermented juices and teas are really the thing right now, but not a lot of people are armed with the knowledge to do it, as it is a grey area in the current food and hygiene practice standards. The resulting flavours are so interesting, I would really love to see more of it. Brothtails for the win; because I love soup and savoury cocktails and they are very different, so I expect to see more mushrooms and stock cube jellies in the scene soon.

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Pinky Promise Ingredients • 15ml Ravifruit Pomegranate Puree • 10ml Cointreau • 1 Thumb Young Ginger • 45ml Alipus San André Mezcal • 15ml Fresh Lime Juice • 1 Pinch Sumac Method Muddle ginger and combine all ingredients in a shaker. Shake and fine strain into a teacup rimmed with Sumac Garnish Pomegranate seeds in an ice shell Glassware Chinese Tea Cup

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Tell us about the liquid used for this interview and your thoughts on the drink you made it with?

I used Ravifruit Strawberry puree. It’s one of the most natural purees out there, which - from the growing and harvesting of the fruit to the processing of it into purees – takes charge of quality. The balance and flavours are so on point it makes total sense for a bar to use them.

When tasting the puree I realised how out of touch most people might be, as compared to the artificial shakes and sodas they consume daily. So I opted to enhance the natural balance of flavour and kept the drink simple in order to showcase the flavours better. That is why I chose to use the thyme and balsamic vinegar.

How do you like your Martini?

With Tanqueray 10, Mancino Secco measured and measured at 5:1.5 with a grapefruit peel.

Firstly, it’s the Grandfather of all cocktails, stirred until vicious and enjoyed in a coupe with a side of grapefruit water. It’s amazingly refreshing with that hit of bitter grapefruit, which is essential for the oil of the peel to set off a meal the right way. Or discussing with mates how to deconstruct a bourbon coke. I like a little more vermouth to offset the burn and in my opinion there is a good balance with the botanicals in the gin and the vermouth.

What classic cocktail should more people be drinking?

I think more people should be drinking the Side Car; it’s am amazing drink. While the classic has its proportions done, it’s obviously spirit forward and with no sugar – other than the Cointreau

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to balance the acidity of the lemon juice – if it’s done in equal parts like a Negroni it is really refreshing. It’s so adaptable, such a brilliant before or after dinner drink.

What’s the best part of your job?

The best part of my job is that I get to share and educate not just my peers and colleagues about service and standards but I get to show it to everyone. My bar is a stage and my team are the stars. Helping someone experience something new as well as keeping the tradition of Bartender to apprentice is something I have started at work and will keep it going. I can mould the future of our industry through guests and especially through my teammates, with the skills and knowledge gleaned through years of mistakes and blunders. Watching the smiles and ‘goodbyes’ and ‘thanks’ behind the scenes fills me with pride that we as bartenders can achieve that small bit of morality in a way.

What’s your most embarrassing bar story?

This happened to me quite recently actually. I had just acquired a new soda-charging machine.

While testing it out – carbonating a large batch of aged Negroni – I was interrupted by one of my staff and I left it charging. It started to overcharge so I stopped it, but I forgot to release the pressure and removed the charging cylinder. Needless to say it was like an atomic bomb; there was Negroni everywhere. Like everywhere, including the ceiling! There weren’t any guests around but my staff had a good laugh, as we all just cleaned up the place. I wasn’t hurt, nor was anyone else… except for my pride.

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D

ubbed the “Batman” of the bartending scene – since his appearance at the World Class Southeast Asian finals – Mark Thomas honed his craft by working his way up from dive bars & clubs to his current and notable establishment Club 39.

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Southend Spice Ingredients • 20ml Ravifruit Strawberry Puree sous vide with Balsamic and Thyme • 45ml Tanqueray No.10 • 25ml Fresh Lemon Juice • 10ml Saffron Sugar Method Build ingredients into a shaker and then strain into coupe glass Garnish Thyme sprig with strawberry slices and cracked peppercorns Glassware Coupe Ice Cracked ice

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kamil

foltan

S

tarting out running errands in a gastro pub, Kamil rapidly worked his way up the ladder, training under renowned mixologists before heading Zetter Townhouse, London. During his time there, the bar won many awards and today Kamil brings his expertise to Tippling Club.

Tell us about the liquid used in this interview, and your thoughts on the drink you made with it?

Reyka Vodka is from Iceland. The whole idea is to use natural sources to produce good quality vodka. Reyka use geo thermal energy to run the distillery; it uses pure arctic spring water, using a carter head still, which is mainly used for gin distillation and lastly, Reyka is filtered through lava rocks.

The whole concept of appreciating nature got me thinking of Japanese philosophy, where simplicity wins. I decided to stir Reyka Vodka with the best Sencha green tea on the market over ice and served in a martini glass. Essentially, this is a cold infusion, where instead of dry vermouth for a martini, we are using dilution and flavours from green tea; it is a very delicate martini with a light green colour.

Best part of your job?

The best part of my job is to see how guests react after they take a sip of my drink. As you know, Tippling Club is all about experience, and it is fascinating to watch the reactions and emotions of our guests.

Favourite ingredient you’re using at the moment?

Recently, I’ve enjoyed experimenting with bananas. There are many different types and the flavours you can get from fruit that is at differing stages of ripeness is very fascinating.

Dream person to get behind the bar with?

Johnny Depp.

Favourite cocktail era?

Present time; it is so exciting to be part of a new “golden cocktail era”, as there are many people with very exciting approaches.

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Sencha Martini Ingredients • 60ml Reyka Vodka • 2 grams good quality Japanese green Sencha tea Method Put both ingredients into a mixing glass, add ice and gently stir 15 – 20 times for the right dilution of ice. Double strain into a chilled Martini glass Glassware Chilled Martini glass Ice Only for chilling

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9/16/2015 7:18:22 PM

A

rmed with a deep understanding of wines and spirits, strong guest relationship skills and a resilient teamwork mentality, Yugnes Susela’s powerful passion has seen the conceptualization of many inimitable cocktails.

yugnes

susela

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Tell us about the liquid used in your cocktail and the inspiration behind your drink?

I am using Ketel One - a vodka brand with history spanning over 11 generations. It is quite the versatile liquid - with it you can make a vodka tonic to a classic cocktail such as the Bloody Mary. Moreover the liquid has a crisp flavour that tingles at the back of your tongue!

I also love the fact that the brand genuinely cares for their bartenders, and even has its own fraternity, known as the Ketel One Fraternity. They truly believe that bartenders are the guardians of the brand and the fraternity allows us to share experiences with each other and hone our skills.

My drink is inspired by the coming together of two rich traditions - the Dutch and the Japanese dating back 406 years. I’ve taken a very modern twist on their commemoration and serving something far from the usual Bloody Mary.

What classic cocktail should more people be drinking?

The Piña Colada! From the look of the drink, the smell, the pineapple garnish - whether you sip it by the beach or at the bar, it’s a very charming cocktail which brings a smile to the drinker naturally.

If you could work with anyone behind the bar, who would it be and why?

Grand Achatz From Alinea , even though he is not a bartender.

He’s a renowned chef who is known for his preparations and deconstructions of flavour. I think my conceptual and progressive style of cocktail making combined with his expertise would be the ultimate experimental cocktail experience for guests.

What is your proudest moment behind the bar?

Proudest moment for me was making my drinks and representing Singapore in Diageo Regional Finals 2015 where we went on and won Best Bar Team Southeast Asia!

Best part of your job?

When customers and tourists keep coming back to have my cocktails.

Recently I came up with a wine of my own called the Chateau Yugnes for Tippling Club’s food pairing menu. It’s a red wine, infused with dried spices, topped with chocolate mist. Once word got out that I had a wine of my own and my face slapped across the bottles - I had my loyal customers coming down from neighboring states just to support me and try it out. I was really touched by that.

The relationships I create from behind the bar and which transcend to out of the bar, they are really special to me.

Who is your hero?

Ryan Chetti from White Lyan; a man who broke boundaries with his progressive cocktails. Hopefully one day I can get to work at his bar, under his mentorship. (Keeping my fingers crossed for this one and hoping he’s reading this!)

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9/15/2015 4:03:26 PM

Kanko Maru Ingredients • 60ml Ketel One Vodka • 5ml Fino Sherry • 10ml Dashi Stock • 6 pieces Cherry Tomatoes • 6 pieced Fresh Basil • 10ml Fresh Lemon Juice • 5ml Soy Wasabi

Method Shaken Garnish Crispy bonito flake, micro tomato, togarashi, sour plum powder, white sesame seed and nori Glassware Japanese Masu Cup

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e v e t s

g n o e

l

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Diverging Ingredients • 30ml Belvedere Vodka • 15ml Becherovka Coffee Infused • 10ml Dows Fine Tawny Port

Glassware Hip Flask Ice 1 cube

Method Throwing

40 °

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Tell us about the liquid used and your thoughts on the drink you made with it?

LongLeaf Tea Vodka is the liquid I have used to create Grapes Zen Lotus. LongLeaf Tea Vodka is infused with the finest Ceylon tea from Sri Lanka and distilled in one of Australia’s finest wine regions the Hunter Valley.

Ceylon Tea holds a very special place in the hearts of the local Sri Lankan people and has a lot of tradition and heritage. It is the main export for Sri Lanka and is loved by many across the globe. My cocktail the Grape Zen Lotus has three different elements; Sri Lanka, the Hunter Valley and Singapore.

I have incorporated the Lotus leaf tincture into the recipe.

The Lotus leaf tincture adds to the herbal notes, complexity and gives a nice mouth feel to the cocktail. Selecting the Lotus leaf tincture lends in well with theme of the cocktail as the Lotus has been a symbol of purity since before the time of the Buddha. Buddhism is the main religion in Sri Lanka.

This is the Sri Lankan connection.

The wine is representative of the Hunter Valley, one of Australia’s best wine regions and helps bring out the sweetness of the LongLeaf Tea Vodka.

And finally, the Pandan Tincture is representative of Singapore, which gives a beautiful nose and helps cut through the richness to allow you to taste all the individual flavours.

Overall, the Grape Zen Lotus is very rich on the nose, with intense herbal notes and a subtle honey balance. The herbal and honey notes transfer to the palate and are balanced with sweetness and a nice dry finish; a very pleasant liquid to sip.

The whole drink is presented in a Zen garden box with orchids, Lemon wheels representing stones, and a running water pattern through the center.

Dream person to get behind the bar with?

Jerry Thomas, it all begins with him and putting his knowledge down on paper was a very important first step in helping to bind a truly global industry where we all feel part of a family.

What has been your biggest industry achievement?

The friends and family made on both sides of the bar around the world.

Who has been your biggest influence in the industry?

This is a tough one, but every team I have been part of, to every bar I have been a regular. But, gun to my head Gareth ‘Big Deal’ Evans – lucky enough to call him a mate – opened my eyes to drink making, and believed in me enough to give me the opportunity which led to me being where I am now.

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P

eople person Nicholas Quattroville has taken the international hospitality scene by storm. Jet setting from Sydney to London before settling at L’Aiglon in the sensational Singapore, Nicholas strives to inspire and build the platform for future generations.

nicholas

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Grape Zen Lotus Ingredients • 50ml LongLeaf Tea Vodka • 15ml Sweet Wine • 7ml Lotus Leaf Tincture • 3ml Pandan Leaf Tincture • 10ml Cinnamon Syrup • 2 dash Peycheud

44 °

Method Stirred Glassware Tea glass Garnish Lemon Twist

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arijit bose A

rijit is Head Bartender at 28 HK St, where he spends his days mixing cocktails; a passion and favourite pastime of his.

Tell us about the liquid used in your cocktail and your thoughts on the drink you made with it?

Coming to Singapore from Delhi my world opened to a huge number of spirits at my disposal, ones that I had read about but had little chance of using back in India. I love a good gin and 28 HongKong Street has a number of different types, which gives me great flexibility. For this one I chose a simple modification on an age-old classic that I drank for the first time at the Sazerac bar in New Orleans. Called the Boom Boom Bugsy, it uses Ancho Reyes, a liqueur made from ancho chiles, which lends the drink subtle smoky and spicy notes that work well with the Sipsmith London Dry gin.

What classic cocktail should more people be drinking?

I’m always torn between a Clover Club and a Mint Julep… I would like to see more of my guests ordering the Julep. It’s a great drink that highlights and celebrates the quality of the spirit that goes into it - a great bourbon makes a great Mint Julep! At 28 HongKong Street, we feel a cocktail can only be as good as the sum of all its ingredients.

As for the Clover Club… Some may shy away from the drink as it’s pink, but it’s awesome! The industry captains used to drink it back in the days without a concern for its colour or the glass it was served in, all that mattered was the taste.

What do you prefer, a super-elaborate garnish or a drink that stands on its own?

Garnishes add a beautiful dimension to cocktail making and lead to a lot of ‘wow’ moments with guests. If I’m the one that’s drinking, all I need is a simple garnish that adds to the sensory experience of the cocktail. But the garnish has to be meticulously selected! If it is an Old Fashioned, I like a nicely trimmed orange peel, if it’s a Mint Julep, it has to have fragrant, fresh mint leaves. For a Daisy de Santiago, some mint and fresh, sweet berries for eating whilst imbibing.

Who’s your hero?

I don’t really idolise anyone, but I’m very grateful to the many people who not only inspire me, but who have given me opportunities. Working in

India, we are far removed from most cocktail cultures. It’s also a country that is bypassed by a lot of international bartenders and ambassadors. My link to the cocktail world began with David Cordoba. He took time out of his travels to come to India and help me steer the market towards more craft drinks. I still look up to him and have immense respect for the work he has done for the international bar and rum scene, as well as helping countless bartenders around the world.

You were recently in New Orleans for Tales of the Cocktails. What were your top 5 moments?

1. Being on stage with my 28 HK St family to receive the award for the Best Team!

2. Seeing the teams from Candelari and Black Pearl and others in action.

3. The Malt Master Ambassadors session on Scotch.

4. Eating a giant tub of Jambalaya with some really good tequila!

5. Alibi and Irish coffee meetings at Erin Rose.

Why should bartenders go to Tales of the Cocktail?

Aside from the networking that the beautiful little town facilitates during Tales, I would say it’s the education that one gets simply by chatting with industry people: bar owners, distillers, bartenders and writers who open our minds to the countless possibilities that exist in the bar scene.

The sessions are carefully curated not only for the consumers, but also for established or new bartenders. I sat through sessions on the Old Fashioned, the evolution of cocktails during World War II, drinking at airports, and Dave Arnolds session on his style of cocktails. All of these have helped shaped my thought process behind the stick.

New Orleans is a city steeped in culture, great music, southern hospitality and some great bars which were the cradle of important classics like the Sazerac and the Fizz. This is a great time to visit these bars and also see bartenders from the top bars around the world doing pop-ups and guest shifts. Tales brings everyone together and there is an incredible sense of camaraderie, which to me is the most important reason to do to Tales. Oh yes and…Alibi!!!

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Bam Bam Bugsy Ingredients • 45ml Sipsmith London Dry Gin • East Imperial Soda Water • 30ml Ancho Reyes • 15ml Fresh Lemon Juice • 10ml Sugar Syrup • Orange Zest Method Dry Shake followed by shaking with ice.

Pour 45ml of East Imperial into a glass and layer with the mix in the shaker Garnish Orange Twist Glassware Ginza Highball Ice Cube ice

48 °

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“Every aspect of creating their brilliant spirits has been a meticulously researched labour of love” ESQUIRE

Sipsmith: London’s Dry gin Sipsmith? Why ‘Sipsmith’? Well, much the same way wordsmiths love to create all things wordical, we love to create all things sippical. Like gin.

We handcraft all our gin in small batches with skill, care and an almost fetishistical love at the first copper distillery to open in London since 1820.

Only ever taking the heart of the spirit, and using the traditional One-Shot method (so never made from concentrate) this is London Dry gin made the way it used to be, the way it should be.

The result, whether gracing a gin and tonic or in a Martini, is stunningly smooth, full of character and exploding with flavour.

Sipsmith: where old meets new and the two hit it off really quite spectacularly.

www.sipsmith.com

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stuart

W

Tell us about the liquid used for this interview and your thoughts on the drink you made with it?

Launched in Scotland in 1999, Hendrick’s Gin is a creation born from an inspirational visit to a rose garden for some cucumber sandwiches by David Stewart. His vision of a unique new gin was brought to fruition by Lesley Gracey and John Ross who worked with the Scotch Whisky Research Institute to perfect the dual distillation process that is used to create Hendrick’s Gin. The name Hendrick’s apparently came from Janet Roberts (Williams Grant’s grand-daughter,) who suggested the name of her gardener.

The distinct spirit that resides inside the wonderful apothecary style bottle comes from the marriage of blends from two different stills: the Bennet Still and the Carter Head Still. The botanicals used to make Hendrick’s are juniper berries, coriander seeds, angelica, chamomile, yarrow, lemon peel, orange peel, orris root, elderflower, caraway seeds and cubeb berries. Essences of cucumber and rose are added after distillation, which makes it distinct from other gin.

I decided to use this awesome spirit to make a drink that is refreshing and reminds me of a garden, using the umeshu paired with Hendrick’s Quinetum and also hibiscus syrup. This drink is refreshing yet punchy and also does not hide the taste of the Gin. Would you prefer super-elaborate garnishes or a drink that stands on its own?

I do like elaborate garnishes and I think it makes the drink look pretty and outstanding, but I strongly feel

danker

ell-versed in the world of rums, and an affable and dynamic bartender, Stuart previously trained as a chef, which explains his natural affinity towards flavours and textures. From working in various kitchens back in his hometown of Kuala Lumpur, Stuart then opened himself up to new challenges overseas in Macau as Bar Supervisor at the Grand Lisboa Casino before moving to Singapore in 2010. Joining Jigger & Pony in 2013, he has since gained worldwide attention, from being invited to guest bartend at the famed Candelaria in Paris to creating a cocktail especially for the launch of Haig Club Whisky by David Beckham. that it should not make the liquid inside the glass secondary. Also, garnishes should always serve a purpose and not just be ornamental. I always believe that a garnish should be edible, with its taste complementing the drink and adding an additional flavour to the drink.

What classic cocktail should more people be drinking?

The Daiquiri. It’s elegant yet simple, consisting of few ingredients and requiring only mere minutes for it to be made. The Daiquiri is also a refreshing drink and is perfect for the warm weather in Singapore. Not only is this an easy drink to make, it is super versatile and can be drunk in a few different ways - on the rocks, blended with ice or frozen.

Favourite after work drink?

I always prefer a beer after work, it lets me calm down and think of the day that has passed. I sometimes drink a whisk(e)y hi-ball too; so basically, anything refreshing and not too much of a fuss.

Most embarrassing bar story?

Once during a shift, I overheard a couple talking about an intimate night that they had on a holiday and they did not realise that I was there. It was only when they looked up and saw me looking at them that they realised how loud they had been. It was very awkward at that point, but I just smiled and carried on.

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Rosaline’s Garden Cup Ingredients • 40ml Hendrick’s Gin • 15ml Umeshu • 10ml Hendrick’s Quinetum Cordial • 10ml Hibiscus Syrup • 15ml Fresh Lime Juice • 20ml Egg White Method Build all ingredients into a shaker and double strain into a rocks glass with block ice Garnish Rose bud Glassware Rocks glass Ice Block of ice

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I

talian born Dario spent time working in Barcelona’s W Hotel before making the move to Singapore, where he held the role of Bar Manager of Catalunya before becoming General Manager of FOC Restaurant, where he is today.

Tell us about the liquid and your thoughts on the drink you made with it?

G’Vine is a unique product as I don’t know any other Ugni Blanc based Gin. I decided to create a concoction that is built around the product; grapes to bring out the flavour of the gin itself, citrus for an extra zesty kick, almonds to enhance the nuttiness of the grape seeds and Port Wine to finish it off and create a beautiful balance.

What classic cocktail should more people be drinking?

Nowadays classic cocktails have started to be appreciated again; before it was only a very small amount of people or bartenders who drank classic cocktails, but now everyone has started once more. It truly depends on what someone likes in terms of flavour, but if I had to pick one, I think everyone should try at least once, would be a Martinez for the Gin and dry lovers, or Lucien Gaudin for the Gin and bitterdry lovers.

What is your proudest moment behind the bar?

Every day when I satisfy my patrons needs and requirements even before they have the chance to tell me what they are after. That feeling of making someone happy and satisfied when they don’t expect it because they haven’t even shared with you what they need is priceless. I don’t know if you get me…

Who is your hero?

In this field I cannot say I have a hero, but I have a lot of people I respect for what they do and for their humbleness.

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Rate the Grape Ingredients • 50ml G’Vine Floraison Gin • 15ml Freshly Squeezed Lime Juice • 15ml Freshly Squeezed Lemon Juice • 10ml Lillet Blanc • 7.5ml Homemade Orgeat Infusion • 5ml Sugar • 3pcs Grapes macerated with lime and coriander • 3ml Tawny Port

56 °

Method Shake and strain. Float 3ml Tawny Port Garnish Iced Grape Glassware Champagne Flute

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anthony

zhong

A

nthony Zhong inherited the art of Japanese bartending whilst working at Coffee Bar K in Ginza, Tokyo and receiving training from Kosho Hagino and his team. This year, he opened his own craft cocktail bar, Shin Gi Tai. 58 째

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Tell us about the liquid used for this interview, and your thoughts on the drink you made with it?

The liquid of choice is Botanist Gin, which I find has a very classic aroma and retains its flavours well when used in a cocktail. The cocktail I’ve created melded the flavours of the Botanist Gin with the richness of black sesame and the lightness of yuzu. The concoction is carbonated and then served with a topping of almond milk foam and garnished with sesame powder. I created this cocktail to reflect the balance of life; a ‘yin and yang’, which I feel is an important attribute of a bartender. Achieving a balance in flavour is important in creating cocktails of the highest standard. In my drink, the citrusy taste of yuzu cuts off the richness of a heavy and intense black sesame. To further balance this flavour, I included a bed of sweet and light almond foam.

What classic cocktail should more people be drinking?

There are many classic cocktails that are misconceived because they are traditionally served in a club setting and hence are put together very differently compared to a craft cocktail bar. An example is the Long Island Iced Tea, which is usually served in a jar, while traditionally, it’s shaken, well-balanced and served in a high ball glass. At Shin Gi Tai, we try to do justice to these misconceived classic cocktails. I hope people who try our rendition of classic cocktails walk away having a new and better understanding of the drinks. Besides the Long Island Iced Tea, some other classics to try again are the Mojito, Gin and Tonic and Margarita.

How do you like your Martini?

Stirred with a lemon twist; I like it how it was done in the good old days when people do the three-martini lunch. And of course, I like a strong drink!

Most embarrassing bar story?

On a busy night, I rushed back to the bar from the restroom, and a lady guest pointed out to me that I had left my zipper undone! But I must add that I did remember to wash my hands.

Best part of your job?

Making people happy. When guests come back to the bar looking for me, they sometimes share their stories with me or bring their own alcohols for me to make them cocktails with. I really appreciate that they trust me so much as a bartender!

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Yin and Yang Ingredients • 45ml Botanist Gin • 45ml Homemade carbonated black sesame and yuzu syrup • Almond Milk with Amaretto foam Method Built-in Garnish Black sesame powder Glassware Cocktail glass

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S

wedish Head Mixologist Knut Randhem has spent over 10 years honing the art of bartending. His intellectual curiosity of spirits inspires him to create cocktails capturing CÉ LA VI’s Modern Asian philosophy. His stints include Bella Sky, Copenhagen’s most reputed hotel and Ourselves Alone, rated in Europe’s top 50 bars 2012.

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methods phisticated so h it w ts on into our lis ch served a fruit pun ing its way t ak o g m u ’s it yo , slowly phisticated ays where think the d oughts on ced with so I la th p s. r g u re in n yo e rv e d and se have b tail an h the your cock mpete wit an umbrella ell could co uid used in ed ice and w q sh li u ry e cr ve th t at u th ns e Tell us abo lic liberatio with it? e same tim non-alcoho y but at th you made r as ng today. e e ki w d n lo ri an d rf e n e the drink fu tails we ar ber and eld sed to be ck m o p co cu p cu su e is ess of th The drink rate the freshn ate and cu y No. TEN. ted, where ur job? nity to cre ra u yo e rt u f o q o p n p is rt o Ta a f sophistica p e Best p taste o I have th mpany that ies the cris y job is that ram for a co recently g m e f ro o p av t f h ar ar o accompan b u p Best evolving dient yo be ahead e ways to constantly ct or ingre r innovativ citing and rite produ hy? fo u ex w ks vo d an o n fa a lo r h s u way ing wit ing What is yo pidly and al tivos. Noth enjoy work growing ra rving Aperi d that you se re f o d ve d an co n is e fo d me quite h ginger al the curve. industry? have beco d easy, wit and nce in the Recently, I p. Nice an e u cu . fl n ’s in o m o st rn arned a lot im e d, like a P avia I’ve le your bigg r a hot afte in n fo d e n n e io b ca at S s a in a. in complicate h Who ct comb my time ere in Asi it’s a perfe my time h trend will any; during thing with fresh fruits; xt cocktail e re are so m e e n am Th e S nfidence a . th le co k gave my erent peop o you thin ly iff e d d it t f n a o fi h e t w d lo , r met a cheste from now Angus Win end of 6 months irection. orking with , like the tr w re t tu u B fu the right d ar in e t. e n n m e e d th st e si in n sh ? g u e co p b and r and is happenin big boost, few things ’s just easie th of the d drinks, it I can see a w e ro ch g at e b th re resting, is ttled and p oked at it very inte serving bo cluded), lo , and I find e se n ca (m I s yself in u f o t ays, lo ad a One thing Before, . But now lic cocktail. to be done ad h at th non-alcoho evil good tail” as an the “Mock

t u kn hem d n ra

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Green Garden Ingredients • 45ml Tanqueray No.TEN • 5 Cucumber slices • 15ml Elderflower Liqueur • 15ml Fresh Lime Juice

Method Muddle, shake and strain Garnish Cucumber rind

• 10ml Sugar Syrup Glassware Cocktail Coupette

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B

eguchi

aki

acking Jigger & Pony and Sugarhall is Aki Eguchi; Bar Programme Director and a two-time award-winning bartender of the Diageo Reserve World Class Singapore 2011 and 2012.

Tell us about the liquid used for this interview and your thoughts on the drink you made with it?

Even though Cognac used to be one of the most popular base spirits 100 years ago, it is not the most common liquid used in my cocktails.

However, I have always wanted to make a creation with it and since Hennessy VSOP is my favourite Cognac; this was a great opportunity for me.

My drink, “Brandy Sour Royal” is inspired by the popular cocktail Whisk(e)y Sour at Jigger & Pony. I included hawthorn berries and rosellainfused Hennessy VSOP with Champagne, to give it a sexy twist. To make it more complex, I added French vermouth and egg white, which gives the cocktail a silky texture.

require a minute or two of stirring. If you prefer a stiffer drink, then 30 seconds will be enough.

How do you like your martini?

Personally, I prefer my martini to be dry, and this means that there will be less vermouth. A common misconception is that “dry” martini means more dry vermouth will be added into it, when it really means that only a drizzle of vermouth will be included. I also like my martini to be as aromatic as possible and this will

What’s the best part of your job?

I am able to interact with people from all walks of life. Through interacting with customers with different flavour profiles, I am inspired to create new drinks. Having been a bartender for over 10 years, I have also made friends with many bartenders from all over the world. This job has been an eye opener for me!

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What classic cocktail should more people be drinking?

The American Beauty! Not many people are aware that it is a Cognac-based cocktail and that it has a sweet, fruity taste with a hint of mint towards the finish; it looks just as good as it tastes too. This is also one of the most popular cocktails available at Jigger & Pony.

Do you prefer super-elaborate garnishes, or drinks that stand on their own?

Garnishes are important in making a cocktail look attractive; but for me, I would much prefer my cocktails to be simple.

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Brandy Sour Royal Ingredients • 45ml Hawthorn Berry and Rosella infused Hennessy VSOP • 15ml Fresh Lemon Juice • 10ml Sugar Syrup • 10ml Dolin Dry • 10ml Egg White • Top up with Champagne

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Method Shake vigorously and pour into Champagne flute with double-strain.

Fill up with Champagne.

Glassware Champagne flute

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A

Hotel Management graduate, Bannie stumbled across an opportunity to move to Singapore, where she discovered her passion for bartending at City Space, before enrolling in a bartending courses at the renowned Johnnie Walker Academy and Korean International Bartending Academy. Upon completion, she continued to work at City Space with hands-on training to be a bartender, before joining the Craftsman team of Anti:dote in 2013.

Tell us about the liquid used for this interview, and your thoughts on the drink you made with it?

I have been given Johnnie Walker Gold Label Reserve to work with and the drink I made is largely inspired by one that would be perfect and refreshing for the weather in Singapore. In addition, I love to work with fresh ingredients and in Fool’s Gold I decided to go with fresh fruits. The name of my cocktail is derived from the Gold in Johnnie Walker Gold Label Reserve and “Fool’s” because it is ultimately a cocktail, with no reference to actual gold.

Best part of your job?

The best part of my job is meeting people and creating new drinks for them. It also allows me to develop my character, and to constantly improve.

Favourite cocktail to make off your current list?

‘Bunny Hop’ from the existing drinks menu. It was the first cocktail that I experimented with using Sherry and the

result was a combination of flavours that turned out to be a refreshing cocktail, with a strong hint of sour plum; perfect for the weather in Singapore.

Favourite ingredient you’re using at the moment?

Egg white. It creates a good foam and a rounded flavour. If the flavour of the cocktail is too sour, it can also be used to balance the taste.

Dream person to get behind the bar with?

My dream is to have all my mentors together with me behind the bar; Tom, Kae Yin and Richard.

Favourite cocktail era?

1920-1933. This was the period where classic cocktails were born, and they are still being reinvented up to this day. I am also particularly fond of the recent period; from 2011 the bartending scene started booming, creating a lot of buzz and hype in the industry.

bannie

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Fool’s Gold Ingredients • 45ml Johnnie Walker Gold Label Reserve • 35ml Homemade Asian Pear Puree • 15ml Fresh Lemon Juice • 7ml Mathilde Pear Liqueur Method Shake liquids together and strain into rock glass Garnish Rim the glass with dry mint icing sugar, or with any fruit to add taste and complexity Glassware Rock Glass

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P ARTY I N S TYLE

PLEASE DRINK RESPONSIBLY. JOHNNIE WALKER, THE KEEP WALKING WORDS, RED LABEL WORDS, THE STRIDING FIGURE DEVICE AND ASSOCIATED LOGOS ARE TRADEMARKS. © JOHN WALKER & SONS 2015.

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C

urrently the bar manager of L’Aiglon, Louis has been bartending since he was a student, first working in clubs and eventually moving into cocktail bartending. It is Louis’s passion to make people happy, and he sees himself as an artist, using the glass as his canvas and spirits as his paint.

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Tell us about the liquid used for this interview, and your thoughts on the drink you made with it?

For this interview I used Johnnie Walker Blue Label; a blended Scotch without an age statement. It’s Johnnie Walker’s premium blend; very complex, yet light on the palate; as you would expect from blended scotches. The finish is long and encompassing, with an ever so slight hint of smoke; hands down, one of the top products in its class.

The drink I am making is called “The Great Arrowhead”. I cooked grilled burdock roots with maple syrup, a practice that native American tribes like the Cherokee Indians used to preserve burdock roots over long winter months. I chose maple for its subtle sweetness and burdock for its slight woody profile, because they would not overpower the lightness of the Johnnie Walker Blue Label.

It is an old-fashioned style drink with the addition of an apple ponzu shrub in replacement for the traditional bitters.

The shrub is made with an apple vinegar base, boiled with apples, pears and Yuzu peels, until the fruits break down.

After which yuzu juice is added, together with a slight citric acid solution.

What classic cocktail should more people be drinking?

More people should be drinking Daiquiris. Not the fruit flavoured, sugar-laden ones, but rather the classic Daiquiri.

It’s one of my favourite classics. Easy to make, simple to drink, and rudimentary in understanding. In todays day and age of increasing importance for cocktail techniques and flavour profiles, the Daiquiri is surprisingly forgiving. As long

as you use fresh lime juice, and keep your sugars consistent, it is truly a feat to make a bad Daiquiri. Daiquiris allow the character of the base rum to really come through and you can go through a whole spectrum of flavours without ever changing recipes; all you have to do is change the base rum!

How do you like your martini?

I like them clean, but not too dry, with a lemon twist. No fancy garnishes or liquid nitrogen for me please! Preferably with a classic style of gin; keep the fancy gins for the fancy cocktails.

Most embarrassing bar story?

Last year we held a costume party for Halloween, where all of us dressed up and made themed cocktails. Being a big guy, I naturally had problems finding a suitable costume. The only costume I could find was of a Spartan warrior and it only came with a leather skirt. Let’s just say bartending in a skirt with nothing but speedos underneath is attempted by very few men in history. Every time I had to bend over to pick something up, the skirt would fly all over the place. If you look hard enough, you might find photos of the night!

Best part of your job?

The best part of my job is being able to put a smile on someone’s face; knowing that you have made a difference to their day. It doesn’t matter who or how, if they leave happy, I know I have made a difference in the world.

louis

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The Great Arrowhead Ingredients • 45ml Johnnie Walker Blue Label • 10ml Baked Burdock Maple Syrup • 2 x dashes Grilled Apple-Ponzu Shrub Method Add all ingredients and stir in the glass

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Garnish Burdock root and orange zest Glassware Johnnie Walker Rocks Glass Ice Clear block ice

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SHARE THE E X T R AOR D I NA RY

PLEASE DRINK RESPONSIBLY. JOHNNIE WALKER, THE KEEP WALKING WORDS, RED LABEL WORDS, THE STRIDING FIGURE DEVICE AND ASSOCIATED LOGOS ARE TRADEMARKS. © JOHN WALKER & SONS 2015.

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T

om Hogan, Anti:dote’s Head Craftsman honed his craft behind the bar at notable Chicagoan institutions such as Bernard’s Bar at the Waldorf Astoria Hotel and North Pond Restaurant, before his relocation to Singapore. Tom is known in the cocktail scene for approaching bartending as a fine art form, combining the craftsmanship of classic cocktail making with the flair of modern experimental mixology.

Tell us about the liquid used for this interview, and your thoughts on the drink you made with it?

I feel quite honoured to be using such a premium spirit for my cocktail. Johnnie Walker Platinum is a relatively new character to the string of quality spirits from the Walker family. The Platinum is an exceptional whisky that truly features the beauty of blended scotch whiskies with its soft, luxurious palate, hints of smoke, and a rich depth on the finish without being as abrasive as a straight single malt.

When you taste something this beautiful and full on its own, it becomes difficult to think of how to utilize it in a cocktail. As a bartender you like a few gaps in your spirit, something a little rough around the edges that can withstand the addition of a little sugar, acid or bitters in order to narrow those gaps. With this cocktail I could see that the Platinum was going to have to stay on the main stage and I would just dance around it; propping it up here and there to accentuate some of its finer features. I tried this cocktail out on my friend Melody, hence the name of the drink, as I had been wanting to experiment with the use of the herb rue.

The rue helps to bring out a lot of the bready notes of the malt. Rue has a sticky, oily perfume that is quite powerful and really helps to accentuate the more savoury qualities of the Platinum. The lemon peel helps to brighten the nose and add contrast between the nose and the palate. I utilize honey syrup and the Mancino Bianco vermouth to build out the mid palate, while the homemade winter bitters offer a touch of warm raisin to the body then follows through to an astringent, cleansing bitter with wisps of warm cinnamon and anise.

What do you feel will be the next trend in the cocktail scene?

There are quite a few trends I see emerging within the cocktail scene. I believe we have seen a lot of shortages within the classic bar mainstays such as Scotch, Bourbon, and recently Japanese Whisky that have been brought on by the renewed interest in these categories due to a resurgence of the craft cocktail scene. The first trend I see emerging is the development of the blended sector. For the longest time blended spirits have been seen as inferior to their single malt or straight brethren. However, we have seen great strides being made in terms of quality and variety that are hard to beat and they definitely deserve your attention.

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With the increased popularity of these spirit types and their decrease in availability also comes the exposure of other, lesser known or underappreciated spirits rising to fill the void. This would be the case for such spirits as tequila, mescal, rum, cachaça, and pisco; all of which have seen a surge in popularity, especially within the premium spirit sectors. In addition, we have seen great strides from the fortified wines such as sherry. The endless versatility they offer in refreshing and stiff cocktails make the entire family a staple behind the bar; rubbing shoulders with the likes of Luxardo Maraschino, Chartreuse, Benedictine, Becherovka, Fernet etc.

Dream person to get behind the bar with?

I think my dream person to get behind the bar with would probably be Adam Seger. He and I share a lot of the same philosophies when it comes to bartending and he’s one of the most personable guys in the business.

If it weren’t for him, probably my Dad. He’s a straight rum and coke kind of guy but that would definitely be one of the most memorable experiences for me and definitely memorable for all the customers we would be serving.

Your biggest industry achievement to date?

Outside of my personal achievements and awards, my biggest achievement is seeing the people I’ve mentored continue on with their careers behind the bar and learn to successfully blend my philosophies with their own. This is also one of the most rewarding experiences one can have and something I never expected I would encounter when I first began working as a bartender.

Who have been your biggest influence in the industry?

It’s hard to really peg down my influences as I have had so many over the years who have really helped me develop. To name a few; my first manager Nicole Montanye, Adam Seger, Charles Joly, and my current Regional Director of F&B Nigel Moore. These people both directly and indirectly have become very large parts to the path I take behind the bar and I am very grateful to have them as little voices in my head everyday.

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tom

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Sweet Melody Ingredients • 60ml Johnnie Walker Platinum Label • 30ml Mancino Bianco Vermouth • 15ml Honey Syrup • 15ml Home Made Winter Bitters • 2 Sprigs of Rue • 1 Fresh Peel of Lemon Method Muddle the rue and lemon peel with Johnnie Walker Platinum in a mixing pitcher. Combine the remaining ingredients and stir with ice till the contents are completely chilled. Double strain into glass over fresh ice.

Garnish Sprig of fresh rue and a peel of lemon Glassware Juice or old fashioned glass Ice Cubed

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S HARE G OOD C OMPANY

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l l e s s ru

a z o d r a c aving worked gapore’s across Sin spitality ho f 18, ng standout the age o e at Tippli e c c la in o s s e d n n sce s fou s and ardoza ha the mood ature Russell C e he draws upon ate a sign r e e r h c w o t – s b n Clu atro ofiles of p . flavour pr vokes the senses in t drink tha

H

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b? of your jo ! I love m kidding Best part n io . it d al Haha I’ e e ’s m 0 f 3 af 9 1 st e Having a pe from th ck. . om a reci part ry Craddo at Tippling ar H y Adapted fr b are a big k o the team o b il ta ts efs, they h ck at ch g co u th e o r s th u y’ th h o ok at so r it u lo av y w I o S k of the Starting f a whis id and y and how t the liqu variation o spiration retty u p in g o a y in b how a m ’s az t e It s ? e . u am m it g g Tell It’s an y taught r too lon de with of how I cktail. The tten for fa popular k you ma tion o u n co ly it ri rg a al when d st fo r r b re e n e fo a e su th t th e on has b become with the a concep nt each o il e as ta h m r ck le e p . ld co d u m y d rl ho rwar wing b ours co as a the wo Monkey S straight fo bsinthe. S n the side certain flav ne around e bar sce itters for A r served o it makes b o th r at ! ra in e u u th y th st k rve never yo is e o r is , g g cu wh of An mixed to learning e about it ake one fo e lik m y th ll rl ; I’ h la d is r cu n o ti lub an have ible gar il mixing What I par Tippling C unique ed grateful to the for cockta r a midI’m really t behind fo nt choice . n g e lle st e lin e m p g o xc g ip e m T su an dest y side. ends at normally our prou team by m for the g I would What is y d my bar d of shots an somethin n u m ro e d th (a e h go wit felt bless hone call” bar? chaser to nts that I service “p I after work en mome e an b e st av ju our hero? h respect r ustry but o There Who is y the most of this ind bar-team) t ar p ld e u b o ho I have w to w l e n u e e m to have n kf e r o b e an fo am and th He’s som moment ething I’ve onoured I my beer. st m h e d so w u o ’s il h ro it p r the cocktail, t express first eve d entor, Kam would say for; I can’ As for my and my m arching an ingapore’s r S se e e re th , th ro st b ile to g h tr y in iend, a r infusin on held la n for a w be my en him as a fr ethods fo competiti working o as just y cocktail the best m n w n o ac I o g le if g le tt i n n and life d ti se ve n Bacar Foltan. is career to me, e experime anaged to with me h nals eant a lot rs fi u d I finally m m o e al s.

It ar b av it urope r. fl ir lo sh e g e b sp Octo He has g across E ching the mented th fruit with bartendin cover er-up. Wat lt comple m is n o d fe le n fr I g ru uals who to s n at t id y ce Ju it rs th iv n n fi the experie opportu hisky. The lented ind a method e w ta th d e e d e an s m si a av g e h n gav ing alo r obstacle the first te, banan e world in Sydney and work around th of chocola w whateve but during o e m d o kn f s I fr o it r, ll. rs e e e ar ks e nd this ye to as w my care ned mad ning tric what barte I look up k in March inars, lear Old Fashio in life or in cktail wee new nding sem may face e I g co tt s in A e re g o ak . r. n e e m ap ff le . m to o or chal advise e since portantly ever Sing e there to pular choic aspiring d most im b o e p s an a rg e ay u n w ad e ly al e tr h the he will e and it’s b ence I hig people b an experi part. uld more iends. It’s o g fr n sh ki il ta r ta e ssic cock to consid What cla bartenders ? drinking snake!

The Rattle

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Jungle Old Fashioned Ingredients • 50ml Monkey Shoulder Whisky Infusion • 5ml Maple Syrup • 3 dashes of house made Chocolate Bitters Method Stirred over ice and strained into chilled glass Garnish Ice cream sandwich flavoured with chocolate and banana Glassware Rocks Glass Ice Cube

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lucas swallows

86 째

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L

ucas states that his style as a drinks educator and developer is an approach borrowed from the “slow food” philosophies of the Italian food and wine world, with the focus being on simple, quality and resourcefulness. He currently holds the role of inaugural Property Mixologist for Marina Bay Sands.

Tell us about the liquid used and your thoughts on the drink you made with it?

I was given what I consider to be an old friend; Bulleit Bourbon. I remember when it came into the market; it was immediately perceived as wonderfully different compared to other Bourbon whiskies in the market, particularly by mixologists. I believe this is due to it having an unusually high rye content. Rye is a cereal grain that is very dry and a bit spicy, which lends a lifting effect within the liquid. This effect is amplified by my mixture, due to the application of fresh ginger and aromatic almond liqueur to an old-fashioned style whisk(e)y sour.

Dream person to get behind the bar with?

My favourite personalities behind the bar are those who can talk about anything and have a sarcastic undertone that always feels like there’s a joke being set up, so… Bill Murray. I’d mix the drinks and he could crack the beer and pour the whisk(e)y.

Favourite cocktail era?

2000 and NOW! Also known as the new golden age of cocktails. There’s so much attention and creativity surrounding the cocktail world these days, with no need to “speak easy” or worry that you’re a woman who likes to go out for drinks. If you‘ve been living in Asia for the past five years, you’ll agree there’s been something of a cocktail revolution, and my friends here in T25 are the pioneers leading the way!

What do you feel will be the next trend in the cocktail scene?

I think as bartenders and consumers continue to refine their knowledge of spirits and cocktails, there will be a shift toward simple, clean and fresh flavoured drinks. I like to look at well-made spirits as a sushi chef would look at a very fresh piece of fish – all it needs is the right seasoning to accent the quality and personality of that raw product.

Who has been your biggest influence in the industry?

There’s no way I could choose only one; being a bartender is so much more than mixing liquid ingredients, so finding influence from other places is a must to become dynamic. I’m a product of my experiences across the large range of hospitality teams I’ve been a part of. I can usually find inspiration anywhere and draw it by the bucketful to stay relevant and effective in this industry. Shout out to all my chefs, somms and managers who’ve made me – you know who you are.

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Bullseye Whiskey Sour Ingredients • 60ml Bulleit Bourbon • 15ml Luxardo Amaretto • 15ml Fresh ginger syrup (1:1 Juiced young ginger : white sugar) • 10ml Fresh Lemon Juice • 10ml Fresh Lime Juice • Touch of Egg White • 1 x Dash of Fernet-Branca • 1 x Brandied Cherry

Method Combine ingredients, dry shake, pour over ice, and finish with a spot of Fernet-Branca in the centre Garnish Brandied Cherry Glassware Double Old Fashioned Glass Ice Crushed

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ryan

rhodes

R

yan Rhodes started his career 8 years ago in a little club in Scotland.

Working his way up through the ranks, Ryan’s love for drinks continued to grow. Residing in Singapore where Ryan calls home for now, you will find him behind the stick making a bespoke cocktail or two at H.O.D. Tell us about the liquid used and your thoughts on the drink you made with it?

I was given Hudson Baby Bourbon to make my cocktail with, which was a blessing as I really enjoy mixing with this bourbon. Hudson Baby Bourbon is 100 per cent Empire State corn and is the first New York aged whiskey since prohihition.

The spirit completly stands up for itself and I really wanted it to be the hero in the cocktail. I chose minimal flavour profiles which promote the bourbon and create a memorable taste that leaves you wanting more.

Share with us the favourite part of your job?

Why I come to work everyday with a smile on my face is largely due to being able to create bespoke mixed drinks for our guests which (hopefully) leads to happy guests. Creating a space where you can come and relax, enjoy some food and beverages in an intimate setting has always been the aim for me at H.O.D and to see this become a reality really makes me love my job.

Favourite ingredient you are mixing with at the moment?

At the moment I’m pretty much obsessed with creating personalised vermouths. I have two on the go at the moment, heavily spiced, sweet red wine and bourbon fortified plus a herbal and orange peel Champagne sweet vermouth. Vermouths are such a great versatile ingredient which there are many brands but being able to tailor your own to boast a specific flavour profile for one drink really makes for an interesting and unique cocktail.

90 °

Dream person to be behind the bar with?

If I could be behind the bar with anyone I’d have to be cheeky and choose a few, Simone Caporale and Alex Kratena of the Artesian and Marian Beke and Luca Cinali of Nightjar. Both have completely pushed cocktails to a new level of creativity and they have influenced me greatly in my menu design and style of cocktails, it would be a great privilege to work along side them.

What do you believe the next trend in the cocktail scene will be?

I believe we have gone past the whole molecular and gastronomy style of cocktail creation and we are going to revert back to the classics where it all started. These are so important for where we are today and I see us highlighting these memorable creations, which have defined our jobs.

Steering away for overly complex flavour profiles and leaning towards simpler yet great flavour combinations.

Favourite cocktail era?

I really enjoy where we have come over the last 3-4 years. Bartenders are using ingredients and techniques which you would not expect. Drinks not only taste amazing but their overall design, thought and theatre around them give the guests something truly special.

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Bitter River Ingredients • 40ml Hudson Baby Bourbon • 15ml Cynar • 15ml Amaro Montenegro • 1/2 bar spoon Maple Syrup • 2 dash Basement Bitters

Garnish Garnished with a dehydrated pineapple disc Glassware Coupe Glass

Method Stir and serve up in a Coupe glass

92 °

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S

enior Bartender of Jigger & Pony, Boo Jing Heng has clinched titles for the Class 5 Star Challenge in this year’s Diageo Reserve World Class S.E.A 2015 and Diplomatico World Tournament Singapore 2015 (2nd place).

Tell us about the liquid used in your cocktail and the inspiration behind your drink?

I’ve used Wild Turkey 101, Campari, Cinzano Rosso, Absinthe and Red Bull in my cocktail. The inspiration comes from the cocktail named “Boulevardier”, which is a magnificent drink to have when you are looking for something richer and more complex than just a whiskey. I’ve made mine with my own twists, with this cocktail being a special tribute to Jimmy Russell, the Master Distiller of Wild Turkey, as he loves hunting because it trains him to have a lot of physical and mental focus.

Best part of your job?

I love that I get to interact with people and to provide warm hospitality so that our patrons feel welcome and right at home. I also love that my job allows me to forge new friendships along the way.

Favourite ingredient you’re using at the moment?

Shrub, because it has a flavour that is both tart and sweet, so it stimulates the appetite while quenching thirst, which is especially good for our hot climate.

Dream person to get behind the bar with?

I like to work with as many people as I can – to get the most varied experiences and inspirations I can have.

Who’s your biggest inspiration in the industry?

My biggest inspiration has always been the first bartender I ever worked with. I didn’t get his name, but I remember staring at how his hands moved so smoothly behind the bar, how they shook the cocktails so confidently and how much fun he had whilst doing it. I am really inspired by how some of the bartenders started from scratch and have made such a name for themselves, having achieved so much in the bartending arenas around the world.

boo jing h What do you predict will be the next trend in the cocktail scene?

Pairing a variety of oysters with cocktails – that will be really interesting.

94 °

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BullsEye#101 Ingredients • 30ml Wild Turkey 101 • 20ml Cinzano Rosso • 20ml Campari • 15ml Red Bull • 2 x dashes Absinthe Method Stirred Garnish Flamed orange peel Glassware Rock Glass Ice Preferably ice ball (as it could last longer in the drink), or a block ice

96 °

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y k c i r

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R

icky’s passion for cocktail making was ignited at a young age when he began experimenting with flavours when cooking for his family. Having bartended for many years and attended culinary school, he moved to San Francisco, where he worked at Rickhouse before opening Manhattan at the Regent Hotel, Singapore. He now works as the Beverage Manager for Massive Collection.

Tell us about the liquid used for this interview, and your thoughts on the drink you made with it?

The spirit that I used to make my cocktail was Knob Creek Smoked Maple. This is one of the most intriguing expressions to have come out of the Knob Creek distillery/range. It has a nice touch of smoke and really showcases the spirits’ maple character. I wanted to do something as American as the Bourbon itself, so I looked at one of the most American things I could think of, and that’s apple pie. I wanted to mix that idea into the cocktail, along with another classic American summer drink; the mint julep.

What classic cocktail should more people be drinking?

A good Vieux Carre is a beautiful cocktail and I don’t see enough orders for it anymore. The perfect combination of Rye whisk(e)y and Cognac is a wonderful thing, and then the balance of the vermouth with the sweetness of Benedictine is just perfect.

What is your proudest moment behind the bar?

The proudest moment I have behind a bar comes almost every day I work and that is giving somebody a cocktail they have never had, or one with flavours that they never thought would come together. When they have that first sip and I see the smile on their face and know that I just blew their mind and made them look at this industry in a whole new way; those are my proudest times behind a bar.

And the most embarrassing?

I think we all have some amazing stories about a time we have been very much embarrassed! Once, at a bar where I was working, I was climbing the wall (literally climbing the wall), to grab a rare bottle of bourbon, and as I was climbing up my pants COMPLETELY ripped open and I tell you, this was not a little rip, but went from top to bottom. Everyone in the bar saw it and just had a great laugh about it; to this day I believe I have never been so red.

Best part of your job?

In my opinon, the best part of the job is the customers. They are the reason I get up in the morning. I get to see regulars, friends, tourists and first timers come in to have a good evening and some good cocktails. It’s not about what they are drinking to me, but about making their experience being the best I can provide; this is the hospitality business and everyone deserves to be treated with respect and be welcomed.

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Bullseye Whiskey Sour Ingredients • 45ml Knob Creek Smoked Maple Bourbon • 2 x Bar spoon of grilled apple sauce • 8 x Fresh mint leaves Method Add all ingredients into shaker and muddle together. Add crushed ice and very gently shake twice. Pour into metal julep cup and top with more crushed ice

100 °

Garnish Mint sprigs and grilled apple slices Glassware Metal julep cup or double rocks glass Ice Crushed

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BeamSuntory-Knob Creek ad (DWA) Aug15.ai

1

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A

‘freestyle bartender,’ Naz Arjuna is unbound by forms and techniques.

Always up for a challenge, he continues to push the boundaries and learn new styles, all the while making them his very own.

Tell us about the liquid used in your cocktail and the inspiration behind your drink?

I am very glad I get to work with my favourite spirit this time round. Rum has always been my ‘go-to’ spirit whenever I need an uncomplicated beverage. Appleton Rum is amazing and since it is a properly aged rum, I decided to spice it myself. I maintained the integrity of the rum by choosing not to infuse it but mix it up with my own ‘spiced sweet vermouth’ instead. I also added Campari to balance out the sweetness. The Cinzano Rosso has also been spiced with cardamom, cinnamon, cloves and star anise.

Favourite ingredient you’re using at the moment?

I have been experimenting a lot with pastry recently. I bake cakes and local ‘Kuehs’ to be used as a garnish that accompany my cocktails. I love cooking and baking, it is a more precise science. It is also very challenging but I love the way it complements my cocktails in presentation and taste. I use cookies, ‘Kueh Lapis’ and sometimes small servings of crème brûlée. We use a lot of egg white behind the bar and I see that the yolks usually go to waste. I decided to turn them into cakes and amazingly, they work great with my cocktails. It may take a lot of prep time, but I’m loving the end result!

Favourite cocktail era?

I’ve always been drawn to the time familiar to most as the ‘Mad Men’ era. A time when people stood together, and stood for what they believed in no matter who they were against. A time when there was honour amongst men, when there was a code of ethics people lived by. I admire the way they dressed up and knew how to have a good time. These people valued what truly matters - fleeting but precious moments of human interaction without the distractions we have today. Social media and low batteries certainly never made it to their list of priorities or worries.

Dream person to get behind the bar with?

I have always dreamt of being behind the bar with Ernest Hemingway. He lived every day like it was his last, from wrestling bulls to boxing in the ring. He was a true man of his time. He loved his women and he loved his cocktails. He never compromised nor strayed from his artistic vision and I am pretty sure he made his fair share of original concoctions. He would truly be great fun to tear through a shift with.

Best part of your job?

It has given me countless opportunities to interact with people from all walks of life. I am never short of company.

I was a very shy kid growing up and took to art to express myself. I have always been a creative person, taking ‘Music and Drama’ in secondary school. I play the guitar and I also love painting, mainly graffiti. Bartending is simply another avenue for me to express my creativity while broadening my knowledge and satisfying my insatiable curiosity about the world through the people I meet.

And finally, if you weren’t in this industry, what would you be doing?

I would be a musician, a guitarist or lead in my very own rock band. Nothing compares to the adrenaline rush of being on stage and performing to hordes of people chanting my name.

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Irie-I Ingredients • 30ml Appleton Estate 12 Year Old Extra Rum • 30ml Spiced Cinzano Rosso (Spiced with Cardamom, Cinnamon, Cloves and Star Anise).

• 30ml Campari Method Stirred

104 °

Garnish Homemade Cinnamon and Vanilla Kueh Glassware Old Fashioned Ice Ice sphere

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sam

wong 106 째

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C

heeky and boyish in nature, Sam’s bartending philosophy is to be true and honest to oneself, and to ripple the joyous effect to the customers and those around him.

Tell us about the liquid used in for this interview, and your thoughts on the drink you made with it?

The rich vanilla and spice notes of Sailor Jerry incorporate really well with the Milo Powder – a local favourite. It gives the drink a silky smooth texture and makes the drink a little more complex than the usual flips that you’ll be getting.

Dream person to get behind the bar with?

I would still love to be able to work the bar with Satoshi Iwai and Anthony Zhong. Both my mentors that I have good chemistry with, which is something that’s really difficult to achieve.

Favourite cocktail era?

The Prohibition Era. What do you feel will be the next trend in the cocktail scene?

I think that classics integrating more Asian flavours and notes would be something to look out for. It’s something that I am currently working on.

Who has been your biggest influence in the industry?

Colin Chia from Diageo would be the definite answer to this question. This guy not only helps the industry grow, pushing for programmes to further self-enrichment, but on a more personal note, has also guided me through “hard love” and steered me towards who I am today.

Something I would want to be able to pass on one day.

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9/15/2015 4:13:21 PM

Milo Dinosaur Ingredients • 45ml Sailor Jerry Spiced Rum • 45ml Port Wine • 20ml Milo Powder Method Add all ingredients into a shaker and shake. Strain into Coupette glass and top with Milo powder Garnish Milo Powder Glassware Coupette

“

108 °

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“ORIGINATING NEVER IMITATING.” – Norman “sailor jerry” collins 1911-1973

The father of old-school tattooing, Norman “Sailor Jerry” Collins was a master craftsman whose artistry and integrity remain as timeless as the spirit that bears his signature.

The fastest growing spiced spirit in America, Sailor Jerry Spiced is made the only way it should be - bold, spiced & smooth. Crafted with Collins’ unyielding standards of craftsmanship in mind, it goes with your favorite mixer or just pour it over ice and let our work speak for itself.

FIND OUT MORE AT SAILORJERRY.COM RESPECT HIS LEGACY. DRINK SAILOR JERRY RESPONSIBLY.

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V

ijay has been a bartender for eight years. He started working in clubs during his school days before moving on to work for the Jason Atherton group, The Library and the Blind Pig. He currently works at Operation Dagger and recently represented Singapore in the Diplomatico Finals held in Venezuela.

vijay

mudaliar Tell us about the liquid used in your cocktail and your thoughts on the drink you made with it?

During my visit to Venezuela for the Diplomatico World Finals I saw a lot of similarities between the Venezuelan and Indian cultures, such as the Hallaca which uses plantain leaves to wrap the traditional dish. Being quite similar to the Indian culture of having your meal on the plantain leaf, I wanted to create a cocktail with this in mind, and also use ingredients that would uplift the existing notes of Diplomatico Blanco.

Dream person to get behind the bar with?

I’ve always believed in working with a strong team. Currently, the team at Operation Dagger is an absolute pleasure to work with. Since we operate with a small team, bartenders also do floor service, cashiering and kitchen duties, which can be quite tedious, but the unity and understanding of the team make it an absolute joy to be working there.

Other than that, I would definitely love to work a shift with Igor from Employees Only. A true veteran in the game, he still has the speed and skills to put young bartenders to shame. He also has to be one of the humblest guys for his achievements.

Favourite cocktail era?

Now! Singapore is definitely pushing the boundaries and gaining recognition in the world scene. I’ve always said that we’re the most ‘western asian’ city in the world and that advantage shows in our hospitality, creativity and the ingredients being used.

What do you feel will be the next trend in the cocktail scene?

When I first started making cocktails, everything was about the classics and every other bar was a speakeasy!

We’ve definitely see a change in that now. A lot more bars are now more laid back, with offerings of food and good music instead of focusing solely on cocktails. It’s all about the good times!!

Who has been your biggest influence in the industry?

Ferran Adria! Although not a bartender, Ferran & the El Bulli team have pushed the creativity levels of food and beverage to insane heights that I feel that many of us are still catching up.

Without him we would have never seen foams, spheres and other common culinary items being used as techniques today.

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9/15/2015 4:07:23 PM

Tekka Market Rumble Ingredients • 50ml Diplomatico Blanco Reserve Rum • Dash of Fresh Lime Juice • 20ml Clarified Mango Lassi • 10ml Campari • 15ml Pistachio Syrup Method Shake and double strain Glassware Tin cup Garnish Crushed Pistachios, array of spices and rose petals

112 °

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