Kervin Unido

The sky is the limit for Kervin Unido, since winning the Bacardi Legacy competition in Hong Kong. Following his success, Kervin has established key industry relationships locally and abroad. However, Kervin takes his hat off to Bryson Rivera who is his mentor, friend and ex-colleague who initially encouraged Kervin to get behind the stick.

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I’m 24 years old, I was born and raised in the Philippines. I have been in the industry for more than six years now. I was a waiter five years until I met Bryson Rivera and Milan Gurung at Aqua Spirit. They were the ones who trained and introduced me to the industry.

YOU WERE BACARDI LEGACY CHAMPION IN HONG KONG, HOW HAS THIS HELPED YOUR CAREER AND WHAT WAS THE BEST PART OF THE EXPERIENCE? Bacardi Legacy has helped increase my exposure and build up my connections in the industry outside of Hong Kong. The best part of it was when Bacardi took me to New Orleans for Tales of the Cocktail! I attended quite a lot of seminars, made a lot of new friends and went to a lot of parties.

THE BEST PART OF YOUR JOB? It’s fun working behind the bar, interacting with guests, showing off your bartending skills and also enjoying a drink with your guests. We get to meet hundreds of people every night, but the best part of it is when at least one of those guests you meet comes back to your bar and calls your name.

WHO HAS BEEN YOUR BIGGEST MENTOR IN THE INDUSTRY? I’ve had a few mentors in the industry, but the most significant mentor to me is Bryson Rivera. I have worked with him for three years, and we have had a lot of tough but also fun times together. I think that without Bryson, I wouldn’t know how incredible and diverse this industry can be.

WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? When I was able to make and serve a cocktail to my girlfriend. When I first started bartending, I always hoped I could share with her my very own cocktail creations and that day finally happened. I was happy, and it was a very proud moment that I could show my girlfriend what I can create behind the bar.

Old Man & The Sea

INGREDIENTS: • 50ml Bacardi Ocho 8 Year Old

Rum infused with roasted sesame • 30ml Pink grapefruit juice • 10ml Fresh lemon juice • 20ml Spiced kombu syrup • 3 x Dashes of Angostura Bitters

METHOD: Pour all ingredients into shaker and shake with ice. Strain into ceramic cup

GARNISH: Grapefruit peel and a griottines cherry

GLASSWARE: Ceramic cup

ICE: Block