Toby Lo

Toby Lo is a respected bartender and advocate for education. He believes the best way to succeed in the drinks industry is to commit to a venue and absorb as much as you possibly can from the people and practices that work there. This is the method he used for his professional career, which has lead him to be the bar supervisor at Quinary, and a member of the Hong Kong Sommelier Association. Toby Lo

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I love food and flavours. I’ve often been found in the kitchen at home trying out new recipes for different dishes, only these days I turn them into a liquid form! My first part-time job was as a bartender at Dragon-i, and from then onwards I’ve picked up flair bartending, became a member of the Hong Kong Sommelier Association, and now the Bar Supervisor at Quinary since 2015.

TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. The first impression of Tanqueray No. TEN is an undeniable freshness coupled with bright citrus notes. This is only a reflection of the unique production process using fresh grapefruits, oranges and limes, instead of the traditional dried botanicals. It led me to create a cocktail that is light and refreshing for easy drinking at any time of day. Chrysanthemum flowers are commonly found in Chinese teas and brews, and the reason why I selected chamomile black tea is that chamomile flowers are a botanical used in the production of Tanqueray No. TEN. To keep the overall texture of the cocktail rounded, I’ve added apricot jam into the mix.

WHAT DOES THE HONG KONG BAR SCENE NEED MORE AND LESS OF? More – programmes that train and nurture bartenders on spirit knowledge and application, as well as networking platforms to build better relationships/connections between different bars and bartenders. Less – short-term bartenders. We need more bartenders who are keen on learning and growing for the long-term, and that means progressing in their career and development and staying at one venue for a long time.

IF YOU WEREN’T BARTENDING WHAT WOULD YOU BE DOING? Probably the thing I do when I’m not bartending – playing basketball. When I was growing up (and even to this day), I love being active. Any free time I had, I would be on the basketball court. Other than that, I would be back at bartending in a heartbeat! I can’t imagine myself doing anything else.

WHAT ADVICE CAN YOU GIVE TO ANYONE LOOKING AT JOINING THE INDUSTRY AS A PROFESSION? 1-2 years of experience is just the tip of the iceberg. Take the time to invest in yourself through learning from one person and one place at a time. And of course, the greatest myth is “if you can’t study, become a bartender” - these days bartending is a job that demands many hours, reading many books to build your knowledge and improve your skills. So if you want to be a professional bartender, you’d better be prepared to study – a lot.

WHO HAS BEEN YOUR MENTOR AND WHAT IS ONE PIECE OF ADVICE YOU HAVE LEARNT FROM THEM? Samuel (bar manager at Quinary) has taught and guided me immensely over the past year and more. I admire him for his patience as a teacher, and his creativity as a bartender where he is a master of the seemingly endless string of fascinating flavour combinations. Samuel has taught me that you don’t necessarily have to travel a lot to see new ideas, but you can learn from the books and writings of others and see different things through their eyes. As the saying goes, “the more you read, the more places you’ll go!”

Chrysanthemum Fizz

INGREDIENTS: • 45ml Tanqueray No. TEN slow-cooked with chrysanthemum flowers • 45ml Chamomile black tea cordial with apricot jam • Top up with soda water

METHOD: Build and stir

GARNISH: Lemon peel and chrysanthemum flower

GLASSWARE: Highball

ICE: Cubed