Gagan Gurung

GURUNG GAGAN

Having left Nepal, Gagan made a name for himself in Hong Kong as a bartender, with the aspiration to one day become an industry leading mixologist. His history working in kitchens, and passion for flavour has and continues to move him closer towards achieving this goal.

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I am originally from Nepal. My family moved to Hong Kong in 2010. My ambition for flavour sparked an interest in bartending, which later developed into a passion for mixology. But please let me clarify one thing, I am not mixologist yet. I like to call myself a bartender rather than a mixologist because I still have a lot to learn.

TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. Ketel One is an excellent vodka, and it has a great history and family story behind the brand. The inspiration for my drink came from a visit to Amsterdam last year, which was organised by the Nolet family. I tried herring for the first time, a fish dish that has some vinegar and pickles. I have never been able to find anything like it in Hong Kong, so my interpretation of the pickled herring flavours, I decided to pair pineapple with seaweed shrub and to infuse it with apple cider vinegar to make my drink.

THE BEST PART OF YOUR JOB? Meeting people from different places, and knowing if a customer has had a rough day, I can make them smile by the drinks I serve them.

WHAT DO YOU FEEL WILL BE THE NEXT TREND IN THE COCKTAIL SCENE? I am very young in the industry, but I feel a big trend would be educating our guests more in Hong Kong. I feel it’s important to take the time to talk them through each of the cocktails we create for them and the spirits and flavours we have selected for each drink.

IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHO WOULD IT BE WITH? I would like to work with Ondrej in Zuma Dubai.

Hijiki

INGREDIENTS: • 35ml Ketel One Vodka • 20ml Muscat liqueur • 20ml Nori pineapple shrub • 35ml Fresh pineapple puree • 15ml Sugar syrup

METHOD: Shake all the ingredients

GARNISH: Dehydrated pineapple and nori

GLASSWARE: Rocks glass

ICE: Block