Paul Chan

Paul has a keen interest in mixology and a passion for flair bartending. Having worked both locally in Hong Kong, and abroad in Sydney, he has developed a wealth of knowledge and skills to succeed in the industry.

TELL US A LITTLE ABOUT YOURSELF AND HOW YOU GOT STARTED IN THE INDUSTRY. I have been a bartender for eight years now. My knowledge and skills in the art of mixology come from work experience. I have worked at various bars in Hong Kong before going on a working holiday to Sydney, where I gained invaluable experience.

TELL US ABOUT THE LIQUID USED IN YOUR COCKTAIL AND INSPIRATION BEHIND YOUR DRINK. It’s a classic Russian vodka, clean and crisp with a hint of grain on the palate. Perfect for drinking straight, the Russian way. Beluga is made with barley malt spirit and the purest water from Siberian artesian wells. It is lightly flavoured with honey and extracts of oat and milk thistle. The production process of Beluga vodka entails a rest period for 30 days. The rest period allows the molecular components within to stabilise, making for a smoother, more velvet like mouth feel and taste.

THE BEST PART OF YOUR JOB? Having fun in the bar. I get to meet a lot of different people every day, and I get to be creative.

DREAM PERSON TO GET BEHIND THE BAR WITH? Alexander Shtifanov, one of the best flair bartenders in the world. Flair is a challenge, and I think people must enjoy watching Alexander execute his talent. I want to work with him. That would be so much fun!

WHAT DO YOU FEEL WILL BE THE NEXT TREND IN THE COCKTAIL SCENE? Everyone is talking small batch and hand crafted. People like the unique, so the next trend should be unique cocktails using small batch and hand crafted spirits.

Drunken Waler

INGREDIENTS: • 60ml Beluga Noble Vodka • 15ml Lillet Blanc Aperitif • 1 x Green apple • 1 x Sprig of rosemary

METHOD: Place the spirits, green apple and rosemary into the syphon coffee maker. By using the syphon, you’re able to extract more flavours from the ingredients. After the base liquid is created, there is a two-step process to stir the liquid. First is to get the liquid down to room temperature. Second, add a large ice cube and stir in the liquid until the ice starts to dilute. Finally, strain the cocktail into a rocks glass with the Hibiscus ice cube

GARNISH: Sprig of rosemary

GLASSWARE: Chilled Beluga rocks glass

ICE: Hibiscus ice cubes