Orman Bag-Ao

Ahotel and management graduate, Orman worked on a cruise ship after university. Despite being assigned a kitchen role, he spent much of his time hanging around the bar and admiring his colleagues who made top quality drinks. Upon his return home, Orman decided to pursue this newfound passion, and so he applied for and landed a job at Raffles Long Bar in Manila.

OrmanBag-Ao

DRINKS WORLD: What was your very first shift behind the bar like?

ORMAN BAG-AO: It was a dream come true for me. I had waited for many months before I shook my first drink and the level of my excitement was so high. I can still remember the advice that my mentor said to me in my very first shift, “Orman! Just relax and enjoy the show, because from now on this bar will be your stage.”

DW: Who has been your biggest influence/mentor in the industry?

OB: I consider myself blessed, as I have been trained, supported and mentored by the company and many people who are ahead of me in the industry. That includes Mellrick Mayor, Rian Asiddao, Dean Mabazza, Jenny Ann Lopez, and Mary Ann Ona. They taught me so many things that serve as my ingredients to pursue my passion in bartending.

DW: You won Bacardi Legacy for your region and recently competed at the Global Final. How did you prepare for the local competition? And how did you prepare yourself for the global stage?

OB: The regional final of Bacardi Legacy Cocktail Competition Philippines was fantastic. It never felt like a competition because of the bonding and camaraderie that took place between myself and the other finalists. Preparation is the real competition because you’re up against yourself. Weeks before the finals I talked to competitors from last year, and my brother and sister who both work in the industry. They gave me some advice, which helped me to polish my presentation. I also watched the 2016 Global Final to get some ideas. For preparation in the Global Final, we did a bit of revision to my drink like changing the glassware. A classic mojito drink inspired the Rain or Shine Cocktail, and during the regional finals, I used a coupe glass. At the Global Final I used a tall glass with ice.

DW: How has the cocktail scene developed over the years?

OB: Every year the cocktail scene around the world grows because people working behind the bar are doing their best making exceptional drinks by using fresh ingredients, quality spirits, applying the right techniques and giving the service that everybody deserves. Even the bar innovators are making their way to improve and develop new bar concepts from structure to the bar tools that allow the bartenders to have a productive shift. And consumers are more educated about what’s in the glass and what they want. Bespoke drinks are also making noise again in the market where customers challenge bartenders to create customised drinks.

DW: If you could do one guest shift in the world where would it be and who would it be with?

OB: I would love to do at shift at the SAVOY with Erik Lorincz. There’s no such feeling in the world as working behind the best bar with an award-winning bartender. I haven’t met Erik yet in person, but he’s one of the reasons why I joined the DIAGEO World Class Bartending Competition in 2015, hoping to have a chance to meet him because he won in 2010. I also follow him on social media because he is good at making cocktails and inspires everyone to follow their dreams.