Aili Nguyen

Aili first became fascinated by the art of mixology at the age of 17, when she discovered a range of videos on YouTube. She later purchased a copy of “Addicted to Multisensory Mixology,” written by Antonio Lai, and reached out to him on Facebook. Eager to recruit staff for his new venue, ORIGIN, Antonio offered Aili a job and thus began her career.

AiliNguyen

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. My name is Aili Nguyen, I’m 22, I’m Vietnamese but I was born in Hong Kong. I have worked behind the bar for four years, starting from when I was 18 years old.

When I was 17, I inadvertently found some bartending videos on YouTube that struck up my interest. I later went to a book and purchased a copy of “Addicted to Multisensory Mixology.” I got in touch with the author on Facebook, Antonio Lai, and he offered me a job. Due to my age, I had to wait a few months before I could accept it and start my bartending career.

TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND THE INSPIRATION BEHIND YOUR DRINK. Cinzano 1757 is a full-flavoured, sweet vermouth. It starts with notes of cherry and red dates, and the aftertaste is herbal, bittersweet and balanced. My cocktail doesn’t have a lot of ingredients because I wanted to let the original flavours of Cinzano shine through. I ‘ve used some sour plum powder as a salt rim, making for a sweet and sour flavour that balances the liquid very well.

WHO HAS BEEN YOUR BIGGEST INFLUENCE IN THE INDUSTRY? My ex-bar manager Leszek Stachura. He worked at NOMA as a chef, and it was tough for me to keep up because everything was so different; it was like working at Hell’s Kitchen. But I understand and respect his practice. I love his creativity, and he taught me a lot. Although we only worked together for a year, he certainly helped me in my career, and we still keep in touch.

WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? When a guest asks me to make a drink for them. It makes me feel like they trust me. One time it was a super busy day, and my manager asked the guest if he would like another drink. He said yes, and requested that I made it. My manager told the man that I was busy, but he insisted saying that “Aili knows what drink I like and I trust her. I don’t mind waiting.” When I got this message, I was so touched because I didn’t expect someone to be so insistent.

AND YOUR MOST EMBARRASSING BAR STORY? One day when I was working at the restaurant, a guest kept pointing to the name ‘Antonio Lai’ on the menu and asking it if it was I. At that time, all I could think was “Do I look like a man?” It was so embarrassing.

YOU’RE MOVING ON FROM WORKING BEHIND THE BAR FOR NOW. WHAT’S NEXT IN YOUR CAREER AND DO YOU THINK YOU WILL BE BACK BEHIND THE BAR ONE DAY? I could be back, but not right away. I have travelled to 15 countries in the past two years and I have made a lot of new friends. I used to think I would be in Hong Kong forever. People keep asking why I am giving up bartending. I want them to know that I’m not giving up. I’ve been working with the Tasting Group for four years and feel it’s time for a change. I want to learn something new and try something that I have never tried before. Yes, I may have to start again, but I don’t care. I’m not afraid of change.

This year I will work as a barista because I think coffees and cocktails have a lot in common. I also hope to move to London in 2018, where I can continue to build on my career as a bartender. Stay tuned!

Acrangelo

INGREDIENTS: • 45ml Cinzano 1757 Vermouth • 20ml Fresh lemon juice • 15ml Sugar syrup • 1 x Dash of cherry bitters

METHOD: Shake with ice and serve in a glass with a sour plum rim

GARNISH: Sour plum rim and skewered maraschino cherries

GLASSWARE: Coupette